Machine Made

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Vanilla ShakeO Balls

Vanilla ShakeO Balls
(Super simple)
3 servings/scoops/packets Vanilla Shakeology
1/2 cup organic nut butter (I use PB)
1/2 cup honey
1/2 cup shredded coconut flakes
1/2 cup dark chocolate chips
Combine. Form balls. Let them set in fridge.
Wrap them individually in plastic wrap so you don’t eat them all at once. They also keep well in the freezer.


Healthy Protein Cookies!

Gluten free, low fat, and made without flour.

I got the recipe from my girl Breann Mitchell and made just a few swaps for what I had in my pantry.


 Preheat oven to 350.
5 scoops Protein Powder (plain or vanilla)
3 cups Gluten Free oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp Himalayan sea salt
4 egg whites (let eggs sit out to room temp for best results)
1 cup Greek yogurt
1 cup Organic Maple Syrup (I used Grade B)
3 TBSP coconut oil
1 tsp vanilla
Optional: 1/2 cup dark or semisweet chocolate chips or chunks
*I used all organic ingredients.
1. Mix all dry ingredients (first 5 ingredients) together in a large bowl. Use a whisk to stir together.
2. In a separate mixing bowl, combine egg whites, greek yogurt, maple syrup, coconut oil, and vanilla.
3. Add dry mixture to wet gradually. TIP: pour dry ingredients onto wax paper, grab the ends and pour evenly and gradually into wet mixture. Wax paper acts like a funnel.
4. Add chocolate chips/chunks if using them (you should…they’re really good with them).
5. Bake 9-11 minutes.
(Yield: 4 doz small cookies or 2 doz med/large cookies)
Eat and enjoy!
Macros before adding the chocolate (1 large cookie):
115 calories
3.4g fat
10.5g carbs
10g protein