Monday, July 6, 2015

Grilled Veggies in Foil Packets

*Please Note: I will be making this 21 Day Fix friendly
and breaking it down into containers and spoons!!*


  • 1/2 cup canola oil
  • 1/4 cup cider vinegar
  • 1-2 cloves garlic, minced
  • 1 tsp. seasoned salt
  • 1/2 tsp. pepper
  • 1 pound green beans, trimmed
  • 1 red bell pepper, seeded, cut into 1/2-inch chunks
  • 1 yellow bell pepper, seeded, cut into 1/2-inch chunks
  • 1 zucchini, trimmed, cut into 1/4-inch rounds (I like to then cut those in half!)
  • 1 summer/yellow squash, trimmed, cut into 1/4-inch rounds (I cut those in half too!)
  1. Preheat grill to medium, cut up to 6 12-by-18 -inch pieces of heavy duty aluminum foil.
  2. In a large bowl, whisk oil, vinegar, garlic, seasoned salt and pepper.  Add vegetables; toss to coat.  Divide veggies evenly among foil pieces, and drizzle with any remaining dressing.
  3. Fold long sides of foil toward each other, crimping edges to seal.  Fold and crimp remaining edges, forming a sealed packet.
  4. Place packets, steak side up on grill.  Close grill and cook for 20 minutes (I cooked for a little less due to a hot charcoal grill ;) !)  To check for doneness, remove one packet from grill, open carefully and taste a vegetable: it should be crisp-tender.  
  5. Carefully open packets, serve and ENJOY!

recipe adapted from

Saturday, March 28, 2015

Slow Cooker Chicken Tortilla Soup


  • 1 lb. boneless, skinless chicken breasts, trimmed
  • 15 oz. can sweet whole corn kernels, drained
  • 15 oz. can diced tomatoes with green chiles, drained
  • 5 cups chicken stock
  • 3/4 cup onion, chopped
  • 3/4 cup green pepper, chopped
  • 1 serrano pepper, deseeded, minced
  • 2 cloves garlic, minced
  • 1/4 tsp chili powder
  • 1 1/2 tsp salt, divided
  • 1 tsp ground pepper, divided
  • Optional Toppings:
    • Monterey Jack cheese, shredded
    • Tortilla Strips
  1. Add ingredients through chili powder to slow cooker, plus 1 tsp salt and 3/4 tsp black pepper.  
  2. Cook on high for 4 hours or low for 8 hours.
  3. Prior to serving, remove chicken breast to shred.  Use two forks by hand or stand mixer with a paddle attachment.  Season with remaining salt and pepper.  Return back to slow cooker and combine.
  4. Serve with optional toppings and enjoy! 

Friday, March 27, 2015

Spicy Asian Chicken with Zucchini Noodles

Serves Two 

  • 2-3 medium zucchinis, about 8 oz each, ends trimmed
  • 1 teaspoon canola or grapeseed oil
  • 1/2 - 1 lb boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • Optional Toppings
    • 2 Tbsp crushed dry roasted peanuts
    • 2 Tbsp thinly sliced scallions, cut diagonally
For Sauce:
  • 1 1/2 Tbsp soy sauce (Tamari for gluten free)
  • 1 Tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2 1/2 Tbsp water
  • 1/2 Tbsp Sambal Oelek Red Chili Paste (or more to taste)
  • 2 tsp sugar
  • 2 tsp cornstarch

  1. Using a spiralizer with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips.  If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long, this makes it much easier to eat!
  2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and corn starch.  Set aside.
  3. Season chicken with salt and pepper, to taste.  Heat oil in a large deep nonstick pan or work over medium-high heat.  Add the chicken and cook until browned and cooked through, about 4 to 5 minutes.  Set aside.
  4. Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds.  Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thicken and bubbling, about 1-2 minutes.  Stir in zucchini noodles and cook, mixing for about two minutes or until just tender and mixed with the sauce.  Zucchini will release moisture which helps create a sauce.
  5. Once cooked, mix in chicken and divide between.
  6. Top with optional peanuts and scallions, and ENJOY!

Recipe adapted from

Saturday, February 7, 2015

Funfetti Shakeology

I have seen recipes for cake batter or birthday cake Shakeology all over and finally decided to try it.  Definitely glad that I did!

Tastes just like funfetti in milkshake form!  How could you say no to that?!


  • 1 scoop Vanilla Shakeology
  • 1 cup Almond Milk
  • 1 Tbsp. Fat Free, Sugar Free Cheesecake Jell-o Powder
  • 1/2 tsp. Vanilla Extract
  • Ice
  • Sprinkles


  1. Combine all ingredients in blender.
  2. Add more ice to thicken, or more almond milk to thin, if necessary.
  3. Add Sprinkles.
  4. Serve and Enjoy!!

Saturday, January 17, 2015

Spinach Stuffed Portobellos

These can be made any time of day, for any kind of occasions, any time of year!  
The best part? 
They are delicious and all vegetables with a sprinkle of cheese - and done in about 20 minutes!!
Make sure you add these to your 21 Day Fix meal plan!!  
(green + blue + teaspoon)


  • 2 Large or 4 Mini Portobello Caps
  • Diced Onions
  • Minced Garlic
  • Spinach - One Frozen Box (thawed) or Fresh (remember it shrinks when cooked!)
  • Red Pepper Flakes
  • Black Pepper to taste
  • Mozzarella Cheese
  • Extra Virgin Olive Oil
  • Any additional spices/veggies you love


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Snap off mushroom stems, rinse under running water, pat dry, and lay on aluminum foil covered cookie sheet.
  3. In large saucepan, drizzle teaspoon of Extra Virgin Olive Oil and add onions once heated.  Stir until transparent, about 5-7 minutes.  Add Garlic in a couple minutes in, and Red Pepper Flakes, Black Pepper, and any other spices.
  4. Add spinach and cook until heated thoroughly.
  5. Divide Spinach Filling evenly among mushrooms, push down to really get it packed in there.  Just not too hard so they don't end up breaking in half!
  6. Sprinkle and cover the tops with small amount of Mozzarella Cheese.
  7. Place cookie sheet in oven and cook for 10-15 minutes until Mushrooms are cooked thoroughly.
  8. Turn broiler on high to brown the cheese on top.
  9. Serve and Enjoy!