Category: 21 Day Fix

Jalapeño and Cheese Turkey Burgers

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jalapeno-burgers

These burgers are seriously the bomb.com! I like to eat mine open faced on a toasted slice of sprouted wheat bread. You can bun the whole thing, or have it protein style sans bread. If you do add a slice of bread be sure to add another yellow container to your fixate portions. These are GREAT for meal prep and keep well in the fridge.

JALAPENO AND CHEESE TURKEY BURGERS

Ingredients: 
20oz lean ground turkey
2 jalapeños, finely chopped (leave in seeds to make it spicy)
1/2 cup shredded cheddar cheese
1 red onion
1 tomato
1 head of lettuce
salt and pepper, to taste

Directions: 

  1. Place ground turkey, 1 finely chopped jalapeño, shredded cheddar cheese, and salt and pepper in a medium bowl. Combine well.
  2. Divide the mixture into five equal portions, then shape these into patties.
  3. Heat grill or frying pan to medium/high heat and spray with coconut oil or non-stick spray.
  4. Add patties to pan or grill and cook on each side for roughly 5 minutes each, or until no longer pink. Remove from heat.
  5. Once cool, place the burgers into your food storage containers; add one lettuce leaf, one thick slice of tomato, one slice of red onion, and ½ cup baked sweet potato fries. Place in refrigerator.

OVEN ROASTED SWEET POTATO FRIES

Ingredients: 
4 sweet potatoes, rinsed and dried
1 tbsp extra virgin olive oil
1 tsp pink himalayan sea salt
1 tsp garlic powder
1 tsp paprika

Directions: 

  1. Heat oven to 450° F
  2. Line a baking sheet with parchment paper.
  3. Peel and cut sweet potato into 1/4 inch wide strips.
  4. Place fries into a bowl and toss with olive oil, and seasonings.
  5. Spread fries onto the baking sheet in a single layer, being sure to not overlap or crowd them.
  6. Bake for 10 minutes, turn and then another 10 minutes for 20 minutes total, or until the fries turn a golden brown color.
  7. Let cool for 5-10 minutes before storing in an airtight container. Place in refrigerator.

    ENJOY!

    Fixate Containers: 1 red, 1 green, 1 yellow, ½ blue

Quinoa Turkey Burrito Bowls

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I made these burrito bowls last week for the first time, and quickly fell in love with how quick and easy these are to prep! It didn’t hurt that my husband LOVED them just as much as I did. It’s always tough to find something we both agree on… well, more like something he actually tells me he likes (he know to never question my cooking!).

You can prep these on the weekend, and they keep very well throughout the week. I ate mine cold, but if you want to reheat them you’ll want to keep the salsa/pico de gallo separate, and add after heating.

Yields 5 burrito bowls

Ingredients: 
1 Tbsp. olive oil
20oz lean ground turkey
2.5 cups black beans, drained and rinsed
2.5 cups quinoa, cooked
2.5 cups salsa or fresh pico de gallo
1/3 cup cilantro, chopped
1 lime, cut into wedges
1¼ avocado, sliced (optional) 

Directions: 

  1. Add 1 Tbsp olive oil to a pan over medium heat
  2. Add 16 oz ground turkey to the pan, breaking up turkey with a spatula. Cook until no longer pink
  3. Season with low sodium taco seasoning or Flavor God Taco Tuesday seasoning, remove from heat and set aside to cool
  4. Portion out cooked turkey into 5 meal prep containers (like the ones here)
  5. Drain and rinse black beans, and portion ½ cup into each meal prep container
  6. Portion ½ cup cooked quinoa into each meal prep container
  7. Portion ½ cup salsa or pico de gallo into each meal prep container
  8. Top each container with 1 Tbsp. chopped cilantro and a lime wedge
  9. Option to add ¼ of a sliced avocado

ENJOY!

Fixate containers: ½ purple, 1 red, 2 yellow, 1 tsp (1 blue optional)

Sautéed Kale and Red Pepper Egg Cups

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These sautéed kale and red bell pepper egg cups are OFF THE HOOK! I am definitely adding these to my weekly rotation. They are simple to make ahead of time and easy to reheat well! They also are great to kickstart your morning on the right track… lots of protein and greens.

Yields 15 egg cups
1 Serving = 3 egg cups

Ingredients: 
olive oil
non-stick spray
10 eggs
2.5 cups kale, chopped
2.5 red bell peppers, chopped
1.5 cups onion, chopped
1 cup feta cheese, crumbled

Directions: 

  1. Preheat oven to 350° F
  2. Add 1 Tbsp olive oil to a pan over medium heat
  3. Add 1.5 cups chopped kale, 1.5 chopped red bell peppers, and 3/4 cup chopped white onions–season with salt and pepper, and cook until onions become translucent, about 5 minutes
  4. Whisk 6 eggs in a bowl
  5. Coat muffin tin with non-stick spray and fill with equal parts of your sautéed veggies.
  6. Spoon in equal parts of the egg mixture–fill to just under the top of the pan
  7. Top each with 1 tbsp of crumbled feta cheese
  8. Place in oven and cook for 15 minutes
  9. Cool and remove from pan. Store in an airtight container in the fridge. Microwave for 1-2 minutes and top with your favorite hot sauce or salsa.

ENJOY!

Fixate containers: 3 egg cups = 1 red, 1 green, 1/2 blue, 1 tsp

21 Day Fix Extreme + 15k Training Plan

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I am gearing up to start training for a 15k coming up at the end of January. I do my best on runs when I incorporate cross training along with running. Don’t get me wrong, if you want to do well on a RUNNING race you gotta run! BUT, cross training is equally as important.

I like to mix up my runs with some strength and cardio training, so I decided to blend the 21 Day Fix Extreme program and my 15k training plan to come up with a hybrid for the next seven weeks! Feel free to follow along with me, or use as needed if you have a race coming up!

21 Day Fix Extreme + 15k Training Plan

21 Day Fix Sample Meal Plan

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I am such a planner. I like to write everything out ahead of time before I start my week. On Saturday or Sunday I sit down and make a plan for what I’m going to eat for the week, and what workouts I’ll be doing. This process takes me about 15-20 minutes, and I actually enjoy it! I love thinking about all the future meals I’ll be having… fat kid at heart over here.

Ok – what should your plan look like? Let me break it down!

  1. Print out a few of these HANDY 21 Day Fix Meal Planner Templates.
    21 Day Fix Meal Planner Template
  2. Know your calorie target and how many containers you get per day. If you have questions about this message me or your coach!
  3. Plan out your meals and count the containers for each meal so you hit your goal for the day. Tip: I like to write in my breakfast, lunch and dinner first and then use my snacks to fill up on any missing containers.
  4. Make a plan for each day of the week, so you are prepared! Don’t neglect to plan out your weekend! It’s one of the hardest times to stay on track. Tip: I like to do the same plan for 2-3 days to keep the guesswork out, and make meal prep easier.
  5. Make a grocery list of ingredients you need for you meals.
  6. GO GROCERY SHOPPING AND MEAL PREP!

Below is one of my personal sample meal plans. I typically will follow this plan Monday-Friday to keep my weekdays as simple as possible. Weekends tend to be a little more fun as I’ll usually cook family breakfasts, and we eat out at least one of the two nights!

21 Day Fix Meal Planner_Sample 1

Enjoy!

Ground Turkey Stuffed Bell Peppers

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I recently found the pre-made stuffed bell peppers at Trader Joe’s and fell in love. They were a complete meal, and very easy to throw together for dinner. What I didn’t like were the macros. They were high in fat and high in sodium. I figured I could recreate them fairly easily. I will usually make these ahead of time, refrigerate and microwave for a quick dinner on weekdays. Pair these with my favorite side, steamed asparagus, and you have a healthy, nutritious, YUMMY meal. Enjoy!

  • 5 Red Bell Peppers
  • 1C Dice White Onion
  • 2 Tbsp Minced Garlic
  • 16oz Lean Ground Turkey
  • 2.5C Cooked Brown Rice
  • 15oz Tomato Sauce No Salt Added
  • 1.25C 2% Milk Grated Cheese (I use Sargento 4 Cheese Mexican)

Pre-heat oven to 325 degrees.

Cook rice according to directions – you need to yield 2.5 cups for this recipe. I will usually cook a large batch for the week and pull from there!

Cut tops off bell peppers and remove seeds and core. Set aside.
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In a large sauce pan heat olive oil on medium heat. Add onion and garlic and cook until soft, about 2 minutes.

Add ground turkey and cook thoroughly. Break up the pieces with a spatula as it cooks.

Once the turkey is cooked through remove from heat and let cool. Add the tomato sauce, cooked rice, Mrs. Dash seasoning and cheese. Stir.
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Line up bell peppers on a tin foil lined baking pan. Fill bell peppers evenly with turkey mixture.
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Cook for 20 minutes and ENJOY!

21 Day Fix Portions: 1 Green, 1 Red, 1 Yellow, 1/4 Purple, 1 Blue

Zoodles with Turkey Marinara Sauce

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I love spaghetti with meat sauce, but I wanted to find a way to lighten it up without sacrificing the taste. Zoodles, or zucchini noodles, are an amazing way to lower your carb intake and still get the same noodle-like consistency and taste. This is one of my favorite recipes!

  • 4 Zuchinni
  • 16oz Extra Lean Ground Turkey Breast
  • 1C Diced Onions
  • 1/2C Chopped Fresh Basil
  • 4C Tomato Sauce
  • 2 Tbsp Minced Garlic
  • 1tsp Oregano
  • 1tsp Parsley
  • 1tsp Crushed Red Pepper (add less or more to vary spiciness)
  • 1/4tsp Rosemary
  • 1tsp Olive Oil
  • 1/2 cup Parmesean Cheese
  • I steamed the asparagus in the photo above as a side dish!

Cut ends off the zuchinni and spiralize with a spiralizer. I love this one! Set aside.


In a large sauce pan heat olive oil on medium heat. Add onion and garlic and cook until soft, about 2 minutes.

Add ground turkey and cook thoroughly. Break up the pieces with a spatula as it cooks.

Once the turkey is cooked through add the tomato sauce. Mix in basil, oregano, parsley and crushed red peppers. Heat until sauce comes to a boil, about 3 minutes.

Mix in Zoodles. Let Zoodles cook for about 5 minutes or until tender, but still a bit crunchy.

Remove from heat and portion into 4 servings. Top with grated Parmesan cheese.

Enjoy!

21 Day Fix Portions: 2 Green, 1/2 Red, 1 Purple, 1/2 Blue (optional)

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