Healthy Snacks to Maintain Weight: Your Ultimate Guide

High Protein Oatmeal Muffins

See Variations

Ingredients

• 3 cups Rolled oats
• 1 tsp Baking powder
• 1 cup Almond milk or skim milk
• 2 Eggs
• 1 scoop AMPED Tri-Release Vanilla Custard Protein
• 1/2 cup Maple syrup

Instructions

Preheat the oven to 350 degrees. Spray 12 cup muffin tin.

In a large bowl, mix oats, baking powder, and protein powder.

Add milk, eggs and maple syrup, mix until combined.

Divide the oat mixture evenly among the cups of the muffin tin.

Bake for 20-25 minutes until the tops of the muffins are golden brown.

Cool 5 minutes in pan, then remove the muffins to plate and enjoy.

Notes

Top with fresh fruit such as berries, kiwi, bananas, etc.

IsaPro Peanut Butter Protein Balls

See Variations

Ingredients

• 1 cup old fashioned oats
• 1/3 cup honey
• 1/2 cup peanut butter
• 1 cup shredded coconut
• 2 scoops IsaPro Chocolate
• 1/4 cup chocolate chips

Instructions

Combine all ingredients in a large bowl. Mix together with a spoon.

Roll into balls and place on a plate covered with wax paper. Top the plate with aluminum foil or place the balls in a plastic container.

Set the contents in a refrigerator for 30 minutes before consuming.

Enjoy!

Dairy-Free Lemon Poppyseed Energy Bites

Ingredients

• 1 scoop Chocolate IsaLean Dairy-Free Shake
• ½ cup old fashioned oats
• 1 tbsp poppy seeds
• ½ tbsp stevia
• 1 tsp freshly grated lemon zest
• 7 tbsp freshly squeezed lemon juice
• 6 tbsp water

Instructions

In a large bowl, combine IsaLean Shake, oats, poppy seeds, stevia, and lemon zest.

Add lemon juice and water, stirring until completely combined.

Shape mixture into balls and place in a sealed container.

Store in the refrigerator until ready to eat. Makes 12 balls.

Isa Greens Guacamole

Ingredients

• 2 avocados, pitted, peeled, and seeded
• 1/4 cup yellow onion, chopped
• 1 jalapeno, seeded and chopped
• 2 tbsp freshly squeezed lime juice
• 1 scoop Isagenix Greens
• 1/2 tsp salt
• 1/2 tsp Ground Black Pepper
• 1/4 cup pomegranate seeds
• 2 tbsp raw pepitas
• 1 tbsp fresh chives, chopped

Instructions

In the bowl of a food processor or with a potato masher, place the avocados, onion, jalapeño, lime juice, Isagenix Greens, salt, and black pepper. Process until you reach the desired consistency.

Place the mixture into a serving bowl. Garnish with pomegranate seeds, pepitas, and chives.

Plant-Based Maple Pecan Protein Balls

Ingredients

• 2 scoops plant-based Vanilla IsaPro
• 1 cup rolled oats
• 1/3 cup puffed brown rice cereal
• 1/2 cup sunflower butter
• 1/4 cup pure maple syrup
• 2-3 tbsp hot water
• 2/3 cup toasted pecans finely chopped

Instructions

Line a sheet pan with wax paper.

Place all ingredients except toasted pecans in a bowl. Stir until well combined.

Scoop rounded tablespoonfuls of the mixture and roll into balls, placing them on the prepared sheet pan as you go. Makes: 24-26 Servings

Place finely chopped pecans in a bowl. Roll each ball in the bowl one by one to coat.

Cover and refrigerate for 1-2 hours before serving.

Egg White Veggie Muffins

Ingredients

• 6 large egg whites
• 1/4 tsp black pepper
• 1/3 cup thinly sliced button mushrooms
• 1/3 cup chopped broccoli
• 1/4 cup diced red bell pepper
• 2 tbsp shredded cheddar cheese
• 4 halves sun-dried tomatoes
• Olive Oil Spray

Instructions

Preheat oven to 350°F. Coat 4 cups of a muffin pan with olive oil spray.

In a bowl, whisk to combine egg whites and black pepper.

Divide mushrooms, broccoli, and bell pepper evenly between the 4 prepared muffin cups. Pour egg white mixture over vegetables, then top each with an equal amount of cheese and 1 sun-dried tomato half.

Bake for 20 minutes, or until eggs are set. Serve warm.

Notes

Makes 4 muffins. These can be refrigerated for up to three days, allowing you to prepare your breakfasts in advance.

Salmon Lettuce Wraps

Ingredients

• 1/2 cup canned wild pink salmon, drained
• 1/4 cup chopped celery
• 4 halves sun-dried tomatoes, chopped
• 1 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh basil
• 2 tsp fresh lemon juice
• 1/4 tsp Garlic Powder
• 2 large lettuce leaves

Instructions

In a mixing bowl, use a fork to gently fold together salmon, celery, sun-dried tomatoes, olive oil, basil, lemon juice, and garlic powder.

Divide mixture evenly between the 2 large leaves of lettuce.

Notes

This recipe can also be enjoyed as a full meal for one when served with 1/2 cup of cooked quinoa.

Blueberry Oat Muffins

Ingredients

• Coconut oil spray
• 3/4 cup gluten-free flour
• 2 scoops Creamy French Vanilla IsaLean® Shake
• 1 tsp baking powder
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 2 tbsp honey
• 2 tbsp coconut oil, melted
• 1 large egg
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp rolled oats

Instructions

Preheat oven to 350°F. Lightly coat a 6–cup muffin pan with coconut oil spray.

In a mixing bowl, combine flour, IsaLean Shake, and baking powder. In a separate bowl, whisk together almond milk, apple sauce, honey, coconut oil, egg, lemon zest, and vanilla extract.

Add wet ingredients into the dry ingredients, mixing just until all is combined. Fold in blueberries, but do not over mix.

Divide batter evenly between the 6 muffin cups, filling each about 3/4 full. Top with the rolled oats.

Bake for 25 minutes. Let cool before serving.

Notes

For the best presentation, add a few extra blueberries to the top of each muffin (along with the oats) before baking.

Your Perfect, Science-Backed Solution for Weight, Energy, Fitness, Healthy Aging, & Brain Health.

Benefits

Snacks

30-Day

Transformation

Biohacking

Cleanse