Best Corn Salad Ever!

Summer is here and I love me some good ole summer salads. Black beans, avocado, CORN! Eat them hot or cold, summer salads are what grilling out is all about!

Years ago my good friend, Ashley over at Wee Wander, gave me this recipe. I’m not sure if she concocted it because she’s and former chef and all, but either way, it’s amazing. It’s super simple and yet the flavors are unlike any other veggie summer salad (or corn salad for that matter) that I’ve ever tried. The secret? Apple cider vinegar.

Here’s the recipe and 21 Day Fix container breakdown, below!

INGREDIENTS

• 5 ears of corn, shucked
• 1/2 cup red onion, diced
• 3 Tbsp. apple cider vinegar
• 3 Tbsp. EVOO
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. basil (dried) or 1 Tbsp. chopped (fresh)

DIRECTIONS

Boil corn for 3 minutes. Remove and plunge into ice water to stop the corn from cooking. Remove kernels and toss all ingredients (except fresh basil) together in a bowl. Allow to marinate for several hours or overnight. Toss with fresh basil before serving.

21 Day Fix container breakdown:

1/2 cup = yellow

Chicken Enchiladas!

I have yet to meet someone who doesn’t like Mexican food. I mean, you may not like every taco, burrito, or taquito that comes your way, BUT there’s always something you’ll eat even if it’s a dang cheese quesadilla or some guac and chips.

That being said, I love Mexican food. I love the cheesiness. I love the crunchy chips. I LOVE me some guacamole. And let’s not forget about the margaritas! Nom nom nom. But, really, how can we afford all those dang calories that come from that yummy goodness? The answer: well, we can. Sort of. Everything in moderation.

The even better news is that these here chicken enchiladas, pictured, taste just as naughty as the ones you’d get at your local Mexican joint, but with a TON less calories and guilt. I can’t take credit for creating this delicious recipe, though. Celebrity Food Network chef Tyler Florence designed the recipe and, man, that guy knows what he’s doing! The flavors are just so stinken good!

Now, I will say, this is not the quickest meal to make so if you’re looking for something fast and easy, this is not it. BUT, I did make these and freeze half of the filling to make more enchiladas and they were just as good having been frozen! So you can totally make it ahead of time.

Here’s the recipe, below, plus how I count it on the 21 Day Fix meal plan! Enjoy!

8 servings, 16 enchiladas total

INGREDIENTS

• 1 1/2 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
  Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

DIRECTIONS

1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce.
5. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
6. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

21 Day Fix container breakdown:

1 red, 1 yellow, 1/2 blue

Recipe courtesy of Tyler Florence and the Food Network.

 

Brown Sugar & Mustard-Glazed Salmon

You’re not going to believe this, but for years, I never tried salmon. Like, wouldn’t even take a bite of it. I hated the smell (too fishy) and I swore up and down that if it smelled like that then it clearly could not taste anything but, well, fishy.

But as I matured in my old age (LOL), I began to try just about everything you would put in front of me. You see, besides writing about health and fitness and nutrition topics for major magazines like Prevention, Family Circle, SELF, among many others, I also am a travel writer. Which also means I get to go on some pretty ridunkulous trips to places that you would, well, read about in magazines. And on these trips I get to eat some of THE most amazing food. Caviar. Escargot. Octopus. Literally, the best foods in the world.

So it really was only a matter of time before I gave into trying salmon. And thank goodness I did. Because now I am officially addicted. And to date, this is the only recipe I ever make with it at home. (I’ll try it all kinds of ways while out at a restaurant, but this is my tried and true recipe.) Why? Because it’s that good. And it’s from Bobby Flay. The guy is a restaurant icon. And he knows his stuff. Clearly, from the flavors in this recipe he knows his stuff.

Bonus: This can totally be counted as a 21 Day Fix recipe! Wahoo! Container counts, below.

So here is the most amazing, kick-a** salmon recipe (great for both salmon filets and salmon steaks) you will EVER eat! Enjoy!

Serves 8

INGREDIENTS

• 3 tablespoons light brown sugar
• 1 tablespoon honey
• 2 tablespoons butter
• 1/4 cup Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon finely grated ginger
• Vegetable oil
• Salt and freshly ground black pepper
• 8 salmon fillets, 6 ounces each

DIRECTIONS

On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

21 Day Fix container breakdown:

1 red, 1/2 yellow, 1 orange, 2 tsp.

Recipe courtesy of Food Network

Chicken Caprese!

So the common theme on this here blog is twofold: clean eating and easy. Listen, the minute I had a child I lost about 23 hours of my day, it seemed, to diaper changes, feedings, and now constant worrying about where both kiddos are in the house and why is it sooo quiet. (Note: quiet almost always = trouble.)

So when I came across this easy and clean chicken recipe from my girl crush Autumn Calabrese’s cookbook, FixAte, featuring 101 clean eating recipes, I was ALL.OVER.IT. What’s not to love? Chicken. Check. Tomatoes. Check. Basil. Check. And CHEESE. CHECK.CHECK.CHECK.

So here it is! I served it alongside this awesome Sesame Broccoli that’s also 21 Day Fix-approved. (If you haven’t tried this broccoli recipe, you are totally missing out! BEST.BROCCOLI.RECIPE.EVER.) It was delish! Let me know what you think!

Serves 1

INGREDIENTS

•  1 (4 oz.) chicken breast, boneless, skinless
• 1 dash of black pepper
• 1/2 tsp. extra virgin olive oil
• 2 thick tomato slices
• 4 fresh basil leaves (I ended up using a sprinkle of the spice)
• 1 slice of fresh mozzarella (1oz)
• 1 dash sea salt
• 4 tsp. of balsamic vinegar, divided use

DIRECTIONS

1. Season both sides of chicken with pepper.
2. Heat oil in a medium nonstick skillet over medium heat.  
3. Add chicken and top with 2 tsp of balsamic vinegar; cook 3 to 4 minutes on each side or until no longer pink.
4. Top the chicken with tomato slices and basil followed by the mozzarella slice.
5. Reduce heat to medium-low and cook, covered, for an additional 1 to 2 minutes or until cheese is melted and tomatoes are softened.
6. Serve with a sprinkle of basil on top!

21 Day Fix container breakdown:

1 red, 1/4 green, 1 blue

Gumbo!

It’s that time of year when farm stands open up again and the access to really fresh fruits and veggies feels unlimited. Which is exactly why the hubs and I love to make this clean version of gumbo in the spring before it gets too hot to eat a bowl. *I’m not sure about you, but I can’t really get in the mood for a piping hot bowl of gumbo when it’s piping hot outside.)

This recipe is courtesy of my mother in law, who passed it down to us years ago. We absolutely love it because 1) it’s healthy and 2) because in spite of the laborious chopping and dicing involved, it yields a boatload of leftovers, which we always freeze in big batches and pull out during the fall and winter months when veggies like fresh, local okra are hard to come by.

I’ve also included what I think are the 21 Day Fix container breakdowns, below. Warning: don’t hold me to this precise measurement. The Beachbody nutritionist gods have not given their blessing on this breakdown so fair warning, it may not be 100% accurate but it is what I go by.

Here’s the awesome recipe for, y’all! Let me know what you think!

INGREDIENTS

• 1/3 cup EVOO
• 1/2 cup flour
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 1 chopped green pepper
• 20 okra, sliced
• 1 chopped white onion
• 3 large zuchinni, chopped
• 2 14-oz. cans low-sodium chicken broth
• 4 cups water
• 1 14-0z. can crushed tomatoes
• 1 lb. boneless, skinless chicken breasts, chopped into bite-size pieces
• 1 lb. low-sodium turkey sausage, sliced and halved
• 2 Tbsp. dried parsley
• 1 tsp. dried thyme
• 1 tsp. dried sage
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 1 lb. frozen raw, shelled, deveined shrimp (optional)
• Brown rice

DIRECTIONS

1. Heat EVOO on medium in a heavy-bottomed put or cast-iron pot (like this one here). Heat until warm. Gradually stir in flour. Stir constantly for about 20 minutes until a rue is formed and mixture is very dark brown.
2. Add all veggies and cook until tender.
3. Gradually stir in chicken broth then add water.
4. Add in seasonings and tomatoes. Bring to a boil.
5. Simmer on low, uncovered, for 40 minutes.
6. Last 5 minutes, add in shrimp and simmer for 5 minutes.
7. Serve over brown rice.
8. Add hot sauce, Sriracha, etc. Enjoy!

21 Day Fix container breakdown:

1 serving = 2 cups gumbo over 1/2 cup brown rice

1 red, 1 green, 1 yellow, 1 tsp.

 

Honey Mustard-Glazed Chicken Bake!

Ok, there’s a recurring theme on my blog here: easy, clean, and kid friendly. That about covers it. (Even bigger bonus if it’s 21 Day Fix approved, too! Luckily, I’d say 99.9% of the recipes I pots on here are, in fact, Fix approved! Yay!)

So it would make perfect sense that this here honey mustard-glazed chicken bake is also easy, clean, and kid friendly. Oh, and is it ever delish, too!

I pulled this recipe out of the February issue of Good Housekeeping since I am always on the lookout for recipes that are either a) clean or b) I can make clean. This is one of them. The original recipe calls for chicken thighs and drumsticks but I don’t like eating meat off a bone (I know, it’s a weird little idiosyncrasy I have) and dark meat, while it’s more moist in recipes like this, has more calories and isn’t as “clean.” Plus, those other two cuts of chicken have skin, which is where the big time calories (and not-so-clean factor) come into play.

So I switched things up a bit and used boneless, skinless chicken breasts and I gotta say, I was shocked at just how awesome this turned out! The bonus is that it’s a) 21 Day Fix approved! And b) it was kid friendly! My four year old couldn’t stop eating the parsnips and my 17 month old was hoovering the carrots! Score for Mom!

Here’s the recipe!

Serves 4

INGREDIENTS

• 1 lb. parsnips, sliced on an angle
• 1 lb. Yukon Gold potatoes, scrubbed and quartered
• 1/2 lb. carrots, quartered lengthwise, then cut into 2″ pieces
• 1 medium red onion, cut into 8 wedges
• 2 tbsp. olive oil
• 5 sprigs fresh thyme
• 1 1/2 lbs. boneless, skinless chicken breasts cut into 1-inch long tenderloins
• 3 tbsp. Dijon mustard
• 2 tbsp. whole-grain mustard
• 2 tbsp. honey
• 1 tbsp. brown sugar

DIRECTIONS

1. Preheat oven to 425 degrees F. In large roasting pan, toss parsnips, potatoes, carrots, onion, oil, thyme and 1/2 teaspoon salt. Roast 15 minutes.
2. Place chicken in single layer over vegetables. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 15 minutes.
3. In medium bowl, whisk Dijon mustard, whole-grain mustard, honey and brown sugar. Drizzle all over chicken and vegetables. Roast 25 minutes or until chicken is cooked (165 degrees F) and vegetables are tender. Serve chicken with vegetables.

21 Day Fix container breakdown:

3 pieces of chicken = 1 red; 1 yellow; 1/2 green (I actually measure out each one by separating the carrots (green) from the parsnips and potatoes (both yellow)

Sesame Broccoli!

The same veggie sides get really boring day in and day out. There was a long stretch there where all we ate were salads. Like, every single type of salad you can imagine. Because it was easy. And when you’re running around like a mad woman at dinnertime trying get dinner ready while your  17 month old is grabbing at your pant leg and your four year old wants to tell you a story about what happened at preschool, easy is, well, easy.

But then I saw this recipe from the one and only Martha Stewart (she’s behind this insanely delish recipe of Smoky Beef Tacos that is so good you truly must make it sometime), I knew I had to give it a go. I love roasted broccoli and I love soy sauce and sesame seeds. What’s not to like about this super simple recipe?

So I made it.

It was a ginormous hit. And for the last five or six years we’ve been making it at least once a week. It’s so good that we never tire of it. Even better: that little 17 month old tugging at my pant leg while I make dinner? She GOBBLES this up! Can I get an Amen?!

Here’s the recipe, below. Plus, the 21 Day Fix container breakdown if you choose to follow 21 Day Fix. Which, if you aren’t already following the Fix, you really might want to give it a try :). I’m hosting an online fitness boot camp starting April 4th where you can expect to lose up to 10 lbs., tone up, learn how to eat super clean, make meal prep crazy easy and torch insane amounts of calories in just 30 minutes of working out a day. Did I mention there are prizes in this boot camp? Click here to find out more about getting in my exclusive online fitness boot camp!

Serves 4

INGREDIENTS

• 1 pound broccoli florets
• 2 tablespoons olive oil
• 1 tablespoon low-sodium soy sauce (if on the Fix, use Braggs Aminos)
• 2 teaspoons fresh lemon juice
• 1 teaspoon sesame seeds

DIRECTIONS

1. Heat oven to 450 degrees. On a rimmed baking sheet, toss broccoli florets with olive oil. Roast until browned, about 20 minutes. Toss with soy sauce, lemon juice, and sesame seeds.

21 Day Fix container breakdown:

1 green, 1-2 tsp. (depending on whether or not you use all 2 tablespoons of EVOO)

 

DELISH Crock Pot Pulled Pork Tacos!

I like easy. As in, throw it in a big Crock Pot, turn it on high, and let the flavors simmer together to create a meal that’s so delicious you’ll be licking your plate when you’re done. That’s my kinda meal. Especially as my littles get older and we’re racing from practice A to practice B to play date C. (Side note: I have officially become a soccer mom.)

So these pulled pork tacos from the 2006 issue of Real Simple have been in my dinner rotation long before kids ever came into the picture. Why? Because of all the reasons I listed, above. And now with kids and eating super clean on an every day basis, this is exactly what I need in my dinner life. Did I mention it also leaves you with amazing leftovers that taste even better on day 2?

The perks of this meal: my four year old LOVES them and it fits my clean eating lifestyle. Score!

Without further ado, here’s the kick-butt recipe, below, plus 21 Day Fix container breakdown!

Serves 6

INGREDIENTS

• 2 to 2 1/2 pounds boneless pork loin (I’ve also made this with 3 boneless chicken breasts!)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 1/2 cup apricot jam or preserves
• 2 large jars mild banana peppers (I like to use Mt. Olive brand)
• 1 red onion, roughly chopped
• 8 small flour or corn tortillas, warmed

DIRECTIONS

1. Heat Crock Pot to low. Season on all sides of the pork loin with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the banana peppers and onion around the pork. Cook on low for 8 hours.
2. Shred pork in the Crock Pot and mix up with all of the juices. Transfer to a bowl.
3. Serve with the tortillas. Cilantro and lime wedges are optional, but I don’t serve the tacos with them. There’s so much flavor it truly doesn’t need anything else.

21 Day Fix container breakdown:

1 yellow (two corn tortillas), 1 red, 1/2 green

Southwestern Turkey Meat Loaves!

I LOVE quick, easy, and tasty meals. I mean, who doesn’t? And when they’re also 1) kid approved and 2) healthy, it’s like you’ve won the Mom Cooks Dinner lottery! Everyone wins!

This is a recipe I grabbed while shopping at Publix, a grocery chain here in the South that is AMAZING. (Seriously, if you’ve not been to a Publix, you’ll wish that you had one where you live because they are SO nice!) Anyway, back on point, this was one of their demo recipes so I gave it a whirl. And, man, I am so glad I did.

Unlike so many meatloaf versions with lean meat, these are moist and not dried out. Bonus: they reheat amazingly well the next day so if you want something for an easy leftover night, these totally fit the bill!

I won’t say they are 100% 21 Day Fix approved (I’m pretty sure that enchilada sauce is not on the approved food list), BUT they are pretty dang close. As in, like 99.9% 21 Day Fix approved. That being said, if you have already completed a full round of 21 Day Fix or 21 Day Fix Extreme, I would say it’s totally ok to add these into your meal plan. My Fix container breakdown is at the end of the recipe.

Let me know what you think!

Serves 4, 1 loaf per serving

INGREDIENTS

• nonstick aluminum foil
• 1 oz reduced-fat jalapeño Cheddar (or Monterey Jack) cheese
• 4 (3-inch long) mini sweet peppers
• 1 1/4 lb. extra lean, ground white turkey breast
• 3/4 cup enchilada sauce, divided (I add a little extra)
• 1/2 cup prediced red onions
• 1/4 cup whole wheat couscous
• 1/4 cup cold water
• 1 large egg, beaten (or 1/4 cup egg substitute)
• 1 1/2 teaspoons salt-free Southwest chipotle seasoning

DIRECTIONS

1. Preheat oven to 425°F. Line baking sheet with foil.
2. Cut off four slices of cheese (about 1″ x 2″ x 1/4″).
3. Remove tops of peppers and seeds; place cheese inside pepper. (I usually pick two smaller peppers and put two stuffed ones in the middle of each loaf.)
4. Combine in medium bowl: turkey, 1/4 cup sauce, onions, couscous, water, egg, and seasoning; mix thoroughly.
5. Divide mixture into four portions; shape around each pepper (to form a loaf) and cover pepper completely. Repeat with remaining mixture.
6. Place meatloaves on baking sheet (wash hands). Top each loaf with 1 tablespoon sauce. I took a little liberty here and added just a little shredded cheese on top of each one. Bake 20–25 minutes or until 165°F. Pour remaining 1 tablespoon sauce over each meatloaf; let stand 5 minutes to rest. Serve.

21 Day Fix container breakdown:

1 red, 1/4 yellow, 1 blue, 1/2 green

21 Day Fix Creamy Chicken Salad!

I LOVE chicken salad! LOVE it. Like, if I could live off Wawa’s chicken salad or the one Costco makes with its rotisserie chicken, I SO would.

But I can’t. I mean, that MAYONNAISE! It’s an absolute calorie killer–as in, it obliterates your entire calorie count for the day leaving you with only kale leaves to eat. (Yes, I like kale, too, but eating it raw? No, thank you.)

So how the heck do you make a decent chicken salad that’s oozing with flavor but doesn’t add 5 lbs. to the scale the next morning after you eat 1/4 cup of it? Well, lucky for you, I’ve got a recipe that’s not only 1) 21 Day Fix approved and SUPER clean but also 2) is SO tasty and SO flavorful you’ll have trouble not eating the whole batch. (Side note: even if you eat more than one serving, you’re STILL in MUCH better shape than devouring those mayo-heavy kinds.)

That being said, here is the recipe courtesy of my awesome cookbook FixAte. FixAte, in case you didn’t know, has more than 100 clean eating recipes–Sloppy Joes! Crepes! Brownies! Chili! Omelets!–that are so delicious options you won’t need to look anywhere else for a healthy meal.

Serving size: 1 1/4 cups

INGREDIENTS

• 3 cups chopped rotisserie chicken breast (boneless/skinless) *I actually poach chicken breasts instead. Or, better yet, place them in a slow cooker for 4-6 hours on high with some chicken broth and you get super moist chicken that’s easy to cut up
• 1/2 cup chopped green apple
• 1/2 cup seedless red grapes, cut in half
• 1/2 cup sliced almonds
• 2 green onions, sliced
• 2 Tbsp chopped fresh tarragon
• 1/4 cup Honey Mustard Dressing (see below)
• 8 cups shredded romaine lettuce

DIRECTIONS

1. Combine chicken, apple, grapes, almonds, green onions, tarragon, and Honey Mustard Salad Dressing in a large bowl. Mix well, cover and refrigerate for 2 hours.
2. Serve 1 1/4 cup Creamy Chicken Salad over 2 cups of romaine lettuce per serving.   

Honey Mustard Dressing:
** Serves 8 with 2 Tbsp. per serving
** 1 Orange Container

• 1/2 cup reduced fat plain Greek yogurt
• 3 Tbsp. Dijon mustard, gluten-free
• 3 Tbsp. raw honey
• 3 Tbsp. rice vinegar
• 1/4 cup extra-virgin olive oil
• Sea Salt to taste (optional)

Directions: Combine yogurt, mustard, honey, and vinegar in a medium bowl and mix well. Slowly add the oil, whisking constantly until well blended.

21 Day Fix container breakdown:

1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange