This is another easy, vegetarian option that is super flavorful. I’m sure you could add some chicken to make it a complete meal but make sure you add 1 red to the final container cost. I would also suggest not making/mixing this together at the beginning of the week but rather prep everything, keep in separate containers until the morning you’re planning on eating it. I eat this cold.
Greek Couscous Salad
Ingredients- Makes 5 servings
- 1 cup uncooked couscous + water to make it (may vary depending on package, mine said 1 cup water)
- 1 can rinsed/drained great northern beans
- 1 cup chopped red onion
- 2 cups chopped cucumbers (1-2 cucumbers)
- 2 cups grape tomatoes cut in half
- 3/4 cup Crumbled Feta cheese
- 1 lemon, juiced
- 1 tbsp vinegar
- Olive oil (5 tsp- 1 tsp per serving)
- Salt, pepper, oregano to taste
If eating right away or within 2 days:
- Add the vinegar, lemon and spices to the chopped vegetables and let soak overnight.
- Fill yellow container with 1/2 serving couscous and 1/2 serving great northern beans, put in container
- Drizzle 1 tsp Olive Oil over couscous and beans
- Top with 1 cup seasoned vegetables and 2 Tbsp (1/2 blue container) crumbed feta cheese
NOTES: I suggest putting it all together right before you eat it or the morning of or night before, store the couscous/beans in your fridge in a separate container from the vegetables. This would also be really good stirred all together and taken to a pot luck! I pair this with plain greek yogurt, drizzled with honey and 1 cup frozen fruit on the side to make a meal of it.
21 day fix: 1 green, 1 yellow, 1/2 blue, 1 tsp
I stumbled across this recipe from Gimme that Oven blog and the original recipe can be found HERE. But I wanted to make it appropriate for the 21 day fix so I tweaked it a bit. It makes 2 lunches and it is pretty tasty and definitely different from my normal 21 day fix approved lunches and it’s ready in 15 minutes! I usually pair this with greek yogurt or it could be used as a side salad for your lunch. Add tofu or chicken/beef to add a little extra protein.
Asian Broccoli Salad with peanut sauce
Makes 2 servings
- 1 large head of broccoli (4 greens) cut into bite sized pieces
- 1.5 cups shelled edamame (2 yellows)
- 1/4 cup Roasted, shelled peanuts (2 oranges)
- Peanut sauce recipe (listed below)
- 1 Tbsp peanut butter
- 2 tsp white vinegar
- 2 tsp honey or agave
- 2 tsp Braggs Liquid Amminos (or lite soy sauce)
- OPTIONAL: Water to thin it out
- Mix peanut sauce in a small bowl with a whisk and set aside
- Blanch broccoli by putting bite sized broccoli into boiling water for 30 seconds
- Using a strainer move to a bowl of ice water immediately
- Drain completely and put in a bowl
- Add remaining ingredients and mix until peanut sauce is coated
NOTES: Put the peanuts in ONLY if you’re eating immediately, otherwise they get soggy. So, if you’re making this ahead of time omit the peanuts and add them right before you eat. This stays well in the fridge for up to 3 days but I usually eat it right away! I prefer it room temperature or heated up a little but it would be good cold too.
21 day fix containers: 2 green, 1 yellow, 1 orange, 2 tsp
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
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
- 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.
- 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.
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 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
- 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.
- Let cook for 20 minutes on medium-low, stirring occasionally.
- 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.
- Once the water has been absorbed remove from heat.
- If you’re making ahead of time, cool completely and store in the fridge until you’re ready to stuff the peppers.
- 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.
- 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)
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.
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”
- Put vegetable on large plate. I added some tomatoes but onions and peppers would be perfect too.
- Add cooked fish on top, reheat if necessary
- I used my avocado “dressing” to really pack that extra flavor or add 1/4 avocado slices.
- 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)
This is my go- to FAVORITE clean eating yogurt using plain greek yogurt and fruit and it’s Fix approved! It’s the perfect filling snack or addition to a lunch. It’s great made the night before, the morning of or right before you eat it!
“Frozen” Yogurt (21 day fix approved)
Makes 1 serving
- 1 serving PLAIN greek yogurt 2% (1 red)
- 1 cup frozen fruit (1 purple) -My favorites are cherries, blueberries, raspberries
- OPTIONAL: 1 tsp honey for a touch of sweetness
- Put plain greek yogurt in dish (either bowl or tupperware container)
- If you’re using honey drizzle that on next
- Stir in the frozen fruit!
That’s it! You’re done
Notes: Store in the fridge until you eat it! If you want the frozen/thick yumminess eat within an hour of making. I would eat this within 24 hours of making or else the fruit gets super mushy. When I worked in the school system I would prep my yogurt in the dish the night before with honey and then add the fruit before leaving for work. I’d store in the fridge and by lunch it was ready to eat and delish!
This counts as 1 red and 1 purple container if you’re following the 21 day fix.