4 Weeks to Fit: February Fit Club

​You’re invited to 4 Weeks to Fit: A 28-day nutrition, fitness, and commitment challenge for all abilities, ages, and goals! Our goal with this group is to make the most of the shortest month of our year with accountability + balance for all our fit friends! Each day, we will share a fit tip, challenge, or assignment for us to link arms and tackle together as we choose HEALTH in 2022!
 
Want to learn more about this amazing group? Here are our daily themes to get excited about!
 
🔩 Big Smiles Sunday, a weekly tracker to boost your mood to kick start each week,
 
🔩 Move More Monday, a weekly movement challenge,
 
🔩 Track Your Treats Tuesday, sweet recipes to incorporate in any plan,
 
🔩 Winter Wednesday Motivation Tips,
 
🔩 “Take 20” Thursday, 20-minute productivity challenges,
 
🔩 Full Body Love Friday, diving into body scan meditation practice each week, and
 
🔩 Super Stretch Saturday, a day each week dedicated to bedtime stretches for better sleep!
 
Did your January get away from you? Do you need a new, fresh start to commit your fit journey to? This is going to be so fun + so fit, and we hope to see you with us! 

February Virtual Fit Club Info

Mini Strawberry Cheesecakes!!

If you’re looking for a delicious, easy treat, then these mini strawberry cheesecakes are going to be your new best friend! Grab your favorite strawberry Shakeology and blend with a surprisingly creamy ricotta cheese + almond milk blend. Serve in wee crunchy gingersnap crusts, add fresh strawberries on top and you’ve got a mouthful of yum in less than 30 minutes.
 
Mini Strawberry Cheesecakes With Gingersnap Crust
 
Servings 6 servings
 
Ingredients

• 1 cup gingersnap cookies (or graham crackers)
• 1 Tbsp. + 1 tsp coconut oil
• 2 scoops Strawberry Whey or Tropical Strawberry Plant-Based Vegan Shakeology
• 1 cup part-skim ricotta cheese
• 2 Tbsp. unsweetened almond milk
• 2 strawberries, sliced

 
Instructions

1. Line 6 muffin cups with muffin liners (or use silicone muffin cups); set aside.
2. Add cookies and oil to a food processor; cover. Pulse to blend.
3. Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.
4. Add ricotta cheese, Shakeology, and almond milk to the food processor; cover. Pulse until smooth.
5. Evenly divide ricotta mixture among prepared muffin cups; top each with a strawberry slice. Refrigerate for at least 20 minutes before serving.
6. Refrigerate in an airtight container for up to 1 day, or freeze for up to 4 days. If frozen, set out at room temperature for 15 minutes before serving.

 
We love the light and fluffy ricotta in this recipe, but think fat-free cream cheese could work as a swap, too! What toppings or ingredients would you add or change?