21-Day Fix Containers: 1 green, 1 red, 2 yellow, 1 blue (for 1 slice of pizza)
Servings: 6 (per pizza - recipe makes enough for 2 pizza crusts)
Ingredients:
1 tsp instant or active dry yeast
1 1/2 c warm water
4 c all purpose whole wheat flour
1 tsp salt
1/3 c olive oil
Toppings of choice (pick a red sauce that is sugar free or make your own)
Directions:
~ Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
~ In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
~ Pour yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
~ Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set aside for 1 to 2 hours, or store in the fridge until you need it.
** Note: it's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
~ When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball.
~ You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch til it feels right.
~ When the crust is nice and thin, lay it on a oiled baking sheet or pizza pan.
~ Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
~ Top your crust with toppings of choice.
~ Bake for 15 to 17 minutes at 500 F, or until crust is golden brown and toppings are bubbly.
For NY style baked pizza dough:
~ Preheat oven to 500 F with the pizza stone heating.
~ When it's very hot, with a metal spatula, evenly coat stone with corn meal and skip oiling process above.
Eat the pizza with a yummy side salad so you keep the portions!
Spaghetti Squash Caprese Bake
21-Day Fix Containers: 2 green, 1 blue
Servings: 4
Ingredients:
1 large spaghetti squash
2 cloves garlic
4 roma tomatoes
1 small handful fresh basil
1 overflowing handful fresh baby spinach
2 Tbsp extra virgin olive oil
3/4 cup + 1/4 cup shredded mozzarella cheese
Salt & pepper to taste
Directions:
~ Preheat oven to 375 F. Cook the spaghetti squash one of two ways:
1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on
a cookie sheet for 1 hr 20 min at 375 F; flipping squash once halfway through.
2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in
microwave on a plate for 10-12 minutes.
~ Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise.
~ Scoop out the seeds and gooey bits and throw those away.
~ Scrape the remaining flesh of the squash with a fork to get out all the spaghetti "noodles". Place noodles in a large bowl and set aside.
~ Mince garlic.
~ Cut tomatoes into bite-size pieces.
~ Roughly cut basil & spinach leaves.
~ Place all these ingredients & the olive oil into the large bowl with the spaghetti squash.
~ Mix well then season with salt & pepper, to taste.
~ Stir in 3/4 cup mozzarella cheese.
~ Add mixture to a pie dish or 1-quart baking dish and spread until smooth.
~ Sprinkle the remaining 1/4 cup mozzarella on top.
~ Bake at 375 F for 30-40 minutes or until cheese on top is slightly browned.
Servings: 4
Ingredients:
1 large spaghetti squash
2 cloves garlic
4 roma tomatoes
1 small handful fresh basil
1 overflowing handful fresh baby spinach
2 Tbsp extra virgin olive oil
3/4 cup + 1/4 cup shredded mozzarella cheese
Salt & pepper to taste
Directions:
~ Preheat oven to 375 F. Cook the spaghetti squash one of two ways:
1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on
a cookie sheet for 1 hr 20 min at 375 F; flipping squash once halfway through.
2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in
microwave on a plate for 10-12 minutes.
~ Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise.
~ Scoop out the seeds and gooey bits and throw those away.
~ Scrape the remaining flesh of the squash with a fork to get out all the spaghetti "noodles". Place noodles in a large bowl and set aside.
~ Mince garlic.
~ Cut tomatoes into bite-size pieces.
~ Roughly cut basil & spinach leaves.
~ Place all these ingredients & the olive oil into the large bowl with the spaghetti squash.
~ Mix well then season with salt & pepper, to taste.
~ Stir in 3/4 cup mozzarella cheese.
~ Add mixture to a pie dish or 1-quart baking dish and spread until smooth.
~ Sprinkle the remaining 1/4 cup mozzarella on top.
~ Bake at 375 F for 30-40 minutes or until cheese on top is slightly browned.
Quinoa Turkey Salad
21-Day Fix Containers: 1 yellow, 1 red, 1 green, 1/2 blue
Servings: 1
Ingredients:
1/2 yellow container of black beans
1/2 yellow container cooked quinoa
1 red container ground turkey, cooked
1/3 green container of each:
red bell pepper
green bell pepper
cherry tomatoes
1/2 Tbsp Greek yogurt
1/2 blue container cheddar cheese
Directions:
~ Mix all ingredients together and enjoy!
~ Play around with the ratio/mix to make it what you want
Servings: 1
Ingredients:
1/2 yellow container of black beans
1/2 yellow container cooked quinoa
1 red container ground turkey, cooked
1/3 green container of each:
red bell pepper
green bell pepper
cherry tomatoes
1/2 Tbsp Greek yogurt
1/2 blue container cheddar cheese
Directions:
~ Mix all ingredients together and enjoy!
~ Play around with the ratio/mix to make it what you want
Skinny Chicken Tacos
21-Day Fix Containers: 1 green, 1 red, 1/2 yellow, 1 blue, 1/2 orange
Servings: 4
Ingredients:
1 bag corn tortillas {or use lettuce leaves}
2 chicken breasts, diced
Colby Jack cheese, shredded
1 tomato, diced
1 purple onion, diced
1 avocado, diced
Green & purple cabbage
Greek yogurt
Garlic salt
Taco Seasoning
Lime
Directions:
~ On medium heat, grill chicken breasts in taco seasoning until fully cooked.
~ In another skillet on medium heat, place corn tortillas and heat both sides. Lightly add cheese until it melts.
~ Add chicken and preferred fixings, garnished with a wedge of lime each to squeeze onto your taco.
~ Sour cream replacement: 1 tsp Greek yogurt with garlic salt {to taste}. Add water to thin to preferred consistency as topping.
Servings: 4
Ingredients:
1 bag corn tortillas {or use lettuce leaves}
2 chicken breasts, diced
Colby Jack cheese, shredded
1 tomato, diced
1 purple onion, diced
1 avocado, diced
Green & purple cabbage
Greek yogurt
Garlic salt
Taco Seasoning
Lime
Directions:
~ On medium heat, grill chicken breasts in taco seasoning until fully cooked.
~ In another skillet on medium heat, place corn tortillas and heat both sides. Lightly add cheese until it melts.
~ Add chicken and preferred fixings, garnished with a wedge of lime each to squeeze onto your taco.
~ Sour cream replacement: 1 tsp Greek yogurt with garlic salt {to taste}. Add water to thin to preferred consistency as topping.
Cinnamon Roll Shake
21-Day Fix Containers: 1 red
Servings: 1
Ingredients:
Vanilla Shakeology
Fat-free milk
1-2 tsp cinnamon
Directions:
Blend all ingredients together and enjoy!
Servings: 1
Ingredients:
Vanilla Shakeology
Fat-free milk
1-2 tsp cinnamon
Directions:
Blend all ingredients together and enjoy!
Zucchini, Red Pepper, and Sweet Potato Frittata
Servings: 4
21-Day Fix Containers: 1 green, 1/2 red, 1 tsp
Ingredients:
2 tsp olive oil
3 medium zucchini, thinly sliced
1 medium red bell pepper, chopped
1/2 medium onion, chopped
1 cooked medium sweet potato, cut into 1-inch cubes
1/4 cup chopped fresh basil
1/4 tsp sea salt
6 large eggs, lightly beaten
Directions:
~ Heat oil in a 10-inch nonstick skillet over medium heat.
~ Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.
~ Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 - 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.
~ Add eggs to vegetable mixture. Mix until combined. Cook, without stirring, for about 2 -3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt the skillet so uncooked eggs flow to the edges.
~ Reduce heat to low. Continue cooking, covered, for 15 - 18 minutes, or until knife inserted in center comes out clean.
~ Garnish with reserved basil; serve immediately.
21-Day Fix Containers: 1 green, 1/2 red, 1 tsp
Ingredients:
2 tsp olive oil
3 medium zucchini, thinly sliced
1 medium red bell pepper, chopped
1/2 medium onion, chopped
1 cooked medium sweet potato, cut into 1-inch cubes
1/4 cup chopped fresh basil
1/4 tsp sea salt
6 large eggs, lightly beaten
Directions:
~ Heat oil in a 10-inch nonstick skillet over medium heat.
~ Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.
~ Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 - 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.
~ Add eggs to vegetable mixture. Mix until combined. Cook, without stirring, for about 2 -3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt the skillet so uncooked eggs flow to the edges.
~ Reduce heat to low. Continue cooking, covered, for 15 - 18 minutes, or until knife inserted in center comes out clean.
~ Garnish with reserved basil; serve immediately.
Ground Turkey Taco Pasta
Servings: 4
21-Day Fix Containers: 1 red, 1 yellow. 1 blue
Ingredients:
1 lb ground turkey
1/2 onion, chopped
2 Tbsp taco seasoning
2 Tbsp extra-virgin olive oil
4 cups whole grain pasta shells, cooked
4 tsp plain Greek yogurt
1 cup cheddar cheese
Directions:
~ Put oil, ground turkey, onion, and taco seasoning in a large skillet. Cook until turkey is no longer pink.
~ Combine the turkey/onion mixture with the yogurt and cheese.
~ Stir in cooked pasta until combined.
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