21 Day Fix Gluten Free

This will be my third round of 21 Day Fix but first time blogging about it. My goal is to inspire & encourage other people living with celiac disease & gluten intolerance can live a healthy life.

Yes, I am a Beachbody coach. I am new to the whole coaching. I have found it is easier to have a coach similar to you. It's easier to relate to someone that uses beans in their yellow container. 😉

Challenge programs

21 Day Fix & Cize are the November promotions this month. I have done both programs alone or in hybrid forms. I currently started a Thanksgiving round of the fix. It started on Monday.

Tomorrow is the day

Tomorrow marks the start of my 21 day fix for those with celiac disease. I will be working a graveyard, so it should be a bit easier for me. Tonight I am doing some prep. I highly suggest making the dressings, overnight oatmeal (with gluten free oats), cutting vegetables that will be used through out the next few days. 

A few things I learned from first fix: 1) Drink lots of water. You should drink half of your body weight in water. 2) Eat all purple and yellow containers before 6:30 pm. 3) If you can, drink Shakeology. There is a possibility of contamination with gluten but I have not had any issues. Please use caution if using Shakeology. 4) Sleep

I have do not due the exercise dvds that come with the 21 day fix kit. Instead I opt in for some fitness classes that the local rec center does and using other Beachbody fitness programs. Just make sure you are getting some activity in. 

Let's get healthy!!!

21 day fix gluten free only

I did my first 21 day fix at the beginning of this month. I loved it!! The only part I disliked is many of the 21 day fix recipes are not friendly to us with celiac disease. The lack of gluten free 21 day recipes has inspired me to do another fix but to post the recipes I use or come up with.

Bone broth

I believe in keeping the bone broth recipe simple.  If it gets too complicated, I will not make it. Here is my easy bone broth.  

Bones-beef, chicken, turkey, pork, lamb; whatever you have is fine

Apple cider vinegar

Carrots, onions, celery (optional)

This works best with a big crock pot. Place bones and veggies in crock pot.  Place enough water in the crock pot to cover the bones.  Add 1/4 cup of apple cider vinegar.  Let the mixture sit in the crock pot for 30 minutes.  After 30 minutes, turn the crock pot on low for 12 hours.  

**Note**  I do this at night so no one is bothered by the crock pot.  

Lamb Roast

I recently purchased a whole lamb from a local feed/tack store.  The feed store is able to get whole lambs from a rancher outside of Rock Springs.  The lamb is all grass--no feed lot!!

Crock pot lamb roast

1 lamb roast
Montreal herb seasoning
Salt pepper
1/2 to 1 cup water

The roast can be frozen or thawed.  The roast I used was frozen.  Sprinkle enough seasoning, salt, and pepper to coat the roast.  I used about 4 tablespoons of Montreal herb seasoning with salt and pepper to taste.  Place roast in crock pot and cover with 1/2 to 1 cup of water.  I always add more water because I live at 6500 ft. The extra water helps keep my roasts moist.  Cook on low for 8 hours if frozen and 6 hours on low if thawed.

Turkey Brine

Brine from my sister in-law.  I like using this brine and then basting my turkey with a hard cider.

85 grams kosher salt - this must be weighed every salt is different and will greatly affect the taste if not precise 2/3 Cup sugar 6 whole cloves 1 t black peppercorns 2 teaspoons whole allspice berries 6 quarter size slices of ginger 2 bay leaves 6 cups unsweetened apple cider 2 c hot water 4 cups ice water Navel orange Grind peppercorns and allspice roughly in spice grinder or crush with rolling pin Stir salt sugar cloves, peppercorns, and allspice. Add ginger, bay leaves apple cider and hot water. Bring to boil over high heat and stir until salt and sugar has dissolved. Boil three minutes and remove from heat. Add ice water and orange pieces and stir til cool. Set aside and cool to room temp. Pour brine on turkey and let brine for 12 hours to 24 hours. Flip bird 4 times if basting in a bag. Remove turkey from brine and let rest refrigerated for 6 hours.