That means from the time you eat your last meal of the night until you have your shake/breakfast or any supplements the next morning, should be 12 hours.

Think: 2 Shakes a day and eat a clean protein and veggies for the third meal.

You can purchase avocado oil mayo from Primal Kitchen but it's pretty expensive. This recipe is super easy just store in the mason jar...but you do need an immersion blender ( you'll wonder how you ever lived without one).

• 2 teaspoons lemon juice
• 1 large egg
• ½ teaspoon dry mustard powder
• ½ teaspoon sea salt
• 1 cup avocado oil
• Immersion Blender ( if you don't have this it probably won't set up right)
• To a tall, wide mouth mason jar add the lemon juice first, then the egg, seasonings, and finally the oil. Let the ingredients rest for 20 seconds or so.
• Put the immersion blender all the way at the bottom of the mason jar. Turn it on high speed and leave it at the bottom of the jar for about 20 seconds. The mayonnaise will immediately begin to set up and fill the jar.
• After the mayonnaise is almost all the way set, slowly pull the immersion blender towards the top of the jar without taking the blades out of the mayonnaise. Then, slowly push it back towards the bottom of the jar. Repeat this step a couple of times until all of the ingredients are well well incorporated.
• Taste and add more salt, if desired.

Protein Pudding Take 1/4 scoop of chocolate protein powder and add about a TBS or so of unsweetened coconut milk/almond milk or water , stir and until it creates a pudding/mousse-like consistency (you may have to add a little more coconut milk -just kinda play with it). a few drops of stevia if you need it! Then dip strawberries in it and you have a yummy/healthy treat! My oh my! I am gonna even go so far as to say that the vanilla was even better. YUM!

Chia Seed Pudding 1/4cup of berries ( I like blackberries) 4 Tablespoons chia seeds 1 Cup UNSWEETENED Almond Milk 1/4 teaspoon vanilla extract 1 Tablespoons Shredded unsweetened coconut ( optional) 4 drops Stevia..or to taste 1 Tablespoon Arbonne Vanilla Protein Shake

Mix everything and put it into the frig over night ( or for a couple of hours) then top with Pistachios or chopped raw almonds! It's full of antioxidants and great fats and fiber!! If it gets a little thick just add a splash of Almond milk!

Protein Lava Cake

1 scoop Arbonne chocolate protein

1 T cocoa powder

4 drops of stevia

A dash of sea salt

½ tsp baking powder

1 egg

1 1/2 T almond/coconut milk

Mix in a mug and microwave 45 seconds

Top with a few berries or Lilly's chocolate chips

2 Scoops of Arbonne Vanilla Protein

1/4 Scoop of Arbonne Fibre Boost (optional)

1 Tablespoon healthy oil ( avocado, olive, melted coconut)

a dash of salt

1 TBS Almond Flour

1 Large Egg

1 tsp Baking Powder

5-6 drops Stevia Sweetener( or 1 packet)

1/4 cup Blueberries (optional )

Directions:1. Stir and combine protein powder, fibre boost, egg and stevia packet.

Add water a little at a time and whisk to desired consistency until all lumps are gone.

Gently fold in blueberries ( or top with blueberries)

2. Grease griddle with coconut oil or spray with cooking spray. Heat griddle to medium.

3. Pour batter onto heated griddle.

Let cook for 2 minutes or so until sides look like they’re starting to set and bubbles start to form.

Flip over and let cook for another 2 minutes or so.

4 Scoops of Arbonne Vanilla Shake Mix

2 Tablespoons olive or avocado oil

5-6 drops of Stevia

a dash of salt

1 tsp baking powder

1 tsp vanilla extract

1 egg, 1/4 cup egg whites

1/4 cup unsweetened vanilla almond milk

Add 1/4 cup of fresh blueberries

OR use 4 scoops of chocolate meal replacement shake mix and change the vanilla almond milk to chocolate almond milk.

Line Muffin tins and Bake at 350 for 15-18 minutes

12 scoops of chocolate protein shake

1 Can full fat coconut milk with 6 drops of stevia added

1/2 cup coconut oil melted

1/4 t sea salt

mix together, roll into balls and refrigerate on a cookie sheet, move to an airtight container and store in the refrigerator.

You may need to add a little almond milk if it's too dry.

Variation: add 1/2 cup chopped pecans or walnuts

1-2 hard boiled eggs topped with Everything Bagel seasoning or sea salt

Handful of raw nuts ...raw almonds are easy to find

Hummus and veggies

Half an avocado with chopped tomatoes salt and pepper to taste= with a few bean chips..like Beanitos

Bean chips and salsa

A salad with any kind of veggies add olives and raw nuts and use one of the salad dressings listed above.

You want to control your protein portion, the size of a deck of cards or the palm of your hand.

You'll also want to make sure that you add a good portion of healthy fat to your salad( dressing) and use a healthy oil to cook your veggie side dish.

• 12 oz frozen riced cauliflower thawed

• 1 pound each grass fed ground beef, ground turkey

• 1 ex large egg or 2 medium eggs beaten

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1/2 cup chopped Kale ( optional)

• 1/2 cup finely chopped onion

• 1 teaspoon prepared chopped garlic ( or to taste)

• 1 TBS Italian seasoning blend

• Lower carb spaghetti sauce ( Rao's Homemade Marinara Sauce, The Silver Palate Marinara, or no sugar added Prego) and 1 cup water

• In a small bowl, mix together ground beef, ground turkey, cauliflower rice, chopped kale, onion, garlic, Italian seasoning, pepper and salt.

• Use a ¼ cup (or a large spoon or an ice cream scoop) to form about two dozen 3” meatballs from the ground beef and pork mixture. Usually at this step, I’ll do a little advance meal prep and freeze half the meatballs. (If you slow cook only half the batch at this point, only use half the ingredients of pasta sauce and water in the following steps.)

• Heat a large skillet on the stove to medium-high heat. Once hot, add the meatballs, turning with a pair of tongs as they brown around the outside. Once all sides are browned, after about 5-10 minutes, turn off the heat.

• Set up a large crockpot with a mixture of pasta sauce and water. Add seared cauliflower rice meatballs to the slow cooker for the desired time (I usually set the crock pot to 6 or 8 hours, depending on when we’re eating). Stir occasionally (hourly is ideal).

• Serve on top of olive oil sauteed Zoodles or alone

• Top with vegan parmesan my fav is "Follow your heart" available at Publix

VARIATIONS

You can also air fry or bake the meatballs with no sauce at all and serve on top of salads

Serves 4-5 adults

Ingredients needed:

• 2 pounds cubed beef stew meat or sirloin tips
• 1 tbsp olive oil
• 1 clove garlic (minced)
• 1/4 tsp salt
• pinch of pepper

Gravy

• 2 cups beef broth
• 1 1/2 tsp ghee
• 1/2 tsp garlic powder
• pepper (to taste)
• 1/4 tsp salt (add more to taste if needed)
• 2 tbsp tapioca flour ( dissolved in 2 tbsp water (for Keto, sub 1/4 tsp xanthan gum)

Mashed Cauliflower

• 2 (12oz) bags cauliflower rice (or 1 head of cauliflower, chopped-boiled or steamed)
• 2 tsp ghee
• 1/2 tsp garlic powder
• 1 tbsp chives (fresh or dry)
• 2 tbsp unsweetened almond milk
• 1/2 tsp salt (add more to taste if needed)
• 1/4 tsp pepper (add more to taste if needed)
• Bring 1 head of cauliflower chopped or 2 bags of cauliflower rice to a boil, about 10 minutes.
• Drain liquid from the cauliflower and add to the food processor with garlic powder, chives, ghee, coconut milk, salt and pepper.
• Blend together until smooth and top with fresh chives. Make sure NOT over blend or it will turn into a soupy puree.
• Add Cauliflower mash to a plate and top with beef tips along with creamy gravy. Garnish with fresh or dried parsley
• BEEF TIPS:
• Brown the beef tips over medium/high heat with 1 tbsp of olive oil. Remove and add meat to crockpot.
• Throw all the ingredients EXCEPT the tapioca flour in the crockpot (Using an additional 1 cup of broth for this version)
• Cook on high for 3-4 hours or on low for 5-7 hours.
• 15 minutes before serving, dissolve the 2 tbsp of tapioca flour in 2 tbsp of water and add to the crockpot. Mix in completely and stir until it begins to thicken. Cook on low 15 additional minutes. (If you want it a little thicker, you may need to add 1/2 tbsp MORE tapioca flour)

• 
  

• Makes 6-8 servings
• 1 lb Chicken Sausage - Uncured if possible
• 2 tablespoons ghee or vegan butter
• 6 cups chicken broth ( Low sodium)
• 1/2 small onion, diced
• 4 cloves fresh garlic, minced
• 1 small head fresh cauliflower, cut into small florets
• 1 cup canned unsweetened coconut milk
• 4 cups kale chopped
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/ teaspoon onion powder
• 1/2 teaspoon red pepper flakes (optional)
  
• Press the saute function on the Instant Pot, and once hot, add the 1 tablespoon ghee. Add the onion and garlic. Cook for 1-2 minutes. Stir often. Add sliced sausage. Brown for 5-6 minutes. Press cancel to turn off the saute feature.
• Add the chicken broth, cauliflower florets, red pepper flakes, 1 tablespoon ghee, salt, and pepper. . Secure the lid, turn to seal, and set the pot to high-pressure cook for 5 minutes.
• Carefully quick release the pressure. Add in the coconut milk and kale and stir together. Once kale is wilted, serve immediately or store in the fridge for up to 4 days.
• Thanks to www.healthylittlepeach.com