Unicorn Bark

Want a really healthy, great kids snack for after school today?  This is a great frozen snack that feels like a treat.

We just tried this Unicorn Bark recipe and the kids LOVED it!

You'll Need:

• parchment paper
• 2 1/4 cups plain yogurt, divided use
• 3 scoops of shakeology (3 scoops vanilla or 1 strawberry scoop & 1 vanilla scoop)
• 4 1/2 tsp. raw honey, divided use
• 1/2 cup chopped strawberries
• 1/2 cup fresh blueberries
• 1/4 cup pineapple
• 1/2 banana
• 1/4 cup unsweetened shredded coconut

To Make:

1. Line 13x9 inch pan with parchment paper, set aside
2. Place 3/4 cup yogurt, 1 scoop shakeology (vanilla or strawberry), 1 1/2 tsp honey and strawberries in blender; cover, blend until smooth.  I used my bullet for this to make it really quick.  Drizzle over bottom of pan
3. Place 3/4 cup yogurt, 1 scoop vanilla shakeology, 1 1/2 tsp honey and blueberries in blender; cover, blend until smooth.  Drizzle over top of strawberry mixture in the pan
4. Place 3/4 cup yogurt, 1 scoop vanilla shakeology, 1 1/2 tsp honey, pineapple and 1/2 banana in blender; cover, blend until smooth.  Drizzle over top of strawberry and blueberry mixture in the pan
5. Gently cut through yogurt mixtures with a knife in a circular motion to create marbling.
6. Sprinkle top with coconut. 
7. Cover with plastic wrap and freeze for 2 hours or until firm
8. Cut (or break) into bite-sized pieces; serve immediately or freeze until ready and enjoy. 

Open "Stuffed Peppers"

Open Stuffed Peppers

This was a meal that even our kids enjoyed.  Instead of the traditional ground turkey or ground beef in the peppers, I used chicken.  I also switched up the rice and used quinoa just to make this a little bit different then the Stuffed Peppers we usually have.  This is also prepared with open peppers lining the bottom of the pan and then the stuffing spread out all over the pan.  One of my children doesn't like cooked peppers, so by doing this they were able to scoop out the stuffing for their plate and add extra cheese.  


You will need:

• 4 Medium red (or yellow, green, or orange) bell peppers, cut in half lengthwise and seeds removed.
• 2 tsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 1/2 lb raw chicken breast, boneless, skinless, chopped into 3/4 inch pieces
• 1 tsp ground chili powder
• 1 tsp ground cumin
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1 cup tomato sauce
• 2 cups cooked quinoa
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tbsp. fresh lime juice
• 1 cup shredded jack cheese (or marble)

How to Make:

1. Preheat oven to 375
2. Spread out bell pepper halves all over bottom of the pan, skin side down, set aside
3. Heat oil in large nonstick skillet over medium heat
4. Add onion; cook, stirring frequently, for 4-5 minutes, or until onion is translucent
5. Add garlic; cook stirring frequently, for 1 minute
6. Add chicken, chili powder, cumin, salt, pepper; cook, stirring frequently, for 5 minutes or until chicken is no longer pink. 
7. Add Grandma's tomato sauce, quinoa, beans, corn and lime juice. Reduce heat to medium-low; cook, stirring occasionally, for 3-5 minutes or until heated through.
8. Add the stuffing mixture on top of open bell peppers; cover lightly with foil.
9. Back for 35 minutes, or until peppers are tender; remove foil.
10. Top each pepper evenly with cheese.  Bake for 3 minutes, until cheese is melted.

If you are following the 21 Day Fix - this recipe would count for 1 Green, 1 Yellow, 1 Blue, 1 Red

Go ahead and share if you know someone that would enjoy this or if you would like to save for later when you're meal planning for next week.  Follow my Facebook page for more recipes and weight loss tips and inspiration