Clean Mayo 21 day fix approved

Finally found a mayo substitute I ❤️!!! I sometimes use hummus or avocado on a sandwich or wrap. But mostly bc I didn't like any of the healthy mayos I had tried or made. But I discovered the missing ingredient was sweetness! So I added a bit of agave! Honey would work too! So good yall!

Clean mayo substitute

3/4 cup plain Greek yogurt
1 tsp of mustard
1 tablespoon of apple cider vinegar
Drizzle of agave nectar
Pinch of pink Himalayan salt

Chipolte Lime Shrimp Tacos

These shrimp tacos ROCK my SOCKS. I normally make these on whole wheat tortillas but all I had was flour. And I wasn't about to take all three kids to the market at 5pm when I actually realized I was out. Some things like staying sane, trump eating a bit healthier. They just do! 

Ingredients

• Chipotle Lime Creama
• 1/3 cup plain greek yogurt
• 1 tablespoon lime juice
• ½ teaspoon chipotle chili powder
• Kosher salt to taste

• Chipotle Shrimp
• ½ lb shrimp (I used peeled, de-veined shrimp)
• 1 teaspoon chipotle chili powder
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 2 teaspoons vegetable oil

• 6 flour or whole wheat tortillas
• finely shredded cabbage
• avocado
• lime
• pico de gaillo (I just put cherry tomatoes, a bunch of cilantro, 1 jalepeno seeds removed, 1/2 yellow onion, 2 cloves of garlic, salt and pepper, juice of a lime in the food processor and chop finely!)

Instructions:

For the Chipotle Lime Creama:
In a small bowl whisk together the plain greek yogurt, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use.
For the Shrimp:
Rub the shrimp with the spice mixture and let marinate for 30 minutes.
Add the vegetable oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes.
Heat the tortillas and add the shrimp, shredded cabbage and avocado. Squeeze the fresh lime over the top and serve with the pico de gaillo and Chipotle Lime Creama.

Each one counts as: 1 yellow, 1 red, 1/2 green, 1/2 blue

21 day fix approved lasanga roll ups!

I love making these because 1. they make great left overs! 2. I make enough meat sauce to use for another meal later in the week or I freeze it! 3. all the kids will eat it! 4. They don't even know they are eating whole wheat pasta or spinach! 5. If they are picky I leave spinach out for a few rolls. 6. It's comfort foot at it's finest and is RIB sticking good! Is that how the saying goes? If not, I am gonna start saying that anyway. 

Ingredients:

1 jar of marinara (watch for salt and sugar in ingredients or you can make your own!)
1 lb of ground turkey or ground chicken, or lean ground beef. 
1/2 yellow onion
2 cloves of garlic
Salt and pepper, onion powder and oregano to taste
1 eggs
1 cup of Ricotta Cheese
1 tsp dried oregano
1 cup of Shredded mozzarella cheese
1 Frozen container of spinach, thawed and drained
10 whole wheat lasagna noodles

Cook whole wheat lasagna noodles per pack directions and set aside. I put a little EVOO in the water to keep them from sticking.

Meanwhile make your favorite meat sauce or marinara. I made meat sauce with ground turkey. I always add some onion and garlic and sautee with the meat. Season to taste! Let simmer for a bit to make it extra tasty! 

In a separate bowl beat one eggs and add 1 cup of ricotta cheese and a tsp of oregano. Mix together. Add spinach too! 

Get out a large baking dish and spoon some meat sauce into the bottom. Lay out cooked lasagna noodles. Spread each one with the ricotta mixture, then a spoonful of meat sauce, then sprinkle some cheese. Repeat for all noodles. Roll them each up and place in pan. Top with some more meat sauce and a little bit of cheese! 

Bake at 350 covered with foil for 30 min. DONE! ENJOY! 


1 lasanga roll is 1 yellow, 1 red, 1/2 green, 1/2 purple, and 1/2 blue.