Product Spotlight: Greens Balance

9e77aa2da9093e517eba4554c0bd657c.jpeg

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…

 

LGShakeImgs_Chris-GreenBanana.jpeg

Recovery Shake

Ingredients:

  • 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

Instructions:

  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!

Day 9/30 – Healthy Living Challenge

 

PicMonkey Collageff

 

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

Ingredients

  • 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

Instructions

  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

PicMonkey Collage.jpg

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!

the zen wellness studio

b0951eb518cedd03d0a0bc15ed7817bb--arbonne-business--days.jpg
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

ingredients

  • 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

directions

  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

getimage

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

Coconut Pom-Ras Fresca

mmmmm.jpg
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”

13239160_10154253484654602_2680635544877791816_n

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

22045936_10213340492960740_8547634694890179950_n

 

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

maxresdefault (1)

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!

13256123_10154238054759602_6778875777767821158_n.jpg

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

a0ba04abeadab3f5d93c6a23a70deb83--warm-kitchen-gluten-free-recipes.jpg
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.