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.

 

Moxie’s Chicken Avocado & Salsa Fresca Soup

I LOVE Springtime and I LOVE soup!! I have been working on perfecting this Mexican style salsa, avocado, lime soup and I believe I have finally made it! There’s a whole lotta love that goes into this, from the freshly made celery stock to the garnishes at the end. This is becoming one of my all time favorites. It’s bright and clean tasting, with a nice citrus component to balance out the fat from the avocado, it’s a hearty meal but also very light. It’s sure to satisfy any craving and my kiddos love this too.

Moxie’s Chicken Avocado & Salsa Fresca Soup

 

You’ll Need:

  • 6 chicken thighs
  • 2 cans diced tomatoes
  • 2 shallots, chopped
  • 2 jalapenos, cleaned of seeds and diced
  • 4 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 1 head celery, cleaned and cut into chunks
  • 5 stalks celery, chopped
  • 1 32 ounce container low sodium chicken stock
  • 2-3 tbsp.
  • 3 cups celery stock
  • 1 bunch fresh cilantro
  • 3 avocados
  • 3 limes
  • 1 tsp. salt
  • 1 tsp. pepper

 

Method:

Celery Stock:

Boil 3-4 cups of water, add in chunks of celery. Boil 20 minutes. Strain and set liquid aside.

Season chicken with salt and pepper. Drizzle a tablespoon of olive oil in a hot stock pot, add in chicken and brown on both sides, about 4-5 minutes per side. Remove from heat, set aside.

Turn heat down to medium and add in shallot, saute, stirring frequently. Add in half of the white wine as needed to deglaze the pan. Continue to saute for about 10 minutes. Add jalapeno and continue to cook for 6-8 minutes, add in chopped celery, cook 4 minutes, add the remaining white wine, deglaze. Add in garlic and cook for about 3 minutes. Slowly add in broth deglazing the pan one final time, then add in remaining broth and the 3 cups of celery stock. Place chicken back in whole, bring to a boil, reduce heat to simmer, cover and cook for 30 minutes. Add in tomatoes, stir, cover and simmer for another 30 minutes.

Remove chicken, let stand until cool enough to handle. Break down the chicken, remove the bones, skin, and any fat. Chop up the meat and add back into the soup.

To serve:

  • loosely chop cilantro
  • Cut avocados into chunks
  • Slice limes in quarters

Dish up a 6 bowls, add ½ chopped avocado, squeeze half a lime, and sprinkle cilantro sparingly in each dish.

Mix, and enjoy!

http://jessposhepny.com/category/whole-30-life/

 

Spiced Shrimp and Zoodles

Spiced Shrimp and Zoodles

{Whole30 Approved}

Kid Tested 🙂 My little loves this. It’s good for them too! 

I have been pinning recipes with “Zoodles” {zucchini noodles} for the last couple of days and thought I’d better buy a spiral cutter and try them out! After seeing what all of the fuss is about, I wonder if I’ll ever need real pasta again!!

Spiced seared shrimp, steamed broccoli, and zucchini noodles tossed in olive oil, lemon, and parsley. It’s so good you won’t even know it’s healthy and even the toughest critics {the teenagers} will love it! Mine sure did!

You’ll Need:

  • 4 zucchini, spiraled
  • 2 heads of broccoli, cleaned and cut into bite size pieces
  • 20 shrimp, peeled and deveined
  • Olive oil
  • 1 lemon
  • half a bunch of parsley chopped
  • Salt & Pepper
  • Red pepper flakes (2 shakes)
  • Uncle Timmy’s Spice Rub {or use paprika and a little cayenne}

 

Method:

Drizzle olive oil over the shrimp and season, flip and season the other side.

Lightly coat a pan with olive oil and add red pepper flakes. Add the broccoli,mix up and cover. Cook on medium heat until dark green and al dente {3/4 of the way cooked}, then set aside.

Heat another pan with olive oil, add the shrimp, cook on one side for a couple of minutes to get some caramelization, then flip and cook for about 30 seconds. Take shrimp out of the pan and set aside. Add a touch more olive oil and throw in the noodles, toss, and season with salt and pepper. Cook until soft, then add in the broccoli, and shrimp, mix up and then squeeze the lemon over and chopped parsley and mix again, then serve.

Serves 4 hungry people.

http://jessposhepny.com/whole30-diary/

Eat Clean, Eat Healthy, & Eat Well.

A Cruciferous Salad

Ever since I was a teenager I loved this salad. It’s super simple to make, it lasts about a week in the fridge, and tastes great. It’s really good for you too. It’s chalk full of iron.

You’ll Need:

  • 4 Broccoli heads with some stem
  • 1 cauliflower head, cut into bite size pieces
  • 1/2 head red cabbage sliced thinly and about 1.5 inch long
  • White wine or apple cider vinegar for drizzling
  • Salt & pepper to taste

The amounts of the ingredients will depend on how much you really want to make.

Method:

Boil water then throw in the cauliflower for a minute, add the broccoli, let those boil for about 3 minutes or until al dente. Remove with a strainer spoon or chinois so you get all of the little pieces. Add the red cabbage for 20 seconds and remove. Put all of the veggies together in a big bowl and drizzle the vinegar over add salt and pepper to taste and mix.

http://jessposhepny.com/category/whole-30-life/

Eat Clean, Eat Healthy, & Eat Well. 

Lemon Herb Seasoning Salt

A great seasoning salt for grilled fish and poultry to add a nice flavor profile to your dish! A great pantry addition for the Spring and Summer BBQ’s!

This is a staple in my pantry for my Whole 30 life {without the sugar}

Lemon Herb Seasoning Salt

  • 13 cups kosher salt
  • 32 each lemons, finely zested
  • 1 ½ cups dried basil leaf
  • 1 ½ cups dried thyme leaf
  • ½ cup dried oregano
  • 1 cup granulated garlic
  • 1 cup dried rosemary, finely chopped
  • 5 tblsp sugar, granulated
  • ½ cup black pepper
  • ½ cup paprika

 

 Method:

Combine kosher salt and lemon zest and let it sit uncovered for 2 hours, incorporate the other ingredients and thoroughly mix.

Yields: 75 4 ounce jars

Happy Cooking!!!

Recipe courtesy of my loving husband and his AMAZING culinary team: Peloton Catering

IMG_0010.JPG