Shakeology Overnight Oats | 2B Mindset Approved Breakfast

Oh hey!!! It's been a hot minute since I blogged, but I have been getting requests every single day for this recipe so here it is! I was a test group participant in the 2B Mindset program (I need to blog about that too I guess!) and I have been eating this breakfast almost every day since I began!! I found it was a great way to get in my Shakeology but while eating it instead of making a shake because it was through the winter and shakes make me cold!! It also keeps me full until lunch and I'm now down almost 20lbs so it's obviously been working! 

Shakeology Overnight Oats

• 1/2 cup oats of choice (I use steel cut)
• 1 scoop Shakeo of choice (I love vegan cafe latte in this)
• 1 small banana or 1/2 a large banana
• 2 spoonfuls (ish) of powdered peanut butter
• 2 spoonfuls (ish) of cacao nibs
• 3/4 to 1 cup of almond milk (depends on the consistency you like)

Mix all ingredients together and pop in the fridge overnight!! If I forget to make my overnight oats I use this same recipe but with instant oats and I have it warm! I even sometimes use regular peanut butter b/c it melts in the warm oats. Mmmmm!

*if you find that you need more to sustain you to lunch add in some greek yogurt for extra protein!

18lbs down with the 2B Mindset!

Team ReTREAT: Finding the Universe in Utah

It’s more than a workout. It’s more than a shake. It’s a community. It’s family. It’s pushing out of your comfort zone and growing more than you ever thought possible.

This weekend, I hosted a group of some of my hardest working team members in the mountain of Salt Lake City on a special retreat they had EARNED. The experience was truly MAGICAL.

You know you’ve locked arms with an amazing company when they invite us into their office for two hours filling our cups, encouraging us, giving us a tour and asking ”how can WE help YOU?” AND THEN when one of them spends her Friday night with us in our house teaching, inspiring and showing us that we all have the potential for greatness.... that is love!! 💕

We hiked, we bonded, we ate, we drank, we shared stories ... we CONNECTED. I am so lucky to be surrounded by so many strong, motivated, determined women. 

I am forever grateful I said yes to this opportunity.

Fixate Banana Oat Pancakes

 

Ingredients

• 1 cup unsweetened almond milk
• 2 large eggs
• 1 large ripe banana
• 1 tsp. pure vanilla extract
• 1 tsp. baking powder, gluten-free
• ½ tsp. ground cinnamon
• 1 dash sea salt (or Himalayan salt)
• 2 cups dry old-fashioned rolled oats, gluten-free
• 4 cups fresh mixed berries
• SPECIAL EQUIPMENT: Coconut oil cooking spray

Directions

1. Place almond milk, eggs, banana, extract, baking powder, cinnamon, salt, and oats in blender; cover. Blend until smooth. 2.
2. Heat nonstick skillet, lightly coated with spray, over medium-low heat. 
3. Pour ¼ cup batter into skillet for each pancake; cook for 2 to 3 minutes, or until bubbles form on top of the pancake. Flip with spatula; cook for an additional 90 seconds. Repeat with remaining batter.
4. Serve with ½ cup fresh berries, each.

Broccoli Cheese Muffins

I am always on the lookout for foods that hit the trifecta: yummy, healthy, and simple to make. If a recipe checks those three boxes, you can bet it's going in the rotation and that I will share it with you! These Broccoli Cheese muffins hit it out of the park. We've taken the Baby Led Weaning (BLW) approach with my third baby, who is 8 months old, and these were a mega-hit with him! 

If you'd like more information about Baby Led Weaning, or are looking for a community of plugged in mamas on a mission to teach their kids healthy food habits early, check out my Mom, I'm Hungry group on Facebook. 

Broccoli and Cheese Muffins

• 2 cups almond flour
• 1/2 a cup of almond milk
• 1/2 cup grated cheese
• 2 cups frozen broccoli
• 3 tablespoons of olive oil
• 3 teaspoons of baking powder
• 1 egg, beaten

1. Preheat the oven to 375 degrees 
2. Cook the broccoli until tender (boil or steam) and mash with the back of a fork
3. In a bowl mix together the flour, baking powder, cooked broccoli and cheese
4. Add the oil, beaten egg, milk and mix well
5. Spoon the mixture into a greased 12 hole muffin tin  (the consistency should be a moist, sticky dough that is quite thick)
6. Bake for around 30 minutes or until golden
7. Transfer to a wire rack to cool.

Molly Muffins

(This is a re-post!)

So… Molly has been obsessed with Earth’s Best Organic Snack Bars FOREVER. It is not a phase. Every time she gets hungry she asks for a “bar” and it drives me bonkers. They are not cheap and honestly, they aren’t the healthiest thing in the world. I got her down to eating only two per day, but with only 6 per box at almost $3.50 – that adds up fast. I was determined to make my own damn bars for her that were healthier, cheaper and something she liked. I started googling and the best recipes I could find were for homemade Nutrigrain bars. Not.good.enough. Therefore, I came up with my own muffin recipe. Here it is!

Ingredients

• 1 cup organic rolled oats
• 1 cup organic whole wheat flour
• 2/3 cup organic brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons organic ground flaxseed
• 2 tablespoons chia seeds (black, white, it don’t matta)
• 1/4 cup organic coconut oil
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup organic apple juice
• 10 ounces apple spread (you can use jam if you want)

Directions

1. Combine oats, flour, brown sugar, baking soda, chia seeds, flax, and salt in a bowl and mix thoroughly.
2. Add the oil, egg, vanilla, and apple juice, and mix with a spoon or a mixer.
3. Fill a each cup of a greased mini muffin pan 1/2 way with batter.
4. Spoon apple spread evenly over the mix (a little goes a long way).
5. Crumble the remaining oat mixture over the top, and bake at 325 degrees for 30 minutes or until golden brown.

Why muffins? Because they are fun, duh! Also, much easier to keep track of portion size. If you overcook them, they will be a little dry. If you find that your muffins are continuously dry, just add a tablespoon more apple juice to the mixture.

Kids Love Shakeology

Don't tell Molly that her delicious chocolate milkshake really is filled with..... 🌱🌱

Vegan protein blend (pea protein, oat protein, chia, rice protein, quinoa, flax seed)
Sacha inchi seed
Pea fiber seed
Yacon root
Pomegranate
Acerola Cherry
Astragalus root
Camu-Camu
Chicory fiber root
Cordyceps
Lycium fruit
Ashwagandha
Chaga
Maitake
Methylsulfonylmethane: found in many animals, humans and plants and is known to help those with arthritis
Reishi
Spinach leaf
Enzyme blend: amylase, Cellulase, Lactase, Glucoamylase, Alpha-Galactosidase, Invertase
Kale leaf
Rose Hips
Schisandra fruit
Bacillus coagulans
Cinnamon bark
Maca Root
Bilberry fruit
Blueberry fruit
Green tea extract leaf
Luo Han Guo fruit
Matcha green tea leaf
Morninga
Chlorella
Organic cane sugar (less of a glycemic index and cleaner)
Xantham gum
Stevia
Pink Himalayan salt

Also 👉🏼
Vitamin A (as beta-carotene)
Vitamin C
Vitamin D
Vitamin E
Vitamin K1
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin B6
Vitamin B12
Biotin
Calcium
Iron
Phosphorus
Iodine (kelp)
Magnesium
Zinc
Copper
Manganese
Chromium
Molybdenum

Contains no artificial ingredients or fillers.

🙌🏼 Why wouldn't I give this to my kids?!

Chocolate Chunk Cookie Dough Balls

I am following a HFLC (high fat/low carb) meal plan and these delicious chocolate chunk cookie dough balls are on it!!! They are the perfect sweet tooth satisfier and they have NO added sugar! These are referred to as "fat bombs" in the HFLC community. They help you get some extra fat in without upping your protein or carbs too high. And they are SO EASY to make! Check out the recipe below.

Ingredients

• 1/2 cup butter, softened
• 8 oz cream cheese, softened 
• 1/4 cup Swerve Sweetner
• 4 oz Lily's Chocolate chips

Instructions

1. Mix all ingredients in a mixing bowl
2. Form into ping-pong ball sized bites
3. Refrigerate to set

YIELD:

10 servings
CALORIES PER SERVING: 190
FAT PER SERVING: 19
CARBS PER SERVING: 1
PROTEIN PER SERVING: 2

My Beachbody Coaching Income

***Originally posted July 15, 2015***

Are you ready? NOW IS THE TIME — LET’S DO IT!!! APPLY HERE:  http://bit.ly/CoachwithNikkiJohn

Let’s talk about a taboo topic shall we? MONEY. Why is it so bad to talk about it? Our entire world is revolved around making a living — it’s kind of important right? If you’ve read my story you know that I grew up with quite a bit of it and then when I was kicked out of the nest I had very little of it and struggled. But what about now? I’ve been a Beachbody Coach for 21 months and I rarely share my income — not because I don’t like talking about it but because I don’t want to attract the wrong kind of people to my team. If you think this business is a get-rich-quick scheme then you will fail. This business is about putting other people first and being rewarded for helping them. You work your ASS off and in the beginning of this business you put in WAY MORE hours than you ever get paid for. But if you love it, are patient and consistent it will pay off tenfold.

First of all, you must truly be passionate about Beachbody and their products. I mean, my LIFE has been totally changed by Beachbody. How could I NOT share this with everyone? I spent my life yo-yo dieting and I finally found something that WORKED and wasn’t a drug or a quick fix or complete crap!

If you’ve been following me you know that when I became a coach we were STRUGGLING big time. Like about to run out of money, my mom loaning us money for our rent, minimal income coming in. I didn’t really have the money to sign up to coach but I didn’t care. Something had to give and something in my gut told me I might be able to make something of this crazy opportunity. So I didn’t look back. I went ALL IN.

This was my FIRST paycheck as a coach:

I sold a T25 Challenge Pack to one of my sorority sisters. I talked to A LOT of people who told me NO. But I didn’t let it stop me. That feeling of helping someone was AMAZING! And she saw great results from the program. That just kept me pushing to help more and more people.

FAST FORWARD ——–> 6 MONTHS

My team was growing. I started really figuring out the business and helping other people learn the business. When I first signed up I had also signed up my husband to help me reach a goal. So we started to build his account too. This was contributing to our family income!

MY PAYCHECK AS A DIAMOND COACH:

Retail Commission: $183.92

Team Bonus: $108.00

This means my TEAM is succeeding and making income as well!

When I help my TEAM succeed…Beachbody gives me bonuses!! Cool, right?!

BEN’S 6 MONTH PAYCHECK (Emerald Coach):

Total WEEKLY Commission at 6 Months: $343.85

MY PAYCHECK ONE YEAR AS A COACH:

TEAM BONUSES are growing because my TEAM is succeeding!!
MATCHING BONUS: $93.40

Matching bonuses are VERY cool!! This TINY percentage I receive as a bonus means my team is building teams of their OWN and making additional bonuses themselves.

**Beachbody rewards me for this as well!**

BEN’S PAYCHECK AT 1 YEAR (Diamond Coach):

The team under Ben is starting to grow as well and just like Beachbody rewards me for helping my coaches succeed they also reward him for his coaches succeeding! Notice he has ZERO retail sales!!! That is amazing!

MY SECOND BUSINESS (just opened):

Beachbody allows you to open additional businesses once you reach certain goals! Pretty awesome!

You can see I very quickly started building up this business — I already was helping coaches on this team reach success and seeing bonuses because of it!

Total WEEKLY Commission between all businesses at 1 Year: $1,383.00

PAYCHECK AT 21 MONTHS IN THE BUSINESS – 8 STAR DIAMOND: 

My focus has shifted from mainly helping CHALLENGERS to also helping my coaches learn and GROW businesses of their own…just like I have!
My team bonuses have grown, but more importantly, my MATCHING bonuses have grown…which means my coaches are making some amazing team bonuses.

BEN’S PAYCHECK – 2 STAR DIAMOND

ZERO retails sales this week and still — just by pouring into our team — we make an income!

2nd BUSINESS – DIAMOND

My 2nd business has started to take off with the training and mentorship I provide my coaches!! Everyone starts at the same place and it’s up to YOU to build your business and help other people to see success!

TOTAL: $4,350.82 for ONE week!

PINCH ME!! I work from home as my own boss on a business which requires NO prior experience, a very low (and sometimes even FREE) business startup fee AND I actually LOVE IT and know I’m improving the lives of others daily!!

AND MY FAMILY MADE $4,350.82 per week
after only 21 months?!?!?!?!?!?!

 

This business has changed my life — I am happier, healthier, FREEEEEEEE and helping SO many people, not just with their health but with their finances as well! I have never been more excited to get out of bed each morning. And I get to spend my day doing what I want with my family! I work when I want to work and travel when I want to travel and I rarely stress about money. That pit in my stomach I used to get when I would approach any cash register is GONE!!!

UPDATE {May 2017} — wow, so much has changed since I wrote this blog post. Our family has added a new addition... baby E! We picked up and moved to our dream city of Charleston, SC. We had no reason to stay in Virginia so why not move to the beach? Our income has grown to around $25-30K A MONTH!!! WHAT?!? I make more in just two months than I did in an entire year at my corporate job! That is craziness to me! My team is continuing to grow and Beachbody is expanding to the UK very shortly. Now is the TIME to get started with your very own coaching business!!

My team is everything to me!! We are like a family and I want them to see even greater success than I have!!! It’s amazing what we can accomplish when we work together as a TEAM!! I never get tired of them messaging me with how much their lives have changed since becoming a coach. It’s the best feeling in the world!

ANYONE can do this!!!

I would love to show you exactly how I (and my team) have become so successful.  If you’d like to be selected for my next coach training and you’re willing to meet me half way I would love to have you!

Are you ready? NOW IS THE TIME — LET’S DO IT!!! APPLY HERE:  http://bit.ly/CoachwithNikkiJohn

And, to keep legal happy:
**”Beachbody does not guarantee any level of success or income from the Team Beachbody Coach Opportunity. Each Coach’s income depends on his or her own efforts, diligence, and skill.”**

Cheesy Chicken Stuffed Poblanos

If you follow me on Facebook you may have noticed that I am dipping my toes into the waters of a new nutrition plan. I have followed the 21 Day Fix container system for 2.5 years now and I have seen great success with it, however I noticed after having my last baby in December that it wasn't doing the job for me. I was plateaued majorly. I blamed it on nursing, but at the same time I felt like I needed to mix things up. Enter KETO and high fat/low carb life. I discovered the world of ketogenics and was immediately intrigued because HELLO -- healthy fats are da bomb! If you don't know what it is you can google :P Anyway, I am loving it, seeing amazing results and feel awesome! So here was my first dinner recipe! Enjoy! PS - I recommend shopping at Whole Foods for the best quality ingredients.

serves 6

INGREDIENTS

• 4 cups shredded cooked chicken
• ⅓ cup tomato based salsa
• ½ cup full fat sour cream
• ¼ cup scallions, chopped
• 2 Tbsp fresh cilantro, chopped
• 1 cup sharp cheddar cheese, shredded
• 1 cup Colby Jack cheese, shredded
• 6 medium poblano peppers

INSTRUCTIONS

1. Combine the shredded chicken, salsa, sour cream, scallions, cilantro, ¾ cup cheddar and ¾ cup colby jack cheese (reserve ¼ cup of each cheese for topping) in a large bowl. Mix thoroughly and set aside.
2. Wash and spread the whole poblano peppers on a cookie sheet. Set under the oven broiler on high for about 3 minutes per side, or until the skin is blackened. Remove and cover with a clean towel for 10 minutes to steam and cool.
3. Remove the towel and peel the skins from the peppers. Then gently cut the peppers down one side and remove the seeds. Stuff each pepper with about ¾ cup of the cheese and chicken mixture. Then divide the remaining cheese over the tops of the peppers. Bake at 375 degrees (F) for 20 minutes. Remove and serve hot with additional sour cream salsa, green onions and cilantro if desired.

Tortellini with Corn, Arugula and Tomatoes

Now, this recipe is an oldie. I can’t even remember where I found it but it has evolved over the past few years and I don’t even measure the ingredients anymore, but don’t worry, I have measurements for you. This dish is one of the first meals Ben and I made together when we started dating. Awwww.

Tortellini with Corn, Arugula and Tomatoes

INGREDIENTS

• 2 packages of the tortellini of your choice
• 1.5 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1/2 cup cooked corn kernels (I use frozen)
• 1 pound tomatoes, peeled, stemmed and chopped (I use one tomato b/c Ben isn’t a big fan)
• 1/4 cup scallion, thinly sliced (I use onion powder to taste)
• Handful arugula
• salt and pepper to taste
• garlic powder to taste
• Grated Parmesan
• optional – cooked ground turkey for a meat lover

INSTRUCTIONS

1. Cook tortellini according to the directions on the packaging.
2. Meanwhile, pour the vinegar into a large bowl. Slowly whisk in the oil. Season with salt, pepper, onion powder and garlic powder. Add the corn, tomatoes, scallion and arugula. Toss until coated.
3. When tortellini is done cooking, drain the pasta and then toss with the arugula mixture. The arugula should begin to wilt. Season with salt and pepper and sprinkle on a little parmesan.

Yum! It’s seriously so good. I like to add red pepper flakes to mine, but I’m totally addicted to red pepper flakes.

Healthy Homemade Gummy Snacks

My kids are obsessed with any kind of gummy candy, well really, any candy! However, I am a {mean mom} who limits their sugar and really tries to keep them away from anything made with corn syrup. So needless to say I was thrilled when I stumbled upon this recipe! 

INGREDIENTS

• 3 tablespoons grassfed gelatin (I bought the 16oz here)
• ⅓ cup lemon/lime or orange juice (the ones pictured above are orange... the lemon didn't go over so well)
• 3 tablespoons raw honey
• Additional flavoring - I used a few drops of food grade lemon/orange oil. 

INSTRUCTIONS

1. Whisk lemon/lime juice, honey and gelatin in a sauce pan until there are no lumps.
2. Heat over low heat until it's nice and melty, stirring constantly.
3. Add extract if desired - you're almost done now!
4. Grab an ice cube tray or silicone mold. You can use a basic pan, too, and then just cut into squares or use a cookie cutter after it's set. I used this set from Amazon.
5. Pour in the mixture, then stick in the freezer for 5-10 minutes. Once they're out of the freezer they will stay firm at room temperature.
6. Store in the fridge for up to 2 weeks.
7. Enjoy!