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!
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!
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
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
- 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
I’ve been branching out and trying new foods lately. I’ve been a lifelong fungi hater. But, strangely I’ve always wanted to like them. I’ve tried and failed, many times. But, this one is a winner!
I chose to use Portobellos because they have a nice, meaty texture and don’t feel slimy like other mushrooms. I wanted something substantial enough to pass for a meal. I was also craving something gooey and cheesy without loading up on calories and fat. This was the perfect way to indulge but still stick with my 21 Day Fix eating plan.
I hope you like it!
Roasted Portobellos stuffed with Cheesy Rosemary Quinoa
2 large Portobello mushroom caps
1 cup of cooked Quinoa – I used Tricolor
3/4 cup of plain Greek Yogurt
2/3 cup of shredded provolone cheese (or mild cheese of your choice)
1/2 onion, sliced thin
1 tsp. dried rosemary
1 tsp. dried sage
1 garlic clove, minced.
Sea salt and black pepper
- Preheat oven to 375 degrees.
- Remove the stems from your mushrooms and wipe the outside of the caps with a damp paper towel.
- Place caps on a foil lined baking sheet, gill side up. Drizzle with EVOO and sprinkle a little sea salt and pepper.
- Roast the mushrooms for 7-8 minutes.
- In a large pan, saute the garlic and onions until cooked through.
- Add rosemary, sage, quinoa, and yogurt to the pan and stir until well mixed. If it’s a bit on the thick side, add a splash of liquid (almond milk, water, or vegetable stock would work great). Heat on medium until the mixture is hot all the way through.
- Remove mushrooms from the oven and set aside. Leave the oven on.
- Turn off heat and stir in cheese, reserving just a pinch to melt on top.
- Divide quinoa mixture in half. Top each mushroom with quinoa and a sprinkle of cheese. Pop into the oven and bake until cheese is melted. Garnish with rosemary, if desired.
1 Mushroom per serving | Serves 2
Before I give you this recipe, I’d just like to tell you that I thought the whole cold oatmeal yogurt thing sounded extremely off-putting. They have grown in popularity and I seem to see them pop up on pinterest every time I log on. I decided to try a recipe so I could finally give them a thumbs up or a thumbs down. Well…. I’m sorry, Overnight Oats… I’m so sorry I judged you! You are more delicious than I ever imagined!
1 Blue container UNCOOKED rolled oats
1 Blue container unsweetened almond milk
1 Red container plain 0% greek yogurt
1/2 Purple container frozen berries of your choice! I’m partial to blueberries or raspberries.
1 tsp honey
- In a container (Mason jars work well) add your dry oats and almond milk. Stir.
- Top with greek yogurt, honey, and berries.
- Refrigerate overnight.
- Serve cold. Stir before eating!