Archive of ‘21 Day Fix Recipes’ category

Healthy French Toast

I love food. I mean I know you guys know that about me by now…but like…I REALLY love food. Especially being pregnant, I swear I have a whole new appreciation for food. When I learned that I didn’t need to eat “diet” food to lose weight and get healthy, I felt SOOO liberated! Now it is my mission to share that with the world!!

You CAN eat food that actually tastes good. This Healthy French Toast recipe is so good!! I honestly couldn’t wait to share because I know my fellow foodies will feel me on this one!!!




2 Large Eggs

2 Tbsp. Unsweetened Almond Milk

2 tsp. Pure Maple Syrup, divided use

1/2 tsp. Ground Cinnamon

2 slices low-sodium Sprouted Whole Grain Bread

1 tsp Extra-Virgin Organic Coconut Oil

1 cup Fresh Sliced Strawberries (I used pineapple on the side)



  1. Combine eggs, almond milk, 1 tsp maple syrup, and cinnamon in a shallow pan; whisk to blend.
  2. Soak each slice of bread in egg mixture for 5 minutes, turning halfway.
  3. Heat oil in medium nonstick skillet over medium heat.
  4. Add bread; cook for 2 to 3 minutes on each side, or until golden brown.
  5. Top each slice evenly with strawberries and remaining 1 tsp maple syrup.
  6. Serve immediately. 



21 Day Fix Approved Pancake Recipe

Ok, let me start by saying this recipe is totally BOMB and perfect whether you are following a Beachbody program or not! Note: Now most Beachbody programs utilize the container system first used in the 21 Day Fix because it’s just so effective! 

Being pregnant, I’m craving hearty filling foods like freaking crazy! And pancakes are just delicious right?! I’ve made “healthy” pancakes in the past that are basically just a banana and an egg and honestly…yeah it’s a “pancake” but it’s not PANCAKES! I don’t want to feel like I’m restricting myself…and trust me, when I used to restrict myself, I was one miserable bitch.

That is why I’m obsessed with this meal plan. No restriction, no calorie counting, no misery…no staring at someone else’s “real” food longingly. 



Serves 7 (2 pancakes each)

  • 1 1/2 all-purpose flour (I used whole wheat flour) 
  • 3 tsp baking powder
  • 1 dash sea salt
  • 1 1/2 unsweetened almond milk (I used vanilla) 
  • 1 large egg
  • 1 tbsp pure maple syrup
  • 5 tbsp grass-fed butter (you can substitute other oil like coconut oil too)
  • 1 tsp pure vanilla extract 
  • Blueberries



  1. Combine flour , baking powder, and salt in a small bowl; mix well. Set aside
  2. Combine almond milk, egg, maple syrup, butter, and extract in a medium bowl; whisk to blend.
  3. Add flour mixture to almond milk mixture; whisk to blend until there are no lumps. 
  4. Heat large nonstick skillet over medium heat.
  5. Pour 1/4 c batter on the skillet; cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip, cook for an additional 90 seconds.
  6. Serve 2 pancakes with 1 tbsp blueberry jam.


Blueberry Jam

Take frozen blueberries, add a little water and cook on medium-high heat until the blueberries break down and the mixture thickens. Top pancakes with this. This is also awesome on toast or English muffins. 

Fix portion amount: 1💛 1💙

* I had two servings and didn’t include the blueberry jam! But you do whatever floats your boat!!*

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Fixate Creamy Chicken Salad Recipe

So much amazing stuff has been going on, I don’t even know where to start!!! AHH! I promise I’ll be sharing this Fixate Creamy Chicken Salad Recipe but first I wanted to do a quick life recap!! Ok so firstly, on Monday, the Rachael Ray show came to my apartment to film me for a segment I taped on Tuesday. I’m not sure of the air date yet and I can’t say much else, but holy shit I’m so excited for you guys to see it!!! I was also featured in IDEA Fitness Journal, a magazine that is sent out monthly to health professionals certified through the American Council on Exercise! It’s crazy how when you just freaking GO for it, life responds!! I’m feeling mind BLOWN by the recent happenings in my life!!


Brian and I also started Core De Force this week! The program is the kick ASS program we are using in our Brawler Bootcamp that starts on November 14th!! It is SOOOO good you guys!! Ok, back to the Fixate Creamy Chicken Salad Recipe!!

Fixate Creamy Chicken Salad Recipe

Fixate Creamy Chicken Salad Recipe

Fixate Creamy Chicken Salad Recipe
  1. 3 cups chopped rotisserie chicken breast (boneless/skinless)
  2. 1/2 cup chopped green apple
  3. 1/2 cup seedless red grapes, cut in half
  4. 1/2 cup sliced almonds
  5. 2 green onions, sliced
  6. 2 Tbsp chopped fresh tarragon
  7. 1/4 cup Honey Mustard Dressing (see below)
  8. 8 cups shredded romaine lettuce
Honey Mustard Dressing
  1. ** Serves 8 with 2 Tbsp. per serving
  2. ** 1 Orange Container
  3. 1/2 cup reduced fat plain Greek yogurt
  4. 3 Tbsp. Dijon mustard, gluten-free
  5. 3 Tbsp. raw honey
  6. 3 Tbsp. rice vinegar
  7. 1/4 cup extra-virgin olive oil
  8. Sea Salt to taste (optional)
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Combine chicken, apple, grapes, almonds, green onions, tarragon, and Honey Mustard Salad Dressing in a large bowl. Mix well, cover and refrigerate for 2 hours.
  2. Serve 1 1/4 cup Creamy Chicken Salad over 2 cups of romaine lettuce per serving.
Honey Mustard Dressing Directions
  1. Combine yogurt, mustard, honey, and vinegar in a medium bowl and mix well. Slowly add the oil, whisking constantly until well blended.
Container Breakdown
  1. 1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange
  1. Serving size: 1 1/4 cups
Sami Skow

Seriously so freaking good!! It also tastes amazing in a wrap!!

Banana Apple Muffins

I’ve been trying to make Brian healthy recipes that he will actually eat. Do any of you deal with “relationship weight”? We love each other and I often find we can eat less than healthy when we are together. I honestly thought these banana apple muffins from the Fixate cookbook would be “ok.” Healthy and good but not YUMMY. 

What I love about these banana apple muffins is that they taste totally sinful! Brian loved them!!

With my PCOS, it’s really important that I fuel my body with whole natural ingredients that serve my body. These muffins utilize natural ingredients, they are filling, and they make me feel like I’m not deprived!

Banana Apple Muffins

Banana Apple Muffins

Banana Apple Muffins
  1. 2 ripe bananas mashed
  2. 2 large eggs, beaten
  3. 1 1/2 cups almond flour
  4. 3/4 tsp baking soda
  5. Dash of himalayan salt
  6. 3/4 apple chopped
  7. 1 Tbsp organic grass fed butter, melted
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Preheat oven 350 degrees
  2. Spray muffin tin with coconut oil cooking spray
  3. Combine eggs, banana, butter (optional) into bowl and mix well
  4. Combine almond flour, baking soda, and salt in a medium bowl, mix well.
  5. Combine both bowls of ingredients together and mix until blended
  6. Add chopped apple and mix
  7. Divide batter evenly into muffin tins (mine made about 10 muffins)
  8. Bake 15-18 minutes or until golden brown
  9. Cool and Enjoy!
Sami Skow
I think you will DEFINITELY love these banana apple muffins! They are definitely boyfriend approved!

Pumpkin Muffins With Maple Cream Cheese

OMG you guys!! I really can’t even. Fall is upon us and as the basic white girl that I am, all I want is pumpkin. Pumpkin on pumpkin. You get the picture. When I saw the recipe for these pumpkin muffins WITH maple cream cheese I knew I just HAD to make them. Like holy shit right?!

I think people are often surprised by how much I actually eat. But I think not cutting corners and actually fueling my body properly (without going overboard) has been so key to my long term success. You guys all know I love my wine, I have it a few nights a week. Kettle cooked potato chips…at least twice a week. And if I can make something scrumptious that I don’t even have to count as a treat or a cheat like these pumpkin muffins? Count me the heck in!! I want to feel satiated and like I still get to indulge!

Having PCOS (polycystic ovarian syndrome) is (excuse my language) a bitch. Before I was really conscious of the ingredients that I was putting into my body, I was constantly bloated and gaining weight no matter what I tried. That’s why I try to focus on whole natural ingredients that are easy on my body. Nothing overly processed (unless it’s my occasional chips, etc. as mentioned. I’m not perfect guys!!). So these pumpkin muffins with maple cream cheese are right up my alley. They taste like they should be bad for you…but they are not! And they are 21 Day Fix container approved (also The Master’s Hammer and Chisel, 22 Minute Hard Corps, Country Heat, etc.). I really do love this container system because I don’t have to count calories or overthink everything (I used to count compulsively).

I hope you guys enjoy them as much as I do!!!


Pumpkin Muffins With Maple Cream Cheese


2oz Cream Cheese
1 Tbsp. Pure Maple Syrup
1 Large Egg, lightly beaten
1 Cup Canned Pumpkin Puree
1 1/2 cups Almond Flour
3/4 tsp. Baking Soda, Gluten – Free
1 Dash  Sea Salt (or Himalayan Salt )
2 Tbsp. Raw Pumpkin Seeds (optional, I didn’t use them!)


1. Preheat oven to 350* F.
2. Prepare nine muffin cups by lining with muffin tin liners or coating with spray. Set aside.
3. Combine cream cheese and maple syrup in a small bowl; mix well. Set aside.
4. Combine egg and pumpkin in a medium bowl; mix well. Set aside.
5. Combine almond flour, baking soda, and salt in a medium bowl; mix well.
6. Add almond meal mixture to egg mixture, mix until just blended.
7. Spoon batter into each prepared muffin cup, filling a little less than 1/2 full.
8. Spoon about 1 heaping tsp. cream cheese mixture into the centre of each muffin. Evenly fill muffin cups 3/4 full with remaining batter.
9. Sprinkle muffins evenly with pumpkin seeds.
10. Bake 16 to 18 minutes, or until golden brown and toothpick inserted into the centre comes out clean.
11. Transfer muffins to rack; cool & ENJOY!!


21 Day Fix Approved Pumpkin Muffins With Maple Cream Cheese


I mean YUM!!!!


Pumpkin Muffins With Maple Cream Cheese


Container Equivalents: 1 purple, 1 orange.

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21 Day Fix Recipe: Stuffed Peppers

21 Day Fix Stuffed Peppers


I had to share one of my favorite recipes!! This 21 Day Fix recipe is delish!! t’s from the 21 Day Fix cookbook Fixate! But anyone can make it! I love it because it’s super hearty and filling!! I think that’s a common misconception about the 21 Day Fix, that you are somehow restricting yourself and eating less. Um, NO!!! I feel like I eat SOOO much food! And I mean for real, any diet where I can have chocolate AND wine..I’m in!!


4 Medium Peppers, Cut In Half, Seeds Removed
2 tsp. Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Finely Chopped
1 ½ Lb Raw Chicken Breast, Boneless, Skinless, Chopped in ¾ in Pieces
1 tsp. Ground Chili Powder
1 tsp. Ground Cumin
¼ tsp. Himalayan Sea Salt
¼ tsp Ground Black Pepper
1 cup Grandma’s Tomato Sauce (see below)
2 cups Cooked Quinoa
1 cup Canned Black Beans, Drained, Rinsed
1 cup Frozen Corn Kernels
5 tbsp Chopped Fresh Cilantro, Reserve Some For Garnish (I omitted this ingredient)
1 tbsp Fresh Lime Juice
1 cup Shredded Monterey Jack Cheese
Hot Sauce (to taste, optional)


Ingredients For Grandma’s Sauce:

2 tbsp Olive Oil
1 Medium Onion, Chopped
4 Cloves Garlic, Finely Chopped
1 (6 oz) can Tomato Paste, No Salt Added
¼ cup Red Wine
2 cans Whole Peeled Tomatoes crushed or pureed in blender (or food processor)
2 tbsp Agave Nectar
1 tsp Sea Salt
¼ tsp Ground Black Pepper
1 (3 oz) Parmesan Cheese Rind
3 Tbsp Finely Chopped Fresh Basil


Directions For Grandma’s Sauce:

1. Heat oil in large saucepan over medium-high heat.

2. Add onion; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.

3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes.

5. Add tomatoes, agave, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes.

6. Add cheese rind; cook, stirring occasionally, for 1 hour.

7. Add basil; mix well.


Serves: 12 (approx ½ cup each)

Container Equivalents: 3 Green, ½ tsp



1. Preheat oven to 375 degrees.

2. Place bell peppers, skin side down, in large baking dish, set aside.

3. Heat oil in large nonstick skillet over medium heat.

4. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.

6. Add chicken, chili powder, cumin, salt, and pepper; cook, stirring frequently, for 5 minutes, or until chicken is no longer pink.

7. Add Grandma’s Tomato Sauce, quinoa, beans, corn, cilantro, and lime juice. Reduce heat to medium-low; cook, stirring occasionally, for 3 to 5 minutes, or until heated through.

8. Add a heaping ½ cup of chicken mixture to each pepper half; cover lightly with foil.

9. Bake for 35 minutes, or until peppers are tender; remove foil.

10. Top each pepper evenly with cheese. Bake for 3 minutes, or until cheese is melted.

11. Serve sprinkled with cilantro and hot sauce (if desired).


Serves: 8 (½ pepper each)

Container Equivalents: 1 green, 1 yellow, 1 red, ½ blue

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Healthy Sweet Potato Side Dish

Brian and I are going to the Bahamas and Jamaica on a cruise in less than THREE weeks and therefore, my workout game has to be ON POINT. I want to feel hot in my bikini and not run away from a camera any time I see one. I did that for years, that’s not my thing anymore. I definitely have to work hard at being fit and not bloated. My PCOS makes it really difficult sometimes. Note how I say I want to FEEL hot in my bikini. What I’ve learned is that your boyfriend, husband, partner, friend, etc. can tell you that you are hot until they are blue in the face, but unless YOU feel amazing in your own skin, it doesn’t make a difference. It’s not a vanity thing. I work out and eat well to feel my best, fight my depression, feel proud of myself, and to feel proud of the body that I’ve fought so hard for. It’s not perfect, but it’s a far cry from who I used to be. This healthy sweet potato side dish I’m going to share is going to fill you up and you can totally feed it to the boyfriend for husband without complaint!! (heck yea!)

I am trying to get Brian into “vacation prep” mode as well. It’s been an uphill battle to say the least, but that’s ok. I can’t force someone to be healthy! I will just try to continue to lead by example and hope that he one day sees the light. I love him, I want him to be healthy! I think I’m going to do another blog post this week about being healthy while in a relationship. I know so many of my friends are in serious relationships or they are married and their partner isn’t the healthiest. Not to mention you eat out a lot more, you get comfortable…it happens. So I definitely want to address this because I have had to figure out a bunch of tips & tricks along the way.

The portion control meal container system I use has really helped me stay on point with my personal nutrition. I absolutely get cravings and get tempted to veer off course so portion control is everything for me! I really love eating sweet potatoes and making sweet potato fries and other sweet potato side dishes. I try to stick to complex carbohydrates over simple carbohydrates. I find that I just feel better! Not to mention, they are ACTUALLY better for me.


  • 4 medium sweet potatoes, cut into 1-inch cubes
  • 1 large onion, cut into 1-inch pieces
  • 4 tsp. olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper



  • Preheat oven to 450 degrees.
  • Place sweet potatoes and onion on baking sheet.
  • Drizzle with oil; toss gently to coat evenly. Spread sweet potato mixture out on a single layer.

Sweet Potato Side Before the Oven

  • Bake stirring halfway, for 18 to 22 minutes, or until tender.
  • Season with salt and pepper; serve immediately.

Sweet Potato Side

Honestly, this was so freaking good!


Serves: 4 (3/4 cup each)

Container Equivalents: 1 1/2 yellow, 1 tsp

Enjoy this healthy sweet potato side dish!!

Toasted Kale Salad Recipe from Fixate

To be honest, I’m actually not a salad lover. I kind of resisted making this Toasted Kale Salad recipe from Fixate because salads really aren’t my thing. I think it was because this salad is a TOASTED Kale Salad that I actually decided to try it. And for real, it was totally delicious!

I’m trying to make sure I am hyper focused on my fitness and nutrition because Brian and I are off to the Bahamas and Jamaica on the Beachbody Success Club cruise in only 25 days!! Beachbody rewards their coaches for changing lives and gives us ways to earn free trips and all other sorts of cool opportunities and gifts!

I definitely used to be the kind of person that had a “winter body.” I wouldn’t care about putting on weight in the winter and then as the countdown for summer began, I’d take it off again. But let’s be real, that roller coaster isn’t healthy. It’s a really cool feeling to find out I’m going on vacation only weeks before and I’m not freaking out. I’m in control of my body. It took me a long time to get to this place but I’m proud of how far I’ve come.

And being the girly girl that I am..vacation immediately meant shopping. Shocker, am I right?! I feel like because I lost so much weight and I’ve reclaimed my life, I lean towards bikinis in terms of swimwear. And no, this isn’t because I have some rockin bod. I think it’s because I was ashamed of my body for so long, that now I love any chance I get to dress up and show it off. Believe me, if I was trying to give the illusion of a perfect body, I’d only wear one pieces because of the crazy amount of stretch marks I have. A few years ago, even typing the words stretch marks into a blog post would have made me want to throw up. But now, I’m proud. This tiger earned her stripes. I swear when I was in Puerto Rico in December, I kind of wanted someone to mention it or point them out (maybe they’d think I had a baby or something), and I’d proudly tell my story. That’s all stretch marks are. They tell your story. We all have them, stop the stretch mark shame!

Anyway, back to shopping (haha). I bought this monokini from Victoria’s Secret.

Monokini from Victoria's Secret

Yes, it is a “one piece” but I think it’s HOT! Although my friends lovingly pointed out the hilarious tan lines I will have. I think if I only wear it one of the days I’ll be ok…right? Check out the back, I’m obsessed!

Monokini from Victoria's Secret Back

I’m also terrified because I have been warned that these bathing suits don’t look great on everyone. So I’ll definitely be posting a picture for some honest opinions on my Instagram and  Facebook. I definitely still struggle with insecurities, I’m only human. Personal development has been helping a lot. I know I’ve posted about it a few times on here, but if you haven’t read You’re a Badass by Jen Sincero, you have to!!

I’m also incredibly excited for the cruise to see my success partner/best friend Sarah. I swear, she and I are the same person. Our brains work the same way (which is a hard feat to accomplish because I’m CRAZY, haha). We both love our systems, organization, planning, etc. It is so important to have positive people in your life that uplift you. I know it might seem painful, but you need to cut ties with the negative Nellie’s in your life. They say you are the average of the five people you spend the most time with, and I absolutely believe that to be true.

Sarah and I

Ahh! So excited!! Ok so back to the recipe…am I the queen of tangents or WHAT!!!?



  • 1 slice low-sodium sprouted whole-grain bread, cut into 1-inch cubes
  • 1 tsp. olive oil
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 (4-oz) raw chicken breast, boneless, skinless, cut into strips
  • 1/4 tsp. ground chili powder
  • 1 bunch kale, torn into large pieces (about 6 oz)
  • 2 Tbsp Lemon Dijon Salad Dressing (see recipe below)
  • 1 tsp. finely chopped lemon peel (for garnish; optional)



  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with aluminum foil.
  3. Combine bread, oil, salt, and pepper in a medium bowl; toss until well blended. Place on prepared baking sheet. Bake for 10 to 12 minutes; or until croutons are toasted and crunchy.
  4. Sprinkle chicken with chili powder. Set aside.
  5. Heat large nonstick skillet over medium-high heat.
  6. Add chicken; cook, stirring frequently for 6 to 8 minutes, or until chicken is no longer pink in the middle, and is blackened on the outside. Remove chicken from pan. Keep warm.
  7. Add kale to skillet; cook, over high heat, for 4 to 5 minutes, turning once, or until kale is crispy and lightly charred.
  8. Evenly divide kale between two serving plates; top with chicken and croutons.
  9. Drizzle evenly with Lemon Dijon Salad Dressing. Evenly top with lemon peel, if desired.

Serves: 2

Container Equivalents (per serving): 2 green, 1/2 red, 1/2 orange, 1/2 tsp


Salad Dressing Ingredients:

  • 1 large egg yolk, pasteurized
  • 1 Tbsp. Dijon Mustard, gluten-free
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 4 Tbsp. fresh lemon juice
  • 1 1/2 tsp. finely chopped lemon peel
  • 1/4 cup extra-virgin olive oil



  1. Place egg yolk, mustard, salt, pepper, lemon juice, and lemon peel in a blender (or food processor); cover. Blend until smooth.
  2. Slowly add oil, blending continuously until well blended.

Serves: 6 (approx 2 Tbsp. each)

Container Equivalents (per serving): 1 orange


Toasted Kale Salad with Lemon Dijon Salad Dressing from Fixate


This meal planning system using the containers works with Cize, the 21 Day Fix, the 21 Day Fix Extreme, and The Master’s Hammer and Chisel! If you want to apply for my monthly challenge groups click here.

I’m really obsessed with this Toasted Kale Salad recipe from Fixate. But all of the recipe in it are great! I definitely recommend it!!



Paleo Crispy Chicken Recipe!

Before I share this paleo crispy chicken recipe I want to squash a myth I hear a lot!! I have noticed that for some reason so many people think that on the 21 Day Fix Meal Plan and The Master’s Hammer and Chisel Plan, you don’t eat enough. It’s crazy to me because I literally can’t finish all of my containers for the day. It feels like SO much food! I literally have challengers coming to me asking if they should lower their calorie bracket just because it seems like so much but NO!! You can eat and be satisfied while still losing weight!!

Breakfast and Personal Development

This morning I had two eggs with mozzarella cheese, as well as oatmeal with protein powder and sunflower seed butter. That’s a lot of food! I always eat the most in the morning!

21 Day Fix Approved Breakfast

I always start my mornings with personal development because working on ourselves is so so important! I resisted it for so long but it truly is a GAME CHANGER. I also get stressed out really easily so I’m trying to try the whole meditation thing. Usually, I can’t get into that kind of stuff and it seems a little hippie dippie to me but I’m trying it. Currently I’m readying 10% Happier, I’m listening to Developing The Leader Within by John C. Maxwell, I’m finishing The Magic of Thinking Big, and I’m starting Awaken The Giant Within. You must be thinking..well damn, that’s A LOT of personal development. YES IT IS!!! I want to accomplish some amazing things in my life and I know that I can only go a far as I can GROW. One of my recent big takeaways is about failure. I finished John C. Maxwell’s book Failing Forward and it had a profound impact on me. He says that you might fail at something, but you are not a failure. He also says:

He who never makes mistakes, never makes anything.

We have to make mistakes and “fail” in order to reach our goals. No one usually nails it right out of the gate. That’s why I also love it when he says:

If at first you DO succeed, try something harder.

So much yes!! I know you might want to resist it with every fiber of your being, but don’t! It really does make a huge difference in your life!

Anyway, in addition to mornings, I also do personal development while I cook and clean. I mean why not?!

I made this Cracklin Chicken Recipe from Nom Nom Paleo for Brian and he really loved it!

Cracklin’ Chicken

Serves 4

Gather these ingredients:

  • 8 bone-in, skin-on chicken thighs (approximately 4 pounds)
  • 1 tablespoon Diamond Crystal kosher salt
  • 2 teaspoons ghee
  • 2 teaspoons seasoning blend of choice (optional)


Grab some chicken thighs and a sharp pair of kitchen shears. Blot the chicken dry with a paper towel. Starting at one end, carefully cut out the bone, making sure you don’t cut through the meat. Stay as close to the bone as possible. When you get to the other end, trim around the joint and cartilage and remove the bone. If extra skin or fat is flapping around and hanging off the thighs, you can trim it off as well. But don’t cut too much away, because the skin will shrink when you fry it. Flatten the chicken with a meat pounder (or cut a gash in the thickest part of each thigh piece with your scissors) to ensure uniform cooking. Turn the chicken skin-side-up, and sprinkle salt on the skin from way up high, like it’s snowing. That way, the skin will be seasoned evenly.

Heat a large cast iron skillet over medium high heat.

Melt the ghee in the pan and place four chicken thighs skin-side down in the hot pan. Season the meat side with your favorite seasoning blend. Let the skin fry undisturbed until crispy and golden brown (around 7-10 minutes), rotating the pan 90 degrees at the halfway point to make sure the heat from the burner is uniformly distributed. Cover with a splatter guard or something comparable to avoid getting your stove messy and burning yourself!! Flip the chicken and cook for 3 more minutes or until cooked through. Transfer the chicken to a wire rack and rest ’em for 5 minutes.

Repeat the steps above with the four remaining thighs.

When you’re ready to eat, slice them up and dig in!

Crispy Chicken

Do you do personal development?

21 Day Fix Chicken Salad Recipe

This 21 Day Fix Chicken Salad Recipe is so so good! I really love cooking! It’s ironic because a few years ago I had already broken two of my parent’s microwaves (I learned not to put tinfoil in the microwave the hard way), my mom also loves to tell stories of me lighting dish towels on fire by leaving them close to the stove, and she ALWAYS tells people the story of when I turned on the stove and the knob broke off so I couldn’t turn it off (while she was on vacation) so the fire department had to come and they ripped the stove out of the wall. A year or two later, she had firemen in her backyard for some wires in the neighborhood that were sparking tree fires and one of them said, “I like your kitchen!” jokingly…because he had been there that night. 

Anyway, now I’m a lot better…I promise. No, really! I am! My dad loves when I come to visit because I cook for him. I think getting healthy and preparing all of my own food made me a good cook!

I really love this 21 Day Fix Chicken Salad recipe because it’s a great combination of flavors, it’s super filling (I LOVE protein packed meals for that reason), and it doesn’t taste “healthy.” It’s important for me to find meals like this so I can feed Brian too. I have to sneak him healthy food!!

21 Day Fix Chicken Salad Recipe

Serves 4 (1 1/4 cups each) | Containers: 1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange


3 cups chopped rotisserie chicken breast (boneless, skinless)
1/2 cup chopped green apple
1/2 cup seedless red grapes, cut in half
1/3 cup raw almonds
2 green onions, sliced
1 tablespoons chopped fresh tarragon
1/2 cup honey mustard salad dressing (see below)
8 cups shredded romaine lettuce
Honey Mustard Salad Dressing:

1/2 cup reduced fat (2%) plain greek yogurt
3T Dijon mustard, gluten-free
3T raw honey
3T rice vinegar
1/4 cup extra-virgin olive oil
pink salt to taste

Directions For Dressing:

Combine the yogurt, mustard, honey, and vinegar in a medium bowl and whisk until combined

Then slowly add oil, whisking until well blended.

Adjust the salt to taste!


Directions to Combine:

Combine all ingredients except for the lettuce in a large bowl, mix well, and refrigerate (covered) for 2 hours.

Serve 1 1/4 cups of the creamy chicken salad over 2 cups of romaine lettuce.

21 Day Fix Chicken Salad Recipe

Do you have any tips for getting your husband/boyfriend to eat healthier?

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