Recipe Catalog First Edition

"It's All about Health Naturally"

Pat Andersen

For the past 20+ years my motto has always been

“It’s All About Healthy Naturally”

Being in the Holistic Health Profession, I am

always looking for products that will enhance my

life and those I love.

The goal of this book, is to help you on your Weight Management

Journey using the amazing Zija product line. WHY do you feel the

need to lose weight and get healthy? How will it change your life if

you could lose 1# a week which equates to 54#’s a year….or more if

this is what you need… REMEMBER it is all about YOU! Do not judge

yourself by others…. We all lose weight differently.

We have thousands of people who have lost weight naturally on our

system by putting nutrition into their bodies. We have provided you

with a simple guideline to assist you on your 90 Day Challenge along

with your personal journal to record your success. Now start a

Diary…..

In my book I show you what to eat… but write down everything you

do eat so you know what is working and what is not. I like to review

every night what I have wrote…. I might add other notes to it as a

reminder of what I need to do the next day.

I hope you enjoy our recipe suggestions as you become part of our

“Natural Health Revolution”

Thanks to Candace Gish, Tim Pennington and Dr Ben Bowers for their

contributions in helping me put together this book.

Pat Andersen . Diamond Elite .

Zija International .

Table of Contents

Weight Management System .................... 3

Your Personal System | Goals.................... 4

90 Day Challenge Instructions ................... 5

Suggested Meal Planning .......................... 7

Your Personal Journal ............................... 8

Breakfast Recipes ..................................... 11

Lunch Recipes ........................................... 13

Dinner Recipes .......................................... 15

Soup Detox Recipes ................................... 17

Snack | Desert Recipes .............................. 19

Smoothie | Drink Recipes .......................... 21

Aromatherapy Recipes for Work Out....... 12

Aromatherapy Weight Loss Blend............ 13

Aromatherapy Weight Loss Blend............ 14

Aromatherapy ~ Air / Car Fresheners..... 15

Aromatherapy ~ Air / Car Fresheners..... 16

Aromatherapy ~ Body Sprays................. 17

Weight Management System

Zija International’s

Weight Management System

includes the following items:

1) Choose your Moringa nutrition

Smart Mix or

Super Mix

2) Pick your suppressant

Burn

XMAM

XMPM

Daily Tea

3) Detox your body

Premium Tea

Add on Products we will talk about are:

Meal Replacement…XM Protein Vanilla or Chocolate

Ameo Essential Oils… Trim n Tone, AGX Metabolism and all citrus oils

Health is a state of complete physical, mental and social well-

being, and not merely the absence of disease or infirmity.

~World Health Organization, 1948~

Your Personal System | Goals

This 90 Day Challenge Journal Belongs To:

__________________________________________________________

Choose Below:

Which Weight Management System

best meets your needs?

1) Choose your Moringa nutrition

Smart Mix or

Super Mix

2) Choose your suppressant

Burn

XMAM

XMPM

Daily Tea

3) Detox your body

Premium Tea

My Desired Weight Loss Goal: _________________________

(Be sure to take before and after photos)

BEFORE | AFTER

90 Day Challenge Instructions

Friday Evening - Preparation for Day One: Mix one sachet of Zija Nutritional with 20 ounces of water in a shaker bottle, seal it and then refrigerate overnight. Weigh and record your weight below!

Saturday - Day One:

Drink 4 ounces of the Zija Nutritional first thing in the morning on an empty stomach. Shake well before drinking. Keep the balance of the 16 ounces sealed and refrigerated! Or kept cool. I use a stainless bottle if I am out and about….drink on the hour 4oz until finished

Around 10:00 AM (1 ½ hours after and/or before meals) take one capsule with 8 ounces of water

Mid afternoon, or at least 2 hours after a meal and 15 minutes before any meal or beverage other than water

Zija Premium Tea: Bring 8 oz of water to a rolling boil, add pouch and let steep 5 minutes, let it cool to drinking temperature and drink ½ - 1 hour prior to going to sleep at night. "If you have a digestive problem, please start slow. You might want to only dip tea bag in 8oz for 2 mins, then reuse tea bag the next night."

Before bedtime, mix one sachet of Zija Nutritional with 20 ounces of water in a shaker bottle, seal it and then refrigerate overnight.

Sunday – Day Two:

Drink 4 ounces of the Zija Nutritional first thing in the morning on an empty stomach. Shake well before drinking. Keep the balance of the 16 ounces sealed and refrigerated! drink on the hour 4oz until finished

Around 10:00 AM (1 ½ hours after and/or before meals) take one capsule with 8 ounces of water

Mid afternoon, or at least 2 hours after a meal and 15 minutes before any meal or beverage other than water

Before bedtime, mix one sachet of Zija Smart Mix with 18 ounces of water in a shaker bottle, seal it and then refrigerate overnight.

Monday – Day Three: Repeat directions for Day One

Tuesday – Day Four: Repeat directions for Day Two

Wed thru Friday: Continue using these directions daily

Eating instructions: This system will help you burn fat so that you will be less hungry, and therefore, you can eat less than normal. This system will also help curb your appetite. The capsule will reduce your craving for carbs and sugars. This complete system will help you average a 5 pound weight loss in only 4 days. Eat only if you are hungry. Eat simple meals on the above four days, eat less carbs and sugars!

Do not overeat, and stop eating when you feel full!

Remember, your “Habits” of eating will still be there, but with this system you can

overcome them!!!

Friday – Day Seven: Weigh yourself and record your weight! Please document any other

changes and improvements in your experience with Zija!

Weight Day One: ___________

Weight Day Seven: __________

Weight Loss: _______________

Repeat these simple instructions each week!

. ITEMS TO SHY AWAY FROM: • Coffee (use only in moderation) • Over The Counter Drugs (many are non effective and expensive) • Prescription Drugs (only when medically prescribed and as a last resort, read THE

TRUTH ABOUT THE DRUG COMPANIES by Dr. Marcia Angell, MD) • Hydrogenated fats or oils (canola, corn, cottonseed, peanut, soy, they contribute

to heart disease) • Pork (patties, sausages, bacon, rinds, full of nitrites, nitrates, phosphates, fake

colors, sugars, salts, preservatives which are cancer causing and contribute to weigh gain and heart disease – pork may be “the other white meat”, but it’s because you will be sick, or dead, sooner)

• Red Meat (you should limit you intake to less than 8 ounces of grass fed or organic beef with nice marbling and cooked medium to well once per week)

• Deli Meats (a chemistry set of harmful fillers) • Sugary Breakfast Cereals (very costly, little nutrition, and potential allergic

sensitivities) • Granola Bars (full of harmful fats and refined sugars) • Processed Poultry (a typical low cost roasted chicken at the supermarket is

pumped full of salts, water sugars, modified food starches, preservatives, humectants, fake coloring, gelatins, etc., it gets worse from there, when talking about food service tenders/wings/skinned or restaurant poultry)

• The Center Aisles Of Most Grocery & Food Chains (yes, your chances of buying anything healthy or nutritious, loaded with harmful ingredients like High Fructose Corn Syrup, declines by 75%, of items on shelves in the center aisles of a typical supermarket or big box grocer, stay on the corners where the real food is found)

• Fat Free, Low Fat, Skim, and 2% (these are terms to make you think you are doing something good for you body, and it’s just the opposite, where little if any real nutrition is to be found)

• Sliced & Whipped & Shredded (if it looks fake, it probably is, and contains polymer science)

• Margarines & Fake Branded Spreads (can you say ‘semi-edible plastic’?) • Scented Candles & Air Fresheners (chemistry, pure & deadly, for the most part) • Energy Bars (far too many unfortunately are glorified candy bars, it takes some

careful comparison-shopping to find brands that are decent) • Potato Chips & Salted Snacks & Crackers (most sell the 4 most inexpensive &

nutrient deplete ingredients = air, water, salt and HFCS). • Frozen Pizza (mostly harmful ingredients) • Frozen Dinners or Meals or Snacks (typically highly process empty calories at best) • Bottled Salad Dressings & Bagged Salads = (hidden inert gases, aids to processing &

bad for you ingredients in the bagged salads; lots of harmful chemistry in these bottles)

• Instant (translated from the HYPE, meaning void of nutrition) • Microwavable Popcorn (the flavor of cancer causing chemicals, salt and coloring

combined with molecular manipulation of kernels and hot air) • Bottom Fish Or Shell Fish (can be loaded with harmful lead, mercury or other heavy

metals, and/or high levels of iodine) • Most Yogurts (not healthy) • White Sliced Bread (empty calories, refined carbohydrates) • Canned Fruit (load with harmful sweeteners and void of nutrients) • Monosodium Glutamate (MSG is harmful, period) • Skin Blocks (stops absorption of Vitamin D-3 from the sun)

Suggested Meal Planning

Mix your Moringa drink night before in at least 18oz of water....

Drink 4 oz at a time till completed.... If you want to drink 2 a day

then make second first thing in the morning and leave in refrigerator.

Daily Meal Schedule:

Breakfast: (See Recipes for Ideas)

About 10 am take a suppressant

Snack: (See Recipes for Ideas)

Lunch: (See Recipes for Ideas)

Snack: (See Recipes for Ideas)

Dinner: (See Recipes for Ideas)

Snack before bed: (See Recipes for Ideas)

30 Day Journal

Beginning Weigh In: ____________ Ending Weigh In: ____________

NOTES: ____________________________________________________

60 Day Journal

Beginning Weigh In: ____________ Ending Weigh In: ____________

NOTES: ____________________________________________________

90 Day Journal

Beginning Weigh In: ____________ Ending Weigh In: ____________

NOTES: ____________________________________________________

Breakfast Recipes

I am very big on eating cooked Oatmeal for

breakfast. It is filling and has nutrients that are

good for the heart. One way to cook it is in a

slow cooker, or make a big pot on the stove

and enough to eat during the week. Store it in

a sealed container and take out what you need

in the morning and heat up on the stove with

your choice of milk & fruit.

Ingredients 1 tablespoon unsalted butter

2 cups steel-cut oats

8 cups water

½ cup raisins (you could use more but that is all I had left)

(or add things like chopped apples, pumpkin, dried fruits, nuts etc…..use your imagination)

½ cup packed dark organic brown sugar

1 teaspoon ground cinnamon or 1 drop of Ameo Essential Oil

1 teaspoon sea salt or pink salt

Instructions 1. Melt the butter in a pan over medium heat. Add the oats, stir and coat with the

butter, and toast over medium heat until lightly brown. You will start to smell their nuttiness. This only takes about 1-2 minutes. Be careful not to burn them.

2. Mix oats & the rest of the ingredients into the slow cooker. Cook on low for 4-6 hrs.

Losing weight—and keeping the pounds off—isn't a quick or easy process, but a few

simple diet tricks can be a big help along the way. Our favorites? Eating lots of protein,

fiber, and healthy carbs, which boost your metabolism and keep you feeling full all day

long.

Broccoli & Feta Omelet with Toast

This easy breakfast recipe, which takes just 15 minutes start to finish, packs a one-two punch that will leave you feeling satisfied yet energized.

The broccoli provides filling fiber (and just 30 calories per serving), while the protein-loaded eggs curb appetite and will help stave off those late-morning cravings.

Ingredients Cooking spray

1 cup chopped broccoli

2 large eggs, beaten

2 tablespoons feta cheese, crumbled

1/4 teaspoon dried dill

2 slices rye bread, toasted

Preparation

1. Heat a nonstick skillet over medium heat. Coat

pan with cooking spray. Add broccoli, and cook 3

minutes.

2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4

minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.

Egg and Toast Cups

Ingredients

6 (3/4-ounce) slices whole-wheat bread or gluten free

1 tablespoon unsalted butter, melted

1 ounce shredded reduced-fat cheddar cheese (about 1/4 cup)

1/4 cup finely chopped tomato

6 large eggs

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 bacon slices, cooked and crumbled or turkey bacon

1 tablespoon chopped fresh chives (optional)

Preparation

1. Preheat oven to 375°.

2. Flatten each bread slice with a rolling pin until very

thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut

each bread slice in half diagonally.

3. With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to

cover bottom entirely and allowing bread corners to extend above rims. Bake at 375° for 5

minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons

shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1

egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18

minutes or until whites are set and yolks are still a bit runny or to desired degree of

doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.

Only 170 calories per serving and the easiest cleanup ever!

Lunch Recipes

Zucchini Fritters

I love these Zucchini Fritters. They are a version of vegetarian kofta, a favorite Indian

snack, but instead of deep-frying them, I cook them like pancakes on a hot, oiled griddle.

They are low carb, gluten-free and delicious. At home we eat them as summer substitute

for potato pancakes or hash browns. They are great topped with poached eggs or as a side

dish for fish or chicken. If your palate needs some zip, spice them up with the jalapeño

Ingredients

1 cup of garbanzo flour or rice flour etc

½ teaspoon baking powder

Salt, to taste

½ -¾ cups water

1 to 2 medium zucchini, grated

1 medium shallot, minced

1 small jalapeño, minced (optional)

1 teaspoon cumin seeds, dry toasted

1 tablespoon chopped cilantro or mint

1 tablespoon olive oil or coconut oil

Preparation

1. Sift the flour, baking powder and salt together in a large bowl. Make a well in the

center. Gradually add in the water and whisk it in to form a smooth batter. Let batter sit

for 10 minutes.

2. To the batter, add the shallots, cumin, and the zucchini. Add the chopped herbs and

jalapeno if using. Mix well to coat the veggies thoroughly in the batter. Using a spoon,

form into patties and set aside on a plate.

3. Heat griddle over a medium high flame. Add 1 teaspoon of the oil and rub it over the

griddle with some paper towels. Add the patties to the griddle without crowding,

flattening them with the back of the spatula as you go. Cook until browned on one side,

then flip and repeat. Set aside and keep warm while you cook the remaining patties. Re-

grease the skillet and continue cooking the rest. Serve immediately.

Find Many More Lean and Healthy Recipes On My Facebook Page!

https://www.facebook.com/NaturallyLeanandHealthy

I love Mason Jars... So here's a tip... On Sunday prepare a few Mason Jar Salads and keep

in frig till you need them that week... No excuse anymore... Depending on what protein

you’re using determines how long they'll keep? I only prefer to go 1-3 days when I’m

using something like grilled chicken. The fun part comes when you’re ready to eat

because you get to shake the jar to distribute the dressing. I don’t know why, but this is

my favorite part! Once shaken, pour the salad into a big plate or bowl and enjoy. If for

some reason you find yourself without a serving dish you can eat the salad straight from

the jar, but unless you have an extra-long fork, it’s kind of difficult. I speak from

experience. haha

Strawberry Spinach Mason Jar Salad with Citrus Poppy Seed Dressing

Ingredients

6 Tablespoons citrus poppy seed dressing

¼ cup red onion slices

½ cup cucumber slices

4 large strawberries, chopped

½ cup roasted asparagus, chopped

¼ avocado, chopped

6-8 ounces grilled or baked skinless

chicken breast

1 5 oz bag of spinach

2 Tablespoons sliced almonds, toasted

Citrus Poppy Seed Dressing

½ cup fresh grapefruit juice

1 Tablespoon maple syrup

½ teaspoon sea salt

¼ teaspoon ground pepper

1 teaspoon dijon mustard

1 clove garlic, minced

1 teaspoon poppy seeds

1 ½ Tablespoons olive oil

Preparation

Make dressing by whisking together all ingredients. Recipe will make a little less than ¾

cup of dressing.

Take two wide-mouth 32 oz mason jars and layer salad ingredients. Start with 3

Tablespoons of dressing in each jar, divide remaining salad ingredients in half and start

layering in this order: onions, cucumbers, strawberries, asparagus, chicken, avocado,

spinach and almonds.

When ready to serve, shake each jar and pour into a bowl.

Dinner Recipes

VEGGIE MEDITERRANEAN QUICHE

Ingredients

½ cup sundried tomatoes (see notes)

Boiling water

1 prepared pie crust

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 red pepper, diced

2 cups fresh spinach OR ½ cup thawed and

squeezed dry frozen spinach

¼ cup sliced Kalamata olives..optional

1 teaspoon dried oregano

1 teaspoon dried parsley

⅓ cup crumbled feta cheese

4 large eggs

1¼ cup milk

Salt and pepper, to taste (see notes)

1 cup shredded cheddar cheese, divided

Preparation

Place sundried tomatoes into a glass measuring cup and pour boiling water over until just

covered. Let sit for 5 minutes or until the tomatoes are soft. Drain and chop tomatoes. Set aside.

Preheat oven to 375°. Fit a 9-inch pie plate with the prepared pie crust. Flute edges. Set aside.

Melt the butter in a skillet over medium high heat. Add in the onion and garlic, and cook until

just fragrant and tender, about 3 minutes. Add in the red pepper and cook an additional 3

minutes, or until the pepper is just tender.

Add the spinach, olives, oregano, and parsley. Cook until the spinach is wilted (if using fresh)

or heated through (if using frozen), about 5 minutes.

Remove from heat and stir in the feta cheese. Spoon the mixture into the prepared pie crust,

spreading out evenly. Set aside.

In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and pepper, and ½ cup of

the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle

top with remaining cheddar cheese.

Bake in preheated oven for 50-55 minutes, or until the crust is golden brown and the egg is set.

Let cool for 10-15 minutes before slicing and serving.

Belly Fat Recipes..... With steamed veggies or a salad

Lemon-Walnut Chicken

Ingredients

2 tablespoons very finely chopped parsley*

2 tablespoons very finely chopped

toasted walnuts*

1/4 teaspoon finely grated lemon zest or

3 drops of Ameo Oil

4 medium skinless, boneless chicken

breast halves, pounded to 1/2-inch

thickness

2 teaspoons all-purpose organic flour

1/2 teaspoon salt

1/2 teaspoon black pepper or a drop of

Essential oil

1 tablespoon extra virgin olive oil

3 tablespoons diced shallots

1/4 cup low-sodium chicken broth

1 tablespoon fresh lemon juice, plus lemon wedges for serving

1 1/4 cups brown basmati rice, steamed

Preparation

1. In a small bowl, mix together the parsley, walnuts, and lemon zest. Dust the chicken

with the flour and season with the salt and black pepper.

2. In a very large skillet (or two medium-large skillets), heat the olive oil over medium

heat. Add the shallots and saute until they begin to turn translucent, 1 minute. Push the

shallots to one side of the pan, add the chicken breasts, and cook until golden, about 2

minutes per side.

3. Pour the chicken broth and lemon juice into the pan. Cover, and let simmer over low

heat until the juices run clear when the chicken is pierced, 3 to 4 more minutes.

4. Use tongs to transfer the chicken to a serving dish, leaving the liquid and shallots in the

pan. Bring the liquid to a boil over medium heat and stir until thickened, 1 minute. Stir in

the parsley mixture. Pour the sauce over the chicken and serve over the rice with the

lemon wedges.

Soups | Detox Recipes

OK here we go....Detox Cleansing Soup to start our journey properly...we need to do this if

we want to start losing some weight after all we ate at Christmas..lol

Lemon: Lemon is everything. If you have been reading my blog for a while, then you may have noticed that I drink 32 ounces of warm water with the fresh juice from 1/2 of a lemon every day, before anything else. I cannot skip this step! It makes me feel normal and wakes up my digestive system. Lemon has amazing cleansing properties and provides a burst of Vitamin C while supporting the detoxification process. Adding lemon juice to your soup will help to keep your immune system strong while bringing lightness and flavor. Ginger: Fresh ginger is so essential. So healing. So digestion-friendly. With it’s natural cold fighting properties, you can battle off congestion, flu and nausea while boosting your immunity. Not only do I add ginger to all the soups I prepare, but I add a huge chunk to our daily green juice, in salad dressings and in hot tea. Turmeric: This is a spice that I’ve grown to love due to its skin-loving properties (aids in a healthy glow), antiseptic, anti bacterial and anti inflammatory wonders. It comes from a root similar to ginger, is high in antioxidants and adds a beautiful bright golden color to any dish. Cinnamon: So wonderful in this cleansing soup! It’s important to purchase saigon cinnamon, which I easily found at our local grocery store. Not all cinnamon is the same, which I recently found out. Saigon cinnamon (vs. regular cinnamon) has a distinct flavor, boldly delicious scent and aids in balancing blood sugar levels while stimulating digestion. Add extra cinnamon to your smoothie, oatmeal, granola, baked goods and even soup. Cayenne Pepper: I add the tiniest bit of cayenne to many dishes. While it’s optional, I really love the dose of flavor from cayenne because I don’t have to add as much salt when there is enough spiciness. Not a ton of spiciness, just enough for flavor. Cayenne is known to rev up your metabolism and helps with congestion. Goodbye stuffy nose!

Since this Cleansing Detox Soup doesn’t have noodles, beans or legumes of any sort, it’s

easily digestible for everyone due to the soft vegetables, but if you want to add extra

plant protein like tofu, lentils, chickpeas or noodles, feel free. You will adore this cure-all

soup! I keep coming back to it because it makes me feel warm, wholesome and healthy.

Remember we can use our Ameo Essential Oils everyday also....

Ingredients 1/4 cup water (or vegetable broth) 1/2 of a red onion, diced 2 cloves garlic, minced

3 celery stalks, diced

3 medium carrots, diced

1 small head of broccoli, florets

1 cup chopped tomatoes

1 tablespoon fresh ginger, peeled and minced

1 teaspoon turmeric (I used powdered)

1/4 teaspoon cinnamon

1/8 teaspoon cayenne pepper, or to taste (optional)

fine-grain sea salt and black pepper, to taste

6 cups water (or 4 cups vegetable broth + 2 cups water)

2 cups kale, de-stemmed and torn in pieces

1 cup purple cabbage, chopped

juice from 1/2 of a small lemon (or a whole lemon,

depending how much lemon flavor you prefer)

Preparation

In a large pot, add the water and turn on the heat to medium-high. After it's hot, add the onion

and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes

and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another

1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.

Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15

minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3

minutes of simmering. Enjoy!

Ingredients Arugula Soup 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, chopped 1 teaspoon cornstarch 6 cups low-sodium chicken broth 1/2 cup coconut milk 2 (5-ounce) containers baby arugula 1/4 cup mixed chopped herbs (such as mint, chives, parsley, and tarragon) 4 tablespoons plain Greek yogurt 2 tablespoons sliced chives

Preparation Heat olive oil in a large saucepan over medium-low heat. Add onion and garlic; cook until translucent (5 minutes). Stir in cornstarch; whisk in chicken broth and coconut milk; bring to a simmer. Stir in arugula and mixed chopped herbs until wilted; cover and set aside 5 minutes. Use an immersion blender to blend until smooth. Divide among 6 bowls; garnish each with 2 tsp plain Greek yogurt and 1 tsp sliced chives.

Snacks | Desert Recipes

I had a terrible craving last night as I was working late... So look what I made... You will

love it... One piece totally satisfied my taste for something sweet!! 102 calories which is

great... Healthy Sweet Potato Brownies

INGREDIENTS

Cake 1 ripe avocado

1 cup sweet potato puree* (I had a baked one in frig that I whipped)

½ cup unsweetened applesauce

¼ cup date paste

2 drops of my essential oil Tangarine

2 eggs

½ cup spelt flour or rice flour

½ cup cocoa powder

½ tsp sea salt

1 tsp baking soda

½ cup walnuts

Icing ¼ cup date paste

¼ cup hazelnut butter or almond butter which is what I used

½ cup fat free plain Greek Yogurt

¼ cup cocoa powder

1 tbsp coconut oil, melted

3 scoops vanilla flavored Zija Prime 90 (ask me how to get it)

I added 2 drops of my essential oil Orange

Preparation

Preheat your oven to 375F. Spray a 9” square baking pan with cooking spray and line pan

with parchment paper, leaving enough extra to extend over the sides.

In the bowl of your food processor, combine avocado, sweet potato puree, unsweetened

applesauce, date paste, vanilla and eggs and process until smooth and creamy.

In a large mixing bowl, mix together with a whisk the flour, cocoa powder, salt and baking

soda.

Add sweet potato mixture and mix with a rubber spatula until well combined.

Fold in walnuts and transfer to your prepared pan. Spread batter evenly and bake for

approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out

almost clean.

Set brownies on a wire rack to cool for 15-20 minutes.

While brownies are cooling, prepare the icing by adding all the ingredients to the bowl of

your food processor and process until smooth and creamy.

Pour over warm brownies and spread evenly with a spatula.

Leave the brownies on the wire rack until they reach room temperature then transfer to the

fridge until completely cool. Cut into squares.

OK I have to make these asap..only 75 calories....wow!!!

Healthy Banana Brownie Muffins...

(I am going to change a bit) from Muscle for Life

Preparation

To make the most of the few

indulgent ingredients in these

good-for-you protein muffins,

caramelize the sugar in the

bananas by baking 2 in the oven

first. As the bananas bake, mix

your dry ingredients in a large

bowl:

1/2 cup rolled oats

2 Tbsp. coconut flour

2 scoops XM protein powder

from Zija (ask me about it)

1 Tbsp. unsweetened cocoa

powder

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon or a drop of Ameo Essential Oil

In a medium bowl, combine 3/4 egg whites, 1/4 cup unsweetened almond milk, 1/2 cup

non-fat plain Greek yogurt, and 1/2 tsp. vanilla extract. Slowly fold together the dry and

wet ingredients, pouring the egg and almond milk mixture in half at a time.

Line a muffin pan with silicone or foil baking cups. Divide the mixture evenly among the 12

muffin cups, and bake for 18–20 minutes.

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Smoothie Recipes

C ra nbe rr y -Be r r y Serves 2

Blend together, in order:

1 cup unsweetened Vanilla Almond Milk

1 cup pure water

4 scoops of Zija's Vanilla Meal

Replacement Protein Drink Mix

(XM Protein)

1/4 cup frozen cranberries**

1/4 cup frozen mixed berries (raspberries,

blueberries, strawberries, etc.)

1 cup organic vanilla yogurt

Dash of cinnamon ** For more information on cranberries see:

Blend it all together and serve. http://www.uscranberries.com/health/

Pe a r a nd App le Serves 2

Blend together, in order:

1 cup pure water

1 cup unsweetened Vanilla Almond Milk

4 scoops of Zija's Vanilla Meal

Replacement Protein Drink Mix

(XM Protein)

1/2 cup organic applesauce

1 small apple washed and cut up

1/2 cup pears (jarred in natural juice or a

whole pear, if in season)

1/2 cup organic vanilla yogurt

(w/probiotics)

1/4 tsp. cinnamon

add ice if desired

Blend it all together and mmmm... yummy - delicious!!

O a t m e a l A p p le Ci n n am o n

* Great breakfast drink on a cold winter day! Serves 2 or 3

** Cook 1/2 cup large oats with 2 & 1/2 cups pure

water, a dash of sea salt and cinnamon and 1/4 cup

raisins. Cook for 30 minutes. Set aside and cool.

Then, blend together, in order:

4 scoops of Zija's Vanilla Meal Replacement Protein

Drink Mix (XM Protein)

1/2 cup organic applesauce

1 organic apple, cut-up

1/4 tsp. of cinnamon

1/2 cup Vanilla or Apple Probiotic organic Yogurt

1 cup pure water or organic apple juice

1 cup unsweetened Vanilla Almond Milk

Next, add the cooked oatmeal ** the oatmeal needs to be of a thinner consistency**,

blend again, chill and serve with a cinnamon stick. Lots of fiber in this breakfast drink!

C h oco la t e Ra s pb err y D es s er t Another healthy dessert Smoothie:

Serves 2

Blend all together, in order:

1 cup Chocolate Almond Milk

1 cup pure water

4 scoops of Zija's Dutch Chocolate Meal

Replacement Protein Drink Mix (XM Protein)

1 cup of frozen raspberries

1 tbsp. of milled flaxseed

1 tbsp. organic dark chocolate bits

1/2 cup Vanilla or Berry Probiotic organic

Yogurt

** For even more of a chocolate flavor add 1

scoop of organic dark cacao powder

Add ice, if desired - Blend it all up - it turns a beautiful dark pink color – and enjoy with a

large straw or long handled spoon !!