This is a SUPER QUICK and very clean recipe I like to make from time to time. Usually I’ll wait until there’s a good sale on salmon because it can be a bit pricey, but it’s a GREAT lean protein source and full of healthy fats and nutrients. This whole recipe can be made in less than 15 minutes, and you can also double the recipe for leftovers the next day.

INGREDIENTS:

4 garlic cloves (or 2 teaspoons of minced garlic)
1 tsp Herbs de Provence
1 tsp olive oil
1 tsp red wine vinegar
2 tbsp Dijon mustard
4 (6oz) wild salmon fillets (roughly 1″ thick)
Salt and pepper
1 lemon

DIRECTIONS:

1. Mix garlic, herbs, vinegar, oil and Dijon mustard in a food processor or bowl.
2. Heat pan over medium heat, and spray with non-stick oil. Season salmon with salt and pepper and add to pan for 5 minutes without moving
3. Flip salmon fillets and spoon half of the sauce onto the salmon. Continue cooking for 4 minutes.
4. Turn a final time and spoon the remaining mixture onto the salmon. Cook for another minute.
5. Garnish with lemon wedges and serve warm.

ENJOY!

Fixate Containers: 
1 Red, 1 Tsp

Taco bowls or tacos are one of the EASIEST and QUICKEST recipes I have in my arsenal. My husband and one year old both love them, so it’s a great dinner option that will appeal to the whole family. They can also be clean and healthy if you make a few quick and easy swaps.

Healthy Swaps:

• Swap ground turkey instead of ground beef. It’s lower in fat!
• Toast tacos instead of frying – also use corn instead of flour.
• Add flavor to your food with seasoning and fruit juice (limes in this case) instead of with cheese and sour cream.
• Choose one carbohydrate instead of multiples: my favorites are either brown rice/quinoa, black beans or tortillas. Go with a bowl and cut out the tortillas all together!

Healthy Taco Bowls (or Tacos)

Makes 2 bowls or 4 tacos

Ingredients:

1 Tbsp. Olive oil
12 oz Ground turkey
2 Tbsp Taco seasoning (I used Flavor God Taco Tuesday seasoning)
1 Cup Pico de Gallo (or salsa)
1 Cup Black beans
2/3 Cups Shredded Mexican cheese blend
Lime

Optional:

4 Corn tortillas (small size)
1 Cup Brown rice (cooked)

Directions:

1. Add olive oil to pan over medium high heat. Add ground turkey and seasoning. Continue to break up with spatula until cooked through. Roughly 10 minutes.
2. Drain and rinse black beans
3. Cook rice according to directions (if using)
4. Toast tortillas (if using)
5. Divide all ingredients into 2 bowls or onto two plates (if making tacos)
6. Top with hot sauce of your choice and a fresh squeezed lime wedge

Container count for bowls no rice: 
1 Red, 1/2 Green, 1 Yellow, 1 Blue, 1 Tsp

Container count for tacos no rice: 
1 Red, 1/2 Green, 2 Yellow, 1 Blue, 1 Tsp

Container count for tacos & rice: 
1 Red, 1/2 Green, 3 Yellow, 1 Blue, 1 Tsp

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)

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

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.

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.

Line up bell peppers on a tin foil lined baking pan. Fill bell peppers evenly with turkey mixture.

Cook for 20 minutes and ENJOY!

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