Are you looking for a healthier way to cook? The 21 Day Fix diet has taken the world by storm with its easy-to-follow meal plan and portion control. But what really sets it apart is the variety of delicious and nutritious recipes that can be made using its principles. In this article, we’ll share our top 21 wholesome 21 Day Fix recipes that are not only good for you, but also taste amazing.
From classic comfort foods to international-inspired dishes, these recipes will satisfy your cravings while keeping you on track with your health goals. Whether you’re a busy professional or a stay-at-home parent, these meals are quick, easy, and perfect for any occasion. So, let’s get cooking!
Grilled Lemon Herb Chicken
Grilled Lemon Herb Chicken: A flavorful and aromatic dish that combines the brightness of lemon with the earthiness of herbs, perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon chopped fresh rosemary
– 1 teaspoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, rosemary, and thyme.
3. Season chicken breasts with salt and pepper.
4. Brush the chicken with the herb mixture, making sure to coat evenly.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Let rest for 5 minutes before serving.
Cooking Time: 12-16 minutes
Quinoa and Black Bean Salad
A flavorful and nutritious salad that combines the nutty taste of quinoa with the earthy flavor of black beans, perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 red bell pepper, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, black beans, and red bell pepper.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
Cooking Time:
– 5 minutes (if using leftover cooked quinoa) or 15-20 minutes (if cooking quinoa from scratch)
– Salad can be served immediately, but it’s best when refrigerated for at least 30 minutes to allow flavors to meld.
Zucchini Noodles with Pesto
This recipe is a quick and easy twist on traditional pasta, swapping out the noodles for zucchini “noodles” (zoodles) and topping them with a flavorful pesto sauce.
Ingredients:
– 2 medium-sized zucchinis
– 1/4 cup freshly made or store-bought pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat a large skillet or sauté pan over medium-high heat.
2. Spiralize the zucchinis into noodles.
3. Add the zoodles to the preheated pan and cook for 3-4 minutes, stirring occasionally, until slightly tender.
4. Remove the zoodles from the pan and set aside.
5. In a small bowl, combine pesto and a pinch of salt and pepper.
6. Toss the cooked zoodles with the pesto sauce until well coated.
7. Serve hot, topped with grated Parmesan cheese and fresh basil leaves if desired.
Cooking Time: 10-12 minutes
Turkey and Spinach Meatballs
These bite-sized meatballs combine the richness of turkey with the earthy taste of spinach, perfect for a quick weeknight dinner or party appetizer. With minimal prep time and easy cooking instructions, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 lb ground turkey
– 1/2 cup fresh spinach leaves, chopped
– 1/4 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine turkey, spinach, breadcrumbs, egg, and Parmesan cheese.
3. Mix well with your hands until just combined. Do not overmix.
4. Use your hands to shape into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the meatballs and season with salt and pepper.
6. Bake for 15-18 minutes or until cooked through.
Cooking Time: 15-18 minutes
Cauliflower Fried Rice
This cauliflower version of fried rice is a game-changer for low-carb dieters and health-conscious foodies. By substituting cauliflower “grains” for traditional rice, you’ll enjoy a flavorful and textured dish that’s packed with nutrients.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons of vegetable oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 eggs, beaten
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Rinse the cauliflower and remove the leaves and stem. Cut it into florets and pulse in a food processor until it resembles rice.
2. Heat oil in a large skillet or wok over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mixed vegetables and cooked cauliflower “rice.” Stir-fry for 5 minutes, breaking up any clumps with a spatula.
4. Push the mixture to one side of the pan. Crack in the eggs and scramble until cooked through. Mix with the rice mixture.
5. Season with soy sauce, salt, and pepper. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Sweet Potato and Kale Hash
A hearty and flavorful side dish that combines the natural sweetness of sweet potatoes with the earthy goodness of kale.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 bunch of curly kale, stems removed and chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 onion, finely chopped (optional)
– 2 cloves garlic, minced (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add chopped onion and garlic (if using) and cook until softened, about 3-4 minutes.
4. Add chopped kale to the skillet and cook until wilted, about 2-3 minutes.
5. Once sweet potatoes are done roasting, add them to the skillet with the kale mixture. Toss everything together to combine.
6. Serve hot and enjoy!
Cooking Time: Approximately 30-40 minutes
Greek Yogurt Chicken Salad
Greek Yogurt Chicken Salad Recipe
A refreshing twist on classic chicken salad, this Greek yogurt-based recipe adds a tangy and creamy element to the traditional mix of chicken, vegetables, and herbs. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1/2 cup Greek yogurt
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1 tablespoon lemon juice
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/2 cup chopped red bell pepper (optional)
Instructions:
1. In a medium bowl, combine chicken, Greek yogurt, parsley, dill, lemon juice, and Dijon mustard. Mix until well combined.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, stir in chopped red bell pepper (if using).
5. Serve chilled.
Cooking Time: 10-15 minutes (prep time only)
Baked Salmon with Dill
This simple recipe yields a moist and flavorful baked salmon dish, infused with the freshness of dill. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup olive oil
– 2 tbsp freshly chopped dill
– 2 cloves garlic, minced
– Salt and pepper to taste
– Lemon wedges, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets on the prepared baking sheet.
4. Drizzle olive oil over the salmon, then sprinkle with chopped dill and minced garlic.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
7. Serve hot with lemon wedges, if desired.
Cooking Time: 12-15 minutes
Avocado and Egg Breakfast Bowl
Start your day with a nutritious breakfast bowl that combines the creamy richness of avocado with the savory delight of scrambled eggs.
Ingredients:
– 2 ripe avocados, mashed
– 2 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: red pepper flakes for added spice
Instructions:
1. In a medium bowl, whisk together eggs and a pinch of salt.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour in the egg mixture and scramble until cooked through (about 3-4 minutes).
4. Divide the mashed avocado between two bowls.
5. Top each bowl with the scrambled eggs, a sprinkle of salt, and pepper to taste.
6. Add red pepper flakes if desired for an extra kick.
Cooking Time: 10-12 minutes
Beef and Broccoli Stir-Fry
A classic Chinese-inspired dish that’s quick, easy, and packed with flavor! This Beef and Broccoli Stir-Fry is a great option for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, broccoli, and garlic. Cook for 2-3 minutes, or until the broccoli is tender-crisp.
4. Return the beef to the pan and stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
5. Serve immediately over cooked rice or noodles.
Cooking Time: 15-20 minutes
Lentil and Vegetable Soup
This comforting soup is a perfect blend of lentils, aromatic vegetables, and savory spices. With its rich flavor and nutritious profile, it’s an excellent option for a quick and satisfying meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-50 minutes
Shrimp and Asparagus Skillet
A flavorful and healthy skillet dish that’s perfect for a weeknight dinner. This recipe combines succulent shrimp, tender asparagus, and aromatic garlic in a savory sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the asparagus and cook for 3-4 minutes, until tender.
4. Add the shrimp and cook for an additional 2-3 minutes, until pink and cooked through.
5. If using wine and broth, add to the skillet and stir to combine.
6. Season with salt, pepper, and lemon juice to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Chicken and Vegetable Kabobs
A flavorful and healthy meal perfect for a quick dinner or outdoor gathering. This recipe combines juicy chicken breast with colorful vegetables, all wrapped up in a savory marinade.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 zucchini, sliced
– 1 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, and oregano. Add chicken, bell peppers, onion, zucchini, and cherry tomatoes. Toss to coat.
3. Thread vegetables and chicken onto skewers, leaving a small space between each piece.
4. Season with salt and pepper as desired.
5. Grill kabobs for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
Cooking Time: 10-12 minutes
Spaghetti Squash with Marinara
This recipe transforms spaghetti squash into a delicious and nutritious substitute for traditional pasta, paired with a rich and tangy marinara sauce. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 28 oz can crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash and sprinkle with salt and pepper.
5. Roast the squash for 45-50 minutes, or until tender and easily shredded with a fork.
6. While the squash is cooking, heat the marinara sauce ingredients in a large skillet over medium heat.
7. Combine the cooked squash and marinara sauce.
8. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: 50 minutes
Eggplant and Chickpea Curry
A flavorful and nutritious vegetarian curry that combines the richness of eggplant with the creaminess of chickpeas, perfect for a quick and easy dinner.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1 can coconut milk (14 oz)
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add the eggplant and cook until browned, about 3-4 minutes per side. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tablespoon of oil, onions, garlic, and ginger. Cook until the onions are translucent, about 5 minutes.
4. Stir in cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
5. Add the chickpeas, coconut milk, and browned eggplant to the skillet. Simmer for 10-15 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Turkey Lettuce Wraps
These wraps are a perfect combination of flavors and textures, making them an ideal option for a quick lunch or dinner. The crispy lettuce leaves wrap around juicy turkey breast, creamy avocado, and crunchy veggies.
Ingredients:
– 1 pound cooked turkey breast
– 4 large lettuce leaves
– 1 ripe avocado, sliced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup cucumber slices
– Salt and pepper to taste
– Optional: your favorite condiments or toppings
Instructions:
1. Lay a lettuce leaf flat on a surface.
2. Slice the turkey breast into thin strips.
3. Arrange the turkey, avocado, cherry tomatoes, and cucumber slices onto the lettuce leaf.
4. Season with salt and pepper to taste.
5. Fold the lettuce leaves in half to enclose the filling.
Cooking Time: 0 minutes! This recipe is a quick assemble-and-go affair.
Roasted Brussels Sprouts with Bacon
Roasted Brussels Sprouts with Bacon Recipe Summary: This simple yet flavorful recipe brings out the best in Brussels sprouts by pairing them with crispy bacon and a hint of sweetness. The result is a delicious side dish perfect for any occasion.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 6 slices of bacon, cut into small pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon brown sugar, 1/4 teaspoon red pepper flakes
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
5. Meanwhile, cook bacon pieces in a skillet over medium heat until crispy.
6. Remove the Brussels sprouts from the oven and toss with cooked bacon, brown sugar (if using), and red pepper flakes (if using).
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Berry and Spinach Smoothie
Kick-start your day with a refreshing and nutritious smoothie that combines the sweetness of berries with the earthy goodness of spinach. This Berry and Spinach Smoothie is a perfect blend of flavors and textures to keep you energized throughout the morning.
Ingredients:
– 1 cup frozen mixed berries (blueberries, strawberries, raspberries)
– 2 cups fresh baby spinach leaves
– 1/2 banana, sliced
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (as needed)
Instructions:
1. Add the frozen berries, spinach leaves, and sliced banana to a blender.
2. Pour in the almond milk and add the honey.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Taste and adjust sweetness if desired.
5. Add ice cubes if you prefer a thicker consistency and blend again.
Cooking Time: 2-3 minutes
Stuffed Bell Peppers with Quinoa
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the nutty goodness of quinoa with the sweetness of bell peppers. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine quinoa, olive oil, onion, garlic, black beans, corn kernels, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes or until bell peppers are tender.
Cooking Time: 45-50 minutes
Grilled Cod with Mango Salsa
Elevate your summer dinner game with this refreshing twist on a classic dish. Flaky cod, smoky from the grill, pairs perfectly with sweet and tangy mango salsa.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 ripe mango, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Season cod fillets with salt and pepper. Grill for 4-5 minutes per side, or until cooked through.
3. In a bowl, combine mango, red onion, jalapeño, lime juice, and olive oil. Stir well.
4. Serve grilled cod with mango salsa spooned over the top. Garnish with cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Chicken and Sweet Potato Chili
This comforting chili recipe combines tender chicken, sweet potatoes, and savory spices for a deliciously easy meal perfect for any time of the year. With minimal prep and cooking time, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large sweet potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5 minutes.
2. Add the sweet potatoes, onion, garlic, and red bell pepper. Cook for an additional 5 minutes.
3. Stir in the diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper.
4. Bring the mixture to a simmer and cook for 20-25 minutes or until the sweet potatoes are tender.
5. Add the water and adjust seasoning as needed.
Cooking Time: 30-35 minutes
Summary
Get ready to fix your diet with these wholesome recipes! This collection of 21 delicious dishes is designed to help you achieve your health and wellness goals. From grilled chicken to quinoa salads, zucchini noodles to sweet potato hashes, there’s something for everyone. Whether you’re a meat-lover or a veggie enthusiast, these recipes are sure to please. With options like baked salmon, lentil soup, and stuffed bell peppers, you’ll never get bored with the same old meals. Try them out and start fixing your diet today!
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