DRINK RECIPES

Peanut Butter Banana Smoothie

Yield: 2 Servings

 

Ingredients:

  • 1-2 Scoops i26 powder

  • 1 large banana, peeled

  • 1 cup ice cubes

  • 1/2 cup almond milk

  • 1/4 cup Greek yogurt

  • 1 Tbsp. peanut butter

  • 1/2 tsp. vanilla extract

 

Directions:

In a blender, combine all ingredients except i26.  Blend until smooth. Add i26 and blend for additional 10 sec.

Serve immediately.

 

Powerhouse Fruit Smoothie

Yield: 1 Serving

 

Ingredients:

  • 1-2 Scoops i26 powder

  • 2 frozen strawberries

  • 1 tsp. flax seed

  • 1/2 cup frozen peaches

  • 1/4 banana

  • 1 cup skim milk

  • 1/3 cup water

  • 2 ice cubes

 

Directions:

In a blender, combine all ingredients except i26.  Blend until smooth. Add i26 and blend for additional 10 sec.

Serve immediately.

Choco-Nut Banana Shake

Yield: 2 Servings

 

Ingredients:

  • 1 serving i26 Chocolate Complete Support

  • 1 cup milk

  • 1/4 cup almonds

  • 1/4 cup walnuts

  • 3-4 ice cubes

  • 1/4 cup vanilla ice cream

  • dash of cinnamon

 

Directions:

In a blender, combine all ingredients except i26 and cinnamon.  Blend until smooth. Add i26 and blend for additional 10 sec.

Sprinkle cinnamon on top.

Serve immediately.

Orange Dreamsicle Smoothie

Yield: 24 oz.

 

Ingredients:

  • 1 serving i26 Vanilla Complete Support

  • 1 can orange juice concentrate, slightly thawed

  • 1 cup milk

  • 2 cups ice, or to taste

  • 1/2 tsp. vanilla extract (optional)

 

Directions:

In a blender, combine all ingredients except i26.  Blend until smooth and creamy. Add i26 and blend for additional 10 sec.

Serve immediately.

 

Creamy Mocha Shake

Yield: 2 Servings

 

Ingredients:

  • 1 serving i26 Chocolate Complete Support

  • 1 serving i26 Vanilla Complete Support

  • 1 cup skim milk

  • 2 drops almond oil

  • 1/4 tsp. ground cinnamon

  • 1/2 cup cold coffee

  • 3-5 ice cubes

 

Directions:

In a blender, combine all ingredients except i26.  Blend until smooth. Add i26 and blend for additional 10 sec.

Serve immediately.

 

Pina Colada Protein Shake

Yield: 2 Servings

 

Ingredients:

  • 2 servings i26 Vanilla Complete Support

  • 1 cup pineapple juice

  • 1/4 cup coconut cream

  • 4-6 ice cubes

  • 1/4 teaspoon vanilla extract (optional)

 

Directions:

In a blender, combine all ingredients except i26.  Blend until smooth. Add i26 and blend for additional 10 sec.

Serve immediately.

 

 

Vanilla Cranberry Shake

Yield: 2 Servings

 

Ingredients:

  • 2 servings i26 Vanilla Complete Support

  • 1 cup milk

  • 1 cup frozen cranberries

  • 1/2 cup pomegranate fruit (optional)

  • 4-6 ice cubes

 

Directions:

In a blender, combine all ingredients except i26.  Blend until smooth. Add i26 and blend for additional 10 sec.

Serve immediately.

Pumpkin Spice Shake

Yield: 2 Servings

 

Ingredients:

  • 2 servings i26 Vanilla Complete Support

  • 1/3 cup canned pumpkin

  • 1/4 tsp. vanilla extract

  • 1 cup skim milk

  • 4-6 ice cubes

 

Directions:

In a blender, combine all ingredients except i26.  Blend until smooth. Add i26 and blend for additional 10 sec. Sprinkle in pumpkin pie spice and cinnamon to taste.

Serve immediately.

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NO-BAKE SNACK RECIPES

Overnight Pumpkin Oats

Yield: 1 Serving

 

Ingredients:

  • 1-2 scoops i26 powder

  • 1/2 cup pumpkin puree

  • 1/4 cup oats, old fashioned

  • 1/4 tsp. ground cinnamon

  • 1/2 cup Greek yogurt, plain nonfat

  • 1 Tbsp. truvia (optional)

 

Directions:

Add all of the ingredients to a mason jar or plastic container with a tight-fitting lid, and stir until thoroughly combined. Cover and refrigerate for 8 hours or overnight.

Serve cold.

Oatmeal Raisin No-Bake Bites

Yield: ~15-20 Bites

 

Ingredients:

  • 2 scoops i26 powder

  • 1 cup rolled oats

  • 1/2 cup steel cut oats

  • 1/4 cup ground flax seed

  • 1 cup raisins

  • 1 tsp cinnamon

  • dash nutmeg

  • dash salt

  • 2 tsp vanilla

  • 1½ Tbsp honey

  • 1/2 cup almond butter

 

Directions:

  1. Add dry ingredients into a bowl and mix to combine evenly.

  2. Add the remaining vanilla, honey, and almond butter and mix to form a sticky dough.

  3. If the dough is too sticky, add more rolled oats. If the dough is a bit too dry, add more almond butter to get just the right consistency.

  4. Roll the mixture into 1 inch balls.

  5. Enjoy! Keep in refrigerator and enjoy for up to a week!

Gluten Free, Vegan S'mores Bars

Yield: 4-6 Servings

 

Ingredients:

  • 1-2 scoops i26 powder

  • 2 cups gluten free oat flour

  • 1/2 cup sifted coconut flour

  • 1/2 cup vegan or casein protein powder

  • 2 Tbsp. granulated sweetener (optional)

  • 2 Tbsp. crushed gluten-free graham cracker crumbs

  • 1/2 cup milkd tasting nut butter (like cashew butter)

  • 1/2 cup brown rice syrup or honey

  • 1 Tbsp non-dairy milk

  • Handful mini marshmallows

  • Handful of dairy free chocolate chips

 

Directions:

  1. Line a large baking dish with greased baking paper and set aside.

  2. In a large mixing bowl, combine your i26 powder, oat flour, coconut flour, protein powder, granulated sweetener and crushed graham cracker crumbs and set aside.

  3. In a microwave safe bowl or stovetop, melt your nut butter with your liquid sweetener. Pour into your dry mixture and mix very well. If mixture is still crumbly, using a tablespoon at a time, at dairy free milk until a thick batter is formed.

  4. Add your mini marshmallows and chocolate chips and transfer the bar batter into the lined pan and press firmly.

  5. Refrigerate for at least 30 minutes to firm up.

 

No-Bake Nutella Cookies

Yield: 10-15 Cookies

 

Ingredients:

  • 2 scoops i26 powder

  • 1 cup sugar

  • 1/4 cup cocoa

  • 1/4 cup milk

  • 1/2 cup almond butter

  • 1 tsp vanilla extract

  • pinch of salt

  • 1/4 cup peanut butter

  • 1/4 cup Nutella

  • 3 cup quick oats

 

Directions:

  1. Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir in i26 powder last, you want the mix to be as cooled down as possible to avoid denaturing the powder. Drop by teaspoon on wax paper and cool.

  2. Refrigerate for 1-2 hours until stiff

  3. Eat. Enjoy!

Chocolate Peanut Butter Oatmeal Bars
The Best Lemon Cheesecake

Yield:~16 1 x 4in bars

 

Ingredients:

  • 1-2 scoops i26 powder

  • 1/4 cup almond butter

  • 1/2 cup packed brown sugar

  • 1/4 cup honey

  • 1 Tsp vanilla extract

  • 2 cups quick oats

  • 1/4 cup mini chocolate chips

  • 1/4 cup creamy peanut butter

  • 1/2 cup crispy rice cereal

  • 3/4 cup chopped pretzels

 

Directions:

  1. Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.

  2. In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.

  3. Stir in the oats, crispy cereal, and pretzels. Mix in i26 powder last. Stir until well coated. Pour into the prepared pan.

  4. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.

  5. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

 

Magic Marshmallow Bars

Yield:~16 1 x 4in bars

 

Ingredients:

  • 1-2 scoops i26 powder

  • 1/2 stick butter

  • 4 cups mini marshmallows

  • 1 sleeve of graham crackers, chopped

  • 1 cup chopped pecans

  • 1/2 cup shredded coconut

  • 1/2 cup chocolate chips

 

Directions:

  1. Melt butter in a saucepan; add 4 cups mini marshmallows and stir until smooth.

  2. Add chopped graham crackers to pan along with all ingredients except i26 powder. Coat well.

  3. Remove the mixture from heat, after the pan is cool, stir in the i26 powder. Mix well.

  4. Line the bottom of a 9 x 13 in pan with parchment paper.

  5. Press the mixture into the pan.

  6. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

 

Yield: 12 servings

 

Ingredients:

Crust-

  • 9 Graham crackers crushed (~1-1/2 cups)

  • 5 Tbsp. almond butter, melted

  • 1 tsp. grated lemon zest

Lemon Curd -

  • 1 large egg plus 1 egg yolk

  • 1/4 cup sugar

  • pinch of salt

  • 2 Tbsp fresh lemon juice

  • 1 Tbsp butter

  • 1 Tbsp heavy cream

Filling-

  • 2 scoops i26 powder

  • 1/4 cup fresh lemon juice (about 2 lemons)

  • 2-3/4 teaspoons unflavored gelatin

  • 3 bars of cream cheese softened to room temperature

  • 3/4 cup sugar

  • pinch of salt

  • 1-1/4 cups heavy cream, room temp.

 

Directions:

  1. For the crust:

    1. preheat the oven to 350 degrees and adjust an oven rack to the middle position.

    2. In a food processor, pulse the graham crackers until they are finely ground.

    3. Add the butter and lemon zest and pulse until combined. Alternately, the graham crackers can be crushed in a resealable bag with a rolling pin and then poured into a bowl where the zest and butter can be stirred in.

    4. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until it is lightly golden brown, about 8 minutes. Cool the crust completely on a wire rack before filling.

  2. For the curd:

    1. while the crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan.

    2. Whisk in the lemon juice and cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like, about 3-4 minutes.

    3. Remove from the heat and stir in the butter and cream.

    4. Press the mixture through a fine mesh strainer or sieve into a small bowl and refrigerate until needed.

    5. In a small bowl, put the 1/4 cup fresh lemon juice. Sprinkle the gelatin over the top and let it stand until the gelatin softens, about 5 minutes.

    6. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds. Set aside.

  3. For the filling:

    1. In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, salt and i26 powder until smooth and creamy, scraping down the sides of the bowl, about 2 minutes.

    2. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes. Add the gelatin mixture and 1/4 cup of the refrigerated lemon curd. Beat until the mixture is smooth and airy, about 3 minutes.

  4. Pour the filling into the cooled crust and smooth the top.

  5. Pour thin lines of remaining curd on top of the cake and lightly drag a pairing knife or skewer through the lines to create a marble appearance.

    • (If you have trouble pouring the lemon curd into lines, scoop it out of the cup onto the cheesecake and spooned it into lines. It doesn’t have to be perfect since the imperfections are somewhat hidden after you drag through the lines.)

  6. Refrigerate the cheesecake until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve.

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