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Healthy Shakes and Beverages
Dinner Recipes
Breakfast Recipes

Healthy Shake/Beverage Recipes

Healthy Hot Chocolate

Boil 10 oz. of water. In shaker, add 4 oz. cold water, Shake Mix and Protein Powder. Shake until combined and powder is dissolved. Pour into large mug. Add hot water and stir. Add Herbalife Herbal Concentrate or a little instant coffee for extra flavor, if desired.

Blueberry Cranberry Shake:

Place all ingredients in the blender and mix thoroughly until the ice cubes are completely crushed. Ice cubes are optional.

Orange Julius-Style Shake

Place all ingredients in the blender and mix on high until ice is crushed and shake is rich and creamy.

Strawberry Sensation

Place all ingredients in the blender and mix thoroughly until smooth.

Herbalife Shake Recipes

Appetizer Recipes

Broccoli-Cauliflower Cheese Soup

  • 1 packet Herbalife Soup Mix
  • 1/2 cup broccoli or cauliflower (or combination of both), steamed and finely chopped
  • 1/3 cup shredded cheddar cheese
Prepare soup mix as directed, add other ingredients and serve.

Cream of Mushroom Soup

Prepare soup mix as directed, add mushrooms and simmer until mushrooms have cooked.

Egg Drop Soup

Prepare soup mix as directed in a saucepan. Heat until soup is simmering. In small bowl, beat one egg. Drizzle egg into simmering soup in a thin stream. Serve topped with chopped green onion.

Other great soup additions

  • Add holiday ham, turkey or chicken to any of the soup mixes for a quick and healthy way to use up leftovers!
  • Add a squeeze of lemon juice and shredded chicken to Cream of Chicken Soup Mix.
  • Add chopped clams to Cream of Potato-Leek Soup Mix to make clam chowder.
  • Add pureed roasted red peppers and garlic to Cream of Chicken Soup Mix.
  • Add chopped spinach, minced garlic and parmesan cheese to Tomato Soup Mix for a delicious Florentine-style recipe!

Snack Recipes

Protein Balls

Combine ingredients in a bowl and stir until well-blended. Divide mixture and roll into balls, coating with wheat germ or crushed low-fat graham crackers. Store in refrigerator.

Formula 1 Bars

  • 1 cup Herbalife Formula 1 Nutritional Shake Mix (Chocolate or Vanilla)
  • 1 cup dry oatmeal (not instant)
  • 1 cup honey
  • 1/3 cup low-fat peanut butter
  • 1/4 cup wheat germ
  • ¾ cup crushed crispy cereal
  • 1 tbsp. water
  • dash cinnamon (optional)
Combine ingredients in a bowl and stir until well-blended. Divide into bar servings and store in individual plastic bags in refrigerator.

Salad Recipes

Spinach and Shrimp Salad (serves 4):

For vinaigrette dressing:
  • 1/2 cup fresh lemon juice
  • 2 minced garlic cloves
  • 1 tbs. Dijon mustard
  • 1 tbs. virgin olive oil
  • 2 tbs. chopped parsley
  • 1 tbs. chopped oregano
  • 1/2 tsp. crushed fennel seeds
  • 2 tbs. water
  • 1 tsp. salt
  • 1/4 tsp. crushed red pepper
For the salad, combine:
  • 8 cups baby spinach leaves
  • 2 tbs. shredded fresh basil
  • 1 lb. medium cooked and peeled shrimp
  • 1/3 cup grated parmesan
  • 1/2 cup thinly sliced red onion
Whisk vinaigrette together and refrigerate until chilled. Toss salad with vinaigrette and serve on chilled plates.

Crunchy Spinach Salad

  • 2 to 3 cups fresh spinach leaves, washed and dried
  • 3 celery stalks, julienned
  • 6 scallions, trimmed and quartered
  • 2 oz. firm goat cheese, cut into strips
  • 1 medium avocado, sliced
  • 4 strips cooked bacon, cooked and crumbled
  • 1 packet Herbalife Roasted Soy Nuts with Cardia®† Salt
  • 1/4 cup sunflower or light olive oil
  • 2 tsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 2 tsp. chopped fresh dill
  • salt and pepper to taste
Toss all salad ingredients. Mix dressing ingredients and pour over salad.

Quick Crunchy Chicken Salad

  • 1 cup diced cooked chicken
  • 1 minced scallion
  • 1 stalk chopped celery
  • chopped parsley
  • capers or chopped green olives (optional)
  • 2 tbs. mayonnaise
  • 1 tbs. sour cream
Mix all together and top with one packet of Herbalife Roasted Soy Nuts with Cardia®† Salt .

Herbalife Salad Recipes

Dinner Recipes

Easy Chicken and Onions (serves 2)

  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 onions, halved and sliced
  • 2 chicken breast halves, boneless and skinless
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
In a large heavy skillet, heat olive oil over moderate heat; add onions, salt and pepper, and cook, stirring, 15 minutes or until golden brown. Remove onions from skillet and keep the onions warm, covered. Wipe out the skillet with a paper towel and spray with pan spray. Pat chicken dry and season with salt, pepper and curry powder. Heat the skillet over moderately high heat and cook chicken breasts 8-10 minutes on each side until done. Place sautéed onions on plate and top with chicken. Serve immediately.
Nutrition Analysis per Serving:
Calories: 250
Protein: 28 grams
Carbohydrates: 14 grams
Fat: 8.5 grams

Chipotle Grilled Swordfish (serves 4)

  • 1/2 cup orange juice
  • 1/4 cup low-sodium soy sauce
  • 2 fresh garlic cloves, peeled and minced
  • 1/4 cup scallions, chopped
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup canned mild green chiles
  • 2 pounds swordfish or other mild fish filet
Combine orange juice, soy sauce, garlic, scallion, cilantro and chiles in a food processor. Place marinade in a flat dish and add the fish, turning a few times to coat with the marinade. Marinate fish in the refrigerator for 30 minutes, turning occasionally. Preheat broiler or barbeque. Removing swordfish from marinade, place on rack sprayed with pan spray. Transfer marinade to small saucepan and boil for 1 minute. Grill swordfish until just opaque in center, basting with marinade, about 4 minutes per side.

Shrimp, Tofu and Broccoli Stir-fry (serves 2)

  • 12 ounces raw shrimp, fresh or frozen, peeled and deveined
  • 4 cups fresh broccoli florets
  • 1 garlic clove, minced
  • 1/4 inch thick-sliced fresh ginger, peeled and finely minced
  • 1 scallion, minced
  • 4 ounces firm tofu, cubed into 1/2-inch dices
  • nonstick pan spray
  • 1 tablespoon olive oil
Ingredients for sauce:
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons rice wine or chicken broth
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sugar
  • 1 tablespoon prepared ketchup
  • 1/8 teaspoon ground white pepper
  • 3 teaspoons cornstarch
If shrimp is frozen, defrost according to package directions. Remove shrimp tails. Blanch broccoli florets by dropping into boiling water for 1 minute. Drain, but do not rinse; cover and set aside.
Combine sauce ingredients in a small saucepan over medium high heat, and cook, stirring until mixture boils, thickens and clears. Set sauce aside.
Spray a large skillet with pan spray. Heat skillet over medium heat. When hot, add tofu and cook until slightly brown. Remove and set aside. Add olive oil and then garlic, ginger and scallions. Stir-fry for a few seconds, but do not allow the garlic to brown. Add the shrimp and continue to stir-fry until the shrimp is pink and almost cooked through. Add the blanched broccoli florets and stir-fry for another minute, until hot, then add tofu. Finally, pour in the sauce mixture and stir quickly to mix.
Nutritional Analysis Per Serving:
Calories: 420
Protein: 50 grams
Fat: 14 grams
Carbohydrates: 23 grams

Curried Turkey Meatballs (serves 4)

For sauce:
  • 1 tbs. vegetable oil
  • 1 cup chopped onion
  • 1 tbs. fresh minced ginger
  • 2 minced garlic cloves
  • 2 tbs. curry powder
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 3 1/2 cups low-fat chicken broth
  • 3 tbs. cornstarch
For meatballs:
  • 1 lb. ground turkey
  • 1 large egg
  • 1/4 cup dried bread crumbs
  • 1 tsp. coriander
  • 1 tsp. salt
  • 1/3 cup minced onion
In a saucepan, saute the onion, ginger and garlic in oil until the onion is soft. Add the curry, cumin and cayenne and stir for one minute. Add three cups of chicken broth and bring to a boil. Combine all meatball ingredients in a bowl and roll into golf ball-sized meatballs. Drop into the boiling broth, cover and simmer on low for 7 to 10 minutes until done. Remove with a slotted spoon and set aside. In a separate bowl, whisk the cornstarch into remaining 1/2 cup of broth. Pour this mixture into simmering broth in saucepan and bring it to a boil. Add salt to taste.
Serving suggestions:
Cover each plate with spinach leaves and place meatballs on top. Spoon curry sauce over meatballs and serve plain nonfat yogurt as a garnish.

Herbalife Dinner Recipes

Breakfast Recipes

Powered Up Oatmeal (serves 1)

  • 1 cup nonfat milk or plain soy milk
  • pinch of salt
  • 1/3 cup quick-cooking rolled oats (1 minute, not instant)
  • 2 scoops French Vanilla Formula 1 Nutritional Shake Mix
  • few dashes of cinnamon
  • 1/2 cup apple slices, raspberries or blackberries, fresh or thawed from frozen or 1/2 sliced banana
Pour the milk or soy milk into a medium sauce pan, add the salt, and place over medium-high heat.  Bring slowly to the boiling point, and as soon as the milk boils, add the rolled oats.  Turn the heat down to low, and cook the oats, stirring, until thickened.  Stir in the Formula 1 powder, the cinnamon, and the fruit and stir another minute or two until heated through, but do not boil.  If the cereal is too thick, add a little extra nonfat milk or soy milk. 
Nutrient Analysis per Serving:
(Analysis based on use of nonfat milk and berries)
Calories: 325
Protein: 23 grams
Fat: 5 grams
Carbohydrate: 49 grams

Egg White Omelet with Spinach, Onion, Mushrooms, Tomatoes and Herbs (serves 1)

  • Nonstick pan spray
  • 4 egg whites, beaten with a fork
  • 1 cup fresh spinach leaves, rinsed and patted dry
  • 2 teaspoon minced onion
  • 2 fresh mushrooms, diced
  • 2 tablespoon diced fresh red tomato
  • 1 teaspoon olive oil
  • 1 teaspoon fresh chopped herbs or 1/4 teaspoon dried herbs of choice
Spray the omelet pan with nonstick pan spray. Heat the pan over medium high heat. Add the spinach leaves, onion, mushrooms and tomato, and sauté until vegetables soften, about 2 minutes. Remove the vegetables from to pan to a small plate and set aside.
Wipe out the omelet pan with paper towel, return to the heat, and add the olive oil, swirling to coat the pan with the oil. Pour in the egg whites, and lift the edges of the omelet as they set, allowing the uncooked egg to run underneath. When omelet is just set, flip it over to briefly cook the other side. Top with the sautéed vegetables and herbs and fold in half to serve.

Nutritional Analysis Per Serving:
Calories: 135
Protein: 17 grams
Fat: 5 grams
Carbohydrate: 7