Cranberry Chicken Salad

This is one of my all time favorite, nutritious salads. It tastes indulgent, with lots of flavor. I make a big batch and have it for lunch or dinner all week. I never get tired of eating this, and it's easy to make! 

Sometimes I eat it on top a bed of salad greens, tomatoes, and cucumbers, and other times I eat it on top of a quartered red bell pepper. Top with a dash of Valentina Hot Sauce (the absolute best)!!
 

INGREDIENTS

One pound of boneless, skinless chicken breast
1/2 cup avocado mayo
1/2 cup Greek yogurt or Sour Cream
1/4 cup dijon mustard
One cup chopped celery
One cup chopped or shredded carrots
1/2 cup chopped scallions
1/2 cup unsweetened dried cranberries
salt and pepper to taste

INSTRUCTIONS

1. Boil chicken - cover chicken in water, place on stove. Boil for 3 minutes, then simmer for 10 minutes, or until cooked through. 

2. Shred chicken - easiest way to shred it is with a mixer.

3. Mix all ingredients together and stir. 

4. Store for up to 5 days. 

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Dairy Free Cauliflower Crust Pizza

Tuesday night's are CRAZY in my house. Both boys have piano lessons, Kickboxing, and I work all day. It's also buy one get one free large pizza at a local pizza joint, so we take advantage of this! However, I don't want to derail my nutrition goals. Sometimes I'll eat a slice or two, but most Tuesdays, I make this delicious dairy free, gluten free cauliflower pizza crust I eat the whole pizza (the crust has 250 calories).  I just add veggies and a sprinkling of almond milk mozzarella shreds I buy at Trader Joes. It's delicious and filling!! Enjoy!

INGREDIENTS

• 2 cups riced cauliflower

• 2 large eggs

• 3 tablespoons almond flour

• 2 tablespoons avocado oil

• 1 teaspoon fine salt

• 1 teaspoon dried Italian herbs

INSTRUCTIONS

1) Preheat oven to 405ºF.

2) Microwave the riced cauliflower for 5 minutes then transfer it to a nut milk bag or clean kitchen towel. Carefully squeeze out as much water as you can. Let it rest a few minutes then squeeze out even more water.

3) You should have about a cup of this cauliflower paste. Add that to a large bowl and mix in the rest of the ingredients until a soft dough forms.

4) Line a sheet pan with parchment paper (I used my silt-pat mat) and shape your pizza crust on it. Do not spread it thinner than ¼ inch or it will tear.

5) Bake for 25-30 minutes until the cauliflower crust is golden in color and lightly browned on the edges.

6) Add your favorite toppings and pop it in the oven for an extra 5 minutes.

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Crab Cakes - Gluten Free, Keto, Clean

Made these EASY and HEALTHY super-delicious crab cakes for dinner along with this crispy, roasted, garlic broccoli (a family favorite for over 10 years)!

Here is the recipe for the crab crakes, and the broccoli recipe is linked above and below.

INGREDIENTS:
(Makes 8 - 2 per serving)

1 Pound Lump Crab Meat
1/2 Cup White Onion
1 TBSP Olive Oil
3 TBSP Almond Flour
2 Eggs
2 TBSP Full Fat Greek Yogurt or Mayo
1 TSP Coconut Aminos
1 TSP Yellow Mustard
1 TBSP Dried Parsley Flakes
1 TBSP Old Bay Seasoning


INSTRUCTIONS:

1. Dice 1/2 Cup of White Onion, and brown in a skillet over Medium Heat with 2 Teaspoons of Olive Oil. Remove from the pan and set aside.

2. In a Large Mixing Bowl add the 1 Pound of Lump Crab Meat, then add the Browned Onions.Then add in the Almond Flour, Egg Whites, Avocado Mayo, Coconut Aminos, Yellow Mustard, Dried Parsley Flakes, and Old Bay Seasoning.

3. Stir the mixture until it is thoroughly combined.
Set some Parchment Paper on a Large Baking Sheet to set the uncooked crab cakes onto, and then scoop out roughly 1/8th of the mixture to form each individual crab cake. I used a half cup ice cream scoop. You could also use a 1/3 or 1/2 cup measuring cup.

4. In a Skillet over Medium heat, warm up 2 Teaspoons of Olive Oil, and then add as many Crab Cakes as you can at a time without them touching each other. Cook on each side for about 3-5 minutes or until Golden Brown.

5. Once cooked, serve right away with your choice of a side dish. I served it with Crispy Garlic Roasted Broccoli.

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Turnip Fries

Love, love turnip fries!! 

They are SO good!!
They stink while they cook, but there is a subtle, nutty sweetness! Probably ate too many since I ate the all of them!!! 😂😂

They are a great substitute if you're missing french fries. Also, if you're following a keto, paleo, gluten free, or just all around healthy diet, turnips are a low carb veggie, so they fit perfectly into any of these nutrition plans.

INGREDIENTS

3 pounds turnips
1 tablespoon vegetable oil
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder

INSTRUCTIONS
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

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Greek Chicken Kebabs

I was looking for a grilled chicken recipe for the summertime, when I found a variation of this one. I usually find something online, then change it to meet the tastes of my family, and the ingredients I have on hand. I wanted something different than just plain grilled chicken, and this was fabulous. Everyone in my family loved it, even my picky eater son, who eats mostly peanut butter, wants me to make this again. Plus, food is just more fun on a kebab!

This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Many variations on vegetables can be used.  

I served this over cauliflower rice, which I sautéed with chopped onion and sprinkled with some chunks of Feta cheese. 

Another plus is that as I made the kebabs, I could tailor each one to each person's taste. For example, my husband doesn't like onions, so I left the onions off his, and my older son doesn't like tomatoes, so I omitted those of his kebabs. 

INGREDIENTS
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup white vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large green or red bell peppers, cut into 1-inch pieces
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 zucchini slices (about 1 to 2 zucchini, depending on size)

8 wooden or metal skewers (I used metal)

INSTRUCTIONS

1. Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2. If using wooden skewers, soak them in water for about 30 minutes before use.
3. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
4. Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and zucchini slices onto the skewers.
5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

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Honey-Lemon-Mustard Chicken Thighs

This roasted chicken recipe showcases juicy, flavorful chicken thighs with a lemony sauce that bakes itself in the pan. Roasted chicken thighs are quick and easy, and the ideal weeknight dinner for busy families. I served them with creamy cauliflower risotto and sautéed spinach.

INGREDIENTS

8 bone-in, skin-on chicken thighs

1/2 cup olive oil

1 lemon juiced and zested

1 tablespoon grainy or dijon mustard

1 tablespoon of honey

salt and pepper
chopped parsley (optional)

INSTRUCTIONS

1. In a bowl, toss chicken thighs with olive oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day). 
2. Preheat oven to 375 degrees. Roast chicken, skin side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes. 
3. Stir together grainy mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.
4. Sprinkle with chopped parsley.

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Breakfast sausage crumbles

This recipe was adapted from Dr. Amy Myers' Book "The Autoimmune Solution" AND "The Whole 30" book. I took both recipes and made a few changes. Below I have the variation I made. I'll also add that you can form this recipe into patties when the meat is raw, and then cook them. Because it saves time, and I don't like touching raw poultry or meat, I cook the ground meat, loose (without making it into a patty), with spices, which is also a time saver. I measure out the quantity per serving, with my 21 Day Fix containers.
Serve with Hearty Sweet Potato Hash.
This recipe is gluten free and paleo.

INGREDIENTS

• 2 TBSP coconut oil
• 1 clove minced garlic
• 1/2 cup minced onion
• 1 pound ground meant (turkey, pork, beef - I use turkey)
• 1/2 tsp ground sage
• 1/2 tsp Himalayan sea salt
• 1/2 tsp black pepper
• 1 tsp turmeric (optional - but helps decrease inflammation)

INSTRUCTIONS

1. Heat coconut oil in skillet over medium heat.

2. Add onion and cook 2 mins or until translucent.

3. Add garlic, ground meat, and spices. 

4. Cook until meat is cooked through. 

5. Serve!

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Loaded Sweet Potato Skins - Healthified!

Love loaded potato skins? This is usually a greasy bar snack, but the version below turned that grease-laden dish into a delicious appetizer that is healthy enough to eat for a meal! These baked sweet potato skins are topped with spinach, spiced chicken, turkey bacon, and parsley, with a dollop of Greek yogurt.

It was football game day, and I wanted a healthy appetizer for the game. I got this recipe from 21 Day Fix creator Autumn Calabrese and her brother chef Bobby Calabrese on FIXATE, the exclusive Beachbody On Demand cooking show.

Portion Fix Containers
1 Yellow
1 Red

Makes 4 Servings

INGREDIENTS

4 baked medium sweet potatoes cut in half
1 tsp olive oil
½ tsp sea salt (or Himalayan salt)
4 oz shredded cooked chicken breast
4 slices cooked turkey bacon
2 tsp thyme or salt-free poultry seasoning
1 cup steamed spinach
½ cup reduced-fat (2%) plain Greek yogurt
¼ cup chopped fresh parsley

INSTRUCTIONS

1. Heat oven to 400° F.
2. Scoop flesh out of the sweet potatoes and reserve for another use.
3. Place skins on baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.
4. While skins are baking, combine chicken and poultry (or thyme) seasoning in a small bowl; mix well. Set aside.
5. Top each sweet potato half evenly with spinach, turkey bacon, chicken, yogurt, and parsley.

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Pumpkin Pie Energy Bites

I don’t know about you, but when the days start getting darker and that crisp breeze picks up, my craving for pumpkin pie, pumpkin pancakes, pumpkin spice lattes, and all the pumpkin-y goodness of fall skyrockets.

Lucky for me (and hopefully for you) pumpkin treats don’t always have to be unhealthy. These Pumpkin Pie Energy bites pack all the autumnal flavor I want without the added sugar and calories I don’t. Perfect for the very real struggle of trying to maintain a healthy lifestyle amid all the holiday temptation.

So why are these delicious little pumpkin balls called “energy” bites? Dates! The sweet and sticky fruit that holds all the good stuff in this recipe together is known to be a great source of energy and fiber. In addition, pumpkin’s high concentration of potassium helps replenish that important electrolyte after workouts. Sweetened with pure maple syrup and rolled in coconut flakes, these treats are a clean alternative to candy and cake cravings – and they won’t cause you to crash. Plus, the addition of raw pecans and hazelnut extract take the nutty and earthy flavors up a notch; because healthy doesn’t have to be boring.

But maybe the best thing about these Pumpkin Pie Energy Bites is that they don’t involve any baking. You can get that pumpkin pastry flavor without turning on an oven – just a few spins around a food processor and rolling into balls and you’ve got more than a dozen sweet morsels packed with clean and healthy fall flavor.

This Pumpkin Pie Energy Bites recipe is from Autumn Calabrese’s FIXATE cookbook. That might be helped by the fact that each serving includes not one, but two pieces of pumpkin goodness. And, this sweet treat doesn’t even use up those scarce and precious yellow containers, which is a major score. 21 Day Fix-ers, you know what I’m talking about! These energy bites count as one purple Portion Fix container and half of a blue container.

Watch 21 Day Fix creator Autumn Calabrese and her brother, chef Bobby Calabrese make a similar version of this recipe for Pumpkin Pie Energy Bites on their healthy cooking show, FIXATE!

Container Equivalents
1 Purple
½ Blue

INGREDIENTS

1 cup pitted dates
Warm water
½ cup raw pecan halves (or pecan pieces)
⅓ cup canned pumpkin puree
¼ cup unsweetened coconut flakes , reserve small amount for garnish
1 tsp . pure hazelnut extract (or pure maple extract)
1 tsp . pure maple syrup
2 tsp . pumpkin pie spice
1 pinch sea salt (or Himalayan salt)

INSTRUCTIONS

1. Place dates in a medium bowl; cover with water. Let soak for 10 minutes. Drain. Set aside.
2. Place pecans in food processor; pulse until finely ground.
3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 minutes.
4. Using clean hands, roll into tablespoon-sized balls; roll in reserved coconut (if desired).
5. Store, refrigerated, in airtight container.

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Sweet Potato Red Pepper Soup

I had this on Day 9 and Day 10 of the Ultimate Reset and it made my meal! Thick, but light, with fresh, grated, ginger giving this soup a bit of zest! So easy to make.
This soup is gluten free, dairy free, egg free, paleo, and vegan.
I hope you enjoy it!

Serves 1

INGREDIENTS

1 sweet potato (aka garnet yam)
¼ red bell pepper
1 cup vegetable broth or water
1 tsp. finely grated peeled ginger root
1½ tsp. extra virgin olive oil
2 tsp. miso paste, diluted in 1 tsp. hot water
Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)

PREPARATION

1. Peel and cube sweet potatoes. (I left the skins on for the sake of time). 
2. Cook in boiling water until tender. Drain and set aside. 
3. Meanwhile, roast a whole red bell pepper on gas stovetop, or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.
4. Put pepper in bowl and cover with towel for 10 minutes to steam. (I skipped this step, again, because of time). 
5. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)
6. Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. 
7. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. 

NUTRITION

220 calories
7 g fat
1 g saturated fat
0 mg cholesterol
530 mg sodium
35 g carbohydrate
6 g fiber
3 g protein
509 mg potassium

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Zucchini Cashew Soup

This is a recipe I had on Day 6 and Day 7 of the Ultimate Reset, a 21 day cleanse, I'm doing, which I started the Monday after Easter.

This soup was one of the recipes that saved me! Creamy, and flavorful, I wanted to make 4 more servings! It's also easy and quick to prepare, although the cashews have to soak for at least an hour. But I set them aside, went and did other things and let them soak!

The recipe below is for one serving.

INGREDIENTS

1 large or 2 small zucchini, cut into chunks and steamed
¼ cup raw cashews
Himalayan salt or Bragg® Liquid Aminos (to taste)
Lots of fresh dill (to taste)

PREPARATION

1. Soak cashews in enough water to cover for 1 hour. 

2. Boil one cup of water. Add chunks of zucchini to water and continue to boil about 4-5 minutes. 

3. Combine cashews, cashew water, drained zucchini, salt or aminos, and dill in blender and mix until smooth, adding water as needed for desired consistency. 

**For chunky soup, add steamed chopped vegetables of your choice. 

**Can also be served cold. 

**I thought I added enough dill, but when I made a second batch I added even more and it was much better!

Nutrition

250 calories
17 g fat
3.5 g saturated fat
0 mg cholesterol
30 mg sodium
21 g carbohydrate
4 g fiber
9 g protein
1,036 mg potassium

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2

Lemon Chicken Spaghetti Squash

This spaghetti squash dish is gluten free, dairy free, paleo, and a healthy and light meal to keep you on track! Feel free to add mushrooms, or zucchini, and substitute chicken sausage for the chicken! Sprinkle some parmesan on top to really take it to a savory level.

Lot's of different possibilities to make it!

INGREDIENTS
1 spaghetti squash
Olive oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces

For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach

PREPARATION

1. Preheat oven to 375˚F/200˚C.

2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.

3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.

4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.

5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.

6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

8. Using a fork, shred the inside of the squash.

9. Pour sauce over the squash. Serve immediately.

10. Enjoy!

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Steak And Veggie Zucchini Boats

INGREDIENTS

4 large zucchini, trimmed and halved
Olive oil, drizzle
Pepper, to taste
Salt, to taste
1 pound of lean steak, thinly sliced
½ yellow onion, sliced
½ teaspoon salt
¼ teaspoon pepper
Olive oil, drizzle
½ green pepper sliced
½ red pepper sliced
4 ounces of sliced button mushrooms
½ cup low-fat provolone cheese (omit the cheese to make it dairy free)

PREPARATION

1. Preheat oven to 400˚F/200˚C.

2. Cut zucchini in half, and scoop out the insides (repurpose for another dish). Season with olive oil, pepper, and salt.

3. Bake for 20 minutes. Set aside.

4. While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.

5. In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.

6. Add peppers and mushrooms, and cook for another 5 minutes.

7. Toss steak back into the cooked veggie and sauté for 1 minute.

8. Distribute the steak and veggies among zucchini halves.

9. Top with shredded cheese.

10. Bake for 5 minutes, or until cheese is melted.

11. Enjoy!

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Turkey Zucchini Burgers

Borrowed and adapted from Skinnytaste.com, these are my go-to burger in the summer, because of the plentiful zucchini at the farmer's markets. I typically double the recipe to have leftovers. Also,  I don't cook about 3 to 4 burgers, and instead  individually wrap and freeze them for the future.

INGREDIENTS:
1 pound lean ground turkey
1 zucchini, grated (roughly 1 cup)
¼ cup ground flax seeds
1 clove garlic, grated
1 Tbls red onion, grated
1/4 cup Dijon Mustard
1 egg
Salt & pepper (to taste)
Oil spray (I use olive oil or coconut)
Burger fixings: tomato sliced, arugula or baby spinach

INSTRUCTIONS:
1. Grate zucchini and squeeze the excess moisture from the zucchini out in a paper towel.
2. In a large bowl, combine the ground turkey, shredded zucchini, flax seed, garlic, onion, mustard, egg, salt & pepper. Mix.
3. Form ground turkey mixture into roughly 4 or 5 patties. Try to get them as flat as possible.
4. Heat grill on medium-high heat. Lightly spray patties with oil. Place the burgers on the grill and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, be careful not to burn!
5. Transfer burger to a plate and serve with tomato and arugula or baby spinach. Serve with a side salad (spinach and tomato salad or bruschetta salad are both great options.)

**Make these into cheesy, smoky bacon cheeseburgers by adding 2 strips of cooked turkey bacon, and one thin slice of mozzarella cheese.

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1

Sweet Apple Turkey Breakfast Sausage

This recipe was adapted from Dr. Amy Myers' Book "The Autoimmune Solution." I took her recipe and made a few changes. Below I have the variation I made. I'll also add that I only made patties, to take the photo for this blog post. I don't like touching raw poultry or meat, and so usually I cook the ground meat, loose (without making it into a patty), with spices, which is also a time saver. I measure out the quantity per serving.
Serve with Hearty Sweet Potato Hash.
This recipe is gluten free and paleo.


INGREDIENTS
1 pound free range organic ground turkey or chicken
1 clove garlic, minced
1/2 teaspoon cinnamon
1 teaspoon turmeric
1/4 teaspoon nutmeg
1/4 teaspoon pink Himalayan sea salt
1/2 green apple, grated
2 Tablespoons coconut oil
1/2 cup bone broth/water (optional)

INSTRUCTIONS
1.Put meat, spices, and apple in large mixing bowl. Using your hands, mash ingredients together to incorporate spices well into meat.
2. Form meat into 8 sausage patties.
3. Heat oil in large saute pan.
4. Add sausage patties to hot oil and cook for about 5 minutes, flipping to brown on all sides.
5. Add broth or water and cook covered for another 3=5 minutes, until cooked through. 
6. Enjoy with sweet potato hash, or freeze.
Two patties = 1 serving

**If not making patties:
1. Saute garlic in melted oil.
2. Add meat, spices, and apple to pan.
3. Saute until cooked through.
4. Portion out into four 2/3 cup servings.


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Apple Cinnamon Mug Muffin

Found this recipe online, and made it for my husband, who was craving something sweet, but healthy, and something he could have with a little Greek yogurt (really, I talked him into Greek yogurt, instead of ice cream)!

Delish- PALEO Apples and Cinnamon!
It's the perfect muffin to go with that cup of tea or coffee. It's gluten-free and paleo friendly. AND EASY to make.



 INGREDIENTS

1 Tbsp coconut flour
1 Tbsp Almond Flour
1 tbsp Raw Honey
½ tsp gluten free baking powder
Pinch of Cinnamon
1 large egg
2 tbsp unsweetened applesauce
1 tbsp unsweetened almond milk
½ tsp Cinnamon –for top

INSTRUCTIONS
In a small bowl, mix the flours, cinnamon and baking powder.
In another bowl, whisk the egg, applesauce, honey and almond milk together.
Stir egg mixture into the flour mixture and mix until well combined.
Pour into a microwavable mug, microwave for a minute, and check the center with a toothpick. If it comes out wet, microwave for another 30 secs and check again. The toothpick should come out dry.
Remove and dust the top with cinnamon.
(recipe adapted from the Big Man’s World)

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Sweet Potato Turkey Chili

I made this on the first single-digit temperature night of the winter. A comfortable, filling bowl of warm, this sweet potato chili is healthy, gluten free, paleo, dairy free, 21 Day Fix and Hammer & Chisel approved! I found many recipes for this online, but as usual, I tweaked it and made it my own, for my families tastes.

I left out the tabasco so the kids would eat it, and my husband and I, individually, put on the extra heat!

It was a winner for the entire family, especially since the hubs and kids got to dip in tortilla chips!

The sweetness of the potato blended with the spicy, savory chili, was perfect for the wintry night!

I added a green container of chopped, wilted kale to my bowl, to increase the nutritional value and the veggies!


CONTAINER EQUIVALENTS for 2 cups of recipe:

1 red
1 yellow
1/2 purple

INGREDIENTS:
(Makes about 6 servings)
2 tsp. olive oil
1 lb. lean ground turkey
1 small green pepper, seeds and stem removed and chopped
1 small onion, chopped
2 cloves minced garlic
2 Tablespoons chili powder
2 Tablespoons ground cumin
1 can (14.5 oz.) petite diced tomatoes
1 can (8 oz.) tomato sauce or homemade tomato sauce
2 cups vegetable broth
1 large sweet potato, diced into cubes (about 1 lb. diced sweet potato cubes)
1 Tablespoon Tabasco sauce or cayenne pepper (or more, to taste)
salt and fresh ground pepper to taste

INSTRUCTIONS:
1. Heat 2 tsp. olive oil in a medium-sized soup pot heavy, add green pepper, onions, garlic. Cook for about 2-3 minutes until onions are translucent.

2. Add ground turkey, and cook over medium-high heat until the turkey is well-browned.

3. Add chili powder, cumin, tomatoes, tomato sauce, broth and cayenne pepper.

4. While the chili simmers, peel the sweet potatoes and dice into pieces about 3/4 - 1 inches square. Add sweet potatoes to the chili and simmer about an hour, adding a little water if it gets too thick.

5. Taste for seasoning and add Tabasco Sauce, salt, and fresh ground pepper to taste. Serve hot.

This will keep in the fridge for about a week or can be frozen. Can add a little shredded cheddar or a dollop of plain Greek yogurt on top.  The cheese would add a blue container to the container equivalents.

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Baked Stuffed Sweet Potatoes

I got the idea for the recipe from the The Master's Hammer and Chisel Program meal plan recipes. That version has a Mexican flavored twist to it, but I left out the beans, cumin, coriander, and cilantro, using spices my family and I prefer more.

The Master's Hammer and Chisel program uses the same meal plan as the 21 Day Fix, with the color coded, portion control containers.

The beauty of this recipe is it's versatility, and adaptability to any flavor palate using herbs and spices specific to your taste.  Also, it was quick to make, because I had cooked a big batch of my Everything Chicken on Sunday night, to have on hand for the week. I served these with a side of my Garlic Chili Roasted Broccoli. Enjoy. Drop me a comment if you make this recipe!

Makes 2 Servings
Container equivalents per serving:
1 red
1 yellow
1/2 green
1 tsp

INGREDIENTS
2 small sweet potatoes
1.5 cups shredded chicken - already seasoned (can substitute cooked white or black beans for the chicken, to make this dish vegan)
2 cups raw spinach, sauteed in 1 tsp olive or coconut oil and one clove minced garlic
1 dash sea salt
pepper to taste

DIRECTIONS
1. Preheat oven to 400 degrees.
2. Bake sweet potatoes for 35 to 45 minutes or until tender. Cut sweet potatoes almost in half lengthwise.
3. Scoop out some of the inside of the cooked sweet potato and place in a mixing bowl.
4. Add warmed chicken (or beans) to the bowl, sauteed spinach, salt, pepper, and any other spices you'd like, and mix ingredients together.
5. Scoop mixture into each sweet potato.
6. Serve immediately.

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21 Day Fix: Fixate Cookbook

The Fixate Cookbook Launch!
Yep, you read this right! To take the guesswork out of how many containers are in your favorite recipes, Autumn Calabrese, creator of the 21 Day Fix is launching a new cook book called Fixate.  It includes 101 Fix friendly recipes and will be available on July 14!

Fixate will teach you how to make healthy, delicious meals that fit into your busy lifestyle. And every recipe includes container equivalents to use with 21 Day Fix, as well as nutritional information you can use with any Beachbody fitness program. So what inspired Autumn to assemble this culinary masterpiece?

Each of the recipes comes complete with detailed instructions, mouthwatering photos, nutritional information and container equivalents. What's more, Autumn has added icons to each recipe that will let readers know if they are paleo, gluten-free, vegan and vegetarian.

Who this is for?
"This book is for everybody," says Autumn. "You don't have to be graduates of 21 Day Fix or 21 Day Fix EXTREME^®. You also don't have to be a chef or great in the kitchen. It's for anyone who wants to make healthier versions of the foods they love."
According to Autumn, "Everyone will use the book differently. For some, it will become their "go-to" cookbook they use every single day. Others may use it when they're going to a special event like a barbeque or party."
And in addition to all the amazing recipes, Autumn has also included a detailed checklist for her absolute must-have kitchen and pantry staples, as well as the basic utensils and tools that every cook needs.

 

What to Expect

Inside Fixate you'll find a section for every possible meal you can imagine: simple breakfasts, on-the-go lunches, sit down dinners, soups, salads, as well as healthy snacks like kale chips and protein bars.
Autumn insisted that all the "on-the-go" lunch recipes be easy and fast for working moms. "I based all of the lunches off leftovers from dinner and even breakfast," she reveals. "I turned them into delicious, easy-to-make lunch recipes." Autumn adds, "I also included a few of my favorite Shakeology recipes—even some Fix-approved skinny cocktails."
And then there's the desserts. "I have a big sweet tooth so I was really pleased with them," she says. "I especially love the brownies (made with chick peas), peanut butter cookies and cake recipes, and the desserts are all gluten-free so absolutely everyone can enjoy them."


And it gets even better!!! 
IF you are one of the first THREE people to purchase one of the following from me this month and you will receive the cookbook from me, for FREE when it is released, mid-July!

• 21 Day Fix Challenge Pack
• 21 Day Fix Kickstart Challenge Pack
• 21 Day Fix Extreme Challenge Pack
• 21 Day Fix Extreme Kickstart Challenge Pack
• Sign up as a coach with ANY challenge pack!

I would love to help you achieve your goals! Click the image below to make me your FREE COACH!!

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5-Ingredient Chocolate Chip Cookies - Clean Eating and Paleo

My family LOVES chocolate chip cookies.  They don't want any other kind, and even when I've made other types, they always say chocolate chip is their favorite.  So, I tried tons of recipes, and recreated them to come up with one that is low in sugar, with few ingredients, but still has a delicious chocolate chip cookie taste!  I hope you enjoy these as much as my family does!

One 16 oz jar almond butter
2 large eggs
2 tsp. baking powder
1 cup coconut sugar
1 cup dark chocolate chips, at least 60% cocoa (I use the Ghiardelli mini chips, so more chocolate chips are spread throughout the cookies - you can use Enjoy Life chocolate nibs to make these dairy free)
1 cup chopped pecans or other type of chopped nut (optional)
One  or two SILPAT cookie sheet liners (at least one)
One or two cookie sheets (at least one - with two it makes it possible to have consecutive baking)
A one Tablespoon cookie batter scooper

Preheat oven to 350 degrees

1.  Pour off the oil at the top of the almond butter jar.  If there is no oil, then don't worry about it.
2. Mix first four ingredients in a bowl. Blend well.
3. Add chocolate chips (and nuts if desired)
4. Lay the SILPAT cookie sheet liner on the cookie sheet

5. Take the cookie scooper, scoop batter and place on SILPAT, spacing out 10 cookies (they spread quite a bit).

6. Take a paper towel and press them flat.  This makes the cookies flatter, and also the paper towel absorbs some of the extra oil.  Press quickly with the paper towel, as if you press too hard and too long, the towel will stick to the batter, and some of the batter will come off the cookie.  This is an optional step.

7. Bake at 350 degrees for 9-11 minutes.  9 minutes for softer cookies, 11 minutes for crisper cookies.

8.  Cool and remove from cookie sheet. This is where it helps to have 2 cookie sheets and SILPAT liners.  While one batch is cooling on the cookie sheet, the next batch can be prepared and ready to go into the oven.

Makes 36-40 cookies (I can usually get 40 out of them).

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