Kale’in it!

Kale’in it!

What kind of cheese isn’t yours?

Nacho cheese!

My friend Jamie told me this joke in high school and I can still hear her saying it and it makes me laugh. If you don’t get it… well, try saying it with a finger and head snap and a little sass and see if you that helps you get the pronunciation right.

Onto the reason for this post – Kale nachos.

Kale chips are all the rage these days, so why not Kale nachos?? Because when you order nachos, do you really order them for the possibly stale and then eventually soggy pile of corn chips underneath the glorious meat, cheese and toppings?? Nope. #allaboutthosetoppings

So here we go for some healthy nachos:

1 bunch kale
EVOO (optional)
1 package lean ground turkey
1 onion, diced
Taco seasoning (I make the Fixate one here and keep it on hand pretty much at all times!)

2 tomatoes, chopped
1 bag shredded cheddar
1 can black beans, drained rinsed & heated on stovetop
green onions, diced
avocado, chopped
Fresh cilantro
plain non fat greek yogurt (a healthier substitute for sour cream!)
Any other healthy toppings you would like! (Did I miss any crucial ones??)

Tear Kale off of tough stalks into chip sized pieces, load onto large baking tray (tin foil optional underneath for easier clean up!). Your pan will be overflowing, but that’s ok – it will shrink when cooked. Optional – drizzle 1 Tablespoon olive oil over kale and then mix thoroughly with your hands.

Kale nachos in the making!


Bake kale at 350 degrees for approximately 10 minutes. While kale is cooking, brown turkey in pan with 1-2 teaspoons for taco seasoning, adding onion in the last few minutes to cook as well.

Remove kale from oven, spread out as needed and top with cooked turkey mixture, black beans and cheese. This makes approximately 3-4 servings, so I measure out the cheese in my blue portion fix container for the amount of servings so I don’t overdo it.

Pop back in the oven until cheese is melted, approximately 5 more minutes- watch to make kale chips aren’t blackening (mine got a little crispy, as you can see below, ha!) Add tomatoes, green onions, avocado, cilantro and a dollop of greek yogurt. Enjoy!

21 day fix BBQ chicken sweet potato

21 day fix BBQ chicken sweet potato

There are a lot of variations of this floating around. But THIS one is by far the easiest, it still tastes great and is most likely one of the healthiest!

BBQ chicken swpt

1-2 packs of chicken of your choice. I used 2 packets boneless chicken tenderloin, but really any kind would work, boneless or not!
1 bottle Annie’s organic original BBQ sauce (picked up at my local grocery store)
2 small sweet potatoes

Dump chicken in crockpot with 1/2 cup of Annie’s original BBQ sauce, cook 8-10 hours on low or half the time on high (for those of you who forget you are doing a crockpot dinner until after lunch. That kind of poor planning only happens to me like 3/4 times). I have made sauce myself before…I love the ingredients in Annie’s though – and it just makes it all that much easier and faster to throw in the crockpot! If you are using more than 2 lbs of chicken, you may want to increase your BBQ sauce allotment by 1/4 cup or so.

Scrub sweet potatoes, dry and poke a few times with a knife. Microwave approximately 6-8 minutes, or until it feels soft in the middle when stabbed with a knife. I realize this may sound a bit aggressive with the stabbing. But, the middle is the last to cook. So if you can feel if it’s not as soft as the exterior when you poke the knife in, cook another 1-2 minutes.

Shred chicken with fork. Cut sweet potatoes in half and top each half with 3/4 cup of the chicken mixture and an additional teaspoon of Annie’s BBQ sauce. Enjoy!

21 day fix portions: 1 red, 1 yellow, 1 teaspoon. If you are using large sweet potatoes, you may need to stick with 1/4 of the potato or just measure it out using your yellow container, to be precise.

Stuffed Pepper Frittata

Stuffed Pepper Frittata

You know when you get really excited over a recipe?? No? That’s just me? Ok. Well, this one got me revved up this morning, and it did not disappoint! I’ll be making it again. And again. I may bust it out on my husband’s extended family weekend in a few weeks, because in addition to being delicious and healthy it’s also kind of fancy.

Bell peppers are the #1 veggie in our house right now, as everyone in the family will readily eat them raw. That includes husband, 5 year old and 2 year old. Ok, the 5 year old must eat every veggie dipped in ranch, but he’ll eat them. My 2 year old devours them and hubby will take them to work. And I enjoy them as well. So it’s on my Costco list every week to get the 6 pack of stoplight bell peppers, and that’s where I found a version of this delightful recipe.

Ingredients: (for 1 serving, multiple for more)
1 bell pepper
2 eggs
handful of shredded cheese (1/2 blue container for portion fixers!)
handful of spinach (or cooked and chopped turkey sausage would be amazing too!)

Preheat oven to 400. Cut off top of bell pepper and remove seeds. Rub outside of pepper with a small amount of olive oil and place in baking pan or dish. If it won’t sit flat, insert peppers in muffin tin to hold them upright. In small bowl, scramble eggs and combine with cheese and spinach (or whatever additives you like!). Pour into egg and put in oven. Cook for approximately 30-35 minutes until egg is set to your liking. I cooked mine for 35 minutes because I don’t like yokey/runny eggs. Let cool for 5 minutes. Enjoy!!IMG_20170315_073848903-01

Maple pumpkin baked oatmeal

Maple pumpkin baked oatmeal

Somehow I am feeling pumpkin-y this spring! Actually, I’ve really been wanting to make a baked oatmeal recipe, and I had leftover pumpkin from the pancakes I made last week, so the baked oatmeal became pumpkin by default. I took my favorite baked pumpkin oatmeal recipe and made a few little tweaks to make it healthier and fit in my portion fix containers.

Maple pumpkin baked oatmeal


1/2 c pecans, chopped (walnuts would be good too)
1.5 c pumpkin puree (I use from a can, just make sure not the pumpkin pie kind!)
3/4 c vanilla unsweetened almond milk (or 2% reg milk) at room temperature (mic for 30 seconds)
2 eggs at room temperature (so the coconut oil doesn’t solidify! Place them in a dish of warm water for a few minutes)
3 Tbsp coconut oil, melted
3 Tbsp pure maple syrup
1 tsp vanilla extract
2 c rolled oats
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp sea salt

Preheat oven to 350. Grease or spray an 8×8 baking pan.
In a large bowl, mix all wet ingredients together. Mix in rolled oats, spices and nuts. Spread in pan and bake approximately 25 minutes until set. Cut into 8 slices (It took me a few minutes to figure out how to get 8 out of this vs my usual 9 slicing method for a square. Here it is to save you some time: X across the middle, then divide it again with a cross. Who says you never use geometry outside of high school?!).

I like to top mine with Oikos Triple Zero French Vanilla greek yogurt and a few more pecans! For container counters: 1 yellow, 1 red(if you do yogurt), 1/2 purple, 1 orange, 2 tsp.

Pureed pumpkin counts as a purple – in it’s original state (chunks) it counts as a green but as a puree, it counts as purple because you can fit more in a container and you get less purple containers. I don’t really get that either, you can listen to Autumn explains why here; but that’s basically how it is!  I think it’s really just to make sure you eat your veggies! If that really bothers you just count it as a green. It’s not going to make a big difference in my opinion unless you are eating 3 cans of it every day, haha. Enjoy!!!

Protein Pumpkin Pancakes. Say that five times fast.

Protein Pumpkin Pancakes. Say that five times fast.

It’s been getting in the 70’s every day, the kids are in shorts and playing outside…in February!  I know a lot of the country is getting the same weather and it’s amazing, and also frightening. Oh hey #globalwarming. Not gonna lie, I am enjoying it. And for some reason I wanted pumpkin pancakes with this weather. Makes total sense haha! These pancakes are super easy to make, gluten free and full of protein and they taste good!

1/2 c pumpkin puree (from a can is totally fine. Just don’t get the pie mix)
2 eggs
1/2 scoop vanilla protein powder or shakeology (optional)
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
1 tsp coconut oil

Combine together and mix well. Heat griddle or pan with 1 tsp coconut oil. Pour pancakes (this mix made 5 for me); cook until edges are dried, flip.

Optional toppings: combine 1 tsp nut butter (I used almond) with 1 tsp pure maple syrup or honey (I used syrup) – microwave for 10 seconds, mix well and spread on top of pancakes. It doesn’t make a lot but enough for a little sweetness on each pancake!


Container count for portion fix: 1.5 red, 1/2 purple, 3 tsp

Southwest cilantro egg salad

Southwest cilantro egg salad

Hi ya’ll!  Sorry to be gone for so long.  I don’t have a wonderful excuse, besides, well life. And there was that little election last week, which caused me to drink a little bit. Or a lot. But daily life goes on, regardless of the president elect; starting with this delicious southwest cilantro egg salad.

I love a good egg salad but the fat from mayo, not so much.  I still had leftover taco ingredients from last week’s tacos so thought I’d try to combine the two. I thought it turned out prettyyyyy amazing. There are SO many variations to this you could make depending on your taste. Here’s what I did:

Southwest Cilantro Egg Salad (3 servings)
6 hardboiled eggs, chopped and then i used a potato masher to further squish things up
1 slice red onion, diced
1/4 of a green pepper, diced
handful of cilantro, coarsely chopped
2 Tbsp plain non fat greek yogurt
3 Tbsp low sodium salsa (I like the Green Mountain Gringo brand myself)
Jalapeno hot sauce to taste
s&p to taste


Mix the eggs, onion, pepper & cilantro. In a separate dish, combine the greek yogurt, salsa, s&p and hot sauce to your taste.  Combine with the egg mixture and you’re all set! Great on top of greens in a wrap! I topped mine with a little more salsa. Pickled jalapenos would have been awesome in this recipe too instead of hot sauce, but I didn’t have any. Ya’ll it was all I could do not to eat the entire dish of egg salad and save some for the next 2 days!!

21 day fix: counts as 1 red per serving

Pumpkin Pie Overnight Steel Cut Oats

Pumpkin Pie Overnight Steel Cut Oats

This recipe is perfect for when there is a chill in the air, and you just want to shuffle to the kitchen in your bathrobe and eat something hot & steamy in the morning! So easy, no added sugar, clean eating and 21 day fix approved!

1 c steel cut oats
3 1/2 c water or milk (I used 2 c water and 1 1/2 c cashew milk)
1 c canned pumpkin puree
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
Optional toppings in the am: maple syrup, greek yogurt, nuts, more cinnamon.  You can never have too much cinnamon!

Spray slow cooker with non stick spray or use liner. Combine all ingredients (except the optional toppings) in crock pot and cook on LOW overnight for 7 hours.  I don’t recommend overcooking!  My crockpot is soaking in my sink right now with a pretty firm oatmeal ridge around the perimeter because I cooked it for 8 hours last night, and forgot to spray before hand.  Whoops! It still tastes great, but it’s going to need to soak for quite a while.

Top with non fat low greek yogurt (oy the sugar content of most yogurts! Stick with plain; but if you don’t like plain try either Chobani Simply 100 or Oikos Triple Zero. Both use stevia as the sweetener, which is not artificial), nuts or syrup.  I added a smidgen of syrup to this for my 2 year old and she loved it. I topped mine with the Oikos Triple Zero, walnuts and cinnamon and it was perfect!


21 day fix: Measure out 1 yellow, if topping with greek yogurt, 1 red.