Piña Colada Sunrise

Try and stop yourself from adding a tiny umbrella to this delicious shake once you taste how close the flavors come to its original counterpart.

• 280g water
• 3 scoops Vanilla Nutrimeal
• 1/2 tsp. coconut extract
• 130g fresh pineapple
• 1/2 c. ice

Coconut Breeze

One sip of this tempting shake will make you feel as if you’re sun bathing on the sandy beaches of Tahiti.

• 340g water
• 3 scoops Vanilla Nutrimeal
• 1/2 tsp. coconut extract

Grasshopper

Mint and chocolate— two ingredients destined to be together. The flavor combination makes this shake completely refreshing and satisfying.

• 340g water
• 3 scoops Chocolate Nutrimeal
• Mint extract to taste

Razzle Dazzle

One burst of raspberry flavoring mixed into your traditional Chocolate Nutrimeal will add a twist of fruity flawlessness to your day.

• 340g water
• 3 scoops Chocolate Nutrimeal
• 1/2 tsp. raspberry extract

Whack n’ Unwrap

If you love milk chocolate and orange, we’ve got the shake for you.

• 340g water
• 3 scoops Chocolate Nutrimeal
• 1/4 tsp. orange extract

Bobbing for Apples

Nothing adds to the refreshingly tart flavor of crisp apple like some sweet and delectable caramel. Bring these wonderful flavors together, blend with ice, and you won’t believe your taste buds.

• 280g water
• 3 scoops Vanilla Nutrimeal
• 1/4 tsp. caramel extract
• Red apple extract to taste
• 1/2 c. ice

Razz-A-Cran

Bring a smile to anyone’s face with this mouth-watering mix of two fruit flavors, ice, and Vanilla Nutrimeal.

• 280g water
• 3 scoops Vanilla Nutrimeal
• 1/4 tsp. cranberry extract
• Red apple extract to taste
• 1/2 c. ice

Pumpkin Pie Smoothie

Now you can savor the delicious flavors of pumpkin pie anytime—without the guilt.

SERVINGS: 2

• 280g water
• 3 scoops Vanilla Nutrimeal
• 2 tsp. Fibergy® Plus (optional)
• 1/2 c. canned or fresh pureed pumpkin (unsweetened)
• 1/4 tsp. vanilla extract
• 1/2 tsp. pumpkin pie spice
• 1 c. ice
• 1 tsp honey (optional)

Cool Banana Chai

This particular shake is meant for those looking to give their early morning or dragging afternoon the energy boost it needs. It’s also packed with the perfect flavor combination of banana and cinnamon.

• 340g water
• 3 scoops Vanilla Nutrimeal
• 1 banana
• 1 tbsp. cinnamon
• 1 Rev3 Energy® Surge Pack

Recipe inspired by Associate Paul Rohatensky

The Joy of Almond

After you’ve chugged this blended shake, you’ll be delighted to know you’ve discovered a healthy, low-glycemic alternative to one of your favorite candy bars.

• 280g water
• 3 scoops Chocolate Nutrimeal
• 1/4 tsp. almond extract
• 1/2 c. ice

The Banana Stand

Who would’ve thought it’d be possible to recreate the flavors of a chocolate banana-split sundae in one of our traditional Nutrimeal shakes? USANA—that’s who!

• 280g water
• 3 scoops Chocolate Nutrimeal
• 1 banana
• 1/2 c. ice

Mounds of Joy

A spin off of the popular “The Joy of Almond” shake, this Nutrimeal combination shares the same flavors with the addition of yummy coconut.

• 280g water
• 3 scoops Chocolate Nutrimeal
• 1/4 tsp. almond extract
• 1/2 tsp. coconut extract
• 1/2 c. ice

Orange Creamsicle

This shake holds true to the classic summer favorite by tasting just as creamy and delicious as the original.

• 280g water
• 3 scoops Vanilla Nutrimeal
• 1/2 tsp. orange extract
• vanilla extract to taste
• 1/2 c. ice

Ginger Snap

Cookie cravings? Instead, combine these ingredients to create a healthy and scrumptious alternative.

SERVINGS: 2

• 230g water
• 3 scoops Vanilla Nutrimeal
• 1 tbsp. molasses
• 1 tsp. ginger powder
• 1 c. crushed ice

Aloha Pineapple

The addition of crushed ice and yogurt in this shake balances out the acidity and tartness of the juicy pineapple.

• 280g water
• 3 scoops Vanilla Nutrimeal
• 110g low-sugar plain yogurt
• 1/2 c. crushed pineapple
• 1/2 c. ice

Root Beer Float

Everyone loves the classic combination of root beer and vanilla ice cream, but who needs the excessive amount of sugar and calories that come with it? This shake is your solution!

• 280g water
• 3 scoops Vanilla Nutrimeal
• 1 ½ tsp. root beer extract
• 1/2 c. ice

Morning, Sunshine

Do you desperately need a latte or cappuccino morning “pick me up”? Try this tasty shake instead.

• 280g water
• 3 scoops Vanilla Nutrimeal
• 1 tsp. instant coffee
• 1 tsp. condensed milk
• 1/2 c. ice

Fudgy Wudgy Shake

For all the chocolate lovers out there—this should be your first stop when choosing which shake to dive into first.

SERVINGS: 2

• 1 c. low-fat milk
• 3 scoops Chocolate Nutrimeal
• 1 c. ice

Hog the Nog

Eggnog is a favorite holiday treat for many of us, but it’s important to remember just how much fat is packed into every glass of it. Avoid holiday weight gain by making this shake your go-to treat for the winter season.

SERVINGS: 2

• 1 c. low-fat milk or dairy alternative (such as soy or rice milk)
• 4 scoops Vanilla Nutrimeal
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon extract
• 1 tsp. Fibergy Plus (optional)
• 1 c. crushed ice

Click the below hyperlink for the PDF version!

Delicious Twists to Nutrimeal Shakes

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Homemade parathas are much better than frozen. Well, it seems like I am going to cook Indian food more often now. I have also stocked up my spice rack with some Indian spices.

I made this dish using long skinny eggplants that you normally find in Asian grocery shops. They are seasonal and I thought I would use them instead of zucchinis. If you can’t find them, use zucchinis or replace with 1 big eggplant.

This dish is simple and requires no fancy spices. You can have it with basmati rice or any kind of roti. Go easy with roti though as it’s high in calories. As a guide, I suggest having 1/3 of the amount of rice you would normally have and a piece of roti. But if you have small roti, then feel free to have 2 pieces. I know I will!

Eggplant and Lentil Curry

Ingredients:

2 tablespoons coconut oil

1 large onion

10g fresh ginger

2 carrots

5-6 long skinny eggplants (can be substituted with zucchini or 1 regular eggplant)

2 tablespoons tomato paste/sauce

2 teaspoons ground turmeric

2 teaspoons ground cumin

1 teaspoons ground cinnamon

1 teaspoon chili flakes

1 can tomatoes

1 can lentils

Salt and pepper to taste

Method

1. Finely chop the onion and ginger. Dice the carrots and eggplants.
2. Fry the onion and ginger until fragrant in a big pan on medium heat. Add in the tomato paste and spices, then stir for 5 minutes. Add in the carrots, eggplants, canned tomatoes and lentils. Mix thoroughly. Let simmer for 30 minutes. Stir occasionally to ensure even cooking. Season with salt and pepper.

Enjoy!

Written by Lismi Wong

The post Eggplant and Lentil Curry appeared first on Usana Health Sciences Organization.

I tweaked the recipe for zucchini noodles a bit to add an Asian flavour. I added pineapple chunks on the side and the flavours complement each other really well! The texture reminds me a bit of papaya salad, but the dressing is not as light and refreshing because I use coconut milk. If you want something that tastes lighter, you can ignore the coconut milk and use a fish sauce and water mixture to replace the coconut milk. You might also want to up the lime juice and use 3-4 limes instead.

I use toppings made up of a mixture of buckwheat and sunflower seeds, as that’s what I had at hand. I think fried shallots and peanuts will work really well too! If you love Asian salad, then that is the way to go! You can find fried shallots from Asian shops.

Enjoy!

Zucchini Noodles – Asian Style – Ingredients

5 zucchinis

2 carrots

½ fresh pineapple or 1 can pineapple chunks

1 large handful of herbs e.g. parsley, coriander and mint

Juice and zest of 2 limes

2 cloves of garlic

15g fresh ginger

1 tsp turmeric powder

250ml light coconut milk (or 2 tablespoons fish sauce)

1 tablespoon coconut oil

Pinch of coconut sugar

Salt and pepper to taste

Topping Ingredients

½ cup mixture of buckwheat groats and sunflower seeds

OR

¹/₃ cup crushed peanuts and 2 tablespoon of fried shallots

Method

1. Slice zucchini and carrots thinly using either a spiralizer, mandolin or knife. Put them into a big bowl.
2. Cut the fresh pineapple into small chunks. If you are using canned pineapple, reserve the juice to replace the water for dressing later.
3. To make the dressing, zest the limes, chop the garlic and grate the ginger on a chopping board. Transfer into a medium glass jar (with a lid). Add in juice of limes, turmeric powder, coconut milk (or fish sauce) and oil. Add a pinch of coconut sugar, salt and pepper to taste.
4. Shake the jar thoroughly and pour the dressing over the salad. You can thin down the dressing using the reserved pineapple juice or water.

Written by Lismi Wong

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In traditional Oriental medicine celery was used to treat hypertension. This is because phthalide compounds in celery can act as a sedative as well as lower blood pressure.

Ingredients for broccoli, apple and celery salad

1 green apple

5 celery stems with leaves

1 medium broccoli head

¹/₃ cup raisins

¼ cup slivered almonds

½ cup mayonnaise

2 tablespoons extra virgin olive oil

Salt and pepper

Method

1. Cut the broccoli into small florets and steam them for 3 minutes so they retain crunch.
2. Thinly slice the apple and dip into cold water with vinegar or salt to prevent browning. Sit for 5-10 minutes. Drain thoroughly and pat dry.
3. Chop celery leaves. Cut the stalks into small pieces.
4. Pan fry the slivered almonds for a few minutes until fragrant.
5. On a serving dish, spread the broccoli florets at the base.
6. Place apple slices on top of broccoli, continue with celery stalks and leaves, end with raisins and slivered almonds.
7. Place mayonnaise on top in dollops. Drizzle with olive oil and sprinkle with salt and pepper.
8. Keep in the fridge before serving. Serve chilled is best.

Written by Lismi Wong

The post Broccoli, Apple and Celery Salad appeared first on Usana Health Sciences Organization.

The bread is gluten, dairy and refined sugar free. It has such a lovely texture and flavor, because of the coconut flour and almond meal in the recipe. Coconut flour is high in good fats, fiber and protein. 30g of coconut flour contains 10g of fiber and 4g of protein. Because of its high content of fiber, coconut flour absorbs a lot of water while cooking with it. So it’s best to use it with other types of flour and add extra eggs in the recipe.

Another exciting ingredient that I use is hemp seed. It is considered a complete protein, which means it provides essential amino acid, which makes it a great plant-based protein source for vegans or vegetarians. Also, it is rich in healthy fats and essential fatty acids, Iron, and other trace minerals.

You can find coconut flour and hemp seed in health stores.

Ingredients

5 eggs

3 large bananas

20g pitted dates

65g coconut flour

65g almond meal

1 ½ teaspoons mixed spices (e.g. cinnamon, dried ginger, nutmeg, ground cloves)

1 ½ teaspoons baking soda

2 tablespoons hemp seeds

pinch of salt

Method

1. Line a loaf tin with baking paper.
2. Tear dates into pieces.
3. Mix all of the ingredients into a food processor and mix until smooth.
4. Bake for 45-50 minutes at 180°C.
5. Cool on a wire rack.

Written by Lismi Wong

The post Banana Bread with Coconut Flour appeared first on Usana Health Sciences Organization.

I chose a basic recipe and modified it by adding ginger. The variations are up to you. There are jalapeno cheesy mix, miso mix, peanut mix etc. Go and get creative with a flavour that tickles your buds.

This recipe calls for nutritional yeast. You can find this in store. It has a nutty, cheesy flavour and is often used to mimic cheese in vegan dishes, thicken sauces and dressings, and act as an additional nutrient boost because it’s filled with B vitamins. If you can’t find nutritional yeast, you can simply ignore it or use 1/3 cup of parmesan cheese.

If you are on a raw diet, you can bake it using a dehydrator.  How versatile! Set the dehydrator to 40°C and bake for 4-5 hours until crispy.

By the way do you know how to remove kale stems easily? I have a great tip here for you. Hold the kale by the stem on one hand and run through the stem through to the other end using another hand and the leaves will fall off easily. Click here for a video showing you how. Welcome!

Ingredients

300g chopped kale leaves, washed, thoroughly dried (stems removed)

30ml olive oil

50g raw cashews

30g raw sunflower seeds

15g nutritional yeast

Pinch of salt and black pepper

1 teaspoon garlic powder

1 tablespoon of grated ginger

Pinch of cayenne pepper (optional)

Instructions

1. Preheat oven to 120C.
2. Wash and dry kale thoroughly. It is important to dry it thoroughly so you get crispy kale chips otherwise you will have to bake them much longer in the oven.
3. In a blender, add the rest of the ingredients and blend/pulse until fine, scraping down sides as needed.
4. Add spice mixture to the kale and toss with hands to distribute. Massage the kale with the spice mix.
5. Divide kale between 2 large baking sheets that are coated with a bit of oil and spread into an even layer, making sure the pieces aren’t overlapping to ensure crispiness.
6. Bake for 15 minutes and toss to ensure even baking.
7. Bake for another 15 minutes or more, until chips are crispy. Watch carefully to ensure they don’t burn. Let cool slightly before enjoying.
8. Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!

Written by Lismi Wong

The post Crispy Kale Chips Recipe appeared first on Usana Health Sciences Organization.

Fruit skewers

Win their heart with strawberry hearts…

See recipe: http://www.365ishpins.com/valentines-day-fruit-kabobs/

The classic avo on toast

Okay, so clearly you need to invest in a heart shaped cutter.

For this food idea and more: http://www.cleanandscentsible.com/2014/01/healthy-valentines-day-food-ideas.html

Ombre Strawberries for your hombre

Okay, so another strawberry one. But, let’s face it, you can never have too many strawberries.

See recipe: http://www.eatyourselfskinny.com/yogurt-dipped-ombre-strawberries-2/#_a5y_p=5018575

Show them they’re your whole world with whole grain crackers

Mix it up with something a little savoury!

Food idea from: http://mylistoflists.com/healthy-valentines-day-treat-ideas/3/

Banana split bites

Your valentine’s heart will melt when they see these beauties.

See recipe: http://ourfamilyofseven.com/banana-split-bites/

Written by Monique Sparks

The post Valentine’s Day Food Ideas appeared first on Usana Health Sciences Organization.

Purple kumara is rich in anthocyanins, which possess strong antioxidant properties. It is also high in fibre, vitamin C and potassium.

I use Nutrimeal protein powder to give it an extra protein boost. If you don’t have protein powder, you can replace water with skim milk or other non-dairy milk. The drink will also taste creamier. This becomes a complete breakfast on the go. Enjoy!

Spiced Kumara Shake Ingredients

120 g purple kumara

1/2 tsp cinnamon powder

1/2 tsp ginger powder

Pinch of allspice powder

1 tbsp. SoyaMax

1 tbsp. Vanilla Nutrimeal

200-250 ml water

Pinch of salt

Walnuts and coconut chips to decorate

Spiced Kumara Shake Method

Blend all ingredients except walnuts and coconut chips until smooth

Sprinkle the walnuts and coconut chips on top

Written by Lismi Wong

The post Spiced Kumara Shake appeared first on Usana Health Sciences Organization.

I added quinoa for extra protein boost. This vegetarian pizza is low in carbohydrate and high in fibre. You can add in USANA Fibergy for extra fibre. For one recipe, 2 tbsp. of Fibergy is adequate. It is delicious! I cut out a piece of the base and ate it with tomato ketchup and it was delicious too. Maybe they could work well as cauliflower sticks. Another thing to try in the future!

Pizza crust

1 cauliflower (about 750g/1lb 10oz)

100g cooked quinoa

3 eggs, beaten

1 tbsp. dried oregano

Salt and pepper

Pizza topping

227g can tomatoes

1 tbsp. tomato purée/ paste

3 garlic cloves, crushed

1⁄2 large aubergine, thinly sliced lengthways into long strips

1 small red onion, cut into 8 wedges

1 tbsp. dried oregano

1⁄2 small bunch basil, leaves picked

125g ball mozzarella

30 g parmesan cheese

Chilli flakes

Salt and pepper to taste

Method

1. Heat oven to 200°C. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Tip all the cauliflower in a bowl, cover with a plate and microwave on high for 5 min or until soft. When it is cool enough, transfer to a tea towel. Scrunch it up and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl.
2. To cook the quinoa, rinse it then cook with 150 ml water for 15-20 minutes. Once cooked, stir in cauliflower, eggs, oregano and plenty of seasoning.
3. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a ‘crust’. Bake for 25-30 min or until golden brown and a little crisp around the edges. Once cooked, set aside to cool.
4. Meanwhile, heat a pan, brush each aubergine slice on both sides with a little oil, season and cook for 5 min, turning once, until softened. Add a bit of water if necessary. Transfer to a plate.
5. Cook the onion with a bit of oil for 3 minutes. Set aside.
6. To make the tomato sauce, pan fry the garlic for a few minutes. Pour in the canned tomatoes, tomato paste/ sauce, oregano, salt and pepper. Cook gently for 8-10 min until thick (you don’t want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.
7. Turn the oven up to 240°C. Drain the mozzarella and pat dry with kitchen paper. Slice thinly. An egg slicer works really well and can be used to cut mozzarella. Spread the tomato sauce over the base, arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-15 min. Before serving, grate parmesan cheese on top, scatter with the remaining basil leaves. Season with more salt and pepper.

PS: Feel free to experiment with any toppings you like such as capsicum, zucchini, broccoli, olives and mushroom. Top with nuts such as pine nuts, walnuts, sunflower seeds or a sprinkle of chia seeds. For non-vegetarian, salami, chicken, salmon are a good choice.

Written by Lismi Wong

The post Vegetarian Pizza with Cauliflower Base appeared first on Usana Health Sciences Organization.

I went online to look up a recipe and decided on chocolate, because everyone loves chocolate right?! I quickly found a vegan chocolate cake recipe and started the “race”. It was exciting and reminded me of the time I was baking in a commercial kitchen I hired. I had to get as much baking done as possible in a short time frame.

I modified the recipe by cutting down the sugar content, adding in wholemeal flour and using coconut oil. I mixed cocoa powder with boiling water, so that it brings out its flavour. I used mini Bundt cake tins, but you can also use cupcake tins. You can use any topping, but here I used strawberries, blueberries, coconut chips and edible gold leaves. It also looks great without any toppings.

The cakes taste amazing! They are moist and melt in your mouth. This is by far the best vegan chocolate cake recipe I have ever tried! Everyone raved about it. It is easy to make and doesn’t use fancy ingredients.

VEGAN CHOCOLATE CAKE

Yield 16-18 cupcakes or 2-layer size 8 cake

INGREDIENTS

For cake

• Dry Ingredients:
• 225g All Purpose Flour
• 100g Wholemeal Flour
• 300g White Sugar
• 90g Cocoa Powder
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Salt

• Wet Ingredients:
• 200 ml water
• 500ml non-dairy milk (I use soy milk)
• 160ml coconut oil
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Vanilla Extract

For ganache

• 160 ml lite coconut milk
• 250 g 72% dark chocolate (I use Whittakers’ chocolate)

METHOD

1. Preheat the oven at 180°C.
2. Thoroughly mix all of the dry ingredients in a mixing bowl, except the cocoa powder.
3. Boil 200ml water and set aside. Stir in cocoa powder and coconut oil and mix until smooth.
4. Add in the wet ingredients. Cool down in the fridge to speed up the process.
5. While mixer is running on low, pour the wet ingredients slowly into the dry ingredients. Mix until smooth.
6. If making cupcakes, portion into the cupcake tins using a jug, because the batter is runnier than usual. Otherwise, prepare a size 8 cake tin and grease and line the bottom tin with baking paper. If making cupcakes, it takes about 20-25 minutes, rotate halfway. If making a whole cake, it takes 45-50 minutes.
7. Cool down on a wire rack for about 40-50 minutes. Flip it onto the rack and let them cool further.
8. To make ganache, boil coconut milk.
9. In a medium bowl, break the chocolate into chunks. Once boil, pour the coconut milk into the bowl. Leave for 5 minutes. Then stir until smooth. Let it cool down a bit. When it’s of pourable consistency, drizzle onto the cake and smooth off with a spatula. Decorate with topping of your choice.

Written by Lismi Wong

The post Chocolate Cupcakes Recipe – Vegan Friendly appeared first on Usana Health Sciences Organization.