Shrimp, Veggies and Goat Cheese Pasta Toss

Prep time: 10 minutes, Cooking time: 10 minutes


  • 1 cup of whole grain rotini
  • 1, 6oz piece of wild caught salmon
  • 1 teaspoon extra virgin olive oil
  • Cherry tomatoes
  • Zucchini (approx 2 cups of veggies total)
  • Minced garlic cloves (approx 1/4 tsp)
  • Lemon juice
  • Crumbled goat cheese (2 tbsp)
  • Garlic powder
  • Onion powder
  • Sea salt
  • Black pepper


Cook the whole grain rotini according to the package directions.

While the pasta is cooking, heat the EVOO over medium heat.

We decided to grill our salmon, but it can be cooked on the stove or in the oven.  We cooked each side of our salmon for approx 4 minutes. (We seasoned our salmon with garlic powder, onion powder, sea salt and black pepper)

Add the zucchini and sauté for 3 minutes.

Add the tomatoes, minced garlic and sauté for 1 more minute.

Squirt the lemon juice over mixture.

Drain the pasta and add to skillet, top with crumbled cheese.

21 day fix containers:





1 teaspoon


Loaded Pasta Bake

Ingredients (this is based for 2 people):

  • Lean ground meat (approx 2 reds)
  • Plain tomato sauce (approx 2 purples)
  • 1 green pepper, sliced
  • 1 medium onion, sliced (approx 4 greens total for the veggies)
  • Whole grain pasta (approx 2 yellows)
  • Mozzarella cheese, shredded
  • Parmesan cheese (approx 1 blue for cheese mixture)
  • Parsley
  • Garlic powder
  • Onion powder
  • Sea salt
  • Black pepper
  • Extra virgin olive oil (2 tsps)


Cook pasta according to package.


Drizzle 1 tsp of EVOO in bottom of (2) pans and turn heat to medium.

Slice the veggies. 


Place the pepper in pan.


After a couple minutes, add the onion.


Let the veggies sauté for approx 15 minutes.


While the veggies are sautéing, the meat can be browned and seasoned to your liking.  Once there is no more pink, sauce can be added and some Parmesan cheese and parsley can be sprinkled over the mixture.


Next everything can be assembled!  Evenly divide pasta, veggies and meat mixture between the (2) plates.


Place mozzarella cheese / parmesan cheese on mixture and dinner is served!  ENJOY!!


21 day fix containers:






1 tsp

Shrimp Cacciatore

Prep Time: 5 minutes, Cooking Time: 35 minutes

Makes 3 servings


  • 1 onion, sliced 
  • 2 green peppers, sliced
  • 2 cups fresh mushrooms, sliced
  • 1 box of whole grain linguine
  • 1 can of plain tomato sauce
  • Parmesan cheese
  • 1 bag of extra large raw shrimp
  • Garlic powder
  • Onion powder
  • Sea salt
  • Black pepper
  • Extra virgin coconut oil


First, we removed the tails from our shrimp, seasoned with garlic powder, onion powder, sea salt and black pepper and set those aside while our grill heated up.


In the meantime, the onions, peppers and mushrooms can be cut and placed in a large saucepan with 2 teaspoons of EVCO and seasonings.


Cook them on medium for about 15 minutes.  Next add the sauce, cover, reduce heat to low and let them simmer for approx 30 minutes.


While our veggies and sauce were simmering, we decided to excercise.  The excercise that night happened to be the upper fix, which is approx 27 minutes start to finish, which was perfect for the sauce to really get some flavor!!

About half way through, we turned on the water to bring it to a boil.  Once our workout was over, we cooked the linguine according to the box (we cooked the whole box and just measured our servings, you can cook less if you like, but we like to have leftover noodles for the rest of the week!)


Grilled the shrimp for 3 minutes each side (could probably have done a little less but totally up to how you like it!) 


Time to assemble 🍝

We measured 1/2 cup of pasta


Placed it on the plate and topped with parm cheese, 2 cups of veggies, 1/2 cup of sauce, 7 shrimp and dinner is served!

This is probably one of my favorite dinners, one because I’m Italian 😉 and two, I absolutely love shrimp and veggies👌!!  MANGIA!!!

21 day fix containers:

1 red

1/2 purple

2 green

1 yellow

1 tsp