21-Day Fix Thai Inspired Chicken and Vegetable Soup

This recipe is an adaptation of one I found on Allrecipes.  The original recipe calls for potato but I didn't want to use up any yellow containers for the soup.  I also made a few other small modifications!  I really loved the sweetness and Thai flavor the peanut butter added, but you could easily skip it for a more traditional chicken vegetable soup recipe!  Enjoy!

21-Day Fix Thai Inspired Chicken Vegetable Soup
a 2 cup serving = 1 red, 1 green, 1 teaspoon

Ingredients: 

8 cups low sodium chicken broth

2 cups diced, cooked chicken meat

4 carrots, chopped

1 zucchini, chopped

1 broccoli head, chopped

1 15 oz can petite diced tomatoes

2 stalks celery chopped celery

1 onion, chopped

2 cloves of garlic, chopped

1/2 cup peanut butter

2 teaspoons of dried parsley

dash of salt and pepper

Directions:

1. Spray the bottom of a soup pot with cooking spray. Sauté all vegetables until slightly tender.

2. Add broth and parsley and bring to a boil.  Boil for 5 minutes or so until veggies are as tender as you like. 

3. Stir in peanut butter and simmer until well combined (5 minutes or so). Add salt and pepper as necessary/wanted.

21-Day Fix Shrimp Quinoa Salad

I'm on day 17 of the 21-Day Fix with Autumn Calabrese and I am LOVING every second of it.  If you are feeling the weight of this cold weather and snow on your body and energy level, I highly suggest you look into this program. It's not a gimmick or quick fix, it's a lesson on how to incorporate  clean eating and fitness into your busy lifestyle in a way that will transform your body and mindset. 

Shrimp and quinoa salad is a healthy, filling lunch that comes together quickly and makes for some easy grab and go lunches during the week.

Shrimp and Quinoa Salad

Equals: 1 Red, 1 Green, 1 Yellow and 1 Orange

Ingredients:

1 cup quinoa (rinsed and cooked according to package directions)

1 15 oz can chick peas

1 yellow pepper, diced

1 container of grape tomatoes, halved

1 cucumber, diced

1 cup broccoli, diced

2 scallions, diced

1/4 of a red onion, diced

1 pound raw shrimp or cooked shrimp cocktail

Dressing:

1/4 cup fresh lemon juice

1 teaspoon tarragon

3 teaspoons dijon mustard

dash of salt and pepper

5 Tablespoons olive oil

Directions:

1. Cook the quinoa according to package directions and let cool.  If using raw shrimp, spray a sauté pan and heat over medium heat. Cook the shrimp until no longer opaque in the middle (just a few minutes).

2. Add quinoa, beans and all veggies in a large bowl.  Stir together.  Add shrimp and mix to combine.

3.  With a fork or whisk, mix together all of the dressing ingredients in a small bowl.  Pour over salad stirring to make sure the dressing is well distributed.

4. Separate into 5 containers to eat as individual servings!