Egg Roll in a Bowl

A coach friend of mine shared this recipe a few weeks ago and it sounded so good to me! I tried it last week and it did not disappoint...it tastes just like the inside of an egg roll!

Egg Roll in a Bowl
Servings: 4

1 lb natural ground pork
1 bag Coleslaw mix
1 medium onion, sliced
3 cloves garlic, minced
2 tsp fresh ginger, grated
1/4 cup Braggs Liquid Aminos
Green onions (for topping)
Sriracha (use sparingly, if desired)

Brown pork in a skillet over medium heat. Add onions and cook until soft, about 4 minutes. Add Coleslaw mix, garlic, ginger and Liquid Aminos. Cook until cabbage is soft but still has texture (about 5 minutes). Remove from heat and top with green onions. Add Sriracha, if desired.

If you are following the 21 Day Fix nutrition plan, 1 serving is 1 red, 1 green, 1 tsp.

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Skillet Taco Salad

We started a Taco Tuesday tradition in my house last week. My family loves tacos so I am going to make some version of tacos every Tuesday. Our first recipe was Skillet Taco Salad and it was a hit! My girls ate it in Tostitos Multi-grain scoop chips, my husband ate it in traditional crunchy corn taco shells and I ate mine over spinach salad with tomatoes, black olives and clean guacamole. Delicious!

Skillet Taco Salad (adapted from www.thegraciouspantry.com)

1 lb lean ground turkey
1 tbsp olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
6 garlic cloves, chopped
1 tbsp ground cumin
1 tsp chili powder
1 can fat-free re-fried beans
Cheddar cheese, shredded

Optional toppings:
tomatoes
lettuce/spinach
black olives
guacamole
Greek yogurt
salsa

In a large skillet, brown turkey in oil over medium heat. Add onions, peppers, garlic and spices. Cook until veggies are soft, about 8 minutes. Spread beans over the meat mixture and top with cheese. Place skillet in oven heated to 350 degrees until the cheese is melted (about 10 minutes). Top with optional fresh ingredients and serve.

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Salsa Chicken Stuffed Potatoes

I threw together this quick dinner last week and it was really tasty! It froze well too, which is always a plus for me. Double the recipes and freeze one of the batches right before you get to the baking (last) step!

Salsa Chicken Stuffed Potatoes
Servings: 4

4 medium baking potatoes, washed and baked (I wrap them in foil and bake at 450 for about 1.5 hours)
1 lb chicken breasts, cooked and shredded or chopped (I boiled mine in water and then chopped)
1 cup salsa
2/3 cup shredded cheddar cheese

1. After potatoes are finished baking, slice in half lengthwise and scoop out the inside, leaving about 1/4 inch border around the skin to hold the potato half together.
2. In a large bowl, mix together cooked and chopped chicken with salsa. Stir to combine.
3. Spoon the chicken mixture into the hollowed out potato skins.
4. Top with cheese.
5. Bake at 350 until cheese is melted and chicken is warmed through, about 10-15 minutes.
6. Serve as is or top with a dollop of Greek yogurt.

If you are following the 21 Day Fix nutrition guide, 2 potato halves is 1 yellow, 1 red, 1/4 purple, 1/2 blue.

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Taco Chicken Kebabs

For our second week of Taco Tuesday I made these delicious Taco Chicken Kebabs. I served mine with extra veggies while the rest of my family ate theirs with Spanish Rice.

Taco Chicken Kebabs (via thegraciouspantry.com)
Serves: 6

1.5 lbs boneless, skinless chicken breasts
2 red bell peppers
2 small sweet onions
1 tbsp. garlic powder
2 tsp. onion powder
1 tbsp. ground cumin
2 tsp. chili powder
1/4 cup oil

1. Cut the chicken, peppers and onions into 2 inch chunks (try to get everything about the same size).
2. In a small bowl, whisk together the oil and spices.
3. Place all ingredients in a large resealable bag and toss well to coat. You can freeze the bag at this point for later use (I doubled the recipe and froze 1/2 at this point).
4. Alternate chicken and veggies on a kebab stick.
5. Cook on a grill (or an indoor grill pan) until chicken is cooked through.

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Mexican Skillet Casserole

Mexican Skillet Casserole
serves: 4

2 tsp. olive oil
1 medium red bell pepper, chopped
1 medium sweet onion, chopped
1 jalapeno, seeded and diced
2 cloves garlic, minced
1 lb ground turkey or lean ground beef
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground cumin
1 tbsp. chili powder
1.5 cups grated cheddar cheese

Optional toppings: avocado, salsa, Greek yogurt

Heat oil in a skillet over medium heat. Add turkey, onion and pepper and cook, stirring frequently and breaking up the turkey into small pieces. Continue to cook until turkey is cooked through and veggies are softened. Add spices and garlic and stir well to combine. Top with grated cheese and stir to melt.

I ate my serving with a little Greek yogurt (a great substitute for sour cream!) and salsa. My husband ate his with cornbread.

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Cocoa Zucchini Cake

Cocoa Zucchini Cake
Adapted from a Sur la table recipe

3/4 cup extra-virgin coconut oil, heated until liquefied
1 cup pure maple syrup
1 tsp. sea salt
2 large eggs
1/2 cup Greek yogurt
4 cups shredded zucchini
1 tsp. vanilla extract
2 cups white whole-wheat flour
3/4 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped dark chocolate
1/2 cup raw pumpkin seeds

Preheat oven to 325 degrees. Spray a 9x13 baking pan (or loaf pan) with olive oil spray and dust with additional flour.

In a large mixing bowl, whisk together oil, syrup, salt, eggs, yogurt, zucchini and vanilla.

Sift flour, cocoa powder, baking powder and baking soda into the bowl with wet ingredients. Using a wooden spoon, mix just until combined and stir in chopped chocolate.

Transfer batter to greased & floured cake pan. Top with pumpkin seeds and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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Stuffed Bell Peppers

These are DELICIOUS and make great leftovers. I am having them for 4  meals this week! :)

Stuffed Bell Peppers
Serves 6

1 pound lean ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 tbsp. chili powder
1 tsp. cumin
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
salt and pepper, to taste
15 oz. can diced tomatoes
1 1/2 cups frozen corn, thawed
6 bell peppers (any color), tops cut off and seeds & ribs removed
1 cup shredded cheddar cheese
Greek yogurt (if desired)

Preheat oven to 375. Brown meat in a skillet over medium high heat. Once browned, move the meat to one side of the pan and add the onions and garlic to the middle of the pan. Cook the onions and garlic 5 minutes. Add spices and mix meat, onions and spices together. Add in tomatoes and corn and stir until mixed.

Put the bell peppers into a glass baking dish. Fill the peppers with the meat mixture. Cover with foil and bake for 30 minutes. Remove foil, top with cheese and bake until cheese is melted (about 5 minutes). Top with a dollop of Greek yogurt and serve.

If you are following the 21 Day Fix nutrition plan, 1 serving is 1 red, 1.5 green, 1/2 blue, 1/4 yellow.

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Roasted Acorn Squash

This was a delicious side dish and counted as a lot of veggies!

Roasted Acorn Squash
via Fixate cookbook
Serves: 4 (1/2 squash each)

2 medium acorn squash, halved, seeded
1/2 tsp. Himalayan salt
1/2 tsp. ground black pepper
4 tsp. unsalted organic grass-fed butter
4 tsp. pure maple syrup
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Preheat oven to 350. Coat large baking sheet with cooking spray. Place squash, cut side down, on baking sheet. Bake for 30-35 minutes or until tender-crisp.

Turn cut side up. Season with salt and pepper. Dot each half with 1 tsp. butter; drizzle with 1 tsp. maple syrup. Sprinkle evenly with cinnamon and nutmeg. Bake for 15-20 additional minutes, or until tender.

If you are following the 21 Day Fix nutrition plan each serving will count as 3 greens and 1 tsp.

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Turkey & Pesto Pasta

I had some leftover shredded Thanksgiving turkey in my freezer and came up with this quick and delicious dinner last week. It was also a great use of all my leftover veggies. It was so yummy and fast that I will definitely be making it again!

Turkey & Pesto Pasta
6 oz. dry whole grain pasta (I used whole wheat angel hair pasta)
1.5 cups shredded turkey (could use chicken)
8 oz. pesto sauce*
3 cups raw sliced veggies (I used sliced sweet peppers, mushrooms and asparagus)
2 tsp. extra-virgin olive oil

Boil pasta according to directions, drain. While pasta is boiling, saute veggies in olive oil over medium heat until softened. Add shredded turkey and pesto to the veggie pan and stir to combine. Heat through. After pasta is drained add it to the pan and mix well to combine. Enjoy!

Traditional Pesto
via The Gracious Pantry
1 cup fresh basil, packed
7 cloves garlic
1/2 cup olive oil
1 cup grated parmesan cheese
1/2 cup roasted pine nuts
salt & pepper to taste

Blend all ingredients in a food processor until smooth.

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Shepherd's Pie

My family loves this recipe! It's a hearty meal that freezes well, so double it and make two pans (one for now and one to freeze)!

Shepherd's Pie
Servings: 6

1 lb. extra-lean ground beef
6 tsp. olive oil
1.5 cups chopped onion
1/2 cup sliced mushrooms
1 cup chopped carrots
2 garlic cloves, minced
1 cup frozen peas, thawed
4 tsp. beef bouillon granules
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. ground black pepper
1 tbsp. whole wheat flour
14.5 oz can stewed tomatoes, un-drained & chopped
1 bay leaf
2 tbsp. red wine vinegar
2 medium baking potatoes
1/2 cup unsweetened almond milk
2 cups. shredded cheddar cheese

1. Brown beef in a large nonstick skillet over medium-high heat, stirring often until it is no longer pink. Remove ground beef from the skillet using a slotted spoon. Reduce heat to medium.

2. While beef is browning, peel and cut up potatoes. Boil potatoes until tender, then drain and mash with almond milk until smooth.

3. Add olive oil to the pan. Saute onion, carrots, mushrooms and garlic in oil over medium heat until tender (about 10 minutes). Stir in ground beef, peas, beef bouillon, salt, thyme and ground pepper. Sprinkle flour over meat mixture and increase heat to medium-high stirring constantly for 1 minute. Stir in tomatoes, bay leaf, and vinegar. Reduce heat to medium and cook, stirring often for about 4 minutes. Remove bay leaf and transfer mixture to a 3-quart baking dish that has been lightly sprayed with cooking spray. Spread mashed potatoes over the meat mixture. Sprinkle with cheese.

4. Bake at 400 degrees for 15-20 minutes until heated through and cheese starts to brown. Let stand 5 minutes before serving.

If you are following the 21 Day Fix nutrition plan, 1 serving of the Shepherd's Pie counts as 1 red, 1 green, 1 blue, 1 yellow, 1 tsp.

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Slow Cooker Sesame Chicken

This slow cooker Sesame Chicken recipe caught my eye when I was searching for some clean recipes that I could make after walking by PF Chang's at the mall last weekend. It smelled so good so I came home and started searching. The Gracious Pantry is one of my favorite websites for clean recipes and this one didn't disappoint. I tweaked it a little and this is what I came up with!

Slow Cooker Sesame Chicken
Adapted from The Gracious Pantry (www.thegraciouspantry.com)

4 garlic cloves, minced
4 tbsp. dried chopped onions
2 tbsp. sesame oil
2 tbsp. tamari
1/4 cup honey
1/2 tsp. freshly grated ginger
1/2 tsp. red pepper flakes
2 tbsp. tomato paste
1/4 cup water
1 1/2 tsp. cornstarch
2 lb. boneless, skinless chicken breasts
2 tbsp. toasted sesame seeds
Brown rice for serving

In a large resealable plastic bag mix together the garlic, onion, sesame oil, tamari, honey, ginger, red pepper flakes, tomato paste, water and cornstarch. Mix well. Add the chicken breasts to the bag, remove the air from the bag and seal. Turn the bag around so that all of the chicken is coated in the marinade. Refrigerate for 30 minutes to 1 hour.

Pour the chicken and all of the marinade into a slow cooker. Cover and cook on low for about 4 hours, until chicken is cooked through. Remove chicken from the cooker and chop up. Serve the chicken over brown rice with some of the sauce poured on top. Sprinkle with toasted sesame seeds.

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Bananas Foster

I was craving dessert one night and thankfully didn't have any unhealthy treats in my house. I threw together this knock-off Bananas Foster dessert and it was delicious!

Bananas Foster
1 large banana, sliced
2 tsp. natural peanut butter
1 tsp. vanilla extract
2 tsp. coconut oil
1 tsp. cinnamon
1/2 cup quick oats

Heat coconut oil in a skillet over medium heat. Once melted add vanilla, cinnamon and peanut butter. Stir to combine and melt peanut butter. Once combined add sliced bananas. Cook for a couple minutes, stirring and tossing bananas to coat. Once bananas are caramelized add quick oats and stir to combine. Serve warm. Makes 2 servings.

If you are following the 21 Day Fix nutrition plan, 1 serving equals 2 tsp., 1 purple, 1/2 yellow.

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Bacon Cheeseburgers

Bacon Cheeseburgers
Servings: 5

1 lb lean ground beef
5 slices bacon
2 tbsp. dried chopped onions
3/4 cup sharp cheddar cheese, cut into very small cubes

Chop the bacon into small pieces and cook in a skillet over medium heat until browned and crisp. Drain the bacon pieces on a paper towel. In a large bowl mix together the ground beef, cooked bacon, onion and cheddar cheese pieces. Mix with your hands and form into 5 hamburger patties. Grill until meat is cooked through. Serve warm with a veggie side and enjoy!

If you are following the 21 Day Fix nutrition plan, 1 burger counts as 1 red& 1/2 blue.

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Curried Carrot Soup

This was one of the courses of a "Healthy Whole-Food Cooking" class I took at Sur la Table. It was delicious!

Curried Carrot Soup with Toasted Seeds
Servings: 4

Curried carrot soup:
2 tablespoons extra-virgin coconut oil
1 large shallot, peeled and cut into chunks
2 medium garlic cloves, peeled
2 tbsp grated ginger
2 tsp yellow curry powder
1/4 tsp sea salt
1 lb carrots, peeled and sliced into 3 inch pieces
3 1/2 cups low-sodium vegetable broth
2/3 cup coconut milk
2 tsp fresh lemon juice

For garnish:
1/4 cup quinoa
1/4 cup raw pumpkin seeds
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp sea salt

Put carrots, garlic, shallots salt and ginger on a baking sheet. Pour oil over the top and toss to coat. Roast in a 425 oven for 8-10 minutes, until carrots are soft.

While the veggies are roasting, heat a large saucepan over high heat. When pan is hot, add dry quinoa. Lower the heat to medium. Stir constantly until the grains start to pop. Stir in the pumpkin seeds and continue stirring until quinoa has popped completely and pumpkin seeds are toasted, about 5 minutes. Turn off the heat and stir in seasonings. Transfer to a small bowl and set aside for garnishing soup.

In a food processor, puree the roasted veggies with the curry powder, vegetable broth, lemon juice and coconut milk until the mixture is a smooth soup consistency.

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Chicken Noodle Soup

Chicken Noodle Soup

serves: 6

3 tsp. olive oil
1 cup chopped onion
2 cups sliced celery
2 cups sliced carrots
6 cups low-sodium chicken broth
1 rotisserie chicken, skin & bones removed, chopped or shredded
1 tsp. dried oregano leaves
1 tsp. dried parsley leaves
1 tsp. dried Italian seasoning
1 tsp. Himalayan salt
1 tsp. ground black pepper
2 cups dry whole wheat farfalle (or other whole wheat pasta)

Heat oil in large soup pot over medium heat. Add onion, celery and carrots and cook, stirring frequently, for 10 minutes. Add broth, chicken and seasonings and bring to a boil. Simmer for 5 minutes. Add pasta and boil for 10 minutes.

If you are following the 21 Day Fix nutrition plan 1 serving of soup would count as 1.5 yellow, 1.5 green, 1 red and 0.5 tsp.

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Broccoli & Cheese Stuffed Chicken

This is a quick and easy dinner that is 21 Day Fix approved! I like to serve it with a side salad and a whole grain pasta.

Broccoli & Cheese Stuffed Chicken
Serves 4

4 (6 oz.) chicken breasts
1 1/3 cup shredded cheddar cheese
2 cups broccoli, chopped into small pieces and steamed for 1 minute
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/4 tsp. Pink Himalayan salt
1/4 tsp. ground black pepper
4 tsp. olive oil

 Preheat oven to 350. Place chicken breasts inside a large resealable bag and flatten to an even thickness by pounding it with a heavy skillet. Butterfly chicken breasts.

 Mix together all spices in a small bowl. Sprinkle the chicken breasts with 1/2 of the seasoning. Sprinkle 1/2 of the cheddar cheese over the butterflied chicken breasts, then put broccoli on top of the cheese. Roll up the chicken breasts and close with a toothpick. Place seam side down in a baking pan that has been sprayed with cooking spray. Rub olive oil over the rolled up chicken breasts and sprinkle with the remaining seasonings.

 Bake for 30 minutes. Remove from oven, sprinkle with remaining cheese and broil for 2-3 minutes until the cheese is melted. Enjoy!

 If you are following the 21 Day Fix nutrition plan 1 serving of this chicken would be 1 red, 1/2 green, 1 blue and 1 tsp.

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Roasted Brussel Sprouts

I had never tried Brussel Sprouts until this year. I had in my head that I wouldn't like them (which is very unlike me because I will almost always try someone at least once). I decided to try roasting them because I love every veggie roasted and they were delicious! Now I eat them at least once a week.

Roasted Brussel Sprouts
serves 4
4 cups Brussel Sprouts (I buy the bagged ones that are already cleaned)
4 tsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. balsamic vinegar
1/3 cup grated Parmesan cheese

Preheat oven to 400 degrees. Cut Brussel sprouts in half lengthwise and place in a large resealable plastic bag. Add oil, salt, pepper and vinegar to the bag. Seal and shake until well coated. Pour onto a baking sheet. Bake for 25-35 minutes shaking the pan every 10 minutes to ensure the sprouts don't burn. Sprinkle with Parmesan cheese and serve warm.

If you are following the 21 Day Fix nutrition plan 1 serving will equal 1 green, 1 tsp and 1/4 blue.

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Grandma's Tomato Sauce

This sauce is easy to make and can be used in a number of ways. Most recently I added a pound of extra lean ground beef to the sauce and served it over pasta. It can also be used as pizza sauce, baked with chicken & mozzarella to make healthy chicken parmigiana, served with meatballs and many other ways!

Grandma's Tomato Sauce
Source: Fixate cookbook
Serves: 12 (approximately 1/2 cup each)

2 tbsp. olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 (6 oz.) can tomato paste, no salt added
1/4 cup red wine
2 cans (28 oz. each) whole peeled tomatoes, pureed in blender or food processor
2 tbsp. agave nectar (I substituted honey)
1 tsp. Himalayan salt
1/4 tsp. ground black pepper
1 (3 oz.) Parmesan cheese rind
3 tbsp. finely chopped fresh basil

Heat oil in large saucepan over medium-high heat. Add onion; cook, stirring frequently, for 5-6 minutes or until onion is translucent. Add garlic and tomato paste; cook, stirring constantly, for 2-3 minutes. Do not let tomato paste burn. Add wine; cook, stirring constantly, for 2-3 minutes. Add tomatoes, agave, salt and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes. Add cheese rind; cook, stirring occasionally, for 1 hour. Add basil; mix well.

If you are following the 21 Day Fix nutrition plan this counts as 3 green and 1/2 tsp.

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Chicken Fajitas

These fajitas are quick and delicious! When I make them I triple the recipe and then freeze 2 of the batches before the cooking step in gallon zip lock bags for an easy meal down the road.

Chicken Fajitas (from the 21 Day Fix Extreme Eating Plan guide)
Serves: 4 (2 fajitas each)
1 tsp. chili powder
1/2 tsp. sea salt
1/2 tsp. ground cumin
1/2 tsp. garlic powder
2 tsp. olive oil, divided
4 (5 to 6 oz) raw chicken breasts, boneless, skinless, cut into 1/2-inch strips
1 medium red bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 tbsp. fresh lime juice
1/2 medium avocado thinly sliced
1 cup fresh salsa
8 corn tortillas (or 8 large lettuce leaves if you want to go carb-free for this recipe) for serving

Combine chili powder, salt, cumin, garlic powder and 1 tsp. oil in large resealable plastic bag. Add chicken, bell pepper and onion; mix gently to coat. Refrigerate for 15 minutes. If you would like to freeze some for later use this is where you would freeze them.

Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

Remove from heat. Add lime juice. Evenly top tortillas (or lettuce leaves) with chicken mixture, avocado and salsa.

If you are following the 21 Day Fix nutrition plan, 1 serving of this meal would count as 1 green (2 greens if using lettuce leaves instead of tortillas), 1/2 purple, 1 red, 1/2 blue and 1 yellow (if using tortillas).

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Lasagna Soup

This soup was a hit with my whole family (that rarely happens with picky toddlers in the house)! My toddlers ate this dish without the "broth" part of the soup.

Lasagna Soup (adapted from Skinny Taste)
Serves: 6

For the soup:
1 pound extra lean ground beef
1 cup chopped onion
3 crushed cloves garlic
3 cups low-sodium, fat-free chicken broth
2 cups water
2.5 cups marinara sauce (I used a homemade tomato sauce but you can get a jarred spaghetti sauce, just make sure to check the ingredients and choose one that only has things such as tomatoes, onion, garlic, basil, etc)
3 bay leaves
black pepper
6 oz broken whole wheat lasagna noodles

For topping:
6 tbsp part skim shredded mozzarella cheese
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley (can substitute 1 tsp. dried)
2 tbsp chopped fresh basil (can substitute 1 tsp. dried)

Heat a large soup pot over medium heat. Add the sausage (or beef) and cook until browned, breaking it up as it cooks. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the broth, water, marinara sauce, bay leaves and black pepper and bring to a boil; cover, reduce heat and simmer 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with cheese mixture.

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Apple Nachos

This healthy snack is one of my favorite "indulgences." It feels like a treat but it is good for you!

You can make it with or without the chocolate. I usually eat it without the chocolate but occasionally add chocolate for a treat!

Apple Nachos
Serves: 1
1 apple, cored and sliced into 8 wedges
2 tsp. natural peanut butter, melted in the microwave for 30-45 seconds
1 tsp. dark chocolate chips (optional)
2 tbsp. unsweetened coconut flakes

Drizzle the melted peanut butter over the apples and sprinkle with chocolate chips (if using) and coconut flakes.

Enjoy!

If you are following the 21 Day Fix nutrition plan this recipe would count as 1 purple, 1 orange, 2 tsp. and 1 yellow treat (if you use the chocolate chips)

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Roasted Chicken with Farro and Spring Peas

This was my first time to try Farro and it was really good!

If you want to make this recipe more simple, substitute already cooked rotisserie chicken for the roasted chicken in the recipe. You can serve the leftovers chilled and tossed with lemon juice or your favorite vinegar to make a yummy lunch salad.

Roasted Chicken with Farro and Spring Peas
Serves: 4

2 cups low-sodium chicken broth
1 cup semi-pearled farro
1 1/2 lbs boneless, skinless chicken thighs
2 tbsp olive oil, divided
sea salt
black pepper
2 leeks, white and light green parts only, halved lengthwise, rinsed & thinly sliced
1 medium shallot, finely chopped
1 tsp lemon zest
1/2 cup grape tomatoes, halved
1/2 cup fresh peas or sliced snap peas
1/4 cup roughly chopped basil leaves
1 tbsp fresh lemon juice
1/4 cup grated Parmigiano-Reggiano

Preheat oven to 425.

In a medium saucepan over medium-high heat, bring chicken broth and 2 cups water to a boil. Add farro and reduce heat to a simmer, cover and cook for 30 minutes or until farro is tender. Reserve 1/2 cup of the cooking liquid and transfer farro to a colander to drain. Set aside.

Season both sides of the chicken with salt and pepper. In a large ovenproof skillet over medium-high heat, add 1 tbsp olive oil. When oil is shimmering, place chicken in the skillet and cook, turning over as needed, until golden brown on both sides. Transfer skillet to the oven and roast chicken until cooked through, 10-15 minutes. Carefully transfer skillet back to the stovetop. Remove roasted chicken from the skillet and place on a cutting board. Tent loosely with foil.

Allow the skillet to cool slightly, then pour off and discard any oil in the pan. Add remaining tbsp of oil and place over medium-high heat. When oil is shimmering, add leeks and shallots and cook until tender, about 2 minutes. Add garlic, lemon zest, tomatoes and peas. Saute until fragrant, about 1 minute. Add cooked farro and stir to combine, scraping up any browned bits from the bottom of the pan. If the farro seems dry, add small amounts of the reserved cooking liquid to moisten. When the farro is hot and peas are tender, add basil, lemon juice and parmesan. Taste and adjust seasoning with salt and pepper.

Transfer farro to a large platter. Slice chicken and arrange over farro.

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Parmesan Baked Fish

Parmesan Baked Fish
Serves 1

Boneless, skinless fish fillet (whatever type you choose: tilapia, trout, cod, salmon, halibut)
1 tsp. coconut oil, melted
Juice of 1/2 lemon plus 1 tsp. lemon zest
1/3 cup grated Parmesan cheese

Preheat oven to 400. Place the piece of fish on a large sheet of aluminum foil. Pour the melted coconut oil and lemon juice over the fish. Mix the lemon zest and Parmesan cheese together and sprinkle over fish. Wrap the foil around the fish piece, sealing it completely closed by crimping the edges together. Set the foil packet on a baking sheet and place on the center rack of the oven. Bake for 20-30 minutes (depending on thickness of fish). Fish should flake when done and change from a translucent color to an opaque color.

If you are following the 21 Day Fix nutrition plan the baked fish would be 1 red, 1 tsp. and 1 blue.

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Healthy Deviled Eggs

I LOVE deviled eggs. Like, really love them. Eat them almost daily love them. I cleaned up my favorite deviled egg recipe so I could enjoy it daily! There is no need to add mayo to deviled eggs. Mayo is just eggs and oil (and a bunch of other junk if it's store bought mayo) so all you really need to do is add oil. I also added a little Greek yogurt to this recipe so that you can still get that creamy consistency that a traditional deviled egg has.

Healthy Deviled Eggs

Serves 6
12 eggs, hard boiled, peeled and halved lengthwise
4 tsp white vinegar
4 tsp yellow mustard
4 tsp Greek yogurt
6 tsp olive oil
Paprika

Mix the hard boiled egg yolks and all other ingredients except paprika in a large bowl with a hand mixer until well combined and creamy. Spoon mixture evenly into hard boiled egg halves. Garnish with paprika and enjoy!

If you are following the 21 Day Fix nutrition plan, 4 hard boiled egg halves is equivalent to 1 red and 1 tsp.

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Quinoa with Black Beans, Chicken & Roasted Veggies

This is one of my favorite recipes to whip up on Sunday and have for lunch all week long. It also makes a great dinner when paired with a side salad. If you are following the 21 Day Fix nutrition plan I have included the container equivalents at the bottom!

Quinoa with Black Beans, Chicken & Roasted Veggies
Serves: 4

1 cup uncooked Quinoa
1.5 cups chicken stock (or water)
1 head broccoli, chopped
1 bunch asparagus, cut into 1 inch pieces
1 zucchini, chopped
Seasoning (I like to use Montreal Steak Seasoning)
1 can black beans, rinsed and drained
1 rotisserie chicken, skin removed and meat pulled from the bone (shredded)
4 tsp. olive oil

Put the chopped veggies into a large Ziploc bag. Add olive oil & seasoning and shake well. Pour onto a greased cookie sheet and bake at 425 for about 20-25 minutes. While veggies are roasting, cook quinoa in chicken stock or water according to package directions. Once the veggies and quinoa are done, mix together in a large bowl with the black beans and chicken. Serve warm and enjoy!

If you are following the 21 Day Fix nutrition plan 1 serving of this recipe is equivalent to 1.5 yellow, 1 green, 1 red, 1 tsp.

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Shrimp and Spiralized Cucumber Salad with Chia Seed Vinaigrette

This is another recipe from a healthy Sur la Table cooking class I took a couple of months ago. It was so pretty on the plate and also very tasty.

Shrimp and Spiralized Cucumber Salad with Chia Seed Vinaigrette
Servings: 4

The poached shrimp can be made ahead and chilled, but the spiralizing should be done just before assembling the salad.

Poached shrimp:
8 cups water
1/2 cup white wine (optional)
2 bay leaves
5 black peppercorns
2 tsp. sea salt
1/2 medium yellow onion
1 head garlic, cut in half
4 sprigs fresh herbs, such as thyme and flat leaf parsle
1 pound medium shrimp, peeled and deveined

Chia seed vinaigrette:
1 tbsp. tamari (or Braggs Liquid Aminos)
1 tbsp. rice wine vinegar
1 tbsp. fresh lime juice
1 tsp. raw honey
1 tbsp. toasted sesame oil
1 tbsp. chia seeds
1 tbsp. finely minced ginger
1 tsp. Sriracha hot chile sauce (optional)

For the salad:
1 large English cucumber
1 small red bell pepper, stemmed and cored, very thinly sliced
2 scallions, green parts only, thinly sliced
1/2 cup cilantro leaves, roughly chopped

For the poached shrimp: Bring water, spices and seasonings to a boil in a medium saucepan. Add shrimp and stir to combine. Poach just until bright pink and opaque, 2-3 minutes. Using a slotted spoon, remove the shrimp from the pan and spread out evenly on a baking dish. Chill until needed.

To prepare vinaigrette: In a large bowl, whisk together ingredients. Add chilled shrimp and toss to coat. Set aside.

For the salad: Spiralize cucumber and lay out on paper towels; gently pat cucumber with additional paper towels to soak up excess liquid. Using kitchen scissors, trim cucumber into bite-size pieces and transfer to the bowl with vinaigrette. Add remaining ingredients. Toss to combine and serve immediately.

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