Roasted Butternut Squash

Need a side dish? This! And it would be perfection on Thanksgiving!


2 cups of butternut squash, cubed
2 T coconut sugar
1 1/2 cups fresh spinach
1/2 cup almonds, chopped
1/2 cup craisins
Sea Salt, Pepper, EVOO


First, toss the squash in 2-3 tablespoons of oil. Then, season with cracked pepper and sea salt, about a 1/2 teaspoon of each. Sprinkle 1 T of coconut sugar over the mixture and toss. Spread it into an even layer on a cookie sheet.

Bake at 425 for 20 minutes until squash is tender.

Next, mix the almonds and craisins together in the same mixing bowl, so a small amount of the oil mixture transfers to them. Sprinkle over the squash and bake another 5 minutes.

Immediately after you remove it from the oven, sprinkle the remaining tablespoon of coconut sugar on top, and top it with the spinach. Let stand for 1-2 minutes, then mix and serve!

Blue Cheese Slaw

This is delish by itself or on top of my buffalo chicken sliders. 

I used a pre-cut cabbage slaw blend for the sake of time, hey, it was my birthday after all. You can create your own with shredded carrots, shredded green and red cabbage, about 5 cups. 

About 5 cups of slaw. 

1 cup plain Greek yogurt

1 tablespoon Apple cider vinegar

1/2 cup blue cheese dressing

4 ounces of blue cheese crumbles

Combine all ingredients and mix well. Cover and chill at least 30 minutes and then serve. 

Avocado and Shrimp salad

This is the greatest thing in the world! 

1 lime

1/4 onion

1/4 tomato

1 tbsp cilantro

1/2 zucchini

1/2 red pepper

1 pound shrimp

1/2 tsp Cayenne pepper

1/2 tsp garlic powder

Cracked pepper to taste

1/2 tsp paprika

1/2 tsp oregano

Olive oil

First, juice the lime in a small bowl and mix with chopped onion, tomato, 1 tsp olive oil, and cilantro. Set aside. 

Next, clean and devein shrimp. Coat with olive oil and add all seasoning. Chop the red pepper and zucchini and add it to the mix. Sauté the shrimp mixture for a few minutes until the shrimp are cooked. 

Toss shrimp mixture in lime mixture and serve atop a fresh, ripe avocado. 

Enjoy! 

Cauliflower Breadsticks

Recipe adapted from Autumn Calabrese

WHAT YOU NEED:
1/2 of a small head of cauliflower
1 egg
2 cloves minced garlic
1 tablespoon olive oil (plus more to saute your garlic)
1/2 cup shredded mozzarella cheese
Dash of sea salt and pepper to taste
2 tsp oregano
1/4 cup parmesan cheese


Preheat oven to 350 degrees.

On the stovetop, sauté olive oil and garlic for 1-2 minutes until fragrant. Set to the side.

In a food processor chop DRY cauliflower until it looks like rice. You'll have to scrape down the sides a few times. You do not want your cauliflower to look like baby food, you want rice!

Place the cauliflower rice in a cheesecloth and wring out all excess moisture.

Transfer to a large mixing bowl where you will mix in the egg, olive oil, garlic, mozarella cheese, and seasonings.

Line a bread loaf pan with parchment paper (leaving extra parchment paper so that you can lift the loaf out of the pan) and spray with olive oil.



Dump cauliflower mixture into the bread pan and press down evenly. Bake for 25-30.

While you are waiting ever so impatiently, line a baking sheet with parchment paper and lightly spray with olive oil. When the timer beeps, remove from oven and carefully flip the loaf onto the baking sheet so it is upside down. You can lift it out of the bread pan by the parchment paper if necessary.

Bake for 10 more minutes until loaf is golden brown.

Remove loaf from oven, sprinkle with a little more mozzarella cheese and the parmesan cheese, and a little more of the seasonings (salt, pepper, and oregano). Broil for 1-2 min until cheese melts. Slice into sticks and serve with a side of marinara sauce.



21 day fix: 1 green, 1 blue and 1 tsp ( 3 cauliflower sticks )

Cilantro Lime Quinoa

Prepare 1 cup of quinoa with 2 cups of water. Add the juice of 1/2 a lime and one teaspoon of garlic powder to the water.

Saute 1/4 of a white onion in a tiny amount of olive oil until translucent.

Once cooked and right before serving, add onions, 1/2 cup chopped cilantro, and the juice of one lime. Mix well and enjoy!

21 Day Fix:
1 Yellow

Black Bean and Corn Salsa

This is a cold salsa/salad. Pair it with Cilantro Lime Shrimp and Cilantro Lime Quinoa, dinner = Done!

One 15 ounce can of black beans, drained and rinsed
1 and 1/2 pieces of corn on the cob, with the kernels cut off
1 small or 1/2 large red bell pepper
1/4 white or red onion
1/2 avocado
1 lime, juiced
1/2 lemon, juiced
1/4- 1/2 cup cilantro, coarsely chopped (to taste)
1/2 teaspoon of pink Himalayan salt
2 cloves garlic, minced
1/2 Jalapeno, diced. You can add more if you like your salsa very spicy.






Mix all ingredients except avocado in a medium bowl. Cover and store in the refrigerator until ready to use. It is ready in as little as ten minutes, or meal prep and let it soak overnight. Add the avocado upon serving.

Serve with chips as salsa or by itself as a side salad.

21 Day Fix:
Serve in a green container
Count 1 green, 1 yellow and 1 blue

Cuban "Red" Beans and Rice

My husband loves Red Beans and Rice! Have you ever tried it? If so, you would probably wonder how in the world I managed to modify it to a clean eating recipe! Well, look no further! If you want a Cuban style dinner or side dish, here you are!

1 Tbsp olive oil
1 small yellow onion, diced
3 cloves of garlic, minced
1 tsp cumin
1 tsp oregano
Dash of sea salt and pepper
1 red bell pepper, seeded and chopped
2 tbsp unsalted tomato paste
1 tbsp red wine vinegar
1 15 oz can of black beans, drained, no salt added
1 and 1/2 cups of low sodium chicken broth
1- 1 & 1/2 cups of cooked brown rice
1 lime, juiced

* Optional ground turkey or lean ground beef to make this into an entree

Heat olive oil on medium. Once hot, add the onion and cook for about 4-5 minutes. Add garlic and stir constantly for one minute. Next, add the spices (and meat if you are adding meat). Stir frequently and cook for about 5 minutes, or until the meat is browned. Add the bell pepper and cook for a couple minutes, until it is softened. Next, add the tomato paste, vinegar, beans, broth, rice, lime juice and a 1/2 cup of water. Stir together to combine and reduce heat to a simmer. Cover and simmer for 20-25 minutes.

Quinoa Cheesey Bread

This is super yummy with some marinara dipping sauce or on the side of any pasta dish!

1 1/2 cup of cooked quinoa
2 eggs
2 tsp olive oil
1 tsp garlic powder
1/2 tsp baking powder
2 tsp of Italian Seasoning or dried oregano
1/2 cup of Mozzarella cheese, divided into two 1/4 cups
1/4 cup of parmesan cheese

In a mixing bowl, combine eggs, oil, and baking powder. Next, add the cooked quinoa, 1/4 cup of parmesan cheese and 1/4 cup of mozzarella cheese. Add spices and mix well. Line a baking sheet with parchment paper and preheat oven to 425. Spread your mixture out about 1/2 inch thick onto the baking sheet. Bake for 15 minutes, then sprinkle the rest of the mozzarella cheese on top and bake for 5 more minutes.

21 Day Fix:
2 slices = 1 yellow, 1 blue, 1/2 tsp

Macaroni and Cheese

Yes please! 

1 1/2 cup cooked pasta 

3/4 cup shredded cheddar and Mozarella cheese combined. 

3/4 cup plain Greek yogurt (I like Fage) 

Garlic powder, salt, pepper to taste 

2 tablespoons unsweetened almond milk

Cook pasta, drain, return to pan. Add milk and cheese, simmer until cheese melts. Then add yogurt and spices and stir until creamy. 

I garnished with blue cheese crumbles because I'm mad about blue cheese! 

21 day fix: 

Serve in a yellow

1 yellow, 1 blue, 1/2 red