These recipes use Arbonne FeelFit Pea Protein Protein, Simply1 or Essential Meal Shake mix in Vanilla and Chocolate. Use your Imagination and substitute limited edition flavours!

1/2 cup Arbonne Feel Fit Protein shake- Vanilla flavour

1/4 cup Coconut oil

1/3 cup Agave syrup

TOPPING

1cup natural peanut butter

1/4 cup coconut oil

4 tablespoons Agave syrup

1 teaspoon Cinnamon

Vegan dark chocolate chips

DIRECTIONS

Combine base ingredients and press into a greased baking dish.

Melt and mix all toppings except dark chocolate chips.

Pour topping mixture on top of base, sprinkle chocolate chips.

Chill for five minutes.

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.

Directions: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 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

2 ¼ cups Arbonne Vanilla Protein Powder

½ cup Arbonne Daily Fiber Boost( optional)

16 oz Almond Butter

1 ½ cup Agave Sweetener (use 1 ¼ cups if making without the fiber boost)

Zest from two lemons (If you are new to zesting lemons, make sure to only get the yellow part – if you get any of the white part underneath it will be bitter.)

¼ tsp lemon extract – ¼ tsp vanilla extract

1 ½ cups sliced almonds (½ c in mixture & ½ c for topping)

3 cups brown rice crispy cereal (or more if you like them crispier - Sprouts or Whole Foods Market)

Directions:Put almond butter & agave in large bowl, microwave together for about 30 to 60 seconds (just until it’s easy to stir to combine). Immediately stir in lemon and vanilla extract.

Add the liquid ingredients to all of the dry ingredients that have been placed in a large mixing bowl.

Blend well with clean hands. Press into 9 x 13 pan. Refrigerate until firm. Cut squares and enjoy!

Mix Dry Ingredients

-3/4 cup of arbonne chocolate protein

-1/2 tsp salt

-1/2 tsp baking soda

Mix Wet Ingredients

-1/2 cup almond butter

-3 tbs of maple syrup

-1 egg

-1 tsp vanilla extract

-3/4 cup almond milk

Mix dry + wet ingredients. Top with Vegan Choc. chunks. Bake at 350 for 12 minutes!

3 scoops vanilla protein powder

½ c old-fashioned oats (gluten-free)

1 tbsp poppy seeds

1 tsp freshly grated lemon zest (about one medium)

6 tbsp freshly squeezed lemon juice (about two medium)

6 tbsp water

In a large bowl, combined the protein powder, oats, poppy seeds, and lemon zest. Add in the lemon juice and water, stirring until fully incorporated. Shape the mixture into 28 small spheres, and place into a Sealed container. Store in the refrigerator until ready to eat.

16 oz Jar of Almond Butter ( Get freshly made from grocery store if possible)

1.5 Cups of Honey

2-4 Cups of Arbonne Vanilla Protein Shake Mix ( depends on how much

protein you want in your protein bars)

1.5 Cups Uncooked Gluten Free Oats

1.5 Cups of Brown Rice Krispies Cereal or 2 Lundburg Brown Rice

Cakes broken up

½ Cup Dairy Free Dark Chocolate Chips

¼ Cup Unsweetened Coconut

** Optional ( Sea Salt to sprinkle on top)

Microwave honey and Almond Butter for 1 minute. Stir together.

Add remaining dry ingredients and mix thoroughly. It will be thick.

Press into a 9 x 16 in pan (I use wax paper to press it in together.)

Add two cups of water in a saucepan and boil. Once the water is

boiling, add a glass bowl on top of the saucepan. Fill the glass bowl

with the dark chocolate chips and then stir until melted. Pour melted

chocolate on top of protein bars and smooth across so it is even.

Sprinkle the top of the bars with unsweetened coconut and sea salt if

you wish. Put the cookie sheet in the refrigerator for 1 hour until the

bars are hard. Slice the bars into small squares and then put them in

a Rubbermaid container to store in the fridge until you want to eat

them.

Ingredients:

1 cup almond meal

1/2 cup oat flour

1/2 cup Arbonne FeelFit Chocolate,Vanilla, Coffee or Banana Protein Shake Mix

1 tsp baking powder

1 tsp baking soda

2 flax eggs or egg substitute

3 tbsp agave

4 tsbp coconut oil, melted

1/2 cup almond milk

For frosting: 1 1/2 cups dairy-free chocolate chips 1 1/3 cups coconut cream

Instructions: Preheat oven to 325°F .

In a bowl, whisk together dry ingredients.

Stir in wet ingredients.

The batter should be somewhat thick, but if it is clumpy or difficult to stir, add a little more nut milk or water. Spray your donut pan with oil or cooking spray.

Spoon batter into a ziploc bag, snip the corner off, and pipe donut shapes into your pan

. Bake for 10-15 minutes, until golden brown.

Allow donuts to cool, then dip them in the vegan chocolate frosting.

Top with shredded coconut if desired

2 scoops arbonne vegan vanilla protein (20g protein)

1 scoop arbonne protein boost (10g protein)

1 scoop arbonne fiber boost (12g fiber)

1.5 tbsp almond butter

1 tbsp agave (or honey)

1 tsp truvia (stevia)

4 tbsp unsweetened almond milk (to preference)

dark chocolate chips (optional)

serving size: 1

voila ♡ easy + filling. can be eaten over the course of a few days...or all at once (no judgement)

1/2c Arbonne Protein

1/4c almond flour

1/4c ground flax seed or oats

1c almond butter

1/4c maple syrup or raw honey

1tsp vanilla

1/2 bag of Lily’s or Hu dark chocolate chips

sea salt

Combine dry ingredients

Stir in almond butter, maple syrup/honey & vanilla

Add additional wet or dry ingredients based on consistency

Press mixture into parchment lined 9x9 pan.

Melt 1/2 bag dark chocolate chips with 2Tbl coconut oil. Pour over protein almond butter mix. Sprinkle sea salt over top. Refrigerate at least one hour before cutting.

3 Scoops of Arbonne Chocolate Protein Powder

1 tbsp Cocoa

1 tsp Baking Powder

1/4 cup Egg Whites

1/2 cup Almond Milk

Mix and bake at 350 for 15-20 mins.

Or fry on the stovetop using non- stick spray or coconut oil

Makes 4 per batch

2 scoops Arbonne Chocolate Protein

1/3 cup Gluten free flour

1/3 cup Dairy free milk

1 egg

1/3 cup mashed bananas

Vegan chocolate chips if desired.

Mix for desired consistency. Add extra Nut Milk if needed.

Drizzle w/blueberries and raspberries sauce and banana slices

Optional: Melt vegan chocolate chips and drizzle pancakes.

Optional: Vegan whip cream or Coconut Whip Cream

1 Scoop of Arbonne Vanilla Protein Powder

1 Egg

1/4 cup Water

Mix and fry up like a regular pancake in coconut oil or with non-stick spray.

2 Scoops of Arbonne Vanilla Protein

1 Scoop of Arbonne Fibre Boost (optional)

1 Large Egg

1 tsp Baking Powder

1 Packet of Stevia Sweetener

1 cup Blueberries

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

Add water and whisk to desired consistency until all lumps are gone.

Gently fold in 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.

•1 cup almond flour (or all purpose if not GF)
•1 tbsp baking powder
•1/4th cup @arbonne vanilla protein
•2 tbsp agave (or maple syrup)
•1 whole lemon juice
•1/2 zest
•1.5 cups water (may need to add more water if needed)
•1.5 tbsp poppyseeds
•Mix!

See less

2 scoops Arbonne Coffee or Chocolate Flavor Protein

One scoop Arbonne Protein boost

Egg whites(1/2 cup ish)

Almond milk(I just estimate and add a little until I get the consistency I want),

Enjoy Life Vegan Chocolate chips

Organic blue agave

Blend all ingredients and use a waffle maker.

Grease with coconut oil if Waffle Maker is not non-stick.

A mini waffle maker works great (Try Amazon)

Makes 5 muffins4 scoops Chocolate Arbonne Protein Powder

1 scoop of Cocoa

½ cup egg whites

¼ cup Almond Meal

¼ cup unsweetened almond milk ( vanilla)

¼ cup coconut milk ( if you don’t have increase almond milk to ½ a cup)

(Recommend Silk Brand Coconut Milk) - 40 calories a half a cup

1 tsp almond extract

1 tsp baking powder

Shredded coconut and slivered almonds for topping

Directions:Preheat oven to 350

Mix all ingredients by hand or mixer in a medium bowl.

Spoon into 5 lined muffin tins.

Sprinkle with almonds and coconut

Bake for 15-18 minutes.Per Muffin: 8 grams of protein

5 grams of sugar

105 calories

4 Scoops of Arbonne Vanilla Shake Mix

1 tsp baking powder

1 tsp vanilla extract

1 egg, 1/4 cup egg whites

1/4 cup unsweetened vanilla almond milk

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

2 Scoops of Arbonne Vanilla Protein Powder

1 1/2 tsp baking powder – 1 tsp cinnamon – sprinkle of nutmeg

2 tbsp chopped walnuts – 1/4 cup pureed carrots1/8 cup chopped pineapple – 1/4 cup egg whites (or 1 egg) Scoop into silicone muffin mold.

Makes 4 Muffins. Microwave for 2 mins 30 sec.

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

foil liners

cooking spray3/4 cup egg whites

3/4 cup very ripe bananas

1/2 cup plain low-fat greek yogurt (or vegan yogurt)

3/4 cup oats (I used old-fashioned)

2 scoops vanilla protein powder

1/4 cup baking stevia

1. Heat oven to 350 degrees. Line a muffin tray with 12 foil liners and spray with cooking spray. (Note- liners and spray are a must. Muffins made with oats instead of flour tend to stick.)

2. Place all ingredients in a blender and blend until smooth.

3. Divide batter between the 12 muffin cups. Bake for 15 to 18 minutes.

4 scoops Arbonne Meal Replacement Shake mix (vanilla)

1 tsp baking powder

1 tsp vanilla extract

1 egg

1/4 cup egg whites

¼ cup Blueberries

1/4 cup unsweetened vanilla almond milk

Mix all ingredients together in a bowl.

Bake at 350 for 15 minutes.

Makes 4 Muffins

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)

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

2 tbsp of Arbonne Chocolate Protein Powder

Organic Almond Butter

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.

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.

Ingredients:

• Arbonne Chocolate Protein Powder

• Coconut Oil

• Your favorite nut butter (I use almond butter)

Directions:

• Melt coconut oil, Mix with Arbonne chocolate protein powder (melted like consistency, about two scoops protein to 1/4 C. Coconut oil ratio)

• Pour in mini cup mold 1/2 way - freeze for 5mins

• Add teaspoon of favorite nut butter

• Top with remaining chocolate/coconut oil mix

• Freeze for 5ish more mins

• Store in freezer

Protein pops for adults and kids!

Ingredients:

• 1 cup unsweetened vanilla almond or coconut milk
• 2 scoops Arbonne Protein (adjust scoops based on your sweet tooth)
• 2 tablespoons almond butter (optional)

Optional:

• 1 1/2 cup fresh strawberries

Instructions:

• Blend all ingredients
• Pour mixture into popsicle molds, leaving about 1/2 inch room (as the mixture expands it will expand).
• Freeze for at least 4 hours
• Option: Add a few slices of strawberries to the bottom of each popsicle mold.
• To serve, dip the bottoms of the molds in hot water for a few seconds so the pops slide out easily.

The combination of herbs in the Herbal Tea, the digestive support from the apple cider vinegar, the detox properties in the lemon, the circulatory support from the cayenne and the cinnamon make this a powerhouse of a drink.

• 1 tea bag Arbonne Essentials® Herbal Tea
• ¼ tsp cayenne
• 1 tsp cinnamon
• Juice of 1 lemon
• 2 tbsp organic apple cider vinegar

Boil water and add all ingredients to a large mug, steep 5-10 minutes. Enjoy.

For more information on these recipes or our Nutrition Products and Programs, contact your Arbonne Independent Consultant.

THIS FIELD TRAINING MATERIAL HAS BEEN PRODUCED BY AN ARBONNE INDEPENDENT CONSULTANT, AND IS NOT OFFICIAL MATERIAL PREPARED OR PROVIDED BY ARBONNE. ARBONNE MAKES NO PROMISES OR GUARANTEES THAT ANY ARBONNE INDEPENDENT CONSULTANT WILL BE FINANCIALLY SUCCESSFUL AS EACH INDEPENDENT CONSULTANT’S RESULTS ARE DEPENDENT ON HIS OR HER OWN SKILL AND EFFORT.earnings.arbonne.com