8 Healthy Dinner Recipes That Can Help You Lose Weight

1. Creamy Gluten-Free Tomato Pasta

Ingredients:

• 3 Tbsp olive oil (divided)
• ½ c. diced white onion
• 1 tsp minced garlic
• 10 oz gluten-free pasta
• 8 oz canned Italian stewed tomatoes (drained)
• ¼ c. paleo mayo
• 1 egg yolk
• ¼ tsp each kosher salt and black pepper
• Optional ½ tsp crushed red pepper flakes
• Fresh basil and cracked pepper

Directions:

1. In a small pan, sauté onions and garlic in 1 tbsp olive until fragrant, about 2 minutes. Once they are almost cooked, set aside.
2. In a large pot, cook your gluten-free pasta according to directions.
3. Drain, rinse the pasta and place pasta back into pot. Keep on low heat.
4. Mix in the remaining 2 tbsp olive oil and mix well. Mix gently.
5. In a separate bowl, whisk together the mayo and egg yolk. Add this mix to your pot with the pasta, coating until creamy. Gently mix in the sauteed onion/garlic.
6. Toss the pasta with the tomatoes, kosher salt and pepper.
7. Stir gently over low to medium low heat until creamy and combined.
8. If using a cooked protein, add it in here.
9. Plate pasta into bowls. Garnish with fresh basil and cracked pepper.

Per serving: 353 calories, 17.1 g fat (2.7 g sat), 9.2 g protein, 42.2 g carb, 186 mg sodium, 4.8 g sugars, 3.7 g fiber

2. Honey Mustard Chicken with Brussel Sprouts

Ingredients:

• Nonstick cooking spray
• 1⁄4 c. plus 2 tablespoons extra-virgin olive oil
• 2 Tbsp fresh lemon juice (1 lemon)
• 1 Tbsp Dijon mustard
• 1 Tbsp whole-grain mustard
• 1 Tbsp honey
• 3 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 2 lb bone-in, skin-on chicken thighs (4 medium thighs)
• 1 1⁄2 lb Brussels sprouts, halved
• 1⁄4 large red onion, sliced

Directions:

1. Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the 1⁄4 cup olive oil, 1 tablespoon of the lemon juice, the Dijon mustard, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
3. Use tongs to dip the chicken thighs in the sauce, coating both sides. Place the thighs on the prepared baking sheet. Discard any remaining sauce.
4. In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice and toss until well coated. Arrange the sprouts around the chicken on the baking sheet, making sure they aren’t overlapping. Season with salt and pepper.
5. Roast for 30 to 35 minutes, until the chicken is golden brown and has an internal temperature of 165°F and the Brussels sprouts are crispy. Serve hot.

Per serving: 360 calories, 20.1 g fat (3.6 g sat), 30.8 g protein, 14.5 g carb, 350.8 mg sodium, 6.8 g sugars, 3.7 g fiber

3. Chinese Cauliflower Fried Rice Casserole

Ingredients:

• Sesame oil for the pan
• Optional 5 oz diced meat (pork or chicken)
• 1 tbsp grated ginger
• 1 small shallot, chopped
• 2 tsp garlic, minced
• 1 lb stir fry vegetables
• Handful of mung bean sprouts, optional
• ¼ c. gluten free Szechuan sauce or other gluten-free sauce of choice
• 3 c. cauliflower rice or broccoli rice (about 1 small to medium head of cauliflower)
• 2 Tbsp beef broth (you can skip if your veggies are less starchy. The broth just gives the casserole more flavor.)
• 6 eggs (2 in stir fry and 4 on top, soft-baked)

Directions:

1. Preheat oven to 350 F.
2. Add 1-2 Tbsp sesame oil to a wok or large pan and heat to medium-high. If you are wanting to add meat, do so here. Simply stir fry until browned and mostly cooked (in sesame oil), then remove meat and set aside. If you are making the vegetarian option, skip the browning and go straight to adding your shallot, ginger, and garlic to the wok/pan and stir fry ingredients until fragrant – about 2 minutes.
3. Next, add all of your stir fry veggies and sauce. Stir fry for 2-3 minutes again until well coated.
4. Mix in your cauliflower rice, broth, and 2 eggs. The 2 eggs can be added to the stir fry whole or whisked then added. Either work!
5. Stir fry for an additional 3-4 minutes to create fried cauliflower rice. All in all, the stir-frying should not take longer than 10 minutes.
6. Transfer wok/pan ingredients to an 8 x 11 casserole dish or baking dish.
7. Crack 4 eggs on top of the casserole, spacing them out evenly. Cover with foil and place in oven at 350F for 15-20 minutes or until eggs are set. For runny eggs, remove casserole from the oven after 12-15 minutes of baking and slice the yolk in the middle to create a runny egg (similar to pictures in the blog).
8. Return casserole to the oven for an additional 3-5 minutes.
9. Cool before freezing, or serve immediately.
10. Garnish with green onion, cilantro, sesame seeds, and optional red pepper flakes.

Per serving: 165 calories, 8.8 g fat (2.4 g sat), 11 g protein, 11.8 g carb, 387.4 mg sodium, 6.2 g sugars, 2.8 g fiber

4. Mexican Salad with Chipotle Shrimp

Ingredients:

• 2 lb raw jumbo shrimp, peeled and cleaned (tail on or off)
• 8 c. chopped kale
• 4 ears corn on the cob, shucked
• 15 oz can black beans, drained
• 1-pint grape or cherry tomatoes, halved
• 1 whole ripe avocado, peeled and chopped
• 2-3 whole chipotle peppers in adobo sauce
• 7 Tbsp fresh lime juice, divided
• ¼ c. olive oil
• ¼ c. mayonnaise
• 2 Tbsp honey
• 3 cloves garlic
• ½ tsp salt

Directions:

1. Preheat the grill to medium heat. To a blender jar, add the chipotle peppers, 4 tablespoons of lime juice, olive oil, garlic, and salt. Cover and puree until smooth.
2. Measure out 3 tablespoons of the chipotle puree and save it for the dressing. In a medium bowl, mix the shrimp and the remaining marinade, until well coated.
3. In a separate small bowl, mix the 3 tablespoons of chipotle puree, 3 tablespoons lime juice, mayonnaise, and honey. Whisk until smooth. Then taste, and salt and pepper as needed.
4. Prep all the veggies. Set out a large salad bowl. Add the kale. Then toss it with the dressing until well coated. (I like to massage the dressing into the kale by hand.) Then add in the black beans, tomatoes, and avocado.
5. Place the shrimp and corn cobs on the grills. *If your shrimp are small they will fall through the grates. Either use a grill basket or place them on a piece of foil. Grill the shrimp for 3-5 minutes until pink. Grill the corn for 8-10 minutes rotating every 2 minutes.
6. Once the corn is cool enough to handle, cut it off the cobs and add it to the salad. Then toss in the shrimp and serve.

Per serving: 372 calories, 15 g fat (2 g sat), 31 g protein, 31 g carb, 1314 mg sodium, 9 g sugars, 5 g fiber

5. Chicken Sausage Apple Squash Sheet Pan Dinner

Ingredients:

• 1 Tbsp olive oil
• 1 small butternut squash
• 1 large crisp apple
• 1 sweet onion
• 4 chicken sausages
• ½ Tbsp ground allspice
• Salt and pepper

Directions:

1. Preheat the oven to 425 degrees F. Cut the butternut squash in half, lengthwise. Cut off the circular orb sections (the end with the seedpod) and save for future use.
2. Peel the long sections of the butternut squash, then slice them into thin wedges. Core the apple and slice into wedges, unpeeled. Then peel and slice the onion into wedges.
3. Pile the butternut squash, apples, and onions on a large rimmed 18x13-inch “half sheet” baking pan. Drizzle olive oil over the top and toss to coat. Then spread the squash, apples, and onions out into a single layer. Sprinkle with allspice, salt, and pepper.
4. Roast in the oven for 15 minutes. Meanwhile, cut the chicken sausages on the bias, into 1/2-inch slices.
5. Flip the veggies, and spread them back out. Make room on the baking sheet to add the sausages. Place the sheet back in the oven for 10-15 minutes, until the sausages are sizzling. Serve warm!

Per serving: 336 calories, 15 g fat (3 g sat), 15 g protein, 38 g carb, 884 mg sodium, 14 g sugars, 5 g fiber

6. Confetti Quinoa Stuffed Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• ¾ c. quinoa, any color
• 1 ½ c. chicken broth
• 1 Tbsp coconut oil
• ¾ c. diced bell pepper (I used red and yellow)
• ½ c. diced red onion
• 2 cloves garlic, minced
• 1 serrano pepper, seeded and diced
• ⅓ c. shaved unsweetened coconut (coconut chips)
• ¼ c. chopped cilantro
• 1 lime, zest, and 1 tablespoon juice
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt

Directions:

1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Place the coconut oil in a medium saucepot and set over medium-high heat. Once melted, add the diced bell pepper, red onion, garlic, and serrano pepper. Sauté for 1-2 minutes to soften just a little. Then pour the vegetables into a bowl. They should still be bright in color.
2. Place the quinoa in the empty saucepot. Turn the heat up to high and add the broth and 1/2 teaspoon salt. Cover the pot and bring to a boil. Cook for 15 minutes, or until the broth has absorbed and there are vent holes in the surface of the quinoa. Remove from heat and let the quinoa steam for another 5 minutes.
3. Meanwhile, use a boning knife to cut a slit in each chicken breast along one long side. Cut through the center of the chicken, with the knife parallel to the cutting board, leaving the opposite side attached. You're trying to create a deep pocket in each breast, with a 1/2-inch border around the three attached sides. (See post images for clarification.) Cut evenly, as to not leave thick uncut sections that won't cook through in the oven. Then sprinkle each breast on all sides with cumin, chili powder, and salt.
4. Once the quinoa is fluffy, stir in the sautéed vegetables, shaved coconut, cilantro, lime zest, and lime juice. Taste, and salt as needed. Stuff the confetti quinoa into the cavity of each chicken breast. Stand the chicken breasts up on the baking sheet, like open envelopes, with the quinoa on top.
5. Bake for 20 minutes. Serve warm.

Per serving: 355 calories, 13 g fat (8 g sat), 30 g protein, 28 g carb, 1051 mg sodium, 2 g sugars, 4 g fiber

7. One-Pot Chicken Soup with White Beans & Kale

Ingredients:

• 1 strip uncured bacon, chopped
• 1 Tbsp avocado oil (if using bacon, omit oil)
• 1 c. diced white or yellow onion
• 4 cloves garlic, minced
• 8 c. broth (chicken broth or vegetable broth)
• 1 15-oz can white beans, slightly drained
• 2 c. shredded chicken
• Sea salt and black pepper to taste
• 3 c. loosely packed chopped kale (or other sturdy green)

Directions:

1. Heat a large pot or Dutch oven over medium heat. Once hot, add bacon (optional) or oil. Let heat for 1 minute, stirring occasionally. Then add onion.
2. Sauté for 4-5 minutes, stirring occasionally, or until onion is translucent and fragrant. Then add garlic and sauté 2-3 minutes more, being careful not to burn.
3. Next add broth, slightly drained white beans, and chicken and bring to a simmer. Cook for 10 minutes to meld the flavors. Then taste and season with salt and pepper to taste. In the last few minutes of cooking, add the kale, cover, and cook until wilted.
4. Serve hot. Store cooled leftovers covered in the fridge for up to 3-4 days, or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot.

Per serving: 201 calories, 6.9 g fat (1.6 g sat), 15.8 g protein, 19.5 g carb, 689 mg sodium, 2.3 g sugars, 15.8 g fiber

8. Balsamic-Marinated Portobello Pizzas

Ingredients:

• 4 large portobello mushrooms (stems removed, wiped clean)
• ¼ c. balsamic vinegar
• 2 Tbsp avocado or olive oil
• 1 pinch salt and pepper (or red pepper flake)
• 1 medium red bell pepper (cut into bite-size pieces)
• 1 small red onion (thinly sliced wedges or diced)
• 1 head garlic (cloves separated and peeled)
• 2 Tbsp avocado or olive oil
• 1 healthy pinch sea salt and black pepper (or red pepper flake)
• 2 Tbsp fresh herbs (such as rosemary or oregano // optional)
• ¾ c. pizza sauce
• ½ c. sun-dried tomatoes (if large, chop into smaller pieces // we prefer Trader Joe’s brand)
• ⅓ c. soft vegan cheese, divided

Directions:

1. Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper. Set aside.
2. Add portobello mushrooms (stem side up) to a shallow dish or large freezer bag. Add the balsamic vinegar, oil, salt and pepper (or red pepper flake). Use a pastry brush to brush on all sides (or shake bag to coat). Marinate on one side for 5 minutes, then the other side for 5 minutes.
3. In the meantime, add vegetables and garlic to baking sheet, toss with oil, salt and pepper, and fresh herbs (optional) and bake for 20-25 minutes or until golden brown and fragrant, tossing once near the halfway point to ensure even baking. Set aside but keep oven at 400 F (204 C).
4. If serving with balsamic reduction (see notes) and/or soft nut cheese (see links above), prepare at this time.
5. Heat a large skillet over medium heat (you could also use a grill for this step). Add mushrooms to the pan, leaving any leftover oil-and-vinegar marinade behind. Cook on each side for about 4-5 minutes, or until caramelized and softened. If your mushrooms are extra thick, covering them with a lid can be helpful to encourage even cooking all the way through. Brush on any remaining marinade while cooking to infuse more flavor.
6. Once mushrooms and vegetables are cooked, assemble pizzas. Place mushrooms on a parchment-lined baking sheet or baking pan and add toppings, starting with pizza sauce, then roasted veggies, roasted garlic, and soft vegan cheese. You can also add vegan parmesan cheese or red pepper flake at this point (optional).
7. Bake for about 15-20 minutes or until hot. The soft vegan cheese will be slightly golden brown on top. Remove from oven and enjoy as is, or garnish with sun-dried tomatoes, fresh basil, balsamic drizzle, red pepper flake, and extra vegan parmesan (all optional).

Per serving: 301 calories, 21.6 g fat (2.8 g sat), 5.5 g protein, 22.5 g carb, 179 mg sodium, 12.1 g sugars, 4.6 g fiber

EAT HEALTHY

World No.1 Nutrition Supplement

THE HERBALIFE NUTRITION PREFERRED MEMBER PROGRAM

At Herbalife Nutrition, our commitment to make the world’s best nutrition products is the same as our commitment to helping people reach their goals. That’s why we’re offering Members and customers the opportunity to meet those goals as Herbalife Nutrition Preferred Members!

you will need to fill out the Herbalife Membership application and agreement

They will need to provide you with some basic information so that you can complete the application process:

During stressful times one of the greatest benefits of regular exercise is its ability to make everyday life a little easier.

Our nutritional programs have helped over 80 million people lose weight in over 94 countries around the world so we know we can help you too.

APPLY ONLINE

Preferred Customer – is a person, who is registered as a Herbalife Distributor. Being registered as a distributor does not oblige the person to in reality distribute. It only signifies that the person is registered on the Herbalife computer database and so is qualified to receive a 25% and 35% discount on all purchases. 

In the next step, you will be asked two (2) important questions during the signup process:

As a fresh Distributor, you will receive all the information that you require in order to get a great start off: 

Then complete the Sponsor Information

Please select your Country of Residence* and Language

Enter Sponsor's Herbalife ID Number:   →     W2003069

First 3 letters of Sponsor's Last Name:  →     PRA

APPLY ONLINE

Weight Management: Search to End Results Step by step Process

Step 1

Apply Online as a Preferred Member 

Step 2

Choose The Products For Basic 

Search by SKU

1. SKU 4809 - 1: Ultimate program French Vanilla 1 Kit
2. SKU 0194 - 2: Personalized Protein Powder 12.7 Oz.
3. SKU 0366 - 2: Protein Bar Deluxe: Citrus Lemon 14 Bars per Box
4. SKU 0364 - 2: Protein Bar Deluxe: Vanilla Almond 14 Bars per Box

Use the Products as per the label 

Step 3

Personalized Program for Weight Management  

WEIGHT LOSS

Delivers proper protein, but with fewer calories to promote weight and fat loss when coupled with an appropriate exercise program. This option replaces two meals per day with a Herbalife Nutrition Formula 1 shake.

MAINTENANCE

Delivers proper protein and calories to help you maintain your weight when coupled with an appropriate exercise program. This option replaces one meal per day (breakfast) with a HerbalifeNutrition Formula 1 shake.

WEIGHT GAIN

Supplement the Daily Nutrition Plan with additional Herbalife Nutrition Formula 1 shakes, up to a total of three shakes per day.

Add 2 TBSP of Personalized Protein Powder

to each shake.

Step 4

Feel Free to Contact me at any time at Instagram messenger: @fiteasyno1 & https://www.instagram.com/fiteasyno1/

APPLY ONLINE

7 Healthy Dinner Recipes That Can Help You Lose Weight

1. Slow Cooker Jamaican Chicken Stew

Ingredients:

• 3 lb chicken parts
• 2 tsp curry powder
• 1 ½ tsp dried thyme
• ¾ tsp ground allspice
• ½ tsp red pepper flakes
• ½ tsp black pepper
• ½ tsp salt
• 2 tsp olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• ½ c. red wine
• 1 ½ c. 15 ounces black beans, rinsed and drained
• 1 ½ c. 15 ounces diced tomatoes, undrained

Directions:

1. Toss chicken with curry powder, thyme, allspice, red pepper flakes, black pepper, and salt.
2. Heat oil in a large skillet. Add onions and garlic and sauté until onions are softened for about 3 minutes. Add chicken mixture to skillet and brown on both sides. Add wine and let cook for a few minutes. Add tomatoes and black beans and mix well. Transfer to crockpot and cook in high for 4-5 hours until tender and meat are falling off the bone. Alternatively, you can continue to cook the chicken on the stovetop for about 25-30 minutes until the chicken is done.

Per serving: 423 calories, 24 g fat (6 g sat), 32 g protein, 13 g carb, 557 mg sodium, 2 g sugars, 4 g fiber

2. Slow-Roasted Salmon Citrus Salad

Ingredients:

• ½ red onion
• 2 Tbsp red wine vinegar
• Boston lettuce leaves
• 1 avocado
• Aleppo pepper flakes
• 3 roasted beets quartered
• 2 orange peeled, cut into segments
• 1 grapefruit peeled, cut into segments
• 1 large tomato halved, cut into ¼" thick slices
• ½ English cucumber sliced
• 1 lb Slow-Roasted Citrus Salmon
• Flakey salt such as fleur de sel or Maldon salt

Ingredients for the citrus shallot vinaigrette:

• 1 Tbsp shallot minced
• 2 Tbsp fresh lemon juice or orange juice
• 1 ½ tsp rice wine vinegar
• 1 garlic clove smashed
• 5 Tbsp extra virgin olive oil
• Salt and pepper to taste

Directions:

1. Pickle onions by placing onion and vinegar in a small bowl, and letting them sit for 15 minutes.
2. Meanwhile, line serving plate with lettuce leaves.
3. Cut avocado in half and remove pit. Scoop spoonfuls of avocado onto plate; season with flakey salt and aleppo pepper.
4. Arrange quartered beets on plate. Arrange orange and grapefruit segments on plate.
5. Lightly salt tomato slices. Place on plate.
6. Lightly salt cucumbers and place on plate.
7. Scatter pickled onions on plate.
8. Break salmon into pieces and arrange on plate.
9. Drizzle Citrus Shallot Vinaigrette on top and sprinkle with a little flakey salt to finish.

Per serving: 336 calories, 21 g fat (3 g sat), 17 g protein, 20 g carb, 70 mg sodium, 11 g sugars, 5 g fiber

3. Spicy Korean Beef Noodle Soup

Ingredients:

• 1.7 oz mung bean noodles (sometimes called cellophane or glass noodles)
• 1 c. cooked short rib meat shredded (from rich beef broth recipe)
• 2 Tbsp toasted sesame oil
• 1 ½ - 2 Tbsp Korean red pepper flakes
• 1 Tbsp garlic chopped
• 4 c. Rich Beef Broth
• 1 c. water
• 2 c. bok choy chopped
• 4 fresh shitake mushrooms sliced
• 2 scallions cut into 2" lengths
• Extra Korean red pepper flakes for serving
• Fish sauce or soy sauce for serving

Directions:

1. Soak mung bean noodles in hot water for 20-30 minutes; drain.
2. Heat sesame oil, red pepper flakes, and garlic in a small pan until fragrant and garlic is light brown; mix with shredded meat; set aside.
3. Heat beef broth and water in a large saucepan. Add bok choy, mushrooms, and drained, soaked mung bean noodles; cook about 3-4 minutes until noodles are just soft and bok choy is cooked. Add marinated meat and scallions to soup and heat through. Divide among bowls; serve with extra Korean red pepper flakes for spicy food lovers. If beef broth is unsalted, serve with fish sauce or soy sauce on the side for drizzling.

Per serving: 314 calories, 8 g fat (5 g sat), 22 g protein, 18 g carb, 677 mg sodium, 1 g sugars, 1 g fiber

4. Crockpot Beef Vegetable Soup

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 lb boneless chuck roast or beef stew meat — cut into 1-inch cubes
• 2 tsp kosher salt — divided
• ¼ tsp black pepper
• 3-4 c. low sodium beef broth — divided
• 1 small yellow onion — diced
• 2 cloves garlic — minced (about 2 tsp)
• 4 large carrots — peeled and finely chopped
• 2 Yukon gold potatoes — peeled and diced
• 2 parsnips — peeled and diced
• 2 ribs celery — diced
• 1 14.5-ounce can diced tomatoes
• 1 can tomato sauce (8 ounces)
• 3 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp granulated sugar
• 1 c. peas — fresh or frozen (no need to thaw)
• Chopped fresh parsley — optional for serving

Directions:

1. In a large skillet, heat the oil over medium-high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.
2. To the pan, add the onion. Cook and stir until the onion is beginning to soften about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
3. To the slow cooker, add the carrots, potatoes, parsnips, celery, diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.
4. Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.

Per serving: 283 calories, 7 g fat (2 g sat), 24 g protein, 33 g carb, 11 g sugars, 8 g fiber

5. Mediterranean Shrimp

Ingredients:

• 1 lb large shrimp — 40 to 50 per pound peeled, deveined shrimp, tails on or off (fresh or frozen and thawed)
• ¾ tsp kosher salt — divided
• ½ tsp ground black pepper — divided
• 2 Tbsp extra virgin olive oil
• 1 small red onion — chopped
• 2 cloves garlic — minced (about 2 teaspoons)
• 1 14.5-oz can fire-roasted diced tomatoes in their juices
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 1 tsp honey
• 1 tsp red wine vinegar
• 1 14-oz can artichoke hearts — drained and quartered
• ½ c. pitted Kalamata olives
• ¾ c. crumbled feta cheese
• 2 Tbsp chopped fresh parsley
• 2 Tbsp fresh lemon juice — from about ½ medium lemon
• For serving: rice — whole wheat couscous, crusty bread, pasta (optional)

Directions:

1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
2. In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
3. Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
4. Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
5. Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.

Per serving: 445 calories, 24 g fat (8 g sat), 38 g protein, 17 g carb, 9 g sugars, 3 g fiber

6. Mexican Stuffed Peppers

Ingredients:

• 4 large bell peppers
• 2 tsp extra virgin olive oil
• 1 lb ground chicken — or turkey (I used chicken)
• 1 tsp ground chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 can fire-roasted diced tomatoes — with juices, 14 ounces
• 1 ½ c. cooked brown rice — quinoa or cauliflower rice
• 1 ¼ c. shredded cheese — Monterey Jack, pepper jack, cheddar, or similar cheese, divided

Directions:

1. Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
2. Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
3. Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
4. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.

Per serving: 438 calories, 20 g fat (8 g sat), 32 g protein, 32 g carb, 8 g sugars, 5 g fiber

7. Zucchini Pizza Boats

Ingredients:

• 4 medium zucchini
• ¼ tsp kosher salt
• 1 c. pizza sauce — or similarly prepared marinara sauce
• 1 ¼ c. shredded mozzarella cheese — or a blend of shredded mozzarella and provolone
• 1 tsp Italian seasoning
• ¼ - ½ tsp crushed red pepper flakes — optional
• ¼ c. mini pepperoni — or mini turkey pepperoni or regular-size pepperoni, sliced into quarters
• 2 tsp freshly ground Parmesan
• 2 tsp chopped fresh basil, thyme, or other fresh herbs

Directions:

1. Place a rack in the center of your oven. Preheat the oven to 375 degrees F. Lightly coat a rimmed baking sheet or 9x13-inch baking dish with nonstick spray.
2. Halve each zucchini lengthwise. With a small spoon or melon baller, gently scrape out the center zucchini flesh and pulp, leaving a border of about 1/3 inch on all sides. Arrange the zucchini shells on the baking sheet. Sprinkle the insides of the zucchini with salt.
3. Spoon the pizza sauce into each shell, dividing it evenly. You may need a little more or less, depending upon the size of your zucchini. Put a generous amount, but don't feel like you need to fill it all the way to the very top.
4. Sprinkle the mozzarella over the top, then evenly sprinkle with Italian seasoning and red pepper flakes (if using). Scatter on the pepperoni and any other desired toppings. Last, sprinkle with Parmesan.
5. Bake for 15 to 20 minutes, until the cheese, is hot and bubbly and the zucchini is tender. If desired, switch the oven to broil and cook the zucchini for 2 to 3 additional minutes, until the cheese is lightly browned. Remove from the oven and sprinkle with chopped fresh basil. Serve immediately.

Per serving: 100 calories, 6 g fat (3 g sat), 7 g protein, 5 g carb, 4 g sugars, 2 g fiber

EAT HEALTHY

World No.1 Nutrition Supplement

THE HERBALIFE NUTRITION PREFERRED MEMBER PROGRAM

At Herbalife Nutrition, our commitment to make the world’s best nutrition products is the same as our commitment to helping people reach their goals. That’s why we’re offering Members and customers the opportunity to meet those goals as Herbalife Nutrition Preferred Members!

you will need to fill out the Herbalife Membership application and agreement

They will need to provide you with some basic information so that you can complete the application process:

During stressful times one of the greatest benefits of regular exercise is its ability to make everyday life a little easier.

Our nutritional programs have helped over 80 million people lose weight in over 94 countries around the world so we know we can help you too.

APPLY ONLINE

Preferred Customer – is a person, who is registered as a Herbalife Distributor. Being registered as a distributor does not oblige the person to in reality distribute. It only signifies that the person is registered on the Herbalife computer database and so is qualified to receive a 25% and 35% discount on all purchases. 

In the next step, you will be asked two (2) important questions during the signup process:

As a fresh Distributor, you will receive all the information that you require in order to get a great start off: 

Then complete the Sponsor Information

Please select your Country of Residence* and Language

Enter Sponsor's Herbalife ID Number:   →     W2003069

First 3 letters of Sponsor's Last Name:  →     PRA

APPLY ONLINE

Weight Management: Search to End Results Step by step Process

Step 1

Apply Online as a Preferred Member 

Step 2

Choose The Products For Basic 

Search by SKU

1. SKU 4809 - 1: Ultimate program French Vanilla 1 Kit
2. SKU 0194 - 2: Personalized Protein Powder 12.7 Oz.
3. SKU 0366 - 2: Protein Bar Deluxe: Citrus Lemon 14 Bars per Box
4. SKU 0364 - 2: Protein Bar Deluxe: Vanilla Almond 14 Bars per Box

Use the Products as per the label 

Step 3

Personalized Program for Weight Management  

WEIGHT LOSS

Delivers proper protein, but with fewer calories to promote weight and fat loss when coupled with an appropriate exercise program. This option replaces two meals per day with a Herbalife Nutrition Formula 1 shake.

MAINTENANCE

Delivers proper protein and calories to help you maintain your weight when coupled with an appropriate exercise program. This option replaces one meal per day (breakfast) with a HerbalifeNutrition Formula 1 shake.

WEIGHT GAIN

Supplement the Daily Nutrition Plan with additional Herbalife Nutrition Formula 1 shakes, up to a total of three shakes per day.

Add 2 TBSP of Personalized Protein Powder

to each shake.

Step 4

Feel Free to Contact me at any time at Instagram messenger: @fiteasyno1 & https://www.instagram.com/fiteasyno1/

APPLY ONLINE

5 Healthy Dinner Recipes That Can Help You Lose Weight

 1. Easy Vegetable Stirfry With Peanut Sauce

Ingredients:

Peanut Sauce:

• 1 Tbsp sesame oil
  
• 1/2 tsp ground ginger (1 tbsp fresh)
• 1/4 tsp garlic powder (2 cloves)
• 1/2 c. smooth unsweetened peanut butter
• 3 Tbsp low sodium soy sauce
• 2 Tbsp freshly squeezed lime juice
• 2 Tbsp maple syrup
• 2 Tbsp fresh lime juice
• 1 Tbsp rice vinegar
• 1/4 cc-1/3 cc water as needed
• Optional: Sriracha, to taste

Stirfy:

• 6 oz dried noodles of choice (see notes)
• 1 Tbsp cooking oil of choice
• 3 cloves garlic, finely minced
• 2 Tbsp green onions sliced
• 1 Tbsp freshly grated ginger
• 1/3 c. shredded red cabbage
• 4 oz crimini mushrooms, sliced
• 1 medium carrot, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 c. broccoli
• 2 large handfuls of fresh baby spinach

Garnish:

• Cilantro, finely chopped
• Green onions, sliced
• Toasted sesame seeds or crushed peanuts
• 1 large lime, sliced

Directions:

1. Prepare the peanut sauce: In a small pot over medium-low, add in the sesame oil, garlic and ginger. Cook until fragrant, about 2 minutes. Add in the remaining ingredients for the peanut sauce and whisk together until uniform. Allow the mixture to come to a low simmer and then remove from heat and set aside.
2. Prepare the noodles according to the package directions. Once the noodles are cooked, drain them, rinse under cold water, add them back into the cooking pot and toss them with about 1 teaspoon of sesame oil to prevent sticking.
3. In the meantime, set a large wok over medium heat. Add in the cooking oil along with garlic, green onions, and ginger. Sauté, stirring often, for 3 minutes or until fragrant.
4. Next add in the cabbage, mushrooms, carrots, bell pepper and broccoli. Cook for an additional 4 minutes.
5. Once the vegetables have cooked, add in the spinach, peanut sauce and cooked noodles. Mix until everything is well combined and cook for 1-2 minutes more, or until everything is warmed through.
6. Serve with a garnish of cilantro, green and toasted sesame seeds, plus an extra wedge of lime on the side. Enjoy!

Per serving: 388 calories, 19.7 g fat, 8.7 g protein, 47 g carb, 294.5 mg sodium, 11.6 g sugars

2. Grilled Chicken and Vegetable Shish Kebabs

Ingredients:

• 2 Tbsp Better Than Bouillon roasted chicken base
• 2 lb boneless chicken breasts
• 8 oz cubed pineapples
• 1 red bell pepper
• 1 green bell pepper
• 1 orange bell pepper
• 1 whole zucchini
• 2 tsp oregano
• 2 tsp black pepper
• 2 tsp paprika

For the teriyaki pineapple sauce:

• 1/2 c. low-sodium soy sauce
• 2 tsp minced garlic
• 2 tsp Sesame Oil
• 2 Tbsp fresh pineapple juice
• 2 tsp cornstarch
• 1 tsp black pepper
• 1/4 tsp Himalayan salt
• 1/4 tsp garlic powder
• 2 Tbsp brown sugar

Directions:

1. Cut your chicken breast into cubes and place it into a large bowl. Season chicken with oregano, black pepper, and paprika then rub ingredients into the chicken.
2. Add Better Than Bouillon roasted chicken base to the chicken. Mix together well then set to the side.
3. Remove the stem and seeds from each of the bell peppers and cut them into large pieces. Chop the zucchini into slices.
4. Place each ingredient individually onto the skewers in the desired order.
5. Place each chicken and veggie skewer onto the grill. Grill for 4 minutes on each side. Remove from heat.
6. For the sauce, add all ingredients into a small cooking pan on medium/high heat until it begins to bubble then lower heat to simmer and cook for 8 minutes and remove from heat and allow to cool.
7. Serve immediately.

Per serving: 408 calories, 6 g fat (0.4 g sat), 56.7 g protein, 34 g carb, 1278 mg sodium, 24.2 g sugars, 3.9 g fiber

3. Vegan Chorizo Tostadas

Ingredients:

• 4 c. of shaved Brussels sprouts
• 2 Tbsp of vegetable oil
• 2 Tbsp of chili powder ground dried chili powder
• 1 tsp of garlic powder
• 1 / 2 tsp of ground cumin
• 1 / 4 tsp freshly pepper
• 1 / 8 tsp ground cinnamon
• Pinch of ground cloves
• 1 / 2 tsp apple cider vinegar
• 1 / 2 tsp salt
• 12 corn tostada shells
• 1 c. refried beans
• 1 avocado sliced
• Mexican crema (I use cashew cream)

Directions:

1. In a skillet over medium heat add the oil and the shaved Brussels sprouts.
2. Leave them until they are soft, like 3 minutes. Add all the species and mix well. Leave everything for 5 more minutes or until the Brussel sprouts begin to brown on the edges.
3. Be careful not to burn them. When ready, remove from heat and add the vinegar. Mix and set aside.
4. For putting together the tostadas add 2 tablespoons of refried black beans and spread them well throughout the tostada.
5. Then add three or four tablespoons of the powerful vegan chorizo, aka, the Brussel sprouts with Mexican spices.
6. Finish each tostada with slices of avocado and drizzle with cashew or tofu crema.

Per serving: 268 calories, 11 g fat (4 g sat), 7 g protein, 37 g carb, 314 mg sodium, 3 g sugars, 10 g fiber

4. Easy Baked BBQ Seitan

Ingredients:

• 1 c. vital wheat gluten
• 2 Tbsp nutritional yeast
• 1 tsp garlic powder
• 2 tsp smoked paprika
• 2 tsp onion powder
• 1 Tbsp soy sauce
• 2 Tbsp tahini
• 1 c. veggie broth
• 1/3 c. BBQ sauce of choice

Directions:

1. Preheat the oven to 350F.
2. In a mixing bowl, add in vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, and onion powder than with a fork mix well to combine.
3. Add in soy sauce, tahini and vegetable broth, then with your fork, whisk to combine liquid into the flour until a dough like ball forms.
4. With your hands, gently knead the gluten ball a few times making sure not to over do it. Should take no more than a minute.
5. Transfer dough to a lined baking sheet. Flatten and spread dough out until it is half an inch thick.
6. Place the baking sheet in the oven for 20-25 minutes.
7. Remove seitan from the oven and brush both sides with your favorite BBQ sauce. At this stage you can either grill or rebake your seitan.
8. Place seitan back in the oven for another 10 minutes. You may also opt to broil on high for about 2-3 minutes to help give a little char to the ends of your seitan.
9. Place seitan on a preheated electric grill and allow to cook and sear for about 4-5 minutes on each side or until grill marks appear on the surface of the seitan.
10. Once seitan is cooked, place on a clean surface or plate to rest for 3-5 minutes, then cut and serve as desired.

Per serving: 138 calories, 4.6 g fat (0.6 g sat), 10 g protein, 15.6 g carb, 564 mg sodium, 4.8 g sugars, 2.5 g fiber

5. Aloo Gobi (Spiced Potato and Cauliflower)

Ingredients:

• ¼ c. grapeseed avocado, or other neutral oil
• 1 tsp cumin seeds
• ½ tsp nigella seeds – (kalonji) optional
• 1 medium onion finely chopped
• 5 garlic cloves crushed
• 3/4 inch piece ginger crushed
• 3 small to medium tomatoes finely chopped
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• ¼ tsp red chili powder or more to taste
• 1 tsp salt or more to taste
• 1 small head cauliflower cut into small florets (about 1 lb or 500 grams chopped)
• 2 medium potatoes peeled and cut into 1/2-inch cubes (around 350 grams), and placed in a bowl of water to prevent browning
• 1 green chili pepper sliced or chopped
• 1/2 tsp soy sauce or tamari
• 1/4 tsp lemon or lime juice or to taste
• 2 Tbsp chopped cilantro leaves to garnish

Directions:

1. Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
2. Add the garlic and ginger and sauté until the raw smell disappears for about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
3. Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
4. Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.
5. When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce and lemon juice. Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.

Per serving: 164 calories, 2.5 g fat (0.5 g sat), 5.3 g protein, 29.8 g carb, 755 mg sodium, 7.1 g sugars, 7.4 g fiber

EAT HEALTHY

World No.1 Nutrition Supplement

THE HERBALIFE NUTRITION PREFERRED MEMBER PROGRAM

At Herbalife Nutrition, our commitment to make the world’s best nutrition products is the same as our commitment to helping people reach their goals. That’s why we’re offering Members and customers the opportunity to meet those goals as Herbalife Nutrition Preferred Members!

you will need to fill out the Herbalife Membership application and agreement

They will need to provide you with some basic information so that you can complete the application process:

During stressful times one of the greatest benefits of regular exercise is its ability to make everyday life a little easier.

Our nutritional programs have helped over 80 million people lose weight in over 94 countries around the world so we know we can help you too.

APPLY ONLINE

Preferred Customer – is a person, who is registered as a Herbalife Distributor. Being registered as a distributor does not oblige the person to in reality distribute. It only signifies that the person is registered on the Herbalife computer database and so is qualified to receive a 25% and 35% discount on all purchases. 

In the next step, you will be asked two (2) important questions during the signup process:

As a fresh Distributor, you will receive all the information that you require in order to get a great start off: 

Then complete the Sponsor Information

Please select your Country of Residence* and Language

Enter Sponsor's Herbalife ID Number:   →     W2003069

First 3 letters of Sponsor's Last Name:  →     PRA

APPLY ONLINE

Weight Management: Search to End Results Step by step Process

Step 1

Apply Online as a Preferred Member 

Step 2

Choose The Products For Basic 

Search by SKU

1. SKU 4809 - 1: Ultimate program French Vanilla 1 Kit
2. SKU 0194 - 2: Personalized Protein Powder 12.7 Oz.
3. SKU 0366 - 2: Protein Bar Deluxe: Citrus Lemon 14 Bars per Box
4. SKU 0364 - 2: Protein Bar Deluxe: Vanilla Almond 14 Bars per Box

Use the Products as per the label 

Step 3

Personalized Program for Weight Management  

WEIGHT LOSS

Delivers proper protein, but with fewer calories to promote weight and fat loss when coupled with an appropriate exercise program. This option replaces two meals per day with a Herbalife Nutrition Formula 1 shake.

MAINTENANCE

Delivers proper protein and calories to help you maintain your weight when coupled with an appropriate exercise program. This option replaces one meal per day (breakfast) with a HerbalifeNutrition Formula 1 shake.

WEIGHT GAIN

Supplement the Daily Nutrition Plan with additional Herbalife Nutrition Formula 1 shakes, up to a total of three shakes per day.

Add 2 TBSP of Personalized Protein Powder

to each shake.

Step 4

Feel Free to Contact me at any time at Instagram messenger: @fiteasyno1 & https://www.instagram.com/fiteasyno1/

APPLY ONLINE

3 Healthy Dinner Recipes That Can Help You Lose Weight

1. Shrimp Lettuce Wraps

Ingredients:

• 1 head butter lettuce or romaine lettuce hearts
• ¼ c. low-sodium chicken broth
• 1 Tbsp hoisin sauce
• ½ Tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• ¼ tsp Asian sesame oil
• 1 1/2 tsp chili garlic sauce
• ½ tsp cornstarch
• 1 Tbsp canola or avocado oil divided
• 30 grams cashews little less than ¼ cup, coarsely chopped
• 6 oz shrimp deveined & cut into small cubes
• 1 large garlic clove minced
• 1/2 large red bell pepper seeded and diced
• 3 green onions the white and green parts, sliced
• ⅛ c. chopped cilantro
• 1 carrot shredded or cut into thin strips

Directions:

1. Divide the lettuce into leaves and set aside.
2. In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
3. In a medium skillet, heat ½ Tbsp canola or avocado oil over medium-high heat until almost smoking.
4. Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
5. In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
6. Add the garlic, bell pepper, green onions, and carrots.
7. Stir fry until tender-crisp, about 2 minutes.
8. Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is thoroughly cooked. About 3 minutes.
9. Spoon the shrimp mixture evenly onto lettuce leaves.

Per serving: 269 calories, 14 g fat (2 g sat), 26 g protein, 17 g carb, 753 mg sodium, 7 g sugars, 3 g fiber

2. Baked Salmon Cake Balls With Rosemary Aioli

Ingredients:

• 2 lbs wild salmon fillets
• 1 tsp sea salt
• 1 tsp black pepper
• 1/2 medium purple onion, chopped
• 1/2 c. organic spinach, chopped
• 1/2 red bell pepper, diced
• 1/2 yellow red pepper, diced
• 1 small jalapeño, diced
• 2/3 c. breadcrumbs
• 1-2 Tbsps Old Bay seasoning
• 1/2 c. fresh parsley, chopped
• 1/3 c. vegan Mayo
• 1/2 c. dijon mustard
• 1 large organic egg, room temp.
• 4 Tbsps lemon juice
• 1-2 Tbsps sriracha sauce
• 1/2 c. vegan mayo
• 4 tsp lemon juice
• 2 garlic cloves, crushed + minced
• 1/4 tsp sea salt
• 2 sprigs fresh rosemary, chopped

Directions:

1. Season salmon with sea salt + black pepper and roast on a baking sheet (lined with parchment paper) for about 20 minutes, or until cooked through.
2. Once cooked, remove from the oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.
3. Meanwhile, add onions, bell peppers, jalapeños, spinach, old bay seasoning, breadcrumbs, parsley, mayo, dijon mustard, egg, sriracha and lemon juice to a large bowl. Then add shredded salmon and mix all ingredients together, using your hands.
4. Scoop about 2 Tbsps of batter and form into a ball with your hands and line on a baking sheet (lined with parchment paper). Repeat until all batter is used.
5. Bake salmon balls for 15-20 minutes, or until slightly crisp and golden brown.
6. Combine vegan mayo, lemon juice, garlic cloves, sea salt, and rosemary in a medium bowl and whisk together thoroughly. Refrigerate for aioli until ready to use.

Per serving: 173 calories, 6.7 g fat (1.6 g sat), 20.5 g protein, 8.6 g carb, 6011 mg sodium, 3.3 g sugars, 1.2 g fiber

3. Crispy Baked Falafel

Ingredients:

• 1 c. dried chickpeas, soaked in water overnight
• 1/2 c. fresh parsley
• 1/2 medium onion chopped
• 3 garlic cloves chopped
• 1 tsp cumin
• 1 tsp coriander
• 1/4 tsp black pepper
• 1 tsp salt
• 1/4 c. vegetable oil

Directions:

1. Once the chickpeas are done soaking, drain them and rinse with fresh water.
2. Add the soaked chickpeas, parsley, onion, garlic, spices, pepper and salt to a food processor. Pulse a few times, until you have a consistent, coarse texture.
3. Create 10-12 small falafel balls with your hands.
4. In a medium pan, heat the vegetable oil on the stovetop, and add the falafel balls. I recommend you do this in 2 batches.
5. Cook the falafel balls in the oil for 2 minutes on each side, using a spatula to carefully flip over. Once done, add them to a parchment paper-lined baking dish.
6. Once all the falafels are cooked on the pan and added to the baking dish, drizzle the remaining oil from the pan onto the falafels, and bake for 20 minutes or until browned and crisp. Flip halfway with a spatula.
7. Enjoy with pita, greens, rice, or your favorite pairings.

Per serving: 128 calories, 6.7 g fat (1.2 g sat), 4.1 g protein, 13 g carb, 261 mg sodium, 2.4 g sugars, 3.7 g fiber

EAT HEALTHY

World No.1 Nutrition Supplement

THE HERBALIFE NUTRITION PREFERRED MEMBER PROGRAM

At Herbalife Nutrition, our commitment to make the world’s best nutrition products is the same as our commitment to helping people reach their goals. That’s why we’re offering Members and customers the opportunity to meet those goals as Herbalife Nutrition Preferred Members!

you will need to fill out the Herbalife Membership application and agreement

They will need to provide you with some basic information so that you can complete the application process:

During stressful times one of the greatest benefits of regular exercise is its ability to make everyday life a little easier.

Our nutritional programs have helped over 80 million people lose weight in over 94 countries around the world so we know we can help you too.

APPLY ONLINE

Preferred Customer – is a person, who is registered as a Herbalife Distributor. Being registered as a distributor does not oblige the person to in reality distribute. It only signifies that the person is registered on the Herbalife computer database and so is qualified to receive a 25% and 35% discount on all purchases. 

In the next step, you will be asked two (2) important questions during the signup process:

As a fresh Distributor, you will receive all the information that you require in order to get a great start off: 

Then complete the Sponsor Information

Please select your Country of Residence* and Language

Enter Sponsor's Herbalife ID Number:   →     W2003069

First 3 letters of Sponsor's Last Name:  →     PRA

APPLY ONLINE

Weight Management: Search to End Results Step by step Process

Step 1

Apply Online as a Preferred Member 

Step 2

Choose The Products For Basic 

Search by SKU

1. SKU 4809 - 1: Ultimate program French Vanilla 1 Kit
2. SKU 0194 - 2: Personalized Protein Powder 12.7 Oz.
3. SKU 0366 - 2: Protein Bar Deluxe: Citrus Lemon 14 Bars per Box
4. SKU 0364 - 2: Protein Bar Deluxe: Vanilla Almond 14 Bars per Box

Use the Products as per the label 

Step 3

Personalized Program for Weight Management  

WEIGHT LOSS

Delivers proper protein, but with fewer calories to promote weight and fat loss when coupled with an appropriate exercise program. This option replaces two meals per day with a Herbalife Nutrition Formula 1 shake.

MAINTENANCE

Delivers proper protein and calories to help you maintain your weight when coupled with an appropriate exercise program. This option replaces one meal per day (breakfast) with a HerbalifeNutrition Formula 1 shake.

WEIGHT GAIN

Supplement the Daily Nutrition Plan with additional Herbalife Nutrition Formula 1 shakes, up to a total of three shakes per day.

Add 2 TBSP of Personalized Protein Powder

to each shake.

Step 4

Feel Free to Contact me at any time at Instagram messenger: @fiteasyno1 & https://www.instagram.com/fiteasyno1/

APPLY ONLINE