Roasted Veggie Frittata

​Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 75 minutes

Ingredients: 

• 3 medium red bell peppers, seeded, and cut into quarters
• 4 garlic cloves, unpeeled
• 2 large zucchini, cut into 3-1/2-inch strips
• 1 medium onion, cut into 1/2-inch slices
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 4 eggs plus 6 egg whites
• 1/4 teaspoon cayenne peper
• 1/3 cup finely shredded Parmesan (optional, for dairy-free use Nutritional Yeast)

Directions:

1. Preheat the oven to 425 degrees. Arrange two oven racks in the lowest and center positions in the oven. Line the bottoms of two shallow baking pans with foil. Lightly coat foil with coconut oil or cooking spray
2. Place bell peppers and garlic in one pan and zucchini and onion in the other. Brush vegetables with oil. Roast zucchini and onion on the lower rack and bell peppers and garlic on the center rack for 15 minutes. Remove zucchini and onion from oven. Move bell peppers and garlic to lower rack; roast about 10 minutes more or until charred. Remove from oven and let stand 5 minutes. Remove skin from peppers and garlic. Coarsely chop vegetables and garlic and place in a large bowl. Stir in parsley and 1/2 tsp. of salt.
3. Reduce oven temperature to 350 degrees. Coat a 9x1-1/2-inch round cake pan with cooking spray. In a medium bowl, whisk together eggs and egg whites, remaining salt, and cayenne pepper. Stir egg mixture into vegetable mixture; stir in Parmesan (or Nutritional yeast). Pour mixture into cake pan
4. Bake, uncovered, in oven 45-50 minutes or until center is set. Remove from oven and let stand 5 minutes before serving.

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Heavenly Carrot Cake Baked Oatmeal

Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients: 

• 2 1/4 cups rolled oats, certified gluten-free
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine grain sea salt
• 1 1/2 cups lightly packed shredded carrots
• 2 1/2 cups unsweetened almond milk
• 1/3 cup pure maple syrup (replace with xylitol)
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons freshly grated ginger
• 1/4 cup raisons or pitted chopped dates
• 1/2 cup chopped walnut halves

Directions:

1. Preheat oven to 375F and lightly grease a 10-cup/2.5qt. casserole dish
2. In a large bowl, mix together the rolled oats, cinnamon, baking powder, and salt.
3. In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.
4. Add the wet mixture to dry mixture and stir until combined
5. Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.
6. Bake, uncovered, for 32-37 minutes until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven but it will firm up as it cools.
7. Let cool for about 1- minutes before serving. Garnish with  non-dairy yogurt. 

Simple Arbonne Muffin

Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 4 scoops of Arbonne Protein Powder
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 egg
• 1/4 cup grape seed oil
• 1/4 cup unsweetened almond/coconut milk
• (OPTIONAL: 1 tsp organic orange oil and 1/2 cup frozen organic raspberries)

Directions:

• Mix all ingredients together and pour into lined muffin tin. 
• Bake at 350 degrees for 15-20 minutes or until golden on top.

​Green Shaksuka

Makes: 4 servings

Ingredients:

• 2 Tbsp. Extra-virgin olive oil
• 1 cup sliced spring onions or scallions
• 2 cloves garlic, finely chopped
• 1 jalapeño or serrano pepper, finely chopped
• 1 tsp. ground cumin
• 8 ounces tomatillos or green tomatoes, chopped
• 8 cups chopped mature spinach
• 1/4 cup water
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup crumbled feta cheese (optional or replace with non-dairy cheese of choice)
• Cracked pepper & harissa for garnish

Directions:

• Heat oil in a medium skillet over medium heat. Add spring onions (or scallions) and cook, stirring occasionally, until tender but not brown (1-2 min).
• Add garlic, pepper, and cumin; cook & stir until fragrant, about 30 seconds. 
• Stir in tomatillos (or green tomatoes) and cook, stirring occasionally, until starting to break down (5 min).
• Add spinach and water; cook & stir until wilted (1 min). 
• Stir in parsley, cilantro, mint, and salt
• Crack eggs over the vegetables. Cover and cook on medium-low heat until the whites are set (3-5min). 
• Remove from heat and sprinkle with feta or non-dairy cheese; cover and let stand for 2 minutes. 
• Garnish with cracked pepper and harissa, if desired.

​​Mini Quiches with Sweet Potato Crust

Makes: 6 servings

Ingredients:

• 1 1/2 cups shredded peeled sweet potato
• 1 Tbsp avocado oil
• 1/2 cup diced ham
• 1/2 cup diced red pepper
• 1 cup shredded Cheddar cheese (or non-dairy cheese)
• 6 eggs
• 1/2 cup non-dairy milk
• 1/4 tsp. salt
• 1/4 tsp. pepper

Directions:

• Preheat over to 350 degrees Fahrenheit
  
• Toss sweet potato and oil in a medium bowl. Divide among the 12 muffin cups, pressing into the bottom and up the sides to create a crust.
  
• Divide ham and red pepper among the cups. Top with cheese, keeping it away from the edges to minimize sticking.
  
• Whisk eggs, milk, salt, and pepper in a large measuring cup. Carefully pour the mixture into the cups, dividing evenly.
• Bake until set and cooked through, 22-28 min.

​Protein Pancakes

Ingredients:
2 scoops Arbonne Essentials Vanilla Protein or Chocolate
1 scoop Arbonne Fiber Boost
1 large egg
1 tsp baking powder
1 packet stevia sweetener
1 cup blueberries (if using Chocolate I skip blue berries and melt almond butter on top!)
water

Directions:
Combine protein powder, fiber boost, egg, and stevia packet, stir to combine. Add water and whisk to desired consistency and all lumps are gone. Gently fold in blueberries.
Grease griddle with coconut oil or spray with cooking spray. Heat griddle to medium.
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.
The recipe makes about 4 pancakes depending on the size. I didn’t use any butter or syrup for topping in order to keep them dairy-free and as healthy as possible and honestly, they were sweet and tasty enough without!

Vanilla Berry Protein Muffins (GF)

         

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