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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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Recipes

Protein Packed Zoodle Alfredo

I recently started a new nutritional program called 2B Mindset! 2B Mindset is a weight loss program and a new way of eating that helps you feeling full and satisfied instead of hungry and deprived.  I love that there is no counting calories or points, measuring food, or cutting food groups. You get to eat the foods you love and live your life. It is all about learning what to eat and when for your body and your weight loss goals, but what makes this program really unique is that it will change your mindset and help you conquer some of the underlying reasons you’ve struggled to lose the weight and keep it off.  2B Mindset is designed to help you understand and conquer emotional eating, thereby helping you create a better relationship with food and your body-so you can lose weight happily and keep it off for good.

With a new program, comes new recipes! I am able to eat some different foods than before and have a little bit more freedom with my choices, which I love! 

This program is really focused on lots of veggies, which is new for me. I came up with this recipe and I was a little hesitant because I am picky with my veggies, but it was SO good! Loved the combo of the pasta and the zoodles! The black bean pasta has 15 grams of fiber and 19 grams of protein! 

INGREDIENTS

  • 1/2 cup of black bean pasta (I love Trader Joe’s)

  • 2 cups of uncooked zoodles

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

  • 1-2 tablespoons of Alfredo sauce (be sure there isn’t lots of added sugar!)

  • 1 tablespoon of parmesan cheese

DIRECTIONS

  1. Bring a pot of water to a boil on the stove and add in the black bean pasta. Cook according to directions. I usually cook my Trader Joe’s pasta for 8 minutes. Drain, rinse with cold water and set aside.

  2. Preheat a nonstick skillet over medium high heat on the stove. Add in zoodles and 1 tablespoon of water. Cook for 3 minutes.

  3. Once zoodles are done, add in the black bean pasta, shredded chicken and alfredo sauce. Mix together and cook for another 1-2 minutes, or until hot.

  4. Top the pasta with parmesan cheese and enjoy!

NOTES: this recipe could be swapped out with a low sugar marinara sauce or even with spaghetti squash! You could also swap out the chicken with a turkey meatball or other type of protein. 

2B MINDSET: This meal ratios perfectly for lunch! Feel free to adjust the portions to meet your needs!

 

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Dessert

Shakeology Ice Cream

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I don’t usually have a sweet tooth, but when I do, I REALLY do. I decided to play around with my superfood shake that I drink everyday and discovered this amazing ice cream! My kids loved it too, so win win!

INGREDIENTS:

DIRECTIONS

  1. Add shakeology, banana, 1 teaspoon of peanut butter and water to a blender. Blend until smooth. You may need to stop the blender and stir so it doesn’t miss any pieces of banana since there isn’t a lot of liquid in the recipe.

  2. Pour into a bowl and top with remaining teaspoon of peanut butter and enjoy!

PORTION FIX COUNTS: 1 red, 2 purple, 2 teaspoons

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Recipes

Mexican Turkey Burger

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I feel kind of silly even writing up this recipe because it is SO simple, but I have done my fair share of searching for ‘easy’ recipes only to find recipes with a million ingredients. As a fitness coach, I hear so often that people feel like they can’t eat healthy because they aren’t great in the kitchen and don’t know how to cook. This recipe only has three ingredients and can be prepared in less than 15 minutes.

INGREDIENTS:

  • 1 frozen turkey burger (I use the Simple Truth brand)

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

  • 2 tbsp guacamole (you can make your own or try prepared guacamole, I like Wholly Guacamole from Costco!)

  • Sea salt, optional

DIRECTIONS:

  1. Preheat frying pan or cast iron grill pan over medium high heat. I lightly coat mine with cooking spray.

  2. Cook frozen turkey burger for 8 minutes per side, or until thoroughly cooked.

  3. Remove burger from heat and top with pico de gallo and guacamole. Season with sea salt to taste.

PORTION FIX COUNT: 1 red, .25 green and .5 blue.

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Breakfast

80 Day Obsession Carrot Oat Muffins

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Anyone else out there following 80 Day Obsession? It is the new program that I have been following. It includes home workouts and a meal plan that incorporates timed nutrition. Meaning, it tells you what to eat, how much and when to eat it. It has been a new challenge for me and has been a great excuse to try out new recipes. I cannot take the credit for this one. A challenger in my fitness accountability group that I host came up with it and I tweaked it a tiny bit. If you are following the program like me, this meal is perfect for the preworkout meal or the post workout meal. I have been having this as my post workout meal with a hot cup of coffee in the morning and it is so good. My kids love them too, so that is a huge score for me! Ben calls them treats – works for me kid! Lol!

This serves one. Multiply the recipe if cooking for multiple people.

INGREDIENTS

  • 1 cup of carrots

  • 1/4 cup of dry oats (I used gluten free)

  • 2 eggs

  • 1 tsp of cinnamon

  • 1 tsp of baking powder

  • 1 tsp of vanilla extract (maple or almond extract will work too!)

  • 1/4 tsp of nutmeg

  • 1 packet of stevia

DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. In a large pot, add carrots and cover with water. Bring to a boil and cook until carrots are soft enough to stick a fork through them. Roughly 10-15 minutes. Once done, remove from heat and drain the water.

  3. In a blender, add cooked carrots, oats, eggs, cinnamon, baking powder, vanilla extract, nutmeg and stevia. Blend until ingredients are smooth.

  4. Pour the batter into a non-stick muffin tin. NOTE: Please make sure your muffin tin is sprayed with some sort of cooking spray or use a muffin liner of some sort. These can be tough to remove from the muffin pan.

  5. Cook muffins for 30-35 minutes. Although I hate this word, these muffins are really moist and need to be cooked long enough. If you find them too moist, cook them longer.

I find that these muffins store great in the fridge and I reheat them the following day in my air fryer or oven for 5 minutes or so. Both of my kids loved these! My littlest son has an egg allergy and I cooked them for him and replaced the egg with apple sauce and increased the oats. He absolutely loved them!

CONTAINER COUNTS: Entire recipe counts as 1 red, 1 yellow and 1 green. I top them with a teaspoon of melted peanut butter or grassfed butter, which would count as 1 tsp.

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Recipes

Cauliflower Chicken Fried Rice

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I am sure you have heard all about the cauliflower craze going on lately. I have been a little hesitant to jump on board. Unless it tastes like the real thing I am trying to imitate, I just have a hard time with it! A girlfriend told me about this fried rice at Trader Joe’s and I decided to give it a try and I am SO glad I did! Such an easy way to sneak in some veggies without eating a salad! This dinner takes less than 10 minutes from start to finish. Perfect for busy weeknights!

This recipe makes enough for one person. Just multiply the ingredients if you are making for your family!

INGREDIENTS

  • 1 cup of riced cauliflower (I use the package from Trader Joe’s that includes peas and corn, but you could get away with just riced cauliflower)

  • 1 tsp of peanut oil or sesame oil (I used peanut oil)

  • 1/2 cup of shredded chicken

  • 1 egg, scrambled and cooked

  • 1 tsp of liquid aminos or low sodium soy sauce

  • 2 tsp of coconut aminos (I got mine from Trader Joe’s)

  • 1/3 cup of brown rice, cooked (I use Trader Joe’s 3 minute frozen brown rice)

  • Sea salt (optional)

DIRECTIONS

  1. In a pan over medium high heat, add tsp of oil and your cauliflower rice. Cook, stirring occasionally for 5 minutes.

  2. Add in chicken, scrambled egg, liquid aminos, coconut aminos and brown rice. Cook for another 2-3 minutes.

  3. Remove from heat and enjoy!

NOTE: Feel free to play around with the amount of liquid aminos and coconut aminos to find what you like best! Feel free to also throw in extra veggies like carrots, broccoli or onions to sneak in extra veggies!

If you are following portion fix, this entire recipe counts as: 1 green, 1 red, 1 yellow and 1 tsp. 

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Recipes

Baked Pizza Tomatoes

I started 80 Day Obsession this week and have been in the kitchen coming up with new recipes to go with my meal plan! One of my meals combines healthy fats with veggies, so I whipped up what I am calling Baked Pizza Tomatoes and they were so good!

INGREDIENTS

  • 1 cup of chopped roma tomatoes

  • 1/4 cup of shredded mozzarella

  • 1/4 teaspoon of Italian seasoning

DIRECTIONS

  1. Preheat oven to 450 degrees.

  2. In a small oven save baking dish, lay out the tomatoes and top with cheese and Italian seasoning.

  3. Bake in the oven for 10-15 minutes, or until cheese is melted and starting to turn golden brown.

If you are following 80 Day Obsession, this entire recipe counts as 1 green and 1 blue.

Enjoy!

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Breakfast

Sweet Butternut Squash Waffles

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I was looking for a preworkout meal to have early in the morning with 80 Day Obsession and came up with this recipe! Pretty tasty!

INGREDIENTS

  • 3/4 cup shredded butternut squash

  • 1/4 cup grated sweet onion

  • 1/2 cup shredded sweet potato

  • 1 egg

  • Sea salt

DIRECTIONS

  1. Preheat your waffle maker.

  2. Combine all ingredients in a bowl and pour into waffle maker.

  3. Cook for 5-6 minutes per side on medium high. You may need to adjust cooking times depending on your waffle maker.

*TIP: depending on your waffle maker, you may need to spray it with cooking spray. Do not flip or open too early, it will split your waffle in half. 

If you are following 80 Day Obsession, this entire recipe counts as: 1 green, 1 yellow and 1/2 red. This would be perfect to pair with one hard boiled egg or a 1/2 a red of green yogurt. 

 

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Main Dish

GF Crockpot General Tso’s Chicken

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Recipe was modified from: Life Made Sweeter

INGREDIENTS

  • 1 pound of chicken breasts, cut into one inch pieces

  • 1/4 cup and 3 tbsp cornstarch

  • Salt and Pepper

  • 2 tbsp of olive oil

  • 1/2 cup soy sauce or liquid aminos (I used gluten free soy sauce)

  • 1/3 cup and 3 tbsp water

  • 4 tbsp honey

  • 1/4 cup Hoisin sauce

  • 2 teaspoons sesame oil

  • 2 tablespoons vinegar

  • 3 tablespoons ketchup

  • 3 garlic cloves, minced

  • 2 tsp of fresh ginger

  • 2 tsp of red chili flakes (optional)

  • 2 teaspoons red chili garlic paste

DIRECTIONS

  1. In a large bowl ziplock back, combine chicken, 1/4 cup corn starch, salt and black pepper until well-coated. Set aside.

  2. To make the sauce, combine soy sauce, 1/3 cup water, hoisin, honey, sesame oil, vinegar, ketchup, garlic, ginger, red chili flakes, and red chili garlic paste in a bowl. Set aside.

  3. Heat oil in a large skillet over medium-high heat. Cook chicken for about 2 minutes on each side, until lightly browned. Transfer chicken into the slow cooker. Pour sauce over top.

  4. Cover and cook on low for 2.5-4 hours or high for 1.5-3 hours.

  5. About 30 minutes before serving, whisk together the 3 tablespoons of corn starch and 3 tablespoons of water in a small bowl and stir into the crockpot. Cover and cook on HIGH for another 10 minutes for the sauce to thicken up.

  6. Serve with a side of brown rice and top with chopped green onions, sesame seeds and red chili flakes!

This recipe hit the spot for us and I thought it was even better as left overs!

PORTION FIX: 3/4 cup counts as 1 red, 1 orange and .5 yellow. 

 

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Breakfast

Vanilla Apple Protein Muffins

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I am following Body Beast right now and I am in the final Lean Phase which means – LOTS OF PROTEIN! A girl can only eat so much chicken, so I decided to come up with a fun way to get in some protein and fruit! 

INGREDIENTS

  • 1 scoop of vanilla protein powder (I use Beachbody’s Vanilla Recharge)

  • 1/2 cup of unsweetened apple sauce

  • 1 egg

  • 1 tsp of cinnamon

  • 1 tsp of baking powder

  • 1/2 tsp of vanilla extract

DIRECTIONS

  1. Preheat the oven to 375 degrees.

  2. Put all ingredients in a bowl and whisk together.

  3. Lightly spray a mini muffin pan with cooking spray and fill with the muffin mixture. Mine made 10 mini muffins.

  4. Cook mini muffins for 18-20 minutes, or until top is golden brown.

This recipe is counted as 1.5 red and .5 purple if you are following the portion fix meal plan.

These were a huge hit in our house and my little boy absolutely LOVED them! Guilt free treat!

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