Deanna Latson
  • Laura Sales
  • Dee Staines
  • Dr. Ginger
  • Chef Nelda Vazques
  • Cris Silkman
  • Barbara Cox
  • Shaina Truman
  • Jeff Hazel

Hello and welcome to your new favorite cookbook! The ARIIX Clean Eating cookbook is an important part of the Slenderiiz™ program! Are you ready to achieve your goals and transform your life?

First, let me say this: There is no magic weight loss pill. Losing weight is complicated, and it’s not just about shedding pounds. It’s about shedding misconceptions about yourself, how you eat, how your body works and the way you live in this world. The Slenderiiz program is designed to give you the tools (like this fabulous cookbook) you need to truly make a lifestyle transformation that lasts — not some gimmicky diet that ends in 90 days.

A big part of this program is eating healthy and learning how to incorporate healthy choices into your everyday life, from on-the-go snacks, to cooking meals at home and eating out at restaurants. And now, for the first time in ARIIX history, we’ve compiled mouth-watering recipes contributed by our experienced ARIIX Representative leaders into a beautiful e-Cookbook, ARIIX Clean Eating: Easy Recipes for a Healthy Life. These tried-and-true recipes will help get you started on the right track!

These recipes support each phase of the program, including the first 28 days and the maintenance phase. Please note there are some recipes included that should be used in the maintenance phase and not the first 28 days. This is intentional! Making lifestyle changes for good means being very mindful and intentional about what you eat, and this cookbook is the perfect way to begin that endeavor.

I invite you to try these delicious and nutritious recipes as you begin the journey to a new, healthier you.


Deanna Latson



2 medium eggs
100g fresh spinach
15g plain cashews
8 plum tomatoes, halved
25g pepper (any color), diced
1 tsp. olive oil mixed with 1 tsp. balsamic vinegar


Boil the eggs in a pan of lightly salted water for 10 minutes. Meanwhile, steam the spinach gently for 3–4 minutes until wilted.

Remove the eggs from heat and cool for 1 minute with cold water, then peel and slice.

Place the spinach in a serving bowl and drizzle the oil/vinegar mixture over it. Add the eggs, pepper, tomatoes and cashews.



1 c. unsweetened vanilla almond milk
1 egg
2 Tbsp. coconut oil
1 Tbsp. honey
1 tsp. vanilla
1 c. whole grain flour
2 scoops PureNourish™ protein powder
2 Tbsp. baking powder 1 tsp. sea salt Cinnamon to taste


Combine wet ingredients in a bowl. Add dry ingredients and mix well. Ladle batter onto a hot griddle or waffle iron and cook until fluffy. Serve with your favorite toppings.



1 c. applesauce, unsweetened
1 capful Moa™
3 tsp. fresh lemon juice
¼ c. blueberries
¼ c. raspberries
½ c. stemmed cherries
1 Tbsp. coconut flakes, unsweetened/dehydrated


In a bowl, stir applesauce with Moa and lemon juice. Rim a stem glass with a cut lemon, then dip the rim in the coconut to frost the rim. Stuff the raspberries with the blueberries, a sweet touch.

To serve, place the applesauce in the glass and top with the berries and cherries. Sprinkle leftover coconut on top of the compote. Enjoy!



2 c. filtered water
1 c. walnuts
1 Tbsp. ground cinnamon
1 scoop Beauty Boost


Soak the walnuts in water for a few hours or overnight. Drain the liquid and discard. Place the filtered water and walnuts in a blender and pulse until smooth. Add the cinnamon and Beauty Boost, pulse again and enjoy!



1 c. unsweetened vanilla almond milk
1 Tbsp. peanut butter
2 scoops PureNourish™ protein powder
1 scoop Power Boost 1 tsp. coconut oil
1 c. ice ½ banana (optional)
Spinach (optional — will turn the smoothie green)


Add all ingredients to blender, mix and enjoy!



2 scoops PureNourish™
½ c. almond milk
½ c. orange sections
¼ c. grapefruit sections
½ tsp. vanilla
½ tsp. nutmeg
3 Tbsp. lime juice
1 Tbsp. ginger, minced
1–2 Tbsp. cilantro

1 Tbsp. chia seeds
1 Tbsp. hemp seeds
1 ½ tsp. unsweetened, dehydrated coconut
4 orange sections
4 grapefruit sections


Add almond milk to blender. While blending, add PureNourish. Blend for 1520 seconds. On medium speed, add the remaining ingredients and blend until smooth. Pour into a wide-mouth glass or small bowl.

Sprinkle the chia seeds evenly on top of the smoothie and let stand 3 minutes while you cut the fruit toppings. This will allow the chia to bloom and release its nutrients. Add the fruit pieces, hemp seeds and coconut on top of the smoothie. Enjoy!

Alternative: Add all smoothie and topping ingredients to your blender for a simple, nutritious shake.



½ c. frozen cranberries
½ c. water
2 scoops PureNourish™
1 tsp. lemon juice
½ c. crushed ice

2 tsp. Power Boost
1 Tbsp. coconut oil, melted
1 Tbsp. chopped walnuts


In a blender, blend cranberries and water. Add PureNourish with lemon juice and blend thoroughly. Turn blender on high and add ice. If not using ice, increase water to about 1 cup. Serve with PureNourish Power Boost Bark Topping, broken into small pieces.

Topping: Whisk melted coconut oil with Power Boost and sprinkle with walnuts. Spread thinly on a small plate in a 6-inch circle. Freeze for 10 minutes.



1 English cucumber, chopped
1 c. cherry tomatoes, chopped
1 c. kalamata olives
1 can hearts of palm, sliced
1 can artichoke hearts, sliced
1 sprig fresh oregano, chopped
1 Tbsp. olive oil Juice of 1 lemon


Assemble salad. Drizzle with olive oil and lemon juice. Enjoy!



½ lb. flank steak
1 tsp. salt ½ tsp. pepper
1 tsp. chili powder
½ tsp. oregano
2 garlic cloves, minced
¼ c. cilantro, divided
½ c. fresh orange juice

¼ c. lime juice
1 c. sliced bell pepper
1 c. sliced yellow onion
3 Tbsp. avocado oil
3 c. chopped romaine lettuce
Pico de gallo


Mix salt, pepper, chili powder, oregano, garlic, some of the cilantro, orange juice and lime juice in bowl. Add steak and place in refrigerator to marinate for 20 minutes. Meanwhile, cook the onion and bell peppers in 1 Tbsp. avocado oil and fajita seasoning. When steak is done marinating, place in hot skillet and cook for 3–4 minutes on each side. Let cool 10 minutes before slicing. While it’s cooling, chop the romaine lettuce and place in skillet for 20 seconds to warm/lightly grill. Assemble the salad and top with guacamole, pico de gallo and remaining cilantro.



2 lbs. skinless chicken breasts
¼ oz. smoked paprika
1 lemon
2 oz. celery
3 oz. shallot

5 oz. large leaf arugula
1 oz. almonds
Salt Pepper
Olive oil


Pound chicken to ½-inch thick. In a small bowl, combine ½ tsp. smoked paprika and ½ tsp. each salt and pepper. Season the chicken and add 1 tsp. olive oil. Set aside.

Zest and squeeze half of the lemon into a large bowl. Add 2 Tbsp. olive oil, and salt and pepper to taste. Thinly slice celery on a diagonal. Halve, peel and thinly slice half of the shallot lengthwise. Add to dressing.

Coarsely chop the almonds and set aside. Wash and drain the arugula. Grill the chicken until golden brown and juices run clear, about 3–4 minutes per side. Toss arugula with dressing, sprinkle with almonds and top with chicken.



2 white onions, sliced thinly
2 garlic cloves, crushed
3 tsp. coconut oil
2 apples, peeled and chopped
5 beetroots, raw or cooked (vacuum-packed)
2 liters yeast-free vegetable stock
Pinch of pepper
Small bunch flat-leaf parsley, chopped


In a large saucepan, heat the oil and fry the onion until golden and crispy. Set aside half of the crispy onion for garnish.

Add the beetroot and apple to the remaining fried onion. Stir in the vegetable stock and pepper and bring to a boil. Simmer for 15 minutes — longer if using raw beetroot.

Remove from heat and blend until smooth. Garnish with crispy onion and flat-leaf parsley.



2 chicken breasts
1 package frozen vegetables (peas, corn, carrots, green beans, lima beans)
1 c. dry wild rice, long grain (preferably fast cook)
1 32-oz. box low-sodium chicken stock/broth (or 4 c. water and 1–2 Tbsp. chicken bouillon) 

3 Tbsp. dehydrated onions (if using fresh onion, cook with chicken first)
1 tsp. (or to taste) of the following: onion powder, parsley, garlic powder, celery salt (or sea salt), paprika, turmeric and pepper
Shredded Parmesan or goat cheese (optional topping)


Cook chicken breast, then cut into small, bite-size pieces (cook with onion if using fresh onion). Set aside. Bring chicken stock and rice to boil in large pot. Simmer until rice is cooked. Add chicken, frozen vegetables, dehydrated onions, and all herbs and seasonings. Simmer for 10–15 minutes. Ladle into bowls and serve with cheese.



4 medium yams/sweet potatoes
1 bulb garlic
3 c. chicken stock
1 c. almond milk
Chipotle powder
Sea salt and pepper

1 tsp. pecans
1 Tbsp. coconut cream
Dash cinnamon

1 tsp. pumpkin seeds
Pinch Himalayan salt


Preheat oven to 350ºF. Cut the top off the garlic and coat cloves with coconut oil.

Roast the yams and garlic for 45 minutes to 1 hour, or until tender. Remove from oven, cool to room temperature, and peel the sweet potatoes and garlic. Cut the potatoes into chunks, and purée the potatoes and garlic together in a blender with just enough chicken stock to keep the vegetables in motion about 1 cup. This may take two batches if your blender is small. When mixture is smooth, place in a saucepan with the remaining chicken stock and almond milk, and bring to a slow simmer. Season with chipotle powder, salt and pepper. Serve and top with your favorite topping. Add more broth or almond milk for the consistency you prefer.



4 large portobello mushrooms, washed, dried, stem removed

½ c. pine nuts
1 Tbsp. fresh rosemary leaves
½ Tbsp. minced garlic
½ tsp. sea salt
1 Tbsp. lemon juice (about half of one lemon)

4 large, ripe tomatoes
4–6 sundried tomatoes, soaked
Bragg Premium Nutritional
Yeast Seasoning
¼ tsp. dried oregano or other
Italian herbs to taste
½ c. mixed veggies of your choice, chopped (red pepper, broccoli, onion)

16 fresh basil leaves for garnish
Optional: Coconut or Bragg Liquid Aminos


Using just enough filtered water to cover them, soak the sundried tomatoes at least 30 minutes before preparing.

Preheat oven to 350ºF.

CRUST: Place the portobello mushrooms in baking dish, top down. (Optional: Douse lightly with Bragg or coconut aminos.)

SAUCE: In a blender, purée tomatoes, oregano, sundried tomatoes and nutritional yeast. Spoon 2–3 Tbsp. of sauce into each mushroom cap.

PINE NUT “CHEESE”: In a food processor, blend pine nuts, fresh rosemary leaves, garlic, lemon juice, and sea salt until creamy. Top the mushroom caps with a layer of cheese and garnish each with four basil leaves.

Warm (do not cook) in the oven for 5–7 minutes.



3–4 medium boneless, skinless chicken breasts
1 tsp. ground cumin
1 tsp. sea salt
½ tsp. freshly ground black pepper
½ tsp. smoked paprika
½ tsp. garlic salt
½ tsp. onion powder
1 Tbsp. avocado oil
2 limes


Preheat indoor or outdoor grill to medium-high heat.

Place cumin, salt, pepper, paprika, garlic salt and onion powder into a bowl. Mix seasonings and combine well. Add chicken breasts to mixture, and oil and lime juice. Stir. Marinate if desired, or grill immediately.

Spray grill lightly with coconut oil cooking spray and place chicken on grill. Grill 5–6 minutes on each side, or until cooked through. Thinly slice chicken and squeeze with more lime juice. Garnish with cilantro and lime wedges. Serve on top of salad, in tacos or in a burrito bowl.



4 chicken breasts
75g walnuts, finely chopped
1 garlic clove, crushed
1 inch fresh ginger, grated
Pinch of pepper
3 tsp. olive oil


Preheat the oven to 350ºF.

Combine all the ingredients for the walnut topping and make into a paste. You may need to add a touch more oil.

Evenly split the topping mixture into four and press onto the top of each chicken breast.

Place chicken breasts on baking sheet and bake for 20–30 minutes or until juices run clear.



500g skinless chicken breast
1 egg
100g organic oats
Seasonings of your choice (salt, pepper, chili flakes, herbs, smoked paprika, etc.).
1 ½ Tbsp. organic coconut oil


Preheat oven to 325ºF.

Slice chicken into fingers, 4–5 per serving.

Beat egg in a small bowl.

Blitz oats in blender, then place in a small bowl. Add your choice of seasonings and mix thoroughly.

Dip each chicken strip in egg, then coat with oats. Place on a nonstick baking sheet and bake for 25 minutes or until juices run clear.

Melt the coconut oil in a frying pan and make sure it’s nice and hot. Pop the goujons in the pan and brown each side. Serve with a crisp salad or roasted vegetables.



2 pieces of salmon
2 tsp. sesame seeds
Drizzle of low sodium soy sauce


Preheat oven to 325ºF.

Drizzle each piece of salmon with soy sauce. Sprinkle with sesame seeds. Bake for 30–35 minutes. Serve with a large salad or lightly cooked vegetables.



¼ c. uncooked quinoa
½ c. water
1 Tbsp. coconut oil
1 small red onion, finely chopped
1 bell pepper, finely chopped
2 Tbsp. minced garlic
20 oz. ground turkey 

1 Tbsp. tomato paste
2 Tbsp. coconut aminos, divided
¼ c. unsweetened applesauce
1 egg
Garlic powder, red chili flakes, salt and pepper to taste


In a small pot over high heat, bring quinoa and water to boil. Reduce heat to low, and simmer covered for approximately 15–20 minutes. Set aside.

Preheat oven to 350ºF. Line baking sheet with foil and lightly coat with cooking spray.

Bring skillet to medium heat and melt coconut oil. Add red onion and bell pepper, and cook until slightly softened, approximately 5 minutes. Add minced garlic and red chili flakes and cook for another minute. Remove from heat and allow to cool.

In a large bowl, combine ground turkey, tomato paste, coconut aminos, applesauce, egg and seasonings. Add cooked quinoa, onion, bell pepper and garlic to turkey mixture and mix until thoroughly combined.

Form turkey mixture into a loaf on prepared baking sheet. Bake in preheated oven for approximately 50 minutes or until internal temperature reads 160ºF. Serve with roasted veggies of choice.



16 oz. shrimp, peeled deveined and chopped
¾ c. fresh lemon juice
3 Roma tomatoes
½ onion, chopped
¼ c. cilantro, roughly chopped
2 Tbsp. raw coconut aminos
¼ c. Moa™
1–2 tsp. hot sauce
Salt and pepper to taste
Avocado for topping


In a large bowl, combine shrimp and lemon juice. Let stand for approximately 5 minutes or until shrimp turns slightly opaque in color. Mix in tomatoes, onions and cilantro. Cover and refrigerate for 30 minutes.

Remove from refrigerator and mix in coconut aminos, Moa, hot sauce, salt and pepper. Cover and refrigerate for an additional 30 minutes.

Serve ceviche topped with fresh avocado and more hot sauce for extra heat!



500g chicken breast, diced
Juice of 2 limes
4 garlic cloves, finely chopped
10g coconut oil
1 red pepper, diced
1 green pepper, diced

1 yellow pepper, diced
1 medium white onion, sliced
½ tsp. ground cumin
¼ tsp. sea salt
¼ tsp. ground black pepper
Pre-soaked wooden skewers


Put the chicken in a bowl. Combine the lime juice and about half of the garlic. Pour the mixture over the chicken, coating thoroughly. Cover the dish and allow it to marinate in the refrigerator for up to 30 minutes. Any longer and the lime juice will break down too much of the meat.

Preheat the oven to 300ºF. or prepare the barbecue for cooking.

Remove chicken from fridge and thread several chicken pieces onto each skewer. Place the chicken on the barbecue or in the oven and turn regularly until cooked through (about 20 minutes).

Heat the oil in a large skillet over medium heat. Add the peppers, onion and remaining garlic to the skillet. Cook for about 5 minutes or until tender, stirring regularly. Sprinkle with cumin, salt and pepper. Serve the fajita mix and chicken with a side salad.



9 oz. ripe tomatoes
2 Tbsp. avocado oil
½ tsp. salt
½ tsp. pepper
1 Tbsp. fresh lemon juice
3 oz. baby arugula

7 oz. red onion 
1 tsp. avocado oil 
Pinch of salt and pepper

2 sirloin steaks
½ tsp. Harissa spice blend
½ tsp. salt ½ tsp. pepper


Remove cores from tomatoes, then cut into quarters. Slice quarters crosswise ¼-inch thick. Transfer to a large bowl. Marinate tomatoes with avocado oil, salt, pepper and lemon juice. Stir and let marinate until ready to serve.

Slice onion into ½-inch thick rounds. Brush with avocado oil and season with salt and pepper.

Pat steak dry, rub with oil and sprinkle with Harissa spice blend, salt and pepper.

Heat grill over medium-high heat. Add the steak and onion, turning once until lightly charred in spots and medium rare. Cook longer if desired. Transfer steak to a cutting board and allow to rest for 5 minutes. Cut onions into quarters, add to tomato mixture, and toss with arugula. Enjoy!



2 tsp. chili powder
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. ground cumin
½ tsp. smoked paprika
1 tsp. salt
½ lb. chicken breast
1 ½ Tbsp. walnut or avocado oil, divided

1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 red onion, sliced thin
4 stalks of celery
Fresh lime wedges and avocado
Fresh cilantro for garnish
Salt and pepper to taste


Preheat oven to 350ºF.

Combine spices and divide for use on chicken and vegetables.

Rub chicken breast with oil, salt and spices to taste, and place on a baking tray. Roast for about 20 minutes.

In a large bowl, combine onion, bell pepper, celery, avocado oil, spices, and salt and pepper to taste. Toss to coat.

Remove chicken from oven, slice, and add the vegetables to the baking tray. Return to the oven for 15 minutes more, until the chicken is cooked through and the veggies are roasted but still a bit crunchy.

Squeeze lime juice over fajita mixture, and top with avocado and fresh cilantro.



1 Tbsp. avocado oil, divided
1 spaghetti squash, sliced in half lengthwise, seeds removed
½ lb. ground beef
½ medium yellow onion, finely diced
1 clove garlic, minced

1 16-oz. can crushed tomatoes, plus water (or pre-made spaghetti sauce for more flavor)
¼ tsp. crushed red pepper flakes
½ tsp. dried oregano
Fresh basil leaves, cut into thin ribbons, or left whole
Salt and pepper to taste


Preheat oven to 400ºF.

Place the spaghetti squash halves cut side up onto a baking sheet. Drizzle with ½ Tbsp. avocado oil, salt and pepper. Turn the squash over so it’s cut side down, and roast for 50–60 minutes, or until a knife pierces into the thickest part of the squash easily. Strands should be soft, but not mushy. Let cool for 10 minutes.

When cool enough to handle, use a fork to loosen the squash strands right in their shells. Drizzle with remaining ½ Tbsp. avocado oil, salt and pepper.

While squash is cooking, in a large pan heat the remaining Tbsp. of walnut oil over high heat. Add beef and cook, breaking it up, until it begins to brown, about 5 minutes. Add onion and garlic, and season with salt and pepper. Cook until the onion is soft, about 5 minutes. Add the crushed tomatoes (or spaghetti sauce) and red pepper flakes and oregano. Bring to a rapid simmer. Cover and let it continue to cook for 15 minutes, stirring occasionally, until the liquid is slightly reduced and the flavours are melded. Taste and season with salt and pepper.

Serve sauce over spaghetti squash, right in their shells, one half shell per person. Garnish with fresh basil, if desired.



2 Tbsp. coconut oil
1 ½ c. red onion, coarsely chopped
1–2 Tbsp. garlic, chopped
2 Tbsp. lemon juice
3 c. eggplant, cubed
2 c. tomatoes, chopped
1 ½ c. bell peppers, chopped
4 c. spiral-cut zucchini

2 artichoke hearts, sliced
2 Tbsp. fresh parsley, torn into pieces
Sea salt and pepper to taste
1 tsp. Italian seasoning


Heat coconut oil in a large skillet. Add the onion, garlic, lemon juice and eggplant, and cook over low heat until the vegetables are soft, about 10 minutes. Add chopped tomatoes and Italian seasoning. If you do not have a blend of Italian seasoning, just use a pinch of oregano, thyme and basil. Bring to a boil, lower heat, then simmer for about 15 minutes. Add the bell peppers and continue cooking for another 10–15 minutes. Season with salt and pepper. Season the zucchini spaghetti with sea salt or even red pepper flakes if you like heat. Pour the sauce over zucchini spaghetti and garnish with parsley and artichoke hearts.



1 large avocado, mashed
3 Tbsp. Bragg Premium Nutritional Yeast Seasoning
¼ tsp. Herbamare Seasoning


Mash the avocado in a large bowl with a fork. Stir in the nutritional yeast and Herbamare until well blended. Add to your favourite (healthy) cracker, noodle or salad and devour!



3 lbs. fresh green beans
2 Tbsp. coconut oil or ghee
2 cloves garlic, minced
¼ c. lemon juice
2 tsp. grated lemon peel
Black pepper to taste
Sea salt to taste


In large skillet over medium-high heat, stir-fry green beans and garlic in coconut oil until crisp tender, about 10 minutes.

Reduce heat to medium; add lemon juice, lemon peel, pepper and salt. Cover and let steam for 2–3 minutes, stirring occasionally.

Transfer to serving bowl and serve immediately.



1 red onion, cut in large chunks
1 red bell pepper, cut in large chunks
1 green bell pepper, cut in large chunks
5 cloves garlic
2 yellow squash, sliced
2 zucchini, sliced
2 tomatoes, cut in large chunks
1 Tbsp. basil, sliced
1 tsp. lemon pepper
2 tsp. olive oil


Preheat oven to 425ºF. Add all vegetables to roasting pan. Top with basil and lemon pepper. Drizzle with olive oil and bake for 45 minutes. Serve warm.



1 head of cauliflower, cut roughly into florets
1 medium yellow onion, cut into quarters
1 Tbsp. cooking fat — coconut oil, beef tallow, ghee — you choose!
1 tsp. sea salt
1 Tbsp. fresh lemon juice


Put onion in food processor and chop finely. Add roughly chopped cauliflower. Process only until uniformly chopped — you don’t want to get it too fine, and may have to remove that one last chunk that doesn’t seem to want to submit to the blades.

Heat oil in a medium pot or cast iron skillet. Add the cauliflower/onion mixture and stir. Keep the pan hot. Squeeze in some lemon juice and add salt and pepper, then stir and let cook until tender, but still just a little “toothsome.” You can put a lid on it briefly if it doesn’t seem to be getting tender, but keep an eye on it. Taste and season. Enjoy!



1 lb. fresh carrots
2 tsp. oil (coconut, olive oil, etc.)
½ tsp. kosher salt


Peel carrots into thick slices or cut into strips of desired thickness. Toss slices in oil and salt. Bake at 450ºF. for 10–12 minutes, or until desired crispiness is achieved.



1 large zucchini
2 Tbsp. avocado oil
Kosher salt


Preheat oven to 425ºC. Line two large baking sheets with silicone baking mats or parchment paper.

Slice zucchini on a mandolin. Place slices on a paper towel, with another paper towel on top, and press them. This helps draw out the liquid so they will cook faster.

Line up the zucchini slices on the prepared baking sheet, making sure not to overlap. Brush avocado oil on the top of each slice. Bake for 2 hours, and enjoy!



2 large yams
2 tsp. coconut oil
Sea salt and freshly ground black pepper
¼ c. minced green bell pepper
¼ c. minced red bell pepper
1 small jalapeño pepper, seeded and minced 

2 scallions, thinly chopped 
1 tsp. fresh ginger 
¼ c. rice wine vinegar
½ c. fresh-squeezed orange juice
1 scoop Beauty Boost
4 drops liquid stevia
¾ c. walnut oil
3 c. mesclun greens


Place the yams in a large pot and cover with cold water. Bring to a simmer and cook for 15 minutes or until the tines of a fork can be inserted ½ inch, but the center is still firm. Do not boil, just simmer. Remove from water and cool completely. Peel and slice ¼-inch thick. Brush slices with coconut oil and season with salt and pepper, then grill on a medium-high heat for 3–5 minutes on each side or until done.

In a bowl or shaker cup, whisk together the remaining ingredients except greens to make the vinaigrette dressing. Taste and season if necessary.

Place a mound of greens in the center of the salad plate and surround them with the yams. Drizzle the greens and yams with about 2 tsp. of dressing. Enjoy!



4 c. Brussels sprouts, sliced
¾ c. frozen peas
½ c. raw fennel, shaved thin
¼ c. fresh cilantro

3 Tbsp. coconut oil, melted
1 Tbsp. fresh lemon juice
½ tsp. PureNourish™
Beauty Boost Dash nutmeg


Slice Brussels sprouts into thin discs. Steam until tender and keep warm. Defrost frozen peas in a sealed bag in a bowl of hot water. Toss the uncooked warm peas and the fennel with the warm Brussels sprouts.

Dressing: Whisk all ingredients until emulsified.

Serve Brussels sprouts with 2 Tbsp. of Beauty Boost Dressing and garnish with fresh cilantro.



500g 0% fat Greek yogurt (use dairy free yogurt if preferred)
2 medium ripe bananas, sliced
50g chocolate flavor whey or rice protein powder
1 tsp. vanilla extract
10g dark chocolate (minimum 70% cocoa), finely chopped
20g chopped hazelnuts


Put the yogurt, banana, protein powder and vanilla extract in a blender. Pulse until creamy. Stir in the dark chocolate and nuts.

Divide into 6 small freezer-proof bowls. Freeze for at least 2 hours. Remove from freezer 15 minutes before serving.



1 c. coconut oil
3 scoops PureNourish™ Power Boost
Pinch of sea salt
Pinch of cacao nibs
3 squirts vanilla-flavored liquid stevia
1 tsp. peppermint oil
Ice cube tray-like candy molds


Heat coconut oil in a double boiler over medium heat until melted. Remove from heat. Add Power Boost and stir until smooth. Blend in stevia and peppermint oil. Spoon into candy molds. Sprinkle cacao nibs and sea salt on top. Place in freezer to harden for 20 minutes. Pop out of molds and enjoy! Note: May store in freezer for several months … that is, if they last that long!



1 c. pumpkin purée
2 eggs
1 Tbsp. pumpkin pie spice
1 Tbsp. sugar or sugar substitute
½ tsp. baking powder
Salt to taste
Whipped cream topping (optional)


Combine all ingredients in small bowl and stir well. Divide batter between two microwave-safe mugs. Microwave on high for 2–3 minutes. Top with whipped cream, if desired, and an additional sprinkle of pumpkin pie spice.



6 c. uncooked old-fashioned oats
2 c. sliced almonds
1 c. shredded coconut
1 c. roasted sunflower seeds
1 Tbsp. flaxseed
1 Tbsp. wheat germ
½ c. coconut oil
1 c. honey
Other add-in options: chia seeds, pumpkin seeds, macadamia nuts, cashews, etc.


Preheat oven to 325ºF.

Combine oats, almonds, shredded coconut, sunflower seeds, flaxseed and wheat germ (and any other add-ins) in a large mixing bowl. Mix well. Melt coconut oil in a small bowl in microwave (about 30 seconds). Add honey to coconut oil and stir. Pour honey mixture over oat mixture and mix well. Pour on cookie sheet and spread evenly. Bake for 15 minutes. Stir and bake another 10–15 minutes. Once granola is cool, store in airtight container. Add this to any fruit parfait, yogurt, or just eat it plain!



1 c. almond butter
¼ c. sugar alternative
1 egg ½ c. PureNourish™ Power Boost
1 tsp. baking soda
1 tsp. vanilla extract
Pinch of salt


Preheat oven to 350ºF. Line baking sheets with parchment paper.

In a large bowl, mix almond butter (remove as much excess oil as possible), sweetener of choice and egg until thoroughly combined.

Add PureNourish Power Boost ¼ cup at a time until batter is thoroughly combined.

Mix in baking soda, vanilla extract and salt. Batter will be quite thick!

Scoop by rounded tablespoonful and roll dough into a ball, then place on baking sheets. Using a fork, slightly flatten dough balls. Bake in preheated oven for 10 minutes. Allow cookies to cool approximately 5 minutes before removing. Enjoy!



⅓ c. coconut oil
½ c. unsweetened, shredded coconut
¾ c. almond flour
1 Tbsp. sugar alternative

1 c. cottage cheese
2 Tbsp. almond milk
1 egg 

2 tsp. vanilla extract
3 Tbsp. PureNourish™ Power Boost
1 Tbsp. sugar alternative
Pinch of salt

1 14-oz. can unsweetened coconut milk
1 Tbsp. sugar alternative
1 tsp. vanilla extract Strawberries


Preheat oven to 350ºF. Line an 8x8-inch pan with foil and lightly grease with cooking spray.

CRUST: Mix coconut oil, shredded coconut, almond flour and 1 Tbsp. sweetener of choice until thoroughly combined. Press mixture into 8x8 pan and bake for approximately 12–15 minutes or until golden brown. Allow to cool.

FILLING: In blender or food processor, combine cottage cheese, almond milk, egg, vanilla, PureNourish Power Boost, sweetener of choice and salt until completely smooth. Pour batter over baked crust and bake for approximately 25–30 minutes. Allow to cool and refrigerate.

TOPPING: After refrigerating can of coconut milk overnight, open can and scoop coconut cream solids into a cold mixing bowl. Beat coconut cream with sweetener of choice and vanilla until stiff peaks form.

Top cheesecake bars with whipped coconut cream and fresh fruit. Enjoy!



¼ c. coconut oil
¼ c. all-natural crunchy almond butter (remove as much excess oil as possible)
½ c. sugar alternative
2 eggs
1 tsp. vanilla extract
⅓ c. PureNourish™ Power Boost

½ c. almond flour
¼ tsp. salt
¼ tsp. baking powder
Optional: ½ c. mix-in of choice (walnuts, almonds, dark chocolate chips, etc.)


Preheat oven to 350ºF. Line an 8x8-inch pan with foil and lightly coat with cooking spray.

In a large bowl, mix coconut oil, almond butter and sweetener of choice until thoroughly combined. Mix in eggs and vanilla extract. Finally, mix in Power Boost, almond flour, salt and baking powder one ingredient at a time. Fold in mix-in of choice.

Pour batter into prepared pan. Bake for approximately 30 minutes. Do not over bake! Remove the foil and brownies from pan and allow brownies to cool in foil before cutting.



4 apples
50g sunflower seeds
50g pumpkin seeds
50g chopped walnuts
1 tsp. ground cinnamon


Preheat oven to 350ºF.

Core each apple through the center to make a “well” to pour the nuts and seeds mixture into. Mix the sunflower seeds, pumpkin seeds and walnuts. Stand the apples side by side on a baking tray and divide the nuts and seeds mixture evenly among the apples.

Bake for 20–30 minutes until apples are soft.



6 oz. carob chips (unsweetened or sugar-free chocolate chips)
2 Tbsp. coconut oil
2 Tbsp. peanut butter (natural, no sugar added)
2 packets stevia (powdered)


Melt carob chips and coconut oil in double boiler on stove. Stir until completely smooth.

In another bowl, mix the peanut butter and stevia. Blend with chocolate.

In a silicone, mini heart-shaped mold or mini cupcake pan, fill each with 1 tsp. of chocolate. Refrigerate for 30 minutes to 1 hour, and remove from mold.



⅔ c. quinoa
1 c. zucchini, grated
3 scoops Beauty Boost
2 tsp. chia seeds
6 scoops PureNourish™
1 scoop Power Boost
3 Tbsp. almond butter

½ scoop Power Boost
1 Tbsp. almond butter
⅓ c. crushed almonds


Rinse quinoa several times until water is clear. Dry the seeds for 15 minutes and toast in a toaster oven or on stovetop.

Grate zucchini and squeeze out excess water in a towel. Place the zucchini in a flat dish and sprinkle with Beauty Boost; this will pull a little liquid out. Sprinkle with chia seeds and let sit for 15 minutes until dissolved. This will thicken the zucchini.

In a food processor, put the zucchini on the bottom, then add the PureNourish and Power Boost with the almond butter. Pulse until the mixture comes together. Last add the toasted quinoa seeds and pulse until mixed well.

Lightly coat a square dish with coconut oil. Pat the batter into the dish, forming an 8x5.5-inch square about ½-inch thick. Set aside.

Topping: Mix the Power Boost and almond butter together to form a paste. Pat this mixture on top of the batter, then press crushed almonds on top. Cover and store in refrigerator. When set (about 2 hours) slice into bars.



1 scoop PureNourish™
½ scoop Power Boost
½ Tbsp. almonds, ground
1–2 Tbsp. almond milk

TOPPINGS (optional):
Shredded, unsweetened coconut
Almond slices


In a bowl, mix all of the dry ingredients. Add 1 Tbsp. almond milk and work into a paste. A rubber spatula works well. Add small amounts of almond milk as needed. If too wet, add ground spices, such as cinnamon or more Power Boost. Shape the paste into a log 4 ½ inches long and ¾-inch thick. This will yield 6 morsels when cut. Eat plain or top with favorite toppings.

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