Healthy Peach Frozen Greek Yogurt

Guilt-Free Peach Fro-Yo!

Serves 1 (That’s right! You get the WHOLE bowl!)
Prep Time: 5 minutes       Cook Time: 0 minutes


1 cup sliced peaches, frozen – can be fresh or bag.
3/4 cup plain greek yogurt
1 tsp lemon juice
2 tsp honey or agave


If using fresh peaches: Sweet, very ripe peaches are best! Wash, pit, and slice. Place on a cookie sheet and freeze for at least 2-3 hours.

Place frozen peaches into a food processor and pulse until crumbly but not pureed. Add yogurt, lemon juice and honey. Process until smooth or the desired consistency. Taste and add a touch more honey, if needed. Can be eaten immediately or frozen in an air-tight container until it is the desired thickness. I like mine with little chunks of peaches, but you might like yours super smooth and creamy.

Note: You can use ANY frozen fruit in this recipe. The combinations are endless! Try frozen cherries with dark chocolate chunks or strawberries with banana! YUM!

*Portion Fix container counts – 1 Red, 1 Purple, 2 tsp.

Meal Prep Hack #2: Sheet Pan Meals

Meal Prep Hack #2 aka 20 Super Quick Sheet Pan Meals.

sheet pan meals 3

Hi there! I’m super excited to share my latest post in a new series all about no-nonsense meal prep. Do the words “meal prep” sound intimidating? I feel you! It used to scare me until I realized that it is the BEST way to set myself up for a great week without spending hours in the kitchen. I’ve gathered 20 different recipes you can make in a flash using a sheet pan. Less dishes equals more time to do the things you love!

Continue reading “Meal Prep Hack #2: Sheet Pan Meals”

Meal Prep Hack #1: Rotisserie Chicken

Meal Prep Hack #1 aka 20 Ways To Use Rotisserie Chicken.

rotisserie chicken

Hi there! I’m working on a new series all about no-nonsense meal prep and I’m super excited to share it with you! Many people find the idea of meal prep very intimidating. Ever wonder how you can set yourself up for a great week without spending hours in the kitchen? You’re in the right place! I’ve gathered 20 different recipes you can make in a flash using rotisserie chicken. Continue reading “Meal Prep Hack #1: Rotisserie Chicken”

Southwest Stuffed Peppers


Southwestern Stuffed Bell Peppers – Packed with black beans, brown rice and veggies, these stuffed peppers make a healthy meatless meal! |

image source

Serves 5
Prep Time: 10 minutes       Cook Time: 40 minutes


2 cups cooked brown rice
5 medium bell peppers
1 medium yellow onion, chopped
2 cloves garlic, minced
2 Tbsp EVOO
5 cups diced chicken (rotisserie works well)
Low sodium taco seasoning
1 can Rotel tomatoes with green chiles
1 cup canned black beans, drained and rinsed
1 cup frozen corn
2/3 cup shredded cheddar cheese, optional
Greek yogurt, optional
Mexican style hot sauce, optional


Preheat oven to 375 degrees. Slice peppers in half lengthwise and remove seeds. Place peppers skin side down in a large baking dish, set aside. In a skillet, cook onion in EVOO. Add Rotel, black beans, corn, chicken, rice and taco seasoning. Stir to combine and simmer until everything is hot. Fill each pepper with an equal amount of stuffing. Cover lightly with foil. Bake for 35 minutes or until peppers are tender, remove foil. If desired, top each pepper evenly with cheese.  Bake for 3 minutes or until cheese is melted. Remove from oven. Top with greek yogurt and hot sauce, if desired.

*Portion Fix container counts – 1 Red, 1 Green, 1 ½ Yellow per 1 whole pepper.

Chicken and Spinach Flatbread Pizza



Serves 1
Prep Time: 5-10 minutes   Cook Time: 10 minutes


1 FlatOut flatbread
1 cup Rotisserie chicken breast, no skin
1 tsp. Olive oil
1 tsp. Basil pesto
1/2 tsp fresh garlic
1 cup fresh baby spinach
1/3 cup shredded mozzarella cheese


Bake flatbread alone at 400 for 5-7 mins to get crispy. Drizzle olive oil and spread pesto onto flatbread. Top with chicken, spinach, garlic, and cheese. Bake another 3-5 mins to melt cheese.

*Portion Fix container counts – 1 Yellow, 1 Red, 1 Blue, 1 Green, 1 tsp.

**Pictured without chicken and equally delicious!

Butternut Squash Fries

I had a really strong craving for some sweet potato fries, but I didn’t want to use one of my yellow containers. I had this butternut squash laying around and I knew I had to use it before it went bad. So…. Butternut squash fries were on the menu! They’re a little bit sweet, a little salty, and a little spicy. They definitely satisfied the craving!

Butternut Squash Fries – 21 Day Fix Approved!!



1 small butternut squash, peeled and seeds removed
1 tbsp. olive oil
1/4 tsp. pink Himalayan salt
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. black pepper
1/8 tsp. cayenne powder
Dash of cinnamon


  • Preheat oven to 450F. Line baking sheet with silicone liner or aluminum foil.
  • Cut squash into evenly sized fries. The smaller they are, the quicker they will cook.
  • Place the fries into a bowl with the olive oil. Toss until all the fries are coated. Season with remaining ingredients and mix until combined.
  • Place fries on tray and evenly spread out so no pieces overlap. Place into oven and bake for 20 minutes. Flip, and continue baking for another 10-20 minutes, or until desired crispiness is reached. I like them to be a little bit charred on the ends.

Note: If you want crispier fries, place them on a metal rack for cooking!

Serves 2-3


Stuffed French Toast

I am on a big breakfast for dinner kick lately! I could eat breakfast any time of day. How about you?? Check out this healthy and delicious twist on stuffed french toast!

Stuffed French Toast – 21 Day Fix approved!

stuffed french toast


1 egg, beaten
2 Tbsp unsweetened almond milk
1 tsp cinnamon
2 tsp vanilla extract (1 for french toast + 1 for ricotta mixture)
2 slices whole wheat bread
1/2 cup fat free ricotta cheese
2 tsp honey or agave
4 strawberries, sliced
Pure maple syrup
Coconut oil spray


  • Mix egg, milk, cinnamon and 1 tsp vanilla.
  • Dip bread into egg, coating both sides.
  • Spray a pan with coconut oil and cook french toast until crisp on both sides.
  • Meanwhile, stir ricotta, vanilla, and honey until mixed well. Set aside.
  • On a plate, layer 1 piece of french toast, strawberries, and ricotta. Top with second piece of french toast and any remaining strawberries. Drizzle with a little maple syrup.
  • Stuff your face!!

Serves 1

red yellow yellow purple tsp

Recipe: Simple Spinach Lasagna Roll Ups

Simple Spinach Lasagna Roll Ups



8 whole wheat lasagna noodles
2 garlic cloves, minced
3 cups fat free ricotta cheese
4 cups baby spinach leaves, fresh is best!
1 Tbsp EVOO
Basil & Oregano to taste
2 cups organic marinara sauce



  • Preheat oven to 350.
  • Boil lasagna noodles according to directions. Carefully remove from water and lay flat.
  • In a skillet, heat evoo and cook garlic until tender. Add spinach and sautee until cooked down. Remove from heat and stir in ricotta and herbs.
  • Divide ricotta mixture into 8 equal portions. Spread the ricotta onto each noodle in an even layer. Carefully roll up and place seam side down in a baking dish. Cover each roll up with marinara sauce.
  • Bake uncovered for 25-30 minutes until hot and bubbly. Let sit for 5 minutes before serving.

Notes: Add grated mozzarella cheese before baking, if desired. You could also add shredded chicken or ground beef to this!

Serves 4 | Serving size: 2 Roll Ups

red yellow green half purple tsp

Recipe: Baked Chicken Fajitas

Baked Chicken Fajitas


1 package boneless, skinless chicken breasts (about 2 pounds), sliced
2 garlic cloves, minced
2 medium onions, sliced
3 bell peppers, seeded and sliced
2 Tbsp or 1 packet of salt-free taco seasoning
1 Tbsp EVOO
1/2 small lime



  • Preheat oven to 400.
  • Cut chicken, onions, and peppers into strips. Mince garlic cloves.
  • Add chicken, peppers, onions, and garlic to a baking dish. Drizzle with EVOO and taco seasoning. Toss to coat evenly.
  • Bake uncovered for 30-40 minutes until chicken is cooked through and veggies are tender. Give everything a good toss about 15 minutes into cooking. Squeeze lime over fajitas before serving.

Notes: Serve on corn tortillas, over rice, or on a salad! Very versatile!

Serves 5-6

red half green