Journey into Abstinence : Protein Shakes & Healthy Snacks

I am so excited to present these great shakes to my blog followers! 

Are your kids starving when they come home from school? 

Do they need some pre-practice or post-game nutrition? 

Do they need a healthy pick-me-up?

Do they grab sugary cereals when they wake up in the morning?

Better yet, are you looking for an easy way to get more healthy proteins into them (without adding on the sugar or unhealthy calories)?

Why give them processed, unhealthy snacks?

I definitely have something for you!

You need to try Arbonne's excellent protein powder!

It tastes great, mixes easily, comes in vanilla or chocolate and provides 20 g of protein per serving!

Arbonne Essentials are plant- powered nutrition! (Pea protein)

This stuff will support your health and is vegan and gluten-free certified!

Our protein is good for your whole family and good for you!

Ask me how you can earn amazing discounts on our excellent products.

I love the way Arbonne looks on me!

Email me, ArbonneBeth59@gmail.com

Follow me on Twitter, @ArbonneBeth

Hugs everyone!

Beth 💋

Going Green, #1

🎶 Momma said, Momma said... 🎶

There are times we just don't eat the way we should. Meals get skipped. We imbibe in the "wrong" foods. Vacation foods got the better of us. There was a party and the cake looked so good. You hate eating anything green. You dislike foods that are good for you. 

All excuses. All can be valid. None help your digestion or well-being. So what do you do? There's always doing that "juicing thing". But you need to get an expensive machine and that's not always in the cards. Macrobiotic diet can help and that takes real discipline. Or try Going Green with Arbonne! 

http://youtu.be/uxWSaJ4RZrk 

Mom always said to eat your veggies. Greens Balance makes this easy with its spectrum of proprietary color blends of whole fruit and vegetable powders — delivering antioxidants, phytonutrients and fiber you need to have a more balanced, healthier diet every day. Mom would be so happy. | Key Ingredients: Arbonne proprietary fruit and vegetable blends of greens, reds, blues and yellows | 30 servings/30-day supply. 

Http://BethCohen.arbonne.com

Let's Cook! Bawdy Boston Baked Beans

• Ever wonder why Boston baked beans are called “Boston” baked beans? It’s the molasses. Boston has been tied to molasses since colonial days, when the city was a trade center for rum from the Caribbean. Molasses is used for rum production and is a by-product of sugar refining and was easily available to the colonists. And then there’s the Boston Molasses Disaster of 1919, when a huge tank of molasses exploded and sent a sea of the gooey stuff flooding the streets of the North End. I lived in the North End of Boston in the early 80s and at the time you could still pick up a faint scent of molasses on a hot summer day.

  Now to the baked beans. Boston baked beans are by definition, slowly cooked. According to Shirley Corriher in CookWise (great book, btw), either sugar or calcium will make beans hard, even after long hours of cooking. Molasses contains both sugar and calcium, which is why adding molasses to a pot of beans will enable you to cook the beans for what seems like forever, without the beans getting mushy. But it also means that if you cook the beans in molasses to get that wonderful flavor, you have to cook them a good long time.

  Although traditionally cooked in an oven, Boston baked beans lend themselves perfectly to slow cookers, which is the method we prefer here.

  
  
  Cook time: 8 hours
• Yield: Serves 5-6 as a main dish 

• 1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or Great Northern beans (can also use kidney beans)
• 1/3 cup molasses
• 1/3 cup brown sugar
• 3-4 Tbsp Dijon mustard
• 1/8 teaspoon ground cloves
• 3 cups hot water
• 1/2 pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
• 1 medium onion, (1 1/2 cups) chopped

Method

1 Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.

2 Mix the molasses, brown sugar, mustard, and ground cloves with 3 cups of hot water.

 
 

3 Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.

4 Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed. Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer. Best the next day.