Homemade Applesauce

True story: This tasted EXACTLY like the inside of an apple pie. 


Mind you – I’m currently on Day 17 of the Whole 30 and have had ZERO sugar (with the exception of fruits) so perhaps that’s why – but I couldn’t get enough of these apples…and bonus: they were SUPER EASY!!!


10-12 PEELED* apples of your choice (I used McIntosh and one Granny Smith – just because that’s what I had!)

1-2 TBS Cinnamon

1-2 TBS coconut oil

Reynolds slow cooker liner (optional: saves on clean up!!)

*Note: You could also use peeled apples and simply blend everything together when you’re finished. I liked to keep the applesauce “chunky” so I peeled the skin



Place Coconut oil in bottom of crockpot. Layer with apples and sprinkle with cinnamon.

Cook on Low about 6 hours or on High for about 3-4 hours.

Enjoy the apple pie smell that fills your home and try not to eat them all in one sitting!


I am currently on Day 17 of the Whole 30 and Core De Force combined and while I am no expert I am absolutely loving the program, results and accountability from those joining me!!!

If you’d like accountability and support whether its for your workouts, nutrition, the whole 30 or all of the above – fill out the form below!!!


Unstuffed Pepper Soup – Crockpot Style

2016-10-05 17.50.26.jpgWe were faced with 2 pounds of beef, some peppers, onions and no time to prep & bake stuffed peppers…so we went the unconventional route – and UNstuffed them!

Prep Time: 5 minutes

Cook Time: 20 minutes


  • 2 pounds ground beef/turkey
  • 3 peppers, chopped
  • 2 onions, chopped
  • 2 cups kale, chopped
  • 1 can diced tomatoes (drained, no sugar added)
  • 1 can tomato sauce (no sugar added!!)
  • 4-5 gloves garlic, chopped
  • 1 TBS olive oil


  1. Heat oil over medium heat in LARGE saucepan
  2. Add onions and garlic sautéing for 3-4 minutes.
  3. Add peppers and continue cooking another 3-4 minutes
  4. Move peppers and onions to the side add beef. Cook about 8 minutes or until thoroughly browned.
  5. Drain mixture and dump back into pan.
  6. Add tomatoes and sauce and cook on high about 3 minutes until boiling. Add chopped kale and wahlaaa – YOU’RE FINISHED!
  7. Now – this would be ready to eat as is – but we were on our way out for a busy afternoon…so I prepped it all and tossed it in a LINED (with a Reynolds Slow Cooker liner) and kept it on warm for 6 hours.

It was piping hot when we were ready to eat and the flavors were DIVINE!

***Portion Fix containers: 1.5 cups = 1 RED and 1 GREEN

I strategically planned this recipe such that there are 8 reds and 8 greens in the mix! I wanted stuffed peppers without any “yellows” and this did the trick! 


If you are interested in learning more about clean eating, I run support & accountability groups so I can teach you how to eat clean, providing meal plans and recipes, and give lots of great tips and tools for you to live a healthy lifestyle so you can even pass it on to your family and friends!
This support group will give you lots of motivation and accountability for you to reach your overall health and fitness goals!
*Find me on facebook at www.facebook.com/maegan.blinka and message me for details! or simply fill out the form below!

Crockpot Burrito Bowls

Its BACK TO SCHOOL and back to the crockpot life!

Crockpot burrito bowls

Our evenings are busy and I’m sure your evenings are too!

This was a simple meal that can really be tweaked and served different ways to meet your and your family’s likes and dislikes!


  • 2 pounds boneless, skinless chicken breasts about 4 large breasts
  • 1 large onion, diced
  • 1 red pepper, diced 
  • 4 gloves of garlic, minced
  • 1.5 TBS fajita seasoning 
  • Sea salt and ground pepper to taste
  • 4 cups of low-sodium chicken broth
  • 1 28 oz can of diced tomatoes
  • 1 can of black beans, drained and rinsed
  • 2 cups of whole grain brown rice


  • Shredded colby jack cheese (optional)
  • Greek Yogurt (for sour cream substitute)
  • Tortilla chips for a crunch!
  • Crockpot liner for easy clean up (highly recommended)
  • Avocados/Guacamole
  • Fresh Spinach (serve as a salad)


  1. Line crockpot with liner
  2. Place chicken breasts in crockpot and cover with chicken broth, canned tomatoes, diced onions and peppers, minced garlic,fajita seasoning sea salt and pepper.
  3. Cook on low for about 6 hours.
  4. Remove and shred chicken breasts from crockpot. 
  5. Turn slow cooker to high and stir in rice and black beans.
  6. Let cook approximately one hour on high, or until rice is tender.
  7. Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
  8. Serve with toppings of your choice
  9. ENJOY!

Serving Size: 1.5 Cups

21 Day Fix: 1 Yellow, 1 Red, 1 Green – optional toppings will impact your containers!