Well, I finished my first imperfect round of 21 Day Fix. I feel great and my measurements show some improvements: down three more pounds (only 9 left until my goal!!) and I lost an inch from almost every one of my measurements. I’m excited that I am really starting to see some definition.
Monday I am starting round two. I am going to use the app to help track my containers (and stick to them a little more so I can get closer to my goal). I am also upping my weight.
Let’s jump in. I borrowed most of this week’s plan and from Beachbody on Demand again. It’s just too easy and good.
Rather than link out to the recipes and prep, I have included them below.
I will likely drop the quinoa from the burrito bowls bc I’d rather save those yellow containers for some treats. I am also going to use up the rest of my chicken from last week in place of the ground turkey in the burrito bowls.
Good Luck and Happy Prepping!
Jalapeño and Cheese Turkey Burgers: Oven to 350° F Place 8 oz. ground turkey (reserve the rest for the burrito bowls), 1 finely chopped jalapeño, ¼ cup shredded cheddar cheese, and salt and pepper in a medium bowl. Combine well using a mixing spoon (because of the jalapeño, we don’t recommend mixing with your hands). Divide the mixture into two equal portions, then shape these into patties. Make a slight depression in the top of each patty. Place patties in a glass baking dish and place in the oven for 20 minutes. Remove from the oven and set aside to cool. Leave oven on. When cool, place the burgers into two food storage containers; add one lettuce leaf, one thick slice of tomato, one slice of red onion, and ½ cup sweet potatoes. Place in refrigerator.
Seasoned Turkey and Black Bean Burrito Bowls: Add 1 Tbsp. olive oil to a pan over medium heat, place 12 oz. ground turkey in the pan, and stir frequently until no longer pink, about 5 minutes. Season with salt and pepper, 1 tsp. ground cumin and 1 tsp. chili powder (or salt-free taco seasoning mix). Remove from heat and set aside to cool. Divide turkey mixture evenly between three food containers. Add ½ cup black beans (drained and rinsed), ½ cup quinoa, ½ cup salsa or pico de gallo, and top with 1 Tbsp. cilantro. Place in refrigerator.
Spinach and Roast Beef Salads: Prepare two large food storage containers. To each, add 1 cup baby spinach, 2 oz. sliced roast beef, ½ cup quinoa, 2 Tbsp. feta, and 2 Tbsp. chopped walnuts. Cover, and place in fridge. Serve with 2 tsp. balsamic vinegar, and 1 tsp. olive oil.
Greek Yogurt Bowls: Set out two food storage containers. To each, add ¾ cup yogurt, 1 cup mixed fresh berries, and ¼ tsp. cinnamon. Cover and place in fridge.
Sweet Potato Bites: Chop it into 1-inch cubes. Arrange on a baking sheet coated with nonstick cooking spray. Place on another rack of the oven and cook until tender, about 20 minutes, stirring once. Remove from oven and set aide to cool.