Friday, June 19, 2015

Sara's Favorite Ultimate Reset Recipes and Vegan 21 Day Fix Recipes!!

I am on Day 19 of the Ultimate Reset and I am sharing some of my favorite recipes with you all that we made and I want to "save" to my recipe book to make again!! We are moving from the Reset to the 21 Day fix so I added in the fix portions for each meal since this is the way I normally follow and prepare food! 
Lentil Lime Salad
21 Day Fix Recipes
Lentil Lime Salad 21 Day Fix Vegan recipe 
(1 serving)
  • 1/2 cup cooked green lentils
  • 1 cup grated raw carrot
  • 1/4 cup finely chopped fresh cilantro leaves or more (fix free)
  • 1½ tsp. sesame oil (or more, to taste)
  • 2 Tbsp. fresh lime juice (or more, to taste) (Fix Free) 
  • Bragg® Liquid Aminos or Himalayan salt (to taste)(optional) (fix free)
  • ¼ tsp. ground cumin (or more, to taste)
  • Herbal seasoning (to taste; optional)
It doesn't look pretty but it taste amazing!! Vegan Friendly Fix food too! 


21 day fix vegan soup
21 Day Fix Vegan Soup 

  • 2 sweet potato (aka garnet yam)
  • 1 red bell pepper
  • 3 cup vegetable broth or water
  • 2 tsp. finely grated peeled ginger root
  • 4 tsp. extra virgin olive oil (basil infused EVOO, delish)
  • 4 tsp. miso paste, diluted in 2 tsp. hot water
  • Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)
  • Raw unsalted pumpkin seeds for topping (optional) 1/2 Orange for fix
Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stove top or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.
Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. 
Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Top with pumpkin seeds and flat leaf parsley for look! Serves 4. 
Cook tip: Freezes Well

Edamame and Roasted Corn Succotash

21 Day Fix,
Edamame and roasted corn succotash ~ 21 Day Fix Vegan

  • 1/4 cup frozen edamame
  • 1/4 cup frozen corn, cooked and drained
  • 1/4 cup shallot, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1 tbsp rice vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh cilantro
  • Himalayan salt and herbal seasoning (to taste)
Preheat oven to 400 degrees and arrange corn in single layer on baking sheet.  Roast for 10 minutes, or until caramelized and beginning to brown but not harden.  Remove and let cool.  Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes.  Drain and set aside.  Saute onion, shallot, and bell pepper in oil for 10 minutes or until soft.

Add corn and edamame to onion mixture, cook on medium for 5 minutes.  Add vinegar and remove from heat.  Stir in lime juice, cilantro, salt and seasoning.  Serves 1.

This recipe is great hot or cold and even better the next day! 

Mediterranean Roasted Beets
21 Day Fix, 21 Day Fix Extreme
Mediterranean Beets  21 Day fix Vegan 

Serves: 1
  • 2 medium beets, peeled, cut into ½-inch cubes
  • 1 tsp. extra-virgin olive oil
  • Himalayan salt (to taste; optional)
  • Herbal seasoning blend (to taste; optional)
  • 1 Tbsp. finely chopped fresh parsley
  • 1 Tbsp. fresh lemon juice
  1. Preheat oven to 400° F.
  2. Combine beets and oil, plus salt,and seasoning blend (if desired), in a medium bowl; mix well.
  3. Arrange beets in a single layer on a baking sheet. Bake for 45 minutes, or until tender. Remove from oven. Cool for 30 minutes.
  4. Combine beets with parsley and lemon in a medium bowl; toss gently to blend.
  5. Serve warm or chilled.

Roasted Root Medley 

Roasted Root Medley
Roasted Root Medley 21 Day fix Vegan 

(Makes 1 serving)


1/2 cup yam or sweet potato, cut into 1-inch chunks
1/4 cup medium carrot, cut into 1-inch chunks
1/2 cup medium beet, cut into 1-inch chunks
1/4 cup medium onion, peeled, cut into large wedges
2 tsp. extra-virgin olive oil
Himalayan salt (to taste; optional)


1.Preheat oven to 400° F.
2.Combine yam, carrot, beet, onion, and oil, plus salt (if desired), in bowl or dish; mix well.
3.Arrange vegetables in a single layer on a baking sheet. 

Bake for 40 to 50 minutes, turning once or twice, or until tender.

For More Help with Recipes and Support with the
 21 Day fix or your in home fitness purchase and Shakeology join my accountability group! 

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