I bet you didn’t know you could bake hard boiled eggs right!!
So… preheat your oven to 375 degrees. In a muffin tin, put one egg in each muffin tin. Bake in the oven for 20-25 minutes. When they come out of the oven place them in a big bowl of cool water to cool down. I then store these in an air tight container in my fridge and pull them out when I need them for lunches or snacks. Super easy and less fuss than boiling a pot of water! Set it and forget it… until the oven time goes off:)
***If you are following the 21 Day Fix, 2 hard boiled eggs counts as 1 Red Container! ****
This healthy turkey meatloaf is one of my favorites! It is filling, delicious and the recipe makes lots so that you have enough to freeze!
2.5 lbs of ground turkey
4 egg whites
1.5 to 2 cups of salsa (fresh salsa would be best!)
3-4 cups of shredded fresh spinach
Combine the meat and egg whites in a big bowl. Then add the salsa slowly until you get a good consistency that is sticky!
Fold in the diced spinach. Now at this point I normally take half the mixture out and put it on one side of the double layer pan as my husband doesn’t like spinach. Then I fold the spinach in and make my second loaf with spinach for me!
This recipe does make enough for two loaves and it is best if you put it on a double layer pan so the grease can drip down and away from the meat.
Bake for 30 minutes on 350 degrees. Take it out and cover with tin foil and then place back in the oven for 30 more minutes. Each oven is a bit different so cut through a piece and make sure it is cooked through after the full hour.
I serve this with mixed vegetables and brown rice or you could do whole wheat pasta or quinoa!
Interested in learning more about clean eating! Fill out the contact form below and I will be in touch!
This recipe is what I would call “cleaner” eating! It is not 100% clean eating recipe but it is very healthy, filling, and hearty. Also feel free to season this with whatever seasonings you like on your food!
Onion- chopped up (1/4 of the onion)
Peppers- whichever color you prefer, chopped up
Spinach or Zucchini- chopped up (1/4 cup)
Any other vegetable you would like to put in
1 lb of ground Turkey
1 1/2 Cups or Brown Rice, or whole wheat pasta ( If i use pasta I use the no yolk whole wheat pasta just because they cook faster)
1 can of low sodium, Light tomato soup
Chop all the veggies, so onion, peppers, spinach, zucchini, broccoli, etc. You can really use whichever vegetables you like for this. In a skillet fry them up with a little bit of olive oil over medium heat. Season lightly with garlic powder and paprika! This would take about 4 minutes to lightly fry the veggies with the seasoning.
Add in your defrosted 1 lb of ground turkey. Cook and brown up the turkey with the veggies until the ground turkey is fully cooked, again over medium heat. It looks white when it is done.
Then add in your can of light, low sodium tomato soup and then 1 can of water. Add in your rice or your pasta which every you are doing.
Stir it well. Then cover and let simmer over low heat until rice or pasta is cooked and the consistency thickens up a bit.
Optional- if you want when it is done, remove from heat and sprinkle with a little bit of shredded cheese.
This makes a nice hearty meal that is still healthy! When I do this I normally prepare some frozen veggies to have on the side as the amount of veggies that will be in one serving of this is not enough to count as 1 Green Container when on the 21 Day Fix. My fix containers that I count one serving of this to be is 1 Yellow, 1 Red, 1 Green (with my mixed veggies), 1/4 Blue if I use a sprinke of cheese. (The tomato soup technically doesn’t fall in the 21 Day Fix so this would be an extra. An alternative would be to use crushed tomatoes instead of the soup mix)
So eating clean doesn’t mean you don’t get to eat or that you will be hungry! That is far from the truth.
In fact I eat more food now then I probably ever have before. The difference is WHAT I am eating.
Here are my top 4 favorite snack ideas!
Plain yogurt (greek or regular), diced apple, cinnamon and then a drizzle of honey! So good!
Fresh veggies with hummus. This is a go to for me.
Hard boiled eggs. I know that doesn’t maybe sound all that exciting but hard boiled eggs are full of protein and healthy fats. They are quick, easy to prepare and carry with you on the go and they will fill you up.
Banana’s and peanut butter. So I am a peanut butter lover! I love the whipped peanut butter from Kraft. In small amounts it is ok! It would be better to use an all natural peanut butter if you can.
In the picture you will notice the bananas and peanut butter are fancy! Yes… get fancy with it! Cut them up and make little sandwiches for yourself. Healthy eating should be fun! Get creative!
This recipe for these no bakes is super easy! And they are super tasty. Now, don’t make the same mistake I did and use steel cut oats that haven’t been cooked yet! The cookie still tasted amazing- just a bit crunchy!:)
1 cup chocolate shakeology
1 cup of oats (rolled oats)
1/2 cup of honey
1 cup of peanut butter ( I like the whipped peanut butter!)
In a big bowl combine the Shakeology and the rolled oats.
In a medium saucepan, over medium heat combine the peanut butter and honey. Stir and heat until nice and blended.
Add the peanut butter mixture to your dry ingredients in the bowl and mix well. Here is where you could add 1/2 cup of chopped nuts if you like!
Spoon out onto a baking sheet lined with parchment paper or tin foil. Freeze for 1 hour
I store mine in the fridge and take one out when needed!
These egg cups are super easy, super tasty and portable! I make these and then eat 2 for lunch with additional veggies and half an english muffin! The beauty of this recipe is for the vegetables you can use any vegetables you want! Whatever you have in you fridge, or whatever is in season you can use. ** A little tip- spray the pan with some cooking spray because otherwise they stick really bad!**
For my 21 day fixers here is how I count this recipe- 2 egg cups equals 1 red, 1/2 green, 1/4 blue
Peppers- green, yellow, red
Mini tomatoes- chopped up
Egg Whites- 1/2 cup
Whole eggs 3-4 eggs
Splash of skim milk
Chop up your peppers, tomatoes or whatever vegetables you want !Evenly distribute them in your muffin pans.
In a bowl mix your eggs, egg whites and a splash of milk! Whisk it all up and evenly pour over the vegetables in each muffin tin.
Sprinkle a little shredded cheese on each muffin top.
Bake at 375 for 20-25 minutes! (each oven is a bit different so watch them near the end)