Apple Cinnamon Protein Pancakes

Apple Cinnamon Protein Pancakes

Total Time: 29 min.
Prep Time: 10 min.
Cooking Time: 19 min.
Yield: 3 servings, 2 pancakes each

Ingredients:
Nonstick cooking spray
1 medium apple, peeled, sliced
¾ tsp. ground cinnamon, divided use
4 large egg whites (½ cup)
½ cup unsweetened applesauce
¼ cup unsweetened almond milk
1 scoop whey protein powder, vanilla flavor (or Beachbody Base Shake)
¼ cup old-fashioned rolled oats
2 Tbsp. coconut flour
½ tsp. baking powder
½ tsp. ground ginger
1 dash ground nutmeg

Preparation:
1. Heat medium nonstick skillet lightly coated with spray over medium-low heat.
2. Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
3. Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
4. Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
5. Add applesauce mixture to oat mixture; mix until just blended.
6. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
7. Divide pancakes between three serving plates. Top evenly with cooked apple slices.

{{{21 Day Fix portions: 1/2 yellow, 1/2 red, 1 purple}}}

Skinny Buffalo Chicken Dip

Skinny Buffalo Chicken Dip

Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 8 servings, about ½ cup dip and ½ cup veggies each

Ingredients:
2 oz. Neufchatel cheese, softened
1½ cups reduced fat (2%) plain Greek yogurt
¾ cup shredded part-skim Mozzarella cheese
⅓ cup cayenne pepper hot sauce
¼ cup crumbled blue cheese
1½ cups shredded cooked chicken
Nonstick cooking spray
4 cupsvraw vegetables (like celery sticks, carrots sticks, jicama sticks, cherry tomatoes, and cucumber slices)

Preparation:
1. Preheat oven to 350º F.
2. Combine Neufchatel cheese, yogurt, mozzarella cheese, hot sauce, blue cheese, and chicken in a medium bowl; mix well.
3. Place in a 1½-quart baking dish that is lightly coated with spray. Bake for 25 to 30 minutes, or until cheese is melted and edges begin to slightly brown.
4. Serve immediately with raw vegetables for dipping.

{{{21 Day Fix portions: 1/2 green, 1/2 red, and 1/2 blue}}}

Cauliflower Poppers

Ingredients

1 spray(s) cooking spray

1 head(s) (medium) uncooked cauliflower

1/2 teaspoon ground cumin

1/2 teaspoon chili powder, or more to taste

1/2 teaspoon table salt

1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.

2. Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.

3. Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

21 Day Fix Approved Recipes

The following are just some of the 101 recipes featured in the new Fixate cookbook! 

Want to get your own copy of the Fixate? CLICK HERE! 

Want to get the complete 21 Day Fix kit? CLICK HERE!

Serves: 1

Prep Time: 10 min.

Cooking time: 10 min.

Containers: 1/2 Green, 1 Red, 1 Blue, 1 Tbsp

Ingredients: 1 (4oz) raw chicken breast, boneless/skinless

                    1 dash ground black pepper

                    1/2 tsp. olive oil

                    2 tsp prepared pesto sauce

                    2 thick slices large tomato

                    4 large basil leaves

                    1 slice fresh mozzarella 

                    1 dash sea salt (or Himalayan salt)

                    4 tsp. balsamic vinegar

Directions: 1. Season both side of chicken evenly with pepper

                   2. Heat oil in medium nonstick skillet over medium heat

                   3. Add chicken; cook for 3-4 minutes on each side or until no longer pink in middle

                   4. Top chicken with pesto, slices of tomato, basil leaves, and cheese

                   5. Reduce heat to medium-low; cook, covered, for an additional 2 minutes or until cheese

                        is melted and tomatoes are softened. 

                   6. Serve topped with fresh basil leaves

Serves: 5 (2 pancakes each)

Prep time: 15 min.

Cooking time: 15 min.

Containers: 1 Purple, 1 Red, 2 Tbsp

Ingredients: 2 cups sliced pears

                    1 tsp. ground cinnamon

                    1 cup almond flour

                    1/2 cup coconut flour

                    1/2 cup unsweetened almond milk

                    3 large eggs

                    1 tsp. pure vanilla extract

                    1.5 scoops whey protein powder (vanilla flavor)

                    nonstick cooking spray

Directions: 1. Combine pears and cinnamon in a medium bow, mix well and set aside. 

                   2. Combine almond flour and coconut flour in a medium bowl, mix well and set aside

                   3. Place almond milk, eggs, extract, and protein powder in bleeder, blend until smooth. 

                       Place in a large bowl.

                   4. Add almond flour mixture to almond milk mixture, mix well.

                   5. Heat medium nonstick skillet, lightly coated in spray, over medium-low heat.

                   6. Heat medium nonstick skillet, cook for 2-3 minutes or until edges start to set. Flip 

                       with spatula, cook for an additional 90 seconds.

                   7. Continue with remaining batter.

                   8. Serve topped evenly with pear and cinnamon mixture.

Serves: 6 (3/4 cup each)

Prep Time: 20 min.

Cooking Time: None

Containers: 1 Yellow, 1 Purple, 1/2 Orange

Ingredients: 2.5 cups unsweetened almond milk  

                    1/2 cup chia seeds

                    6 tbsp. organic unsweetened cocoa powder

                    2 tbsp pure maple syrup

                    2 tsp pure vanilla extract

                    1/4 tsp sea salt (or Himalayan salt)

                    3 cups chopped strawberries

Directions: 1. Combine almond milk, chia seeds, cocoa powder, maple syrup, vanilla, and salt

                       in large bowl. Whisk for 2 minutes or until cocoa powder is blended well.

                   2. Let stand at room temp for 30 min; mix well then refrigerate covered for 4 hrs or 

                       overnight, stirring occasionally. 

                   3. Divide evenly into 6 small serving bowls. Top each with 1/2 cup strawberries