Sunday, June 28, 2015

21 Day Fix - Day 13

Our second Saturday on the fix, and as happened last weekend, it was a little more difficult to eat on a proper schedule.  Breakfast was later, which meant morning Shakeology was later, and so on.

I also went in grazing mode a little bit in the afternoon when we were being productive around the house and ended up eating too much fruit because we have all this delicious watermelon and pineapple.  Worse things to eat too much of I know, but I felt bad about it.  And my fructose malabsorption issues flared up last night, reminding me of my mistakes, so I got a double whammy.  But I have kept it in check today at least.

I also did not take photos.  Every time we made a meal I was really hungry by the time we were done, so I dug in without thinking about it.  I did manage to take a Shakeology picture though!

Breakfast yesterday was poached eggs on avocado toast.  Delicious, filling, fairly simple - we are still figuring out the whole perfect poach thing.  We bought these little silicone cups that help a lot, but the water temp part is still tricky.  I tend to undercook, Hubs tends to overcook.  Hopefully we will meet in the middle someday and get it right, because when we come close it's easily my favorite way to enjoy an egg, so velvety smooth..

Snack was Shakeology.  Our bag of vanilla arrived the day before, and I was eager to give it a shot.  I was cautiously optimistic - I had loved the chocolate, but you never know if the vanilla is that super fake ice cream smelling nastiness that I have experienced with vanilla protein powders in the past.

Fortunately, it wasn't.  Nice normal vanilla flavor and smelled like the real deal.  I did mine up like an Orange Julius and it was delicious!

Orange Julius Shakeology

  • 1 scoop Vanilla Shakeology
  • 1/2 cup orange juice 
  • 1/2 cup unsweetened cashew milk
  • 1/4 tsp orange extract
  • Ice and Water

Combine first four ingredients, then add ice and water to fill the blender cup (I use my Nutri Ninja personal blender, medium size cup).  Blend well.

Lunch was a treat, we grilled up flank steak and I ate mine with some sliced cucumbers and balsamic vinaigrette.  It's odd how two weeks ago I would have sworn a meal is not satisfying without a starch, but I've actually been enjoying my meat and veggie meals a lot.

Dinner was pan-seared mutton snapper that we'd caught on a recent fishing trip (my first!) and frozen afterwards because we managed to catch so many :)  We were both really happy with how it turned out.  I used our stovetop griddle, rubbed the fish with olive oil and seasoning and pan seared it for a couple minutes on each side.

I also took some green beans that I steamed for a few minutes in the microwave and on a whim tossed them on the hot griddle with a little olive oil to char them up - absolutely delicious method I will be repeating again.  Then we served up the fish and green beans with some roasted butternut squash for more green.  I had an extra glass of wine on Friday night (whoops) so I skipped one of my carbs yesterday.

Saturday, June 27, 2015

21 Day Fix - Days 11 & 12

Time is flying lately!  With that crazy work week it felt like the days were blending together.  Very glad it's the weekend, I am ready for a little break.

More of the same for breakfasts and lunches - I enjoyed leftover pasta at work on day 10 & my usual salad on day 11.  Had a couple of delicious and easy dinners, though!

These were super easy, just marinated the chicken tenderloins in buffalo sauce and cooked them up in a pan with a bit of coconut oil.  Served with steamed green beans and leftover roasted butternut squash.  Simple and delicious!

These were probably my favorite meal of the week, also a great no-recipe meal.  I was going off of the idea we had for the previous Friday night for Asian chicken lettuce wraps, hubs had suggested lettuce tacos as an option and I thought it was a great idea.

We took chicken tenderloins and marinated them in a mixture of olive oil and fajita seasoning (we like Badia brand, comes in a spice jar instead of a packet and is just simple spices and no weird ingredients).  I cut them up into bite-size pieces and browned them in a skillet, then removed them and added peppers and onions with more fajita seasoning.  Once those were ready to go, I just tossed the chicken back in with the veggies.  We served them up in romaine lettuce leaves.  Juicy, delicious, smoky, spicy - so good!

Thursday, June 25, 2015

21 Day Fix - Days 9 & 10

It's been quite a week!  Work has been crazy, I've been pulling some long hours, and as I work on a computer, I have zero desire to pick up the PC after a 10+ hour day staring at the screen.  But despite the hours, I've stuck with the workouts and the nutrition plan.  Just not the blog...

We're slipping into a routine with food, and it's pretty simple.  I'm still trying to make dinners interesting, we did some oven-baked crispy pork chops on Tuesday and pasta with turkey meat sauce last night.

Learning to balance the slightly indulgent with lots of veggies!  Butternut squash is definitely a great addition to the diet because it's so similar to sweet potato but counts as a veg, not a carb.  And clearly you can tell we love our roasted broccoli!

The workouts definitely going better this week, I'm not struggling to sit or stand, but I can definitely tell I'm working out!  The lower body workout was actually almost enjoyable, she definitely hits all the spots with the various moves and holds.  Definitely was glad for the active rest day of Pilates this morning though.

Spicy Shrimp Stirfry

This was a delicious Sunday afternoon lunch, and would also make a great dinner.  Add some brown rice for a carb if desired.

Spicy Shrimp Stirfry

Makes 2-3 servings


  • 3 red containers shrimp, cleaned (3/4 cup per serving)
  • 3 green containers mixed stir fry veggies (1 cup per serving)
  • 1.5 purple containers fresh pineapple chunks (1/2 cup per serving)
  • Chicken broth
  • Sauce Ingredients:
    • 1/4 cup orange juice
    • 1 tbsp soy sauce
    • 1 tbsp San J Asian BBQ sauce
    • Dash sriracha
    • Grated fresh ginger, approx 1/2 inch piece
    • Grated fresh garlic, 1 clove

Whisk together sauce ingredients, set aside.  

Heat a skillet over high heat and spray with cooking spray (use coconut oil if you have some teaspoons/black available), then vegetables, starting with those that take the longest time to cook.  Add some chicken broth to the skillet and cover, allowing veggies to cook through while soaking up all that flavor.  Set veggies aside.

Add shrimp to the skillet and cook for a minute, then add sauce.  Toss until shrimp are cooked through and glazed.  Set shrimp aside.

Add pineapple to the skillet and cook for a couple of minutes, or until caramelized.  

My serving was 1 red, 1 green, .5 purple, and .5 orange.  Hubs ate the rest for his portion, plus some brown rice.  

Tuesday, June 23, 2015

21 Day Fix Day 8 - Week 2 Begins!

Total Body Cardio Fix was Monday morning's workout again, and this time around I paced myself a little more to make it through the whole thing, and I'm not super sore like I was last week.  Still definitely was working really hard, even switching to the modifier periodically!

As far as the eating plan goes, Monday was a busy one, and I ended up actually not eating all of my containers.  I'm not sure if that's a good or bad thing, but I didn't want to eat too much at the end of the day so I opted not to make up for the snack I missed.

Breakfast - 8 AM

1.5 Red, .5 Purple

Back to Shakeology for weekday breakfasts.  I spent my morning putting out fires at work and ended up sipping on it until about 11AM, which is probably what threw my hunger levels off.  That Shakeology has some staying power!  I went for a chocolate-covered strawberry version, skipping the banana and opting for some frozen strawberries instead.  It was good, but I could definitely tell a difference in texture.  Bananas are amazing for smoothies like that.

Morning Snack - 12 PM

1 Yellow, 1 teaspoon

Small peanut butter sandwich - 1 slice bread and 1 teaspoon crunchy peanut butter.  Can't miss on this childhood favorite, although I enjoyed it more last week when I used 2 tsp peanut butter.  I wanted to stop and enjoy it but I ended up wolfing it down between calls.  It happens :\

Lunch - 3 PM

2 Green, 1 Red, 1 Orange, 1 Blue

Salad with leftover buffalo chicken - those leftovers lasted a long time!  It made a good salad topping too.  I made the 21 Day Fix Balsamic Vinaigrette this week and it is definitely head and shoulders above the Asian one for me.  I like sesame oil OK, but that was a strong dressing.  The balsamic is fabulous, has just a touch of dijon mustard that helps bring it all together.

Dinner - 8 PM

1 Red, 1 Green, .5 Purple, 1 teaspoon

Grilled chicken, sauteed kale with garlic and olive oil, and some diced fresh local mango.  Green list says raw or cooked for kale, which is good as one cup of raw kale would have probably amounted to just a bite of cooked kale.  So I did up a whole bunch and it only made about 2 green containers' worth.  I dressed the kale with a tiny bit of soy sauce and honey ginger white balsamic vinegar, it came out really good.

So one week down, two to go!  I'm actually about 4 lbs lighter than when I started surprisingly.  I'm sure a lot of that is just water weight, and I'm used to my weight fluctuating, but I still haven't seen it dip that low in many months and it hasn't gone back up so I'll take it and be happy :)

Sunday, June 21, 2015

Breakfast Tacos

Sundays are almost always pancake days in our house.  We love curling up on the sofa with a plate of pancakes and turkey sausage.  And there are pancakes on the 21 Day Fix, but you get one small pancake for one yellow.  Not going to fly.

So we made breakfast tacos!  We started making these when we were in Costa Rica, when we had limited ingredients and a rustic kitchen, and they were amazing.  Thought of them immediately when I saw 2 corn tortillas as a yellow option.

Breakfast Tacos

Serves 1

1 Yellow, .5 Green, .5 Red, 1 Blue


  • 1 egg
  • 1/2 blue container guacamole (1/8 cup)
  • 1/2 blue container shredded Mexican cheese (1/8 cup)
  • 1/2 green container chopped grape tomatoes (1/2 cup)
  • 2 corn tortillas

Heat up a griddle or skillet over medium heat and spray with cooking spray.  Lay out tortillas and crisp them up on either side.

Scramble egg in a bowl.  Preheat a small skillet over medium, spray with cooking spray, and add egg.  Cook to desired doneness.

Take the tortillas and spread guacamole on each.  Add scrambled egg to tortillas and top with cheese and grape tomatoes.  Serve immediately.  Can be eaten like a taco or tostada, delicious either way!

21 Day Fix Day 7 - Yoga Day!

I was looking forward to checking out Autumn's Yoga Fix all week, and it did not disappoint!  It was a great mix, started with flow and ended with stretches on the floor.  Ended it feeling absolutely fantastic.  New favorite yoga DVD for sure.

Breakfast - 9 AM

1 Yellow, .5 Red, .5 Green, 1 Blue

We enjoyed a breakfast that we started making when we were vacationing in Costa Rica a few months ago - quick breakfast tacos.  You can have 2 corn tortillas as a yellow, so it made a very hearty breakfast.  We crisped up the tortillas a bit on a griddle, then topped them with guacamole, scrambled egg, cheese and chopped grape tomatoes.  Delicious!

Morning Snack - 12 PM

1 Red, 1 Purple, .5 Green, 1 teaspoon

Shakeology, same as yesterday - threw in a small banana, spinach and peanut butter.  Enjoyed it poolside while diving into The Girl on the Train (incidentally an excellent book if you are trying to motivate to cut back on drinking...).

Lunch - 2 PM

1 Red, 1 Green, .5 Purple, .5 Orange, 1 teaspoon

Motivated again to cook something delicious for lunch!  This time it was a quick shrimp stir fry, (recipe to come later).  It was delicious, fresh, and not too challenging for a Sunday lunch.

Afternoon Snack - 5 PM

.5 Red, .5 Purple

Turkey, fruit.  Simple.

Dinner - 7:30 PM

1 Red, 1 Green, 1 Yellow, .5 Orange

A little bit indulgent on dinner - we were doing a healthier take on General Tso's chicken and Hubs voted to use up some of the Trader Joe's gluten-free chicken nuggets we had in the freezer so we could enjoy crispy chicken.  I said fine and ate less rice :)  It was a great meal, very easy to put together - I actually ended up taking the leftover Asian Vinaigrette I had from this week and kicked it up a notch with some spice and a touch of extra honey, then heated it up on the stove with a little cornstarch slurry to thicken it.  Very tasty.

Looking forward to getting going bright and early tomorrow with a workout!
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