Maegan Blinka, Megan Blinka, Paleo friendly soup, Paleo friendly dinner idea, grain free soup, grain free meal, gluten free and dairy free dinner ideas, spicy dinner idea, 80 Day obsession meal plan, easy weeknight dinners, instapot recipe, cauliflower rice recipe,

SPICY JAMBALAYA

One of my challengers shared this recipe for Slow Cooker Jambalaya and immediately thought to myself I HAVE TO MAKE THIS.

I read the ingredients, put in a grocery order, and then at 4:00 the next day sat down to make it.
One problem: I missed the fact that it was a “slow cooker” recipe AND I had about 2 hours before it was dinner time.
I allowed that recipe to inspire me and I made a few twists and alterations.

At the end I realized that this would have been a great way to test out my new InstaPot but I guess we’ll save that for round 2.
Maegan Blinka, Megan Blinka, Paleo friendly soup, Paleo friendly dinner idea, grain free soup, grain free meal, gluten free and dairy free dinner ideas, spicy dinner idea, 80 Day obsession meal plan, easy weeknight dinners, instapot recipe, cauliflower rice recipe,

WHAT YOU NEED:

    • 1 package andouille sausage
    • 1 pound uncooked shrimp (peeled and de-veined)
    • 1 cup shredded chicken (or large boneless skinless chicken breasts, pounded)
    • 3 red peppers diced
    • 1 white diced
    • 2-3 jalapeños (see note), seeds and stems removed (I used can and they worked great!)
    • 3 cups riced cauliflower (frozen works fine!)
    • 1 cup low sodium chicken broth
    • 1 30-ounce can crushed tomatoes
    • 3 gloves minced garlic
    • 3 tablespoons store-bought or homemade cajun seasoning
    • ½ teaspoon each salt and pepper, or to taste
    • cilantro or parsley, for topping (optional)
 NOTE: If you want to use brown rice instead of the riced cauliflower add one more cup of chicken broth and follow the recipe at Creme de la Crumb

WHAT YOU NEED TO DO? 

  1. Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Shred and/or Chop chicken into 1-inch pieces.
  2. Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to a pot. Bring to a boil, cover and simmer for 20-30 minutes. Stir in riced cauliflower and cook another 10/15 minutes.
  3. Stir in shrimp, re-cover and cook for another 15-20 minutes.
  4. Sprinkle with chopped cilantro or parsley if desired, and serve hot.

Enjoy!

And if you give a try drop me a comment and let me know what you think!

Chocolate Almond Protein Squares – FIXATE

chocolate almond protein squares, FIXATE recipe, new protein bar recipe ideas, oat flour recipe, almond flour recipe, Maegan Blinka, Megan Blinka, Can you make your own oat flour, Can you pulse oats to make oat flour, almond butter recipesWhile there’s a first time for everything and we the hubby and I experienced a HUGE one Sunday night…we did NOT get desert at the Cheesecake Factory!

Ok – so perhaps, strangely, this is no big deal to some but this was our favorite date night spot – we would indulge on anything and everything and ALWAYS get our own slice of heaven. But times have changed and while we enjoyed a healthy, balanced, portioned lunch when the decision time came we both realized – we didn’t need it – it wasn’t worth it! Not to say I’ll never eat a slice again – I’m sure I will – but not this time! But I also knew I could make something that would satisfy the sweet tooth and not break the belt buckle!!!!

That being said when this recipe popped up in my open FIXATE book we decided this was the time to give it a try…but we were missing a few ingredients.

I stocked up and am happy to report these were fast, easy, and ummm – AMAZING!

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Serves: 16 (1 square each)

Container equivalents – 1/2 red; 1/2 yellow

WHAT YOU NEED:

  • 1 cup oat flour (I made my own by processing oats in the food processor!0
  • 1 cup whey protein powder, vanilla flavor
  • 1/2 cup almond flour
  • 1/2 tsp. sea or himalayan salt
  • 1 cup all-natural almond butter
  • 2 tsp. pure vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1/4 cup dark chocolate chips, melted

WHAT YOU NEED TO DO:

  1. Line 8×8 baking pan with parchment paper
  2. Place oat flour, protein powder, almond flour and salt in food processor, pulse to mix
  3. Add almond butter and extract, pulse for one minute or until crumbly
  4. Add almond milk; pulse for one minute or until mixture forms a soft dough
  5. Press dough into prepared pan, smooth with spatula
  6. Freeze, covered for 15 minutes
  7. Cut into 2×2 squares
  8. Drizzle melted chocolate evenly on top of protein bars
  9. Freeze for 10 minutes or until chocolate sets
  10. Store in freezer for up to one week in airtight container

I immediately had to dive in and all I could think of was: Hello Quest Bar replacement!!!! I love quest bars, love love love them but I loved these even more so and I know everything that went into them!!!

This recipe is from the new cookbook FIXATE, by  Autumn Calabrese. Autumn also created the 21-day fix and 21-day fix extreme workout programs which incorporate 30 minute workouts with a portion controlled nutrition plan. No matter what your age or weight or current athletic ability – anyone can eat right for their body type! She includes a variety of Vegan, Vegetarian, Gluten Free and Paleo recipes. 

busy moms cover photo 2

If you’re interested in getting started and/or continuing your health and fitness journey join my upcoming Health & Fitness online Accountability group by filling out the application below

.

Gluten Free Chocolate Chip Cookies

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Ok – I swear I am going to dive into the FIXATE recipes outside of the desserts but let’s be honest – these just sounded too good to pass up!

SERVINGS: 26 (1 cookie each)

Prep Time: 20 minutes

Cooking Time: 14 minutes

Container equivalents (per serving) – 1.5 yellows

WHAT YOU NEED:

3 cups almond flour

1 tsp. baking soda, gluten free

1/4 tsp. sea salt or Himalayan Salt

1/4 cup extra-virgin organic coconut oil, melted

1/4 cup pure maple syrup or raw honey

1 large egg

2 large egg whites (1/4 cup)

1 tsp pure vanilla extract

1/2 cup semi-sweet or dark chocolate chips

Maegan Blinka, Megan Blinka, FIXATE chocolate chip cookies, gluten free chocolate chip cookie, healthy chocolate chip cookie, Vegetarian cookies, healthier alternative, almond flour cookies, can you make your own almond flour, no sugar added cookies,

Maegan Blinka, Megan Blinka, FIXATE chocolate chip cookies, gluten free chocolate chip cookie, healthy chocolate chip cookie, Vegetarian cookies, healthier alternative, almond flour cookies, can you make your own almond flour, no sugar added cookies,

WHAT YOU NEED TO DO:

Preheat oven to 375

Line two baking sheets with parchment paper

Combine almond flour, baking soda, and salt in medium bowl; set aside

Beat oil and maple syrup in a large mixer bowl until creamy, approximately 4-5 minutes

Add egg, egg whites, and extract; beat additional 2 minutes

Add almond flour mixture and mix until blended

Drop rounded TBSP not prepared baking sheet. Flatten cookies with a spatula if desired. Bake approximately 14 minutes or until golden brown.

Store in airtight container.

Maegan Blinka, Megan Blinka, FIXATE chocolate chip cookies, gluten free chocolate chip cookie, healthy chocolate chip cookie, Vegetarian cookies, healthier alternative, almond flour cookies, can you make your own almond flour, no sugar added cookies,

I have a lot of gluten sensitivities in my family and loved that these were gluten free. I think next time I will try to make my own almond flour and maybe go with the honey over the maple syrup just to see!

Also – I had a mishap with my oven timer and they were slightly overcooked. They tasted fabulous right out of the oven but were a bit crispy for my preference. But that has nothing to do with the recipe and everything to do with my own mistake!!! Oops – lesson learned!

This recipe is from the new cookbook FIXATE, by  Autumn Calabrese. Autumn also created the 21-day fix and 21-day fix extreme workout programs which incorporate 30 minute workouts with a portion controlled nutrition plan. No matter what your age or weight or current athletic ability – anyone can eat right for their body type! She includes a variety of Vegan, Vegetarian, Gluten Free and Paleo recipes. 

If you’re interested in getting started and/or continuing your health and fitness journey join my upcoming Health & Fitness online Accountability group by filling out the application below.

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THERE TRULY IS POWER IN NUMBERS

Egg Scramble

So who can relate:

Its Friday night, you want something quick and easy (and preferably healthy!!!) for dinner but you really don’t want to cave into ordering pizza….you have 5 minutes…options are???

-OR-

Its Saturday afternoon, you haven’t made it to the grocery store for the week yet but you have 5 minutes to throw lunch together – what do you turn to?

Enter—->Egg Scramble

This has become one of our go to meals! It is our meat less Friday dinner during lent, as well as veggie filled breakfast on the weekends and/or a quick, healthy, filling lunch! You can add as much or as little as you’d like and really you can’t go wrong!

WHAT DO YOU NEED:

(per person) 

2015-02-06 17.05.35

  • 2 eggs or 1 egg with 4 egg whites or 8 egg whites (1 red)
  • 1 cup chopped spinach (1 green)
  • 1/2 cup diced peppers, onions, asparagus (1/2 green)
  • 1/4 avocado (1 blue)
  • 2 tbs all natural fresh salsa (1/4 purple)
  • 1/4-1/2 cup shredded chicken or ground turkey (red – varies depending on the amount)
  • 1 slice toast (eziekiel is my favorite, my hubby opts for GF Udis but its also relish in a burrito! – 1 yellow)
  • slat and pepper to taste

WHAT YOU NEED TO DO:

  • Spray skillet with olive oil or nonstick spray and heat to medium/high
  • Sautee spinach, peppers, onions, asparagus and any other veggies you have on hand for 1-2 minutes.
  • Add egg

2015-02-06 17.21.56

  • Cook for 3-4 minutes until cooked thoroughly

2015-02-06 17.26.15

  • Serve alone or on top a slice of toast along with your favorite toppings!

2015-02-06 17.32.06-1

There are so many options with this meal. Like I said above – its perfect for Meat-free Fridays and you can make as much or as little as you need! We often call it our “kitchen sink” meal where whatever we have left in the fridge at the end of the week gets tossed in the pan and mixed up! And if you happen to have any leftovers…they do reheat up well!

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!

Butternut squash soup, Maegan Blinka, gluten free soup, dairy free soup, toddler approved dinner, clean eating, easy soup recipe

Butternut Squash Soup

Butternut squash soup, Maegan Blinka, gluten free soup, dairy free soup, toddler approved dinner, clean eating, easy soup recipe

I was making good use of naptime on Sunday and while the gluten free brownies were baking I started prepping for my first ever attempt on Butternut Squash Soup! I think its the idea of knowing how darn hard those things are to cut up but I bought the squash a week ago and had yet to cut them open. And this isn’t the first time I ran into “needing” to use them up! I got a recipe for some delicious soup from my brother in law and made a few tweaks to create a delicious, healthy, butternut squash soup!

WHAT YOU NEED:

  • 1 medium onion, chopped
  • 3 carrots, peeled and chopped
  • 4 gloves of garlic
  • 1 butternut squash, cleaned, skinned, and sliced
  • 1/2 Granny Smith Apple, skin removed, chopped
  • 25-30 oz low sodium chicken or vegetable stock
  • 1 tsp olive oil
  • Pumpkin or sunflower seeds (optional) 

WHAT YOU NEED TO DO:

  1. Sautee onion, carrots and garlic in olive oil, until soft.
  2. Add butternut squash and apples
  3. Add chicken/vegetable stock until just covered and bring to a boil. Then simmer until soft.
  4. Put all ingredients into a food processor or blender and blend until smooth. You may have to do this in two batches.
  5. Pour back into pan and season as desired***
  6. Serve topped with pumpkin or sunflower seeds for a little added crunch!

***I’ll be honest – I didn’t add anything else!!! Some things to consider would be salt, pepper and ground nutmeg! You could also add heavy cream depending on the consistency you like – but I was trying to keep it low cal! Plus it was DELICIOUS just the way I made it so I saw no need in adding anything else! 

This batch made about 10 cups – enough for two dinners and a few lunches!!! You could also freeze some into individual containers for a quick easy weeknight meal! I think its safe to say it was also toddler approved!!!

butternut squash soup_Colt

 

Day 4 and we finally finished it all up! I’ll be making this one again soon for sure – likely Thanksgiving Day!

 

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!

 

Turkey spinach meatloaf, clean eating, gluten and dairy free meatloaf, 21-day fix

Clean Turkey Meatloaf

Turkey spinach meatloaf, clean eating, gluten and dairy free meatloaf, 21-day fix

So fresh and so clean clean ❤

I’ve been trying to add some new dinners to our weekly rotation. My husband never complains but one can only eat so much grilled chicken and turkey burgers!

When I sat down to do my meal plan for the week meatloaf quickly came to mind! Meatloaf has always been one of those meals my mom would make as I was growing up, when I was home for a weekend in college or still today visiting with my family. I’ve never been able to make it quite like her but I always try!!! I took bits and pieces from things I remember her doing and this time around tweaked it to make it clean, gluten and dairy free and still taste good – sound impossible?!?! Not at all!

Best part – I had this thrown together before my oven was even preheated to 350 degrees!!!

WHAT YOU NEED:

  • 2.5 pounds lean ground turkey
  • 4 Egg whites
  • 1.5-2 cups fresh salsa (I found mine at SAMs club, but most grocery stores have a fresh salsa – just check the ingredients! Mine was primarily  tomatoes, peppers, jalopenos, onion and garlic therefore I didn’t feel like I needed to add any additional ingredients/seasonings.)
  • 4 Cups fresh spinach, chopped

WHAT YOU NEED TO DO:

(note this can be cooked in the slow cooker or oven – see below) 

OVEN OPTION: 

Combine all ingredients in a bowl and mix well. I started with all the meat and egg whites and kept adding the salsa and mixing until I got a consistency that looked like it would hold together. Then I folded in the chopped spinach. You can put in as much or as little as you like. I found its a great way to add in a few more veggies and it certainly looks prettier – and who doesn’t like their food to look as good as it tastes?!?! 🙂

Moving on…

I split the mixture into two loaves and put them on a double layer pan that allows any grease to drip down. I actually never use a meatloaf pan!! Plus, when I cook I almost always make enough for at least two meals. And with my grandparents visiting tomorrow I found this as the perfect opportunity to get dinner made ahead of time and be able to visit with them when they are here!

I put a small dent in the middle to make sure the center got cooked thoroughly, and baked for 30 minutes to brown the outside.

Turkey spinach meatloaf, clean eating, gluten and dairy free meatloaf, 21-day fix

Ready for the oven!

I removed the meatloaf from the oven, covered with foil, and cooked another 30 minutes, checking to make sure they were cooked through.

Turkey spinach meatloaf, clean eating, gluten and dairy free meatloaf, 21-day fix

One for dinner tonight – the other one for tomorrow!

I chose to serve mine with steamed kale tossed in lemon juice and a little sea salt. My hubs had his as a sandwich! Tomorrow I am planning a quinoa salad and asparagus with the leftovers.

For the 21-day fixers out there…I would just count this as one red, even though there is some greens and some purple with the salsa…your portion size will depend on how you slice it but using the container will ensure you don’t over or under do it! 

CROCKPOT OPTION:

For those days when you need to put dinner in, go to work or go run errands and have it all ready when you come home:

-Simply follow the mixing instructions above.

-Lightly spray the crockpot with olive oil and place the meat inside, leaving a 1/2 – 1″ space around the ends so the meatloaf isn’t touching the sides.

-Cook on LOW for 8-10 hours – and wahhhallaaa! Serve with your favorite veggie and some sweet potatoes for a complete meal!

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!


 
fish tacos, 21-day fix, gluten free, fast and easy grill dinner, shrimp tacos, fit mom, clean eating,

Fish and Shrimp Tacos

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It was a Friday night and we were making our dinner plans for Saturday. We had company coming over and I was totally planning to stick with our traditional “grilled chicken and veggies” with maybe a quinoa salad. I mean I totally would have tossed in a fun marinade or some spices, lol And my husband looked at me and said “Can we please have something other than chicken or turkey burgers?!”

I thought back…I mean we did toss in some Stuffed Peppers a few weeks ago but that aside, it had been pretty plain and boring! Ok – time to spice things up!!!

He suggested fish tacos – something I absolutely LOVED but never made at home! It was a restaurant treat 🙂

So we googled and searched and found bits and pieces of recipes we liked and came up with our own clean eating 21-day fix approved fish and shrimp tacos!

WHAT YOU NEED:

(makes 4 servings)

  • 8 Corn tortillas

  • 1 pound fresh or frozen tilapia

  • 1 pound fresh or frozen shrimp

  • 1 each – green pepper, red pepper, orange pepper, yellow pepper cut into strips

  • 1 large onion – sliced

  • Lime wedges

  • Fresh Cilantro

  • Avocados, slices (optional)

  • Jalopenos, sliced  (optional in my mind – required per my husband)

  • Salt and Pepper to taste

WHAT YOU NEED TO DO:

1. Grill the peppers and onions for about 10 minutes, flipping frequently. Remove from grill

2. Grill the tilapia and shrimp (with salt and pepper as desired) approximately 3-4 minutes per side, remove from grill

3. Warm tortillas per directions on bag, or on top rack of grill while fish is cooking

fish tacos, grilled shrimp tacos, gluten free dinner, 21-day fix approved, healthy dinner,

Assemble and add your favorite toppings!!

We enjoyed dinner on the deck – served with some microwave corn on the cob!

___________________________________________________________________________
For all my 21-day fixers out there…2 Tacos would be as follows (depending on your toppings):
  • 1 Yellow (2 corn tortillas)
  • 1 green (Peppers and onions split between the two)
  • 1 red (Regardless of shrimp or fish – 1/2 a red on each fits perfectly)
  • 1 blue (1/4 of an avocado on each one) 

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!