Tag Archives: 21 Day Fix

This recipe takes a little time to prepare, as there are several steps involved. However the time is well worth it! You can use whatever color pepper you like to create a very colorful dinner. The peppers are a complete dinner by themselves but they pair well with a fresh green salad.Chicken Stuffed Peppers

Chicken Stuffed Peppers

6 Tbsp pearl barley, rinsed
1- 1/3 cups water
4 large peppers, green, red, orange or yellow
1 small onion, chopped
1 celery stalk, chopped
¾ pound ground chicken breast (I made my own)
1 ¼ cups light beer
2 Tbsp Dijon mustard
½ tsp caraway seeds (optional)
½ tsp salt
Fresh pepper
3 Tbsp raisins
2 Tbsp sliced almonds

Combine the barley and water in a small saucepan and bring to a boil. Reduce the heat and simmer, covered until just tenders, about 30 minutes. Removed from heat and set aside. Cut the tops off the peppers and core and seed them. Bring a large pot of water to boil and add the peppers. Cook for three minutes. Drain under cold water and set aside.

Preheat your oven to 375. Make the filling for the peppers. Spray a large skillet with nonstick oil. Add the onion and celery and cook for about three minutes or until softened. Add the chicken and cook until the chicken is browned, about two minutes. Add ¼ cup of the beer, the mustard, caraway seeds, salt and pepper. Cook until the liquid reduces to a glaze and removed the skillet form the heat. Add the barley, raisins and almonds. Carefully stuff the filling into each pepper. Place the stuffed peppers in a 8-9 inch square baking dish. Pour the remaining 1 cup of beer around the peppers. Bake until the peppers and filling are cooked through, about 30 minutes.Chicken Stuffed Peppers Carefully transfer the peppers to your plates and serve.Chicken Stuffed PeppersThis is a very filing dinner, and works well as leftovers too!Chicken Stuffed PeppersLinked to some of my favorite link parties!

This post is a little different from my usual posts but I’m so excited I just had to share with my readers! Six weeks ago my daughter, Katie, a Beachbody coach posted a challenge to take part in a 21 Day Fix Challenge Group. Three weeks of eating healthy, working out in the comfort of your own home every day, and getting awesome nutrition with Shakeology. I had never even heard of Beachbody or Shakeology but it sounded like something I wanted take part in. After all it was only 21 days and certainly I could get through it. I had a lot of stress in my life the past two years and as a result my weight was up and my fitness level was down! I decided to accept Katie’s challenge.

Before I committed I did a little online research on Beachbody. The more I searched the more amazing stories I read. Many people going into this program only needed to lose ten pounds or so. As a middle aged woman and a  grandmother I wondered if there were even any others involved that were my age! Believe it or not there were and everyone was exclaiming how their lives had been transformed. What impressed me most about the program was that it encourages healthy eating and regular exercise. You can create a free membership to find out more.

Beachbody

(Photo credit: Wikipedia)

The program sounded like it was just what I needed. I told Katie I was in and soon received an email with the information. Katie recommended a 21 Day Fix Challenge package, which would include the workout DVD’s, the containers used to measure food, and a 30 day package of Shakeology. I was also part of a private Facebook group. The groups members were also committed to the same program and a Shakeology shake once a day. Everyday we were asked to check in the with group and keep each other accountable.

My next question was what was Shakeology?

Shakeology

Shakeology

Was this one of those programs where your meals are replaced with shakes? No, shakeology is a protein shake that is full of nutrients, vitamins, minerals, and protein. It’s a superfood nutrient dense shake that tastes like a milkshake, acts like a super salad and is great if you are on the go. It comes in several flavors and helps you to recover after you workouts. I have since learned they are delicious! I reward myself with a Shakeology after each workout. My favorite is chocolate combined with ½ banana and 1 cup of kale or spinach, I then either add water or coffee.Shakeology

I have also found that Shakeology helps keep my sweet  tooth at bay as well as helping to reduce any junk food cravings. My favorite time to enjoy my shake is after my workout, I find it increases my energy!

Soon my package arrived and our coach suggested we read through the eating plan and set up our meals for the first week.

My meal plan

My meal plan

I think that was the hardest part! I would plan our dinners first, then our breakfasts and fill in the rest of the day. It was strongly suggested that you eat small meals including two or three snacks each day. Once my first week was figured out, the other weeks were easier to plan. I really enjoyed having everything planned out each day. I found it very easy to follow the plan. Of course some days work easier than others, if I’m out and about I either have to get my workout done before I leave the house or when I come home.

Three essentials, water, your meal plan and Shakeology!

Three essentials, water, your meal plan and Shakeology!

The three weeks flew by I am I was hooked! I felt better, lost some weight and even more important toned up and lost inches! I am now on my second 21 Day Fix!

Enjoying my Shakeology after a workout!

Enjoying my Shakeology after a workout!

I am also a Beachbody Coach and want to inspire others and help change lives.Beachbody coach My first challenge, to help co-coach a Push To Summer Challenge with my daughter!  We already have a private Facebook page in place and space is limited. I find these groups work extremely well because although the program itself is amazing, having the accountability and support of a coach and a “team” makes a huge difference. Are you interested in joining me? If so send me a PM or email me at NancyWolff@beachbodycoach.com and I will send you the information! It only takes 21 days to help make or break a habit. With our private Facebook Group we will encourage each other and help us stay motivated! It’s time to get fit and get moving! It may take some effort and planning on your part but we’ll be in this together as we make it fun, help each other and get ready for summer!

 

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As you know I’m trying to eat healthier these days and this recipe was a winner. This recipe works perfectly if you are following the 21 Day Fix eating plan! You can use any white fish for this recipe, I used sole.Veggie Stuffed Sole

Vegetable Stuffed Sole

1 large carrot, cut into matchstick strips
½ red pepper, cut into matchstick strips
1 zucchini, cut into matchstick strips

4 (5oz) sole fillets, each halved lengthwise
4 tsp butter, softened
1 ½ Tbsp fresh dill
1 tsp lemon zest
¼ tsp fennel seeds, crushed (Optional)

Lemon Wedges

Preheat your oven to 400 degrees. Spray a 9 x 1 baking pan with nonstick spray.

Combine the carrot, bell pepper and zucchini and parboil for about 3 minutes. Just until crisp tender. Drain and let stand until cool enough to handle.

Place the fillets, skinned side up (whoops, I did skinned side down, but it came out ok). Place about ½ cup of vegetables at the wide end of the fish and roll up jellyroll style. Place seam side down in the baking pan.Vegetable Stuffed fish Cover the dish with foil and bake until sole is just opaque in the center, about 12-15 minutes.

While the fish is baking combine the butter, dill, lemon zest and fennel seeds in a small bowl. Just before serving spread the fish with the butter mixture. Serve with lemon wedges.Veggie Stuffed sole The leftovers were even delicious the next day!Veggie Stuffed SoleLinked to some of my favorite link parties!

Right now I am watching what I eat and making healthy choices. I am also following the 21 Day Fix which is an incredible program of teaching you portion control, healthy eating and exercise. If you want more information let me know and I will point you in the right direction! Recently I made this Lentil Salad with Goat Cheese, which was delicious. It makes four servings so you can enjoy it for two meals, if there are two of you! I’m already thinking ahead to summer and how good this salad would be in a lettuce wrap! You may notice I totally forgot the goat cheese! Tasted delicious anyway!Lentil Salad

Lentil Salad with Goat Cheese

6 cups of water
1 cup of green lentils, rinsed and drained
¾ tsp salt
2 celery stalks (can include the leaves), diced
2 carrots, shredded
1 small onion, minced
3 tbsp white wine vinegar
2 Tbsp fresh dill
1 Tbsp olive oil
1 Tbsp Dijon mustard
½ tsp black pepper
3 ounces goat cheese, crumbled

Bring the water, lentils and ½ tsp salt to a boil in a large saucepan. Reduce heat and simmer, uncovered until lentils are tender. About 15-20 minutes. Drain and transfer to a large bowl to cool.

Ingredients for lentil salad.

Ingredients for lentil salad.

Add celery, carrots, onion, vinegar, dill, oil, mustard, pepper and remaining ¼ tsp salt and stir to combine.

Lentil Salad

Lentil Salad

Just before serving add the goat cheese. Serve chilled or at room temperature.

Lentil Salad

Lentil Salad

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I love roasted vegetables and I love poached eggs. I never thought about combining the two until recently. This is such a delicious and healthy meal. My husband, who was a bit skeptical, enjoyed them as well! This recipe serves 2-4 depending on the size ramekins you use.

Baked Eggs with Roasted Vegetables

1 pound of tomatoes, cut into chunks
1 red or yellow pepper, cut into 1 inch pieces (or use Brussels sprouts)
1 zucchini, quartered and cut into 1 inch pieces
1 onion, halved and sliced
2 large garlic cloves, minced
2 tsp oil
½ tsp Italian seasoning
½ tsp salt
¼ tsp pepper
4 large eggs
¼ cup grated Parmesan cheese (op)

Preheat the oven to 400 degrees. Spray your baking pan with nonstick spray. Place all vegetables in a large bowl and drizzle with olive oil. Toss to coat. Place the vegetables in your prepared pan. Roast for about thirty minutes or until the vegetables are crisp tender.

Vegetables for roasting

Vegetables for roasting

Spray 2-4 ramekins with nonstick spray. I used two larger ramekins for the two of us. Divide the vegetables into the ramekins. Make a well in the center of each cup.

Well for the eggs.

Well for the eggs.

Carefully break an egg into each cup. I put two eggs in each cup. Sprinkle with the cheese, which I forgot. Place the cups on a baking sheet and bake until the eggs are set, about 20-25 minutes. Serve hot.

Baked Eggs with roasted Vegetables

Baked Eggs with roasted Vegetables

Delicious, filling and healthy!

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