Sunday, March 29, 2015

PB & Strawberry Oatmeal

Makes 1 serving

1 cup water
1 pinch of sea salt
1/4 cup steel-cut oats
1 tsp smooth all natural peanut butter, no sugar added
2 Tbsp unsweetened almond milk (optional)
1 cup sliced strawberries


  1. Bring water and salt to a boil in medium saucepan over medium-high heat.  Reduce heat to low.
  2. Add oats; cook, stirring frequently, for 15-20 minutes, or until water is just absorbed.  Remove from heat.  Let stand for 5 minutes
  3. Add peanut butter; mix well.  If too thick, add almond milk.
  4. Top with strawberries.
21 Day Fix and 21 Day Fix Extreme Containers:  
  • 1 Purple
  • 1 Yellow
  • 1 teaspoon

Thursday, March 5, 2015

Grilled Fish Tostada

21 Day Fix Recipes Weight Watchers Recipes Grilled Fish Tostadas

4 wild caught white fish fillets (halibut, tilapia, etc.)
1/2 jar of medium salsa
8 corn tortillas
mashed avocado or guacamole
cheese, jalapenos, lettuce (optional)
salt, pepper to taste

Preheat oven to 400 degrees.

In a large piece of foil, place your fish fillets and cover completely with salsa. Sprinkle with salt and pepper (if you are doing the 21 Day Fix, skip the salt) Fold foil over the fish to make a sealed container. Grill over medium heat on your grill for 6-8 minutes, depending on the thickness of your fish.

Meanwhile, lay your tortillas flat on a cookie sheet and bake in the preheated oven until completely crisp, but not brown, about 6-8 minutes. When finished, let cool a minute and then spread with mashed avocado or guacamole (if doing the 21 Day Fix, use only the amount that fits in your blue container.)

When fish is ready, flake apart with two forks and then spread on top of guacamole. Top with salsa from the foil packet and then garnish with any desired toppings, enjoy!

21 Day Fix Nutrition: 2 corn tortillas-1 yellow container  1 red container of fish , 1 blue container of avocado/guacamole, and count salsa on fish, lettuce or other topping as 1/2 green container

Copycat Starbucks Smoothie

Copycat Starbucks Smoothie
Starbucks Skinny 
Green Tea 

1  purple container red or green grapes
1  green container baby spinach leaves
1  purple container bananas ( frozen, sliced )
1  cup brewed green tea

Put all ingredients in a blender and blend until smooth. Enjoy!

Oatmeal Raisin Cookies

  • 2 cups do it yourself olive butter spread (1/2 cup olive oil & 1/2 cup unsalted butter softened.  Mix both in blender and blend until a yogurt consistency).
  • 2 cups Sucanat or other unrefined sugar
  • 2 large omega-3-eggs
  • 3 tbsp honey
  • 1 tbsp best quality vanilla
  • 1 1/2 tsp sea salt
  • 8 cups old fashioned rolled oats
  • 4 cups unbleached all purpose flour (I used whole wheat flour)
  • 8 oz dark raisins (optional)
  • 8 oz coarsely chopped walnuts (optional)
  • Preheat oven to 350 degrees.  Line baking sheets with parchment paper or silpat sheets.
  • Cream the olive butter spread and sucanat together in a large bowl until smooth.  Beat in the eggs, honey, vanilla and sea salt until smooth and creamy.  Use your clean hands to work in the flour and oats until well combined. 
  • Add raisins and walnuts if desired and mix until evenly distributed.  Shape the dough into large 3 inch balls and press into 5 or 6 inch flat cookies on baking sheets.  you can make the cookies smaller if you would like.
  • Bake for 15 minutes or until as brown as your desire.  Cool on wire racks.  Makes 24 very large and very delicious cookies.

Monday, March 2, 2015

Fruit Infused Water

I was teaching a small group of first grade English language learners and a student asked why I had broccoli in my water haha. 

It was cucumber...good to know I need to teach vegetable names in the very near future!!

Mint Chocolate Chia Pudding

Inline image 1
  • 1.25 cups unsweetened coconut milk or unsweetened almond milk(I used So Delicious brand coconut milk)
  • ¼ cup chia seeds (I used white chia seeds)
  • 2 Tbsp. organic cocoa powder
  • 1 Tbsp. 100% pure maple syrup
  • ***Mint Coconut Whipped Cream:***
  • 1 can of chilled Thai Kitchen brand unsweetened coconut milk; the full fat version, the light version won’t work
  • ¼ tsp. mint extract
  • ½ tsp. matcha green tea powder to color
  1. In a medium-sized mixing bowl, combine your chia seeds, coconut milk or almond milk, cocoa powder and maple syrup. Stir to thoroughly mix. You will continue to stir every 2 minutes or so for about 10-15 minutes, or until mixture has reached a pudding like consistency.
  2. In a separate medium-sized dish, take your chilled Thai Kitchen full fat coconut milk and scoop only the thick white cream part out. The rest of the liquid can be thrown away or used in a smoothie.
  3. Add in your ½ tsp. of matcha powder to color and ¼ tsp. of mint extract to flavor.
  4. With a hand mixer, whip your coconut cream on high for 3-5 minutes or until cream forms a whipped cream texture.
  5. When finished, take your serving dish and layer a small amount of your pudding, top with your finished whipped cream and finish with another layer of pudding.
  6. Serve and enjoy!