Clean Mini Pumpkin Pie

I’ve been craving pumpkin pie lately.  I really have a thing for pumpkin pie.  Before I started eating clean, I picked up the individual servings of pumpkin pie almost every time I went to the grocery store!  I tried some of the clean pumpkin pie recipes I found online, but they just weren’t cutting.  I played with a recipe this weekend until I got it just the way I wanted.  These babies only have 71 calories!

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Servings: 16

21 Day Fix Container Equivalents:  1 Yellow (I’m counting these as a yellow treat.  They actually have a very small fraction of purple, yellow, blue, red, and tsp.  Their container count isn’t clear.)

Ingredients:

  • 3/4 cup old fashioned oats
  • 1/4 cup butter
  • 1 can pumpkin puree
  • 12 oz unsweetened almond milk
  • 1/4 cup + 2 tbsp Baking Truvia Blend
  • 1 tsp salt
  • 1 3/4 tsp pumpkin pie spice
  • 2 eggs
  • 16 pecan halves for garnish

Instructions:

  1. Preheat oven to 350 degrees
  2. Prepare 16 muffin cups with silicone liners or spray with cooking spray
  3. Place oats and 1/2 tsp of salt in food processor and pulse until oats become a flour-like consistency
  4. Add butter to food processor and pulse until butter and oats have mixed into a dough
  5. Press approximately 1 tbsp of dough into the bottom of each muffin cup
  6. Mix pumpkin, almond milk, Truvia, pumpkin pie spice, eggs, and remaining salt until well blended
  7. Pour mixture on top of dough
  8. Place a pecan half on top of each mini pie
  9. Bake for 50 minutes or until toothpick inserted in middle of mini pie comes out clean

Nutritional Information: Calories 71, Fat 4.7 g, Cholesterol 34.1 mg, Sodium 192 mg, Potassium 13.9 mg, Carbs 6.2 g, Protein 1.7 g, Vitamin A 3.3%, Vitamin C 0.1%, Calcium 4.8%, Iron 2.1%

If you have any questions about 21 Day Fix, I would love to answer them. Feel free to contact me in the comments below. Check out my story here.

Fix Approved Turkey Quinoa Frittata

This dish is great because you can make the frittata “filling” ahead of time and then quickly finish the rest of the frittata later. (This is great for quick morning meals!)


Servings: 6

21 Day Fix Container Equivalents:  1/2 green, 1/2 yellow, 1 red, 1/2 blue, 1/2 teaspoon

Filling Ingrediants:

  • 2 chopped bell peppers
  • 1 tsp olive oil
  • 1/2 chopped onion
  • 2 cloves minced garlic
  • 3/4 lb ground turkey
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup organic tomato sauce
  • 1 cup cooked quinoa
  • 1/2 corn kernels
  • 1/2 cup Montery jack cheese

Frittata Ingredients:

  • Frittata filling
  • 6 large eggs
  • 1/4 tsp salt
  • 1/2 cup Parmesan cheese
  • 1 tsp olive oil
  • 1/4 cup Montery jack cheese
  • 1 tbsp Rosemary

Filling Instructions:

  1. Heat oil in skillet over medium heat
  2. Add onions and peppers, stir and cook until onions are translucent
  3. Add garlic and cook for one minute
  4. Add turkey, chili powder, cumin, salt, and pepper; cook until turkey is no longer pink
  5. Add tomato sauce, quinoa, and corn; cook until heated through
  6. Store filling in refrigerator or freezer in airtight container until ready to make frittata

Frittata Instructions:

  1. Preheat oven to broil
  2. Heat oil in cast iron skillet over medium heat
  3. Beat eggs
  4. Add Parmesan cheese, salt, and filling to egg mixture and stir
  5. Pour mixture in skillet
  6. Cook stirring frequently with rubber spatula until egg mixture has begun to set up, about 5 minutes
  7. Sprinkle Montery Jack cheese and rosemary on top of egg mixture
  8. Place skillet in oven and broil for 3-4 minutes or until browned

Nutritional Information: Calories 319, Fat 17.2g, Cholesterol 269 mg, Sodium 554 mg, Potassium 303 mg, Carbs 14.5 g, Protein 25.1 g, Vitamin A 14.3%, Vitamin C 46%, Calcium 15.4%, Iron 14.2%

If you have any questions about 21 Day Fix, I would love to answer them. Feel free to contact me in the comments below. Check out my story here.