21 Day Fix Extreme Recipes

Some of my favorite recipes that are 21 Day Fix Extreme approved!

Greek Yogurt Parfait

Ingredients:

• 3/4 cup non fat plain Greek Yogurt
• 1 cup sliced strawberries
• 2 T crushed walnuts

- 1 purple, 1 red, 1 orange

Mini Vegetable Egg Cups (from the 21 DFX eating plan)

6 servings

Watch Autumn make them: https://www.youtube.com/watch?v=2JPAwRaKimY 

Ingredients:

• 12 eggs
• 10 ounces of finely chopped spinach
• 2 green onions finely chopped
• 1 medium red bell pepper chopped
• salt & pepper

Directions: 

Preheat oven to 375 degrees and spray a 12 cup muffin tin.  Wisk eggs together and add salt & pepper.  Add spinach, onions, and bell pepper.  Fill up the muffin pan and bake for 15-20 minutes. Two cups is one serving.

- 1 green, 1 red

Tomato & Avocado Quinoa Salad

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1 tsp olive oil
• 1 T + 1 tsp avocado
• salt & pepper

Directions:

Add all ingredients together and refrigerate. 

- 1 yellow, 1/2 green, 1 tsp, 1/2 blue

Beef Taco Salad

Ingredients:

• 1 cup chopped lettuce (not iceburg)
• 3/4 cup taco meat (ground turkey or lean ground beef)
• 1/2 cup sliced tomatoes
• 1 T + 1 tsp avocado
• 1/2 cup beans

1 1/2 green, 1 red, 1/2 blue, 1 yellow

Lemon Grilled Broccoli

Ingredients:

• 1 cup raw broccoli
• 1 tsp olive oil
• lemon juice
• salt & pepper

Directions:

1. Cut cup broccoli and put in a mixing bowl.  
2. Add olive oil, lemon juice to taste and salt & pepper to taste.  
3. Grill on a grill pan for 8-10 on each side or roast in the oven.

- 1 green, 1 tsp

Chicken Fajitas (from the 21 DFX eating plan)

Makes 4 servings, 2 fajitas each

Ingredients: 

• 1 tsp chili powder
• 1/2 tsp sea salt or Himalayan salt
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 2 tsp olive oil, divided use
• 4 ( 5- to 6- oz) raw chicken breast, boneless, skineless, cut into 1/2 in strips
• 1 medium red or green bell pepper, cut into thin strips
• 1 medium onion, thinly sliced
• 1 T fresh lime juice
• 8 large romaine (or butter) lettuce leaves
• 1/2 medium avocado, thinly sliced
• 1 cup fresh salsa

Directions: 

1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large resealable plastic bag.
2. Add chicken, bell pepper, and onion; mix gently to coat. Refrigerate for 15 minutes.
3. Heat remaining 1 tsp oil in large nonstick skillet over medium-high heat.
4. Empty contents of bag into skillet; cook, stirring frequently, for 5-6 minutes, or until chicken is cooked through.
5. Removed from heat. Add lime juice.
6. Evenly top lettuce leaves with chicken mixture, avocado, and salsa.
7. Garnish with lime wedges if desired.

- 2 green, 1/2 purple, 1 red, 1/2 blue