If your family is like mine, they LOVE granola bars! However, I am not a fan of the price or some of the ingredients in the ones you find at the store. Since I make my own granola, I figured I would attempt to make the family some granola bars. This was my first attempt and I would say it was pretty successful. I think next time I won’t boil the honey as long, maybe they will turn out to be more of a “chewy” granola bar then. These have some crunch to them. They are perfect for the big kids, but the little ones have a struggle eating them. For variety try adding different nuts, seeds, raisins, cranberries…let me know what you tried!
Homemade Granola Bars makes 25 bars
1 batch of Coconut Chia Seed Granola
1 cup raw honey
6 Tbsp water
1/2 cup natural peanut butter, optional (or other nut butter)
1/2 cup chocolate chips, optional
Cook the Granola according the directions. Once the granola is done, heat the honey and water in a medium saucepan over medium heat. I used a candy thermometer to heat to 270 degrees. (Next time I will try a lower temp. to see if I can create a “chewy” bar.) Once you reach 270 degrees turn off the heat and stir in peanut butter, if using. Pour the honey mixture over the granola and stir. It will seem a bit dry, but make sure it all gets covered well. Line a 9X13 pan with parchment paper. Pour the granola mixture into the pan. Use the back of the spoon to press into the pan. I sprinkled chocolate chips onto after I pressed them into the pan. Use another piece of parchment paper on top of the bars to press the bars as compact as you can. (The parchment paper is to help since they are so hot. And making sure they are compact will help them to stick together once they cool.) After they have cooled for about 45 minutes, lift the parchment paper out of the pan and cut the bars. You want to cut them while they are still a little warm or else they will crumble when you try to cut them. Once you have cut the bars, let them cool completely. Store in an airtight container.
21 day fix: 1 bar, 1 yellow treat swap
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We don’t eat enchiladas that often here…or at least I should say we didn’t in the past. Since I started making my own sauce so I can control the amount of spice, my family enjoys them so much more! I used corn tortillas for this only because we are a gluten-free family. If you use flour tortillas you will need to adjust the serving size to reflect the yellow container amount for those following the 21 day fix. I had already used up my blue container for the day, so these are made without cheese. Next time I will save my blue for some cheesy enchiladas! You can make these with either shredded chicken breast or lean grass-fed ground beef! Try both!
21 Day Fix Enchiladas serves 8
1 1/2 pounds lean ground beef or shredded chicken breast (should equal 7 red containers)
2 cans of green chiles
16 corn tortillas or 8 flour tortillas (2 corn tortillas=1 yellow container)
1 batch of Homemade Enchilada Sauce
1 cup plain greek yogurt
shredded cheese, optional (be sure to measure and count as a blue container)
Preheat oven to 375 degrees. Spray a 9×13″ baking dish with cooking spray. Brown the ground beef in a sauce pan over medium heat. Using a spatula to break it apart. Once the ground beef if fully cooked place in a medium mixing bowl. When using chicken I like to use leftover chicken breast or I will boil frozen chicken breasts while I am doing other things! Add the greek yogurt to the ground beef or shredded chicken. Stir in the green chiles. I used my red container to measure the meat mixture. I filled each corn tortilla with 1/2 the red container of the meat. Roll up and place seam side down in the pan. If you are using flour tortillas I am sure you could use the whole red container. Pour the enchilada sauce over the tortillas. Bake for about 30 minutes or until it is bubbly. If using cheese you can sprinkle on after you pull them out of the oven.
21 day fix: per 2 corn tortilla enchiladas 1 yellow, 1 red, 1 tsp
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Last week the kids and I were at Costco doing some shopping. Their favorite part about Costco is the SNACKS! We have to try pretty much everything. One of their favorites was a Gluten-free Chocolate Veggie Muffin. I did sample a little bit and I will admit it was good! It was a chocolate muffin with zucchini and carrots along with chocolate chips! Our very picky 2 year old loved them! (So did the other 4!) At first I was about to give in a buy them a box. After all, Triniti was loving them and they have veggies for her! But I was having a hard time with the price tag…nearly $9 for a box of 12 muffins, especially since I was pretty sure I could recreate something similar for a fraction of the cost! (Plus make it 21 day fix friendly!) Mission accomplished! The recipe makes 24 muffins, so I made one pan for the kids (I sprinkled a few chocolate chips on top of theirs) and one for me.
Chocolate Veggie Muffins serves 24
4 egg whites
1 whole egg
2 cups shredded zucchini
1 cup shredded carrots
1/4 cup melted coconut oil
1/2 cup unsweetened applesauce
1/3 cup coconut palm sugar (if you don’t have this, you can use regular granulated sugar)
2 tsp vanilla
2 1/2 cups oat flour (toss some old fashioned oats in a blender or food processor to make oat flour)
1 tsp baking powder
1 tsp baking soda
1/4 cup cocoa powder
Preheat oven to 350 degrees. Prepare 2 regular muffins pans, 24 muffins total. I like to use parchment paper muffin liners so that the food doesn’t stick to the pan or the muffin papers. Combine the egg whites, egg, coconut oil, applesauce, sugar, and vanilla in a bowl. Set aside. In a separate bowl combine oat flour, baking powder, baking soda, and cocoa powder. Add the flour mixture to the egg mixture. Mix well. Add the shredded zucchini and shredded carrots. Mix well. Divide batter evenly into 24 muffins. I use a 1/4 cup measuring cup to help fill the cups. Bake for 18-22 minutes until a toothpick comes out clean. Remove from pan and cool on a rack. Try not to eat them all at once!
You can freeze any leftovers for later! I like to store the extras in the refrigerator for the week.
21 day fix: per muffin 1 green, 1/2 yellow, 1 tsp
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Biscuits and Gravy have always been a favorite in my house for breakfast! However, since my husband had to go gluten-free and dairy-free we haven’t had them! Over the holiday’s I made Scalloped Potatoes and Ham and I had to make a dairy-free sauce/gravy to go with it and I decided to give it a try as a Sausage Gravy. I also figured why not make it 21 day fix approved so I could enjoy it too! This turned out amazing! I made my husband Biscuits and Gravy earlier this week! He was excited to be enjoying his favorite breakfast again! (I had made Gluten-free rolls the night before which I used for the biscuit. I like the recipe on the Pamela’s Gluten Free Bread Flour mix.)
21 Day Fix Sausage Gravy serves about 8 (1/3 cup each)
1 pound of lean ground turkey breast
1 TBS sage
1/2 tsp salt
1/2 tsp garlic
1/4 tsp fennel seed
1 TBS coconut oil
1/4 cup whole wheat flour (since we have to have gluten-free, I used my Pamela’s gluten-free flour)
2 cups unsweetened plain almond milk
black pepper, to taste
In a medium bowl mix the ground turkey with the sage, salt, garlic, and fennel seed. Melt the coconut oil in a medium sauce pan over medium heat. Once the coconut oil is melted, brown the ground turkey, using a spatula to break up the pieces. Stir frequently so it doesn’t burn to the pan. After the turkey is fully cooked, sprinkle with the flour and stir. Pour the milk over the ground turkey/flour mixture. Bring to a slight boil then lower the heat to medium/low. Continue to stir as it thickens. As it cools it will thicken more as well. Season with pepper to taste.
21 day fix: 1/3 cup serving 1/2 red, 1/4 yellow, 1/3 tsp
Since starting the 21 day fix in March 2015, I have been trying to be healthier for not only me, but my family. I don’t want my kids to feel that they can no longer have “treats” since Mommy is doing the 21 day fix! Or maybe you are someone who has said that “once I reach my goal, I can have x, y, z again!” Well, it is my goal to make healthy “treats” for my family! Oatmeal power balls are one of our favorites!
21 Day Fix Oatmeal Power Balls, serves approximately 16 (2 balls per serving)
2 cups of oatmeal (I use old fashioned oats)
1 cup of raw honey
1/2 cup of unsweetened shredded coconut
1 cup of natural peanut butter
1/4 cup ground flax seeds
1/4 cup chia seeds
1/2 cup chocolate chips
Mix well in a mixing bowl. (I use my kitchen-aid.) After it is mixed well form into balls using a Tablespoon. Drop onto a parchment paper lined pan. Makes approximately 32 balls. Place in the refrigerator to harden slightly. Store them in the refrigerator in an airtight container.
21 Day Fix: 1 serving (2 balls) 1 yellow treat swap