Broiled Sweet and Spicy Salmon with Pineapple

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• 1 cup long-grain brown rice
• 1/4 cup pure maple syrup
• 1/4 teaspoon cayenne pepper
• 1 pound skinless salmon fillet, cut into 4 pieces
• Coarse salt and ground pepper
• Nonstick cooking spray
• 1/2 of a whole (4 pound) pineapple, peeled, cored, and cut into 8 pieces lengthwise
• 1/4 cup lightly packed fresh cilantro leaves, roughly chopped
• Lime wedges (optional), for serving

Heat broiler, with rack in top position. Cook rice according to package instructions. Meanwhile, in a small bowl, stir together maple syrup and cayenne pepper. Season salmon with salt and pepper. Spray a rimmed baking sheet with cooking spray, arrange salmon and pineapple in a single layer, and brush with half the maple syrup glaze. Broil until salmon is cooked through, 8 to 11 minutes, brushing salmon and pineapple with glaze halfway through. Cut pineapple into chunks. Add cilantro to rice and fluff with a fork. Serve rice with salmon, pineapple, and lime wedges, if desired.

Sunset Chicken

3 to 4 boneless, skinless chicken breasts

1 (14.5 ounce) can diced tomatoes

1 tablespoon chili powder

1 (15.5 ounce) can pinto or black beans

1 1/4 cups frozen corn 

1/4 cup sliced green onions

1 small can diced chiles

Salt and pepper to taste

Combine the chicken, tomatoes and chili powder in a large skillet.  Cook over medium-high heat for 30 minutes or until the chicken is cooked through and the juices are clear and the sauce is slightly reduced.

Add the beans, corn, and chiles.  Season with the salt and pepper.  Simmer for 5 to 7 minutes.  Sprinkle with green onions.  Serve over rice and top with cheese and any other garnish you wish.

Serves 4

Baked Oatmeal Cups

Baked Oatmeal Cups

Ingredients:

1 egg

1 teaspoon vanilla extract

1 cups applesauce, unsweetened

1 banana, mashed

1/4 cup honey

2 1/2 cups, Old Fashioned rolled oats 

1/8 cup chai seeds (optional)

1 tablespoon ground cinnamon

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups milk 

Optional toppings: blueberries, raisins, walnuts, chocolate chips, pomegranate seeds.

Directions:

Preheat oven to 350 degrees.

Mix eggs, vanilla, applesauce, banana and honey together in a bowl.

Add in oats, chai seeds (if using), cinnamon, baking powder, salt and mix well with wet ingredients.

Finally pour in milk and combine.

Line a 12 cup muffin tin with paper liners.

Divide mixture evenly into muffin tin cups. I used a 1/4 measuring cup, measure just a tad under 1/4 cup to make 12 servings.

Add the toppings...(EX: berries, choc chips, brown sugar...etc)

Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Greek Yogurt Cookie Dough

Ingredients:

3/4 cup or 6 oz. Fat Free Plain Greek Yogurt

1 tbsp. agave nectar, honey, or truvia (truvia is the best choice for 21 day Fix)

1 tsp. vanilla extract

Measure out your yogurt and then add in all the ingredients. Stir well. Freeze for 15 minutes, which gives the parfait time to stiffen and allows the oatmeal to soak up some of the yogurt. Don’t skip the freeze time. This makes the parfait have a great texture!

You can use this as a special treat and replace a yellow container up to 3 times a week!

21 DF Pumpkin Chocolate Chip Cookies

21 Day Fix Pumpkin Chocolate Chip Cookies! 

Ingredients

• 1 15 oz can of pumpkin
• 1 teaspoon vanilla extract
• ⅛ cup maple syrup
• 2 cups almond flour
• 2 teaspoons of pumpkin pie spice
• ⅓ cup dark chocolate chips

Instructions

1. Pre-heat oven to 350 degrees Fahrenheit
2. Add in all ingredients into a bowl and mix them up until the ingredients are thoroughly mixed together.
3. Take a cookie sheet and add about a tablespoon of mixture onto the tray to make medium-sized cookies.
4. They take about 12-15 minutes to cook and make around 18 cookies. They can be frozen and are considered 21 Day Fix Approved
5. Cookies (two) = 1 yellow and 1 orange container of the 21 Day Fix

Mashed Sweet Potatoes

• Mashed Sweet Potatoes 
• Ingredients: 
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• 4 medium sized sweet potatoes, cubed and boiled, or steamed in the microwave
• 3/4 cup non-fat Greek yogurt
• 2 tbsp. agave nectar
• 1 tbsp. cinnamon
• salt and pepper to taste
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• Instructions: 

1. Cube peeled potatoes and boil them until tender or cook until tender in the microwave. Remove skins if you used the microwave method.
2. While still warm,  place potatoes into a medium sized mixing bowl. Add yogurt and smash with a potato masher, heavy wooden spoon, or whatever your desired method is. Taste for seasonings and add salt and pepper. I did not use much here because the potatoes were delicious as is.
3. Drizzle potatoes with agave and then sprinkle with cinnamon and brown sugar. Garnish with more yogurt to mix in later if desired.
4. Serve immediately and enjoy!
5. For 21DF portion out with a yellow container. Count as 1 yellow and 1 red because of the yogurt! 

Grilled Fish Tostadas

Grilled Fish Tostadas 

Ingredients:

4 wild caught white fish fillets (halibut, tilapia, etc.)

1/2 jar of medium salsa

8 corn tortillas

mashed avocado or guacamole

cheese, jalapenos, lettuce (optional)

salt, pepper to taste

Preheat oven to 400 degrees.

In a large piece of foil, place your fish fillets and cover completely with salsa. Sprinkle with salt and pepper (if you are doing the 21 Day Fix, skip the salt) Fold foil over the fish to make a sealed container. Grill over medium heat on your grill for 6-8 minutes, depending on the thickness of your fish.

Meanwhile, lay your tortillas flat on a cookie sheet and bake in the preheated oven until completely crisp, but not brown, about 6-8 minutes. When finished, let cool a minute and then spread with mashed avocado or guacamole (if doing the 21 Day Fix, use only the amount that fits in your blue container.)

When fish is ready, flake apart with two forks and then spread on top of guacamole. Top with salsa from the foil packet and then garnish with any desired toppings, enjoy!

21 Day Fix Nutrition: 2 corn tortillas-1 yellow container  1 red container of fish , 1 blue container of avocado/guacamole, and count salsa on fish, lettuce or other topping as 1/2 green container

Steak Stir Fly

Steak Stir Fry
1 Flank steak, or any kind of grilling steak
1 bunch of asparagus
1 onion
4 red peppers
1 each zucchini and yellow squash
2 scallions

Marinate steak a few hours before grilling (my marinade is usually some olive oil, crushed garlic, a little bit of worcestershire sauce, a dash of montreal steak seasoning—or you can google clean marinades and find some great ones). Grill steaks and set aside for slicing. In a large pan, sauté onion, asparagus, peppers, zucchini and squash in some olive oil (or coconut oil). Once the veggies have cooked down to your liking, throw in the sliced grilled steak and scallions. Saute until it’s all warmed through and serve.