21 Day Fix Dressings

Ever since being introducted to the 21 Day Fix, I haven't bought a store brand salad dressing.  Store brand dressings are filled with artificial chemicals, which are more harmful to your body than you think.  I am a big fan of the 21 Day Fix dressings!  So here are the recipes you can follow in the serving size of the orange 21 Day Fix container. All dressings make 12 servings which is about 6 teaspoons for each serving.

 

 

Balsamic Vinaigrette

6 tbsp of balsamic vinegar

1/4 cups of fresh lemon juice

1 tsp. of raw honey ( or pure maple syrup)

2 tsp. Dijon mustard

6 tbsp. of extra virgin olive oil

• Combine vinegar, lemon juice, and honey in a medium bowl, whisk to blend.
• Stir in mustard and mix well
• Slowly add oil while whisking and mix well

Tip store in covered container in the refrigerator. If dressing thickens when cold hold at room temperature for 30 minutes before serving.

 

Creamy Herb Dressing

1 medium avocado cut into chunks

1 1/2 cups of plain Greek yogurt

4 tbsp. of finely chopped hebs like tarragon, parsley, mint or cilantro

3 tbsp. fresh lemon juice

1/4 tsp. of salt

1 dash of ground white pepper

1/3 cup extra virgin olive oil 

• Place avocado, yogurt, herbs, lemon juice, salt, and pepper in a blender cover and blend till smooth.
• Continue blending avocado mixture, slowly adding oil until well blended. 

 

Lemon Tarragon Vinaigrette

1/4 cup fresh lemon juice

1/4 cup finely chopped shallot

6 fresh tarragon sprigs

4 tsp. of sea salt

1/4 tsp. of ground pepper

6 tbsp. extra virgin olive oil

  

• Combine lemon juice, shallots, tarragon, mustard, salt, and pepper in a medium bowl. Whisk to blend, slowly add oil while whisking and mix.

 

Dijon Vinaigrette

3 tbsp. of red wine vinegar

3 tbsp. fresh lemon juice

3 tbsp. of Dijon mustard

2 cloves of garlic

1/4 tsp of sea salt

14 tsp of ground pepper

6 tbsp. of extra virgin olive oil

 

• Combine vinegar, lemon juice, mustard, garlic, salt, and pepper in a medium bowl. Whisk to blend slowly add oil while whisking mix well.

 

Asian Citrus Vinaigrette (great for stir-fry)

1/4 cup of 100% orange juice

1/4 cup of rice vinegar

2 tbs. of reduced sodium soy sauce

2 tbsp. of raw honey

1/2 inch of fresh ginger peeled, and finely grated

1/4 cup of sesame oil

 

• Combine orange juice, vinegar, soy sauce, honey, and ginger in a medium bowl, whisk to blend slowly add oil.

 

Are you someone that would like to be a part of an online FREE support system while doing the 21 day fix? Fill out the Join a Support Group application and I can help to see if it would be a good fit for you.

 

Grilled Caprese Panini

2 Servings:

For Pesto Sauce:
1/2 cup basil leaves
1/2 cup spinach leaves
1/3 cup grated parmesan cheese
1/4 cup pine nuts
1 garlic clove
2 tablespoons olive oil


Panini:
4 slices of a sprouted grain bread {Ezekiel}
2 ounces mozzarella cheese cut into 4 slices
1 medium tomatoes and cut into 4 slices
olive oil {for Panini grill}

Directions:
1. Preheat Panini grill
2. For pesto, combine the basil, spinach, parm cheese, nuts, garlic, and oil in a food processor or blender. Puree until the mix becomes thick like a paste.
3. Spread pesto onto each slice of bread, then top with 1 cheese slice and 1 tomato sliver on each.  Put sandwich together.
4. Grease top and bottom of grill, add the sandwiches and close lid. Cook them for about 3-4 minutes or until golden brown on top! These can be served warm or cold but WARM is my favorite!

Chicken Alfredo with Zucchini Noodles

4 Servings ~ 21 Day Fix Approved

4 chicken breasts
2 Tbsps balsamic vinegar
2 Tbsps olive oil
1 Tbsp fresh oregano
2 Tbsps fresh basil
3 cloves garlic, minced
Sea salt and pepper, to taste
1 head of cauliflower, cut into florets
4 cups chicken broth
1 tsp butter, for cooking
4 garlic cloves, minced
Sea salt and pepper, to taste
4 medium zucchini

FOR THE CHICKEN
Mix together the olive oil, balsamic, herbs and salt and pepper in a small bowl. Pour the marinade over the chicken and marinate in the fridge for at least 1 hour and up to 24 hours. When it’s finished marinating, preheat the oven to 350ºF. In a skillet over medium high heat, sear both sides of the chicken breast. This should only take a minute or two per side. Once both sides are seared/browned, transfer the chicken to a baking dish. Cook the chicken about 20-25 minutes, until cooked through. Let sit for 5-10 minutes before serving.

FOR THE ALFREDO
Put the cauliflower florets in a large pot and cover with chicken broth. Bring to a boil, reduce heat to low, cover, and let cook for 10-15 minutes or until tender. Meanwhile, heat butter in a skillet over medium low heat. Once melted, add the garlic cloves to the skillet and cook for 2 minutes or until softened and fragrant. Set aside. Once the cauliflower is tender, transfer it to a blender or food processor using a slotted spoon. (Do NOT discard the chicken broth – you may need it later!) Add the garlic/butter to the blender. Process the mixture, adding chicken broth as needed to achieve the desired consistency. Process for a few minutes until sauce is completely smooth and creamy.

FOR THE NOODLES
Use a vegetable spiralizer to turn your zucchini into noodles, and place in a steamer basket in a pot on the stove to steam. Heat the pot with the zucchini noodles over medium heat, and steam until they are slightly soft, about 5-8 minutes (not very long at all). Once they are cooked to your liking, drain off any water. Don’t want to steam the noodles? Sauté them instead! Heat a little coconut oil in a pan, and cook the zucchini spirals until they’re cooked to your desired tenderness. To serve, divide the cooked zucchini noodles among each plate. Add the Alfredo sauce, top with chicken, and enjoy!

Almond Butter, Banana Oats

21 Day Fix Approved Breakfast ~

4 oz container of plain non fat greek yogurt
2 tsp of almond butter, melted
steel cut oats, cooked
1/2 banana, sliced

Layer yogurt, oats, banana, then melted almond butter

1 Purple
1 Yellow
1 Red
2 spoons

Taco Seasoning {Homemade}

Why buy the chemically filled store bought taco seasoning when it's easy to make your own!!
21 Day Fix approved!

Ingredients:

1 TBsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder...
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp sea salt
1 tsp black pepper

Turkey Spinach Quinoa Casserole

Servings: 4

Ingredients:
1 lbs. turkey, ground
Garlic powder
Sea salt
Black Pepper
2 garlic cloves
2 cup spinach
1 cup jar tomato sauce or homemade sauce
1.5 cup cheese, mozzarella
1 cup quinoa, cooked


Preheat oven to 375°F. Brown ground turkey in a skillet over medium heat. Season with garlic powder, sea salt, and pepper. Transfer to a large mixing bowl. Sauté minced garlic in the skillet until fragrant. Tear spinach and add to the skillet. Sauté until wilted. Add spinach to the bowl with the turkey. Add cooked quinoa, tomato sauce, and 1 cup of shredded cheese to the bowl. Stir to combine. Move the mixture to an 8x8 baking dish. Sprinkle top with remaining 1/2 cup of shredded cheese. Bake for 20-25 minutes, until cheese is melted.

Tomato Basil Chicken Stew

Servings: 4

Ingredients:
1 Tbsp coconut oil
1 small white onion, chopped
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves
1 (28oz) can whole tomatoes (with the juices)
1/2 can of water
1 (14oz) can cannellini beans
4 - 4 oz. chicken breast, skinless, cooked, shredded
2 cups baby spinach
¼ cup fresh basil, chopped
1 tsp sea salt
½ tsp black pepper
¼ tsp red pepper flakes

Heat coconut oil in a large pot over medium heat. Add onion, carrots and celery to the pot. Sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic, and sauté until fragrant, just a minute or two.

Add the rest of the ingredients to the pot.  Use the 28oz can of whole tomatoes and fill it half way with water add that to the pot and stir to combine. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes. 

Dark Chocolate, Nuts & Sea Salt Homemade Kind Bars

Ingredients~

FOR NUT MIXTURE:

2 cups whole roasted* unsalted almonds

3/4 cup whole roasted* unsalted peanuts

3/4 cup roasted* walnuts, chopped

1/2 cup puffed millet

1 tablespoon flaxseed meal

FOR SYRUP:

1/2 cup honey

1/3 cup brown rice syrup

3/4 teaspoon sea salt, divided

1 teaspoon vanilla

FOR CHOCOLATE DRIZZLES:

1 cup dark chocolate cacao chips

1 tablespoon coconut oil

Directions ~
Grease/spray large bowl, 9x13 baking sheet/pan, rubber spatula. Set aside.
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*IF NUTS AREN'T ALREADY ROASTED:
Preheat oven to 350 degrees. Spread nuts on large baking sheet and bake for 10 minutes until lightly toasted.
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Add toasted nuts to large bowl. Add puffed millet and flaxseed meal. Stir to combine; set aside. In 1-1/2 or 2 quart saucepan, combine honey, rice syrup, 1/4 teaspoon of salt, and vanilla over medium-high heat. Cook, stirring frequently, until mixture reaches 260 degrees (hard ball stage) on a candy thermometer about 6-8 minutes. Immediately, pour mixture over nut mixture, stir until evenly coated. Quickly transfer to greased/sprayed 9x13 pan, use spatula to spread mixture evenly in pan; press the mixture to close in holes and distribute evenly all over the pan. Using spatula to compact mixture in pan. Sprinkle top with 1/2 teaspoon sea salt. Let cool 20 minutes. While still slightly warm, invert pan on cutting board and tap until mixture falls out in one piece. Cut into 20 bars. (If they cool too much and become too hard or brittle to cut easily, put in warm oven for 1-2 minutes to soften; proceed with cutting.) Allow bars to cool completely before proceeding with chocolate drizzles.

FOR CHOCOLATE DRIZZLES: Add chocolate cacao chips and oil to microwave safe bowl. Cook on high power in 20 second intervals, stirring each time, just until last chips melt into mixture (approx. 60 seconds total). Use fork or squeeze bottle to drizzle chocolate over nut bars. Let cool until chocolate hardens.

STORAGE TIP: Store in airtight container with parchment paper between layers. For take-along convenience, use parchment paper pieces to wrap individual bars burrito-style. Store at room temperature for up to 1 week. May refrigerate to extend storage or if firmer, less sticky bars are preferred. May be frozen, too.

Pasta Carbonara

 

1 box quinoa pasta

1/2 fresh grated Parmesan cheese

6 pieces turkey bacon, chopped...
1 tsp sea salt
1 tsp pepper
1/3 unsweetened almond milk
1 organic beaten egg
Parsley(optional)

Bring salted water to a boil, add pasta. In a large skillet sauté bacon. Then chop. Place it back into skillet. Cook pasta al dente leaving it slightly wet. Add pasta to skillet and remaining ingredients and fold until well mixed. Garnish with parsley.

Egg Muffins

6-8 eggs (or whites)

Add any ingreidents you'd like: Turkey Bacon, Chopped Spinach
Peppers, Onions, Turkey Sausage, grated cheese, etc. ...

Heat oven 350
grease muffin pan
Bake 20 minutes.