Healthy Snack Recipes

Isa Cafe Mocha Shake

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isagenix-cafe-mocha-shake-recipe

Summertime is fast approaching, and here at Isagenix World Headquarters, we’re starting to feel the summer heat. A warm cup of Isagenix Coffee can be enjoyed all yearlong, but if you’re looking for some chilly alternatives that will help cool you off, try our Isagenix Coffee Mocha and Caramel Macchiato Shakes!

Carrot and Butternut Squash Soup

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There are days when only soup will do; when we crave the soothing comfort of that warming slurp. The great thing about soup is that, with just a few cheap ingredients, you can make up a big healthy batch and keep it in the fridge for a quick snack and it’s perfect for freezing too. For a super speedy and healthy snack, whip up this simple sunshine bowl of soup; sure to brighten up any grey day

Carrot and Butternut Squash Soup

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 2 onions chopped
  • 1 tbsp sunflower oil
  • 1 butternut squash peeled and diced
  • 4 carrots peeled and sliced
  • 2 sprigs fresh thyme leaves only
  • Salt and freshly crack black pepper
  • 1.5 litres hot vegetable stock
  • Parsley for garnishing
  • Crème fraiche for garnishing

Instructions
 

  • In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.
  • Remove from heat and allow to cool slightly. Using a hand blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.
  • Divide soup into bowls and serve with a dollop of crème fraiche and parsley.

Notes

For a fiery kick, add a diced chilli. Remember, the smaller the chilli, the hotter the taste. Fry with onions in step 1.

 

Cheesy Scrambled Eggs with Bacon

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Scrambled eggs are delicious on their own but if you add cheese to them they become extra special. Cheesey Scrambled Eggs with Bacon makes an excellent breakfast dish for the weekend when you may have a little more time to prepare something good. This recipe would be great for a snack or light lunch. Served on hot buttered wholemeal toast it makes a filling and healthy start to the day.

Cheesy Scrambled Eggs with Bacon

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2

Ingredients
  

  • 2 rashers back bacon
  • 4 medium eggs
  • 15 g butter
  • A little milk
  • Salt and freshly ground black pepper
  • 50 g mature Cheddar cheese grated
  • 2 large slices wholemeal bread
  • Butter for spreading

Instructions
 

  • Grill the bacon until crispy and keep warm.
  • Put the eggs into a small bowl and beat lightly with a fork, then pour them into a small saucepan.
  • Add the butter and milk and stir together well with a wooden spoon.
  • Put the pan on a low heat and cook gently, stirring constantly until the eggs thicken and become creamy. Season to taste. Take the pan off the heat.
  • Add the cheese and stir into the mixture evenly.
  • Toast the bread, then butter each slice.
  • Arrange the bacon on top of the toast, then spoon on the cheesy eggs.
  • Serve immediately.

Notes

To make this really special add some smoked salmon trimmings to the cheesey scrambled eggs. Add the salmon after the eggs have cooked. Serve with or without the bacon. Instead of serving on toast why not try toasted bagels or muffins.

Clown Face Frittata

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A terrific idea for kids snacks- these potato shapes are healthy, and as fun to make as they are to eat!

Clown Face Frittata

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Prep Time 20 mins
Total Time 20 mins
Servings 4

Ingredients
  

Ingredients for the fritatta

  • 350 g 6oz potatoes, peeled, sliced and cooked
  • 6 medium eggs
  • Salt and freshly ground black pepper

For the face

  • 50 g 20z red cheese, grated, eg Red Leicester
  • 1 Mushroom
  • 1/2 Red pepper
  • 1/2 Green pepper
  • 1 small Tomato

Instructions
 

  • Lightly oil a shallow, oven proof dish.
  • Arrange the cooked slices of potato in the dish.
  • Beat the eggs together with some salt and pepper then pour over the potato.
  • Cook in the oven for 10 minutes until the egg is just starting to set.
  • Using the cheese, mushroom, peppers and tomato make a clowns face.
  • Increase the oven temperature to 200ºC, 400ºF, Gas mark 6 and cook for another 10 minutes.
  • Serve immediately.

Pineapple and Carrot Muffins

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Mix grated carrots, pineapple chunks, honey and cinnamon for a delicious, guilt-free afternoon snack – these muffins are less than 200 calories each!

Pineapple and Carrot Muffins

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Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 12

Ingredients
  

  • 227 g can pineapple chunks drained, reserve juice
  • 4 x Shredded Wheat
  • 150 ml ¼ pt pineapple juice, from carton
  • 75 g vegetable fat such as Trex
  • 165 ml clear honey
  • 2 eggs
  • 200 g plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 110 g freshly grated carrot

Instructions
 

  • Heat oven 180°C/350°F/Gas 4
  • Combine the reserved pineapple juice, shredded wheat and pineapple juice from the carton and leave to soften.
  • Whisk together the Trex and honey until the mixture is very light, then beat in the eggs.
  • Sieve the flour, bicarbonate soda, cinnamon and salt and stir into the egg mixture along with the pineapple, Shredded Wheat and grated carrot.
  • Spoon into muffin cases and bake for about 25 minutes until cooked.

Spiced Carrot and Lentil Soup

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A delicious, spicy lentil and carrot soup is the perfect lunch-time snack if you’re watching your weight. At just 179 calories this tasty soup is a diet must-have

Spiced Carrot and Lentil Soup

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 2

Ingredients
  

  • 300 g 10oz carrots, scrubbed and chopped
  • 60 g 2oz red split lentils
  • 750 ml 1¼ pint hot vegetable stock
  • ½ teaspoon ground coriander
  • Salt and freshly ground black pepper
  • 2 tablespoons soured cream optional
  • ¼ teaspoon coriander seeds crushed (optional)

Instructions
 

  • cPut the carrots into a pan with the lentils, stock, ground coriander and seasoning. Bring to the boil and simmer for 25 minutes until the carrots are tender.
  • Pour the soup into a blender and whizz until smooth.
  • Serve topped with a spoonful of soured cream and a sprinkling of crushed coriander seeds, if you like.

Strawberry and Rhubarb Breakfast Bars

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Fancy something quick and easy for breakfast? These strawberry and rhubarb breakfast bars are ideal for busy mums on the go

Strawberry and Rhubarb Breakfast Bars

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 12

Ingredients
  

  • 200 g muesli Brands with added fruit like Dorset Cereals Berries & Cherries will add more flavour
  • 50 g Rice Krispies
  • 100 g porridge oats
  • 100 g unsalted butter
  • 100 g golden syrup
  • 300 g fat-free strawberry and rhubarb yogurt
  • 2 tbsp plain flour sifted
  • 1 egg beaten
  • 200 g icing sugar

Instructions
 

  • Pre-heat the oven to 178°C/350°F/Gas Mark 4. Prepare and grease a square cake tin 20 x 30cm (8 x 12 inches).
  • Weigh in the muesli, Rice Krispies and oats to a large bowl.
  • Combine 200g of the yogurt with the flour and egg in a small bowl, whisk well so there are no lumps.
  • Melt the butter with the syrup in a small pan and stir. Add the melted butter and syrup to the cereals, mix well.
  • Pour half the cereal mixture into the tin about 2cm thick and press down well. Pour over the yogurt and egg and spread over evenly. Finish by topping it with the rest of the cereal mixture. Press down again.
  • Bake until lightly golden around the edges but still slightly soft.
  • Allow to cool in the tin then remove and cut into bars.
  • To decorate, take the remaining 100g of yogurt and mix with the icing sugar until a smooth paste is formed. Drizzle the icing over the bars and leave to set.

Notes

If you prepare them the night before your busy day all you have to do in the morning is remember to pop them in your bag!

Potted Mackerel On Toast

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Want a quick and healthy lunch in minutes? Try out our home-made potted mackerel on toasted rye or farmhouse bread, topped with sliced radishes and rocket

Potted Mackerel On Toast

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Prep Time 6 mins
Cook Time 4 mins
Total Time 10 mins
Servings 2

Ingredients
  

  • 2 fresh or frozen thawed mackerel fillets
  • 50 g butter
  • A pinch of ground mace
  • A pinch of ground cayenne
  • Plenty of freshly ground black pepper
  • Juice of ½ a lemon
  • Toasted rye or farmhouse bread sliced radishes and rocket, to serve

Instructions
 

  • Heat a non-stick frying pan, add the mackerel fillets, skin-side down, and cook for 4 mins, turning them once. Remove from the pan and flake the fish, discarding the skin and any bones.
  • Add the butter to the pan and melt with the ground mace, ground cayenne and plenty of ground black pepper. Remove from the heat, add the flaked fish and beat in with the lemon juice.
  • Spread the potted mackerel on warm toast and serve with sliced radishes and rocket leaves.

Notes

You can use kippers, smoked mackerel or sardines in this recipe if you prefer.

Hummus with Olives On Toast

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Want a healthy and quick snack? It’s cheap and very easy to make your own hummus and, served with olives on toasted pitta bread or crusty bread, it’s satsifying too

Hummus with Olives On Toast

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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 400 g can chickpeas drained
  • 1 fat garlic clove
  • 2 tbsp tahini paste
  • Juice of ½ a lemon
  • 6-7 tbsp extra virgin olive oil
  • Toasted pitta bread or crusty bread sliced olives and smoked paprika, to serve

Instructions
 

  • on toaPulse the chickpeas in a food processor with the garlic, tahini paste and lemon juice.
  • With the motor running, slowly pour in the olive oil, to make a rough pâté. Season with salt and freshly ground pepper to taste. Serve spread on toasted pitta bread or crusty bread with sliced olives, a sprinkle of smoked paprika and an extra drizzle of olive oil.

Notes

If you don't have chickpeas, use canned butter beans, cannellini beans or frozen broad beans to make this recipe.