Roasted Pepper Hummus

I have always bought Hummus pre-made.  Despite my knowing how easy it is to make myself.  I've made it once or twice before, but it just tastes sooooo much better already made.  But this week when I was grocery shopping, they were having a sale on red and yellow peppers.  So I decided why not try to finally make it COMPLETELY from scratch and clean.  This means not using canned beans, but actually re-hydrating dried beans so as to avoid all the unnecessary sodium from the canned ones.  So, I gave it a whirl.  And I actually danced in my kitchen when I tasted it because it was freaking delicious! So please please please....if you have not tried to make it yourself yet, please do.  Not only was it easy AND delicious AND clean...but I made 6 times the amount I would get for the same price.  That's right, 6 TIMES!!!

Ingredients:
1 1/2 cups garbanzo beans (or 1 can no-salt drained and rinsed)
1 red/yellow/orange pepper roasted (see below on how to roast these)
2 teaspoons extra virgin olive oil
1 teaspoon minced garlic
1/4 cup lemon juice (juice of 1-2 lemons)
1 teaspoon sea salt
1/2 teaspoon cumin

Directions:
Throw it all in a food processor and eat it up!!!  Keep processing until you get a consistency you prefer.



Roasting Peppers:
Remove the stem, seeds, and ribs from the peppers.  Quarter the pepper and place on a pan covered in foil.  Put in your oven, and broil on high.  Roast for 20 minutes...the tops should be charred black.  Remove it from the oven and completely wrap up the peppers inside the foil and let them sit for 10 minutes.  Then peel the skins off the peppers, and use as you wish!

Tilapia Piccata

This is a great traditionally-Chicken recipe...but it works just as wonderfully with fish!  My husband who hates fish, found it not to be too disappointing because of the flavorful sauce it cooks in.  And the great thing is that this recipe doesn't take long, and can be last minute.  When using frozen fish, you want to keep is frozen up until before you use it....then just quickly thaw it by running the package under cold water.

Ingredients:
4 fish filets (Tilapia and Flounder work really well.) (4 reds)
1 cup no-salt chicken broth
1/2 cup white wine
1 teaspoon extra virgin olive oil
2 teaspoons unsalted butter
3 tablespoons lemon juice
1/2 teaspoon minced garlic or garlic powder
1/2 teaspoon cornstarch

Directions:  Lightly sea salt and pepper your fish on both sides.  Over medium-high heat in a large sauce pan, heat up your olive oil.  Place your fish in the pan.  Cook for 4-5 minutes, then flip your fish. With fish, you want to flip as little as possible because of how fragile it becomes.  Cook on the other side for 4-5 minutes.  Mix broth, wine, lemon juice, and garlic in a small bowl.  Pour over fish in the pan and add the butter.  Cook over medium heat for about 5 minutes, stirring the sauce around the fish. Some of the liquid will evaporate.  If you so desire...you can season the sauce with a little sea salt and pepper....its up to your tastebuds.  Just don't go crazy.  In a small bowl, add cornstarch and a splash of water.  Stir until mixed.  Add to pan, stir in for a minute, then remove the pan from the heat.  The cornstarch instantly thickens the liquid when boiled, so you only want it over the heat until you see it start to thicken.

Yields:  4 servings
**21 Day Fix:  1 serving is 1 red, 1 teaspoon.**

Crockpot Chicken Tacos

This is one of those no-fuss, easy and clean dishes that makes itself.  And the best part....the leftovers you can use in a number of other recipes.  I use the leftovers in my Chicken Tortilla Soup (see recipe in this blog).  I suggest pulling out the chicken and draining it from the crockpot, and serving it out of another dish.  But don't discard the liquid if you are planning on using the leftovers for another night.

Ingredients:
2 boneless skinless chicken breasts (4 reds)
1-14.5 ounce can no salt added diced tomatoes (2 green or purples)
2 teaspoons cumin
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon minced garlic or garlic powder

Directions:
Throw everything into the crockpot.  Cook on low for 4 hours or until the chicken easily shreds.  Turn it off and shred the chicken with two forks.  Serve and enjoy!!!!

Yields:  4 servings
**21 Day Fix:  1 serving is 1 red, 1/2 green or purple)**
**If served with tortillas, cheese, or other toppings, count containers as you normally would.**

Clean Sloppy Joes

I love the old, comfort favorites.  Especially the meals that you associate with growing up.  As a new mom myself, I am determined to introduce my kids to those same comforts and joys that I experienced. Sloppy Joes, being one of them.  What American kid growing up did not get to enjoy the awesomeness that is.....The Sloppy Joe???  But in true clean fashion, I assure you, you will enjoy this comfort classic...but without all the unnecessary fat, sugar, and salt.

Ingredients:
1 pound lean ground meat (I prefer Turkey) (4 reds)
1/2 green bell pepper diced (1/2 green)
1/2 onion diced (1/2 green)
1-14.5 ounce can no salt added tomato sauce (2 purples or greens) (I always have canned whole tomatoes on hand, so I just blend it up first, then add it)
1 teaspoon dry mustard
1 teaspoon chili powder
2 teaspoons worchestershire (low sodium if you have it)
1 tablespoon pure maple syrup (or raw honey)
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Cook the ground meat.  Drain if necessary.  Add pepper and onion to the meat and saute until the veggies start to soften (about 5-7 minutes).  Add the tomatoes and all seasonings.  Cover with a lid and simmer for 25-30 minutes.  Serve on buns or over mashed potatoes or cauliflower.

Yield:  4 servings

**Clean and 21 Day Fix Approved**
1 serving counts as 1 red, 1 green, 1 tsp of honey (Count yellows depending on what you serve it on.)

Italian Shrimp

about 40 large shrimp (raw or cooked, your preference)
2 tablespoons tomato paste
2 tablespoons water
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
1/4 teaspoon sea or himalayan salt

Directions:  Warm or cook shrimp over medium-high heat in a skillet, add all ingredients to cooked shrimp and mix.  Enjoy!!!

Yield: about 2 servings
**This recipe is clean eating and 21 Day Fix approved.**
21 Day Fix:  1 red

Sausage and Kale Soup

I'm not gonna lie....when I was putting this soup together, I was like....ugh.....this dinner is gonna suck. Then I took my first bite, and holy moley.....this stuff was good!  It tasted like those 15 bean soup packs you do in the crockpot with the ham hock.  So, if ever you were to NOT judge a book by it's cover...this would be it.  Give this a try, and I promise you will not be sorry.

1-14 ounce package smoked turkey sausage, cubed (4 reds)
1 leek(whites and light green parts only), chopped and washed (3 greens)
3 cups washed and chopped kale (3 greens)
1-32 ounce container of unsalted chicken broth
1-14.5 ounce can no salt added petite diced tomatoes (2 purple or 2 green)
1-15 ounce can great white northern beans, drained and rinsed (3 yellows)
1 teaspoon EVOO (extra virgin olive oil)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheese (4 blues)

Directions:  In a large pot, over medium-high heat, cook EVOO and sausage until heated.  Stir this constantly, because with the low fat content, it will burn and stick quickly.  So keep it moving.  Add leeks, kale, broth, tomatoes, salt and pepper.  Heat to a boil, then cover and simmer on low.  Meanwhile, take the rinsed beans and puree them in a blender/processor....OR mash with a potato masher.  Add pureed beans to the soup.  Continue to simmer for 30 minutes.  Before serving, add cheese and stir until mixed.  Enjoy!!!

Yield:  4 VERY LARGE servings
**This recipe is clean eating and 21 Day Fix approved.**
21 Day Fix: 2 greens (or 1.5 green and .5 purple), 1 red, 1 blue

Shakeology Recipes