Tuesday, November 17, 2015

Essential Chai Tea

I love, love, love my Arbonne shakes in the morning. They save me lots of time and money, and they give me a full serving of what I need to start my day in a healthy way.  But the mornings are getting colder and I wanted something warm for breakfast. I checked around for a couple of recipes, and got the idea for this. It took me a few tries, but I ended up with a delicious warm drink with 10 grams of protein! It was so fast and easy to make that I only needed to snap one picture.


1 scoop of Arbonne's vanilla protein powder
1 bag of Arbonne's herbal detox tea
1/2 scoop of Arbonne's daily fiber boost
4 oz of hot water
4 oz of unsweetened almond milk
A pinch of nutmeg and/or cinnamon
A tiny bit of organic agave (optional depending how sweet you like your drinks)
A dollup of coconut whip cream (optional)

Paso a paso

1) Steep the tea in the hot water and set aside.

2) Heat up almond milk and mix in protein powder, the fiber, the agave and the nutmeg/cinnamon.

3) Add almond milk mix into the tea.

4) Top with coconut whip cream and maybe another sprinkle of cinnamon.

 (Optional) Take a deep breath and reflect on how blessed you are today.

5) Take and sip and enjoy.

Tuesday, November 10, 2015

Sweet papa rellena

This dish is usually made with yellow potatoes and ground beef. To make it detox friendly all I had to do was substitute the "yellow", for "sweet" and the "beef" for "turkey." Topped it with some salsa criolla and now we're talking! You usually see this dish in the appetizer section of the menu in some restaurants, but in my house I make them big enough for them to be eaten as an entree. Saves time too, since you don't eat just one of these when they are little. Special thanks go to my almost 4 year old son, for taking the pictures. 


4 medium boiled sweet potatoes
1/2 cup of organic brown rice flour
Olive oil

For the relleno (The great thing about this recipe is that you can add whatever you have in your refrigerator!) Here's what I had.

2 tbsp of olive oil
1/2 lbs of organic ground turkey
1/2 cup of cooked quinoa
1/4 tsp of cumin
2 tbsp of garlic
2 tbsp of aji amarillo
Salt and pepper al gusto
1/2 cup of mushrooms (chopped)
1/2 red bell pepper (chopped)
1/4 sweet onion (chopped)
2 boiled eggs (chopped)

Pasito a pasito

1) Cook turkey with quinoa,garlic, cumin and aji, S&P, then add veggies. 
2) Turn heat off and add chopped boiled eggs and mix around
3) Do not eat this by itself! You want to make sure you have enough for the relleno, and then you can eat it. 

Paso a paso

1) Mash sweet potatoes with a fork.

2) Make a "patty" by adding rice flour as necessary, until it doesn't stick to your hand. Leave aside. 

3) Make another patty, but this time add the relleno on top and cover with first patty. 

4) Shape with your hands by closing the gaps and keeping the relleno inside. 

 5) Fry the the "bolitas" for a couple of minutes on each side until golden.

6) In the meantime, make some salsa criolla to go on top.

1/2 red onion
1 lime
Chopped cilantro (optional)

Pasito a pasito
1) Julienne onion.
2) Add lime juice, S&P and mix together with cilantro. 
3) Done.

7) Enjoy this delicious crispy-on-the-outside-and-full-of-protein-on-the-inside treat.   

Wednesday, November 4, 2015

Salted Caramel Fit Chew Ice Cream

I know it's November, but it still feels like summer to me. Here's a super delicious and creamy ice cream recipe. I got this idea on pinterest and here's the original blog. But I took a shortcut and used Arbonne caramel fit chews instead of making it with sugar. It turned out so good that I told my husband it was real ice cream while he ate it, and he believed me! When I told him it was detox friendly, he was speechless. This was dangerously easy to make. You don't even need an ice cream maker!!!!

Cheers to a never ending summer. 

1 cup of cashews (soaked over night)
1 can of organic coconut milk (make sure it's not low fat)
3 tbsp of melted coconut oil
10-20 melted caramel fit chews (depending on how sweet you'd like the ice cream)
1 tbsp of sea salt

Paso a paso:

1) In a food processor, mix the softened cashews and coconut milk with the melted coconut oil. Let it mix for about 10 minutes until it's very smooth. 

2) While the cashews are blending,  peel and place fit chews in a glass measuring cup, and put it in the microwave of 30 seconds. Check that they are melting and add another 15 second in the microwave. Repeat until very soft, almost liquid-like.  Add caramel immediately to the food processor.

3) Add the sea salt and let it go for another 10 minutes (or more). Place mixture in a plastic bowl and freeze for 4 hours. Thaw 30 minutes before serving so it's nice and smooth.

4) Enjoy by itself or on top of some protein brownies! We actually had it on top of some warm pecan "coffee" cake and a side of fresh strawberries. Drool.

Thursday, October 15, 2015

Baba Ghanoulicious

I just love saying Baba Ghanoush. Try saying it three times, and it still sounds so exotic. The first time I had it, I didn't even know what it was. I just knew it was smooth and delicious. For sure something I could never make at home! But now that I have discovered how easy it is to make this velvety side, which happens to be detox approved, I will be cooking a lot more mediterranean food at home. It might even become a staple next to my Peruvian ají and Mexican guacamole. 


1 large eggplant
Olive oil al gusto
4 tablespoons of tahini
4 large garlic cloves
1 tablespoon of fresh basil
1 tablespoon of fresh cliantro
1 large lime
Sea salt al gusto

Paso a paso

1) Preheat oven to Broil on high.

2) Cut eggplant into thick 1/4 inch slices, and rub with olive oil. Place on baking sheet lined with parchment paper and sprinkle a little salt.

3) Cook for 8 minutes and turn. Cook for another 8 minutes until roasted on both sides.

4) Let the cooked eggplant cool for 5 minutes (or more) then peel. I used a spoon to separate the skin from the meaty part.

5) In a food processor mix the peeled eggplant, tahini, garlic cloves, basil, cilantro, lime juice and
a little sea salt. Blend for 2 or 3 minutes and taste. Add more salt if needed.

6) Place mix in a small bowl, and that is all. Enjoy with celery, carrots, olives, brown rice chips, or by the spoonful.

Friday, October 9, 2015

Brownies. Yeah!!!! Brownies!

These were absolutely amazing, and I actually had one for breakfast, because I could. It is 30 days to healthy living approved! Since I started this journey back in January, I have been having WAY to much fun searching for healthier ingredients and swapping them for the not so healthy ones to make my favorite recipes. This new lifestyle is unbelievable! Y como prueba, un botón...bueno, en este caso un brownie.  Thanks Arbonne! 


4 scoops of Arbonne's chocolate protein shake mix
1 scoop of Arbonne's fiber boost
1 teaspoon of baking powder
4 teaspoons of unsweetened cocoa powder
1/2 cup of coconut creamer
1 teaspoon of vanilla
1 egg
1/2 cup of salted cashew butter
1/4 cup of blue agave
1/2 cup of walnuts
1 teaspoon of coconut oil (to grease the pan)

Paso a paso:

1) In a medium bowl, mix all dry ingredients (protein shake mix, fiber boost, baking powder, unsweetened cocoa powder)

2) Add the coconut creamer, the vanilla, and the egg and mix until smooth. Add the cashew butter, the blue agave, and mix again. Then add the walnuts. 

 3) Grease 10x10 pan with coconut oil and add the batter. Bake at 350 for 25 minutes. 

4) Let brownies cool and cut them into squares. Drizzle a little agave on top and sprinkle more walnuts. 

5) Enjoy for breakfast, lunch or dinner. Also works as a snack or dessert, just not all in one day.

Wednesday, October 7, 2015

Cilantro Chicken

When I don't know what's for dinner, I make this. It's a very hearty dish, and it only takes about 20 minutes to cook. It reminds me a little of Indian food, but it's really a version of the Peruvian "seco de cordero" but with chicken.


2 tablespoons of olive oil
1 small yellow onion, diced
1 tablespoon of garlic
2 tablespoons of Peruvian ají amarillo paste (3 for a little more spice)
1/8 teaspoon of cumin
S& P al gusto
2 small tomatoes, diced
3 chicken breasts, cut into small pieces
1 1/2 cups of blended cilantro juice (blend cilantro in 1 cup of water)

Paso a paso:

1) In a large frying pan, heat up the olive oil and add the diced onions, the garlic, and the aji paste and cumin. Let them cook together for 2 or 3 minutes.

2) Add the diced tomatoes, the salt and pepper and stir around for another 2 or 3 minutes. This is called a basic peruvian guiso.

 3) Add the chicken to the guiso and stir. Cover and let the chicken cook thoroughly for about 8 minutes.

4) Add the cilantro juice and mix it around.

5) Let the guiso cook for a couple more minutes and ta-da! It's ready to eat with a side salad and lentils, or brown rice for a heartier meal.

Monday, October 5, 2015

Detox Almond Joy Cupcakes

If you're doing the Arbonne's 30 days to healthy living, first of all, CONGRATULATIONS!!!

When I did it back in January, it helped me get rid of my sugar addiction, which I didn't know I had. Have a couple of these "cupcakes" with the detox tea as a healthy alternative to breakfast or snack. I made these today to celebrate my daughter's birthday and to kick off another successful month of healthy living. 

Ingredientes for cupcakes: (makes a dozen)

5 scoops or Arbonne's vegan protein shake mix
1/2 cup of unsweetened coconut milk
2 eggs
2 tablespoons of baking powder
1 teaspoon of almond extract
1/2 cup of almond meal/flour
2 scoops of Arbonnne's fiber boost

Paso a paso:

1) Mix all ingredients together until really smooth and pour into cupcake molds.

2) The batter will not rise too much, so you can fill the cup cake a little more than 3/4 way.

3) Pre heat oven and bake for 20 mins at 350. Let them cool for about 10 minutes, while you make the forsting!

Ingredientes for frosting:

3 tablespoons of almond butter (I like crunchy)
2 tablespoons of cashew butter
1/4 cup of coconut creamer
4 tablespoons of unsweetened cocoa powder
2 tablespoons of agave
A tiny bit of unsweetened coconut shavings

Paso a paso:

1) Mix all ingredients together until smooth.

2) Top Arbonne cupcakes with a spoonful of frosting, and sprinkle with coconut shavings.

3) Savor it with a nice cup of Arbonne's detox tea. 

Tuesday, September 1, 2015


I went to a event this past weekend, and the restaurant (La Poubelle, which oddly means trashcan but there's nothing trashy about it) had this cute little bowls in the middle of the table with some green/brown stuff in it. The menu said they were brussel sprout chips. I was not immediately excited since this is not my favorite vegetable, but these were AMAZING. Crunchy and salty deliciousness, but fried. So I came home and made a baked batch. Crunchy and not too salty, and since they are chips, my kids ate them too! If I could bag them and sell them at store near you, I'd call them Brusselitos.


As many brussel sprouts as you'd like
A tiny bit of olive oil
Sal al gusto
Pepper if you'd like or cayenne powder for spicy brusselitos.

Paso a paso

1) Cut ends of brussel sprouts and de-leaf them into a bowl. You might have to cut the end off a couple of times to get to the center. This takes time but it's so worth it. (And at least they are not pokey like artichokes)

2) When you get to the tiny center you can just cut it in half and add it to the batch.

3) Add a little olive oil to the bowl and mix it around. Try to get a little on each leaf.

4) Place parchment paper on baking sheet and spread brusselitos around.

5) I baked them for 6 minutes at 375. Every oven is different so check on them often. They should have brown ends when they are done. Sprinkle a little salt and enjoy as a snack or side dish.

Vegan Protein Fudgesicles

The ice cream truck goes by almost everyday, but nowadays I'm opting for a much better version of "ice cream" for my kiddos. We decided to make fudgesicles with strawberries! These have approximately 5 grams of protein, fiber, and most importantly NO REFINED SUGAR. And so easy to make that a 3 year old can do it. And it tastes like a frozen chocolate covered strawberry! 


10 strawberries cut into small pieces
2 scoops of Arbonne's chocolate shake powder
1 scoop of Arbonne's fiber boost
1 cup of unsweetened coconut milk
2 tbsp of unsweetened cocoa powder

Paso a paso

1) Place diced strawberries at the bottom of the popsicle maker.

2) In a shaker or blender, mix together the protein powder, fiber, coconut milk and cocoa powder. Evenly pour over the popsicle maker. Make sure to tap the container a few times to make sure there are no air bubbles. Top off with a little more liquid if there's room.

3) You or your sous chef can insert the popscicle base. And then you wait about 3 or 4 hours. This is the hardest part. 

4) When they are ready to eat, it helps to run a little bit of warm water to help loosen them up and ta-da!

Friday, August 28, 2015

Empacausa de bison

I love empanadas. They are not the healthiest thing on earth, but the inside is not bad at all. So, I thought if I just changed the outside with something healthier and more filling, I'd get all the flavor and none of the carbs. I decided to use ground bison meat, because my friend Marlene told me that it's much leaner and more delicious. After tasting this, I have to completely agree with her. This turned out to be a "causa" like dish, but with all the flavor of an empanada. Hence, I proudly present the Empacausa.


3 tbsp of olive oil
1/2 medium onion
2 tbsp of minced garlic
2 tbsp of aji amarillo
S&P al gusto
1 lb of ground bison meat
Any amount of leftover veggies you might have (I had zucchini and bell peppers)
3 boiled eggs (chopped)
2 cups of cooked quinoa
1 cups of cooked and mashed cauliflower

Paso a paso:

1) In a large frying pan, cook the onions, the garlic and the aji in some olive oil. Add S& P and let it cook for about 5 minutes.

2) Add the bison and to the onion mix and let the meat cook thoroughly. In the meantime chop all the veggies and add them to the pan when the meat has turned brown. A more traditional empanada has carrots, peas, raisins and olives. Cover and cook for 10 minutes, stirring once in a while. 

3) While the filling is cooking, you can mix in the cooked quinoa and the mashed cauliflower with some salt and pepper. In a bowl or a pyrex use half of the mixture to make the bottom layer of the causa.

4) Turn off the heat on the meat mixture and add the (boiled and chopped) egg. 

5) Add the meat layer to the bowl. (Should be twice as thick) Then make top layer to cover the meat with the other half of the quinoa mixture. 

6) Serve with a side salad of delicious arugula.