Friday, March 9, 2018

Protein Muffins

I've been making these muffins for a while now and I just realized that I never posted the recipe! Please forgive me, and make some as soon as you can! It's only 4 steps!!! They are super easy to make in a mixer, so enjoy these delicious (and 30 days to healthy-living detox approved) treats this weekend for brunch. They will keep well in the freezer if you make too many. I've tried lots of different flavor combinations. So far my favorites are blueberry, which is the sample flavor I'll be using for the recipe but the kids also loved vegan chocolate-walnut, strawberry, chai-orange and turmeric-cinnamon. Feel free to play around with your favorite flavors and pass them out to your friends and family that have a sweet tooth. They will love you forever.


3 ripe bananas
1/4 cup of agave
1/3 cup of coconut oil
1 egg (or flaxseed egg for vegan recipe)
1/4 cup of almond milk
1 Tbsp of vanilla

1/2 cup of gluten free flour
1 cup of gluten free oats
2 scoops of Arbonne's protein powder (vanilla, chocolate or chai depending of muffin flavor)
1 scoop of Arbonne's fiber
1/4 cup of almond flour
1/2 tsp of salt
1 Tbs of baking powder
1 Tbs of baking soda

1 cup of blueberries (or any other flavor you'd like)

 Paso a paso:

1) Add all "wet" ingredients to a mixer bowl, and run it for two minutes (until all ingredients are mixed in well)

2) Add dry ingredients, one at a time, until the batter has a smooth consistency.

3) Add blueberries (or other flavor) and mix only for a few seconds so that the blueberries stay whole.

4) Use a tiny bit of coconut oil to grease the muffin pan and add about 1/4 cup of the batter in each section. Bake for 35 mins at 300. The muffins should be golden on top and not gooey in the middle (check with a toothpick)

Enjoy with some Arbonne detox tea. =)

              Vegan chocolate-walnut                      Orange-Chai

Tuesday, February 13, 2018

Coconut Crabcakes

Tomorrow is Valentine's day,  and if you're looking to treat yourself and your loved ones, there's no better gift than the gift of health. These crabcakes fit perfectly into our 30 days to healthy living and beyond lifestyle. The bell pepper and green onions are my favorite combination, but you can add so many other veggies into this crabcake. According to the flavor bible, crab also pairs well with artichokes, asparagus, eggplant, mushrooms, corn, shallots, spinach, tomatoes, and so much more! Make it your own version and throw your tastebuds a valentine's day party. 


1 cup of lump crab
1/4 cup of soaked and blended cashews
1/2 cup of chopped red bell peppers
1/4 cup of chopped green onions
1 teaspoon of garlic powder
1/2 teaspoon of paprika
1/2 teaspoon of tuneric
1/2 teaspoon of lime zest
Salt and pepper al gusto
1 egg

Paso a paso:

1) In a large bowl, mix the blended cashews, bell peppers, green onions, garlic powder, paprika, tumeric, lime zest, salt and pepper. Add the crab and the egg and mix in well.

2) Grab a spoonful of crab mix and cover it with unsweetened shredded coconut while you make it into a patty.

3) In a  medium frying pan, heat up the olive oil and cook for about 4 minutes per side, until the coconut coat is golden brown.

4) Add your favorite sauce (this one is vegan spicy peruvian huancaina sauce) and some dried cilantro flakes on top and you are ready to impress your sweetheart(s) with this dish! The best part is that these cabcakes can be served as an appetizer or you can pair them with a hearty vegetable to make it a delicious and satisfying dinner. 

Thursday, February 1, 2018

Protein Slim Mints

I want to start this entry by apologizing to all my friends with daughters selling cookies this year. I know the money goes to a good cause, but the product does not match my lifestyle. So, I decided it was time to make this low glycemic (and full of protein) version of so many people's favorite. Warning, these taste just like the originals, and they even have that crunch, but made without gluten, and all the other ingredients that I can't quite pronounce like "sorbitran tristearate." Now this is definitely a treat, but I'm just so happy that I can enjoy these again every once in a while. Now...which wine pairs well with mint?

For the cookies:
4-5 dates (soaked and pitted)
1/2 cup of coconut oil
1 egg
1tsp of vanilla extract
5-6 drops of Arbonne's peppermint essential oil
1/2 cup of gluten free flour
1/2 cup of almond flour
2 tbsp of cocoa powder
2 scoops of Arbonne's chocolate protein powder.
1/2 tsp of baking soda
1/2 tsp of powder
1/2 tsp of salt

For the chocolate:
1 cup of coconut oil
2 tbsp of unsweetened cocoa powder
3 tbsp of organic agave
3 drops of peppermint oil
2 scoops of Arbonne's chocolate protein powder

Paso a paso:

1) Use food processor to blend coconut oil and dates for about 3-4 minutes. Add the egg, vanilla extract and peppermint oil drops and blend for another 2 minutes. 

2) Mix all the dry ingredients and add them to the food processor, 1/3 cup at a time. The mixture will end up looking like soil, and it will be a little sticky. Place mixture in a bowl and refrigerate for 5 mins. 

3) When dough is cool, you can start shaping the cookies. I used my hands and then a cookie cutter to shape them. You can probably also roll out the dough. (But that didnt' occur to me for some reason.)

 4) Place the cookie sheet in the refrigerator for 15 mins. Meanwhile, preheat oven to 350, then bake cookies for 7-8 minutes until you see the edges browning a little. Set aside.

5)While the cookies are cooling make your chocolate ganache with the coconut oil, the chocolate protein, the cocoa powder, the agave and 3 drops of peppermint oil. Wisk until there's no more lumps. Once the cookies are cool, you can use a fork to dip cookie and cover completely with ganache. Place on cookie sheet (on parchment paper) and then refrigerate for 5 mins.

6) If you want a total mom win, repeat this process for a double dipped slim mint.

7) Once the cookies are chilled, you can remove the parchment paper and keep them in a container with a tight lid on it. I suggest hiding them in the back of the fridge behind last week's leftovers that we forgot to eat. No one is gonna look there, right? Enjoy.

Wednesday, November 1, 2017

Fall In One Pie

This creamy pie is everything fall into one healthier dessert! Pecans, sweet potato, pumpkin and all the spices that make you feel all warm and toasty inside.This is not something you'd eat everyday obviously, but it's a great way to stay in the 80-10-10 plan, where 80 % of the time you eat food that fuel your body. I am very proud of this dessert because even though it has some agave in it, the sugar content is minimum, it's vegan with plenty of protein in it, and it pairs so well with the cranberry detox tea.

Ingredientes for crust:

4-5 large madjool dates (pitted)
1 cup of pecans (more for decorating)
1/4 cup of almond milk
1/2 cup of almond flour
1 cup of gluten free oats

Paso a paso:

1) Preheat oven to 350. Soak dates in almond milk until soft (about 30 minutes) Then add dates and pecans to food processor.

2) Add almond flour and oats and mix well. 

3. Place mixture on pie dish and shape like a crust. Try to make it as even as possible by shaping it with your fingers on all sides, so that it cooks evenly. Bake at 350 for about 20-25 minutes until it's golden brown. Set crust aside and let it cool.

Ingredientes for filling:

1 medium sweet potato
1/2 can organic pumpkin puree
1/2 can full-fat coconut cream
1/4 cup gluten free oats
2 scoops of Arbonne's vanilla protein powder
3 Tbsp of organic agave
1/2 tsp cinnamon
1 tsp pumpkin pie spice (more if you'd like)
1/2 tsp salt
1 tbsp pure vanilla extract

Paso a paso
1) While the crust is baking, blend all ingredients together.

2) When crust is cool then you can pour the pie filling into it. Bake for about 20-25 minutes, even if the middle is still a little jiggly.

3) Let the pie cool down and refrigerate overnight (or minimum of 5 hours) so that the filling can set.

4) Serve with a dollop of coconut whip cream and dust with cinnamon. Enjoy with some tea, friends and family.

Wednesday, October 18, 2017

Fit Chew Macaroons

I don't know why I never thought about making these before, but they are such a quick way to get rid of that sweet tooth craving while still keeping in track with Arbonne's 30 days to healthy living program. They remind me of a certain girl scout cookie that I don't buy anymore. The combination of coconut, caremel and chocolate is delicious!

Ingredientes: (makes 12)

1 scoop of Arbonne's chocolate protein shake mix
1/4 cup of melted coconut oil
1 Tbsp of organic cocoa powder (optional)
6 fit caramel fit chews
1 Tbsp of almod milk
1 1/4 cups of shredded unsweetened coconut

Paso a paso:

1) To make the chocolate sauce simply mix the coconut oil and the protein shake mix. Add the cocoa powder for darker chocolate. 

2) Peel fit chews and add the almond milk. Melt in microvawe for 1 minute. Caramel will be hot. 

 3) Add the shredded coconut to the caramel and mix well.

4) Cover a cookie sheet with wax paper and place tablespoons of coconut/caramel mix on the cookie sheet until all the mix is gone. Cover with chocolate mix.

 5) Refrigerate macaroons for about 15 minutes until firm. Enjoy 1 or 2 a day =)

Wednesday, October 11, 2017

Tacos Veganos con Crema de Cilantro

I'm sharing this recipe because my husband is a "meat & potatoes" type of guy and he has asked for this vegan meal not once, not twice, but three times since I made it the first time. Considering that he grew up with some of the best Mexican food around, his request is truly a compliment. Since you can use most of the same ingredients for both nachos and tacos, I made both. There is a secret ingredient that I didn't know about it until my fabulous sister in law (who also has a blog so check it out) told me about Smoked Paprika! It give the veggies a little bacon-ish flavor to it, and only a pinch does the trick. That smokiness pairs great with Margaritas! For this version I added organic corn, so make sure to omit it if you're doing the 30 days to healthy living challenge. And you can make your own cauliflower tortillas if you want to go the extra mile. I can guarantee it will still taste amazing!

Ingredientes for the taco filling:

1 Tbsp of olive oil
1/2 medium organic sweet onion (chopped)
2 cloves of garlic (minced)
1 bell pepper (red is best) (chopped)
2 organic zuchinnis (chopped)
8oz of mushrooms (chopped)
1 can of organic black beans (rinsed and strained)
1 cup of organic corn (optional)
1/4 teaspoon of cumin
1/4 teaspoon of corriander
1/8 teaspoon of smoked paprika
S&P al gusto

Paso a paso:

1) Cook onions and garlic in oil for about 5 minutes. Add the rest of the vegetable and cook for about 3 minutes. Add the black beans, (corn) and condiments, mix in very well and set aside.

Ingredientes for the cilantro crema:

1 cup of cashews
1 cup of unseweetened almond milk
1 lime
1 cup of cilantro
S&P al gusto

Paso a paso:
2) Soak cashews in almond milk for at least 2 hours. Blend all ingredients until smooth.

Fresh salsa is important for this recipe!

1/4 onion (chopped)
2 tomatoes (diced)
Juice of 1 lime
Chopped cilantro
S&P al gusto
JalapeƱos (optional)

Paso a paso:
3) Mix all ingredientes together.

For tacos:
Lightly fry brown rice tortillas or cauliflower tortillas to give them a little shape. Then stuff with filling and put crema and fresh salsa on top. 

For nachos:
Put some organic corn tortillas, or brown rice chip tortillas if detoxing, and top with filling, crema and salsa.

 Husband approved!