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Main Dish

Mongolian Beef

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I am obsessed with this recipe…and so are my kids! So easy to prep and make throughout the week. It is meal plan approved for those following portion fix and it is also gluten free! I modified this recipe from Sweet Tea & Thyme.

INGREDIENTS

  • 1 pound flank steak, thinly sliced into one inch pieces

  • 1/4 cup cornstarch

  • 2 tbsp sesame oil

  • 1/3 cup of liquid aminos (or tamari)

  • 1/2 cup water

  • 2 tsp fresh grated ginger

  • 4 cloves of garlic, minced

  • 1/2 cup of stevia brown sugar (I use Truvia)

  • 1/4 tsp red pepper flakes

  • 2 tbsp olive oil

  • Optional: red pepper flakes, chopped green onions, sesame seeds

DIRECTIONS

  1. In a small saucepan over medium heat, mix sesame oil, liquid aminos, water, stevia brown sugar, ginger, garlic, and red pepper flakes. Let simmer for 5-7 minutes. Remove from heat and set aside.

  2. In a medium sized bowl, toss the flank steak pieces in salt, pepper and cornstarch.

  3. In a large skillet, heat olive oil over medium-high heat and place steak pieces in one layer in batches. Cook for 2 minutes on each side. Beef should have a brown crispy appearance.

  4. Add the sauce mixture to the flank steak and let the sauce reduce for 2-5 minutes over medium/medium low heat. You want the sauce to thicken and coat the meat without burning or evaporating.

  5. Sprinkle with sesame seeds, green onions and red pepper flakes!

MEAL PREP TIP: I cut up the flank steak and coat it in cornstarch on the weekend, as well as make the sauce. That way, each night I just have to do steps 3-5. Saves a lot of time in the evening!

CONTAINER COUNTS: 3/4 cup counts as 1 red and 2 tsp.

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Breakfast

Blueberry Muffins

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can’t take full credit for this recipe, I adapted it from The Beachbody Blog! I tweaked a few things, but they deserve the credit!

I was looking for a healthier muffin that was meal plan approved for me, but also kid approved too! Love that I can make these ahead of time and store them for an easy breakfast! P.S. they are great warmed back up in the air fryer at 400 degrees for about a minute! Yum!

INGREDIENTS

  • 1 cup reduced fat (2%) plain Greek yogurt

  • 3 Tbsp. raw honey

  • 2 large very ripe bananas

  • 2  eggs

  • ½ tsp. pure vanilla extract

  • 2 cups old-fashioned rolled oats (I used gluten free oats to make this recipe gluten free!)

  • 1½ tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. sea salt

  • 2 cups fresh or frozen blueberries (I used frozen organic blueberries from Costco!)

  • Optional: 2-3 packets of stevia! I added it to mine to sweeten them up!

    INSTRUCTIONS

  1. Preheat oven to 350° F.

  2. Line a muffin tin with 12 muffin liners.

  3. In a blender, add yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt and blend.

  4. Gently fold in blueberries.

  5. Evenly divide batter among prepared muffin cups.

  6. Bake 20 to 25 minutes.

  7. Transfer muffins to rack; cool.

CONTAINER COUNTS: 1 yellow and 1/2 purple per muffin.

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Main Dish

Sweet Potato Tortillas

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I can’t take credit for this recipe, it is from Physical Kichness! It is a sweet potato tortilla which I was super skeptical to try! I have been grain free for the most part, so I am always looking for new ways to spice up sweet potatoes. This recipe is so good and was perfect for breakfast…and makes an incredible pizza crust!

INGREDIENTS:

  • 1.5 cups of mashed sweet potato

  • 1/3 cup of tapioca flour

  • 1/4 cup of coconut flour

  • 1/4 tsp of salt

DIRECTIONS:

  1. In a mixing bowl, combine all ingredients together until it forms a dough.

  2. Take 1/2 cup of the sweet potato dough mixture and roll into a ball, then place on parchment paper (grease paper lightly for best results) and flatten until very thin, with uniform thickness throughout

  3. Heat a pan over medium hight heat and spray with cooking spray. Once the pan is hot, place the tortilla in the pan. I make my tortillas a little thicker and then flatten them with the back of a greased spatula once it is in the pan.

  4. Cook 4 minutes per side, or until the tortilla starts to crisp up and get golden brown.

These tortillas are amazing with grass fed butter and cinnamon and even better as the crust to an oven baked pizza! The picture above is this pizza with the sweet potato tortilla as the crust!

PORTION FIX: 1 tortilla is one yellow

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Breakfast

Banana Oat Pancakes

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I have been craving pancakes and have been hunting for the perfect recipe that fits within my meal plan. I personally love these pancakes and love that I get to eat the entire batch. I will warn you, they don’t have a ton of flavor by themselves. I love them with melted peanut butter and will be on a hunt for a healthy homemade maple syrup to pair them with. My kids love these as well. My son has an egg allergy, so when I make them for him, I double the oats and add 1/4 cup or so of almond milk instead. 

INGREDIENTS: 

  • 1 cup of spinach

  • 1 banana

  • 2 eggs

  • 1/3 cup of oats (I used gluten free oats)

  • 1 tsp of vanilla extract

  • 1 tsp of baking powder

  • 1 packet of stevia (optional)

DIRECTIONS

  1. Put all of the ingredients in a blender and blend until smooth.

  2. Put the batter in the refrigerator for 30 minutes to allow the oats to expand and the batter to thicken.

  3. Preheat pan on the stove over medium heat and cook each pancake for 2-3 minutes per side.

If you are following portion fix, the entire recipe counts as: 1 yellow, 1 green, 1 red and 2 purples.

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Recipes

Cilantro Avocado Salad

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I have been obsessed with this new dressing I discovered by Organic Girl called Avocado Cilantro! 

This recipe serves ONE. Multiply the ingredients if you are cooking for more than just yourself!

INGREDIENTS

  • 2.5 cups of fresh spinach

  • 3/4 cup of shredded chicken (I love costco rotisserie chicken)

  • 1/4 cup of pico de gallo (I get mine premade in the produce section of the grocery store)

  • 1/4 of a small avocado

  • 2 tbsp of Organic Girl Avocado Cilantro dressing

DIRECTIONS:

  1. Toss all of the ingredients in a bowl and enjoy!

PORTION FIX: entire recipe counts as 3 greens, 1 red, 1/2 blue and 1 orange

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Main Dish

Taco Lettuce Wraps with Shredded Chicken

I have been trying to have my carbs earlier in the day on my meal plan, I am finding it gives me better energy throughout the day and better results too! Wanted to share one of my newest recipes that I am loving for dinner lately!

I cook the chicken in advance during my meal prep, them portion out enough for dinner each night! 

SERVES 5-6

INGREDIENTS:

  • 2 pounds of chicken breasts

  • Packet of Frontera Taco Skillet Sauce (I only use half of the packet)

  • Bibb lettuce

  • Pico de gallo (I buy mine premade from the produce department)

  • Avocado

  • 1 sweet potato, sliced into small long strips like tortilla strips

  • Cooking spray

  • Lawry’s Casero Seasoning

DIRECTIONS

  1. Place your chicken in a crockpot on high for 3 hours, or until it easily shreds.

  2. Once chicken is fully cooked and shredded, place it in a separate bowl or container and add half of the Frontera Taco Skillet Sauce packet and mix together.

  3. Take your sweet potato strips and place them in an airfryer, lightly spray with cooking spray and cook on low for 12-15 minutes, or until crisp. You can also bake them in the oven at 350 for 20-30 minutes, or replace with tortilla strips.

  4. To assemble your taco lettuce wraps:

    1. One serving is 3 bibb lettuce leaves, 3/4 cup of the shredded chicken, 1/4 cup of pico de gallo, 1/4 of a small avocado and 1/4 cup of the sweet potato strips. I like to sprinkle the Lawry’s Casero Seasoning on top of them!

PORTION FIX: 3 lettuce wraps count as 1 green, 1 red, 1/2 blue and 1/4 yellow

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Main Dish

Chicken Poppers

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I have been working with my naturopath recently to figure out some of my stomach issues, along with my anxiety. We did a full food panel and what do you know, it showed several sensitivities: egg, gluten, dairy, yeast, cranberry, tomatoes and soy. Sweet! Haha. She wants me to remove all of these from my diet for 30 days and then start reintroducing them. This has been so overwhelming. I tend to find recipes that have no dairy, but then they have egg, etc. I spent the day at Barnes and Noble to which I was shocked at how many cookbooks have NO pictures of the food. We eat with our eyes! I need pictures! So, I have decided that I will start getting more creative in the kitchen and share more recipes here – and maybe one day, publish my own cookbook – with pictures on EVERY page haha.

I made these chicken poppers yesterday and continued to experiment with them today! They are so good and my boys loved them too! #momwin

Recipe modified from: Unbound Wellness

INGREDIENTS

  • 1 pound of ground chicken (I used 96% fat free)

  • 2 cups of shredded zucchini (I used a thick cheese grater)

  • 1 tbsp coconut oil

  • 2 tbsp coconut flour

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp sea salt

  • 1/2 tsp paprika

  • 1/4 tsp chili powder

DIRECTIONS

  1. Add all ingredients to a bowl. Tip: put the zucchini in between a few paper towels to remove some of the excess water.

  2. Mix ingredients well.

  3. Form chicken mixture into one inch balls and then flatten.

  4. There are two cooking options: air fryer or an oven:

    1. AIR FRYER: Place the chicken poppers in the air fryer and cook at 400 degrees for 15 minutes. Shake the fryer every 5 minutes so the poppers flip over. This method will get your poppers more crispy than the oven!

    2. OVEN: Preheat oven to 400 degrees and place poppers on a baking sheet, lined with parchment paper. Cook for 25 minutes and then broil for the last 5 minutes.

PORTION FIX: 1/4 of the recipe is equal to 1 red and 1/4 green.
2B MINDSET: This is a perfect option for dinner or lunch! 

TIP: Feel free to add in other veggies like carrots, squash, etc! Works great with sweet potatoes too!

 

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Main Dish

GF Tortilla Pizza

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I absolutely love pizza! I found a guilt free way of enjoying pizza and still feel on top of my nutrition!

INGREDIENTS

  • 1 tortilla (I like Rudi’s Gluten Free Spinach Tortillas in the frozen section)

  • 2-3 tablespoons of pizza sauce or marinara (check to be sure there isn’t added sugar)

  • 1 roma tomato, diced

  • 1/2 onion, diced

  • 1/2 cup shredded chicken (I used rotisserie)

  • 1/4 cup of mozzarella

  • Sea salt

  • Italian seasoning

  • Crushed red pepper (optional)

  • Parmesan cheese

DIRECTIONS

  1. Preheat oven to 450. Lay tortilla on parchment paper and add pizza sauce, chicken, tomatoes and onion. Top with the cheese and sprinkle with sea salt, Italian seasoning and crushed red pepper.

  2. Place in the oven for 13-15 minutes, or until tortilla is browned and cheese is turning golden brown.

  3. Take the pizza out of the oven and let it sit for 2-3 minutes. Slice with pizza cutter and sprinkle with parmesan cheese!

2B MINDSET: This is perfect for lunch with a side salad!

PORTION FIX: 1 yellow, 3/4 red, 1 blue, 1 green

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Dessert

Shakeology Mug Cake

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INGREDIENTS

  • 1 scoop of Vegan Vanilla Shakeology

  • 1/4 teaspoon baking powder

  • 2 packets of stevia

  • 1 teaspoon of vanilla extract

  • 3 tablespoons of egg whites (or 1 egg)

  • 3 tablespoons of water

DIRECTIONS

  1. In a mug, combine all the dry ingredients and mix together.

  2. Add vanilla extract, egg whites and water. Mix together.

  3. Put the mug cake in the microwave for 1 minute 20 seconds. Depending on your microwave, you may need to put it back in for another 10 seconds.

OPTIONAL TOPPINGS:

  • Melted peanut butter or PB2

  • Chocolate Recover (I do about a tablespoon and add just enough water to be able to drizzle, so good!!!)

21 DAY FIX: mug cake counts as 1 red, toppings are additional

2B MINDSET: mug cake counts as a protein, toppings are accessories

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Recipes

Peanut Sauce Zoodles

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PEANUT SAUCE INGREDIENTS:

  • 2 teaspoons of ginger (I used Ginger Paste)

  • 1 clove of garlic

  • ¼ cup natural creamy peanut butter

  • 1 orange ( ¼ cup orange juice)

  • 3 tablespoon lime juice

  • 2 tablespoons liquid aminos (or soy sauce)

  • 3 tablespoons honey

  • 3 tablespoons toasted sesame oil

  • 1 teaspoon of rice wine vinegar

  • ½ teaspoon cayenne pepper

  • ½ teaspoon salt

DIRECTIONS: Put all ingredients in a blender and blend until smooth

ZOODLE INGREDIENTS:

  • 1.5 cups of zoodles (zucchini noodles. I prefer fresh over frozen!)

  • 1/2 yellow onion, chopped

  • 1/2 cup cauliflower rice (I used frozen)

  • 1 carrot, grated (I used a large cheese grater)

  • 1 teaspoon sesame oil

  • 2 teaspoons of soy sauce or liquid aminos (I used gluten free)

  • 3/4 cup of shredded chicken (I used rotisserie)

  • 2 tablespoons of peanut sauce.

  • Cilantro, chopped

  • 1 teaspoon peanuts, crushed

  • Red chili flakes

DIRECTIONS

  1. In a nonstick frying pan, over medium high heat, add chopped onions, sesame oil and soy sauce. Cook for 5-7 minutes, or until onions are translucent.

  2. Add cauliflower rice and zoodles. Cook for another 3-4 minutes, stirring occassionally.

  3. Add chicken and peanut sauce. Cook for another 2 minutes.

  4. Remove from heat and serve in a bowl. Top with cilantro, crushed peanuts and red chili flakes!

2B MINDSET: This is perfect for dinner!

21 DAY FIX: 2.5 green, 1 red, 1 orange, 1 teaspoon.

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Breakfast

Breakfast Nachos

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Who doesn’t love nachos? I can pass on the cookies and candy, but I have a rough time passing up all things salty and crunchy! I have been having eggs and sweet potatoes for breakfast and had a genius idea to turn them into nachos! One of my favorite things about the new program I started, 2B Mindset, is that things like cheese, guacamole, etc are considered accessories! So I can dress up my meals a little bit more than usual! These nachos were amazing!

Recipe serves ONE.

INGREDIENTS

  • 3/4 cup of sliced sweet potatoes (I used white sweet potatoes)

  • Cooking spray, like Pam

  • 2 eggs

  • 1/4 cup of egg whites

  • 2 tablespoons of cheddar

  • Pico de gallo (I buy mine in the produce section at the grocery store)

  • 2 tablespoons of guacamole (I love avocado with garlic salt!)

  • Garlic salt (or garlic powder and sea salt)

SWEET POTATO DIRECTIONS (AIR FRYER)

  1. In a bowl, add sweet potato slices and lightly spray with cooking spray and then lightly sprinkle with garlic salt.

  2. Set your air fryer to 250 degrees for 10 minutes and add sweet potatoes. Take basket out and shake around after the 10 minutes and set for another 5 minutes.

  3. If your chips are looking almost done, crank the temperature up to 400 and set for another 3-5 minutes.

  4. NOTE: My biggest tip with air fryers is to baby them until you get to know yours! Lower temps are better to get the sweet potatoes fully cooked and the higher temps act like a broiler to crisp up at the end!

SWEET POTATO DIRECTIONS (OVEN)

  1. Preheat oven to 400 degrees.

  2. Lay each slice on a baking sheet and lightly spray with cooking spray and then lightly sprinkle on garlic salt to desired taste.

  3. Cook for 15 minutes and then flip.

  4. If any slices are starting to burn, remove those specific ones from the oven.

  5. Continue cooking in increments of 4 minutes, removing browned ones each time until all of them are fully cooked. Mine usually take a total of 30 minutes to get all of them cooked perfectly.

  6. If you had to remove a lot of them from the oven, put them all back on the baking sheet and turn off the oven. Leave them in the oven for 2 minutes to warm them all up.

NACHO DIRECTIONS (Start once chips are done!)

  1. Whisk together eggs and egg whites.

  2. Over medium heat in a nonstick frying pan, add your eggs and cook like regular scrambled eggs!

  3. Once eggs are nearly done, add your cheddar cheese. Stir around until cheese starts to melt and then add them over your sweet potato chips.

  4. Top your eggs and chips with pico de gallo and guacamole! I love to add my pico de gallo to the hot pan the eggs were in to warm them up a bit so they aren’t so cold over my eggs!

2B MINDSET: This is perfect as a breakfast option!

21 DAY FIX: Feel free to use less eggs and less sweet potato chips to make this an even 1 red and 1 yellow. Recipe as is counts as 1.5 yellow, 1.5 red and 1 blue.

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Recipes

Thai Noodle Salad

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Anyone else obsessed with all things Thai food and peanut sauce?! I am. I was so excited about this recipe because it totally hits the spot, while adding in tons of colorful veggies!

Recipe adapted from: Feasting at Home

INGREDIENTS: 

  • 6 ounces of uncooked rice noodles

  • 6 cups of chopped purple and green cabbage

  • 1 cup of shredded carrots

  • 1 red bell pepper, diced

  • 1/2 cup of scallons, sliced

  • ½ bunch cilantro, chopped

  • 1-2 jalapenos, chopped (optional)

  • 2 teaspoons of ginger (I used Ginger Paste)

  • 1 clove of garlic

  • ¼ cup natural creamy peanut butter

  • 1 orange ( ¼ cup orange juice)

  • 3 tablespoon lime juice

  • 2 tablespoons liquid aminos (or soy sauce)

  • 3 tablespoons honey

  • 3 tablespoons toasted sesame oil

  • 1 teaspoon of rice wine vinegar

  • ½ teaspoon cayenne pepper

  • ½ teaspoon salt

  • 3 shredded chicken breasts, precooked

  • Crushed peanuts for garnish

DIRECTIONS

  1. Cook rice noodles in boiling water for 3-4 minutes and immediately rinse with cold water and drain. Set aside.

  2. In the meantime, blend the ginger, garlic, peanut butter, orange juice, lime juice, liquid aminos, honey, sesame oil, rice wine vinegar, cayenne pepper and salt together. Blend until smooth.

  3. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño in a bowl. Toss together.

  4. To serve, add shredded veggies, noodles, chicken and toss together. Top with dressing and garnish with chopped peanuts.

21 DAY FIXERS: add 2 cups of veggie mixture, 1/2 cup of noodles, 3/4 cup of shredded chicken and 2 tablespoons of dressing with 1 teaspoon of crushed peanuts. Count as 2 greens, 1 yellow, 1 red, 1 orange and 1 teaspoon.

2B MINDSET: This could be used for lunch and if you leave out the noodles, it would be a great option for dinner too!

 

 

 

 

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