Plexus 21 Day Challenge

As a lot of you know, I am a Silver Ambassador with Plexus Worldwide... these products have literally changed our lives! I went from being at my heaviest ever with weekly migraines, fibromyalgia pain, six prescription medications. Unhealthy. Very unhealthy. Then I started the Triplex Combo with Plexus and I am down 34 pounds, no migraines, no pain, off all medications and I sleep so much better! This was just the beginning because I FINALLY convinced Chef that he needed to try the combo and oh my... the skeptic became a BELIEVER! In three weeks he has lost 14 pounds, countless inches and he is sleeping so much better.

All that being said, it is the New Year and we are starting a 21 Day Challenge within our team.. eating healthy and consistently taking our products. We actually went shopping today and started thinking of recipes... so Chef wanted to go in with me and help to create some easy and healthy meals! Keep checking back for new recipes over the next few weeks!

Just some background info on my Chef/Firefighter/EMT husband... Jack of all trades, I tell ya.. he can also sing, paint portraits and bake fabulous wedding cakes! Yes, I know, I hit the jackpot with this hunk of a man... tall and handsome with a degree in Culinary Arts from Le Cordon Bleu. He worked at The Gaylord Palms in Orlando before moving back to Texas and marrying me!!!

If you have questions... be sure to leave a comment and we will do all that we can to help you out!

Here are some basic chicken recipes that you can toss in a salad, serve diced in a wheat tortilla, serve over your favorite sauteed vegetables... the possibilities are endless.

Grilled or Sauteed Chicken

Boneless, Skinless Chicken Breasts (4)
1 Tbs Olive Oil
Chef Seasoning
*Recipe below... we use on everything! 

Toss the chicken breasts with olive oil and seasoning. Saute in hot pan or place on hot grill until done. IMPORTANT: Don't cook your chicken to death... remember that even after you take it off the grill or out of a saute pan, it is still HOT... it still cooks a bit... you want to take the chicken off, pile it all on top of one another on a plate and cover with foil for a few minutes... just let it rest...

One way to really check to see if your chicken is done is to press it with your index finger... it should feel firm, not mushy. Juices should run clear... and guys.. there SHOULD be juice... you want your chicken to be juicy and yummy! Not pink... not dry... juicy!

Here are some things that we like to do with our chicken: (besides just eating it straight off the grill like a Cave Man....)

*Saute sliced zucchini or squash with a sliced red onion right along with the chicken as it is cooking... I am a big fan of coconut oil and I usually melt a little, toss it on the veggies and season with Chef's seasoning and then saute until caramelized and fabulous... You won't believe the flavor.

*Chop up this chicken and add it to a chopped salad with lots of veggies and a boiled egg... we like to use Bolthouse yogurt dressing on our salads (find it in the produce aisle at your local store) If you are trying to stay away from cheese... this dressing gives a nice tangy flavor.

*Saute some red peppers, onions, spinach or kale and serve chicken on top with a squeeze of lime.. great with brown rice too!

*Take that same pepper/onion/spinach mix and slice your chicken... wrap it all up in a whole wheat tortilla and look out! It's a Healthy Chicken Taco!

*We also eat a lot of couscous that is laden with sauteed vegetables... dice up carrots, squash, zucchini, red onions, asparagus and saute on a flat grill and then add to your couscous or quinoa. I try to limit the use of grains or pasta but it only takes a little couscous or quinoa and a lot of veggies!

*You can also slice up cold chicken and wrap in a whole wheat tortilla with lettuce, tomatoes, dressing and grated carrots...  I like to add avocado and some of that yummy yogurt dressing...

Chef's Seasoning... OK.. this stuff was in everything that we made at our restaurant... ya'll, go to the store, buy normal sized bottles of all these seasonings and put in a big shaker.... use it on everything from eggs to fish to veggies... it's awesome...

Garlic Powder
Onion Powder
Black Pepper
Kosher Salt (use half the amount of salt)

Mix these babies up together and you are already on your way to cooking like a professional! 

Kosher Salt is important... PLEASE, for the love of all things great and wonderful, DO NOT USE IODIZED SALT!!!! Kosher Salt is a less harsh seasoning. Iodized salt is full of iodine... and not that we don't need some iodine... but it leaves a metallic finish to your entree's taste. Vegetables especially absorb the iodine and oh no... who wants salty, metallic vegetables?

You will need to play around with Kosher salt.. it is not as harsh and the flavor just enhances your food instead of making it taste like salt. SO, with that being said... you will need to put some in the palm of your hand and sprinkle over your food while cooking... taste your food before taking off the stove! or grill! or pot! Just  do what you see Chef's do... grab a little bite of a veggie and SEE if it needs something else... then add more if so.


So I hope that these ideas have inspired you a little... We will post more as the weeks go by and if you have questions as to how to cook something just message us on here! Good luck with the 21 Day Challenge and I can't WAIT to hear about your progress!

Happy Cooking!

Chef and Jennifer