Snack and Meal Ideas

Find some great Isa-approved meal and snack recipes here: https://isaproduct.com/category/recipe/

Here are more than 40 snacks ideas for Shake Days (not for Cleanse Days):
  • Homemade nut mix: Combine ALL RAW- walnuts, almonds, cashews, pecans pepitas, sunflower seeds, carob chips and dried chopped plum.

  • Tamari-seasoned rice crackers area salt lover's vehicle for tuna salad. We like to punch it up with a squeeze of Sriracha chili sauce!

  • Mound chopped smoked salmon onto lettuce leaf and top with dill.

  • Sprinkle drained canned artichoke hearts with lemon zest, capers, chopped fresh basil and olive oil. Eat with toothpicks.

  • Stuffed Mushrooms: Briefly roast button mushroom caps until softened. Fill with jarred pesto and a little chopped turkey.

  • Smoked Turkey Pinwheels: Spread a layer of hummus on sliced smoked turkey breast and top with thinly sliced tomato. Roll up and cut into 1-inch pieces.

  • Spruce up a shot of tomato juice by topping it with finely chopped cooked shrimp, scallions and crumbled saltines.

  • Whisk together almond butter, tamari and a few drops of water. Use as an Asian-style dip for baby bok choy.

  • Five-Spice Pumpkin Seeds: Toss salted pumpkin seeds (also known as pepitas) with sesame oil and Chinese five-spice powder, then bake at 160° until crisp.

  • Turn cucumber slices into crackers: Spread them with olive tapenade and garnish with chopped fresh tarragon.

  • Dunk root veggie chips (such as Terra chips) into low-fat sour cream seasoned with hot sauce and orange zest.

  • Ants on a Log: Stuff celery sticks with cashew butter and dot with dried currants.

  • Mix crisp and spicy jarred corn relish with chopped tomatoes and cilantro; eat with rice crackers. 14. Stuff iceberg lettuce leaves with chopped ripe tomatoes and cucumbers and a dollop of hummus.

  • Dip sugar snap peas in a mixture of Greek yogurt and a bit of jarred pesto.

  • Chickpea Poppers: Thoroughly dry canned chickpeas. Spritz with extra-virgin olive oil, season with dried oregano and garlic salt and roast at 400° until crisp.

  • Spread granny smith apple wedges with chunky cashew butter and top with toasted sesame seeds.

  • Fill endive spears with chopped Bosc pears and season with balsamic vinegar.

  • No-Chop Gazpacho: Combine tomato juice, cucumber, bell peppers and onion in a mini chopper, and then pulse just until chunky. Add a splash of red wine vinegar.

  • Cut jicama into sticks, squeeze liberally with lime juice and dip in a sauce of chunky almond butter, honey and fresh ginger.

  • Combine finely chopped broccoli, multicolored bell peppers and scallions with Greek yogurt and a dash of prepared horseradish. Keep a bag of baby carrots close by.

  • 1-2-3 Thai Slaw: Open a bag of shredded carrots; dress lightly with toasted sesame oil, lime juice, olive oil,honey and a dash of cayenne pepper. Toss in chopped salted peanuts.

  • Shred iceberg lettuce into tuna salad and eat on thick-cut organic or homemade bread-and- butter pickles.

  • Deviled Eggs: Replace mayo withGreek yogurt to make deviled eggs. Fold a handful of finely chopped watercress and a pinch of Old Bay seasoning into the yolks.

  • Stuffed Figs: Split plump dried figs and stuff with toasted hazelnuts.

  • Halve a cup of cherry tomatoes and drizzle them with olive oil.

  • Sneak some finely chopped Swiss chard into your pesto, and then spoon onto garlic pita chips.

  • Indian-Spiced Cashews: Toss raw cashews in coconut oil and curry powder and roast at 160° until golden.

  • Sushi Stick: Roll up sliced avocado, cucumber spears and brown rice in a nori sheet and eat with pickled ginger.

  • Fruit Compote: Choose 1 cup of-either blueberries, raspberries, strawberries, apple. Mix 1 cup of fruit with olive oil, cinnamon and a touch of stevia if desired and pan-fry untilthey’re on the brink of bursting, then gobble up while warm.

  • 1⁄2 IsaLean Shake

  • 1⁄2IsaLean Bar

  • 1 Isagenix Slimcake

  • 1 Isagenix FiberPro Bar

  • Raw almonds

  • 1 egg

  • 1 cup cucumbers, sliced

  • A small organic salad with favorite organic salad dressing

  • 1 cup of fresh melon or blueberries, raspberries

  • 1 small apple, sliced

  • 1⁄2 cup cooked brown rice or quinoa

  • A slice of nitrite-free, hormone-free turkey

  • 1 stalk of celery with organic almond butter

  • 3 oz.of grilled, organic chicken

  • 1⁄2 cup of fat-free organic yogurt with 1⁄2 berries

  • 1⁄2 cup fat-free organic cottage cheese