Any other pumpkin pie lovers out there? These 21 Day Fix approved pumpkin pie energy bites are to die for!

Ingredients

• 1 cup pitted dates
• Warm water
• ½ cup raw pecan halves (or pecan pieces)
• ⅓ cup canned pumpkin puree
• ¼ cup unsweetened coconut flakes, reserve small amount for garnish
• 1 tsp. pure hazelnut extract (or pure maple extract)
• 1 tsp. pure maple syrup
• 2 tsp. pumpkin pie spice
• 1 pinch sea salt (or Himalayan salt)

Instructions

1. Place dates in a medium bowl; cover with water. Let soak for 10 minutes. Drain. Set aside.
2. Place pecans in food processor; pulse until finely ground.
3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 minutes.
4. Using clean hands, roll into tablespoon-sized balls; roll in reserved coconut (if desired).
5. Store, refrigerated, in airtight container.

This was a home run tonight! Super easy and delicious! You know I hate to cook and this one was a breeze and was restaurant quality!

Ingredients:

• 8 skinless, boneless chicken thighs 
• 1 teaspoon garlic salt
• ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
  

Directions: 

1. Season both sides of chicken breasts with garlic salt and pepper.
2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Mac and Cheese is one of my ALL time favorites! SO I fell in love with this recipe right away! It's delicious and I don't even miss the old unhealthy version! Try it! Let me know what you think!

Ingredients:
4 oz. dry whole wheat elbow macaroni (or pasta)
4 tsp. organic grass-fed butter (or organic coconut oil)
2 Tbsp. unbleached whole wheat flour
1½ cups unsweetened almond milk
1¼ cups freshly grated extra-sharp cheddar cheese
3 cups cooked chopped chicken breast, boneless, skinless
6 cups chopped broccoli florets, steamed
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
Preparation:
1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
2. Melt butter in large saucepan over medium heat.
3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
6. Add macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Serve immediately.
Tips and Variations:
• Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
• Asparagus, green beans or Brussels sprouts can be substituted for broccoli.
• A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.

This has become a staple in our house! So full of flavor and simple to make! I hope you enjoy it as much as we do! I swap out the wine for vegetable broth because I like a few tortilla chips with mine but to each their own! #chooseyourcarbswisely

Ingredients

• 1 tsp. olive oil
• 1 large onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium yellow (or orange) bell pepper, chopped
• 1 lb. raw 93% lean ground turkey
• 1 (28-oz.) can chopped tomatoes
• 2 cans (15-oz. each) kidney beans, rinsed, drained
• 1 cup chicken broth or red wine
• 1 Tablespoon. chili powder
• ½ tsp. sea salt
• 1 tsp Crushed red peppers (to taste; optional)
• 12 parsley sprigs, chopped

Instructions

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.
3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned
4. Add tomatoes, beans, broth, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.
5. Divide chili into 6 serving bowls and garnish with parsley if desired.

Nutritional Information (per serving):
Calories: 258
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 56 mg
Sodium: 575 mg
Carbohydrates: 26 g
Fiber: 8 g
Sugars: 8 g
Protein: 21 g

Containers
½ Green
½ Red
1½ Yellow

We all know that we need to eat more veggies, right? So finding ways to jazz them up and make them delicious on their own is key to getting a more balanced diet. This is one of my new favorites!

You will need:

2 Tablespoons of coconut oil
2 cloves garlic, chopped
2 Tablespoons, grated fresh ginger
1 medium carrot, cut into thin diagonal slices
1 cup broccolu florets
1 zucchini chopped
1 small head bok choy, chopped into bite sized pieces
1 Tablespoon of sesame oil
2 Tablespoon of Braggs liquid aminos ( or to taste)

Heat coconut oil in a large skillet or owk over high heat. Add garlic, ginger, and carrots; cook, stirring constantly for one minute. Add broccoli; cook, sirring frequently for 4-5 minutes. Add zucchini and bok choy. Reduce heat to medium. Cook 2-3 minutes or until tender-crisp. Turn off heat. Add sesame il and Braggs liquid aminos. Mix well. Enjoy!

This was probably our FAVORITE meal from the Ultimate Reset! It was super filling and delicious! Awesome for the cold Colorado nights as well!

You will need:

2 oz of raw cashews ( about 36 cashews)
3 cups of water
3 medium zucchinis, cut into chunks
Himalayan Sea Salt to taste


Soak cashew in 1 cup of water for 1 hour. While cashews are soaking, bring remaining water to a boil in a small saucepan over medium heat. Add zucchini; cook for 4-5 minutes. Drain. Set aside.

Place cashews( with water), zucchini, and salt into a food processer ( in two batches if necessary). Blend until smooth. Heat soup in a medium saucepan over medium heat, stirring frequently, for 4-5 minutes, or until hot. Do not boil.

You've got to try it! I'd love to hear your experience if you do!

I am not a lover of cold food! it takes a lot for me to enjoy a salad and this is one of the best I have ever had! I LOVE it! This is one of the recipes from the Ultimate Rest a few weeks ago and it has become a staple already! This recipe is for one serving but I suggest making enough for some leftovers!

You will need:

3 medium carrots, grated
2 Tablespoons of extra virgin olive oil
2 Tablespoons of fresh lemon juice
2 Tablespoons of chopped fresh cilantro
1 clove of garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon ground paprika
1 dash of cinnamon
1/2 teaspoon tsp Himalayan sea salt
1/4 teaspoon cayenne pepper ( to taste; optional) 
Romaine lettuce
1/4 of an avocado


Combine crrots, oil, lemon juice, cilantro, garlic,cumin, paprika, cinnamon, salt, and cayenne ( if desired) in a large bowl; mix well. Cover and marinate in refridgerator for 2-3 hours before serving. Serve over romaine lettuce with some avocado! So good!

My family loves baked goods so we have been trying all kinds of recipes and figuring out ways to make them a more regular part of our lives. This recipe is one of our favorites! I usually use blueberries but all I had on hand was blackberries and it was so yummy! I can't say which I like better!

Ingredients:

1/2 cup of almond milk
2 tsp Apple Cider Vinegar
1 tsp vanilla extract
1 1/2 Tbsp of olive oil
1 cup whole wheat flour ( or your preference)
1/4 tsp of cinnamon
1 tsp baking powder
1/4 cup  plus 2 Tablespoons  of sugar
1 cup blueberries, blackberries or your choice of fruit


Preheat oven to 350 F and grease loaf pan with olive oil spray. Whisk today the first four ingredients and let sit for 10 minutes. In a separate mixing bowl, combine all remaining ingredients but the fruit and stir well. Pour wet into dry and stir until just combined.  If batter seems to thick add milk one Tablespoon at a time until the batter is the right consistency. Add fruit and sir just once, very lightly, as not to break the berries. Pour into prepared loaf pan. Bake 15-18 minutesor until the berries are bubbling and the loaf feels firm.  Let sit for at least 10 minutes. Enjoy!
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Ingredients:

• 8  chicken thighs
• 1/2 cup olive oil
• 1 lemon, juiced
• Coarse salt and ground pepper
• 1 tablespoon grainy mustard
• 1 to 2 tablespoons honey

1. In a bowl, toss chicken thighs with olive oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day). 
2. Preheat oven to 375 degrees. Roast chicken in an oiled cast iron skillet, 20 to 25 minutes; flip and roast 10 more minutes.
   
   
   
3. Stir together grainy mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.