• Head of cauliflower - $2.99
• Mirepoix frozen vegetbale mix (Carrots, Celery, Onions) - $1.00
• Eggs - $1.49
• 2 bundles of Green Onions - $1.38

• Start with prepping the cauliflower rice
• Cut up the cauliflower head into smaller florets
• Place into a food processor
• Process until the cauliflower achieves a rice-like texture and size

• Now, the vegetables!
• Empty the entire bag of frozen vegetables into a wok or large saucepan over medium to medium-high heat
• Cook vegetables until softened
• Beat 2 eggs lightly
• Push vegetables to the side in sautee pan and add eggs
• Scramble the eggs until fully cooked through
• Once cooked, mix eggs and vegetables together
• Add Cauliflower rice and soy sauce (to taste)
• Sautee until rice begins to brown slightly

For Asian Meatballs:

• SUPER EASY! 
• Preheat oven to 375 degrees
• Chop up one of the bundles of green onions
• In a large bowl, use your hands to mix the green onions, garlic powder, powdered ginger and soy sauce into half (2 pounds) of the ground turkey
• I'm not giving you specific amounts here because the amounts that you use will be fully dependent upon your taste and how much garlic, ginger, or soy flavor you want!
• Once you've mixed all the ingredients in, start breaking the ground turkey into 24 meatballs...you may even be able to get 28 out of it depending upon how large you would like your meatballs to be!
• Once you've rolled out your meatballs, place them on a greased baking sheet
• Bake for 25 minutes

As for your 21 day fix portions...the rice is ALL veggies! So you can do as many green containers of cauliflower rice as you would like! For the meatballs, 5-6 of them should fit within your red container!  Therefore, each serving (depending on how many servings you want) will be 1-2 greens and 1 red! 

As shown, I love to pare this with a kale salad! The image on the top of the page is 1 green of kale salad, 1 green of cauliflower rice, 1 red of meatballs! Such an amazing and fulfilling dinner!

That's it! Enjoy!

• Medium spaghetti-squash
• Olive oil, 2T
• Garlic or garlic powder
• Mushrooms (Portobello if possible) - 3 cups, chopped
• 2 teaspoons of italian spices
• Chicken - I used 3-5 chicken tenders
• Kale - original recipe calls for 4 cups
• I just cut up a bundle of kale without measuring
• Zest of 1 lemon
• Salt, 1/4 teaspoon or to taste
• Sriracha

• Primarily veggies, and let's face it - you can't go wrong with that! So many recipes I share or that I commonly eat have a huge starch component! What I love about this one is that you don't really HAVE to use the starch if you don't want to!
• Super versatile - You can add what you do and do not want to this! If you don't like squash, substitute another veggie!
• Minimal time and minimal cooking - I store bought or already had a lot of these staples. Yes, that adds to the cost, but it also adds to the ease of prep which us graduate students LOVE!
• No dressing required - This is one of those salads that is so tastey in and of itself that you don't need dressing! And if you're on 21 day fix, that's a MUST because we only get one of those little orange containers!
• GOAT CHEESE - I might be a little obsessed with goat cheese! But seriously the goat cheese in this recipe, MAKES IT! I promise you! It's incredible! Definitely don't leave it out!

If you talked to your friends the way you talk to yourself, then you would not have any friends.

• Self-kindness, meaning exercises kindness and understanding toward yourself when you're struggling or suffering.
• Common humanity, meaning that you realize that you're not alone and that other people are experiencing similar struggles to you. Common humanity points to the fact that we should not feel isolated or alone in our struggles, because more likely than not others are experiencing the same things we are.
• Mindfulness, meaning that we are able to observe life without being judgmental and that we are able to suppress our thoughts and feelings and merely experience life as it happens to us!

• Onion & Pepper frozen veggie mix - 2 packages
• 4 ounces of shiitake mushrooms, chopped
• 1 lime
• Soy sauce, reduced sodium preferably
• 1 head of cauliflower
• Iceberg or Bibb lettuce
• Cilantro and chopped peanuts, optional, for topping
• Chicken tenders, cooked - optional
• Sriracha Peanut Sauce
• Natural peanut butter, 1/2 Cup
• 1C almond or coconut milk (I personally think coconut is better)
• 3 tablespoons honey
• sea salt, 1/2 t
• 1T Rice vinegar
• Sriracha to taste...I added probably 1/2-2T

• Chop up the cauliflower head into smaller florets so that they'll fit nicely in the food processor. If you have a good food processor, this might not be a problem for you...but I kind of have a crappy small one and really had to use small cauliflower florets.
• Process the cauliflower in the food processor until it achieves a nice, rice-like texture.
• Sautee your veggies - for this adventure I used my favorite frozen pepper and onion mix and some fresh shiitake mushrooms
• Once the veggies are cooked, drain off the excess liquid - that will save your filling from being soggy
• Add in the cauliflower rice and saute until slightly golden.
• Optional: Saute some chicken tenders to top your lettuce wraps with
• While the veggies are cooking, combine the ingrdients for the sauce in a small saucepan and heat over medium. Sauce should start to boil, boil for about 3-5 mins, and then thicken
• When everything is cooked, all that is left is for you to assemble as desired and then enjoy! :-)