Vegan Berry Muffins

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My friend Angela posted a picture of the most amazing vegan blueberry muffins the other day and I knew I had to give them a try (original recipe at: http://os.care2.com/all/blueberry-chia-muffins-gluten-free-and-vegan#1). I whipped these up in the middle of the ice storm on Saturday, and while they may not have been in my containers for the 21 day fix, I couldn’t resist giving one a try. I made a couple of alterations to the original recipe but nothing to major. Next time I want to make them with dark chocolate chips!

IMG_0008Ingredients:

  • 2 Cups Old Fashioned Oats
  • 2 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • Dash of Nutmeg
  • 1/4 Cup Whole Chia Seeds
  • 1/4 Cup Maple Syrup
  • 2 Ripe Bananas
  • 1 tsp Vanilla Extract
  • 1 Cup AlmondCoconut Blend
  • 1 1/2 Cups Frozen Mixed Berries, Thawed

Directions:IMG_0009

  1. Preheat your oven to 375F
  2. In your blender, purée your oats to turn them into oat flour. Make sure you do not see any whole oats.
  3. Mix oat flour, baking powder, cinnamon, ginger, nutmeg and chia seeds.
  4. In blender, purée maple syrup, bananas, vanilla extract, and milk until smooth.
  5. Mix together the wet and dry ingredients together, gently stir in your thawed berries. 
  6. Place liners in muffin pan, and fill each section 3/4 full (these muffins do not expand as much as regular muffins).
  7. Bake for 18 minutes, or until a knife comes clean from the center of the muffin.
  8. Store any leftover muffins in the refrigerator. They will stay good for a week, but they probably won’t survive that long in my house!

IMG_0012If you look closely you will see David and his muffin had two admirers…good news is there is nothing in these muffins that can’t be shared with our puppy friends! While I wouldn’t suggest giving them a whole muffin, a tiny bite was enough to allow David to enjoy his muffin in peace. They were amazing warm but they were even better cold the next day for a quick grab and go breakfast. My 21 day fix container math for these muffins isn’t perfect, but sometimes you need a little cheat that won’t set you back: 2 muffins are 1 Yellow (treat), 1 purple and 1 tsp.  

Italian Stuffed Peppers

01854e6b5173e93671eeaec5d9bd13fe768607311fI wasn’t going to blog this recipe, but after posting a picture on my Facebook page, I had such a great response that I decided I had to share this one (please forgive the lack of pretty pictures, I will update the post when I make the next batch). This recipe is made about once per round of 21 day fix in our house. While we like our peppers on the crispier side, you can cover them in foil and cook longer to achieve a nice and soft pepper.

Ingredients:

  • 6 Bell Peppers (look for larger, wider peppers)
  • 1.3 Pounds Ground Lean Turkey (93%, I try to find antibiotic and hormone free as well)
  • 3 8oz Cans Tomato Sauce
  • 1 Cup Quinoa, Uncooked
  • 2 Cups Mozzarella Cheese, 2%
  • 2 Tbsp. Dried Parsley
  • 2 tsp Dried Onion Flakes
  • 1 tsp Dried Basil
  • 1/2 tsp Ground Oregano
  • 1/2 tsp Thyme
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper

*Note: You could use an Italian seasoning blend but I prefer to make my own.

Directions:

  1. Preheat oven to 350 degrees Fahrenheit01c64bfa67f30f5c85450f48eef7ab963447e6c4fb
  2. Cook Quinoa according to package (omit any oil indicated in directions)
  3. Combine dried parsley through ground black pepper in a small bowl
  4. Cook turkey until no longer pink, drain fat from turkey, add seasoning and cook an additional minute or until spices become fragrant 
  5. Combine quinoa, turkey, 1 cup of cheese, and tomato sauce in a large bowl
  6. Cut tops from bell peppers and stuff with turkey mixture
  7. Place peppers in baking dish and fill bottom of dish with 1/2 inch water, top peppers with remaining cheese (tent dish with foil if you desire a more tender pepper)
  8. Cook for 35 minutes or until cheese browns
  9. Allow to cool for at least 5 minutes before serving

0192e3c4eadb8e85fd797fe407e7cfb41959b6adeaIf you would like to go dairy free, there are some great dairy free/soy free cheeses on the market (my favorite brand so far is Daiya). Just make sure to keep them away from David, because he is a cheese monster and thinks my alternative dairy products are crazy. Interesting fact we learned during marriage, if you go dairy free long enough your body actually becomes semi lactose intolerant….I wasn’t feeding David dairy due to my intolerance and he got really ill after eating pizza…Good news is it can be reversed by incorporating dairy gradually back into your diet. Hence why David enjoys his cheese and snubs his nose at my dairy free!

Mini Vegetable Egg Cups

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See those little green muffins? These compact powerhouses are vegetable egg cups and are one of the first egg recipes my husband did not drown in hot sauce, so I am calling this recipe a major success for our family! I found this recipe in my 21 Day Fix Extreme book, but of course I had to tinker with it 🙂 Leave a comment if you alter the vegetables and let me know what fun combinations you come up with!

Original Recipe at: http://www.beachbody.com/beachbodyblog/nutrition/mini-vegetable-egg-cups

Ingredients:IMG_7675

  • 12 Eggs
  • 8 Oz of Fresh Spinach, Finely Chopped
  • 1 Red Bell Pepper, Finely Chopped
  • 1/2 Cup Chopped Onion
  • 1 tsp Herbamare (this is an amazing seasoned sea salt)
  • 1/2 tsp Freshly Ground Pepper (or to taste, we like a lot of pepper)

Directions:IMG_7677

  1.  Heat oven to 375 degrees Fahrenheit.
  2. Lightly spray a muffin pan with olive oil to prevent eggs from sticking.
  3. Break eggs into a large bowl and whisk until scrambled.
  4. Season egg mixture with Herbamare and ground pepper.
  5. Stir Onion, Bell Pepper, and Spinach into egg mixture.
  6. Pour egg and vegetable mixture evenly into each section of the muffin pan.
  7. Cook in the oven for 15-20 minutes or until a knife inserted into the middle of a muffin comes out cleanly.

For a complete breakfast, you can place these on a whole grain sprouted english muffin with a little cheese for an at home egg mcmuffin! I served ours with steel cut oats and an orange since the Extreme does not allow for english muffins. For all my fixers, 2 egg muffins equals One Red and One Green container!

Valentine’s Day Egg in a Basket

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This Valentine’s Day I decided to surprise my husband with a healthy 21 Day Fix approved breakfast. We have been eating a lot of dippy eggs (Eggs Over Easy, for those not from Lancaster, PA) with sprouted toast. After doing some research online, I came across recipes for egg in a basket (a take on the British dish of Toad in a Hole, sausage and egg in a piece of toast or pastry). I though I would adapt the recipes I found with butter to fit my clean eating plan. I added avocado and hot sauce to make up for the lack of butter and think that I may have found a new weekend tradition! A heart shape cookie cutter added a little romantic touch to kick off a weekend of relaxation.

Below is the recipe to make two servings (Each serving is one piece of toast, an egg and avocado), I added two pieces of turkey bacon and half of a grapefruit to make the meal 1 Yellow, 1 Purple, 1 Red and 1 Blue for my 21 Day Fix fans!

Ingredients:

  •  2 Eggs
  • 2 Slices Whole Grain Sprouted Bread (or whole grain toast)
  • 1/2 Avocado
  • Salt and Pepper (to taste)
  • Hot Sauce (Mexican or Tabasco)

Directions:

  1.  Use a small cookie cutter to create a hole in the center of the bread.
  2. Lightly toast bread and cut out piece of bread.
  3. Spray pan lightly with olive oil and heat pan over medium heat and add toasted piece of bread in pan, crack egg into center of cut out toast.
  4. Cover pan and cook until egg yolk is set
  5. Flip toast and cook for an additional 30 seconds or until yolk is cooked to desired firmness.
  6. Mash avocado and spread on toast.
  7. Season with salt and pepper and hot sauce.

I hope you enjoy this recipe as much as we do!