A Healthy Dose of Yum: 21 Day Fix Recipes

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It’s the beginning of 2016, and one of my goals this year is for a healthier and happier me. As a foodie, you can imagine the struggle is real. Full disclosure: I want to eat all the food, all the time.

I finished my first round of the 21 Day Fix last week, and I realized how much fun I’ve been having creating recipes to fit into my containers. The daily workouts are another story, being as I’ve never been big into exercise. But seeing last week’s results certainly provided a boost of motivation. In just 21 days I’ve lost 7.5 pounds and 7 total inches. (On to round two, baby!)

These recipes have helped me stay on track, yet they aren’t the bland diet-type foods you’d typically think of when on a nutrition/weight-loss program (I’m looking at you, chicken and broccoli). Here is to getting stronger every day … and #herestohealthy.

 

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Cheese and Veggie Omelet
Makes 1 omelet

21 Day Fix Containers
1 red (eggs)
1 blue (cheese)
½ green (veggies)

Ingredients
2 whole eggs
¼ cup shredded cheese (cheddar or Monterey Jack)
½ cup chopped veggies (use whichever you like: onions, bell pepper, mushrooms, etc.)
salt and pepper

Directions
Heat an 8-inch omelet pan or nonstick skillet with sloped sides on medium heat and spray with cooking spray. In a bowl, beat the eggs with the salt and pepper to taste. Pour into the pan. Leave it to settle and after about 1 minute the bottom will start to set.

Use a rubber spatula to move the edges of the egg mixture toward the middle and, swirling the pan, let the uncooked eggs run out onto the surface of the pan along the edges. Give the pan a shake and then add your fillings (cheese and veggies). Let cook until just set.

With the spatula, fold one-third of the omelet over the middle and then tilt the pan over a plate to fold the omelet over one more time as it rolls out onto the plate. Add a dash or two of Tabasco Sauce for some extra flavor, if you like!

 

 

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Apple Arugula Salad
Makes 1 serving

21 Day Fix Containers
2 green (arugula)
1 purple (fruit)
1 red (turkey)
1 blue (cheese)
1 orange (seeds)

Ingredients
2 ½ cups arugula
1 whole apple, chopped (you could substitute for blueberries, as well)
6 slices deli turkey, chopped
¼ cup crumbled feta cheese
2 tablespoons sunflower seeds
Balsamic vinegar

Directions
Add the first 5 ingredients in a large bowl. Drizzle the balsamic vinegar over the salad and add salt and pepper to taste. Toss together and enjoy – lunch is served!

 

 

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Spicy Avocado Toast
Makes 1 serving

21 Day Fix Containers
2 yellow (toast)
1 blue (avocado)

Ingredients
2 slices whole-grain bread
1/4 cup avocado, smashed
sea salt
garlic powder
crushed red pepper

Directions
Heat your oven’s broiler on high for a few minutes. Place the two bread slices on a cookie sheet and then stick them in the oven. Watch carefully so they don’t burn! Once they are toasted on the first side, flip them over to toast on the other side. Remove from oven and place on a plate.

In a small bowl mash the avocado and then stir in the seasonings to taste. Spread avocado mixture evenly among the two slices of toast. I like cutting my slices in half, but that part is up to you.

Also, please note: You can add/substitute any other seasonings you like, or go wild with some veggies (jalapenos, cucumbers, cilantro) or protein (turkey or ham slices) — just be sure to add the proper 21 Day Fix containers to your tally sheet!

 

 

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Rosemary Roasted Chicken Dinner
Makes 4-6 servings

21 Day Fix Containers (For 1 serving)
2 red (chicken)
1 green (10 medium baby carrots)
2 yellow (1 medium potato)
2 teaspoons (Extra Virgin Olive Oil)

Ingredients
1 (3-pound) whole chicken, rinsed and patted dry
1 tablespoon finely chopped fresh rosemary
1 teaspoon paprika
3 garlic cloves, finely chopped
1 tablespoon olive oil
1 teaspoon salt
¾ teaspoon freshly ground black pepper
1 lemon, quartered
1-2 packages baby carrots
4-6 red skin potatoes, quartered

Directions
Preheat the oven to 400 degrees. Lightly spray a roasting pan with cooking spray.

In a small bowl, combine the rosemary, paprika and garlic. Slide this mixture under the skin of the chicken, covering as much meat as possible. Rub the skin all over with the oil and season the chicken inside and out with the salt and pepper. Stuff the lemon pieces and any extra rosemary sprigs inside the chicken’s cavity.

Place the chicken in the prepared roasting pan. Assemble the vegetables around the chicken in the pan, spray with cooking spray and add salt and pepper to the vegetables. Roast until the juices run clear when the chicken is pricked in the thickest part of the thigh, this will take about 1 hour. Once it’s cool enough to handle, carve the chicken, removing and discarding the skin as you go.

I usually serve this roasted chicken with brown rice, quinoa or couscous — if you do, be sure to add a yellow container to your tally.

 

 

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Slow-Cooker Mojo Pork Tenderloin
Makes 4-6 servings

21 Day Fix Containers (For 1 serving)
2 red (pork)
½ green (onion)
½ purple (mojo marinade)
2 yellow (1 brown rice, 1 black beans)

Ingredients
2-pound boneless pork loin roast
1 white onion, sliced into rounds
Mojo marinade (I used Badia mojo marinade in the bottle to save on time during the weekdays, but if you want to go even cleaner you can make your own, here’s a recipe from The Curious Coconut)
brown rice
black beans

Directions
Place the pork loin in the slow cooker and add the sliced onions all around the meat. Pour in the mojo marinade (you’ll use almost the whole bottle to make sure every side of the meat is coated). Turn the slow cooker on and cook on low for 6-8 hours or high for 4-5 hours, until the meat is extremely tender and tears apart easily with a fork. Serve the pork and onions with brown rice and black beans, and drizzle the tangy marinade over everything on the plate!

 
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Turkey Meatballs & Spaghetti
Makes 6 servings, with 5 meatballs each

21 Day Fix Containers (For 1 Serving)
1 red (ground turkey and egg)
2 yellow (1/2 oats and 1 ½ pasta)
1 purple (tomato sauce)
1 blue (cheese)

Ingredients
Meatballs
Nonstick cooking spray
1.5 pounds raw 93% lean ground turkey breast
1 teaspoon sea salt
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 large egg, lightly beaten
¾ cup quick-cooking rolled oats
1 clove garlic, finely chopped
12 fresh parsley sprigs, finely chopped

Homemade Tomato Sauce
2 (15-ounce) cans plain tomato sauce
1 (15-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
1 tablespoon salt
½ tablespoon pepper
1 teaspoon crushed red pepper
1 teaspoon onion powder
2 tablespoon dried Italian seasoning
4 cloves garlic, minced (or more, we love garlic!)
Fresh torn basil leaves

1 pound whole-grain spaghetti (or your favorite type of pasta)
Shredded parmesan or mozzarella (for garnish)

Directions
Preheat oven to 400 degrees. Lightly coat a large baking sheet with cooking spray.

In a large bowl combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley and 2 tablespoons tomato sauce; mix well by hand. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet and bake for 15-20 minutes, or until no longer pink in the middle.

For the sauce: Add all the ingredients except the basil in a large pot and cook over medium-low heat until it just starts to bubble. Lower the heat and let the sauce simmer until you’re ready to eat. I usually let it go a few hours so the flavors really meld together. Add the torn basil leaves and meatballs to the sauce. Cook the pasta according to the directions on the box and serve with meatballs, sauce and a sprinkling of shredded cheese on top.

 

 

 

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Fajita Chicken Quinoa Bowls
Makes approximately 4 servings

21 Day Fix Containers
2 red (chicken)
1 green (onions/peppers)
½ purple (salsa fresca)
1 yellow (quinoa)

Ingredients
Marinade for Chicken

1 pound chicken tenderloins, cut in half crosswise
Juice of 1 whole lime
2 garlic cloves, minced
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon ground red pepper
½ teaspoon dried oregano
1 teaspoon dark chili powder
1 medium white onion, cut into thin rounds
2 medium bell peppers, cut into strips
Homemade salsa fresca, recipe here
3 cups cooked quinoa

Directions
In a large Ziploc bag, combine the chicken and the marinade ingredients and mix around to evenly coat the chicken. Let it sit in the fridge for 15-30 minutes.

Cook the quinoa according to directions on the package.

Preheat the broiler on high. Spray a rimmed baking sheet with cooking spray.

Lift the chicken out of the marinade, shaking off any excess, and arrange the chicken on one half of the baking sheet. Place the onions and peppers on the other side of the sheet, season with salt, and spray lightly with cooking spray. Broil until the chicken is cooked through and the veggies are browned in spots, 5 to 7 minutes.

Portion out the quinoa in individual bowls, and then add the chicken, veggies and the salsa fresca on top. You can also add avocado or fat-free Greek yogurt as extra toppings by adding the appropriate 21 Day Fix containers. Yum!

Check out more healthy recipes with
The Lighter Side: 6 Skinny Snacks and Healthy Mains

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One thought on “A Healthy Dose of Yum: 21 Day Fix Recipes

  1. Pingback: Eating Our Way Through 2016: The Third Annual Envy Awards | Order Envy

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