Hawaiian Delight Arbonne Protein Bars

Hawaiian Delight Protein Bars

1  16 oz. organic raw, unsalted almond butter (crunchy or creamy)- RAW is best!

3/4- 1 Cup honey or agave nectar  

2 Cups of Arbonne  Vanilla Protein Powder 

1/4 Cup Arbonne Fiber Booster

1/3 Cup Shredded Coconut

1/3 Cup Slivered Almonds

1/3 Cup of Dried Cherries

2 Tb. Water

In a microwave-safe bowl, combine almond butter and agave/honey, heat in microwave for 50-70 seconds, or until it easily stirs. Add protein powder in small portions and stir, then small portions of coconut, almonds and diced into small chunks dried cherries and water and mix thoroughly. It will be thick and sticky.  Press flat into a 9 x16 inch pan.  Refrigerate 1 hour, or until solid enough to cut into bars.  

This recipe was a mother daughter creation: Mom: Liz Butler and Arbonne Independent Consultant, Kolea Marquez IN KAUAI! 

 

Chicken Meatballs served over Brown Rice Pasta & Arugula with Citrus Dressing

Foodie Judi's Chicken Meatballs served over Brown Rice Pasta & Arugula with Citrus Dressing 

3 chicken breasts ground (could also use ground turkey)
Add 1 tab of itailan seasoning 
1/2 tsp garlic powder or fresh garlic 
1/4 teas red pepper flakes 
Mix all together if it look dry add some chicken broth
Form into balls (I use a med cookie scoop) about the size of golf ball 
Place into a preheated skillet with about a tab of evoo 
Brown all around add a large can of Trader Joes Marinara (no added sugar)
Cover and Simmer about 20-30 min until meat balls are done

Serve over Brown Rice Pasta (or brown rice) and Nutritional yeast 

Serve with a Citrus Dressed Arugula Salad (no vinegar your acid is lemon or lime)

Bean Soup with Kale

   Bean Soup with Kale

Ingredients

1 tablespoon olive oil

8 large garlic cloves, crushed or minced

1 medium yellow onion, chopped

4 cups chopped raw kale

4 cups low-fat, low-sodium chicken or vegetable broth

2 (15 ounce) cans white beans, such as cannellini or navy, undrained

4 whole plum tomatoes, chopped

2 teaspoons dried Italian herb seasoning

Salt and pepper to taste

1 cup chopped parsley

 **Optional add ins:  carrots, brown rice pasta

Directions:

In a large pot, heat olive oil. Add garlic and onion; sauté until soft. Add kale and sauté, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley and Braggs nutritional yeast.