Foodie Friday: 21 Day Fix Approved Maple Glazed Salmon

Total Time: 4 hrs. 50 min.
Prep Time: 15 min.
Cooking Time: 35 min.
Yield: 6 servings

Ingredients:
1 untreated cedar plank (about 17-by-10-1/2 in.)
2 Tbsp. water
¼ cup pure maple syrup
2-inch slice fresh ginger, peeled, finely chopped
¼ cup fresh lemon juice
3 Tbsp. reduced-sodium soy sauce
2 cloves garlic, finely chopped
Ground black pepper (to taste; optional)
1 Tbsp. olive oil
1 bunch green onions
2½ lbs. raw center-cut salmon fillet with skin

Preparation:
1. Soak plank in water for 3 hours before grilling.
2. Bring water, maple syrup, ginger, lemon juice, soy sauce, garlic, and pepper (if desired) to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring frequently, for 10 to 15 minutes, or until reduced to about ½ cup. Let cool. (Maple glaze may be made 2 days ahead of time and chilled, covered. Bring maple glaze to room temperature before using.)
3. Preheat grill on high.
4. Lightly cover the cedar plank with oil. Arrange green onions in one layer on plank to form a bed for salmon.
5. Place the salmon skin-side down on the cedar plank.
6. Drizzle with half of maple glaze, reserving other half of glaze to serve with grilled salmon.
7. Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.
8. Serve salmon with reserved maple glaze.

Foodie Friday: 21 Day Fix Approved Lentil Salad

Total Time: 1 hr. 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 6 servings, about 1½ cups each

Ingredients:
⅓ cup fresh lemon juice
2 Tbsp. extra-virgin olive oil
½ tsp. dried thyme (or 1½ tsp. chopped fresh thyme)
Sea salt and ground black pepper (to taste; optional)
3 cups cooked lentils
½ cup crumbled feta cheese
1 medium cucumber, finely chopped
3 medium celery stalks, finely chopped
2 cups quartered cherry tomatoes
1 medium red bell pepper, finely chopped
¾ medium red onion, finely chopped
½ cup fresh parsley, chopped
¼ cup fresh mint leaves, chopped

Preparation:
1. Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.
2. Season with salt and pepper if desired. Set aside.
3. Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.
4. Drizzle with dressing; toss gently to blend. Refrigerate, covered, for 1 to 12 hours.
5. You can eat it after an hour, but the next day is the best!

Foodie Friday: 21 Day Fix Approved Taco Salad

Ingredients

• 2 tsp. olive oil
• 1 lb. raw 93% lean ground turkey
• 1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)
• ¼ cup water
• Nonstick cooking spray
• 8 (6-inch) corn tortillas, cut into strips
• ½ medium ripe avocado
• 1 Tbsp. lemon juice
• 1 dash garlic powder
• Sea salt (or Himalayan salt) (to taste; optional)
• 6 cups shredded lettuce
• 4 medium tomatoes, chopped

Instructions

1. Heat oil in medium nonstick skillet over medium heat.
2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.
3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.
4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.
5. Mash avocado in a small bowl with a fork.
6. Add lemon juice, garlic powder, and salt (if desired); mix well.
7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

Foodie Friday: 21 Day Fix Approved Jerk Chicken

Total Time: 8 hrs. 45 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 4 servings

Ingredients:
¼ cup white vinegar
1 Tbsp. dark rum (optional)
1 medium jalapeño, seeds and veins removed, chopped
½ medium red onion, chopped
2 green onions, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. olive oil, chopped
¼ tsp. sea salt (or Himalayan salt)
1 tsp. ground black pepper
2 tsp. ground allspice
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 thin slice fresh ginger, peeled, chopped
1 tsp. raw honey
4 (4-oz.) raw chicken breasts, boneless, skinless
¼ cup fresh lime juice
Nonstick cooking spray

Preparation:
1. Place vinegar, rum (if desired), jalapeño, and onions in blender; cover. Blend until slightly chunky.
2. Add thyme, oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and honey; cover. Blend until almost smooth.
3. Pierce chicken all over with a small knife.
4. Place chicken in resealable plastic bag. Add lime juice; mix until well coated.
5. Add spice mixture; mix until well coated. Marinate, in the refrigerator, for 4 hours or overnight.
6. Preheat oven to 350° F.
7. Remove chicken from marinade; discard used marinade.
8. Place chicken on baking sheet lightly coated with spray. Bake for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear.
9. Serve chicken with black beans if desired.

Foodie Friday: 21 Day Fix Approved Grilled Dijon Chicken

Total Time: 15 min.
Prep Time: 5 min.
Cook Time: 10 min.
Yield: 2 servings

Ingredients:
2 (4-oz.) raw chicken breasts, boneless, skinless
1 clove garlic, crushed
2 tsp. Dijon mustard
6 fresh parsley sprigs (or thyme, marjoram, or rosemary), finely chopped
1 dash sea salt
½ tsp. ground black pepper
1 Tbsp. olive oil

Preparation:
1. Preheat grill or broiler.
2. Combine garlic, mustard, parsley, salt, pepper, and oil in a small bowl; mix well.
3. Brush chicken breasts evenly with garlic mixture.
4. Grill or broil chicken for 5 minutes on each side or until chicken is no longer pink in the middle.