The Isagenix Lifestyle
30-Day Friendly
Recipes
COMING SOON! For now, please visit my pinterest page: https://www.pinterest.com/supern0va/isagenix-food-30-day/
AVOCADO SALAD
Ingredients:
1 bunch of spinach
1 avocado
1/4 red onion chopped
2 tbsp olive oil
1 lemon
salt to taste
1/2 tsp cayenne
Directions:
Chop spinach into small pieces.
Place into a mixing bowl and toss
with the olive, lemon juice,
avocado and salt. Add in the onion and cayenne.
DELICIOUS SMOOTHIE
Ingredients:
1 cup of almond milk or rice milk
1 dark choolate isadelight
1 frozen banana
1 tsp coconut butter
1 peach
Directions:
Put all ingredients in a high speed blender and blend until smooth.
Salt & Vinegar Chickpeas
Ingredients
1 (15-ounce) can of chickpeas, drained and rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
freshly ground black pepper
1 tablespoon red wine vinegar
Directions
Preheat the oven to 425 degrees Fahrenheit. Place the drained and rinsed chickpeas on a clean kitchen towel (or paper towels) and pat dry.
Place the chickpeas on a large baking sheet and drizzle them with the olive oil. Add the salt and freshly ground pepper, and toss until evenly distributed.
Roast the chickpeas at 425 degrees for 15 minutes. Remove from the oven, and toss the chickpeas with a spatula or wooden spoon. Roast the chickpeas for an additional 10 minutes or until they are golden brown and crispy (but not too dry).
Drizzle the chickpeas with the vinegar, toss, and pop them back into the oven for another 30 seconds or so. Remove from the oven and allow to cool slightly before eating (the salt and vinegar flavor will be more pronounced when they are lukewarm, rather than piping hot out of the oven).
Lemon Basil Vinagrette
Ingredients
3 tablespoons meyer lemon juice +zest
(you can substitute regular lemon + add the zest of 1 orange)
1 tablespoon white balsamic vinegar
5-6 leaves fresh basil, finely chopped
1/2 cup good olive oil
1 garlic clove, pressed, crushed or minced
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon dry mustard powder, optional
1/2 teaspoon red chili flakes, optional for heat
Directions:
In a mason jar or acontainer with a tight fitting lid. Add all ingredients to the jar. Close lid tightly and shake vigorously.
Note: If you prefer a “looser” vinaigrette simply add all ingredients into a bowl and while whisking, drizzle the olive oil ion bowl to incorporate but not emulsify.
Dressing can also be mixed in a blender to create a very creamy emulsified vinagrette.
Quinoa Turkey Chili
1 cup quinoa
3 1/2 cups water, divided
1/2 pound lean ground turkey
1 sweet onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
1 tbsp chili powder
1 tbsp ground cumin
1/4 tsp ground cinnamon
2 (15 oz cans) low sodium black beans
Rinsed and drained
1 (28 oz) can crushed tomatoes
1 medium zucchini, chopped
1 chipotle pepper, chopped
1 tbsp adobo sauce
1 bay leaf
1 tsp dried oregano
Salt and pepper to taste
1. Bring quinoa and 2 cups water to a boil. Reduce heat, cover and simmer 12-15 minutes or until water is absorbed. Remove from heat and set aside
2. Meanwhile, in large saucepan, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and veggies are tender, then drain. Put back in pan, add the chili powder, cumin, and cinnamon, cook 2 minutes longer
3. Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt and pepper, and remaining water. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in cooked quinoa, until heated through. Discard bay leaf.
Yields 9 servings of 1 cup each at only 264 calories. Great for freezing the extra!!
Italian Dressing!
Ingredients:
1/4 cup evoo
1/2 cup red wine vinegar
1 1/2 tsp of garlic powder
3/4 tsp of onion powder
1/2 - 3/4 tsp of oregano (depending on if you like it or not!)
5 or 6 turns of sea salt ( from grinder)
10 turns of black pepper (from grinder)
1 tsp of minced garlic
1tsp of mustard
Directions:
1. Combine all ingredients in a bowl or salad dressing shaker.
2. Shake/Whish to blend.
Easy Turkey Meatballs
Ingredients:
1 lb Ground Turkey
1/2 cup Brown Rice Breadcrumbs (I use Hol grain from Shoprite)
4 TBSP Italian Seasoning
2 TBSP Minced Garlic
2 TSP Minced onion or Onion Powder
Red Pepper Flakes (Optional)
Directions:
Heat Oven to 350 Degrees.
Put all ingredients in bowl. Mix Well with hands or spoon.
Make 1oz Balls and put on Cookie sheet.
Bake about 15 minutes.
COOL RANCH DORITOES SEASONING - Did someone say Doritoes Hummus?!
Ingredients:
-
6 tbsp nutritional yeast
-
1 tsp onion powder
-
1 tsp garlic powder
-
1/8 – 1/4 tsp cayenne
-
1 heaping tsp paprika (for a bit of a bacon-y flavor substitute with smoked paprika – so yummy!)
-
1/2 tsp sea salt
-
1/4 tsp yellow mustard powder
Preparation:
-
Place all the ingredients in a blender and pulse 2 or 3 times.
-
You can mix this seasoning by hand but it’s best to use a blender to create the right consistency.
ZESTY LIME SHRIMP & AVO SALAD
Ingredients:
1 lb jumbo cooked shrimp, peeled and deveined,
1 medium tomato, chopped
1 avocado, Diced
1 Jalapeno Diced, seeds removed, 1/4 cup finely diced red onions
Juice of 2 limes
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
Directions:
-
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
-
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Makes 4 servings; 210 calories each
HERB-MARINATED CHICKEN
Ingredients
-
3 cloves garlic, crushed
-
2 Tablespoons chopped fresh basil
-
2 Tablespoons chopped fresh parsley
-
2 Tablespoons chopped fresh thyme
-
1 Tablespoon chopped fresh rosemary
-
1 Tablespoon lemon juice
-
1 teaspoon salt
-
¼ teaspoon pepper
-
½ cup olive oil
-
2½ lbs boneless, skinless chicken breast
Preparation:
-
Combine first 9 ingredients, place in a 2-gal. zip-lock bag with the chicken, seal bag, and chill 30 minutes to 90 minutes.
-
Preheat grill to medium high heat or set oven to broil.
-
Remove chicken from bag (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Beets on the Grill
Ingredients
6 beets, scrubbed
2 tablespoons coconut oil
salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.
Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving.
You don't even need to peel to enjoy!
PASTA
Ingredients:
4 oz of brown rice or quinoa pasta
2 tbsp olive oil
1 clove of garlic, chopped
1/2 cup zucchini, chopped
1 cup chopped heirloom tomatoes
chopped basil
Salt and pepper to taste
Directions:
In a large pot, boil water.
Add pasta and cook for 8-10 minutes.
Meanwhile, in a large pan, warm the olive oil over medium hear.
Add garlic and stir until slightly brown and fragrant.
Add zucchini and stir 3-5 minutes.
Add tomatoes and continue to cook until tomatoes are slightly soft.
Season with salt, pepper, coriander and chopped basil.
Drain pasta and put in a large bowl.
Toss in fresh veggies and serve.
STIR FRY VEGGIES
Ingredients:
1 tbsp coconut oil
1small yellow onion, sliced into strips
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
Sesame seeds
Directions:
Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes. Serve while hot!
VEGETABLE LASAGNA
Ingredients:
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches spinach, large stems removed and chopped
¼ cup vegetable stock
2 cup diced mushrooms
1 zucchini, sliced
1 cup greenbeans
1 24oz jar tomato sauce (try to use a sauce without added sugar)
Brown rice lasagna noodles
(pre-cooked)
1 cup Daiya cheese for topping
Directions:
1. Set the oven to 350 degrees.
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat.
Add garlic and sauté until fragrant. Add spinach and 1/4 cup vegetable stock. Continue to sauté until slightly wilted.
Set aside spinach mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant.
Set aside.
4. In a blender combine string beans and water with seasoning.
Blend on high until you get a creamy consistency.
5. In the baking dish, spread about 1 cup of tomato sauce to cover the bottom.
Add a layer of noodles, overlapping them slightly to make a solid single layer.
Spread peas and cheese evenly over noodles.
Layer mushroom/zucchini mixture on top of cheese.
Add another layer of noodles, followed by sauce and spinach mixture.
6. Repeat with one more layer of noodles, sauce, and then sprinkle generously with cheese.
7. Bake the lasagna for 35-40 minutes or until bubbly.
Let it sit for 5 minutes or so to firm up before slicing.
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