Coconut Pom-Ras Fresca

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Coconut Pom-Ras Fresca made with Arbonne Essentials® Pomegranate Energy Fizz Sticks! Our Energy Fizz Sticks contain antioxidants and a botanical blend of green tea, guarana and ginseng, combined with B vitamins and chromium, to help boost energy.◊

http://susanhalloran.arbonne.com/

◊ These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Vanilla Protein “Cupcakes/muffins”

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Vanilla Protein “Cupcakes/muffins” These are around 100 calories each. The recipe makes 4. Using a large fork mix all of the following ingredients in a medium bowl:

-4 scoops Arbonne Protein (vanilla)
-1 tsp baking powder
-1 tsp vanilla extract
-1 egg
-1/4 cup egg whites
-1/4 cup unsweetened vanilla almond milk

Spray muffin tin with cooking oil spray and pour batter, filling each tin about 3/4 full. Bake at 350 degrees for 20 minutes until golden on top.

You add some “icing” by using the top of the can of coconut milk that turns solid and whip it with some vanilla extract and a few drops of liquid stevia.

 

vegan chocolate protein power balls

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2 scoops Arbonne chocolate protein powder 
1 scoop Arbonne fiber boost
1 cup organic whole grain brown rice (cooked and cooled)
Organic cashew butter
Organic unsweetened shredded coconut

Mix all ingredients together adjusting cashew butter until you get batter like consistency, make into balls with melon baller, roll in shredded cocunut, refrigerate for at least 1hr. Enjoy!!

Sit Back and Relax with Rescue and Renew

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Pour yourself a cup of our Herbal Detox Tea before sitting back and relaxing with Rescue & Renew. Prepare to pamper yourself. This time is all about YOU!

Arbonne “Chai” Tea

1 Arbonne detox tea 1 spoonful Arbonne vanilla protein shake mix Splash of coconut milk + Top with cinnamon

http://susanhalloran.arbonne.com/

 

Chipotle Chicken Sweet Potato Skins!

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Chipotle Chicken Sweet Potato Skins!

Instructions

Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. 

Place your *chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes.

Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish.

Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove the skins and top with Chicken mixture..

Save your sweet potato for use in protein shakes ( with a little cinnamon in vanilla shake mix it tastes like pumpkin pie) or other recipes.

 

* vegetarians and vegans replace the chicken with chickpeas or beans 

**make sure to use organic spices. Spices can be hidden with a lot of yeast and chemical additives.

 

Gluten Free Bread

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Recipe by Amy Fothergill, courtesy of The Warm Kitchen Cookbook
 
This is a tried and true recipe for a simple yet delicious gluten-free bread recipe. It can be made with regular milk or a milk substitute. I usually use almond or coconut as the substitute. If you need to make it egg-free, you can use a flax or chia seed substitute. However, I would add more yeast (3 teaspoons total) or add a 1/2 teaspoon of baking powder to the dry ingredients. Make sure to let it rest about 15 minutes before you slice it; otherwise it might fall apart. It can be left at room temperature for about 24-36 hours. After that, place in the fridge and reheat in a toaster.
 
If you find pockets of flour in the corners of your bread when it’s done baking, you can mix the dry and liquid ingredients in a bowl first, then add it to the breadmaker pan without the paddle.
 
To make this in loaf pans, first mix the dry and liquid ingredients in separate bowls. Then vigorously mix the two together in a large bowl with a spatula for about 2 minutes (you can also use a stand up mixer). Spray or grease 2 loaf pans and place bread dough in the two pans, dividing evenly. Let rise covered 30 minutes in a warm place. Preheat oven to 350F. Bake 30-40 minutes or until golden brown on top. Let rest in pan 5 minutes. Remove and then let cool before slicing.
 
To get more recipes, visit thewebsite: www.amythefamilychef.com
The Warm Kitchen cookbook has more detailed information and over 150 recipes and 450 photos.
 
DRY INGREDIENTS
3 ¼ cups Amy’s gluten-free flour mix (see below or use something similar)
2 teaspoons xanthan gum
1 – 1 1/2 teaspoons kosher salt (more or less depending upon your taste; less if you have regular salt)
2 1/4 teaspoons quick rise yeast (1 packet)
Optional: 1/8 teaspoon dry ground ginger (this helps the bread stay fresher; use if it you think the bread won’t be eaten in 3 days)
 
LIQUID INGREDIENTS
1 cup hot water (between 120-130F)
1/2 cup warm milk or milk substitute (you can use all water instead of milk)
2 eggs, beaten, at room temperature
1 teaspoon apple cider vinegar
1 ½ tablespoons olive oil or vegetable oil like safflower
1 tablespoon honey or agave nectar
Tip: Measure the oil first and then the honey or agave so it does not stick to the measuring spoon.
 
  1. Mix flour (or flours), gum, salt, yeast and ginger in a medium bowl. Set aside.
  2. Place breadmaker pan in breadmaker with the blade/paddle. Add hot water and milk (or all water). In a small bowl, mix eggs, vinegar, oil, and honey or agave; add to bread maker bowl and combine with water.
  3. Carefully add flour mixture to the breadmaker, one cup at a time, so that the flour mixture does not spill.
  4. Turn breadmaker on. Use the Fast or Quick Bake setting for the quick-rise yeast, about 60 minutes. Gluten-free bread dough looks more like cake batter and it’s very sticky; that is normal. You may need to scrape the corners of the bowl while it’s mixing as the flour can accumulate there. Be careful to not move the paddle.
  5. When baking cycle is done, immediately remove hot bread from bowl/pan and place on a wire rack.
  6. Cool for 10 minutes. Carefully remove blade from bottom of the bread. Wait another 5-10 minutes before cutting.
 
Amy’s gluten-free flour mix
Mix the following and place in an air-tight container:
3 cups superfine brown rice flour
1 cup millet flour (or superfine white rice flour)
1 cup potato starch (not flour)
1 cup tapioca starch or flour
If you want a heartier bread, measure 2 3/4 cups of the above blend into a bowl and then add 1/2 cup sorghum flour to it; Use this for the 3 1/4 cups of gf flour needed in the recipe above.

Almond Butter Cups

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Almond Butter Cups

Recipe:
* Melt coconut oil, mix with Arbonne chocolate protein powder                             (about 2 scoops protein to 1/4 C. coconut oil ratio)
* Pour in muffin tin 1/2 way – freeze for 5 min
* Add tbsp of raw almond butter
* Top with remaining mix
* Freeze for 5-10 min more
* Store in freezer