So here it is!! I have some vanilla Shakeology hanging around my pantry and since I am a huge Chocolate fan and use it pretty much every day, I felt it was time to change it up a little!!
This Pina Colada Shakeology was a hit tonight for our evening snack to help us from digging into unnecessary items in our fridge and pantry!
8-10 ice cubes
4 oz water
4 oz coconut milk
1 scoop vanilla Shakeology
1/4 cup crushed pineapple
1 tbsp unsweetened shredded coconut
Mix all ingredients in a blender and blend for 30-45 seconds
Top off with a sprinkled unsweetened shredded coconut
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I found a similar recipe on the internet just searching for dinner ideas, but was not so healthy. So I made a few adjustments, and here we are!!
This Lasagna Roll-up was AMAZING!!!! And yes, its even gluten-free!!
Gluten free lasagna noodles (cook according to package directions)
1/2 lb lean ground turkey meat
1/2 lb lean ground beef
8 ounces fresh spinach chopped
16 ounce 1 % ricotta cheese
1/4 cup Parmesan cheese (grated)
1/2 c 1% Mexican style shredded cheese
28 ounce organic tomato sauce
1 tsp garlic powder
1 tsp black pepper
1/2 tsp Himalayan salt (or Sea salt)
Pre-heat oven to 350 F degrees.
With a large rectangle dish, spray Pam or Olive oil to cover bottom of dish.
Add tomato sauce to bottom of dish.
In a small mixing bowl, add ricotta cheese, parmesan cheese, chopped spinach, gar
lic, pepper, and salt and mix together with spoon
In another medium mixing bowl, put both turkey meat and ground beef together and mix.
On a separate plate, take cooked noodle and lay flat, add 1 tbsp of cheese mixture onto noodle and spread on top of noodle.
Add quarter size pieces of mixed meats on top of cheese mixture over noodle.
Roll up noodle and place inside dish over top of sauce
Continue until all noodles are used. Add Shredded cheese over top of roll ups.
Bake for 35 minutes or until meat is cooked throughly.
Cool before eating.
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