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.

 

Roasted Pepper and Sausage Soup

Roasted Pepper and Sausage Soup

Whole30 Approved

 

You’ll Need:

 

Soup:

  • 10 Red bell peppers, roasted with skins and seeds removed
  • 4 heads of cauliflower, seasoned with salt and pepper or your favorite spice mix from Savory Spice Shop and olive oil then roasted  
  • 1 pound chicken apple sausage, seared then cut in half lengthwise, then sliced thin
  • 2 quarts of homemade roasted vegetable broth

 

Homemade Broth:

  • 5 pounds of cremini mushroom stems only, roasted
  • 1 carrot, chopped
  • 4 stalks of celery, chopped
  • the ends of one onion
  • 2 bay leaf
  • 2 good size pinches of peppercorns
  • 2 pinches of kosher salt

 

Method:

In a stock pot saute all of the sausage until slightly browned, remove and set aside. Add cleaned red bell peppers and roasted cauliflower, break up with wood spoon then add homemade stock. Bring to a boil then simmer 20 minutes. Add in the chicken apple sausage and simmer for 10 more minutes. Using a hand mixer, gently mix soup using the up-and-down motion on low, you want the soup to be slightly smooth with small chunks of sausage.

Serve on it’s own for a savory lunch or dinner and freeze in small containers for an healthy, easy grab-and-go lunch at the office.

 

Mexican-style Chicken Salad

Mexican-style Chicken Salad
Whole30 Approved
Serves 2-4 people

 

I love taco salads and could eat them all day long, everyday! I find myself making something similar all the time so I wanted to try something more fresh, still within the Mexican-style but with other great flavors and textures. I like this because it doesn’t have cheese, but the olive texture replaces that (it doesn’t replace the cheese of course but this does the trick when you are omitting dairy), and this is bold with all kinds of huge flavors that work really well together for a simple, quick, healthy meal the whole family will love. This salad did the trick and even was a huge hit with the hubby.

 

You’ll Need:

 

Salad:

  • 2 chicken breasts, cleaned and cut in half or butterflied
  • ¼ bunch fresh cilantro, roughly chopped
  • ½ can black olives (more if you would like)
  • A handful of jicama, cut into matchstick size pieces
  • 1 cucumber, peeled and then spiralized (or you can cut in half lengthwise and slice if you do not own a spiralizer, though I definitely recommend investing in one, they are awesome)
  • 1 avocado, cut into bite sized chunks
  • 1 lime, cut in half to squeeze on top
  • 2 heads of hearts of romaine
  • Savory Spice Shop’s Mexican Adobo Chicken spice (enough to generously coat each side of the chicken breasts
  • Olive oil for cooking
  • 2 tbsp. Quick chimichurri mixture

Quick Chimichurri:

  • 1 bunch of cilantro, finely chopped
  • ½ cup champagne vinegar
  • ¼ cup olive oil
  • A pinch of salt and pepper

Dressing:

  • ⅓ cup dijon mustard
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • The juice from 3 limes, 2 lemons, and 1 orange
  • 2 pinches of salt and pepper

 

Method:

Pat chicken dry with paper towel then generously season both sides with adobo spice rub.

In a cast iron skillet, coated with olive oil, heat pan then add in chicken. Cook on medium heat until cooked thoroughly, about 3-4 minutes on both sides depending on stove and pan. Remove chicken, set aside until cool then slice in bite sized pieces.

Chop romaine and put into a big salad bowl and add in jicama, spiralized cucumber, chimichurri mixture, olives, and dressing and toss until ingredients are lightly coated with dressing. Place in bowls, add chicken, cilantro, avocado, and squeeze half a lime over each salad.

 

Mustard Crusted Baked Chicken

This chicken is so juicy, tasty, with just the right amount of tang and sweetness. My son loves it, so you know it’s got to be delicious! It takes less than 45 minutes to make, making this the perfect dish for a busy mom, or someone who is simply trying to eat healthy. Enjoy!

Mustard Crusted Baked Chicken. Whole30 & Paleo approved.

Whole30 & Paleo Approved

Serves 4

 

You’ll Need:

  • 3 chicken breast cut in halves
  • 2/4 cup brown, spicy mustard
  • ¼ cup coconut aminos (it’s a honey substitute)
  • 1 tsp olive oil
  • 3 tsp spice mix (paprika, salt, pepper, cumin, celery salt, garlic salt)
  • Salt and Pepper

 

Method:

Preheat oven to 375

In a small bowl mix the mustard, coconut aminos, and spices, and set aside.

In a baking dish, coat the bottom with olive oil. Pat the chicken dry, then season with salt and pepper on both sides. Place in pan, using half of the mustard mixture coat the top of the chicken breasts. Put in oven and bake for 20-22 minutes. Remove from oven, flip the chicken over, add the remaining mustard mixture, put the chicken back in the oven and bake for another 8 minutes, or until cooked.

 

This dish is wonderful with roasted baby potatoes with chimichurri. It’s a super delicious meal, it’s healthy, my kiddo loves it, and it’s so simple and quick to make. Just writing this down makes me what to eat the leftovers! 🙂

 

Eat Clean, Eat Healthy, & Eat Well.

Citrus Cilantro Dressing

 

Citrus Cilantro Dressing. Whole30 & Paleo compliant.

This is one of my favs!! I love the Brianna’s dressings, all of them, but most of them have some sort of sugar or something that is not whole30 compliant in the ingredients. So I thought I would use the new Cilantro Lime dressing from Briann’s brand as my inspiration and throw my own spin on it while making it a whole30 compliant condiment/dressing. It’s AMAZING. It’s a little tangy, and that’s just the way I like it. It’s perfect on roasted earthy/root vegetables.

Whole30 and Paleo Approved

Yields one quart

You’ll Need:

  • 1 cup coconut milk
  • ⅔ cup avocado oil
  • ¼ cup water
  • ⅓ cup fresh squeezed citrus (I use a mix of lemon, lime, and orange)
  • 1 tsp pepper
  • 1 tsp salt
  • 1 avocado
  • 1 bunch cilantro, leaves only
  • ⅔ cup apple cider vinegar
  • 1 tbsp aioli (can use avocado mayonnaise or one egg yolk)   

 

Method:

In a Vitamix or food processor mix coconut  milk, avocado, cilantro, oil, and aioli. Once smooth, add citrus, vinegar, salt and pepper, blend again.

 

This dressing is good on: roasted beet and green salads. Use as a dip with fresh vegetables.

 

 

Eat Clean, Eat Healthy, & Eat Well.

 

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.

 

Roasted Cauliflower Salad + Hoppy Wheat Beer or Pils

Just in time for Fall: Sonoma County Style Comfort Food and Full Bodied Wheat Beer- Perfect Pairing: Modern Times Unfortunate Islands. It’s a delightful combo!!! 

Another great pairing is the Double Aught Pilsner from Bear Republic

The sweetness of the wheat or the Pilsner brings out the sweetness of the coconut nectar and is well balanced with the spice of the mustard and Garam Masala.

 

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

Roasted Cauliflower on top of romaine and frisse in Moxie Lady’s kitchen

The end of Summer is nearing and produce options are changing. We are beginning to settle into our comfort phase and look to root and cretaceous vegetables, stews, and soups to plan for the chilly nights. But who said the Summer feeling had to go away completely? Combine roasted root vegetables and seasoned with fresh spices from the local, Savory Spice Shop. This creates the perfect dinner dish for a Fall evening while maintaining the healthy, fresh elements of Summer.

Pair this savory dish with Modern Times Fortunate Islands- a fruit forward, hoppy, wheat beer. Pick it up at the local bottle shop Beer Craft in Rohnert Park. 

*{This recipe is whole30 approved too if you leave out the beer! And it’s great for the whole family!} 

INGREDIENTS

  • 1 lime, juiced
  • 1 tsp. spicy brown mustard
  • 4 tsp. olive oil {I use Ancient Olive Trees Oil; a hint of spice and citrus} 
  • ½ tsp. coconut nectar (honey substitute)
  • 1 head cauliflower, quartered, sliced in thin steaks
  • 2 tsp. Garam masala {Buy fresh from Savory Spice
  • 1 and 1/2 tsp. Salt
  • ½ tsp. fresh ground pepper
  • 1 head frisee salad, chopped
  • 3 heads hearts of romaine, chopped
  • 1 c. green olives, sliced in quarters (long)
  • ½ cashews, chopped

 

METHOD

Roasted Cauliflower:

Pre-heat oven to 400 degrees. Place cauliflower steaks on a sheet tray, use two trays if needed to avoid layering. Drizzle 1 tsp. Olive oil over cauliflower, dust with garam masala. Roast in oven for 30 minutes, flipping steaks after 15. Set aside when done.

Dressing:

In a small mixing bowl, squeeze the juice from one lime, mustard, remaining olive oil, ½ tsp salt and pepper. MIx until blended well.

Salad:

In a large mixing bowl, add in romaine, frisee, olives, half of the cauliflower, and dressing, mix. Transfer to serving bowl. Add remaining cauliflower and sprinkle cashews on top. Serve.

Serves dinner for 4.

 

Happy Cooking!

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Beef Tacos Whole30 Style

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

 

You’ll Need:

  • 1 pound ground beef
  • 1 bunch radish, sliced
  • 1 avocado, cut into chunks
  • Cilantro, cut off stems
  • 2 limes, cut into quarters
  • 1 tomato, cut into chunks
  • Red onion, chopped
  • 2 heads butter lettuce

 

Seasoning {to your taste}

  • paprika
  • cayenne
  • salt
  • pepper

Method:

Cook ground beef with seasoning, once 1 minute from done {almost all browned} add ¼ cup water. Remove from heat.

To serve:
Build ingredients in lettuce cups as desired, finish with a squeeze of lime and cilantro.

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

Eat Clean, Eat Healthy, & Eat Well.

 

 

 

Whole30 Style Beef & Broccoli

I have loved Thai food and Chinese my entire life and since I’ve decided to eat clean, I have longed for those amazing flavors of soy, teriyaki, and yes, msg. But I certainly do not long for the heavy feeling in my stomach and the extra five pounds I used to gain the next morning from  hearty, delicious mistake I had made the night before.

THIS is a super healthy alternative to replace those dishes and stop the cravings. You’ll wake up feeling like you ate a nice, flavorful, healthy meal.

 

 You’ll Need:

  • 3 crowns broccoli, cut into bite sized pieces
  • ½ red onion, chopped
  • ½ pound sirloin, sliced thin
  • ½ tsp red pepper flakes
  • 5 tsp. Olive oil
  • 5 tsp coconut aminos
  • 1 ½ c water
  • 2 tbsp rice vinegar
  • 1 tsp powdered ginger
  • 1 tsp red hawaiian salt
  • 2 tbsp sesame oil
  • Salt {Kosher} and pepper to taste

 Method:

 

In a large pan {I use my cast iron pan} add 4 tsp olive oil, red pepper flakes, and onions, let saute for 5 minutes then add broccoli and ½ cup water. Stir to coat all broccoli, let cook on medium heat for 6-8 minutes, continuing to stir. Then add ginger, coconut aminos, rice vinegar, salt, and remaining water, stir and cover for 6 more minutes. Drizzle sesame oil over, mix up and remove from heat.

In a separate pan add remaining olive oil and on high heat add the sirloin and cook until done, about 4 minutes depending on thickness of meat. The meat should just barely be browned so it’s still tender and juicy.

 Serve over cauliflower rice

http://jessposhepny.com/2016/04/moxies-cauli-couscous/.

Eat Clean, Eat Healthy, & Eat Well.

Moxie’s Rich {All Healthy} Minestrone Soup

Moxie’s Rich {All Healthy} Minestrone Soup

Whole30 Approved

 

You’ll Need:

  • 1 pound smoked ham, cut into small cubes
  • 1 yellow onion, chopped
  • 8 carrots, peeled and sliced in ¼ inch rounds
  • 2 white sweet potatoes, peeled and cubed in 2cm cubes
  • 1 bunch rainbow chard, ends chopped, and greens sliced in thin ribbons
  • 4 zucchini, cut into quarters, then sliced in ¼ inch slices
  • 1 pound cremini mushrooms, cut in half then sliced
  • 1 head celery, sliced in ½ inch slices
  • Homemade vegetable stock
  • 1 can diced tomatoes
  • 1 can organic green beans
  • Salt and pepper to taste

 

Method:

In a large stock pot, sear the ham until golden, stirring regularly so that it doesn’t burn. Remove and set aside.

Deglaze the pot with stock, then add in the onions, cook for 5 minutes, then add in celery, carrots, and mushrooms. Stir and cook for about 15 minutes. Deglaze the pot with stock as needed. Add in the swiss chard stems, tomatoes, half of the sweet potatoes and green beans. Stir and cook for another 10 minutes. Cover with vegetable stock, bring to a boil, then simmer for 1 hour. Add in the diced ham,  zucchini, and chard leaves, and the other half of the sweet potatoes, cover and simmer for another 40 minutes.

Eat Clean, Eat Healthy, & Eat Well.
Enjoy!

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