Category Archives: Recipes

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

I love a good Tortilla soup and this light version did not disappoint. I added this Tortilla soup to our meal plan for Meatless Monday and it was a hit in our house. I hope your family enjoys it as much as we did!

Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp minced garlic
  • 1 (28 oz) can crushed tomatoes
  • 1 red pepper; seeded and chopped
  • 1 small sweet onion; finely chopped
  • 1 can green chili peppers
  • 1 can black beans; drained and rinsed
  • 2 cups frozen corn, thawed
  • 60 oz. low sodium vegetable broth
  • 3 Tbsp ground cumin
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • 1 lime; juiced
  • ½ cup fresh cilantro; chopped and a little extra for topping
  • ½ cup green onions; thinly sliced and a little extra for topping
  • Avocado for topping (optional)
  • Cheese for topping (I used an organic Mexican shredded blend)
  • Plain Greek Yogurt for topping
Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

 Instructions

Heat the oil in a large pot over medium heat. Stir in the peppers, onion, garlic and cumin, and cook for 5-6 minutes, or until vegetables are tender. Mix in the crushed tomatoes and chile peppers. Pour in the broth, and season with salt, pepper, paprika, coriander and cayenne pepper. Add in the juice of 1 lime and stir to mix. Bring soup to a boil, reduce heat to low, and simmer at least 25 minutes. Place your corn out to thaw and rinse your black beans thoroughly. Then add in your corn, black beans, cilantro, green onions, and cook for another 5 minutes. Remove soup from heat and let cool for about 10 minutes before serving. I served it with crushed tortilla chips, extra cilantro, green onion, avocado, shredded cheese and greek yogurt on the side. That way we could pick and choose from the toppings depending on what each one of us likes!

Clean Eating Vegetarian Tortilla Soup

Clean Eating Vegetarian Tortilla Soup

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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

Clean Eating Asian Quinoa Salad

Clean Eating Asian Quinoa Salad

Clean Eating Asian Quinoa Salad

Hey everyone!! We have been experimenting with new ideas for Meatless Mondays. We tried out this yummy goodness last night. It would also make a great side dish this summer with BBQ! I know we will be having the clean eating Asian quinoa salad over and over, this spring and summer season.

Clean Eating Asian Quinoa Salad

FOR THE SALAD:

1 cup quinoa
2 cups vegetable broth
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
2 tablespoons chopped green onion
1 tablespoon black sesame seeds

FOR THE DRESSING:

1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
2 tablespoon rice wine vinegar
1/4 cup chopped cilantro
1/4 teaspoon grated ginger
Salt and black pepper, to taste

Clean Eating Asian Quinoa Salad

Clean Eating Asian Quinoa Salad

DIRECTIONS:
Add vegetable broth, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Once it boils, turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots and green onion. Set aside.

In a food processor or blender, add the soy sauce, sesame oil, rice wine vinegar, cilantro, ginger, red pepper flakes, salt, and pepper.

Pour the dressing over the quinoa salad and stir to combine. Sprinkle some black sesame seeds on top of the salad and enjoy!!

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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

Slow Cooker Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Another yummy Meatless Monday has come and gone. I found this recipe on my recipes website but I tweaked it quite a bit for our tastes. We like things with a little more kick aka more flavor!! Try this one out and you will not miss the meat. We have been trying to eat less meat for our health and our food budget!

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
2-3 tablespoons curry powder (we like lots!!!)
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
1 serrano chile, seeded and minced
2 cups cooked chickpeas (garbanzo beans)
2 cups cubed sweet potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3-4 cups fresh baby spinach
1 cup light coconut milk
lemon wedges

How to Make It

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 5-6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges. Do not forget the lemon because believe me it makes it even better!!!

We served it over quinoa, you could also do brown rice or even by itself. It is such a hearty meal that you will not miss the meat. But if you want to add something I would do some chicken or shrimp in this recipe. If you give it a try and please let me know how you like it!

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

Slow Cooker Clean Eating Vegetable and Chickpea Curry

Slow Cooker Clean Eating Vegetable and Chickpea Curry

21 Day Fix Approved Chicken Cacciatore

21 Day Fix  Approved Chicken Cacciatore

21 Day Fix Approved Chicken Cacciatore

We have been trying to find a healthy way to do all of our favorite meals 21 Day Fix Approved. Every week we have been adding something new into the mix. This week it was 21 Day Fix Approved Chicken Cacciatore and it was delicious. I ate the leftovers for lunch for 2 days!! If you do not want to eat the leftovers that many day in a row then freeze some. It taste even better!

Ingredients

  • 1 tsp olive oil
  • 1 lb boneless skinless chicken breast,  sliced into 1 inch pieces
  • 1 medium onion sliced
  • 2 tsp minced garlic
  • 1 medium red bell pepper, sliced
  • 8 oz sliced mushrooms
  • 1 (15 oz) can crushed tomatoes
  • 2 tsp dried basil
  • black pepper (optional)
  • 2 medium zucchini, sliced
  • 1 medium eggplant, sliced into 1 inch strips
  • fresh parsley (garnish)
  • grated parmesan (optional, garnish)

Preparation

  1. Heat olive oil in a pan over medium heat.
  2. Add the chicken to the pan and cook, stirring it frequently. Do this for 3-4 minutes or until browned.
  3. Add onion, garlic, bell pepper, and mushrooms. Cook this stirring frequently for approximately 5 minutes or until the onion is soft.
  4. Add tomatoes, basil and black pepper. Cook this mixture, stirring occasionally for approximately 6 minutes
  5. Add the zucchini and the eggplant. Cook the mixture stirring occasionally for 5-6 minutes and check to make sure the chicken is cooked through.
  6. Garnish with parsley, parmesan or both if you like!
  7. Serve alone or over whole grain pasta, quinoa or rice.
21 Day Fix  Approved Chicken Cacciatore

21 Day Fix Approved Chicken Cacciatore

Nutritional Information (per serving) not including brown rice pasta:
Calories: 246
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 67 mg
Sodium: 538 mg
Carbohydrates: 21 g
Fiber: 8 g
Sugar: 11 g
Protein: 28 g

Containers
2 Greens
1 Red
½ tsp

If you are looking for support during your 21 Day Fix journey, I would love to have you join one of my monthly online accountability groups. Feel free to email me at joannebjung@gmail.com or message me on my Facebook page Clean Eating Mommy.

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

Leftover Carnitas Salad

Carnitas Salad Recipe

Leftover Carnitas Salad

Leftover Carnitas Salad, yes I said leftovers hahahaha. Maybe you never have leftover carnitas but since we are a small family we always have leftover carnitas. I am always looking for ways to use them up besides just my regular tacos or burrito bowls. We love to cook our carnitas in the slow cooker. Check out the recipe here: Clean Eating Slow Cooker Carnitas. The slow cooker carnitas recipe is probably the most popular when I run my Slow Cooker Groups. People love it and so do we!!

Ingredients for Salad:

  • Leftover Carnitas
  • 1 cup of frozen corn
  • 1/2 a yellow bell pepper, deseeded and sliced
  • 1/2 a red bell pepper, deseeded and sliced
  • 1 poblano pepper, deseeded and sliced
  • 4-5 cups of romaine lettuce
  • 1 avocado sliced
  • Cilantro to garnish
  • lime wedges to garnish

Ingredients for Dressing:

  • 1/4 of olive oil
  • juice of 2 limes
  • 2 tsps of minced garlic
  • 1 tsp honey
  • 1 tbsp of adobo
  • 1/3 cup of chopped cilantro
  • 1 tsp ground cumin
  • 2 tbsp of plain greek yogurt

Preparation

  1. Warm up your left over carnitas under the broiler to crisp them up.
  2. Put frozen corn in a pan and cook until toasted. A little char on it or burn as I like to call it.
  3. While toasting the corn put all dressing ingredients in a food processor or blender and blend.
  4. Combine all ingredients in a large salad bowl and top with dressing. Toss your salad and serve. Enjoy!!

We had this last night and my hubby loved it!! We will definitely be doing this salad again. If you need something a little more hearty or CARBS…. add some quinoa or brown rice to ice. Or why not eat some tortillas or make this salad into a tostada! Sounds yummy right?

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

21 Day Fix Approved Shrimp Stir Fry

21 Day Fix Recipes

21 Day Fix Approved Shrimp Stir Fry

21 Day Fix Approved Shrimp Stir Fry is on my meal plan for today and I am so excited to give it a try. I am not actually doing 21 Day Fix currently but I am following a similar meal plan while I am doing Core De Force.
We love shrimp or any shellfish for that matter in our home. We eat shrimp often in salads, on the grill, in pasta and many other ways. It has been awhile since I have made a good stir fry so today is that day!!
 
Ingredients:
1 Tbsp. olive oil
2 medium red onions, sliced in wedges
1 clove garlic, finely chopped
1 thin slice fresh ginger, peeled, thinly chopped
¾ cup broccoli florets
1 Tbsp. reduced-sodium soy sauce
2 tsp. rice vinegar
4 Tbsp. low sodium organic chicken broth, divided use
3 cups mushrooms, cut in half
1 yellow bell pepper, cut into cubes
½ cup sliced water chestnuts, drained
2½ cups snow peas, trimmed
1 lb. raw shrimp, peeled, deveined
 
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onions; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
3. Add garlic, ginger, and broccoli; cook, stirring frequently, for 1 minute.
4. Add soy sauce, vinegar, and 2 Tbsp. chicken broth; cook, stirring frequently, for 1 to 2 minutes.
5. Add mushrooms, bell pepper, water chestnuts, and remaining 2 Tbsp. broth; cook, stirring frequently, for 2 to 3 minutes.
6. Add snow peas and shrimp; cook, stirring frequently, for 2 to 3 minutes, or until vegetables are tender-crisp and shrimp is opaque and firm.

Total Time: 29 min.
Prep Time: 15 min.
Cooking Time: 14 min.
Yield: 4 servings, about 1½ cups each

Container Count is 2 Greens, 1/2 Red and 1/2 Tsp.

I will be serving mine with a yellow container of quinoa. You could also choose to have brown or wild rice in your yellow container. If you are looking for some support with your 21 Day Fix journey, I would love to support you in my monthly accountability group. Let’s connect email me at joannebjung@gmail.com or message me on my Clean Eating Mommy Facebook page. I would love to get to know you!

21 Day Fix Approved Pasta with Kale and Turkey Sausage

21 Day Fix Approved Recipe

21 Day Fix Approved Pasta with Kale and Turkey Sausage. Photo Credit to Team Beachbody Blog and Kirsten Morningstar

Another Tasty Tuesday recipe feature!! I am a sucker for a hearty bowl of pasta and when I have it I usually eat too much. That is why I am so happy that I have my portion control containers, otherwise I would probably never eat it! Here is a pasta recipe that I have made from the Beachbody Blog and love it.

Ingredients:
6 oz. dry whole wheat pasta
1 tsp. olive oil
½ medium yellow (or orange) bell pepper, chopped
½ medium onion, chopped
8 oz. Italian-style turkey sausage, chopped
1 clove garlic, finely chopped
Sea salt and ground black pepper (to taste; optional)
½ cup low-sodium, organic fat-free chicken broth
1 bunch kale, ribs removed, chopped (about 3 cups)
1 Tbsp. shredded Parmesan cheese (to taste; optional)

Preparation:
1. Cook pasta according to package directions. Set aside.
2. Heat large skillet over medium heat.
3. Add oil, bell pepper, and onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4. Add sausage and garlic, Season with salt and pepper if desired; cook, stirring frequently, for 5 to 7 minutes, or until sausage starts to brown.
5. Add broth and kale; cook, stirring occasionally, adding additional broth or water as needed, for 4 to 5 minutes, or until kale is soft.
6. Add pasta to sausage mixture.
7. Top with cheese if desired.

Nutritional Information (per serving):
Calories: 321
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 43 mg
Sodium: 509 mg
Carbohydrates: 43 g
Fiber: 2 g
Sugar: 1 g
Protein: 23 g

Containers
½ Green
½ Red
2 Yellows
½ tsp.

If you are looking for support on your 21 Day Fix or 21 Day Fix Extreme journey, I would love to help you!! I have am AMAZING accountability group that I run every month and the peer support is what I think is missing a lot of the time when people try a program and fail at it. If you would like to do 21 Day Fix with us email me joannebjung@gmail.com or message me on my Clean Eating Mommy Facebook Page.

21 Day Fix Approved Chicken Butternut Squash Soup

21 Day Fix Approved Chicken Butternut Squash Soup

21 Day Fix Approved Chicken Butternut Squash Soup Photo Credit to Team Beachbody

It is still winter and it is also still cold and flu season. I am not kidding when I say that 90% of my challengers have had either colds, flus or sinus infections this past month. Lots of stuff going around. One thing I love when I am sick is a good bowl of soup and I also love to make my own. This recipe is 21 Day Fix approved and sourced from the amazing Team Beachbody blog. Love it!

Total Time: 38 min.
Prep Time: 15 min.
Cooking Time: 23 min.
Yield: 8 servings, about 1 cup each

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 cups low-sodium organic chicken broth
2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)
Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
8 oz rotisserie chicken breast, boneless, skinless, shredded
1 cup frozen corn (or roasted corn)
2 cups cubed butternut squash

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
5. Divide evenly between eight serving bowls.

Nutritional Information (per serving):
Calories: 168
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 25 mg
Sodium: 178 mg
Carbohydrates: 23 g
Fiber: 3 g
Sugar: 2 g
Protein: 13 g

Containers
½ Green
½ Red
½ Yellow

Are you doing the 21 Day Fix or Fix Extreme and need motivation and accountability?? Let’s talk about getting you into my Monthly Accountability Group. There is no reason that you should be doing this alone!! This month there are over a dozen ladies doing a program together and loving it. Comment here, email me at joannebjung@gmail.com or message me on my Facebook page to get started.

21 Day Fix Approved Slow Cooker Cheesy Chicken Enchiladas

21 Day Fix Approved Cheesy Chicken Enchiladas

21 Day Fix Approved Cheesy Chicken Enchiladas

Tasty Tuesday Recipe Feature!! Since we moved to Dallas, Texas we have been OBSESSED with Tex-Mex and Mexican food in general. This is a healthier version of one of my favorites Chicken Enchiladas!!! The best part is that it is 21 Day Fix Approved!!

21 Day Fix Approved Slow Cooker Cheesy Chicken Enchiladas

Total Time: 3 hrs. 28 min.
Prep Time: 15 min.
Cooking Time: 3 hrs. 13 min.
Yield: 10 servings, about 1 cup each
Ingredients:
1 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 medium jalapenos, seeded and deveined, finely chopped
1 lb. raw ground chicken breast
1½ cups dry farro, rinsed
1 (15-oz.) can black beans, rinsed, drained
1 cup frozen corn
1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes), no salt added
1 cup water
1 (10-oz.) can red enchilada sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup shredded jack (or cheddar or Mexican blend) cheese
3 medium green onions, chopped
¼ cup finely chopped fresh cilantro
Preparation:
1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
7. Top with green onions and cilantro; serve.

Serving Size 1 Cup in Containers Equals: 1 green container, 1/2 red container, 2 yellow containers and  1/2 blue container

Nutrition Facts:
320 Calories
Total fat 11 grams
Saturated Fat 2 grams
Cholesterol 12mg
Sodium 394mg
Carbohydrates 37 grams
Dietary Fiber 9 grams
Sugars 3 grams
Protein 18 grams

Recipe Sourced from Beachbody Blog

If you are doing 21 Day Fix and you are looking for a support group, contact me and let’s work together!! Email me joannebjung@gmail.com to get into my next fitness accountability group on Facebook.

Sugar Free Oatmeal Pies

Did you know that the average American breakfast can have anywhere from 10-55grams of sugar or artificial sweeteners in it?

Think about what you normally have for breakfast:

  • cereal and milk
  •  muffin
  • pop tarts
  •  donuts
  • granola bar
  • coffee shop pastries
  • caramel latte

Here’s the deal. When we start our day off with that much sugar, we are setting ourselves up for a crash later! Literally, we eat a breakfast that contains lots of carbs and sugars, which gives us a kick-start of energy, but that doesn’t last long. There’s little to no nutrients in some of the items listed above, which means there’s nothing there to fuel our body long-term. Instead, we are running off of the sugar, until we burn that off, and hit a crash which is where our body says…”Hey, I need more sugar so I can keep going throughout the day!’

And that’s how we get into the addictive sugar cycle.

It’s not totally our fault though. The food industry has created these foods. Marketing them as great ways to start your morning. And don’t think for one second they don’t know what they are doing. They are educated and aware of the fact that sugar is highly addictive. That’s why it’s in so many items. They know that you will come back for more because your body will want it!

SO WHAT DO WE DO TO CHANGE THIS? HOW DO WE BEGIN TO FUEL OUR BODIES IN THE MORNING, AND STOP THE SUGAR CRASH FROM HAPPENING?

We choose foods that contain good sources of protein and healthy fats. These items give our body fuel to slowly burn off, plus they create that feeling of satiety, which means we are staying full longer.  Some of my favorite things to have for breakfast are a full of nutrition protein shake, or an egg scramble with lots of veggies added in. Let’s admit it though, many times we are barely getting out the door on time, and that’s without feeding ourselves or the kiddos breakfast. That’s part of the problem isn’t it? Those items listed above are all quick and easy! Grab-n- go is ideal for our busy lifestyle, especially when it comes to morning time.

That’s why I’ve added this amazing Oatmeal Pie Recipe to my Simply Sugar Free Cookbook that is on sale for pre-order right now. Full of 30+ recipes that are Sugar Free and delicious! My goal is to provide people with recipes that will make the idea of living a sustainable sugar-free lifestyle a reality!

sugarfreeoatmealpies

This month only you can pre=order my book at a reduced price and get it delivered before Christmas! 

Not only does The Simply Sugar Free Cookbook feature some yummy sugar-free recipes that you and the family will love, but I also share my own sugar-free journey with you. Starting with my decision to challenge myself to a year without sugar, and what eventually drove me to create a lifestyle of living sugar free, and teaching others to do the same.

Grab your copy of The Simply Sugar Free Cookbook HERE, and get access to these amazing sugar-free recipes to try just in time for the holidays! The last day to order for the pre-order price is December 5th.  Get yours today!!

sugarfree

So let’s talk about how to make your morning routine less stressful, lower your sugar intake, and still enjoy a tasty, yet healthy breakfast on-the- go! How about a sneak peek to the Oatmeal Pies that are in my cookbook!

Try these and let me know what you think! Be sure to tag me on Instagram when you share a selfie stuffing your face on the way to work while you are loving these Oatmeal Pies! Use @BrittanySuell #SimplySugarFree

sfa-recipe-cards-14

 

Enjoy!  -Brittany Suell

brittany

Hi, I’m Brittany. I am a wife to an amazing God-fearing man who has encouraged and pushed me along in my journey to create this Sugar Free Life for my family. I lead a busy life as a mamma to a brave little boy and joyful baby girl.  Born and raised in Texas, I love the outdoors, raising chickens, and going home to East Texas never gets old. I am a fitness professional, creator of the 21 Day Sugar Free Academy, and author of The Simply Sugar Free Cookbook. I offer in person yoga instruction, group fitness classes, and online fitness boot camps.  I love coffee, traveling, the small adventures of life, and there is no dream too big for me.  I am passionate about helping others live the life they are created to live! Watching my clients learn they can do more than they ever thought possible is truly fulfilling to me! I fully believe the Lord created each of us with a unique destiny and no matter how big or small your role looks in the eye of man, you were made for more!!!  I love inspiring and helping others live in the fullness of their identity as well as offering simple solutions to live the healthy and fit life that they desire and deserve. I believe that when you are taking care of yourself and your health, you are happier and able to live your best life!

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Source: http://www.brittanysuell.com