Tag Archives: weekly recipes

The Best of the Ultimate Reset

I am on Day 21(of 21) of the Ultimate Reset!  Do you know what that means???  After tonight, I’m DONE!!!

I can’t WAIT to share my results with you!!  (Stay tuned)

ULTIMATE-RESET

I did have to do some things differently since I’m currently breastfeeding, though.  The first week I was following the plan exactly as prescribed but my milk supply started to suffer and we can’t have that!  I did have to add a few more snacks than what the meal plan allows and I had to add in some extra protein.

However, with that being said, I found some recipes that I REALLY liked and will continue to make!!  And because they were so yummy, I wanted to share them with you!!

Yes, the Ultimate Reset takes a good amount of planning, meal prepping and mental effort BUT I will say that all of the recipes in the meal plan guide are VERY simple to make!

Each recipe below can be a main meal or a side dish.  (During the Ultimate Reset these are the main meal).  Each recipe serves 1 so adjust accordingly!

Microgreen Salad

microgreen salad
3 cups baby salad greens
1/4 medium carrot, shredded
1/2 medium cucumber, chopped
1/2 medium red bell pepper, sliced
1/4 cup sprouts (like radish, alfalfa, or broccoli)
1/2 tomato, chopped
1/4 cup chopped jicama
1 Tbsp fresh chopped cilantro (optional)

Add 1/4 cup to a 1/3 cup Toasted Pumpkin Seeds to the salad.

Add 2 Tbsp of dressing of your choice.  (During the Ultimate Reset I made my own from the dressing choices in the meal plan guide)

Combine everything together in a large bowl and toss gently to blend!  ENJOY!

*This salad is GREAT for lunch!

*Meal Prep Tip:  Quadruple this recipe, chop everything up, divide it evenly into meal prep containers and eat it throughout the week!

Kabocha Squash with Garlic-Tahini Sauce

Kabocha

  1.  Kabocha squash, seeds removed
  2. 2 Tbsp. sesame tahini
  3. 1 Tsp. miso paste
  4. 1/4 Tsp. finely chopped garlic
  5. 1 Tsp. extra virgin olive oil
  6. Preheat oven to 400 degrees.
  7. Place squash on baking sheet lined with foil.   Bake for 30 minutes or until tender.
  8. Mix together tahini, miso, garlic, and oil
  9. Cut the squash into fourths, pour the sauce on top and ENJOY!

*1/4 of the squash is 1 serving.  This is very filling (surprisingly) because of the Tahini sauce

Pinto Beans and Rice

pinto

1 cup cooked brown rice
1/2 cup canned pinto beans (with liquid)
1 teaspoon smoked paprika
1/8 tsp. cumin
1/4 tsp coriander
1 tsp. extra virgin olive oil
1 tsp. Bragg liquid aminos
Himalayan salt to taste

Directions:
Heat beans gently in saucepan over medium high heat until simmering.  Drain and return to pan.   Add oil, spices, aminos, and salt.  Stir well.  Gently fold cooked rice into beans.

*This would make a great side for tacos, enchiladas, or other Mexican dishes

*I ate a 1/2 serving of this with a Microgreen Salad and that is by far, one of my FAVORITE meals on the reset!

Roasted Root Medley

roasted

1/4 medium yam, washed, peeled & cut into 1 inch chunks

1/2 large carrot, washed & cut into 1 inch chunks

1/2 large beet, washed & cut into 1 inch chunks

1/4 yellow onion, peeled & cut into large wedges

2 tsp. extra virgin olive oil

Himalayan salt (to taste)

Directions

Preheat oven to 400 degrees. In a bowl, toss all ingredients together. Spread on a cookie sheet and bake for 40-50 minutes or until tender, turning once or twice to preventing burning.

*This is a great side for steak or chicken!

I hope you enjoy these recipes as much as I did!  Share this blog with others, make the recipes, share the food with others and leave comments because I love to hear from you!

 

 

 

Weekly Recipes: Crockpot AND Paleo

I am totally digging the accountability group we have going on this month!  Not only is it full of over 100 people working on their health and fitness goals, offering each other support and motivation, but there are TONS of crockpot recipes that we are sharing!

I typically use my crockpot once a week but since starting this group, I’ve been using it more like 2-3 times per week.  And guess what?  It definitely makes my life (and dinner time)easier.

Since I’m feeling inspired by this group, I thought I’d share some more crockpot recipes – all PALEO style!

Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa

beef

Source: http://www.kalynskitchen.com/2014/08/slow-cooker-green-chile-shredded-beef-cabbage-bowl.html

Ingredients for Slow Cooker Beef:
2 lb. beef chuck roast, well trimmed and cut into thick strips (I had nearly 3 lbs. of beef before  it was trimmed.)
1 T  Kalyn’s Taco Seasoning (or your favorite Southwestern spice blend)
2-3 tsp. olive oil (depending on your pan)
2 cans (4 oz. can) diced green chiles with juice

Ingredients for Cabbage Slaw and Dressing:
1 small head green cabbage
1/2 small head red cabbage
1/2 cup thinly sliced green onion
6 T mayo or light mayo
4 tsp. fresh squeezed lime juice (I use my fresh-frozen lime juice)
2 tsp. (or more) Green Tabasco Sauce

Ingredients for the Avocado Salsa:
2 large avocados, diced
1 medium Poblano (Pasilla) pepper, diced very small
1 T fresh-squeezed lime juice (I use my fresh-frozen lime juice)
1 T extra-virgin olive oil
1/2 cup finely chopped cilantro (or use thinly-sliced green onion if you’re not a cilantro person)

Instructions:

Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips. (I save all those scraps to make homemade beef stock.) (It may already be in strips when you’re through trimming, but aim for same-size strips.)  Rub strips of beef with the taco seasoning.  Heat the oil in a large, heavy frying pan and brown the beef well on all sides.  (Don’t skip this step; the browning adds a lot of flavor.)

 

Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans.  Cook on high for 3-4 hours, or until the beef shreds apart easily.  (If you’re going to be out you can also cook this for 6-8 hours on low.)  When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker.  Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw and salsa.

 

Cut the cabbage into very thin strips.  (We used a Mandoline Slicer with the 1.5 mm  blade to make really thin slices, but you can also cut it by hand.)  Slice the green onions.  Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing.  (Taste to see if you want more lime or Green Tabasco and adjust to taste.)  Then put the cabbage and green onions into a bowl and toss with the dressing.

 

Peel and cut up the avocado, place in a bowl, and toss with the lime juice.  (Elise and Dara both have tips for cutting up avocado if you’re not that experienced doing it.)  Finely chop the cilantro (or green onion) and the Poblano chile and add it to the avocado.  Drizzle in the olive oil and gently toss again.

 

To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonfuls of the avocado salsa.  I served this with extra Green Tabasco for those who wanted a little more heat.

 

If this makes more than you’ll eat at one time I would only dress the amount of cabbage you’ll be using.  Refrigerate the ingredients individually and then warm the beef and toss the cabbage with the dressing when you want to eat the leftovers.

Turkey Pumpkin Chili with Apple Bacon Compote

Source: http://primalbitesblog.com/2013/10/23/crockpot-turkey-pumpkin-chili/

chili

Ingredients
  • 1 lb ground turkey
  • 1 medium onion, diced
  • 4 cups raw pumpkin, cubed
  • 1 16 oz can chopped tomatoes
  • ⅓ cup strongly brewed coffee
  • ½ cup passata (tomato sauce, or tomato puree)
  • ½ cup canned pumpkin
  • 2 tsp cocoa powder
  • 1½ Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp oregano
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • salt and pepper to taste
  • 1 large apple, skinned and diced
  • 4 slices nitrate free bacon
  • 2 Tbsp lemon juice
Instructions
  1. Brown the meat in a large skillet in a tablespoon of coconut oil.
  2. Put all of the ingredients into your crockpot, plus the browned meat. Stir to combine and cook on low for 6-8 hours or on high for 4-6.
  3. For the compote, cook your bacon until crispy, then remove and put on a plate lined with a paper towel. Cook the diced apple in the bacon grease over low-medium heat, with a few tablespoons of water. Keep adding water to deglaze the pan, and sauté until the apple is soft and caramelized. Add the lemon juice and cook for an additional 2 minutes. Remove from heat.
  4. Once the chili is thickened to your liking, serve it topped with the apple bacon compote! It’s also great topped with avocado.

Squeaky Clean Slow Cooker Beef Bourgignon

beef

 

Source: http://thehealthyfoodie.com/slow-cooker-squeaky-clean-beef-bourgignon/

    • 900g (2lbs) grass-fed beef stew meat
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 2 large carrots, peeled and sliced
    • 1 small (1½ cups) rutabaga, peeled and diced
    • 2-3 sprigs fresh rosemary, whole
    • 2 Bay leaves
    • 1 tsp Himalayan salt
    • 1 tsp freshly cracked black pepper
    • 2 tbsp Dijon mustard
    • 2 cups bone broth
    • 1/4 cup red wine vinegar
    • 227g (1/2lb) mushrooms, sliced
    • 2 tbsp tapioca starch
    • 2 tbsp water

INSTRUCTIONS

1.Pat the meat dry and sprinkle generously with salt and pepper.

2. Melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a heavy skillet set over high heat

3. Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to so you don’t overcrowd the pan. Remove the cooked pieces of meat to a bowl to collect the juices.

 4. Once all the meat has been cooked and set aside, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent
5. Add the broth, red wine vinegar and Dijon Mustard and bring to a simmer. Add the meat and meat juices back to the skillet, stir and kill the heat
6. Transfer to slow cooker, add carrots, rutabaga, mushrooms, rosemary and bay leaves
7. Cook the stew on low for 8 hours or on high for 6 hours.
8. Once your stew is fully cooked and to your liking, ladle about a cup of the cooking liquid into a small saucepan and bring to the boil.
9. Meanwhile, in a small container, mix tapioca starch and water together. Pour that into the boiling liquid and cook for a minute, whisking constantly, until thickened.
10. Transfer this thickened sauce back to the slow cooker and stir until well incorporated.
11. Serve immediately. (don’t forget to fish out rosemary sprigs and bay leaves)

Mediterranean Beef Stew

med

Source: http://www.kalynskitchen.com/2007/01/mediterannean-beef-stew-with-rosemary.html?m=1
8 oz. sliced mushrooms
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice (I use Muir Glen organic tomatoes, 14.5 oz. can)
1/2 cup tomato sauce
1/4 cup balsamic vinegar (I use Fini brand)
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper

Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don’t rush the browning step. Add beef to Crockpot.

Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.

If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you’re at work. Manufacturers don’t recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.

For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot.

I hope you enjoy these recipes!  Please SHARE them and this blog with your family, friends, acquaintances and loved ones!

Weekly Recipes – Slow Cooker Breakfast Style

Mornings can be BUSY, right?!?

Whether you’re trying to get your kids out the door, yourself out the door, your spouse out the door or all of the above…it can be super hectic and difficult to do anything else other than throw a bowl of cereal in everyone’s face before they rush out the door.

Have you ever been guilty of this?

Me!  I have!

Want to know a secret to making your mornings easier?  Start the night before by throwing breakfast into the crockpot so it will be ready to go in the morning!

Here are 4, clean-eating slow cooker breakfast recipes!

Slow- Cooker Pumpkin Pie Steel Cut Oats

Slow-Cooker Pumpkin Pie Steel-Cut Oats

Ingredients

1 1/4 cups steel-cut oats (not to be replaced with quick or rolled oats)
1 cup pumpkin puree
1 apple, diced with skin
3 tablespoons almond butter
4 1/4 cups unsweetened soy milk (can use almond)
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup maple syrup
1/2 cup chopped nuts (almonds, pecans, or walnuts)
1/2 cup raisins

Directions

  1. Add all the ingredients except for 1/4 cup of the nuts and 1/4 cup of the raisins to a glass bowl that will fit inside your slow cooker. Give it a good stir, and place the bowl in the center.
  2. Carefully fill the slow cooker with water, to about 1 inch below the rim of the glass bowl. Cook on low for 8 hours.
  3. In the morning, remove the lid and stir up the oatmeal. Scoop out about a 1-cup serving, and top with a sprinkling of nuts and raisins.
  4. Store uneaten oatmeal in the fridge.

Tip:  Add Greek yogurt to this delish dish if you want some protein!

Source: http://www.popsugar.com/fitness/Slow-Cooker-Pumpkin-Pie-Steel-Cut-Oats-35883531

Cauliflower Hash Brown Slow Cooker Breakfast Casserole

b-casserole

Ingredients

    • 12 eggs
    • ½ cup milk
    • ½ teaspoon dry mustard
    • 1 teaspoon kosher salt
    • ½ teaspoon pepper
    • 1 head cauliflower, shredded (I buy mine already chopped)
    • additional salt and pepper to season the layers
    • up to one small onion, diced (can omit or use less)
    • two 5 oz packages pre-cooked breakfast sausages, sliced (I used turkey sausage. Can also omit, or use about 1 lb bulk breakfast sausage cooked and crumbled, or bacon, turkey bacon, vegetarian sausage crumbles, or chopped ham)
    • 8 oz., or about 2 cups shredded cheddar cheese

Instructions

  1. Grease or coat a 6 quart slow cooker with cooking spray.
  2. Lightly beat together the eggs, milk, dry mustard, salt, and pepper.
  3. Place about a third of the shredded cauliflower in an even layer in the bottom of the slow cooker, and top with about a third of the onion. Season with salt and pepper, the top with about a third of the sausage and a third of the cheese. Repeat the layers two more times.
  4. Pour the egg mixture over the contents of the slow cooker.
  5. Cook on low for 5-7 hours, or until eggs are set and the top is browned.

Tip:  Serve with a side of sliced tomatoes and avocados!

Source: http://cupcakesandkalechips.com/hash-browns-slow-cooker-breakfast-casserole/

Slow Cooker Huevos Rancheros

b-casserole

Ingredients

  • Nonstick spray
  • 10 eggs
  • 1 cup half-and-half
  • 12 ounces shredded Monterey Jack
  • 1/2 tsp. black pepper
  • 1/2 tsp. ancho chili powder
  • 1 garlic clove, minced
  • 1 (4-ounce) can chopped green chilies, drained
  • 10 ounces taco sauce
  • 8 corn tortillas
  • Scallions, avocado, cilantro and lime, for garnish

    Directions

    Spray the inside of the slow cooker with nonstick spray.

    In a large bowl, beat eggs with half-and-half, 8 ounces of the cheese, pepper and chili powder. Stir in the garlic and chilies. Pour into the slow cooker and cook (covered) on low for 2 hours. Check occasionally to make sure the edges are not burning.

    Remove lid and pour taco sauce over the eggs, using the back of a spoon to evenly cover the eggs, as you would sauce on a pizza. Scatter remaining 4 ounces of cheese all over, replace the lid and continue cooking on low for 15 more minutes.

    Let cool slightly, then cut into wedges and serve over warmed tortillas. Garnish with sliced scallions and avocado, chopped cilantro and a squirt of fresh lime juice.

 

Source: http://www.oprah.com/food/Slow-Cooker-Huevos-Rancheros-Recipe

Slow Cooker French Toast

slow-cooker-french-toast-casserole

Ingredients

  • 2 whole eggs
  • 2 egg whites
  • 1 1/2 cups 1% milk, (almond or soy will also work)
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 9 Slices whole grain bread

 

  • FILLING:
  • 3 cups finely diced uncooked apple pieces (Honey Crisp or Gala are both great in this recipe)
  • 3 tablespoon honey
  • 1 teaspoon lemon juice
  • 1/3 cup diced raw pecans
  • 1/2 teaspoon cinnamon

Directions

Add the first 6 ingredients to a medium mixing bowl, whisk to combine. Lightly spray the inside of the slow cooker with nonstick cooking spray.

Add all the filling ingredients in a small mixing bowl and stir to coat apple pieces, set aside.

Cut bread slices into triangles (that’s in half, just triangle shaped). Place one layer of bread (6 triangles) on the bottom of the slow cooker, add ¼ of the filling and repeat until there are 3 layers of bread. Add the remaining filling to the top.

Pour egg mixture over bread. Cover and cook on high 2 to 2-1/2 or low 4 hours, or until bread has soaked up the liquid.

3 Bananas (diced) can be substituted for apples.

Note: Drizzle with 100% pure maple syrup if desired.

Tip:  This would be a great recipe to make on the weekends when you know the kids are going to sleep in (if you’re lucky because mine don’t).  You can have this cookin’ while they are snoozing away

Source: http://skinnyms.com/slow-cooker-french-toast-casserole/

ENJOY these recipes and don’t forget- SHARE them with others!

Weekly Recipe Round (8) Up

Hey y’all!  Here is your HEALTHY and TASTY weekly dinner menu!

weekly menu 8

I told you I wanted to give you variety, right?  I wouldn’t want you to get bored or anything crazy like that!  So these are all 21 Day Fix Recipes!  For those of you who are following the 21 Day Fix meal plan, (not diet, meal plan) I included the container counts for you…your welcome!

Why, you may ask, am I sharing a whole bunch of 21 Day Fix Recipes?  Because they are delicious, well-balanced, healthy meals!  It’s not a diet!  As I’ve said a million times before and I’ll say it again – diets don’t work!  Healthy eating does!

me and 21 day fix containers

Why I LOVE the 21Day Fix Recipes:

  1.  You do not feel deprived
  2. You are not hungry (it’s actually a lot of food!) but if you are hungry than there are suggestions to follow as to what containers to add
  3. There are TONS of recipes (literally, tons all over the internet) and there’s even a cookbook, which I happen to have and it’s awesome!  It’s called Fixate.  Want it?  You can purchase it here:

www.beachbodycoach.com/KIMMYROOD

4. There are MANY family-friendly recipes

5. There are MANY husband-friendly recipes

6.  It is a GREAT way to eat clean and still ENJOY your meals!  (It’s not like you’re eating a piece of lettuce and a hard-boiled egg).  This is REAL food!  And it’s REAL good!

Macaroni and Cheese with Broccoli

Macaroni-and-Cheese-with-Broccoli-FIXATE

21 day fix containers: 1 green; ½ red; 1 yellow; ½ blue

Source: http://www.teambeachbody.com/teambeachbodyblog/nutrition/macaroni-and-cheese-with-broccoli-recipe?ICID=CT_BLOG_MAC_CHEESE_BROCCOLI

Ingredients:

4 oz. dry whole wheat elbow macaroni (or pasta)

4 tsp. organic grass-fed butter (or organic coconut oil)

2 Tbsp. unbleached whole wheat flour

1½ cups unsweetened almond milk

1¼ cups freshly grated extra-sharp cheddar cheese

3 cups cooked chopped chicken breast, boneless, skinless

6 cups chopped broccoli florets, steamed

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

Preparation:

  1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
  2. Melt butter in large saucepan over medium heat.
  3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
  4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
  5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
  6. Add chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
  7. Serve immediately.

Tips and Variations:

  • Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
  • Asparagus, green beans or Brussels sprouts can be substituted for broccoli.
  • A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.

Chicken Cacciatore

Source:  http://www.teambeachbody.com/teambeachbodyblog/nutrition/15-easy-one-pot-meals?ICID=CT_BLOG_ONE_POT_MEALS

chicken cacciatore

21 day fix containers: 1 red; 2 green

Total Time: 31 min.

Prep Time: 10 min.

Cooking Time: 21 min.

Yield: 4 servings

Ingredients:

1 Tbsp. olive oil

1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch pieces

1 medium onion, thinly sliced

1 medium celery stalk, sliced

1 clove garlic, finely chopped

1 medium red bell pepper, cut into 1-inch pieces

8 oz. sliced mushrooms

1 (14.5 oz.) can whole tomatoes

1½ tsp. dried basil, crushed

Ground black pepper (to taste; optional)

2 medium zucchini, sliced

1 medium eggplant, peeled, cut into 1-inch cubes

6 fresh parsley sprigs, finely chopped (for garnish, optional)

Preparation:

  1. Heat oil in large nonstick skillet over medium high heat.
  2. Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.
  3. Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.
  4. Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes.
  5. Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear.
  6. Garnish with parsley if desired.

Tip: Chicken Cacciatore can be served over brown rice or whole wheat pasta.

Another Tip:  Don’t do Carbs?  Serve it with a salad!

And yet even another tip (because I’m feeling generous): You can make this in the crockpot!  And since I don’t cook raw chicken (gross!) that’s what I do.

New England Clam Chowder

Source:  http://www.teambeachbody.com/teambeachbodyblog/nutrition/15-easy-one-pot-meals?ICID=CT_BLOG_ONE_POT_MEALS

clam chowder

21 day fix containers: ½ yellow; ½ green; ½ red; 1 teaspoon

Total Time: 40 min.

Prep Time: 15 min.

Cooking Time: 25 min.

Yield: 8 servings, approx. 1 cup each

Ingredients:

5 tsp. olive oil, divided use

2 slices turkey bacon, chopped

1 medium onion, chopped

2 medium stalks celery, chopped

2 medium carrots, chopped

2 medium russet potatoes, peeled, cut into cubes

1½ tsp. finely chopped fresh thyme (or dried thyme leaves)

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1½ cups low-sodium organic vegetable broth

1½ cups clam juice

¼ cup whole wheat flour

1½ cups unsweetened almond milk

2 cups chopped clams

Preparation:

  1. Heat 2 tsp. oil in medium saucepan over medium-high heat.
  2. Add turkey bacon and onions; cook, stirring frequently, for 5 to 8 minutes, or until onions are translucent.
  3. Add celery, carrots, potatoes, thyme, salt, and pepper; cook, stirring frequently, for 5 to 6 minutes.
  4. Add vegetable broth and clam juice. Bring to a boil. Reduce heat to low. Gently boil for 15 minutes.
  5. Heat remaining 3 tsp. oil in medium saucepan over medium heat.
  6. Add flour; cook, stirring constantly, for 2 to 3 minutes.
  7. Add 1 cup of hot liquid from medium saucepan; whisk until well  blended. Add this thickened mixture back to medium saucepan. If Cook, stirring frequently, for 3 to 5 minutes, or until thickened.
  8. Add almond milk and clams; cook, stirring frequently, for 3 to 5  minutes, or until thickened.

Tip:  If you are gluten free, try adding gluten free flour or coconut flour instead

Another Tip:  Serve this with some Paleo rolls and/or a side of your favorite flavor of chicken sausage

 

Winter Superfoods Bowls

winter superfoods bowl

21 day fix containers: 1 ½ green; 2 ½ yellow, 1 blue; 1 orange; 1 teaspoon

Source: http://www.teambeachbody.com/teambeachbodyblog/nutrition/15-easy-one-pot-meals?ICID=CT_BLOG_ONE_POT_MEALS

Total Time: 55 min.

Prep Time: 20 min.

Cooking Time: 35 min.

Yield: 4 servings

Ingredients:

2 medium beets, peeled, cut into 1-inch cubes (buy these already roasted in the produce section to save time!)

2 medium sweet potatoes, cut into 1-inch cubes (buy frozen sweet potatoes already diced to save time!)

4 tsp. olive oil, divided use

½ tsp. ground cumin, divided use

Sea salt (or Himalayan salt) and ground black pepper, divided use

2 cups Brussels sprouts, cut in half lengthwise

½ medium avocado, cut into chunks

¼ cup water

2 Tbsp. fresh lime juice

1 Tbsp. rice vinegar

1 clove garlic, finely chopped

1 tsp. raw honey (or maple syrup)

2 cups cooked bulgur, warm

2 cups chopped kale

1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

¼ cup sliced almonds, toasted

¼ cup sunflower seeds

 

Preparation:

  1. Preheat oven to 425º F.
  2. Place beets and sweet potato on a large baking sheet. Drizzle with ½ tsp. oil. Season with ¼ tsp. cumin, salt and pepper, if desired
  3. Bake for 10 to 15 minutes; stir.
  4. Add Brussels sprouts. Drizzle with ½ tsp. oil. Bake for 20 minutes, stirring halfway through, or until vegetables are tender-crisp.
  5. While vegetables are baking make dressing by placing avocado, water, lime juice, vinegar, remaining 3 tsp. oil, garlic, honey, remaining ¼ tsp. cumin, and salt in blender (or food processor); cover. Blend until smooth. Set aside.
  6. Evenly divide bulgur between four serving bowls. Evenly top with kale, chickpeas, roasted vegetables, dressing, almonds, and sunflower seeds; serve immediately.

Variations:

  • Spinach, Swiss chard, or collard greens can be substituted for kale
  • Broccoli can be substituted for Brussels sprouts.
  • Legumes can be substituted for beets and sweet potatoes.

Tip:  you can roast the beets and sweet potatoes the night before to save time the next day!

Another tip:  This can easily be served with chicken breast

 

And there you go!  Now all you have to do is get to the grocery store and get all of these delicious ingredients to make these delicious meals!  You know what else you need to do?  SHARE this post with others!

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