chocolate mint protein bites

I'm almost there! Day 23 of the Arbonne 30 days to healthy living and beyond program! No alcohol, coffee, dairy, soy, gluten, or refined sugar! I'm also almost done with my 7-day body cleanse, a more intense liver and kidney cleanse focused on elimination and detox. I'm feeling fabulous, sleeping great, and have a clear and focused mind and glowing skin.

I have been having fun creating some protein snack recipes using Arbonne protein powder! I am usually very picky about protein powders because I find that so many have a weird tangy taste or chalky aftertaste that I can't stand! Not Arbonne though, their plant based protein is made with pea, rice, and cranberry proteins to create a complete amino acid profile, and it tastes amazing!

These little morsels stem from a previous creation on the blog, mint chocolate truffles, but are packed with protein. If you don't have fresh mint available you can substitute 1/4 tsp peppermint extract, but by adding those fresh leaves you are getting extra phytonutrients as well!

chocolate mint protein bites

• 20 dates, pitted and soaked
• 1 cup fresh mint leaves
• 1/2 cup almond butter
• 2 scoops Arbonne chocolate protein powder
• 1/2 cup coconut flour

Soak the pitted dates in hot water for a few minutes to soften them up. Drain them and transfer to a food processor. Add the mint, almond butter and protein powder. Blend in the food processor until smooth, you'll have to stop a few times to scrape the sides or incorporate chunks.

The end result will be very ooey gooey. Transfer this into a mixing bowl and fold in the coconut flour with a spatula until fully incorporated. It should now be a malleable dough that you can easily shape into a container of your choice. Line the container with parchment paper and press the dough down evenly, you can place another piece of parchment paper on top to smooth out the surface.

Place in the freezer for about 20 minutes. Remove from the container using the sides of the parchment paper and slice into bite sized pieces! Store in the refrigerator for up to 10 days! Yum!

bok choy + soba noodle salad with basil tahini dressing

 
It's a new year and time to reset, recharge, and reinstate those healthy habits we threw out the window over the holidays! Or at least I did! I am currently cleansing by eliminating allergens and inflammatory ingredients from my diet: alcohol, coffee, gluten, soy, dairy, and refined sugar! Today is day 10 and I'm feeling fansastic! It's a good thing too because I've just started my last semester at school and am busier than ever!

To enhance my cleansing I am following Arbonne's 30 days to healthy living and beyond program! I am stocked up with 100% vegan protein powder, probiotics, fiber supplement, greens powder, energy fizz sticks, and detox tea. These products will help maximize my nutrient intake while assisting my body with elimination and proper absorption.

I'm so excited to have found a botanically sourced brand that I can trust! Arbonne products adhere to strict European guidelines and are free of toxic chemicals, gluten, and all animal biproducts. For all of you reading this that have not heard of Arbonne, I've just started my own business with them and will be hosting my own 30 days to healthy living challenge starting January 29! To check out the brand visit my website at http://AdrienneMcdonald.arbonne.com, and to learn more about the challenge or to partake in the cleanse message me directly!

This recipe is perfect for meal prep or an easy dinner, and it works on the cleanse too! Did you know that buckwheat is gluten free? Be sure to buy 100% buckwheat soba noodles and prepare them and dressing ahead so you can throw it all together!

basil tahini dressing

• 1 cup tightly packed fresh thai basil leaves
• 1 clove garlic
• 1 tsp sesame oil
• 1 tsp honey
• 2 tsp Bragg's amino acids
• 1 Tbsp apple cider vinegar
• 1/2 cup water

Add all ingredients to a high powered blender or nutribullet and blend until smooth. Refrigerate until ready to use.

bok choy + soba noodle salad

• 2 bundles 100% buckwheat soba noodles
• 2-3 cups chopped fresh bok choy
• 2 green onions, chopped
• toasted sesame seeds or other nuts for garnish

Cook the soba noodles according to the package. Be sure to drain and rinse them thoroughly with cold water before chilling them in the fridge. 
 

To prepare the salad portion out the noodles first, cover with a decent amount of bok choy, dressing, then green onions and garnish, I used chopped cashews for this bowl!

cumin roasted carrots and peas

 Just as you would suspect in an almost vegan diet, salad is on the menu frequently. So I have to keep things interesting. There are too many variations to count, with different dressings, greens, fresh veggies, fruits, proteins, nuts and seeds, you name it, you can put it on a salad. I am a big fan of bulking up salads with hummus, a grain such as brown rice or quinoa, or roasted potatoes. This modification features roasted carrots and sugar snap peas, lightly seasoned with olive oil, salt, pepper, and cumin. The perfect flair for those days when a salad seems boring and raw veggies seem like a chore to eat.

cumin roasted carrots and peas

• 1 large carrot
• 1 cup sugar snap peas in pods
• 1 tsp olive oil
• salt and pepper to taste
• 1/2 tsp cumin
• dash of cayenne pepper (optional)

Slice carrots diagonally about 1/4 inch thick. Trim the ends of the pea pods if necessary. Place the peas and carrots in a bowl and add oil and spices. Toss to coat, then spread evenly on a lined baking sheet. Roast in the oven at 400 F for about 20 minutes.

Great as a salad topper, or even a side dish!