21 DAY FIX SWEET POTATO AND BLACK BEAN CHILI

OH CHILI! What can I even say? My family loves ♡ this healthy, slightly spicy, extremely basic and wonderful turkey chili loaded with everything sweet potato and yummy. It's fall, it's cold outside and this chili always hits just the right spot! 

Ingredients

• 4 tsp olive oil
• 1 ½ pounds of ground turkey
• 1 small or ½ large onion, diced
• 3 cloves of garlic, minced
• 1 can of black beans
• 1 can of fire roasted tomatoes
• 2 cups of kale, chopped into small pieces
• 2 med/large sweet potatoes, diced (measure about 4 cups)
• 2+ cups of chicken stock
• 3 T salt free taco seasoning
• up to 1 T chili powder
• 1/4 tsp cayenne (optional)
• salt and pepper
• optional - maple syrup
• toppings:
• cheddar cheese
• cilantro
• chives
• avocado

Instructions

1. In a large pot or dutch oven, heat 2 tsp of olive oil over medium heat. Add turkey to pan, along with 1 ½ tablespoons of the Salt Free Taco Seasoning and cook through; then add onions and kale and cook until soft. Season turkey and veggies with salt and pepper, then remove from pot.
2. Add the remaining 2 tsp of olive oil to pan and saute sweet potatoes just until they start to brown. Add the garlic, 1 ½ tablespoons of the Salt Free Taco Seasoning, a sprinkle of salt, a can of fire roasted tomatoes, and 2 cups of chicken stock to the pot. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft.
3. You can leave the potatoes as is, but I **highly recommend** the following step to get an amazing texture to your chili. This is also the way to go if you have picky eaters in your house who “don’t like sweet potatoes” **Using an immersion blender, puree the mixture until it reaches your desired consistency (you can also transfer to a regular blender and puree that way, which is what I did! I just pulsed a few times).
4. Add turkey mixture back to pot and stir in black beans. Add additional stock to reach desired thickness, as the chili will continue to thicken up as it cooks. Season with chili powder to taste, starting 1 teaspoon at a time so you don’t overdo it. And, if you want to bring out the flavor of the sweet potato a little more, you can add a spoon of maple syrup. If you want a little more spice, add the cayenne! Simmer for a few more minutes before devouring!
5. Top with fresh chives, cilantro, shredded cheddar and avocado. YUM!

21 Day Fix Container Count:

Makes six (1 ¼ cup) servings: 21 Day Fix 1 R, 1 G, 1 Y, ½ B (Blue - toppings)

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

Power Protein Egg Cups

Mornings can be tough. Especially as a busy family, There are a hundred things to do to before rushing out the door, and often my breakfast is an afterthought. It’s tempting to reach for a breakfast bar, grab a “healthy” muffin at the coffee counter (it has blueberries in it, so it counts, right?), or worse, skip breakfast altogether.

That’s where these protein-packed egg cups come in. The simple recipes for these grab-and-go mini-omelets make enough for a week’s worth of breakfasts. Trust me they are super easy and delish! Perfect for us busy momma who are wanting a healthy breakfast while on the go! Got extra? Store them in the fridge and reheat them in the microwave.

Power Protein Egg Cups
Start your morning off strong with this low-fat, high-protein egg cup recipe with turkey bacon, shredded chicken, and sweet onions and peppers.

Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: Makes 6 servings, 2 egg cups each

Ingredients:
Nonstick cooking spray
½ cup unsweetened almond milk
16 large egg whites (2 cups)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 slices cooked turkey bacon, chopped
3 oz. cooked shredded chicken breast
2 cups chopped red bell peppers
1 cup chopped onion

Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide turkey bacon, chicken, bell peppers, and onion between prepared muffin cups.
5. Evenly pour egg white mixture over turkey bacon mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.

For My Fixers this recipe is 1 Red and 1 Green Container

Recipe Courtesy of beachbody.com

21 Day Fix Turkey Chili

My family LOVES Chili...pretty much all types of the hearty stuff! Something about it warms you from the inside out. It is comfort food and it taste great!  I could even eat it in the summer months when it's not so cool outside!  So when Autumn Calabrese released her brand new Fixate cookbook and I saw that there was a chili recipe in it we had to try it out! I love the chance to try out any new chili recipe and this one was no different! AND... it is a GREAT one and plus it's 21 Day Fix Approved!!!  SooOo It is Even better! 

My family loved this so much that we had NO leftovers...I was kinda thinking I would have some for lunch the next day but well my family scarfed it all up and cleaned out the pot! Lesson learned, Next time I'll be making a double batch!! 

Ingredients:

1 tsp olive oil

1 1/2 lbs ground turkey

1 medium onion

1 medium green bell pepper, chopped

3 cloves garlic, finely chopped

1 1/2 tsp ground cumin

1 Tbsp chili powder

1/2 tsp sea salt

1/4 tsp cayenne pepper (to taste; optional)

2 (15 oz) cans black beans (or pinto beans) drained, rinsed

1 (15 oz) can all-natural diced tomatoes, no sugar added

12 fresh cilantro sprigs, finely chopped (for garnish; optional)

Directions:

1. Heat oil in large sauce pan over medium-high heat
2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey is no longer pink
3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute
4. Add beans and tomatoes (with liquid). Bring to a boil and reduce heat to low; gently bio, stirring occasionally, for 15 to 20 minutes, or until thickened.
5. Serve warm, sprinkle with cilantro.

Container Equivalents:

1 Green

1 Red

1 Yellow

This recipe is perfect to use in CROCKPOTS...or you can make ahead of time and place in a freezer ziplock bag (gallon size after it's cooled) and freeze for later...great for meal prep!!

(recipe from the 21 Day Fix Extreme Nutrition Guide)

Sharing is Caring! Share this blog post and recipes with a friend who you think would enjoy it! Also if you make this recipe and post a pic on Instagram @jennamerson, Facebook or Twitter… tag me in it and use #jennamerson

Fall into Fitness BOOTCAMP

Fall into Fitness BOOTCAMP

I am looking for 5 woman to help me keep accountable in the Exclusive Fall into Fitness Boot Camp !! We will work together daily via Facebook and crush our goals as a TEAM!! 

I'm looking for those serious about changing their eating habits, diving into some super fun & engaging physical activity and ready to make some long lasting changes from the inside out! It will take hard work, sweat and determination. There is no magic pill or trick! But I promise you, it will be worth it! 

Fitness + Nutrition + Accountability = Success !

What you would pay for a 2 hour session with a personal trainer, I can offer you a FULL package deal with my Coaching added absolutely free! A full easy to follow fitness plan, calendar ( so your never guessing which workouts to do on what days ), your daily dose of dense nutrition *Shakeology* super food shake, full weekly meal plan samples, grocery lists, daily motivation & support, a private group on Facebook to check into daily, one-on-one accountability from myself :) and FREE Prizes for extra motivation!

It takes 21 Days to Make or Break a Habit! We will create long lasting "second nature" habits!

The group will run from October 12th- Nov 2nd !

I want to help you create a box of tools that work for YOU and your fitness journey! I am only looking for a few ladies ready to make a change because I want to give you my undivided attention and help you find a system that works for you.

I have helped hundreds of ladies not only work towards their goals, but build new friendship, self confidence and healthy patterns that last beyond our 3 weeks together.

If you are ready to get Fit For Fall email me at beautifullbravedynasty@gmail.com

The first 3 ladies to sign up will receive a free gift as a bonus <3 

Clean Pumpkin Yogurt

Pumpkin is everywhere and I am loving it! ! Um...I would say I'm a bit obsessed anything pumpkin right now! :)

This clean pumpkin yogurt is amazing! I love researching new healthy ‪#‎cleaneating‬ recipes to share with my online accountability groups!! Just one of the many added benefits of surrounding yourself with other like-minded ladies all working on being the best selves possible!!! XO

Directions:

√ One cup plain Greek yogurt
√ One cup puréed pumpkin
√ One tablespoon honey
√ One teaspoon cinnamon

Blend together and freeze for about an hour, enjoy!!!

APPLE ALMOND BUTTER OVERNIGHT OATS

Now that it's fall is almost here and apples are in season for for picking I am going to share one of my favorite fall make ahead breakfasts. It is quick, easy to prep, and requires no cooking at all! Oh and I totally forgot to mention that it's super delicious too!  It is packed with tons of taste and filling goodness that you won't be hungry til lunch! 

Today I’m sharing how to make Apple Almond Butter Overnight Oats. If you give this recipe a try, please let me know :)

INGREDIENTS:

1. 1 cup rolled oats (I used Gluten Free Organic old fashioned rolled oats)
2. 2 cup unsweetened almond milk
3. 2 tablespoons chia seeds
4. ½ teaspoon cinnamon
5. ½ teaspoon vanilla extract
6. 2 tablespoons almond butter
7. 1 medium apple, chopped
8. Pinch of sea salt

INSTRUCTIONS:

1. Add oats and almond milk into a large mixing bowl
2. Add in chia seeds, cinnamon and vanilla extract and stir everything together
3. Divide batter into two 12-ounce Mason Jars or containers
4. Top with diced apples, a sprinkle of sea salt and a dollop of almond butter
5. Cover with lid and place in refrigerator overnight
6. In the morning, they are ready to eat! No cooking or heating required. Enjoy!

NOTES:

1. Choose organic ingredients when possible
2. If almond butter is already salted, it is not necessary to add more salt

THIS RECIPE IS:

• Vegan
• Plant-Based
• Dairy-Free
• Gluten-Free *If using gluten-free oats
• Delicious!

*credit for recipe and images:healthygrocerygirl.com

Sharing is Caring!

Share this blog post and recipe with a friend who you think would enjoy it! Also if you make this recipe and post a pic on Instagram, Facebook or Twitter… tag me in it and use #jennamerson!! 

Autumn Calabrese PUMPKIN “PIE” BITES - 21 Day Fix Dessert

PUMPKIN “PIE” BITES

Who is ready for Fall? I know it is certainly one of my favorite times of the year– especially when it comes to all the delicious seasonal dishes I look forward to all year. Pumpkin Pie is one of those dishes, but so often it’s loaded with lots of junk that takes me away from my heath and fitness goals. These pumpkin “pie” bites are an amazing substitute, and can be enjoyed by the whole family.

It may still feel like summer around here but let’s be honest, it’s never too early to start indulging those pumpkin cravings!

Enjoy!

WHAT YOU NEED:

Pumpkin Bites
1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
1/2 cup coconut sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon Himalayan or sea salt

Whipped Topping
1 can coconut milk- full fat
2 Tablespoons maple syrup
1 teaspoon vanilla or vanilla beans

(Makes approx 12 standard muffin sized bites)

WHAT YOU DO:

1. Combine all the pumpkin bite ingredients in a food processor, and blend until smooth. (You may need to scrape down the sides a few times.)
2. Spoon the mixture into lined muffin pans. *Option to use silicone liners to lessen chance of bites sticking to paper.
3. Preheat oven to 350. Bake for 20-25 minutes.
4.Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking so they can firm up a bit.
5. (For the whipped topping) Open can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream.
6. Scoop a little on top of each muffin and option to garnish with pumpkin pie spice!

* MUST keep these stored in the fridge.
* I highly recommend making the whip topping right before eating for optimal results in taste and texture.

** I know a lot of you are looking for the container equivalent (the color coded portion control system from 21 Day Fix), well not everything fits so nicely into a little box.

This recipe is for sure healthier, it does not container refined sugar, white flour, or gluten. It is also vegan. That being said it is still dessert, it still has calories, it still has fat and it is still meant to be enjoyed on occasion not all the time.

Not every recipe I share on here fits perfectly into the container system! I try to offer healthier versions of treats as an option for people to enjoy, especially during the holiday season where it can be hard to be surrounded by sweet temptations. If you want to use the recipe as an inspiration for a #21DayFixApproved recipe and share the containers, I know many other fixers would appreciate!

Recipe and content from http://autumncalabrese.com/

21 Day Fix - Healthy Peach Crumble - Cobbler Dessert

Here's a yummy 21 day fix recipe I made today for a healthy peach crumble. Now that it's September and summer is almost over and fall is just around the corner I have been craving fall-like desserts like crazy, so I can't wait to try this with pumpkin, apple, and everything else fall like!

1 Fresh Peach - sliced (1 Purple)

1/4 cup Rolled Oats (not the quick cooking kind) (1/2 Yellow)
1 Cup Plain Fat Free Greek Yogurt (1 red) 

1 TBS Water

1 Packet of Stevia

Vanilla, Cinnamon, &/or a dash of Brown Sugar

Spray a pan with a small amount of cooking spray. Place sliced peaches in a pan and allow to cook for a few minutes. Add a tablespoon of water and your oats to the pan and stir frequently. With your Greek yogurt, mix packet of Stevia, a couple sprinkles of cinnamon, and a couple drops of vanilla. Place 1/2 of the Greek yogurt mixture on the bottom of the plate, then layer your "crumble" from the pan, top with the remaining mixture. Sprinkle top with a dash of brown sugar... Okay,Okay, so brown sugar may not be in the plan, but you can use cinnamon instead if you are a die-hard!
Already dreaming up some new healthy desserts I can try this fall, as well as indulging in the real deal! I will share them with you as they come to me---> And Please share your fave healthy fall treats with me too!