Turkey Oatmeal Meatballs 21 day fix/Cize/Body Beast approved

  

Makes 6 servings, 5 meatballs each. One serving= 1 Red and 1/2 Yellow 

• Nonstick cooking spray
• 1.5 lbs raw 93% lean ground turkey breast
• 1 tsp. sea salt or Himalayan salt (Mineralize)
• 1 tsp. dry mustard (we use Dijon or any mustard)
• 1 tsp. smoked paprika
• 1 large egg, lightly beaten
• 3/4 cup quick-cooking rolled oats
• 2 cloves garlic, finely chopped
• 12 fresh parsley sprigs, finely chopped
• 2 Tbsp. tomato sauce, no sugar added

***We add worshteshire sauce in it for extra flavor and skip the tomato sauce***

1. Preheat oven to 400 degrees F
2. Lightly coat large baking sheet with spray; set aside
3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in large bowl; mix well by hand
4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet.
5. Bake for 15-20 minutes, or until no longer pink in the middle.

 We bag 5 up in little baggies and my husband and kids take them in their lunches on the go. 

(The extras can be easily frozen. Lay them on a cookie sheet and put into the freezer for about 30 minutes and then pull them out and put into a container or ziplock bag. This way, they won’t stick together and you can pull out whatever you need.)

Beef & Butternut Squash Stew - 21 day fix extreme

It’s not only delicious but also super simple to make! We double up and cook it in the crockpot and have it for 2 nights dinner! 

Makes 6 servings, approximately 1 1/4 cups each
Container counts: 1 Green & 1 Red per serving

1 tsp Olive Oil
1 1/2 lbs lean beef cut into cubes
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, crushed
2 medium tomatoes, chopped
1 cup low-sodium beef broth
1 bay leaf
1 tsp sea salt or Himalayan salt
1 tsp ground black pepper
2 cups cubed butternut squash
1/4 cup chopped fresh parsley

1- Heat oil in a large saucepan over medium-high heat
2- Add beef; cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
3- Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4- Add garlic; cook, stirring frequently, for 1 minute.
5- Add tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil. Reduce heat to medium- low; cool, covered, for 40 minutes.
6- Add squash; cook, stirring occasionally, for 8 to 12 minutes, or until sauce has thickened and beef is fork-tender.
7- Remove bay leaf; serve topped with parsley.

Ultimate Reset Zucchini-Cashew Soup

This soup is AMAZING hot or cold and super simple to make right in your vitamix! Its filling, creamy and easy to take on the go in a ball jar.

Makes 1 serving

1 oz raw cashews (about 17)
1 1/2 cups of water, divided use
1 1/2 medium zucchinis, cut into chunks (skins on)
Himalayan Salt  to taste
squirt of Bragg Aminos
Herbal seasoning blend (or fresh herbs like basil or dill) to taste

Soak raw cashews for 1 hour in 1/2 cup water. While cashews are soaking bring 1 cup of water to boil over med heat. Add zucchini; cook for 4-5 minutes. drain and set aside.

Blend all ingredients (cashews and the water its soaking in) in a blender until smooth. heat or serve cold.

For my 21 day fixers this would be 1 green 1 blue

Ultimate Reset Creamy Garlic Dressing

This dressing is SO good. Very refreshing after using the same homemade 21 day fix dressing for over a year now. ITs got the perfect blend of lemon, garlic and fresh herbs.

Makes 10 servings about 2 Tbsp. each

1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
3 cloves garlic, crushed
3 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
1 tsp. Himalayan salt
1/2 tsp. Dijon mustard
1 Tbsp. raw honey (or pure maple syrup)


Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard and honey in a blender or food processor; cover it with a lid. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 mins. Stir or shake before serving.