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.