Pumpkin gluten-free vegan cookies made with Arbonne protein & fiber boost! YUM!!!! Only 15 min to make!
8 scoops of yummy Arbonne protein
2-scoops of Arbonne Fiber boost
1 tablespoon melted coconut oil
1- tablespoon of ground cinnamon
1-can organic pumpkin
Bake for 15 min at 350 degrees
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!!
- Mix flour (or flours), gum, salt, yeast and ginger in a medium bowl. Set aside.
- 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.
- Carefully add flour mixture to the breadmaker, one cup at a time, so that the flour mixture does not spill.
- 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.
- When baking cycle is done, immediately remove hot bread from bowl/pan and place on a wire rack.
- Cool for 10 minutes. Carefully remove blade from bottom of the bread. Wait another 5-10 minutes before cutting.
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Switching to It’s A Long Story Mascara has made my lashes long again not only when wearing it on but when it NOT on!!
The Best Mascara Ever!!!
Grilled Vegetable Pasta Salad
I tweaked this recipe to make it more keto and vegan friendly. Great summer dish!
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1/2 red onion
- 1 pint grape tomatoes
- 2 Tbsp olive oil
- Pinch Sea Salt and Pepper
- 1/3 cup olive oil
- 3 Tbsp balsamic vinegar
- 1/2 Tbsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp sea salt
- Freshly cracked pepper
- 1 lb chickpea pasta
- 1/4 bunch Italian parsley
- Wash the zucchini, yellow squash, and red bell pepper. Remove the stems, then cut them into large slices or pieces (remove the seeds from the bell pepper. Slice the red onion into thick slices.
- Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes are generally too small to place directly on a grill, so if using a grill just add the tomatoes to the salad fresh.)
- Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven’s top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender (about 10-15 minutes, depending on your oven and distance from the broiler).
- Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it’s no longer steaming).
- While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined.**
- Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves.
- In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.
Adapted Recipe From: Budget Bytes