Snow Peas & Red Pepper Saute - 21 Day Fix Approved

I know Snow Peas are not in season right now, but I was at the store the other day trying to think what vegetable to try next.  Snow Peas caught my eye so I picked some up.  BUT once I got home, I thought now how to prepare them other than just steaming them with some lemon juice maybe.  So I saw a recipe similar to this one but didn't have all the ingredients to use that exact one (surprise, surprise!).  Instead I decided to use what I had on hand and come up with my own combination.  Here you go!  Even with my own spin, this was one of the EASIEST and tastiest veggie side dishes I have made in a while!

Snow Peas & Red Pepper Saute

*with parmesan cheese

Ingredients:
1 lb. Fresh Snow Peas, trimmed
1 1/2 lg. Red Peppers, roughly chopped
2-3 tsp. Coconut Oil
Sea Salt
Black Pepper
Parmesan Cheese (optional)

Directions:
-  Heat the coconut oil in a large saute pan over medium/medium-high heat.
-  Add the trimmed peas and roughly chopped peppers to the pan.  Saute for about 5 minutes or until the peas and peppers are tender crisp.
-  Add salt and pepper to taste and sprinkle with parmesan cheese.  Stir to combine.
-  SERVE & ENJOY!!!!

*without parmesan cheese

* When I made this I measured the peas and peppers into my green containers and for myself I used 1 1/2 green containers of peas and 1/2 container of red pepper.  So totaled 2 green, 1 spoons.
*  For my husband, I used 2 1/2 greens of peas & 1 full green for red peppers to total 3 1/2 green containers & 2 spoons.

Thanks for stopping by!  Check back again for more recipes to come!

ENJOY!



~Sarah Strubhar
Independent Team Beachbody Emerald Coach

Peach & Jalepeno Salsa

Peach season is winding down to an end here in the northeast, but I wanted to share a recipe that I found on Team Beachbody's website this summer.  It is a great one if you are looking for a way to use up any peaches and want to try something that you otherwise might not have done.  It is FANTASTIC with chicken, pork chops, a hearty white fish (cod, halibut, etc.) or just a dipping salsa as well (I have used it with all of the above!)  Hope you give it a try sometime soon!

Peach and Jalepeno Salsa

Ingredients:
2 medium Peaches, peeled & chopped
1/4 medium Red Onion, chopped
1 medium Jalepeno pepper, seeds & veins removed & chopped
1/8-1/4 tsp. Crushed Red Pepper Flakes
2 Tbsp. Fresh Lime Juice
1/4-1/2 tsp. Hot Sauce (I used Texas Pete's Original)
1-2 tbsp. Fresh Cilantro, finely chopped (this may vary depending on your preference)

Directions:
In a medium bowl combine all the above ingredients mix well and set aside! (Seriously it is that easy!)

Top the protein of your choice or use it as a side for chips and salsa.

Hope you enjoy!!

Have a great day and check back again for more recipes!

Thank you!
~Sarah Strubhar
Independent Team Beachbody Emerald Coach

Pork Carnitas - Slow Cooker Style (21 Day Fix Approved)

I LOVE finding new recipes and I LOVE finding new twists on mexican style food.  Recently I have been trying to clean out our freezer, so I have been trying to come up with different things to make so we aren't eating the same thing over and over again.  One day I was trying to think of something to do with a pork roast I had instead of the usual pulled pork sandwich or traditional pork roast and I came across this recipe.  I figured, WHY NOT!  It was tasty and easy and not to mention, didn't call for anything out of the ordinary.  Definitely a bonus when I find a recipe to try and I have all the ingredients already.

Hope you give it a try and enjoy it!

Pork Carnitas - Slow Cooker Style

Ingredients:
4 lb. Boneless Pork Loin or Roast
1 tbsp. Chili Powder
1 tbsp. Ground Cumin
1 tbsp. Oregano
1 tsp. Sea Salt
1 tsp. Black Pepper
1 tsp. Garlic Powder
2 Onions, sliced
2 Oranges (medium)
1-2 Limes (depending on size and how much you prefer the lime flavor)
Corn Tortillas OR Whole Grain Tortillas

Directions:

1.  Spray your slow cooker with olive oil cooking spray.

2.  Place the pork roast in the crockpot.

3.  Layer the oninos on the roast.

4.  Squeeze the juice from the oranges and limes over the meat and onions.  Then put the entire fruit into the crockpot.

5.  Cover and cook on low for 6-8 hours.

6.  Once cooked, remove the pork roast from the crockpot and shred.  Save the juices in the crockpot but discard the oranges and lime(s).

7.  Return the shredded pork to the crockpot and rest it in the saved juices for 15-30 minutes.

8.  In the meantime, preheat your oven broiler.  Take the pork out of the crockpot with a slotted spoon and spread evenly on a rimmed baking sheet.

9.  Broil the meat until the edges of the meat start to look crispy - about 5 minutes.

10.  Serve inside the tortillas with desired tacos fixings (i.e. romaine lettuce, black beans, cheese, tomatoes, avocado, sour cream OR greek yogurt).

21 Day Fix Container Counts for 1 serving:

1-Red (pork)
1-Green (veggies on top)
1-Yellow (2 corn tortillas)
1-Blue (cheese and or veggies)

Thanks for stopping by!  Hope you come back soon!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach