Isagenix Recipes

Isagenix Healthy Recipes 300 – 600 Calories

One of the greatest challenges when endeavouring to transform your health and fitness journey through better nutrition is reshaping your selection of regular, nutritious meals. Recognizing the challenges inherent in this process, we’re eager to share some of our favourite dishes that will revolutionize your perception of healthy eating. A pivotal aspect of achieving dietary goals is cultivating a new mindset toward food, viewing it as essential fuel for optimal bodily function and performance. The good news is that this shift doesn’t have to be daunting. By exploring the recipes below, you’ll discover that adopting a healthier diet can be both delicious and rewarding.

Our meal suggestions are tailored to offer a diverse array of options for those aiming to consume meals ranging from 400 to 600 calories. While we provide a general calorie guideline, these recipes serve as wellsprings of inspiration, ensuring flavorful and satisfying meals. In addition to supplying meal replacement shakes, we equip you with the knowledge and tools necessary to craft a delicious, nutrient-rich third meal.

Drawing inspiration from scientific dietary principles and the achievements of past IsaBody champions, our meals are meticulously designed to foster balance and enhance your dietary achievements. With these exceptional and well-rounded dishes, we are committed to steering you toward success and promoting a healthier lifestyle.

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Isagenix Dinner Meal Recipes

Whey Better Chicken Dinner

428 calories, 35 Minutes

Prep Time10 mins Cook Time25 mins Total Time35 mins

Servings: 2 Servings

Ingredients

  • 2 packages White Cheddar Whey Thins™, finely crushed
  • 1 large egg
  • 2 tbsp water
  • 6 (2-ounce) chicken tenderloins
  • 1 1⁄2 tsp paprika
  • 1 cup broccoli florets
  • 1 cup baby potatoes, halved
  • 1 cup cup fresh green beans, trimmed and halved
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 2 tsp minced garlic
  • 1/4 tsp black pepper
  • 1/4 tsp salt
wheybetterchicken

Instructions

  1. Preheat oven to 375°F. line a sheet pan with aluminum foil.
  2. Place finely crushed Whey thins™ in a wide bowl. in a separate wide bowl, whisk together egg and water to create an egg wash.
  3. Place each chicken tenderloin into the egg wash, then into the crumbs to coat, shaking off any excess. place breaded chicken onto the prepared sheet pan in a single layer. Sprinkle with paprika.
  4. In a mixing bowl, toss together broccoli, potatoes, green beans, olive oil, thyme, garlic, salt, and pepper.
  5. Arrange vegetable mixture on the prepared sheet pan beside the breaded chicken.
  6. Bake for 25 minutes, or until potatoes are tender and chicken is cooked through.

Notes

Use a single-serve blender or food processor to crush the Whey Thins™ for finer crumbs.

Asian Beef Stir Fry With Rice Noodles

600 Calories, 20 Minutes Servings: 2 ServingsPrep Time10 mins Cook Time10 mins Total Time20 mins

Ingredients

    • 2 ounces dried rice noodles
    • 1 tablespoon olive oil
    • 12 ounces sirloin steak, cut into thin 2-inch strips
    • 1/2 cup snow peas, trimmed
    • 1/2 cup carrots, cut into 1/4-inch sticks
    • 3/4 cup water
    • 2 tbsp all-fruit orange marmalade
    • 2 tbsp reduced-sodium tamari soy sauce
    • 1 1/2 tsp minced fresh ginger
    • 3/4 tsp sesame seeds
    • 1/4 tsp crushed red pepper flakes
BeefStirfry

Instructions

  1. Cook rice noodles according to package instructions. Set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add sirloin steak and let cook 2 minutes, flipping once.
  3. Add snow peas and carrots to the steak and stir fry for 4 minutes.
  4. Add rice noodles, water, orange marmalade, tamari sauce, ginger, sesame seeds, and crushed red pepper flakes to the stir fry and let cook an additional 4 minutes, stirring constantly, just until snow peas are tender.

Notes

Tip: Shrimp or chicken can be substituted for the sirloin.

Baked Salmon with Steamed Vegetables:

Ingredients

  • Salmon fillet (3 oz): 155 calories
  • Steamed broccoli (1 cup): 55 calories
  • Steamed carrots (1/2 cup): 27 calories
  • Olive oil (1 tsp for seasoning): 40 calories
  • Total: 277 calories

Directions

  • Preheat oven to 375°F (190°C).
  • Season salmon fillet with salt, pepper, and a drizzle of olive oil.
  • Place salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes until cooked through.
  • Steam broccoli and carrots until tender.
  • Serve baked salmon with steamed vegetables on the side.

Shrimp and Avocado Salad:

Ingredients

  • 4 oz shrimp, peeled and deveined
  • 1/2 avocado, diced
  • 2 cups mixed greens
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup cucumber, sliced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice

Directions:

    • Cook shrimp in a skillet over medium heat until pink and cooked through.
    • In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and diced avocado.
    • Drizzle olive oil and lemon juice over the salad and toss to coat.
    • Top the salad with cooked shrimp and serve.

Vegetarian Chili

452 Calories, 30 Minutes Servings: 4 Servings

Prep Time10 mins Cook Time20 mins Total Time30 mins

Ingredients

  • 1 (15.5-ounce) can red kidney beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup low-sodium vegetable broth
  • 1 cup chopped carrots
  • 1 cup frozen chopped peppers and onions
  • 1/2 cup frozen corn kernels
  • 2 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp light brown sugar
  • 1 tsp dried oregano
  • 1/4 tsp each salt and black pepper
  • 4 cups cooked brown rice
Vegetarian_Chili

Instructions

  1. Place all ingredients, except brown rice, into a sauce pot over medium-high heat, stirring to combine.
  2. Bring mixture up to a simmer, cover, and reduce heat to medium-low.
  3. Let cook for 25 minutes, stirring occasionally. Serve over or alongside cooked brown rice.

Notes

For a spicier chili, add 1⁄2 teaspoon crushed red pepper flakes in the first step.

“This was so simple to prepare, but it sure didn’t taste simple!”

Shrimp and Cauliflower Fried Rice

376 Calories, 40 Minutes Servings: 2 Servings

Prep Time10 mins Cook Time30 mins Total Time40 mins

Ingredients

  • 1 tbsp olive oil
  • 16 large raw shrimp, peeled and deveined
  • 1 1/2 tbsp tablespoons sesame oil
  • 1 (12-ounce) package frozen riced cauliflower
  • 3/4 cup low-sodium vegetable broth
  • 1 cup diced carrot
  • 1/2 cup frozen peas
  • 2 tsp minced fresh ginger
  • 2 tsp minced garlic
  • 4 scallions, chopped
  • 1 tbsp reduced-sodium tamari soy sauce
ShrimpCali2

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook, stirring occasionally, for 1 1⁄2 minutes. Remove from skillet and set aside.
  2. Add sesame oil, riced cauliflower, vegetable broth, carrots, peas, ginger, and garlic to the skillet and stir fry for 6 minutes, or until carrots are tender.
  3. Return the shrimp to the skillet and add scallions and tamari sauce. Stir fry 1 additional minute before serving.

Notes

For an extra zesty flavor, squeeze the juice of 1/2 lemon over top before serving.

“I can cook this in less than 10 minutes. Love to change it up by using boneless chicken breast or thinly sliced steak.”

Grilled Chicken Salad:

Ingredients

  • Grilled chicken breast (4 oz): 180 calories
  • Mixed greens (2 cups): 20 calories
  • Cherry tomatoes (1/2 cup): 15 calories
  • Cucumber slices (1/4 cup): 4 calories
  • Balsamic vinaigrette dressing (1 tbsp): 45 calories
  • Total: 264 calories

Directions

  • Grill chicken breast seasoned with salt and pepper until cooked through.
  • Mix mixed greens, cherry tomatoes, and cucumber slices in a bowl.
  • Slice grilled chicken and place it on top of the salad.
  • Drizzle with balsamic vinaigrette dressing and serve.

Turkey Wrap:

Ingredients

  • Whole wheat tortilla (1 medium): 100 calories
  • Turkey breast slices (3 oz): 90 calories
  • Lettuce (1 leaf): 1 calorie
  • Tomato slices (2 medium): 10 calories
  • Mustard (1 tsp): 3 calories
  • Total: 204 calories

Directions

  • Lay a whole wheat tortilla flat and layer with turkey breast slices, lettuce, tomato slices, and mustard.
  • Roll the tortilla tightly and slice in half diagonally.
  • Serve immediately or wrap in foil for later.

Curried Scallop-Apple Salad

Cook Time: 25 mins Total Time: 25 mins
Servings: 4 Yield: 4 servings

Ingredients

6 teaspoons extra-virgin olive oil, divided
½ cup thinly sliced shallot
¾ teaspoon curry powder
1 cup apple cider
½ teaspoon salt, divided
1 teaspoon cider vinegar
1 pound dry sea scallops, (see Shopping Tip), tough muscle removed
¼ teaspoon freshly ground pepper
8 cups mixed salad greens
1 tart apple, such as Granny Smith, diced
¼ cup dried cranberries
1/4 cup sliced almonds, toasted (see Tip)

Curried Scallop-Apple Salad

Instructions

  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and 1/4 teaspoon salt. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.
  • Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
  • Add salad greens, apple, cranberries and almonds to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.

Notes

Shopping tip: Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly.

Tip: Place sliced almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Originally appeared: EatingWell Magazine, September/October 2008

Turkey and Black Bean Tacos:

Ingredients

  • 4 oz ground turkey
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 4 small corn tortillas
  • 1/4 cup diced tomatoes
  • 1/4 cup shredded lettuce
  • 2 tbsp salsa

Directions:

    • Cook ground turkey in a skillet over medium heat until browned.
    • Add black beans, chili powder, and cumin to the skillet and cook until heated through.
    • Warm corn tortillas in a dry skillet or microwave.
    • Divide the turkey and black bean mixture among the tortillas.
    • Top with diced tomatoes, shredded lettuce, and salsa.
    • Serve immediately.

Salmon and Asparagus Foil Packets:

Ingredients

  • 4 oz salmon fillet
  • 1/2 bunch asparagus, trimmed
  • 1/2 lemon, sliced
  • 1 tsp olive oil
  • Salt and pepper to taste

Directions:

    • Preheat oven to 400°F (200°C).
    • Place salmon fillet on a large piece of aluminum foil.
    • Arrange asparagus around the salmon and place lemon slices on top.
    • Drizzle olive oil over the salmon and asparagus.
    • Season with salt and pepper.
    • Fold the edges of the foil to create a packet.
    • Bake for 15-20 minutes until salmon is cooked through and asparagus is tender.
    • Serve hot.

Beef & Bean Sloppy Joes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 12 ounces 90%-lean ground beef
  • 1 cup no-salt-added black beans, rinsed
  • 1 cup chopped onion
  • 2 teaspoons New Mexico chile powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch of cayenne pepper
  • 1 cup no-salt-added tomato sauce
  • 3 tablespoons ketchup
  • 1 tablespoon reduced-sodium Worcestershire sauce
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon light brown sugar
  • 4 whole-wheat hamburger buns, split and toasted
Beef & Bean Sloppy Joes

Instructions

  • Heat oil in a large nonstick skillet over medium-high heat. Add beef and cook, breaking it up with a wooden spoon, until lightly browned but not completely cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the beef to a medium bowl, reserving drippings in the pan.
  • Add beans and onion to the pan; cook, stirring often, until the onion is softened, about 5 minutes. Add chile powder, garlic powder, onion powder and cayenne; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomato sauce, ketchup, Worcestershire, mustard and brown sugar. Return the beef to the pan. Bring to a simmer and cook, stirring often, until the beef is just cooked through and the sauce has thickened slightly, about 5 minutes. Serve on buns.

Originally appeared: EatingWell Magazine, January/February 2019

Classic Spaghetti and Turkey Meatballs

600 Calories, 30 Minutes Servings: 4 Servings

Prep Time10 mins Cook Time20 mins Total Time30 mins

Ingredients

  • 1 batch Classic Tomato Sauce
  • 12 ounces extra-lean ground turkey
  • 3 tbsp Italian-seasoned breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • 1 large egg
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 4 ounces whole-wheat spaghetti
Spaghetti_and_Meatballs_Cheese

Instructions

  1. Prepare Classic Tomato Sauce according to the recipe directions.
  2. In a mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, oregano, garlic, and pepper. Divide the mixture evenly and form into 6 meatballs.
  3. Add meatballs to the prepared tomato sauce, cover, and bring up to a simmer. Reduce to medium heat and let cook for 20 minutes, until meatballs are cooked through.
  4. Meanwhile, cook spaghetti according to the package directions. Drain well before serving, and top with the meatballs and sauce.

Notes

To make this recipe gluten-free, use gluten-free bread crumbs and serve over zucchini noodles (1 medium zucchini per serving). Zucchini noodles also reduce the recipe by 150 calories!

One-Pan Chicken Fajitas

496 Calories, 30 Minutes Servings: 2 Servings

Prep Time10 mins Cook Time20 mins Total Time30 mins

Ingredients

  • Olive Oil Spray
  • 2 (6-ounce) boneless, skinless chicken breasts, cut into 1/4-inch strips
  • 1 tbsp lime juice
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp each salt and black pepper
  • 1 red bell pepper, seeded and cut into 1/4-inch strips
  • 1 small zucchini, cut into 1/4-inch strips
  • 1/2 medium yellow onion, cut into 1/4-inch strips
  • 6 (5-inch) soft corn tortillas, warmed
  • 1/2 cup fresh salsa
  • 1/2 cup shredded reduced-fat cheddar cheese
ChickenFajita3

Instructions

  1. Preheat oven to 375°F. Line a sheet pan with aluminum foil, then lightly spray with olive oil spray.
  2. In a mixing bowl, toss chicken in lime juice, olive oil, cumin, chili powder, garlic powder, salt, and black pepper. Place seasoned chicken onto the prepared sheet pan in a single layer.
  3. Arrange bell pepper, zucchini, and onion on baking sheet beside the chicken. Lightly spray vegetables with olive oil spray.
  4. Bake for 20 minutes, or until chicken is cooked through and vegetables are tender.
  5. When serving, split chicken and vegetables evenly over each tortilla and top with salsa and cheese.

Notes

Tip: For a spicy kick, add 1⁄4 teaspoon cayenne pepper to the seasoning on the chicken.

“A huge hit in my house, plus easy cleanup. Doubled the recipe for my family.”

Isagenix Breakfast Recipes 

Isagenix Plant-Based Strawberry Crepes Recipe

Ingredients

  • packet Strawberry IsaLean Shake Plant-Based
  • 1 cup vegan egg whites or other egg white substitute
  • 1/4 strawberries, sliced
  • 1/4 cup blackberries
  • 1/4 cup blueberries
  • 1 dollop whipped coconut cream (optional)

Instructions

  1. Heat nonstick skillet over medium heat.
  2. Whisk together egg white substitute and Strawberry IsaLean Shake Plant-Based in large mixing bowl.
  3. Pour 1/4 of mixture in skillet and rotate around to spread batter thin.
  4. Cook until lightly brown on the bottom.
  5. Flip and cook the top until lightly browned.
  6. Top with fruit and coconut whipped cream.
  7. Enjoy!
pb-strawberry-crepes

Isagenix Protein Waffles

Ingredients

  • 1/2 x cup of oats
  • 1 x scoop of Isalean Pro Natural Vanilla or IsaPro
  • 1/4 x almond milk
  • 1 x IsaDelight chocolate

Instructions

1. Preheat your waffle iron and spray with non stick spray. (I use coconut oil for health benefits)
2. Place dry oats in blender until smooth consistency.
3. Mix Isalean Pro and almond milk and blend until nice and smooth.
4. Pour batter into waffle iron and cook for appox 3 min.
5. Melt one IsaDelight chocolate and pour on top of waffle.

waffle con frutta e sciroppo su tavolo di cucina

Isagenix Pancake Recipe

291 Calories, 10 Minutes Servings: 1
Prep Time 5 mins Cook Time 5 min Total Time 10 mins

Ingredients

Instructions

  • In a bowl, combine IsaLean™ Shake, gluten-free flour, baking powder, and cinnamon. In a separate bowl, whisk together almond milk and egg white until combined.
  • Add the wet ingredients to the dry ingredients, whisking until blended.
  • Heat a nonstick sauté pan over medium heat, then lightly coat with coconut oil spray. To create each pancake, spoon 3 tablespoons of the batter into the hot pan, until all batter has been used. Let cook 2 minutes, flip, and cook on the opposite side for an additional 1 1⁄2 minutes.

 

Notes

For blueberry pancakes, fold 1/4 cup fresh blueberries into the batter in step 2.

“I make an extra batch or two and keep them in the freezer for during the week. I just toast a pancake as I need it. Great as a snack or breakfast for the kids!”

Pancakes-1

Greek Avocado Toast

148 Calories, 11 Minutes Servings: 1 serving
Prep Time 10 mins Cook Time 1 min Total Time 11 mins
Ingredients
  • 1 slice light whole-grain bread
  • 1/4 ripe avocado, pitted and peeled
  • 1 tsp Isagenix Greens™
  • 3/4 tsp fresh lemon juice
  • 1/8 tsp crushed red pepper flakes
  • 1 grape tomato, quartered
  • 1 tbsp chopped English cucumber
  • 1 tsp crumbled fat-free feta cheese
  • 1/2 tsp chopped fresh dill

Instructions

  • Toast bread until browned and crisp.
  • In a bowl, combine avocado, Isagenix Greens™, lemon juice, and red pepper flakes, then mash with a fork until chunky but combined.
  • Spread avocado mixture evenly on toast and top with the tomato, cucumber, feta cheese, and dill.

Notes

Want an Italian twist? Top with sun-dried tomatoes, goat cheese, and Italian seasoning.
Greek Avocado Toast

Isagenix Dessert Recipes

Dairy-Free Chocolate Protein Ice Cream

Ingredients

Instructions

Add bananas, IsaLean Shake Dairy-Free, cashew or almond milk, and cocoa powder to your IsaBlender and blend for 1-2 minutes.

Place mixture in freezer for 1 hour.

Dairy.Free.Chocolate.Protein.Ice.Cream

Chickpea Vanilla Protein Squares

Ingredients

  • 1 1/2 cup canned chickpeas
  • 1/3 cup peanut butter
  • 1/3 cup maple syrup
  • 1 Scoop IsaLean Creamy French Vanilla
  • 1 tsp baking powder
  • 1⁄8 tsp salt
  • 1/3 cup chocolate chips

Instructions

  • Heat oven to 350 Fº and fold a 7” x 7” baking pan with parchment paper.
  • Drain, rinse canned chickpeas under running water and dry chickpeas with a clean towel to remove excess water.
  • Add ingredients except chocolate chips to a blender or food processor. Process until smooth
  • Fold in the chocolate chips
  • Transfer to the parchment paper lined baking pan and top with a sprinkle of chocolate chips.
  • Bake in oven for 25 to 30 minutes.
  • Let cool for 30 minutes before serving.

Optional

Substitute maple syrup for honey

Chickpea.Vanilla.Protein.Squares

Choco-Lava Mug Cake

Ingredients

  • 2 scoops Creamy Dutch Chocolate IsaLean® Shake
  • 1/8 tsp baking powder
  • 3 tbsp unsweetened applesauce
  • 3 tbsp unsweetened almond milk
  • 1/4 tsp vanilla extract
  • 1/4 cup sliced fresh strawberries

Instructions

In a 12-ounce microwave-safe mug, whisk together IsaLean™ Shake and baking powder with a fork. Add applesauce, almond milk, and vanilla extract, whisking until smooth.

Microwave on high for 2 minutes. Let cake rest for 1 minute. Garnish with strawberries.

Choco.Lava.Mug.Cake

Cool Cleanse Sorbet

Ingredients

Instructions

Blend in the IsaBlender until consistency reaches that of a creamy sorbet.

Cool.Cleanse.Sorbet

Isagenix  Snacks Recipes

Egg White Veggie Muffins

118 Calories, 30 Minutes

Prep Time: 10 mins Cook Time; 20 mins Total Time; 30 mins

Servings: 2 servings

Ingredients

  • 6 large egg whites
  • 1/4 tsp black pepper
  • 1/3 cup thinly sliced button mushrooms
  • 1/3 cup chopped broccoli
  • 1/4 cup diced red bell pepper
  • 2 tbsp shredded cheddar cheese
  • 4 halves sun-dried tomatoes
  • Olive Oil Spray

Instructions

  1. Preheat oven to 350°F. Coat 4 cups of a muffin pan with olive oil spray.
  2. In a bowl, whisk to combine egg whites and black pepper.
  3. Divide mushrooms, broccoli, and bell pepper evenly between the 4 prepared muffin cups. Pour egg white mixture over vegetables, then top each with an equal amount of cheese and 1 sun-dried tomato half.
  4. Bake for 20 minutes, or until eggs are set. Serve warm.

Notes

Makes 4 muffins. These can be refrigerated for up to three days, allowing you to prepare your breakfasts in advance.

eggwhitemuffins

Nacho Average Deviled Eggs

94 Calories, 20 Minutes

Prep Time10 mins Cook Time10 mins Total Time20 mins

Servings: 2 servings Calories: 94kcal

Ingredients

  • 2 large hard-boiled eggs, peeled
  • 2 tbsp nonfat plain Greek yogurt
  • 1/2 tsp fresh lime juice
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 1 tbsp reduced-fat shredded cheddar cheese
  • 2 tsp chopped fresh cilantro
  • 1/8 tsp cayenne pepper

Instructions

  1. Cut peeled eggs in half lengthwise and transfer yolks to a small mixing bowl. Set aside whites.
  2. Add yogurt, lime juice, cumin, and chili powder to the yolks and mash with a fork, until combined.
  3. Spoon the yolk mixture back into the egg white halves. Top each deviled egg with a sprinkling of cheddar cheese, cilantro, and cayenne pepper.
Notcho-Average-Deviled-Eggs

Isagenix Plant-Based Maple Pecan Protein Balls Recipe

Prep Time 12 mins Calories: 158kcal Makes: 24-26 Servings: 12-13

Ingredients

  • 2 scoops plant-based Vanilla IsaPro
  • 1 cup rolled oats
  • 1/3 cup puffed brown rice cereal
  • 1/2 cup sunflower butter
  • 1/4 cup pure maple syrup
  • 2-3 tbsp hot water
  • 2/3 cup toasted pecans finely chopped

Instructions

  1. Line a sheet pan with wax paper.
  2. Place all ingredients except toasted pecans in a bowl. Stir until well combined.
  3. Scoop rounded tablespoonfuls of the mixture and roll into balls, placing them on the prepared sheet pan as you go.
  4. Place finely chopped pecans in a bowl. Roll each ball in the bowl one by one to coat.
  5. Cover and refrigerate for 1-2 hours before serving.
HolidayGuide_Recipe-Pages_800x600Recipes-Maple-Bites

Winter Trail Mix

Prep Time5 mins Total Time5 mins

Ingredients

  • 1 Apple Cinnamon Crisp Flavor Whole Blend IsaLean™ Bar
  • 3/4 cup walnuts
  • 3/4 cup almonds
  • 1/2 cup dried cranberries
  • 1/3 cup coconut shavings

Instructions

  1. Chop Whole Blend IsaLean Bar into nut-sized pieces.
  2. Add all ingredients to a bowl or airtight container.
  3. Mix completely and enjoy!
Winter Trail Mix

Healthy Tasty Non-Bake Brownies

Ingredients

  • 2 x Avocados
  • 4 scoops of Isalean Creamy French Vanilla
  • 1/2 cup x unsweetened cocoa powder
  • 1/8 tsp salt
  • 2.5 x cups of walnuts
  • 1.5 x cups of chopped dates
  • 3 tablespoons of honey

Instructions

  1. Remove pit and skin from avocado
  2. Place avocado, cacoa powder, Isalean french vanilla and salt to food processor. Process until it reaches smooth consistency.
  3. add one cup of walnuts and one cups of chopped dates. Process until smooth.
  4. add another cup of walnuts and rest of dates. Process again until smooth.
  5. add remaining 1/2 cup of walnuts but only pulse a few times.
  6. Prepare baking dish (8×8) with baking paper and fill with mixture
  7. Press firmly with back spoon until even
  8. Freeze for 3 hrs
  9. Remove from freezer and slice into portions

Note: If you wanted to make these completely vegan friendly you can use Isagenix dairy free shake.

Chocolate Brownies

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