AMAZING recipe that includes fizz sticks!
AND it’s healthy!!
– 4-5 Frozen Strawberries
– 1 cup of Ice
– 1 cup of Water
– 1 Pomegranate Fizzzzz
This would be amazing with some vanilla protein as well!! Perfect for Breakfast, Snack Break, or even a Cure to that sugar Craving!!
Recipe courtesy of Sammo Matheson 👌 with a minor tweak to avoid soy…
Wok Tossed Zoodles with veg and healthy satay sauce.
2 tablespoons of organic almond butter
1 tablespoon of tahini
2teaspoons coconut aminos …(this is a “soy substitute” sauce)
1 teaspoon dried chili flakes
1/2 teaspoon of ground black pepper
1/2 teaspoon sesame oil
3 cloves of garlic crushed or finely chopped.
1 teaspoon of salt.
10 snow peas
Half a red pepper (capsicum) finely sliced into strips.
5 zucchini’s spiralized on a thick setting.
2 table spoon of extra virgin olive oil or any other healthy alternative.
Spiralize zucchini’s and place into a bowl.
Add salt and toss through zucchini noodles .
Place zucchini noodles into a strainer and sit the strainer on top of the bowl.
Place in fridge for 1/2 an hour.
Slice red pepper and chop garlic if not using crushed.
Wash and snap the tops of snow peas.
Add organic almond butter , coconut aminos , sesame oil ,chili,ground black pepper and tahini to a bowl and mix together.
Remove zucchini noodles from fridge.
(A lot of the liquid will have drained into the bowl by now).
Wash zucchini noodle under cold water to remove remaining salt.
Pat dry with paper towel.
Heat up oil in a wok on medium heat.
Add garlic and fry for 3 mins or until fragrant making sure not to burn the garlic.
Add red pepper and snow peas.
Increase the heat making sure to keep the vegetables and garlic moving so they don’t burn.
Toss for a further 3 mins.
Add zucchini noodles and toss for a further 2 mins.
Add satay mix to the wok and toss the vegetables for 2 mins.
Serve with lime wedge .
🍋🍋🍋PUCKER UP, LEMON LOVERS! 🍋🍋🍋
Can’t wait to make these…protein bars and balls don’t last long in our house because they are so yummy!
1 cup almonds blitzed up
4 scoops Arbonne vanilla protein
2 tablespoons chia seeds
Juice from 1 or 2 lemons
Zest of lemon (optional)
1/2 cup finely shredded coconut
Enough almond or coconut milk until you reach desired consistency
Combine all ingredients except almond/coconut milk in a bowl, adding your choice of milk to reach desired consistency. Form into balls and roll in extra shredded coconut if desired.Store in airtight container in fridge for up to a week. Yum!
Chocolate protein rice bubble slice.
2Tbsp Coconut oil
2Tbsp Brown Rice Syrup
1Tbsp Cacao Powder
2Scoops Chocolate Arbonne Protein Powder
2Cup Gluten Free Rice bubbles
Coconut and Sweet Potato Muffin Recipe
1 small sweet potato (about 1 cup packed)
3/4 cup canned coconut milk
1 flaxseed “egg” (1 tbsp. ground flax mixed with 2.5 tbsp. water)
2 tbsp. olive oil
1/2 cup pure maple syrup or raw, unpasteurized honeypure maple syrup or raw, unpasteurized honey
1 cup organic brown rice flour
1/4 cup organic coconut flour
1 tbsp. aluminum-free baking powder
1/2 tsp. sea salt
1 tbsp. cinnamon powder
1 tsp. ginger powder
1 tsp. turmeric powder
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Preheat your oven to 400 degrees Fahrenheit.
Use a wooden skewer to make 10-12 holes in your sweet potato and cook it on a baking tray for an hour to soften it.
Remove the potato and let it cool.
Oil your muffin tray with coconut oil.
Cut the potato in half and scoop out the insides into a large bowl (eat the skin for a nutritious snack!).
Add the flaxseed “egg,” coconut milk, olive oil and maple syrup (or honey) to the bowl and combine until smooth.
In a separate bowl, mix the dry ingredients together.
Pour the dry ingredients into the wet ingredients and mix until well combined.
Pour the batter evenly throughout the muffin tray until each section is 2/3 full.
Place the tray on the middle rack of the oven and cook for 30-35 minutes.
Let it cool, then enjoy! You can freeze these and eat them as you please.
Image via realfoodforager/Flickr
Recipe By: Carly Fraser
#antiinflammatory #vegan #glutenfree #muffin #sweetpotato
#foodiefriday #breakfast #snack
𝑩𝒓𝒐𝒘𝒏 𝒓𝒊𝒄𝒆, 𝒂𝒓𝒖𝒈𝒖𝒍𝒂, 𝒈𝒓𝒊𝒍𝒍𝒆𝒅 𝒗𝒆𝒈𝒈𝒊𝒆𝒔, 𝒉𝒖𝒎𝒎𝒖𝒔, 𝒍𝒆𝒎𝒐𝒏 𝒂𝒏𝒅 𝒕𝒂𝒉𝒊𝒏𝒊 𝒅𝒓𝒆𝒔𝒔𝒊𝒏𝒈 👌🏻
Gluten-Free Vegan Blueberry Oatmeal Muffins
1/4 cup coconut oil
1 cup unsweetened almond milk (or any other plant-based milk)
1 tablespoon apple cider vinegar
8 tablespoons maple syrup (or honey)
1 teaspoon vanilla extract
1 1/4 cup ground almonds (almond meal) *
3/4 cup rolled oats (ensure gluten-free if necessary)
1 1/4 cup gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
1 cup fresh blueberries
Rolled oats (ensure gluten-free)
1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
3. Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt, ground almonds and oats
4. Sift in the flour, baking powder and bicarbonate of soda
5. Mix well, adding a tiny splash more milk if it’s looking too dry
6. Add the fresh blueberries and fold in gently, to make sure you don’t crush them
7. Transfer the mixture between 8 muffin cases in a muffin tin
8. Sprinkle over oats to decorate
9. Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
10. Tastes best when fresh, but keeps covered in the fridge for up to a few days
**You can alternatively use almond flour
HAPPY NATIONAL CHOCOLATE COVERED –
Arbonne chocolate covered strawberries!
2Tbsp Arbonne chocolate protein powder
2Tbsp coconut oil
2tsp pure unsweetened cocoa powder
Melt the coconut oil mix in your dry ingredients
Either dip or drizzle your strawberries! You can use bananas, orange slices or even cherries too!