Mason Jar Salads

My love for mason jars just continues to expand! Mason jar salads have become an every week MUST during my Sunday meal preps. They are such a convenient way to make sure you're eating a healthy lunch and getting in those dreaded greens! I have two recipes I flip flop between during the week, but this one is the simplest and can be tweaked according to your nutrition needs and meal plan.

 

First, add your dressing. This balsamic vinegar is my absolute favorite dressing ever created! Literally. ZERO calories, tastes amazing, and you don't need a ton of it so this big bottle will last you a while. I absolutely recommend it for anyone looking to get away from those creamy, fat filled dressings! You can order it online at Emerald Coast Olive Oil.

 

Next, add in your veggies! Typically I add cucumber, peppers, tomatoes, and carrots. By putting these in right on top of the balsamic, it allows the raw veggies to absorb the flavoring & they taste AMAZING by the time you go to eat your salad!

 

This step is optional, but if you choose to add nuts, dried fruits, or fresh fruits; this is when you would do so! I like to crush some cashews almond for crunch, or even raw sunflower seeds. Sometimes i'll add unsweetened cranberries, unsweetened coconut, or fresh fruit!

 

Now, add that CHEESE! I have a serious love for feta. It's one of those foods I try to not eat so much of, but somehow I only succeed like half of the time... At least I used my blue container from the 21 day fix program to make sure I didn't go over board!

 

Last, add your greens! I like to do a spinach/kale mixture, but you can use anything!

 

THAT'S IT! Crazy easy right?!

 

The best part? These salads will hold up to 5 days in the fridge so you can make an entire week of lunches in about 30 minutes!

 

I'd love to hear any other concoctions you have tried & loved so please share!

 

XOXO

Brianna

21 Day Fix Approved Pancakes

In our home, breakfast for dinner is a usual thing! I'm convinced I could eat breakfast foods for every single meal of the day. Okay, maybe not every meal, everyday... but pretty dang close!

This recipe has become a staple! It's made from all clean ingredients, is the PERFECT fix for those of you (like me) who just want "comfort" food for dinner without ruining your days worth of healthy eating, AND it's 21 Day Fix approved... WIN WIN WIN!

Just to make these THAT much better, I added organic almond butter and some strawberries. Hey, why not right??

Ingredients

*Makes 6 pancakes.

Fix Portions (for 3 pancakes): 1/4 yellow, ½ red, 1 purple

•   2 eggs
•  1 banana
• 3/4 cup oats
•  ½  cup unsweetened applesauce (I use a 4oz applesauce cup)
• 1 tsp vanilla extract
•  1 tsp cinnamon 

Directions

1.      Combine all ingredients in a blender and puree until smooth (about 30 seconds)

2.      Pour onto a lightly greased griddle or griddle pan (I use a very small amount of real, unsalted butter)

3.      Cook until lightly brown on both sides

4.      Drizzle with 1 tsp of 100% pure maple syrup (optional- my daughter eats them plain and loves them- I’ve made them 2 days in a row!)

Bonus
Add your favorite fruit (blueberries, strawberries, peaches, etc) or dark chocolate chips to the batter when the pancakes are on the griddle for an extra "sweet" start to your morning!

Meal Prep 101

I used to have a love/hate relationship with meal prepping. I am a total PLANNER! I love to scroll through pinterest, find yummy recipes I can transform into healthy creations, and then actually sit down and write out my meal plans for the week. However, then came the hours spent in the kitchen- cutting veggies, cutting fruits, baking chicken, cooking ground turkey, quinoa, roasting chickpeas, the WHOLE WORKS. Not to mention, when I say i'm a messy cooker, i'm talking water boiling over on the stove, oils from the sauté pan finding way to the counter, stovetop, and usually me... & don't get me started on the juices from the fruits and veggies! Holy DISASTER ZONE.

But, wait. Then something miraculous happened. I learned to LOVE those hours spent in the kitchen. I embraced my messes because I knew they were apart of my plan for SUCCESS. I knew in order for me to have a semi-sane week of clean eating, meal prepping was a must- therefore the hours spent in the kitchen, ALSO a must!

How did I get to that point you ask? MINDSET. I decided if I was going to spend those hours in the kitchen cooking each week, I needed to take full advantage of that time & find a way to keep it exciting! I started listening to personal development podcasts, uplifting music (yes, I am definitely one to dance around the kitchen like a crazy person!), & various webinars that would enhance my KNOWLEDGE. Hello, knowledge is POWER! Who doesn't love the feeling of being POWERFUL??!!

So, here is my meal plan I created (based off of the 21 day fix beachbody program) & the recipes are to follow!

Left to right we have: Oatmeal bake, grilled chicken, steamed veggies, roasted chickpeas, turkey meatballs, brown rice, quinoa, fruit salad, blueberries, sliced strawberries, boiled eggs, and lasagna roll-ups

 

 

Sesame Crusted Seared Ahi Tuna

Ingredients:

• 1 slice of yellowfin tuna — always do you best to use wild caught tuna. It’s more expensive, but you’ll avoid high concentrations of heavy metals, chemicals and other contaminants that are found in most farmed fish. Wild caught tuna tastes better and has more omega-3’s, too.
• 1 tbsp. black sesame seeds
• 1 tbsp. white sesame seeds
• Salt + pepper
• 1/2 avocado
• A bed of Spinach
• A drizzle of balsamic vinegar
• Coconut oil — you can also sear it in olive oil.

 

Directions:

(1) In a small bowl or Tupperware, combine the black + white sesame seeds with a healthy dose of cracked pepper and sea salt (a few shakes should do). Mix everything vigorously until it’s evenly distributed.

(2) Firmly press the tuna into the sesame seed mixture. Carefully flip it over to coat the opposite side, and then fill in any gaps with a spoon — the seeds will easily stick to the tuna. It should look like this after the first side is crusted

(3) Throw 1 tbsp of coconut oil into a skillet and place it on high heat. Coconut oil is more stable at high temperatures than other oils and gives off a complementary flavor. Olive oil works, too.

(4) Once the skillet is hot, cook the tuna for about 1 minute per side. Continue to flip it until all sides are golden brown. 1 minute will sear the outside, but keep the inside rare and tender (similar to sushi). Feel free to cook it longer if you like it less rare.

(5) Slice the seared tuna into 1/2 inch cuts.

(6) Slice the avocado.

(7) Take a large plate and cover it with a bed of spinach. Arrange the tuna and avocado on top so that it looks delicious. Drizzle the entire dish with balsamic. *My favorite is the Traditional 18 year Aged Balsamic from Emerald Coast Olive Oil!*