Calling all Pumpkin Spice lovers!!

Pumpkin Spice lovers: You asked, they listened! Look what's coming soon!!! Pumpkin Spice Vegan Shakeology! If you're like me, come fall, I love Pumpkin Spice EVERYTHING!! Each fall I would create my own Pumpkin Spike Shakeology, but I needed quite a few ingredients, and would always race to finish the can of pureed pumpkin before it spoiled.

Now, I can whip it up quickly, without any wasted pumpkin!!!

WHAT IS PUMPKIN SPICE VEGAN SHAKEOLOGY?

Pumpkin Spice Vegan Shakeology is a limited edition, rich, creamy, shake with notes of pumpkin, cinnamon, nutmeg and ginger that delivers the delicious taste of fall with all the benefits of Shakeology.

For a limited time only, starting September 15, 2018, customers can order Pumpkin Spice Vegan in 14 single-serve packet boxes as a one-time purchase. *There is no limit to how many customers can buy while supplies last. However, there will be no monthly subscription option as Pumpkin Spice Vegan is available only while supplies last.

Pumpkin Spice Vegan Shakeology will be available exclusively in the US in limited quantities.

Order Options
Pumpkin Spice Vegan Shakeology can be ordered as a one-time purchase only as monthly auto-ship is not an option.
However, customers may buy as many boxes as they like, while supplies last.

Product Configurations
Bag – Not available
Packets – 14 single-serve packets

Availability – Starting Fall 2018, while supplies last.

Supplement Details

Nutrition Label – US – Link coming soon! (Not available in CA or UK)

FDA Compliant – Yes

Vegan – Yes

Kosher – No.

Gluten Free – Formulated without gluten ingredients, but not certified. View article 5611

Certified Organic – No, but the possibility of a completely organic Shakeology is being researched

Certified GMO-Free – No, but it’s formulated without genetically modified ingredients

Pumpkin Spice Shakeology Pricing –$74.95 for a 14 single-serve packets box. Preferred customers get 25% off!! 

Want to be the first to know when it becomes available for purchase?
Fill out this form below and I will be in touch with more info.

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Turnip Fries

Love, love turnip fries!! 

They are SO good!!
They stink while they cook, but there is a subtle, nutty sweetness! Probably ate too many since I ate the all of them!!! 😂😂

They are a great substitute if you're missing french fries. Also, if you're following a keto, paleo, gluten free, or just all around healthy diet, turnips are a low carb veggie, so they fit perfectly into any of these nutrition plans.

INGREDIENTS

3 pounds turnips
1 tablespoon vegetable oil
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder

INSTRUCTIONS
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

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Spinach and Ground Beef Stuffed Portobellos

I was born in Italy and raised on the Italian flavors of garlic, marinara, mozzarella, and parmesan. These staple flavors make an appearance on my meal plan each week. 

With this recipe, I took the elements of lasagna filling—ground beef, ricotta, spinach and Parmesan cheese—and nestled them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. I served with sautéed, zucchini noodles covered with marinara and sprinkled with parmesan.

INGREDIENTS

4 large portobello mushroom caps

Cooking spray

2 cloves finely chopped garlic (I use a microplane and grate it)
1 cup  ricotta cheese (I use whole milk ricotta)
1 cup finely chopped fresh spinach
½ cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
½ teaspoon dried basil (I used chopped fresh basil in the summer)

½ teaspoon dried oregano

1 cup mozzarella cheese (I used Trader Joe's Almond Milk mozzarella)
¾ cup prepared no sugar marinara sauce (I use Trader Joe's organic marinara because it has no sugar)

salt and freshly ground pepper, to taste

INSTRUCTIONS

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Spread chopped garlic on top, and sprinkle with salt and pepper pepper to taste. Roast until tender, 20 to 25 minutes.
3. Meanwhile, in sauté pan, place 1 TBSP evoo and cook about 1 minute, then add ground beef, 1/2 tsp basil and 1/2 tsp oregano, salt and pepper to taste. Cook until browned, and cooked through. 
4. Add marinara sauce to ground beef mixture and keep warm. 
5. Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, basil, oregano, and salt and pepper to taste  in a medium bowl. 
6. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan and mozzarella cheese. 
7. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

** Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Want more recipes like this, or support in your health and fitness journey in one of my Fit Clubs? Complete the form below and I'll send you info within 24 hours!

Fill out my online form.

There are tons of Wufoo features to help make your forms awesome.

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