So, I adapted this recipe from Autumn Calabrese new cookbook, Fixate. Which offers wonderful beginner based cooking recipes around the 21 day fix but really can be used for any healthy lifestyle! So, I stumbled upon this recipe and we love kabobs and grilling in the summer so I thought it would be worth a shot. There aren’t many ingredients in the marinade so I was a little skeptical but they were delicious and I will definitely make these again! If you try it let me know what you think! The original recipe called for less vegetables, canned pineapples and used chicken.
Soy Ginger (or chicken) Grilled Kabobs
Serves 4 (2 skewers each)
8 bamboo skewers (soak in water for 30 minutes so they don’t catch on fire)
1 lb shrimp (or boneless/skinless chicken cut into 1 inch pieces)
1/4 cup reduced sodium soy sauce
2 tso extra virgin olive oil
2 tsp fresh grated ginger
2 cups fresh pineapple chunks
2 medium red or yellow pepper cut into 1 inch chunks
1/2 large onion cut into 1 inch chunks
Place shrimp or chicken in resealable bag, add soy sauce, oil and ginger. Seal the bag and shake gently to mix. Refrigerate at least 30 minutes.
Preheat grill on medium heat
Put pepper chunk, pineapple, onion and shrimp/chicken onto a skewer. Repeat so that skewer has 2 pieces of each. Repeat until all of the skewers are full. Throw away the marinate/bag.
Grill the skewers for 5-7 minutes on each side
NOTES: This would go great over brown rice or a salad and you could reheat the next day for lunch but typically I don’t eat fish more than 2 days after I’ve cooked it. Plus the pineapple was a little weird the second day.
Here’s another easy egg bake that is super tasty and approved by everyone in the family. You can also double this recipe to serve more people, so it’s perfect for a brunch item. The original recipe can be found HERE
Spinach Italian Crustless Quiche
Serves 4 BIG or 8 small
10oz frozen spinach, thawed and well drained
8 oz sliced mushrooms
1/2 tsp minced garlic
1/2 cup crumbled feta
1/4 cup 2% mozzarella cheese
1/4 cup parmesan cheese , grated
8 oz unsweetened vanilla almond milk
salt and pepper to taste
Set oven to 350 degrees
Spray a quiche dish, 9 inch pie plate or 8 by 11 inch dish with cooking spray
Saute mushrooms and garlic on medium/high heat until moisture is gone
Spread spinach on bottom of prepared dish, add the cooked mushrooms and feta.
Beat the eggs and add the unsweetened almond milk, pepper and cheeses.
Pour egg mixture into prepared dish on top of spinach, mushrooms and feta
Bake for 40-45 minutes or until center is set
NOTES: You can double this recipe and cook in a 9×13 inch dish, cook for 45 minutes and test the center and cook in 3 minute intervals until center is set. Enjoy!
21 day fix break down: 1 green, 1 red, 1/2 blue if cut into 4 slices,
if you cut into 8 slices it’s 1/2 green, 1/2 red and 1/2 blue
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.
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
Makes 6 skewers/4 servings
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)
Preheat grill to medium
Combine the spices for the dry rub in a small bowl (garlic, onion, smoked paprika, pepper, salt, cayenne, oregano)
Rinse and pat dry the shrimp
Add the dry rub to the shrimp and mix until shrimp are well coated
Alternating peppers and shrimp on the skewers
Place skewers on grill (3-5 minutes per side) until pink and fully cooked
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)
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)