This is one of my favorite breakfasts that you can throw together in a couple of minutes, it’s tasty, healthy and reheats quite nicely! This is the perfect egg bake for the weekend when you’re entertaining or to reheat for breakfasts during the week. You can double the recipe and serve it for brunch. The original recipe is HERE
Spinach and Cheese Crust-less Quiche
Serves 4 BIG or 8 small
16oz 2% cottage cheese
10oz frozen spinach, well drained
4 eggs, beaten
2/3 cup 2% mozzarella cheese
1/3 cup parmesan cheese , grated
1 red bell pepper, diced
2 tsp oregano
Set oven to 350 degrees
Spray a quiche dish, 9 inch pie plate with cooking spray
Beat 4 eggs in large bowl and mix in all of the ingredients
Pour into prepared dish
Bake for 40 minutes or until center is set
NOTES: You can double this recipe and cook in a 9×13 inch dish, cook for 40 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 blue if cut into 4 slices,
if you cut into 8 slices it’s 1/2 green, 1/2 red and 1/2 blue
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.
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)
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
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.
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
Ok, this this is basically a simple version of guacamole but the flavor is amazing and I love to put it on salads and mix it all together as a dressing. You can make some tortilla chips out of tortillas and use a dip or add to a burrito!!
Makes 1 serving
1/4 of a ripe avocado (1 blue container)
1/2 lime juiced (free)
Fresh chopped cilantro or dried cilantro to taste
Mash avocado until it has small lumps in it.
Juice the lime over the avocado and add the fresh cilantro or dried cilantro to taste.
Add to your salad, burrito, or use as a dip.
Notes: This should be used within 12 hours as it will start to turn brown. It will be safe to eat but will look gross! Use the rest of your lime to add to your water as an extra twist of flavor or squirt over your fish if you really love the taste of lime!