Coconut Vanilla Greek Yogurt with Chocolate Chips

Wednesday, January 18, 2017

3/4 cup nonfat vanilla greek yogurt (plain would also work well)
Couple of drops of coconut stevia (found mine on amazon)
2 tbsp unsweetened shredded coconut
2 tbsp semi-sweet chocolate chip morsels

Mix first 3 ingredients together, top with chocolate chips. Enjoy!

21 day fix containers: 1 red, 1 orange, 1/4 yellow.


Tuesday, January 17, 2017

Serves approximately 10


1 tablespoon olive oil
1 (4 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
1 cup  chicken stock
1 medium white onion, diced
4 cloves garlic, peeled and minced
1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon chili powder
1 1/2 teaspoons salt


Corn Tortillas
Equal parts non-fat greek yogurt and sriracha mixed together (less sriracha for less spice)
Red onion, diced
Lettuce, shredded
Shredded cheese (your choice)


Heat oil in a large saute pan over high heat. Add the pork and sear on each side until browned (about 1-2 minutes per side). Transfer pork to the slow cooker.

Add the remaining ingredients to the slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.

Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. (Don't discard the juices, we're going to use them later!)

Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.

Repeat with the other baking sheet of pork.

Serve immediately on corn tortilla with lettuce, greek yog/sriracha sauce, shredded cheese, onions and jalapenos OR other toppings of your choice! This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

Caramelized Pork Taco's

Wednesday, January 4, 2017

I tried this recipe out a few weeks ago and it was such a massive hit with my family we had to have it again the following week for taco tuesday.

Not only is it healthy, filling and SO easy to make it's UBER in your mouth satisfying! The flavors are fabulous.

Serves 6-8


For the pork:

  • 18 oz boneless pork loin, sliced into thin strips
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1 jalapeno, seeds removed and diced (more if you like extra heat)
  • 2 tsps fish sauce
  • 1 tbsp EVOO
  • 2 tbsp water
  • 2 tbsp sugar
For the sauce
  • Greek yogurt
  • Sriracha
Additional ingredients
  • Corn tortillas
  • 1-2 onions, sliced and 2 tbsps EVOO
  • Lettuce, shredded
  • Cheese of preference, shredded 
  • Lime wedges
  • Additional toppings of your choice

  1. Heat 2 tbsps EVOO in a pan, add sliced onions and allow to brown, stirring occasionally while you prepare the rest of the meal.
  2. Heat oil in a heavy pan over medium heat. Add shallot, garlic and jalapeno, . Saute approx 60-90 seconds.
  3. Turn heat to high and add the pork and fish sauce (note, the fish sauce may have a strong odor to it while cooking...this is normal! It will go away and the end result is a mouth watering dish!). Stir fry for a few minutes until pork is no longer pink.
  4. With the heat on very high, add sugar and water, stirring to combine.  Let the pork caramelize by not stirring for 45-60 seconds. Then stir and repeat this process until you get a caramelized effect.
  5. Warm tortilla's in a skillet with a little bit of oil.
  6. Combine equal parts greek yogurt and sriracha to make sauce (more for extra heat, less if you don't like it too spicy).
  7. Assemble your taco's with toppings of preference, chili sauce and squeeze some fresh lime juice over them.

General serving size, 2 taco's.

Container Equivalents (21 day fix, core de force, master's hammer and chisel etc): 1 yellow, 1.25 red, 1/2 blue, 1 green