4 cups cooked spaghetti squash flesh, drained and flaked
1 very ripe plantain, mashed (1 cup)
1.5 tsp ground cinnamon
¼ tsp ground mace
½ cup applesauce
½ tsp sea salt
1 tsp vanilla extract
¼ cup avocado oil
1 apple, peeled and diced (1 cup)
½ cup raisins
2 tbsp gelatin powder
2 tbsp tapioca starch/ arrowroot starch
½ tsp baking soda
1 tsp cream of tartar
The night before: In a large bowl, combine the spaghetti squash flesh, mashed plantain, ground cinnamon, ground mace, applesauce, sea salt, vanilla extract, avocado oil, diced apple and raisins. Cover and refrigerate the spaghetti squash mixture overnight (until ready to bake).
In another smaller bowl, combine the gelatin powder, tapioca starch/ arrowroot starch, baking soda and cream of tartar. Cover and keep on the countertop.
The next morning: Preheat the oven to 350ºF/ 177ºC. Remove the spaghetti squash mixture from the refrigerator. Grease a 2.2qt/ 2L glass casserole dish lightly. Add the dry ingredients to the spaghetti squash mixture and stir to combine. Scoop into the prepared glass casserole dish and spread evenly, forming patterns with the tines of a fork.
Place a sheet of foil beneath the casserole dish to catch any drips while baking and bake for 1 hour, or until lightly browned and bubbly around the edges. Great eaten warm or cold.
Prepare baking powder using recipe above, if you don’t have any.
Add cassava flour, cocoa powder, baking powder, sea salt and nutmeg to a large mixing bowl. Stir to combine.
In a small mixing bowl combine coconut sugar and melted butter.
In a medium-sized mixing bowl whisk coconut milk, lemon juice and egg yolks.
Add butter and egg mixture to the large mixing bowl with all the dry ingredients. Mix well using a hand mixer.
Add raw honey and use electric hand mixer to combine mixture until slightly wet and completely well combined.
Coat a donut pan with coconut oil for easy removal once the donuts are done. Using a large spoon, scoop dough into the donut pan. It won’t rise too high so you can keep it level with the top or slightly overfill for a more puffy donut. Transfer tray to the oven and bake for 20 minutes.
Remove donuts from pan and transfer to a baking rack to rest. Reapply coconut oil to pan and empty the rest of the dough into the pan.
The fudgy goodness of these chocolate cake paleo donuts can be enjoyed warm, straight out of the oven, but they’re also great cold. Store leftovers, if you have them, in a covered baking dish in the fridge.
1/2 C. steel cut or rough cut oats, dry (not cooked)
1/2 C. soy milk
2 purple containers of fresh strawberries, halved and sliced
1 red container Greek yogurt
2 tsp. honey
Combine all ingredients. Place in jars and chill overnight. Enjoy for breakfast either cold or warm (heat for one minute). Makes two servings. Other mix-in ideas include: Wheat germ, chia seeds, sunflower seeds, flax, or Vanilla Shakeology.
21 Day Fix Container Count: One red, one purple, one yellow, one teaspoon.
Philly Cheese Steak Stuffed Peppers posted by Brian Brijbag
In a house with picky eaters you always trying to find ways to take favorite recipes and revamp them in a healthy way. One of the most popular meals is a yummy, gooey, meat filled Philly Steak and Cheese! Here is a 21 Day Fix version posted by Brian Brijbag!
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: 4 servings
2 Green Peppers
1 Sweet Onion
1 Lbs Minute/Shaved Steak
1 Cup Shredded Mozzarella cheese / any cheese of your liking
1 Tbs Extra Virgin Olive Oil
1. Cut onions into long strings and sauté, on high, in olive oil until they’re translucent
2. Add steak to cooked onions and cook until it’s no longer pink
3. Preheat oven to 375º
4. Cut green peppers length wise. Remove seeds and ribs
4. Fill bottom of the peppers with a layer of shredded cheese
5. Layer on the onion and meat mixture
6. Add a final layer of cheese
7. Cook for 15-20 minutes. Until cheese is melted. If you want a softer pepper, add some water to the bottom of the pan and cover with tin foil.
This mini meatball recipe posted by Brian Brijbag is a quick prep & a quick, healthy meal option! And it works for the 21 Day Fix!
-1lb lean ground beef -1/2 yellow onion, chopped – 2 egg whites – 1/2 cup quick oats – 1/4 cup ketchup – 1/4 cup tomato sauce – Salt, pepper and garlic powder to taste – 1 chopped orange bell pepper placed at the bottom of the cups (optional)
Spray muffin tin with nonstick spray. Mix all ingredients for meat then ball up and place on top of peppers(if you choose to do peppers). Drizzle ketchup on the top of the meat. Bake at 400 for 35-40 minutes or until meat is cooked.
And if you’re doing 21 Day Fix these are considered 1red, 1/4 green, and 1/2 yellow for 2 mini meatloaves!
Preheat the oven to 425 degrees F. Line a baking sweet with parchment paper. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.
Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Place into a large bowl with the remaining two tablespoons of olive oil and rosemary.
In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the sweet potatoes and toss. Season with salt and pepper.
Spread out the sweet potato mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Either refrigerate overnight at this point or proceed to the next step.
Place the sweet potato hash into a cast iron skillet and make three small wells to crack the eggs into. Crack eggs into the skillet and season lightly with salt and pepper. Bake for 15-18 minutes at 425 degrees F until the eggs are set.
Preheat oven to 425°F. Brush the bottoms and sides of twelve 2½-inch muffin cups with coconut oil. Set aside. Place cauliflower in a food processor. Cover and pulse until cauliflower is finely chopped but not pureed. Fill a large skillet with water to a depth of 1 inch; bring to boiling. Set a steamer basket in skillet over water. Add cauliflower to steamer basket. Cover and steam for 4 to 5 minutes or until tender. Remove steamer basket with cauliflower from skillet and set over a large plate. Let cauliflower cool slightly.
In a large bowl lightly beat eggs with a whisk. Stir in cooled cauliflower, almond meal, and pepper. Spoon cauliflower mixture evenly into prepared muffin cups. Using your fingers and the back of a spoon, press cauliflower onto bottoms and up the sides of the cups.
Bake cauliflower cups for 10 to 15 minutes or until cauliflower cups are lightly browned and centers are set. Place on wire rack but do not remove from the pan.
Meanwhile, thinly slice scallions, keeping white bottoms separate from the green tops. In a large skillet cook lamb, the sliced white bottoms of the scallions, and the garlic over medium-high heat until meat is cooked through, stirring with a wooden spoon to break up meat as it cooks. Drain off fat. Add green parts of scallions, tomatoes, and Mediterranean Seasoning. Cook and stir for 1 minute. Spoon lamb mixture evenly into cauliflower cups.
For herb pesto, in a food processor combine cilantro, parsley, mint, and pine nuts. Cover and process until mixture is finely chopped. With the processor running, slowly add oil through the feed tube until mixture is well combined.
Run a thin sharp knife around the edges of the cauliflower cups. Carefully remove the cups from the pan and set on a serving platter. Spoon herb pesto over cauliflower cups.
In a dry small skillet toast fennel seeds over medium-low heat for 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from the heat; cool about 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Add rosemary; grind until rosemary is coarsely ground. Transfer fennel and rosemary to a small bowl. Stir in oregano, thyme, garlic, and lemon peel. Store in an airtight container at room temperature up to 6 months. Stir or shake before using.