21 Day Fix Super Yummy Dinner Recipes

I recently started the Beach Body program 21 Day Fix and I LOVE it! I love the Shakeology {I use the vegan chocolate} and I love the workouts. It’s helpful that there is someone modifying the workouts, it keeps me going if I feel like I need to stop, I just modify. The other cool thing about the 21 Day Fix is the meal plan. While it’s tough to plan ahead, it really makes you hold yourself accountable to YOURSELF to plan ahead and list out what you will eat for the day:

  1. B -breakfast
  2. S – snack
  3. L – lunch
  4. S – snack
  5. D – dinner

Because I have been doing Whole30 off and on for so long and Paleo, I have the whole planning ahead, cooking, and making extras to freeze thing down! Here is the kicker – you measure everything…yep, everything! That does make it hard but you get the hang of it fast. I put my meals into containers and just make sure I have my day planned and packed the night before, then I feel less stressed. I love food and I need lots of flavor, I also get board of food easily so I have come up with some fun, super easy, non-recipe recipes to share. Check it out, even the least coordinated home-cooks can cook this stuff!

Veggie Stir Fry: sugar snap peas, carrots, mushrooms, yellow onion all sauteed and finished with roasted bell peppers. Start with the onions, then add in carrots, then mushrooms and lastly the sugar snap peas so they are still slightly crunchy. Use a touch of olive oil to saute. Your Containers: whatever you measure out, I usually bring 1.5 cups to work with me for lunch so 1.5 Green and since I used Olive Oil, I add 1 tsp. of oil to my 21 Day Tracker.

Chicken and veggie tacos: corn tortillas softened and heated up in a pan, add shredded cheddar cheese and allow to melt then top with grilled chicken, fresh tomatoes, and spinach. This is one of my favs! Add salt and pepper to taste. Your Containers: 2 tacos – 1 Yellow, 1.5 Green, 1 Blue, 1/2 Red

Spinach salad with brown rice and tomatoes: I cook my rice with roasted mushroom broth {homemade}. Spinach, 1/2 cup brown rice, chopped tomatoes, and your favorite dressing. I use 1 tsp olive oil, 1 tsp champagne vinegar and a squirt of Dijon mustard with a little salt and pepper. Your containers: 2.5 Green, 1 Yellow, 1/2 Orange

Veggie salad with sirloin: SO GOOD! Blanch your corn on the cob and let it cool before cutting the kernels off the cob. For the salad use fresh spinach, sliced heirloom tomatoes, thinly sliced grilled sirloin, and champagne vinaigrette. Your containers: 3 Green, 1 Yellow, 1 Red, 1/2 Orange

Staying on track with 21 Day Fix. Spices and containers, plan ahead! Stay successful with the 21 Day Fix containers (Green = 1 cup, Red = 3/4 cup, Blue = 1/3 cup, Purple = 1 cup, Yellow = 1/2 cup, orange = 2 tsp.) You can also order these clear containers from Amazon or buy them at your local kitchen store – the quart container is 4 cups, the mid-size is 2 cups, and the small is 1 cup. They store easily and you can freeze food in them! Use tape to write the name of the food and date on the outside. You’ll have pre-proportioned food all the time! Visit your local spice shop and smell the spices, ask for help and buy things you may not usually go for to keep things interesting, you will be happy you did. Get your spice rubs sugar free and salt free when possible and you will be able to use them more often without adding in additional calories.

These recipes are super easy, very healthy, and of so satisfying! Your entire family will love these too. Keep it simple and exciting when it comes to food, that’s my motto. I am on day 9 now and doing great. I feel a bit tired but overall my energy is great, my skin looks better, I feel stronger, and I am down 10 pounds! I know I shouldn’t be weighing myself but I had to look. I am loving this program and what I love more than anything {besides the food} is the accountability group – these ladies in the group are fantastic, encouraging, and inspiring. You feel safe and a part of something. They want to know how you felt when you worked out. If you have a bad day, you tell them, they want to know and they will make you feel better and know that it’s ok, tomorrow is a new day! So sign up, you will not regret it! It’s like a family who you want to workout with and show up for.

Good luck!

Click here to read more about the program – you can select any of the workouts you want to do but to start I totally recommend the 21 Day Fix. You pay initially for the accountability group, 30 days of your shake, and one full year of 600+ workouts that you can stream ANYWHERE! It’s amazing! So check it out, and you will be happy you did! Plus, you’ll get access to all these cool ladies to be right there with you on your journey to be more healthy.

 

Everything Green Salad

  • Romaine
  • 1 green apple
  • 1 cucumber
  • 1 avocado
  • A handful of black olives
  • 1 teaspoon whole grain mustard
  • Meyer lemon olive oil
  • chopped cilantro

Method: Chop romaine and all vegetables and avocado, put in a salad bowl add in the mustard and olive oil, mix and enjoy.

Good Ol’ Fashioned Guacamole Dip

No big bash is complete without a good guacamole dip! We all want to indulge but don’t necessarily want to pay the prince the next day after we have eaten EVERYTHING on the tables because all the sides and snacks just looked too good to pass up… this is great with healthy-style “chips: Serve with lettuce chips, carrots sticks, or celery instead of chips!

Use these healthy chips instead of salty tortillas to cut on calories, to save for more wine or craft beer!

Ingredients for Guacamole Dip( Photo by Jess Vallery)

Ingredients:

  • 6 ripe avocados, peeled and cubed
  • 2 ripe but firm tomatoes, diced
  • 1/4 small red onion, minced
  • 1 bunch cilantro, finely chopped
  • Juice from 2 limes
  • Salt and pepper to taste
  • A dash of Cayenne Pepper

Method: 

Soak the onions in the lime juice and set aside. Mix avocado up and mash with a fork, add in tomatoes, cilantro, and onions and lime juice and mix well so flavors blend. Add season, stir and serve.

 

NORCAL BEER GEEKS FESTIVAL TOMORROW!

NORCAL BEER GEEKS FESTIVAL TOMORROW!

 

St. Florian's hops from "Fresh Hop on the Engine" beer. (Photo by Tim Vallery)

St. Florian’s hops from “Fresh Hop on the Engine” beer. (Photo by Tim Vallery)

Don’t miss the 3rd annual NorCal Beer Geeks Festival TOMORROW at the Petaluma veterans building. A fun beer event with a great cause. Here are the details on Sonoma Magazine. 

Hope to see you there!

Cheers,
Jess

It Takes a lot of Great Beer to make Sonoma County Wine!

A topic that is near and dear to my heart- with my new gig at Sonoma Magazine I was able to incorporate my passion for wine and beer all in the same feature. It’s harvest time for wineries and we all know that beer plays a huge role in the wine-making world; after a long, hard days, winemakers, crew, and everyone who works in the business likes to sit back with a cold one.

Here is the full article.

http://jessposhepny.com/category/beer-2/

Vineyard crews loading up grapes to bring to Trione Winery

SoCo Dog Friendly Breweries & Taprooms

Being a craft beer lover and a new dog mama, I have changed the way I travel and the places I go out to. It can be tough to find dog friendly places, even though now in Sonoma County, dogs are welcome on the patios of most places that serve food {though still, businesses can accept dogs or not on their patios so read the signs}. I have scouted out the best places to have a good, local beer, and be with my dog. We all want to go on a nice long hike, play with our pups and then enjoy a cold one, because let’s face it, we all want to see this face at the end of the day!   

Dogs

Here are my hot spots!

Lagunitas Brewing Company

They have a huge {Semi-covered} outdoor space with picnic tables and ample seating. Dogs are welcome and you’ll find water bowls scattered throughout the property. Fun times will be had by all humans and their dogs alike at this hip beer spot. Come for the beer, stay for the music and the dog friendly hospitality. This is on my top list of places to go because my pooch has a blast here. Enjoy the peanuts but careful with your pup around those shells!!

 

Fogbelt Brewing

Dog friendly outdoor space and they serve food. It’s a small place, both inside and outside, but they’ve got a nice variety of cold beers and their menu is seasonal and well thought out. It’s a great addition to the {near} downtown area.

St. Florian’s Brewery

This power couple has an awesome little spot just outside of the downtown area in Windsor. They recently expanded their seating space and built an outdoor patio. You can enjoy your beers inside or outside with your pup {Aron and Amy have their own dog too who can often be found in the tap room- he’s a dalmatian too!}. They have food trucks regularly and post all of the details on their facebook page, so check them out and give them a like!

Carneros Brewing Company

Well made beers from a wine family. This location is definitely the key- they have it made out there in the heart of the Carneros region in wine country, between Sonoma and Napa. A large industrial space houses their tanks and taproom, outside hops are planted alongside fountains and a small pond with flowers are grass. It’s a great setting for a nice cold brew with your dog.

Woodfour

I have been to Woodfour a few times, they have food and a huge variety of their own beers, as well as other beers on draft. Their patio overlooks the Barlow, allowing a nice afternoon of people watching.

 

Ausiellos 5TH Street Grill

Family owned and operated. Great food, cooked to order. Great local beers on draft and they have all of the sports games on, wherever you sit. Out on their patio, it’s covered with fans so is nice and pleasant during most seasons. There are TV’s at both sides of the patio to watch the latest game, and the atmosphere is great for a dog- it’s spacious and comfy for everyone.

 

Kitchen Tools I cannot Live Without

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There are a variety of different kitchen utensils and many kinds of the the same item. I learned to cook from watching my grandmother when I was little and she taught me a lot of the basics. Because I learned from her, I still sort of cook like her: “a little of this, a pinch of that, whisk until fluffy, cook until browned, stir until slightly gelled and sticks to the spoon when lifted out of the pot” things like that. I also married a chef and that sort of kitchen talk just doesn’t cut it {No pun intended}, so he has taught me to time things, measure, and write things down. This helps with my recipe creations. I can’t exactly be there in your kitchen with you telling you that you’re doing it right or wrong, so I need to be specific.

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To allow myself the time I need to do things right, I have selected a handful of items that I cannot cook without. Eating clean means I work with a lot of produce so there are a few pieces that I go to daily: my peeler, paring knife {Because sometimes I use that to peel vegetables like my Grandmother did}, my trustee knife for all of the chopping, and a flat wood spatula for stirring when sauteing. While these may be my top tools, there are a few more that make up my repertoire. Here are all of the handy kitchen utensils that show up in my kitchen often:

My knife- it fits perfectly in my hand, I only use one, and I use it for everything. I am constantly washing it in between ingredients.

Masher- I have recently become obsessed with mashed roasted cauliflower so this tool gets a lot of use in my kitchen. I use this when making a chunky soup or chowder too.

Strainer– I live in one of the most beautiful places in the world and am surrounded by incredibly fresh fruits and vegetables. I have fallen in love with ice cubes made from fresh fruit juice. This is surely not an easy task but my strainer {in many sizes} makes things go a bit smoother. I’ve discovered the process of cold pressed coffee too and my strainer makes a cameo about every other day to help me out.

Cheese Grater– Well cheese has been one of my favorite food groups {yes, I would consider it it’s own group, but I know it’s not…} for years. The cheese grater has other uses: to grate vegetables for fresh salads, to make “rice” out of cauliflower, to make zucchini “noodles” look sort of like penne, and more.

Flat Wood Spatula- This is the main utensil I use to cook with. It works well in cast iron, non-stick, and in stainless steel, so I am safe no matter what pot or pan I am using. This spatula is good for deglazing pans, mixing heavy stews and soups, flipping eggs, stirring scrambled eggs, and sauteing vegetables. It’s a staple for sure.

Paring Knife– I bought a paring knife from Sur La Table because I wanted something small to cut radishes and other smalls ingredients in my hand. I use this to peel produce, cut the tops off strawberries {without wasting the good parts}, and slicing small fruits and vegetables.
Scraper/Spatula- This is good for many things. It’s a handy when making rice out of raw cauliflower in the vitamix. It’s a must have.

Measuring Cups- Well…because sometimes you just have to measure.

Ladle- Being the soup queen that I feel that I am, I of course need a ladle in my life. I love this kitchen tool and I dislike it at the same time, mainly because it only has one use. But, I need it, so it’s here on my list.

These are the items that I could not live without in my kitchen. Cooking is so much fun and soothing for me. My kitchen is my happy place, I feel really at peace in it. My whole experience is made better with the great things that I have to utilize. They say the way to a man’s heart is through his stomach, well I suppose the way to mine is with the tools it takes to make the food.

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Here is a set of kitchen utensils that will get any cook started. This is a great first set.

And Wooden Spoons….

Lemon Garlic Dandelion Greens

Lemon Garlic Dandelion Greens

Whole30 Approved

I love dandelion greens. I love the bitter taste and the grainy texture of the raw green. I have been trying experiment with creating a less bitter taste and this is not that… this dish is flavorful, but bitter. Serve with something creamy and rich.

You’ll Need:

  • 1 bunch dandelion greens, cleaned and cut into 1 inch pieces
  • 5 cloves of garlic, mined
  • Juice from 1 lemon
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground pepper

 

Method:

Coat a large sauté pan with oil, add the stems of dandelion greens first, let cook 2 minutes, then add in the remaining greens along with salt, pepper, and garlic. Cook 5 more minutes, add lemon juice, stir, and turn heat down to cook another 3-4 minutes.

 

Serve with mashed cauliflower and grilled pork.

http://jessposhepny.com/category/healthy-lifestyle/

http://jessposhepny.com/category/healthy-lifestyle/

Eat Clean, Eat Healthy, & Eat Well.

Lemon Herb Dressing

Lemon Herb Dressing

Whole30 Approved

You’ll Need:

  • ½ c Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tsp pepper
  • 1 tsp citrus salt {or kosher salt if you don’t have citrus}
  • Juice from 1 lemon

Method:

Whisk. Add more salt and pepper to taste. 

http://jessposhepny.com/category/healthy-lifestyle/

 

Eat Clean, Eat Healthy, & Eat Well.

 

Balsamic caramelized onions

Balsamic caramelized onions

Whole30 Approved

 

This is a must have in the kitchen. I love onions any way- raw, pickled, roasted, sauteed, caramelized… give me an onion any day of the week! But these are a necessity on whole30. They give that nice sweetness to a savory dish and you can cook them in advance and use them on many dishes.

You’ll Need:

  • 1 large red onion cut in half then sliced very thin
  • 2 tbsp olive oil
  • ¼ c balsamic vinegar

Method:

In a medium sized sauté pan, add 1 tbsp olive oil and all of the onions. Stir to coat all of the onions, add more oil as needed. Cook for 5 minutes while stirring occasionally. Turn heat to low, add balsamic, stir. Let cook until onions shrink and become soft, about 25-30 minutes.

Serve with roasted vegetables, mashed cauliflower, zoodles, eggs, or cauliflower “couscous”. Goes great with grilled pork and chicken. Options are endless!

Refrigerate unused product, keep up to 10 days.

 

Eat Clean, Eat Healthy, & Eat Well.