21 Day Fix – Round 2

Yesterday I officially started Round 2 of the 21 Day fix. The week before I kind of half-assed it, and well, turns out things don’t work as well when you half-ass them – SO, here I am at day 2, round 2.

Over the weekend I didn’t exercise, and I ate all kinds of junk and it’s amazing what a toll that took when I went to do Total Body Cardio yesterday. I’m sooooooooooooo tired this morning. This happened last time I started the fix though and now that I know what lies ahead (more energy, feeling great, stronger etc..), I’ll push through this first few days to get back to where I was before.

We’ve been trying recipes out of the Fixate cookbook, so I haven’t been posting recipes (copyright infringement would be bad) but I will get back at it as we continue to come up with new dinner and snack ideas.

Every recipe out of the cookbook so far has been really good. The best so far that we’ve tried was the Turkey Chili – I mean how can something with red wine in it not be good? I will definitely be making that again!

Last night, Tim made the Italian Wedding Soup and though a little time consuming (probably should have made the meatballs the night before), it was really good. We served it with a side salad of zucchini noodles (made with the Veggetti), chopped spinach, grape tomatoes, orange peppers thinly sliced and the Dijon vinaigrette from the Fix guide.

We also tried one of the desserts from Fixate, which was the chickpea brownies. They were delicious! As close to brownies as you can get without all the flour and sugar. It’s hard not to want to eat the entire pan though, and since you can only have one three times a week, probably a good idea to go ahead and take your portion and just go ahead and pop the rest in the freezer so you won’t be tempted!

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Fajitas

fajitas(Single serving)

Ingredients:

  • 21 Day Fix Smoky Southwestern Seasoning (from the 21 day fix guide book)
  • 1 chicken breast cut in to strips
  • 1/4 red onion, sliced
  • 1/4 red pepper, sliced into strips
  • 1-2 tbsp of diced tomatoes, or a little salsa
  • 1 x 10″ whole wheat tortilla bread
  • A few leaves of baby spinach
  • 2 tsp olive oil

Container values:

1 red, 1 green, 1.5 yellow, 2 tsp

Instructions:

  1. In a non-stick pan or skillet, heat up 2 tsp of olive oil over medium heat and saute the onion and red pepper for about 3 minutes, until the onion is a little soft, but still on the crunchier side. Remove from heat and transfer to a bowl.
  2. Put the skillet back on the oven (it’s okay if there is still oil from the veggies, if the pan is dry, you may need a bit more oil to cook the chicken). Add the chicken and season with the Southwestern seasoning. Cook over medium heat, turning chicken a few times until fully cooked. Remove from heat.
  3. Lay tortilla bread flat, and put a few leaves of baby spinach, then the veggies, chicken, and top with the diced tomatoes or salsa.
  4. Fold up, and enjoy!

I didn’t put cheese in my fajita because I already used my blue container earlier in the day, but you could sprinkle cheese on top. It doesn’t need it though, the Southwestern seasoning is fantastic!