Favorite Recipes

1/4 cup water
1 scoop Fiber boost
1 1/2 cups chopped fresh tomatoes
1/2 cup celery
1 tablespoon freshly squeezed lemon juice
2 frozen unsweetened strawberries
1 scoop Protein powder (plain)
1/2 cup ice
freshly ground pepper

Optional -- If you like SPICY, add some type of hot pepper such as fresh jalapeno.

Blend in the blender!

9 ounces of unsweetened almond milk
2 scoops of Arbonne vanilla protein

1 tsbp almond butter

large handful of spinach

small handful of pecans

a splash of lime juice

ice

Blend in the blender!

9 ounces of unsweetened almond milk OR water or a mix of the two

2 scoops of Arbonne vanilla protein

1 tbsp almond butter

large handful of spinach

1/4 to 1/2 cup mixed berries

Blend in the blender!

2 scoops of Arbonne vanilla protein
1 scoop of Arbonne fiber boost
8 ozs of unsweetened almond milk

1 Green Apple
4 Ice cubes
1/4 cup-gluten free wheat free bobs red mill rolled oats
1 tbsp-chia seeds
1 tbsp-almond butter
1/2 tsp- vanilla extract
1/2 tsp- cinnamon
Dash of nutmeg
Blend well!

8 ozs unsweetened almond milk OR water (water works great with this one)

1/4 to 1/2 cup fresh cranberries

Arbonne Fiber (optional)

2 scoops Arbonne Vanilla Protein Powder (or chocolate)

2 drops Orange Essential Oil or Orange Extract

Sprinkle of cinnamon

Sprinkle of pumpkin pie spice

10 ice cubes

1 dollop almond butter

Handful of spinach

Blend twice the normal time to get the right consistency, unless you want to peel each cranberry first. HA!

It might not be pretty but it sure tastes pretty!

2 scoops Arbonne Chocolate Protein Shake mix
1 scoop Arbonne Greens Balance OR a handful of fresh spinach
1 cup of unsweetened almond milk
1-3 drops of Arbonne's Peppermint Essential Oil depending on how minty you like it!
10 raw almonds
ice (add the amount to make the consistency you prefer)
Blend well - you want to be sure almonds are blended (it can take a short bit)
*you can also add some Arbonne fiber too if you want!

THIS.IS.DELICIOUS. PROTEIN + ENERGY!
Add to blender:
8 ounces of water
2 ounces of coconut milk
1 packet of citrus fizz (let dissolve all the way so there's no explosion, haha!
Arbonne's Fiber Boost (optional)
2 scoops Arbonne Vanilla Protein Shake Mix
Handful of Spinach
1 TBSP almond butter
Ice
Blend and enjoy!

9 ounces of unsweetened almond milk (can make with 1/2 unsweetened almond milk and 1/2 ginger water too)

2 scoops Arbonne vanilla protein
1/2 an avocado

big handful of spinach
1 scoop Arbonne's Green Balance (you can make it without but I like it best with)

Optional: 1 drop of Arbonne lemon essential oil or lemon extract

1-2 small ice cubes (little ice because the avocado makes it super thick)

Blend!

If doing a full 30 days, use low glycemic fruits (so skip the pomegranates and remember 1/2 cup fruit max)

1/2 cup gluten free oats
1/4 TSP sea salt or Himalayan salt
1/2 TSP cinnamon
1 scoop Arbonne vanilla protein shake mix
Almond milk (just enough to make a thick paste)
Mix

Layer with strawberries & blueberries

Refrigerate overnight

If you love ginger, you will LOVE this shake!

Ginger Acai Madness
8 ounces water
2 TBSP fresh peeled ginger
3.5 ounce (a bit less than 1/2 cup) of frozen unsweetened acai puree, you can also try 1/4 cup if you want less fruit)
1 Arbonne pomegranate fizz stick (let dissolve before blending)
2 scoops of Arbonne vanilla protein shake mix
1 TBSP almond butter (or if you want to experiment, swap in 1/2 TBSP avocado oil instead of the almond butter, personal preference)
BIG handful of spinach

Note: If you like your shakes thicker, you can always add a little ice too.

9 ounces of unsweetened almond milk

2 scoops of Arbonne vanilla protein shake mix

1 handful of spinach

1/4 cup of blueberries

1 tbsp almond butter

2 drops of Arbonne lemon essential oil

8 ounces of water
2 scoops of Arbonne vanilla protein shake mix

1 handful of spinach

1/4 cup of blackberries

1 tbsp almond butter

3 drops of Arbonne lemon essential oil or lemon extract

*Makes 4-6

Using a large fork, mix all of the following ingredients in a medium bowl:
4 scoops of Arbonne Vanilla Protein Shake Mix

1 tsp baking powder

1 tsp vanilla extract

1 egg

1/4 cup egg whites

1/2 cup blueberries

1/4 cup unsweetened vanilla almond milk (might need a little more, base it on the thickness of the batter)

Spray the cupcake pan or paper tins with a small amount of coconut oil so they don't stick.

Bake on 400 degrees for 15 minutes.

*Spread almond butter on top while warm*

*2-3 scoops Arbonne Vanilla protein powder
*1/2 cup almond or coconut milk (may need a tad more if dry)
*1 egg or 1/4 cup of egg whites
*1/2 cup of blueberries
*1 tsp baking powder (for fluffiness)
*coconut oil spray in muffin tin
*stevia (to taste for extra sweetness)

Bake on 350 for 15-20 minutes

*3 scoops of Arbonne chocolate protein powder
*1 tablespoon of organic cocoa
*1 teaspoon of baking powder
*1/4 cup of egg whites
*1/2 cup almond milk

Mix and bake at 350 for 20 to 25 minutes

4 scoops Arbonne Vanilla Protein Shake
1 tsp baking powder
1 tsp Vanilla extract

Optional: Lemon extract or lemon essential oil
1 egg
1/4 cup egg whites
3/4 Blueberries
1/4 unsweetened Almond Milk

Bake on 350 for about 15 minutes
(Approx. 100 calories! 10 grams protein)

4 scoops Arbonne Chocolate Protein Powder

1 tsp baking powder

1 tsp vanilla extract

1 egg

1/4 cup egg whites

1/4 cup unsweetened almond milk

Bake on 350 for about 15 minutes

Smoothie part:
7oz water
10 ice cubes
2 Scoops of Arbonne chocolate Protein
1/2 avocado
1 tbsp almond butter
Blend in Blender

Toppings:
Almonds
Chia seeds
Strawberries

Smoothie Part
2 scoops Arbonne chocolate protein mix
6 oz coconut milk
1 TBSP of almond butter or nut butter of choice
Blend in Blender

Toppings
Chia seeds
Unsweetened coconut flakes
Frozen or fresh blueberries

**Makes 3 servings**
Smoothie part
2 scoops vanilla protein
1 scoop chocolate protein
1 scoop fiber
2 TBSP chia seeds
1 cup almond milk
1/4 cup pumpkin purée
1 smashed banana (eliminate while on 30 day program; great for the 80/20)
1/2 TSP cinnamon or pumpkin pie spice
1 T coconut nectar
1/4 TSP vanilla
* Wisk and let sit at least an hour or better if overnight (tastes good right away too). To serve: should be the consistency of yogurt or pudding.

Toppings

Almonds
Chopped green apples

Smoothie part
8 ounces water
2 scoops Arbonne chocolate protein
scoop of almond butter
ice

Toppings
1/2 banana (if doing full 30 day, banana only after a good workout or on the 80/20), can replace the banana with a low glycemic fruit
strawberries
Chia seeds
Cacao nibs

Smoothie part
6 ounces almond milk
1 scoop of Arbonne’s Daily Protein Boost
Frozen blueberries

Toppings
1/2 banana
Strawberries
Berry granola
Shredded coconut
Black chia seeds

3/4 cup Arbonne chocolate protein mix
1/2 cup coconut sugar
1/2 cup almond butter
1/2 tsp baking soda
1/2 tsp pink salt
2 eggs
1/2 tsp vanilla extract
3/4 cup almond milk

Directions: Preheat oven to 350 degrees. Bake 20 to 26 min in a greased baking dish

INGREDIENTS
2 Tbsp Arbonne chocolate protein powder
1 Tbsp raw cocoa powder
3 Tbsp melted coconut oil
1 Tbsp coconut nectar
3 Tbsp almond milk

Almonds

DIRECTIONS
1. Melt the coconut oil in a microwave for 15 seconds or on the stovetop over low heat
2. Mix in the protein powder, cocoa powder, milk and coconut nectar
3. Line a cookie sheet with wax paper
4. Put almonds on the wax paper and pour mixture on top

5. Place in the freezer until frozen or refrigerate (refrigerator will take longer)

6. Break into pieces

1 TBSP almond or sun butter
1 scoop vanilla or chocolate protein
few shakes of cinnamon
few splashes of almond milk until whipped to desired consistency!!

1 scoop of Arbonne Chocolate or Vanilla protein powder

1 tsp of almond butter

Slowly add unsweetened almond milk and stir, should be a thick consistency

2 spoonfuls almond butter

2 spoonfuls sunflower seed butter
3/4 cup brown rice syrup (or honey)
10-20 fresh raspberries
1 splash vanilla
4-6 scoops Arbonne Chocolate Protein Powder
3/4 cup oats
For crunch: 1-2 spoonfuls of cocoa nibs

Soften brown rice syrup in a sauce pot over very low heat and mix in almond butter and sunflower seed butter until incorporated. Remove from heat, and mix in vanilla and raspberries (smashing them into tiny pieces with spoon). Then add oats, cocoa nibs, and protein powder and stir until the mixture becomes sticky and dense and you can begin to form it into a ball. Add more protein powder and knead it until you can take the ball out of your pot like sugar cookie dough and is no longer sticky on the outside. Then, roll into logs and cut or add to a pyrex dish and cut!

Be sure to keep the bars chilled. They make a great breakfast, quick snack and/or dessert!

Protein Fudge
1 Cup melted Coconut oil
1 jar or almond butter
Mix together until smooth.
Add 2 cups Vanilla or Chocolate Arbonne Vegan protein
Add 2 scoops Arbonne Fiber Boost using the fiber scoop
Add 3/4 cup organic shredded coconut (optional)
3/4 cup chopped raw nuts (almonds, walnuts, pecans or pistachios)
Mix together and pour into parchment lined baking dish. Refrigerate until firm and cut into bars and keep refrigerated.

*Put a tablespoon of Coconut oil in a glass bowl and microwave until melted (30 sec)

*Mix in 1 scoop of Arbonne Chocolate protein powder

Scoop mixture into ice tray or mini muffin pan (filled halfway each)

*Place in freezer for 30 minutes

*Take out of freezer. Put a small scoop of almond butter, blueberries or strawberry slice on top of each.

*Repeat steps 1 & 2

*Pour mix onto the top of ice tray

*Freeze for 30 minutes

*Scoop out and ENJOY!

2 scoops Arbonne Chocolate protein
1/4 c pureed raspberries
1/4 c Lily's sweetened dark chocolate chips
Flax milk added to fudgey consistency.

MIX WELL. Roll into bite side balls. Sprinkle with golden flax seeds and pink Himalayan sea salt.

INGREDIENTS

2 Tbsp. Arbonne chocolate protein powder

1 Tbsp. cacao nibs

3 Tbsp. melted coconut oil

3 Tbsp. almond milk

2 Tbsp. almond slivers

1-2 drops Arbonne Peppermint Oil

DIRECTIONS

1. Melt the coconut oil in a microwave for 15 seconds or on the stovetop over low heat.

2. Mix in the protein powder, cocoa nibs, milk and almond halves.

3. Pop in the freezer for 30 minutes to set.

3. Cut the chocolate bark into pieces.

You can also make with sunflower butter and flax milk if you are sensitive or allergic to nuts.

RECIPE OF THE DAY

Protein Bars
4 cups Vanilla (or chocolate) Arbonne protein powder
¼ cup almond butter
1 can Coconut Milk

Mix by hand or in a large food processor. Press into a 9 x 13 pan and refrigerate at least 1 hour. Cut into 20 bars, 75 calories each. These can be wrapped individually and frozen so you can grab and go.

Enjoy with a large Granny Smith apple, sliced into 16 pieces and sprinkled with stevia and cinnamon.

This is a TREAT so not to be eaten regularly if doing our 30 Day program at 100% but on occasion is fine.

3/4 cup gluten free flour (almond flour is one type)

1/2 cup GF oats

1/2 tsp baking powder

1/4 tsp sea salt or Himalayan salt

1 Tbsp coconut oil, melted

1/2 cup ripe avocado, mashed

1/4 cup coconut sugar

1 tsp vanilla extract

1/3 cup "Lily's" chocolate chips (not regular chocolate chips)

*Preheat oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.

*In a large mixing bowl, combine flour, oats, baking powder, and salt. Set aside.

*In a medium-sized mixing bowl, whisk together coconut oil, avocado, sugar, and vanilla.

*Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips.

*Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten them slightly.

*Bake 12-14 minutes, or until edges begin to turn golden brown.

*Remove from oven and let cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to a week.