Check out these healthy breakfast meals that are part of Arbonne’s 30-day Healthy Living Jumpstart. If you’ve never heard of it, this healthy jumpstart teaches you how to remove the bad foods from your diet and eat more nutrients and good foods! When you sign up for the healthy living jumpstart, you eat two smoothies a day and two full meals a day. You are never hungry. Check out these filling and delicious healthy recipes!


Healthy Breakfast Meals

Strawberry Surprise Smoothie

5-7 Frozen Strawberries
6 basil leaves
Juice from a large lemon
8-10 oz. Water/Almond Milk/Coconut Milk
2 Scoops Vanilla Protein
½ – 1 Scoop Fiber Booster

Green Apple Goddess Smoothie

½ Green Apple chopped
½ 1-2 tsp Almond Butter
1 tsp Cinnamon
½ cup ice 8-10 oz. Water/Almond Milk/Coconut Milk
2 Scoops Vanilla Protein
½ – 1 Scoop Fiber Boost

Mixed Berry Shake

¼ – ½ cup Frozen Mixed Berries
1 tsp flax seeds
8-10 oz. Water/Almond Milk/Coconut Milk
2 Scoops Vanilla Protein
½ – 1 Scoop Fiber Boost

Morning Mocha

1-2 tsp Almond Butter or 1 handful of raw almonds
½ cup ice 8-10 oz. Water/Almond Milk/Coconut Milk
2 Scoops Chocolate Protein
½ – 1 Scoop Fiber

Green Machine Shake

1 cup baby spinach or kale
1/2 English cucumber, peeled
1 small green apple, cored & sliced
Juice from 1/2 lemon
1/2 tsp fresh ginger, grated
2 scoops Arbonne vanilla protein powder
½-1 Arbonne fiber boost
4-5 ice cubes

For all smoothie recipes:

Add ingredients to blender, blend, and enjoy! Share which of these healthy breakfast meals are your favorite!

Chocolate Almond Oat Smoothie

1 scoop Gluten Free Oats (use protein scooper)
1-2 tsp Almond Butter
8-10 oz. Water/Almond Milk/Coconut Milk
2 Scoops Chocolate Protein
½ – 1 Scoop Fiber Boost

Mint Chocolate Smoothie

4-5 oz unsweetened almond milk/coconut milk/water
4-5 ice cubes
2 scoops Arbonne vanilla protein powder
½-1 scoop Arbonne fiber boost
1 tsp flax seed
1 huge handful raw spinach (no, you cannot taste it)
1-2 tsp raw cacao nibs
1-2 drops peppermint essential oil (or ¼ tsp peppermint extract)

Carrot Cake Smoothie

2 Scoops Arbonne Vanilla Protein Powder
½-1 Scoop Arbonne Daily Fiber Boost
1 cup cooked, chopped Carrots
1 Tbsp Walnuts
1 tsp Pumpkin Pie Spice + Cinnamon
8-10 oz unsweetened almond milk/coconut milk/water
4-5 ice cubes

Pretty in Pink Smoothie

2 Scoops of Arbonne Vanilla Protein Powder
½-1 scoop of Arbonne Fiber Boost
Splash of Pure Cranberry Juice (no sugar added or a few whole cranberries)
Handful of Strawberries and Raspberries (fresh or frozen)
8-10 oz unsweetened almond milk/coconut milk/water
4-5 ice cubes

Chocolate Macaroon Smoothie

2 Scoops Arbonne Essentials Chocolate Protein Powder
½-1 Scoop Arbonne Daily Fiber Boost
8-10 oz. Unsweetened Almond milk/coconut milk/water
¼ Cup of Unsweetened, Shredded Coconut in the blender with Ice

Veggie Omelet

Saute any leftover veggies. If you have leftover spinach, feel free to add some here. Scramble eggs in a bowl. Heat small sauté pan to medium heat and prepare the surface with cooking oil. Pour a portion of the eggs into the pan and cook through. Top one half of egg with veggie mix. Flip the other side of egg over to cover. Slide onto your plate and enjoy! Serve with salsa.


Pumpkin Apple Almond Overnight Oats

1/2 cup oats
1/2 cup of unsweetened vanilla almond milk
1/2 cup of water
1 drop of vanilla crème stevia
2 TBSP of organic pumpkin puree
2 TBSP of unsweetened applesauce (microwave a couple slices of granny smith apple and mash)
1 tsp of chia seeds
1 tsp of flax/hemp seeds
1/4 cup chopped green apple slices
1/4 cup of raw almonds
Nutmeg, Cinnamon, and Pumpkin Pie Spice (add to your preference)

Mix all ingredients together in an enclosed jar. Place in the fridge to sit overnight. In the morning, throw it in the micro for 1-2 minutes if you prefer to enjoy it warm, but you can enjoy them either way! This is one of my favorite healthy breakfast meals!

Arbonne Protein Pancakes

1 1/3 c. coconut milk
3 eggs
2 Tbs. chia seeds
2 scoops vanilla protein
1 cup gluten-free pancake mix

Melt coconut oil on a heated griddle and add mixture to make pancakes.

Serve with Earth Balance Natural Buttery Spread (soy free), almond butter or drizzle with agave.

Arbonne Homemade Protein Bars (Balls) – Detox-friendly version

2 cups Organic Almond Butter (16 oz)
1 ¾ cups Brown Rice Syrup (14 oz)
2 ¼ cups Arbonne Protein powder (9 scoops; I do half chocolate, half vanilla)
3 cups Gluten-free oats &/or Brown rice or flax cereal

Mix almond butter & brown rice syrup in a microwavable bowl. Heat for 90 seconds. Mix well. Add protein powder and mix well. Add oatmeal (&/or cereal) and mix gently. Roll into 48 balls or spread in 9a x13 pan (wet your fingers first!) and cut into 48 squares. Refrigerate 1 hour. Store in the fridge. Not only is this one of the best healthy breakfast meals, it’s a great snack as well!

Oatmeal with Berries

Prepare Gluten-Free oats according to package instructions (use water or almond milk). Top with strawberries, blueberries, almonds (or other nuts) and optional: coconut sugar or stevia to sweeten

Cinnamon Quinoa Breakfast

Yield: approx 4 cups
1 cup quinoa, rinsed
3 cups unsweetened almond milk
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp allspice
1/2 cup raisins
1 med apple chopped small (save some for garnish)
stevia or agave to taste
1/2 cup raw walnuts, chopped
4 tbsp raw sunflower seeds
1 cup fresh organic blueberries
optional – fresh raspberries, fresh strawberries, chopped pecans or almonds, hemp seeds


Combine quinoa, almond milk, cinnamon, allspice, raisins in a medium saucepan.  Bring to a boil and then place lid on pan and reduce to low heat.  After 5 mins stir in chopped apple and simmer for approx 5-7 mins longer.  Stir and check for remaining liquid and if most is absorbed then remove from heat, leaving lid on pan and let rest for 5 mins to absorb rest of the milk.  If when you peek, there is still lots of liquid, simmer for 3-5 mins longer but keeping a close eye over the pot as this mixture can easily burn if left to boil dry, then let it rest for 5 mins.  Taste for sweetness and adjust to your liking with 3-5 stevia drops or a dribble of agave syrup.  You may not need any additional sweetener as the raisins and apple do add a nice sweetness that may be just perfect for you.  Be cautious as even these natural sugars will spike your blood sugar levels and you want to minimize this.
Top each serving with walnuts, sunflower seeds, blueberries and remaining chopped apple.  If I have raspberries or strawberries on hand I like to toss them on top instead or as well!

Recipe Source

Super-Blueberry Toasted-Coconut Chia Pudding Parfaits

vegan, serves 2
6 Tbsp chia seeds
2 cups almond or soy milk, vanilla or plain
2 Tbsp grade B maple syrup, coconut syrup or agave syrup
*reduce sweetener by one tablespoon if your non-dairy milk is on the sweet side.
pinch of salt
1/8 tsp vanilla extract
1/4 tsp cinnamon
1/2 cup blueberries (fold or blend in)

toasted coconut:
4 Tbsp unsweetened coconut

1/4 cup fresh blueberries
3 tsp raw pistachios


1. About 6+ hours before serving parfaits, prepare the chia pudding. You can simply briskly stir all ingredients together or do my low speed blender method. I add the milk, vanilla, sweetener, salt and cinnamon – turn blender on to lowest speed. Slowly pour in chia seeds so they do not stick to the sides of the blender. Blend on low for about 2-3 minutes to jump start the chia seed plumping process. Blueberries: you can either fold in the 1/2 cup of blueberries or blend them right into the pudding.

2. Transfer your chia mixture to a small bowl or large jar. Cover and place int he fridge for at least six hours. About thirty minutes and one hour after placing in the fridge I like to give my pudding a few stirs to swirl the chia seeds a bit. This prevents them from clumping up at the bottom or top of the glass. This step is options, you can always do a brisk stir right before serving too.

3. When ready to prepare parfaits, finely chop your pistachios and set aside. For the coconut, heat the coconut in a dry skillet over high heat. Heat just until the edges start to brown and “toast.” Set aside.

4. Add chia pudding to tall parfait glasses. You can stir some or all of the coconut right into the pudding or just layer it on top of the pudding in the parfait glass. Top with the fresh blueberries, more toasted coconut and pistachios. I love to serve my chia pudding with a giant side bowl of extra blueberries, because you can never have too many blueberries on the table.

Serve! (As one of our healthy breakfast meals or dessert?)

Recipe Source

Paleo Apple Crisp

5 Granny Smith apples
1/2 cup coconut oil, melted (I get Nutiva brand from my local Costco. If that won’t work for you, you can also find coconut oil here)
1 cup chopped nuts (optional)
1 cup coconut flour
1 cup unsweetened shredded coconut
4 large eggs
2-3 Tablespoons honey (or more to taste, perhaps mix the topping without the eggs, sweeten to taste, and add the eggs last and mix well).
3/4 teaspoon unrefined salt (I like to use this salt)
2 Tablespoons cinnamon
(optional) full fat coconut milk, sweetened to taste with honey (optional as a topping)

Preheat oven to 350 F. Peel, core and slice apples. I used an apple peeler corer slicer, to get the slices thin and even (which is key for having evenly baked apple slices). Once you have peeled, cored and sliced each apple, you will have one long spiral of apple in the shape of a sphere. Cut each apple spiral in half with a utility knife to create lots of little wedges. Place apples in an 11 inch stoneware deep dish baker.

Warm coconut oil in a pan, if not already melted. Chop nuts, if using them. I like to use my food chopper to chop nuts quickly. Add nuts, coconut oil, coconut flour, flaked coconut, honey, salt & cinnamon into a large bowl. Mix well, and taste if desired. Adjust honey to taste. Then add eggs, and mix till it all gets crumbly. Sprinkle mixture evenly over apples. Be sure to cover apples completely, to seal in the juices and keep the apple slices moist!

Bake 35-45 minutes or till apples are tender and crumbs are golden brown. Serve warm, with optional whipped coconut cream, homemade ice cream, or just pour some sweetened, full fat coconut milk or cream over top. Yum! This is one of the best healthy breakfast meals or use as a dessert!

Recipe Source

Paleo Blueberry Breakfast Crepes

Ingredients (for 8 crepes)
The crepe part
2 eggs
1 teaspoon of honey
2 Tablespoons butter, ghee or coconut oil (I used butter), plus a little extra to grease the pan
a pinch of salt (about 1/8 tsp)
1/2 teaspoon vanilla extract
1/3 cup coconut milk or almond milk (I used coconut)
2 Tablespoons coconut flour
Melt 2 Tablespoons of butter. Whisk the melted butter, eggs, honey, vanilla, salt, and coconut milk together. Add in the coconut flour and mix well.

Grease a frying pan and set your heat to medium-high. We used a ladle to spoon our batter into the hot pan. Then you sort of tilt your pan around to help the batter spread out into a thin even layer. If you keep your crepes on the small side they are easier to flip.

Cook for about 2 minutes until the bottom is light brown. Use a spatula to flip in one quick motion. Our first crepe or pancake has traditionally been served to the dog since the first attempt usually ends up a smooshy “flip disaster” mess. It is tricky business, but you’ll be flipping perfect crepes by the time you get to the last one 😉

The blueberry sauce part
1 cup fresh blueberries
1 teaspoon honey
1/2 teaspoon arrowroot or tapioca flour
Heat the blueberries in a saucepan with the honey over medium heat. After about 5 minutes they will soften and pop open, releasing their juice. Once the juice is bubbly and the blueberries are all soft, mix the arrowroot powder in a small bowl with a spoon or two of water. Now add that to the blueberry sauce and stir until it has thickened.

We served these crepes by filling them with the blueberry sauce and then topping them with more sauce and some whipped coconut cream and a mint garnish. If you have a little time, this is one of the most unique of the healthy breakfast meals. What do you think?

Recipe Source

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