Strawberry Slimmer
- 2 scoops Vanilla IsaLean Shake
- 8 ounces purified water
- 1 handful ice
- 1 scoop IsaFruits
- 1/2 cup strawberries (only 25 calories!)
- 1/2 teaspoon vanilla extract
Blend in IsaBlender and enjoy!
IsaPeanut Butter and Banana (My kids love this one)
- 8-10 oz purified water
- 2 scoops IsaLean® Shake in French Vanilla
- 1 scoop organic peanut butter
- ½ banana
- Ice (desired amount)
Blend and enjoy.
Nutty and Fruity Quinoa Salad with Maple Vinaigrette
This quinoa salad is very high in magnesium and makes a tasty side to a weeknight meal
Ingredients
1 cup quinoa, rinsed 250 mL
1⁄2 cup sliced almonds 125 mL
1⁄2 cup coarsely chopped apple 125 mL
1⁄2 cup coarsely chopped dried apricots 125 mL
1⁄4 cup toasted unsalted sunflower seeds 60 mL
1⁄4 cup dried cranberries 60 mL
1⁄4 cup raisins 60 mL
2 tbsp finely chopped fresh mint 30 mL
1⁄2 cup sliced almonds 125 mL
1⁄2 cup coarsely chopped apple 125 mL
1⁄2 cup coarsely chopped dried apricots 125 mL
1⁄4 cup toasted unsalted sunflower seeds 60 mL
1⁄4 cup dried cranberries 60 mL
1⁄4 cup raisins 60 mL
2 tbsp finely chopped fresh mint 30 mL
Maple Vinaigrette
1⁄3 cup pure maple syrup 75 mL
1⁄4 cup cider vinegar 60 mL
1⁄4 cup honey mustard 60 mL
2 tbsp canola oil 30 mL
1⁄3 cup pure maple syrup 75 mL
1⁄4 cup cider vinegar 60 mL
1⁄4 cup honey mustard 60 mL
2 tbsp canola oil 30 mL
Materials
Tips:
Quinoa is an ancient grain from South America. Some brands need to be rinsed before cooking, to remove a bitter outer coating; others do not. Familiarize yourself with the quinoa brands available in your area to learn whether rinsing is required.
Quinoa is an ancient grain from South America. Some brands need to be rinsed before cooking, to remove a bitter outer coating; others do not. Familiarize yourself with the quinoa brands available in your area to learn whether rinsing is required.
If you’re making quinoa on the weekend, cook extra to make this salad during the week.
You can also use reduced- sugar maple-flavored syrup in the dressing.
The vinaigrette makes 1 cup (250 mL), but you only need 1⁄2 cup (125 mL) for 8 servings. Place the remainder in a jar, cover, refrigerate and for up to 1 week.
Directions
1. In a medium saucepan, combine quinoa and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until liquid is absorbed and quinoa is tender. Let stand for 5 minutes. Fluff with a fork.
1. In a medium saucepan, combine quinoa and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until liquid is absorbed and quinoa is tender. Let stand for 5 minutes. Fluff with a fork.
2. Transfer quinoa to a large bowl. Add almonds, apple, apricots, sunflower seeds, cranberries, raisins and mint; toss to combine.
3. Vinaigrette: In a small bowl, whisk together maple syrup, vinegar, mustard, oil and 2 tbsp (30 mL) water. Pour 1⁄2 cup (125 mL) of the vinaigrette over the salad, reserving the remainder for another use. Toss salad gently to coat.
Makes 8 servings
Nutritional information
Nutrients per serving:
Calories 233
Fat 8.3 g
Saturated fat 1.1 g
Sodium 29 mg (1% DV)
Carbohydrate 36 g
Fiber 4g
Protein 6g
Calcium 47 mg (4% DV)
Iron 3 mg (22% DV)
Calories 233
Fat 8.3 g
Saturated fat 1.1 g
Sodium 29 mg (1% DV)
Carbohydrate 36 g
Fiber 4g
Protein 6g
Calcium 47 mg (4% DV)
Iron 3 mg (22% DV)
Ingredients
- 2 slice(s) whole-wheat sandwich bread, crusts removed, torn into pieces
- 8 ounce(s) white mushrooms, wiped clean
- 3 teaspoon(s) extra-virgin olive oil, divided
- 1 medium onion, finely chopped
- 2 clove(s) garlic, minced
- 1/2 cup(s) Scallion-Lemon Mayonnaise (optional)
- 1 pound(s) lean ground turkey breast
- 1 large egg, lightly beaten
- 3 tablespoon(s) chopped fresh dill
- 1 1/2 tablespoon(s) coarse-grained mustard
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 6 whole-wheat buns, (optional)
- Lettuce leaves & tomato slices, for garnish
Directions
- Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
- Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.
- Preheat grill to medium-high.
- Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
- Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165 degrees F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.
Strawberries, toasted almonds, and tangy dressing make this refreshing salad my VERY favorite salad to eat alone or with a meal! At 70 calories for a 1 cup serving it is awesome!
25 Minutes to Prepare and Cook
Ingredients
DRESSING . . .
1 lemon
2 Tbsp white wine vinegar
1/3 cup sugar
1 Tbsp olive oil
1 tsp poppy seeds
SALAD . . .
1/4 cup sliced and toasted almonds
8 oz strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 pkg (6 oz) baby spinach
Directions
DRESSING:
For dressing. zest lemon to measure 1/2 tsp zest. Juce lemon to measure 2 Tbsp lemon juice. Combine zest, lemon juice, vinegar, sugar, oil and poppy seeds. Whish until well blended. Cover and refrigerate until ready to serve salad. Toast almonds 10 minutes in toaster oven, set aside to cool.
FOR SALAD . . .
Hull and slice strawberries into quarters. Peel cucumber, slice lengthwise to de-seed, then slice into thin wedges. Place spinach into bowl, adding strawberries, cucumber, and onion. Whisk dressing and pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.
Number of Servings: 10
Tomato Garden Salsa
- 2-3 medium-sized fresh tomatoes (from 1 lb to 1 ½ lbs), stems removed, finely diced
- 1 jalapeño chili pepper* (stems, ribs, seeds removed), finely diced
- 1 Serrano chili pepper* (stems, ribs, seeds removed), finely diced
- ½ red onion, finely diced
- ½ cup chopped cilantro
- Juice of one lime
- 1 tbsp Isagenix Greens!™
- Salt and pepper to taste
- Optional: oregano and/or cumin to taste
Combine all of the ingredients in a medium-sized bowl and taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies you set aside. Serve with cut up vegetables.*Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes.
Set aside some of the seeds from the peppers.
Serves: 4One serving: 36 calories, 1.3g protein, 0.4g fat, 7.9g carbs, 1.8g fiber
Cantaloupe Wedges
1 ripe cantaloupe
1 container (6 oz) fat-free, sugar-free vanilla yogurt
1 cup fresh blueberries
Place cantaloupe on large cutting board. Using sharp knife, cut cantaloupe in half across stem end. Scoop out seeds, then cut into quarters. Place wedges on serving plate and top each with one-fourth of the yogurt (about 2 tablespoons) and 1/4 cup blueberries. Serve immediately.
Servings: 4
Per Serving: 90 cal, 3 g pro, 21 g carb, 2 g fiber, 0 g fat, 0 g sat fat, 47 mg sodium
Cucumber Wedges
2 cucumbers
1 cup chopped tomatoes
3 Tbsp finely copped red onion
1/4 cup low-fat ranch dressing
1. Place fork at end of 1 cucumber and scrape off peel in thin lines along its length (almost as if you are raking dirt), creating a pattern. Repeat around entire cucumber, then repeat with second cucumber. (this will break down the peel, making cucumbers more tender). Trim ends and cut each in half lengthwise. Remove and discard seeds, then cut each in half crosswise.
2. Arrange wedges side by side and cut side up on serving platter. Top evenly with tomatoes and onion and drizzle with dressing. Season with salt and ground black pepper to taste and serve.
Servings: 4
Per Serving: 38 cal, 2 g pro, 5 g carb, 2 g fiber, 1 g fat, 0 g sat fat, 83 mg sodium
Set aside some of the seeds from the peppers.
Serves: 4One serving: 36 calories, 1.3g protein, 0.4g fat, 7.9g carbs, 1.8g fiber
Cantaloupe Wedges
1 ripe cantaloupe
1 container (6 oz) fat-free, sugar-free vanilla yogurt
1 cup fresh blueberries
Place cantaloupe on large cutting board. Using sharp knife, cut cantaloupe in half across stem end. Scoop out seeds, then cut into quarters. Place wedges on serving plate and top each with one-fourth of the yogurt (about 2 tablespoons) and 1/4 cup blueberries. Serve immediately.
Servings: 4
Per Serving: 90 cal, 3 g pro, 21 g carb, 2 g fiber, 0 g fat, 0 g sat fat, 47 mg sodium
Cucumber Wedges
2 cucumbers
1 cup chopped tomatoes
3 Tbsp finely copped red onion
1/4 cup low-fat ranch dressing
1. Place fork at end of 1 cucumber and scrape off peel in thin lines along its length (almost as if you are raking dirt), creating a pattern. Repeat around entire cucumber, then repeat with second cucumber. (this will break down the peel, making cucumbers more tender). Trim ends and cut each in half lengthwise. Remove and discard seeds, then cut each in half crosswise.
2. Arrange wedges side by side and cut side up on serving platter. Top evenly with tomatoes and onion and drizzle with dressing. Season with salt and ground black pepper to taste and serve.
Servings: 4
Per Serving: 38 cal, 2 g pro, 5 g carb, 2 g fiber, 1 g fat, 0 g sat fat, 83 mg sodium
Concord Waldorf salad
Waldorf salad is often served with a creamy dressing, but in this incredibly healthy version, the sweetness of the grapes speaks for itself. Walnut oil is a source of omega 3 fatty acids that augment the heart and brain benefits of the grapes.
Ingredients:
2 cups red apples, diced
2 cups green apples, diced
4 stalks celery, diced
2 cups concord grapes, seedless
1 cup walnuts
4 tablespoons walnut oil
2 tablespoon apple cider vinegar
1/2 teaspoon salt
Directions:
1. Toss together the apples, celery, grapes, and walnuts in a large bowl; set aside.
2. In a small bowl, whisk together the walnut oil, apple cider vinegar and salt.
3. Toss together and serve.
Makes six servings
