Arbonne Global Training Conference 2014

Well I am at a loss for words. Arbonne has the most integrity of any company I have ever worked for, truly a family business going global, leaders passionate about helping others, green through and through, and I am so proud to be a part of this organization.
I could go on for days but this manifesto says it all.

As I sit here typing this and sipping on my vegan chocolate protein peanut butter banana coffee smoothie, (oh so so yummy) I am overwhelmed thinking of how many people could use Arbonne in their lives. 

I couldn't believe this was the new graffiti near my apt the day before I left! Normally I get annoyed by it, but considering they are our mantras I took it literally as a sign. ;)

Flying over the Grand Canyon

My favorite ad campaign ever #cosmopolitan

First training!

View from the MGM towers

New Product launch-HAIR!!

Yes it does.

The #VISION glasses!!

Where the magic happens.

On my mobile in my future business automobile.

My beautiful fearless leader Asha Lapps

I have always loved doing makeup as additional income to my acting career because I really feel like it's a service industry. I love making people feel more confident and better about themselves. By layering Arbonne into the mix, I am able to empower other to become leaders and business men and women. We lift each other up, help our teams, instead of all vying for the same "part" in a show.

Read my story, shop, and join a fabulous adventure at
www.adrianalomysh.myarbonne.com

Ultimate Orange Creamsicle

I don't know about you but I have always been in love with the combination of these two flavors:

Orange... and vanilla. 

Stewart's Orange Cream Soda is a guilty pleasure of mine so I set out to find a waaaay healthier version with tons of Vitamin C and Protein! 

Voila!

Ingredients:
Orange Juice
Mango Juice
Vanilla Protein Powder-These are my two favorites:
Arbonne Vanilla Protein Mix
and
Trader Joes Organic Hemp Protein Power
I couldn't find a link to the actual product so the link is to an amazing breakfast bowl instead. You're welcome. ;)
Vanilla Greek Yogurt-I used Chobani
I also added a little bit of non-dairy Vanilla creamer. I absolutely LOVE this one in vanilla.
Easy easy easy!!Yum Yum Yum!!!

A Sailor's Spinach Smoothie

Oh you know that Sailor. 

Do you have a hard time with even the thought of eating spinach? Are you afraid of that slightly bitter tough little leaf? Does a spinach smoothie sound hideous to you?  Well you have come to the right place. I was also apprehensive until my sweet sweet hubbie made me this sweet sweet smoothie. NO CALORIE sweetness. I know. This green monster is very tasty, filling, and packed with nutrients. 

Ingredients:
2 cups spinach
1 cup blueberries
2 cups coconut milk
2 teaspoons truvia or zero calorie sweetener

  Fill bottom half of your blender with ice and water. Add the rest of the ingredients and blend!

Well many people have taken the high road to green goodness before me, so I would like to direct you to my friend Krista's blog and her 

post about juicing.

Oh and hey moms out there-if your kids don't like the idea of a green drink, put the smoothie in a non-see through cup and call it the Popeye special. Ooh ooh OR you could freeze the mixture using this blend and call them Popeye Popsicles!

Maple Baked Lentils with Sweet Potato – Healthy Comfort Food

Yes Lentils! Yes Sweet Potatoes! Yes! 

Ugh.This looks amazing. It's happening. 

This is not mine, so I am directing you to the recipe and directions here at:

Oh She Glows. 

Wow. That looks just fabulous on this cold January afternoon in NYC...and speaking of January

I love what she writes about dieting and "resolutions" this month:

Oh, January. Your detoxes, cleanses, juice fasts, diet commercials, and cellulite cream jeans are starting to get on my nerves. Just so you know I’m tuning you out, so don’t bother trying to lure me in with 6 easy payments or strict diet plans. It’s just not my thing. My approach to January – or any other month for that matter – is to eat food that makes me feel good and less of what doesn’t.

Love it. So simple. A healthy non-extreme approach to our relationship with food! What a concept!

A Superfood Crepe...and it's Gluten free!!

Superfood. Crepe. Gluten Free. Those words should not go together. Today they do.
Are you so excited??

I am obsessed with crepes. I love those little luscious french pancakes filled with anything from tons of fruit (so healthy) to Nutella (not so much but who cares if you have so much fruit). During our gluten free experiment I had my weekly crepe-crave, so I set out to make a gluten free superfood version. :)

Ingredients

1 cup white rice flour

3/4 cup water

3/4 cup Almond milk

1 egg

1 tablespoon cinnamon

Pinch of salt

3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes

You can fill your crepe with anything you wish...but if you really want to make yourself feel healthy fill with my faves:

1 carton low fat greek yogurt

2 Bananas

2 cups Blueberries

Directions

Batter:

In a mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, except the melted butter, into the center of the well and whisk together until just combined. The mixture should be like VERY loose.  If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.

*Tip: Crepe batter can be made up to 2 days in advance, covered and refrigerated.

Crepes:
Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. It should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).

Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom.

When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
Fill with your favorite toppings and enjoy!