Energy Bites

Warning * these are addicting! I treat these like a healthy dessert! Another tip I like to do is freeze them, and eat them frozen. I actually find they hold together better, and also take me longer to eat. Not everyone may like them that way, but I'm weird like that ;). It's  perfect afternoon pick me up if  I'm dieing for something sweet!

Energy Bites:

2 balls = 1 yellow and 1 blue on the 21 Day Fix. (64 calories each, if it makes 40).

Ingredients:

2 cups of quick oats

1/2 cup dark chocolate chips

2/3 cup unsweetened coconut flakes

3/4 cup peanut butter

1/4 cup honey

1 teaspoon vanilla extract

Directions:

1. In a large bowl, mix together the oats, chocolate chips, and coconut.

2. Add the peanut butter, honey, vanilla, salt. Mix well until evenly combined.

3. Chill mixture in the refrigerator for an hour, then roll out balls about an inch in diameter.

4. Store in an airtight container

Slow Cooker Chinese Beef & Broccoli

Ahhh my mouth is watering just posting this. This is SO good! Another one of my favourites. I think I say that about every recipe on here...haha, but then again I only post the BEST of my recipes! I love that this tastes like takeout, but it's clean eating, and 21 Day fix Approved!

Chinese Beef & Broccoli (Slow-cooker)

*21 day fix portions per serving: 1 red, 1 green, 1 yellow, 1 tsp

Ingredients:

2 lb beef, thinly sliced (flank steak is ideal)

1 cup beef broth

½ cup soya sauce

1/3 cup maple syrup

2 cloves of garlic

1 tablespoon sesame oil

3 tablespoons cornstarch

1 bag of frozen broccoli (or 2 cups of fresh broccoli)

2 cups of brown rice

Directions:

1. Put the sliced beef in the bottom of the crock pot.  Mix together the broth, soy sauce, syrup, garlic, and sesame oil.  Pour over the beef.  Cook on low for 5-6 hours.
2. Remove ¼ cup of the sauce from the slow cooker and mix with 3 tablespoons of cornstarch.  Stir back into the crockpot.  Add the broccoli, stir again, and cook for another half an hour (on high).
3. In the mean time cook the rice.  Serve the beef and broccoli over rice. 

Brocoli Stuffed Chicken

This is one of my most favourite chicken recipes ever! The chicken is SOOOOOOOOO moist and the flavor of broccoli and cheese is so good. It actually tastes like the chicken is battered, but it's not! Definetly one of my GO to recipes for chicken, and it's SO easy to make!

Broccoli Stuffed Chicken

21 Day  Fix portions (per one chicken): 1 red container, 1 blue container and 1 green container

Ingredients

4 chicken breasts, very thin

1 cup shredded cheddar cheese

1 cup chopped frozen broccoli

1 tsp Sea salt

1 tsp Pepper 

1 tsp garlic powder

1 tsp paprika

1/2 tbsp olive oil

Toothpicks

Instructions

Preheat over to 350 degrees. If you're chicken breasts are not already thin, pound them with a mallet until thin. This makes the chicken easier to fold in half. Place them in a baking dish.

Coat chicken with sea salt, pepper, garlic powder and paprika.

Sprinkle cheddar cheese evenly on top of the chicken breasts. Save a little bit to add to the top after you fold them.

Sprinkle chopped broccoli evenly on top of the cheese. The smaller you chop your broccoli, the easier it stays on when you fold it.

Fold your chicken breasts in half and secure with 2-3 toothpicks each.

Brush the tops of the chicken breasts with olive oil.

Cover baking dish with tin foil and place in the over. Cook for about 30-40 minutes or until chicken is fully cooked.

Remove tin foil and sprinkle chicken with the remaining cheese.

Bake uncovered for an additional 5 minutes, or until cheese is melted.

 

Chicken Souvlaki Salad

This is one of my most favourite salads!! It’s such a great twist on the classic Greek Salad. The dressing seriously makes the salad. So creamy and yummy!!!! You definitely

should try it out!!!!!!

 

Chicken Souvlaki Salad:

 

21 Day Fix portions (per serving): 2 red, 2 green, 1 blue

 

Ingredients:

 

3 cloves garlic, minced

1 1/2 tsp lemon juice

1 tsp olive oil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

5 boneless skinless chicken breasts

3 cups peeled cucumbers, cubed (about 2 large)

1/2 cup red onion, sliced vertically

3/4 cup Feta Cheese

2 peppers, sliced and cubed

3 ripe tomatoes, cored & cubed (1 inch pieces)

1 cup plain, low fat Greek Yogurt

1 tsp garlic powder

½ tsp dill

1/4 tsp sea salt

1/4 tsp black pepper

 

Instructions:

 

Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken!)

Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes and peppers - place in the bowl with the cucumbers. Add Feta.

Cut up chicken into bite size pieces.  Grill or broil chicken, until cooked through.

In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy!

 

Philly Stuffed Peppers

I have always been fascinated seeing stuffed peppers, but never took the leap of faith to make them until recently! And boy am I ever glad I tried them! They are absolutely delicious!!! And all honesty, I don’t even miss the bread one bit!

 

Philly Stuffed Peppers

*21 Day Fix portions: 1 stuffed pepper half | 1 Green, 1 Red, 1 Blue, 1 tsp

Ingredients

1.    2 large green bell peppers

2.    2 T olive oil

3.    3 cloves garlic, minced

4.    4 oz mushrooms, sliced

5.    1/2 red bell pepper, diced

6.    1/4 tsp black pepper

7.    1/4 tsp sea salt

8.    1 medium yellow onion, chopped

9.    1lb flank steak or flat iron steak, thinly sliced

10.  1 tsp Worcestershire sauce

11.  4 slices Provolone or Swiss cheese (I used swiss!)

Instructions

1.    Preheat oven to 400 degrees and spray an 8x8 baking dish with olive oil, set aside

2.    Bring a pot of water to a boil.

3.    Slice green peppers in half, remove seeds and ribs and place them int he boiling water for 3-5 minutes until they are tender. Remove peppers from the water (be careful!!) Place cut side down on a towel and let water drain.

4.    In a 12" skillet, heat olive oil on medium. Add garlic, onion, mushrooms, red bell pepper, sea salt & pepper. Saute 4-5 minutes until onions are translucent.

5.    Add steak slices and Worcestershire sauce and cook until meat is cooked to your liking

6.    Place green peppers open side up in your baking dish. Fill each pepper with half a slice of chesse, then meat mixture until they are overflowing. Top with the other half of the slice of cheese.

7.    Bake in oven for 10 minutes until cheese is golden brown. Serve hot!

8.    I topped mine with some leftover sauteed onions

Notes

1.    Cut the cheese slice in half and line the bottom of the pepper with half, fill with meat mixture and then top with the other half.

2.    If you are needing to get another starch, serve with some brown rice OR add some brown rice to your pepper!