Tag Archives: homemade

Ultimate Reset: Days 4-6

Hi, friends! If you’re just starting to follow along, you can read about my decision why I’m doing this Reset here, and Days 0-3 here.

Day 4

This was probably my most difficult thus far. I didn’t sleep well the night before (less than 6 hours, which is NOT enough for me), I somehow gained a pound  (how is that even possible?) and it was my first day with absolutely no coffee.

I really love coffee.

Breakfast was good-lots of fruit, which I love!

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Lunch was more sushi, and it was soggy because I made it the night before. And lentil lime salad, which I couldn’t finish because, like I said in my last post-I am NOT a fan.

Then I made Annie’s mac ‘n cheese for Dominic for dinner, and it took EVERY. SINGLE. OUNCE. of my willpower to not “just take one bite”…because I knew that one bite would turn into 6 bites and then somehow half of it would be gone. Then, I really wanted a glass of wine to “relax”…or maybe because it was Saturday…or maybe because I love wine, too.  Instead I did some stretches and tried to calm myself down. Luckily, dinner itself (stir-fry) tasted pretty good and filled me up.

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Day 5

You know that saying, the night is darkest before the dawn? Or something like that? Well, turns out it’s true because Day 5 was my FAVORITE! Breakfast was delicious (farina w/ apples, nuts, and pure maple syrup). If you’re wondering what farina is, it’s cream of wheat. I had to Google it, because the guy stocking the organic section at Fry’s told me “I’ve never heard of that in my life and we definitely don’t have it here.” Thanks, bud.

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Lunch was even more delicious (hummus has never tasted so good)…and that’s quinoa salad that you see in the corner. That shit was DELICIOUS. So much so, that you’ll be getting the recipe in an upcoming post!

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Day 6

Weight is still at 178.

Had smoked tempeh for breakfast and it tasted yummy. Kind of salty (which, if I’m saying it’s salty, then it definitely is because I love salt), but went well with the steamed spinach.

For lunch, I subbed out the microgreen salad for a vegan chocolate Shakeology mixed with berries and water. I needed something fast, and didn’t have time to cut up all those veggies.

Dinner was sooo good! Zucchini Cashew soup and Roasted Root Vegetable Medley.

This was my first time using cashews in this capacity-basically, you soak them in water for an hour, then blend them (I used my Nutribullet) with the water and the boiled zucchini, and you get soup!

And the roasted root veggies-oh my. I don’t even like beets, but they tasted amazing in this! And the onions were crispy and caramelized…oh yum. This is another one I’m adding to my repertoire.

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Overall, I’ve definitely slept better these last few days now that I’m not experiencing symptoms of caffeine withdrawals. I’m excited to see what the rest of this challenge brings! Thanks for sticking with me :-*

Raya

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Cheesy Chicken Enchiladas

I discovered this recipe when I was pregnant and obsessively searching Pinterest for make-ahead meals to stick in the freezer and eat after the baby was born.  I have since modified it to make it 21 Day Fix friendly, and it is still just as good!

Cheesy Chicken Enchiladas (makes 4 enchiladas)

(adapted from this recipe)

2 large (or 3 small/medium) boneless skinless chicken breasts (raw, or pre-cooked)

1 tsp extra virgin olive oil

2 cloves of garlic

1 cup sharp cheddar cheese, shredded

1/2 small onion, chopped

1 jalapeno, chopped

1 4-oz can of green chiles

1/4 cup salsa (homemade or store bought-your choice)

2 cups fresh spinach

2 TBSP taco seasoning (you can use homemade, or I like McCormick taco seasoning-all ingredients you can pronounce!)

1/4 cup water

4 whole wheat tortillas (Trader Joe’s are my fave-only like 4 ingredients)

1-2 cups Enchilada sauce (I make my own using this recipe. You could use store bought, but I honestly think this sauce is what makes them SO good. And it’s easy!)

 

Preheat oven to 375 degrees. Meanwhile, heat a pan over medium heat and add 1 tsp of olive oil, the garlic, and the chopped onion and jalapeno.  Cook until soft, about 2-3 minutes.

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Next, add diced chicken breast. If using raw chicken, cook all the way through before moving on to the next step. If your chicken is already cooked (like mine), after 1-2 minutes add the salsa, chiles, taco seasoning, and water.  Stir until all is combined and sauce has thickened a bit-about 4-5 minutes. Lastly, add in spinach and stir to combine.

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Take a casserole dish and cover the bottom with a thin layer of enchilada sauce. Now, divide up your pan with the filling into 4 sections-just attempt to draw a line with the spoon.

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Take 1/4 of the filling and spoon it into the first tortilla. Add in 1/8 cup of the cheese (or, for my 21 day fixers, half of your blue container) and roll up. Place seam side down in the pan. 102

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Repeat with the remaining 3 tortillas. Now, pour the remaining enchilada sauce on top-just enough to coat the tops of the tortillas-you don’t want to drown them in it. And then sprinkle the remaining cheese on top (should be 1/2 cup left, spread out over 4 enchiladas).

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Bake for 25-30 minutes or until everything is heated through, melted, and bubbling.

For your convenience, here is the entire recipe together:

 

Cheesy Chicken Enchiladas (makes 4 enchiladas)

Preheat oven to 375 degrees. Meanwhile, heat a pan over medium heat and add 1 tsp of olive oil, the garlic, and the chopped onion and jalapeno.  Cook until soft, about 2-3 minutes.  Next, add diced chicken breast. If using raw chicken, cook all the way through before moving on to the next step. If your chicken is already cooked, after 1-2 minutes add the salsa, chiles, taco seasoning, and water.  Stir until all is combined and sauce has thickened a bit-about 4-5 minutes. Lastly, add in spinach and stir to combine. 

Take a casserole dish and cover the bottom with a thin layer of enchilada sauce. Now, divide up your pan with the filling into 4 sections-just attempt to draw a line with the spoon. Take 1/4 of the filling and spoon it into the first tortilla. Add in 1/8 cup of the cheese (or, for my 21 day fixers, half of your blue container) and roll up. Place seam side down in the pan. Repeat with the remaining 3 tortillas. Now, pour the remaining enchilada sauce on top-just enough to coat the tops of the tortillas-you don’t want to drown them in it. And then sprinkle the remaining cheese on top (should be 1/2 cup left, spread out over 4 enchiladas).

Bake for 25-30 minutes or until everything is heated through, melted, and bubbling.

 

21 Day Fix Notes:

1 enchilada = 1 red, 1 green, 1 yellow, 1 blue, and maybe 1 tsp depending on the enchilada sauce you use. 

I measured my chicken breasts, using my red container, before adding to the pan to be certain I had correct amounts.

I am counting the salsa, enchilada sauce, and the chiles as 1 green, the spinach as 2 green, and the onions/jalapeno as 1 green to equal 4 green for the entire recipe.

I hope you enjoy this and, as always, let me know if you try it!!!

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