Cucumber Avocado Roll-Ups

Turn an average gathering into a culinary extravaganza with these Cucumber Avocado Roll-ups. These vegan-friendly appetizers are filled with a blend of avocado, fresh basil, and tangy lime, and they’re deceptively simple to put together. A sprinkling of smoked paprika adds color and a gentle spiciness. Each roll has less than 35 calories, so you can enjoy a few without filling yourself up for the main course.

Tip: This recipe suggests making the avocado mixture in a blender, but if you’re whipping up a batch of these for yourself, a good mashing with a fork will do the job.

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings, 3 roll-ups each

Ingredients:
1 medium avocado, cut into chunks
¼ cup fresh basil leaves
1 clove garlic, coarsely chopped
2 tsp. fresh lime juice
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 large cucumbers
Toothpicks
Ground paprika (for garnish; optional)

Preparation:
1. Place avocado, basil, garlic, and lime juice in a food processor (or blender). Season with salt and pepper if desired; pulse until smooth and creamy. Set aside.
2. Use a vegetable peeler to peel off long, thin slices of cucumbers.
3. Spread avocado mixture evenly on each cucumber slice.
4. Pick up one end of the cucumber slice and roll cucumber loosely around the filling. End with the seam on bottom and secure with a toothpick.
5. Garnish with paprika if desired.

Cred: Beachbody

Black Bean and Sweet Corn SALSA RECIPE!!!

These past few weekends have been crazy busy with Birthday parties and Labor Day parties. Fall is almost here and we have been taking advantage of the last few remaining weeks of summer!  I wanted something easy to serve that was refreshing yet would still maintain my clean eating.  I also am finding that what is served at most parties offer little to no nutritional value at all! 
So instead of caving to the moment and giving into eating whatever is served and feeling awful afterwards or instead of starving every time I go to a get together I have learned to bring an appetizer I can eat or eat before I go!! This quick and tasty dish gets better the longer you let the flavors marry. 

Ingredients:
1 Red onion finely diced
1 15 oz can of Black Beans drained and rinsed
1 can of Kidney beans drained and rinsed
1 avocado sliced into chunks
1 tomato diced
1 TBSP apple cider vinegar
2 TBSP salsa
1 1/2 cups of frozen sweet corn thawed and drained
3 TBSP Greek yogurt

Fresh Cilantro  
Olive Oil 

1 Fresh Lime (Cut and Squeeze in Lime Juice)

Mix all liquid ingredients together first then add in the remaining ingredients and stir.  Cover and chill in refrigerator for 1-2 hours.  

You can serve with tortilla chips or in my case just a scoop on my plate as a side dish!! This recipe is super versatile too! It is also great with quesadillas, on top of tacos and salads, I love it on roasted avocado, add meat some cooked lean ground tukey to it and stuff it in a pepper and even or as a garnish for soups (I love it on my Chicken tortilla soup)! The options are endless!

Fixate Cookbook: Recipe Sneak Peek

For those of you anxiously awaiting the release of Fixate, the Brand New 21 Day Fix cookbook by Autumn Calabrese, we’ve got a fun insider’s sneak peek for you.  Here are just a few delicious recipes from the book to get your mouth watering and your waist line shrinking! They look delish!  Scroll down to print out the entire .pdf for your reference.  Also, don’t forget to visit my other blog post for additional clean eating and 21 Day Fix Approved recipes.  Or, you can visit my 21 Day Fix Recipe Ideas Board on Pinterest for even more fix approved meal ideas. 

FIXATE ZUCCHINI CHIPS

SERVES: 4 Prep Time: 15 min. Cooking Time: 2 hrs.
CONTAINER EQUIVALENTS (per serving): One green, 1/2 tsp.

1 large zucchini, very thinly sliced
1 Tbsp. olive oil
1⁄2 tsp.sea salt (or Himalayan salt)
2 paper towels to help draw out liquid

1. Preheat oven to 225° F.
2. Place zucchini slices in one layer between
3. Line two large baking sheets with parchment paper.
4. Place zucchini slices on prepared baking sheets.
5. Brush zucchini with oil; sprinkle with salt.
6. Bake for 2 hours, or until golden brown and crispy.
7. Cool completely before serving.

PINEAPPLE CHICKEN SKEWERS

SERVES: 4 (2 skewers each) Prep Time: 20 min.
Cooking Time: 10 min.
CONTAINER EQUIVALENTS (per serving): 1/2 green, 1/2 purple, 1 red

8 bamboo skewers
1 lb. raw chicken breast, boneless, skinless, cut into 16 1-inch pieces
1⁄4 cup reduced-sodium tamari soy sauce, gluten-free
2 tsp. sesame oil
2 tsp. grated fresh ginger
1 (8-oz.) can pineapple chunks in juice, drained
1 1⁄2 medium red bell pepper, cut into 16 1-inch chunks
large red onion, cut into 16 1-inch chunks

1. Soak bamboo skewers in water for 30 minutes.
2. Place chicken in resealable plastic bag (or container);
add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
3. Preheat gas or charcoal grill on medium heat.
4. Place a piece of chicken, pineapple chunk, bell pepper, and
onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken.
5. Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle.
6. Serve immediately.

FIXATE QUINOA AND BLACK BEAN SALAD

SERVES: 12 (1 cup each) Prep Time: 30 min. Cooking Time: 12 min.
CONTAINER EQUIVALENTS (per serving): 1 green, 2 yellow, 1 1/2 tsp.
1/3 cup fresh lime juice
1 Tbsp. ground cumin
1 Tbsp. sea salt (or Himalayan salt)
2 cups dry quinoa, rinsed
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 10-oz. bag frozen corn,thawed
1 bunch fresh cilantro, finely chopped
1 Tbsp. olive oil
2 cans (15-oz. ea.) black beans, drained, rinsed
4 1/2 tsp. red wine vinegar
Ground black pepper (to taste; optional)
water

1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
2. Slowly add oil, while whisking constantly. Set aside. 3. Combine beans, vinegar, and pepper (if desired)
in a medium bowl; mix well. Set aside.
4. Bring water to a boil in medium saucepan over high heat.
5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside.
6. Place cooled quinoa in a large bowl. Fluff with a fork.
7. Add bell peppers, corn, cilantro, bean mixture, and dressing;
toss gently to blend.

Download the entire Sneak Peek pdf here.