Labor Day Weekend Tips

Labor Day weekend is upon us!  You can still enjoy this holiday with the people who are most important to you without overindulging in food.  Here are some great tips to help you stay on track this weekend.

1.  Hydrate, Hydrate, Hydrate:  Did I say hydrate?  It is so important to drink plenty of water.  Our bodies often mistake dehydration for hunger.  Drink plenty of water and it will keep your body full and hydrated while out in the sun having fun!

2.  Skip the chips:  Enjoy your favorite dips with veggies instead of chips.  This will help you consume a lot less fat and sodium.

3.  Lettuce Leaf instead of Bun:  Use a lettuce leaf as a bun instead of bread.  It tastes great, cuts the calories and the overload of carbohydrates!

4.  Get some exercise:  This is a time to be outside with family and friends.  Play catch, volleyball, swim.  Anything that gets your heart pumping will help burn some calories!

5.  YOU bring the Dessert or a healthy treat:  If you are worried that you will be too tempted by the other desserts at your Labor Day festivities bring something healthy that can be your go to.  There are many delicious, yet healthy, treats!

Here are some recipes that would be a great addition to your Labor Day Fesitivies!

1.  Pineapple Skewers

2.  Eggplant Turkey Burger

3.  Zucchini and Sweet Potato Chips

4.  Pineapple Dole Whip

21 Day Fix Chips!

When you are at a party there are bound to be chips that have been fried and that contain ingredients that are not clean or good for you.  Instead, try making your own chips for your parties.  Zucchini Chips and Sweet Potato Chips are delicious and 21 Day Fix Approved!  No need to stray from your 21 Day Fix meal plan at parties.  Make it work!

ZUCCHINI CHIPS

Serves: 4            Prep Time:  15 minutes           Cooking Time:  2 hours

Container Equivalents (per serving):  1 GREEN, 1/2 Teaspoon

Ingredients:

2               large zucchini, very thinly sliced

1 Tbsp.     olive oil

1/2 tsp.     sea salt (or Himalayan Salt)

Directions:

1.  Preheat oven to 225 degrees

2.  Place zucchini slices in one layer between paper towels to help draw out liquid.

3.  Line two large baking sheets with parchment paper.

4.  Place zucchini slices on prepared baking sheets.

5.  Brush zucchini with oil: sprinkle with salt.

6.  Bake for 2 hours, or until golden brown and crispy.

7.  Cool completely before serving.

SWEET POTATO CHIPS

Serves: 4             Prep Time:  10 minutes            Cooking Time:  3 hours

Container Equivalents (per serving): 1/2 YELLOW, 1/2 Teaspoon

Ingredients:

2                medium sweet potatoes, peeled, very thinly sliced

2 tsp.         extra-virgin organic coconut oil (or olive oil), melted

1/4 tsp.      sea salt (or Himalayan salt)

Directions

1.  Preheat oven to 200 degrees

2.  Line two large baking sheets with parchment paper.

3.  Place sweet potatoes on baking sheets in a single layer.

4.  Brush with oil; sprinkle with salt.

5.  Bake for 2 to 3 hours, or until crisp.

21 Day Fix Pineapple Dole Whip Dessert

PINEAPPLE DOLE WHIP

Prep Time: 5 minutes           Cook Time:  5 minutes           Total Time - 10 minutes

Serves 1:  1 Purple

Ingredients:

1 cup                 Frozen Pineapple

1/3                     1/3 cup unsweetened coconut milk (or you can use almond milk)

Directions:

1.  Place ingredients in a food processor until smooth.  You may need to add a little coconut milk to get the consistency right.
2.  Eat immediately or place in the freezer

21 Day Fix Approved Pineapple Chicken Skewers

PINEAPPLE CHICKEN SKEWERS

This is a great addition to any barbecue.  It adds color and lots of flavor.  Give it a try for your next grill out!

Serves: 4 (2 skewers each)         Prep Time: 20 minutes     Cooking Time:  10 minutes

Container Equivalents (per serving):  1/2 Green, 1/2 Purple, 1 Red

8                         bamboo skewers

1 lb.                    raw chicken breast, boneless

                           skinless, cut into 16 1-inch pieces

1/4 cup               reduced sodium tamari soy sauce, gluten free

2 tsp.                  sesame oil

2 tsp.                  grated fresh ginger

1 (8oz.) can       pinapple chunks in juice, drained

1                        medium red bell pepper, cut into

                          16 1-inch chunks

1/2                     large red onion, cut into

                          16 1-inch chunks

Directions

1.  Soak bamboo skewers in water for 30 minutes.

2.  Place chicken in resealable plastic bag (or container); add soy sauce, oil, and ginger; seal bag and        shake gently to mix.  Refrigerate at least 30 minutes to marinate

3.  Preheat gas or charcoal grill on medium heat.

4.  Place a piece of chicken, pineapple chunk, bell pepper, and onion onto a skewer.  Repeat, so the skewer has two piece of each ingredient.  Repeat with seven remaining skewers.  Discard marinade that contained the chicken.

5.  Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle.

6.  Serve immediately and Enjoy!