21 Day Fix: Turkey Meatballs

Yesterday marked Day 1 of a new 21 Day Fix Extreme round for me!

With eight weeks to Memorial Day I plan to do continuous rounds of the 21 Day Fix Extreme with 1 week of the original 21 Day Fix in between each extreme round just to switch things up. I can’t wait to rock all new cute summer clothes and FEEL GREAT in them!

This has been an exciting month as a Beachbody coach as well. My team is continuously growing and I have a handful of new coaches who are ready to rock this business and help other people reach their health and fitness goals!

I became a Beachbody coach 6 months ago and it was the BEST decision I have ever made! It is fun and so rewarding to get message from the other coaches on my team or our challengers reaching goals they never thought they could and feeling great!!

I want to pay it forward and help others who want this amazing opportunity for themselves. If becoming a health and fitness coach is something you have been thinking about or you are just curious about learning more about what me and my team do leave me a comment or email me at ejgoodma [at] gmail [dot] com.

My team is running a Coach Jumpstart Training starting April 6th and I would love to have you get involved. Led by top-notch, elite Beachbody coaches this training will give you all the tools you need to hit the ground running and see immediate success!


Join My Team 2

Although the Turkey Meatball recipe I am sharing today I ate over whole grain pasta I plan to make these again and eat without the pasta. I am going to try to carb deplete a few times a week to help enhance my results these next few rounds which will mean many new recipes to post here! My roommate just purchased a spiralizer so I am thinking next time I have these meatballs I will eat them over Zoodles (zucchini noodles).

I just love saying that word. Zoodles.

This is a recipe makes such a large batch feel free to freeze some meatballs to enjoy at another time. I like to portion them out and freeze 5 meatballs together so I can just grab the correct portion size and thaw as needed. You can even make a double batch of sauce and freeze half of that as well!

Turkey Meatballs

Makes 6 servings, 5 meatballs each.

Each serving counts as 1 red and 0.5 yellow containers if you are tracking it for the 21 Day Fix.


For the sauce:

  • 1 tablespoon of olive oil
  • 1 shallot, diced
  • 1/2 teaspoon of crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1 teaspoon of dried basil
  • 1 28oz can of crushed tomatoes (check the ingredients to make sure it only contains tomatoes)
  • 1 cup of water

For the meatballs:

  • 1.5 lbs of lean ground turkey
  • 1 teaspoon of Himalayan Salt (or sea salt)
  • 1/2 teaspoon of ground mustard
  • 1 teaspoon of paprika (smoked paprika if you have it)
  • 1 large egg, lightly beaten
  • 1/2 cup whole grain quick cooking oats
  • 2 cloves of garlic, minced
  • 1 tablespoon of dried parsley
  • 2 tablespoons of tomato sauce (either make your own or use a store bought that has no sugar added)


Preheat the oven to 400 F.

In a large sauce pot, heat 1 tablespoon of olive oil over a medium heat. Add diced shallot and 1/2 teaspoon of crushed red pepper flakes. and saute until the shallot is translucent, approx. 5 minutes.

Add 1 teaspoon of dried basil and 3 cloves of minced garlic. Saute for 1 minute. Add the can of crushed tomatoes and 1 cup of water.

Bring to a boil and then reduce to a low simmer. Continue to simmer while you cook the meatballs.

Line a baking sheet with parchment paper or spray with a non-stick cooking spray and set aside.

In a large bowl combine 1.5 lbs of ground turkey, 1 teaspoon of Himalayan salt, 1/2 teaspoon of ground mustard, 1 teaspoon of paprika, 1 large egg (lightly beaten), 1/2 cup of whole grain quick cooking oats, 2 cloves of minced garlic, 1 tablespoon of dried parsley and 2 tablespoons of tomato sauce.


Mix well by hand.IMG_5988

Roll the mixture into 30 1-inch meatballs and lay on the prepared baking sheet.IMG_5991

Bake of 15-20 minutes at 400F. Remove from the oven and place directly into the simmering sauce.IMG_5994

Serve over whole grain pasta and top with Parmesan cheese. IMG_6001

21 Day Fix: Turkey Taco Lettuce Wraps

I am in the slow process of revamping my blog, starting with the new logo I made using PicMonkey! I love the simple design and calming colors.

To celebrate my new clean and simple look I have a clean and simple recipe to share with you today! If you have been following along with my posts over the past few months you might remember the homemade taco seasoning I made and used to create my own, healthy version of cheesy hamburger helper.

This seasoning is packed full of heat and flavor and was the key ingredient to make this dish pop. I like to swap out taco shells with lettuce wraps for a healthier alternative and to make to recipe low carb.

The day before I had browned 1 pound of ground turkey in 2 tablespoons of olive oil with a diced onion and then seasoned it a good amount of the taco seasoning. I did not measure how much seasoning I put in because it will be a personal preference depending on how much heat you want in your meat – I prefer mine spicy so I seasoned with a heavy hand!

This recipe is 21 Day Fix approved and will be added regularly to my lunch rotation!

**Note** These are messy to eat but SO tasty!! Definetly worth it :)



Taco Seasoning:

  • 2 teaspoons chili powder
  • 1.5 teaspoons paprika
  • 1/5 teaspoons cumin
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • Dash of cayenne to your preferred level of heat

Combine all of the ingredients in a small bottle or jar. Stir or cover and shake to combine.

Store the excess in an airtight container.

Lettuce Wraps:

  • 1 large romaine lettuce leaves  0.5 Green
  • 3/4 of a cup of cooked turkey meat seasoned with the taco seasoning  1 Red
  • 1/2 cup of cherry tomatoes, halved  0.5 Green
  • 2 tablespoons of shredded cheddar cheese  0.5 Blue


Lay the lettuce leaves down on a plate. Layer the turkey taco mixture, halved tomatoes and cheddar cheese on top, divided evenly over the two pieces of lettuce.

Roll up and enjoy!


21 Day Fix: Poached Eggs over Chicken Sausage with Mushrooms, Spinach and Tomatoes

I am wrapping up my first round of 21 Day Fix Extreme and can’t wait to see what my result are on Monday morning! Through my 21 Days, I had my splurge days but by keeping an 80/20 balance (staying on track all week and allowing myself to splurge on the weekends) makes this a very doable program for me and I am able to stick with this for the long haul and continue to see results.

It’s a lifestyle change. NOT A QUICK FIX CRASH DIET.

Yesterday was Thursday. Thursday = Beachbody pay day!! I still can’t believe I have extra cash coming in ALL WHILE helping people reach their health and fitness goals.


I am saving most of this extra money but I did treat myself to a new perfume this week from Sephora – Marc Jacob’s Daisy. It is such a light fresh scent and I love the bottle it comes in!


On top of keeping up with my workouts and following the 21 Day Fix nutrition plan I am continuing to grow my team of coaches.

I get asked a lot what it means to be a Beachbody Coach and find many people curious about doing it themselves but then not taking the plunge for a variety of reasons:

“I am not in perfect physical condition.” SO WHAT. Your challengers will appreciate you being on the journey with them. You can do this together and help keep each other motivated and share your successes together.

“I don’t want to annoy my friends on Facebook.” You will be surprised who responds to your posts once you put yourself out there! For the ones who get “annoyed”, feel free to unfollow me! I’ve seen it first hand – People follow people changing and want that for themselves.

“I don’t know anything about Beachbody’s products.” Beachbody has all product information at your fingertips within your Coach Online Office. Between that and the support you will receive from my team of coaches you will know it all in no time!

“I am not a business specialist.” Well, neither am I. My entire team is made up of normal people just like you who want to lead healthy, happy and fulfilling lives!

I am looking for FOUR NEW COACHES to join my team this month! Our SOLE MISSION is to help others change their lives mentally, physically and emotionally however, being a Beachbody Coach does have some perks on the side!

What are those perks you ask?

If this sounds like an opportunity you want to make for yourself leave a message in the post comments or email me at ejgoodma [at] gmail [dot] com and I would be more than happy to make time to talk to you about this in more detail.

If I can do it – ANYONE CAN!

Today’s recipe is one of my favorite 21 Day Fix and 21 Day Fix Extreme recipes. Once I mastered the technique of poaching eggs there was no stopping me! I eat them at least once a week over a variety of different veggies.

I hope this post helps you master poached eggs too!


  • 1 teaspoon of coconut oil   1 spoon
  • 1 tablespoon chopped onion
  • 1 al fresco sweet apple chicken sausage, sliced  1 Red
  • 1/2 cup baby bella mushrooms, sliced   0.5 Green
  • 1/2 cup of cherry tomatoes, halved  0.5 Green
  • 1 cup fresh baby spinach   1 Green
  • 1 tablespoon of white wine vinegar
  • 2 fresh eggs, cracked into individual bowls   1 Red
  • Fresh cracked black pepper
  • Pinch of paprika

Fill a shallow fry or saute pan (preferably metal, not non-stick) with 1.5-2″ of water and bring to a boil.

While the water is coming to a boil, heat 1 teaspoon of coconut oil over a medium heat. Add the chopped onion and chicken sausage and saute for 2 minute. Add the sliced mushrooms saute until the mushrooms are golden brown and the sausage has a crispiness to them.

Once the water for your eggs begins to boil reduce to very low simmer. Add 1 tablespoon of white wine vinegar.

Crack your eggs one at a time into a small bowl and gently slide them into the simmering water. Use a spoon to gently nudge the egg whites back towards the yolk.You want a simmer where you see a bubble pop up to the surface every now and then so raise the heat slighted if you need to.

As soon as your eggs are in add 1 cup of spinach and 1/2 cup of halved cherry tomatoes to the saute skillet. Mix in until the spinach begins to wilt and is warmed through. Remove from heat and transfer to a serving plate.

Let your eggs cook for 3 – 3.5 minutes until the whites are cooked through but the yolk is still runny. Remove the poached eggs with a slotted spoon to a plate lined with a paper towel.

Place the eggs over the veggie/chicken sausage mixture and top with freshly cracked black pepper and a pinch of paprika.


Poached Eggs over Sweet Apple Chicken Sausgae, Mushrooms, Spinach and Tomatoes

21 Day Fix: Samoas Shakeology

I am so thrilled to have another tasty “Healthy Alternative” Shakeolgoy recipe for you today!

I am not lying when I tell you this shake takes JUST like a Samoas Girl Scout cookie! I gave my roommate a sip and she loved it so much she whipped one up right after me.

I am actually not a huge fan of coconut but I do love Samoas…weird right? Well as you can see in the comparison image a serving size is only 2 cookies. I could probably eat 6 in one sitting so those calories, fat and carbs quickly add up in the 2 minutes it takes to eat them.

Luckily my Samoas Shakeolgoy hits the spot, keeps me full and has SO much more protein. I drank mine this morning right after completing The Fix Challenge, a bonus DVD in the 21 Day Fix Extreme program that can be used to substitute out a Cardio Fix workout during the week.

The Fix Challenge DVD

This workout is different than the normal DVDs since there is no breaks at all. It is a vigorous 30 minute bodyweight workout featuring a variety of high-intensity moves. There are 13 moves in all and you do 4 reps of each.

The first move is surrenders which anyone who has done the original 21 Day Fix will remember, then you add on inchworms, hi-lows, hip dips, side planks, push-ups, cross knees, leg lifts, burpees, sumo jumps, lunge jumps, curtsy lunges and skaters.

You start with surrenders, then add on each move one by one starting from the surrenders each time until you have added them all onto the series. You repeat all 13 two times through at the end.

This workout make Cardio Fix look easy! I definitely earned my shake after this one!

Samoas Shakeolgoy



  • 1 cup of water
  • 1 scoop of Chocolate Shakeology
  • 1/2 teaspoon of caramel extract
  • 1/2 teaspoon of coconut extract

Place all ingredients in a blender and blend until smooth.

Now tell me that doesn’t taste just like a Samoa?

21 Day Fix: Chicken Mac and Cheese with Asparagus and Broccoli

It is cold in Boston. And there is still SO. MUCH. SNOW.

When it’s cold we tend to reach for the comfort foods so I wanted to find a healthy alternative to my ultimate comfort food – Mac and Cheese!

You might remember my original 21 Day Fix: Chicken Mac and Cheese recipe that I posted in back in October. Well since then I have come up with countless varieties and switching it up with whatever I have in house – mushrooms, parmesan cheese, sauteed squash and zucchini – you name it I have done it! What is so great about this recipe is that you can tweak it to your taste preferences.

By using reserved pasta cooking water you can melt your cheese of choice to get that great mac and cheese gooey-ness without having to load the dish up with milk or heavy cream. Even after eating a big bowl of this I don’t feel bloated and sluggish. Gotta love the 21 Day Fix nutrition plan for that!

If you are doing the 21 Day Fix Extreme or just want to have a day here and there where you carb-deplete just cut the portion of pasta in half! You can load it up with extra veggies or protein to help fill you up if you are extra hungry, especially if you cut out half of the carbs.

When I made this batch I used all of my carb containers I get for the day (2 yellow) but I do try to cut my carbs in half or to none at all at 3 times a week. Other times I try to split my carbs out throughout the day and have half during lunch and half during dinner to help balance out hunger.

If you make your own version of this recipe I would love to hear what ingredients you used and how it came out so leave me a comment below!
Mac and Cheese with Broccoli and Asparagus (3)



  • 1 small chicken breast, shredded  (will portion out to 1 red)
  • 1 broccoli crown, steamed  (will portion out to 1 green)
  • 1/2 teaspoon of coconut oil  0.5 spoon
  • 1 tablespoon of shallots, diced
  • 5 asparagus stalks, chopped  0.5 green
  • Pinch of red pepper flakes (optional)
  • 1 cup whole grain pasta  2 yellow
  • 1 large clove of garlic, minced
  • Squirt of lemon juice
  • 1/4 cup of cheddar cheese, shredded  1 blue

Place the chicken breast in a sauce pot and cover with cold water and bring to a boil. Boil the chicken for 15-20 minutes until cooked through and no longer pink in the middle. Transfer to a cutting board or plate. Once cool shred using 2 forks or by hand. Portion out 3/4 cup (1 red) and set aside.

While the chicken is cooking cut the florets off of a broccoli crown. Add an inch of water to a large stock pot and insert a steamer basket. Place the broccoli florets on top. Cover an steam until the broccoli is bright green and cooked through (approx. 5-7 minutes). Portion out 1 cup of broccoli (1 green) and set aside. **Test a piece to make sure it still has a little bite to it and is not mushy. If it is mushy it will fall apart in your dish.

Once the chicken and broccoli are finished (or if you made them ahead of time) bring a pot of water to a boil. Add 1 cup of whole grain pasta (2 yellow) and cook according to the package directions until al dente, approx. 7 minutes.

While the pasta is cooking heat a 1/2 of teaspoon (0.5 spoon) of coconut oil in a non-stick skillet over a medium-low heat. Add 1 tablespoon of diced shallots, 5 stalks of asparagus (chopped), and a pinch of red pepper flakes (optional) and saute for 3 minutes. Add 1 clove of minced garlic and saute for 1 minute. Squirt lemon juice in the pan and add 1 cup of cooked shredded chicken (1 red) and 1 cup of steamed broccoli (1 green) to the pan. Keep over a low heat.

Reserve a 1/2 cup of the pasta water and then drain. Add the pasta to the veggie and chicken saute. Add 3/4 cup (1 blue) of shredded cheddar cheese and stir to combine. Add the reserved pasta water as needed to help melt the cheese until it creates a sauce consistency you like.

Who said you can’t eat Mac and Cheese on the 21 Day Fix!?

Mac and Cheese with Broccoli and Asparagus (2)


Mac and Cheese with Broccoli and Asparagus