21 day fix

Make your own Healthier Ranch Dressing with this simple recipe which has the classic flavor you're looking for and features a unique spice blend.

Healthier Ranch Dressing

plain Greek yogurt

buttermilk

Tbsp. Ranch Seasoning Blend

Combine yogurt, buttermilk, and Ranch Seasoning Blend in a small bowl; mix well.

This Low Carb Cloud Bread with Greek Yogurt is a cleaner version of the traditional cloud bread recipe (that is usually made with cream cheese). Cooking tips included.

Low Carb Cloud Bread with Greek Yogurt

eggs (separated (room temperature))

Greek Yogurt (plain)

baking powder

Before you begin, preheat your oven to 300 degrees. I use a silpat baking mat on top of my cookie sheet, but parchment paper works too.

Mix together egg yolks (yolks only) and Greek yogurt until blended smooth. I&#x27;d almost say overblend these, try to get rid of as many lumps as you can.

Beat egg whites and ¼ teaspoon baking powder (some have used cream of tartar instead) until fluffy. Again, I'd overblend these and make sure to get the same consistency from top to bottom of your bowl.

Fold the egg white mixture into the yolk and Greek yogurt mixture carefully. Be careful not to overmix, but know that these need to be fully mixed for your cloud bread to come out fluffy and beautiful. I recommend using a large whisk of some kind to do this.

Using a cookie scooper, take a scoopful of batter out of the bowl and tap it a few times lightly on the counter to let the big air bubbles out before baking. Drop the batter on your silpat baking mat, leaving a little room in between.

Bake for 25 minutes at 300 degrees, or until golden brown. Sprinkle sea salt on the cloud bread as soon as they come out of the oven, then move to a cooling rack.

https://embed.mediavine.com/videos/wzteiwkxml3jbzzksdyl

This Low Carb Cloud Bread with Greek Yogurt is delicious and easy to make. You're going to love how light and fluffy these tiny breads turn out, and they only have 3 ingredients! This is a keto recipe that is delicious by itself, as a sandwich, or even as a pizza crust!

How to make Cloud Bread with Greek Yogurt

These pumpkin spice pancakes are packed with protein. They&#x27;re also a kid-favorite, and freeze well!

21 Day Fix Pumpkin Spice Protein Pancakes

eggs

pumpkin puree

tbsp honey

c Kodiak Cakes Power Cakes (or whole wheat pancake mix)

tsp baking powder

tsp pumpkin pie spice

salt

In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.

In a separate bowl, combine the Kodiak cakes mix, baking powder, pumpkin pie spice, and salt.

Add the dry ingredients to the egg mixture and gently fold the two together until blended.

Heat your pan over medium heat. Spray a nonstick pan lightly with a nonstick cooking spray. Spoon a scant 1/4 cup into the pan for each pancake. Spread lightly with the back of the spoon if necessary. Flip when lightly browned, about2-3 minutes.

Repeat the process with the remaining batter. Serve warm with butter and maple syrup if desired.

This Instant Pot Mediterranean Chicken and Rice Bowl is dinner in a bowl! It's the perfect dinner (with amazing leftovers) for the 21 Day Fix, Portion Fix, and Weight Watchers.

Instant Pot Mediterranean Chicken and Rice Bowl

lb frozen boneless, skinless chicken breast

c red bell peppers (chopped (about two peppers))

artichoke hearts (soaked in water, drained)

c brown rice

c low-sodium chicken broth

olive oil

juice lemon

salt and pepper (to taste)

pine nuts (toasted (you'll have some left over))

basil (finely chopped)

Turn your Instant Pot to sauté. Let it heat up, and add your olive oil. Once the olive oil has heated, add your red bell peppers and artichoke hearts and sauté for 4-5 minutes. Just let them get a little brown, but you don't want them too soft as they're going to cook more when the pot comes to pressure.

Turn the Instant Pot off. Add your chicken breasts, lemon juice, and salt and pepper. Pour your rice evenly over the ingredients. Add your chicken broth.

Place the lid on the Instant Pot. Close and make sure it's in the lock position, and that your valve is set to "seal." Turn on manual for 20 minutes.

Once done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.

Open the lid carefully. Using forks or a hand mixer, shred the chicken (take it out first if you're going to use a hand mixer!).

Once the chicken is shredded, mix all ingredients together. This will help any extra liquid soak into your chicken and rice.

Let it sit for a few minutes, then scoop into your bowl.

Top with chopped basil and one tablespoon of toasted pine nuts.

This healthy goulash recipe an easy one pot meal! Instant Pot Goulash is a fast dinner that the whole family will love!

Healthy Instant Pot Goulash

lb turkey

zucchini (chopped)

bell peppers (chopped)

onions (chopped)

whole wheat pasta

water

garlic

Italian seasoning

bay leaves

oz crushed tomatoes

Turn Instant Pot to sauté and brown the ground turkey.

(Note: If you&#x27;re using jarred pasta sauce, omit the seasonings and tomatoes.) Add garlic, Italian seasoning, minced onions, and 2 bay leaves. Toss in chopped zucchini and bell peppers.

Mix so that the seasonings and veggies are distributed.

Pour 8 ounces of dry whole wheat pasta, 1 can of crushed tomatoes, and 14 oz of water over the vegetables.

Stir until the pasta is fully mixed with the sauce. Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure using the manual function for 3 minutes. Use the quick release method to release the pressure. Give it a final stir to mix everything together and let the goulash cool for a few minutes.

Top with cheese if desired and serve warm.

If you&#039;re looking for a healthy Instant Pot lasagna, this recipe is the one for you! Whole wheat pasta, homemade sauce, and layers of green spinach are a delicious way to beat your craving. Use cottage cheese or ricotta in this recipe!

Instant Pot Lasagna

2% cottage cheese (or ricotta)

mozzarella cheese (I use mozzarella)

oregano

thyme

tbsp parsley

onion powder

tbsp garlic

wheat lasagna noodles

lbs turkey

spinach (fresh)

In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese.

Skip this step if using jarred sauce. In a separate bowl, mix the crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together.

Add half of the sauce to the bottom of a 7 inch springform pan. Break your noodles into pieces that will cover the sauce in a single layer. Top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Finally, top your lasagna with the remaining ⅓ cup of mozzarella cheese, then cover your pan tightly with aluminum foil.

Place a trivet in the bottom of the Instant Pot insert and pour 1 cup of water in the bottom.

Place the lasagna on top of the trivet and close and lock the lid. Turn your pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes.

Once the cooking time is complete, allow pressure to naturally release. If after 20 minutes, the pressure has not completely released, turn the handle to quick release. Once the pressure valve drops, remove the lid and carefully remove your lasagna.

This step isn’t necessary, but it only takes a couple of extra minutes and really does make the lasagna look and taste better. Remove the foil cover from the lasagna and place the pan under the broiler for 1-2 minutes to brown the cheese. Top with fresh basil if desired and serve.

Instant Pot

Preheat oven to 350°F.

Mix crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together in a separate bowl. If using jarred sauce you can skip this step.

Add half of your sauce to the bottom of an oven safe dish. Place a layer of noodles on top of the sauce, top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Top your lasagna with remaining ⅓ cup of mozzarella cheese, then cover your pan very tightly with aluminum foil.

Bake for 60 minutes. Remove the foil and check your noodles for doneness.

Broil your lasagna for 1-2 minutes until the cheese is lightly browned.

Remove from the oven and top with fresh basil, if desired, and serve!

Oven

This Healthy Instant Pot Strawberry Rhubarb Crisp is the perfect quick and delicious summer dessert! It's gluten-free, dairy-free, and refined sugar free...but nobody will ever guess!

Healthy Instant Pot Strawberry Rhubarb Crisp (Stovetop Option)

rhubarb,

strawberries, diced

T honey

tsp coconut oil, melted

Gluten Free Rolled Oats

Superfine Almond Flour

cinnamon

tsp salt

In a medium bowl, toss rhubarb and berries with 1 1/2 tablespoons maple syrup.

Divide mixture between 4 small baking ramekins or one medium baking dish that can fit in your Instant Pot (be sure they are oven safe, as well)

For the crisp topping, whisk honey/maple syrup with the melted coconut oil. Mix oats, almond flour, cinnamon and salt together, then stir in the remaining maple syrup/honey and coconut oil. Place crisp topping over strawberry/rhubarb mixture.

Add one cup of water to the steel insert of the Instant Pot, then place trivet insert in. Lay ramekins or baking dish on top of trivet. It&#8217;s ok to stack ramekins like I did if you need to.

Set IP for 4 minutes on manual/pressure cook. After cook time, do a quick release.

In the meantime, preheat oven to broil. When it&#8217;s safe to remove ramekins from the Instant Pot, arrange them on a cookie sheet into a square and place under the broiler. Watch them carefully, and remove just as the crisp topping starts to brown.

Let the Crisp sit and cook for around ten minutes before eating.

**To cook in the oven &#8211; bake on 350 for about 40 minutes or until the fruit is bubbly and the topping is golden brown.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1530371401/unfyqurao0hgwkgmxn5x.mp4

This Healthy Instant Pot Strawberry Rhubarb Crisp is the perfect quick and delicious summer dessert!  It's gluten-free, dairy-free, and refined sugar free...but nobody will ever guess!  

Healthy Instant Pot Strawberry Rhubarb Crips

These tasty little pumpkin muffins are a great snack for the 21 Day Fix and Weight Watchers.

21 Day Fix Pumpkin Muffins

whole wheat flour

tsp baking soda

Greek yogurt

almond milk

tsp honey (you can add more if you want them extra sweet)

chocolate chips

Preheat your oven to 325.

Spray a muffin tin with non-stick cooking spray, or line with paper liners.

In a medium bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt.

In another medium bowl, combine the pumpkin, yogurt, egg, honey, and almond milk and mix until blended together.

Add the pumpkin mixture to the dry ingredients and mix until everything is wet (be careful not to overmix). Mix in the chocolate chips, if you're adding them (or you can sprinkle them over the top, which is actually what I did here).

Divide evenly into 12 muffin tins. Bake for 20-25 minutes, depending on your oven. Mine were ready right at 20. You'll know they're done when they are a pretty golden color and a toothpick stuck in a muffin comes out clean.

This Pumpkin Alfredo Whole Wheat Pasta is the perfect healthy option for the 21 Day Fix and Weight Watchers!

Pumpkin Alfredo Whole Wheat Pasta

oz whole wheat pasta

tbsp extra virgin olive oil

onion (diced)

sage

dry white wine

Parmesan cheese

sage leaves (for garnish)

cheese

Cook pasta, reserving 2 cups of cooking water.

Heat olive oil in a large saucepan over medium heat. Add onion, salt, and pepper. Saute until onion starts to get translucent.

Add garlic and sage and cook for another 1-2 minutes.

Add white wine and simmer until reduced by about 3/4. This will probably take about 5 minutes.

Stir in pumpkin, almond milk, parmesan, and 1 1/2 cups of the reserved cooking water and heat through.

Carefully transfer to a blender and blend until smooth. Add more of the reserved cooking water if needed.

Mix 4 cups cooked pasta with the sauce until noodles are coated. Add additional parmesan and sage leaves to garnish, if desired. Enjoy!

This Pad Thai Egg Roll in a Bowl is low in carbs but high in flavor (and protein)! I love that it can be made in the Instant Pot or on the stovetop!

Pad Thai Egg Roll In A Bowl {Instant Pot | Stove Top}

chopped greens onions (the leftover green part from above)

cilantro (or skip it if you hate it!)

sriracha (or chile-garlic paste if you prefer)

peanuts (1/4 cup chopped or 28 whole)

lime wedges

eggs, beaten

lb chicken

Tbs low-sodium soy sauce

black pepper

14-16 oz of bagged coleslaw mix (whatever size bag your store has!)

Tbs lime juice

Tbs rice vinegar

tsp honey

cornstarch

In a small bowl, whisk together the lime...

In a small bowl, whisk together the lime juice, soy sauce, rice vinegar and honey. Remove 2 Tbs and set aside. Whisk the cornstarch into the remaining sauce.

Scramble eggs, set aside and cover with aluminum...

Scramble eggs, set aside and cover with aluminum foil to keep warm. You can either cook them on saute right in your Instant Pot (be sure to spray your pot!) and then clean our your pot before cooking the rest of the meal, or you can cook them in a separate pan on the stove (that's what I usually do).

Put your pot on saute mode and spray...

Put your pot on saute mode and spray the liner with olive oil cooking spray. Add the chicken to the pan, season with the black pepper, then add in the green onions (white parts only), 1 Tbs of the soy sauce and the garlic. Use a spatula to break up the meat as it starts to cook. Once it's broken up (it doesn't have to be full cooked) add the remaining 1 Tbs soy sauce, turn off the saute mode, close the lid and set to manual (or pressure cook) for 1 minute with a quick pressure release once cooking has finished.

Once the pressure has fully released, turn off...

Once the pressure has fully released, turn off the IP and remove the lid. Turn on the saute mode. Use a spatula to break up the meat, then add the 2 Tbs of the sauce that you set aside earlier (the portion without the cornstarch), the coleslaw mix and the eggs, sauteeing until the coleslaw mix is just heated through. Stir in the remaining sauce and cook until the coleslaw mix is just slightly wilted. I like to transfer it to a serving dish so it doesn't continue to cook.

Serve with the lime wedges (I love that...

Serve with the lime wedges (I love that extra squeeze of lime at the end!), greens of the green onions, peanuts, cilantro (or not, if you're a cilantro hater), and some sriracha!

In a small pan, scramble your eggs over...

In a small pan, scramble your eggs over medium-low heat, then set aside and cover with aluminum foil to keep warm.

Spray a large saute pan with olive oil...

Spray a large saute pan with olive oil cooking spray and heat to medium heat. Cook the whites of the green onions until softened, then add the garlic and the ground chicken. Season the ground chicken with some black pepper and add 2 Tbs of soy sauce to the pan. Break up the meat with your spatula as it browns.

Once the chicken is fully cooked, add the...

Once the chicken is fully cooked, add the coleslaw mix and the 2 Tbs of sauce that you had set aside earlier (the portion without the cornstarch) and cook, stirring, until heated through. Add the remaining sauce (the portion with the cornstarch) and the eggs and cook until the coleslaw mix has just slightly wilted. I like to transfer it to a serving dish so it doesn't continue to cook.

Serve with lime wedges (I love that extra...

Serve with lime wedges (I love that extra squeeze of lime at the end!), the greens of the green onions, peanuts, cilantro (or not, if you're a cilantro hater), and some sriracha!

This healthy Instant Pot Orange Chicken recipe is a delicious easy dinner! Instant Pot Chinese Recipes are so easy in the pressure cooker–it&#039;s truly a one pot meal!

Instant Pot Orange Chicken | Healthy Orange Chicken

chicken breast

chicken broth (low sodium)

coconut aminos (or low sodium soy sauce)

rice vinegar

tbsp ginger (minced)

red peppers

garlic (minced)

orange

arrowroot powder

Cube your chicken into bite-sized pieces, about 1 inch.

Lightly spray your Instant Pot insert with oil and set to sauté.

Mix together the chicken broth, soy sauce, rice vinegar, honey, ginger, crushed red pepper, garlic, orange zest, and orange juice in the pot.

Once the sauce is boiling add your cubed chicken, stir until all of the chicken is coated with the sauce.

Instant Pot Instructions

Top 13 21 day fix recipes from across the web

The most viewed 21 day fix recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthier Ranch Dressing

Low Carb Cloud Bread with Greek Yog...

21 Day Fix Pumpkin Spice Protein Pa...

Instant Pot Mediterranean Chicken a...

Healthy Instant Pot Goulash

Instant Pot Lasagna

Healthy Instant Pot Strawberry Rhub...

21 Day Fix Pumpkin Muffins

Pumpkin Alfredo Whole Wheat Pasta

Pad Thai Egg Roll In A Bowl {Instan...

Instant Pot Orange Chicken | Health...

How to Make Overnight Oats

Buffalo Cauliflower Mac And Cheese ...

Top 13 21 day fix recipes from across the web

The most viewed 21 day fix recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthier Ranch Dressing

Low Carb Cloud Bread with Greek Yog...

21 Day Fix Pumpkin Spice Protein Pa...

Instant Pot Mediterranean Chicken a...

Healthy Instant Pot Goulash

Instant Pot Lasagna

Healthy Instant Pot Strawberry Rhub...

21 Day Fix Pumpkin Muffins

Pumpkin Alfredo Whole Wheat Pasta

Pad Thai Egg Roll In A Bowl {Instan...

Instant Pot Orange Chicken | Health...

How to Make Overnight Oats

Buffalo Cauliflower Mac And Cheese ...

The most viewed 21 day fix recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine