3 Day Quick Fix Review

So, this is way later than it should be. Like… way late. I did the 3 day quick fix over a month ago. Oops.

Overall, I like the 3 day quick fix. It’s a painless way to reset eating habits. If you aren’t familiar with the 3 Day Quick Fix, basically, it’s a 3 day eating plan that is made up of protein, veggies, and 2 servings of starchy carbs. I don’t find it “fun” and I don’t LOVE it, but it’s a whole lot better than the 3 day refresh (which is basically all shakes.)

So day one, I followed my plan. I felt really good. No brain fog, energetic. Until about 7 pm, when I felt like I had crashed. My heart started palpitating, I had a headache and I felt nauseas. I tested my blood sugar and I was having a hypoglycemic episode. I had a piece of candy to boost me back up. When I felt better, and my blood sugar was back to normal, I ate my last meal, but added a piece of fruit. Day 2 and 3, I also added a piece of fruit to lunch and dinner. No more hypoglycemic episodes. If you have trouble controlling your blood sugar, make sure to talk to your doctor before trying the 3 Day Quick Fix!

Many people lose several pounds during the 3 days. I lost 1 pound (yay!), but I wasn’t looking for weight loss, I wanted to break some bad habits I had let creep back in.

So what did I eat?

Breakfast- oatmeal and eggs. I added pepper to the eggs and cinnamon to the oatmeal.

oatmeal and eggs

Snack- sweet potato and extra lean ground turkey. I seasoned the turkey with sausage inspired spices- sage, onion, garlic, ground mustard, and pepper.

turkey and sweet potato

Lunch- Fish and Asparagus. I layered the asparagus and cod in a foil packet, drizzled coconut oil, lemon juice and dill and other seasonings. Then baked it about 20 minutes. Day 2 and 3, I also had an orange.

fish and asparagus

Snack- Chicken and Zucchini. Sautéed the zucchini in coconut oil and used a seasoning mix on both.

chicken and zuchini

Dinner- Fish and Green beans. This ended up being kind of tricky because we had sporting events all three days of this. So  I ended up taking mine on the go. This had EVOO added to it, so I counted that for my oil instead of coconut oil for this meal. This is also where I added an apple.

IMG_2821

Snack- chicken and broccoli. Husband grilled it for me, using the southwest seasoning from the 21 Day Fix plan. I drizzled coconut oil over the broccoli and added lots of pepper.

 

chicken and brocoli

 

The food was great. I seasoned it like crazy because I like lots of flavor. I also had lots and lots and lots of water.

Also this program is only for 3 days and not more then once every 21 days. They recommend doing it at the end of a round of 21 day fix. I like t do mine at the beginning so kick things off.

 

3 Day Quick Fix- Day 1

If you’ve been around blogland or pinterest for any amount of time, no doubt you have come across Beachbody’s 21 Day Fix from Autumn Calabrese. Last summer I did several rounds and was very pleased with my results. Unfortunately, I let bad habits creep back in and I went off my medication for the tumor so my hard work was washed away. Unfortunate circumstance number 2 was that I was sidelined from workouts from December to March due to a torn ligament in my ankle!

I’ve done several halfhearted attempts in the last two months. Halfhearted does not see results. Due to my hormone levels being all messed up, I NEED to do the workouts. Thankfully, I am cleared to workout again, but it’s been hard to get back into the program.

I had a few wakeup calls the past few weeks though. One is that while my prolactin levels are within (almost) normal, the tumor is not shrinking. I don’t see the endocrinologist until June, so I won’t know my next step until then. The other was that my fasting glucose level has been going up slightly the past few years. Three weeks ago it was in the prediabetes range. It convinced me that I need to make changes in my lifestyle and it needed to happen for lifetime. In order to make that happen, I need to make nutrition and physical activity a priority. I’m almost done with a round of 21 Day Fix, but I had a bad weekend full of lots of fast food. I feel pretty rotten this morning so I am going to do a quick cleansing with the 3 Day Quick Fix. I’ve done this once before and while I don’t LOVE it, I liked it a whole lot better than the 2 Day Refresh I tried (I only made it through ½ a day on that…).

So the next three days I’ll be eating the following. I decided to have the same thing all three days to make preparation and shopping easier and not give me a chance to over think things. You will notice that there is no dairy, no fruit and very little carbs. I do get to flavor anything with spices, herbs, vinegar, lemon/lime juice. NO salt though.

Meal 1- oatmeal and eggs

Meal 2- extra lean ground turkey and steamed sweet potato

Meal 3- fish and asparagus

Meal 4- chicken and zucchini

Meal 5- fish and green beans

Meal 6- chicken and broccoli.

 

I’m excited about getting my health back on track! I’ve finished my oatmeal and eggs, so I am going to wrap this up and get on with my day. Workout this evening will be Total Body Cardio Fix.

 

Green Goodness Pasta Salad- Fantastic Food Friday.

Oh my. This Green Goodness Pasta Salad is whoa. It’s light, it’s bursting with flavor and it’s a beautiful blend of tang, herbs and asparagus. I adapted it from the Greed Godess Pasta Salad in Clean Eating Dinner in 30. I’ve had this bookzine for a couple months now and I happened to grab it while meal planning last week. It’s definitely become one of my new favorite pasta salads. And will most definitely make an appearance or two at some potlucks!

green goodness salad

It is a multi-step meal and I while I think it took a little longer than 30 minutes, it was totally worth it. One way to help it go together faster is get everything measured and ready. Oh- and you need to have the chicken cooked, so use leftovers or cook it the day before.

12 oz cooked and cooled chicken, cut into bit size pieces
2 cups asparagus, cut into 1 inch pieces
12 oz rotini pasta (use whole grain if you want)
¼ cup EACH chopped fresh parsley, cilantro and dill
3 green onions, thinly sliced
EVOO
Salt and Pepper

Blanch asparagus in boiling salted water for 1-3 minutes, until fork tender. Immediately put in a bowl of ice water to stop cooking. Let it hang out in the cold bath while you do the rest.
Cook pasta according to directions. When you drain, toss the pasta with a little EVOO to keep them from sticking. I left it in the strainer, but you could also spread it out on a tray or cookie sheet.
For dressing whisk together

½ cup plain Greek yogurt (one 6 oz container)
1 tbsp lemon juice
1 tbsp honey
1 glove of garlic, finely minced
1- 4 tbsp milk (add one tbsp. at a time to get the consistency of a creamy dressing)

Drain the asparagus. If there’s any ice left you can run warm water over it to melt it, or pick out the ice pieces.
In a large bowl, add pasta, asparagus, chicken, dressing and herbs. Mix until it’s well coated with the dressing. Seasoning with salt and pepper if desired. I was pretty liberal with it.

Fantastic Food Friday- DIY Dressings

Nothing screams summer more than a huge salad. Crisp romaine lettuce, juicy grilled chicken, cucumber rounds, carrot slivers and sugar peas are just… perfect for summer evenings. Taco salads are wonderful for picnics and potlucks. Fruit salads are the warm weather dessert of choice.

But those dressings can get you into trouble. Store bought ones can be full of sugar, salt, chemicals and who knows what else. So here is a roundup of my current favorites!

First up… Catalina Dressing. If you make taco salad, you gotta have Catalina dressing. I modified this recipe from Simply Scratch. Husband now prefers this over store bought. And so do I.

Catalina Dressing

½ sweet yellow onion
½ cup ketchup
¼ cup apple cider vinegar
¼ cup honey
¼ cup brown sugar
½ tablespoon Worcestershire sauce
1 teaspoon paprika
¼ teaspoon black pepper
½ teaspoon salt
1 cup extra virgin olive oil

Rough chop the onion and then throw that onion into your food processor and whirl it around a few times to mince it. Add in everything else, except the EVOO. Blend that all up. When it’s good and mixed, SLOWLY, SLOWLY, EVER SO SLOWLY drizzle the EVOO in while the food processor is running. Blend a few more seconds. Store it in the fridge, but I think it’s best served at room temperature.

Next up… Copycat Applebee’s Asian Dressing. I’m so sorry, I don’t have my original source for this. But is so much like the Applebee’s dressing, it’s scary. And if you close your eyes and serve it with romaine lettuce, grilled chicken, crispy noodles, slivered almonds and shredded carrot, you can almost imagine you are out for lunch instead of your kitchen!

Asian Salad Dressing

6 tablespoons Honey
3 tablespoons rice vinegar
½ cup mayonnaise
¼ tsp sesame oil
2 teaspoons Dijon mustard

Blend everything up with a mixer. I use my immersion blender and it works perfect!

How about Lemon Poppyseed dressing? It’s the same one from this post. But here it is again!

Lemon Poppyseed Dressing

1 tbsp mayo
2 tbsp honey
½ tsp poppy seeds
1 tsp lemon juice

Whisk it all together. Pour it over fruit salad, or on romaine tossed with strawberries, blueberries, raspberries and pecans.

I haven’t found a great ranch dressing yet. I’m still looking. But two other recipes I’d like to try soon are Creamy Sweet Onion and this Russian dressing.

What’s your favorite dressing to make? Do you have a great ranch dressing you make you want to share with me?

Fantastic Food Friday- Sweet and Spicy Cucumbers

Do you have cucumbers coming out of your ears yet? I have a confession. I don’t really like cucumbers. If they aren’t pickled or in relish or have loads of dip on them, I probably won’t eat them. But I will eat these sweet and spicy cucumbers from Our Best Bites, because… YUM!

Watch your cucumbers go from boring to WOW! In about two hours, you have a terrific spicy side dish or snacks throughout the week and is also great to take on picnics.

But me being me, I’ve made some modifications to the recipe based on what I usually have in my pantry and to clean it up a little.

So go here first and check out the original recipe. Then come back and see what I did!

Here’s what you need!

3-4 cups peeled, sliced in half-moons cucumbers
1 tablespoon salt
½ cup apple cider vinegar
½ c water
3 tablespoons coconut sugar (You can use white sugar, but coconut sugar keeps it clean!)
2 tablespoons finely diced red onion (I run mine through the food processor)
¼ teaspoon red pepper flakes

Put cucumbers in a colander and toss with salt. Let drain at least an hour. If you skip this your final dish will be watered down. Who wants that?

While it’s draining, bring the vinegar, water, sugar and red pepper flakes to a boil in a small saucepan. Reduce to a simmer. Let simmer until its reduced to 1/3 to 1/2. Let cool to room temp. Stir in onions.

When the cucumbers are done draining, place in bowl and combine with the marinade. Let it chill out in the fridge for another hour or so.

Too spicy? Try this cucumbers salad!

1 cucumber, peeled and sliced
½ cup ice cubs
¼ cup white vinegar
½ teaspoon sea salt

Mix cucumbers, vinegar and salt in a quart mason jar. Pour ice cubes over the cucumbers, cover and put in fridge. I usually let it sit until the ice cubes are melted.

How do you like your cucumbers?

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