Greek Quinoa Salad

When I completed the Ultimate Reset in early December, I knew there were some recipes I would begin incorporating into my regular meal plan. This Greek quinoa salad is a variation on one of the recipes from the Ultimate Reset. It's clean, it's a vegan, and it's delicious. give it a whirl and tell me what you think!

I have reformulated it to make the flavor one I enjoy little bit more, and also to be compatible with the 21 day fix nutrition plan. It's a great way to pack your day with protein and greens. I've even been known to throw some spinach and and make it a true salad. The ingredients you need are mostly things that you probably already have in your kitchen.



Here's what you'll need:
-quinoa, cooked
-cucumber
-tomato
-lemon juice
-parsley
-mint
-Kalamata olives
-EVOO
-Bragg's Liquid Aminos or Himalayan Sea Salt

The process is super simple- I'm telling you, this is a great one to make with your kids. They love using measuring cups or the Fix containers to help make a recipe. And it's great "together" time, too!



First, make sure you chop those veggies. I use a green container of cucumber and a green of tomato. You could also go with one cup of cucumber and a medium sized tomato. One blue container of chopped kalamata Olivies, or about 4 Tablespoons, along with 1 Tablespoon of mint and about 1/4 cup of chopped parsley. Remember, on the Fix plan, your herbs and spices are free, so use what you love! A little zest is added with a Tablespoon of lemon juice.



Take 2 yellow cups of quinoa (or 3/4 a cup) and combine it with your chopped veggies. Then mix it all together and season it with your salt, or in my case, a healthy drizzle of Bragg's. I personally leave the olive oil out, as I feel the olives have plenty, but feel free to add a teaspoon or two as you prefer.

I love this salad, and ultimately make a large batch and have it for the week at work- it stores amazing, the whole family loves it, and it's a great way to get a protein packed side instead of a simple pasta. Let me know what you think in the comments below, and I hope you'll subscribe or check back for more stuff just like this!

Star Diamond Coach Amanda Noddings
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21 Day Fix Street Tacos

I once had a friend named Bill who talked me into trying fish tacos from a street vendor one day at the beach. Something about the sunshine and water made it sound like a great idea at the time- I was up for a food adventure. NOT something I would've normally eaten at the time- especially because this was before I made a big lifestyle change in my health and fitness, and I wasn't a big fish eater. In fact, I don't think I'd ever eaten fish at the time that hasn't beer-battered and fried.



Since then, I've often had moments where I thought about those delicious, messy tacos slathered in a sweet sauce, and wanted to taste that deliciousness again. This recipe hits ALL the cravings- and the best part is, it's healthy. If you follow the 21 Day Fix Meal Plan, it'll count as one green (slaw), one yellow (corn tortilla), and one red (fish and sauce).

Start with the fish- then you can work on the accompaniments while the fish is cooking. You have two options here with your cooking method- you can pan-grill it, or oven bake. I prefer the oven method because it is lower maintenance. I use a preheated oven to 375 with a foil-lined baking sheet for easy cleanup. Don't forget to put a spritz of olive oil on the foil so your fish doesn't stick--You'll regret it if you forget!



For your fish, choose a white fish of any kind- I used cod from my local meat department. I seasoned my fish with some cayenne pepper, a little chili powder, and some lemon pepper. Your seasoning choice is up to you- I've also used a zesty garlic spice combination that turned out really well. You'll want your fish cut into 4 ounce pieces (about 1" wide and 3" long) for even cooking. It'll take 10-12 minutes to cook, so set a timer for ten minutes and then check it. You'll know it's done when it flakes apart easily with a fork and is white throughout. And don't freak out if you're not done with the sides yet- simply turn the oven off and leave the fish in to stay warm.



While the fish cooks, throw together your sauce. Here's what you'll need to make the Zesty Lime Sauce:
-1 cup plain nonfat Greek Yogurt
-1/4 cup finely chopped cilantro
-Juice from one lime
-Optional: One Stevia Packet (I prefer it with this hint of sweetness for balance)



All you have to do is mix it and set it aside. I like to mix it directly in the yogurt container and label it- then I have it for leftovers. You can dress the slaw with it right away, or you can keep it on the side like I do, so nothing gets soggy.



Now that you've made your sauce, set it aside in the fridge and get to work on the slaw. This is super simple: green and red cabbage, and a carrot if you want. Shred. Mix. Whalah! I prefer to use the carrot and purple cabbage to add color, but you can even by a pre-made bag of plain shredded cabbage in your grocery store to keep it super simple.



You can warm up small corn tortillas in a pan, as I prefer, or give them a quick zap in the microwave. Now you're ready to build your tacos!



Make them individually one at a time, or put everything out on the table and serve it up family style. My husband's exact words were, "I could eat these every night!" I prefer to dress them up with some fresh pico de gallo salsa, and you can offer up avocado as well (this would count as a blue container on the Fix if you use it).






I hope you enjoyed these- please leave a comment below or share my blog and Driven Fitness page with a friend. Enjoy your food! Healthy doesn't have to mean tasteless!



Star Diamond Coach Amanda Noddings
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Easy! Fresh! Delicious! Homemade Greek Tzatiki Dip

Not everybody hates vegetables. I, for one, LOVE them. The problem for me is the DIPS. A grip of ranch dip (which of course is the technical measurement of the amount you must use with your veggies) is where my problem lies.



I'm always on the lookout for alternate dips to try and give me that fun, football, finger-food experience without sabotaging a days worth of healthy eating with the darn dip! Give this healthy dip a try- you never know, you might just love it!



Here's what you need to make this awesome delicious dip:

-1 cup grated seeded peeled cucumber (you can use a food processor OR a grater for this-- either way, you'll want to wring out all that extra water THOROUGHLY so you don't have runny dip!)
-1 cup plain fat-free yogurt, preferable Greek style
-1/2 T fresh dill, finely chopped
-1 to 2 T fresh lemon juice
-1/4 teaspoon sea salt
-2 garlic cloves, minced
-Optional: 1 tablespoon chopped fresh mint (you can do both fill and mint, or one or the other)


This is, again, one of my favorite types of recipes, because as you all know, I'm a busy busy mama. I like things that are quick, easy, and healthy to make. Also, I was prepping for the week, and chopped all my cucumbers before I remembered to shred for my dip. Easy solution? Chop more!



I also prefer them to be able to be used for several days, stored in the fridge for use another day, another snack. This hits all the markers. Pour it all together, mix it up, and stir.



Whalah! A healthy delicious dip alternative, perfect for anyone who loves the crispness of cucumber. Perfect for serving with a whole grain pita chip, or your choice of crudités! Watch out- this even fits in the 21 Day Fix Meal plan! One cup of this awesome dip will cost you one red container and one green. Happy guilt free snacking!



Please remember to bookmark my blog to check out more recipes like this. Comment below, and SHARE with a friend!


Star Diamond Coach Amanda Noddings
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Ramp up the Color with Roasted Root Veggies

We've all heard about the amazing properties of colorful vegetables. As my 4 year old daughter likes to say, "Eat a rainbow a day!" But aside from big, colorful salads, what kinds of sides can you have with dinner, that aren't the same old rice or potatoes?

Well, here's a great way to incorporate some of the lesser used root vegetables. It's a simple mix of beets, carrots, and sweet potato.


Beets?? Did you say beets!? Yuck! Well, that's what I thought when I first looked at recipes using beets. I hate beets! But the truth is, I have a distant memory of pickled beets in my head from childhood, and being force-fed by my well intentioned grandmother. When I think if beets, my head and heart immediately return to trauma zone.

One thing you have to try and do as an adult is to try new things. And sometimes, that means trying old things that our childhood brain has told us for years we didn't like. I for one am completely guilty of saying, "Oh, I like carrots. Just not cooked carrots." But even Olivia gets excited for carrots. ⬇️⬇️⬇️



Believe it or not, this recipe has both. The ingredients are simple, and you are going to peel and chop them all:

-1 Sweet Potato (or you can substitute with yam), cut into one inch chunks.
-2 Carrots, chunked to a similar size
-1 large Beet, also chunked
-1/2 (or a whole if you love onion as much as I do- yet another thing I used to "hate"), peeled and cut into wedges
-2 T Extra Virgin Olive Oil
-Himalayan Sea Salt

Cooking this is so simple, anyone can make it. All you have to do is mix everything together: the veggies, the oil, the salt. You can add some dried garlic and rosemary if you want to get super fancy. With an oven preheated to 400, spread the mix of veggies out on a baking sheet in a single layer. Roast em and eat em!


They take about 45-55 minutes, so I usually bake them first, and often I make two batches. After all, if you're gonna be chopping all these veggies, why not do it all at once? Beware, though. You might end up with hands like these!


They reheat great for my work meal sides the rest of the week, and when people smell or see it, they are all jealous of the aroma and see the vibrant color. The health benefits are enormous and you won't regret giving it a whirl. Try it and let me know what you think! I love feedback!


Star Diamond Coach Amanda Noddings
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Star Diamond Coach Amanda Noddings
Www.facebook.com/TeamDrivenFitness
Www.facebook.com/FitMomAmanda

Power Breakfast: Banana Protein Pancakes!



This is my new favorite weekend breakfast, and I'll tell you why. Because I get to eat PANCAKES! Yes, pancakes. And they're delicious. On Sunday's in my house, I like to cook breakfast for my family, as Sunday is my first day off of the week.



It's also the only day off work my husband and I share, so all 4 of us are home together. And frankly, it makes me happy to cook for them. 😊



These simple protein pancakes, a mix of eggs and bananas, along with a dash of cinnamon, are the perfect way for me to feel indulgent, and still enjoy pancakes with my family.






Start with 4 eggs (I ended up using 2 eggs and 4 egg whites in this recipe for the nutritional content). Mash up one large banana in a separate bowl.



Mix them together to make your batter. Simple! I love to add a sprinkle of cinnamon for some extra depth of flavor- and it will make your kitchen smell heavenly while you cook. While some recipes call for oil in it, I find that unnecessary. I simply gave a small drip of olive oil in a non stick skillet before cooking.



With a preheated skillet to a little below medium (4 on my stove with medium being a 5), you simply pour the batter in. If you wanna get crazy, you can spoon it in a fun shape for your little ones. Olivia loves heart-shaped pancakes! When it starts to bubble as pictured above, and the edges have lifted a tad, they are ready to flip. If you are on the 21 day fix or insanity Max 30 Nutrition plan, they entire batch counts as 2 reds and 2 purples. Since I only ate half the batch before I was stuffed, I'm looking at 1 red and 1 purple, or 145 calories.



This huge batch has 290 calories and packs 20 GRAMS OF PROTEIN! The bananas, when warmed, release a sweetness that feels sinful. And it's all guilt free. Try them out- I promise you won't regret it! And since my 4 year old loves them, I'd say you're safe to share them with your family. :)




Star Diamond Coach Amanda Noddings
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Hungry or Not Hungry... That is the Question.

Do you find yourself hungry... Or maybe not? Or, you're already on a nutrition program and you're STILL hungry? Check out these 5 tips/thoughts. I hope they are helpful for you!

1. WATER. Where are you at for your water for the day? Dehydration, or not even dehydration, but simply being short on water- often presents as hunger. Remember, you should aim for a MINIMUM of 1/2 your weight in ounces a day, as a sedentary person. As someone who works out, shoot for more. I aim for my entire weight in ounces a day.

2. QUALITY OVER QUANTITY. Make sure the foods you are choosing are the best possible whole food choices you can make. Everyone needs a certain amount of carbohydrates a day- however, a whole grain pita or wrap at lunch will take you a lot farther than a couple slices of white bread. A lean serving of chicken breast in that wrap will be way more filling (not to mention effective) than a protein bar. Whole foods are always preferable.

3. FOOD IS FUEL. What time of the day are you first eating? It's important to fuel your body for the day- and that means eating within an hour of waking up. But the choice of food is also important. A dense nutrition-rich shake like Shakeology is great, or a meal that combines carbohydrates and protein, like steel cut oats and apples, or whole grain toast with peanut butter and banana slices. Don't start the road trip with out stopping at the gas station.

4: TIMING MATTERS. We talked about carbohydrates a bit- what time of day are you eating them? Your body needs that fuel for the day, and on the same road trip we talked about earlier-- you wouldn't make the drive on empty and then stop for gas when you're already there? The same goes for your body. Eating more of those carbohydrates/sugars (grains, fruits, etc) earlier in the day will not only help you feel fuller longer, but will give you time to burn it off. Try to eat them in the first 2/3 to 3/4 of your day. Don't save the potatoes and rice for right before bed- your body won't have time to burn them off.

5: BE FLEXIBLE. A meal plan is a guideline. Does that mean don't follow it to the best of your ability? No. Does that mean add a cookie or two when you're hungry at night? Of course not. What it means is that every body is different. If you truly feel like you aren't eating enough, and you've hit all the check marks above (water, timing, wise choices, etc.), then add some food in--Just choose wisely. Add in an extra serving of veggies as a late night snack, and up your lean protein serving a couple ounces at dinner. You may just need a little extra bump in calories to get you through- especially if you are doing the first week or two of a more intense program. Your body is adjusting. Just don't forget to reevaluate after a few days and see if you can cut back a bit.

If you found this helpful, someone else you know may also! Please LIKE and SHARE. 😍 (Mom always said it was nice to share.)


Star Diamond Coach Amanda Noddings
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Scratch Chicken Soup with Brown and Wild Rice

Another healthy, easy, delicious meal! And versatile, too. :) This can be made in a crock pot over the day while you're at work, or in about an hour on the stovetop if you're home. And you can freeze the leftovers, or portion them out for meals later in the week. ✅Protein, ✅veggies, and ✅healthy grains, should you choose to add rice or whole grain pasta noodles. All in all, this one checks all the boxes!

I actually started this recipe with two pots on the stove- but bear in mind, it works equally well in a crock pot on high for 6 hours- simply toss everything in together at once. To make the 1 hour version, like I did, start your chicken stock warming on medium. I used an organic, low sodium stock, and floated some Rosemary sprigs and thyme in the broth, along with a couple bay leaves. 

In another pot, I put a teaspoon of 

Olive Oil in a pot and sautéed the following:

🌟one chopped yellow onion

🌟one clove of minced garlic

🌟one head of celery

🌟four mushrooms, chopped

When the onions are clear and the vegetables have a softened texture, you can add in 

🌟4 chopped carrots. Season with sea salt and cracked pepper to taste, and move them over to the broth stock pot and combine. Bring the broth to a boil. 

Next, take two pounds of raw chicken breast and chop it into bite sized pieces, 1/2 to an inch in size. ➡️Keep in mind that for the crock pot version, you can put an entire raw chicken in the pot and pull the cooked meat off at the end. Also, if you are short on time you can add cooked chicken breast to the pot instead- eliminating cooking time.⬅️ Add your chicken to the boiling broth. Stir after a few minutes to make sure chicken is cooked evenly and thoroughly. 

After chicken is cooked through, you are ready to serve! I prefer to keep the rice on the side and pour the broth soup over it, as it allows to portion the right amount of rice into my dish (one yellow container on the 21 day fix plan). 

It also allows you to change it out to noodles if your kids prefer it, or leave hem out completely if you've already had your carbs for the day. Simple and versatile! I hope you enjoyed this recipe. please like and share for more recipes like this, or message me for details on getting your nutrition and fitness in check. Have a gorgeous day!

21 Day Fix Approved: Veggie Egg White Scramble

Recipes like these that are simple and delicious are a true lifesaver for me on Sundays- because on Sundays in my house, it's all about the 4 F's: Faith, Family, Football, and Food.



A little recipe like this for breakfast is a great way to get your greens in- especially if you're feeding all different taste buds like at my house (husband, rambunctious 4 year old, 1 year old with 7 teeth). Everyone gets their veggies and protein in, and everyone gets off to a good start to the day- especially important as Sunday is a more "relaxed" eating day at home for us.



Start with a teaspoon of coconut oil, and melt it in a large skillet on medium heat. Then come the veggies! For this recipe, I threw in a red bell pepper, a cup of fresh spinach, a chopped zucchini, about 1/4 cup of chopped onions, and three large chopped mushrooms. Sauté them in the pan until they are cooked to the desired texture, and season that with cracked peppercorn and pink Himalayan sea salt.

The best part about a scramble is that you can alter the veggies you add to the taste of YOUR family! Just try and refrain from adding the typical pound of melted cheese- don't lie to yourself and think it's protein- it's a fat. If you must have cheese, try a feta or other lighter cheese. For this recipe, I used none- the flavors speak for themselves and really let the produce shine.



With your pan still at a medium temperature, add in six egg whites, and get to scrambling. This means letting it sit until the bottom is cooked and turning white- then flip it around with a rubber spatula. When it's thoroughly cooked and there's no runny egg left, you're done!

Serve it to your hungry crew and enjoy- knowing they are getting a protein packed breakfast and healthy vegetables. And if you're really feeling the love, SIT DOWN AND ENJOY IT WITH THEM. :) have a beautiful Sunday!


Star Diamond Coach Amanda Noddings
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You Wouldn't Break a Promise to a Friend...Why would you Break a Promise to Yourself?

Good morning beautiful people! Today it's important for me to mention your own self-worth. You have to keep your promises to yourself to show yourself that you are VALUABLE. What are you putting off that you should be getting to? What promises have been made to yourself that you haven't kept?



When we break promises to ourselves, we are subconsciously devaluing ourselves. Don't be that guy that stands someone up, or the girl that says she will but then she doesn't. I would never promise someone I would give them a ride to the airport, then not show up. I would never tell someone I would watch their kids on Friday, then "forget" and go out instead. So WHY do we constantly think it's ok to tell ourselves we will do something, then just blow ourselves off?

I know it's not always easy, but remember: if anyone deserves to have your trust, it's you. And just like any other relationship, you have to earn that trust.


Star Diamond Coach Amanda Noddings
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Tasty, Simple, and Healthy: Teriyaki Salmon and Bok Choy

What do you look for in a recipe? For me, it's simple. As a busy mom, I want to keep it simple, easy, and basic, but still flavorful- after all, I love food! I want it to taste good, I want my husband full and my kids happy. How about trying this easy, healthy dinner for two? Just double for 4. Simple, light, and refreshing- and you won't get that overly full feeling afterwards.



Start with two 4oz pieces of wild salmon, without the skin. You can marinade them for 1/2 hour prior to cooking in this simple yet healthy teriyaki-ish marinade:
-2 T. Minced garlic
-2 T. Bragg's liquid Aminos
-2 T. Raw local honey
-1/2 tsp. sesame oil
-Sea Salt (to taste)
Grill them in a pan or on the grill, 3-4 minutes per side. You want it to be cooked through and flake apart easily with a fork, but not be dry.

I garnished these with some fresh pinapple rings in the same marinade, also grilled. Make it a complete meal with some lightly steamed, roughly chopped Bok Choy, seasoned with a little garlic as well, and a small side of wild brown rice (about 1/3 cup) is optional.

Like this post and share it with your friends for more recipes like these. What do you look for in a dinner recipe?


Star Diamond Coach Amanda Noddings
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