Lunch & Dinner Ideas

Cucumber Cashew Roll

• 1 tortilla
• (3 teaspoons IsaCrunch® premium hulled hemp seeds)
• ½ cup chopped cucumber
• 1 cup chopped romaine lettuce
• ½ medium-size tomato – chopped
• 6 raw cashews—chopped
•  
• Olivella Dressing (for Cucumber Cashew Roll)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon white vinegar
• ½ teaspoon fresh parsley—finely chopped
• 1 medium clove garlic—minced
• Salt/pepper to taste

Warm the tortilla, and then brush with a very light coat of the Olivella Dressing. Sprinkle IsaCrunch atop tortilla. Mix together your lettuce, cucumber, cashews and tomato. Drizzle with remaining dressing and toss lightly. Place mixture evenly atop tortilla. Roll tightly and enjoy.

Protein pancakes

• 6 egg whites beaten until fluffy
• 1/2 cup uncooked old fashioned oats
• 1/2 cup of fat free cottage cheese
• 1/2 scoop IsaLean Vanilla
• 1/2 scoop IsaPro
• ¼ cup IsaCrunch
• ¼ cup wheat germ
• 1 teaspoon baking powder
• 1 tablespoon canola oil
• ½ tsp cinnamon
• Optional ingredients – 4 IsaDelight Plus chopped, ½ cup blueberries or 1 scoop IsaFruits

Directions

Place all ingredients into blender except egg whites. Pulse until mixture is uniform. Pour into bowl and fold in egg whites. Heat griddle, cook and serve.
Makes 6 pancakes

Per 2 pancakes - Calories: 275, Fat 14 g, Carbs 25 g, Protein 25 g

Spinach & Strawberry IsaCrunch Salad

• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• ½ cup IsaCrunch
• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/4 cup sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Directions

In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries along with the IsaCrunch® and toss to coat.

Number of Servings: 8
Per Serving - Calories 235, Total Fat: 15 g

Baked Encrusted Salmon

• 2 6-oz. wild Alaskan salmon filets
• 2 tsp. olive oil
• 1 lime
• 4 tsp. IsaCrunch®

Seasonings (garlic powder, onion powder, pepper)

Yields: 2 servings
Calories 323; Fat 17.9 g; Saturated Fat 3 g; Sodium 76 mg; Total Carbs 3 g; Fiber 0 g; Sugars 0 g; Protein 35 g

Cold Poached Salmon with Ginger

• 4 salmon steaks
• 1/2 cup dry white wine
• 1 bay leaf
• 4-5 peppercorns
• 1/2 cup plain nonfat yogurt
• 2 tablespoons brown sugar
• 2 tablespoons nonfat mayo
• 2 tablespoons green onions finely chopped
• 2 teaspoons ginger

Directions:

1. In large skillet combine wine, water, bay leaf, and peppercorns
2. Heat to boil
3. Add salmon and cover
4. Simmer 5-7 minutes turning once
5. Transfer to plate and refrigerate for 2 hours
6. In a small bowl, combine yogurt, mayo, and green onions.
7. Spoon ginger over fish

Side Dish Suggestions:

• 1/2 cup of brown rice
• Steamed vegetables of choice
• Steamed carrots or baby yellow squash

Yields: 4 servings
Calories: 375 per serving

Spicy Chicken Soup

• 4 scoops IsaLean® Soup in Classic Creamy Chicken
• 16 oz purified water, cold
• ¼ cup organic broccoli, chopped
• ¼ cup organic corn, cooked or raw off of the cob
• Pepper to taste
• ¼ cup green salsa
• Jalapeno peppers (to taste) finely diced
• 1 tablespoon IsaCrunch™
• Organic chicken pieces or assorted steamed vegetables (optional)

Directions:

1. Place broccoli and corn in a pan on low heat or in a steamer
2. Add black pepper and fresh garlic
3. In a blender, mix soup with cold water
4. Add green salsa and jalapenos
5. Blend together and add to veggies over low heat
6. Add organic chicken pieces or assorted steamed vegetables (optional)
7. Sprinkle IsaCrunch™ on top and serve

Yields: 2 servings
Calories: 400-500 per serving

Hummus Sandwich

• 3 tablespoons hummus
• 1 slice tomato
• 2 slices whole wheat or healthy bread

Yields: 1 serving
Calories: 400-500

Ginger-Curry Soup

• 4 scoops IsaLean® Soup in Classic Creamy Chicken
• 16 oz purified water, cold
• 1 teaspoon spicy yellow curry powder
• Pinch of organic ginger (fresh or powdered)
• 1 cup organic brown rice, already cooked
• 1 medium organic yellow potato, cooked and diced
• Leafy green vegetables of your choice, chopped into medium-sized pieces

Directions:

1. Blend the first four ingredients well
2. Cook over low heat (do not boil or the enzymes could be compromised). Cooks quickly so watch closely.
3. Add rice, potatoes and veggies

Yields: 2 servings
Calories: 400-500 per serving

Oriental Salad

• 1/2 cup each shredded Bibb lettuce and fresh spinach leaves
• Almond shavings (use sparingly)
• 1/4 cup drained mandarin oranges
• 1/4 cup herbed croutons
• 2 tablespoons each white vinegar and olive oil

Directions:

1. Mix lettuce, spinach and oranges.
2. Toss with white vinegar and olive oil
3. Sprinkle lightly with almond shavings and herbed croutons

Yields: 1 serving
Calories: 450 per serving

Chicken in Orange Sauce

• 4 - 4 oz chicken breasts (or turkey)
• 1/2 teaspoon paprika
• 1 medium onion sliced
• 1/2 cup frozen orange juice concentrate
• 2 tablespoons brown sugar
• 1 teaspoon soy sauce, low sodium
• ½ teaspoon ground ginger
• 4 teaspoon sherry

Directions:

1. Brown chicken pieces under broiler
2. Place in a Pam-coated casserole dish
3. Sprinkle with paprika
4. Arrange onion slices over chicken
5. Combine juice concentrate, brown sugar, parsley, soy sauce, ginger, water, and sherry. Pour over chicken and onions.
6. Cover and simmer until chicken is tender (approx. 35-45 min).

Side Dish Suggestions:

• 1/2 cup brown rice
• Steamed carrots with raisins
• Steamed green beans

Calories & Servings: Not available

Snapper and Salsa

• 1 ½ pounds snapper
• 1/4 cup cilantro minced
• 1/2 yellow and green peppers, seeded and minced
• 1 small sweet onion, minced
• 1 cup pineapple, minced
• 1 tablespoon olive oil
• Juice of 2 limes

Directions:

1. Mix cilantro, peppers, onions and pineapple
2. Cover and chill
3. Combine oil and fresh lime juice
4. Spray vegetable oil on grill or pan and cook snapper for approximately 4-8 minutes on each side, basting occasionally with the lime juice mixture
5. Top with salsa and serve

Side Dish Suggestions:

• 1/2 cup brown rice
• Cucumber wedges

Yields: 4 servings
Calories: 450 per serving

Very Veggie Salad

• 1 cup spinach and/or lettuce
• 2 cup favorite vegetables
• 1/4 cup beans (red, garbanzos)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil

Directions:

1. Mix vegetables
2. Toss lightly with balsamic vinegar and olive oil

Yields: 1 serving
Calories: 400

Grilled Chicken Breast Salad

• 1 cup lettuce
• 1 grilled chicken breast
• 1/4 cup croutons
• 1 tablespoon grated parmesan cheese

Directions:

1. Mix lettuce, chicken and parmesan cheese
2. Toss lightly with dressing
3. Top with croutons

Yields: 1 serving
Calories: 400

Beef and Spinach Stir Fry

• 4 oz steak of choice
• 1/4 cup boiling water
• 1 tablespoon beef bouillon granules
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon grated fresh ginger root
• Pinch crushed red pepper
• 1 medium carrot shredded
• 1 green onion in 1 inch pieces
• 1/4 pounds fresh spinach leaves, chopped

Directions:

1. Trim excess fat from steak. Slice across grain and set aside
2. Combine water and bouillon, and stir well. Add soy sauce, sugar, ginger root, and red pepper. Stir well and set aside
3. Coat skillet with cooking spray, heat to medium heat for 2 minutes
4. Add carrots and green onions, stir for 2 minutes
5. Remove from pan and set aside
6. Add steak to pan; stir fry 4 minutes. Add soy sauce mix
7. Bring to boil
8. Cover, reduce heat and simmer 4 minutes
9. Add vegetables and spinach to pan
10. Stir-fry 1 minute or until spinach wilts
11. Serve over 1/4 cup of hot cooked rice without salt

Yields: 1 serving
Calories: 250

Holiday Hearth

• 2 scoops or 1 packet IsaLean® Soup in Savory Tomato
• 1 cup water to prepare soup
• 3/4 cup cooked brown rice
• 2 tablespoon sun-dried tomatoes
• 1/2 cup grated sweet potato
• Italian parsley for garnish

Directions:

1. Cook brown rice with sundried tomatoes.
2. Add grated sweet potato to mixture about 10 minutes before rice is finished cooking
3. Prepare IsaLean® Soup as directed.
4. Add rice mixture to soup.
5. Garnish with parsley for a holiday look!

The P-Nutty Monkey

• 2 scoops IsaLean® Shake in Rich Chocolate
• 1 scoop Isagenix Greens!™
• 1 scoop IsaFruits®
• 1 scoop Isagenix FiberPro™
• 1 tablespoon organic almond or peanut butter
• ½ ripe organic banana
• 3 ice cubes
• 8-10 oz cold, non-dairy beverage made from almonds (vanilla flavor)

Blend until thick and creamy.

Some homemade snacks below:

Easy Bake Protein Bars

• 3 cups uncooked old fashion oats
• 3 tablespoons milk powder, non-fat, dry organic
• 1 cup purified water
• 2 scoops IsaLean® Shake Vanilla
• 2 scoops IsaPro
• 5 IsaDelight Plus™, chopped into small pieces
• 8 tablespoons unsalted natural peanut butter
• 2 packages stevia or other sweetener
• 2 teapoons 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 and bake in a preheated, 350 degree oven for 20 minutes. Let cool and cut into 12 squares.
Number of Servings: 12
Per Serving — Calories 118, Fat 7 g, Carbs 18 g, Protein 15 g

Frozen Protein Creamsicles

• 2 cups fat-free Greek vanilla yogurt
• 1 scoop IsaLean® Shake Vanilla
• 1 scoop IsaPro
• 1/2 cup purified water
• 2 scoops IsaFruits® or Isagenix Greens!™
• 6 ounces frozen orange juice concentrate
• 1 teaspoon of vanilla extract for added flavor
• Add 3 scoops of Want More Energy?® Orange for an extra boost!

Put all ingredients into a blender. Blend until smooth. Pour into
individual molds, insert popsicle sticks and freeze.
Number of Servings: 10
Per Serving — Calories 95, Fat <1 g, Carbs 14 g, Protein 8 g

IsaAlmonds

• Raw Almonds (desired amount)
• Want More Energy?® in Orange

Directions:

1. Preheat oven to 200°F
2. Pour raw almonds evenly in a single layer on an ungreased cookie sheet
3. Roast for 55-60 minutes
4. Remove from oven and immediately sprinkle Want More Energy?® in Orange lightly and evenly over hot almonds
5. Let cool completely on cookie sheet

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