Crazy Strong Mom

Taco Turkey Skillet Dinner was a Turkey Taco Skillet - I played around with the recipe and spices a little and end with this: 1 small yellow onion 2 crushed garlic cloves  1 chopped green pepper 1 pound ground turkey 1 can diced tomatoes 1 can black beans 1 cup frozen corn 1 tablespoon chili powder 1 tablespoon cumin 1/2 teaspoon garlic salt 1/2 teaspoon onion powder Himalayan salt and pepper to taste -Sautéed onions, garlic and green pepper in a little oil. -Add ground turkey and brown. -Add rest of ingredients and simmer for 15 minutes on med then enjoy!  For fix/Obsession containers - Divide up into roughly 5-1 1/2 cup servings for 1 💚1❤️1💛1🖤 I added a blue of cheese on top of course! 

Summer Quinoa Salad Ingredients 2 cups of cooked Quinoa (to make it a little tastier I add 1 teaspoon of veggie broth paste in while the Quinoa is cooking) 1/4 - 1/2 cup of drained and rinshed canned chickpeas (amount depends on how much you ❤️ chickpeas) 1 cup chopped cucumbers 1/4 cup of purple onions  1/2 cup chopped tomatoes Dressing  1/4 cup olive oil 1/2 fresh squeezed lemon or 2 tablespoons lemon juice 1 teaspoon thyme  1 teaspoon oregano  Pinch salt/pepper Mix everything together and enjoy!!  Thank you for visiting love - Ashley from Crazy Strong Mom

Mexican Quinoa Salad     Ingredients Salad 1 cup frozen corn 1 cup cooked Quinoa 1 can black beans, drained and rinsed  1/2 green pepper chopper  Sauce 1/3 cup vegan mayo 1 teaspoon chili powder 1/8  teaspoon cayenne 1/2 teaspoon onion powder 1 garlic clove chopped 1/3 cup lime juice Salt and pepper to taste Instructions Mix all the salad ingredients together. Mix all the sauce ingredients together in a separate bowl once mixed well combine with salad.  Salad tastes great plain as is, scooped up on tortilla chips or placed in corn tortillas with tomatoes and cilantro for tacos!  ❤️  Crazy Strong Mom

  This was my first attempt and will be playing around with measurements and spices but first attempt was pretty darn yummy so I thought I would share! 👉🏻1/3 cup of Greek yogurt 👉🏻1 tablespoon Mayo 👉🏻1 tablespoon vinegar  👉🏻1 tablespoon Worcestershire sauce 👉🏻1 teaspoon of minced garlic (will make it 1/2 next time) 👉🏻1 teaspoon of basil 👉🏻1 teaspoon Italian seasoning Add all to food processed and blend!

  Ingredients: 1 cup almond nutmilk  1 scoop vegan vanilla shakeology  1 tsp vanilla extract  1/2 frozen banana 1 purple container full of frozen blueberries and strawberries Put all ingredients in a food processor and blend until a creamy, amazing, dairy free, gluten free, high in protein, 21 day fix approved treat ❤️ Fix containers: 1 red, 2 purple and 1 yellow if you count your almond milk (I don't 🙈) For further instruction check out my video !   

Slow Cooker Enchilada Quinoa Bake Ingredients 1 Tbsp extra virgin olive oil 1 1/4 cups chopped yellow onion  2 cups chopped red bell pepper  3 cloves garlic, minced 1 1/2 cups dry quinoa 2 1/4 cups vegetable broth 1 (14.5 oz) can tomatoes undrained 1 (8 oz) can tomato sauce 2 Tbsp chili powder 1 1/2 tsp ground cumin Salt and freshly ground black pepper, to taste 1 (14.5 oz) can black beans, drained and rinsed 1 (14.5 oz) can pinto beans, drained and rinsed 1 1/2 cups frozen corn 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese 21 day fix portion: 1 cup = 1 1/2 yellows,  1 blue and 1/2 green For serving Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional) Directions Heat olive oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker. Stir in quinoa, vegetable broth, canned tomatoes, tomato