Recipes

Here are a few recipes that I have created or received through my journey to becoming fit.

Chocolate Protein Bars

3 cups Arbonne chocolate protein powder

1 cup Arbonne vanilla protein powder

1 heaping tbsp almond butter

1 cup coconut milk

Mix all in food processor until dough ball forms. Place in a 9×13 inch pan. Flatten out to all edges. Cut into 20 bars. Refrigerate. Each bar is 75 calories.

Strawberry Vanilla Protein Shake

1 cup water

2 scoops Arbonne vanilla protein powder

1 cup strawberries, slightly thawed*

Blend in a blender until smooth

*We buy strawberries in bulk and put 1 cup in zip lock bags. We then put those in the freezer. In the morning, you take one bag and microwave for 45 seconds. That way the strawberries will blend completely.*

Salsa Vegetable Chicken:

 1 Serving

4 oz grilled chicken

1 cup fire roasted tomatoes, salsa style

1/2 cup broccoli

1/2 cup green beans

5 large mushrooms, cut up

Place all ingredients in a skillet on medium high heat. Cook for 10 to 15 minutes, stirring occasionally.

Coconut Curry:

1 serving

4 oz chicken

1 cup almond milk

1 tsp curry powder

1/4 cup coconut milk

1 tbsp rice flour

1 small diced onion

2 tbsp unsweetened coconut

1/4 green apple, cubed

1/2 cup brown rice

Cook brown rice according to bag. Place chicken, almond milk, coconut milk, rice flour (for thickening), and onion in a skillet on medium high heat. Cook until sauce is thickened to medium density.  Pour into a bowl. Sprinkle with unsweetened coconut and green apple. Serve with a large salad.

Green Salad

2 cups of lettuce

5 carrots

1 boiled egg (90 calories)

5 cherry tomatoes

1/2 cup black beans

Toss together with dressing.

Avocado Mint Dressing

1 avocado

a few fresh mint leaves

1 tbsp balsamic vinaigrette

1/2 cup roasted peppers

water

Mix together all ingredients in a food processor except water. Slowly add water until creamy texture. Refrigerate

Avocado Cilantro Dressing

1 Avocado

2 Tbsp cilantro

1 tsp lemon juice

1/2 tsp coriander

1/2 tsp garlic

1/2 tp cumin

water

Mix together in a food processor. Pour water slowly until desired thickness.

Zesty French Dressing

1 small onion, chopped

1/3 cup coconut milk

1/3 cup balsamic vinegar

4 grape tomatoes

1 1/2 tsp soy sauce

1 tsp salt

1 tsp Dijon Mustard

1 Tbsp paprika

1/2 tsp garlic powder

1/2 tsp celery seed

Blend together all ingredients in a food processor. Blend until smooth and thickened. Refrigerate. Enjoy

Shrimp Stuffed Tilapia

3 to 4 Servings

3 pieces fresh or frozen tilapia

1/2 pound frozen shrimp

1 cup Quinoa

2 tsp poultry seasoning

1 tsp celery seed or two stocks of celery

Cook Quinoa according to package. Stir in poultry seasoning and celery seed (or celery) while cooking. Let shrimp simmer in a pan for five minutes or until thawed enough to pull tails off. Pull tails off, cut into pieces and mix with Quinoa. Cut tilapia in half so it can be stuffed. Put quinoa mixture into the tilapia and place in a frying pan. Cook on medium low heat covered until cooked through. Approximately 15 minutes.

Sugar Free chicken and rice

1 lb uncooked chicken breasts

1 chopped onion

1 can tomato sauce

1 can petite diced tomatoes

1 Tsp. celery seed

1 tsp. dry mustard

1 TB Dijon mustard

2 TB lemon juice

2 TB soy sauce

Mix and pour over chicken .  Simmer about 40 minutes.  Serve over cooked rice.

Quinoa Salad

2 cup quinoa uncooked

1/2 cup mushroom

1/2 cup fresh green beans

1/2 cups carrots

1/2 cup broccoli

Make quinoa according to package. While cooking add chicken bullion. Cook vegetables in a frying pan until soft. Combine and toss together vegetables and quinoa. Serve warm.

Sweet Potato Fries

1 medium or large sweet potato

3 Tbsp water

Spices: sweet- cinnamon and stevia

salty- salt

spicy: cayenne pepper and ginger

Preheat oven to 400 degrees. Slice sweet potato into rectangular slices. (French Fries) Place in a bowl with water. Microwave for five minutes. Toss with spices. Spread out onto a baking sheet. Cook for thirty minutes turning after fifteen minutes. Let cool five minutes. Enjoy!

Toasted Almond Ginger Dressing

Place all ingredients in a food processor:
1/2 cup raw almonds
1/2 cup unsweetened almond milk
1 cup water
6 pitted dates
1 tsp. garlic powder
1 tsp. ginger
1/2 yellow pepper
Blend well and chill before serving
Portobello Spaghetti
6 Portobello Mushrooms
1 lb lean ground Turkey
1 can sugar-free tomato paste
1 small onion
1/4 tsp garlic
1/2 tsp basil
1 tsp Italian seasoning
1/4 tsp salt
Arrange washed portabello mushrooms top down on a baking sheet.  Scoop on as much spaghetti meat sauce as they will hold, and bake for 20 minutes.  They’re amazing and you save the high calories of pasta, while enjoying the variety of flavor.
Spaghetti meat sauce:
Brown 1 pound of 93/7 ground turkey (low fat) in a small skillet, with a small chopped onion.  After cooking, pat with paper towel to drain all fat.  Add 1 can sugar-free tomato paste, and two medium diced tomatoes.  Add 1/4 tsp. garlic powder, 1/2 tsp. basil, 1 tsp. Italian seasoning, and a pinch of salt.  Turn to low, and let simmer 15 minutes.

Chicken and No Dumplings

2-3 lb. boneless skinless chicken breasts

1 large onion

4-5 stalks celery

1 LB mini carrots

Grill chicken for five minutes on each side to add flavor and cook out fat.  Cut into 2 inch pieces and place in large crock pot.  Add chopped onion, chopped celery, and halved mini-carrots.  Add 2 cups water, salt to taste and allow to cook until carrots are tender and chicken is done.Remove meat and vegetables and pour juice into 2 quart sauce pan.  Add 1 cup coconut milk, 1 cup almond milk with 3 TB cornstarch stirred in before adding to juice.  Let simmer until thickened.  Serve half as gravy, and pour other half over vegetables and meat.

Coconut Chicken Soup

12 oz chicken

1 cup water

1 cup coconut milk

1 cup almond milk

1 lb Italian Vegetables

1 Tbsp Old Bay Seasoning

Place 12 oz chicken in a medium saucepan. Add 1 cup water, 1 cup coconut milk, 1 cup almond milk.  Saute (I use a nonstick skillet, and wipe it
with a paper towel containing a tsp of coconut oil) in a skillet for about
three minutes a small chopped onion and 1 lb. of Italian vegetables.  Add to chicken soup and simmer for 5 minutes
to allow flavors to cook through.  You
can add a bit of Old Bay seasoning or merken if you like
spicier soups.

Homemade Chili

1 lb. ground round—brown in a skillet with ½ cup chopped onions.  Pat with paper towel after cooking to remove excess oil.

Add 1 can diced tomatoes

1 can tomato paste

1 cup water

1 ½ size can of tomato sauce

2 cans dark red kidney beans

2 tsp. chili powder

1 tsp. basil

1 tsp Italian seasoning

Let simmer 15 minutes on low.

Check tomato products and beans—no sugar, no MSG!  It’s amazing what they add sugar to.  Read every label.

Orange Black bean with Cumin Soup

2 ,15-ounce cans black beans, rinsed and drained

1 medium-sized shallot, minced

1 rib celery, minced

1/2 cup orange juice

1/2 cup chicken broth

1/2 tsp cumin

1 dash cinnamon

Salt and pepper to taste

Combine beans, shallot, celery, orange juice, broth, cumin, and cinnamon and a slow cooker. Cover and cook on high for about 1 1/2 hours. (Or on low for four to six hours).

You can eat the soup on a bed of 1/2 cup Quinoa, garnished with cilantro and fresh tomatoes.

Tilapia with Quinoa Stuffing

Ingredients:

3-4 Tilapia filets

1 cup quinoa

1 cup celery, diced

1 cup sweet onion, diced

1 cup chicken or vegetable broth

2 tsp. poultry seasoning

2 eggs

½ cup almond milk

Slice each filet into two layers so it can be stuffed.

Cook 1 cup quinoa by boiling in 2 cups water, or 1 cup water, 1 cup chicken stock.

In a frying pan rubbed with coconut oil, add 1 cup chopped sweet onion, 1 cup celery.

Cover with lid and let simmer 5 minutes until soft.  Turn off the burner.  Add poultry seasoning and cooked quinoa.  Let cool slightly.  Beat two eggs and almond milk with a fork and add to quinoa.  Fill each tilapia with stuffing, and set the rest around the filets in a 9 X 13 pan.

Bake 20 minutes at 425 degrees or until fish is flaky and done.    Fish may be sprinkled with paprika for a garnish.

Lemon Ginger Chicken

6 Large pieces of raw chicken

1/2 cup rice flour

1/4 cup egg white

ginger

lemon pepper

garlic

In one bowl pour egg white. In another bowl mix rice flour, and a dash of ginger, lemon pepper, and garlic. Preheat over to 400 degrees. Get a pan. Take each piece of chicken and dip in egg white, and then into rice flour mixture. Place chicken in the 9×13 in pan. Repeat with each chicken breast. Bake in oven for 40 minutes. Enjoy with a large portion of steamed vegetables.

Mexican Chicken Chowder

½ LB boneless chicken breast (I cook on the grill and slice in ½ in. cubes)

½ cup chopped onions

1 cup chicken or vegetable broth

1 can coconut milk (I use Golden Star 13/5 oz. can—I buy it at Walmart)

1 tsp. garlic powder

2 oz. green chilis

5 fresh tomatoes (about 3 cups) run through the food processor before adding

1 can garbanzo beans

1 tsp. Coriander

1 tsp. cumin

Salt and pepper to taste (I don’t add because it’s in the chicken broth)

Simmer 15 minutes and enjoy!

No Bake Pumpkin Balls

Ingredients

8      oz. (about 1 packed cup) chopped dates

1/4      cup honey

1/4      cup pumpkin puree

1      Tbsp. chia seeds or flax seeds

1      tsp. ground cinnamon

1/2      tsp. ground ginger

1/4      tsp. ground nutmeg

pinch of salt

1      cup old-fashioned oats (dry, not cooked)

1      cup unsweetened coconut flakes

1/2      cup toasted pepitas (pumpkin seeds)

½      cup raw sunflower seeds

Method

Combine ingredients in a food processor, and pulse until smooth and combined.

Cover and refrigerate for at least 30 minutes. Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars. Store covered in the refrigerator for up to 2 weeks.

Acorn Squash stuffed with Quinoa

4 small acorn squash, halved and seeds removed

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 cup quinoa, rinsed

1/2 cup chopped fresh parsley

1/2 cup roasted, salted pistachios, chopped

2 teaspoons red-wine vinegar

Pinch red-pepper flakes

Directions

Heat oven to 425 degrees. Brush squash with 1 tablespoons oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.

Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, pistachios, remaining 1 tablespoon oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.

“Healthy” Pumpkin Pie
1 can pumpkin purée(15 oz)
1 can coconut milk (13 oz)
3/4 cup sugar
1 1/2 Tbsp corn starch
1 TB cinnamon
3/4 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
½ tsp ginger
1/2 tsp salt
1 tsp vanilla extract
3 eggs (if vegan, use 3 tsp flax seeds and 9 tsp water)

Beat all ingredients together and pour into a pie pan.
Bake at 425 for 15 minutes, then reduce temp. to 350 for 45 minutes, Let Cool. Enjoy!

Mexican Turkey Chowder

1 ½ lb. diced left over turkey

1 medium sweet diced onion

1 diced large red pepper

2 cups chicken broth

2 tsp. cumin

1 can coconut milk

1 tsp. garlic

1 can diced tomatoes

1 lb. fiesta mixed vegetables

Simmer until flavors blend in a large pot. About 15 to 20 minutes. Serve with cilantro sprinkled on top. Enjoy!

Quinoa Stuffed Red Peppers

Yield: 8 servings

 2 tablespoons of coconut oil

1 medium onion, finely chopped (about 1 cup)

2 ribs celery, finely chopped (about 1/2 cup)

1/2 of a poblano pepper, diced

1 tablespoon ground cumin

2 teaspoons garlic, minced

1 8-oz. package mushrooms, stems removed, caps sliced very thin

1 (15 ounce) can diced tomatoes, drained, liquid reserved

3/4 cup quinoa

3 large carrots, grated (1 1/2 cups)

1 (14.5 ounce) can low-sodium vegetable broth

1 (15 ounce) can black beans, rinsed and drained

Salt and pepper to taste

4 large red peppers, halved lengthwise, ribs removed

Directions:

Put coconut oil in a pan.  Add onion, celery and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. Stir in quinoa, carrots and vegetable broth. Cover, and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Remove from heat and stir in black beans. Season to taste with salt and pepper. Preheat oven to 350°F. Pour reserved liquid from tomatoes in bottom of baking dish. Fill each red pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover.  Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes.  Serve and Enjoy!

Spicy Mexican Chicken

3 lb chicken

4 cups chicken broth

1 large can tomato sauce

1 can pace hot salsa (or mild if you do not like spicy foods)

2 cloves fresh garlic

1 onion

1 lg green pepper

1 can green chilies

Place chicken, green pepper, onion, salt, pepper and chicken broth in crock-pot. Cook overnight on medium high heat. In morning, place tomato sauce, garlic, and green chilies in crock-pot. Turn heat to low. Allow to simmer 4 hours. Serve over one half-cup of rice.

Moroccan Chicken

4 lbs boneless, skinless chicken

1 jar Pace salsa

1 cup crushed pineapple, unsweetened

1 cup orange juice

2 tbsp honey

1 1/2 tsp cumin

1 tsp cinnamon

Preheat oven to 325*F. Cut chicken into strips in a 9×13 baking dish. Combine salsa, pineapple, orange juice, water, honey, cumin, and cinnamon Pour over chicken Cover and bake for 1 hour Sprinkle with almonds for a finishing touch before serving.

Moroccan Chicken Soup

2 lbs boneless chicken, cubed

1 jar Pace salsa

1 cup crushed pineapple, unsweetened

1 cup orange juice

1 cup water

2 tbsp honey

2 tsp cumin

1 tsp cinnamon

Combine all ingredients in a crockpot. Cook on high heat for four to six hours. After cooked, take a fork and shred chicken. Serve in a bowl on a bed of quinoa and cilantro. Enjoy!!

Avocado/Orange/Ginger Salad Dressing

2 avocado skinned and chopped

1 cup orange juice

1 tsp ginger

2 Tbsp Dijon mustard

3 dashes salt

1 1/2 cup water

Combine all ingredients into a mini blender and mixed until smooth. Yield 2 cups. I would not make much more than this amount at a  time unless you plan on serving many, because the avocado will spoil and your dressing will turn brown.

Orange Honey Mustard Salad Dressing

1/2 cup orange juice

3 Tbsp Honey

2 Tbsp Dijon mustard

1 1/2 cup water

1 Tbsp cornstarch

In a small saucepan, mix all ingredients while cool. Heat on low until mixture thickens to a dressing consistency. Do not bring to a full boil

Tomato Seasoned Quinoa

1 cup Quinoa, uncooked

2 cups Water

dash of salt

1/4 large Onion

1 tsp Cumin

1 can sugar-free diced Tomatoes

In a medium saucepan pour water, quinoa, salt and bring to a boil. Add tomatoes, cumin, and onion. Bring heat down to low and simmer for fifteen minutes. Take off heat and enjoy!

Grilled Salmon

3 Tbsp Soy Sauce

3 Tbsp Lemon Juice

1 Tbsp organic dried Cane Sugar

1 tsp coconut oil

Aluminum Foil

If you have a gas grill, turn grill on to medium heat. Mix together soy sauce, sugar and lemon juice. Place salmon in sauce mixture and allow to marinate for fifteen minutes. Tear off a piece of aluminum foil long enough to fit salmon on, and lightly grease with coconut oil. Place aluminum foil on grill and place salmon on aluminum foil with the skin facing up. Let cook for five to seven minutes depending on the thickness of your fish filet. Flip salmon and let cook for another five to seven minutes. When fish is cooked thoroughly, the skin will stick to the foil. Slide spatula just above the skin to remove fish from grill. Plate with a nice side dish or salad. Enjoy!

Valentine Chocolate Truffle

1 package extra firm tofu

1 tsp cocoa powder

1 tsp pure vanilla extract

2 tablespoons almond or coconut milk

dash salt

8 to 10 oz dairy free or vegan chocolate chips

2-3 tbsp stevia or other natural sweetener

You can also add other extracts like almond, orange, or raspberry to add your own spin on your chocolate truffle

 In a small saucepan melt chocolate chips. Place all ingredients food processor and blend until smooth. Refridgerate for 45 to 60 minutes to allow mixture to harden enough to roll into balls. Remove from fridge and roll into half-inch balls. Be sure not to make them too big, because mixture is very rich. Once rolled into balls, roll in unsweetened coconut or nuts to give your truffles a finishing touch.

Green Beans: Thanksgiving Style

Ingredients

2 pounds fresh green beans, stems removed
1 tbsp organic Garlic Powder
2 tablespoons Walnut Oil
1-1/4 teaspoons Sea Salt
1/2 teaspoon freshly ground Black Pepper
1 packet Stevia, or other natural sweetener
1 teaspoon Lemon Zest
2 teaspoons Lemon Juice
1/2 cup dried Cranberries
1/2 cup Almonds, toasted to add more flavor, crushed

Directions

1. Preheat oven to 450 degrees. Line a cookie sheet with heavy-duty aluminum foil.

2. Toss green beans with garlic, walnut oil, salt, pepper and stevia on lined cookie sheet. Roast the beans for 15 minutes, then stir to help all beans to cook evenly. Continue roasting until beans are tender, slightly browned and just starting to shrivel, about 10 minutes more. Toss lemon zest, lemon juice, cranberries and almonds into beans.

Quinoa Salad

2 cups Quinoa
1/2 red pepper
1/2 Yellow Pepper
1/2 Cucumber
1 medium Tomato
1 tsp Coconut Oil
1/2 sweet Onion

In a medium sauce pan

 bring water to a boil. Add a dash of salt. Turn water from high to low heat. Add quinoa, simmer for ten to fifteen minutes until water is cooked into quinoa. Dice tomato, cucumber, and peppers and mix into quinoa. In a small frying pan, saute onion in coconut oil until soft. Mix onions into quinoa. Enjoy

Sauerkraut Chicken


1 tsp Coconut Oil
1 lg Chicken Breast, cubed
1/3 Onion, cubed
1 tap Ginger
1 tsp Cayenne Pepper
1 tsp Corriander
1 1/2 tsp Salt
1 cup Sauerkraut
1 Tbsp Pepper

In a medium frying pan, put chicken and onion and cook on medium heat until chicken is cooked thoroughly: about 10 to 12 minutes. Sprinkle with Ginger, cayenne pepper, salt and corriander. Add one cup of sauerkraut. Simmer for 3 or 4 minutes, until hot. Add pepper and enjoy!

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10 thoughts on “Recipes”

    1. The thing that I would use to replace pasta is Quinoa. It tastes fantastic. It is slightly high in calories but eaten in moderation should be fine. I also have a a small amount of brown rice from time to time when I am having a craving for bread or carbs.

  1. What is the best way to get the Arbonne Protein powders? I am still new to this and just bought your mom’s book.

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