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Maximize your results with simple portion control.

We all know that nutrition plays an incredibly important role in helping you achieve your weight-loss goals—that means eating healthy and maintaining proper portion sizes. With Portion Fix® you have a straightforward system to get portions right for weight loss and weight management, and you'll learn what healthy portions really look like.

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7 Containers = 1 Easy Solution

  • Vegetables

  • Fruits

  • Proteins

  • Carbohydrates

  • Healthy Fats

  • Seeds & Dressings

  • Beverages

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Portion Fix makes portion control so simple, anyone can get great results. This easy-to-follow system includes seven color-coded containers and a shaker cup for beverages. You'll use these containers to portion all of your meals.

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The Portion Fix Eating Plan will show you step-by-step what to eat and how much. You will fill your containers multiple times a day depending on your starting point and goals, so you’ll never eat too much (or too little).

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*To find your personalized container amounts (how many of each container you'll eat per day), message me!

Fix Breakfast Recipes:

Strawberry Yogurt Breakfast Parfaits

1/2 C. steel cut or rough cut oats, dry (not cooked)
1/2 C. soy milk
2 purple containers of fresh strawberries, halved and sliced
1 red container Greek yogurt
2 tsp. honey

Combine all ingredients. Place in jars and chill overnight. Enjoy for breakfast either cold or warm (heat for one minute).  Makes two servings.  Other mix-in ideas include:  Wheat germ, chia seeds, sunflower seeds, flax, or Vanilla Shakeology.

21 Day Fix Container Count: One red, one purple, one yellow, one teaspoon.

Blueberry Cheesecake Shake

One scoop vanilla Shakeology or protein powder (1 red)
1 C. frozen blueberries (1 purple)
1/3 C. plain Greek yogurt (1 red)
2 tsp. vanilla extract
1 C. almond milk (1 blue)
1/2 C. water

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Mix all ingredients in a blender. Enjoy! 

Huevos Rancheros

 

Ingredients:
2 tsp. olive oil
1 medium onion, chopped
1 (14.5-oz.) can diced tomatoes
1 (4-oz.) can diced green chiles
½ tsp. ground chili powder
¼ tsp. sea salt
Nonstick cooking spray
4 large eggs
4 corn tortillas, warm
2 Tbsp. finely chopped red onion
2 Tbsp. shredded Monterey jack cheese
 

Preparation:
1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add tomatoes and green chiles; cook, stirring occasionally, for 10 minutes.
4. Season with chili powder and salt; cook, stirring frequently, for 5 minutes. Remove from heat. Set aside.
5. Heat large nonstick skillet, lightly coated with spray, over medium heat.
6. Add eggs one at a time,  cook, covered, for 3 minutes. Remove lid. Cook to desired yolk consistency. Remove from heat.
7. Top each tortilla evenly with onion mixture. Top gently with egg and top evenly with red onion and cheese.
 

Fix Lunch Recipes:

Fix Lunch Recipes:

Buffalo Chicken Quinoa Salad

Cook time: 30 mins

Total time: 30 mins

Serves: 2-4

Ingredients

  • Buffalo Chicken Quinoa Salad

  • 1 C. quinoa

  • 2 C. water

  • 3/4 lb. chicken breast, cut into bite-size pieces

  • 1 Tbsp. olive oil

  • 1/2 C. hot sauce (I used Frank’s)

  • 1 C. cabbage/carrot slaw mix

  • 1 C. broccoli florets, steamed slightly

  • 4 green onions, sliced

  • Blue cheese crumbles

Instructions

  1. In a medium saucepan, bring the quinoa to a boil in two cups of water. Cover, and simmer on low for 20 minutes. Remove and fluff. Meanwhile, brown chicken pieces in olive oil in a skillet. Add hot sauce to coat. Add quinoa, cabbage/slaw mix, broccoli, and green onions to skillet. Stir until heated through. Top with green onions as a garnish and blue cheese crumbles.  Serve warm.

Clean Eating Tuna Salad

1/2 red or orange bell pepper, chopped finely
2 green onions, minced
2 cans tuna in water, drained
1 1/2 Tbsp. dijon mustard
1 Tbsp. Greek yogurt
1 Tbsp. extra-virgin olive oil
Black pepper and Himalayan salt to taste

Serve over spinach leaves with tomato.  Serves two.

21 Day Fix Container Counts:  One red, one green, one tsp.

Chicken Avocado Quesadillas

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ingredients

  1. 1 whole wheat tortilla

  2. 3/4 cup shredded chicken

  3. 1/4 cup baby spinach leaves

  4. 1/4 of an avocado sliced

  5. 1-2T Colby Jack cheese

  6. Fresh cilantro, to taste

  7. Hot Sauce, to taste

instructions

  1. Add ingredients on the whole wheat tortilla, warm the chicken if desired.

  2. Spray a 10" skillet with cooking spray or olive oil and place on medium-high heat

  3. Place tortilla on skillet and fold in half. Flip to brown both sides - about 2 minutes each side

  4. Enjoy!

 

1 Yellow, 1 Red, 1 Blue, 1/4 Green

Fix Dinner Recipes:

Clean Eating Turkey and Black Bean Chili

1 tsp. extra virgin olive oil
1 lb. lean ground turkey
1/2 red pepper, chopped
1/2 yellow pepper, chopped (feel free to substitute green peppers)
1 onion, chopped
1 tsp. garlic, minced
1 small can green chiles, undrained
2 15-oz. cans diced tomatoes, undrained
2 15-oz. cans black beans, drained and rinsed
1 1/2 tsp. cumin
1 tsp. chipotle chile pepper (my favorite spice – I use McCormick)
Sea or himalayan salt to taste
Pepper to taste

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Heat olive oil in a stock pot. Add peppers, onions, and ground turkey. Cook until turkey is no longer pink. Add garlic and remaining ingredients. Cover and simmer on low for 20-30 minutes. Garnish with cilantro and serve with Greek yogurt.

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  • 1/2 green

  • 1 red

  • 1/2 yellow

Based on a one-cup serving size.

Broccoli Mac & Cheese

Yield: 8 servings

Serving Size: 1 1/4 cups per serving

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Ingredients

For the mac & cheese:

For the cauliflower puree:

  • 6 cups cooked whole wheat elbow macaroni (about 3 cups dry)

  • 4 cups frozen broccoli florets, cooked and chopped smaller if they're in large pieces

  • 1 1/3 cup shredded Monterey jack cheese 

     Coupons

  • 1 1/3 cup shredded sharp cheddar cheese

  • 1/8 - 1/4 tsp salt

  • 1 3/4 cup cauliflower puree

  • 4 cups roughly chopped fresh cauliflower

  • 1/2 cup low sodium chicken broth

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Instructions

  1. Heat a pot of water on the stove to boiling. Lightly salt, then cook your pasta.

  2. While your pasta is cooking, steam your cauliflower - I have a steamer basket that I put over a pot of water on the stove, but you could also put the cauliflower in a microwave safe lidded container (I use a glass one if I'm doing this), put a few tbs of water in the bottom, cover and cook in the microwave for 5-7 minutes or so. Once that's done, put it in a blender with the 1/2 cup of chicken broth and blend until it's very smooth. Should only take a minute or two. Measure out 1 3/4 cups of the puree (there may be a little leftover).

  3. Once you've drained your pasta, put it back in the pot it just cooked in on the LOWEST heat setting, add the cauliflower puree, the cheeses, the broccoli and 1/8 tsp salt and stir until everything is heated through and the cheeses have melted. Taste it, if you feel like it needs that extra 1/8 tsp of salt then add it in and serve!

 

1 1/2 YELLOW, 1 BLUE, 1/2 GREEN

Clean Eating: Beef Stroganoff (Crock Pot)

  • 1 lb of lean stew meat

  • 1, 8oz package of sliced mushrooms

  • 1 medium onion, chopped

  • 1/2 cup beef broth

  • 1 teaspoon 21 Day Fix All-Purpose Seasoning

  • 1 teaspoon brown mustard

  • 1 1/2 cups plain Greek yogurt

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  1. Add stew meat, mushrooms, onions, Worcestershire, beef broth, and seasoning to the crock pot.

  2. Cook on high for 4 hours or low for 8 hours.

  3. You will know it’s done when the beef easily breaks with a fork.

  4. You may have to scoop out some of the liquid because you only want enough for a thin layer on the bottom of your crock pot for your sauce.

  5. Mix in the mustard and yogurt.

  6. Set crock pot on warm until you are ready to serve.

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*For a thicker sauce, add more yogurt.  Also add more seasoning at the end to taste.  

*I serve this with whole wheat egg noodles.  Brown rice also works well.

 

1/2 green, 1 red, 1-2 yellow

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