Strawberry Detox Shakeology

So, I have a bag of the vegan tropical shakeology, and why I don’t like it as much as regular strawberry, I’m looking for recipes that make it better.  This one is amazing and now I know what I can drink while drinking the vegan strawberry.  I found the recipe on Beachbody’s website but wanted to save it here as well.

IMG_20150712_141155Serves: 1

Ingredients:

  • 12-14 oz water
  • 1 scoop strawberry shakeology (I used tropical strawberry which is vegan)
  • 1 tbsp lemon juice
  • 1 tsp fresh ginger (I use freeze dried… pictured below)
  • 1 cup watermelon
  • ice cubes (I use 5-6 ice cubes but it varies depending on how thick you want it)

Directions:

  1. Add water, shakeology, lemon, ginger, watermelon and ice cube to your blender
  2. Blend until it’s smooth!

A word on ginger:  So, I don’t buy fresh ginger anymore, I like to use it but ALWAYS lose the root and spend too much time trying to find it or forgetting I have it.  It also goes bad pretty quickly, probably because I do not know how to store it properly.  I found this at my local grocery store and love it!  You measure and use it just like fresh ginger but you can keep it in your cupboard!

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21 day fix:  1 red 1 purple 

Asian Broccoli Salad with peanut sauce

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.

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Asian Broccoli Salad with peanut sauce

Makes 2 servings

Ingredients:

  • 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)

Peanut Sauce:

  • 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

Directions:

  1. Mix peanut sauce in a small bowl with a whisk and set aside
  2. Blanch broccoli by putting bite sized broccoli into boiling water for 30 seconds
  3. Using a strainer move to a bowl of ice water immediately
  4. Drain completely and put in a bowl
  5. 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

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

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

Ingredients:

  • 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)

“Frozen” Yogurt

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!

21 df "Frozen" yogurt

“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
  1. Put plain greek yogurt in dish (either bowl or tupperware container)
  2. If you’re using honey drizzle that on next
  3. 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.

 

Mexican Quinoa (21 day fix approved)

Okay, I’ll admit it… I’m in love with quinoa!  I don’t know how I just discovered this miracle grain within the last 2 years.  As a vegetarian it’s packed with vital nutrients and tons of protein!  It keeps me full for a long time and I love the texture (seedy) which is probably why my husband hates quinoa.  This is m favorite go to meal, it’s packed with flavor, fills me up, freezes well and heats up beautifully!  I adapted this recipe from a favorite recipe to make it a little more 21 day fix friendly.  You can find the original recipe HERE.

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Mexican Quinoa (21 day fix approved)

Makes 4 servings

  • 1 Tbsp + 1 tsp Olive oil
  • 2 cloves garlic
  • 1 jalapeno ,diced (optional)
  • 1 cup uncooked quinoa
  • 1 cup vegetable broth
  • 1 (15oz) canned black beans, drained & rinsed
  • 1 (14.5oz) canned diced tomatoes, drained & rinsed
  • 2 cups baby spinach
  • 1 Tbsp smoky southwestern spice (recipe below) OR 1 tsp chili powder + 1 tsp cumin
  • Optional: Lime wedge, cilantro and avocado (add a blue container)
  1. Heat oil in large skillet and cook garlic (& jalapeno if you’re using) over medium heat for 1 minute
  2. Add quinoa, vegetable broth, black beans, tomatoes, spices and season with salt & pepper to taste.
  3. Bring to a boil, cover, reduce heat and simmer until quinoa is cooked through (20 minutes)
  4. Stir in spinach until wilted (less than a minute)
  5. Divide into 4 equal portions.  Add avocado, cilantro and squirt lime right before eating.

Notes:  Cool completely before storing. Reheat in the microwave.  This keeps in the freezer (I usually eat within 2 weeks but it would last longer).

Smoky southwest seasoning:  1 Tbso chili powder, 1 Tbsp cumin, 1 tsp onion powder, 1 tsp garlic salt, 1 tsp oregano, 1 tsp smoked paprika. Mix together in a small jar (keep you old spice jars!).

21 day fix portions: 

Vegetarian: 1 red, 1 yellow, 1 green, 1tsp, 1 blue  (If using avocado)

Regular:  Count the beans as a yellow- 1.5 yellows, 1 green, 1 tsp, 1 blue (If using avocado)

 

Banana Pancakes (21 day fix approved)

These are kid tested and approved!  I’m glad I doubled the recipe because Elizabeth gobbled them up and I would not have wanted to share!  I was surprised at how delicious  these “treats” were! Let me know what you think if you try them.

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Banana Pancakes (21 day fix approved)

  • 1/2 cup oatmeal (1 yellow container)
  • 1/2 banana
  • 2 eggs
  • Dash of cinnamon and vanilla extract
  • Optional:  Honey or Maple Syrup
  1. Blend oatmeal until it becomes the consistency of flour- can still be lumpy
  2. Add the 2 eggs, 1/2 banana and cinnamon and vanilla extract and blend until mixed
  3. Heat non-stick skillet
  4. Use a 1/4 cup measuring cup to make pancakes on hot skillet
  5. Makes 4 pancakes per serving
  6. Drizzle with 1tsp honey or maple syrup (OPTIONAL)
  7. Enjoy

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Elizabeth ate 2 whole pancakes, which is 1/2 the recipe!

21 day fix:  1 yellow, 1 purple, 1 red

On the go egg muffin (21 day fix approved)

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So, these are perfect to make ahead of time and reheat for a fast breakfast to ease your crazy mornings!  They are versatile, you can use any vegetables you like.  Have extra vegetables you don’t have planned to use the rest of the week, throw them in!


On the Go Egg Muffins

Makes 12 muffins (3 servings of 4 muffins each)

  • 6 Eggs
  • 3 cups of vegetables (green container) My favorite is tomato and spinach
  • Optional:  Cheese (add 3 blue containers of cheese)
  1. Prepare a 12 spot muffin pan with cooking spray
  2. Preheat the oven to 350 degree.
  3. Dice/chop your choice of vegetables.  If you’re using frozen cook quickly so you can remove the excess moisture.  I didn’t cook the spinach before hand and it was perfect!
  4. Beat the eggs and add the vegetables to them, add spices if you’d like (southwest seasoning from the 21 day fix recipe book or just a little salt and pepper).
  5. Pour the egg/veggie mix into the prepared muffin tin pan.  This can be tricky, I found it a little easier to spoon the veggies in first and then pour the eggs in.
  6. Bake at 350 degrees for 15 minutes.

Notes: Cool completely before storing.  I divided them into their serving container and stored in the fridge.  Re-heat in the microwave for 45 seconds (give or take depending on your microwave).  21 day fix:  1 red, 1 green for 4 muffins.