My 21 Day Fix Results!

Tuesday, September 22, 2015

Hello everyone!!

For those of you who follow my blog or may have stumbled across this post, I recently updated my results from the 21 Day Fix. Instead of creating a post about this I decided to dedicate a page to explaining what this program is, what it comes with and ended it with my personal results.  Please click on 21 Day Fix in the Navigation Bar above or go to the following link

If you are interested in the 21 Day Fix and joining my upcoming challenge group, please complete my challenge group application form below or email me!

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21 Day Fix Buffalo Chicken Dip & Mojito Lime Tortilla chips

Friday, September 18, 2015

No need to miss out on the fun during Football Season! Enjoy this guilt free Buffalo Chicken Dip without ruining your results.

This recipe is for one serving, but just multiply as needed if making for multiple people. In the picture below I made for 6:

Buffalo Dip Recipe


  • 1/2 red container of Greek Yogurt (approx 6 tbsp)
  • 1/2 red container shredded chicken (approx 6 tbsp)
  • 1 blue container shredded cheese (approx 5 tbsp)
  • Franks red hot sauce or favorite hot sauce
  • Either 1 green container of veggies (1 cup) or 2 corn tortillas cut into 8 triangles each


  • Preheat oven to 350 degrees
  • Combine greek yogurt, chicken, 1/2 container cheese and hot sauce and pour into an oven safe bowl. Top with remaining 1/2 of cheese.
  • Bake for approx 15 mins until heated through (increase time for larger portions)

Mojito Lime Tortilla Chips Recipe


  • 2 corn tortillas
  • Grill Mates Mojito Lime seasoning (or other similar lime seasoning)
  • Spray EVOO or Coconut Oil


  • Preheat oven to 400 degrees
  • Line a baking tray with aluminum foil. Place tortillas on foil and spray both sides with coconut oil spray
  • Sprinkle lime seasoning on both sides
  • Bake for 10-11 mins
  • Cut into 8 triangles each

Enjoy! This recipe is 1 red, 1 blue and either 1 green or 1 yellow depending on whether you choose to eat it with veggies or tortilla chips. Feel free to double up if you have enough containers for the day.

Whipped Sweet Potatoes

Wednesday, September 16, 2015

21 Day Fix side dishes

I'm watching my dairy intake at the moment and had the hardest time finding a good whipped sweet potatoes recipe online that didn't involve some form of dairy in I made up my own! I think it came out pretty damn good too! I hope you enjoy it.

I served this with my Almond Crusted Chicken Breasts and Balsamic Brussels Sprouts.

21 Day Fix container equivalent: 1 yellow, 1/2 tsp

Serves approximately 5-6


5 medium sweet potatoes
1/2 cup low sodium chicken broth
3 tbsp maple syrup
Pinch of sea salt


Slice sweet potatoes into approximately 4-6 parts (the bigger they are the longer they will take to cook). Fill a large pot about 1/2 way with water. Add sliced sweet potatoes and bring to a boil. Boil until fork tender. Drain the water and potatoes and return potatoes to the pot.  Heat your chicken broth until warm in the microwave. Add warmed broth to potatoes along with maple syrup and salt. Blend with an electric whisk until you've reached your desired consistency.


Almond Crusted Chicken

21 Day Fix Dinner recipes

I don't know about you, but anytime I try to coat a chicken breast in something that is or resembles breading I can't get it to stay on. THIS recipe worked like a charm for me though (as you can see in my picture!) and I hope it will for you. I served this almond chicken breast with whipped sweet potatoes and balsamic brussel sprouts!

Here are the 21 Day Fix container equivalents:

Almond Crusted Chicken- 1 red, 1 blue
Whipped Sweet potatoes- 1 yellow
Brussel Sprouts (double portion)- 2 green

Serves 4


4- 4oz chicken breasts (I usually buy larger breasts and cut them in half lengthwise so they are thinner but long)
1/2lb of raw unsalted almonds
Approx. 1/2 cup liquid egg whites
Tsp each of Paprika, Garlic poweder, Onion powder
Dash of salt and pepper


Preheat oven to 350 degrees. Line a baking pan with aluminum foil and lightly spray with olive oil or coconut oil spray.

Combine almonds and all spices (paprika through to pepper) in a mini food processor and blend until a flour like consistency. Add more spices to suit your taste if you like. If you still have some small chunks of almonds, don't worry about this, they work well in the coating and add a little extra texture.

Place egg whites and almond mixture into two separate shallow bowls. Dredge a chicken breast through the egg white bath, shake off extra egg whites and then dip both sides of the chicken breast into the almond mixture making sure to cover the entire surface. Place chicken onto the aluminium foil lined baking sheet. Repeat with the rest of your chicken breasts.

Bake for approximately 20-25 minutes (depending on your oven). Flip about half way through. If you like the coating a little extra crispy you can turn your broiler on and broil the chicken for a couple of minutes. Just keep an eye on it so it doesn't burn.

Homemade Chipotle Burrito Bowl

Friday, September 11, 2015

21 Day Fix Crockpot recipes. 21 Day Fix Fall and Winter Recipes.

This recipe is FOR SURE a keeper! I came across a recipe recently for pork carnitas and it immediately put me in the mood for some Chipotle, which got me thinking....I'm sure I could replicate a Chipotle Burrito Bowl at home!

Voila.....allow me to introduce you to my little friend! WARNING......guaranteed to tickle your taste buds and kick off a party in your mouth.  This recipe is quite versatile. You can make it with shredded beef, shredded chicken, even grilled steak.

Serves 4

Pork Carnitas Ingredients

2lbs pork loin (21 day fixers, this makes 8 portions. Measure out 4 ounces or 1 red container per serving and freeze the rest for later or refrigerate for next day leftovers)
Salt & Pepper
2 tsps dried oregano
2 tbsp chili powder
1/4 tsp ground cloves
1 tsp onion powder
1 tsp ground cumin
1 onion, coursely chopped
4 cloves garlic minced
1 jalapeno, seeded and chopped finely
1 orange, cut in half

Additional Ingredients

1 head of Iceburg lettuce, shredded
1 cup cooked brown rice, I like the Minute rice cups you just throw in the microwave
1 cup black beans, from a can, rinsed
1 cup sweet corn
2 cups Hot Salsa
1/2 cup Guacamole
1.5 cups Non- Fat Greek Yogurt
2/3 cup Shredded Cheddar Cheese
Jarred Jalapenos

To make the Pork Carnitas

Rinse and dry your pork loin. Salt & pepper liberally.
Mix all the spices together (Oregano through Cumin). Rub all over the pork
Place the pork in your crock pot. Top with chopped onion, garlic and jalapeno.
Squeeze over the juice of the orange and add the two halves.
Cover and cook on low for 8-10 hours or high for 4 hours.

Once the meat is tender, remove from the crockpot and let cool slightly before pulling apart with a fork.

To Assemble your Burrito Bowl

For those following the 21 Day Fix I'm including the container equivalents to help you portion out the correct amounts

  • Heat up brown rice, sweet corn and black beans, then mix together.
  • Layer a bowl with shredded lettuce (1.75 green)
  • Top with rice, beans and corn mixture (1 yellow container)
  • Top with pork carnitas (1 red container)
  • Add 1/2 cup hot salsa (1/2 purple container)
  • Add 2 tbsp guacamole (1/3 blue)
  • Add 1/3 cup non fat greek yogurt (1/2 red container)
  • Sprinkle 3 tbsp shredded cheddar cheese (2/3 blue)
  • Add 6-10 jalapeno slices, to your liking (approx 1/4 green)
And there you have it! Bon appetite!

Total 21 Day Fix container equivalents per serving: 1.5 red, 1 yellow, 2 green, 1 blue, 1/2 purple

If you try this and like it let me know in the comments!

21 Day Fix Chicken Parmesan

Wednesday, September 9, 2015

I LOVE this recipe! It tastes so indulgent it's hard to believe it's 21 Day Fix approved and so healthy for you. I served it for lunch one day just with steamed vegetables and was incredibly satisfied. For dinner I added 1 yellow container (1/2 cup) of whole wheat penne and topped with a little extra Grandma's Sauce and split a blue container of shredded moz over the penne and the chicken. Delish!


1 oven-fried chicken breast
3 tbsp Grandma's Tomato Sauce
2 tbsp shredded mozzarella cheese
2 tbsp shredded parmesan cheese


  1. Preheat oven to 350 degrees F
  2. Place chicken in medium baking dish
  3. Top with Grandma's tomato sauce and cheeses
  4. Cover with aluminum foil. Bake for 15-20 minutes or until cheese is bubbly and chicken is heated through.
  5. Serve!
Container equivalents- 1 red, 1 purple, 1/2 orange 1 1/2 tsp

Serving options 
2 cups steamed mixed vegetables (add 2 green containers)
1/2 cup whole wheat pasta (add 1 yellow)

Recipe in pictures has 1/2 cup whole wheat pasta and 1 cup vegetables (1 yellow and 1 red)


Fixate Oven-Fried Chicken

This recipe is so versatile! It's used 2 or 3 times in Fixate but the possibilities are endless! So far I have made the Chicken and Protein waffles recipe and I've also used this for the Chicken Parmesan recipe. Both were absolutely delicious and very satisfying. You really would think these are cheat meals.

Chicken Ingredients

2 tbsp pine nuts, toasted
1 tbsp cornmeal
1/2 tsp onion powder
1/2 tsp ground paprika
1/2 tsp garlic powder
1/2 tsp ground black powder
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/2 tsp sea salt (or Himalayan salt)
1/2 tsp baking powder, gluten-free
1/4 cup almond flour
1/4 cup coconut flour
2 tbsp grated parmigiano cheese
1/2 cup low-fat buttermilk
1 large egg white (2 tbsp.)
4 (4-oz. each) raw chicken breasts, boneless, skinless
1 tbsp EVOO

Chicken Preparation

  1. Preheat oven to 425 degrees F
  2. Toast pinenuts. Place toasted pine nuts and cornmeal in food processor (or blender); cover. Pulse until finely ground. 
  3. Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour and cheese in a shallow dish; mix well. Set aside.
  4. Combine buttermilk and egg white in a shallow dish; whisk to blend.
  5. Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.
  6. Heat oil in large, ovenproof skillet over med-high heat until fragrant.
  7. Add chicken breasts; cook for 3 to 4 minutes. Turn chicken.
  8. Place skillet in oven; bake for 10 to 12 minutes. or until a thermometer inserted into the thickest part of each breast reads 165 degrees F. 
Container equivalents- 1.5 red, 1/2 blue, 1 tsp

Shakeology Mug Cake

Monday, September 7, 2015

After a fun Labor Day with family today and managing to stick to my 21 Day Fix meal plan despite many temptations, I found myself laying in bed with a bit of a sweet tooth kicking in.  I decided to whip up something quick, easy and that I had all the ingredients for: Shakeology Mug Cake!

This absolutely hit the spot! So easy to make and took less then 5 minutes to throw together and heat up.


1 scoop chocolate shakeology
1/4 tsp baking powder
1 tbs sweetener (I used stevia)
-1 egg
-optional, you can mix in 1 tbsp cocoa powder and/or 1 tsp peanut butter. I added both!
- 2-3 tbsp regular milk or unsweetened vanilla almond milk


- In a mug, add the shakeology, baking powder, sweetener and optional cocoa powder. Stir to combine.
-Mix in an egg and 2-3 tbsp milk
-Combine all ingredients until all are wet
-Add in optional peanut butter by placing a dollop on top of mixture and pushing into the middle
-Heat for approximately 90 seconds. Keep an eye on it. Your microwave may take a little less time.  Mixture is ready when it starts to pull from the edges of the mug.
-Bon appetite!

21 Day Fix containers: 1.5 red and 1 tsp if you added peanut butter

Grilled Balsamic Zucchini

21 Day Fix approved!

Serves- 8
Serving size- 2 Zucchini slices


2 Zucchini
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/2 packet Stevia sweetener
1/2 teaspoon Italian Seasoining
Fresh ground black pepper to taste


Slice the zucchini in half, lengthwise then cut in half again so you have 4 long slices. Put zucchini in a large zip-lock bag.

In a small mixing bowl combine the rest of the ingredients (olive oil through black pepper). Pour over the zucchini and seal the bag.  Move the marinade around to distribute it well throughout the zucchini.  Place the bag in the refrigerator for at least an hour up to 4 hours.

Prepare your grill and grill zucchini until fork tender but not mushy.

Zucchini by it'self is 1 green. I served this with roasted sweet potato cubes (1 yellow) and steak topped with goat cheese (1 red and 1 blue)


21 Day Fix- Grandma's Tomato Sauce

Sunday, September 6, 2015

Fixate is fast become one of my favorite cookbooks ever! This sauce is TO-DIE-FOR.  My experience making homemade sauce is very limited but I was thoroughly surprised at how well this turned out when I made it. The possibilities are endless for this in terms of versatility. I love to add some Smoked Paprika or Chipotle Chili powder to my sauces occasionally as well as some italian seasoning but the only alteration I made to this recipe was adding red pepper flakes. I made a batch of this for the Chicken Parmesan recipe in Fixate but it's used in a number of recipes in the cookbook including the Mexican Taco's, Open Meatball Sub and Turkey Sloppy Joes.


2 tbsp EVOO
1 medium onion, chopped
4 cloves minced garlic
1 (6-oz) can tomato paste, no salt added
1/4 cup red wine
2 (28oz ea.) cans whole peeled tomatoes
2 tbsp agave nectar
1 tsp sea salt (or Himalayan salt)
1/4 tsp ground black pepper
1 (3-oz) parmesan cheese rind (shredded parmesan cheese works fine too)
3 tbsp finely chopped fresh basil
Optional- I like to add about 1 tbsp red pepper flakes for a little heat


  1. Heat oil in a large saucepan over med-high heat
  2. Add onion; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent
  3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn.
  4. Add wine; cook, stirring constantly, for 2 to 3 minutes.
  5. Add tomatoes, agave, salt, pepper and red pepper flakes (optional). Bring to a boil, stirring occasionally, for 3 minutes.
  6. Add parmesan cheese rind (or shredded parmesan); cook, stirring occasionally, for 1 hour.
  7. Add basil; mix well.

Nutter Butter Shakeology Recipe

Wednesday, September 2, 2015

Nutter Butter Vanilla Shakeology Recipe

For all my Vanilla Shakeology lovers out there, this one's for you!


1/2 cup nonfat milk
1/2 cup water
1 scoop vanilla Shakeology
1/4 medium banana, cut into chunks
1 tbsp all-natural peanut butter
1 tbsp coarsely chopped raw walnuts
1 cup ice

Blend together until smooth. Enjoy!

Coco Loco Shakeology (Chocolate & Coconut!)

Chocolate and Coconut Coco Loco Shakeology Recipe

This recipe is so delicious, I can't explain just how good it is! If you are a fan of chocolate and coconut together you will really enjoy this one!


1 scoop chocolate Shakeology
2 tbsps unsweetened shredded coconut (alternatively can use 1/2 tsp coconut extract)
1 cup of unsweetened vanilla/coconut almond milk (Almond Breeze makes this combo container)
1 cup of ice

Blend and enjoy! Let me know in the comments below if you enjoyed this!

21 Day fix Extreme Beef & Butternut Squash Stew

Tuesday, September 1, 2015

21 Day Fix Extreme Beef and Butternut Squash Stew

This recipe is by far one of my favorite 21 Day Fix recipes, and I couldn't believe it came from the 21 Day Fix Extreme program (my next Beachbody Purchase!)!  Not only is this incredibly easy to make (a little time consuming, but well worth it) it's absolutely delicious.  It freezes well and makes a hearty meal on the go. I think this will be a fantastic Fall/Winter meal, when we all crave a good pot of stew!

My 1 recommendation for this, is that it is even better the next day, so make a batch ahead of time and let it sit overnight to let the flavours really incorporate together.

This recipe makes 6 servings, approximately 1 1/4 cups each (mine worked out to be closer to 1 cup).   This recipe is 1 green container and 1 red container (YES, butternut squash is considered a green! Woohoo!)


  • 1 tsp EVOO
  • 1 1/2 lbs of lean beef stew meat, boneless and cut into 2 inch cubes
  • 1 medium onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 4 cloves of garlic, crushed
  • 2 medium tomatoes (I have also used 3/4 can no salt added diced tomatoes for convenience)
  • 1 cup low sodium organic beef broth
  • 1 bay leaf
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 cups cubed butternut squash
  • 1/4 cup chopped fresh flat leaf parsley
  • I have also tried this recipe adding in some red pepper flakes for a little heat (optional)


  • Heat EVOO in a large saucepan over medium high heat
  • Add beef, cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
  • Add onion and bell peppers; cook stirring frequently for 4 to 5 minutes, or until onion is translucent.
  • Add garlic, cook stirring frequently for 1 minute
  • Add tomatoes, broth, bay leaf, salt & pepper and optional red pepper flakes. Bring to a boil.
  • Reduce heat to medium/low, cook covered for 40 minutes
  • Add butternut squash, cook stirring occasionally for 8-12 minutes or until the sauce thickens and beef is fork tender. Squash should also be fork tender.
  • Remove bay leaf, serve topped with parsley