Meal Hording with Mindy – 21 Day Fix approved meals

I have been following the 21 Day Fix Nutrition Plan for over a year now! I live by it, eat by it and swear by it. If you would like more information or are ready to try the program out yourself (It comes with a 30 day money back guarantee), please contact me by email or via Facebook or via my website: www.mindyhord.com. When you order through me, you will get me as your free coach, exclusive access to my private fitness support group and my FREE 21 Day Meal Plan.







Here are some sample meals.

1 RED, 1 GREEN, 1 PURPLE, 1 YELLOW

2 eggs – cooked over medium with crushed red pepper
1/2 medium sweet potato (baked at 400 for 50 minutes)
1 c. organic spinach
1 teaspoon extra virgin organic coconut oil

1 c. fresh raspberries



1 RED, 2 GREEN

1 small all-natural chicken breast cutlet

1 c. cherry tomatoes
1 c. brussels sprouts
1 tsp. olive oil

Spray a non-stick pan and cookie sheet lightly with olive oil.

Cut up Brussels Sprouts and spread out on the cookie sheet and then season with Himalayan Salt and Garlic Powder, Lemon Pepper and Black Pepper. Cook for about 15-20 minutes at 400 degrees.

Cook the cherry tomatoes on HIGH for about 3-4 minutes.

Turn stove to MEDIUM, add chicken, seasoning with Garlic Powder, Lemon Pepper and Black Pepper.  Cook until no longer pink.





1 RED, 1/2 YELLOW, 1 PURPLE – Neapolitan Shakeology

1/3 serving of Vanilla Shakeology

1/3 serving of Chocolate Shakeology
1/3 serving of Strawberry Shakeology

Blend with 8 oz. almond milk (add 4 oz. of water if too thick) and 1 c. of frozen strawberries.



1 RED, 1 GREEN



My friends Jamie-Len & Jonathan who own Royer’s Round Top Cafe, shared this recipe with me.

Sear pork tenderloin in pan with their Cafe seasoning (lemon pepper, black pepper, and garlic powder).. Just crust outside and cut slit before put in hot oven at 400. Stuff with blue cheese.. Cook for 10 min or until inside done.
( I used 1 tbsp. organic bleu cheese in half of it and organic mozzarella cheese in the others half, for Ryan and Rebel)

I didn’t do this, but they told me to heat a sauté pan & cook fresh pears with a little olive oil until tender and serve with it along with 
Brussel sprouts cooked with olive oil and pepper and sea salt in a skillet.


Tonight, I tried a new cauliflower recipe that I LOVED and so did Rebel. He asked for a second helping!


Ingredients

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper


Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.


4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

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