If you know me you know you will always get the TRUTH, whether you like it or not ! (haha)! Here is my take on meal replacement shakes… the good and the bad!

To conclude: Trust me, I will only recommend a product if I have personally used it for SIX MONTHS or more. Call me crazy but my integrity and credibility depends on it. People TRUST me, I want relationships that are lifelong…not a quick fix.

With that said, I highly recommend the Isagenix nutrition system. If you have questions please feel free to email me directly at jen@nvyourbody.com

www.jendicandia.isagenix.com

All to often I see people OVER complicate prepping healthy food choices for the week. Here are a few tips I use to help keep me sane and my meals on point!

Keep it fierce! xo Jen

1. Make a Plan: Write down the meals you will make and the ingredients you need. Choose 2-3 protein sources, 2-3 starch sources, 2-3 fruits , 2-3 veggies and a couple good fats. .

2. Stick to Your Grocery List: Make your grocery list by department and STICK TO IT.

3. Cook Foods All at Once: One big mess, easier clean up!

4. Look for shortcuts: I have 0 shame in my game, I will pay a little more for pre-cut items if I am in a time crunch.

5. Get on the Mason Jar Salad Bandwagon: Mason jars keep things SUPER fresh! Store fresh fruit/veg in mason jars in the fridge.

6. Mix Things Up: Variety is key. You are more likely to stay on plan if you ENJOY what you are eating!

Replenish Summer Popsicles!

Take 1 scoop of your favorite Isagenix Replenish (my fav is grape!)

Shake it up in a Bottle with 2 cups of water

Pour into Popsicle Mold and Freeze over night for a tasty HEALTHY summer treat!

Enjoy! xo Liz

This is a delicious and refreshing summer salad my whole family enjoys! xo Jen

Watermelon Caprese Salad!

INGREDIENTS

1 small watermelon, sliced
1 mozzarella ball, sliced
2 tbsp. sliced fresh basil

Pink Himalayan sea salt
Freshly ground black pepper
extra-virgin olive oil
balsamic vinegar

DIRECTIONS

Slice watermelon into 1/2” thick squares, about 3”-x- 3”.

Slice mozzarella into 1/2” slices.

On a serving dish, alternate slices of mozzarella and watermelon.

Sprinkle with basil, sea salt and pepper.

Drizzle with olive oil and balsamic  and serve

Seriously… this is the best shake EVER! It is so refreshing!!!

Enjoy! xo Jen

2 scoops of Isagenix Mocha Isalean protein

1/2 cup unsweetened almond milk

1/2 cup crushed ice

1 tablespoon of almond butter

Blend and savor!

These don’t last long in our house! They are BOMB!

Enjoy xo Jen

5 Minute Protein Energy Bites!

Ingredients
1/2 cup organic almond butter
1/4 cup light agave nectar
1 teaspoon vanilla extract
1/3 cup protein powder of choice (I used isagenix dairy free isalean vanilla)
1/3 cup flaxseed meal
1/3 cup unsweetened shredded coconut
1/2 cup rolled oats
1 tablespoons mini chocolate chips

Simple and easy: Mix all ingredients well and form into 12 protein bites! store in refrigerator in airtight container!

This is my newest OBSESSION!

Enjoy! xo Jen

Avocado Egg Toast

2 eggs (prepared to your liking)
2 slices of bread (I use ezekiel bread and toast it)
1 small avocado (I use 1/2)
1 teaspoon lime juice
sea salt + black pepper
parsley (optional

Prepare toast and fried eggs to personal preference.

Peel and mash avocado with the lime juice, salt and pepper.

Spread avocado evenly on each slice of toast then top each with a fried eggs and additional seasonings you prefer.

Eat up!

Banana & Avocado Smoothie Recipe

Serves: 2

Ingredients

• 1 small avocado

• 2 medium bananas, frozen

• 1 cup vanilla Greek yogurt

• ½ cup orange juice

• Substitute greek yogurt for some undenatured whey protein (we like Isagenix Isalean)

Instructions

1. Combine all ingredients in a blender. Blend until smooth. Add mixture to cup and enjoy!

PARMESAN ZUCCHINI

prep 5 mins

cook 20 mins

3 -4 servings

INGREDIENTS

• 2 medium zucchinis, sliced into ⅛” rounds
• Kosher salt and fresh ground black pepper
• 3/4 cups freshly grated Parmesan Cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
2. Slice zucchini into thin (about ⅛-¼”) slices.
3. Lay out on a paper towel to dry for 20. Place another paper towel on top of the zucchini slices and press lightly. This will help remove some moisture which will help the zucchini crisp up a little more.
4. Arrange zucchini in a single layer on the prepared baking sheet. It’s ok if they are touching as they will shrink during baking. Place about a teaspoon of freshly grated Parmesan cheese on top of each slice.
5. Bake at 400 degrees for 20-22 minutes or until golden brown on top.
6. Cool for a few minutes before transferring to a plate.

OMG… these are a MUST TRY!!!

Enjoy xo Jen

Chili garlic chicken skewers with yogurt sauce

1 pound boneless, skinless chicken breasts, cut into chunks
1 tablespoon olive oil
2 tablespoon organic honey
3 tablespoons chili garlic paste
1/4 teaspoon salt
1/4 teaspoon pepper

2 tablespoons olive oil
lime wedges for serving

yogurt sauce
1 cup plain greek yogurt
2 tablespoons olive oil
2 tablespoons snipped chives
1 tablespoon honey
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

directions:
Add the chicken pieces to a baking dish or large resealable plastic bag. In a bowl, whisk together the oil, honey, garlic paste, salt and pepper until combined. Pour it over the chicken and mix until all of the chicken is covered. Place in the fridge and marinate for at least 2 hours or even overnight.

Soak a few bamboo skewers in water. Skewer 4 to 5 chicken pieces on each skewer. Heat a large skillet (or your grill!) over medium-high heat and add the olive oil (not if using the grill). Add the chicken skewers and cook on each side for 4 to 5 minutes, until cooked through. Serve immediately with the yogurt sauce and extra lime wedges.

yogurt sauce
Whisk all ingredients together in a bowl until creamy and combined.