Ultimate Reset Microgreen Salad

When I make this recipe, I always double or triple everything.  This allows me to prep 2-3 lunches for the week in a short amount of time.  And when not on the reset, just top with your favorite lean protein.

INGREDIENTS:

• 3 cups baby salad greens (I purchase an organic mix)
• 1/4 medium carrot, shredded
• 1/2 medium cucumber, chopped
• 1/2 medium red bell pepper, sliced
• 1/4 cup sprouts (like radish, alfalfa, broccoli)
• 1/2 medium tomato, chopped
• 1/4 cup jicama, chopped
• 1 tablespoon fresh chopped cilantro (optional)

DIRECTIONS:  Combine in large bowl, toss gently to blend.  Add 1/3 cup toasted pumpkin seeds and a serving of salad dressing.

Quinoa-Lentil Pilaf – Ultimate Reset

 

This makes 1 serving according to the Ultimate Reset meal plan, but it could easily serve 2 or 3 as a side dish for a normal meal.  From now on, I will be making double of that below and using it for lunch and dinner throughout my work week!

INGREDIENTS

• 1 1/2 tsp. EVOO
• 1/2 medium carrot, diced
• 1/2 medium stalk celery, diced
• 1/4 medium onion, diced
• 1/4 medium red bell pepper, diced
• 1/4 ground (smoked) paprika
• 1 dash ground cumin (I do about 1/2 tsp. because I like it)
• 1/4 tsp. ground turmeric
• 3/4 cup cooked quinoa
• 1/4 cup cooked lentils
• 1 1/2 tsp. grated lemon peel
• 1 1/2 tsp. lemon juice
• 2 tbsp. finely chopped fresh parsley  (I use less because I’m not a fan)

DIRECTIONS

1. Heat oil in medium saucepan over medium-high heat.
2. Add carrot, celery, onion, bell pepper, paprika, cumin, and turmeric.
3. Cook, stirring frequently, for 5 minutes, or until tender.
4. Add quinoa, lentils, lemon peel, lemon juice, and parsley to cooked vegetables.
5. Heat over medium heat for 2-3 minutes, or until heated through.
6. Fluff with fork and serve (hot or cold).

Stuffed Spaghetti Squash

Ingredients
1 medium spaghetti squash, roasted
2 cups zucchini, shredded
1/4 red onion, diced
1 cup all-natural tomato sauce
1 cup shredded part-skim mozzarella
1 1/2 cups part-skim ricotta cheese
1 tsp dried garlic
1 tsp Italian seasoning

Directions
1. Roast spaghetti squash, let cool and remove squash from skin using a fork. Set skins to the side.
2. Place squash in a bowl and season with sea salt and black pepper.
3. Shred zucchini and then wrap in a paper towel to remove excess liquid. Give it a good squeeze before adding to the squash.
4. Combine squash, zucchini, onion cheeses, garlic and Italian seasoning in a bowl until well mixed.
5. Divide the squash mixture in half and stuff each skin with the mixture. Place in a baking dish.
6. Top each squash half with a 1/2 cup of tomato sauce.
7. Bake at 375 degrees for 30-40 minutes or until edges brown and heated through.

Makes 6 servings.

Fix Containers per serving: 1.5 green, 1/6 purple, 1/3 blue, 1/4 red

Spinach & Mushroom Stuffed Shells

Ingredients

Sea salt
1 box whole wheat or brown rice pasta shells
2 tbsp EVOO
1 small onion, finely chopped
2 cloves garlic, minced
12 ounces white mushrooms, thinly sliced
3 cups fresh baby spinach, chopped
1 1/2 cups low-fat small-curd cottage cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese
1 large egg, lightly beaten
1/2 tsp dried basil
8 ounces organic tomato sauce (I use Rao’s)

Directions
Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Season with a pinch of sea salt, add spinach and continue cooking, stirring occasionally, until the spinach is partially wilted, about 3-5 more minutes. Let cool completely.

Combine the mushroom-spinach mixture in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.

Preheat the oven to 350 degrees.

Brush a 9-by-13-inch baking dish with about a quarter cup of tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes.

Serving size = 4 shells

21 Day Fix Containers: 1 yellow, 1/2 red, 1/4 green, 1 blue

Cauliflower Biscuits

Ingredients

• 1 cauliflower head, leaves removed
• 3 garlic cloves, minced
• 1/3 cup nonfat Greek yogurt
• 1/2 cup cheddar cheese, shredded
• 2 eggs
• 2 egg whites
• 1 tsp sea salt
• 1/2 tsp black pepper

1. Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy, like mashed potatoes.

2. Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Nonfat Greek yogurt, salt and pepper and mix together.

3. In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.

4. Coat a mini muffin pan with non-stick cooking spray. Then fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.

 

Makes 24 biscuits.  Servings size = 2 biscuits

 

Fix Containers:  1/6 red, 1/2 green, 1/6 blue

Oven Roasted Cauliflower & Asparagus

Oven Roasted Cauliflower & Asparagus

Ingredients:
1 head of cauliflower
3 tbsp olive oil
1 bunch asparagus, trimmed and cut into 1 inch pieces
1/2 tsp salt
1 tsp garlic powder
1 tsp black pepper

Directions:
Preheat oven to 400 degrees. Cut cauliflower into florets and put in a single layer in an baking dish. Cut asparagus into 1 inch pieces.  Drizzle with 2 tbsp olive oil and sprinkle the Parmesan cheese over top. Put into preheated oven and bake for 25-30 minutes until almost tender.

Note:  Toss with a 1/4 cup Parmesan Cheese

Serving size = 1 cup

Fix Containers: 1 Green, 1 tsp

Power Greens Salad

Power Greens Salad

2 cups Kale, chopped
2 cups Baby Spinach, chopped
1 cup Romaine, chopped
1/2 cup mushrooms, sliced
1/2 cup cherry tomatoes, halved
1 red pepper, chopped
1 small red onion, chopped

Directions:

Toss  all ingredients in a large bowl.  Top with sliced or slivered almonds, if desired.

Dressing:
1 large lemon (zested and squeezed to get 1 tsp. lemon zest and 2 T lemon juice)
3 T extra-virgin olive oil
1/4 tsp. dijon mustard
salt and fresh-ground black pepper to taste

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

CTHM Glazed Steakhouse Mushrooms

CTHM Glazed Steakhouse Mushrooms

2 cups white mushrooms, sliced
2 tablespoons balsamic vinegar or sherry cooking wine
1 teaspoon olive oil
Sea salt
Freshly ground black pepper

Heat olive oil in a medium sized skillet over medium high heat.  When oil is hot, add mushrooms and sauté for 5 minutes. Season mushrooms with sea salt and freshly ground black pepper.  Continue sautéing until mushrooms begin to brown.  Add balsamic vinegar or sherry cooking wine to deglaze pan and simmer until liquid is absorbed.

Serving size is 1/2 cup, serves about 4.

*Fix Guide: 1/2 green*

CTHM Zucchini Pancakes

CTHM Zucchini Pancakes

1 large zucchini, shredded (about 2 cups)
1/2 cup white onion, diced
1 tablespoon dried garlic
1 teaspoon dried dill
Sea salt
Fresh ground black pepper
2 eggs
1/2 cup whole wheat bread crumbs
1 tablespoon olive oil plus olive oil cooking spray

In a mixing bowl, combine shredded zucchini,diced onion, seasonings and eggs.  It’s best to mix by hand so that everything is well incorporated.  Add in whole wheat bread crumbs and mix again.

Spray a large skillet with cooking spray and heat 1 tablespoon of olive oil over medium high heat.  When skillet is hot, use a large tablespoon to measure out portions of the zucchini mixture, using the back of the spoon to flatten it.  Cook until brown on one side and then carefully flip over to brown the other side.  Transfer to a paper-towel lined plate to cool.  Repeat with remaining zucchini mixture.  If pan gets too hot, lower heat slightly.

Serves about 2.  Serving size is about 4 pancakes.

*Fix Guide: 1 green, 1/2 yelow, 1 1/2 teaspoons*