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JANUARY RECIPES

A New Year—A New You

story by Becky Junkin  •  photography by Bluffs & Bayous Staff

 

 

January, a brand new month, a brand new year, and a new me—my motto every year. Every January some members of my family and I always make resolutions to change our lifestyles to end the year as healthier people than we started. For most of us this might last through January, for others one week. In fact, we are not alone in this quest.

 

According to Livestrong.com around 45 million Americans are going to diet this year and spend $33 billion to obtain this elusive dream. Some members of my family have hopped from program to program, looking for the ideal lifestyle, never truly staying with any one program for any length of time. I have done Whole 30 for the last five years, off and on; but to stay on it for any length of time is difficult. The 30 days recommended are much more realistic.

 

I truly believe that there is a program for each person that allows him or her to remain on the program and not sacrifice her lifestyle. I think that for most of us calories in versus calories out is the answer, and how we go about it differs from person to person.

 My oldest child started the beginning of 2017 doing the 21 Day Fix and ended still basically doing it. She stayed on it for the first twenty-one days of January and spent the rest of the year still on it, but getting off for special occasions so it never interfered with her life.

 

Below, you will find five of her favorite recipes that were family friendly. Her husband and kids enjoyed quite a few of the meals, so she did not have to fix separate food for them. This development made staying on the diet much easier for her. I found that the containers helped me learn portion control and how many servings of each food group I need each day.

 

Here’s hoping that the end of our New Year—December 31, 2018—will find you living a healthier lifestyle. Good luck.

 

 

 These recipes are all quick and easy. The liquid aminos mentioned in the recipes are actually Coconut Aminos found in the specialty section of the grocery store.

 

Bacon Cheeseburger Skillet

(Fitmomangelad.com)

 

1 pound lean ground beef

4 slices turkey bacon, coarsely chopped

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1/2-3/4 cup red onion, finely diced

1 (14.5 oz) can diced tomatoes, drained

3/4-1 cup cheddar cheese, shredded

Sea salt and pepper, to taste

Fresh lettuce or whole-grain pita pocket

 

In a 12” skillet, cook turkey bacon until done to your liking. Remove and dice the bacon into small pieces. Brown beef, breaking it up as it browns. When beef is brown, add all of the ingredients and mix well. Cover and let simmer on low for 10-15 minutes, stirring occasionally. Sprinkle cheese over meat; re-cover until melted. Serve over fresh lettuce or in a whole-grain pita pocket.

 

 

21 Day Fix Pork Tenderloin

(Learntocookbadgergirl.com)

 

1/2-1 cup unsweetened applesauce (enough to cover the bottom of a slow cooker)

1/4 cup apple cider vinegar (healthy splash)

1/2-1 cup coarsely ground mustard (enough to cover both sides of a tenderloin)

2-3 apples, sliced

1-2 red onions, sliced

2 cloves garlic, minced

 

Spread applesauce on the bottom of a slow cooker. Add apples, onions, and garlic. Spread mustard on both sides of pork tenderloin. Add apple cider vinegar. Place some apple slices and onions on top of tenderloin. Cover and cook on low for 8-10 hours. Shred for the last 30 minutes of cooking.

 

 

Steak Fajitas

(21 Day Fix Cookbook)

 

1½ teaspoons olive oil

2 medium green (red or yellow) bell peppers, cut into strips

1 medium onion, sliced

2 cloves garlic, finely chopped

1 pound raw, extra-lean beef sirloin, cut into 2-inch strips

1 teaspoon ground chili powder

1 teaspoon ground cumin

1 teaspoon crushed red pepper flakes

1/2 teaspoon sea salt (or Himalayan salt)

1/2 cup fresh salsa

8 6-inch corn tortillas, warm

4 tablespoons reduced-fat (2%) plain Greek yogurt

1/4 cup chopped fresh cilantro

Lime wedges

 

Heat oil in large, nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent and peppers are tender. Add garlic; cook, stirring frequently, for 1 minute. Add beef, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7-8 minutes, or until meat is no longer pink. Add salsa; cook, stirring frequently, for 2-3 minutes, or until heated through. Evenly top each tortilla with beef mixture, yogurt, cilantro, and a squeeze of lime juice.

 

 

Egg Roll in a Bowl

(Fitmomangelad.com)

 

1 pound lean ground pork or turkey

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 medium yellow onion, thinly sliced

1/2 large head green cabbage, thinly sliced

1 cup carrots, shredded

3 tablespoons low sodium liquid aminos

2 teaspoons rice wine vinegar

Garnish: Sliced green onions and sesame seeds

 

 In a 12” skillet over medium-high heat, brown meat, breaking it up as it browns; remove from pan and set aside. Add sliced onions to the pan with a pinch of sea salt; cook for about 10 minutes or until tender and lightly browned. Add garlic and ginger; cook for another minute.

 Add cabbage and carrots; cook until wilted down, about 5-7 minutes. Return meat to skillet, add liquid aminos and vinegar, reduce heat to medium low, and cook 5-7 minutes more. Serve over brown rice and sprinkle with green onions and sesame seeds

 

 

Turkey Sloppy Joes

(21 Day Fix Cookbook and Fitmomangelad.com)

 

1 teaspoon olive oil

1 medium onion, chopped

1 medium red bell pepper, chopped (I omitted these because my family does not like peppers.)

2 cloves of garlic, chopped

1 pound raw, ground, lean turkey breast (93% lean)

1/4 teaspoon sea salt (or Himalayan salt)

1/4 teaspoon ground black pepper

1 1/2 cups all natural tomato sauce

1 teaspoon Worcestershire sauce

3 tablespoons all natural tomato paste

1 teaspoon hot pepper sauce

1 tablespoon pure maple syrup (or raw honey)

Finely chopped fresh parsley for garnish

 

Heat oil in large skillet over medium heat. Add onion and bell pepper. Cook, stirring frequently, for 4-5 minutes or until onion is translucent. Add garlic; cook, stirring frequently for approximately 1 minute. Transfer onion, pepper, and garlic mixture to separate bowl and set aside. Add turkey to the same skillet; and cook over medium heat, stirring frequently to break up the turkey (about 8-10 minutes or until turkey is no longer pink). Season with salt and pepper. Add onion mixture, tomato sauce, Worcestershire sauce, tomato paste, pepper sauce, and maple syrup (or honey). Mix well. Reduce heat to medium-low; and gently boil, stirring occasionally for 15-20 minutes (or until sauce has thickened). Sprinkle each serving with parsley before serving, if desired.

 

 

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