Wednesday, October 28, 2015



Does Shakeology Have Caffeine In ItWondering if that boost of energy you get from Shakeology comes from caffeine? Greenberry Shakeology is the only flavor with 0 caffeine in it. The rest of the flavors have trace levels of caffeine. From what I could find the green tea extract which is present in both Chocolate and Greenberry is decaffeinated but Chocolate and Chocolate Vegan both contain minimum levels of caffeine from the cocoa in those formulas. With Beachbody sticking to their standards of using whole ingredients and not extracts in the vegan formulas, an all natural green tea extract containing low levels of caffeine is used in both Tropical Strawberry and Chocolate Vegan.

Beachbody has said Chocolate Shakeology contains about 18mg of caffeine. A regular cup of coffee has 75-100mg while a cup of decaf coffee has 2-15mg in it. At 18mg of caffeine, Shakeology is similar to a cup of decaf coffee. What this means is you’re not going to get the ups and downs or the jitters from drinking Shakeology. It’s a smooth and constant energy throughout the day.

If you’re looking to kick a caffeine habit completely then go with Greenberry Shakeology. Many people I talk to have said that Shakeology has helped them eliminate coffee from their morning routine all together or at least put it at bay. The strong amounts of caffeine in many of the coffee’s today can be overwhelming at time. Shakeology will satisfy your caffeine addiction with a little bit of caffeine but a whole lot more of nutrition.

Tuesday, October 27, 2015

Orange Chicken Stir-Fry with Asparagus

Orange Chicken Stir-Fry with Asparagus

Prep Time: 8 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Serving Size: 6


1.5 lbs boneless skinless chicken breast/tenders, diced into 1-inch pieces 

1 Tbsp extra virgin olive or avocado oil, divided

2 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces

1 small yellow onion, sliced into thin strips

8 oz button mushrooms, sliced

1 Tbsp peeled and finely grated fresh ginger

4 cloves garlic, minced

1/2 cup low-sodium chicken broth

Juice of 2 fresh oranges

2 Tbsp raw honey

2 Tbsp cornstarch

Sea salt and freshly ground black pepper


In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes.

Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.

Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing.

Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.

Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.

Toss chicken into mixture and serve immediately over brown rice or quinoa.