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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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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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