This recipe is one of the many healthy, delicious meals included in the 30 Days to Healthy Living Program. Details of the program are here if you would like to learn more.
Enjoy!
Peppermint Mocha Protein Drink
This Hot Peppermint Mocha protein drink provides all of the nutritional benefits of a protein smoothie but tastes like a decadent hot peppermint mocha. The perfect breakfast for cold winter mornings or snack for an afternoon reading by the fire. Top with a little whipped cream & enjoy!
Ingredients
Protein Drink
- 10 oz almond milk
- 1 scoop Arbonne Coffee Protein
- 1 scoop Arbonne Peppermint Mocha Protein
- 1 tsp vanilla
Dairy Free Whipped Cream
- 1 can 13-14 oz of full fat coconut milk (found in the baking goods area of grocery store)
- 2-3 Tbsp confectioners sugar
- cinnamon, vanilla or any flavor you would like Optional
Instructions
Protein Drink
- Heat almond milk to your preference.
- Add vanilla and protein powder. Blend with frother for creay results.
Dairy Free Whipped Cream
- Place can of full fat coconut milk in the the fridge upside down, let it chill overnight.
- Open the can. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl.
- Add 2-3 Tbsp of powdered confectioners sugar to the coconut cream. Optional: add cinnamon, vanilla bean – any small amount of flavor you’d like.
- Grab a hand beater and medium bowl. Whip the coconut milk. Start on low and move to a higher speed, move the beater in an up and down motion to infuse as much air as possible.
- Top warmed drink with whipped cream and any other toppings. Serve and enjoy!
Notes
- If for any reason your whip seems too stiff or dry, you can add a few teaspoons of the leftover coconut liquid or non-dairy milk. If your whip seems too soft or watery, you can add another tablespoon of sugar OR stick your mixture back in the fridge – it may need to firm up again.
- Coconut cream is best eaten right after it is whipped as it will lose some fluffiness if you stick it in the fridge to chill. But it actually holds up better than I expected!
Spring Time Cobb Salad
Perfect way to use up leftover chicken and grilled or roasted veggies
Ingredients
- 3 pre-cooked shredded or chunk chicken breasts
- 12 asparagus spears woody stems removed
- 1 head butter lettuce leaves removed
- 1/2 cup marinated artichoke hearts Optional: If using rinse quickly under cool water to reduce sodium or choose to use any roasted vegetable
- 4 radishes thinly sliced
- 2 large eggs hard boiled and sliced
- 1 avocado sliced
- 4 ounces any plant based cheese crumbled feta or any of your favorite
- Extra virgin olive oil
Crispy Garlic Chickpeas
- 1 14- ounce can chickpeas drained, rinsed and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Honey Lemon Vinaigrette
- 1/4 cup apple cider vinegar
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 2 garlic cloves finely minced or pressed
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
- Start by roasting the chickpeas and make the salad while they are roasting!
- Heat olive oil in a large skillet over medium-low heat. Add the asparagus to skillet and toss to coat. Season it with a bit of sea salt & pepper and cook until slightly tender but a crispy remains, about 3 to 4 minutes.
- Build your salad! You can chop your lettuce if desired. Season your lettuce with a very small amout of sea salt and pepper, this is key. Add your cooked chicken, asparagus, artichokes, radish, eggs, avocado and chickpeas. Drizzle on your dressing and finish with plant based feta cheese.
CRISPY GARLIC CHICKPEAS
- Preheat the oven to 425 degrees F. Place the chickpeas on a baking sheet and drizzle with olive oil. Season with garlic, paprika, salt and pepper, tossing to coat well. Roast for 15 minutes then toss and roast for 15 to 20 minutes more, until crispy!
HONEY LEMON VINAIGRETTE
- In a bowl, whisk together the vinegar, lemon juice, honey, garlic, basil, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
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