FRUIT AND OATS SMOOTHIE BOWL

Ingredients:
¾ cup almond milk
1 scoop Vanilla Shakeology (or Strawberry or Tropical Strawberry Vegan Shakeology)
½ cup fresh or frozen raspberries or strawberries
2 Tbsp. old-fashioned rolled oats
1 cup ice
1 Tbsp. chia seeds
1 Tbsp. raw pumpkin seeds (pepitas)

Directions:
1. Place almond milk, Shakeology, ¼ cup raspberries, oats, and ice in blender; cover. Blend until smooth.

2. Place smoothie in a medium bowl. Top with remaining ¼ cup raspberries, chia seeds, and pumpkin seeds; serve immediately.

POACHED EGGS WITH ASPARAGUS

Ingredients:
2 cups hot water
1 tsp. vinegar
4 large eggs
14 medium asparagus spears, steamed
Fresh ground black pepper (to taste; optional)

Directions:
1. Bring water to boil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
2. Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining eggs; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water.
3. Place seven asparagus spears on each serving plate. Top with two eggs and pepper (if desired).
4. Serve immediately.

PUMPKIN PROTEIN PANCAKES

Ingredients:
1 cup pumpkin puree
¼ cup unsweetened almond milk
3 large egg whites (⅓ cup)
1 tsp. pure vanilla extract
1 cup quick cooking oats
1 scoop whey protein powder, vanilla flavor
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. baking powder
Nonstick cooking spray
2 Tbsp. reduced fat (2%) plain Greek yogurt

Directions:
1. Combine pumpkin, almond milk, egg whites, and extract a medium bowl; whisk to blend. Set aside.
2. Combine oats, protein powder, cinnamon, nutmeg, and baking powder in a medium bowl; mix well.
3. Add oat mixture to pumpkin mixture; mix until just blended.
4. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
5. Divide pancakes between two serving plates; top evenly with yogurt.

Tip: Leftover pancakes can be reheated in the toaster.