Holiday Tips & Recipes

Got Bloat?
Try these products to get on track before you indulge in those Holiday treats!
Isagenix Multi-Digestive Enzyme & FiberPro
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Don't pack on the pounds!
Keep weight in check this Holiday season by nibbling on small, healthy snacks & consuming 1/2 your body weight (in ounces) in water before attending those Holiday festivities!

YUMMY, YUM, YUM!! Get in my Tum!!
Protein Pumpkin Fiber Shake Recipe
Brand: Farmers Market Pumpkin (unsweetened)
Ingredients
Certified Organic Pumpkin.
Serving size: 0.5 cup
Amount Per Serving
Calories 50
Total Carbohydrate 10g (3%)
Dietary Fiber 4g (16%)

Shake Recipe for DNA (D1 types):
Pumpkin-Cream Shake
2 Scoops of Vanilla IsaLean® Shake
2 tbsp unsweetened pumpkin
1 Scoop FiberPro!™
½ Cup Crushed Ice
8 oz Purified Water
*dash stevia (optional)
Blend to your desired consistency. We suggest 1 full minute.

Shake Recipe for DNA (D2 types):
Pumpkin-Cream Shake
1 Scoops of Vanilla IsaLean® Shake
1 Scoop of IsaPro®
1 tsp heavy whipping cream
2 tbsp unsweetened pumpkin
1 Scoop FiberPro!™
½ Cup Crushed Ice
4 oz Purified Water + 4 oz of unsweetened almond milk
*dash stevia (optional)
Blend to your desired consistency. We suggest 1 full minute.

Shake Recipe for DNA (D3 types):
Pumpkin-Cream Shake
1 Scoops of Vanilla IsaLean® Shake
1 Scoop of IsaPro® or 2 IsaPro and no IsaLean
1 tbsp heavy whipping cream
2 tbsp unsweetened pumpkin
1 Scoop FiberPro!™
½ Cup Crushed Ice
8 oz of unsweetened almond milk
*dash stevia (optional)
Blend to your desired consistency. We suggest 1 full minute.

Shake Recipe for DNA (D3 ++ types):
Pumpkin-Cream Shake
2 Scoops IsaPro and no IsaLean
1 tbsp heavy whipping cream
2 tbsp unsweetened pumpkin
1 Scoop FiberPro!™
½ Cup Crushed Ice
8 oz of unsweetened almond milk
*dash stevia (optional)
*1 tsp coconut oil (optional)
Blend to your desired consistency. We suggest 1 full minute.

Holiday Sweet Potato Soup Recipe
INGREDIENTS
• 2 Tbsp (1/4 stick) butter
• 1 cup chopped onion
• 2 small celery stalks, chopped
• 1 medium leek, sliced (white and pale green parts only)
• 1 large garlic clove, chopped
• 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
• 4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option)
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups half and half
• 2 Tbsp maple syrup
• The leafy tops of the celery stalks, chopped
METHOD
1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
3 Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.
4 Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.
Serves 6 to 8.