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Recipes

Mexican Coleslaw

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Made a few tweaks, but adapted this recipe from Spicy Southern Kitchen! Loved this recipe! I made it on Sunday and it was great as lunch all week!

INGREDIENTS

  • 3/4 cup mayonnaise

  • 1/3 cup sour cream

  • 2 tablespoons lime juice

  • 1/2 packet taco seasoning

  • 1 tbsp of Lawry’s® Carne Asada Seasoning

  • 1 tbsp of olive oil

  • 1 pound of chicken tenders (or chicken breasts)

  • 14 ounce bag of coleslaw

  • 1 cup shredded red cabbage

  • 1/2 cup cooked corn kernels (I used 1 ear of grilled corn)

  • 1/2 cup diced red pepper

  • 1/3 cup diced red onion

  • 1/3 cup chopped fresh cilantro

  • 2 jalapenos, seeded and finely diced

  • 1/4 cup pepitas

  • Optional: tortilla strips

Instructions

  1. Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl. Set aside.

  2. Preheat grill to medium high.

  3. Coat chicken tenders with carne asada seasoning and olive oil. Feel free to add more or less seasoning to your liking.

  4. Grill chicken tenders for 3 minutes per side, or until no longer pink in the middle. Remove from heat and set aside.

  5. In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.

  6. I use this recipe for lunches, so I use 1 tablespoon of the dressing and add water to it so it coats my salad! If you are serving as a main dish, pour your dressing over the salad and mix together. Add chicken and pepitas. Top with tortilla strips!

PORTION FIX: I do 2 green so the cabbage mixture, 3/4 cup of chicken, 1 orange of pepitas and count the dressings as my teaspoons. I water down the dressing so it coats the entire salad!

2B MINDSET: Perfect for dinner or lunch!

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Main Dish

Egg Roll In A Bowl

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This recipe was adapted from 40 Aprons!

This recipe was a HIT! So good and perfect as leftovers! This can work for those following 2B Mindset and Portion Fix!

INGREDIENTS

  • 1 tbsp sesame oil

  • 1 bunch of green onions, sliced, then separate green and white parts

  • 1/2 cup red onion, diced

  • 5 cloves garlic, minced

  • 1 pound ground chicken

  • 1 tsp fresh ginger, grated

  • 1 8-oz. can water chestnuts, chopped

  • 1 tbsp sriracha

  • 1 bag of coleslaw mix (without the dressing)

  • 3 tbsp coconut aminos

  • 1 tbsp rice wine vinegar

  • Salt and pepper to taste

OPTIONAL TOPPINGS

  • Sriracha mayonnaise (this makes the entire meal in my opinion! I bought it premade)

  • Black sesame seeds

  • Green onions, diced

DIRECTIONS

  1. In a large skillet over medium heat, add sesame oil, white parts of green onions, red onion and garlic. Saute for 4-5 minutes, or until red onion begins to soften.

  2. Add ground chicken, ginger, water chestnuts and sriracha. Cook 7 minutes, or until chicken is no longer pink.

  3. Add coleslaw mix, coconut aminos, rice wine vinegar, salt and pepper. Mix well and cook for another 5 minutes.

  4. Remove from heat and serve! Top with spicy mayo, black sesame seeds and green onion!

This recipe serves 4 and 1/4 of the recipe counts as 1 red and 2 greens. Spicy mayo would be counted as additional teaspoons. If you are following 2B Mindset, this recipe is perfect as a lunch option with a side FFC or dinner!

This recipe is amazing as leftovers and tastes just as good the following day!

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Recipes

Zucchini Chips

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INGREDIENTS

  • 1 zucchini, thinly sliced

  • 1/4 cup of breadcrumbs (I used gluten free, would recommend whole wheat if you don’t have an allergy!)

  • 1/4 cup grated parmesan cheese

  • 1/4 tsp garlic powder

  • 1/8 tsp cayenne pepper

  • 1 egg

  • Salt to taste

DIRECTIONS

  1. Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper and a cookie rack.

  2. Combine breadcrumbs, parmesan cheese, garlic powder and cayenne pepper in a bowl. Mix and set aside.

  3. In a separate bowl, whisk egg.

  4. Dip zucchini slices in egg and then into breadcrumb mixture, then lay flat on a cookie sheet.

  5. Bake for 10 minutes, then flip zucchini slices and cook for another 4-5 minutes, or until golden brown.

  6. Remove from oven and enjoy!

These are a great snack or side to any meal. I love these as a snack with a little ranch dressing! For portion fix, I count 1/3 of this recipe as 1 green and 1/2 yellow. For 2B, I count as a veggie and FFC, with watered down ranch as an accessory!

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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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