JOY MULTI-NATION
RECIPES
30 DAYS TO HEALTHY LIVING APPROVED RECIPES
PROTEIN SHAKES
Chocolate Mint
- 200 ml almond milk
- 1-2 scoops Arbonne chocolate protein
- 2 tablespoons cocao nibs
- 1 tsp cocao powder
- 1-2 drops cooking peppermint oil
Vanilla Milkshake
- 200 ml almond milk
- 1 tablespoon smooth peanut butter or cashew butter
- 1 tsp vanilla extract
1-2 scoops Arbonne vanilla protein
Chai Latte
- 200 ml almond milk
- 1-2 scoops Arbonne chai protein
- 2 dates
- 1tsp cinnamon
Salted caramel
- 200 ml almond milk
- 1-2 scoops Arbonne vanilla protein
- 1-2 tablespoons maca powder
- pinch of pink salt
- 1 tablespoon coconut sugar
- 1 tablespoon rice malt syrup
MINT SMOOTHIE
- 1 frozen banana
- Scoop Arbonne vanilla protein
- 1 Scoop Arbonne Fibre Boost
- 2 cups of spinach
- Peppermint extract
1 Tablespoon cocoa nibs
- 200ml Almond milk
- Ice
STRAWBERRY SMOOTHIE
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- 1/2 Cup of frozen strawberries
- Ice
- Arbonne vanilla protein powder
- Almond milk
- 1 Scoop of Arbonne fibre boost
PROTEIN BALLS
- 6 dates
- 1 cup Almond Meal
- 2 Scoops Arbonne Chocolate or Vanilla Protein
- 1-22 Tablespoons coconut oil melted, depends how dry you like them
- 1 Tablespoon rice malt syrup
CARAMEL SLICE
Base:
- 1 Cup almond meal
- 1/3 Cup coconut
- 1/4 Tablespoons rice malt syrup
- 2 Tablespoons coconut oil
Mix together and press into lined tin
Filling:
- 3 Tablespoons peanut butter
- 1/4 Cup or 5 tablespoons of rice malt syrup or maple
Microwave for 30 seconds, stir until combined and pour onto base
Top with melted loving earth chocolate
Granola Bars
- 1 Cup gluten-free oats
- 1/4 cup gluten-free flour
- 1 Scoop Arbonne Vanilla protein
- 1/3 Cup pumpkin seeds
- 1/3 Cup sunflower seeds
- 1/2 easpoon cinnamon
- 1/2 Teaspoon baking powder
- 1.3 Cup coconut sugar
- 1/4 Cup desiccated coconut
- 1/4 Cup dried apricots
- 2 Tablespoons coconut oil
- 2 Tablespoons macadamia oil
- 2 Tablespoons rice malt syrup
Mix all together in a bowl
- Vegan dark chocolate for the top - optional
Snickers
Base:
- 1 Cup almond meal
- 2 Scoops chocolate protein
- 2 Tablespoons coconut oil
- 2 Tablespoons rice malt syrup
Mix together and press into lined tin
Filling:
- 1 Cup soaked cashews
- 2 Scoops chocolate protein
- 1/3 Cup coconut sugar
- 4 Soaked dates
- 1 Tablespoon cocao
- Almond milk - 3-4 tablespoons
Blend together and place on top of base
Top with loving earth vegan chocolate and peanuts
Peanut Butter
Jelly Cups
Chocolate Mixture:
- Loving earth chocolate (vegan chocolate)
- 1 Tablespoon coconut oil
Melt together and place in silicone moulds
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Peanut Mixture:
- 1/4 Cup peanut butter
- 1/4 Cup rice malt syrup
- 1 Scoop vanilla protein
- 2 Tablespoons almond meal
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Raspberry Mixture
- 1 Teaspoon chia seeds
- 100 grams of raspberries mashed with a fork
Let set in the fridge for a bit before you put them into moulds
Top with more of chocolate mixture to create a cup
Banana Bread
2 Mashed bananas
- 2 Eggs
- 1 Teaspoon vanilla
- 1/4 Cup macadamia oil
- 1/4 Cup coconut oil
- 1 Cup almond meal
- 1/2 Cup coconut sugar
- 2 Scoops vanilla protein
- 1 1/2 Teaspoon baking powder
- 1 Teaspoon nutmeg
- 1/2 Cup gluten-free flour
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Mix all together in a mixing bowl
Bake for 35 minutes - @ 350 F
MACADAMIA COOKIES
- 1 cup macadamia nuts blended
- zest and juice from 1 lemon
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp bicarbonate soda
- 1 cup almond meal
- 1/2 cup coconut sugar
- 1 scoop Arbonne Vanilla Protein powder
Combine all ingredients together Bake for 8 minutes at 170 degrees celsius