I'm also here to tell you that you don't need to be perfect. (Gasp!) It's OK to slip up or to make tweaks! The point of this program isn't to have you follow it so strictly for 21 days that you go crazy after and eat everything in sight on day 22. The point of this program is to make you AWARE of your eating habits, to teach you proper portion control, and ultimately for you to come out of your first 21 days with a new sense of control over your nutrition so you can continue on with this way of eating in the future, long past your first 21 days. It's a LIFESTYLE CHANGE, not a crash diet.
Over the past year I've also seen more people struggle with how to take their favorite recipes, and Fixify them... so from now on you can count on me to send you new Fix-approved recipes and also teach you how to Fixify your own family favorites. I started my Fixification last month with my husband's 21-Day Fix Approved Veggie Burgers, and tonight I'm continuing the trend with one of my favorite Thai recipes. I originally got this recipe from the Apron Springs blog, and here is how I make it fit in those cute little color coded containers!
Now before you send out the 21-Day Fix police.... this is "close enough". Meaning, I'm not going to split hairs over certain ingredients. If this is going to freak you out, take a deep breath and realize that you don't need to be "perfect". You need this to be doable and fit your busy lifestyle. So get over it, and just enjoy! :) You'll also see that I cram the crap out of my green containers. Again, I'm not splitting hairs, and a couple extra pieces of broccoli are not going to ruin your results.
- 3 green containers of your favorite veggies (tonight I used carrots, an orange bell pepper, broccoli and green onions, mushrooms or celery would also be really good!)
- 3-4 cups veggie broth (I ran out of veggie broth, so tonight I just used water, still worked!)
- 4 garlic cloves, crushed
- 1 Tbsp Braggs liquid aminos
- 1/2 tsp red pepper flakes (I keep forgetting to buy these, so if you don't have them on hand it's no bigggy)
- 2" piece of ginger, sliced (count the # of pieces, so you know how many to find to remove when it's done cooking)
- 2 Tbsp peanut butter
- 1 Tbsp brown sugar or maple syrup (here's the deal on this... you can skip it or add it... I'm not 100% sure what container maple syrup is on the Fix, but 1 Tbsp is only about 50 calories, so when used in this recipe it's only about 16 calories per serving... so it's up to you if you want to worry about 16 calories, but I choose not to :) )
- 3 yellow containers of rice pasta (this one was a little trickier to measure... since the recipe is a "one pot" recipe, you don't precook the pasta, so you can do one of 2 things, pre cook the pasta and measure out 3 yellow containers then, or you can just eyeball it like I did)
- 3 red containers tofu (this was a last minute add and isn't in the original recipe... Scott baked the tofu in the oven first to crisp it up a bit, and then we added it to the pot at the end of cooking, but you could also add it at the beginning, too)
- Juice from 1 lime
- 1 green
- 1 yellow
- 1 red
- 2 tsp
So simple! Don't overthink it, don't worry about being perfect. Remember, the point of this is to make it a lifestyle change that you can live with, not to drive yourself crazy! I hope this helps and I'll be sure to post more Fixify'd recipes in the future!