TABLE OF CONTENTS. Introduction 3. Snacks 4. Meals & Salads 11. Drinks 27 CHAPTERS

Transcription

1

2 CHAPTERS Introduction 3 Snacks 4 Meals & Salads 11 Drinks 27 TABLE OF CONTENTS 2

3 Welcome to the Isa-Lifestyle.com Recipe ebook! Enjoy these Snack and Meal ideas from those who have had amazing results! Thank you to all who submitted your recipes that have brought you success! To submit a recipe, isalifestylerecipes@gmail.com INTRODUCTION When you see this logo, it means the recipe idea includes Isagenix products! 3

4 LIGHT SNACKS 10 Baby Carrots 2 Tbsp. Organic Humus 1 large Stalk Celery 1 Tbsp. Almond Butter 1 cup Organic Raspberries 12 Cashews ½ cup Greek Yogurt ½ IsaLean Oatmeal Raisin Bar 1 Hard Boiled Cage Free Egg ½ Avocado 1 medium Tomato Sliced ½ Avocado Sliced SNACKS 1 Organic Apple Shared by Sherrie C. 10 whole Macadamia Nuts ISALEAN SHAKE PUDDING 1 cup Sliced Strawberries 1 scoop IsaLean Strawberry Shake Shared by Sherrie C. Mix IsaLean Shake with water to the consistency of pudding by adding small amounts of water at a time. Add Strawberries on top. TUNA SALSA 1 Avocado, sliced 10 Brown Rice Crackers ½ can Sodium Fee Tuna 1 Tbsp. Organic Salsa In a small bowl, mix tuna and salsa. Top crackers with mixture Serve with avocado slices. Shared by Sherrie C. 4

5 EZEKIEL TOAST TOPPERS Toasted Ezekiel Bread or Muffin (Cinnamon Raisin is a favorite!), or substitute with UDI s Gluten Free Waffle 1 Tbsp. Almond Butter (or your favorite nut butter) 1 Sliced Banana or 1/3 cup Fresh Fruit Chia Seeds Toast 2 slices of Ezekiel Bread or Muffin. Spread the Almond butter to taste. Top with sliced banana or fresh fruit. Sprinkle with Chia Seeds and Serve! SNACKS Shared by Jackie E. SKINNY BAKED MOZZARELLA STICKS 12 sticks part-skin, reduced sodium mozzarella string cheese (Sargento works great) 1 Large Egg 2 Tbsp. Flour 5 Tbsp. Italian Seasoned Breadcrumbs 5 Tbsp. Panko Crumbs 2 Tbsp. Parmesan Cheese 1 Tbsp. Dried Parsley Spray Olive Oil Shared by Dara G (Found on Skinnytaste.com) Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen. In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine breadcrumbs, panko, parmesan cheese and dried parsley. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden). When ready to bake preheat oven to 400 F. Line a baking sheet with aluminum foil and lightly spray with oil. Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4-5 minutes watching them closely so they don't melt. Makes 24 pieces. 5

6 BANANA OATMEAL COOKIES 2 Medium Ripe Bananas 1 cup Uncooked Oatmeal ¼ cup Crushed Walnuts Shared by Dara G. (Found on Skinnytaste.com) Preheat oven to 350 F. Spray a non-stick cookie sheet with cooking spray. Combine the mashed bananas and oats in a bowl. Fold in the walnuts* and place a rounded tablespoon of mix on the cookie sheet. Bake 15 minutes. * Can add Peanut Butter, chopped IsaDelights, raisins or chopped Almonds to mix before baking. SNACKS STRAWBERRY BANANA WAFFLE 1 Tbsp. Coconut Oil 2 Eggs 1 Banana 1 Scoop IsaLean Strawberry Cream Shake Fresh Berries Organic Maple Syrup Greek Yogurt Shared by Carrie K. Melt coconut oil for bendability. Mix coconut oil, eggs banana, and IsaLean Strawberry Cream shake into a blender (IsaBlender or Magic Bullet) until consistency of a batter. Pour batter mix into a lightly greased waffle iron or pan. Serve with your choice of fresh berries, organic maple syrup, and Greek yogurt. SLIMCAKE SUNDAE 1 Isagenix Slim Cake 1 IsaDelight (milk or dark) 1 small vanilla Yogurt (try coconut base for dairy free option) Break Slimcake into several smaller pieces. Melt IsaDelight. Top yogurt with Slimcake pieces and melted IsaDelight. Shared by Hayfa M. 6

7 GRAIN-FREE NUT BUTTER & AVOCADO COOKIES 1/3 cup Ripe, Mashed Avocado 2/3 cup Almond Butter 1 Egg 2 Tbsp. Honey ¼ cup Ground Flaxseed ½ cup Almond Meal ½ tsp. Baking Powder ½ tsp. Vanilla Extract ½ cup Dark Chocolate Chips 1 Tbsp. Natural/Organic Sweetener (optional) Preheat oven to 350. Combine avocado, almond butter and egg in a food processor. Run until no chunks remain. Put mixture in a large bowl and mix with mixer. Add honey (or sweetener), flax, almond meal, baking powder and vanilla extract. Mix until smooth. Stir in chocolate chips. Place by tablespoon onto parchment lined baking sheet. Press down slightly with palm. Bake for 12 minutes or until just turning golden on the bottom. SNACKS Shared by Carrie K. (Found in The Preppy Paleo) PEANUT BUTTER FRUIT DIP ½ cup Natural Creamy Peanut Butter ½ cup Greek Yogurt 2 Tbsp. Honey ¼ cup Non-Fat Milk 2 Tbsp. Ground Flax Seed Whisk all ingredients together until smooth, creamy dip. Serve with fresh fruit such as apples or strawberries. Makes 1 ½ cups Shared By Carrie K. (Found in The Gracious Pantry) 7

8 TUNA STUFFED PEPPER 1 can Albacore Tune 1 Tbsp. Bolthouse Avocado Cilantro Yogurt Dressing Plain Greek Yogurt (Fage is good) Salt Pepper Your Favorite No-Salt Seasoning 1 Large Green Pepper Cherry Tomatoes Mix Albacore Tuna, Bolthouse Avocado Cilantro Dressing, and Greek Yogurt in a bowl. Salt, pepper and Season to taste. Cut Green Pepper in half and clean seeds out. Fill the Green Pepper with tuna mix, and top with sliced cherry tomatoes. Serve chilled. SNACKS Shared by Jackie E. 8

9 HOMEMADE HUMMUS 1 can Garbanzo Beans 3 Tbsp. Olive Oil 2 Tbsp. Lime Juice 1 Tbsp. Cumin 2 Tbsp. Olive Tapenade 1 Tbsp. minced Garlic 1 tsp. Sea Salt Shared by Dr. DelRae M. Add all ingredients together and blend in Vitamix or other processor. Serve. SNACKS EASY BAKE PROTEIN BARS 3 cups uncooked Old Fashion Oats Preheat oven to 350 F. 3 Tbsp. Milk Powder, non-fat, dry organic 1 cup Purified Water 2 scoops Vanilla IsaLean Shake 2 scoops Vanilla IsaPro 5 IsaDelights (milk or dark) 8 Tbsp. unsalted Natural Peanut Butter 2 packets Stevia 2 tsp. IsaCrunch Mix all ingredients except IsaCrunch until well combined. Press into a 9 x 13 parchment-lined baking dish with wet hands. Press IsaCrunch into the top. Bake for 20 minutes. Let cool and cut into 12 squares. Found on Isagenix.com 9

10 GEORGIA CAVIAR 1 can Black Eye Peas, drained and rinsed 1 Bell Pepper, chopped 1 bunch Green Onions, chopped 2 oz. jar Pimentos, chopped Jalapeno Peppers to taste, chopped Italian Dressing Place black eye peas, bell pepper, green onions, pimentos, and jalapenos peppers in a bowl. Mix well. Stir in Italian Dressing until mix is covered. Chill in refrigerator. Serve cold with multi-grain chips. SNACKS Shared by Jill C. PEANUT BUTTER CHOCOLATE BANANA BITES 1 Banana 2 Tsp. Peanut Butter 2 IsaDelights (milk or dark) Shared by Hayfa M. Slice banana, place flat on sheet and top each with dollop of peanut butter. Melt IsaDelights and pour over peanut butter topping. Place sheet in freezer and to cool and enjoy! QUACAMOLE 6 large ripe Avocado, cubed and ready to mash. 12 large Serrano Chiles, seeded and finely chopped 2 cups Cilantro, finely chopped 1 ½ cup Red Onion, finely chopped 12 tsp. fresh squeezed Lemon and Lime juice (combined) 1 ½ tsp. Salt In large bowl, combine all ingredients and mash together to desired consistency. Shared by Megan M. 10

11 SOUTHWESTERN STUFFED BELL PEPPERS 2 Tbsp. Coconut Oil 6 Green Onions, Sliced, white and green separated 1 lb. Ground Lean Beef or Bison 1 ½ tsp. Ground Cumin 2 Garlic Cloves 3 cups Riced* Cauliflower 1 (4.5 oz) can of Green Chilies 2 cups shredded Monterrey Jack cheese (Fontina recommended for GAPS Diet) ½ tsp. Celtic or Himalayan Salt 4 Large Red, Yellow, or Orange Bell Peppers; sliced in half with seeds removed ½ cup Greek Yogurt ½ cup Salsa Shared by Jessica L. Preheat oven to 375ºF and adjust rack to middle position. Melt coconut oil in a large skillet over medium heat. Add onion whites and beef/bison; cook until meat is no longer pink, about 5-7 minutes. Make a well in the center of the pan; add the cumin and garlic. Cook in the middle of the pan until fragrant, about 45 seconds and then stir into meat mixture. Add riced cauliflower, chilies, 1 cup cheese and salt to pan. Stir until all ingredients are incorporated. Remove from heat. Place peppers cut side up in a large baking dish. Divide filling mixture evenly among peppers. Pour 1/2 cup water in the bottom of the pan and then cover peppers with a layer of parchment paper followed by a layer foil (I do this so the aluminum doesn't touch the food). Bake for 25 minutes and remove from oven. Remove the foil and parchment and top each pepper with a bit of Greek yogurt, salsa, green parts of green onion, and remaining 1 cup of cheese. Bake uncovered for an additional 10 minutes until cheese is bubbly and golden brown. Serve. *To rice the cauliflower - cut raw cauliflower into bitesize pieces. Place cauliflower in the food processor. Pulse for about seven 1-second pulses until cauliflower pieces are about the size of rice. MEALS & SALADS TUNA CAKE SALAD 2 cups organic Baby Spinach 1 can Tongol, or light sodium-free Tuna 1 Egg ½ Avocado, sliced 1 Tbsp. organic Salsa Himalayan Salt Black Pepper Shared by Sherrie C. Lightly grease skillet with organic cooking oil, heat to medium-high Mix can of tuna with egg well until homogenous. Add mixture to heated skillet just as you would cook a pancake. Season with salt and pepper to taste. Cook until golden on one side and flip (may need to divide into two equal halves and flip one at a time if tuna cake is too large to flip) Serve on top of a bed of greens and serve with avocado and salsa 11

12 BLACK BEAN BURGER 1 small Yellow Onion, chopped 1 clove Garlic, minced 1 Tbsp. Olive Oil 3 cups cooked Black Beans, divided 1 ½ tsp. Cumin Powder ½ tsp. Smoked Paprika 1 tsp. Chili Powder 1 tsp. Sea or Himalayan Salt Black Pepper or Red Pepper Flakes to taste 2/3 cup Uncooked Oatmeal or Bread Crumbs 2/3 cup freshly cooked or thawed frozen Corn Shared by Jill C. Preheat your oven to 350 F. Sauté onion and garlic in olive oil for 8-10 minutes, or until golden, soft, and fragrant. Add 2 cups of beans, cumin, smoked paprika, chili powder, salt, and pepper to taste. Stir in the sauté pan till all is warm. Add oatmeal to a bowl of a food processor and pulse them a few times. Add the onion, garlic, and sautéed bean mixture. Process everything together, until it's well combined but still has texture. Transfer mixture to a mixing bowl. Add remaining 1 cup of black beans and corn. Mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or breadcrumbs. Shape mixture into four large or six smaller patties. Transfer patties to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once half way through. Alternately, you can chill them for twenty minutes before transferring them to a grill or pan-fry them in olive oil until golden on each side. MEALS & SALADS MEXICAN CHICKEN 2-3 Chicken Breasts 1 can of Corn (save ½ the juice) 1 can Black Beans 1 jar (16 oz.) Mild Picante Sauce 1 Tbsp. Lemon Juice ½ tsp. Cumin Romaine Lettuce ½ cup Onion, chopped 1 cup Shredded Cheeses Greek Yogurt Black Olives Place chicken breast, corn, black beans, picante sauce, lemon juice, and cumin into a crockpot. Add ½ of juice from canned corn for moisture. Cook on low 8-10 hours. Shred with fork and serve on a bed of lettuce. Garnish with chopped onion, black olives, cheese and Greek yogurt. Shared by Judy F. 12

13 SAUSAGE & VEGGIE NOODLES 1 (13 oz.) Turkey Polish Sausage (Kielbasa) 1-2 medium Onions, cut into chunks 2 Bell Peppers (Yellow, Red, Orange), cut into chunks 1 can Diced Tomatoes with Basil and Garlic 1 Tbsp. Olive Oil ½ cup Whole Wheat Noodles Fresh Parmesan Shared with Judy F. Sauté onions and peppers in olive oil in skillet over med-high heat until softened. Add turkey kielbasa and brown. Add diced tomatoes, lower heat and simmer. Serve over ½ cup of cooked whole-wheat noodles. Top with grated parmesan cheese. SWEET PEA & PEARL ONION PESTO W/ ZUCCHINI NOODLES 2 (6 ) Zucchinis, julienned or spiral cut 24 fresh Pearl Onions, peeled 2 cups frozen Peas 3 tsp. fresh Mint, chopped ¼ cup Extra Virgin Olive Oil 1 tsp. fresh Lemon Juice 3 drops liquid Stevia Himalayan or Sea Salt Black Pepper, freshly ground Shared by Jill C. Use a spiral noodle slicer or a julienne peeler to make your noodles from the zucchinis. Place in a medium sized bowl and set aside. Place the pearl onions in a covered steamer basket over boiling water and steam for 8-10 min. till layers just begin to separate and they appear translucent. (If using frozen pearl onions your steam time will be a little less). Add frozen peas and steam for 2 minutes longer, stirring at the one-minute mark to ensure even cooking. Remove from heat and evenly divide mixture into 2 small bowls (note: evenly distribute onions). Set 1 bowl of the mix aside. MEALS & SALADS (Serving Notes: If this dish stands for more than two hours the zucchini will release some of it s juices and become a little more tender. It s still quite tasty this way but is best if eaten within one hour. Store the pesto separate from the noodles if you are making it ahead. Also good to service with sliced avocado! Into a food processor, add the second bowl of the pea/onions mix. Add olive oil, lemon juice, mint, salt, pepper and liquid stevia. Process until creamy but not completely smooth, leaving a little texture. Pour the creamy pea and onion pesto over zucchini noodles. Toss zucchini noodles well to coat. Transfer to serving dish or divide into two bowls. Top with remaining bowl of steamed peas and pearl onions mix. Garnish with fresh mint and freshly ground pepper. 13

14 MINI EGG MUFFINS Spring Onion Cheese Green Capsicum Fresh Coriander Chicken, or other lean meat 6 Eggs, beaten 1 Tbsp. Milk Black Pepper Optional: Bacon, spinach, ricotta cheese, etc. Preheat oven to 400 F. Beat eggs with milk. Grease a mini-muffin tin. Add vegetables of your choice, along with cheese (optional) into each spot. Pour beaten eggs on top of vegetables. Place muffin pan on center rack and bake for minutes, until light brown, puffy and eggs are set. Cool muffins for a few minutes before removing from pan. Loosen gently with knife as needed. Serve or let cool and store in refrigerator or freeze. MEALS & SALADS 14

15 FRENCH ONION SOUP 4 large Vidalia Onions, halved and sliced 2 Tbsp. Dry Sherry (optional) 1 box (32 oz.) Organic Beef Broth Salt Pepper 4-5 stalks Thyme, leaves removed 1 Tbsp. Olive Oil Shared by Jill C. Slowly sauté onion in olive oil over low heat for about 30 minutes until caramelized. Add oil if needed to prevent burning. Add broth, salt, pepper, sherry, and thyme and simmer 30 minutes. ZUPPA DI CAVOLO NERO (MOUNTAIN SOUP W/ GARLIC CROUTONS) 3 Tbsp. Extra Virgin Olive Oil 1 medium Carrot, diced 1 large Onion, minced 1 stalk Celery, minced 3 sprig fresh Rosemary, chopped (or 1 tsp. dried Rosemary) 1 large baked potato, chopped into bite-sized dice 1 Garlic Clove, minced ½ mall Green Cabbage, chopped Leaves of 1 bunch Swiss Chard, or 14 large Romaine lettuce leaves, chopped 24 stalks of curly Endive, or 1 bunch of Curly or Dinosaur Kale, chopped. 3 1/3 cup canned Pinot Beans, rinsed and drained (about 2 cans) 2 Tbsp. Italian Tomato Paste 9 ½ cups of Water Salt Pepper Loaf of Crusty 5 Grain Bread Heat olive oil and sauté onions, carrot, celery and rosemary about 20 minutes. Blend in potato, garlic and greens and let them melt into the browned veggies about 10 minutes. Stir in beans, tomato paste and water and bring to a boil. Turn down to a gentle bubble and cook partially covered for 40 minutes until thickened somewhat. Season with salt and pepper. Serve and drizzle top with more olive oil. Croutons: Preheat oven to 375. Thick slice and cut into large cubes a loaf of crusty grain bread (5 grain Italian loaf recommended). Put onto cookie sheet, drizzle with olive oil. Sprinkle with salt and pepper and coriander if desired. Place in oven, turning several times until starting to turn golden. Put several cubes into bottom of soup bowl before serving and serve the rest in a basket on the table. MEALS & SALADS Shared by Jill C. 15

16 CHICKEN BLACK BEAN SOUP 1 Roaster Chicken, de-boned and meat cut in chunks 1 large can diced Tomatoes 1 can Black Beans, rinsed and drained 1 Lime 1 Avocado, diced 1 small bunch Cilantro 1 Onion, chopped 1 stalk Celery, chopped 2 Tbsp. Olive Oil 1 Carrot, chopped or pealed strips 1 cup cooked Brown Rice 1 box (32 oz.) Chicken Broth Shared by Jill C. Sauté onion, celery and carrot in olive oil until onions are translucent. Add cooked rice, black beans, tomatoes, and chicken. Stir to mix and add chicken broth. Simmer 30 minutes. Serve with chopped cilantro, lime, and diced avocado to taste. MEALS & SALADS STRAWBERRY GOAT CHEESE QUINOA SALAD 1 cup Quinoa, dry 2 cups Water 2 cups Strawberries, sliced ¼ - ½ cup crumbled Goat Cheese 1 Tbsp. fresh Basil, chopped 2-3 Tbsp. Honey 1 Tbsp. Olive Oil Shared by Jill C. In a small pot, bring quinoa and water to a boil. Reduce heat to low, cover, and let simmer for about 15 minutes or until the water is absorbed. Fluff with fork, and remove from heat. Refrigerate to cool, about 15 minutes. In a large bowl mix together quinoa, sliced strawberries, goat cheese, and basil. In small bowl, mix honey and olive oil with a fork, and then drizzle over quinoa mixture and toss. 16

17 AVOCADO CHICKEN / TUNA SALAD * 1 Avocado 2 Eggs, hard boiled Greek Yogurt Shredded Chicken or Tuna Cilantro Pink Himalayan Salt Ground Pepper Onion Powder Lemon Juice Shared by Jessica L. N. * Amounts to taste AVOCADO BEET SALMON SALAD 2 cups organic Mixed Baby Greens 4 oz. Wild Sockeye Salmon (cooked) 2 Baby Beets 1 oz. Avocado, sliced 1 Tbsp. Bolthouse Farms Dressing (your choice of falvor) Chop avocado, hardboiled eggs and cilantro into small pieces. In a bowl, add avocado, hard-boiled egg, and remaining ingredients. Toss until well mixed. Serve over bed of lettuce, in a wrap, or on multigrain bread. In a medium bowl, toss together baby greens, baby beets and dressing. Top with sockeye salmon and avocado slices. MEALS & SALADS Shared by Sherrie C. BUFFALO CHICKEN TENDERS Chicken Tenders Buffalo Wing Sauce Bolthouse Blue Cheese Dressing Shared by Holly D. In a bowl, place chicken tenders and coat in buffalo sauce. Marinate in refrigerator for a few hours or overnight. Preheat oven to 400 F. Place coated chicken tenders on baking sheet and bake on middle rack for minutes. Serve with side of blue cheese dressing and extra buffalo sauce. 17

18 CALIFORNIA QUINOA SALAD 2 cups Quinoa, regular or red 4 cups Water (for cooking Quinoa) 1 package frozen Mango, thawed ½ large red Onion, diced 1 Red Pepper, diced 1 small bunch Cilantro, chopped 1-2 cups unsweetened Coconut, shredded ¾ -1 cup dry roasted, unsalted, slivered Almonds 1 1 ½ cups Raisins 2-3 cups frozen Edamame, thawed Juice of 4-5 limes 3-4 Tbsp. of Balsamic Vinegar Shared by Jill C. Rinse and cook quinoa as directed on packaging. Fluff well when done and let cool. In a large bowl, add quinoa with all other ingredients. Toss. Serve Chilled. MEALS & SALADS WHITE BEAN CHICKEN SALAD 2 cups Rotisserie Chicken, cooked, de-boned, skinless and chopped 1 cup Tomato, chopped 1/3 cup Red Onion, minced 1/3 cup Fresh Basil, chopped 2 cans (16 oz.) Cannelloni Beans (or other white bean), rinsed and drained ¼ cup Red Wine Vinegar 2 Tbsp. Extra Virgin Olive Oil 1 Tbsp. fresh Lemon Juice 2 tsp. Dijon Mustard ½ tsp. Sea or Himalayan Salt ¼ tsp. Black Pepper 2 cloves Garlic, minced (or ½ tsp. Garlic Powder) In a large bowl, mix chicken, tomato, red onion, basil, and white beans. Dressing: In a bowl, mix red wine vinegar, olive oil, lemon juice, Dijon mustard, salt, pepper, and garlic. Pour dressing over chicken mix, toss and serve. Shared by Jill C. 18

19 SPINACH APPLE PECAN SALAD 10 oz. Baby Spinach 3 small or 2 medium Gala apples, cored and thinly sliced 1 cup Pecans, toasted 4 oz. Feta Cheese, crumbled ½ cup dried Cranberries 12 oz. Bacon, cooked and crumbled. (optional) ½ small red onion, sliced thin Maple-Cider Vinaigrette ½ cup Olive Oil ¼ cup Apple Cider Vinegar 2 Tbsp. pure Maple Syrup 2 tsp. Dijon Mustard ¼ tsp. Salt ¼ Ground Black Pepper Shared by Sherrie C. In a large bowl, combine all ingredients. Toss until evenly coated. Serve. MEALS & SALADS BEAN SALAD 1 can (19 oz.) Black or Kidney Beans 1 can (19 oz.) Romano Beans 1 cup cooked Corn Kernels ½ cup Onion, thinly sliced ½ Sweet Red Pepper, chopped 2 Tbsp. Fresh Cilantro, chopped Dressing 1/3 cup Lemon Juice 2 Tbsp. Olive Oil Pinch Sea Salt Pinch Ground Pepper In a small bowl, combine ingredients for dressing. Mix. Drain and rinse beans. In a large bowl, combine beans and with all other ingredients. Top with dressing and stir until well mixed. Shared by Ashley G. 19

20 HULLED HEMPSEED CHICKEN TENDERS / BREASTS * Chicken Tenders or Breasts Dijon Mustard Garlic Powder IsaCrunch (Can mix in almond meal or grated parmesan cheese to IsaCrunch for added texture.) Shared by Hayfa M. * Amounts to taste FLATBREAD PROTEIN PIZZA * P28 Protein Flatbread Shredded Cheese Pizza Sauce Chicken (pre-cooked) Sliced Mushrooms Shared by Emily V. * to taste Pre-heat the oven to 425. Cover chicken in dijon mustard. Add garlic powder, and coat the chicken in IsaCrunch. Bake chicken on a baking sheet for about mins. Use a meat thermometer to check the temp. OPTIONAL STUFFED CHICKEN BREAST: Sauté spinach broccoli, leeks or onions, and garlic with a little chicken bouillon. Cut a slit in chicken breasts, and stuff with sautéed vegetable mixture. Preheat oven to 350 F. Spray cookie sheet with nonstock cooking spray. Place flatbread on cookie sheet and top with various ingredients. Bake on center rack for 6 minutes, until cheeses it melted and crust is golden brown. Cut into rectangles and serve. MEALS & SALADS 20

21 CAULIFLOWER PIZZA CRUST ½ head Cauliflower, coarsely chopped ½ cup Shredded Italian Cheese Blend ¼ cup Fresh Parsley, chopped 1 Egg 1 tsp. Garlic, chopped Salt Ground Black Pepper Shared by Becky A. Found on AllRecipes.com Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes. Preheat an oven to 450 F. Line a baking sheet with parchment paper or a silicon mat. Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust. Bake in the preheated oven until lightly browned, about 15 minutes. MEALS & SALADS 21

22 RED BEANS AND RICE 1 cup Brown Basmati Rice 2 TBS Olive Oil 4 Cloves Garlic, Chopped 1 can Organic Kidney Beans, rinsed ½ tsp. Cajun seasoning, or blackened spice mix Himalayan Salt Black Pepper 4 Scallions, sliced Shared by Sherrie C. MASHED CAULIFLOWER 1 medium head Cauliflower, trimmed and cut into small florets (about 6-7 cups) 1 Tbsp. Extra Virgin Olive Oil Fine Sea Salt Ground Black Pepper Cook rice according to package directions Meanwhile, heat the oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add beans, Cajun seasoning, ½ tsp. salt, and ¼ tsp. pepper and cook, tossing until heated through, about 2-3 minutes. Fold the cooked rice and scallions into the bean mixture. Serve and enjoy! Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve ¼ cup of the cooking liquid and the drain well and transfer cauliflower to a food processor. MEALS & SALADS Shared by Sherrie C. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or you may mash with a potato masher) Season w/ salt and pepper to taste, serve. Serves 4 GREEN BEANS 1 lb. Fresh Green Beans, washed, ends cut off ½ cup Onion, Diced ¼ tsp. Garlic Powder ¼ cup Teriyaki Sauce Shared by Judy F. Put onion and beans into skillet over medium heat. Add just enough water to cover beans. Cook for 5-7 minutes, until tender. Drain. Sprinkle in garlic powder and teriyaki sauce. Lower heat. Stir and simmer to mix. Serve. 22

23 ISACRUNCH SASHIMI * Ahi Tuna (sashimi grade) IsaCrunch Coconut Amino Acids Sesame Oil Avocado Green Onions Sesame Seeds Siracha Hot Sauce Cucumber Shared by Hayfa M. * Amounts to taste ITALIAN TURKEY MEATBALLS 1 lb. Ground Turkey ½ cup Onion, chopped ½ cup Panko Bread Crumbs ¼ cup Fresh Parsley, chopped 3 Tbsp. Ketchup 1 large Egg White 1 tsp. Worcestershire Sauce ¾ tsp. dried Italian Seasoning Himalayan Salt Ground Pepper Cut tuna and avocado into chunks. Chop green onions. In a bowl, mix together tuna, IsaCrunch, amino acids, sesame oil, green onions, avocado, and sesame seeds. Slice cucumber and top slices with tuna mix. Garnish with drop of Siracha sauce to taste and serve. Preheat oven to 350 degrees. In a medium bowl combine the ground turkey, onion, panko, parsley, ketchup, egg white, Worcestershire sauce, Italian seasoning, and salt and pepper. Divide mixture in 20 small meatballs and place on a baking sheet. Bake for 25 minutes. MEALS & SALDAS Shared by Hilari C. 23

24 TURKEY MEATBALL SPINACH TORELLINI SOUP for Meatballs 10 oz. 93% ground Turkey 2 Tbsp. seasoned Whole Wheat Breadcrumbs 2 Tbsp. Parmesan Cheese, grated 2 Tbsp. Parsley, finely chopped 1 large Egg 1 clove Garlic, minced 1/8 tsp. Kosher Salt for Soup ½ Tbsp. unsalted Butter 2 stalks Celery, chopped 1 small Onion, chopped 1 large Carrot, peeled and chopped 2 gloves Garlic, minced 4 (14.5 oz.) cans reduced sodium Chicken Broth 1 small Parmigiano-Reggiano rind (optional) 9 oz. Spinach Cheese Tortellini (packaged) 3 cups Baby Spinach. Loosely packed Ground Black Pepper Parmigiano-Reggiano, fresh grated Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese in a large bowl. Using your hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 Tbsp. each. Makes about 20 to 22. In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften. Add the chicken broth and parmesan rind, increase heat to medium-high and bring to a boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes. Add the tortellini and simmer until cooked according to package directions, typical about 7 minutes. Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano-Reggiano. MEALS & SALADS Shared by Dara G. Found in SkinnyTaste.com 24

25 GREEK YOGURT PARMESAN CHICKEN 1 ½ - 2 lbs. Chicken Breast, boneless, skinless ¾ cup non-fat Greek Yogurt ½ cup Parmesan cheese, grated 2 cloves Garlic, minced ½ tsp. Lemon Zest 1 ½ tsp. Grill Seasoning (your choice: seasoned salt, Italian, ranch, or Cajun seasoning) Salt Pepper Shared by Amy H. Preheat the oven to 375 degrees. Place the chicken in a prepared baking dish. Season well with salt and pepper. Mix together the yogurt, Parmesan, garlic, lemon zest, and the seasoning you choose. Pour over the chicken and use your hands to make sure the chicken is completely coated. Bake for minutes until chicken is cooked through, and serve. MEALS & SALADS ASPARAGUS SALAD 1 large Hard-Boiled Egg 1 2/3 cups Asparagus, chopped 2 sliced Bacon, cooked & crumbled ½ tsp. Dijon Mustard 1 tsp. Extra Virgin Olive Oil 1 tsp. Red Wine Vinegar Salt Pepper (Makes Single-Serving Salad) Shared by Carrie K. Stovetop Option: Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further Oven-Roasted Option: Toss asparagus in olive oil, sea salt and pepper to taste. Bake at 425 for minutes on a cookie sheet. Set aside. Dressing: In a small bowl, mix the Dijon, oil, vinegar and a pinch of salt and pepper. Arrange the asparagus on a plate, top with hardboiled egg and bacon and drizzle with the vinaigrette. 25

26 HONEY TERIYAKI KABOBS ¼ cup Extra Virgin Olive Oil 1/3 cup honey or Agave Nectar 1/3 cup reduced sodium Soy Sauce ½ tsp. fresh ground Ginger ¼ tsp. fresh ground Pepper 4 Chicken Breasts, boneless, skinless, cut into 1 cubes 2 cloves Garlic 1 Sweat Onion, cut into 2 pieces 1 Red Pepper, cut into 2 pieces 1 Green Pepper, cut into 2 pieces 1 ½ cups whole, fresh Mushrooms ½ fresh Pineapple, cut into 2 pieces Skewers, pre-soaked in water Shared by Carrie K In a large bowl, whisk together oil, honey (or agave nectar), soy sauce, ginger, and pepper. Set aside about 1/4 cup to brush on kabobs while grilling. Place chicken, garlic, onions, mushrooms, pineapple (optional to marinate or grill fresh later), and peppers in the bowl and marinate in the refrigerator for at least 2 hours. Preheat grill to high heat. Drain marinade from chicken and vegetables and discard. Thread the chicken and vegetables alternately onto the skewers. Cook pineapple on separate skewer, as they don't take as long to cook. Lightly oil the grill surface with olive oil spray. Place the skewers on the grill. Cook for minutes, until chicken juices run clear and no longer pink. Turn and brush with reserved marinade frequently. Serving Suggestions: Eat plain or serve on a bed of brown rice or quinoa. MEALS & SALADS 26

27 STRAWBERRY SUNRISE 2 scoops Strawberry Cream IsaLean Shake 1 or 2 scoops Orange Replenish 8 oz. Water Splash of Fresh Orange Juice Ice Cubes Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and garnish with a fresh orange slice. DRINKS Shared by Lynette M. LOVEBUG BERRYLICIOUS SHAKE 2 scoops Strawberry Cream IsaLean Shake ½ cup fresh or frozen assorted Berries 8 oz. Water Ice Cubes Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and garnish with a fresh berries. Shared by Lynette M. 27

28 CHOCOLATE COVERED CHERRY SMOOTHIE 12 oz. unsweetened Vanilla Almond Milk or Water 2 Scoops Chocolate IsaLean Shake 1 Tbsp. Unsweetened Cocoa Powder 1 pkt. Stevia 1/3 cup Dark Unsweetened Organic Cherries 4 Ice Cubes Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and enjoy! DRINKS Shared by Sherrie C. ORANGE DREAMSCICLE SMOOTHIE 12 oz. Unsweetened Vanilla Almond Milk 2 scoops French Vanilla IsaLean Shake 1 stick or 4 scoops Orange Replenish 4 Ice Cubes Orange Slice Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and garnish with orange slice. Shared by Sherrie C. 28

29 CHOCOLATE MOCHAM SMOOTHIE 2 scoops Chocolate IsaLean Shake 1 Tbsp. Unsweetened Cocoa Powder 2 pkt. Stevia 8 oz. Cold Coffee 4 oz. Unsweetened Almond Milk Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and serve. DRINKS Shared by Sherrie C. RADIANT SKIN GREEN SMOOTHIE 2 scoops Vanilla IsaLean Shake 1 pkt. or 1 scoop IsaGreens 1 Tbsp. Chia Seeds ½ Avocado 12 oz. Unsweetened Almond Milk or Water 4 Ice Cubes Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and serve. Shared by Sherrie C. 29

30 SWEET & SPICY STRAWBERRIES & CREAM SHAKE 2 scoops or 1 packet, Strawberry IsaLean Shake 1 scoop Ionix Supreme 1 capsule Natural Accelerator 8 oz Water Ice Cubes Combine Water, IsaLean Shake and Ionix into an IsaBlender (or similar medium size blender). Break open Natural Accelerator capsule and add contents into shake mix. Add ice, and blend for 30 sec. Pour into a glass and serve. DRINKS Shared by Hayfa M. COCONUT COFFEE SHAKE 1 shot Espresso 2 scoops or 1 packet of IsaLean French Vanilla Shake 1 scoop Ioinix Dash of Honey Almond Milk 1 tsp. Coconut Butter for healthy fats (optional) 8 oz, Water Ice Cubes Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and serve. Shared by Hayfa M. DIRTY CHAI SHAKE 1 packet T+ Chai Tea 1 scoop Ionix 1-2 shots Cold Brew Coffee 2 scoops or 1 packet French Vanilla IsaLean Shake Dash of Honey Almond Milk to taste (optional) Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and serve. Shared by Hayfa M. 30

31 DAIRY FREE PEANUTBUTTER & JELLY SHAKE 1 packet of Berry Harvest IsaLean Shake 1 Tbsp. Peanut Butter Powder (Just Great Stuff Protein Plus, PB2, etc) 8 oz Water Ice Cubes Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and serve. DRINKS Shared by Hayfa M. MOCHA MINT SHAKE 2 scoops or 1 packet French Vanilla IsaLean Shake ¼ cup Mint Chocolate Coconut Milk 1 scoop Ionix Cold Brew Coffee 1 Tbsp. Coconut Oil Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and serve. Shared By Hayfa M. STRAWBERRY VANILLA GREEN SHAKE 1 scoop French Vanilla IsaLean Shake 1 scoop Strawberry IsaLean Shake 1 scoop or 1 packet IsaGreens 1 scoop of Ionix 8 oz. Water Ice Cubes Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and serve. Shared by Hayfa M. 31

32 TROPICAL ELECTORLYTE SMOOTHIE 1 serving Organic Frozen Tropical Fruit Blend 2-3 slices Frozen Mango 1-2 scoops Orange Replenish (to taste) 1 scoop FiberPro 8 oz. Water Ice Cubes Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Pour into a glass and serve. DRINKS Shared by Hayfa M. ADAPTOGEN BOOST 1 scoop Ionix 1 snap-pack Chai T+ Cold Water Combine ingredients into a shaker cup, using personally desired amount of cold water. Shake until mixed and serve. Shared by Hayfa M. STRESS-LESS LATTE 1 scoop Ionix ½ cup Almond Milk ½ cup Water Warm the Almond Milk, than add Ionix and water. Stir until dissolved and serve. Shared by Hayfa M. 32

33 TURBO TEA (HOT OR COLD) 1 scoop Ionix 2 scoops Orange Replenish Water Ice (optional) Shared by Scott F. Hot: Mix Ionix and Orange Replenish with hot water. Stir to dissolve, serve. Cold: Mix ingredients with room temperature water. In a shaker cup, shake to dissolve. Add ice to chill and serve. DRINKS FULL MONTY SHAKE 2 scoops IsaLean Pro Natural Vanilla 1 scoop Ionix 1 scoop IsaGreens 1 scoop IsaFruits 2 scoops Orange Replenish 8-10 oz. Water Ice Cubes Combine all ingredients into an IsaBlender (or similar medium size blender). Blend for 30 sec. Drink right out of the blender cup. Shared by Scott F. THE MORNING JUICE 1 scoop Ionix 1 scoop IsaFruits 2 scoops Orange Replenish oz. Water Ice Cubes Add Ionix, IsaFruits, and Replenish to room temperature water. Shake until dissolved. Add ice to chill and serve. Shared by Scott F. 33

34 CLEANSE DAY REFRESHER 2 scoops Cleanse for LIfe 2 scoops Orange Replenish Sparkling Water or Club Soda Shared by Hayfa M. Add ingredients to desired amount of sparkling water or club soda. DRINKS CLEANSE DAY HOT COCOA 4 oz. Hot Water 1 IsaDelight (dark or milk) In a mug, add IsaDelight to hot water. Gently stir until melted and serve. Shared by Hayfa M. TEA LATTE Vanilla Almond Tea (or Black Tea) Honey Almond Milk 1 scoop Ionix Add Honey Almond Milk and Ionix to hot vanilla almond or black tea. Stir and serve. Shared by Hayfa M. 34

35 The purpose of Isa-LifeStyle.com Recipe Book is to inspire and inform its users. Recipes have been shared from various sources and are not always original to the person who shared. When known, source information is referenced. This recipe book is compiled by Isagenix Independent Associates Copyright 2015 Isa-LifeStyle.com All Rights Reserved Isagenix Logo, Product Names, Copy, and other related Isagenix branded resources are protected under registered trademark and copyright by Isagenix International, LLC. It is respected that brand Names, Products and Copy mentioned may be protected under their own registered trademarks and copyrights. 35