What a great response so far from folks interested and wanting more information on my Arbonne Fit into Fall Challenge!! Please contact me if you would like more information!
I have jumped into experimenting with new smoothie recipes and clean meals and have come up with and found some yummy recipes (finally found a way to use some of that mint that is growing in my garden!).
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| Fruity-green shake (spinach and kale w/ frozen mixed fruit), Strawberry (so easy and always a favorite of mine) & Chocolate-mint (YUM!) |
Birthday Cake inspired by a FB post by Sarah e. Evans Living Fit and Clean! Because someone has birthday is coming up in a couple weeks! Yikes! 31?!? ALREADY?!
Looking forward to giving this one a whirl!
Recipe:
1 scoop of Arbonne Vanilla Protein Shake Mix
6 oz unsweetened almond milk
Ice (5-7 cubes)
Mix in blender and top with sprinkles for the full effect!
Strawberry, Basil + Lemon Protein Shake
Ingredients:
5 small strawberries (or 3 large quartered)
6 basil leaves
Juice from a large lemon
8 oz water
5 ice cubes
1 serving Vanilla Protein Powder
1 serving Fiber Booster
Preparation:
We recommend putting powders in last. Add ice cubes, water, strawberries, basil, lemon, water and powders.
I know, doesn't really look appealing. I remembered to take a pic after I mixed and took one bite! Can I just say, SOoooooo GoooooD!! So good.
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| This has got to be one of the best snacks. EVER! Fresh zucchini from my garden, salsa, cottage cheese, and crushed walnuts and pecans! SOoooooo GooooD! |
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| Mmmm. Aaack! I know. A corn tortilla but I am in LOVE with these little guys!! And they are little! Lettuce and green onion and chives fresh from our garden. A dollop of the. best. (store bought) salsa! [Nothing beats (my) homemade!] And some cottage cheese, for a little protein! |
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| And since I cannot get enough Arbonne Crunchy Protein Bars in my belly, I always have these oats on hand and my entire family LOVES LOVES LOVES!! There's NO turning back to the ol' one-minute quick oats!! |
(if you do one more thing in your life, make these!!)
I really need to find out who Judy is and thank her, personally, for this recipe! I make 2 batches and freeze a majority of them to pull out throughout a couple weeks! Again, the entire family LOVES LOVES LOVES LOVES these! Or maybe it's me that loves them most!
Judy's
Crunchy Gluten-Free Protein Bars
2 cups Organic Peanut Butter (I like to use 1C peanut butter & 1 C
Almond butter)
¾ cup honey
6 scoops Arbonne Protein Powder (I use all vanilla, you can do ½ &
½ )
1 scoop Fiber Booster
1 ½ cups GF Oats (this amount varies depending on how much oil is in
your peanut butter)
½ cup chopped pecans
2/3 cups chopped walnuts
1 TBS Raw Cacao (can omit this if using the Arbonne Chocolate Protein
Powder)
½ cup GF, Dairy Free & Soy
Free Chocolate chips
1/2-2/3 cups of rice chex cereal
Microwave peanut butter & honey for 90 seconds. Mix well and add the protein powder and fiber
booster. Add Cacao at this point if
using it. Add nuts & oatmeal, mix
well. Finally fold in the rice chex
cereal. Put mixture into a 9 X 13 pan and
press down firmly with your hands.
Sprinkle chocolate chips on top and press in firmly. Refrigerate for 2 hours before serving.
TIP: I like to cut my bars
before refrigerating so the kids can help themselves to them...all four of my
kids love these! ENOY!
I REALLY want to make these! Thank you Katelyn O'Shea over at A Pure New You for the recipe and beautiful picture of the protein balls.
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| Photo courtesy of Katelyn O'Shea |
Ingredients:
2 cups organic peanut butter
1 1/3 cups honey or agave nectar
2 cups Arbonne Essentials protein powder *
4 cups organic rolled oats
Directions:
1. Combine peanut butter and honey in a medium saucepan. Cook on low heat for about 5 mins, stirring occasionally.
2. Remove from heat; add protein powder and mix well.
3. Measure out rolled oats in a large bowl. Add heated mixture and combine.
4. Refrigerate for one hour.
5. Roll into 1" balls.
* Consultants recommend using 1 cup chocolate and 1 cup vanilla powder.
Remember to check out my Arbonne Fit into Fall Challenge coming up August 12th!
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