21 Day Fix Foodie!

During my first round of Beachbody’s 21 Day Fix program I fell in love with food again… you know, the non-processed food that has REAL flavor. This journey has been amazing. The workouts… well they WORK (imagine that) and the food and meal plan is amazing. Beachbody made it EASY to eat the right food in the right amounts without going hungry. Then there’s Shakeology – the nutrient dense meal replacement. That was my craving lifesaver! If I have intrigued you at all… please visit my coaching website at http://www.teambeachbody.com/emilylatina and choose me as your coach for free. I am working on getting my body back after giving it up for 3 beautiful baby boys – who’s with me??! After round one of 21 Day Fix, I am down over 10 pounds and almost 13 inches! Say whaaa??!! I cannot wait to start my next round and help others get the body they want too!

Here are some of my favorite 21 DF recipes… come back later for more! 🙂

Pico – This is my absolute favorite because I use this in so many of my dishes. We love Mexican inspired food and you don’t have to give that up on 21 DF!

Ingredients:

  • 4-5 Roma tomatoes
  • 3 multi-colored bell peppers
  • 1 onion
  • 1 jalapeno
  • juice of 1 lime
  • sea salt
  • chili powder
  • ground cayenne pepper (optional – depends how spicy you like it!)

Directions:
Dice the vegetables to desired size and mix together in large bowl. Sprinkle sea salt sparingly, chili powder and cayenne pepper to taste. Squeeze the juice of the lime over all of it, stir and store in the fridge until ready to eat/use. Easy and delish!

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Mexican Lasagna– I was not kidding when I said we LOVE Mexican inspired food!

Ingredients:

  • 1.25 pounds of extra lean ground turkey
  • 2 green containers of Pico (from recipe above)
  • 1 can of organic black beans
  • 1 can of organic diced tomatoes w/ green chiles
  • 12 corn tortillas
  • Taco/Southwest Seasoning (to desired taste)
  • 6 blue containers of cheddar cheese (or cheese of choice)

Preheat oven to 375. Brown ground turkey, drain grease (there should be little to none if you are using the extra lean). Next add your pico, drained and rinsed black beans, can of tomatoes/green chiles and taco/southwest seasoning. Simmer the meat mixture for a few minutes to heat everything up. While the meat mixture is simmering place 6 of the corn tortillas on the bottom of a 13×9 baking dish. Put half of the meat mixture on top of the tortillas then sprinkle with 3 of the blue containers of cheese. Place the last 6 tortillas on top of the cheese, layer the rest of the meat mixture and lastly sprinkle the remaining 3 blue containers of cheese on top. Place in the oven for about 15 minutes or until the cheese is melted and the “lasagna” is warmed through. This makes about 6 servings and uses about 1 yellow, 1 red, 1 green and 1 blue container. Enjoy!

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