Shakshuka

Ingredients: 

1 tsp. olive oil
1 medium onion, chopped
1 medium red pepper, chopped
2 cups fresh spinach
1 Tbsp. garlic, minced
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
28oz. can diced tomatoes, reduced sodium
1/2 tsp. sea salt
1/2 ground black pepper
6 large eggs

Directions:

* Preheat over to 375 degrees
* Heat oil in ovenproof skillet over medium heat
* Add onion and red pepper, stirring frequently until soft
* Add garlic, stirring frequently for 1 minute
*Add spinach, garlic powder, onion powder, cumin, paprika, stirring  for 1 minute before spinach becomes wilted
*Add tomatoes, salt, and pepper, stirring occasionally for 10 minutes.
* Crack eggs into sauce without breaking the yolks, do not mix.
*Place whole skillet in oven and bake for 10 minutes

Zucchini Bread

Ingredients:

 

*8 Large Egg Whites

*1/2 Cup Melted Coconut Oil

*3/4 Cup Unsweetened Applesauce

*1/3 Cup Of Sugar

*3 Tsp. Vanilla Extract

*3/4 Cups All-Purpose Flour

*2 1/2 Cups Whole Wheat Flour

*1 1/2 Tsp. Baking Powder

*1 1/2 Tsp. Baking Soda

*1 Tsp. Salt

*4 Tsp. Cinnamon

*3 1/4 Cup Grated Zucchini 

Directions:

*Preheat Oven to 350 degrees and spray 2 9x5 loaf pans with cooking spray

*Combine egg whites, melted coconut oil, applesauce, sugar, and vanilla extract

*In separate bowl combine flour, baking powder, baking soda, salt and cinnamon

* Combine both mixtures into large bowl and then mix well. Once mixed fold in grated zucchini

*Evenly divide batter into the 2 loaf pans

*Bake for 50 to 60 minutes, test with a tooth pick and when it comes out clean then remove loaves from the oven.

*Cool for 5 minutes then take a spatula and separate sides of loaves from pan and then remove loaves from pan and allow to cool on a plate.

Red Beet Eggs

        Ingredients

• 1 doz hard boiled eggs/peeled
• 3/4 cup of apple cider vinegar
• 1/4 cup of water
• 1/4 cup all natural honey
• 1 can red beets and juice
• 1/2 teaspoon sea salt
• 1/2 tesspoon cinnamon

     Directions

• In a small saucepan add vinegar, water, beet juice, sea salt, and cinnamon. Bring to a simmer for approx. 10 minutes.
• Place eggs in a container and pour red beets over eggs.
• Once juice mixture has simmered for approx. 10 min then remove from heat. After cooling for 5 min then add honey and mix well.
• Pour entire juice mixture over eggs and red beets. Refrigerate for at least 8 hours.

*21 day fix approved and for half a doz eggs just use half of each listed ingredient. 

Clean Egg Salad

Ingredients

2 large hard boiled eggs (peeled)
1/2 teaspoon mustard
1/2 tablespoon roasted red pepper hummus
1 cup fresh spinach
dash of sea salt
dash of pepper


Directions

1. In a medium bowel mash 2 large boiled eggs into small pieces, Add mustard, hummus, sea salt, and pepper. Mix until blended well
2. Serve over spinach

21 day fix exchange
1 Red
1 Green
1 Blue

Spicy Roasted Cauliflower

Ingredients

1 tablespoon EVOO
1 head cauliflower
1 1/2 cups plain Greek Yogurt
Juice of 1 lime
1 tablespoon chile powder
1 tablespoon garlic powder
1 teaspoon cumin
1/2 teaspoon curry powder
2 teaspoon sea salt


Directions

1.Preheat oven to 400 degrees and spray baking sheet with cooking spray
2. Try cauliflower removing leafy greens and stem
3. In a large bowel mix yogurt, lime juice, chile powder, cumin, curry powder, garlic powder,and sea salt. Mix together well
4. Coat entire cauliflower head with the mixture with a brush, spatula, or hands. Extra mixture may be used as a veggie dip
5. Placed coated cauliflower on baking sheet and bake for 35 min. After cool, slice into wedges

21 day fix exchange
1 Green
1 Red

Stuffed Turkey Peppers

Ingredients

1/2 cooked brown rice
1 tablespoon EVOO
2 cups diced red onions
3 teaspoons minced garlic
1 teaspoon garlic powder
1 tablespoon oregano
1 pound lean ground turkey
2 cups diced tomatoes
1/2 cup low sodium tomato juice
4 bell peppers ( tops removed and cored)
1/2 cup part skim shredded mozzarella

Directions

1.Heat oil in large saucepan over medium heat and add onions. Cook onions until transparent and slightly soft. Add garlic and saute for approx 1 minute. Add turkey, garlic, garlic powder, and lean ground turkey until turkey browned and cooked. Add tomatoes and juice then mix well then cook covered for approx. 5 minutes.
2. Fill large pot with water and add peppers. Boil pepper aprox. 5-8 minutes until slightly tender
3. Preheat oven to 400 degrees
4. Let peppers air dry and then stuff each pepper with turkey mixture. Place stuffed peppers in a glass baking dish, standing upright against each other. Sprinkle peppers with shredded mozzarella cheese.
5. Bake stuffed pepper for 15 minutes

21 day fix exchange
1 Red
1 Green
1 Blue
1/2 Purple

Quinoa Veggie Burger

nicolefitrn@blogspot.com 

Ingredients

1/2 cup cooked quinoa
1 tablespoon EVOO
1 cup diced onions
2 cups diced port mushrooms
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon garlic powder
1 large egg
1/2 cup reduced fat shredded cheddar cheese
1/3 cup quick oats
1 tablespoon low sodium soy sauce

Directions

1. Line a baking sheet with parchment paper or spray with cooking spray and then preheat oven to 350 degrees.
2. Heat oil in saucepan and add onion, cooking until soft. Add mushrooms, garlic, oregano, and garlic powder, cooking until mushrooms are tender. Set mixture aside and let cool.
3. In a medium bowl beat egg and add cooked quinoa, mushroom mixture, oats, soy sauce, and cheddar cheese. Mix well
4. Scoop 1/2 cup  portions and place at least 2 inches apart on baking sheet. Bake for 28 minutes

Once cooled, extra portions make be wrapped in wax paper and frozen

21 day fix exchange
1 Yellow
1 Blue
1/2 Green