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.

IMG_20150603_120855

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

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:

IMG_20150526_074557

  • 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

IMG_20150525_181035714

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.