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Energy balls

Energy balls

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Energy balls

We’re seeing these little balls of energy everywhere, they are great to have before exercise, or when you feel as if you are flagging, as the simple sugars in the fruits will give you instant energy, and the nuts, nut butters or oats will give you a slow release of energy. We’ve made three flavours but you can create your own using the same idea. Chill until needed. They will keep for 5 days.
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Total Time 15 mins
Servings 12 of each
Calories 86 kcal

Ingredients
  

PEANUT BUTTER AND DATE BITES

  • 5 tbsp crunchy peanut butter
  • 6 tbsp porridge oats
  • 2 tbsp dates finely chopped
  • 1 tsp chia seeds

COCONUT AND APRICOT BITES

  • 1 1/2 tbsp coconut butter
  • 3 tbsp apricots finely chopped
  • 2 tbsp desiccated coconut plus more for rolling
  • 3 tbsp porridge oats

PISTACHIO AND GOJI BERRY BITES

  • 3 tbsp pistachio kernels chopped
  • 3 tbsp goji berries roughly chopped
  • 2 tbsp sunflower seeds
  • 2 tbsp maple syrup
  • 3 tbsp milled flaxseed

Instructions
 

  • Put all the ingredients for whichever bite you are making in a small blender and pulse until well combined. Take out tsps of the mix, and roll into balls. Dust in desiccated coconut (if using), or sesame seeds if you like, before chilling.

Chickpea and squash coconut curry

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Chickpea and squash coconut curry

This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base
Print Recipe
Total Time 50 mins
Servings 4
Calories 223 kcal

Ingredients
  

  • 1 onion chopped
  • 1 clove garlic peeled
  • 1 thumb-sized piece ginger peeled and chopped
  • 1 red chilli diced
  • groundnut oil
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 400 g butternut squash peeled and diced
  • 400 g tin chickpeas rinsed and drained
  • 400 ml half-fat coconut milk or alpro coconut milk alternative
  • 200 ml vegetable stock
  • 150 g baby spinach
  • 1 lime plus wedges to serve

Instructions
 

  • Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
  • Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.
  • Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.
  • Stir in the spinach until wilted, and squeeze in the lime juice to serve.

Breakfast smoothie bowl

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Breakfast smoothie bowl

Breakfast smoothie bowls are a big trend and it's all about how you arrange your toppings. Experiment with different fruits and veg and any superfood toppings you can get your hands on
Print Recipe
Total Time 15 mins
Servings 4
Calories 157 kcal

Ingredients
  

  • 400 g frozen red berries or smoothie mix
  • 1 ripe banana peeled
  • 4 tbsp coconut yogurt or greek yogurt
  • 300-400 ml almond milk
  • 3 tbsp acai berry powder
  • 2 dates pitted and chopped (optional)

TOPPING (1 tbsp of each per bowl)

  • blueberries or raspberries
  • chia, pumpkin or hemp seeds
  • goji berries
  • oats or granola
  • dessicated coconut
  • bee pollen

Instructions
 

  • Blend the frozen berries, banana, yogurt, half the milk and the acai berry powder in a liquidiser or blender until smooth. Try it, and if it’s not sweet enough, add the dates and blend again. It should be thicker than a regular smoothie but runny enough to pour.Add more almond milk a bit at a time to get a pourable smoothie, and divide between small bowls. Top with as many toppings as you like, and serve straight away.

Blueberry and Coconut Pancakes

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Gluten-free and dairy free, these blueberry and coconut pancakes mean that everyone can enjoy pancakes this Pancake Day. They’re just as lovely as a weekend brunch option too

Blueberry and Coconut Pancakes

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 16

Ingredients
  

  • 55 g unsweetened desiccated coconut
  • 60 g quinoa flour
  • 1 tsp gluten-free baking powder
  • 1 medium egg
  • 160 g coconut milk
  • 30 g natural sweetener like Sweet Freedom
  • 1 tsp vanilla extract
  • 200 g blueberries plus extra to serve
  • Rapeseed oil or coconut oil to cook

For the syrupy orange topping

  • Finely grated zest of 1 orange
  • 225 ml orange Juice
  • 60 g natural sweetener or to taste
  • Segments of 4 large oranges

Instructions
 

  • Blitz the desiccated coconut in a food processor for 2-3 minutes. Add to a large bowl along with the quinoa flour and baking powder and mix together. Whisk in the coconut milk, egg, sweetener and vanilla extract until it forms a thick batter. Now leave the batter to stand for 20-30 minutes during which time it will thicken. Finally stir in the blueberries.
  • Heat a frying pan and lightly grease with the oil. Using a dessert spoon, pour one spoonful of the batter onto the pan and quickly spread the mixture out slightly with the back of the spoon. When the pancake is golden brown on the bottom and the top is beginning to set, carefully flip it over with a large palette knife. Gently press the pancake down onto the pan with the palette knife and cook until golden brown. Remove from the pan and keep warm whilst you cook the remaining pancakes - grease the pan between each batch and leave plenty of room between the pancakes to make it easier to flip them over.
  • To make the syrupy oranges, place the orange zest, sweetener and orange juice in a pan and boil until syrupy. Keep warm and just before serving add the orange segments.
  • Serve the pancakes with the syrupy oranges and some fresh blueberries.

Notes

It's best just to cook one pancake initially to test that the frying pan is at the right temperature - it really needs to be at a medium heat; too hot and the base will scorch before the middle is ready.

Crazy for Coconuts Shake

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Put the lime in the coconut and throw in a banana for good measure! The velvety combination of coconut, banana and lime are undoubtedly delicious, and one thing is true: this tasty tropical shake is as cool, and refreshing as an island breeze!

Crazy for Coconuts Shake

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Ingredients
  

  • 2 scoops IsaLean® Shake in Creamy French Vanilla
  • ½ ripe banana
  • 1 tbsp coconut oil
  • Juice of ½ a lime
  • 8 oz water
  • Ice

Instructions
 

  • Add all the ingredients into your IsaBlender®
  • Fill the container with ice
  • Blend until smooth and creamy.

Coconut IsaLean Shake

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This tasty shake looks as good as it tastes, especially if you place it in a coconut shell and enjoy it by the pool! While coconuts can look rather daunting, the extra work in cracking open a fresh one is absolutely worth it.

Coconut IsaLean Shake

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Ingredients
  

  • 2 scoops IsaLean® Shake in Creamy French Vanilla
  • 1 fresh but not green coconut
  • 4 oz coconut water
  • Ice

Instructions
 

  • Carefully crack open the coconut and scrape the meat out with a large spoon.
  • Add the coconut water and about ½ the meat from the coconut, along with the IsaLean® Shake mix into your IsaBlender®
  • Fill the container with ice
  • Blend until smooth and creamy.

Green Mango Tropical Shake

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Green Mango Tropical Shake

Green Mango Tropical Shake

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Ingredients
  

  • 2 scoops IsaLean® Shake in Creamy French Vanilla
  • 8 oz. coconut water
  • 3-4 frozen mango slices
  • 1 packet Isagenix Greens!™

Notes

Blend and Enjoy!

Coconut Cherry Dream Cream

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Coconut Cherry Dream Cream

Coconut Cherry Dream Cream

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Ingredients
  

  • 1 scoop IsaLean® Shake in Natural Creamy Vanilla
  • 1/2 of a banana fresh or frozen, cherries, strawberries (substitutions may vary to liking)
  • 1/4 cup coconut milk
  • Juicy Orange Replenish®
  • 1 Tbsp shredded coconut

Notes

Add desired amount of ice and blend in IsaBlender