21 Day Fix Creamy Chicken Salad!

SO do you LOVE Chicken salad, like I do????

How the heck do you make a decent chicken salad that's oozing with flavor but doesn't add 5 lbs to the scale the next morning after you eat 1/4 cup of it????

Well guess what??? I have a recipe for you from Autumn's cookbook FIXATE. It's SUPER tasty and SUPER flavorful. 

Check out the recipe below!

21 Day Fix Creamy Chicken Salad

Serving size: 1 1/4 cups

INGREDIENTS

• 3 cups chopped rotisserie chicken breast (boneless/skinless) *I actually poach chicken breasts instead. Or, better yet, place them in a slow cooker for 4-6 hours on high with some chicken broth and you get super moist chicken that’s easy to cut up
• 1/2 cup chopped green apple
• 1/2 cup seedless red grapes, cut in half
• 1/2 cup sliced almonds
• 2 green onions, sliced
• 2 Tbsp chopped fresh tarragon
• 1/4 cup Honey Mustard Dressing (see below)
• 8 cups shredded romaine lettuce

DIRECTIONS

1. Combine chicken, apple, grapes, almonds, green onions, tarragon, and Honey Mustard Salad Dressing in a large bowl. Mix well, cover and refrigerate for 2 hours.
2. Serve 1 1/4 cup Creamy Chicken Salad over 2 cups of romaine lettuce per serving.   

Honey Mustard Dressing:
** Serves 8 with 2 Tbsp. per serving
** 1 Orange Container

• 1/2 cup reduced fat plain Greek yogurt
• 3 Tbsp. Dijon mustard, gluten-free
• 3 Tbsp. raw honey
• 3 Tbsp. rice vinegar
• 1/4 cup extra-virgin olive oil
• Sea Salt to taste (optional)

Directions: Combine yogurt, mustard, honey, and vinegar in a medium bowl and mix well. Slowly add the oil, whisking constantly until well blended.

21 Day Fix container breakdown:

1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange

3 Day Refresh take.......um 14....

So I completed the 3 Day Refresh for about the 14th time. I like to complete this about every 6-8 weeks when I can. It is a great way to regain clean eating habits and get back on the right track.
My goal this time was to get rid of some weight because of a weekend away of treats and I knew my 48th birthday was coming, so I had a goal of being a certain weight. I didn't quite make it to that weight but I have decided (as I have many times before) that the number on the scale doesn't dictate how I feel. AND if I feel good and strong that's all that matters!

SO....I'm working on that. I know I tell my challengers that all the time, but then get myself stuck on the number on the scale. Turning over a new leaf with my 48th birthday!!!! It's about feeling good and being healthy not about a number on the scale.

What I love about the REFRESH is that it's not super hard to do and you are not deprived of eating. It's really a lot of food and the Vanilla Fresh shake is good and filling, which contains 20g of protein.

IF you need a clean break and are looking for an easy 3 day break, then REFRESH is for you! You should check it out. I also have a group for support which is nice so you know what to expect. Eating clean and adding the extra plant protein if for sure the way to go! 

I lost 5.6 lbs and 3.5 inches! Loved my results, but most of all the LOVED the way I felt after.

Here are some of my takeaways:

1. Plan Ahead. Know what you will be eating for snacks and meals.
2. Trust the process-if you are hungry, drink more water or change the scenery.
3. Fiber Sweep-drink it fast! It isn't yummy but you can do it!

4. The Vanilla FRESH is better mixed with fruit.

5. I never felt like I was starving.
6. You need to drink a lot of water.
7. I slept awesome!
8. This jump started my goal to get back on track with clean eating. I gained knowledge about healthy eating habits and portion sizes.

Refresh = Back on Track....


Send me an email if you'd like more info: dwatson05@bellsouth.net or find me on facebook here:

https://www.facebook.com/deanne.watson3

You have to try these BROWNIES!

Jade made these for me for my birthday and they are delicious! I will definitely be making them again. She found the recipe on the Deliciously Ella! 

FOR THE BROWNIES

500g of sweet potatoes (about 2 medium)

12 medjool dates

6 tablespoons of pure maple syrup

100g of ground almonds

2 tablespoons of melted coconut oil

a pinch of salt

100g of ground oats

6 tablespoons of raw cacao powder

FOR THE ICING

2 tablespoons of coconut oil

2 tablespoons of almond butter

1 tablespoon of maple syrup

2 tablespoons of cacao powder

METHOD:

Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.

Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates.

Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

Place into a lined baking dish and cook for about forty-five to fifty minutes, until you can pierce the brownie with a fork and bring it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together!

While the brownies are cooking make the icing by simply melting all the ingredients together and stirring well, then place in the freezer for 15 minutes and then the fridge for 15 to firm up a bit.

Remove the brownies from the tray and leave to cool completely before icing otherwise your icing will melt! Spread the icing on top, cut into squares, dig in and enjoy!

We found this recipe at this site: 

https://deliciouslyella.com/new-and-improved-sweet-potato-brownies/

Sheet Pan Roasted Garlic Shrimp with Zucchini

This garlic shrimp recipe is bound to be a favorite, because who can resist garlic, shrimp, lemon and Parmesan cheese?! The challenge with some “one pan” recipes or sheet pan suppers, is that when you add everything at once, something is bound to get overcooked. In this case, since shrimp cook so quickly, this recipe calls for roasting the zucchini first, before adding the shrimp to the pan at the end. Doing so helps ensure the shrimp emerge tender and juicy when you pull your sheet pan dinner out of the oven! We think that’s totally worth the extra step.

If zucchini isn’t for you, then asparagus, bell peppers, or other summer squash would make excellent substitutes. If you’re lucky enough to have any leftovers, the garlic shrimp and zucchini would be great tossed into a salad or served with a side of whole grains like quinoa or buckwheat.

Sheet Pan Roasted Garlic Shrimp with Zucchini

Roasted garlic shrimp makes for an easy sheet pan dinner. Perfect for weekday meals!

 Course Main Course

 Cuisine Seafood

 Prep Time 15 minutes

 Cook Time 18 minutes

 Total Time 33 minutes

 Servings 4 servings

 Calories 230 kcal

Ingredients

• Parchment paper
• 1 Tbsp. olive oil plus 1 tsp.
• 4 cloves garlic finely chopped
• 1/2 tsp. dried basil
• 1/4 tsp. sea salt or Himalayan salt
• 1/4 tsp. ground black pepper
• 4 medium zucchini cut into 1/2-inch slices
• 1 lb. medium shrimp peeled, deveined
• 1/2 cup grated Parmesan cheese
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. finely chopped fresh parsley

Instructions

1. Preheat oven to 400º F.
2. Line large sheet pan with parchment paper. Set aside.
3. Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.
4. Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.
5. Add shrimp to pan; mix well.
6. Drizzle with remaining half of oil mixture; mix well. Sprinkle with cheese. Bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp.
7. Drizzle with lemon juice and parsley; serve immediately.

Nutritional Information (per serving):Calories: 230Total Fat: 9 gSaturated Fat: 3 gCholesterol: 194 mgSodium: 486 mgCarbohydrates: 8 gFiber: 2 gSugars: 5 gProtein: 30 g

P90X/P90X2 Portions½ Fat
½ Dairy
1 Protein
½ Vegetable

P90X3 Portions
½ Carb
1½ Proteins
1 Fat

Body Beast Portions
1½ Vegetables
3 Proteins
1 Fat

Portion Fix Containers
1 Green
1 Red
½ tsp.