Turkey Meatballs

Turkey Meatballs
Sagi's Signature Meatballs From The Book of Beast
(makes 6 servings: 5 meatballs each)


Ingredients:
1.5 lbs. ground turkey
1 tsp. sea salt
1/2 tsp. black pepper
1 large egg, lightly beaten
3/4 cup quick-cooking rolled oats
2 cloves garlic, finely chopped
2 tbsp. cilantro
2 tbsp. tomato sauce

Directions:
1. Preheat oven to 400 degrees farhenheit; lightly spray a large baking sheet with cooking spreay and set aside.
2. Combine all ingredients in a large bowl. Mix well with clean hands.
3. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet.
4. Bake for 15 to 20 minutes, or until no longer pink in center.

Meatballs freeze very well. Place 5 cooked meatballs in a ziplock bag and freeze for future meals. You can defrost them in the refrigerator and reheat them in a pan or microwave.

Serve with whole wheat pasta, spaghetti squash, kale, vegetables, or your favorite side.

Experiment by adding different seasonings:
basil, lemon zest, Worcestershire sauce, parsley, chili powder, hot sauce, etc.

Nutritional Info:
Calories: 220
Fat: 10g
Saturated Fat: 3g
Cholesterol: 109 mg
Fiber: 1g
Sugar: 0g
Protein: 25g

Fixate Cookbook: Eggplant Turkey Burgers (and eggplant fries)

Eggplant Turkey Burgers from the Fixate Cookbook

The Fixate cookbook has been a hit in our household! The recipes are easy to follow and the food is delicious! Makes me feel like a chef! lol.

Use the eggplant slices as a "bun" for your turkey burgers!! AWESOME idea!!!

Eggplant Fries: (recipe not included in Fixate... but delicious nonetheless!)

Since it was just the two of us for dinner, and I only needed 4 slices for burgers, I used the leftover eggplant to make French fries.

Directions:
Heat oven to 425 degree fahrenheit.
Cut up the eggplant into strips.
Put in a bowl with a little olive oil, Himalayan salt, pepper, and 1 tbsp. parmesan cheese.
Bake for 20 minutes, flipping the fries halfway through bake time.

Are you a 21 day FIX fan? One burger is 1 red, 1.5 green, and 1 blue container. The eggplant fries would give you an extra green container.

 

Want to try the turkey burger plus 100 other delicious recipes?!

You can read the details about the cookbook

and purchase one for yourself by clicking HERE.

Fixate Cookbook Review

 

Introducing FIXATE: 101 recipes! Enjoy the foods you love and still lose weight with these color-coded, premeasured containers and the fixate^™ cookbook, Autumn Calabrese's very own collection of portion-controlled recipes. Use fixate^™ to cook delicious dishes and eat exactly the right amount each and every time with the precisely measured containers.

 

Who needs the Fixate Cookbook?

This book is magic for anyone who is super busy, has a job, school, family, friends, etc. and doesn’t want to spend a lot of time each week figuring out their meals.

 

Fixate is for people who…

• Are busy and need an alternative to eating same boring foods
• Vegetarians and Vegans
• People following a paleo lifestyle looking for new options
• Want great tasting food
• Need help with Meal Prep and meal planning
• Gluten-Free options
• Want easy, efficient meals

How does the food taste?

I've tried a few of the recipes so far and they are DELICIOUS!

 

Recipe Trial #1

Creamy Chicken Salad - The dressing for this salad is really simple to make and super yummy. I put mine on a bed of romaine lettuce and packed some inside of a whole wheat wrap for my hubby to take to lunch.

 

 

Recipe Trial #2

Mac & Cheese with Broccoli and Chicken: Good ol' comfort food from the Fixate cookbook. Healthy, inexpensive, extreme deliciousness in a bowl.

 

 

I bought whole wheat macaroni pasta, frozen broccoli, and a bag of cheese at Walmart for less than $4.00! The recipe makes 8 servings so it would be great for a family dinner or take the leftovers to lunch throughout the week.

 

How does this cookbook work with the 21 day FIX program?

The cookbook lists the equivalent of the colored container portions and nutritional information. The meals are balanced and assure that you have the proper portion control. The colored container system can be used with the 21 day FIX, Insanity MAX 30, and CIZE. The containers could also easily be used with any other workout program or daily routine.

 

Check out this video where Autumn explains Fixate:

How do I get the Fixate Cookbook?

You can get it directly by clicking HERE.

 
Need the containers, too? Just click on the picture below!

Overnight Pumpkin Pie Oatmeal

Overnight Pumpkin Pie Oatmeal

Ingredients:
1 cup steel cut oatmeal
3 cups water
1 cup canned pumpkin puree
1 tsp. pumpkin pie spice
1 tsp. cinnamon
2 tsp. vanilla extract

Put all of the ingredients in a glass bowl that will fit inside your crock pot.  Stir.  Place the bowl inside the crock pot and then fill the crock pot with water until the water comes up to the halfway mark on the glass bowl.  Set the crockpot on low for 6-8 hours.

Serve with pecans and pure maple syrup.

Notes:

• I made this at night and loved waking up to a hot breakfast!
• Using the glass bowl made the clean-up so much easier.  The oatmeal was done to perfection and the crock pot was still nice and clean.

3 ingredient cookies

Mmm... 2 ripe bananas, 1 cup oatmeal, chocolate chips. That's it. Mix everything together, bake at 350 for about 15-20 minutes, and you have yourself a yummy treat!

((*If you want to get fancy you can add in peanut butter, nuts, flax seed, craisins or your favorites!*))

Cauliflower Pizza Crust

 
Cauliflower Pizza Crust

 

Ingredients:
1 head of cauliflower
1/2 cup mozzarella cheese

1/4 Parmesan cheese
2 eggs (beaten)
oregano
salt
tomato sauce
pizza toppings

Directions:
Preheat oven to 400 degrees Fahrenheit.
Cut the head of cauliflower into florets.

Place the florets into a Vitamix blender or food processor.














Pulse the cauliflower until it looks like a rice















Transfer the cauliflower rice into a microwave safe dish.
Microwave for 5 minutes.


















Strain the cooked "rice" and dump it into a thin dish towel. You may want to let it cool first.
Wrap it up and squeeze as much water out of the cauliflower rice as possible.
The more water you squeeze out, the better your crust will stick together.

Put the drained rice into a medium sized bowl. 
Mix in the beaten eggs, mozzarella and Parmesan cheese, oregano and salt.

















Grease a baking sheet or use a pizza stone.
Form a crust shape with the cauliflower mixture.

















Make the sides a little higher to keep the toppings from falling off later.
Bake for about 35 minutes, or until golden brown.

















Add the sauce and toppings.

((We used turkey sausage, spinach, peppers, onion, bacon pieces, and fresh mozzarella cheese. You can add your favorites!))
















Cook for another 5-10 minutes or until cheese is melted to your liking and crust is firm.

Enjoy!












Tip: Make the cauliflower rice ahead of time and store it in the fridge until you are ready to bake!

Eggplant Parmesan

Eggplant Parmesan

Ingredients:
3/4 cup parmesan cheese
1/3 cup panko bread crumbs
1 tbsp. garlic powder
2 tsp. sea salt
3/4 tsp. black pepper
1/2 cup almond milk
1 eggplant (cut crosswise into 1/2 in slices)
1 1/2 cups red sauce
4 oz. mozzarella cheese, shredded
coconut oil
basil for garnish

Directions:
Preheat oven to 350 degrees F.

In a shallow bowl, combine the parmesan cheese, bread crumbs, garlic powder, salt, and pepper.  Place the milk in another shallow bowl.  Heat 3 to 4 tablespoons of oil, enough to coat the pan with a thin layer in a 10 or 12 in nonstick skillet over medium heat.

One at a time, dip the eggplant slices into the milk, then the bread-crumb mixture, pressing thoroughly to coat.  Place the finished slices in the hot pan and cook about 3 minutes per side, or until browned to your liking.  Transfer the finished slices to a 2-quart casserole dish, arranging them in two layers.  Top the eggplant layers with sauce.  Spread evenly.  Top the sauce with mozzarella cheese.  Sprinkle with basil.  Bake until the sauce is hot and the cheese is melted, about 20 minutes.

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole

Ingredients:

1 large cauliflower, cut into florets
1 tablespoon oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
2 cups marinara sauce
2 tomatoes (sliced)
½ medium onion, sliced
½ bell pepper, diced
½ cup mushrooms, sliced
2 garlic cloves, minced
1 ¼ cup mozzarella, shredded
chopped parsley, for topping

Instructions:

 

Preheat oven to 425 degrees.

Spray a large baking sheet with non-stick spray or grease with oil.

Season cauliflower with ½ teaspoon salt and ½ teaspoon black pepper and put it on the baking sheet. Roast for 20 minutes.

Remove cauliflower from oven.

In a bowl, add the marinara sauce to the cauliflower and mix to coat.

Set aside parsley, sliced tomato, and 1 cup of mozzarella cheese.

Add the onion, peppers, mushrooms, and garlic to the cauliflower and stir together with a wooden spoon until combined.

In a greased 8x8 baking pan, add the cauliflower mix and cover with 1 cup of cheese.

Top with tomato slices.

Reduce oven temp. to 350 degrees.

Bake for 25 minutes or until cheese is melted and golden brown.

Remove from oven, top with chopped parsley and serve.

3-Day Refresh Results and SALE!

3-Day Refresh

In just 3 short days, you can get your health, energy and vitality back on track - all without starving. You'll conquer your cravings, get a flatter belly, feel lighter, feel more energized and your clothes will fit better.

 

I completed the 3-Day Refresh in July 2014 and I was amazed at how much better I felt in such a short amount of time! I'm looking forward to doing a second round with my upcoming challenge group!

Guess what?! The 3-Day Refresh is on sale now through March 31st with Shakeology! You'll save $70 with this bundle compared to buying each item separately.  That means when you buy the 3-Day Refresh and Shakeology in this Challenge Pack, it's like getting the whole 3-Day Refresh program for FREE!

 

The Challenge Pack includes:

• 30 servings of Shakeology - your choice of 6 flavors (we recommend Chocolate Vegan or Tropical Strawberry Vegan because plant-based proteins are often easier for the body to digest)
• 6 packets of Vanilla Fresh (high-protein shake)
• 3 packets of Fiber Sweep (digestive health drink)
• 1 program guide book
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PLUS: Your Challenge Pack now includes FREE access to Beachbody On Demand, where you can stream hundreds of Beachbody workouts as part of your 30-Day VIP Trial Membership to the Team Beachbody^® Club.

 

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Why 3-Day Refresh? CEO Daikeler and his wife Isabelle, co-creator of the program explain.

What can YOU do in just 3 days?

Click below to purchase your own refresh and join my challenge group!

*NEW* Shakeology Super Sampler!

All NEW Shakeology Super Sampler!

Shakeology Super Sampler only $29.95

 

Are you on the fence about ordering Shakeology?

Well let me introduce you to the NEW Shakeology Super Sampler! You will get 6 Shakeology Flavors all in one box. Now you can sample all the flavors and choose which one is best for you!

How do I order the Shakeology Super Sampler? The 6 Packet Shakeology Super Sampler is now available, and you can order by clicking here!

Turkey Meatloaf - 21 day FIX Extreme Recipe

Turkey Meatloaf - 21 day FIX Extreme Recipe

 

Ingredients:

(makes eight servings, 1/8 meatloaf each)

2 lbs. lean ground turkey

1 cup all natural mild salsa

1 cup cooked quinoa, cooled

2 large eggs, lightly beaten

3 cloves garlic, finely chopped

1 tsp sea salt or Himalayan sea salt

  ground black pepper

  chopped parsley, garnish 

Directions:

1. Preheat oven to 375

2. Combine turkey, salsa, quinoa, eggs, garlic, salt and pepper in a large bowl and mix with your hands or a rubber spatula.

3.  Shape mixture into the shape of a loaf and place on an ungreased 13 x 9 – inch baking pan.

4. Bake for 60 to 70 minutes, or until center is no longer pink and meat is cooked through.

5.  Let stand 10 minutes before serving.

6.  Serve garnished with parsley

TIP:  Cut meatloaf into 8 single serving slices and freeze in resealable plastic bags for future meals.

Containers: 1/2 Purple, 1 Red,  1/2 Yellow

Cashew 'N' Oat Hotcakes

I love pancakes! I wanted to share this recipe from the 21 Day Fix Extreme eating guide. These pancakes are healthy, filling and delicious. They are simple to whip up in the morning or make ahead of time and reheat later for a snack or meal. Hooray for easy and healthy!

 

Cashew 'N' Oat Hotcakes

(makes 10 servings, 2 hotcakes each)

 

Ingredients:

 

2 cups old-fashioned rolled oats

1/2 cup raw cashews

1 tsp ground cinnamon

1 dash Himalayan salt

1 large egg

1 Tbsp coconut oil, melted

1 cup distilled water

1 tsp vanilla extract

1-3/4 cup mixed berries

 

Instructions: 

 

Place oats, cashews, cinnamon and salt in a food processor or blender; pulse until coarsely ground.

Add egg, coconut oil, water, and vanilla extract; pulse until well blended.  Batter will be thick, but if it is too thick you may want to add 2 to 3 additional tbsp of water.

Heat nonstick skillet over medium heat.

Spoon about 1/4 cup batter into skillet for each hotcake; cook for 1 to 2 minutes or until bubbles form on top. Flip with spatula and cook for 30 seconds more.

Repeat with remaining batter.

Serve hotcakes topped evenly with berries.

 

(*21 day fix containers: 1/2 purple 1 yellow 1 teaspoon*)

 

Tips:

• Want to switch it up a bit? Top the hotcakes with one serving of a different kind of fruit. I tried it with banana, cinnamon, and top with a little bit of honey.
• Freeze leftovers and pop them in the toaster or microwave when you are ready to eat them!

Shakeology Peanut Butter Cookies

No Bake Shakeology Peanut Butter Cookies

Ingredients
1 scoop chocolate Shakeology
1 cup all-natural peanut butter
1 cup quick-cooking rolled oats (I ground it into oat flour.)
1/2 cup raw honey (or agave nectar)
 
Preparation
Combine peanut butter, oats, honey and Shakeology in a medium bowl.
Mix well with a rubber spatula or clean hands.
Roll mixture into twenty-four balls, each about 1-in in size.

Flatten them out into cookie shape.
Place them on wax paper and put them in the fridge for a few hours.
Transport them to a container and store in the fridge.

These cookies are great for an afternoon snack!
They are also excellent for a late night treat.
All you need is one or two. They totally hit the spot.

Turkey Chili - 21 Day FIX Extreme Recipe

Mmm.... I love this recipe! Chili is so flavorful and the perfect winter recipe. It's relatively inexpensive and the leftovers are wonderful.

Turkey Chili
(from the 21 day FIX Extreme Eating Plan)

1/2 GREEN – 1 RED – 1/2 YELLOW — serves 6, 1 cup each
Ingredients

• 1 tsp olive oil
• 1.5 lbs raw 93% lean, ground turkey
• 1 medium onion, chopped
• 1 medium green (or red) bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1.5 tsp ground cumin
• 1 tbsp chili powder
• 1/2 tsp sea salt or Himalayan salt
• 1/4 tsp cayenne pepper
• 2 (15 oz) cans black or pinto beans, drained, rinsed
• 1 (15 oz) can all-natural diced tomatoes, no sugar added
• 12 fresh cilantro sprigs, finely chopped (for garnish, optional)

Directions

1. Heat oil in large saucepan over medium-high heat.
2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally, for 5-8 minutes, or until turkey is no longer pink.
3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute.
4. Add beans and tomatoes (with liquid). Bring to a boil. Reduce heat to low, gently boil, stirring occasionally, for 15-20 minutes, or until thickened.
5. Serve warm, sprinkled with cilantro.

Tip: Store in individual containers and freeze for future meals.
Variations: Substitute ground turkey with diced chicken or turkey breast. Add garbanzo beans, celery, or organic corn for additional texture and flavor. Top with Greek yogurt and/or one blue container of cheese.

Mini Vegetable Egg Cups

Mini Vegetable Egg Cups
(Makes 6 servings, 2 vegetable egg cups each)

21 day FIX Extreme: 1 green, 1 red

Ingredients:
Non-Stick cooking spray
12 large eggs (or egg white equivalent)
sea salt or Himalayan salt
ground black pepper
1 (10 oz.) bag of baby spinach, finely chopped
1 medium red bell pepper, finely chopped
2 green onions, finely sliced


1. Heat oven to 375
2. Lightly coat a twelve-cup muffin tin with spray.
3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper if desired.
    (If you use egg whites, skip this step and start by adding the veggies to the coated muffin tin.)
4. Add spinach, bell pepper, and onions to muffin cups.
5. Evenly pour egg mixture into muffin cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the cups comes out clean.


Tips:
-Top a few of the cups with turkey bacon bits or cheese for extra flavor.
-Put 2 egg cups in each sandwich bag in the refrigerator. When you are ready to eat them, microwave for a few seconds to warm them up.

Oatmeal Pizza Crust

I was in the mood for pizza today! Buffalo Chicken Pizza to be exact. I love pizza, but it's not always the healthiest option. I was on a mission to do a homemade version with a healthy crust. I'm so glad I gave this a try. It was delicious!

Oatmeal Pizza Crust

Ingredients:

1 cup oat flour

(Put 1 cup oatmeal into a blender or food processor to make a flour.)

1/2 cup egg whites

1 tbsp ground flax seed

3/4 cup water

italian seasonings

garlic powder

onion powder

olive oil

Mix oat flour, egg whites, ground flax seed. Add Italian slices, garlic powder, and onion powder. (I didn't measure, I just sprinkled them in until I thought there was enough.) Let sit for 5 minutes. Slowly add water. Stir until the consistency of pancake batter.

Coat a skillet with olive oil and allow it to heat up. Add oatmeal dough mixture to the heated skillet. Reduce heat to medium/low and cook the oatmeal dough. Flip over and cook the other side until done to your liking.

Buffalo Chicken Topping

Ingredients:

2 chicken breasts

1 cup kale

2 tbsp. buffalo sauce

turkey bacon pieces

blue cheese

Cut chicken breast and cook in a skillet. Add bacon pieces. Add buffalo sauce. Stir and cook until done.

Steam kale in a separate pan.

Drizzle 1 tbsp buffalo sauce onto pizza crust. Add kale and blue cheese. Top with chicken and bacon mixture.

Warm in the oven at 350 degrees for ten minutes or until cheese is melted. Cut into slices and serve.

Enjoy! 

Zucchini Pizza Bites

I love pizza! These pizza bites are super simple and a healthy alternative.

Zucchini Pizza Bites

Ingredients:
3 small zucchinis
3 chicken sausages
pesto (or sauce)
cheese

Directions:
Slice zucchini. Top with chicken sausage. Add desired amount of pesto/sauce, and cheese. Bake at 325 for 12-15 minutes. Enjoy!

See... I told you it was simple!


-----------------------------------
You could add different toppings to the zucchini to switch it up.

What's your favorite pizza topping?

Southwestern Pizza

Southwestern Pizza

Ingredients:
1 Gluten Free Thin pizza crust
1 cup sauce
1 cup black beans
1 red bell pepper
1 avocado
1/2 cup fresh cilantro

Sauce Recipe:
1 small yellow onion
1 can diced tomatoes
1 can tomato paste
2 tbsp. garlic
1 tbsp. cumin
2 tbsp. sweet paprika
1/4 tsp smoked hot paprika
1 tbsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano

In a blender combine onion, garlic, diced tomatoes, and tomato paste. Blend until smooth. Transfer to a pot and stir in all of the spices. Add a little bit of water if necessary. Bring to a boil over medium heat and cook for 10 minutes.

Preheat oven to 350. Place the pizza crust on a pizza stone or large baking sheet.  Spread the sauce on the crust. Sprinkle the black beans and bell pepper over the sauce.

Bake until crust is lightly browned, about 15 minutes.  Remove pizza from the oven. Scatter the avocado over the pizza and sprinkle with cilantro. Slice and serve.