Archive for the ‘recipe’ Category

St. Patrick’s Day Avocado Pesto Stuffed Tomatoes


30 organic cherry tomatoes

1/2 medium organic avocado, pitted, peeled, and cut up

ounces organic cream cheese, softened

tablespoons organic basil pesto

teaspoon fresh organic lemon juice

Fresh organic basil

  1. Cut a thin slice from the top of each tomato and a thin slice from bottoms of tomatoes so they stand upright. With a small spoon hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.
  2. In a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
  3. Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. 

Healthy Arbonne Shamrock Shake


2 frozen Organic Bananas

1 cup Organic Almond Milk

3 handfuls Organic Spinach

1/2 medium Organic Cucumber

1 scoop Arbonne Vanilla Protein Shake Mix

Blend frozen bananas, protein shake mix and milk together then add in the spinach and cucumber and blend well

Did You Know It Is National Ice Cream Day?


Homemade Individual Ice Cream In A Bag

1 Cup Organic Half and Half

2 Tablespoons Sugar

1/2 Teaspoon Vanilla Extract

Ice Cubes (enough to fill each gallon-size bag about half full)

1/2 Cup Kosher Salt (table salt will work)

1 Pint-size Ziplock Bag

1 Gallon-size Ziplock Bag

Combine the half and half, sugar and vanilla extract in the pint-size bag and seal it tightly.

Place the salt and ice in the gallon-size bag, then place the sealed pint-size bag inside as well. Seal the bag. Now shake the bags until the mixture hardens (about 5 minutes).