Pumpkin Protein Bites

Arbonne Essentials® Pumpkin Protein Bites
2 scoops Arbonne Essentials Vanilla Protein Shake Mix
¾ cup almond butter
½ cup pumpkin purée
1 ¼ cups old-fashioned oats (gluten-free)
½ cup ground flax seeds
3 tbsp. agave nectar

Add ingredients into medium bowl and stir to combine. Cover bowl and chill in the refrigerator for 2 hours (this will make them easier to roll). Roll the mixture into about 12–16 balls (ping pong ball size, or use a melon baller!). Store in a covered container in the refrigerator for up to a week.


Product Spotlight: Greens Balance



I HIGHLY RECOMMEND that all of you incorporate Greens Balance into your maintenance period following the 30 Days, if you haven’t already fallen in love with it. It comes in powder form and can be mixed with water, added to shakes, or even added to meals (I particularly love throwing it into marinara sauce!).

-One scoop equals a serving of vegetables.
-Contains 100% natural whole food powder.
-Sweetened naturally with stevia.
-Contains prebiotic fiber, which helps support a healthy digestive system.
-Contains powerful phytonutrients and antioxidants, and essential vitamins and minerals.
-Low-sugar and low-sodium.

One serving of Greens Balance provides the nutritional benefit of 37 fruits and vegetables, which gives you a whole rainbow in each glass!

-Reds such as pomegranate, cherry, red coffee bean, tomato, and more provide antioxidants, flavonoids, and polyphenols to support overall health.
-Oranges and Yellows such as pumpkin, carrot, sweet potato, papaya, and mango contain vitamins A and C along with antioxidant bioflavonoids and alpha- and beta-carotene.
-Greens such as spirulina, kale, artichoke, broccoli, spinach, alfalfa, barley grass, and wheat grass contain chlorophyll to support gastrointestinal health along with vitamins A, K and E.
-Blues and Purples such as blueberry, blackcurrant, purple sweet potato, and elderberry are sources of antioxidants, resveratrol, and vitamin C.

Learn more here…



Recovery Shake


  • 2 scoops Arbonne Essentials Chocolate Protein Shake Mix
  • 1/2 scoop Arbonne Essentials Daily Fiber Boost
  • 1 scoop of Arbonne Greens Balance
  • 1/2 cup banana, chopped
  • 1 tbsp Almond or Organic Peanut Butter
  • 9 oz water
  • Ice


  1. Pour Arbonne Essentials Chocolate Protein Shake Mix into a blender
  2. Add Arbonne Essentials Daily Fiber Boost and Arbonne Greens Balance
  3. Add banana and almond or organic peanut butter
  4. Pour in water and add a handful of ice
  5. Blend and enjoy!

Days 14 & 15/30 – Healthy Living Challenge

THIS becomes simpler and simpler as the month goes by. It really is a matter of looking at food and nutrition in a new way. It’s not hard, you just need to learn the basics and add some simple nutritional additions. It’s not scary, it’s not as overwhelming as popular diets make it seem!


BREAKFAST: Arbonne Chocolate Shake + Arbonne Daily Fiber

LUNCH: Greens salad w/apple, pecans, shredded cabbage and a balsamic dressing. 30 minutes later, Arbonne Digestion Plus (double).

EXERCISE/SNACK: Yoga + Arbonne Citrus Fizz stick w/water + coconut yogurt with almonds, shredded unsweetened coconut and pumpkin seeds.

DINNER:  Tilapia, pineapple, and french fries. The fries were not a healthy option, but they were sitting in the freezer and I won’t waste food out. So I had them on an otherwise super healthy day to use them up! The tilapia was just baked with a bit of pink Himalayan salt and brushed with a bit of walnut oil.  baked for 20-25 minutes at 350.


BEFORE BED:  Arbonne Herbal Detox Tea + carrots and hummus


BREAKFAST: Arbonne Vanilla Shake w/cinnamon + Arbonne Daily Fiber (not shown)

LUNCH:  Sweet potato chickpea and kale soup. 30 minutes later Arbonne Digestion Plus w/water.

Sweet potato chickpea and kale soup

Sautée onion garlic celery with coconut oil

Add rinsed chickpeas (seasoned w pink salt pepper oregano cayenne and turmeric and garlic powder too- all organic spices)

When chicken is cooked add 3 cups gluten free/organic vegetable broth 

Add chopped sweet potato

Let boil and simmer until potatoes are soft. Add kale 1-2 bunches…the last 5-10 mins. Add more spices to taste. 

EXERCISE/SNACK: 60 minutes Les Mills Bodypump 90 + Arbonne Pomegranate Fizz Stick w/water.

DINNER:  Stuffed Green Peppers + side salad of greens, carrot, and chia seeds topped with cider vinegar and EVOO

Stuffed Green Peppers

1 PKG cooked ground Chicken
2 c. Cooked Brown Rice
2 cans organic diced Tomatoes
Diced red cabbage
Diced Onions
Pink Himalayan salt, Garlic powder, oregano to taste

Stuff 6 green peppers
Top with organic tomato sauce

Bake on 350 for 45 mins


BEFORE BED:  Arbonne Herbal Detox Tea + 1 plum

Day 13/30 – Healthy Living Challenge

We had a stay in day yesterday. I had a morning migraine that lingered halfway through the day. Likely caused by what they were calling a nor’easter. This time of year that translated to rain being pushed by a cold front. Barometer changes like that, big ones, and I get a migraine 😣  I was craving warmth all day even though it was warm outside still. So the menu for the day was very autumn like and comforting but in a healthy way.

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We just kind of hung out at the apartment and binge watched Stranger Things. I love this show. It’s different. And this season is even better than last as we get to know the characters  more and more. The show has flavors of the old Stephen King movie Stand By Me mixed with some of the mystery like It. But it’s completely it’s own story. The kids are becoming pretty talented actors in my opinion. And I’ve always been a big Winona Ryder fan and have a soft spot for Sean Astin from back in the Samwise days of Lord Of The Rings. Shows like open up opportunities to actors and actresses that tend to not fit the normal mold for stardom. I tend to lean towards sci-fi for that reason. 


I’m learning so much from this 30 Day Challenge. Learning about how my body responds to foods and how much more energy I have when I don’t eat wheat/gluten. This is one of the best decisions I’ve ever made. I would rank this up there with quitting smoking. It’s been a huge help to understanding how my body responds to just good nutrition. 

If you’d like any info, or have any questions feel free to drop a message below or send me a quick email. I’d love to hear from you and help you live a healthier version of yourself!


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BREAKFAST: Arbonne Pumpkin Shake (see recipe – I modified a bit with the brand of pumpkin)

LUNCH: Greens salad w/roasted sweet potato and balsamic vinegar dressing. About 30 minutes later, Arbonne Digestion Plus w/water

EXERCISE/SNACK: Les Mills Bodyflow (It’s dance/yoga) + Arbonne Pomegranate Fizz Stick w/water.

DINNER:  Minestrone Soup w/(not pictured)  a side salad of greens w/beets and nuts w/balsamic dressing

Gluten Free Minestrone Soup

2 cups low sodium vegetable broth
14.5 oz canned whole peeled tomatoes – no salt added, with juice
1 – 6 oz tomato paste
2 cups frozen mixed vegetables
1-2 cloves garlic crushed
1/2 tsp. dried thyme
15.5 oz canned kidney beans low sodium, rinsed and drained
1 cup gluten-free pasta uncooked
ground black pepper and sea salt to taste

Add tomatoes and juice to a large saucepan and break tomatoes into chunks with the edge of a large spoon.
Add vegetable broth, tomato paste, mixed vegetables, garlic, basil and thyme, stir to mix well, cover and bring to a boil over medium high heat.
Reduce heat to medium and simmer partially covered for 5 minutes, stirring occasionally.
Add kidney beans and pasta and continue to simmer partially covered on medium or medium low heat for about 15 minutes or until veggies and pasta are soft. (Stir every few minutes and be careful not to overcook the pasta.)
Sprinkle individual servings with ground black pepper, salt and/or vegan parmesan cheese to taste.

BEFORE BED:  Arbonne Herbal Detox Tea 

Days 10-11-and-12 of 30 – Healthy Living Challenge and some catching up to do!

I’m gonna start by saying I had a monster of a migraine this morning that I had to suffer through before getting online to catch up, but more on that later….

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We’ve had a HUGE bowl of trick or treat candy sitting in our apartment since last weekend’s Trunk-Or-Treat event we volunteered at. And I swear candy that I don’t even like is calling to me from the bottom of that bowl. Childhood memories can often trigger the want of certain foods. Especially comfort foods. We will all indulge once in a while. But succumbing to bad eating habits FOR comfort is never the solution, instead it adds to the problem! Ps…. neither of us have eaten any of that candy and don’t plan on it. Hopefully we get some trick-or-treaters here at the apartment. But we’ve noticed that it’s not very common for apartments here in Virginia Beach.

BREAKFAST: Arbonne Chocolate Protein Shake w/1/2 scoop Arbonne Daily Fiber + 1 scoop Arbonne Greens Balance + 1 Pear

LUNCH: Coconut Yogurt blended w/cherries and w/blueberries, blackberries & pecans. About 30 minutes later, Arbonne Digestion Plus w/water

EXERCISE/SNACK: 30 Minutes Elliptical + Arbonne Fizz Stick w/water and baby carrots with hummus.

DINNER:  Red lentil pasta with brown lentils, zucchini, and red peppers in a veggie tomato sauce, served with sautéed garlic and spinach. Mixed all together 

BEFORE BED:  Arbonne Herbal Detox Tea

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Last minute Random Act Of Kindness. That morning we had just heard about this food drive to help kids at schools here who can’t afford lunches. NO CHILD should EVER go hungry. Hubby and I are pretty passionate about making sure those who can’t speak for themselves (like animals) and the welfare of children. Children are the future hope of the world. We need to make sure they are given the very best opportunities possible to flourish and grow. And empty belly’s are something no child should have to live with.

BREAKFAST: Arbonne Java Chip Protein Shake w/1/2 scoop Arbonne Daily Fiber (I omitted the cacao nibs) + 1 banana

LUNCH: Steel cut oats (plain) w/coconut milk + blueberries + blackberries.  About 30 minutes later, Arbonne Digestion Plus w/water.

EXERCISE/SNACK: 60 minutes Les Mills Bodypump. Celery + carrots and a Citrus Arbonne Fizz Stick w/water.

DINNER:  Vegan Stuffed Peppers w/side salad of greens + cucumber + shredded carrot w/hummus.

BEFORE BED:  Arbonne Herbal Detox Tea w/half scoop Arbonne Vanilla Protein + coconut milk + cinnamon (this was delicious!)




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I try to be a full disclosure girl. I admit when I make mistakes and admit when I try something and it turns out not as I hoped it would or not as good as it should have. And NO ONE is 100% perfect at all times. So it’s confession time and I’ll tell you what I learned from it.

Yesterday it was a day out with my Virginia Beach besties. And I had decided when I woke up I would experiment a bit. I had been feeling soooooo fabulous since getting over my sinus infection and being on this 30 Day Challenge; plus I knew I would be surrounded by temptation anyway. I’ve already proven to myself that I can have self control when I CHOOSE self control. But I really wanted to test how a change in diet would affect me since I’ve been eating soooooo clean. 

I didn’t photo journal much of the day. The day started at Starbucks where I decided to forgo my cappuccino I had been planning on and opted for their holiday drink. Which I was so distracted talking and glancing around at all the new Starbucks cups, forgot to ask for coconut milk instead of milk 😢. I hate wasting money and the person’s time so I just sucked it up and dealt with it knowing I would suffer with a belly ache/bloating afterwards 😒  I also bought a chocolate croissant which I ate a bite of and tossed it. 

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At first I thought mmmm this is yummy. It does indeed taste like a caramel green apple with chocolate. But as I continued to drink it I realized it was just the fact that I was drinking sugar and coldness that was comforting. About half way through I knew it was a stupid impulse. The milk was like chalk in my mouth. I wish I had ordered my coconut milk cappuccino and been happy with that small dose of sweet. Live and learn…..you don’t always have to follow a trend! It’s not always good for you, and often it doesn’t live up to the hype! This not only didn’t live up the hype but I chose to deprive my body of my healthy shake and opted for a cup of twice the calories and zero nutrition.

We shopped all day long starting at Michael’s for craft supplies and bargain hunting. I bought two covered ramekins for a grand total of $3 and some cents! Then we headed to lunch at Panera and  I had a bowl of their Autumn Squash Soup and afterwards realized I have no clue what their recipe is. I blindly presumed there was no dairy or anything else unhealthy hiding behind the delicious squashiness. So I searched the web for copycat recipes and found some that didn’t have dairy or added sugars but a lot of them did have cream, heavy cream and milk. Yeah I was gonna have a belly ache tonight 🤢 I also indulged in 🥖 Yikes what was I doing????????

By the time we got to our next stop, Marshalls. I was feeling like I had a HUGE balloon 🎈 inflating inside my stomach. And I was getting soooooo tired. I felt like I could head to bed right then and sleep all night 💤 And it was 2pm in the afternoon! 


I met up with Keith a while later and we decided to do even more shopping. Partly because I was ready for bed and if we sat and watched tv or I got on the computer to do this I was going to fall asleep where I sat. He needed a new winter coat and I needed a new dress for two semi-formal events we have coming up. So we walked and walked and walked and walked. Finally headed home for a healthier dinner and 💤💤💤💤💤💤💤💤

Bread seems to be eaten in our society as a huge filler. Both for our tummy and our plate. Why? It’s cheap! We need to make better choices, I needed to make better choices. And we need better choices at restaurants and in many situations we need to make healthy options as inexpensive as tossing a slice of bread to a meal to fill us up!

Lesson learned. I felt like crap all day long, bloated and zero energy. I need to stick with what I’ve learned and even on those days when I indulge in something that’s less than healthy, I need to make the rest of the day healthy. Not just say oh well I screwed up breakfast may as well just keep screwing up. Indulgences should be just that, and indulgence, a decadent moment, not our daily nutrition plan.

BREAKFAST: Starbucks Zombie Frappucino + a bite of a chocolate croissant 

LUNCH: Panera Autumn Squash Soup + evil side of bread  + half a sandwich w/half the bread taken off + tea

EXERCISE/SNACK: Walking…… + coffee

DINNER:  Italian Chicken Sausage + brown rice pasta + huge salad

BEFORE BED:  Arbonne Herbal Detox Tea 




Day 9/30 – Healthy Living Challenge


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Short sweet and simple, had a busy day yesterday, doing what seemed like nothing. You  know, errands…But I grabbed lunch at the Green Cat 😺😉 and that made the day much better! The Green Cat has amazing, healthy smoothies, buddha bowls and smoothie bowls! Plus deliciousness, like this chickpea salad!! Finally over the nasty sinus infection and I have sooooo much energy now!

BREAKFAST: Arbonne Chocolate Protein Shake w/1/2 scoop Arbonne Daily Fiber + Apple (not shown)

LUNCH: Chickpea Salad topped over Lemon & Olive Oil marinated Kale + Purple Cabbage + Arbonne Digestion Plus about 30 minutes later.

EXERCISE/SNACK: 30 Minutes Elliptical + Arbonne Fizz Stick w/water and baby carrots with hummus.

DINNER: Roasted Sweet Potato, Spinach, and Quinoa Salad


  • medium sweet potato (we increased to 2)
  • 1/2 medium onion, sliced
  • tablespoon olive oil
  • tablespoon smoked paprika
  • cup cooked grain (brown rice, quinoa, millet, etc) (we had quinoa)
  • 2-3 handfuls spinach
  • ——————-
  • tablespoons lime juice
  • tablespoons honey
  • tablespoons olive oil
  • 1/4 cup cilantro, minced


  1. Preheat oven to 350˚. Peel sweet potato and cut in to 1/4″ cubes. Toss with 1 tablespoons olive oil, onion, and smoked paprika. Roast until tender, 25-30 minutes.
  2. Cook grain of choice- best done ahead of time or use left over grains. Let cool before using.
  3. Whisk together lime juice, honey,cilantro, and olive oil. Toss cooled grains with desired amount of spinach and dressing. Top with roasted sweet potatoes.

BEFORE BED:  Arbonne Herbal Detox Tea



Day 8/30 – Healthy Living Challenge

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i’ve been on a weight loss plateau for quite a while now and this past week i finally dropped some stubborn pounds, 3 of them! seriously though it’s me that’s stubborn. i know when i look at things like bread i gain weight, gain bloat and and my body doesn’t work as efficiently. and foods that contain gluten sneak into your pantry so easily. i mean even when you decide to not eat bread with every dinner (we used to), it still finds it’s way in. it’s in most bread crumbs, soy sauce, the quicky rice mixes and many candy’s not only contain excessive amounts of sugar, but gluten as well. 

as i’ve said before gluten affects everyone differently. there are people who get sick enough that it’s life threatening. That there is scary stuff. thankfully i only bloat when eat it. but it also helps me keep extra pounds on. what I’ve learned so far to this, day 8 is that i will be a lot more discerning about where I allow gluten into my meals. once you focus on shopping differently for the 30 days to healthy living challenge, you realize the enormous amount of gluten that you consume. the same for sugar. both sugar and gluten can be found as an ingredient in things you wouldn’t quickly thin, “ahhh that has gluten in it”.

so if you’re anywhere on that scale from:

i get bloated when i eat left-arrow-icon-77104.png i get deathly sick when I eat

the 30 days to healthy living challenge may help you see what nutritional changes you can make to have a better digestive system, healthier gut and to simply feel and yes, look better every day.  contact me if you’d like more info!

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Mindy’s 30 Day Results

BREAKFAST: arbonne vanilla shake w/arbonne daily fiber + cinnamon + grapes (not all of those)

LUNCH: coconut yogurt w/pumpkin seeds, nuts & cranberries + (double) digestion plus

EXERCISE: 30 minutes yoga w/fizz stick and water + small salad w/ cucumber, shaved carrot, baked crunchy quinoa and apple slices w/ olive oil & apple cider vinegar (not shown)

DINNER: garlic & herb crusted cod w/brown rice and broccoli seasoned with italian seasoning

garlic and herb baked crusted cod


  • 4 cod filiets (not frozen)
  • 1/3 cup avocado oil mayo (I use primal kitchen)
  • 2/3 cup ian’s gluten free panko 
  • 2 tablespoons each chopped fresh parsley and basil
  • 1 medium clove garlic, grated
  • salt and pepper, to taste


  1. Preheat oven to 450 degrees. Line baking sheet with parchment paper or silicone baking mat. Place fish fillets onto prepared baking sheet and set aside.
  2. In a small bowl, stir mayo together with panko, fresh herbs, garlic, salt and pepper until combined. Spread evenly over the top of the fillets. Bake 10-12 minutes or until fish starts looking opaque and will flake. Switch oven to broiler and brown the tops of the fish until lightly golden. Remove from oven, cool 3-5 minutes and serve.

BEFORE BED:  arbonne herbal detox tea

Day 6/30 – Healthy Living Challenge


Yesterday was a busssssy day. We shopped all day. We had a lot of small things to pick up for a Trunk-Or-Treat we’re participating in today. Plus we stopped by a thrift shop to look for a couple add on pieces to our costume for the day today (Hogwarts students). A run to the post office and the grocery store topped it off. We had minimum time today but still wanted to eat healthy and according to plan! Sorry no photo’s we really were time crunching. And by dinner we were super hungry and just wanted to dive in. As usual post-race we headed to bed early!

BREAKFAST: arbonne vanilla shake w/cinnamon + daily fiber + arbonne greens balance + 1 green apple & 1 pear

LUNCH: amy’s organic chunky vegetable soup + digestion plus (doubled) (between shopping trips) + added and arbonne nutrition bar while we were driving

SNACK: broccoli, carrots and hummus + pomegranate fizz stick w/water (on the go)

EXERCISE: walking around all day shopping then a 5K (also had a banana post-race)

DINNER:  no cook zoodles w/wakami pesto + roasted garbanzo beans (hefty portion) + garlic roasted quinoa

BEFORE BED:  arbonne herbal detox tea

Day 5/30 – Healthy Living Challenge

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BREAKFAST:  1 egg yolk w/2 egg whites & parsley w/tomatoes

LUNCH: Coconut yogurt with sunflower seeds + arbonne digestion plus

SNACK: arbonne vanilla shake w/arbonne daily fiber

EXERCISE: 60 Minutes Les Mills Body Combat + arbonne fizz stick w/water (before) and then after (arbonne phytosport after workout drink)

DINNER:  Rosemary & Thyme seasoned Beyond Meat Chicken Breast  w/Pear salad w/ pecans & avocado (avocado not pictured)

BEFORE BED:  arbonne herbal detox tea


Soooo, all day I was feeling bloated, which I found odd since I’m eating very well. And by coincidence one of the other consultants was researching some information because one of her clients was having the very same problem. In her research she found some very valuable info!

“In summary, the ingredient inulin found in the Protein, Fiber Boost and the 7-Day Body Cleanse, may be causing these symptoms by feeding the bad bacteria in your gut. Inulin is important food for the bacteria that line our GT tract. We must all have this bacteria in our system to digest our food, absorb nutrients and many other functions.. Ideally we want 85% beneficial and 15% not beneficial bacteria. Inulin is food for the 85% beneficial bacteria. However, due to antibiotics we have taken, many of us do not have this healthy balance and instead have 85% bad bacteria and 15% good bacteria. As a result, the inulin is feeding the bad bacteria. It is not the product’s fault and any of these symptoms are telling you that you have an imbalance in your GI tract.”

The solution is:
– Triple the Digestion Plus (you can’t have enough probiotics)
– Start eating fermented foods like kimchee, sauerkraut, kombucha

Here is Dr Tanda’s video on the benefits of Arbonne Digestion Plus – pre/probiotic plus 11 digestive enzymes.


Day 4/30 – Healthy Living Challenge

Busy weekend ahead!! We’re going to a Halloween Extravaganza at local metaphysical store and have an twilight running event later in the day tomorrow. Then on Sunday we’re participating in a Trunk Or Treat event. And yep, it’s time, 🎃🍂⛄🎄🥂 we’re digging out all our holiday decorations and going through everything! 

I’m one of those people that usually decorate early for the season. If I could I would shuffle October-January on repeat, I love the holidays so much! But I guess I’d miss going to the ⛱🌊 beach Spring-Autumn, so it works out 😉

I admit I do miss big seasonal changes like we had in Ohio, or Keith had in New Jersey. People seem to celebrate the Oct-Jan holidays, bigger, louder and with more enthusiasm. Which in one of the things that I add into the “where will settle down at” equation. Hmm.. I need ocean, beach, and seasonal changes, but not too wintery and not too hot???? Not sure this elusive destination exists lol.

Coming out of this sinus infection with 30 Days To Healthy Living has been kind of awesome. I have a ton of energy now and feel super healthy now. I worried that since our meal planning was already pretty close to the guidelines for the 30 days and it would be kind of silly. I could have very easily just have bought the other supplements I wasn’t already starting to use and just go on my way. But doing a focused length of time has brought me back to pinpointing nutritional gaps and cutting out the sugary stuff that’s been creeping back into our pantry. 

Sugary goodness is everywhere isn’t it? It’s hard to avoid. Especially if you eat out. Being this focused on a plan brings about situational awareness that’s invaluable to staying on track with healthy choices. I’m super happy we are doing this. 

Not to mention allllll the new delicious recipes!!


Yesterdays Menu

BREAKFAST: arbonne chocolate protein shake w/half scoop arbonne greens balance and arbonne daily fiber

MID MORNING SNACK: coconut milk yogurt w/homemade granola & berries

LUNCH: Simple side salad w/ a bowl of mexican spiced butternut squash soup w/sunflower seeds and chia seeds…  Recipe from Chef Tony @ B.Good. Then afterwards I had my digestion plus, straight shooter with just 4oz of water!

SNACK: Carrots w/hummus and grapes + arbonne fizz stick and water

EXERCISE: 60 minute walk




DINNER: Tropical salad with pineapple vinaigrette w/coconut shrimp

Ingredients For The Salad

  • 3 tablespoons red wine vinegar
  • 1/4 cup pineapple juice (can use from can if you use canned pineapple in juice
  • 1/4 cup olive oil
  • salt and pepper to taste (use Himalayan salt or sea salt)
  • 10 to 12 oz of greens of your choice
  • 1 cup diced pineapple
  • 1/2 cup chopped and toasted macadamia nuts
  • green onions chopped (optional)
  • 1/4 cup flaked non sweetened coconut, toasted

Instructions For Salad

Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well. Toss lettuce, pineapple, macadamia nuts, and green onions together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

Ingredients For Coconut Shrimp

  • 10-12 oz (10-12 pieces) jumbo shrimp – (peel and de-vein) We made about
  • 1/2 cup finely shredded unsweetened coconut
  • ¾ cup gluten free panko-style bread crumbs
  • 1/4 cup gum-free gluten free flour
  • 2 eggs
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • Egg wash (2 eggs whisked with 1 tablespoon almond or coconut milk)


Instructions For Coconut Shrimp

Preheat your oven to 300F. Line a baking sheet with parchment paper and place the coconut chips on it in a single layer. Bake for 5 minutes in the center of the oven, stir, and bake until the coconut is light golden on the edges about another 5 minutes.
Line a baking sheet with wax paper and set aside.
Crush the coconut chips and place them in a shallow bowl with the panko-style gluten-free crumbs and stir to combine.
Set up a breading station by filling another shallow bowl with the gum-free GF flour mixed with the salt and pepper and a 3rd bowl with the egg wash.
Dip each shrimp in the seasoned flour first. Dust off the extra and then dip on all sides in the egg wash, shaking off the excess. Finally coat each shrimp into the coconut and bread crumbs, pressing gently to adhere. Place on the lined baking sheet and let them sit for 10 minutes.
To Bake
Preheat your oven to 375F.
Place the raw breaded shrimp on a wire rack place on a baking sheet. Spray the tops of the shrimp lightly with cooking spray. Bake until lightly golden brown and crisp, about 15 minutes. Serve warm

From the book Gluten-Free Small Bites: Sweet and Savory Handheld Treats for On-the-Go Lifestyles and Entertaining, by Nicole Hunn.

BEFORE BED: arbonne herbal detox tea