Holiday Clean Eating Guide

We’ve prepared this guide for all of our clean eaters so you can brave the holidays, enjoy them and still feel good about what you’re feeding your body!***Disclaimer***Some of these recipes are meant for Thanksgiving and Christmas only and others are fine...so always keep in mind your AVOID LIST. And remember even too much of a detox-friendly thing is not good. You are free to use this entire guide to cook your Thanksgiving meal, or just pick a few recipes here and there. If you want to use your favorite recipes instead, just remember all of the many substations we’ve taught you. For instance, where it calls for butter or oil, use Coconut Oil. When you need brown sugar, use Coconut Sugar. For bread, you can probably find a gluten free version of whatever kind you’re looking for. Be creative and have fun! Please pay attention to the serving sizes on these. We compiled these recipes from a lot of different sources, so the servings vary…and sometimes there isn’t a serving size listed at all. Just use your common sense when preparing the amounts. Tips: • Have some healthy snacks out....nuts, veggies and hummus, etc...so you are snacking on the good stuff not the bad. • Drink plenty of water and have your detox tea when everyone else is pigging out on sweets! • Have your 2 shakes so you are only splurging a bit on the one meal.

(Some other great suggestions are Veggies, Nuts, Brown Rice/Bean Chips & Salsa)

• One 15-ounce can (425 grams) chickpeas, also called garbanzo beans

•1/4 cup (59 ml) fresh lemon juice, about 1 large lemon

•1/4 cup (59 ml) tahini (we used Krinos)

• Half of a large garlic clove, minced

• 2 tablespoons olive oil, plus more for serving

• 1/2 to 1 teaspoon kosher salt, depending on taste

• 1/2 teaspoon ground cumin

• 2 to 3 tablespoons water

• Dash of ground paprika for serving

In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible. Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.

Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.

Store homemade hummus in an airtight container and refrigerate up to one week.

In the bowl of a food processor, combine tahini and lemon juice.

Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.

Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.

Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

• 2 hard-boiled eggs •

half a ripe avocado

• 1 T. lemon or lime juice

• 1/2 t. garlic powder

• 1 T. tarragon or whatever fresh herb you have on hand

• salt and pepper to taste

Slice eggs in half and put yolks in a small bowl with the avocado.

Mash the yolks and avocado together and add the citrus juice, garlic powder, and salt and pepper to taste

Spoon into the egg white halves and top with the tarragon or other fresh herb If you like a bit of heat, I’d suggest finely chopping a jalapeño or any pepper you like and adding a pinch or so to the mix. I used ghost pepper salt in mine for a kick

(http://www.heppssalt.com/natural-blends-details.html#&panel1-2), and also yuzu juice instead of lemon which made this snack extra special !

This is the recipe my family makes every year and it is amazing. I’ve made 2 very tiny adjustments to it. I would HIGHLY recommend Googling it and watching his instruction videos…they are very helpful!

Ingredients: • 1 (14 to 16 pound) turkey

For the brine: • 1 cup kosher salt

• ½ cup coconut sugar

• 1 gallon vegetable stock

• 1 tablespoon black peppercorns

• 1 ½ teaspoons allspice berries

• 1 ½ teaspoons chopped candied ginger

• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced

• ½ onion, sliced

• 1 cinnamon stick

• 1 cup water

• 4 sprigs rosemary

• 6 leaves sage

• Coconut oil

2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, coconut sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with coconut oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

x 4 large sweet potatoes

x 1/2 cup canned coconut milk

x 1 Tbsp. coconut oil

x 1-2 Tbsp. maple syrup

x 1 tsp cinnamon

x 1/2 tsp nutmeg

x juice of half an orange

Pecan topping

x 3/4 cup chopped raw pecans

x 1 tsp cinnamon

x 1 Tbsp maple syrup

x 1 tsp melted coconut oil

Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.

Add sweet potato chunks to water. Boil until fork tender--about 10 minutes.

Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)

In a small bowl, combine all topping ingredients until pecans are well coated.

Dump sweet potatoes into an oven safe dish and top with pecans.

Bake in preheated oven until topping is browned--about 15 minutes. Serve warm.

Scrub potatoes (do not pierce or wrap in foil).

Bake at 400 for 1 hr or longer depending on the size. The longer you bake the sweeter it gets. Add a little cinnamon to it! Or top with Parsley or Chives and a little Sea Salt or Vegan Butter.

• 1 1/2 pounds Brussels sprouts

• 3 tablespoons good olive oil

• 3/4 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

Mix them in a bowl with the olive oil, salt and pepper.

Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.

• 1 large head of cauliflower, cut into florets

• 1/4 cup almond milk

• 1 tbsp ghee

• Head of garlic

• Fresh chives, chopped

• Salt and pepper to taste

Preheat oven to 400 degrees F. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves. Place in aluminum foil and drizzle with olive oil, then seal the foil around the garlic. Bake for 25-30 minutes, until the cloves are soft. Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin.

Meanwhile, place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.

Add roasted garlic, milk, ghee, and salt to the cauliflower. Using an immersion blender or food processor, combine ingredients until smooth. Top with chives and freshly ground pepper.

:• ½ ounce dried porcini mushrooms

• 2 tablespoons ghee (or fat of choice)

• 2 onions, diced

• 1 teaspoon tomato paste

• ½ teaspoon fish sauce

• ½ pound cremini mushrooms, sliced

• 3 garlic cloves, minced

• 4 cups bone broth or organic chicken stock

• 3 fresh thyme sprigs

• kosher salt

• freshly ground black pepper

Rinse the dried mushrooms with cool water and place them in a small bowl. Add enough water to cover the mushrooms and set aside for at least 30 minutes to soften.

In a medium saucepan, melt the ghee over medium heat. Add in the onions and sauté for 10 to 15 minutes or until translucent.

Then, drop in the tomato paste and fish sauce. Don’t worry—the smidge of fish sauce doesn’t make your gravy fishy; it just amps up the umami. Stir to evenly distribute the umami boosters before dumping in the sliced mushrooms. Cook the mushrooms until the liquid is released and evaporated, about 10 minutes.

In the meantime, fish the reconstituted porcini mushrooms out of the bowl of water, and roughly chop them up.

Add the garlic to the saucepan, and cook for 30 seconds or until fragrant. Then, mix in the reconstituted dried mushrooms, pour in the broth and drop in the thyme sprigs. Increase the heat to high and bring the gravy to a boil.

Decrease heat to medium-low to maintain a strong simmer/low boil, and cook until the gravy has reduced by half, about 30 minutes. Be patient—you want half of the liquid to evaporate in order to concentrate the flavors. Plus, you don’t want the gravy to be thin and watery once blended.

Remove from the heat. Take out the thyme twigs and season to taste with salt and pepper.

Using an immersion blender or a regular blender, purée the gravy until smooth.

1 pound organic green beans, ends removed

• Kosher salt

• 2 tablespoons unsalted butter *skip when on detox

• 1 tablespoon good olive oil

• 3 large shallots, large-diced

• 1/2 teaspoon freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.

Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.

If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

• 1 lb Organic Fresh or Frozen Cranberries, washed with stems removed (do not use dried cranberries)

• 2 organic Granny Smith apples, peeled and chopped

• Organic pure apple juice (enough to cover cranberries and apples in pot)

• 1/2 cup Organic Brown Rice Syrup

• 1 Organic Orange, zest and juice

Place cranberries and apples in saucepan. Cover with apple juice.

Bring to a boil. Reduce heat to medium and simmer until all cranberries have burst.

Add rice syrup and boil for an additional 5 minutes. Taste test to be sure it is not too tart.

Remove from heat and allow to cool slightly. Add orange juice and zest.

Chill and serve.

If you prefer a relish style cranberry sauce: Add a finely chopped celery stalk or 2 when adding the orange juice and zest. At serving time, add some chopped toasted walnuts for extra crunch.

I've never tried the relish style. We've always doubled the cranberry sauce recipe as this is great for leftovers too.

x 1 package Pancetta (bacon)

x 1 container Trader Joe’s Stuffing Starter Mix

** x 2 cups (dry) quinoa

x 1 quart low sodium chicken broth

x 1/4-1/2 teaspoon garlic powder (or to taste)

x 1/2 cup dried cranberries

**Trader Joe’s Stuffing Starter mix is about a 14.5 oz container of prechopped onions and celery seasoned with parsley, sage, rosemary, and thyme.

In a large pan over medium heat, saute the Pancetta and stuffing starter, until veggies are wilted and the Pancetta is crisp, about 10 minutes.

Transfer to the rice cooker (or if you want to cook it on the stove top, a large pot.

Add the quinoa, broth, garlic powder and salt and pepper to taste.

Cook on the “brown rice” setting, or until light and fluffy (stove top, cover, reduce heat and simmer for about 20-25 minutes).

Gently stir in the cranberries.

Serves 4 [adapted from Gluten-free Goddess]

• 1/2 cup red quinoa

• 1/2 cup original quinoa [white]

• 3 medium sweet potatoes, peeled and diced

• 1/2 medium red onion, chopped

• 1 garlic clove, minced

• 1 tablespoon extra virgin olive oil

• 2 teaspoons of cumin

• 1/2 cup dried cranberries

• 1/4 cup pecans, toasted

• 3 tablespoons of parsley, chopped

• salt + pepper to taste

:n a medium saucepan, add 1 + 1/2 cups water, quinoa [total 1 cup], season with salt and bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the water is absorbed. Remove from heat and let cool.

Preheat oven to 375 degrees.

Cover baking sheet with foil, spray with non-stick, add sweet potatoes, onions and garlic. Drizzle with olive oil and season with salt and pepper, toss to coat. Roast for 20-25 minutes, until soft.

Combine sweet potatoes and onions with cooked quinoa. Drizzle with olive oil [optional]. Stir in cumin, cranberries, toasted pecans and parsley. Season with salt and pepper.

Serves: 20

• 2 lb Sweet Potato, Shredded
• 4 whole Eggs, Beaten
• 1/2 whole Onion, Chopped
• 1/4 cup Coconut Flour
• 1 tsp ground Cinnamon
• 1 tsp Salt
• 2 tsp Nutmeg Powder
• 1 tsp Black Pepper

1. Grease two baking sheets. Pre-heat your oven to 400F.
2. Peel and then shred your sweet potatoes. Once you've shredded them, add all your other ingredients to a your shredded sweet potatoes and mix together with your hands.
3. Now make little handful balls from the mixture. Place them on the baking sheets and flatten them out.
4. Bake for 20-25 minutes. Then take them out of the oven, flip, apply some olive oil with a brush and bake some more. I like mine to be crispier.

• 3 lbs Beef Brisket have your butcher cut the fat cap off of the beef brisket
• 14 oz Cranberry Sauce ( use recipe above)
• 1 Cup Bone Broth or any broth
• 3 Tbsp Tomato Paste
• Kosher salt and ground pepper to

Using a sharp knife, carefully trim off any excess or lose pieces of meat.

Generously rub the brisket with salt and pepper.

Place the brisket into the bottom of the cooker.

In a small bowl, combine half the cranberry sauce, broth and tomato paste. Pour this mixture over the brisket.

Cover and cook on low for 8-10 hours until fork-tender that it falls apart.

Once finished cooking, remove the beef from the pot and using 2 forks to pull it apart. Add the pulled beef back into the cooking liquid together with remaining cranberry sauce, mixing well to combine. Then Serve.

If needed refrigerate the beef for up to 3 days. Reheat the beef just before serving and enjoy!

• Brown Rice or Quinoa
• Cauliflower rice
• Steamed veggies like asparagus and green beans
• Cauliflower Mash

Ingredients: 2 cups of Bob's Red Mill gluten free All Purpose Baking Flour

1 cup of organic Coconut Palm Sugar

1 1/2 tspns Bob's Red Mill baking powder

1 tspn sea salt

1/2 tspn Bob's Red Mill baking soda

1/4 cup Goat Butter or ghee

1 egg from a Farmer's Market

1 tspn organic dried grated orange peel (in spice section)

3/4 cup organic pure orange juice

1 1/2 cups of organic raisins

1 1/2 cups fresh or frozen organic cranberries chopped

Sift flour, sugar, baking powder, salt, and baking soda in a large bowl.

Cut in butter until mixture is crumbly.

Add egg, orange peel, and orange juice all at once.

Stir just until mixture is evenly moist.

Fold in raisins and cranberries.

Spoon into a non-aluminum loaf pan. (about 9x5x3 inch).

Bake at 350 for 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack.

If you choose, you may substitute cranberries for the raisins to have an all cranberry bread.

This doesn't make much. Especially for a gathering, make two batches.

I don't like "fruity" cakes, but this is actually very soothing and delicious. A new favorite in my family.

(You can also google how to make Coconut Whip Cream for the Pumpkin Pie & Berry Crisp)

This pumpkin pie is dreamy. The crust is buttery and nutty, the filling is a softer set than many traditional pumpkin pies, so it is irresistibly creamy. It’s a must for your holiday menus!

• 1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling

• 2/3 - 3/4 cup raw cashews (2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup)

• 1/3 cup plain unsweetened non-dairy milk (almond preferred, but choice is yours)

• 1/2 cup + 1 tbsp pure maple syrup

• 1 tbsp fresh lemon juice

• 1 tbsp arrowroot powder

• 1 1/2 tsp cinnamon

• 1/4 tsp freshly ground nutmeg

• 1/4 tsp allspice • few pinches ground cloves

• 1/2 tsp vanilla extract (or 1/4 tsp vanilla bean powder)

• 1/4 tsp (rounded) sea salt

• 2 cups rolled oats (use certified gluten-free for a GF option)

• 1/2 cup pitted dates (packed)

• 1/3 cup almond butter (I like raw, can also use roasted)

• 1/8 tsp sea salt (omit if almond butter has salt)

• 2 tbsp non-dairy milk

Preheat oven to 400°F.

Prepare a pie plate (I use a glass pie plate) by lightly wiping inner surface with a dab of oil (or spray).

In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the almond butter and puree for about a minute.

Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it's not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn't need more than another 3-4 tsp.

Remove and transfer to prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate.

In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling.

Purée until very smooth, scraping down sides of bowl as needed.

Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools).

Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first).

Serve as is or with vanilla non-dairy ice cream.

Adapted by Mary Vita-Catama (Original recipe from The Complete Book of Raw Food by Lori Baird)Read all of this before you get started.

For the Crust:

x 2 cups raw organic cashews

x 1/2 cup organic dates, pitted

x 1/4 cup dried organic coconut flakes (to be sprinkled on bottom of the pan)

For the "Cheese":

x 3 cups chopped raw organic cashews, soaked for at least 1 hour

x 3/4 cup organic lemon juice (bottled is okay)

x 3/4 cup or less organic low-glycemic agave ("Essential Living Foods" is good brand)

x 1/4 cup organic dates (optional - if you want a more balanced lemon and sweet taste)

x 3/4 cup organic coconut oil (gently warmed)

x 1 teaspoon organic vanilla extract

x 1/2 cup water

x 1/2 teaspoon sea salt (optional)

For the Raspberry Topping:

x 1 bag organic frozen raspberries

x 1/2 cup dates

Equipment needed:

x 8 or 9 inch spring form pan

x Food Processer (do not use blender)

To make the crust:

Process the cashews and dates in the food processer. Sprinkle dried coconut flakes onto the bottom of the spring form pan to keep crust from sticking. Press crust onto the coconut flakes.

To make the "cheese":

Process the soaked cashews. Meanwhile gently warm the coconut oil. To the processor, add lemon juice, vanilla extract, sea salt (if using), and 1/2 cup water. Add the coconut oil. For the agave - I suggest you start with 1/2 cup. Process until smooth. Taste then add more sweetener as follows until you get the balance of sweet and sour that you like...Add another 1/4 cup agave. Add 1/4 cup of dates. Process until smooth. Pour every bit of the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place in the freezer until firm (best overnight). Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. Takes about 2 hours to defrost enough to cut. Should be firm.

To make the raspberry topping:

Process raspberries and dates in a food processor until well blended. (Do not use a blender or the raspberry seeds will become like sand). It is okay to have little bits of solid dates. All these ingredients can be found at a health food store. Organic pitted dates are usually available in the bins section. The original recipe uses macadamia nuts for the crust. It is difficult to find organic macadamia nuts and I have found the cashews give a little less of the "nutty" taste. The original recipe also calls for honey. Good true quality honey is difficult to find and honey is also high glycemic and so we have replaced it with the best quality agave (take care not to get low priced agave and make sure it is pure agave)

3 green apples* skinned and diced

x 1 c blackberries* x 3/4 c blueberries*

x 3 T Arrow root powder

x 4 T Brown rice syrup or coconut nectar (post-detox I prefer honey)

x 1/4 cup coconut oil

x 1 c pecans finely processed

x 1 cup gluten free oats

x Juice 1 lemon

x Zest 1 lemon

x 1/2 tsp cinnamon x Pinch salt

*Apples and berries both top the Dirty Dozen list, so you'll definitely want to purchase those ORGANIC.

Place apples and berries in 9x9 pan. Sprinkle over fruit the arrowroot and cinnamon and lemon juice. In separate bowl combine oats, pecans, syrup/nectar, coconut oil, salt, Lemon zest and pour over. Bake 350 for 30 minutes!

This is a good, clean, and detox friendly treat! Serve Warm. Drizzle more syrup/nectar to top if desired.

• 1 cup full fat organic coconut milk, the canned kind

• 1 1/2 cups vanilla almond milk (unsweetened or very lightly sweetened)

• 1/4 cup raw cacao powder OR regular baking cocoa

• 3 tablespoons raw local honey OR maple syrup – you could also use coconut sugar

• 1/4 cup bittersweet dairy-free chocolate chips, chopped dark chocolate OR unsweetened bakers chocolate

• 1 1/2 – 2 tablespoons instant organic coffee OR a double shot of espresso*

• 1/2 teaspoon pure peppermint extract (alcohol-free....you may want a tad more depending how strong you like it)

OR a few drops of food grade peppermint essential oil

• pinch of sea salt

For topping:

• whipped coconut cream

• dark chocolate shavings

* you can also use 1/2 cup of strongly brewed coffee. Reduce the almond milk down to 1 cup instead of 1 1/2 cups – if using brewed espresso or coffee. Leave off to simply make a peppermint hot cocoa drink.

Add the coconut milk and almond milk to a medium saucepan over a medium-high heat. Add the pinch of sea salt and sift the cacao powder in, to avoid any clumps. Whisk to combine and add in the honey and chocolate chips. Bring the mixture to a very gentle boil. Stirring often so it doesn’t stick and to make sure it is well combined. Once the chocolate is melted, add in the instant coffee or brewed espresso. Stir well to combine. Give a quick taste and adjust your sweetness/coffee flavor, as necessary.

Turn off the heat and add the peppermint extract. You may want more than the 1/2 teaspoon, depending on how strong you like it, but that’s a good starting point. Ladle into two mugs and top with some whipped coconut cream, crushed candy canes and some dark chocolate shavings

3 tbsp of coconut oil (melt in microwave if solid)

2 tbsp of Arbonne Chocolate Protein Powder

Organic Almond Butter

1. Mix the Protein and the Coconut oil together and pour just enough of the mixture to line the bottom of each square of the ice cube tray, set the rest of the mixture aside.2. Freeze for 10 mins.

3. When the bottoms have hardened, spoon on top a small dollop of almond butter and then drizzle a small spoonful of the remaining coconut oil/protein mixture (enough to cover the almond butter)

4. Freeze for 15 mins.

1 cup chopped cashews

1/2 cup chopped pecans

1 scoop of Arbonne vanilla protein powder

4 dates – 1 tbsp. Lucuma Powder

1 cup gluten free oats – 1/8 tsp grounded ginger

1/2 tsp cinnamon – 1/4 tsp ground cloves1/4 tsp ground nutmeg – 2 carrots (shredded)

Unsweetened shredded Coconut

1. In a food processor, add cashews, oats, dates and pecans and pulse for about 30 seconds. You want the mix to be able to stick together but not be powdery.

2. Transfer to a bowl and add the vanilla protein powder, Lucuma powder, ginger, cinnamon, cloves, nutmeg and carrots and mix well.

3. If the mixture isn’t sticking slowly add some water, one tbsp at a time until you can form 1 1/2 inch balls and they will stick together.

4. Use all the mixture to roll out 1 1/2 inch balls, placing them on a baking sheet lined with parchment paper.

5. Lastly, roll the balls in unsweetened coconut and place back on the baking sheet to dry out a bit.

6. Store in an airtight container, in the fridge for up to 5 - 7 days.

2 cups or 1-16oz. jar of natural peanut butter or almond butter.

1 3/4 cups honey or agave nectar (may be able to use a little less)

2 cups chocolate protein powder (can mix choc. & van.)

2 1/2 cups dry uncooked oatmeal – Bob’s Red Mill has gluten free.

Optional: Enjoy Life Vegan Chocolate Chips

1. In a microwave-safe bowl, combine peanut butter and honey, heat in microwave for 70-90 seconds until it easily stirs

2. ADD PROTEIN POWDER AND OATMEAL (CHOC. CHIPS IF DESIRED) AND MIX THOROUGHLY - it will be VERY THICK!

3. Press into a 9 by 16 in. pan. Refrigerate 1 hour, or until solid enough to cut into bars. Wrap each bar in foil or plastic wrap and store in the refrigerator.

MAKES 24 SERVINGS: CALORIES-190, FAT - 7 GRAMS, PROTEIN-20 GRAMS, CARBS-8 GRAMS, SODIUM-86 MG. FIBER - 5 GRAMS, SUGAR-10 GRAMS

Variations: Using ½ vanilla & ½ chocolate powder gives more of a peanut butter fudge taste. All chocolate protein with rolled oats gives the taste of no-bake cookies..sort of.

To adapt to the 30 Days to Fit Plan: Use gluten free oatmeal, agave nectar & almond butter