Recipe for Arbonne Baby Wipes

Homemade Baby Wipes-great idea.
Homemade ABC (Arbonne Baby Care) Baby Wipes
Thank you new consultant Sarah Hendricks for sharing this!

1 roll of Bounty paper towels (not select a size) cut in half
2 cups of boiling water
1 tbsp Arbonne Baby Oil
1 tbsp Arbonne Baby Cleansing Gel

I use a large tupperware container to store the wipes. I can show you what I have but basically it has to big enough to store half a roll of paper towel. Mix the boiling water, oil and cleanser. Pour over the top of the roll of paper towels. Let sit for at least an hour then pull the cardboard center out of the paper towel roll. Then each time you want a wipe you just pull it out of the center. If they get dry you can just add some more water, oil and cleanser.

Skinny Crock Pot

My most favorite new resource for comfort foods that are healthy, too!

Please CLICK HERE for Skinny Crock Pot site

Secret Ingredients: Processed Food 101

Excellent Article -- please CLICK HERE

Pumpkin Bars and Macaroons

Both of these recipes were shared at our Healthy Holidays with Arbonne event last week. Having tasted these myself I can say they are delicious!

Both recipes are gluten free, dairy free, wheat free, soy free and free of refined sugars.

Yes, you can enjoy them any time and also as part of the Arbonne 30 Days to Fit Plan.

Enjoy!

Pumpkin Bars
½ cup pumpkin (acorn, butternut or other squash) puree
½ cup agave nectar
2 eggs
1 cup blanched almond flour
¼ teaspoon celtic sea salt (I used regular sea salt)
½ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves

• In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
• Pulse dry ingredients into wet for a full minute, until well combined
• Pour batter into a greased 8x8 inch Pyrex baking dish
• Bake at 350° for 30-35 minutes
• Serve naked or with whipped cream

Coconut Macaroons

6 egg whites

½ tsp celtic sea salt (I used sea salt)

½ cup agave nectar

1 T vanilla extract

3 cups unsweetened shredded coconut

• In a mixing bowl whisk egg whites and salt until stiff.
• Fold in agave, vanilla and coconut
• Drop batter onto a parchment paper lined baking sheet, one round T at a time.
• Bake at 350 degrees for 10-15 minutes until lightly browned.

Pumpkin Bread

This easy-to-make recipe fits into the Arbonne 30 Days to Fit Plan. I will be making this recipe this week and can't wait to eat it! I know my kids will love it, too.

CLICK Here for Recipe/Printer Friendly Link

Pumpkin Pie Protein Shake: YUMMY!!

Drink Your Vitamins for an extra sharp, smart start to the DAY!

NEW Shake Recipe Here, Drink Up!!

2 Scoops Arbonne Vanilla Protein Powder

4 oz. pumpkin puree

1 cup almond milk (or hemp or rice milk)

pumpkin pie spice (or add nutmeg and cinnamon)

unrefined cane sugar to taste (this is an unprocessed, natural and healthy sugar)

1 T pecans

1/2 scoop Arbonne Fiber Boost

Serve Warm: Heat Milk First before blending all ingredients

Serve Cold: Add handful of Ice Cubes before blending all ingredients

October Newsletter is Here!

Click Here for October Newsletter, thanks!

Great Arbonne Review

http://www.examiner.com/fitness-trends-in-national/product-review-arbonne-protein-supplements-review Click Here for direct path to article

Fall Soup: YUM!

Roasted Butternut Squash, Carrot, Apple & White Bean Soup (use all organic if possible)....

1 Butternut Squash

1 Medium Onion (I used a sweeter yellow onion)

4 Large Carrots

2 Apples (I used Honeycrisp)

1 Can White Beans (aka Cannelini Beans)

Olive Oil (or consider Coconut Oil or Grapeseed Oil), Salt & Pepper

Chicken Broth (or Veggie Broth)

Dash of cinnamon

Dash of Cayenne pepper

Preheat oven to 425

Peel and cut the squash, apples, onion and carrots into small chunky pieces. You can leave the apple skin on if you prefer (I did).

Place all the veggies/apples in a large roasting dish or glass pan and drizzle with oil, salt and pepper.

Roast in oven at 425 for 25 minutes -- and turn the veggies a few times during roasting.

Once done with the roasting take the veggies and add to a soup pot.

Add 4 cups of chicken broth (or veggie broth) -- or enough broth to cover all the veggies in the soup pot. 4 cups should do it.

Bring to a boil and then let simmer for 15 minutes (I left the soup pot uncovered bc the smell filled the entire house!).

Use a masher or immersion blender (I used our Vitamix... just poured the soup into the Vitamix and blended until thick... made 2 batches using the soup contents) to break down/puree the veggies.

Once you reach your desired favorite soup consistency you are done! This can freeze well but you will probably want to eat it all up in a couple of days! Even my kids and hubbie loved it!

Self Control

Mental Attitude: Attention & Self-Control.
You're trying to decide what to eat for dinner. Should it be the chicken and broccoli or the super-sized fast-food burger? Making that choice is a complex neurological exercise that can be influenced by a simple shifting of attention toward the healthy side of life. When you decide what to eat, not only does your brain need to figure out how it feels about a food's taste versus its health benefits versus its size or even its packaging, but it needs to decide the importance of each of those attributes relative to the others... and it needs to do all of this more-or-less instantaneously. When thinking about healthiness, people were less likely to eat unhealthy foods, whether or not they deemed them to be tasty, and more likely to eat healthy-untasty foods. Being asked to think about healthiness led subjects to say "no" to foods more often than they did when asked to make decisions naturally.
Journal of Neuroscience, July 2011