21 Day Fix Breakfast

Here are two versions of breakfast ideas based off the 21 Day Fix Program.

Mine is 2 purple containers of fruit, 3 pieces of turkey bacon equals 1 red protein container, 1 piece of whole wheat bread equals 1 yellow grain container and 1tbsp of PB equals 1/2 orange healthy fat container.



Adam's 2 red with scrambled eggs (I think 3) and 2 pieces of Turkey bacon for the protein container, 1 green which is filled with chopped broccoli for the vegetable container, and 1 purple was filled with blueberries and strawberries for the fuit container.

You are allowed to fill each container a certain amount of times throughout the day (for example, in my meal I used 2 purple containers.  I still had 2 more that I could use throughout the day).  Make sure that you get a good source of your protein in within 90 mintues post workout.  I workout mid afternoon, so I have my Shakeology as my lunch and after workout meal..just a suggestion!  Either way, just use a red container :)

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

I found this recipe on eatingwell.com and I just had to try it.  I have my own version of chicken nuggets that I made for Mya a while back and these looked too good to pass up.  Plus, I was intreged by the Blackberry Mustard.  Here is my opinion about the meal.  I really, really enjoyed it.  Adam liked it better than I did, however, he is a blackberry fan and I am not.  Blackberries are just too sour for me.  The recipe says that you can do it with raspberries and I think next time I'm going to do that and I know I will be absolutely in love.  For the first time ever making it I just wanted to follow the recipe exactly.  It's a different way to eat chicken nuggets and I will definitely be making it again :)

Ingredients

• 1 cup fresh blackberries or raspberries, finely chopped
• 1 1/2 tablespoons whole-grain mustard
• 2 teaspoons honey
• 1 pound chicken tenders, cut in half crosswise (see Tip)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons cornmeal
• 1 tablespoon extra-virgin olive oil

 

Preparation

1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.

Tips & Notes

• Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”

Nutrition

Per serving: 184 calories; 5 g fat (1 g sat, 3 g mono);67 mg cholesterol; 9 g carbohydrates; 3 g added sugars; 26 g protein; 2 g fiber; 452 mg sodium; 70 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 4 lean meat, 1 fat

Sculpted Arms with NO Equipment

Arm Workout

Sculpting the biceps, triceps, shoulders, back and chest


ALL MOVES ARE 45 seconds with 15 second break:

1. Push Ups
2. Tricep Dips
3. Downward Dog Push Ups
4. Plank
5. Small Arm Circles/rest/Reverse


ALL MOVES ARE 50 seconds with 10 second break:

1. Tricep Push Ups
2. Plank Dips (dip hip down from side to side)
3. Wide Push Ups
4. Up/Down Plank
5. Downward Dog Push Ups


ALL MOVES ARE 60 seconds with 20 second break:

1. Small Arm Circles
2. Reverse
3. Alternating Superman
4. 3 Burpees then 5 Push ups & repeat for 60 sec
5. Push Ups

10 STRETCH


Alternating Superman

Countdown from 100 Workout

Countdown from 100 Workout

100 Jumping Jacks

90 Crunches

80 Reverse Crunches

70 Lunges

60 Jumping Jacks

50 Squats

40 Crunches

30 Leg Lifts

20 Jumping Jacks

10 Minute Run

Reverse Crunches

 

LEG LIFTS

 

Healthy/Low Calorie Buffalo Chicken Wrap 275 Calories

I found this recipe on eatingwell.com and I just had to try it and here is what I came up with.  My husband and I are HUGE buffalo chicken with blu cheese fans, so if we could have a healthy version of it, AWESOME! I wanted to give this one a shot and in the end, Adam said, "Make these again.  They were really good!"

Makes: 4 servings

Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

• 2 tablespoons hot pepper sauce, such as Frank's RedHot
• 3 tablespoons white vinegar, divided
• 1/4 teaspoon cayenne pepper
• 2 teaspoons extra-virgin olive oil
• 1 pound chicken tenders
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• Freshly ground pepper, to taste
• 1/4 cup crumbled blue cheese
• 4 8-inch whole-wheat tortillas
• 1 cup shredded romaine lettuce
• 1 cup sliced celery
• 1 large tomato, diced

Preparation

1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.

 

3.  Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.

4.  To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Nutrition

Per serving: 275 calories; 8 g fat (2 g sat, 2 g mono);55 mg cholesterol; 29 g carbohydrates; 24 g protein; 3 g fiber; 756 mg sodium; 266 mg potassium.

Nutrition Bonus: Vitamin A (35% daily value), Selenium (28% dv), Vitamin C (20% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 3 very lean meat, 1/2 fat

Fruit and Yogurt Parfait Under 250 Calories

Healthy Chicken Nuggets

1lb ground chicken
1 bag frozen broccoli/cauliflower
1 cup shredded cheese...
1 egg

Thaw frozen veggies and chop into small pieces. Mix with chicken meat, egg, and shredded cheese. Season with garlic and onion salt/powder (I used minced onions in mine). Mix well with hands and roll into a ball. Dip the ball in some milk and coat with crushed corn flakes. The ones I made for Mya, I coated with 1/2 corn flakes and 1/2 shake n bake for some flavor. Cook what you want right away and freeze what you don't

Unfrozen- bake at 425 for 12 min. Check and keep baking if needed               

Frozen- bake at 425 for 25 min

The frozen ones will bake crispy just like chicken nuggets. Mya gobbles hers up... With some ranch of course! Great kids meal and I have had 4 with a salad for dinner one night and loved them Enjoy!!!