21-Day Fix


July 4, 20170

Introducing the first ever LEADERSHIP RETREAT!

say what?! I just announced a pretty awesome Team 2 Legit Inspire and Empower retreat for the leaders and future leaders on my team! #spoiled
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This is a 9,000 sqft MANSION with a movie theater, hot tub, and amazing view!! I am hoping for snow so we can do some fun activities or I may stay an extra few days and head to SLC and go snowboarding. #wheninutahyouboard
But the best thing of all is being able to spoil and spend Breakfast, Lunch, and Dinner with these amazing coaches who qualify to go because they will have earned it!
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And hey….it’s not too late for YOU to qualify. Fill out the form below to learn more!  #anyonereadingthis #yepyoucancome



May 31, 20160

Memorial Day weekend has always seemed like the unofficial kick off to summer! So with that behind us, I thought it would be fun to feature recipes from the grill all week. There’s nothing I love more than grilling out!
Today’s recipe is easy, delicious and SO flavorful. The secret is in the cedar plank! It brings out the most delicious flavors and keeps the fish from sticking to the grill. Don’t be intimidated! This is an easy, healthy dinner option!

Salmon

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

Red – 1 Yellow – 1   1/2tsp

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.

  • Recipe adapted from teamBeachbody.com


May 25, 20160

Summer is coming and what sounds better than a fresh, healthy pizza! Loaded with delicious summer veggies, this pizza will have you reaching for seconds guilt-free!
Rainbow-Flatbread-Pizza-in-post

 

 

 

 

 

 

 

 

 

 


Rainbow Veggie Flatbread Pizza

Total Time: 23 min.
Prep Time: 15 min.
Cooking Time: 8 min.
Yield: 1 serving
Containers:
1 1/2 Green, 2 Yellow, 1/2 Purple, 1 Blue

Ingredients:
1 6½-inch whole wheat pita (or whole wheat flatbread)
¼ cup marinara sauce, no sugar added
¼ cup shredded mozzarella cheese
½ cup halved cherry tomatoes
¼ cup chopped orange bell pepper
¼ cup chopped yellow bell pepper
3 Tbsp. chopped green bell pepper
3 Tbsp. chopped broccoli florets
2 Tbsp. chopped red onion

Preparation:
1. Preheat oven to 350º F.
2. Place pita on a large baking sheet.
3. Spread marinara sauce evenly on pita. Top evenly with cheese.
4. Starting at the edge of the pita, place an approximately 1½-inch circle of tomatoes around the edge of the whole pita. Continue with a 1-inch circle each orange bell pepper, yellow bell pepper, green bell pepper, and broccoli. Make sure each vegetable is touching the previous one. Place onions in the middle.
5. Bake for 5 to 8 minutes, or until cheese is melted.
6. Slice each pita into 4 slices. Serve immediately.

Tip: Look for a marinara sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives.

 



April 18, 20160
Last week I was coming off a cruise and I felt bloated, addicted to junk and needed to break the cycle. I was tired of feeling like garbage (tired, no energy, sluggish and in a mental fog).
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Then came my 3-Day Refresh!
👉 #1 reason you should not watch a scale…this is only 3 lbs difference. ( I am not sticking my stomach out or sucking in. )
👉 It’s only 3 days but the results keep coming as long as you do not go back to eating the crap food that got you there in the first place..hence day 5 showing more results. 😉
👉 It’s a jump start to your results. Not a long term fix. The long term results come with continuing to eat healthy and exercise (like with the 21 day fix, group starts soon if you want in!)
👉 Not only do I FEEL better, I don’t crave junk, I feel lighter, my pants fit better, which in turn makes me comfortable and confident in the clothes I wear, and I am waking up refreshed and ready to take on the day.
Do you feel that way?

📩Drop your email below or email me at coachalesha2@gmail.com to find out how you can get results and feel amazeballs! 😉


April 18, 20160

(Makes 12 servings, 1 cup each) 1/2 purple, 1/2 yellow per cup

Total Time: 45 min.
Prep Time: 15 min.
Cooking Time: 30 min.

Baked Oatmeal Cups with Bananas and Berries

Baked Oatmeal Cups with Bananas and Berries

Ingredients

  • Nonstick cooking spray
  • 2 large eggs, lightly beaten
  • 1 tsp. pure vanilla extract
  • 2 large bananas, mashed
  • 1 Tbsp. raw honey
  • 2½ cups old-fashioned rolled oats
  • 1 Tbsp. ground cinnamon
  • 1½ tsp. baking powder
  • 1½ cups unsweetened almond milk
  • 1 cup fresh blueberries (or raspberries)

Instructions

  1. Preheat oven to 350° F.
  2. Prepare twelve muffin cups by coating with spray. Set aside.
  3. Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside.
  4. Combine oats, cinnamon, and baking powder in a medium bowl; mix well.
  5. Add oat mixture to egg mixture; mix well.
  6. Add almond milk; mix well.
  7. Divide oat mixture evenly between prepared muffin cups.
  8. Top evenly with blueberries.
  9. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.
  10. Tip: Raisins, walnuts, pecans, sunflower seeds, pomegranate seeds, or dark chocolate chips can be substituted for blueberries.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/04/18/baked-oatmeal-cups-with-bananas-and-berries/



April 3, 20160

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

21 Day Fix:

  • 1/2 green
  • 1 red
  • 1/2 yellow
  • 1 blue

Mint and Avocado Green Smoothie

Mint and Avocado Green Smoothie

Ingredients

  • 1 cup almond milk
  • 1 scoop Vanilla Shakeology
  • ½ cup raw spinach
  • ¼ medium ripe avocado
  • 2 Tbsp. fresh mint leaves
  • 1 cup ice

Instructions

  1. Place almond milk, Shakeology, spinach, avocado, mint, and ice in blender; cover. Blend until smooth.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/04/03/mint-and-avocado-green-smoothie/



April 3, 20160

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

21 Fix Containers:

  • 1 Red
  • 1 yellow
  • 1 blue

Avocado Egg Salad Toast

Avocado Egg Salad Toast

Ingredients

  • 8 large hard-boiled eggs, coarsely chopped
  • 1 ripe medium avocado, slightly mashed
  • 2 Tbsp. fresh lemon juice
  • ½ tsp. sea salt (or Himalayan salt)
  • 4 slices low-sodium sprouted whole-grain bread, toasted
  • 1 cup watercress

Instructions

  1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.
  2. Spread ¼ of egg mixture onto each slice of toast.
  3. Top evenly with watercress.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/04/03/avocado-egg-salad-toast/



April 3, 20160

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 5 servings

21 Day Fix Containers:

  • 2 green
  • 1 yellow
  • 1/2 red
  • 1/2 blue
  • 1/2 orange

 

Salad Niçoise

Salad Niçoise

Ingredients

  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. coarse-grained Dijon mustard
  • ½ tsp. ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 6 cups shredded romaine (or Bibb lettuce or mixed greens)
  • 1 (7-oz) can solid white tuna, packed in water, drained, flaked into large pieces
  • 8 oz steamed green beans, cooled
  • 4 boiled medium new potatoes, cooled, cut into bite-sized pieces
  • 2 large hard-boiled eggs, quartered lengthwise
  • 4 medium tomatoes, quartered
  • ¼ medium red onion, sliced
  • 8 black olives, pitted
  • 2 Tbsp. finely chopped Italian parsley (for garnish; optional)

Instructions

  1. Combine vinegar, lemon juice, mustard, and pepper in a medium mixing bowl; whisk to blend.
  2. Slowly add oil, whisking continuously, until blended. Set aside.
  3. Evenly arrange lettuce on five serving plates. Top with tuna, green beans, potatoes, eggs, tomatoes, onion, and olives.
  4. Evenly drizzle dressing over salads.
  5. Garnish with parsley if desired.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/04/03/salad-nicoise/

You may also enjoy vegetarian pizza salad



April 3, 20160

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 2 min.
Yield: 4 servings, 1½ cups each

21 Day Fix Containers:

  • 1 green
  • 1 red
  • 1 1/2 yellow
  • 1/2 tsp.

Turkey Ramen

Turkey Ramen

Ingredients

  • 1 tsp. extra-virgin organic coconut oil
  • 1 cup shredded carrots
  • 4 cloves garlic, chopped
  • 4 cups low-sodium organic chicken (or vegetable) broth, hot
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. red miso paste
  • 4 tsp. finely chopped fresh ginger
  • 2 cups cooked ramen noodles (whole-grain, if possible)
  • 1 cup thinly sliced shiitake mushrooms
  • 1 cup coarsely chopped bok choy
  • 1 cup thinly sliced Napa cabbage
  • 2½ cups shredded roasted turkey breast (approximately 12 oz.)
  • 1 tsp. sesame oil
  • 2 hard-boiled large eggs, cut in half
  • 2 green onions, thinly sliced (for garnish; optional)

Instructions

  1. . Heat coconut oil in large skillet over medium heat.
  2. Add carrots and garlic; cook, stirring frequently, for 1 to 2 minutes. Set aside.
  3. Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend. Set aside.
  4. Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey.
  5. Top evenly with broth mixture. Drizzle evenly with sesame oil.
  6. Top each bowl with half an egg and sprinkle with green onions, if desired; serve immediately.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/04/03/turkey-ramen/



April 3, 20160

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 6 servings, ½ cup each)

21 Day Fix Containers:

  • 1/2 red
  • 1/2 orange

Vanilla Cinnamon Chia Pudding

Vanilla Cinnamon Chia Pudding

Ingredients

  • 3 cups nonfat milk (or unsweetened almond milk)
  • 1½ scoops Vanilla Shakeology
  • 1 Tbsp. raw honey (optional)
  • 1 tsp. ground cinnamon
  • 6 Tbsp. chia seeds
  • Chopped fresh strawberries (for garnish; optional)

Instructions

  1. Place milk, Shakeology, honey, and cinnamon in blender; cover. Blend until smooth.
  2. Pour milk mixture into medium glass bowl. Add chia seeds; mix well.
  3. Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours.
  4. Garnish with strawberries if desired.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/04/03/vanilla-cinnamon-chia-pudding/

You may also enjoy chocolate chia pudding with dried strawberries