21 day fix extreme recipes – Page 3 – Fit & Fierce Mama (2024)

What do you make when you have pork chops and apples laying around? Skillet pork chops and apples, of course! Hubs and I had been in a pork chops rut–we were always grilling them or cooking them in our cast iron pan but only seasoning with salt and pepper. But last night we had enough! So after a little Pinterest scrolling I found this recipe by the always reliable Mark Bittman. Not only were the flavors tremendously flavorful, but it was also Fix approved! How do ya like that?

We made a a change here or there (e.g., there was no need for that much oil OR the butter the recipe called for so I’ve removed or updated those from the recipe, below, to make it fit 21 Day Fixand 21 Day Fix Extreme). Oh, and we didn’t have any onions on hand sooo you won’t see those in this pic BUT next time we will definitely be adding them!

Bonus: my three year old ate this, too! Cue, pat Mom and Dad on the back :).

Here’s the recipe and 21 Day Fix container breakdown, below:

INGREDIENTS

Serves 4

• 4 1″-thick pork chops, preferably bone in (6 to 8 ounces each)
• 1/2 Tbsp. olive oil
• Salt and freshly ground black pepper
• 1/2 cup dry white wine or light-bodied beer
• 2 Tbsp. chopped shallot or red onion
• 3 medium apples (we used Gala apples), peeled, cored, halved, and sliced
• 1 large onion, halved and sliced
• 1/2 cup chicken stock or water, or more as needed
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. chopped fresh parsley leaves for garnish

DIRECTIONS

Blot the chops dry with a paper towel. Put a large skillet over medium-high heat and add the olive oil. When it’s hot, add the chops, turn the heat to high, and sprinkle with salt and pepper. When they brown and release from the pan easily, turn the chops, season again, and cook this side the same way. The whole process should take about 2 minutes per side or 3 to 5 minutes total.

Reduce the heat to medium and add the wine—be careful here; the wine may splatter a bit when it hits the hot oil—and the shallot and cook, turning the chops once or twice, until the wine is almost evaporated, 1 or 2 minutes. Transfer the chops to a plate and return the pan to the heat.

Add the apples and onion to the hot pan and stir until they start to stick, 1 or 2 minutes. Add the stock, stirring and scraping up any browned bits from the bottom of the pan. Return the chops to the pan, along with any juices accumulated on the plate. Bring the mixture to a boil, reduce the heat so it bubbles steadily, then cover.

Cook, stirring occasionally and turning the chops once or twice, until the chops are tender, 5 to 10 minutes; add another 1/2 cup stock or water if the apples start to stick. When the chops are done, they will be firm to the touch, their juices will run just slightly pink, and when you cut into them the color will be rosy at first glance but turn pale within seconds. By this time the apples and onions will also be soft. Stir in the lemon juice and butter and taste and adjust the seasoning. Serve the chops with the sauce on top, garnished with the parsley.

21 Day Fix container breakdown:

1 red (depending on size of pork chop. Ours were thin so it was actually more like 3/4 red), 1/2-1 purple (depending on how much apple you want)

From How to Cook Everything: The Basics (Wiley), by Mark Bittman.

I’m a firm believer in eating things that keep you full for longer periods. I mean, who wouldn’t want to feel more full more often and therefore eat less? That’s how you lose weight, right? Calories in, calories out? So my go-to breakfast and snack on most days is a bowl of steel-cut oats. These cooked little oats literally get me through an entire morning if necessary. Better yet, the options for toppings are pretty bountiful.

I’ve always done mixed berries, strawberries, or blueberries depending on what’s in season. Occasionally I’d throw in half of a banana. But, for some reason, I’ve never tried apples. Which is funny considering I love apples. So I saw this recipe on From Forks to Fitness‘s Facebook page–the blog, by the way, is a fantastic source if you’re looking for 21 Day Fix recipes–and decided I had to try this simple snack on top of my oatmeal.

So I did. And wow, SO good! As always, it’s 21 Day Fix and 21 Day Fix Extreme approved, which also means it’s ALL clean eating! Wahoo!

Here’s the recipe and 21 Day Fix container breakdown, below:

INGREDIENTS

Serving size 1

• 1/4 cup steel-cut oats
• 1 cup water
• Dash sea salt or Beachbody Mineralize
• 1 tsp. natural peanut butter
• 1 medium apple, chopped (I prefer Gala apples)
• Cinnamon or pumpkin pie spice, to taste

DIRECTIONS

Add sea salt or Mineralize to water. Bring water to a boil. Add oats and cook according to directions, usually 20-30 minutes. (There are also options for quick steel-cut oats. I use Quaker Quick Cooking Steel-Cut Oats when I’m pressed for time.) Sprinkleapple with cinnamon or pumpkin pie spice and put in a microwave-safe bowl. Microwave on high 2-3 minutes. Add peanut butter to apple mixture and stir well. Top oatmeal with apple mixture.

NOTE: I added 1 Stevia packet and a little bit of unsweetened vanilla almond milk to my oatmeal but it’s not necessary to do either.

21 Day Fix container breakdown:

1 Yellow, 1 Purple, 1 tsp.

Easter is on Sunday, which also means there will be Easter dinners, Easter egg hunts, and, my favorite, Easter brunch! I love me some Eggs Benedict and pecan pancakes. Let’s not get it twisted–I LOVE breakfast food more so than any other food!

But I hate the calories. Sigh.

So when I first made these 21 Day Fix-approved Cashew ‘n’ Oat Hotcakes from the 21 Day Fix Extreme eating plan, I was blown away by how GOOD they are. I mean, pancakes = fat, right? Not so. Somehow the genius nutritionists over at Beachbody were able to create a recipe that’s not only super delicious but also HEALTHY. Who knew?

I make these in batches, too, so that I can have them for the rest of my week for breakfast because they heat up really well. Bonus: my three and a half year old LOVES these, too! Which means–you guessed it–they’re also kid approved! Score again for Mom!

(Also, a tip: I microwave frozen berries so that I have the berry sauce to use as my syrup in lieu of pure maple syrup.)

INGREDIENTS

Serving size is 2 pancakes

• Nonstick cooking spray
• 2 Cups old-fashioned rolled oats
• 1/2 cup raw cashews
• 1 dash sea salt or Himalayan salt
• 1 tsp. ground cinnamon
• 1 large egg
• 1 Tbsp. coconut oil, melted
• 1 1/3 cups of water
• 1 tsp. pure vanilla extract

DIRECTIONS

Dinners with little kids can be tough especially when it would be SO much easier to throw some chicken nuggets and French fries in the oven and call it a day. But if my husband and I are eating clean and healthy, shouldn’t our kids, too? I mean, wouldn’t we sort of be jerks if all we cared about was what we put in our bodies and said to hell with them because it’s too hard?

Now, don’t get me wrong, my three and a half year old can be picky. And, yes, most nights her dinner request is pancakes and eggs. I get it. But I think the key to clean eating for our little ones is that we make it taste REALLY yummy.

Enter this easy family dinner that’s also 21 Day Fix and 21 Day Fix Extreme approved! I love me some Barefoot Contessa. Ina’s recipes are SO amazing. But they’re also pretty heavy on the calories. So when I came across her recipe for an herb-roasted chicken breast I scanned it and realized, hey, this is clean!

I had a turkey breast on hand so I used that instead of chicken. I also had fresh rosemary and thyme from another recipe. I tweaked the ingredients a bit to make it more clean (e.g., I used much less EVOO), and I also used a boneless turkey breast instead of bone-in simply because that’s what I had. I imagine bone-in would result in an even more moist turkey or chicken breast. Besides being delightfully flavorful, it was SO easy AND the three year old? Yeah, she loved it, too! The entire meal! Score for Mom and Dad!

Let me know what you think! Enjoy!

UPDATE: Join my Healthy New Year challenge group! All you need is a Beachbody program of your choice to follow and me as your coach along the way! Click here to join and let’s kick off 2016 with some awesome health and fitness resolutions!

Makes 6 servings,1red container each

INGREDIENTS

• 1 whole bonelessturkey breast, 6 1/2 to 7 pounds
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 taeaspoons good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine

DIRECTIONS

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

21 Day Fix container breakdown per serving:

1 Red

Yes, I know, it’s March 27th and officially spring and all. But I don’t know about you, but it’s chilly here today in the Carolinas! (I know those of you who live in Buffalo, Boston, and Chicago are OVER this winter!) So what does that mean? Cold wet, weather = chili.

The best part about chili is that you can actually make it healthy AND still taste delicious. No, really, you can. Bonus: you can double this recipe, freeze a batch, and save it for another rainy, cold day when you simply don’t feel like making dinner AT ALL.

I’m especially fond of this recipe when I’m on my carb depletion days with the Countdown to Competition meal plan from 21 Day Fix Extreme because it gives me a full serving of protein, and half servings or carbs and veggies. (The Countdown to Competition plan, by the way, is what helped me bust through my plateau and shed even MORE inches on my frame. DEFINITELY worth trying if you’re stuck in a rut on the scale.)

Here is the recipe courtesy of the new 21 Day Fix Extreme meal plan. I’ve altered it a little (e.g., I use lean ground beef instead of turkey, I double the green peppers, I add green onion and Greek yogurt to the top, etc.). 21 Day Fix container breakdown is below! Enjoy!

Makes 6 servings,1 cup each

INGREDIENTS

• 1 tsp olive oil
• 1.5 pounds raw 93% lean ground turkey or 97% lean ground beef
• 1 medium onion, chopped
• 2 medium green bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1 1/2 tsp ground cumin
• 1 Tbsp. chili powder
• 1/2 tsp. sea salt or Himalayan salt
• 1/4 tsp. cayenne pepper (to taste; optional)
• 1 (15-oz.) can black beans, drained, rinsed
• 1 (15-oz.) can pinto beans, drained, rinsed
• 1 (15-oz.) can all-natural diced tomatoes, no sugar added, sodium free
• 12 fresh cilantro sprigs, finely chopped (for garnish, optional)
• Green onions, chopped (for garnish, optional)
• Non-fat Greek yogurt (for garnish, optional)
• Sriracha, to taste

DIRECTIONS

1. Heat oil in large saucepan over medium-heat.
2. Add turkey or beef, onion, peppers and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey/beef is no longer pink.
3. Add cumin, chili powder, salt and cayenne pepper; cook, stirring constantly for 1 minute.
4. Add beans and tomatoes (with liquid). Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 to 20 minutes or until thickened.
5. Serve warm, sprinkled with cilantro, green onion, Greek yogurt, and Sriracha!

21 Day Fix container breakdown per serving:
1/2 Green, 1 Red, 1/2 Yellow