FREE RECIPES

Superfood Packed Overnight Oats

1 serving

1/4 cup blueberries

1 tsp Chia Seeds

1 tsp Ground Flax seeds

1 tsp pure maple syrup

1 tsp hemp hearts

1/2 cup unsweetened coconut milk

1/3 cup oats (I use Stoked Oats)

1/2 scoop IsaPro (or other high quality protein source)

Put all in Mason jar and mix together then put in fridge overnight or for 4 hours.

Total cals: 322 cals Total carbs: 40 grams 45% Total fat: 11 grams 30% Total protein: 20 grams 25%

Egg Cups

Preheat oven to 350 deg

1. Grease big muffin pan (I didn’t do this and they stuck in the pan)

2. Beat 10 eggs in a bowl with salt and pepper. (I use farm fresh eggs)

3. Take sourdough bread and cut 2″ circles out of the bread and put it at the bottom of 12 muffin tins.

4. On top of bread add your favorite chopped veggies. I added spinach and peppers in ours.

5. Add a chopped meat if you would like. I added chopped hotdogs from www.joyce-farms.com (100% grass fed, uncured, naturally smoked, gluten free, no nitrates or nitrites added)

6. Pour egg mixture over veggies and meat.

7. Bake at 350 deg for 15-20 min. Sprinkle a little cheese on top and bake until cheese is melted. Note: You can emit the bread and cheese if you don’t eat dairy or gluten. You can also eliminate the meat to make them all veggie egg cups! You can store the egg cups in the refrigerator up to 3 days or in the freezer for up to 3 months. Calories will vary depending what you put in the cups.

Mexican Chicken and "Rice"

Makes 4 servings

1 1/2 pounds chicken cut into bite size pieces, browned with 1 Tbsp Higgs Seasoning

1 small onion, chopped

1 medium red pepper, chopped

1 small zucchini, chopped

2 ears of corn, corn cut off

8 oz cauliflower crumbles

2 Tbsp chopped black olives

1 avocado, sliced

Salsa (optional)

Shredded cheese (optional)

Put chicken in saucepan and cook until just browned. Remove chicken from pan. Put all of the remaining ingredients into a saucepan and cooked until veggies are to your liking. Add chicken back into pan and heat 3 minutes until all ingredients are combined.

Macros per serving Total cals: 348 cals Total carbs: 27 grams Total fat: 11 grams Total protein: 38 grams

Shrimp Cakes

3 servings (each serving is 2 cakes)

12 oz shrimp, peeled and deveined

1/2 red or orange pepper, finely chopped

1/4- 1/2 tsp garlic

2 Tbsp scallions

1 Tbsp lime juice, freshly squeezed

1 Tbsp maple syrup

1/2 tsp pink sea salt

1 large egg

1/2 cup ground oats

Place shrimp in food processor and pulse until finely chopped.

In bowl mix all ingredients. Form 6 patties. Grill or cook on stove top until cooked through.

Serving size: 2 cakes

Total cals per serving: 181 cals

Total protein: 33 grams

Total fat: 3 grams

Total carbs: 17 grams

Chicken & Veggie Skewers

6 servings

3 chicken breasts

2 Tbsp Higgs Seasoning

1 red pepper

1 yellow pepper, cut into large chunks

1 orange pepper, cut into large chunks

1 small onion, cut into large chunks

1 medium Zucchini, cut into large chunks

1 medium Squash, cut into large chunks

Drizzle of olive oil

Long Grain and Wild Rice

Cut chicken breasts into chunks. Rub the chicken with the Higgs Seasoning. Put in fridge until ready to grill. Assemble the skewers alternating chicken and veggies. Drizzle olive oil onto the skewers while grilling. Grill to your liking. In the mean time, make the Long Grain and Wild Rice according to package instructions.

Macros below include 1/2 cup cooked rice.

Cals: 345 cals

Carbs: 41.1 gms

Fat: 8 gms

Protein: 29 gms

Sweet & Spicy Aloha Chicken & Shrimp

1 1/2 pounds chicken

12 oz shrimp

1 small pineapple cut into chunks

1 small onion, diced

2 peppers, cut into chunks

1 jalapeño, diced

Sesame seeds for garnish

Long Grain and wild rice

Cut chicken into chunks. Season chicken and shrimp with pink sea salt and pepper. Cook chicken and shrimp in a skillet. Remove from skillet and set aside. In same skillet, add 1 Tbsp olive oil or avocado oil and add peppers, jalapeño peppers, and onion. Saute under tender. Add pineapple and stir fry for 3 minutes. Return cooked chicken to pan. toss to combine. Garnish with sesame seeds. Can be served with or without Long Grain and Wild Rice.

Macros below with 1/2 cup long grain and brown rice

Cals: 380 cals

Carbs: 52 gms

Protein: 28 gms

Fat: 8 gms

Honey Glazed Sausage & Vegetables

4 servings

3 cups red potatoes or sweet potatoes diced

8 oz fresh asparagus, cut into 2 inch pieces

2 peppers, cut into big chunks

16 oz nitrate free sausage

Pink sea salt and pepper to taste

1 tsp dried oregano

1 tsp smoked paprika

2 Tbsp olive oil

2 garlic cloves, minced

2 Tbsp Raw Honey

Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil. Place all ingredients into a big bowl and toss to evenly coat everything. Place the veggies and sausage onto the sheet pan in a single layer. Bake for about 20 minutes, or until veggies are crisp tender, and sausage is browned.

Cals: 391 cals

Carbs: 28 grams

Protein: 28 grams

Fat: 18 grams

Tasty Chicken & Beans

4 servings

1 1/2 pounds chicken breast cut into cubes

2 Tbsp olive oil

1 small onion

2 bell peppers

2 1/2 cups low sodium, organic chicken broth

Juice of 1 lime

1 Tbsp Higgs Seasoning

15 oz can black beans

2 fresh tomatoes, including juice

Pink sea salt and pepper to taste

Cilantro, chopped

Heat olive oil in pan and cook chicken. Set chicken aside. Brown peppers and onions for 5 minutes. Add chicken broth, lime juice, beans, tomatoes in skillet. Reduce heat to low and simmer 15 minutes. Add chicken back to pan. Sprinkle with cilantro. Serve immediately.

Mcaros per serving

Cals: 470 cals

Carbs: 45 gms

Protein: 44 gms

Fat: 11 gms

Orange Chicken

4 servings

3 chicken breasts

1/2 cup chopped onion

1/2 cup chopped red peppers

1/4 cup orange marmalade

1/8 cup olive oil

1/4 cup molasses

Fresh orange juice from 1 orange

salt and pepper to taste

1/4 tsp paprika

Brown rice

Make the brown rice according to package directions. Whisk together marmalade, molasses, olive oil, salt, pepper, paprika, orange juice. Put chicken in the marinade and put in the fridge for at least 30 minutes. Add chopped onion and peppers to skillet and sauté for 5 minutes. Add the marinade and chicken to the skillet. Cook the chicken until not pink. (approx 8-10 minutes) Take chicken out and place a couple spoonfuls of marinade over chicken. Serve with 1/2 cup brown rice.

Makes 4 servings with 1/2 cup brown rice:

Calories: 389 cals

Carbs: 41 grams

Protein: 33 grams

Fat: 11 grams

Sweet Potato Chili

Makes 6 servings

1 pound 97% ground turkey

1 red pepper chopped

1 orange pepper chopped

1 small onion chopped

1 jalapeño chopped

1 tsp garlic

2 Tbsp Higgs seasoning

1, 28oz can diced tomatoes

1, 15 oz can tomato sauce

1, 15 oz can black beans

1, 15 oz can kidney beans

1 large sweet potato

Brown turkey and onion in large pot. Add peppers and garlic, and Higgs seasoning. Mix well. Add remaining ingredients to pot and stir. You may need to add water to the mixture. Bring to boil. Simmer mixture for 30-40 minutes or until sweet potatoes are tender.

Makes 6 servings

Calories per serving: 324 cals

Carbs: 40 gms

Protein: 32 gms

Fat: 3 gms

Lemon Herb Roasted Chicken Breast

Serves 4

2 lemons, sliced

1 Tbsp rosemary ( I used fresh)

1 Tbsp Thyme 2 cloves garlic, chopped

4 Skinless boneless Chicken breasts

Dash salt and pepper

1 Tbsp extra virgin olive oil or coconut oil

Preheat oven to 425. Layer 1/2 of the lemon slices on the bottom of a baking dish. Sprinkle with 1/2 the herbs and garlic. Place chicken breasts on top and sprinkle with salt and pepper. Place remaining lemon herbs and garlic on top of chicken. Drizzle with evoo. Cover with tin foil. Bake 45 minutes or until chicken is cooked through Tip: You can add leftover sliced chicken breast to your salad for lunch the next day!

Stuffed Peppers

Protein Banana Cookies

Makes 20 cookies

4 over ripe bananas, mashed

3 1/2 cups oats (quick oats….I used Stoked oats)

2 scoops Vanilla IsaPro or other high quality protein powder

1/4 cup shredded unsweetened coconut

1/4 cup cacao nibs

1/4 cup mini chocolate chips (I used dairy free, soy free Enjoy Life brand)

2 tsp vanilla

2 Tbsp maple syrup

1/2 tsp salt

Preheat oven to 350 degrees. Mix all ingredients in bowl and put on baking sheet with parchment paper. Makes 20 cookies. Bake for 15 minutes and let cool on baking sheet. Refrigerate any leftovers

Macros per cookies Total calories: 122 cals Carbs: 19 grams Protein: 5 grams Fat: 3 grams

Energy Bars

Makes bars 12 bars

9 oz dates

1 cup raw cashews

1 cup raw almonds

1tsp vanilla

2 Tbsp maple syrup

2 scoops vanilla IsaPro (or other high quality protein powder)

1 tsp cinnamon

2 Tbsp Hemp Hearts

Preheat oven to 350 degrees. Put parchment paper in 9X13 pan. Put all ingredients except hemp hearts in a food processor. Process until fully combined.You may need to add 2 Tbsp water to the mixture to make it stickier.Press into 9X13 pan. Sprinkle hemp hearts on top and press them into mixture. Bake at 350 degrees for 15 minutes.

Total macros per bar Total cals: 216 cals Total carbs: 24 grams Total fat: 11 grams Total protein: 8 grams

Chocolate Zucchini Muffins

11 muffins

1 1/4 cups shredded zucchini, shredded and squeezed dry

1 1/4 cups Oat flour

1/4 tsp pink sea salt

1/2 cup cacao powder

1 tsp instant coffee

1 tsp baking powder

1/2 tsp baking soda

2 large eggs

1/3 cup pure maple syrup

1 tsp vanilla extract

1/2 cup melted coconut oil

1 cup Dairy free, soy free chocolate chips (3/4 cup for mixture and 1/4 cup to sprinkle on the top)

Preheat oven to 350 degrees.

Put all of the above (except 1/4 cup chocolate chips) in a large bowl and mix until just blended. Pour batter into lined large muffin tins. Makes 11 muffins. Put water in 12th muffin tin. Sprinkle rest of muffins with remaining chocolate chips. Bake 22-25 minutes.

Makes 11 muffins.

Total cals per muffin: 303 cals

Total carbs: 30 grams

Total fat: 19 grams

Total protein: 5 grams

Banana Cake

9 servings

3 bananas

3 cups Gluten Free Oats

2 scoops vanilla IsaPro or other high quality protein powder

1/3 cup natural peanut butter

1/4 cup maple syrup

3 Tbsp cacao nibs

1 tsp vanilla extract

Mash bananas. Add all other ingredients in the bowl. Mix together and put in 9X9 pan lined with parchment paper. Bake at 350 degrees for 20 minutes.

Total calories per bar: 271 cals Total carbs: 36 grams Total fat: 9 grams Total protein: 11 grams

Oatmeal Banana Bites

Makes 8 cookies

1 cup Gluten Free Oats

1/4 cup coconut flour

1 scoop Vanilla IsaPro or whey protein powder

1 tsp cinnamon

3/4 tsp baking powder

1/8 tsp salt

1/2 cup mashed banana

1 Tbsp maple syrup

1 Tbsp coconut oil, melted

1 egg

1 tsp vanilla extract

1/4 cup dairy free, soy free chocolate chips

Combine all ingredients on bowl. Pre-heat oven to 325 degrees. Scoop cookie dough onto lined baking sheet and flatten slightly. Bake at 325 degrees for 10 minutes. Cool on baking sheet then transfer to wire rack. Macros per cookie.

Total cals: 141 cals Total carbs: 18 grams Total fat: 5 grams Total protein: 5 grams

Protein Buckeyes

Makes 11 servings

1 cup natural peanut butter

2 Tbsp unsweetened coconut milk

1/4 cup dairy free soy free chocolate chips OR Cacao Nibs

3 scoops IsaPro (chocolate or vanilla) or another high quality protein powder

Mix all ingredients together and form into 11 balls. Refrigerate or freeze.

Macros per ball with cacao nibs: Cals: 203 cals Carbs: 6 grams Fat: 14 grams Protein: 10 grams

Superfood Packed Overnight Oats

1 serving

1/4 cup blueberries

1 tsp Chia Seeds

1 tsp Ground Flax seeds

1 tsp pure maple syrup

1 tsp hemp hearts

1/2 cup unsweetened coconut milk

1/3 cup oats (I use Stoked Oats)

1/2 scoop IsaPro (or other high quality protein source)

Put all in Mason jar and mix together then put in fridge overnight or for 4 hours.

Total cals: 322 cals Total carbs: 40 grams 45% Total fat: 11 grams 30% Total protein: 20 grams 25%

Zucchini Bread (credit: Well Plated by Erin)

Makes 9 brownies

1 cup shredded zucchini, patted dry to take moisture out

1 large ripe banana (mashed)

6 large eggs

3 Tbsp pure maple syrup

2 Tbsp melted coconut oil

1 tsp pure vanilla extract

3/4 cup coconut flour

1 1/2 tsp cinnamon

3/4 tsp baking soda

1/2 tsp pink sea salt

1 cup dairy free chocolate chip or cacao nibs (I used cacao nibs)

Preheat oven to 350 degrees. Line 9X9 pan with parchment paper. Place all ingredients in bowl (except 1/4 cup chocolate chips) and mix until incorporated. Put mixture in prepared pan and sprinkle with remaining chocolate chips. Bake at 350 degrees for 35 minutes, or until top is brown. Remove from oven and let cool in pan. Leftovers can be kept at room temp for 5 days. They can refrigerated for up to 1 week, or froze for up to 3 months.

Macros per brownie (makes 9 brownies) Total cals: 230 cals Total carbs: 18 grams Total fat: 14 grams Total protein: 6 grams

Peanut Butter Power Bars

9 servings

1 cup natural peanut butter

1/4 cup raw honey

3 scoops IsaPro (chocolate or vanilla)—or any other pure protein powder

1/2 cup oat flour—-Note: can food process gluten free oats to make oat flour

Add all ingredients in bowl and mix together. Press into a 8X8 pan. Freeze for 20 minutes. Cut into 9 bars. Put in fridge.

Macros per bar:

Cals: 261 cals

Carbs: 17 gms

Fat: 15.2 gms

Protein: 13 gms

Lemon Bites

19 servings

1 cup raw almonds

1 cup pitted dates

2 scoops IsaPro vanilla—or any other pure protein powder

2 tsp maca powder

1/2 tsp pink sea salt

Zest, 1 lemon

Juice, 1 lemon

Add almonds in food processor and blend until crumbly. Then add remaining ingredients and blend until one big ball. Make into 19 balls.

Macros per ball

Cals: 122 cals

Carbs: 8 gms

Protein: 6 gms

Fat: 7 gms

Mocha Energy Bars

19 servings

3 cups Gluten Free Oats

1/2 cup raw honey

1/4 cup Enjoy Life chocolate chips or chip you prefer

1 Tbsp ground flax seed

1 Tbsp Chia Seeds

1 cup Natural peanut butter or almond butter

1 scoop IsaPro (vanilla or chocolate)–or any other pure protein powder

1 scoop IsaLean shake mix (we used Mocha, but any flavor can be used)

2 tsp vanilla

2 tbsp unsweetened coconut or almond milk to make dough stick together to form balls

Mix all of the above ingredients together. Add more coconut/almond milk to make the balls stick together. DONT add too much though, it will make balls sticky! Make dough into balls. Refrigerate balls

Macros per ball:

Cals: 204 cals

Carbs: 21 gms

Protein: 7 gms

Fat: 9 gms

Protein Chocolate Chip Cookie Dough

Makes 10 servings

1, 15 oz can of chickpeas, rinsed and drained

1/2 cup Natural Peanut Butter

1 Tbsp ground Flaxseed

1/3 cup pure maple syrup

1/4 cup chocolate chips (I use Good Life chips)

1 scoop IsaPro (chocolate or vanilla)–or any other pure protein powder

1/2 tsp baking soda

Mix all of the ingredients, except chocolate chips in a food processor and blend until creamy. Hand mix the chocolate chips in.

Can eat by the spoon or dip fruit, like an apple, in the cookie dough to add protein to your snack!

Cals: 231 cals

Carbs: 26 grams

Protein: 9 grams

Fat: 10 grams

Lemon Bombs

12 servings

4 scoops vanilla IsaPro–or any other pure protein powder

1 cups shredded unsweetened coconut

6 Tbsp fresh lemon juice

Grated rind from 3 lemons

6 Tbsp raw honey

Mix, form into balls and freeze!

Macros per ball

Cals: 153 cals

Carbs: 13 gms

Protein: 7 gms

Fat: 9 gms

Cherry Vanilla Energy Balls

12 servings

1 cup pitted dates

1 1/2 cups unsalted cashews

1/3 cup nutritional yeast

1 scoop IsaPro—or any other pure protein powder

1 tsp vanilla extract

1 cup dried cherries

pinch of pink sea salt

Blend all in food processor to make balls.

Macros per ball

Cals: 173 cals

Carbs: 25 grms

Protein: 5 gms

Fat: 6 gms

Crunchy Peanut Butter Bites

Makes 8 servings

1 cup pitted dates

1/2 cup natural peanut butter

2 1/2 Tbsp cacao powder

1/4 cup unsalted peanuts

Blend all in food processor. Make into 8 balls.

Macros per ball

Cals: 220 cals

Carbs: 18 gms

Protein: 6 gms

Fat: 12 gms

Birthday Cake Energy Balls

15 servings

1 cup unsweetened coconut

2 cups pitted dates

2 cups unsalted cashews

pinch pink sea salt

4 tsp vanilla extract

1 scoop IsaPro—or any other pure protein powder

Macros per ball

Cals: 171 cals

Carbs: 20 gms

Protein: 4 gms

Fat: 9 gms

Chocolate Covered Cherry Bites

16 servings

1 cup pitted dates

1 cup dried cherries

1 cup raw cashews

1/2 cup raw almonds

1/2 tsp salt

1 tsp vanilla extract

1/4 cup Dairy free chocolate chips

Mix all in food processor, and make into balls.

Macros per ball

Cals: 138 cals

Carbs: 20 gms

Fat: 6 gms

Protein 2 gms

Chocolate Oatmeal Protein Balls

12 servings

1 1/2 cups gluten free oats

2 scoops Vanilla IsaPro—or any other pure protein powder

1/2 tsp cinnamon

1 Tbsp Chia seeds

1/2 cup natural peanut butter

3 Tbsp raw honey

1 tsp vanilla extract

1/3 cup chocolate chips (I use Enjoy Life)

3 Tbsp unsweetened coconut milk

Put all in food processor and blend except chocolate chips. Hand mix those after it is processed. Makes 12 balls.

Macros per ball

Cal: 186 cals

Carbs: 18 gms

Protein: 8 gms

Fat: 9 gms

Granola

15, 1/2 cup servings

3 cups gluten free oats (I like Love Grown or Stoked oats)

1 cup raw cashews (unsalted)

1 cup raw almonds (unsalted)

3/4 shredded unsweetened shredded coconut

2 Tbsp ground flax seeds

2 Tbsp chia seeds

6 Tbsp cacao nibs, or dairy free, soy free chips

4 oz dates, chopped

1/4 cup maple syrup

1 tsp vanilla extract

1/2 tsp salt

Preheat oven to 300 degrees.

Put all of the above ingredients in a food processor except the cacao nibs, oatmeal, coconut and pulse to your liking for consistency. Pulse less for a chunkier granola. Add the oatmeal, and coconut and pulse for a few seconds. Mix the cacao nibs in with a spoon. Spread granola evenly into baking sheet pressing it down into the sheet. Bake at 300 deg for 20 minutes. Let cool on pan, then transfer to an airtight container and can be stored in fridge or on counter. Serve as is, or over yogurt, cottage cheese, ricotta cheese, Greek yogurt, or even over ice cream.

Macros per 1/2 cup serving:

Total cals: 257 cals

Total carbs: 27 grams

Total fat: 15 grams

Total protein: 8 grams

Pumpkin Pie Granola

Makes 8 servings

2 cups Gluten Free Oats

1/4 Cup sunflower seeds

1/4 cup chopped walnuts

1/4 cup unsweetened shredded coconut

1 scoop IsaLean Pumpkin shake

1 tsp pumpkin pie spice

1/4 Cup Natural peanut butter

1/4 cup pumpkin puree

1/4 cup pure maple syrup

1 tsp vanilla

1/4 cup chocolate chips (I used Enjoy Life soy free, dairy free chips)

Preheat oven to 350 degrees. Mix all of the ingredients in a bowl except chocolate chips. Press mixture into a baking sheet and bake for 15 minutes. Take pan out of oven and mix up mixture. Bake 5 more minutes. Bake longer if you like your granola crispy. (I like mine chewy) Take out of oven. Sprinkle chocolate chips on top as it is cooling. Chips will start to melt on Granola. Let sit until completely cool. Store in airtight container in fridge. Makes 8 servings.

Calories per serving: 293 cals Carbs: 32 grams Fat: 15 grams Protein: 9 grams

Cookies & Cream Delights

14 servings 1 cup Almond Butter 2 scoops Cookies and Cream IsaLean Shake powder 2 scoops IsaPro or other high quality protein (I used chocolate) 2 Tbsp Chia seeds 2 Tbsp ground flax seeds 2 Tbsp hemp hearts 1 tsp vanilla 2 Tbsp unsweetened coconut milk Mix all ingredients together and form into 14 balls. Makes 14 balls. Total calories per ball: 164 cals Total carbs: 7 grams Total fat: 11 grams Total protein: 9 grams

Oatmeal Banana Bites

Makes 8 cookies 1 cup Gluten Free Oats 1/4 cup coconut flour 1 scoop Vanilla IsaPro or whey protein powder 1 tsp cinnamon 3/4 tsp baking powder 1/8 tsp salt 1/2 cup mashed banana 1 Tbsp maple syrup 1 Tbsp coconut oil, melted 1 egg 1 tsp vanilla extract 1/4 cup dairy free, soy free chocolate chips Combine all ingredients on bowl. Pre-heat oven to 325 degrees. Scoop cookie dough onto lined baking sheet and flatten slightly. Bake at 325 degrees for 10 minutes. Cool on baking sheet then transfer to wire rack. Macros per cookie. Total cals: 141 cals Total carbs: 18 grams Total fat: 5 grams Total protein: 5 grams

Cookies & Cream Peanut Butter Cups

10 servings

1/2 cup room temp coconut oil

2 scoops Cookies and Cream IsaLean Shake

1 scoop Chocolate IsaPro or other high quality protein powder

1/2 cup natural peanut butter

1/4 cup cacao powder

1 tsp vanilla

Put all of the ingredients in a food processor and blend until creamy. Put cupcake papers in large cupcake tins. Pour mixture evenly in 10 cupcake papers. Refrigerate for 2-3 hours then enjoy! Can also be frozen.

Total cals per cup: 250 cals

Total carbs: 6 grams

Total protein: 7 grams

Total fat: 19 grams

Chocolate Pumpkin Brownies with Pumpkin Icing

Makes 9 servings

Brownie batter:

1/2 cup natural peanut butter

1 cup pumpkin purée (Canned)

1/4 cup maple syrup

1/3 cup cocoa

1 scoop Pumpkin IsaLean shake mix

1/4 cup chopped walnuts

1 tsp vanilla pinch salt

1/2 tsp pumpkin pie spice

Pumpkin icing:

2 Tbsp natural peanut butter

1/3 cup pumpkin purée (canned)

1/4 scoop Pumpkin IsaLean shake mix

1 Tbsp maple syrup

1/4 tsp pumpkin pie spice

pinch salt

Preheat oven to 325 degrees. Mix all brownie batter ingredients in bowl. Put mixture in 9×9 pan lines with parchment paper. Bake at 325 deg for 20-25 minutes. (Batter should look a tad undercooked when coming out) While it is baking, mix icing ingredients together and put in fridge. After Brownies are cooled, ice with icing. Refrigerate Brownies after icing. Macros per brownie:

Total calories: 209 cals Total carbs: 18 grams Total fat: 12 grams Total protein: 7 grams

Pumpkin Spice Cake With Vanilla Chai Icing— From the kitchen of Bev Lewis

For cake:

1 can pumpkin

1 can regular unsweetened coconut milk, separated – use only the liquid separated from cream for cake, save cream for icing

2 egg

1 cup coconut sugar

1/2 cup coconut flour

1 cup oat flour

1 Tsp vanilla

1 Tsp Baking soda

1 Tsp Baking powder

2 scoops pumpkin spice Isalean shake

2 tsp pumpkin pie spice

1 tsp cinnamon

For Icing:

1 packet Isagenix dairy free Vanilla Chai shake

2 TBS maple syrup Cream from top of canned coconut Coconut water or water to blend (3 TBS or so)

In medium bowl, mix together oat flour, coconut flour, pumpkin shake mix, pumpkin pie spice, cinnamon, baking powder and soda. Set aside. In large bowl, beat together pumpkin, coconut sugar, coconut milk (liquid only), eggs, and vanilla. Add dry mixture into wet. Pour in greased 8×8. Bake at 350 until it bounces back, approx 40 minutes. Meanwhile… Blend together maple syrup, Chai shake mix, coconut cream and water. Blend til a fluffy consistency, adding more water as needed. Store in frog. Remove cake from oven and cool completely then top with icing. Refrigerate until cold, then serve.

12 servings, 8g fat, 34 carb, 7g protein, 240 cal.

Zucchini Bread (credit: Well Plated by Erin)

Makes 9 brownies

1 cup shredded zucchini, patted dry to take moisture out

1 large ripe banana (mashed)

6 large eggs

3 Tbsp pure maple syrup

2 Tbsp melted coconut oil

1 tsp pure vanilla extract

3/4 cup coconut flour

1 1/2 tsp cinnamon

3/4 tsp baking soda

1/2 tsp pink sea salt

1 cup dairy free chocolate chip or cacao nibs (I used cacao nibs)

Preheat oven to 350 degrees. Line 9X9 pan with parchment paper. Place all ingredients in bowl (except 1/4 cup chocolate chips) and mix until incorporated. Put mixture in prepared pan and sprinkle with remaining chocolate chips. Bake at 350 degrees for 35 minutes, or until top is brown. Remove from oven and let cool in pan. Leftovers can be kept at room temp for 5 days. They can refrigerated for up to 1 week, or froze for up to 3 months.

Macros per brownie (makes 9 brownies) Total cals: 230 cals Total carbs: 18 grams Total fat: 14 grams Total protein: 6 grams

Pumpkin Spice Oatmeal Chocolate Chip Cookies—recipe from the kitchen of Erica Fisher

2/3c pumpkin puree (from can, not pumpkin pie filling)

1 large egg

1 large egg white

2Tbsp honey

3/4tsp vanilla extract

1scoop Isalean Pumpkin Spice Shake powder

1c gluten-free rolled oats

1/3tsp baking powder

1/4tsp pumpkin pie spice

1/4tsp sea salt

2Tbsp mini chocolate chips

Preheat oven to 350 degrees.

Mix pumpkin puree, egg, egg white, honey, and vanilla extract until well blended. Add pumpkin spice shake powder, oats, baking powder, pumpkin pie spice, sea salt, and mini chocolate chips. Mix until blended. Place on parchment paper on baking sheet and bake for 8-10 min until cookies done. Cool for 2 min on baking sheet and then finish cooling on wire rack. Makes 14 cookies.

Macros per cookie:

67 calories

1.8g fat

10.3g carbs

2.8g protein.

Mini pumpkin pies—recipe from the kitchen of Pam Will

Makes 4 servings

1 Cup pumpkin purée (not pumpkin pie in a can)

1/2 cup unsweetened almond milk

2 egg whites

1 1/2 tsp pumpkin pie spice

1 scoop Vanilla IsaPro or other high quality protein source

3 Tbsp pure maple syrup

1 tsp vanilla

Mix all together. Lightly spray ramekins with olive or coconut oil. Bake at 400 deg for 25 min. Double recipe for a full can of pumpkin. You could put it in a pie pan and bake.

Macros per serving: Total cals: 102 calories Total carbs: 16 grams Total fat: 0 grams Total protein: 7 grams

Peanut Butter Surprise Brownies

9 servings

1/4 cup raw cacao powder

1/2 cup oatmeal flour (ground gluten free oats)

1 tsp baking powder

Pinch pink sea salt

3/4 cup Enjoy Life chocolate chips

1/4 cup coconut oil, melted

1 cup mashed sweet potato

3 eggs, room temp

1/4 cup natural peanut butter

Preheat oven to 350 degrees. Put parchment paper in 8X8 pan. Combine all ingredients except eggs, chocolate chip and coconut oil in a bowl. Melt chocolate chips in saucepan over low heat. Add 1/4 cup coconut oil to the chocolate. Combine well. Pour chocolate mixture in bowl with dry ingredients. Mix well. Let cool slightly before adding eggs. Mix eggs in batter with wooden spoon. Add batter to pan. Spread evenly. Dollop peanut butter evenly on top and swirl peanut butter into mixture with a knife. Bake for 20 minutes or until a toothpick comes out clean. Let cool. Cut into 9 squares. Refrigerate after cooling.

Macros per brownie

Cals: 274 cals

Carbs: 22 gms

Protein: 6 gms

Fat: 18 gms

Pumpkin Cookies and Cream Cookies—-from the kitchen of Erica Fisher

1c gluten free rolled oats, ground up

1 lg egg

1 scoop Cookies And Cream Shake

1/2c pumpkin purée

1/4c Swerve

3/4tsp vanilla extract

2 pinches salt

1/8c chocolate chips

1 tbsp creamy almond butter

Preheat oven to 350. Mix all ingredients together. Bake for about 10 min on parchment paper lined cookie sheet. Cool for 2 min and then transfer to wire rack.

Calories: 67 Fat: 2.5g Carbs: 12.1g (2.8 of these are erythritol) Protein: 2.9g

Broccoli Salad

4 servings

3 cups chopped broccoli

1/4 cup dried cherries, cut into small pieces

1/4 cup sunflower or pumpkin seeds

1 Tbsp Hemp Hearts

1 1/2 Tbsp apple cider vinegar

1 Tbsp maple syrup

1/2 cup ricotta cheese or Greek Yogurt

4 slices bacon, cooked and crumbled

Mix ricotta cheese, apple cider vinegar, and maple syrup in a bowl. Put all other ingredients in a big bowl and add ricotta cheese mixture. Mix well. Serve immediately or chill and serve later

Total macros per serving (using pumpkin seeds and ricotta cheese)

Total cals: 221 cals

Total carbs: 18 grams

Total fat: 13 grams

Total protein: 12 grams

Broccoli Salad

4 servings

3 cups chopped broccoli

1/4 cup dried cherries, cut into small pieces

1/4 cup sunflower or pumpkin seeds

1 Tbsp Hemp Hearts

1 1/2 Tbsp apple cider vinegar

1 Tbsp maple syrup

1/2 cup ricotta cheese or Greek Yogurt

4 slices bacon, cooked and crumbled

Mix ricotta cheese, apple cider vinegar, and maple syrup in a bowl. Put all other ingredients in a big bowl and add ricotta cheese mixture. Mix well. Serve immediately or chill and serve later

Total macros per serving (using pumpkin seeds and ricotta cheese)

Total cals: 221 cals

Total carbs: 18 grams

Total fat: 13 grams

Total protein: 12 grams

Roasted Zucchini---thanks to Jenna Tyron

Preheat oven to 375 Cover pan with aluminum foil Cut zucchini into wedges Spray with olive oil Sprinkle with garlic pepper (grinder is best) Cook for 18-20 minutes or until cooked to your liking.

Higgs Seasoning

1/4 cup chili powder

1 Tbsp pink sea salt

2 Tbsp paprika

1 Tbsp onion powder

1 Tbsp garlic powder

1 tsp cayenne pepper

1 Tbsp Cumin

1/4 tsp crushed red pepper

1/8 tsp cinnamon

Mix all of the above seasonings in tupperware container and store in a cool place with other seasonings.