21 Day Fix Extreme - Results and Review

21 Day Fix Extreme

My Personal Results and Review

What is 21 Day Fix Extreme?
This is a 21-day program that features simple portion control, clean eating, and extreme 30-minute workouts.  The portion-control containers take all the guesswork out of how much you should eat - no counting calories, no starvation, no deprivation!!  The Eating Plan will tell you exactly what to eat and when—and how to eat cleaner than ever.

If you want to get seriously shredded then this is a convenient and cost-effective solution.  

My Results and Review


FINAL RESULTS:  

• Weight:  -3.8 lbs
• Inches: -2.1

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Which program is right for YOU?  

Email me at fabfitfunjen@gmail.com so we can chat about your goals and I can tell you how I can help you achieve success with the right program.  

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Banana-Oat Blender Pancakes

I am constantly on the hunt for healthy breakfast recipes to make for my son.  He usually eats breakfast at day care during the week so I like to make recipes that I can make in one large batch to have on hand for easy packing every morning.  

These blender pancakes were SUPER EASY to make.  The sweetness from the banana was so perfect that they were delicious as-is, you don't even need syrup!  My son loved them so much he gobbled down EIGHT pancakes for Sunday breakfast!  The only bad thing is that he ate so many that we dint have much left to last for his breakfast this week.  

These pancakes are gluten-free, sugar-free, and can be made vegan by swapping out the milk for non-dairy milk.  

Here is the recipe.  Hope you enjoy it as much as we did!!  

Ingredients

1 cup old-fashioned oats

4 TBL ground flax

1 1/2 tsp baking powder

1/4 tsp salt

2 ripe medium bananas, cut into chunks

1cup milk (or non-dairy milk)

1 tsp cinnamon (or more if you prefer)

1 tsp vanilla

Instructions

Puree banana and milk in blender.  Next add in oats, flax, baking powder and salt and blend for another 30-60 seconds.  If the batter is on the runny side you can let it sit for a few minutes.  The flax will really thicken it up.  If its too thick, you can add a little water until you get it just right (about a tablespoon at a time as needed).  

Next heat up a skillet over medium heat and add in some coconut oil once the pan is hot.  I made silver dollar pancakes so I was just dropping in dollops of the batter to the pan right from the blender.  You can use a spoon or spatula to spread out the pancake batter to form each pancake.  Cook the pancakes for 2-4 minutes, flip, then cook for another 1-2 minutes.  Continue to add in more oil to the pan as you make more pancakes.  

I served the pancakes plain to my son and he loved them.  I tried one myself with a little melted coconut oil and splash of maple syrup and it was very tasty (if you like that extra sweetness).  

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Meatless Monday Favorite: One Pot Mexican Quinoa

One of my all time favorite recipes for Meatless Monday is the One Pot Mexican Quinoa from Damn Delicious.  I mean what is there not to love about a delicious meal that is easy to prep, easy to cook, leaves little mess, and is delicious??  Oh and it makes for great leftovers too!  Its a no brainer right??   

So I have been playing around a bit with the recipe, and today I and sharing with you my own version of this awesome meal.  I like adding in extra veggies (peppers) and omitting the corn.  This balances the meal better for me and I think it tastes even better with the added veggies.  


Hope you enjoy it as much as I do! 
  

Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 cup quinoa
1 cup low-sodium vegetable broth
1 (15-ounce) can organic black beans, drained and rinsed WELL
1 (14.5 oz) can organic fire-roasted diced tomatoes
1 small yellow onion, diced
1 organic green pepper, diced
1 organic red pepper, diced
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Instructions  
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.  

Add in diced peppers and onion and sauté for another few minutes.  

Stir in quinoa, vegetable broth, beans, tomatoes, chili powder and cumin; season with salt and pepper, to taste. 

Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. 

Top with lime juice and cilantro.  


Optional toppings:  avocado, guacamole, salsa, Sriracha, sour cream, cheese.  

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