{21 Day Fix} Memorial Day Recipe Inspiration

21 Day Fix Memorial Day

The unofficial kick off to summer is this weekend and I bet many of you are right smack in the middle of a round of 21 Day Fix!

No need to worry, starve yourself all day in an attempt to save your containers for the BBQ (we all know this doesn’t work anyway…you just mess up your metabolism and end up over eating so please….do not even attempt to do it.) or say f*uck it and throw your goals out the window. With a little planning, you can stay within your containers and enjoy flavorful meals without guilt!

Check out my 21 Day Fix Memorial Day Recipe Inspirations below and stay on track this weekend.

Kebab Collage

Kebabs: The possibilities are endless with kebabs and they are perfect for the 21 Day Fix program. All you need to do is choose a lean protein, some fresh vegetables and a seasoning combination. Then just need to marinade before being threaded onto a skewer and grilled to perfection! Simple, right?!

The problem I think most people have is that they over think this program. I have some many clients come to me and say “I don’t know what to eat.” or “I wish the book had more recipes. I’m lost!” I felt the same way until I took a deep breathe and stop freaking out. The book is full of everything you need, especially for kebabs. Check out your red container list, green container list and then check out the seasoning blend recipes as well as the dressing recipes provided. Those dressing can make a kick-ass marinade for your protein! You just have to think outside of the box little.

For those of you who prefer step-by-step recipes, here are some delicious looking ones I’ve found on-line. They do not have 21 Day Fix breakdowns and you may need to change the oil type that is used to be “fix friendly” but they are all a great source of inspiration. Just break out your containers and have some fun with them.

Chipotle Chicken Kebabs with Avocado Cream Sauce: (Pictured on the left above) You will need to substitute the oil and brown sugar is not on the plan, but you can omit it without harm. Measure out the chicken using your red container before threading to create a single portion. The dipping sauce containers Greek yogurt & avocado and I would most likely just count it as a blue containers, but use your judgement as you make it. {Click here for the recipe}

Fajita Chicken Kebabs: (Pictured second from left above) You will need to substitute the oil in this recipe as well, everything else is plan approved. I recommend using your containers to measure out your protein and veggies before skewering them, to ensure portion size. This recipe should work out to be 1 red container and 1 green container per serving. Alter veggie amounts if needed. {Click here for the recipe}

Grilled Jerk Shrimp with Pineapple Kebabs: (Pictured second from the right above): This recipe has a few ingredients that are not on the plan but the amounts are so small I say go for it and enjoy, because in the grand scheme of what you could be eating…this is much better! As with the other recipes, measure your protein and your fruit for portioning before threading. Shrimp counts as a red container and pineapple is a purple. {Click here for the recipe.}

Chimichurri Beef Kabobs: (Pictured far right above.) Everything in this recipe is plan approved! The recipe is from the Whole30 cookbook that I just received for my birthday and I’ve been dying to try it. Just be sure to use your containers to measure your protein and veggies before you thread them to ensure portion size.

Ingredients:
For the kabobs:
1 lb lean steak (sirloin, strip, flank), cut into 1-inch dice
1 red, yellow, or orange bell pepper, seeded, ribs removed, and cut into 1 1/2-inch squares
1 onion, cut into 6 wedges
1 zucchini, cut into 1 1/2-inch-thick rounds 

For the chimichurri:
1/4 cup red wine vinegar
1/4 cup lime juice
2 cloves garlic, minced
1/2 shallot, minced
1 1/2 cups extra-virgin olive oil
1/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
1/2 tsp salt
1/2 tsp black pepper

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes to 1 hour to prevent them from burning. 

2. Make the chimichurri: Combine the vinegar, lime juice, garlic, and shallot in a food processor and mix on low speed. Drizzle in the olive oil while mixing; the dressing will begin to emulsify. Add the cilantro, parsley, salt, and pepper and continue to mix on low until the dressing is uniform in texture and the herbs are chopped quite small.

3. Place the steak in a resealable plastic bag or nonreactive bowl with a lid. Cover the steak with enough chimichurri (about 1 cup) to coat thoroughly. Seal the bag or cover the bowl and marinate the steak in the refrigerator for 1 to 8 hours; more is better, especially for tougher cuts. (Feel free to leave your steak marinating overnight, or start your dinner prep in the morning before work.) 

4. Remove the steak from the refrigerator 30 minutes before cooking. Preheat the grill to high heat (500°F). (See below if you don’t have a grill.)

5. Remove the steak from the marinade; discard the marinade. Prepare the kabobs by threading the steak, bell pepper, onion, and zucchini onto soaked wooden skewers or metal skewers, alternating meat and vegetables. You should be able to make about 6 skewers. 

6. Grill the kabobs directly over high heat for 2 minutes on each side. Reduce the heat to medium (or move the kabobs to indirect heat) and brush with 1/2 cup of the remaining chimichurri. Grill to desired doneness, 12 to 15 minutes. (The easiest way to check is to remove one of the kabobs from the heat and cut into the meat, checking for color.) Serve the kabobs with extra chimichurri sauce for dipping; any leftover sauce can be refrigerated for 2 to 3 days or frozen in ice cube trays for up to 6 months.

If you don’t have a grill, you have two other options for the kabobs. First, buy a grill plate for your stove and follow the same directions — it’s just like a barbecue, minus the mosquitoes. Or, you can broil and then bake the skewers: Preheat the oven to broil (or 500°F) and place the skewers on a foil-lined baking sheet. Broil the kabobs for 3 minutes, then flip the skewers and broil for another 3 minutes. Reduce the oven temperature to 350°F and brush the skewers with chimichurri. Bake to desired doneness, 12 to 15 minutes. 

For more kebab recipes, check out my new Summer Grilling board over on Pinterest!

Salad Collage

Salads: They are a staple at summer BBQ’s. Cool, refreshing and packed with nutrition. Whenever you attend a gathering, scope these out first or offer to bring one with you so you know there will be at least one “safe” side dish option that isn’t full of mayo and fat.

Corn, Avocado & Tomato Salad: (Pictured left above) This salad is so colorful and refreshing looking. All of the ingredients are “Fix Friendly” and each serving works out to be about 1 yellow, 1 blue, 1 green and 1 orange. {Click here for the recipe.}

Spinach and Berry Salad with Strawberry Vinaigrette: (Pictured second from left above) This recipe is patriotic with the red and blue berries plus it’s straight from Beachbody so they took the container guess work out of things! 1 Green, 1/2 Purple, 1 Orange. {Click here for the recipe}

Cucumber Salad: (Pictured second from the right above) This simple and refreshing summer salad is the perfect addition to a BBQ when doing the 21 Day Fix. All of the ingredients are “Fix Friendly” and only count as 1 green container! {Click here for the recipe}

Greek Salad: (Pictured one the far right above) Here’s another colorful addition for your next cook out. This version is low in calories, high in flavor and brought to us by Beachbody, so once again, the container counts are already done for us! Container counts: 1.5 green and 1 orange. {Click here for the recipe}

For more salads and other side dish recipes, check out my new Summer Grilling board over on Pinterest!

Sweet CollageSweets: Let’s face it…it’s just not a party or gathering without them! The trick to staying on track is avoiding the cupcakes, cakes, brownies and other highly processed, sugary treats.

Fresh fruit is your friend in these situations and thankfully, since it’s warm out, there is typically some sort of fruit platter at most gatherings. Just like with the salads, you can always offer to bring some as your contribution if you know you have a killer sweet tooth and will be tempted by the other goodies that may be on display.

Grilled Fruit: (Not pictured) Pineapple, peaches and nectarines are all super yummy when grilled. Top them with a drizzle of honey or team them up with some greek yogurt for a grown-up treat! Container count: 1 purple (1 red if teaming it up with Greek yogurt)

American Flag Toast Flags: (Pictured on the left above) Have some fun with your breakfast and show your patriotism! This recipe uses cream cheese as the base but I honestly think they would be yummier with some natural peanut butter or just whole fruit jelly! Make sure you use whole grain bread and you’ll want to stick to one flag as your portion or you’ll be out of yellow containers for the day! Using a waffle or one of my Healthy Pancakes as a base is another good idea! Container counts: 1 yellow, 1 tsp, 1 purple.

Watermelon Pops: (Pictured second from left above) Simple, inexpensive and refreshing. Watermelon is the poster fruit of summer and you can’t go wrong with serving these! Container count: 1 purple.

Fruit Salad: (Pictured second from right above) Another simple and refreshing treat that won’t leave you on a sugar high. The fruit salad pictured above will take a little more time, but it’s the perfect addition to a Memorial Day or Fourth of July gathering and you only need a star shapes cookie cutter to create this conversation piece. Toss in some blue berries and viola! Container count: 1 purple

Star Spangled Fruit Pops: (Pictured far right above) Okay, so this one is for the over achiever but I couldn’t resist including it. Kids would definitely get a kick of them and your guests would truly be impressed. We’re always trying to get our kids to eat healthier, so why not make fruit as fun as the icing covered cupcakes?! {Click here for instructions on how to make these.}

For more dessert recipes and inspiration, check out my new Summer Grilling board over on Pinterest!

As you can see, there are a lot of healthy and flavorful ways to stay on track with the 21 Day Fix this summer.

I didn’t even touch grilled chicken or burgers! Both are absolutely allowed and the possibilities are endless with them too. The key to not getting bored with all of this is to experiment with seasoning. Seasoning is a free food on the program which means it is your best friend!

Be sure to check out the  Summer Grilling board over on Pinterest for more recipe inspiration. I already have some chicken and burger recipes on there that I didn’t include in this post and I’ll be adding to it regularly from now on.

Do you have a favorite 21 Day Fix Friendly recipe for BBQ gatherings? If so, please share it below! You know I love trying new things.

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Santa Fe Stuffed Peppers {21 Day Fix Friendly}

SantaFe stuffed peppersWhy yes, this is another recipe with Mexican flavors. I can’t help it. I’m obsessed.

There is just something so satisfying about healthy Mexican dishes. I don’t know if it is the bold flavors, the balance between those flavors or the bright rainbow of colors that you end up with on your plate. Plus it’s an excuse to eat avocado, right?!

I am a big fan of stuffed peppers, especially since starting The 21 Day Fix. It’s just a great way to get that extra green container in, plus peppers are pretty darn inexpensive, especially as the summer approaches.

The other night, I set out to make a stuffed pepper recipe from The Whole30 book I received for my birthday, but I forgot an ingredient so I decided to hop on Pinterest and see what caught my eye and these Santa Fe Stuffed Peppers were the winner. I used a recipe from For The Love of Dessert as my base and changed things up a little.

Santa Fe Stuffed Peppers
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Ingredients
  1. 1lb lean ground turkey
  2. 15 oz can black beans, rinsed and drained
  3. 3/4 cups frozen corn (Trader Joe's Frozen Roasted Corn would be awesome in this)
  4. 1 jalapeno, chopped (remove the seeds for less heat)
  5. 1 large diced tomato (I used 1 can of fire roasted diced tomatoes, drained)
  6. 1 cloves garlic, minced
  7. 1 medium onion, chopped
  8. 2 tbsp chopped cilantro, plus more for garnish
  9. 3 Tbsps taco seasoning (see link below for clean eating version)
  10. kosher salt to taste
  11. 4 bell peppers, cut in half lengthwise, seeded
  12. shredded cheese of choice for topping
  13. 1/3 cup reduced sodium chicken stock (you could also just use water)
  14. 1 tbsp chopped scallions, for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, over medium heat, brown turkey and season with salt. When turkey is cooked or browned, add onion, garlic, cilantro, jalapeno, black beans and tomatoes. Mix well, cover and simmer on low for 20 minutes. Remove lid, and add corn. Simmer an additional 5 minutes or longer-- until any excess liquid evaporates. Season turkey mixture with taco seasoning, combining well.
  3. To prepare peppers, cut peppers lengthwise and remove seed and stem (rinse the pepper with water to remove any seeds and dry once cut). Place peppers, cut side up in an oven proof dish. Pour chicken broth into the dish, around the peppers. Fill each pepper, until full, with your mixture. Cover the dish with aluminum foil and bake for 40-45 minutes until peppers become tender.
  4. Take dish out of the oven and remove foil to sprinkle a small amount of shredded cheese on top. Once topped with shredded cheese return to oven for an additional 5 minutes of until cheese has melted. Top with chopped scallions if you'd like and enjoy!
Notes
  1. 21 Day Fix Container Values: 2 pepper halves = 1 green, 1 red, 1 yellow and 1 blue (if you top with cheese)
Get Fit With Nikki http://www.getfitwithnikki.com/
 These peppers were packed with flavor and really hit the spot! I topped mine with some shredded mozzarella, but pepper-jack would be a great choice too. You could even skip the cheese and top them with  some of the guacamole I shared with you yesterday. {Click here to get the recipe}

If you’d like to speed up the cooking process on these, you could pop the pepper halves into the oven while your filling is cooking, to soften up, then fill, bake and top with cheese 5 minutes before they’re ready.

Looking for a healthier taco seasoning option? Make your own! I love the recipe for Clean Eating Taco Seasoning over on The Gracious Pantry. {Click here to view it.}

I promise my next post will NOT feature food with a Mexican theme. I’ve been dreaming about Memorial Day BBQ food, so I’m pretty sure that will be next!

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The Whole30: Guacamole

GUACAMOLEA week ago I celebrated my birthday and oh what a birthday it was!

Since my birthday typically falls the week of Mother’s Day, I asked my family for one big gift instead of lots of small ones this year, and they delivered!

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I have been wanting a DSLR camera for the longest time. Photography has always been something that intrigued me, but I could never justify spending a lot of money on a camera myself.

The more I began to shift my blog focus towards food, the more I knew I needed to up my photo game, so I’m so happy to finally have one! Now I just need to practice, practice, practice!

Another amazing surprise I received came from a fellow coach friend of mine. He has recently been bitten by the culinary bug and we love discussing recipes, spices and techniques together. He recently picked up the new  The Whole30 book and when he heard I didn’t have it yet AND that it was my birthday, he kindly sent me an eGift Card to Barnes & Noble so I could snag a copy for myself! How freaking sweet was that?!

Whole 30 book

Thank you, Eric!! You seriously rock!!

Maybe you’ve heard of The Whole30 plan. It’s all over social media and it’s a month-long “nutritional reset” created by certified sports nutritionists Melissa and Dallas Hartwig. The idea is that by cutting out stuff like sugar, alcohol, grains, and dairy for 30 days (meat, seafood, eggs, vegetables, fruit, and natural fats are fine), you can help improve your mood, sleep, energy levels, and body composition. Who couldn’t benefit from that, right?!

Now, I don’t have any plans to begin The Whole30 program right now, but I am finding the principles of it interesting. As of right now, I’m just using this book for the deliciously healthy recipes it is full of. However, I am not completely closed to giving the program a go down the road.

Have you do The Whole30? Did you like it? Share your experiences with me in the comments below!

I couldn’t wait to begin trying recipes from the book and immediately the carnitas and the guacamole jumped out at me. I’m a total sucker for Mexican flavors, so I know that was where I was going to start. It didn’t hurt that my mother had requested tacos for Mother’s Day dinner either….score!

The Whole30 carnitas recipe was actually very similar to one I already use, but mine has more spices and the addition of peppers, so I stuck with my recipe.  (Click here to view the one I use) Next time I’ll add the cinnamon that they use in their to see how that changes the flavor profile because I’m intrigued.

The Whole30 Guacamole recipe was also very similar to ones I’ve made in the past, but I rarely measure when I make mine and just adjust as I go. Being as I was itching to make something from this book, I decided to ditch my daredevil ways and follow an actual recipe for the guac and it was yummy!

Guacamole - The Whole30
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 3 ripe avocados, pitted and peeled
  2. juice of 1 lime
  3. 1 teaspoon salt
  4. 1/2 onion, finely diced (I used red onion)
  5. 1 tomato, finely diced
  6. 1/2 jalapeno, seeded and finely diced (I used a whole one. Adjust according to your taste)
  7. 3 tablespoons fresh cilantro, chopped
  8. 1 clove garlic, minced
Instructions
  1. In a medium bowl, mix together the avocados, lime juice and salt. Mash together with a fork until desired consistency. Mix in the onion, tomato, jalapeno, cilantro and garlic.
  2. Serve immediately or store in an airtight container and refrigerate before serving.
Notes
  1. This will keep in the fridge for 3 days, however you may notice it will start to turn brown on top. This doesn't mean it is going bad, it's just what happens to avocado once they are cut open. You can scrap off the top layer that is discolored or you can mix it all up until the brown disappears.
Get Fit With Nikki http://www.getfitwithnikki.com/
Since we are not following The Whole30, we enjoyed this with chips and also on our carnitas tacos…haha!

If you are following the plan,or just watching your carb intake, this would make an awesome topping for burgers, chicken or eggs. It would also be yummy with cut up peppers, carrots or celery. You could even use it place of mayo for chicken salad!

I’m so excited to try more recipes from this book and share them with you! I am DYING to try the Chimichurri Beef Kebabs….they look so good.

Do you already have this book? Have you tried recipes from it already? If so, please share your favorites with me in the comments below!

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Cinco de Mayo: Will Sweat For Tacos

Happy Cinco de Mayo! Being as I am not Mexican, this is really just another excuse for me to eat tacos. I won’t lie, I’m a little bummed that it falls on Taco Tuesday…I was hoping for that extra taco day in my week.

To celebrate Cinco de Mayo, I thought I would put together a quick post with a Cinco de Mayo: Will Sweat For Tacos workout (because why have guilt over eating tacos?!) as well as a few simple recipes that are perfect for today or any Taco Tuesday.

Cinco De Mayo WorkoutAfter a good workout I always like to refuel my body right. If you are a fan of Strawberry Shakeology, why not give this Mojito version a shot?

Cinco De Mayo Shakeology

Tacos and Burrito bowls are always a favorite of mine. Here are links to two recipes I’ve shared in the past that are staples in my home. They are quick, easy and full of flavor!

Slow Cooker Carnitas: These can be made with pork or beef and they’re so yummy! Click here for the recipe.

My photo isn't nearly as nice as the ones featured on the site where the recipe came from. One day, I'll put more effort into food photos for these posts.Black Bean Tacos: These may be vegetarian but they are full of flavor! You could even use this as a dip or as a taco topping…that’s how good this is. Click here for the recipe.black bean tacosI hope you enjoy this workout as well as the recipes I have shared. I am a total sucker for Mexican food, so if you have a simple and tasty recipe you’d like to share, please feel free to link to it below. I can always use an excuse to use up an avocado!

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May The Fourth Be With You

may_fourth_v11finToday is Star Wars Day and as a fan of the original three movies (I will not go into my thoughts on the newer ones, however I will say I am excited about the new installment due out this Christmas) I thought why not search Pinterest for some fun Star Wars related workouts to celebrate properly.

From workout t-shirts and mini workouts to yoga, Pinterest had it all.

May the fourth be with you check out my favorites from my search.

Star Wars Shirts

How cute are those tanks and tees?! Pinterest is full of them and I think I need to a few to my collection!

This Storm Trooper workout is guaranteed to make you sweat…but I can’t guarantee that it will help you find the droids you’re looking for or that you’ll ever hit your target by doing it. Storm Troopers just don’t have very good aim. Pew! Pew!

Star Wars Workout

 

Do or do not, there is no try. The force needs to be strong with you to complete this one, but don’t worry, there’s a level for everyone. Just don’t give up and go to the Dark Side…nothing good ever comes from that.

Star Wars Workout 2

If you’re a nerd like me and plan on watching any of the movies today, why not get off your booty and sweat a little with this Star Wars Workout Game? (Curse C3PO and his  complaining!)

Star Wars Workout 3

Have a tough day in Jedi Academy and need to unwind? Try your hand at this 20-minute Star Wars Yoga routine. It’s almost as good as a cold beer in the Mos Eisley Cantina.

No matter how you decide to celebrate Star Wars Day, just make sure you don’t skip your workout, don’t ever let me hear that you like JarJar Binks and May the Force Always Be With You.

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Cuban Style Rice & Beans with Turkey

Cuban Style Rice & Beans with Turkey
Last week I was sitting and waiting as my husband got his hair cut and a copy of Clean Eating Magazine caught my eye. As I flipped through the pages, I saw a photo of Cuban Style Rice & Beans with Turkey with the page number for the recipe. I immediately flipped to the page only to see that someone else had ripped the page out of the magazine and taken it with them.

Talk about rude! Why couldn’t they just whip out their smartphone and take a photo of it? Sheesh!

As we drove home, I tried looking up the recipe on the magazines website, but I couldn’t find it and that made me sad. I checked Pinterest too and nothing. I even checked the magazine section at Target while I was there and they didn’t have that particular edition anymore. Sigh.

Today, while checking out my Pinterest feed, a photo caught my eye. It was the Cuban Style Rice & Beans with Turkey that I had been searching for! Clean Eating Magazine had finally uploaded the recipe to their site and pinned it! Oh happy day!

Of course I quickly clicked on the photo to check out the recipe, made a list of the few ingredients I was missing and hurried off to the store so I could make this dish for dinner.

I had to make a few tweaks to the recipe because a) the grocery store I went to didn’t have any poblano peppers and b) I thought I had oregano on hand but I was mistaken.

Despite my two slight changes, this dish turned out really good and I will definitely be making it again!

Cuban Style Rice & Beans with Turkey
Serves 6
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 10 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 small yellow onion, finely chopped
  3. 3 cloves garlic, minced
  4. 1 lb lean ground turkey
  5. 1 tsp ground cumin
  6. 1 tsp dried oregano ( I used Mrs. Dash Mediterranean seasoning)
  7. 1/2 tsp fresh ground black pepper
  8. 1/4 tsp sea salt
  9. 1 poblano pepper, seeded and diced (I used a large jalapeno)
  10. 1 red bell pepper, seeded and diced
  11. 2 tbsp unsalted tomato paste
  12. 1 tbsp red wine vinegar
  13. 2 cups canned unsalted black beans, drained and rinsed
  14. 1 1/2 cups low-sodium chicken broth
  15. 1 cup brown rice (I used jasmine rice)
  16. Juice of 1 large lime, plus lime wedges for garnish
Instructions
  1. In a large deep skillet with a tight fitting lid, heat oil on medium-high.
  2. Add onion and cook, stirring frequently, until translucent, 4 to 5 minutes.
  3. Add garlic and cook, stirring constantly, until fragrant, 1 minute.
  4. Add turkey, cumin, oregano, black pepper and salt and cook, stirring frequently, until turkey is well browned, about 5 to 7 minutes.
  5. Add poblano and bell peppers and cook, stirring frequently, until slightly softened, about 2 minutes.
  6. Push turkey mixture to sides of skillet, and to center of skillet, add tomato paste and vinegar and cook, stirring constantly, for 20 to 30 seconds.
  7. Add beans, broth, rice, lime juice and 1/2 cup water, stirring together all ingredients to combine.
  8. Bring to a boil, reduce heat to low and simmer, covered, until rice is tender, about 45 minutes. Let stand 5 minutes before serving. Serve with lime wedges.
Notes
  1. I would consider this 2 Yellow and 1 Red on the 21 Day Fix and would round it out by serving with a vegetable or small salad.
Adapted from Clean Eating Magazine
Get Fit With Nikki http://www.getfitwithnikki.com/
 This recipe was very simple to make and it’s super budget friendly too, which is something I honestly look for when meal prepping.

If you’re doing the 21 Day Fix, you may cringe at the number of yellows this dish uses, so you might want to save it for your second round or have it on a day when you might do some extra activity outside of the Fix workout for the day.

I really want to try this with just the oregano and a poblano pepper to see if they flavor profile is really different, but in all honesty, I’m not a huge fan of oregano, so the swap didn’t bother me.

After lifting weights and running, this meal hit the spot and it’s nice to know I have a new recipe to add into the mix.

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Loaded Sweet Potato Skin

Loaded Sweet Potato BannerQuick. Simple. Easy.

Those are 3 traits I look for in my lunch items and this recipe for Loaded Sweet Potato fits all three….plus it’s 21 Day Fix friendly!

I had picked up a rotisserie chicken from the grocery store, as part of my meal prep on Sunday. I shredded it up and tossed the dark and white meat into a container to use for lunches during the week. I know, chicken breast is considered the almighty of healthy meats, but I’m a fan of dark meat. It’s moist and has more flavor to me, so I mix it all together to get the best of both worlds.

While searching for new recipes to try, I found this one for Sweet Potato Skins with Chicken and Spinach, which I really wanted to try. I ended up using it as inspiration because a) I didn’t feel like making the whole recipe and b) I like to be a culinary rebel at times.

(Truth is, I was just lazy and didn’t want to look up the recipe so I tried to remember it as best I could and winged it.)

This lunch came together in under 10 minutes and we ridiculously yummy!

Loaded Sweet Potato
Serves 1
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 medium sweet potato (cut in half)
  2. 3/4 cup of shredded, cooked chicken (1 red container)
  3. 1 cup fresh baby spinach
  4. chili powder, to taste
  5. cumin powder, to taste
  6. garlic powder, to taste
  7. pepper, to taste
  8. avocado, guacamole or greek yogurt, for topping.
Instructions
  1. Microwave your potato until cooked, cut in half and scoop out a small amount of the inside, save for another meal.
  2. While the potato is cooking, place your chicken in a pan over medium-high heat. Add a little water or chicken stock to keep it moist while reheating. Sprinkle with spices to suite your tastes.
  3. Add baby spinach to the pan with the chicken and cook until wilted.
  4. Top potato with chicken & spinach mixture. Top with a dollop or guacamole, slice avocado or a dollop of greek yogurt.
Notes
  1. You could ever use a sprinkle of shredded cheese if you'd like on this, depending on what containers you have for the day.
  2. This recipe (minus topping) equals 1 Yellow, 1 Red and 1 Green container on the 21 Day Fix Program.
Get Fit With Nikki http://www.getfitwithnikki.com/
 The key to simplicity with this recipe is having the cooked chicken on hand. Rotisserie chickens are a really great meal prep item to have on hand, or you could roast one up yourself when they go on sale at the grocery store. They can be used in chicken salad, quesadillas, quick and easy taco’s, wraps and on pizza.

They’re a blank slate and are just begging for a little creativity and seasoning!

Do you use rotisserie chickens or pre-cook chicken to have on hand for quick and simple meals? If so, what is your favorite way to prepare them?

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