Strawberry Fields Salad

Ingredients:
Organic Baby Sweet Lettuce
Cooked, cubed chicken
Organic Strawberries
Walnuts
Basil infused Olive Oil
Strawberry Balsamic Vinegar

Direction:
Using the 21 Day Fix portion containers, measure out and mix all the ingredients together.

Crockpot Turkey Chili

Servings: 6

Ingredients:
2 16 ounce cans organic red kidney beans, drained
2 14 ounce cans organic diced tomatoes
2 pounds lean ground turkey browned and drained
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped
2 garlic cloves, minced
2-3 Tbsp chili powder
1 tsp black pepper
2 1/2 tsp sea salt

Directions:
Combine all ingredients in slow cooker (crockpot) in order listed. Stir once. Cover. Cook on low 10-12 hours or high 5-6 hours.

4 Healthy Ways to Use Thanksgiving Leftovers

Whether you eat mindfully on Thanksgiving, or you overindulge, the next day you’ll likely still have enough food leftover to do it all again…and again. Here are 4 delicious – and healthy! – ways to use everything from Turkey and Brussels sprouts to mashed potatoes. Why eat the same old turkey sandwich when you can treat yourself to leftovers that don’t taste like leftovers?


Turkey and Brussel Sprouts Frittata {see recipe}

Turkey and Stuffing Egg Cups {see recipe}

Turkey Waldorf Salad {see recipe}

Turkey Shepard's Pie {see recipe}

Turkey and Brussel Sprouts Frittata

Ingredients:

6 large eggs, lightly beaten
¼ tsp. sea salt (or Himalayan salt)
1 tsp. olive oil
2 medium shallots, finely chopped
3 cups finely chopped fresh Brussels sprouts
2½ cups chopped roasted turkey breast (approximately 12 oz.)
2 Tbsp. chopped fresh flat leaf (Italian) parsley

Preparation:


1. Preheat oven to broil.
2. Combine eggs and salt in a medium mixing bowl; whisk to blend. Set aside.
3. Heat oil in 12-inch nonstick oven safe skillet over medium-low heat.
4. Add shallots and Brussels sprouts; cook, stirring frequently, for 4 to 5 minutes, or until shallots are translucent.
5. Pour egg mixture and turkey into skillet; cook, stirring frequently with rubber spatula, for 4 to 5 minutes, or until egg mixture has set on the bottom and begins to set on top.
6. Place skillet in oven. Broil for 3 to 4 minutes, or until lightly browned and fluffy.
7. Cut into 6 servings.
8. Sprinkle with parsley; serve immediately.

Tips:
• Frittata can be made the evening before and stored in the refrigerator for up to 4 days in an airtight container.
• Heat one serving at a time on the stove-top or in a toaster oven or microwave.
• You can substitute chopped, cooked Brussels sprouts for fresh ones.

Total Time: 30 min.
Prep Time: 15 min.
Cooking Time: 15 min.
Yield: 6 servings

Turkey and Stuffing Egg Cup

Ingredients:
Nonstick cooking spray
1 tsp. olive oil
½ cup finely chopped onion
½ cup finely chopped celery
1½ cups finely chopped roasted turkey breast (approximately 7 oz.)
3 cups leftover (prepared) stuffing
12 large eggs
Ground black pepper

Preparation:
1. Heat oven to 350° F.
2. Lightly coat a twelve-cup muffin tin with spray. Set aside.
3. Heat oil in medium nonstick skillet over medium-high heat.
4. Add onion and celery; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
5. Add turkey and stuffing; cook, stirring frequently, for 1 to 2 minutes, or until well mixed.
6. Evenly press stuffing mixture into prepared muffin cups.
7. Crack an egg into each muffin cup. Season with pepper.
8. Bake for 18 to 22 minutes, or until eggs are set.
9. Let cups sit in pan for 10 minutes before removing them. Use a butter knife to gently separate each cup from the muffin pan.

Tip: Make sure you are using a whole-grain, lower fat prepared stuffing to make these delicious cups.

Total Time: 43 min.
Prep Time: 15 min.
Cooking Time: 28 min.
Yield: 12 servings, 1 each

Post Holiday Survival Tips

We might have overindulged a bit after the Holiday and we might have made some choices that were not so ideal.

If you didn't, congratulations! Getting through the holidays with a moderation mindset is a HUGE accomplishment!

But, if you didn't wake up proud of your choices after the Holiday, it's not something that desires you to spiral into a black hole of self-pity.

Sometimes feeling gross when you wake up is part of the process! It's all about how you deal with it moving forward

So, here's how to get back on track:

1) Drink your H2O. 1 Gallon today! Throw in a squeeze of lemon.

2) Get a workout in.

3) Remind yourself that just because you quit your goals for one day doesn't mean you've quit them forever. Reacquaint yourself with your WHY. Why are you on your health and fitness journey.

4) Do not try to starve yourself. You can eat lighter today but don't try to "make up for yesterday." Just get back on track with your eating goals and get yourself meal planned for the coming week. Starving yourself just leads to more binge eating.

5) Last and probably most importantly, look yourself in the eyes in the mirror and say something nice to yourself. It's the secret ingredient to getting back on track. Don't dwell on the negative. Only focus on building yourself up. 

Remember... It's not the end of the world. MOVE ON. NO LOOKING BACK.

Chicken Wrap with Hummus

Ingredients: Yields 1

4 tbsp hummus (any flavor) 

1 whole wheat tortilla or Ezekiel tortilla 
3/4 cup grilled chicken breast, cut into thin strips 
(leftover chicken is perfect for this recipe)
1/2 cup of a cucumber, cut into thin strips

1 romaine lettuce leaf, shredded

21 Day Fix containers: 

1 blue

1 yellow

1 red

1 green

Banana Muffins

Yield: 2 Dozen 
Serving Size: 1 Muffin
21 Day Fix Portion (per muffin): 1 Yellow 

Ingredients:

½ cup honey

1 stick organic, unsalted butter, softened

2 eggs

3- 4 bananas

1 tsp salt

1 tsp baking soda

3 tbsp plain, nonfat greek yogurt

1 cup whole wheat flour

Directions:

1. Preheat oven to 350

2. Cream butter, honey, and eggs

3. Mash bananas and beat into mixture

4. In a separate bowl, stir baking soda and salt into greek yogurt (as you stir, it might fizz a little and turn into the consistency of mousse)

5. Add greek yogurt mixture into muffin batter and mix well.

6. Gradually add in flour. Stir until completely blended.

7. Line 2 muffin trays with paper cupcake/muffin liners (to make 24 muffins total)

8. Spoon in batter (about 2/3 full- I use an ice cream scooper for easy and even filling)

9. Bake for 20-25 minutes

10. Cool before enjoying

21 Day Fix Portion (per muffin): 1 Yellow 

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

Raspberry Baked Oatmeal

Servings: 6

Ingredients: 
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of sea salt
1/4 cup pure maple syrup or honey
1 cup unsweetened almond milk
1 large egg, lightly beaten
tbsp. butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup raspberries, fresh or frozen, divided or combo of each

Directions: 
Preheat the oven to 375F. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine (I blended so that's why it looks really processed) In a liquid measuring cup, combine the syrup, almond milk, egg, butter, and vanilla. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Chicken Tacos with Mango Salsa

Ingredients:
Chicken Breasts 12 ounces

6 Flour Tortillas Red Onion 
1 Lime

4 Tbsp Sour Cream
1 Mango
1 Red Onion

4 ounces Red Cabbage

1 ounce Adobo Sauce 
1 Tbsp Oil

Prep: Wash and dry all produce. Preheat the oven to 400 degrees (if you have a microwave, you can 
skip this step). Zest and halve the lime. Halve, peel, and nely chop half the red onion. (Use the other half for another day.) Peel the mango, then cut into matchsticks.
Make the mango slaw: In a medium bowl, toss together the mango, cabbage, chopped red onion, juice of half the lime, and a pinch of salt and pepper. Set aside.

Butterfly the chicken: Place your hand on top of each chicken breast, and slice into the middle of the meat (parallel to the cutting board). Stop before cutting all the way through. Open the chicken up like a book, and season on both sides with salt and pepper. Rub or brush both sides with 1 Tablespoon adobo sauce.

Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Cook 3-5 minutes per side, until slightly charred and cooked through. Set aside to rest 5 minutes before thinly slicing.

Make the crema and warm tortillas: While the chicken cooks, combine the sour cream, lime zest, and remaining lime juice in
a small bowl. Season with salt and pepper. Wrap the tortillas in a damp paper towel, and microwave on high for 30 seconds. HINT: If you don’t have a microwave, wrap the tortillas in foil and place in the oven for 5 minutes. 

Finish and plate: Fill the tortillas with the smoky adobo chicken, mango slaw, and lime crema. Serve the tacos with any remaining mango slaw on the side. Enjoy! 

Eggs over Avocado Toast

Ingredients:

Ezekiel English Muffin
1/2 avocado
2 organic eggs

Directions:
Toast Ezekiel Muffin,  Fry two eggs, Mash avocado with a fork.  Add avocado to the muffin.  Top with the eggs!  

Orecchiette with Rappi & Meatless Sausage

Ingredients:
1 pkg (17.6 oz) Organic Orecchiette, cooked per pkg directions, reserve 1/2 cup pasta water
12 oz trimmed, chopped rappi
1/4 cup Extra Virgin Olive Oil, plus additional for garnish
8 cloves of Garlic, crushed, minced
Red pepper flakes to taste
1 pkg (13.2 oz) Food You Feel Good About Don't Be Piggy Meatless Sausage Style Crumbles (Frozen Foods) or Sausage of your choice
Salt and pepper to taste
Grated Parmigiano Reggiano, for garnish

Directions:
Add rappi to large pot of boiling, salted water. Blanch 2 min. Drain and set aside. Heat olive oil in braising pan on MED; add garlic and red pepper flakes. Cook, 3-4 min, until garlic is soft but not browned. Add sausage crumbles; cook, stirring occasionally, 6-7 min. Stir in rappi; cook 1 min. Add pasta and reserved pasta water; toss to combine. Season with salt and pepper. Heat through, about 3 min. Garnish with cheese and drizzle with olive oil.

Chef Tip(s):
If using a rappi bunch, blanch the stems for 2 min, then add the rappi greens and blanch 1 min longer.

Crockpot Mediterranean Chicken Stew

Slow-Cooked Mediterranean Chicken Stew

Servings: 8

Ingredients:
1 Can 28oz No Salt Kitchen Ready Tomatoes
1 (32 oz) Organic Chicken Broth
1/2 Tbsp dried Italian seasoning 1 Tbsp salt
1 tsp black pepper
2 dried bay leaves
1 pkg (1 lb) cherry tomatoes, halved lengthwise
5 cloves of Garlic, thinly sliced
1 can (15.5 oz) Cannellini Beans
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup onions, chopped
1 pkg (about 1 1/2 lbs) Organic Boneless Skinless Chicken Thighs, cut in 2-inch cubes
1 pkg (10 oz) Organic Kale
Grated Parmigiano Reggiano, for garnish

Directions:
In a 6-8 qt slow cooker add can of tomatoes, chicken broth, Italian seasoning, salt, pepper, bay leaves, cherry tomatoes, garlic, beans, carrots, onions, celery, and chicken. Cover; cook on HIGH 4-5 hours or LOW 8-9 hours. Discard bay leaves. Fold in kale; replace lid. Warm 5 min; stir. Season with salt and pepper. Garnish each serving with grated cheese.

Blueberry Yogurt Bark

Blueberry Yogurt Bark 

Blueberry Yogurt Bark

Ingredients:

• 2 cups plain Greek yogurt
• 2 Tbsp honey
• 1 cup chopped strawberries
• 1 cup blueberries 

Directions:

• Mix yogurt and honey in a bowl.
• Line a small baking sheet with parchment paper.
• Spread yogurt mixture over parchment paper. Use a spatula to evenly distribute.
• Top with strawberries and blueberries (or whatever fruit you'd like!).
• Cover with Saran wrap and place in the freezer.
• Wait about 2 or so hours then pull out and break the bark in to small pieces. 
• Store in an airtight container in freezer 
  
  

Apple Spice Donut Holes

It was just apple picking season here in New England.  

So I was on apple overload so decided to just throw these together! Shakeology isn't just for drinking!!  

INGREDIENTS:

Donut Holes
1/2 cup almond meal
1/2 cup vanilla Shakeology
1tsp. baking powder
1/2 tsp. all spice
1/4 tsp. salt
1/2 cup apple puree
1/4 cup 100% pure maple syrup
1 egg
1/4 cup unsweetened almond milk
1 Tbsp. coconut oil
1/2 tsp. vanilla extract

Cinnamon Sugar Topping:
1 Tbsp. cinnamon
1 Tbsp. coconut sugar
coconut oil spray

DIRECTIONS:

STEP 1: Preheat the oven to 350. Mix all of the dry ingredients together in a medium bowl. Add in the wet ingredients and stir until fully combined.
STEP 2: Spray a cake pop mould with coconut oil spray.
STEP 3: Spoon the batter into each hole. Bake for 12-15 minutes or until a toothpick comes out clean.
STEP 4: Let cool for 5 minutes and remove from mould. Roll each donut hole into a bowl with the cinnamon and sugar until fully coated.

Chicken Taco Soup

Chicken Taco Soup

Ingredients:
3-4 chicken breasts
Diced onion
1 can black beans
1 can chili beans
1 can corn
1 8oz can tomato sauce
2 15oz cans diced tomatoes with green chiles
Cumin (add as little or as much as you want)
Chili powder (add as little or as much as you want)
Cayenne pepper (add as little or as much as you want)

Directions:
1) Stir onion, beans, corn, tomato sauce, dice tomatoes, and seasonings into a slow cooker. *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.

2) Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. Your technically supposed to cook it on low for another 2 hours in the crockpot but you really don't have to. I never do. It's very forgiving. You can leave it in longer if you want too.

3) Top with shredded cheese, cilantro, and crushed tortilla chips.