5 Days of Clean Eating Approved Meals

Chicken Marrakesh:

This is an African inspired dish that is perfect for a busy day! Throw it in the crockpot and forget about it! 

Servings: 4

Ingredients:

  •  1 medium onion, large dice
  • 4 cloves of garlic, crushed and minced
  • 3 medium tomatoes, medium diced or 2 cans of diced tomatoes
  • 4 chicken breasts, medium dice
  • 2 cans of chickpeas, drained
  • 4 sweet potatoes, medium dice
  •  2 Vegetable Knorr® Homestyle Stock Jellies
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground ginger
  • 4 teaspoons of pink salt
  • 2 teaspoons of black pepper
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of cayenne
  • 1/2 teaspoon of ground allspice
  • 1/4 teaspoon of ground cloves

Directions:

  1. Mix the onions, garlic, tomatoes, and chicken together in the bottom of the crock pot base. 
  2. Add the chickpeas, sweet potatoes, and jellies.
  3. Mix all the spices together then sprinkle over the ingredients. 
  4. Mix everything together one more time, then set on low for at least 6 hours, or until sweet potatoes are cooked though. 

Quick Beef Pho

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This is a quick hack for lots of flavor without watching over homemade stock for 6 hours!

Servings: 4

Ingredients:

  • 1 medium onion, quartered
  • 1 tbls Chinese 5 spice powder
  • 4 cloves of garlic, crushed minced
  • 1 inch knob of ginger 
  • 2 quarts of beef stock
  • 1 lb of beef eye of round roast, sliced thin
  • brown rice pad Thai noodles
  • 2 cups of cabbage, chiffonade
  • 1 cup of bean sprouts
  • 3 green onions, sliced on the bias
  • 1 cup of mushrooms, sliced
  • 1 cup carrots, shredded
  • Fresh cilantro, as needed
  • Limes, wedges 
  • Thai basil, or regular basil

Directions:

  1. Soak the noodles in boiling water while preparing the rest of the meal
  2. In a large stock pot, char the onion quarters. Then add a little bit of oil, and toast the 5 spice, garlic, and ginger until aromatic. 
  3. Add the beef stock and scrape the bottom of the pot to bring up any fond. 
  4. Once the broth comes to a boil taste it and see if it needs salt, or if the flavors need to infuse anymore. 
  5. Keep the broth at a boil and fill your bowl with noodles, beef, and the other toppings that you want.
  6. Squeeze a lime and enjoy!

Buddha Bowl

A superfood packed dinner (or lunch), that satisfies your cravings for flavor and texture!

Servings: 2

Ingredients:

  • 1 cup short grain brown rice
  • 2 cups of chopped kale
  • 3 cloves of  garlic, crushed and minced
  • 2 beets, small dice
  • 1 sweet potato, small dice
  • 1 can of chickpeas, drained
  • 2 tsp blackening seasoning
  • 1 lb of flank steak
  • 1 cucumber, peeled and deseeded 
  • 1 avocado
  • 2 tbsp of tahini
  • 2 cloves of garlic
  • 1 lemon, zested and juiced
  • 1/2 tsp salt

Directions:

  1. Preheat oven to 450° F
  2. Cook rice with a 1.5:1 ratio instead of a 2:1 ratio
  3. Toss the beets, potatoes, and chickpeas together with the blackening seasoning and roast in the oven while the rice cooks.
  4. Rub the flank steak down with blackening seasoning and sear in a hot skillet for 4 minutes on each side, let it rest while you cook the kale.
  5. Sauté the kale and garlic until just wilted.
  6. Blend the avocado, cucumber, tahini, garlic, lemon juice and zest, and salt together in a blender.
  7. To build your bowl, start with the brown rice in the bottom then add the roasted veggies, steak, and sautéd kale on top. Top with your tahini dressing to finish.

Blackened Salmon

This is one of my favorite meals. It is so simple and can be made on one sheet pan!

Servings: 2

Ingredients:

  • 2 sweet potatoes, peeled and small dice
  • 3 cups of broccoli florets
  • 1 tsp seasoned salt
  • 1 tsp old bay
  • 1 tsp natures seasoning
  • 2 fresh salmon filets
  • 1 lemon

Directions:

  1. Preheat the oven to 400ºF, and line a sheet pan with tin foil.
  2. Toss the sweet potatoes with olive oil and seasoned salt, then place on 1/3rd of the sheet pan.
  3. Toss the broccoli florets in olive oil and place on another third of the sheet pan.
  4. Sprinkle the salmon filets with old bay and natures seasoning to your taste.
  5. Bake everything together for 15 minutes.
  6. After it comes out of the oven, sprinkle the broccoli with natures seasoning and lemon juice.

 

Summer Squash Frittata

The perfect way to use up the over abundance of summer veggies!

Servings: 4

Ingredients:

  • 1 medium onion, small diced
  • 3 cloves of garlic, crushed and minced
  • 1 yellow squash, small diced
  • 1 zucchini, small diced
  • 1 cup mushrooms sliced
  • 1 tsp natures seasoning
  • 1 tsp of Italian seasoning blend of your choice
  • 2 tbs of sun-dried tomatoes
  • 1 dozen eggs, beaten
  • Goat Cheese, optional

Directions:

  1. Preheat oven to 320°F
  2. Sauté all of the vegetables and aromatics together until caramelized ( Remember! Brown food is good food, maximize that Maillard reaction!) Season veggies with natures seasoning and Italian seasoning after caramelization.
  3.  Add the veggies to your beaten eggs with the sun dried tomatoes. Pour into a pie pan, or an oven safe baking dish.
  4. Sprinkle the top with goat cheese if you would like ( I say limited amounts of non dairy cheese are okay on the CEC).
  5. Bake in the oven until set, about 30 minutes.

 

 

 

 

 

A Week of VEGAN Clean Eats

I am so excited to bring you these recipes! All of these recipes follow the guidelines of Arbonne’s 30 days to Healthy Living program and Clean Eating Challenge. Most of the time, I feel that most vegan clean eats lean more towards the “tex-mex” flavor profile. I am not big on “tex-mex” because the few things that I am not fond of fall into this category. I cannot stand green bell peppers, cilantro, and cumin. I know! I’m crazy! I do love a lot of flavor though! These meals are full of flavor, protein, and variety. Post pictures of your recreations in the comments and let me know what you think!

 

Marrakesh:

This is an African inspired dish that is perfect for a busy day! Throw it in the crockpot and forget about it! 

Servings: 4

Ingredients:

  •  1 medium onion, large dice
  • 4 cloves of garlic, crushed and minced
  • 3 medium tomatoes, medium diced or 2 cans of diced tomatoes
  • 2 scoops or Arbonne Protein Boost (Optional)
  • 2 cans of chickpeas, drained
  • 4 sweet potatoes, medium dice
  •  2 Vegetable Knorr® Homestyle Stock Jellies
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground ginger
  • 4 teaspoons of pink salt
  • 2 teaspoons of black pepper
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of cayenne
  • 1/2 teaspoon of ground allspice
  • 1/4 teaspoon of ground cloves

Directions:

  1. Mix the onions, garlic, tomatoes, and protein boost together in the bottom of the crock pot base. 
  2. Add the chickpeas, sweet potatoes, and jellies.
  3. Mix all the spices together then sprinkle over the ingredients. 
  4. Mix everything together one more time, then set on low for at least 6 hours, or until sweet potatoes are cooked though. 

 

Stuffed Portobellos 

Everything you need stuffed into a meaty portobello cap! I love an edible bowl!

Servings: 2

Ingredients:

  • 1 tbsp of grape seed oil
  • 1 red bell pepper, small diced
  • 1/3 cup of walnuts, chopped
  • 3 cloves of garlic, crushed and minced
  • 1/2 cup quinoa
  • 1 cup vegetable stock, or 1 cup of water and a vegetable jelly
  • 2 scoops of Arbonne’s Protein Boost (Optional)
  • 4 large carrots, medium dice
  • 1 onion, large dice
  • 1 tsp Salt
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tbsp of grape seed oil 
  • 2 or 4 portobello mushroom caps 

Directions:

  1. Preheat oven to 450°F
  2. Heat oil in a saucepan and add the bell pepper and walnuts. Toast until caramelized. Add the garlic and quinoa, then cook until garlic is fragrant and the quinoa is slightly toasted. Add the stock (and protein boost if using) then bring to a boil. Cover, reduce to a simmer and cook for 15 minutes.
  3. Toss carrots and onion is oil and seasonings, and brush the mushroom caps. Roast them in the oven while the quinoa is cooking.
  4. When the  quinoa is done, fluff it and fill the mushroom caps. Top with the roasted onions and carrots to finish!

 

Vegan Quick Pho

This is a quick hack for lots of flavor without watching over homemade stock for 6 hours!

Servings: 4

Ingredients:

  • 1 medium onion, quartered
  • 1 tbls Chinese 5 spice powder
  • 4 cloves of garlic, crushed minced
  • 1 inch knob of ginger 
  • 2 quarts of beef stock
  • 2 scoops of Arbonne’s Protein Boost
  • brown rice pad Thai noodles
  • 2 cups of cabbage, chiffonade
  • 1 cup of bean sprouts
  • 3 green onions, sliced on the bias
  • 1 cup of mushrooms, sliced
  • 1 cup carrots, shredded
  • Fresh cilantro, as needed
  • Limes, wedges 
  • Thai basil, or regular basil

Directions:

  1. Soak the noodles in boiling water while preparing the rest of the meal
  2. In a large stock pot, char the onion quarters. Then add a little bit of oil, and toast the 5 spice, garlic, and ginger until aromatic. 
  3. Add the vegetable stock and scrape the bottom of the pot to bring up any fond. Add the protein boost now for 20 grams of extra protein.
  4. Once the broth comes to a boil taste it and see if it needs salt, or if the flavors need to infuse anymore. 
  5. Keep the broth at a boil and fill your bowl with noodles and the other toppings that you want.
  6. Squeeze a lime and enjoy!

 

Buddha Bowl

A superfood packed dinner (or lunch), that satisfies your cravings for flavor and texture!

Servings: 2

Ingredients:

  • 1 cup short grain brown rice
  • 2 cups of chopped kale
  • 3 cloves of  garlic, crushed and minced
  • 2 beets, small dice
  • 1 sweet potato, small dice
  • 1 can of chickpeas, drained
  • 2 tsp blackening seasoning
  • 1 cucumber, peeled and deseeded 
  • 1 avocado
  • 2 tbsp of tahini
  • 2 cloves of garlic
  • 1 lemon, zested and juiced
  • 1/2 tsp salt

Directions:

  1. Preheat oven to 450° F
  2. Cook rice with a 1.5:1 ratio instead of a 2:1 ratio
  3. Toss the beets, potatoes, and chickpeas together with the blackening seasoning and roast in the oven while the rice cooks.
  4. Sauté the kale and garlic until just wilted.
  5. Blend the avocado, cucumber, tahini, garlic, lemon juice and zest, and salt together in a blender.
  6. To build your bowl, start with the brown rice in the bottom then add the roasted veggies and sautéd kale on top. Top with your tahini dressing to finish.

 

Lettuce Wraps

Last but not least! The perfect end to your work week, and super simple!

Servings: 2

Ingredients:

  • 2 cups of mushrooms
  • 1 can of water chestnuts, drained
  • 2 carrots, broken into 1 inch pieces
  • 1 cup of savoy cabbage
  • 3 green onions
  • 5 cloves of garlic
  • 1, 1 inch knob of ginger
  • 1 cup of coconut aminos
  • 1 tbsp sesame oil
  • 1 tsp fish sauce
  • 1 tsp sambal olek 
  • 1 head of iceberg lettuce

Directions:

  1. In a food processor, chop all the veggies into minced pieces individually. Then mince the aromatics: green onions, garlic, and ginger. 
  2. Whisk all of the sauce ingredients together: aminos, sesame oil, fish sauce, and sambal.
  3. Sauté all of the minced ingredients until caramelized.  Add the sauce and let it reduce until thickened. 
  4. Spoon the filling into lettuce cups to finish. 

 

Let’s Talk About…30 Days to Healthy Living!

In my post about PCOS I talked about how Arbonne’s 30 Days to Healthy Living, and how it was a big role in how I treat and manage my PCOS. Here is the run down of what the 30 days program is, and why it specifically works for me, and what it can do for you!

Do any of these symptoms sound familiar to you?

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A lot of them sounded like me, when I was first introduced to the challenge. Specifically: bloating, brain fog, muscle aches, anxiety, acid reflux, inflammation, overheating, blood sugar imbalance, decreased metabolism, PMS, headaches, sugar cravings, chronic fatigue, depression, inability to lose weight, mood swings, and weight gain. Most of these boil down to the hormonal imbalance and the fact that I wasn’t caring for my body the way I should. I was dieting, but I was also still pumping my body full of toxins without even knowing. Anything your body can’t use is considered a toxin.

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So what is the 30 Day’s to Healthy Living Challenge?

  • A 30-day whole foods clean eating program.
  • A system to equip people with the tools & knowledge to implement life-long health.
  • A rest for the liver and kidneys to maximize function.
  • An elimination program to help uncover food sensitivities.
  • A weight loss jumpstart.

Here is a quick run through from Dr. Tanda Cook!

If this sounds good to you, then I want to make sure you know what this program is NOT:

  • A deprivation diet
  • A fast
  • A liquid diet
  • A water weight diet
  • A lose weight fast diet

So what will you get?

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  • 2 bags of Protein Shake (60 servings)
  • 2 boxes of Herbal Detox Tea (60 servings)
  • 2 boxes of Fizz Sticks (60 servings)
  • 1 box of Digestion Plus (30 servings)
  • Then chose 2: Greens Balance, 7- Day Cleanse, or Fiber Boost

Now what will you have to do?

  • Follow the program as outlined, using all of the supplements you receive
  • Eat every 4-6 hours
  • Have one clean and green meal a day either for lunch or dinner
  • Stay active in the Facebook group, where you will get your meal plans, grocery lists, and all questions answers
  • Take before and after pictures to document your progress for yourself
  • Keep an open mind about how your relationship with food may change

Results?

I just really didn’t realize how much of a funk I was in…. this weekend was the first weekend in a long time where I felt myself again. I got to spend Saturday with a friend for life Lilli. I also got to have an amazing business meeting Saturday morning and share the freedom that working an Arbonne business can bring. Then on Sunday I got to meet with my new team member Autumn and her daughter and plan for her to meet her goals for August and share the joy. Then Sunday night Jake and I went and had a date, and sang and danced and just felt free.

The thing that finally sparked how much had changed was driving home from our date I had a car concert. Music blaring, windows down, singing at the top of my lungs… even with a headache.

When you struggle with a hormonal imbalance like I do, I don’t want to go out and see people, I feel crazy, but I also feel fatigued, I feel like a burden to those I love because I don’t feel fun. I couldn’t even have car concerts because I would have sensory overload and just shut down…

I was pushed to see all of these people because of Arbonne, and because I made a commitment to reach my goals and promote to district manager this month. But the joy that I feel now, the joy that you can see on my face is because of the Arbonne Clean Eating Challenge. I am balanced, I am alkaline, I am not pumping my body full of things that don’t serve me and my purpose. I have the energy and the desire to see people again!!! I am just so unbelievably grateful. I haven’t felt like this since summer of 2017, and I am so so so grateful to feel and be free from what was weighing me down.

(Excerpt from my Facebook post after my month on the Clean Eating Challenge, my before and after is below)

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So what can you expect?

  • You can expect to have more energy and feel better than you’ve felt in a long time.
  • Average weight loss can be anywhere from 5-14 lbs for women, and 12-20 from men.
  • Finding  food sensitivities you didn’t know you had.
  • Resolved gastro intestinal issue like diarrhea, constipation, bloating, acid reflux, and indigestion.
  • Resolved sleeping issues, falling asleep easier and staying asleep.

Where will you be in 30 days if you keep going the way you’re going? Are you ready to change your trajectory?