Thursday, May 26, 2016

Crockpot Chocolate Hazelnut Bread Pudding

The idea to detox a nutella bread pudding came about when I visited my dear friend Jan in Texas. She was craving her favorite dessert and since we have a healthier lifestyle now, we needed something for those times we wanted to indulge. I am so excited about this particular recipe, because like most of these posts, it starts off as a challenge. How could I make this delicious dessert with no milk, no butter, and no sugar? It took a little researching and there's an overnight step involved, but it's possible with a little help from Arbonne's vegan protein powder and a crockpot!

1 loaf of gluten free brown rice bread
6 eggs
1 can of organic coconut cream
1/3 cup of organic agave
2 scoops of arbonne's chocolate protein powder
1 scoop of Arbonne's fiber boost
1/2 cup of unsweetened cocoa powder
1/4 cup of cashew butter
1 tsp of cinnamon

For the topping:
3/4 cup of organic agave
1/2 cup of coconut oil
1/3 cup of unsweetened cocoa powder
1/2 tsp of cinnamon
1/8 tsp of nutmeg
3/4 cup of raw hazelnuts
Coconut whip cream 

Paso a paso:

1) Cut up loaf of bread into little cubes. Set aside. 

2) In a medium bowl, beat eggs and whisk in organic coconut cream, agave, protein powder, fiber, unsweetened cocoa powder, cashew butter and cinnamon. 

3) Put half of the bread into the crockpot and add half of the egg mixture. Stir around so that the bread is evenly covered. Add the rest of the bread and egg mixture and do the same.

4) Make sure all the bread pieces are covered with mixture and cover with plastic wrap. Refrigerate overnight.

 5) Make the topping right before you turn on the crockpot. Mix coconut oil, agave, cocoa, cinnamon and nutmeg. Set aside.

 6) Grind all the hazelnuts and sprinkle all over the top.

7) Add chocolate topping to the crockpot and cover it. Let it cook on low for 4 hours.

 8) After 4 hours, it will look a little bubbly. Mix around so that the bottom gets some of the toppings.

9) Serve in a ramekin of small dish with a scoop of cashew nice cream or a dollop of coconut whip cream.

Monday, May 16, 2016

Detox Day 21- Bruschetta Chicken

Italian food is a favorite in my household, and when cooked WITHOUT all the cream and cheese added to it, it makes a very healthy and filling meal. I have seen different versions of this recipe, but I like the contrast of the warm mushrooms and the cold tomatoes in this one. You can add a tiny splash of balsamic vinegar to the tomato mix in the "beyond" part of the 30 days to healthy living. 

4 chicken breasts
16oz of mushrooms ( I used crimini)
Fresh basil or basil cubes (2 or 3)
2 tomatoes
Garlic al gusto
4 Tbsps of olive oil

Paso a paso: 

1) Add 2 Tbsps of olive oil to a large frying pan and cook chicken breast until golden on both sides.

2) Add chopped mushrooms, basil and S&P al gusto. Lower heat and cover. Cook for 4 or 5 minutes. Turn chicken and stir mushrooms. Cook for another 3 minutes.

3) While chicken is cooking, dice tomatoes and mix in with olive oil, garlic and a little more S&P. This goes on top of the chicken when serving.

4) Serve chicken and tomato mix on a salad or with brown rice/quinoa pasta. Mangia, mangia!

Wednesday, May 4, 2016

Detox Day 20 Black Bean Chili con Quinoa

Today we had a Gray May kind of morning, and chili just seemed like a good idea.  This recipe is another one of those that came out of my fridge, meaning that I just cooked whatever I had in there and it somehow turned into a dish I will cook over and over again, especially because it took 15 minutes to make. To take this to the next level and make it a vegan chili, simply replace the turkey with red kidney beans, chickpeas or any other legume. No chips needed, but if you want something crunchy my husband recommends scooping it up with sweet potato chips. And if you're in the "beyond" part of the 30 days to healthy living program, a little organic or vegan (non-soy) cheese would be ok. Top with diced tomatoes, avocado, green onions or chives, or all of the above.


1 lb of organic ground turkey
1/2 Tbs of cumin
2 cloves of crushed garlic
S&P al gusto
4oz of chopped mushrooms
1 large sweet potato
1 large red bell pepper
1 can of organic black beans
1 can of organic tomato paste
1/2 cup of organic quinoa
1 cup of water
Chopped green onions al gusto for garnish

Paso a paso:

1) Cook turkey throughly. Add garlic, cumin, paprika, salt and pepper.

2) Add mushrooms, sweet potatoes, red pepper, black beans, tomato paste, quinoa, water and cooked turkey to crock pot.

3) Cook on medium all day. (When you get home this will be ready to go!)

4) Top with your favorites and enjoy with your family. Even the picky eaters will love it.