30 Delicious Isagenix Snacks for Shake Days

Start planning your favourite snacks!

• Homemade nut mix Combine ALL RAW- walnuts, almonds, cashews, pecans, pepitas, sunflower seeds, carob chips and dried chopped Plum Amazins
• Tamari-seasoned rice crackers are a salt lover’s vehicle for tuna salad. We like to punch it up with a squeeze of Sriracha chili sauce!
• Mound chopped smoked salmon onto lettuce leaf and top with dill.
• Sprinkle drained canned artichoke hearts with lemon zest, capers, chopped fresh basil and olive oil. Eat with toothpicks.
• Stuffed Mushrooms: Briefly roast button mushroom caps until softened. Fill with jarred pesto and a little chopped turkey.
• Smoked Turkey Pinwheels: Spread a layer of hummus on sliced smoked turkey breast and top with thinly sliced tomato. Roll up and cut into 1-inch pieces
• Spruce up a shot of tomato juice by topping it with finely chopped cooked shrimp, scallions and crumbled saltines
• Whisk together almond butter, tamari and a few drops of water. Use as an Asianstyle dip for baby bok choy
• Five-Spice Pumpkin Seeds: Toss salted pumpkin seeds (also known as pepitas) with sesame oil and Chinese five-spice powder, then bake at 160° until crisp
• Turn cucumber slices into crackers: Spread them with olive tapenade and garnish with chopped fresh tarragon
• Dunk root veggie chips (such as Terra chips) into low-fat sour cream seasoned with hot sauce and orange zest
• Ants on a Log: Stuff celery sticks with cashew butter and dot with dried currants
• Mix crisp and spicy jarred corn relish with chopped tomatoes and cilantro; eat withrice crackers
• Stuff iceberg lettuce leaves with chopped ripe tomatoes and cucumbers and a dollop of hummus
• Dip sugar snap peas in a mixture of Greek yogurt and a bit of jarred pesto
• Chickpea Poppers: Thoroughly dry canned chickpeas. Spritz with extra-virgin olive oil, season with dried oregano and garlic salt and roast at 400° until crisp
• Spread granny smith apple wedges with chunky cashew butter and top with toasted sesame seeds
• Fill endive spears with chopped Bosc pears and season with balsamic vinegar
• No-Chop Gazpacho: Combine tomato juice, cucumber, bell peppers and onion in a mini chopper, and then pulse just until chunky. Add a splash of red wine vinegar
• Cut jicama into sticks, squeeze liberally with lime juice and dip in a sauce of chunky almond butter, honey and fresh ginger
• Combine finely chopped broccoli, multicolored bell peppers and scallions withGreek yogurt and a dash of prepared horseradish. Keep a bag of baby carrotsclose by
• 1-2-3 Thai Slaw: Open a bag of shredded carrots; dress lightly with toasted sesame oil, lime juice, olive oil, honey and a dash of cayenne pepper. Toss in chopped salted peanuts
• Shred iceberg lettuce into tuna salad and eat on thick-cut organic or homemade bread-and-butter pickles
• Deviled Eggs: Replace mayo with Greek yogurt to make deviled eggs. Fold a handful of finely chopped watercress and a pinch of Old Bay seasoning into the yolks
• Stuffed Figs: Split plump dried figs and stuff with toasted hazelnuts
• Halve a cup of cherry tomatoes and drizzle them with olive oil.
  Sneak some finely chopped swiss chard into your pesto, and then spoon onto garlic pita chips
• Indian-Spiced Cashews: Toss raw cashews in coconut oil and curry powder and roast at 160° until golden
• Sushi Stick: Roll up sliced avocado, cucumber spears and brown rice in a nori sheet and eat with pickled ginger
• Fruit Compote: Choose 1 cup of- either blueberries, raspberries, strawberries, apple
• Mix 1 cup of fruit with olive oil, cinnamon and a touch of stevia if
  desired and pan-fry until they’re on the brink of bursting, then gobble up while warm

Related: How To Do An Isagenix Shake Day