Here are a selection of receipes that can be used in conjuction with our Herbal Life products.

Breakfast

 

Breakfast Burritos

 

For a flavorful, hearty and healthy start.

 

(serves 2)

 

Ingredients:

1/4 avocado
4 corn tortillas
6 egg whites
2 soy sausage patties
prepared tomato salsa
1 scallion, chopped

 

Directions:
Peel avocado, dice and set aside. Wrap tortillas in foil and place in a 350-degree oven to heat while preparing the eggs and sausage. In a nonstick skillet or a skillet sprayed with pan spray over medium-low heat, crumble sausage patties and stir just long enough to heat the sausage thoroughly. Remove the sausage to a covered bowl and set aside.

 

Wipe out the skillet with a paper towel, spray with pan spray and return skillet to the heat. Whisk the egg whites with a fork and pour into the heated pan. Cook, stirring frequently, until eggs are scrambled.

 

To assemble, place two tortillas on each of two plates. Evenly divide sausage, egg whites and avocado among the tortillas. Top with chopped scallions and salsa, and roll tortilla around filling.

 

Nutritional Analysis Per Serving:
Calories: 310
Protein: 33 grams
Fat: 5 grams
Carbohydrates: 36 grams

Lunch

 

Cucumber Yogurt Salad

 

Yogurt contains healthy bacteria to help stimulate immune function.

 

(serves 4)

 

Ingredients:
1 1/2 cups plain nonfat yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon sugar
2 tablespoons chopped fresh mint leaves or 2 tsp. Dry mint leaves
 
Directions:

Combine all ingredients in a bowl.  Chill before serving with curry dishes.

 

Nutritional Analysis per Serving:

Calories: 40
Protein: 4 grams
Fat: 0 grams
Carbohydrate: 6 grams

 

 

Tangy balsamic for a sensational salad.

 

(serves 2)

 

Ingredients:
2 cups bite-sized pieces romaine lettuce
2 cups fresh spinach leaves
1 scallion, chopped
2 tomatoes, chopped
12 egg whites, hard cooked and diced
12 slices vegetarian turkey, sliced
2 tablespoons finely minced parsley

 

Dressing:
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 clove garlic, minced
1/2 teaspoon Dijon-style mustard
1/4 teaspoon salt
freshly ground pepper to taste

 

Directions:
About 1/2 hour before serving, wash lettuce and spinach leaves thoroughly and dry. Place in refrigerator to chill. Mix dressing ingredients in a bowl or shake in a jar and set aside. When ready to serve, toss lettuce, spinach, scallion and tomatoes with dressing and arrange on two plates. Arrange half the egg whites and half the turkey slices on top of each plate of greens. Sprinkle with minced parsley and serve.

 

Nutritional Analysis Per Serving:
Calories: 305
Protein: 46 grams
Fat: 4 grams
Carbohydrates: 9 grams

 

Sun-dried Tomatoes and Shrimp

 

An unexpected and delicious taste combination

 

(serves 4)

 

Ingredients:
20 dehydrated sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
Cooking spray
1 lb. medium shrimp, peeled and deveined
1/2 cup green onion, chopped
3 tablespoons fresh lemon juice
2 teaspoons olive oil
3/4 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
16 small black olives, pitted
1 garlic clove, minced

 

Directions:
Combine sun-dried tomatoes and boiling water in a bowl. Cover and let stand 30 minutes to rehydrate, then drain. Slice thinly and set aside.

 

Place a nonstick cooking pan over high heat, spray with cooking spray, add shrimp and green onions and saute for five minutes. Add sun-dried tomatoes and all other ingredients. Cook 1 to 2 minutes until heated through, and serve hot.

 

Nutrient Analysis Per Serving:
Calories: 202
Protein: 25 grams
Fat: 6 grams
Carbohydrate: 13 grams

 

Spinach and Shrimp Salad

 

A salad that sizzles with flavor

 

(serves 4)

 

Ingredients:
For vinaigrette dressing:
1/2 cup fresh lemon juice
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon virgin olive oil
2 tablespoons parsley, chopped
1 tablespoon oregano, chopped
1/2 teaspoon fennel seeds, crushed
2 tablespoons water
1 teaspoon salt
1/4 teaspoon red pepper, crushed

 

For the salad, combine:
8 cups baby-spinach leaves
2 tablespoons fresh basil, shredded
1 pound mediumshrimp, cooked and peeled
1/2 cup red onion, thinly sliced

 

Directions:
Whisk vinaigrette ingredients together and refrigerate until chilled. Toss salad with vinaigrette and serve on chilled plates.

 

Nutritional Analysis Per Serving:
Calories: 205
Protein: 27 grams
Fat: 6 grams
Carbohydrates: 12 grams

 

Dinner

 

Indian Curry Chicken

 

This simple curry chicken recipe is low in fat but high in taste.

 

(serves 4)

 

Ingredients:
4 boneless, skinless chicken breast halves
small amount of flour for dredging
salt and pepper
Olive oil pan spray
2 teaspoons olive oil
1 medium onion, sliced
2 garlic cloves, chopped
a 14 1/2 ounce can of whole tomatoes
1/2 teaspoon hot red pepper flakes, or to taste
1/2 teaspoon ground coriander
1 teaspoon ground ginger
2 teaspoons curry powder
1/2 cup fresh cilantro leaves
1 tablespoon lemon juice

 

Directions:
Cut chicken breasts into 1 inch cubes.  Sprinkle with salt and pepper, dredge lightly in flour, and set aside.

 

Spray the inside of a medium covered stockpot with pan spray and place over medium-high heat.  When hot, add the olive oil and let it heat up.  Then add the chicken pieces, and sauté for a few minutes until just starting to brown. Add the onion and garlic, and sauté for a few minutes until the onions begin to wilt.  Add the tomatoes with their juice, and the red pepper flakes, ground coriander, ginger and curry powder.  Stir, cover the pot, and simmer over low heat until the chicken is cooked through, about 15 minutes.  Before serving, adjust the seasonings, and stir in the fresh cilantro and lemon juice. 

 

Cucumber Yogurt Salad is an excellent choice to serve with Indian Curry Chicken.

 

Nutritional Analysis per Serving:

Calories: 220
Protein: 29 grams
Fat: 6 grams
Carbohydrate: 12 grams

Halibut and Vegetable Kabos

 

A perfect ShapeWorks™ combination of tasty fish and colorful vegetables

 

(serves 4)

 

Ingredients:
2 pounds fresh halibut filet
1/2 red pepper
1/2 yellow pepper
1 yellow onion
16 cherry tomatoes
16 medium white mushrooms

 

Ingredients for basting sauce:
8 tablespoons low-sodium soy sauce
4 cloves garlic
1 slice fresh ginger root 1/2-inch thick
2 tablespoons + 2 teaspoons brown sugar
2 tablespoons + 2 teaspoons rice wine vinegar

 

Directions:
Cut the halibut filet into 1-inch cubes, making enough to evenly thread onto 8 skewers. * Sprinkle with salt and pepper and set aside. Cut the red and yellow peppers into 1-inch squares. Cut the onion into 8 large chunks, and then separate each chunk into 2 pieces for easier threading. Wash the mushrooms and snap out the stems.

 

If you plan to barbecue the kabobs and are using wooden skewers, soak the skewers in water briefly before threading so they don’t burn. Thread the fish, peppers, tomatoes, onion chunks and mushrooms onto 4 large or 8 small skewers. If you are not going to cook the kabobs right away, place in the refrigerator, loosely covered with waxed paper.Whirl all ingredients for the basting sauce in the blender. The basting sauce can be made in advance and refrigerated.

 

Preheat broiler (or prepare barbecue) and spray cold broiler pan with pan spray. Place broiler pan under the heat for a few minutes to heat up, then place the skewers carefully on the hot pan. This will sear the fish and vegetables quickly. Spoon some of the basting sauce over the fish, and broil 3 to 4 minutes, or until fish and vegetables begin to brown. Turn skewers, spoon basting sauce over, and cook the other side for another 2 to 3 minutes. Spoon any additional basting sauce over the fish when serving.

 

*Note: Any firm fish will work for this recipe, as will cubed chicken breast. Vary the vegetables according to your taste, but mushrooms, tomatoes and peppers are a classic.

 

Nutritional Analysis Per Serving:
Calories: 335
Protein: 52 grams
Fat: 6 grams
Carbohydrates: 19 grams

 

Spicy Chicken Cacciatore

A spicy southern-Italian favorite

(serves 2)

Ingredients:
2 chicken breast halves, boneless and skinless
1/2 teaspoon salt
pepper to taste
1/2 red onion, chopped
6 garlic cloves, minced
1 tablespoon capers
2 tablespoons fresh basil or 2 tablespoons dried basil
1/2 teaspoon dried red chili flakes
1 14-ounce can stewed tomatoes
2 red bell peppers, chopped

Directions:
Season chicken with salt and pepper. Spray a large skillet with pan spray and brown chicken over medium heat, 3 minutes on each side.

 Transfer chicken to a plate and set aside. Add remaining ingredients to skillet and simmer for 10 minutes. Return chicken and juices to skillet, spoon sauce over chicken. Cover and simmer for an additional 7 minutes or until chicken is tender and cooked through.

 Nutritional Analysis Per Serving:
Calories: 242
Protein: 30 grams
Fat: 3.5 grams
Carbohydrates: 24 grams

 

Side Dishes

Baja Slaw

 

A slaw you'll relish with every forkful.

 

(serves 10)

 

Ingredients:
1 medium-sized head green cabbage, shredded
1 tablespoon lime juice
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon cumin seed
1/2 cup cilantro leaves
2 tablespoons seasoned rice vinegar

 

Directions:
Place shredded cabbage in a large bowl. Whisk lime juice, oil, salt, cumin, cilantro and rice vinegar in a bowl until well blended. Pour dressing over cabbage and mix well. Chill for a few hours before serving to allow flavors to blend.

 

Nutritional Analysis Per Serving:
Calories: 75
Protein: 1 gram
Fat: 5 grams
Carbohydrates: 6 grams

 

 

Broiled Country Mustard Chicken

 

Use this delicious marinade to broil or barbecue succulent chicken breasts.

 

(serves 4)

 

Ingredients:
4 chicken breast halves, boneless and skinless
1 teaspoon Dijon-style mustard
2 garlic cloves
1/2 teaspoon dried basil
1/4 cup lemon juice
2 tablespoons soy sauce
1/2 cup green onions, chopped
2 cups cauliflower florets

 

Directions:
Preheat oven to 475 degrees. In a small bowl combine mustard, garlic, basil, lemon juice, soy sauce and onion. Blend well. Coat chicken with marinade. Place chicken on broiling pan sprayed with pan spray and bake about 15 minutes per side until crispy brown. Steam cauliflower in salted water and serve with chicken and sauce.

 

Nutritional Analysis Per Serving:
Calories: 315
Protein: 28 grams
Fat: 3 grams
Carbohydrates: 11 grams