New Site!

Well, you probably have been wondering where I have been for the most part and where my new recipes are?! I finally got my other site up and going!! Check it out at www.MeaganBroadwater.com :) I'll see ya there!

Shakeology 3 Day Cleanse!

I am wanting to do the Shakeology 3 day cleanse!! I have 

many friends who have done it and are currently doing it and 

have had great success!! Who would be interested in doing 

it with me? Message me if you want details!!!!!! I have many 

interested and I only have so many packets left!! Let me 

ASAP so you can participate!!



Brigitte L. "Day ONE of my 3 day Shakeology cleanse is DONE! Weighing in this morning I am down 3.8 pounds, 1 inch from my stomach (at my belly button), and about half an inch from my waist. And YES that counts. ;) Same measurements on my thighs, but I'm pretty happy with my results so far!! Bring on DAY TWO!!" 

Living strong and healthy not only requires you to lose weight but also proper conditioning of your system is necessary to keep you hale and healthy all the way long.

Shakeology cleanse is the perfect source for you to keep it healthy inside out. Shakeology puts your body in great shape while catering to all the basic nutritional requirements of your body. The cleanse program by Beachbody Shakeology enhances these effects so that you can maintain a happy and healthy lifestyle.

How Effective Is Shakeology 3-Day Cleanse?

The Shakeology 3-Day Cleanse is designed specially to keep your body at its prime. The programs to get the body rid of all chemicals, toxins and     the unnecessary junk, meanwhile offering your system to absorb healthy nutrients.

In only three days, you will be seeing results yourself. The trick is to follow the Shakeology cleanse diet plan, without having to skip on the nourishment. The plan includes fulfilling meals all 3 times a day and snack breaks as well, so that you do not feel starved.

Shakeology 3-Day Cleanse Complete Weight loss Program:

With the Shakeology 3-Day Cleanse system the average calculated weight loss is up to 3 to 5 pounds in only 3 days, amazingly true!

A lot people have indulged in weight loss with Shakeology by adding this healthiest meal of the day to their diets. This simple 3-Day Cleansing chart will help you understand the program will guide you accordingly. Check the FAQ Section at the end for any queries.

Free Beachbody Challenge

FREE CHALLENGE!!

With the holiday's coming and New Years Resolutions starting to form, I want to offer a chance for everyone to give one of my challenges a try. If you are a Beachbody fanatic and have the programs already, a Gym rat, or just someone who needs to get motivated to see what works for them. Right now, I want to offer a gift to everyone to come join me on a challenge to get fit, lose weight and life a healthy lifestyle. Regardless of what you are doing now, but you would like support from me and others just like you, contact me and I'll get you squared away. I don't want anyone to miss out!! Send me an email mdb543@yahoo.com or find me on Facebook https://www.facebook.com/meagan.broadwater

Cyber Monday

Ok, I have to join in the Black Friday/Cyber Monday fun by giving you an unbelievable offer of my own: For today and tomorrow only, you get a brand new FREE Hip Hop Abs program (a $60 value!) from me with every new Shakeology HD order...that's like getting half off your Shakeology! And it's a great way to start on your health and fitness for the New Year!

You can get your 6-pack of abs without a single crunch! Redeem your offer here!

Black Friday

It's up and live! Beachbody Black Friday/cyber Monday event!! Perfect for gift giving!! If you purchase a challenge pack we will also be giving away $25 Beachbody Gift Cards as our own personal Black Friday Deal!! 

Black Friday Holiday Shopping

Challenge Packs Click Here

Beachbody Black Friday Speicals

I got word on what the Beachbody Black Friday deals are!! If you have been wanting to try some of the programs, this would be a great time to get them with the sale!! I will be having a special challenge group set up for those interested!!

These are while supplies last on Friday! Remember you can sign up for a club membership by clicking Here to get an additional 10% off or signing up as a coach by clicking Here to get an additional 25% off!! All programs are still back by a 90 day guarantee if you aren't satisfied. My goal is to get more people involved to get into the best shape of their life!!

To take advantage of the Black Friday Specials, Click here and go to Shop :)


I hope everyone has a wonderful, safe Thanksgiving! I will be available by phone or text if anyone has any questions on the programs. We will be at the hospital with our son for most of the day today and with family the rest of the week. Just leave me a voicemail and I will get back to you as soon as I can!!!

Healthy Thanksgiving Recipes!!

It's that time of year again that most love and most dread.. Dread because it's when on average people can gain up to 20lbs during Thanksgiving and Christmas. Why have all of your hard work this past year on getting healthy go down the drain? Of course I love the holiday's; the food, the fun, the social gatherings... But I am not willing to give up the food or my hard work. How about some alternatives to those favorite family meals? Here's what my menu will look like :)

Mid-morning snack attack :) Apples, cinnamon, pumpkin spice & stevia 

Warm them up in the oven for 10 minutes at 350 

Pecan Maple Sweet Potato Casserole

Sweet Potatoes are another Thanksgiving tradition that can seem impossible to make healthy. Almost every recipe out there calls for cups of sugar and globs of butter... not to mention all those marshmallows on top!

Sweet potatoes are so good for you though it seems like a shame to write off this entire dish... why not switch a few things around and make this years sweet potato casserole something that feels as good for you as it tastes :)

6 large Sweet Potatoes, peeled and cubed

1 Tbs. Cinnamon

1 tsp. Nutmeg

1 Tbs. Maple Syrup

1 Tbs. Olive Oil

1/2 Cup Almond Milk

---------------------------

1 Cup Pecans, (crushed or whole)

2 Tbs. real Honey

1 Tbs. Cinnamon

Bring a large pot of water to a boil and add in cubed sweet potatoes. Lower heat and simmer for about 15 minutes until potatoes have softened. Drain the sweet potatoes and place back in the pot. Add in the almond milk, maple syrup, oil and spices and mash or whip with a mixer until a smooth even consistency has been reached. Season with fresh ground black pepper and a pinch of sea salt to taste.
In a bowl mix together Pecans, honey and cinnamon until the pecans are completely covered. If you want a more crumbly topping you may crush the Pecans using a food processor before mixing in the honey and cinnamon.

Coat a Baking Dish with fat-free cooking spray. Evenly spread the mashed sweet potatoes in the dish. Top with Honey Pecan blend. Place in oven preheated to 350 degrees for 25 minutes.

GLAZED SWEET POTATOES

Ingredients:

5 sweet potatoes or yams (about 3 pounds)

Nonstick cooking spray

1/4 cup honey

1 tablespoon cornstarch

1 teaspoon cinnamon

2 tablespoon Smart Balance or other light tubbed butter spread

2/3 cup apricot nectar

1/2 cup finely chopped pecans or walnuts, optional

Directions:

1. Preheat the oven to 350 degrees and mist a 9 x 13-inch baking dish with nonstick cooking spray. Put potatoes in a pot with enough water to cover them by 1 to 2 inches. Bring to a boil and cook for 20 to 25 minutes, until tender. When cool enough to handle, peel and cut into 1/2-inch slices and add to the baking dish.
2. Combine remaining ingredients except nuts in a saucepan over high heat and bring to a boil. Boil for 1 minute, stirring. (Mixture will thicken.) Pour over sweet potatoes and top with nuts, if desired. Bake for 30 minutes.

 MASHED BUTTERNUT CASSEROLE

Ingredients:

Nonstick cooking spray

3 slices center-cut bacon or turkey bacon

1 1/2 cups chopped sweet onion

1 tablespoon light whipped butter or light buttery spread (such as Brummel & Brown) 

1/8tsp cayenne pepper

3/4 teaspoon salt

8 cups cubed butternut squash

1 teaspoon chopped garlic

1/4 teaspoon black pepper

3 wedges The Laughing Cow Light Creamy Swiss

Directions:

1. Preheat the oven to 375 degrees and mist an 8 x 8-inch baking pan with nonstick cooking spray.
2. Cook bacon according to package directions until crispy, chop or crumble, and set aside. Mist a large skillet with nonstick cooking spray and place over medium-high heat. Add onion, butter, cayenne pepper, and 1/4 teaspoon salt and cook, stirring, for 3 to 5 minutes, until slightly softened. Reduce heat to medium-low and continue stirring for 20 to 25 minutes, until browned and caramelized. Remove from heat.
3. Meanwhile, bring a large pot of water to a boil. Add squash and cook 10 to 15 minutes, until very tender. Drain and mash in a large bowl. Add garlic, pepper, remaining salt, and cheese, breaking it into pieces and mixing well. Spread mixture evenly in the baking pan and top with caramelized onion and bacon. Bake until dish is hot throughout, about 15 minutes.

HOMEMADE CORNBREAD VEGETARIAN STUFFING

Ingredients:

2 tablespoons olive oil 

1/2 tsp white truffle oil 

2 leeks, diced

8 stalks celery, finely chopped 

1 celery root, peeled and diced

3 apples, cored and diced

1 cup chopped pecans

1 tablespoon poultry seasoning

Salt, to taste

Pepper, to taste

1/4 cup sherry or port, divided

4 cups crumbled gluten-free cornbread

1 large egg, beaten (can omit for vegans)

Directions:
1. Heat olive and truffle oil in a pan over medium-high heat. Add leeks and sauté for 3 minutes, stirring, until slightly golden. Add celery, celery root, and apple one at a time, cooking for 3 minutes after each addition. Add pecans, seasoning, salt, and pepper and sauté for 2 minutes to infuse the flavors. Pour in 2 tablespoons of sherry and cook another minute. Set mixture aside to cool for 10 minutes.
2. Preheat the oven to 350 degrees. Place cornbread in a large bowl and mix in veggies, egg, and remaining sherry. Transfer mixture to a glass baking dish, cover, and bake for 45 minutes. Uncover and brown for 10 more minutes.

WHOLE GRAIN FLAXSEED ROLLS

Ingredients:

1 cup water 

1 cup 2% milk 

1 1/2 tablespoon brown sugar

1 package dry yeast (about 2 1/4 teaspoon) 

1/2 cup ground flaxseed, plus 2 tablespoons

2 cups whole-wheat flour

2 cups all-purpose flour, divided

2 teaspoons salt

Vegetable oil cooking spray

1 tablespoon water

1 large egg white

Directions:
1. In a large bowl, combine water and milk and microwave for 1 1/2 minutes, until slightly warm. Add sugar and yeast to dissolve and let stand 5 minutes. In a separate bowl, mix 1/2 cup ground flaxseed, whole-wheat flour, 1 3/4 cup all-purpose flour, and salt together. Slowly stir dry ingredients into milk mixture to form a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding enough remaining all-purpose flour to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, then turn so all sides are coated with spray. Cover and let rise in a warm place that’s free of drafts for an hour or until dough is doubled in size. (To check, press two fingers into dough. If the indentation remains, dough has risen enough). Punch dough down, cover, and let rest 5 minutes.
3. Divide dough into 20 equal portions. Keeping them covered to prevent dough from drying, shape each into a ball. Place balls 2 inches apart on a large baking sheet lined with parchment paper or coated with nonstick cooking spray. Cover and let dough rise 45 minutes or until doubled in size.
4. Preheat the oven to 425 degrees. Uncover rolls and cut a 1/4-inch deep “X” on the top of each roll using kitchen scissors. Combine water and egg white and brush over rolls. Sprinkle remaining flaxseed over top of rolls, if desired. Bake for 15 minutes or until rolls are browned on bottom and sound hollow when tapped. Remove from pan and cool on a wire rack.

RUSTIC CRANBERRY SAUCE

Ingredients:

1 1/2 cup fresh cranberries

3 tablespoon honey

1/2 cup water

2 sprigs fresh rosemary

1 to 2 tablespoons coconut oil

1/4 tsp course sea salt

Directions:
Mix all ingredients together in a saucepan over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, until cranberries start to pop open and become saucy.

VEGAN MUSHROOM GRAVY

Ingredients: 

3 1/2 cups low-sodium vegetable broth, divided

1 cup chopped white onion

4 cloves garlic, finely chopped

8 ounces wild mushrooms, trimmed and chopped

1 tablespoon finely chopped fresh rosemary

2 tablespoons finely chopped fresh thyme

1/4 cup merlot or other spicy red wine

2 tablespoons reduced-sodium tamari

3 tablespoons nutritional yeast

2 tablespoons whole-wheat or spelt flour

1/4 tsp ground black pepper

Directions:
1. In a large skillet over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook for about 4 minutes, until onion is translucent. Stir in mushrooms, rosemary, and thyme and cook another 2 minutes, until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining broth and bring to a simmer.
2. Meanwhile, in a small bowl, whisk together tamari, yeast, and flour to form a thick paste. Add mixture to skillet a teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and cook 1 minute, stirring constantly. Season with pepper and serve.

VEGAN PUMPKIN “CHEESE” CAKE

Ingredients:

Crust:

2 cups walnuts or pecans

1/4 cup agave nectar

1/2 cup dried coconut

1/4 tsp sea salt

Filling:

2 cups cashews, soaked for 4 hours

1 can pureed pumpkin or 1 1/2 cups raw pureed pumpkin

6 tablespoons coconut oil, melted

3 tablespoons lemon juice

1/2 cup agave nectar

3 tablespoons coconut water or coconut milk

1 teaspoon vanilla extract

2 teaspoons cinnamon 

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 teaspoon ground ginger

Directions:
1. In food processor, pulse all crust ingredients together until sticky. Press mixture into a 9-inch springform pan.
2. Blend filling ingredients in a blender until smooth and creamy. If mixture is too thick, add a bit more coconut water. Pour into crust and freeze for 1 to 2 hours, until firm. Slice while frozen and defrost for 1 hour before serving.

Rainbow Protein Cake

As I’m sure you are aware, rainbow cakes are the fashionable thing in baking at the moment. Well to me that have too many carbs and fat so I have another option for you. Also I have replaced the artificial colors with natural alternatives.

This recipe makes 8 serves.

Ingredients:

4 egg whites
Pinch of cream of tartar

In a large bowl mix dry ingredients;

100g plain protein powder (unflavored)
150g brown rice flour
1/4 cup Natvia (or other natural sweetener)
1/2 tbsp baking powder

Preheat oven and two baking trays at 350F.

First in a clean bowl you want to whip egg whites to medium-stiff peaks;

Put in food processor or large bowl;

3 egg yolks
1 tbsp coconut oil
1/4 cup apple purée
200g natural yogurt
1/4 tsp molasses
1/2 tbsp honey
1/4 water
3 tsp vanilla bean paste

Mix on low speed until combined. Add in half of the dry ingredients and mix on low to combine, repeat with the rest of the dry ingredients. Add in the egg white mix and fold in.

Divide into 5 small bowls/containers so you can add the colors.

I used:

Blue – microwave some frozen blueberries to defrost and then squeeze with a sieve some juice.
Purple – microwave some frozen blackberries to defrost and then squeeze with a sieve some juice.
Pink – a little juice from tinned beet root.
Orange – carrot juice or purée.
Yellow- an egg yolk.

Pour each batter into mini cake/quiche tins that have been pre greased. Place the tins on the pre heated trays and bake until they are firm them touched in the center. About 15 mins. Leave to cool.

Once cooled, turn out from tins.

In a bowl mix the icing;

1 1/2 scoops protein powder
1 tsp vanilla bean paste
2 tsp Natvia
Enough water to make a runny paste consistency, like icing.

Layer the cakes, with the ‘icing’ in between each layer and then put in the fridge to set it.

Enjoy!

Pumpkin Blueberry Cakes and Mini Omelette

   Well I'm back to my pumpkin fetish! I also got a little bored today and wanted to test a few recipes out on my kids!! (love my Guinea Pigs!!) and this one was a big hit! With Thanksgiving being this Thursday, my goal is to eat as healthy as ever and not give into the temptations! This will be on the breakfast list for the morning for my family! 

Whatcha need for the cakes:  

3 egg whites

1/4 cup old fashioned oats

1/8 cup buckwheat (I used Eden Organic Buckwheat, but you can actually make this without the buckwheat.  Just use about another 1/4 cup oats instead).  

1/4 cup canned pumpkin (NOT pumpkin pie filling!)  

1/4 cup frozen blueberries

1/2 tsp pumpkin pie spice (more or less to taste)

1/2 tsp good quality 2x strength vanilla extract (or 1 tsp regular strength)

2 - 3 droppers liquid Vanilla Stevia (or plain, just add a bit more vanilla then)

dash cinnamon

First, blend your oats and buckwheat (or just oats) into flour.  I used a simple Bullet blender to do this.  I left it slightly chunky, cuz’ that’s just how I do : )

Lightly spray your pan with spray oil and pre-heat it on med to med high heat.  

Put your freshly made flour in a bowl and mix in 3 egg whites, your canned pumpkin, blueberries, spice, vanilla, Stevia and cinnamon.  Beat together well with a fork.  

Pour your mixture onto your pre-heated pan and cook both sides until lightly brown and cake is firm in the center.  

Makes 2 cakes.  

Whatcha need for the mini omelette:

1 egg white

handful spinach

green chili 

I had an egg white left over so I made a mini omelette with it.  Preheat your pan (lightly sprayed with spray oil).  Plop in your lonely egg white.  Toss a handful spinach in and throw a few tablespoons green chili in there and fold it in half and call it an omelette.  Easy peasy.  Feel free to adjust amounts as needed based on your macros!  

Nutrition Info for whole meal:  

Calories: 250

Carbs:  38

Fat:  2

Protein: 19

End Result:

Slim in 6

Hey everyone I just checked and the offer still stands on the slim and 6 workout if you want a great Christmas gift hear is your chance!!! Slim In 6® is now on SALE! Only for a LIMITED TIME, Slim in 6 is available for $39.95! that's a savings of about $20. PLUS Club members get this 10% & coaches 25% off!! Click here to get more information!

                                           

Protein Banana Chocolate Ice Cream

Protein Banana Chocolate Ice cream

Ingredients (4 servings)
- 2 little bananas (200 g total)
- 2,5 scoop (70 g) whey delicious protein powder (chocolate flavor) (xxl-nutrition)
- 125 g yogurt
- 1 teaspoons cocoa powder (for a extra strong chocolate flavor)
- sweetener if you like

Directions:
- put all the ingredients together in a blender
- put the mixture in the freezer for at least 3 hours
- if possible mix it a few times within the 3 hours
- 4 servings 
- you can top it with crushed pecan-nuts

Nutritional facts (1 serving):
Energy: 136 cal
Protein: 14,5 g
Carbohydrates: 16,5 g (sugar 11 g - these are from the banana)

Chocolate Shakeology Recipes

Chocolate Shakeology Recipes:

Here’s how to make it: For each of these delicious recipes, add 1 serving of Chocolate Shakeology and ice to taste (add more ice for a thicker shake) to the ingredients listed. Mix in blender until creamy.

You’ve got the choices: Fresh or frozen fruit. Regular, skim, almond, or rice milk. And almond butter instead of peanut butter—use whichever you like better. Enjoy!

Mocha Chiller / 1 serving of Chocolate Shakeology

• 1 cup cold coffee

Chocolate Twilight / 1 serving of Chocolate Shakeology

• 1 tsp. vanilla extract
• 1 cup water

Breakfast at Hazel’s / 1 serving of Chocolate Shakeology

• 1 tsp. hazelnut extract
• 1 cup water

Chocolate Minty / 1 serving of Chocolate Shakeology

• 1 tsp. mint extract
• 1 cup water

Almond Mocha Chiller / 1 serving of Chocolate Shakeology

• 1 tsp. almond extract
• 1 cup cold coffee

Chocolate-Covered Strawberries / 1 serving of Chocolate Shakeology

• 1 cup strawberries
• 1 cup water

Choc-Orange / 1 serving of Chocolate Shakeology

• ½ cup orange juice
• ½ cup water

Coconut Dream / 1 serving of Chocolate Shakeology

• 1 tsp. cinnamon
• ½ tsp. nutmeg
• 1 cup skim (nonfat) milk

Strawberry Thunder / 1 serving of Chocolate Shakeology

• 1 cup strawberries
• ½ cup blueberries
• 1 cup water

Orange U Happy / 1 serving of Chocolate Shakeology

• ½ cup raspberries
• ½ cup orange juice
• ½ cup water

Choconana / 1 serving of Chocolate Shakeology

• 1 medium banana
• 1 cup water

Banana Split / 1 serving of Chocolate Shakeology

• ½ medium banana
• 2 fresh pineapple rings
• 2 large strawberries
• 1 cup water

PB and J / 1 serving of Chocolate Shakeology

• 1 Tbsp. natural peanut butter
• ½ cup strawberries
• 1 cup water

Pumpkin Pie / 1 serving of Chocolate Shakeology

• ½ cup unsweetened canned pumpkin
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• 1 cup skim (nonfat) milk

Piña-Banana / 1 serving of Chocolate Shakeology

• ½ medium banana
• ½ cup pineapple juice
• ½ cup water

Chocolate Bananas Foster / 1 serving of Chocolate Shakeology

• 1 medium banana
• ½ tsp. cinnamon
• ½ tsp. rum extract
• 1 cup skim (nonfat) milk

Fruit and Nutty /1 serving of Chocolate Shakeology

• 1 Tbsp. peanut butter
• ½ cup raspberries
• ½ cup blackberries
• 1 cup almond milk

Vanilla Almond Fudge / 1 serving of Chocolate Shakeology

• 1 Tbsp. almond butter
• 1 tsp. vanilla extract
• 4 dashes cinnamon
• 1 cup skim (nonfat) milk

Chocolate Banana Nutter / 1 serving of Chocolate Shakeology

• 1 Tbsp. natural peanut butter
• 1 medium banana
• 1 cup water

Banana Honeymoon / 1 serving of Chocolate Shakeology

• ½ medium banana
• 1 Tbsp. peanut butter
• 1 Tbsp. honey
• 1 cup water

Cherry Monkey /1 serving of Chocolate Shakeology

• ½ cup black cherries (pitted)
• ½ medium banana
• 1 cup skim (nonfat) milk