Protein powder is the best do-it-all tool when making treats in the kitchen, and the Isagenix community creates some amazingly nutritious recipes using IsaLean® Shake. Now that Strawberry IsaLean Shake Plant-Based is available for purchase a la carte or as part of the Plant-Based Mini Pack, an entire new genre of dairy-free desserts has been unlocked. These are just a few plant-based dishes to whip up in your own kitchen.
Plant-Based Strawberry Ice Cream
Ingredients:
- 1 packet Strawberry IsaLean Shake Plant-Based
- 2 tbsp almond or coconut milk
- 2 whole strawberries, diced
Directions:
- Mix ingredients together.
- Freeze for one hour.
- Enjoy!
Plant-Based Strawberry Mini Muffins
Ingredients:
- 2 cups almond meal
- 2 packets Strawberry IsaLean Shake Plant-Based
- 2 cups strawberries, sliced
- 2 tbsp rice malt syrup
- 1/4 cup shredded, unsweetened coconut
Directions:
- Heat oven to 205 degrees Celsius.
- Coat mini muffin pan with cooking oil and set aside.
- Mix almond meal, Strawberry IsaLean Shake Plant-Based, and coconut in a large bowl.
- Puree strawberries in a blender or food processor.
- Mix pureed strawberries and rice malt syrup into the rest of the ingredients.
- Place spoonfuls of dough in muffin pan.
- Bake for 8-10 minutes or until a toothpick comes out clean.
- Enjoy!
Plant-Based Strawberry Crepes
Ingredients:
- 1 packet Strawberry IsaLean Shake Plant-Based
- 1 cup vegan egg whites or other egg white substitute
- 1/4 strawberries, sliced
- 1/4 cup blackberries
- 1/4 cup blueberries
- 1 dollop whipped coconut cream (optional)
Directions:
- Heat nonstick skillet over medium heat.
- Whisk together egg white substitute and Strawberry IsaLean Shake Plant-Based in large mixing bowl.
- Pour 1/4 of mixture in skillet and rotate around to spread batter thin.
- Cook until lightly brown on the bottom.
- Flip and cook the top until lightly browned.
- Top with fruit and coconut whipped cream.
- Enjoy!
