Category: Recipes

Fit Chic Memorial Day Recipes …

Banana-Split-Bites-recipe

Memorial Day is a time to remember the honorable people who gave their lives to serve this country. It is also a time to enjoy fabulous food with family and friends.

Memorial Day food is all about the grill, the snacks, and the Great Outdoors. Knowing this I included a list of bbq, sides, and treats to give you the perfect Memorial Day Celebration.

Drinks:

Bellini Ice Tea 

3 Tbsp honey

2 ripe peaches, peeled and sliced

1 cup raspberries

Fresh brewed tea

Ice

*optional lemon wedges or mint leaves

 
Directions: 
Fill a large pitcher half way full of ice. Next pour in tea and then place cut peaches and raspberries into the pitcher.
Last put honey and stir in with a large spoon until completely dissolved.
Pour into an 8 oz glass and serve
Garnish with a lemon wedge or mint leaf

 Side:

Broccoli Salad

Ingredients

1 lb broccoli (steamed and diced)

3/4 c chopped raw cashews

1/2 craisins

1/4 cup Mayo (I like Just mayo)

1/4 cup of melted coconut oil

2 TBSP apple cider vinegar

2 cloves of garlic

1 Tablespoon of dijon mustard

Directions:

Add the broccoli to the bowl, along with the vinegar, cashews, craisins, dijon, and garlic

Toss everything to combine. Serve immediately, or wait until it’s cold. It’s good either way.

The Grill

Summer Kabobs

Ingredients:

3 chicken breasts cubed

3 zucchini, 1/4 inch slices

3 summer squash, 1/4 inch slices

16 baby portabella mushrooms

3 tomatoes, sliced into 8 wedges

3 tablespoons olive oil

2 tablespoons balsamic vinaigrette

12 chopsticks

1 clove garlic

Directions:

Cut veggies into rounds and place them on your chopstick with the two to three chicken cubes per skewer. Lay out on the foil and marinate with garlic, olive oil, and balsamic.

Grill for 10-12 minutes or until vegetables are crisp.

Dessert: 

BANANA SPLIT BITES

Ingredients
12 1″ pieces pineapple
1 banana cut into bite-sized pieces
6 strawberries, cut in half
2.5oz dark chocolate cacao chips
1 teaspoon coconut oil (melted)
Chopped nuts or coconut
 
 Directions: 
  1. Cut fruit and assemble onto popsicle sticks.
  2. Place fruit in freezer until frozen solid.
  3. Prepare a baking sheet with parchment paper.
  4. Melt the chocolate along with the coconut oil on the stove-top or in the microwave, stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer.
  5. Dip the fruit in the chocolate, let the excess drip off and then place on the sheet to harden.
  6. If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing them on the sheet to harden.
  7. Once the chocolate is completely hardened, remove from the sheet and place in an airtight container to store in the freezer until ready to serve.

Happy Memorial Day ..

Fit Chic 

Mushroom and Cauliflower Bake

I am always looking for some good sides partly I don’t eat much meat and so most of the time I am having to cook two meals at dinner. So here is a way I combined both and had a main course for me and a side dish for my husband!

Ingredients: 

1 cup diced onion

1 tablespoon fresh thyme

3 garlic cloves, minced

2 tablespoons of olive Oil

1/2 teaspoon salt

1/2 teaspoon ground pepper

2 cups of sliced mushrooms

2 large eggs

1 can of diced artichokes

4 cups chopped cauliflower

1/4 to 1/2 cup vegetable broth

1 cup fresh spinach

1 tablespoon of balsamic vinaigrette

optional * 1/3 cup of parmesan cheese

Directions: 

  1. Preheat oven to 375 degrees F.
  2. Chop Cauliflower into pieces and steam before hand.
  3. In a medium sauce pan add olive oil, balsamic, onion, garlic, and thyme. Cook for 3 – 5 minutes until slightly browned and tender. Add mushrooms, artichokes, salt, and pepper. Cook for 10 minutes, stirring occasionally.
  4. Stir in cauliflower and broth, cooking for 5 minutes. Add spinach and parmesan cheese, stirring until spinach has wilted.
  5. Remove from heat.
  6. Transfer to a 8×8 baking dish. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes.
  7. Let cool for 10 minutes before serving.

Enjoy!

Fit Chic 

Fit Chic Cinnamon Sugar Mini Donuts …

I made these for our staff meeting and they were such a hit .. I decided to put the recipe on my website …
Cinnamon Sugar Donut recipe 
Donuts 
5 Tbsp of grass-fed butter or coconut oil (melted)
1/2 cup of palm sugar
1 egg
1 tsp vanilla
1/4 cup of coconut creamer (use vanilla or regular)
1/4 cup of unsweetened vanilla almond or coconut milk
2 tsp of baking powder
1/2 cup of coconut flour
3/4 cup of gluten free flour
Icing: 
1/2 cup of butter melted
1/3 to 1/2 cup of sugar (depending on how sweet you want it)
2 tsp of cinnamon
Direction For Donut Maker 
Mix sugar, flour, baking soda, next add melted butter and milk and mix throuroughly. Then add vanilla and continue to stir (if dough is not consistent enough add more milk)
Place in donut make until they are cooked. Then dip in the icing mixture.
For Icing 
Melt the butter for the topping and combine the cinnamon and sugar. Dip each donut lightly in butter then roll in cinnamon and sugar.
Enjoy!
Fit Chic 

Fit Chic Lemon Ice Cream …..

vanilla-icecream-paleo-500px

This is a wonderful treat that really satisfies the palette. It is a great treat for the spring and summer and has a nice texture as well.

This is a great snack for your kids after school or for a little treat after dinner. It is also very easy to whip up!

This is definitely one recipe that you will be able to use over and over again.

Paleo Lemon Ice Cream:

Ingredients:

1/2 cup raw cashews

1 can (full fat) coconut milk (I like to put mine in the fridge before I use it)

1/4 cup raw honey

1 tsp. vanilla

1/2 to 1 cup (depending on how much lemon you like) of fresh squeezed lemon juice

1/4-unsweetened coconut flakes

1 scoop of vanilla whey protein powder

1/2 teaspoon of cinnamon

*optional to add fresh blueberries, raspberries, strawberries or all of the above.

 Directions:
Combine cashews, coconut milk, honey, vanilla, and lemon juice and whey protein powder in a food processor.
Process until smooth.
Pour in coconut and cinnamon and continue to process until it has a thick ice cream texture.
Place into a bowl and top with fresh fruit
Enjoy!
Fit Chic

Pesto Salmon Sweet Potato Salad

Basil-Pesto-Potato-Salad-Tomatoes-Mo

I love salmon especially in the summer. I also love fresh sides to go with good barbecued meals. So I thought having a salmon pesto sweet potato salad would be the perfect recipe to compliment these two loves.

Ingredients:

1 lb of sweet potatoes

4 salmon filets cooked

1 tablespoon of lemon juice

1 lb of asparagus steamed

1/2 cup of red onion slices

1/2 cup of diced cherry tomato

1 cup of diced artichokes

3-4 tablespoons of pesto

pepper to taste

1 teaspoon of rosemary

Directions:

Bake the sweet potatoes at 400 for 45 minutes remove from oven and cute into cubes and toss into a large mixing bowl.

You can broil, bake, or bbq the salmon (just make sure it is cooked before mixing in with the sweet potatoes.

 

Toss in cooked salmon, onion, pesto, artichokes, steamed asparagus, rosemary, pepper, lemon, and cherry tomatoes.

Mix ingredients throughout until all is deluged in pesto.

You can refrigerate or serve warm.

Enjoy!

Fit Chic

 

 

Fit Chic Mother’s Day Recipe #2

Continuing the theme this week .. Here is the 2nd recipe to show how much you “love” that special “Mother” in your life. By the taste if this recipe she will definitely feel the love too!

Ingredients: 

1 small onion, chopped finely

1/2 pound sausage (use turkey or vegan sausage too)

2 tsp minced garlic

1 ripe avocado (peeled and diced)

1-2 Tbs coconut oil

6 ounces of broccoli, steamed lightly

1/2 cup of spinach

1/2 cup of diced red pepper

8-10 eggs

*optional 1/4 cup of parmesan cheese

splash of coconut creamer of unsweetened coconut or almond milk

sea salt & pepper to taste

Directions: 

  1. Preheat oven to 350F.
  2. Add 1 to 2 Tablespoons of coconut oil. Sauté onion, garlic, and sausage in a medium pan until sausage is cooked through
  3. Add red pepper, broccoli, and spinach and cook until done.
  4. Grease muffin tin or line with muffin liners.
  5. Whisk eggs and add creamer, salt and pepper.
  6. Add broccoli to sausage mixture to the eggs
  7. Pour eggs over the top of each muffin liner to about 3/4 of the way up.
  8. Bake about 20 – 23 minutes or until cooked completely through. If eggs are runny in the middle, cut into the middle and let cook for 2-5 more minutes.
  9. Serve and Enjoy!

Fit Chic

 

Top 5 DIY Mother’s Day Gifts

Mother’s Day is just around the corner and what better way to celebrate your mother than with a homemade gift with love!

These gifts are perfect to keep her feeling healthy and happy this Mother’s Day!

Here are my top 3 gifts that keep giving … from KDLT Watch it Now and here is the step-by-step just in case …

#1 Nuts About You Jars – Take small mason jars and put chalk board stickers on the front and write any fun loving message to your mom .. For example I wrote ” I am nuts about you mom” … or “Happy Mother’s Day” … place your favorite nut mixtures in each jar. I used raw almonds, healthy trail mix, and dark chocolate covered almonds.

#2 Cupcake Bouquet – Here is the link to this amazing Guiltless Cupcake Recipe …. things you will need:

Vase or flower pot (mine was $1 at Target)

half Styrofoam ball

Toothpicks

green tissue paper

Directions: Place styrofoam ball in the vase so the ball is facing up. Place a toothpick through the cupcake and place in the vase with the frosting facing up. And continue this process till it looks like a bouquet. Next cut the green tissue paper into 3” – 4” squares. Carefully tuck the squares between the cupcakes, and push the tissue paper into the foam ball.

#3 Fitness Gift Bag or Basket – This is a great personalized gift as you can put whatever fitness apparel or accessories are relevant to mom … You can put protein powder, blender bottles, yoga towel, jump rope, water, hair accessories, socks etc … This is a gift that is perfect to show how much you care and keep health a priority too!

Here’s to making your Mother’s Day the healthiest and happiest one she’s had yet!

Fit Chic 

 

 

Mother’s Day Recipe Week … Fit Chic Raspberry French Toast

This week I will be featuring my favorite Mother’s Day recipes to make your mother swoon and feel so appreciated! This is one of my mother’s favorites!

Ingredients: 

coconut oil cooking spray OR butter

1 loaf of gluten-free bread (I use Paleo Almond Flour Bread)

1 1/2 cups raspberries (fresh or frozen)

1 cup raw slivered almonds {optional}

zest of 1 lemon

8 large eggs

1 1/2 cups your choice: vanilla almond milk or coconut milk creamer (you can also use coconut or almond milk)

1 Tablespoon cinnamon

1 Tablespoon vanilla

Grade B maple syrup to taste

Directions: 

Coat a medium 9×9 baking dish with cooking spray or butter.

Layer chunks of bread, almonds, berries and lemon zest in your baking dish.

In a medium bowl, combine eggs, milk, cinnamon and vanilla and whisk until completely mixed.

Pour egg mixture over bread mixture.

French Toast Casserole can be assembled to this point, covered and placed in fridge overnight until you’re ready to bake it, or you may bake it now.

Preheat your oven to 350.

Bake casserole on middle oven rack uncovered for 20 minutes, then covered for 20-25 minutes, so the top doesn’t brown too much.

The casserole is fully cooked when a butter knife inserted in the center comes out clean.

Serve warm with as much maple syrup as your little hearts desire!

Enjoy!

Fit Chic

 

Fit Chic Churro Donuts!!!

Happy Cinco De Mayo …

The tastiest Mexican treat is the one and only CHURRO!

Fair goers carni’s, and theme park lovers crave these delicious Mexican delights …

So why to turn the most popular mexican dessert into the most loved breakfast treat by all!

Ingredients:

Donut Holes:
  • 1 cup rice flour
  • 1 tablespoon coconut palm sugar
  • 1 teaspoon baking soda
  • 2 tablespoons melted coconut oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ cup coconut creamer or almond creamer
Filling:
  • ⅓ cup of homemade Hazlenut Spread *(see directions below)

Directions … 

In a food processor combine 1 cup of raw hazelnuts, 1/4 cup of dark cacao chocolate, 1/2 tsp of vanilla, and 1/8 tsp of salt.

Coating:
  • 1 tablespoon grass-fed butter
  • ⅓ cup palm sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon of nutmeg

For Donuts and Coating: 

  1. In a large bowl, whisk all of the dry ingredients together. Next, add the oil, egg, vanilla and creamer. Whisk the batter until smooth and lump free.
  2. Place Hazlenut spread in donut batter and stir until completely mixed.
  3. I use my trusty Donut Maker spray it with non stick spray and fill each donut holder with a tablespoon of batter. If you do not have a donut maker you can make in the oven with a mini muffin tin. Set oven to 350 degrees.
  4. Spoon the batter into each muffin hole, filling to to ¾ full. Bake for 10-15 minutes, or until they are golden and a toothpick inserted into the centre of a donut comes out clean
  5. In a small bowl melt butter, then combine with nutmeg, cinnamon, and sugar.
  6. Dip the donuts lightly covering them and evenly coated.
  7. Brush each donut over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; toss each donut hole into the cinnamon sugar mix until evenly coated.

Happy Cinco De Mayo!

Fit Chic

It’s Taco Tuesday …

cauliflower enchilada

My husband and I LOVE Mexican food .. but it is very hard to find healthy delicious recipes that taste like true authentic Mexican .. So here is one to add to the books …  It has so much flavor and is very easy to make and the Perfect Cinco De Mayo recipe!

Ingredients:

4 cups shredded cauliflower (about 1 medium head)

1 lb grass-fed ground beef

1/2 red onion

1/2 green bell pepper

1/2 red pepper

1/2 orange pepper

1 jalapeño, minced

1 6 oz can of diced green chilies

3 eggs

1 can of red enchilada sauce

1 tsp chili powder

1/4 tsp cumin

2 cloves of garlic

1 tsp of creole seasoning

2 avocados diced and chopped

1 cup of salsa

1 6 oz can of diced olives

Directions: 

Preheat the oven to 400ºF.

Combine the enchilada sauce, chili powder, cumin, garlic, in a bowl until smooth

Saute the ground beef & onion in a large pan until the meat is no longer pink.

Stir the  peppers, jalapeño, and enchilada sauce into the pan until combined.

Drizzle a 9 x 13″ baking dish with avocado oil, or a cooking fat of your choice, to avoid sticking.

Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.

Crack the three eggs into the casserole, and stir them in until the eggs are no longer visible.

Once stirred, bake for 45 minutes to 1 hour- or until browned around the edges.

Let it cool for a few minutes, slice into squares, & serve!

Enjoy!

Fit Chic