Ultimate Reset Recipe-Kabocha Squash with Garlic-Tahini Filling

INGREDIENTS:

1. 1/4 Kabocha squash, seeds removed
2. 2 Tbsp. sesame tahini
3. 1 Tsp. miso paste
4. 1/4 Tsp. finely chopped garlic
5. 1 Tsp. extra virgin olive oil

 

DIRECTIONS:

Preheat oven to 400 degrees. Place squash on baking sheet lined with foil. Mix together tahini, miso, garlic, and oil and pour over squash; back for 30 minutes or until squash is fork-tender. Serves 1.

Basic Vinaigrette

(makes 8 servings of about 2 tablespoons each)

INGREDIENTS:

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon Himalayan salt
• 1 teaspoon raw honey (or pure maple syrup)
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh herbs (like parsley, oregano, basil, or dill–customize for your taste)

 

DIRECTIONS:

Mix well in shaker bottle, bowl, or Magic Bullet.

Greek Dressing

Ingredients:

1/2 cup EVOO
1/4 cup red wine vinegar
1 tbsp balsamic vinegar
1/4 cup lemon juice
2 tsp dried oregano
1 clove garlic, crushed
1 tsp Dijon mustard
1 tsp seasoning blend
2 tsp dried parsley

Directions:

Combine all ingredients and shake well. Refrigerate. Shake well before using.

Makes 8 servings.

Cilantro Lime Dressing

 

Ingredients:

• 1 cup loosely packed cilantro, stems removed
• 1/2 cup plain Greek yogurt
• 2 cloves garlic
• Juice of 1 lime
• Pinch of salt
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar 

  Directions: Combine cilantro, Greek yogurt, garlic, lime juice and salt in a food processor or blender. With the motor running, add olive oil and vinegar in a slow stream until emulsified; refrigerate. 

Serving Size – 1/4 cup

Fix Containers: 1/4 red

Kale, Spinach & Artichoke Dip

Ingredients

• 2 cups Greek Yogurt (I used Fage Total 0%)
• 10 baby carrots
• 2 cups kale
• 2 cups spinach
• 1/4 yellow onion
• 3 tbsp minced garlic
• 1/2 cup artichoke hearts
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 crushed red pepper flakes
• 2 tbsp organic honey

Instructions

1. Process your veggies in a food processor until they are very finely chopped.
2. Mix your veggies into your Greek yogurt and stir.
3. Add in your salt, pepper, paprika, red pepper flakes and honey and stir until it is very well mixed.
4. Serve with whole wheat chips, crackers or veggies!

 

Serving Size – ½ cup

*Fix Guide: 1/2 green, 1/4 red*

Puffed Quinoa Peanut Butter Balls

Ingredients

• 1 cup puffed quinoa
• ½ cup natural peanut butter (unsalted)
• 3 tbsp agave nectar
• 1 tbsp crushed, unsalted peanuts 
• 1 tsp vanilla extract
• dark chocolate (optional)

Instructions

1. Combine the peanut butter, agave and vanilla in a small saucepan and heat over a low heat just until combined and smooth. 
2. Place puffed quinoa and peanuts in a mixing bowl.  Pour peanut butter mixture over puffed quinoa and peanuts, and stir to combine.
3. Place mixture in the fridge for 15 minutes to let it firm up.
4. Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving.
5. Optional: dip some or all of the balls in dark chocolate.

Makes 12 balls.

Fix Containers for 2 peanut butter balls: 1 Yellow Treat and 1 teaspoon

Cinnamon Raisin Rolls

Ingredients

• 3 tablespoons organic butter, melted
• 1/4 cup packed light brown sugar
• 1/4 cup agave syrup
• 1 cup raisins
• 1/3 cup pecans, chopped
• 1 1/2 teaspoons cinnamon, divided
• 1 cup whole-wheat flour
• 1 cup brown rice flour
• 2 tablespoons turbinado
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 tablespoons cold organic butter, cut into pieces
• 1 cup cold unsweetened almond milk
• 2 tablespoons coconut oil

Preparation

1. Preheat oven to 375°F. Generously coat a 12-cup muffin tin with coconut oil cooking spray.
2. Combine melted butter, brown sugar, agave syrup, raisins, pecans and 1 teaspoon cinnamon in a small bowl. Divide among the muffin cups, spreading about 1 tablespoon in the bottom of each.
3. Whisk flours, turbinado, baking powder, salt, baking soda and the remaining 1/2 teaspoon cinnamon in a large bowl. Add cold butter and, using two knives (or your fingertips), cut (or crumble) the butter until it’s the size of small peas. Drizzle with almond milk and oil; stir just until combined. Spoon the batter on top of the raisin mixture, using about 2 tablespoons for each.
4. Bake rolls until lightly brown around the edges, 18 to 20 minutes. Cool in the pan for 10 minutes, then run a knife around the edges of each to loosen. Place a large serving tray over the pan and invert the rolls onto it. Spoon any topping left in the pan onto the rolls. Serve warm.

Twice Baked Squash

Twice Baked Squash

Ingredients:

1 Acorn Squash
1/2 Red Pepper
1/2 cup zucchini, chopped
1/2 yellow onion, diced
1/2 cup mushrooms, diced
1 cup rice (brown) or quinoa
2 tsp coconut oil
Sea salt and black pepper, to taste
1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 400 degrees. Cut squash in half and place upside down on a baking sheet lined with aluminum foil. Bake for 30 minutes or until fork tender. Let cool.

Remove seeds. Then scoop out the squash and place in a small mixing bowl.  Add rice or quinoa. Be sure to save the squash skins for later and place them in a shallow baking dish.

In a large skillet, heat coconut oil over a medium heat.  Add onions, zucchini and peppers.  Sauté for 2 minutes. Add mushrooms and continue cooking another 3-4 minutes.  Remove from heat and add to squash mixture.  Season with salt and pepper. Using a fork, mix veggies and squash until all ingredients are combined.

Place half the squash mixture back in each skin.  Top each half with half the grated cheese. Then bake another 30 minutes and the cheese starts to brown.

Serves 4

Fix Containers: 1 green, 1/2 yellow, 1/4 blue

Chocolate Almond Protein Cookies

Chocolate Almond Protein Cookies

Ingredients
1/4 cup Chocolate Shakeology or protein powder 
3 tablespoons almond butter
2 tablespoons organic sugar or turbinado

1 teaspoon coconut oil

1/4 cup almond milk, unsweetened
1/4 cup coconut flour
2 tbsp mini chocolate chips

Directions
1. Preheat oven to 350 degrees.

2. Mix all ingredients together except chocolate chips.

3. Add chocolate chips.

4. Roll dough into one inch balls and flatten with fingers or a spoon onto a cookie cookie tray lined with parchment paper.

5. Bake for 10 to 12 minutes, or until cooked through. Remove from the oven and let cool completely.

Makes ten cookies.

Fix Containers:  1 Yellow Treat

CTHM DIJON LIME CHICKEN BREASTS

CTHM DIJON LIME CHICKEN BREASTS

6 skin-less chicken breasts, about 5oz each
3 tablespoon Dijon mustard
1 tablespoon low-fat Greek yogurt
Juice from 1 lime plus zest
1 tablespoon garlic, minced
1 tablespoon dried parsley
Sea salt
Freshly ground black pepper

In a small bowl, combine the Dijon mustard, Greek yogurt, lime juice, lime zest, garlic, sea salt and pepper. Mix well. Pour over chicken, tossing well to coat. Let marinate at least 30 minutes.

Pre-heat barbecue grill and cook chicken on both sides until juices run clear and inside temperature of chicken is 165 degrees.  Let meat rest 5 minutes before serving.

Serves 6.

*21 Day Fix Guide: 1 red*

Note: This recipe was adapted by Paula Dean.

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