Category: Recipes

Fit Chic 4th of July Side Dishes You Will Love ..

With the 4th of July Weekend coming up I thought it would be nice for you to have some fun, festive, fit chic recipes to choose from. So I am starting off with the first and my favorite part the appetizers and sides. These will have everyone talking and feeling great.

 

Festive 4th of July Potato Salad

Ingredients: 

1 package small red potatoes, halved

1  package baby Dutch yellow potatoes, halved

1 package petite purple potatoes, halved

1 Cup of Paleo Mayo

1 Tbsp of Dijon mustard

5 hard-boiled eggs diced

1 stalk of celery diced

2 tablespoons of parsley

2 teaspoons of creole seasoning

2 cloves of garlic

1 small onion diced

1/4 cup of diced sweet pickles (or relish)

dash of salt and pepper

Directions:

In a large pot, place red, purple, and yellow potatoes; cover with water. Bring to a boil. Reduce heat to medium, and simmer for 15 to 17 minutes, or until fork-tender. Drain; cool slightly. Place potatoes in a large bowl.

Stir in mayonnaise, onion, garlic, eggs, creole seasoning, parsley, Dijon, relish, salt, and pepper until combined.

Garnish with cilantro if you like!

 

Red, White, and Blue Salad 

Ingredients: 

1 package of spinach leaves

1 cup of sliced strawberries

1/2 cup of blueberries

1/4 cup of unsweetened shredded coconut

3 tablespoons of raw pecans

Top with Cherry Balsamic 

Directions: 

In a large bowl place spinach, strawberries, blueberries, and coconut. Toss salad and then top with pecans.

Lightly drizzle Cherry Balsamic over the salad to taste.

 

Guacamole Deviled Eggs 

Ingredients: 

12 eggs

Guacamole 

2 avocados

2 tablespoons lime juice

Salt, to taste

Pepper, to taste

1/4 cup of salsa

 

1 tablespoon garlic, minced

1 tsp of creole seasoning

1 tablespoon jalapeño, minced (optional)

 

Cilantro to taste

 Directions: 

Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.

Bring to a boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.

Remove from water and immediately place in cold water for a 5 minutes.

Remove shells and cut the egg in half, vertically.

Remove the yolks and place in a medium bowl. Set the cooked whites aside.

In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.

Spoon about 1 – 2 tablespoons of guacamole mixture into the cooked egg whites.

Garnish with cilantro.

Here’s to a great 4th of July Weekend! Coming up next ….. The Main Course coming to you Thursday!

Fit Chic 

 

 

Fit Chic Watermelon Cucumber Salad ..

This is a delicious refreshing salad, that is so easy to make and great to eat on these hot summer days! If you think you don’t like watermelon or cucumber, wait till you try this and your thoughts will change with this killer combo!

Ingredients:

1 cup of diced watermelon

1 cup of diced cucumber

1 tbsp of Thyme Honey Balsamic 

1 Tbsp of olive oil

1 Tbsp of lime juice

1/2 cup of diced red onion

3-4 Tablespoons of minced mint

1 tsp of apple cider vinegar

dash of pepper

Directions: 

In a bowl dice watermelon and cucumber (pour watermelon juice over the cucumbers.

Next add the red onion and mint. Top with olive oil, honey balsamic, lime, apple vinegar, and dash of pepper.

With a large spoon, toss the salad and serve.

Enjoy!

Fit Chic 

 

 

Delicious No Bake Nut Butter Protein Bars …

These are really tasty, easy to make, and great for a quick easy snack the whole family will love. You can grab for breakfast, snack, or after dinner treat.

Ingredients:

1/2 cup almond flour

1 scoop of vanilla or chocolate protein powder (I used vanilla but chocolate lovers might want it extra chocolatey)

1 Tbsp flax

1 Tbsp coconut oil

2 Tbsp almond butter or cashew butter

¼ cup small dates

1 tbsp unsweetened shredded coconut

1 tsp vanilla

1 tsp of cinnamon

Chocolate Topping: 

6 Tbsp dark cacao chocolate chips

1 tsp coconut oil

Directions: 

Combine all of the ingredients  in a food processor or blender until it forms to a dough-like consistency

Press the dough into a parchment paper lined 4” x 4” pyrex.

Place the bars in the freezer for ½ hour.

In a small sauce pan, melt the chocolate chips and coconut oil together over medium to low heat stir constantly until melted. Immediately removing from  heat and drizzling over the frozen protein bars.

Place back in the freezer for 15-20 minutes or until chocolate is solid. Cut bars into squares and serve replacing the remainder of the bars (if there are any) back in the freezer.

Enjoy!

Fit Chic 

Fit Chic Coconut Raspberry Peach Smoothie

It’s Smoothie season. Nothing is more refreshing on these hot summer days than a cool sweet smoothie. It is so easy, healthy, and satisfies that sweet craving. You can have this for breakfast, lunch, or a mid day snack too. 

Ingredients:
1/2 cup of raspberries (frozen or fresh)
1/2 banana
1 cup of frozen peaches
1 scoop of vanilla protein powder
1/4 cup of unsweetened shredded coconut
1/2 cup of unsweetened vanilla coconut or almond milk
ice
Directions: 
  1. Place all ingredients in a blender
  2. Blend all ingredients until completely smooth.
  3. Pour into two 8-ounce glasses or one 16-ounce cup.
  4. Enjoy!

Fit Chic 

Lemon Herb Chicken with Potatoes …

Ingredients: 

3 tbsp of grass-fed butter or ghee

4 tbsp of almond flour

2 cups of coconut or almond milk
1 cup of daiya cheese (vegan cheese) or almond milk cheddar cheese
*optional 1 cup of parmesan cheese
1 1/2 cups of green beans or 1 can of green beans
1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)
2 cloves garlic, minced
1 small white onion, peeled and thinly sliced
1.5 lbs. boneless, free range skinless chicken breasts
dash freshly-ground black pepper
1 lemon, thinly sliced and halved (into half coins)
Dash of chopped fresh parsley and fresh thyme
Directions: 
Preheat the oven to 425 F.
In a large saucepan over medium heat, melt the butter. Add the garlic and onion, and cook until softened — 3-5 minutes.
Stirring often, add the flour. Continue to whisk and cook the for 3 minutes before adding the milk, thyme, and oregano. Whisk and cook until the mixture comes to a boil and thickens. Cook for another two minutes, and remove from heat.
In a large bowl, combine the potatoes, chicken cubes, green beans, and cheeses.
Mix well then pour into a large 9×13 casserole dish
Tuck the lemon sliced in along the top and sprinkle pepper, thyme, and parsley then cover with foil, and bake for 35-45 minutes, or until your potatoes are tender. Remove the foil, and broil until the top of the casserole is golden.
Remove from the oven, and let cool for 10 minutes before serving.
Enjoy!
Fit Chic 

Fit Chic Breakfast Quesadilla

Breakfast can get so mundane and boring so here’s a recipe that will Spice it up a little! This is great for people who don’t care for leftovers too. They are quick, easy and delicious and you can change it up to any variety you wish!

Ingredients: 

1 tablespoon of coconut oil for cooking

2 Corn Torillas

*optional 2 strips of cooked bacon ..

1-2 Eggs, scrambled

Vegan or Raw Cheddar Cheese
Salsa
Guacamole (To keep it simple use Wholly Guacamole)
Directions 
Heat up a frying pan with coconut oil. Place corn tortilla into pan. Top with a layer of cheese, and a layer of eggs (and cooked bacon if adding), then add second corn tortilla to the top.
Once cheese begins to melt on the bottom layer flip the quesadilla and cook until cheese is melted and tortillas are crispy and lightly browned.
Top with salsa and guacamole to taste.
Enjoy!
Fit Chic

Avocado Miso Shrimp Salad …

It’s Salad season and this is one you won’t get tired of!
Salad Ingredients: 
1 teaspoon minced garlic
½ pound raw shrimp, tails removed
½ tablespoon coconut oil
1½ cups sliced avocados (2 small)
1 cucumber
4 cups chopped romaine
1 tsp of cilantro
cashews for toppings
For the dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons melted sesame oil
3 tablespoons lime juice
2 tablespoons honey
1½ tablespoons white miso
½ teaspoon minced garlic
¼ teaspoon salt
Directions: 
  1. Heat the oil in a small skillet over medium high heat. Add the honey, garlic and shrimp;  Saute for a few minutes on each side until the shrimp is lightly pink and no longer clear.
  2. Dice the avocados in half; Peel and dice the cucumber. Chop the romaine into pieces and cut the shrimp.
  3. Place all the dressing ingredients together in a food processor or blender ( I use my ninja) until smooth.
  4. In a bowl place lettuce, cucumber, avocado, and shrimp mixture.
  5. Pour the dressing over the salad and top with fresh cilantro and peanuts for crunch.

Enjoy!

Fit Chic 

Fit Chic Strawberry Popsicles …

Summer is approaching and since it is the first day of June, let’s start it with a good cold healthy treat. Growing up, I used to always LOVE popsicles, this recipe is not only easy, but it’s delicious!

Ingredients:

3 cups diced strawberries

1 can full fat coconut milk

1/2 tablespoon vanilla extract

3 tablespoons of honey

Directions: 

Puree strawberries in a blender or food processor. Add 1 tablespoon of honey and continue to blend then set to the side.

In a separate bowl mix coconut milk, vanilla extract and 2 tablespoons of raw honey together. Mix until combined thoroughly.

Pour 1-2 tablespoons of strawberry puree into each popsicle mold. Pour 1-2 tablespoons of coconut mix into each mold. Continue to switch between the berry puree and the coconut mixture until popsicle molds are filled.

Place molds in freezer and allow popsicles to freeze completely before serving, (about 5-8 hours).

Enjoy!

Fit Chic 

Fit Chic Fajita Chicken

This is another Taco Tuesday recipe for the record books! It is very easy and really tasty!

For the Chicken:

3 chicken breasts or 6 thin sliced chicken cutlets ¼-inch thick

Guacamole (Recipe Below)

½ red bell pepper, sliced

½ yellow bell pepper, sliced

½ green bell pepper, sliced

For the Guacamole: 

4 ripe avocados

2 cloves of garlic

1/2 cup of red onion

cilantro to taste

a pinch of Tony’s Creole Seasoning

a splash of salsa

(for added spice put in jalapeno)

Directions for the Guacamole: 

Mash avocados, then add chopped onion, cilantro and garlic. Mix throughout, and then add salsa, creole seasoning, and jalapeno.

Directions: 
  1. In a small bowl, make the guacamole and set aside.
  2. For the chicken breasts, slice them longways into 2 even slices and firmly pound the chicken
  3. Next stuff the chicken breasts evenly with 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and placed in a prepared baking dish.
  4. Brush tops of chicken with guacamole topping and bake, uncovered, at 375 for about 25 to 30 minutes or until there is no pink in the middle of the breast.
  5. Serve with Cauliflower Spanish Rice or over lettuce

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