My 21 Day Fix containers come every where with me because
I believe 110% every meal should be measured out to the portion control that your body needs.
The biggest problem with eating is OVER EATING.
Lets end this trend and remember portion control is your best friend and Honestly some people say those look small but I have showed you the exact portion on the plate and in the containers you cant tell me that's not enough food. I was full before finishing it.
Steak and Veggie Stir-Fry with Ginger and Garlic Recipe
2 tablespoons Chinese rice wine or dry white wine
2 tablespoons soy sauce
2 tablespoons coconut oil
1 pound flank steak, excess fat trimmed, cut
across the grain into 1/4-inch-thick slices
1 large red bell pepper, cored, seeded, cut into 1/4-inch-wide strips
8 ounces sugar snap peas broccoli
2 large garlic cloves, finely chopped
2 tablespoons finely chopped peeled fresh ginger
3 large scallions (white and green parts), thinly sliced on the diagonal
1 teaspoon toasted sesame oil
Fresh cilantro leaves, for garnish
2 teaspoons toasted sesame seeds, for sprinkling
To cook the stir-fry:
In a small bowl, mix 1/4 cup water, rice wine, and soy sauce; set aside. Heat a wok or large skillet over high heat. Add 1 tablespoon of coconut oil and swirl it to coat the cooking surface. Add the beef, spreading it out in a single layer, and cook, without stirring, for about 2 minutes, or until well browned on the bottom. Transfer the beef to a rimmed baking sheet.
Add the remaining 1 tablespoon coconut oil to the wok, then add the bell peppers and sugar snap peas broccoli, and cook, stirring often, for about 2 minutes, or until the vegetables soften slightly. Stir in the shallots, garlic, and ginger, then stir the oyster sauce mixture, add to the wok, and cook, stirring often, for about 2 minutes, or until the vegetables are crisp-tender and the sauce has reduced slightly. Return the beef and its accumulated juices to the wok, add the scallions, and stir for about 1 minute, or just until the beef is heated through. Stir in the sesame oil and remove from the heat. I always make enough to have for lunch the next day. Im always busy and I find it easy to have my meals already ready to go rather then maybe having no time and having to stop at fast food or something that I don't want. Remember if you fail to plan you FAIL. So lets not let anything stand in the way of getting to the goal weight you are working towards.
I will give you a quick overview so you have an idea of what's going on here when you are starting 21 day fix
I'm in the 1,200-1,499 calorie range (which is the lowest range),
therefore, I am allowed each of the following in one day...
3 Green Containers (veggies)
2 Purple Containers (fruits)
4 Red Containers (protein - note that a scoop/packet of Shakeology counts as 1 red container, and then you need to take whatever you add to it beyond water/ice into account)
2 Yellow Containers (starch/grain)
1 Blue Container (healthy fats --- includes things like avocado and a variety of nuts and cheeses)
1 Orange Container (seeds/21 Day Fix dressings)
2 Teaspoons (a variety of nut butters and oils --- note: a teaspoon is not included in the package)Here's how I've been spreading my containers out through the day:
