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Grilled Zucchini & Peppers salad with ViBites 



1 zucchini sliced 

1 green, yellow, orange, red bell pepper & sweet pepper sliced 

1/2 iceberg lettuce sliced 

1-2 tbsp Greek dressing

1 tsp mrs. Dash seasonings garlic herb 

2 tbsp olive oil 

1 packet of Vi-Bites Chocolate Monkey & Fiesta Nut each 

In a large serving dish add lettuce covering bottom of platter.   Add Greek dressing all over. 

In grill add the peppers, zucchini.  Add olive oil, seasonings and grill until it’s soft. 

Add veggies onto salad.   Add vi bites on top. 

Serve & enjoy 

To check out the Vi-Bites such as ingredients, nutritional facts, FAQ go to ✅
To purchase visit 🙋 🙋

Hearty Winter Soup


1 lb boneless chicken, cooked, shredded (sharwarma/rotisserie style- flavor it before hand, with herbs and spices to your own taste or just plain already cooked, set aside).
1 red, green, orange, yellow bell pepper diced
1 onion diced
1/2 cup diced carrots
1/2 bunch of fresh baby spinach
1/2 bunch kale leaves chopped
2 Tbsp olive oil
1-2 veg broth cube
1-2 tsp ms. dash garlic and herb seasoning
1/4 tsp red chili powder
1/2 tsp black pepper
1/4 tsp pink salt or sea salt optional, not necessarily needed
4-6 cups of water
1 Tbsp butter
1/4 bunch fresh curly parsley chopped
1/4 bunch fresh cilantro chopped
1-2 stalks of celery, diced
1-2 green onions diced
1 can of white beans, drained
1 Tbsp lemon juice
1/2 cup orzo pasta


1.  In a large pot, add olive oil, bell peppers, and onion and cook on medium-high heat stirring every few minutes until onions are lightly brown, and soft.
2.   Add carrots, green onions, and celery and stir it along with the onions and peppers.
3.  Add white beans, and add veg broth cubes, spices and seasonings.  Mash the veg broth cubes and stir it along with the vegetables making sure it’s coated around.  Before it all sticks to the bottom, add the water.
4.  On medium heat, stirring every few minutes, keep a wooden spoon on top of the pot to prevent the soup from overflowing/boiling over.  Let the flavors blend in.
5.  As the veggies become tender, and soft, add the orzo pasta, and chicken and stir.
6.  30 minutes later, add the butter, kale, baby spinach, fresh cilantro and curly parsley.   Add the lemon juice and give it a quick stir.
7.  Serve & enjoy!


Saffron Rice & Fiesta Nuts Vi Bites & Pecans



2 cups of rice, washed and on medium-high heat, with water in it and cooking.
2 tbsp saffron threads (mixed in with 2 tbsp of milk or water
2 pkgs fiesta nut vi bites
1 pkg praline pecans
1 onion diced (optional)
1 veg broth cube


  1.   In a large pot add the rice, and water and cook on medium high heat.
  2. Add the veg broth cube, and make sure it’s mixed in well.
  3. As the rice is tender, and water has dried up ,add the saffron all around.
  4. Give it a good mix, it’ll give the color, smell and add the nuts on top.
  5. Serve and enjoy.  You can lightly sautee the onions in olive oil ahead of time and sprinkle it all over on top of the rice and serve.


Hina’s World: CousCous Kale Squash Salad

I saw this recipe in another recipe online, yet it was asking for 1 cup of brown sugar to the squash.  I thought that was way too sweet, and way too much sugar, so knowing me, and how I work, I experimented, and decided it would be worth it and see and substitute, and add the protein tri-sorb proprietary blend vi shake mix instead, and guess what?  it turned out beautifully, not to mention delicious!    Yeah, it had a sweet taste to it, and it’s a different kind of salad, but wow, oh wow! it was really good and another way to have this shake, with another recipe as people tell me, “I can’t have shakes all the time!  It’s exhausting.”   Well, I’m here to tell you, you can drink the shakes, or eat it, either way, it’s all protein, nutrition and all good for you.  Try this and trust me, it’s so good!      Hope you guys enjoy it!


Takes 30 minutes to prepare (cooking and preparing)
Serves 6-12 people  (use less if it’s just you alone)

1 cup couscous (boil as per package/set aside)
1-2 cups kale (cut them into strips, steam or bake them ahead)
1/2 green pepper diced
1/2 orange bell pepper diced
1/2 yellow bell pepper diced
1/2 red bell pepper diced
1 tomato diced
1/2 bunch fresh cilantro and parsley chopped
1/2 of a lemon juice
1 tsp sea salt or pink salt (your choice)
1/2 tsp black pepper
2-4 Tbsp olive oil

1 package of butternut squash or fresh diced
2 Tbsp melted butter
2 Tbsp brown sugar
2 scoops vi shake mix (or any protein mix)
1 tsp spinach herb seasonings
1 tsp mrs dash garlic and herb seasonings
1 cup vegetable broth


1.   In a large bowl, add the already cooked couscous, then add the bell peppers, tomatoes, cilantro, parsley, kale, and mixing it altogether.

2.   Meanwhile, in a large skillet, add veg broth, and add the diced squash, along with the melted butter, brown sugar, protein shake mix, and seasonings.      Cook on medium-low heat for 15 minutes until it becomes soft, and you can smell the caramelizing and flavors have blended in.

3.  Add it to the couscous, and mix it, adding the rest of the seasonings and olive oil.

4.  Serve and enjoy!