Clean Eating (21 Day Fix Approved) Strawberry Cheesecake

Clean Eating & 21 Day Fix Approved 

Strawberry Cheesecake 

Justin & I just started and committed to the newest Beachbody program, Shift Shop! We are on Day 8 and are both absolutely loving it. However, this is the first program Justin has EVER stuck to the nutrition with me to a T, so he was beginning to struggle last week keeping his sweet tooth cravings under control. To keep him on track with our meal plan I decided to make some healthier dessert recipes to get him by.  I found this recipe shortly after and we both fell in LOVE.

So simple to make, all clean ingredients, and it looks and taste delicious. Clean eating or not the entire family will enjoy it. So try it, share it, and let me know what you think!

Serves: 6    Portion Fix Count (per slice): 1/2 Red , 1/4 Purple, 1 tsp 

Ingredients

2 cups low fat cottage cheese

1/2 cup nonfat Greek yogurt

2 large egg

2 tablespoon sugar

3 tablespoons flour (see notes below on how to count this)

1 teaspoon vanilla extract

1 tablespoon lemon zest (1 lemon)

1/4 cup puree’d fresh strawberries

additional strawberries, raspberries and blueberries for serving.

Instructions

1. Preheat oven to 350 and grease a 9-inch springform pan.

2. Combine cottage cheese and yogurt in a blender and process until very smooth. 

3. Add the rest of the ingredients, except the puree’ and fruit, process until smooth and combined.

4. Pour into prepared pan. 

5. Drop small spoonfuls of strawberry puree’ in a circle, or randomly on the batter.

6. Using a skewer, toothpick, or butter knife, drag it through the spoonfuls of puree. I just went through once, but you can swirl to your hearts content to get a fun marbled look.

7. bake for 30 minutes, or until the top pulls away from the pan and looks smooth and solid.

8. Let cool completely before refrigerating for several hours or overnight.

Serve with additional fruit if desired.

Egg Roll in a Bowl

Serves 4

Ingredients

• 1 Lb ground turkey (shrimp, chicken, lean beef, etc.) 
• 1 Package of Coleslaw Mix
• 1 Medium Onion, Chopped
• 3 Cloves garlic, chopped
• 3-4 Tbsp Braggs Amino
• 1-2 tsp rice vinegar

Directions

1. Cook the ground turkey until done and remove from pan.
2. Add onions, garlic to the pan and saute until nearly cooked through.
3. Add the coleslaw mix and continue to cook about 15 minutes, then mix in cooked ground turkey. 
4. Add the Braggs amino acids and rice vinegar.
5. Allow to simmer for 5-10 minutes. 

Note: I just cooked everything on a medium high heat

Container Count:

1 Red

1 Green

1 Tsp 

Big Mac in a Bowl

Ingredients for Salad- Makes 4 Bowls

1.5 lb. lean ground turkey or beef

8 Cups of Romaine Lettuce

4 no salt pickles spears chopped

1/2 cup of red onion diced

1 cup tomatoes chopped

1 cup shredded cheese of choice (divided into each bowl)

Salt and Pepper to taste

I also added a little onion and garlic powder to meat as I browned it ( I just sprinkled a little of each)


Ingredients for Dressing

1/2 cup plain greek yogurt

2 tbsp Ketchup

2 tbsp agave nectar or honey

1/2 tbsp apple cider vinegar

1/4 tsp garlic powder

1/4 tsp onion powder

3 petite dill pickles, finely chopped (1 1/2 heaping tbsp. chopped)

Salt & Pepper, to taste

Mix all ingredients together, adding salt and pepper to taste. Let sit for a few minutes before using so the flavors can blend. Store in the fridge in an airtight container. Will keep until your yogurt's original expiration date.



Putting it all Together

Brown ground meat until cooked through ( add optional garlic and onion powder while cooking)

Chop romaine lettuce into bowls

Chop tomatoes, pickles, and red onions then set aside

Pour 1-2 Tbsp of dressing into each bowl of lettuce

Mix the lettuce and dressing until evenly coated

Add ground meat and chopped veggies to lettuce and dressing mix until evenly coated

Salt and pepper to taste

Top each bowl with 1/4 cup shredded cheese

Enjoy!


21 Day Fix Container- Per Bowl

2 1/4- Green
1- Red
1- Blue
1- Orange

Shakeology Mug Cake

Have a sweet tooth like me!?!

This quick treat saves my life EVERY TIME! 

So simple to make, only uses a Red containers, and takes less than 5 minutes? You really can't go wrong!

Ingredients:

• 1/4 tsp baking powder
• 1 tbsp Stevia (optional)
• 1 Scoop of Chocolate Shakeology
• dash of salt
• 1 egg
• optional mix in: 1 tsp peanut butter, cocoa powder
• 2 or 3 tbsp of water or vanilla almond milk (unsweetened) *I prefer water* 

Directions:

1. In a mug mix Shakeology, baking powder, salt, cocoa, and sweetener

2. Next, mix in an egg and 2-3 tablespoons of water/milk

3. Mx until dry ingredients are wet

4. If you'd like to add peanut butter, put one dollop in the center and push it down a bit

5. Microwave for 90 sec.

6. When it is done the edges will pull from the sides

7. Enjoy 

Calories: 230

Calories with PB: 260

21 Day Fix: 1 1/2 Red ( & 1/2 Grey if PB added) 

Flourless Brownie Cupcakes with Peanut Butter Frosting

Ingredients

• 1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
• 3 large eggs
• 1/3 cup + 1/4 cup pure maple syrup, divided use
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 3 Tbsp. coconut oil, melted
• 1 tsp. pure vanilla extract
• 1/4 cup unsweetened almond milk
• 2/3 cup Vanilla Shakeology

Preparation 

1. Preheat oven to 350 Degrees F
2. Prepare 12 muffin cups by lining with muffin papers or coating with spray; set aside
3. Place chickpeas, eggs, 1/3 cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups
5. Top each cupcake with about 4 chocolate chips; push into batter.
6. Bake for 17 to 20 minutes, or until toothpick inserted in center comes out clean
7. Cool completely and enjoy!
8. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl, beat on medium speed for 1 to 2 minutes, or until creamy
9. Add almond milk; beat until well blended.
10. Add shakeology; beat until well blended, scraping bowl occasionally 
11. Slowly add remaining 1/4 cup maple syrup while beating on medium speed ( if frosting is too stiff, add 1 to 2 tbsp. additional almond milk) Set aside.
12. Once cupcakes are cool, evenly spread with frosting

Round 1 of Core De Force

So I'm going to be honest with you all...

I was not excited about this program when it first came out. I had never heard of MMA and I am more of a lover than a fighter.

But, after the sneak peek my mind was completely changed and I was in LOVE!

This program kicked my butt, yet was my favorite program all at the same time!

It not only taught me a little bit about self defense, but it gave me self confidence, helped me stand a little taller and fight a little harder not only physically but mentally as well. 

I started this program with the intensions of shredding the weight off like crazy...unfortunately that was not the case. 

I had the goal of losing 8 pounds in my first round and ended up only losing 3.6 pounds,

BUT, I was pleasantly surprised when I compared my before and after photos and measurements!

I may have only lost 3.6 pounds but I lost 9.5 Inches!!!!

All from a 20-50 minute workout daily, clean eating 90% of the time, and drinking my yummy shake daily! 

I fell so in love with this program that I already committed and am in my first week of my second round of this program!

Turns out MMA is my thing after all <3 

Chicken Tortellini Soup

Since starting Core De Force a few weeks ago I have been wanting to try some different recipes!

I had never had Tortellini before but Justin LOVES it so I promised him I would try this recipe.

It was perfect for the cool fall nights we had this week & was delicious! I love finding clean healthy recipes that still allow me to feel like I'm indulging in my favorite comfort food!

Definitely a winner in my book!


Try it out for yourself & let me know what you think!

Chicken Tortellini Soup

Ingredients:

2 teaspoons olive oil
1 1/2 cups chopped carrots (from about 5 medium)
1 cup chopped celery (from about 3 stalks)
1 cup chopped yellow onion
4 cloves garlic, minced
4 cups of low sodium-chicken broth
1 1/2 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
2 cups whole wheat three cheese tortellini
1/2 cup packed parsley
3 cups shredded rotisserie chicken

Directions:

1. Heat oil in a large pot over medium heat. Add carrots, celery and onion and saute 3-4 minutes.
2. Add garlic and saute for 30 seconds.
3. Add broth, Italian seasoning, salt and pepper. Bring to boil over medium-high heat.
4. Add tortellini. Cover and boil for 6-8 minutes.
5. Add chicken and parsley.

& Enjoy!

For all of my 21 Day Fixers/ or anyone who follows the portion control containers:

Serves 4 (1-1/2 cup each)
Container Equivalents (per serving): 1 Red, 1 Yellow, 1/2 Blue, 1 Green