Category Archives: Recipes

summer vegetable stack

Summer Vegetable Stack

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INGREDIENTS

2   medium zucchini

1   medium yellow squash

2   medium russet potatoes

3   large firm plum tomatoes

2 tbsp olive oil

3   garlic cloves, pressed

1 tbsp Italian seasoning

1 cup shredded Italian cheese blend

DIRECTIONS

1—Preheat oven to 400°. Slice zucchini, squash, potatoes and tomatoes. Place vegetables in a large mixing bowl.

2 —Add oil, pressed garlic, seasoning and salt. Toss to coat. 

3—Arrange vegetables in rows in a 9 x 13 dish. Cover with aluminum foil; bake 45-50 minutes or until potatoes are almost tender. 

4—Remove oven to cool.

Remove foil; top with cheese.    Bake, uncovered, 5-10 minutes or until cheese is melted and golden brown.

Yield:  8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 170, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 20 g, Fiber 2 g, Protein 7 g

I scream!!!

Chocolate Peanut Butter Shakeology Ice Cream

Chocolate Peanut Butter Shakeology Ice Cream

Chocolate and peanut butter ice cream that’s good for you? Believe it. This is the ice cream you’ve been waiting for. It has only 4 ingredients, and takes less than 10 minutes to make, plus freezing time.

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings

Ingredients:
1 medium banana, cut into chunks
½ cup unsweetened almond milk
2 scoops Chocolate Shakeology
2 Tbsp. all-natural smooth peanut butter

Preparation:
1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
2. Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.
3. Serve immediately.

Calories in Chocolate Peanut Butter Ice Cream Shakeology

Ginger-Citrus Chicken Stir Fry with Sriracha

Ginger-Citrus Chicken Stir Fry with Sriracha

Ginger citrus chicken pic

Yield: 3-4 servings

Fix Portions (Per serving): 1 yellow, 1 green, 1 red

Ingredients

1 cup whole grain brown rice

2 chicken breasts, diced

1 package broccoli florets (I like them steamed first before adding them to this recipe- so its a good use for leftover cooked broccoli)

2  zucchini, diced

4 green onions, diced

1 large carrot, finely diced

2 tsp coconut oil or grapeseed oil

2 tbsp 100% orange juice

1 tbsp reduced sodium soy sauce

1 tbsp rice vinegar

1 tbsp sriracha

1 tsp honey

2 tbsp ground ginger

½ tsp red pepper flakes (optional)

Garlic powder, onion powder, and black pepper to taste

Directions

Make chicken marinade: combine orange juice, soy sauce, vinegar, honey, 1 tbsp ginger, 1 tbsp garlic powder, and ½ tbsp sriracha in mixing bowl.

Place (raw) diced chicken in a ziploc bag, pour in marinade, and shake to coat. Allow chicken to marinade for at least 1 hour (the longer, the more flavor, so marinading overnight is best)

Cook rice according to package directions.

In a skillet or wok, heat 1 tsp coconut oil until melted.

Add diced chicken and cook until cooked through. Remove from skillet and cover with foil to keep warm.

Add another tsp of coconut oil to the pan or wok. Saute vegetables until tender, seasoning with garlic powder, onion powder, pepper, ginger, and red pepper flake.

To portion your plate, use the yellow container to scoop out your serving of rice. Then use the green container for the vegetables, and the red container for the chicken.

Once on your plate you can mix it all up as desired.

Drizzle with about ½ tbsp sriracha for an added kick

Watermelon Salad

I’m not a big -eat-it-by-itself kinda watermelon gal but I do love it in salads.  This recipe sounds so yummy!!

<I think I’ll use mint instead of parsley :)>

Watermelon, Feta, and Kalamata Olive Salad

watermelon and feta salad with kalamata olives and fresh herbs

Here is a new take on the popular watermelon and feta salad. Our recipe adds salty kalamata olives and fresh herbs for a surprisingly delicious Mediterranean twist.

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings, about 1 cup each

Ingredients:
2 tsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
¼ tsp. sea salt
¼ tsp. ground black pepper
4 cups cubed watermelon
¼ cup crumbled (or shaved) feta cheese (about 1 oz.)
2 Tbsp. kalamata olives, pitted
2 Tbsp. chopped fresh parsley (or microgreens)

Preparation:
1. Combine oil, lemon juice, salt, and pepper in a medium bowl; whisk to blend. Set aside.
2. Combine watermelon, cheese, olives, and parsley in a large serving bowl.
3. Drizzle with dressing; toss gently to blend.

Calories in Feta Watermelon Olive Salad

Mini Egg Muffins

These are so easy and so yummy and so I am sharing the love with you!!

3 Easy 21 Day Fix Egg Cup Recipes

The simple recipes for these grab-and-go mini-omelets make enough for a week’s worth of breakfasts.  Store them in the fridge and reheat them in the microwave.

Here are three different versions:

Power Protein Egg Cups

Start your morning off strong with this low-fat, high-protein egg cup recipe with turkey bacon, shredded chicken, and sweet onions and peppers.
Protein Power Egg Cups 21-Day Fix-Approved Recipe
Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: Makes 6 servings, 2 egg cups each

Ingredients:
Nonstick cooking spray
½ cup unsweetened almond milk
16 large egg whites (2 cups)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 slices cooked turkey bacon, chopped
3 oz. cooked shredded chicken breast
2 cups chopped red bell peppers
1 cup chopped onion

Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide turkey bacon, chicken, bell peppers, and onion between prepared muffin cups.
5. Evenly pour egg white mixture over turkey bacon mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.

Power Protein Egg Cups
Southwestern Egg Cups
Eggs are the fuel and jalapeños are the fire in this egg cup recipe. Throw in some black beans and cheddar cheese and you have one flavorful breakfast.
Southwestern Egg Cups 21-Day Fix-Approved Recipe
Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: Makes 6 servings, 2 egg cups each

Ingredients:
Nonstick cooking spray
½ cup unsweetened almond milk
16 large egg whites (2 cups)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional
12 medium jalapeños, seeds and veins removed, chopped
1½ cups black beans, drained, rinsed
6 oz. cheddar cheese (about ¾ cup)

Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide jalapenos, beans, and cheese between prepared muffin cups.
5. Evenly pour egg mixture over broccoli mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.

Southwestern Egg Cups
Super Green Egg Cups
21 Day Fix and Popeye-approved, this egg cup recipe is loaded with three types of green vegetables. Wanna go really crazy? Sprinkle these with chopped chives.
Super Green Egg Cups 21-Day Fix-Approved Recipe
Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: Makes 6 servings, 2 egg cups each

Ingredients:
Nonstick cooking spray
¼ cup unsweetened almond milk
12 large eggs, lightly beaten
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup steamed broccoli, coarsely chopped
½ cup chopped green bell pepper
1 cup chopped raw spinach

Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and eggs in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide broccoli, spinach, and bell peppers between prepared muffin cups.
5. Evenly pour egg mixture over broccoli mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.

Super Green Egg Cups

Brownies Baby!!!

Flourless Brownie Muffins

These dark chocolate muffins are delicious and surprisingly healthy.

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each

Ingredients:
1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips

Preparation:
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

AVOCADO STRAWBERRY SPINACH SALAD

 

CAULIFLOWER PIZZA CRUST

I LOVE pizza.  Pretty sure I could eat one on a weekly basis.  I don’t but I do always keep my eyes open for healthier alternatives to satiate my cravings!  So try this out!!

Ingredients:

1 head cauliflower —leaves removed, washed and chopped

1 egg white

1/2 cup shredded Parmesan or Mozzarella cheese

1 tsp Italian herb seasoning or can make your own using rosemary, thyme and oregano

1/4 tsp freshly ground black pepper

Directions:

Preheat oven to 450 degrees and line a round pizza pan with parchment paper.

Steam cauliflower using either a pan for steaming or simply add a small amount of water to the chopped cauliflower and cover with a lid.  Steam 15-20 minutes.

Place cooked cauliflower florets in a food processor and process to a “rice” texture.  Transfer to a bowl lined with a double-layered cheesecloth.  Squeeze the liquid from the cauliflower inside the cheesecloth repeating this a few times until barely any liquid comes out.

Transfer cauliflower to a mixing bowl and add egg white, cheese, herb seasoning and black pepper.  Mix well.  Now press the cauliflower mixture onto the pizza pan and with your hands, flatten to form a thin pizza crust.

Bake for 15 – 20 minutes or until lightly browned, and remove from the oven.

Top with your favorite toppings, including a little more cheese, and bake again until cheese turns golden brown.

Now ENJOY this healthier, 21 Day Approved Pizza!!

cauliflowerpizza