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Healthy Recipes

Peanut Butter/Berry Vegan Delight Shake

3/4 cup frozen triple berry blend 1 dairy free Natural Berry Harvest Isalean Shake® 2 Tbs powdered peanut butter 8 oz water Blend in IsaBlender® and enjoy!

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Overnight Oatmeal

Ingredients: 5 oz. plain Greek Yogurt 1/4 cup IsaCrunch® 1/4 cup old fashioned or quick cooking oats 1 teaspoon chia seeds stir-ins such as fruit   Directions: 1. In container with tight-fitting cover, mix yogurt oats and chia seeds. Add desired sitr-ins. 2. Cover; refrigerate at least 8 hours but no longer than 3 days before eating. 3. ENJOY!   ~If you would like to add flavor such as vanilla, chocolate, or strawberry, mix in one scoop of an IsaLean® Shake of your choosing!

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Spicy Chickpeas

2 (15-ounce) cans chickpeas, rinsed and dried 2 tablespoons olive oil 2 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon cayenne pepper Mix the spices and olive oil together in a large bowl; add in chickpeas and toss together.  Place mixture in a single layer on a parchment covered baking sheet.  Bake at 400 degrees for 30 minutes. Take out and let the chickpeas cool.  Place in the oven for another 15 minutes.  Let the chickpeas cool and enjoy!

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Breakfast Banana Bites

(2 bananas makes 4 pops) bananas (Or try this idea with strawberries, pineapple, etc.) yogurt of choice (Wholesoy, Almond Dream, Silk, etc.) granola of choice, or crushed cookies or IsaCrunch add-on ideas: chopped IsaDelights, coconut shreds, cinnamon sugar, raisins, etc. popsicle sticks or silverware to insert in the bananas Procedure: Pour granola into a very shallow dish or plate. Peel bananas, cut in half, and insert popsicle sticks. Dip into yogurt (or coat with a knife), then roll into granola and add-ons. Place on a parchment or wax-lined tray and freeze. Keep uneaten pops in the freezer.  

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The Green Shake

Ingredients: 2 scoops IsaLean Pro Natural Vanilla 1 stalk of celery 1 handful of spinach a few springs of mint 1/2 carrot 1/2 banana 8 oz. coconut water goji berries to top Directions: Blend ingredients in IsaBlender, top with gogi berries, enjoy!  

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Lettuce Wraps with Chicken and Avocado

INGREDIENTS: 1 lb. Chicken breast tenderloins 1 large head butter, bibb or Boston lettuce, washed, dried and leaves separated 2 large avocadoes 1/2 cup natural salsa 1/2 teaspoon Pink Himalayan salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1 tablespoon coconut oil DIRECTIONS: 1. Wash, dry and separate the leaves of 1 large head of Boston, bibb or butter lettuce. I used Boston lettuce but any large leaf lettuce that you enjoy will work. Set aside. 2. Pat chicken tenders dry. Season chicken breast tenderloins with garlic powder, salt and pepper. Add coconut oil to very hot skillet and then add chicken. Immediately reduce heat to medium and sautee for 8-10 minutes or until thoroughly cooked and no longer pink in the middle. Be sure to turn chicken and […]

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Chocolate Peanut Butter Protein Cups

Ingredients: 3/4 cup chopped IsaDelights in Milk Chocolate 2 tbsp IsaLean Shake in French Vanilla 3 tbsp organic peanut butter 1/4 cup PB2 1/4 cup unsweetened vanilla almond milk Directions: In a small bowl, combine IsaLean Shake in French Vanilla and PB2.  Add unsweetened vanilla almond milk and mix until smooth.  Then add peanut butter and mix until smooth. In a small pan, melt chopped IsaDelights over low heat. Add a small layer of melted chocolate to each of 8 silicone baking cups.  Place on a tray and into the freezer until hardened, about 15 minutes. To each baking cup, add a spoonful of peanut butter mixture and press lightly into the cup, leaving some space on the sides for the chocolate to fill in. Top the peanut butter mixture with melted chocolate. Return cups […]

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Lemon Blueberry Muffins

1 cup (120g) whole wheat pastry flour ½ tsp baking powder ¼ tsp baking soda ⅛ tsp salt 1 tbsp (5g) lemon zest (about 1 medium lemon) ½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly 1 large egg white, room temperature 1 tsp vanilla extract ¼ cup (60mL) agave ¼ cup (60g) plain nonfat Greek yogurt 2 tbsp (30mL) lemon juice (about half of 1 medium lemon) 2 tbsp (30mL) nonfat milk ¾ cup (125g) fresh blueberries Preheat the oven to 350°F, and lightly coat 6 muffin cups with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the agave and […]

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