Species Nutrition

RECIPE SECTION

[Some recipes are not a reflection of my diet philosophy]

New Recipe Added: Feb 3, 2008

TROPICAL PUNCH FIBERLYZE SMOOTHIE

Fill Blender with ICE CUBES
16 oz of water
1 packet STEVIA or SPLENDA
2 scoops of VANILLA ISOLYZE PROTEIN
1 scoop FRUIT PUNCH FIBERLYZE

MIX in a BLENDER
(OPTIONAL: ADD SOME STRAWBERRIES OR CHERRRIES)

***DELICIOUS and FILLING

PERFECTION Protein Pancakes

1/3 cup oatmeal
3/4 to 1 cup water, depending
1 scoop of Vanilla ISOLYZE PROTEIN
1/2 cup egg substitute
as much cinnamon as you like
3 packets of splenda
about 1/8t. vanilla

Blend and cook them in a skillet with pam spray...

Kcal = 220 (whole recipe) , fat 1.5g, carbs 10g, protein 41g

*** Compliments of Stephanie Burns

NO-CARB Pancakes

4 egg whites
1 ½ cup cottage cheese
1 scoop vanilla ISOLYZE PROTEIN
1 scoop fiber smart
1 tbls cinnamon
4 packs stevia
Chopped walnuts (optional)

** Compliments of Gina Quinn

CINNAMON PROTEIN BLISS

1 Scoop Vanilla ISOLYZE
1 Scoop Chocolate ISOLYZE
1 ½ Tbs Peanut Butter Natural No Sugar
1/3 Teaspoon of Cinnamon
1 Packet Splenda or Equal (I use the Vanilla Flavored CANDERAL which is Like EQAUL)
1/3 teaspoon of Stevia
2 0z of Ice Cubes
450 ml Cold Water

Mix in a Blender and you have the NICES and MOST DELICIOUS SHAKE EVER TRUST ME

You can also put in a bowl and leave it in the FREEZER it comes out like FROZEN ICE CREAM SORBET DELICIOUS

Compliments of Andrea Papas (baggio@icon.co.za)

Nutrition Analysis:
Kcal : 387
Protein: 59 gm
Carbs: 7 gm
Fat: 14 gms

SPECIES PRO BIOTIC BLISS

2 scoops ISOLYZE Vanilla Cherry Flavor
1 cup 0% fat FAGE greek yogurt ( the lowest in Carb yogurt and naturally
very high in pro biotics )
1 packet stevia plus ( http://www.sweetleaf.com )
or 2-3 drops of their vanilla bean extract
Make into a pudding or put in the freezer for FROZEN YOGURT

*** Try with Chocolate Isolyze and add 1 tsp unsweetened cocoa powder ( a great antioxidant and fiber ) use 2-3 drops of Milk Chocolate stevia extract

Nutrition Analysis:
Kcal : 362
Protein: 74 gm
Carbs: 12 gm
Fat: 2

HAWAIIAN DELIGHT

2 oz Papaya Juice
2 oz Pineapple Juice
2 oz Coconut Juice
1-2 scoop Isolyze Vanilla Whey protein
Mix in a blender, add ice to achieve desired consistency

Nutrition Analysis:
Kcal: 334
Protein: 54 gm
Cabs: 25 gms
Fat:2 gm

1/2 cup 0% Fage Total Greek Yogurt
1 Tbsp All Natural Peanut Butter
1 tsp sugar free All Fruit Preserves ( flavor of choice )
2 scoop Isolyze Cherry Vanilla Isolyze Protein
3-4 oz of water
Mix with a spoon - makes a great pudding
Or Use a Blender with 5 oz of water and ice if you prefer a shake

2/3 cup roasted hazelnuts
4 omega-3 eggs
3/4 cup Splenda
1 tsp espresso coffee powder
5 scoops CHOCOLATE ISOLYZE protein powder
2/3 cup crushed pecans
2/3 cup crushed walnuts
2/3 cup crushed unsalted peanuts

Preheat oven to 350°F. On a baking sheet, spread hazelnuts and
roast them in the oven for 6 to 8 minutes. When finished, pull
hazelnuts out of the oven and place onto a towel. Put 8 of the
hazelnuts aside for later. Next, use the towel to rub the skin
off all but the 8 hazelnuts you put aside.

With an electric mixer, mix together the omega-3 eggs, Splenda,
and espresso coffee powder. Next, add protein powder, one scoop
at a time, mixing thoroughly. Finally, add the de-skinned
hazelnuts (leaving the 8 full hazelnuts aside), pecan meal,
crushed walnuts and peanuts. Mix well. The mixture should
become thick and dough-like.

With wet hands, separate the mixture into 8 equal portions. For
each portion, place one of the 8 hazelnuts set aside earlier into
the center of the portion, rolling the portion into a small round
shape until it completely covers the hazelnut in the center.
Place each bite-sized shape onto a baking sheet lined with
parchment paper. Place the sheet into the oven for 10 minutes.
When complete, pull from the oven and allow to cool. These can
be eaten warm, or stored in an air-tight container in the fridge
and served cool later.

Makes 8 servings.

NUTRITION INFORMATION (per serving)

Calories: 394 kcal
Protein: 22g
Carbohydrate: 9g
Fat: 30g
Saturated: 3.1g
Monounsaturated: 15.8g
Polyunsaturated: 11.2g

Other Recipes:

Thai Chicken Satay

1 chicken breast, boiled in soy sauce
2 Tbsp All Natural Peanut Butter
1/4 Cup Soy sauce
1 tsp Sambal ( optional ) - this you can find in the Asian section of your supermarket
1 packet of stevia / splenda
1 tbsp Lemon Juice

In a skillet, combine the soy sauce, peanut butter, lemon juice, sweetener, and sambal
Stir, combining all ingredients
Add the chicken, I prefer shredding it to enhance flavor
Add in Broccoli or Rainbow Slaw ( 1 cup ) and simmer for another 5 minutes

Soy Mustard Salmon

8 oz of SALMON baked in the oven at 375 F with 1tbs Soy Sauce, 1tsp Mustard, Dill, Salt and Pepper

Put into a oven baked dish and add 4/3 cups of water 1tbs Mac Oil or Olive Oil and Bake in the Oven for about 20 Minutes

DELICIOUS!!!!!!!!

Compliments of Andrea Papas

Tuna Salad

280g TUNA Fish Canned
1tbs Soy Sauce
1tbs Soy Sauce
1tsp Dijon Mustard
4-8 Olives De Pipped and sliced
1 Cup Cooked Pasta
1 -2 tbs Olive Oil or Mac Oil
Salt & Pepper

Mix and make as a meal according to your serving size per individual!!!

Compliments of Andrea Papas

Mac Nut Chicken Supreme

280g Chicken Cooked in 1tbs Soy Sauce in a Pan

1/3 Cup Macadamia Nuts or Cashew Nuts

1 Tbsp Mustard
1 tsp Balsamic Vinegar
1 tsp Soy Sauce
Salt and Pepper

I mix the sauce all together and add to chicken once it is cooked.

Compliments of Andrea Papas

CHICKEN and GOAT CHEESE

Prep: 35 minutes
Total: 35 minutes

Ingredients
Serves 4

8 chicken breast cutlets, (about 1 1/2 pounds)
Coarse salt and ground pepper
1 large bunch arugula, (about 4 ounces), stems trimmed
3 ounces soft goat cheese, broken into small pieces
2 teaspoons olive oil

Directions
Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down). Fill and roll: Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.

In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.

Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes. Remove toothpicks, and slice chicken crosswise before serving, if desired.

Compliments of Randy

Low Carb Egg Salad

2 Whole omega 3 eggs- hard boiled

4 hard boiled eggs - just the whites

1 tbsp green scallion

1/2 cup cooked brocolli

2 tbsp dijon mustard

1 packet stevia / splenda

2 tsp paprika

MIX up... it is an awesome egg salad. You can put on a low carb wrap or Just eat as a low carb MEAL.

Compliments of Colette Nelson