Friday, May 19, 2017

Black Bean and Beet Muffins (Kid Approved)

I made these muffins on a whim one day and they turned out really great and my pickiest of picky daughters ate one and asked for more! I knew that's when I had a winning recipe. This has been pretty "foolproof" for me. You could sub a different kind of vegetable (like carrots, squash, sweet potatoes, etc...). You could also sub banana for applesauce and even add peanut butter. I've also used oats for part of the flour! This recipe made 20 muffins.

Tip: Make these muffins when your kiddo isn't around and don't tell her what's in it even after she tries it. If you do tell her she'll suddenly not like them anymore!


  • 1 lb. beets, boiled, skin-removed and quartered
  • ¾ cup black beans, drained and rinsed 
  • ½ cup unsweetened applesauce
  • ½ cup plain Greek yogurt
  • 3 eggs
  • 1 tsp vanilla
  • Almond milk (only as necessary)
  • ½ cup all purpose flour
  • 1 cup whole wheat flour
  • ¾ cup cocoa powder (I like to sift mine)
  • 1 cup sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup chocolate chips (plus enough to put 5 on top of each muffin)


  1. Preheat oven to 325 degrees.
  2. Line muffin tin with paper muffin cups and spray with cooking spray. Set aside
  3. In a Cuisinart fitted with a blade, combine beets, black bean, applesauce, and yogurt. Mix until smooth.
  4. Add eggs and vanilla and mix again until well mixed.
  5. Pour into a 4-cup measuring cup to make sure there is 3 cups of puree mix. If not, add a little almond milk to make 3 cups.
  6. In a separate bowl (I use a KitchenAid), combine flours, cocoa powder, sugar, baking soda, and salt. Mix well.
  7. Pour puree into flour bowl and mix until well combined.
  8. Add ¾ cup chocolate chips and mix until just combined.
  9. Using a regular-sized cookie scoop, pour two scoops into each muffin tin and top each muffin with 5 chocolate chips.
  10. Bake in preheated oven for 18-20 minutes or until done.

Monday, May 8, 2017

Sweet Potato Turkey Chili (Fix Approved)

This recipe is modified from It is SUPER yummy. I topped it with a little bit of cheese and a little bit of Greek yogurt (sour cream can work, too). One serving is 1½ cups - which is very filling - and it will equal 1 red, 1 green, and 1 yellow.


  • 1½ cups onion, chopped
  • 3 cloves garlic, crushed
  • 2 cups sweet potatoes, cut into cubes
  • 28 oz can crushed tomatoes
  • 3 cups cooked ground turkey
  • ½ cup water
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ½ tsp. paprika
  • ½ tsp. salt


  1. In a large skillet, saute onion and garlic over medium heat for about 3 minutes.
  2. Add the sweet potatoes, tomatoes, ground turkey, water, and spices. Stir.
  3. Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes. Stir occasionally, adding more water if needed.
  4. Serve and enjoy!

Tuesday, April 18, 2017

Fix Approved Oatmeal Pancakes

This recipes is derived from the Fixate Cookbook. However, since I don't have gluten-free flour on hand, I decided to just use oatmeal instead. They were a hit with me AND my hubby! (I didn't give them to my kids because I wanted them all for myself. :)) 

For the Fixers: 1 serving is 2 pancakes and it equals 1 yellow.


  • 1 ½ cups oatmeal, ground to make flour (in a Magic Bullet or something like it)
  • 3 tsp. baking powder
  • 1 dash salt
  • ½ cups unsweetened almond milk
  • 1 large egg
  • 1 T pure maple syrup (or honey)
  • 5 T butter, melted
  • 1 tsp vanilla extract


  1. Combine flour, baking powder, and salt in a small bowl; mix well. Set aside.
  2. Combine almond milk, egg, maple syrup, butter and extract in a medium bowl; whisk to blend.
  3. Add flour mixture to almond milk mixture; whisk to blend until there are no lumps.
  4. Let stand for 10 (or more) minutes.
  5. Heat a skillet of medium heat.
  6. Pour 1/4 cup batter onto the skillet; gook for 2 to 3 minutes or until bubbles pop in the center of the pancake. Flip with a spatula and cook until golden on the other side.
  7. Continue with the remaining batter.

Saturday, March 4, 2017

Dinner Plans - March 5th through 11th

Here is what is on my menu for dinner this week!

Sunday, March 5th: Crockpot Thai Peanut Chicken
Monday, March 6th: Butternut Squash Soup and Chicken Cordon Bleu
Tuesday, March 7th: Leftovers
Wednesday, March 8th: Indian Chicken Curry 
Thursday, March 9th: Meatballs
Friday, March 10th: Taco Salad
Saturday, March 11th: Leftovers

Monday, February 27, 2017

Stacked Enchiladas (21 Day Fix Approved)

I've had this recipe for about 8 years and it's always been one of my favorites I just decided to "clean it up". Generally, I don't like corn tortillas and this is the only time I really eat them. It's a "must" in this recipe!

I made two "stacks" in a 9x13, but you can also make one really tall stack if you have a round casserole dish. I also use mild enchilada sauce that I buy. (Not 100% clean, I realize, so feel free to make your own!) 

This serves four and equals 1 red, 1 yellow, and 1 blue.


  • 1 cup plain Greek yogurt
  • 1½ tsp cumin
  • ½ tsp salt
  • 2 cups cooked chicken
  • ¼ cup green onions, sliced
  • 1 1/3 cup sharp cheddar cheese, grated
  • 1 (10 oz) can of red enchilada sauce
  • 8 corn tortillas


  1. Preheat oven to 350 degrees and spray 9x13 pan.
  2. In a medium bowl, mix Greek yogurt, cumin, and salt.
  3. Mix in chicken and green onions and set aside.
  4. Pour the enchilada sauce into a shallow dish (such as a pie plate).
  5. Dip one tortilla in the enchilada sauce - don't drain excess - and place on one side of 9x13. Repeat with another tortilla and place on the opposite side.
  6. Divide 1/3 of the chicken mixture over both tortillas.
  7. Top chicken mixture with 1/3 cup of cheese.
  8. Repeat the dipping process for two more tortillas and press them down to evenly distribute the chicken and cheese below.
  9. Add another 1/3 of chicken mixture and 1/3 cup of cheese to the top of the tortillas
  10. Repeat the process one last time and then pour any extra enchilada sauce over the tortillas and top with the final 1/3 cup of cheese.
  11. Bake for 40 minutes or until bubbly!

Wednesday, January 18, 2017

Turkey Meatballs (21 Day Fix Approved)

These were fantastic! I didn't even need any sauce to go with these! I served it with spaghetti squash and a little Parmesan cheese. I found the original recipe at (Portion Fix: 4 meatballs is 1 red and 1/4 yellow.)

Bonus: I actually prepped these on Monday and put them on a sprayed cookie sheet and then put them in the freezer. I took them out this afternoon, let them thaw and then cooked them up for dinner!


  • 20 oz lean ground turkey
  • 1 tea sea salt
  • 1 tea dry mustard
  • 1 tea paprika
  • 1 tea parsley
  • 2 cloves garlic, minced
  • 2 T pasta sauce or tomato sauce, low or no sugar
  • 3/4 cup quick oats


  1. Preheat oven to 400 degrees.
  2. Cover a cookie sheet with aluminum foil, spray and set aside.
  3. In a large bowl, combine all ingredients and mix well.
  4. Take 2 T (or half of a 1/4 cup) and roll into balls and put on cookie sheet.
  5. Bake for 15-20 minutes or until cooked through.

Friday, August 19, 2016

Chicken Stir Fry (21 Day Fix Approved)


  • 2 tsp coconut oil (or olive oil)
  • 4 oz raw chicken, cubed (or 3/4 cup cooked chicken, cubed or 3/4 cup shrimp)
  • 1 cup frozen mixed veggies (asparagus, broccoli, carrots, water chestnuts, mushrooms)
  • 1 clove garlic, minced
  • 1/8 tea of ginger
  • 1/8 tea curry powder
  • 1/4 cup water
  • Salt to taste


  1. Set out 1 cup of veggies.
  2. Heat skillet over medium heat.
  3. Add chicken and cook until white on the outside.
  4. Add veggies to the pan and let them cook with the chicken until veggies are thawed.
  5. Add garlic, ginger, and curry powder and stir.
  6. Add water and stir again and cook until chicken is no longer pink inside.