Tomato Basil Pesto Zoodles with Chicken Sausage

Ingredients:
1/2 cup olive oil
3 cloves garlic
3/4 cup brazil nuts
1/3 cup nutritional yeast
1 tsp sea salt
3/4 tsp Italian seasoning
1/2 tsp red pepper
4 Chicken Sausages, cooked
2 very large zucchini, julienned or spiralized
2-3 cups sliced baby bella mushrooms
1 pound grape tomatoes, halved
1/2 cup chopped fresh basil
fresh cracked pepper

Instructions:
In a small food processor or high-speed blender, combine olive oil, garlic, brazil nuts, nutritional yeast, sea salt, Italian seasoning and red pepper. Pulse until the consistency of pesto sauce.

Transfer sauce to a large pot.  Add spiralized zucchini “noodles," mushrooms and tomatoes.

Cook on stovetop over high heat, tossing every 3-5 minutes with tongs, until the noodles begin to wilt and pot starts steaming (about 10-15 minutes of cooking time).  Add sausage and garnish with fresh basil and fresh-cracked pepper. Enjoy!

Tomato, Spinach Frittata

Serves 4

Ingredients
10 eggs
1/3 cup coconut milk OR unsweetened almond milk
1/2 red bell pepper, diced
1/2 cup spinach
3-4 slices of ham or turkey
1 cup heirloom or cherry tomatoes, halved
Salt and pepper, to taste
Coconut oil, for coating the dish

Instructions
1. Preheat the oven to 350 F. Coat a 9 x 9 baking dish with coconut oil.
2. In a large bowl, scramble the eggs and add all of the ingredients, except the tomatoes. Mix well.
3. Pour the mixture into the baking dish. Place all the tomatoes on top, they should float.
4. Bake in the oven for 20-25 minutes.


Notes:
Bake for 20 minutes if you want it to be slightly undercooked (for meal prep!). Then when you reheat it, it will be cooked just right.

Easy Chicken Noodle Soup

Serves 4 (1 1/2 cups each)
Prep Time: 15 mins
Cooking Time: 20 mins

21 Day Fix  CONTAINERS (per serving): 
2 Green 1 1/2 Yellow 1 Red

Ingredients:
2 tsp. Olive Oil
1/2 cup chopped onion
2 cups sliced celery (about 4 medium stalks)
4 cups low-sodium organic chicken broth
3 cups chopped rotisserie chicken breast, boneless, skinless
1 1/2 cups sliced carrots (about 3 medium)
1 tsp. dried oregano leaves
1/2 tsp. sea salt (I use himalayan salt)
1/2 tsp ground black pepper
1 1/4 cups dry whole wheat pasta (like penne, rotini, shells, or farfalle) I used gluten-free organic corn & quinoa blend shells
1/4 cup chopped fresh cilantro

Directions:

1. Heat oil in large saucepan over medium heat.
2. Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.
3. Add broth, chicken, carrots, oregano, salt, and pepper. Bring to a boil. Add pasta, reduce heat to low; gently boil for 10 minutes.
4. Add cilantro before serving

NUTRITIONAL INFORMATION (per serving): Calories: 357 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 96 mg Sodium: 518 mg Carbohydrates: 25 g Fiber: 5 g Sugars: 5 g Protein: 44 g

This soup recipe and others can be found in the FIXATE COOKBOOK