Salad Dressings

I used to buy my salad dressings and seasoning mixes but now that I’ve learned how easy it is to make my own, I’m hooked! Plus, they are delicious and you know what all the ingredients are so you know they are healthy. I hope you enjoy these as much as I do <3

BALSAMIC VINAIGRETTE

(Makes 8 servings, about 2 Tbsp. each)

6 Tbsp  balsamic vinegar
1⁄4 cup  fresh lemon juice
1 tsp  raw honey (or pure maple syrup)                                                                                      
2 tsp Dijon mustard
6 Tbsp. extra-virgin olive oil

1. Combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.
2. Stir in mustard; mix well.
3. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:
Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken and beef. 

CREAMY GARLIC DRESSING

(Makes 8 servings, about 2 Tbsp. each)

1/2 cup extra-virgin olive oil                                                                                                      
1/4 cup apple cider vinegar                                                                                                          
3 cloves garlic, crushed                                                                                                                
3 Tbsp. fresh lemon juice                                                                                                            
2 Tbsp. chopped fresh parsley                                                                                                    
1 tsp. Himalayan salt                                                                                                                  
1/2 tsp. Dijon mustard                                                                                                          
1 Tbsp. raw honey (or pure maple syrup)

Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard, and honey in a blender or food processor; cover with lid. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 miutes. Stir before serving.

CREAMY HERB DRESSING

(Makes 12 servings, about 2 Tbsp. each)

1 medium avocado, cut into chunks                                                                                            
1 ½ cups nonfat plain Greek yogurt
4 Tbsp. finely chopped herbs (like tarragon, parsley, mint, or cilantro)
3 Tbsp. fresh lemon juice
¼ tsp. sea salt (or Himalayan salt)
1 dash ground white pepper
1/3 cup extra-virgin olive oil

1. Place avocado, yogurt, herbs, lemon juice, salt, and pepper in a blender; cover. Blend until smooth.
2. Continue blending avocado mixture, slowly adding oil until well blended.
3. Store in the refrigerator, tightly covered, until ready for use.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator.  This dressing is wonderful on salads, but also great as a dip for raw vegetables.

GREEK DRESSING

(Makes 8 servings, about 2 Tbsp. each)

 ½ cup extra-virgin olive oil

¼ cup red wine vinegar

1 Tbsp. balsamic vinegar

¼ cup fresh lemon juice

2 tsp. dried oregano

1 clove garlic, crushed

1 tsp. Dijon mustard

½ tsp. Himalayan salt

1 tsp. herbal seasoning blend

2 Tbsp. chopped fresh parsley

1. Place oil, red wine and balsamic vinegars, lemon juice, oregano, garlic, mustard, salt, seasoning blend, and parsley in a blender or food processor, in 2 or more batches, if necessary; cover with lid.
2. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before serving.

LEMON TARRAGON VINAIGRETTE

(Makes 6 servings, about 2 Tbsp. each)

¼ cup fresh lemon juice
¼ cup finely chopped shallot
6 fresh tarragon sprigs, leaves removed and chopped, stem discarded
4 tsp. Dijon mustard
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
6 Tbsp. extra-virgin olive oil

1. Combine lemon juice, shallot, tarragon, mustard, salt, and pepper in a medium bowl; whisk to blend.
2. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken and beef.

DIJON VINAIGRETTE

(Makes 8 servings, about 2 Tbsp. each)

 3 Tbsp. red wine vinegar
3 Tbsp. fresh lemon juice
3 Tbsp. Dijon mustard
2 cloves garlic, chopped
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
6 Tbsp. extra-virgin olive oil

1. Combine vinegar, lemon juice, mustard, garlic, salt, and pepper in a medium bowl; whisk to blend.
2. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken, beef, and pork.  

ASIAN CITRUS VINAIGRETTE

(Makes 6 servings, about 2 Tbsp. each)

¼ cup 100% orange juice
¼ cup rice vinegar
2 Tbsp. reduced-sodium soy sauce
2 tsp. raw honey
½ inch fresh ginger, peeled, finely grated
¼ cup sesame oil

1. Combine orange juice, vinegar, soy sauce, honey, and ginger in a medium bowl; whisk to blend.
2. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for
30 minutes and stir before serving.

This dressing is wonderful on Asian salads or in a stir-fry, but it’s also great drizzled over grilled chicken, beef, and pork.

Clean Eating Desserts

Fudgy Avocado Brownies

Yield: 16 servings

Container Equivalents: 1/2 Yellow, 2 tsp

Ingredients:
• Nonstick cooking spray
• 1 medium ripe avocado, mashed
• ¼ cup extra-virgin coconut oil, melted
• 1 large egg, lightly beaten
• ½ cup pure maple syrup
• 1 tsp. pure vanilla extract
• ¾ cup unsweetened cocoa powder
• ½ tsp. sea salt (or Himalayan salt)
• ¼ cup gluten-free flour
• ⅓ cup dark chocolate chips

1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 16 squares.

Recipe originally posted on the Team Beachbody Blog.

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Shakeology Mug Cake

Yield: 1 Serving

Container Equivalents: 1.5 Red, 1 tsp. (if you use peanut butter)

Ingredients:
1/4 tsp baking powder
1 scoop Chocolate Shakeology
pinch of sea salt
1 Tbsp. unsweetened cocoa powder
2 tsp. honey
1 egg
5 Tbsp. Unsweetened vanilla almond milk (or water)

-optional mix in: 1 tsp. peanut butter or almond butter (I used the peanut butter and it made it really, really good!)

1. Spray mug with nonstick spray
2. Combine Shakeology, baking powder, salt and cocoa powder
3. Add egg, honey and almond milk  
4. Mix until dry ingredients are wet.
5. Add half of the batter to the bottom of the prepared mug
6. Drop 1 tsp. peanut butter in the center of the batter. Add remaining batter to the mug.
7. Microwave for 90 sec. (Microwave times will vary.  Start with 1 minute. Mine only took about 60-70 sec)
8. When it is done the edges will pull from the sides.
9. Remove from the microwave and allow to cool for 1-2 minutes.
   

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Café Latte Coconut Popsicles

Serves: 4 servings, 1 pop each

Container Equivalents: 1/2 Red, 1 Yellow, 1/2 Orange, 1/2 tsp.

Ingredients

• 1 cup unsweetened almond milk
• 2 scoops Cafe Latte Vegan Shakeology
• ½ large banana
• Popsicle sticks
• Parchment paper
• ⅓ cup semi-sweet (or dark) chocolate chips, no dairy added (approx. 2½ oz.)
• 2 tsp. extra-virgin organic coconut oil
• ¼ cup unsweetened shredded coconut
• 2 Tbsp. finely grated orange (or lemon) peel (orange zest) (optional)

Instructions

1. Place milk, Shakeology, and banana in blender; cover. Blend until smooth.
2. Pour evenly into four ice pop molds; insert a popsicle stick into each pop. Freeze for 3 hours, or until hard.
3. Line baking sheet with parchment paper. Set aside.
4. Place chocolate chips and oil in microwave-safe container. Microwave on 50% power for 30 seconds; stir. Microwave for an additional 30 to 45 seconds, or until just melted. Do not overcook. Place in small re-sealable plastic bag. Squeeze out most of the air; seal top. Set aside.
5. Place frozen pops on prepared baking sheet.
6. Cut off a tiny corner of plastic bag containing chocolate. Evenly pipe chocolate over pops.
7. Sprinkle evenly with coconut and orange peel (if desired).
8. Freeze for 15 minutes

Recipe originally posted on the Team Beachbody Blog.

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Peanut Butter Shakeology Cups

Yield: 12 servings, 1 cup each

Container Equivalent: 1/2 Yellow, 1/2 tsp.

Ingredients:

¼ cup dark chocolate morsels
2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
½ cup pumpkin puree
6 tsp. all-natural smooth peanut butter, divided use

Preparation:

1. Prepare twelve mini muffin cups by lining with muffin papers.

2. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.

3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough.

4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.

5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.

6. Freeze for 30 minutes, or until chocolate hardens.

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Vanilla Shakeology Cookie Dough

(Makes 13 servings, 1 spoonful each)

Container Equivalent: 1 Yellow, 1 tsp.

• ½ cup all-natural almond butter
• ¼ cup raw honey
• ½ cup finely chopped raw almonds
• 2½ scoops Vanilla Shakeology
• 2 Tbsp. mini semi-sweet (or dark chocolate) chocolate chips

1. Combine almond butter, honey, almonds, Shakeology, and chocolate chips in a medium bowl; mix well.
2. Spoon 13 equal-sized dollops of dough onto plate (or into the mouths of you and your friends), about 1-inch in diameter each.

Recipe originally posted on the Shakeology Blog

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Homemade Energy Bars

Yield: 12 servings, 1 bar each

Container Equivalents: 1 Yellow, 1/2 Blue

Ingredients:

1 cup whole pitted dates (or prunes)
1 cup dried fruit (like apricots, prunes, figs, raisins, cranberries, blueberries, or cherries)
1 cup chopped nuts (or seeds) (like almonds, walnuts, cashews, sesame seeds, flax seeds, chia seeds, or sunflower seeds)
2 scoops Shakeology, any flavor

Preparation:

1. Place dates, fruit, and nuts in a food processor. Pulse for 1 to 2 minutes; scrape sides of bowl.

2. Add Shakeology; process for 2 to 3 minutes, or until mixture becomes tiny crumbs that can come together to form a loose ball.

3. Line an 8 x 8-inch pan with cellophane. Press mixture into pan until flat. Cover tightly and refrigerate for 1 hour.

4. Cut into 12 bars. Store in refrigerator.

Tip: For additional flair add one or more of the following: ½ tsp. rum extract, ½ tsp. cinnamon, 1 Tbsp. raw honey, ½ tsp. vanilla extract, 1–2 oz dark chocolate chips, or 2 tsp. grated fresh ginger. Adding any of these items may change the nutritional information.

Recipe originally posted on the Beachbody Blog

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Strawberry Frozen Yogurt Bites

Yield: 6 Servings

Container Equivalents: 1/2 Purple, 1/2 Yellow, 1/2 Blue,       1/2 tsp.

Ingredients:
½ cup finely chopped raw almonds
1 tbsp. coconut sugar
1 tbsp. extra-virgin organic coconut oil melted
½ tsp. ground cinnamon
¾ cup reduced-fat (2%) plain Greek yogurt
2 tbsp. raw honey
1½ cups finely chopped fresh strawberries

Instructions:
Prepare 6 muffin cups by lining with silicone or parchment cupcake liners. Set aside. 
Combine almonds, sugar, oil, and cinnamon in a small bowl; mix well. 
Divide almond mixture evenly between muffin cups. Set aside.
Combine yogurt and honey in a small bowl; mix well.
Evenly top almond mixture with yogurt mixture and strawberries. 
Freeze for 6 hours, or until firm.
Remove from cupcake liners to serve.

Recipe originally posted on the Beachbody Blog

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Peanut Butter Protein Balls

INGREDIENTS
1/3 cup natural peanut butter
1/4 cup honey
1 scoop chocolate whey protein powder (I use chocolate Shakeology)
3 tablespoons ground flaxseed
3 tablespoons dark chocolate chips

DIRECTIONS
Mix all the ingredients together in a large bowl. Roll into 10 balls (about 1 heaping tablespoon per serving).
Refrigerate to firm up balls, overnight for best results. Enjoy!

Yield Makes 10 balls (5 servings)

Seasonings

Here’s a fast and easy way to bring your savory foods to life! Just combine these herbs, mix well, and store them in an airtight container.

Use them as:
• A rub for roasting or grilling chicken, meat, or fish
• A way to spice up ground chicken, turkey, or beef
• A way to flavor rice, lentils, beans, quinoa, and vegetables

(NOTE: These mixes are all-you-can-eat)

ALL-PURPOSE SEASONING

4 tsp. onion powder
2 tsp. garlic powder
2 tsp. mustard powder
¼ tsp. dried thyme
¼ tsp. ground black pepper
1 tsp. sea salt (or Himalayan salt)

SMOKY SOUTHWESTERN SEASONING

1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. coriander
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. dried oregano
½ tsp. smoked paprika
1 tsp. sea salt (or Himalayan salt)

MEDITERRANEAN SEASONING

4 Tbsp. dried parsley, crushed
4 tsp. dried onion flakes
2 tsp dried basil, crushed
1 tsp. ground oregano
1 tsp. ground thyme
1 tsp. garlic powder
1 tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper

ADOBO SEASONING

1 Tbsp. paprika
1 Tbsp. coriander
1 Tbsp. turmeric
1 Tbsp. finely grated lemon peel 2 tsp. ground black pepper
11⁄2 tsp. onion powder
11⁄2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. saffron
1 tsp. sea salt (or Himalyan salt)

TACO SEASONING BLEND

Yield: 15 servings, about 1 tsp. each

2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground black pepper
2 tsp. sea salt (or Himalayan salt)
1 tsp. onion powder
½ tsp. garlic powder
½ tsp. dried oregano