Welcome to the second week of the body cleanse! Are you ready to start flushing those toxins out of your bodies?? Here is some information for this week and also some recipes to help get you started!
We will be having a brief meeting this Monday before the kickboxing class. Try to be there by 5:30 for measurements and pictures. If you can't make it to Mondays class, don't sweat it! We will be having another one Wednesday morning. Try to be there at 8:30. If you have any questions about any of the information you've received so far please ask. You won't learn or know if you don't!
Also, since we extended our Arbonne orders we won't have them on Mon. We will have them later in the week. You can still get started with the cleanse, just eat healthy, whole foods. Remember the colors of the rainbow? Eat those colors of foods and you'll be good to go!
http://www.quinoa.net/181.html- Website for cooking quinoa ( amazing)!
Mock Wendy’s Arbonne Shake! (Tastes JUST like a frosty from Wendy’s!)
1 Cup of Non-fat skim milk
2 TBSP of sugar free fat free chocolate pudding mix
1 TSP Vanilla Extract
2 TSP Arbonne Chocolate Shake Powder
2 TBL Cool whip (Optional, fat free, of course!)
1 Cup Ice cubes! (About 7)
- Mix all ingredients in a blender until smooth and consistent. Enjoy! :)
One Guiltless Chocolate Brownie
2 TBSP whole wheat flour
1 TBSP sugar/truvia
1 TBSP Arbonne Chocolate Shake Powder
A pinch of baking soda
A pinch of salt
2 TBSP of low fat vanilla yogurt (I use Greek yogurt, you can add more to blend!)
- Mix it all up and pop it in the microwave for one minute! Enjoy! :)
No-Bake Chocolate Oatmeal Cookies
½ Cup Margarine/Butter
¼ Cup Chocolate Arbonne Powder
2 Cups Sugar/substitute
½ Cup Milk
3 Cups of cooking oats
½ Cup Organic Peanut Butter
1 TBSP Vanilla extract
- In a saucepan, bring together sugar, chocolate powder, milk and margarine. Stir over medium heat. Bring to a boil, then bring in the vanilla, peanut butter, oats and salt. Once mixture is consistent, drop by rounded spoonfuls onto waxed paper. Allow cookies to cool in the refrigerator for about an hour. Enjoy! :)
Frozen Chocolate Cheesecake
1 cup of Fat-Free Cool Whip
½ cup fat-free cream cheese; softened
1 TBSP Sugar/Truvia/Substitute
1/2 cup Arbonne Chocolate shake powder
1 cup skim milk
(Optional) Fat – Free graham crackers (Crumbled into pieces)
- Mix the Cool Whip, cream cheese, 3/4ths Skim Milk and sugar all together in a bowl until it is smooth and consistent You may want to use a blender to get it just right! You may add the graham cracker pieces if desired. Pour the mixture into an ice tray, filling up each container about 3/4ths of the way full. Mix up Arbonne powder with ¼ cup of skim milk. Next, top each of the cheesecake squares with a teaspoon of the Arbonne chocolate mixture. Place the tray in the freezer until they are frozen into squares. Once frozen, they may take a fork to get out because of the thick texture. You can top them with strawberry slices or low fat graham cracker pieces! Enjoy! :)
MOCHA SHAKE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 teaspoon instant coffee crystals
CHOCO-BANANA BLISS
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 Banana
MINT CHOCOLATE CHIP
2 scoops Arbonne Chocolate Protein Powder + 1 scoop of Arbonne Fiber
12 oz water
1/8 tsp. Mint Extract OR fresh mint
1 cup ice
Avocado and tomato on gluten free bagel with a sprinkle of lemon pepper
Pita with hummus sprouts spinach and tomatoes with a drizzle of balsamic dressing
Gluten free bread with white bean hummus, cucumber, tomatoes, sprouts, and fresh pepper
**seitan and soba noodle stir fry
Sundried tomato , fresh basil, garlic and pinole pesto ( for pasta)
Gluten free bread with smoked tempeh avocado tomato and lettuce sandwich
Black beans and rice dinner=
black beans - 4 ounces
vegetable stock - 3 ounces
Bragg Liquid Aminos - 1 ounces
chili powder (red) - 1 teaspoon
tomato - 3 ounces
green onions - 1 ounces
water chestnuts - 4 ounces
corn (fresh, frozen, or canned) - 4 ounces
bell pepper (red, yellow, or green) - 5 ounces
cilantro - 3 teaspoon
avocado - 2 ounces
brown rice (cooked E2 Brown Rice) - 6 ounces
salsa - 1 ounces
tamari - 1 ounces
DIRECTIONS
Heat the beans with water or stock, Bragg’s, and chili powder.
Place the chopped vegetables and cilantro in individual bowls.
To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.
Add generous handfuls of chopped vegetables, cilantro, and avocado on top of the beans.
Add salsa or tamari to taste.
Enjoy!
Quinoa With Mushrooms, Kale, and Sweet Potatoes
Serves 4Hands-On Time: 15mTotal Time: 30m
Ingredients
1 cup quinoa
2 tablespoons olive oil
2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
10 ounces button mushrooms, quartered
2 cloves garlic, thinly sliced
1 bunch kale, stems discarded and leaves torn into 2-inch pieces
3/4 cup dry white wine
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)
Directions
Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
Meanwhile, heat the oil in a large pot over medium heat.
Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
Stir in the garlic and cook for 1 minute.
Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
Serve the vegetables over the quinoa and sprinkle with the Parmesan.
Nutritional Yeast Quick Mac n Cheese
vegan
6-7 Tbsp nutritional yeast flakes
1 1/2 cups plain soy milk
1 cup sweet potato, mashed
1 tsp garlic powder
1 tsp black pepper
1 tsp apple cider vinegar (opt'l)
1/2 cup onion
8 oz pasta
*I used whole wheat shells
Directions:
1. First check out these optional ingredients:
* For a ultra-rich n creamy sauce, use half soy milk/half soy creamer as liquid.
* You can bake this pasta and add a thin layer of vegan cheese on top to get that bubbly baked look and taste.
* 1 Tbsp of Vegenaise - adds a sweet creamy accent.
2. Heat your sweet potato - about small to medium sized - in the microwave or oven. Heat until cooked through.
3. Boil some salted water on the stove and drop your pasta for cooking as directed on box/bag.
4. While your pasta is cooking, add your nutritional yeast flakes, garlic powder, pepper, vinegar and soy milk to a large mixing bowl. Stir well.
4. Finely chop your onion and add it to the mixing bowl. Mix.
5. When your sweet potato is ready, peel off the skin and mash it well. Scoop about 1 cup of the mashed sweet potato into your mixing bowl. Mash it well into the liquid. You should get a nice thick creamy orange sauce. You can always add more liquid if you'd like a thinner sauce. And you can add more sweet potato if you'd like it super thick and a tad sweeter. You can even add in more nutri-yeast flakes for an extra strong nutty 'cheese' flavor.
6. Drain your cooked pasta and drop it right into you mixing bowl and fold in the sauce. You won't need to heat the pasta 'cheese' sauce separately because the warm pasta will provide heat. However, you can keep the pasta warm in a 180 degree oven, or re-heat in oven or microwave as needed.
http://kblog.lunchboxbunch.com/2010/01/vegan-mac-n-cheese-two-dairy-free.html
BANANA -- AKA 1 INGREDIENT -- ICE CREAM
(OK. It's one ingredient plus some flavors.)
What you'll need . . .
2 ripe bananas, chopped
2 tablespoons peanut butter ( or Sub Almond Butter)
Handful chocolate chips Vegan chips
(But really ANYTHING GOES!)
Method . . .
Chop bananas into smallish chunks (original post called them coins) and freeze overnight on a plate. I just put ours in a plastic bag.
Then transfer to a food processor (I think a smaller one works better) and process until bananas are in little bits (like in the photo above).
Then add your flavors. There's no right or wrong way to do it. No right or wrong measurements. Continue blending until smooth. Then add the Almond Butter ( or peanut butter) then Add your chocolate Chips to it.
http://www.neverhomemaker.com/2010/06/ultimate-vegan-ice-cream.html
Microwave Chocolate Almond Butter & Gluten free Oat Snack Bars
2 Tbsp Chocolate Chips
2 to 3 Tbsp Almond Butter
2 Tbsp Vanilla Almond milk or Coconut milk
1/2 C Gluten Free Oats
Optional:
1 Tsp Vanilla Extract
1 Tbsp Sweetener ( Agave, Maple Syrup or Stevia to Taste)
1 Tbsp Other Dry Ingredients (coconut flakes, chia seeds, sunflower seeds, nuts, more chocolate chips, raisins, scoop of protein powder, etc.)
Directions:
Melt the first three ingredients together in the microwave in 30 second intervals, stirring and checking
Then add the Oats and any optional ingredients, stir to combine. (You want this mixture to be fairly dry. If it’s not dry enough, add more oats one tablespoon at a time)
Press mixture into bars or balls. Using a piece of plastic wrap on the inside of a square plastic container will save on dishes and cleanup.
Put in refrigerator or freezer for 10 minutes, or until bars have set up. Slice or break apart.
Remember if you have any questions please ask. We are here to help you!
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