Roasted Brussels Sprouts

I just discovered Brussels sprouts this year and today I realized they are spelled brusselS sprouts and not brussel sprouts! Learn something new every day.  Brussels sprouts are proof that your tastes buds do change over time, I hated them last year.  If you haven’t tried them in awhile give them another try but make them yourself and buy fresh not frozen!  These can absolutely be messed up and taste mushy, it’s hard to mess them up if you make them yourself and you roast them.  These are so simple, delicious and contain lots of vitamin c and K with B vitamins as well (Think folic acid and b6).

Roasted Brussels Sprouts

Roasted Brussels Sprouts

4 servings

  • 1 1/2 pound fresh Brussels sprouts
  • 4 tsp extra virgin olive oil
  • 2 garlic cloves, mined
  1. Preheat the oven to 350 degrees
  2. Wash and trim the bottoms of the brussels sprouts.
  3. I cut in half the small ones and quarter the larger ones
  4. Throw in 13x 9 inch pan with the EVOO and garlic and stir
  5. Cook for 30 minutes stirring every 10 minutes so they don’t get burnt on the bottom

NOTES: I’ve made these for a week of meals and they reheat just fine in the microwave.  They get a little mushier as the week goes on.  I sprinkle with salt and pepper before I eat.

21 day fix:  1 green and 1 tsp

Cajun Grilled Shrimp Kabobs

It’s grilling season!  We eat off the grill as much as possible during the summer and these Cajun grilled shrimp kabobs are AMAZING and so so easy.  Better yet, you prepare the dry rub from your own spice cabinet so they are 21 day fix approved, clean AND can be salt free (which is virtually impossible with dry rubs).  Grill with your favorite veggies on a kabob and pair with a side salad or grill up some corn or sweet potatoes. Let me know what you think.

Cajun Grilled Shrimp Kabobs

Cajun Grilled Shrimp Kabobs

Makes 6 skewers/4 servings

Ingredients :

  • 1.5 pound shrimp, peeled and deveined
  • 2 red bell peppers, cut into chunks (or vegetable of your choice)
  • Skewers (if using wooden soak for 20 minutes)

Dry Rub Ingredients:


  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp smoked paprika
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper (here’s your HEAT!)
  • 2 tsp dried oregano
  • .5 tsp salt (optional)
  1. Preheat grill to medium
  2. Combine the spices for the dry rub in a small bowl (garlic, onion, smoked paprika, pepper, salt, cayenne, oregano)
  3. Rinse and pat dry the shrimp
  4. Add the dry rub to the shrimp and mix until shrimp are well coated
  5. Alternating peppers and shrimp on the skewers
  6. Place skewers on grill (3-5 minutes per side) until pink and fully cooked
  7. Remove shrimp and peppers from the grill and serve immediately


NOTE:  Shrimp shouldn’t go in the fridge more then 2 days so plan accordingly.

21 day fix:  1 red, 1 green per 2 skewers (may vary depending on vegetables and size of shrimp)

Mexican Taco Salad

Credit to my sister, Sara, for introducing me to this easy, versatile salad that is packed with flavor.  The key part of this recipe is the dressing, so simple but give it a try!  I pretty much always have these ingredients on hand so it’s an easy throw together dinner when I don’t feel like being creative and it is filling!  Remember, keeping it simple will make it easier to stick to the plan.

Mexican Salad with creamy salsa dressing

Mexican Salad with Creamy Salsa Dressing

Makes 1 serving

  • Lettuce (I like Spring Mix or Romaine with Spinach) 1 or 2 green
  • Black beans – 1 yellow
  • Chopped veggies (red peppers, tomatoes, onions) 1 green
  • MEAT VERSION:  Add 1 red container of ground beef made with fix approved taco seasoning
  • OPTIONAL: 1/4 avocado, diced (add 1 blue container)
  • 1 serving Creamy Salsa Dressing
  1. I tossed the dressing with the lettuce so that the dressing was in every bite.  The dressing is flavorful and just the right amount of spice.
  2. Add your beans, chopped veggies, meat & avocado if you’re using it and mix together.

NOTE:  You can add corn but that will affect your yellow container.  Try a mixture of beans and corn to fill that yellow container.

Vegetarian Stuffed Peppers

So, I love mexican inspired cuisine!  I think the only reason I can successfully be a vegetarian (who eats fish and dairy) is because I LOVE beans.  This stuffed pepper has EVERYTHING and it is delicious and filling.  This is 21 day fix approved but you should know that I count my beans as a red container since I’m a vegetarian, if you’re a meat-atrian you would count this as 2 yellows and 2 green.  I make the inside brown rice mixture at the beginning of the week and throw it in the pepper right before cooking so it’s already prepped and ready!

Vegetarian Stuffed Pepper

Vegetarian Stuffed Peppers with black beans

Makes 4 stuffed peppers

Preheat oven to 350 degrees


  • 4 bell peppers ( I love red!)
  • 1 cup brown rice or quinoa
  • 1 3/4 cup water
  • 1 can diced tomatoes (drained) or 2 fresh diced tomatoes
  • 1 can rinsed black beans
  • 2 cups fresh spinach
  • Taco Seasoning 
  • Fresh lime juice of 1/2 lime
  • OPTIONAL:  Shredded cheese, plain greek yogurt
  1. In a large saucepan add water and brown rice/quinoa.  Add taco seasoning , canned tomatoes (or diced), black beans and spinach- bring to a boil.
  2. Let cook for 20 minutes on medium-low, stirring occasionally.
  3. While you’re waiting, wash and cut the tops off of the bell peppers.  Remove the seeds (throw away) and set the bell peppers aside.  I cut the rest of the bell pepper off of the top and save for a salad later.
  4. Once the water has been absorbed remove from heat.
  5. If you’re making ahead of time, cool completely and store in the fridge until you’re ready to stuff the peppers.
  6. Stuff the brown rice/quinoa mixture into the pepper right before cooking.  Top with cheese (OPTIONAL) and put in baking dish with a little water on the bottom.  Cook for 30 minutes at 350 degrees.
  7. Squirt half a lime before serving on top, add a dollop of plain greek yogurt and sprinkle with the smoky southwest seasoning!

Notes:  When picking your bell peppers look for flat bottom peppers or you can slice a little off the bottom so that they sit right in the pan and do not topple over.

21 day fix regular: 2 greens (spinach,pepper tomatoes), 2 yellows (rice, beans)

21 day fix vegetarian:  2 greens (spinach, pepper, tomatoes), 1 red (beans)1 yellow (rice)

Fish taco salad

So, I typically eat this for dinner but I ate it for lunch today.  It’s amazing with mango salsa and so simple yet packed with flavor!  I grill extra fish and then can use it throughout the week for meals like this, it’s so easy to put together using left overs.

21 day fix fish taco salad

Fish taco salad (21 day fix approved)

Makes 1 serving

  • 4 oz cooked white meat fish (I love Tilapia) (1 red)
  • 2 cups spring mix with some cut up tomatoes (2 green)
  • OPTIONAL:  Fresh salsa if you have it- Mango salsa is amazing
  • OPTIONAL: Avocado or try my Avocado “dressing”
  1. Put vegetable on large plate.  I added some tomatoes but onions and peppers would be perfect too.
  2. Add cooked fish on top, reheat if necessary
  3. I used my avocado “dressing” to really pack that extra flavor or add 1/4 avocado slices.
  4. Garnish with salsa or mango salasa

Notes:  If you’re packing this to reheat later, pack the fish separately and add after you’ve heated it up.  Add a squirt of lime to add some extra flavor as well.

21 day fix portions:  2 green, 1 red and 1 blue (if using avocado)