Mint Chocolate Chip Shakeology

Mint Chocolate Chip Shakeology

I just realized the other day the Starbucks holiday cups are finally gone and it made me a little sad. It also reminded me of my little streak of peppermint mocha days while studying for my CPA exam. I don’t think I could ever get tired of those things. One day I decided I was going to do my best to recreate my favorite Starbucks addiction using my Shakeology. I did the same thing this past fall when I was missing my Pumpkin Spice Latte. Check it out here if you haven’t seen it yet! 


If you’re looking for a quick pick-me-up in the morning and don’t want all that added sugar, you might want to try out Shakeology. It has changed my life over the past six months to get me on the right track to a healthier me. So check out my latest creation below and see if it doesn’t just make you want to try it for yourself 🙂


Chocolate Shakeology: 1 scoop

Unsweetened Vanilla Almond Milk: 1 cup

Peppermint Extract: 1/2 teaspoon

Ice cubes: a handful

Optional: Whipped cream and mini chocolate chips to top

IMG_7344xMaking Shakeology and fun recipes don’t have to be difficult or take a lot of work. Three main ingredients will make this one of your new favorite go-to recipes.


Get out that blender and first add a cup of almond milk. I usually buy plain or vanilla unsweetened almond milk, so use whatever you have in your fridge. Regular milk works fine too, but if you haven’t tried almond milk before you are missing out!


Add a scoop of chocolate shakeology and then your peppermint extract. The first time I made this recipe I decided to go bold and use a full teaspoon. WOW. The peppermint flavor definitely woke me up that morning haha. I would recommend starting with the 1/2 teaspoon that I put in the ingredient list. Throw in a handful of ice and you’re ready to blend this beautiful creation up. Blend away on high for a minute.



IMG_7373xNow I’m all about adding whip cream to just about every dessert and since this tastes like it should be dessert and not breakfast, I think it’s only fitting. Top with some whipped cream and mini chocolate chips and prepare to make those around you a little jealous you only made one 🙂










Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

WOW! I can’t believe it’s been at least a month since my last recipe post for all of you. My life has been filled with work, CPA studying, traveling, baking, and aspiring to be a real-life workout barbie. There never seem to be enough hours in the day to make it all happen, but have no fear, I have been snapping all of my recent creations, so it’s just a matter of time until they show up on here.

I hope you all had a fabulous holiday. I feel like this fall has been filled with everything pumpkin spice. It was a slight accident that I even purchased the Pumpkin Spice Hershey Kisses, but I luckily since they were buy 2 get 1 free and Christine loves a good deal we can all drool over this cheesecake recipe. Now I know it isn’t the healthiest thing I’ve post lately, but hey, it’s okay to indulge in a treat every once and a while. I hope you stocked up on your seasonal Hershey Kisses because this Pumpkin Swirl Cheesecake is amazing! (If you didn’t, don’t worry, I’m envisioning a Candy Cane Swirl Cheesecake coming very soon!!)


Packaged Graham Cracker Crust: 1

Cream Cheese : 1 8oz package

Reduced Fat Cream Cheese: 1 8oz package

Sugar: 1/2 cup

Vanilla Extract: 1 teaspoon

Eggs: 2

Pumpkin Spice Hershey Kisses: 40 unwrapped

Almond Milk: 1 tablespoon

Optional: Whipped Cream to top before serving


Preheat your oven to 350 degrees. Beat your cream cheese, sugar and vanilla in large bowl until smooth. Now I used one package of regular cream cheese and then a package of reduced fat. If you’re looking to cut a few calories without losing the taste, give this a try. You don’t need to add all fat-free cream cheese, just make small changes that can help you out.

Then add the eggs, one at a time, beating well after each addition. You will need to set aside 1/4 cup batter for the pumpkin spice layer.


Spread the remaining batter in your graham cracker crust. Of course you could always make your own graham cracker crust, but without a springform pan, this worked just fine for me!



You’ll need 40 unwrapped pumpkin spiced hershey kisses, so get to unwrapping! Once they are unwrapped, place them into a microwave-safe bowl.


Microwave for 30 seconds and then stir. Repeat for 10 seconds after a time, stirring after each time, until the hershey kisses are melted and can be stirred smoothly. Gradually mix in the melted chocolates with the remaining batter you set aside. Slowly blend the milk into your batter. Again, I used almond milk to save some calories and that’s all I drink now. You could always use regular milk if that’s what you have in the fridge!

Drop the batter by teaspoonfuls into the plain batter that’s in your crust. Take a knife and swirl the pumpkin spice for a pretty marbled effect. Apparently, I’m really not the best guestimater when it comes to keeping 1/4 of the batter aside. I had a lot more pumpkin spice batter than regular, so the swirled effect was a little less than what I was looking for. Either way, you know what? It still tastes amazing!! Don’t worry if your swirl looks like mine, I still gobbled it up 🙂


Are you ready to put this pretty cheesecake in the oven?



Put your cheesecake in the oven to bake for 30-35 minutes. When the center of your cheesecake is almost set you can remove it and let it cool completely. You are going to want to then put it in the refrigerator for around 4 hours before serving. The waiting game begins!!



Top with a little whipped cream and get that fork ready. In the spirit on the holidays, you should try your best to share even though you’re not going to want to once you take a bite of this cheesecake 🙂


Did you get your pumpkin fix with this recipe? If you want some more pumpkin recipes look out for a post soon for Pumpkin Swirl Brownies! Until then, check out a healthier recipe to keep you on track after eating all that cheesecake 🙂

Pumpkin Spice Shakeology