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Makes 4 regular sized cupcakes or 24 mini’s!

Pre-heat oven 350 degrees.

4 scoops Arbonne Vanilla Protein Mix
1 tsp vanilla extract
1 full egg
1/4 cup whipped egg whites
1 tsp baking powder
1/4 cup unsweetened vanilla almond milk (Trader Joe’s has THE best!)

Spray your muffin pan with coconut oil spray (or any cooking spray) and fill pans 1/2 way with mix!

Cook for 17-20 minutes or until golden on tops!

Enjoy with sugar free jam, my homemade mascarpone icing or they are SO delicious plain!!

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8 oz coffee (I use french vanilla)
1 tsp coconut or MCT Oil
1 tsp grass fed butter

Add butter and oil to hot cover and with a blender bottle or hand help mixer – MIX!!!!! Let sit for a 1 min to become frothy. Add stevia to sweetness, if needed!

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1 egg (poached)
2 oz of nova scotia smoke salmon (whole foods has a great selection)
4 stalks of asparagus
2 tbs olive oil
Sea Salt & pepper to taste, also try pink rock salt!
Add olive oil to a frying-pan and heat. Sautee asparagus until tender (5-7 min)
Poached egg::
Add enough water to come 1 inch up the side a saucier. Add 1 teaspoon sea salt and 2 teaspoons white vinegar – bring to a simmer over medium heat. Crack egg (best if very cold and fresh) into shallow cup. Quickly stir water in one direction to create whirlpool effect. Carefully drop the egg into the center of the whirlpool. Turn off the heat, cover the pan and set your timer for 5 minutes and don’t remove lid or touch egg.Remove the egg with a strainer spoon.
Place salmon slices on a cold plate, add aparagus and egg! Sprinkle with salt & pepper.

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1 scoop of Greens
1 cup of almond milk
1 drop of organic stevia – optional*
1 blender bottle or protein shaker
Ice

I use Arbonne Green Balance and Trader Joe’s Vanilla Almond Milk.

Put almond milk, stevia* in shaker and SHAKE, SHAKE, SHAKE!!!!!! Add greens – SHAKE. Let sit for 1 min.

Add ice to a cup and top with your latte 🙂

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1/2 cup coconut flour
4 eggs
1 cup almond milk
2 teaspoons vanilla extract
1 tsp of stevia extract
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons expelled coconut oil
Organic cacao nibs
Sliced almonds
Walden Farms Syrup optional*

In a medium bow mix together coconut flour, baking soda, salt and cacao nibs. Add in eggs, almond milk, vanilla, stevia and with a hand-mixer,  blend extremely well. Let sit for 5 minutes.

Heat frying pan or griddle with coconut oil (heats VERY quickly, do not burn or it will ruin your pancakes!)

Spoon 2 tablespoons of batter and spread SLIGHTLY with spoon. Since there is no flour, these will not rise all that much, so don’t spread to thin!!!

Cook until golden on each side, add coconut oil to pan as necessary.
Stack and top with sliced almonds, cacao nibs and walden farms syrup!

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8 small organic mushrooms, chopped, 3 ounces
1 stalk organic celery, chopped
2 tablespoons organic onion, chopped, about 1 ounce
2 tablespoons grass-fed butter
1/2 cup organic mushroom or chicken broth
3/4 cup organic heavy cream (you can use half and half for less calories)
Salt and pepper, to taste

Sauté the mushrooms, celery and onion in butter until veggies are tender.
Mix together broth and cream, then add. Bring to a boil, then simmer until thickened, stirring often.

Makes about 2 servings.

Per serving: 437 Calories; 45g Fat; 4g Protein; 5.5g Carbohydrate; 1g Dietary Fiber; 4.5g Net Carbs

Cinnabun Pancakes with Cream Cheese Frosting!

2 scoops Arbonne vanilla protein (5g per serving or less)
1/2 cup Ogranic Bob Mill’s almond flour
4 eggs
1 tablespoon of natural peanut butter
1 heaping tablespoon of Walden Farms cinnamon peanut spread
1 tsp of cinnamon
2 tsp baking powder
4 tsp organic stevia extract
2 tsp oragnic coconut oil
4 tsp water (add more for or less for desired thickness)

Mix dry ingredients first. Than add eggs and wet ingredients.
Cook in a heated frying pan with butter!

Cream Cheese Frosting

1/2 cup plain cream cheese (not fat-free!)
1/3 cup of organic heavy cream
A few drops of stevia extract
1 tsp of vanilla extract

Mix with a hand stander or food processor.

Spread alllll over your pancakes and enjoy!!!!!!