Friday, January 20, 2017

Cashew Garlic Cream "Cheese"

I never liked cashews, and now I can't live without them. They are my secret ingredient to make any dish creamy. I can make sauces and dips and now cheese! Fun fact: cashews are lower in fat than most nuts and they can help reduced triglyceride levels. They are also packed with vitamins E, K, B6, and iron, magnesium and antioxidants. Please beware of this recipe because you'll want to put it on everything!!!!

1 cup of soaked cashews (overnight is best)
Juice of 1 lime
1 garlic clove (2 if you love garlic)
A dash of avocado oil
S&P al gusto

Paso a paso:
1) Use food processor to blend cashews, lime juice, garlic, avocado oil and salt and pepper. 

 2) Mix until smooth, about 5 minutes. If you'd like to add flavors I would add the herbs (rosemary, basil, chives) or spices (chipotle, paprika, cayenne) and mix for another 3 mins.

Quinoa Crust Veggie Pizza

Quinoa is not only delicious, but it's also full of benefits. It is rich in protein, antioxidants, contains all nine essential amino acids and twice as much fiber as other grains. Also contains iron and magnesium. The fact that you can make a crunchy pizza crust with it very quickly, puts this super food at a whole new level for me. Got the original recipe from #accidentallycrunchy.


1 cup of quinoa (soaked overnight or for at least 8 hours)
1/4 cup of water or veggie stock
1 tsp of baking soda
1 tsp of baking powder
1 tbsp of avocado oil
S&P al gusto

Paso a paso
1) Preheat oven to 200.

2) Rinse quinoa and drain all water.

3) Add all ingredients to food processor and mix for a few minutes until smooth.

4) Line pan with parchment paper and brush with some avocado oil. Spread mixture evenly.

5) Bake for 15 minutes and remove from oven. The next step is VERY important. Flip crust over and remove parchment paper. then bake crust for another 5 minutes.

6) Then remove and add toppings of your choice. I added a pesto basil and garlic base, arugula, mushrooms and tomatoes. I also added home made cashew cheese.

7) Bake pizza for another 5 minutes at 250. Then broil for 2. Remove from oven and let it cool a bit before cutting into slices.

8) Enjoy your slice with a fizz stick!

Thursday, January 12, 2017

Sweet Potato Cinnamon Bread

It's a rainy day, and like many people, I just want to curl up under a blanket. But alas, the housework is not gonna get done by itself. While I drank my detox tea, I started thinking about what to cook for dinner and saw that I had some sweet potatoes, but we've been having those in many forms lately: mashed, cubed, oven roasted and fried. So I decided to do something different with them. I have tried to make sweet potato cookies before but I wasn't a fan. But, what about sweet potato bread? Now that sounds warm and delicious. Doesn't it? And if you have a mixer, it's super easy to make and a nice side effect is that the house is warm and smells like cinnamon.


1 1/2 cups of mashed sweet potato
1 cup of agave
1/2 cup of avocado oil
2 eggs
2 scoops of Arbonne's vanilla protein powder
1 scoop of Arbonne's fiber boost
1 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of nutmeg
1 1/2 cups of brown rice flour (gluten free flour works also)

Paso a paso:

1) Mix all ingredients except the brown rice flour until smooth. Then slowly add the flour until completely incorporated. Use spatula for the sides if you need to.

2) Coat bread or brownie pan with a little avocado oil and add mixture. Bake at 350 for 25 minutes, until the center is cooked.

3) Wait for bread to cool before devouring like I did. =)

Monday, January 2, 2017

Sweet Squash Bisque

Happy New Year everyone! After a little hiatus, we are back and ready to blog. (And by we I mean me. =) ) I have so many amazing recipes on queue, but alas, the time to quietly blog is non-existent at my place. But, it is one of my GOALS for the year to blog at least once a week,  and to help at least 100 people to give this lifestyle a chance. I totally get it, thought. I was a skeptic too, and I would have NEVER EVER voluntarily given up bread, rice, and potatoes before Arbonne (remember that I'm Peruvian) but with what I know NOW, I am so grateful that I decided to become a healthier person by researching, being an educated consumer and most importantly, by detoxing.

So the first recipe of this year is something that I'll probably have a few times this winter since it was extremely easy to make. It was also DELICIOUS (and vegan) and the layers of flavor were surprising. It was not only creamy, sweet, with a kick at the end, but also nutritious and with the added protein, it was a full meal!


4 tbsp of avocado oil
1 medium sweet yellow onion (chopped)
2 garlic cloves (minced)
1 tsp of ginger paste (or fresh grated ginger)
4 small sweet potatoes (sliced)
1 small butternut squash (diced)
1 tsp of turmeric
1/8 tsp of chili powder
1 tsp of nutmeg
S&P al gusto
2 cups of vegetable broth
2 scoops of Arbonne protein powder (unflavored)
1/2 can of coconut milk
1 or 2 twigs of fresh thyme 
Avocado slices for garnish 

Paso a paso

1) Heat up avocado oil in a pan and add onions, garlic, ginger and cook until transparent. Add the sweet potatoes, the butternut squash, the spices, salt and pepper and mix together. 

2)Add broth, cover,  and let it simmer for 20 minutes

3) When the potatoes are cooked, take pan off the heat. Place ingredients in a heat resistant bowl and blend until smooth. Then blend again until smoother. (You can strain the bisque if you want but if you have a good blender you won't need to.)

4) Place blended liquid back in the heat and add the protein powder, the coconut milk and the thyme. Simmer for 5 minutes and serve promptly. 

5) For some more fanciness, garnish with avocado and thyme. Enjoy!

Saturday, November 19, 2016

Amino Noodles

I was ready to make spaghetti for dinner because it's easy and fast, and my kids love it. Since I make it with brown rice noodles is also detox friendly. BUT THEN... I saw it...behind the organic tomato sauce...the LIQUID AMINOS!!! So my cooking brain lit up. Instead of adding the tomato sauce I was gonna add to the easy italian dish,  I would add the same vegetables, plus a few more ingredients, and let our tastebuds travel to a different place.


1 lb of organic ground turkey
4 Tbsps of liquid aminos
2 Tbsps of sesame oil
1 tsp of ground ginger
2 tsps of minced garlic
2 large portabella mushrooms (sliced)
1 red yellow bell pepper (sliced)
1 green bell pepper (sliced)
1 yellow bell pepper (sliced)
2 cups of broccoli
1/2 cup of chopped green onions
1 tsps of chili flakes (optional)
Sesame seeds
Brown rice noodles

Paso a paso:

1) Cook ground turkey with liquid aminos, the sesame oil, ground ginger and garlic. Make sure to cook thoroughly.

 2) On a separate pan heat up the olive oil, and add the mushrooms, bell peppers and broccoli, and sauté for about 5 mins. Add vegetables to cooked turkey and mix altogether with the green onions and optional chili flakes if you like spicy food. Set aside.

3) For this particular dinner, I used brown rice angel hair noodles, but you can use  your favorite detox friendly noodles and cook according to the instructions on the package.

4) When noodles are cooked, mix in with turkey and vegetables. Serve and sprinkle sesame seeds on top. Eat with chopsticks if you'd like.

Sunday, August 14, 2016

Protein Bonanza Bowl

Every time I go to VeggieGrill, I order the same thing. I usually like to try new things when I eat out, but this bowl is so delicious that I just can't order anything else. It has the perfect combination of sweet, spicy, creamy, crunchy, all in one! Plus, it's detox friendly and packed with protein. So, I decided to make it at home and save a little money (a lot of, actually) by cooking it at home. If quinoa and black beans are a staple in your fridge, like in mine, this dish takes a whole 15 mins to make. But I guarantee it will disappear in seconds. This is easily a vegan dish, but I added a little seasoned ground turkey this time. 


1 whole medium sweet red pepper
2 tbs of olive oil
1/4 red onion
1 Tbs of aji amarillo (2 or 3 if you like heat, or cayenne pepper as substitute)
2 Tbs of minced garlic
3 Tbs of cashew butter
1 Tbs of almond butter
S&P al gusto
1 cup of cooked quinoa
1 cup of cooked black beans (drained)
1 cup of cooked ground turkey (optional)
A handful of chopped or slivered almonds

Paso a paso:
1) Char the outside of the bell pepper. Remove seeds and cook over a low flame along with the olive oil, garlic, and onion for about 5 minutes.

 2) Add nut butters, salt and peppers to cooked veggies and blend until super smooth.

3) In a separate bowl mix quinoa and black beans.

 4) Top quinoa black bean mix with cooked turkey (optional).  Drizzle bell pepper sauce over protein and top with slivered almonds. Delicioso!

Tuesday, June 21, 2016

No More Screaming for Ice Cream

If you've ever heard of "nice cream," this is the nicest one of all! And with only five ingredients, this vegan, super creamy, dairy-free dessert is ridiculously easy to make. I cannot wait to experiment with other fruits like blueberries, peaches, mangoes, bananas, pineapple... ok gotta make the piña colada next!

1 can of organic coconut milk (full fat)
3 cups of organic frozen strawberries
2 tablespoons of cashew butter
Juice of 1 lime
1/3 cup of organic agave

Paso a paso:

1) Put all ingredients into a large food processor or your favorite blender and mix until smooth.

2) Freeze cream (in a freezer safe container) for at least 4 hours. And that's all folks. De nada.