Category: Recipes

Fit Chic Holiday Cocktails …


The Holidays are here and with the Holidays comes Celebration and Parties ..

Festivities can be hard to avoid … so don’t!

You can still have fun and keep it healthy all in one.

I teamed up with KDLT to give you my favorite low calorie holiday drinks. They taste amazing and all have less than 150 calories!

The link above contains the recipes too!

Happy Holidays ..

Fit Chic 


A Fit Chic Birthday Treat …


One of my favorite treats as a child was Rainbow Chip Frosting. I could literally pound a whole jar in one to two sittings. I can’t begin to imagine what that would do to me know, but those childhood favs still bring back the warm fuzzies!

So for my birthday I have come up with a healthier alternative to my favorite Birthday treat.

Now this birthday I can relieve one of my childhood favorites without it ruining my birthday with a sugar hang over.


1 package of White Chocolate Chips

4 different colors of food coloring

1 cup organic powdered sugar

2 sticks of grass-fed butter, room temperature

1 teaspoon vanilla extract

1-2 tablespoons vanilla coconut creamer


Separate Chocolate Chips into 4 ramekins and place food coloring in each so they are 4 different colors.

Place the butter and sugar in the bowl use a hand mixture to combine the butter and sugar in a bowl, on low speed, until combined. Then increase speed to medium and mix for about three minutes, or until the frosting is smooth and airy.

Add in vanilla, and cream/milk of choice, until you get the right consistency. Then place the white chocolate chips and stir so that they are mixed throughout the frosting.

Happy Birthday To Me!

Fit Chic 

Fit Chic Taco Bowls …


It’s Taco Tuesday and what goes better with this theme than these delicious Taco Bowls ..


1 bag of frozen chicken breasts

1/4 cup full fat coconut milk ( or you can use water)

1 cup salsa

1 tsp creole seasoning

3/4 tsp ground cumin

1 clove garlic minced

1 small red onion diced

1 cup of frozen peppers (or you can use 1/2 cup or real red 1/2 cup of green)

1/2 Tbsp of Lime juice

1 avocado diced

romaine lettuce for the bowls ..

Cilantro Lime Rice

2 Tbsp of grass-fed butter

1 cup uncooked white long rice or mashed cauliflower

juice and zest 1 large lime

1 14 oz can chicken broth

1/4 cup finely chopped cilantro


1. Place chicken in a large crock pot and pour coconut milk, and salsa over the chicken. Next add in chili powder, cumin, salt, garlic, lime juice. Cook on low heat for 6-8 hours, or until chicken easily shreds.

2. Make the rice: In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.

Top with cilantro and avocado ….


Fit Chic


Holiday Gingerbread Pancakes …


I am continuing to love the Holiday baking .. I made these on Sunday and they were delicious and one to leave in your holiday cookbook!


3/4 cup of almond flour

1/2 cup of coconut flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

¾ teaspoon ground ginger

1/4 teaspoon of ground cloves

⅛ teaspoon nutmeg

¼ cup palm sugar

2 tablespoons molasses

2 eggs

2 Tablespoons of melted grass fed butter

2 Tablespoons of melted coconut oil

¾ cup coconut creamer (you can also use almond or cashew milk)

1 cup agave maple syrup + 1 teaspoon cinnamon

optional: shredded unsweetened coconut


Heat a griddle or skillet to medium heat (about 350 degrees). In a medium bowl whisk together flour and next 7 ingredients.

In a large bowl mix together brown sugar, molasses, 2 eggs, melted butter & coconut oil, and creamer.

Add dry ingredients to wet ingredients and stir until just combined.

Lightly grease the preheated griddle. Pour ¼ cup of batter onto griddle. Cook 1-2 minutes until edges begin to look “dry” and bubbles form in the batter. Use a spatula to flip the pancakes.

For cinnamon syrup, heat syrup in a small sauce pan over medium heat for about 5 minutes. Stir in cinnamon and top with coconut flakes.

Serve warm pancakes.


Fit Chic 

Let the Christmas Baking Begin Fit Chics …


I love the Holiday Season for many reasons, but a big reason I love it, is all the wonderful Holiday baking you get to partake in. This is an easy, fun, and delicious recipe that you can store in the fridge of freezer and use as guests come and go!


1/2 cup almond butter or nut butter of choice

1/4 cup grass-fed butter or coconut butter

1/4 cup of almond flour

1/8 cup of coconut flour (you can use all almond flour or all coconut flour if thats all you have)

1 Tbsp maple syrup

1 Tbsp of honey

1 tsp vanilla extract

Chocolate Coating: 

1/2 bag of Enjoy chocolate chips (dairy-free, soy-free)

1-2 Tbsp coconut oil


In a medium mixing bowl combine flours, honey, maple syrup, almond butter, vanilla, and melted butter/oil. Mix ingredients with a mixer or large spoon until ingredients are mixed throughout.

Next roll into small balls and place on a large piece of wax paper on a baking sheet. Place in fridge or freezer to harden (use freezer for a quicker process).

In a small saucepan melt coconut oil and chocolate chips over LOW heat, continuously stirring, being careful not to burn this will be a quick process.

Remove balls from fridge/freezer, Using a toothpick, dip balls 3/4 way into chocolate, and place back on the cookie sheet.

Last place the cookie sheet back into the fridge or freezer for about 30 to 60 minutes.


Fit Chic 


Fit Chic Chocolate Mound Protein Bites ….


It is a dear friends birthday today and her favorite combo is chocolate and coconut.

So in honor of her I created  “Mounds” protein bites.

It is delicious easy and gives you some good protein to fuel the body all in the process!


2 scoops of chocolate whey protein powder

3 tablespoons of nut butter ( I used 1 Tbsp of almond, 1 Tbsp of sun butter, 1 Tbsp of cashew)

1 ripe banana mashed

3 Tbsp of unsweetened shredded coconut (divided)

1 1/2 Tbsp of unsweetened cocoa powder

1 Tbsp of raw honey

1 Tbsp of dark cacao chocolate chips

1 tsp of coconut creamer or milk

1 Tbsp of coconut flour


In a large mixing bowl combine protein powder, cocoa powder, nut butter, coconut flour, creamer, and honey, mix well.

Next, add mashed banana and with a hand mixer beat until completely mixed.

Then add 1 Tbsp of coconut and chocolate chips and mix with a large mixing spoon.

Roll into 1 to 2′ balls and top with remaining coconut.

Place in the refrigerator for 30 minutes to an hour to let settle (for faster results place in the freezer).

Serve and Enjoy!

Fit Chic 

Fit Chic Eggroll Bowls …


I am always trying to come up with new creative ways to have fun with food and easy all in one. This recipe was fun, easy, and a family pleaser too!


1 tbsp sesame oil

3 cloves garlic, minced

2 tbsp of melted coconut oil

1 egg whisked

1/2 cup onion, diced

1/4 cup of scallions

1 lb ground turkey or pork

1/2 tsp ground ginger (get it here)

1 tbsp Gluten Free Thai Peanut Sauce

14 oz bag coleslaw or broccoli slaw

1 tbsp Coconut Aminos or gluten free soy sauce

1 tbsp Rice Wine Vinegar

1/2 cup of diced water chestnuts

1/2 cup of raw cashew pieces

1/4 cup unsweetened coconut flakes


  1. Heat oils in a large skillet over medium high heat.
  2. Add the garlic, onion,water chestnuts, and scallions. Sauté until the onions are translucent and the garlic is fragrant.
  3. Add the meat, ground ginger, egg, and thai sauce. Sauté until the meat is cooked through.
  4. Add the coleslaw mix, coconut aminos/Gluten free soy sauce, and rice wine vinegar. Sauté until the coleslaw is tender.
  5. Top with Cashews and unsweetened shredded coconut.


Fit Chic 

Fit Chic Pumpkin Pie in a Pinch …

Happy Thanksgiving Fit Ones ...
Happy Thanksgiving Fit Ones …

Need a pie in a pinch … Since it is officially Turkey day and you don’t have time to make a homemade pumpkin pie, or you are having a party for one or two this holiday this is the perfect recipe. I love this recipe because I am typically the only one in my household who needs to have a gluten free version of the most popular Thanksgiving Day Dessert.

Here is the recipe I hope you all have a very Happy and Healthy Thanksgiving Holiday!


Pumpkin Pie Filling

1/2 cup of pumpkin Puree

1/2 tsp of vanilla

1 tsp of cinnamon

1 tsp of pumpkin spice

1 egg

2 TBSP of raw honey

Pumpkin Crust:

1 TBSP melted coconut oil

1/2 TBSP of shredded unsweetened coconut

2 TBSP of almond flour

1 tsp of palm sugar


In a mug mix melted coconut oil, almond flour, sugar, and coconut and pat it down with your fingers to make it appear like crust.

Then in a separate bowl make the pumpkin filling. Pour pumpkin, pumpkin spice, cinnamon, egg, honey, and vanilla and mix with a large spoon until blended well.

Pour pumpkin filling over the crust and microwave for 2 minutes. Put a toothpick in the center to make sure the pumpkin is cooked completely. If it is not throw it back in the microwave for 20 to 30 seconds.

*Top with Whip Cream or pecans, and extra cinnamon


Fit Chic 

Fit Chic Classic Thanksgiving Recipes


Thanksgiving is typically associated with big feasts (typically not the healthiest), friends, family, and tryptophan. Here are 3 wonderful classic Thanksgiving must haves that are the first to go at every holiday dinner I attend! Now you can rely on having a healthy and really happy Turkey Day!

Savory Butternut Squash Stuffing


2 butternut squash cut and diced into cubes (you can buy it pre-cut too)

4 tablespoons coconut oil (melted)

1 medium onion, chopped

1/2 cup dry white wine or 1/4 cup of apple vinegar

8 oz. pork sausage

2 large eggs, beaten

1 tablespoon of full fat coconut milk or coconut creamer

1/2 cup chicken broth

4 tablespoons dried unsweetened cranberries

3 tablespoons chopped fresh sage

2-3 cloves of garlic

1/2 cup chopped pecans or sliced almonds


  1. Preheat oven to 400° F. On a baking sheet, toss the squash with 1 tbsp oil.  Stick the baking sheet in the oven and roast squash until just tender, about 20 minutes.
  2. Meanwhile, heat 3 tbsp oil in a large skillet over medium heat. Add the  onions, 1 teaspoon salt, and 1/4 teaspoon pepper, and garlic. Cook, stiring occasionally, until onions are softened and beginning to brown, 10 to 12 minutes. Add the sausage and cook through until thoroughly browned. Add the wine and cook until it evaporates, 2 to 4 minutes.
  3. Transfer the mixture to a large bowl along with the squash and let everything cool for 10 minutes or so. Turn oven down to 375.
  4. Add the beaten eggs, coconut milk, squash, broth, pecans, cranberries, and sage to the mixture and combine well. Use olive oil to grease a 9-by-13-inch baking dish. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.

Green Bean Casserole: 


2 cans of green beans

1 can of gluten free cream of mushroom soup

1/4 cup of unsweetened cashew or unsweetened coconut creamer

1 teaspoon of garlic powder

1/2 teaspoon of black pepper

1 tablespoon of balsamic vinaigrette

For Fried Onions: 

2 tablespoons of coconut oil

1 onion thinly sliced

1 egg

1 tablespoon of heavy cream or coconut creamer

2 tablespoons of coconut flour

1 teaspoon of garlic powder

1 teaspoon of creole seasoning


In a 9×9 pan place green beans, soup, and milk stir until combined. Next add spices.

In a frying pan place coconut oil (when it is melted) add onions, garlic and creole and cook until onions are translucent.

Whisk an egg in a small bowl and add to the onion mix and top with creamer, and flour.

And cook for 5 minutes or until slightly browned.

Place on top of the green bean mixture.

Last drizzle the balsamic over the top.

Place in the oven at 350 for 20 to 25 minutes or until lightly browned on top.


Cauliflower Mashed Potatoes:

1 large head of cauliflower chopped

2 cloves of garlic

dash of pepper

2 tablespoons grass-fed butter

1 tablespoon of coconut creamer or coconut milk

2 oz of organic cream cheese

*top with parmesan cheese for added deliciousness


Steam Cauliflower and then place in a blender or food processor.

Next add garlic, salt/pepper, butter, and creamer and continue to blend until (potato consistency appears).

Place in a large bowl and top with parmesan cheese place in the microwave for 1 minute to 90 seconds. and serve.

Fit Chic 

Fit Chic Pumpkin Blondies …

This recipe is so easy tastes delicious and will be a great treat over the Thanksgiving holiday!
1 cup mashed ripe banana
1/4 cup canned pumpkin
1/2 cup smooth almond or nut butter (sun, peanut, cashew)
2 tsp of pumpkin spice
2 tablespoon of honey
1 tsp of vanilla extract
1 tsp of cinnamon
1/4 tsp of nutmeg
1/4 baking powder
1 tablespoon of melted coconut oil or grass-fed butter
1 tablespoon of coconut palm sugar or stevia
Preheat the oven the 350 degrees, grease a small cake pan or loaf pan and set aside.
In a small microwave-safe bowl or stovetop, melt your nut butter. (either 30-45 seconds in microwave or on the stove over low-medium heat)
In a large mixing bowl, add the banana, pumpkin, nut butter, spices, honey, baking powder, oil, and sweetener.
Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through.
Remove from the oven and allow to cool completely before cutting into squares.
Fit Chic