21 Day Fix Turkey Meatballs

21 Day Fix Turkey Meatballs
(recipe from soreyfitness)
The recipe should make about 20 meatballs

Ingredients:
1.5 lb turkey meat
1 cup oats
1 can of diced tomatos (I used a chili seasoned can)
1/2 cup onion, chopped
1 tablespoon italian spice
1/2 tablespoon garlic, chopped
1 egg

Preparation:
Turn oven on to 425
Mix all of the ingredients together in a big bowl
For the mixture into balls and place on a cookie sheet
Cook for 20 minutes

I dipped the meatballs in BBQ sauce, and had a side of sauted onions, carrots, and mushrooms.

21 Day Fix Containers: 2 meatballs= 1/2 Green, 1 Red and 1/2 Yellow, so eat accordingly and don't forget to calculate your side dish as well!

Cashew Chicken Lettuce Wraps

Cashew Chicken Lettuce Wraps




















Serves: 8 (2 lettuce cups each serving)

Ingredients

450 grams (1 pound) boneless, skinless chicken breasts, cut into bite seized piece

4 tablespoons oyster sauce

4 tablespoons low-sodium soy sauce

2 tablespoons sesame oil (or olive oil)

2 cloves garlic, minced or grated

1 teaspoon grated fresh ginger

1 teaspoon chili paste

50 grams (1/3 cup) raw cashews

8 Boston lettuce leaves

Toppings (optional):

thinly-sliced basil

sesame seeds

Instructions

Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.

Let the chicken marinate for 10 minutes.

Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and

cook for 30 seconds or until fragrant.

Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry 

until cooked through, about 5 minutes.

Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.

Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and

 serve.

Enjoy!

21 Day Fix Cheesy Cauliflower Nachos

21 Day Fix Cheesy Cauliflower Nachos
(Recipe from The Beachbody Blog)



Cuisine: Mexican (more of a snack then a supper portion)

Serves: 4 servings

Ingredients

• 1 medium head cauliflower, cut into florets
• 2 tsp. olive oil
• ½ tsp. ground cumin
• ¼ tsp sea salt (or Himalayan salt)
• ¼ tsp. chili powder
• ¼ tsp. garlic powder
• ½ cup shredded Monterey jack (or pepperjack) cheese
• ¼ cup chopped tomato
• ¼ cup chopped red onion
• ¼ cup chopped orange bell pepper
• 1 to 2 medium jalapeños, seeds and veins removed (optional), sliced
• ½ cup mashed avocado
• 2 Tbsp. finely chopped cilantro

Instructions

1. Preheat oven to 425º F.
2. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.
3. Bake for 30 to 35 minutes, or until tender crisp and golden.
4. Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.
5. Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.

21 Day Fix Containers: 1 1/2 Green, 1 Blue, 1/2 tsp

21 Day Fix Summer Watermelon and Cucumber Salad

21 Day Fix Summer Watermelon and Cucumber Salad
(recipe from The Beachbody Blog)

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
½ cup cubed mango
½ cup cubed watermelon
1 cup chopped cucumber
4 oz. cooked chicken breast, boneless, skinless, sliced (I marinated mine in italian dressing, cooked in a frying pan)
2 Tbsp. coarsely chopped fresh mint leaves

Preparation:
1. Place mango, watermelon, cucumber, and chicken in a medium bowl; toss gently to blend.
2. Top with mint leaves.
3. Top with your favorite dressing and enjoy!

21 Day Fix Containers: 1 Green, 1 1/2 Purple, 1 Red

Pita aux pois chiches Taouk

Pita aux pois chiches Taouk
(Recette de Ricardo)



Préparation: 25 min
Cuisson: 5 min
Portion: 4

Ingrédients:

Sauce yogourt
1 tasse de yogourt grec nature
1 concombre libanais, râpé
1 c à soupe de jus de citron
1 c à thé de menthe fraîche ciselée
1/4 c à thé de sucre
1/2 petite gousse d'ail, haché finement

Pois Chiches
1 boîte de 540 ml (19 oz) de pois chiches, rincés et égouttés
1 1/2 c. à thé d'assaisonnement au chili
1/2 c. à thé de paprika
1/8 c. à thé de paprika fumé
1/8 c. à thé de cumin moulu
1 c. à soupe d'huile d'olive
sel et poivre

Garnitures
4 pains pitas
1 tomate, coupée en 12 demi-tranches
1 laitue boston, efeuillée

Préparation

Sauce yogourt
dans un bol, mélanger tous les ingrédients. Saler et poivrer. Réfrigérer jusqu'au moment de servir.

Pois chiches
Dans un poêle antiadhésive à feu moyen-élevé, chauffer les pois chiches et les épices dans l'huile 5
minutes. Saler et poivrer. Réserver.

Montage
Sur un plan de travail, séparer les pains pitas en deux afin d'obtenir 8 disques.  Pour chaque sandwich, déposer deux demi-pains pitas à plat en les faisant se chevaucher légèrement. Tartiner de sauce yogourt.  Répartir le quart des pois chiches, 3 demi-tranches de tomate et une généreuse quantité de feuilles de laitue.
Rouler fermement et envelopper individuellement dans du papier parchemin.  Refermer comme une papillotte en tortillant les deux extrémités du papier. Couper en deux et servir.

Rouleaux Printanier aux Crevettes avec Sauce Thai Piquante au Beurre de Peanut

Rouleaux Printanier aux Crevettes 
avec Sauce Thai Piquante au Beurre de Peanut

(cette recette donne 4 rouleaux)

Ingrédients rouleaux:

4 feuilles de riz ronde.

Vermicelle de riz, cuit, légèrement refroidi

20 Crevettes ou goberges, cuit, refroidi

2 Petit concombre, couper en julienne

1/2 mangue en julienne

Salade Iceberg, en gros morceau

Ingrédients Sauce Thai (À fouetter tout ensemble dans un bol)

1/3 tasse d'eau chaude

2/3 tasse de beurre de peanut

1/3 tasse sauce soya

2 c. à soupe de jus de citron

1 c. à thé de piments de cayenne

1/4 tasse de sirop de mais

Préparation Rouleaux

Suivre les indications sur la boite des feuilles de riz pour les rendre molle.

Placer la feuille de salade Iceberg sur la feuille de riz(vers un des bord et non dans le centre), pour ensuite placer tout le restant des ingredients a l'intérieur.

Placer 5 crevettes, une a cote de l'autre tout le long de la salade

placer les concombre, mangue et vermicelle pareillement.

Roulez la feuille de riz et déguster! (le fait de mettre tout les ingredients à l'intérieur de la salade devrais aider)

21 Day Fix BBQ Chicken Baked Sweet Potatoes

21 Day Fix BBQ Chicken Baked Sweet Potatoes

(recipe from The Beachbody Blog)

 

Serves: 2 servings, 1 sweet potato and about ¾ cup chicken each

Ingredients
2 small sweet potatoes, washed, pierced several times with a fork
1 1/2 cups shredded cooked chicken breast, boneless, skinless, warm

1/4 cup barbeque sauce, reduced-sugar, warm

1/4 cup pickled red onions, chopped (I caramelized mine instead)
1 tbsp. finely chopped fresh parsley (or cilantro) (for garnish; optional)

Instructions

Preheat oven to 400 F

Place sweet potatoes on a baking sheet. Pierce each sweet potato 3 to 4 times with a fork. Bake for 35 to 45 minutes, or until tender.

While sweet potato is baking, combine chicken and barbecue cause in a small bowl.  Mix well; set aside.

Cut sweet potatoes in half lengthwise

Top sweet potatoes evenly with onion and chicken mixture. Sprinkle evenly with parsley;

serve immediately

Tips:

Look for barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.

Use healthy BBQ sauce as a homemade alternative to store-bought barbecue sauce.

21 Day Fix Containers: 1 ½ Yellow, 1 Red

21 Day Fix Steak Fajitas

21 Day Fix Steak Fajitas
(recipe from The Beachbody Blog)

Serves: 4 servings, 2 fajitas each

Ingredients

• 1½ tsp. olive oil
• 2 medium green (red or yellow) bell peppers, cut into strips
• 1 medium onion, sliced
• 2 cloves garlic, finely chopped
• 1 lb. raw extra-lean beef sirloin, cut into 2-inch strips
• 1 tsp. ground chili powder
• 1 tsp. ground cumin
• 1 tsp. crushed red pepper flakes
• ½ tsp. sea salt (or Himalayan salt)
• ½ cup fresh salsa
• 8 6-inch corn tortillas, warm
• 4 Tbsp. reduced-fat (2%) plain Greek yogurt
• ¼ cup chopped fresh cilantro
• Lime wedges

Instructions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add beef, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink.
5. Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
6. Evenly top each tortilla with beef mixture, yogurt, cilantro, and a squeeze of lime juice.

21 Day Fix containers: 2 Yellow, 1 Red, 1 Green, 1 tsp

21 Day Fix Shake Recipes

If you, like me are on the 21 Day Fix plan and are having trouble liking the flavour of that daily shakeology, here are a few recipes you could try! :)

Vanilla Shakeology
1 tsp vanilla extract
1//4 tsp cinnamon
1 cup cashew milk
Ice
Blend and enjoy!

Chocolate Shakeology
1 cup cashew milk
1/2 banana
Ice
Blend & Enjoy!

Chocolate Shakeology
1 cup cashew milk
1/2 banana
1 tbsp. peanut butter
Ice
Blend & Enjoy

Strawberry Shakeology
1 cup cranberry juice
Ice
Blend & Enjoy!

Strawberry Shakeology
1 cup apple juice
Frozen strawberries and mangos
Ice
Blend & Enjoy

Greenberry Shakeology
1/3 cup of lemon yogurt
2/3 cup milk
1/2 banana
Ice
Blend & Enjoy

Greenberry Shakeology
1 cup apple juice
Ice
Blend & Enjoy

Greenberry Shakeology
1 cup Tropicana Tropics (Orange and Tropical Fruit)
Frozen strawberries
Ice
Blend & Enjoy

Greenberry Shakeology
1 cup Tropicana Tropics (Orange and Tropical Fruit)
1/2 banana
Ice
Blend & Enjoy

Greenberry Shakeology
1 cup cranberry juice
1/2 banana
Frozen fruit (I used strawberries, mangos & peaches)
Ice
Blend & Enjoy

Greenberry Shakeology
1 cup cranberry juice
A good decent amount of frozen strawberries
Ice
Blend & Enjoy

Potage à la Courge Poivrée, Pomme & Gingembre

POTAGE À LA COURGE POIVRÉE, POMME &GINGEMBRE 

(recette de Isabelle Therrien)

INGRÉDIENTS

 1 courges poivrées (j'ai utiliser une courge musquée)  Sel et poivre, au goût  2 c. à soupe d’huile d’olive  1 tasse d'oignon jaune, haché

  2 pommes, pelées, épépinées et coupées en quartiers   1 gousse d'ail, hachée finement   1 c. à thé de poudre de cari   1 c. à soupe de gingembre frais, haché   1 c. à thé de vinaigre de cidre de pomme   900 ml de bouillon de légumes (ou de poulet)

ÉTAPES

Préchauffer le four à 400 °F. Tapisser une plaque à cuisson de papier parchemin. Réserver. Couper la courge en deux, puis retirer les pépins à l'aide d'une cuillère. Assaisonner la chair de sel et de poivre. Déposer la courge, la chair contre la plaque, puis enfourner pendant 30 minutes, ou jusqu'à ce que la lame d'un couteau la traverse facilement. Laisser tempérer, puis retirer la chair. Réserver dans un bol. Dans une poêle, attendrir l'oignon dans l’huile pendant 5 à 10 minutes, ou jusqu'à ce qu'il soit tendre et translucide. Assaisonner.

Ajouter les pommes, l'ail, la poudre de cari, le gingembre et le vinaigre de cidre, puis poursuivre la cuisson pendant 2 minutes. Assaisonner de nouveau. Incorporer la chair de courge et le bouillon, puis porter à ébullition. Baisser le feu et laisser mijoter pendant 15 minutes. Réduire le tout en un potage lisse et homogène. Ajuster l'assaisonnement au besoin, puis déguster.

21 Day Fix Chicken, Apple, and Sweet Potato Salad

21 Day Fix Chicken, Apple, and Sweet Potato Salad
(recipe from the beachbody blog)

Yield: 6 servings

Ingredients:
6 Tbsp. balsamic vinegar
1 Tbsp. stoneground mustard
1 tsp. raw honey
6½ tsp. olive oil, divided use
8 oz. raw chicken breast, boneless, skinless, sliced
1 medium sweet potato, peeled, sliced
1 medium apple, peeled, cored, sliced
½ tsp. ground cinnamon
Nonstick cooking spray
1 head green leaf lettuce, torn or chopped
2 Tbsp. crumbled feta cheese
2 Tbsp. raw pecan pieces, toasted

Preparation:
1. Preheat oven to 425° F.
2. Combine vinegar, mustard, and honey in a medium bowl; whisk to blend.
3. Slowly add 6 tsp. oil, whisking continuously until blended.
4. Place one third vinegar mixture in resealable bag. Add chicken; mix well. Marinate, refrigerated, for at least 2 hours. Set aside remaining vinegar mixture for salad dressing.
5. While chicken is marinating, combine sweet potato, apple, cinnamon, and remaining ½ tsp. oil in a medium bowl; toss to blend. Place on baking sheet lightly coated with spray. Bake for 10 minutes, turn, bake an additional 10 to 15 minutes, or until tender. Set aside to cool.
6. Remove chicken from marinade; discard used marinade.
7. Place chicken on baking sheet lightly coated with spray. Bake for 8 to 12 minutes, or until cooked through. Set aside to cool.
8. Combine lettuce, sweet potato mixture, chicken, cheese, and pecans; toss gently to blend.
9. Drizzle with remaining dressing; toss gently to blend.
10. Divide evenly between six serving plates.

21 Day Fix Containers: 1 Yellow, 1/2 Red, 1/2 Blue, 2 Greens

21 Day Fix Shrimp Tacos

21 Day Fix Shrimp Tacos
(recipe from the beachbody blog)

Yield: 4 servings, 2 tacos each

Ingredients:
1½ tsp. olive oil
2 cloves garlic, crushed
¾ tsp. ground cumin, divided use
½ tsp. ground chili powder
1 lb. raw medium shrimp, cleaned, deveined
¼ cup nonfat plain Greek yogurt
1 tsp. finely chopped lime peel
2 Tbsp. fresh lime juice
2 Tbsp. chopped cilantro
8 corn tortillas (or 6-inch whole wheat tortillas), warm
1 cup shredded red and green cabbage
1 medium tomato, chopped
1 medium avocado, sliced
Fresh cilantro sprigs (for garnish; optional)
Fresh lime wedges (for garnish; optional)

Preparation:
1. Combine oil, garlic, ½ tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside.
2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.
3. Heat medium nonstick skillet over medium-high heat.
4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.
5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.
6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.

21 Day Fix containers: 1 green, 1 yellow, 1/2 red, 1 blue

21 Day Fix Breakfast Burrito

21 Day Fix Breakfast Burrito

(recipe from beachready now)

Ingredients:

•               1 tortilla

•               2 eggs, scrambled

•               1 green container chopped veggies (I used mushrooms)

•               1 tsp. extra virgin olive oil

1 blue container cheese (I used goat cheese)

I added 1 tsp chipotle mayo for taste

In a skillet, heat olive oil over medium heat.  Add veggies and stir until soft.  Add in the egg and scramble. Meanwhile, spread the mayo on the tortilla.  Add the eggs, veggies, and cheese to warmed tortilla and if desired, bake the rolled tortilla for a little crisp.

21 day fix containers: 1 red, 1 yellow, 1 blue, one green, 1 teaspoon

21 Day Fix Mushroom and Goat cheese Omelet

21 Day Fix Mushroom and Goat cheese Omelet
(recipe from beachreadynow)



Ingredients:
1 green container of mushrooms
1 tbsp goat cheese crumbles
2 eggs
2 tbsp water(i used milk)
1 tsp extra virgin olive oil (i used margarine)
salt and pepper to taste

In a bowl, whisk together eggs and water. Meanwhile, heat olive oil on medium heat.  Saute mushrooms until tender, add eggs. Don't stir. When eggs are nearly set, add the cheese and fold in half. Serve immediately.

21 Day Fix Containers: 1 green, 1 red, 1/2 blue, 1 tsp.