CLEAN

EASY RECIPES FOR

A HEALTHY LIFE

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DEANNA
LATSON

P/2
Foreword

Hello and welcome to your new favourite cookbook! The Slenderiiz™ Clean Eating
cookbook is an important part of the Slenderiiz programme! 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 programme 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 programme 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, Slenderiiz 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 programme, 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.

Warmly,

Deanna Latson

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 CONTRIBUTORS

SHAINA
TRUMAN
As a stay-at-home wife and mommy of two, she loves
experimenting with her favourite recipes and giving them
a healthy twist. Her passion is to satisfy those sinful
cravings with healthy eats. Shaina is a firm believer that
healthy is the new delicious! Shaina is 29 years old and
holds the title of ARIIX CEO.

CRIS
SILKMAN
Cris is a wife, mother and grandmother to three sons and
eight amazing grandkids. She began her ARIIX journey with
Slenderiiz™, and in just one week, she had lost 10 pounds.
Cris was hooked — the only problem was that she wanted
delicious recipes! Her creations are about real, whole food
that tastes good and is easy to prepare.

JEFF
HAZEL
Jeff ’s career in health and fitness spans four decades, and
his passion for helping people remains as strong today as it
ever was! Jeff is an ARIIX Director and the CEO of his own
fitness company. He is married and has two sons, ages 17
and 8. His wish for you is to live a life of good health, love,
happiness and abundance.

BARBARA
COX
Barbara is a highly regarded nutritionist, health author and
businesswoman. In 2008 she was awarded the National
Title of Entrepreneur of the Year by the British Chambers
of Commerce. Barbara advises people regarding a range
of concerns, including weight loss, sports training and
everyday healthy eating. Barbara is a Senior Vice President
and Wellness Council Member at ARIIX.
 CONTRIBUTORS

DEE
STAINES

CONTRIBUTORS
At 53 years old, Dee felt more like 100. Having been diagnosed
with chronic rheumatoid arthritis, she began to react to her
medications, and her body was in constant pain. Something
needed to change, so she invested in Slenderiiz, Restoriix™ and
PureNourish™. She has since lost 64 lbs. and reduced her pain
by 80%. She feels like a woman 10 years younger!

DR GINGER &
AARON DECKER
Aaron and Dr Ginger Decker love changing lives all over the world,
spreading their Real Health Revolution and the clean ARIIX products
that have true integrity when it comes to ingredients. They also love
growing their own fresh food in their huge garden. They know that
what you eat becomes a part of you, so they are always creating
delicious, real health recipes that are not only great-tasting, but also
super-nourishing, anti-aging and longevity-creating.

JEFF & ANGELA

BOYLE
Health and fitness play vital roles in the lives of Jeffery
and Angela Boyle. After their fifth child was born, Angela
made big changes in nutrition to get her body back. Jeffery
transformed from a middle-aged soft-body to a fitness
fanatic that has been featured twice on BodyBuilding.
com. Together they started the Food, Fun and Fitness
programme to help others transform their bodies.

NELDA
VAZQUEZ
Nelda Vazquez (Chef Nelda from the ARIIX Kitchen) is dedicated to creating fun, healthy and innovative
recipes. She has a Bachelor of Arts degree in Fine Arts and Education from North Texas University. She
became a Certified Health Educator through her Culinary Training from Brian Clement and the Hippocrates
Health Institute in West Palm Beach, Florida, later becoming their Executive Chef and Food Director responsible
for the development of their guest educational programs. Nelda has designed and implemented dietary and
juicing programs for world-class healing centers that focus on removing environmental toxins.
 CONTENTS

BREAKFAST
& SHAKES
PG 9 ENTRÉES
PG 35
Piled-High Protein Breakfast
Protein Pancake/Waffle Batter Portobello Mushroom Pizza
Moa™ Applesauce Berry Compote Chicken with Walnut Topping
Cinnamon Walnut Beauty Boost Shake Simple Chicken Goujons
Chocolate Peanut Butter Smoothie Hint of China Baked Salmon
Inside-Out Smoothie Bowl, Two Ways Turkey-Quinoa Meatloaf
Sweet and Tart Valentine’s Shake Moa™ Marinated Shrimp Ceviche
Lime Chicken Fajitas
Grilled Spice-Rubbed Steak and Salad
Chicken Fajitas

SOUPS
Mediterranean Spaghetti

& SALADS
PG 25

Beetroot Soup
Chicken and Wild Rice Soup
Roasted Sweet Potato/Yam Soup
Grilled Chicken Salad
 CONTENTS

APPETISERS,
VEGETABLES

CONTENTS
& SIDES
PG 57

Avocado Spread
Lemon Pepper Green Beans
Roasted Vegetables
Cauliflower Rice

TREATS
Carrot French Fries
Easy Oven-Baked Courgette Chips
Grilled Yam Salad
Best Brussels Sprouts with Beauty Boost Dressing
& DESSERTS
PG 75

Chocolate Nut Ice Cream

Power Boost Coconut Peppermint Poppers
Pumpkin Pie in a Mug
Homemade Granola
Fudgy Cocoa Cookies
Power Boost Cheesecake Bars
Chewy Power Boost Brownies
Baked Apples
Valentine Peanut Butter Cups
Almond Butter Fudge Protein Bars
PureNourish™ Morsels
BREAKFAST
& SHAKES
Piled-High Protein Breakfast

Protein Pancake/Waffle Batter

Moa™ Applesauce Berry Compote

Cinnamon Walnut Beauty Boost Shake

Chocolate Peanut Butter Smoothie

Inside-Out Smoothie Bowl, Two Ways

Sweet and Tart Valentine’s Shake

PILED-HIGH
PROTEIN
BREAKFAST
Serves 1

JEFF HAZEL

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 PILED-HIGH PROTEIN BREAKFAST

2 medium eggs
INGREDIENTS

100g fresh spinach

15g plain cashews
8 plum tomatoes, halved
25g pepper (any colour), diced
1 tsp. olive oil mixed with 1 tsp. balsamic vinegar

Boil the eggs in a pan of lightly salted water for 10 minutes.

DIRECTIONS

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.

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 JEFF & ANGELA BOYLE

PROTEIN
PANCAKE/
WAFFLE
BATTER
Serves 2–3

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 PROTEIN PANCAKE/WAFFLE BATTER

1 c. unsweetened vanilla almond milk

INGREDIENTS

1 egg
2 tbsp. coconut oil
1 tbsp. honey
1 tsp. vanilla
1 c. whole grain flour
2 scoop 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
DIRECTIONS

batter onto a hot griddle or waffle iron and cook until fluffy. Serve with your
favourite toppings.

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MOA™
APPLESAUCE
BERRY
COMPOTE
Serves 2

NELDAVASQUEZ
NELDA VAZQUEZ

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 MOA APPLESAUCE BERRY COMPOTE

1 c. applesauce, unsweetened
INGREDIENTS

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
DIRECTIONS

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!

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DR GINGER & AARON DECKER

CINNAMON
WALNUT
BEAUTY
BOOST SHAKE
Serves 1

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 CINNAMON WALNUT BEAUTY BOOST SHAKE

2 c. filtered water
INGREDIENTS

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
DIRECTIONS

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!

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CHOCOLATE
PEANUT
BUTTER
SMOOTHIE
Serves 1

JEFF & ANGELA BOYLE

P/18
 CHOCOLATE PEANUT BUTTER SMOOTHIE

1 c. unsweetened vanilla almond milk

INGREDIENTS

1 tbsp. unsweetened peanut butter

2 scoops PureNourish™ protein powder
1 scoop Power Boost
1 tsp. coconut oil
1 c. ice
Small amount of fresh berries (optional)
Spinach (optional — will turn the smoothie green)

Add all ingredients to blender, mix and enjoy!

DIRECTIONS

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INSIDE-OUT
SMOOTHIE
BOWL,
TWO WAYS
Serves 1

NELDA VAZQUEZ

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 INSIDE-OUT SMOOTHIE BOWL, TWO WAYS

SMOOTHIE: TOPPINGS:
INGREDIENTS

2 scoops PureNourish™ 1 tbsp. chia seeds

½ c. almond milk 1 tbsp. hemp seeds
½ c. orange sections 1 ½ tsp. unsweetened,
¼ c. grapefruit sections dehydrated coconut
½ tsp. vanilla 4 orange sections
½ tsp. nutmeg 4 grapefruit sections
3 tbsp. lime juice
1 tbsp. ginger, minced
1–2 tbsp. coriander

Add almond milk to blender. While blending, add PureNourish. Blend for 15–
DIRECTIONS

20 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.

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SWEET
AND TART
VALENTINE’S
SHAKE
Serves 1

NELDA VAZQUEZ

P/22
 SWEET AND TART VALENTINE’S SHAKE

SMOOTHIE: POWER BOOST BARK TOPPING:

INGREDIENTS

½ c. frozen cranberries 2 tsp. Power Boost

½ c. water 1 tbsp. coconut oil, melted
2 scoops PureNourish™ 1 tbsp. chopped walnuts
1 tsp. lemon juice
½ c. crushed ice

In a blender, blend cranberries and water. Add PureNourish with lemon juice
DIRECTIONS

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.

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SOUPS &
SALADS
Beetroot Soup

Chicken and Wild Rice Soup

Roasted Sweet Potato/Yam Soup

Grilled Chicken Salad

BEETROOT
SOUP
Serves 4

BARBARA COX

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 BEETROOT SOUP

2 white onions, sliced thinly

INGREDIENTS

2 garlic cloves, crushed

3 tsp. coconut oil
2 apples, peeled and chopped
5 beetroots, raw or cooked (vacuum-packed)
2 litres 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
DIRECTIONS

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.

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NELDA VAZQUEZ

ROASTED
SWEET
POTATO/
YAM SOUP
Serves 6

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 ROASTED SWEET POTATO/YAM SOUP

4 medium yams/sweet potatoes TOPPING:

INGREDIENTS

1 bulb garlic 1 tsp. pecans

3 c. chicken stock 1 tbsp. coconut cream
1 c. almond milk Dash cinnamon
Chipotle powder
Sea salt and pepper ALTERNATIVE TOPPING:
1 tsp. pumpkin seeds
Pinch Himalayan salt

Preheat oven to 180ºC. Cut the top off the garlic and coat cloves with
DIRECTIONS

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 favourite topping. Add more broth or almond
milk for the consistency you prefer.

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GRILLED
CHICKEN
SALAD
Serves 2

CRIS SILKMAN
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 GRILLED CHICKEN SALAD

2 lbs. skinless chicken breasts

INGREDIENTS

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

DIRECTIONS

paprika and ½ tsp. each salt and pepper. Season the chicken and add 1 tsp.
olive oil. Set aside.

DRESSING:
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.

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Grilled Lime Chicken

Portabella Mushroom Pizza

Chicken with Walnut Topping

Simple Chicken Goujons

Hint of China Baked Salmon

Turkey-Quinoa Meatloaf

Moa™ Marinated Shrimp Ceviche

Lime Chicken Fajitas

Spaghetti Squash Bolognese

ENTRÉES
Portobello Mushroom Pizza Lime Chicken Fajitas

Chicken with Walnut Topping Grilled Spice-Rubbed Steak and Salad

Simple Chicken Goujons Chicken Fajitas

Hint of China Baked Salmon Mediterranean Spaghetti

Turkey-Quinoa Meatloaf

Moa™ Marinated Shrimp Ceviche

PORTOBELLO
MUSHROOM
PIZZA
Serves 2

DR GINGER & AARON DECKER

P/34
 PORTOBELLO MUSHROOM PIZZA

CRUST: SAUCE:
INGREDIENTS

4 large portobello mushrooms, 4 large, ripe tomatoes

washed, dried, stem removed 4–6 sundried tomatoes, soaked
Bragg Premium Nutritional
PINE NUT “CHEESE”: Yeast Seasoning
½ c. pine nuts ¼ tsp. dried oregano or other
1 tbsp. fresh rosemary leaves Italian herbs to taste
½ tbsp. minced garlic ½ c. mixed veggies of your
½ tsp. sea salt choice, chopped (red pepper,
1 tbsp. lemon juice (about half of broccoli, onion)
one lemon)
16 fresh basil leaves for garnish
Optional: Coconut or Bragg
Liquid Aminos

Using just enough filtered water to cover them, soak the sundried tomatoes
DIRECTIONS

at least 30 minutes before preparing.

Preheat oven to 180ºC.

CRUST: place the portobello mushrooms in baking dish, top down.

(Optional: douse lightly with Bragg or coconut aminos.)

SAUCE: in a blender, purée tomato, 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.

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CHICKEN
WITH WALNUT
TOPPING
Serves 4

BARBARA COX

P/36
 CHICKEN WITH WALNUT TOPPING

4 chicken breasts
INGREDIENTS

75g walnuts, finely chopped

1 clove garlic, crushed
1 inch fresh ginger, grated
Pinch of pepper
3 tsp. olive oil

Preheat the oven to 180ºC.

DIRECTIONS

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.

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 DEE STAINES

SIMPLE
CHICKEN
GOUJONS
Serves 2—4

P/38
 SIMPLE CHICKEN GOUJONS

500g skinless chicken breast

INGREDIENTS

1 egg
100g organic oats (slow cook oats–not instant)
Seasonings of your choice (salt, pepper, chili flakes, herbs,
smoked paprika, etc.).
1 ½ tbsp. organic coconut oil

Preheat oven to 170ºC.

DIRECTIONS

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.

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 DEE STAINES

HINT OF
CHINA BAKED
SALMON
Serves 1

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 HINT OF CHINA BAKED SALMON

2 pieces of salmon
INGREDIENTS

2 tsp. sesame seeds

Drizzle of low sodium soy sauce

Preheat oven to 170ºC.

DIRECTIONS

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.

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TURKEY-
QUINOA
MEATLOAF
Serves 4

SHAINA TRUMAN

P/42
 TURKEY-QUINOA MEATLOAF

¼ c. uncooked quinoa 2 tbsp. coconut aminos, divided

INGREDIENTS

½ c. water ¼ c. unsweetened applesauce

1 tbsp. coconut oil 1 egg
1 small red onion, finely chopped Garlic powder, red chili flakes,
1 bell pepper, finely chopped salt and pepper to taste
2 tbsp. minced garlic
20 oz. ground turkey
1 tbsp. tomato paste

In a small pot over high heat, bring quinoa and water to boil. Reduce heat
DIRECTIONS

to low, and simmer covered for approximately 15–20 minutes. Set aside.

Preheat oven to 180ºC. 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 71ºC.
Serve with roasted veggies of choice.

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MOA™
MARINATED
SHRIMP
CEVICHE
Serves 4

SHAINA TRUMAN

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 MOA MARINATED SHRIMP CEVICHE

16 oz. shrimp, peeled deveined and chopped

INGREDIENTS

¾ c. fresh lemon juice

3 Roma tomatoes
½ onion, chopped
¼ c. coriander, 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
DIRECTIONS

5 minutes or until shrimp turns slightly opaque in colour. Mix in tomatoes,

onions and coriander. 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!

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JEFF HAZEL

LIME CHICKEN
FAJITAS
Serves 3

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 LIME CHICKEN FAJITAS

500g chicken breast, diced

INGREDIENTS

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.
DIRECTIONS

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 150ºC 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.

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CRIS SILKMAN

GRILLED
SPICE-
RUBBED
STEAK AND
SALAD
Serves 2

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 GRILLED SPICE-RUBBED STEAK AND SALAD

SALAD: STEAKS:
INGREDIENTS

9 oz. ripe tomatoes 2 sirloin steaks

2 tbsp. avocado oil ½ tsp. Harissa spice blend
½ tsp. salt ½ tsp. salt
½ tsp. pepper ½ tsp. pepper
1 tbsp. fresh lemon juice
3 oz. baby arugula

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

Remove cores from tomatoes, then cut into quarters. Slice quarters crosswise
DIRECTIONS

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!

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CHICKEN
FAJITAS
Serves 2

CRIS SILKMAN

P/50
 CHICKEN FAJITAS

2 tsp. chili powder 1 yellow bell pepper, sliced thin

INGREDIENTS

½ tsp. garlic powder 1 red bell pepper, sliced thin

½ tsp. onion powder 1 red onion, sliced thin
½ tsp. ground cumin 4 stalks of celery
½ tsp. smoked paprika Fresh lime wedges and avocado
1 tsp. salt Fresh coriander for garnish
½ lb. chicken breast Salt and pepper to taste
1 ½ tbsp. walnut or avocado
oil, divided

Preheat oven to 180ºC.

DIRECTIONS

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 coriander.

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NELDA VAZQUEZ

MEDITER-
RANEAN
SPAGHETTI
Serves 2

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 MEDITERRANEAN SPAGHETTI

2 tbsp. coconut oil 2 artichoke hearts, sliced

INGREDIENTS

1 ½ c. red onion, 2 tbsp. fresh parsley, torn

coarsely chopped into pieces
1–2 tbsp. garlic, chopped Sea salt and pepper to taste
2 tbsp. lemon juice 1 tsp. Italian seasoning
3 c. aubergine, cubed
2 c. tomatoes, chopped
1 ½ c. bell peppers, chopped
4 c. spiral-cut courgette

Heat coconut oil in a large skillet. Add the onion, garlic, lemon juice and
DIRECTIONS

aubergine, 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 courgette spaghetti with sea salt or even red pepper
flakes if you like heat. Pour the sauce over courgette spaghetti and garnish
with parsley and artichoke hearts.

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APPETISERS,
VEGETABLES
& SIDES
Avocado Spread

Lemon Pepper Green Beans

Roasted Vegetables

Cauliflower Rice

Carrot French Fries

Easy Oven-Baked Courgette Chips

Grilled Yam Salad

Best Brussels Sprouts with Beauty Boost Dressing

DR GINGER & AARON DECKER

AVOCADO
SPREAD
Makes approximately 1 cup

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 AVOCADO SPREAD

1 large avocado, mashed

INGREDIENTS

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
DIRECTIONS

Herbamare until well blended. Add to your favourite (healthy) cracker, noodle
or salad and devour!

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LEMON
PEPPER
GREEN BEANS
Serves 4–6

CRIS SILKMAN

P/58
 LEMON PEPPER GREEN BEANS

3 lbs. fresh green beans

INGREDIENTS

2 tbsp. coconut oil or ghee

2 garlic cloves, 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
DIRECTIONS

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.

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 CRIS SILKMAN

ROASTED
VEGETABLES
Serves 4

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 ROASTED VEGETABLES

1 red onion, cut in large chunks

INGREDIENTS

1 red bell pepper, cut in large chunks

1 green bell pepper, cut in large chunks
5 garlic cloves
2 yellow squash, sliced
2 courgette, sliced
2 tomatoes, cut in large chunks
1 tbsp. basil, sliced
1 tsp. lemon pepper
2 tsp. olive oil

Preheat oven to 220ºC. Add all vegetables to roasting pan. Top with basil and
DIRECTIONS

lemon pepper. Drizzle with olive oil and bake for 45 minutes. Serve warm.

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CAULIFLOWER
RICE
Makes approximately 6 cups

CRIS SILKMAN

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 CAULIFLOWER RICE

1 head of cauliflower, cut roughly into florets

INGREDIENTS

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
DIRECTIONS

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!

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CRIS SILKMAN

CARROT
FRENCH FRIES
Serves 5

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 CARROT FRENCH FRIES

1 lb. fresh carrots

INGREDIENTS

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
DIRECTIONS

in oil and salt. Bake at 230ºC for 10–12 minutes, or until desired crispiness is
achieved.

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 CRIS SILKMAN

EASY OVEN-
BAKED
COURGETTE
CHIPS
Makes approximately 50 chips

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 EASY OVEN-BAKED COURGETTE CHIPS

1 large courgette
INGREDIENTS

2 tbsp. avocado oil

Kosher salt

Preheat oven to 225ºC. Line two large baking sheets with silicone baking
DIRECTIONS

mats or parchment paper.

Slice courgette 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 courgette 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!

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 NELDA VAZQUEZ

GRILLED
YAM SALAD
Serves 6

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 GRILLED YAM SALAD

2 large yams ½ c. fresh-squeezed orange juice

INGREDIENTS

2 tsp. coconut oil 1 scoop Beauty Boost

Sea salt and freshly ground 4 drops liquid stevia
black pepper ¾ c. walnut oil
¼ c. minced green bell pepper 3 c. mesclun greens
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

Place the yams in a large pot and cover with cold water. Bring to a simmer
DIRECTIONS

and cook for 15 minutes or until the tines of a fork can be inserted ½ inch,
but the centre 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 centre of the salad plate and surround
them with the yams. Drizzle the greens and yams with about 2 tsp. of
dressing. Enjoy!

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 NELDA VAZQUEZ

BEST
BRUSSELS
SPROUTS
WITH BEAUTY
BOOST
DRESSING
Serves 8

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 BEST BRUSSELS SPROUTS WITH BEAUTY BOOST DRESSING

4 c. Brussels sprouts, sliced

INGREDIENTS

¾ c. frozen peas
½ c. raw fennel, shaved thin
¼ c. fresh coriander

BEAUTY BOOST DRESSING:

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

Slice Brussels sprouts into thin discs. Steam until tender and keep warm.
DIRECTIONS

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 coriander.

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TREATS &
DESSERTS

Chocolate Nut Ice Cream

Power Boost Coconut Peppermint Poppers

Pumpkin Pie in a Mug

Homemade Granola

Fudgy Cocoa Cookies

Power Boost Cheesecake Bars

Chewy Power Boost Brownies

Baked Apples

Valentine Peanut Butter Cups

Almond Butter Fudge Protein Bars

PureNourish™ Morsels
DR GINGER & AARON DECKER

POWER
BOOST
COCONUT
PEPPERMINT
POPPERS
Serves 1–2

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 POWER BOOST COCONUT PEPPERMINT POPPERS

1 c. coconut oil
INGREDIENTS

3 scoops PureNourish™ Power Boost

Pinch of sea salt
Pinch of cacao nibs
3 squirts vanilla-flavoured 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
DIRECTIONS

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!

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 JEFF & ANGELA BOYLE

PUMPKIN PIE
IN A MUG
Serves 2

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 PUMPKIN PIE IN A MUG

1 c. pumpkin purée
INGREDIENTS

2 eggs
1 tbsp. pumpkin pie spice
1 tbsp. stevia to taste
½ tsp. baking powder
Salt to taste

Combine all ingredients in small bowl and stir well. Divide batter between two
DIRECTIONS

microwave-safe mugs. Microwave on high for 2–3 minutes. Top with whipped
cream, if desired, and an additional sprinkle of pumpkin pie spice.

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 SHAINA TRUMAN

FUDGY
COCOA
COOKIES
Serves 12

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 FUDGY COCOA COOKIES

1 c. almond butter
INGREDIENTS

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 180ºC. Line baking sheets with parchment paper.

DIRECTIONS

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!

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POWER
BOOST
CHEESECAKE
BARS
Serves 16

SHAINA TRUMAN
P/80
 POWER BOOST CHEESECAKE BARS

CRUST: 3 tbsp. PureNourish™ Power

INGREDIENTS

⅓ c. coconut oil Boost

½ c. unsweetened, shredded 1 tbsp. sugar alternative
coconut Pinch of salt
¾ c. almond flour
1 tbsp. sugar alternative TOPPING:
1 14-oz. can unsweetened
FILLING: coconut milk
1 c. cottage cheese 1 tbsp. sugar alternative
2 tbsp. almond milk 1 tsp. vanilla extract
1 egg Strawberries
2 tsp. vanilla extract

Preheat oven to 180ºC. Line an 8x8-inch pan with foil and lightly grease with
DIRECTIONS

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!

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CHEWY
POWER
BOOST
BROWNIES
Serves 16

SHAINA TRUMAN
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 CHEWY POWER BOOST BROWNIES

¼ c. coconut oil ½ c. almond flour

INGREDIENTS

¼ c. all-natural crunchy almond ¼ tsp. salt

butter (remove as much excess ¼ tsp. baking powder
oil as possible) Optional: ½ c. mix-in of choice
½ c. sugar alternative (walnuts, almonds, dark
2 eggs chocolate chips, etc.)
1 tsp. vanilla extract
⅓ c. PureNourish™ Power Boost

Preheat oven to 180ºC. Line an 8x8-inch pan with foil and lightly coat with
DIRECTIONS

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
overbake! Remove the foil and brownies from pan and allow brownies to cool
in foil before cutting.

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 BARBARA COX

BAKED
APPLES
Serves 4

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 BAKED APPLES

4 apples
INGREDIENTS

50g sunflower seeds

50g pumpkin seeds
50g chopped walnuts
1 tsp. ground cinnamon

Preheat oven to 180ºC.

DIRECTIONS

Core each apple through the centre 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.

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CRIS SILKMAN

VALENTINE
PEANUT
BUTTER CUPS
Makes approximately 10

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 VALENTINE PEANUT BUTTER CUPS

6 oz. carob chips (unsweetened or sugar-free chocolate chips)

INGREDIENTS

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
DIRECTIONS

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.

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ALMOND
BUTTER
FUDGE
PROTEIN BARS
Serves 8

NELDA VAZQUEZ

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 ALMOND BUTTER FUDGE PROTEIN BARS

⅔ c. quinoa TOPPING:
INGREDIENTS

1 c. courgette, grated ½ scoop Power Boost

3 scoops Beauty Boost 1 tbsp. almond butter
2 tsp. chia seeds ⅓ c. crushed almonds
6 scoops PureNourish™
1 scoop Power Boost
3 tbsp. almond butter

Rinse quinoa several times until water is clear. Dry the seeds for 15 minutes
DIRECTIONS

and toast in a toaster oven or on stovetop.

Grate courgette and squeeze out excess water in a towel. Place the courgette
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 courgette.

In a food processor, put the courgette 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.

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 NELDA VAZQUEZ

NELDA VASQUEZ

PURENOURISH ™

MORSELS
Serves 6

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 PURENOURISH MORSELS

1 scoop PureNourish™ TOPPINGS (optional):

INGREDIENTS

½ scoop Power Boost Shredded, unsweetened coconut

½ tbsp. almonds, ground Cinnamon
1–2 tbsp. almond milk Almond slices

In a bowl, mix all of the dry ingredients. Add 1 tbsp. almond milk and work
DIRECTIONS

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 favourite toppings.

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