Category: Recipes

It’s National Fast Food Day …

fast-food

Drive past the drive-thru this “National Fast Food Day” today! Instead, make these healthy recipes at home that taste just like your favorite fast food choices without all the negative side effects!

Here are my Fit Chic Top 5 fast foods recipe picks:

Avocado Burger One of the most loved fast food treat from In and Out to Burger King, Five Guys etc  are all famous for their delicious mouth watering burgers well now you can have the delicious taste and not wait in line to get it!
 Chicken FingersFrom Kids to Adults of all ages, chicken fingers are one of the most popular fast food items to order off the menu! Place like Chic Filet, Popeyes, etc .. make people smile well now you can smile even brighter with this delicious chicken finger recipe!
 Milk Shake –  Cake Batter .. America’s most loved fast food dessert .. Dairy Queen, Culvers, and Wendy’s have people savoring every bite .. No need to wait for dessert with this healthy and delicious shake that will make the whole family want to stay in for their treat!
 Egg McmuffinI love fun ways to create new recipes with america’s most loved foods. Here is a great variation of the ever so popular “Egg McMuffin”.
Fries – These baked French fries will become a favorite in your home, and they taste delicious on their own, paired with the bison burger or chicken tenders—or even dipped into that homemade
Fit Chic 

Adding Pumpkin to Your Taco Tuesdays …

pumpkin-soup

The Perfect Autumn Taco Tuesday Mix … Pumpkin and Chorizo Soup .. Has so much flavor and is the perfect flavor for the season !

Ingredients: 

1 tbsp coconut oil or olive oil

1 onion, diced

1/2 cup of diced green pepper

4 cloves garlic, minced

1 tsp chili powder

2 tsp of creole seasoning

1/2 tsp ground cumin

1/2 tsp of cinnamon

2 15 oz cans pumpkin puree

1 cup of coconut creamer or full fat coconut milk

3 cups free range chicken broth

1/2 lb ground chorizo sausage

1/2 tsp of ground pepper

fresh cilantro to garnish, chopped

 Directions: 
In a crockpot set cooking temperature to high for 4 hours and low for 8 hours (depending on when you want to eat).
Place the oil and chorizo in the crockpot. Next place diced onion, green pepper, garlic and spices. Last add the chicken broth, creamer/milk, and pumpkin puree and stir mixing ingredients thoroughly.
Cook on high for 4 hours or low for 6 to 8 hours.
Top with pumpkin seeds or pepita seeds….
Enjoy!
Fit Chic

Sweet Potatoes for Breakfast?

sweet-ptotat

Nothing makes the house smell better than sweet potatoes especially during the crisp Fall weather …

Here is a great recipe to add sweet potatoes to your morning routine! Sweet Potatoes have so many wonderful benefits especially first thing in the am!

Now you can get your day started out on the right foot …

Ingredients: 

2 sweet potatoes, baked and mashed

1 ripe banana, mashed

1 teaspoon cinnamon

1 teaspoon of pumpkin spice

1 tablespoon chia seeds

1 tablespoon  of full fat coconut milk or unsweetened vanilla almond milk

1/4 cup of Raisins or dried unsweetened cranberries

1/2 cup of unsweetened shredded coconut flakes

1/4 cup of raw nuts of choice ( I like pecans)

Directions

In a medium bowl, mash together the sweet potatoes, banana, cinnamon and pumpkin spice.

Add optional ingredients

Reheat in a small pan or in microwave.

Finish with toppings of your choice and serve.

Enjoy!

Fit Chic 

Balsamic Bacon Chicken …

rosemary-balsamic-sheet-pan-chicken-with-bacon-and-apples

This is a very simple and delicious recipe!!! I love warm brussel sprouts in the fall and with the chicken combo it will warm your tummy and your heart!

Ingredients: 

2 lbs chicken breast

¼ cup balsamic vinegar

1/4 cup of diced onion

½ cup olive oil

2 cloves garlic, crushed

¼ cup chopped rosemary

1 tsp of sage

15 oz brussel sprouts, stem cut off and cut in half

2 apples, cored, peeled, and chopped ( I used gala)

6 -8 slices of bacon, chopped

Directions: 

  1. Cut your chicken breast into smaller chunks and add onion;. Set aside.
  2. Make your marinade by blending balsamic vinegar, oil, garlic. sage, and add chopped rosemary. Blend for at least 1 minute or until rosemary is well completely mixed. Place chicken into a bowl or container with marinade. Marinade for at least 5 minutes but you can leave it up to 8 hours.
  3. Preheat oven to 375 degrees. Line a large sheet pan with foil. Place brussel sprouts, apples, and bacon on the sheet. Add chicken. Pour left over marinade over sprouts and apples.
  4. Bake for 20-25 minutes (depending on thickness of chicken), or until chicken is cooked through and there is no pink in the middle.
  5. Remove from oven and serve.
  6. Enjoy!

Fit Chic 

Fit Chic Pumpkin Ravioli ….

yellow-zucchini-ravioli-600x600-98638

We were at a restaurant recently and on the menu they had Pumpkin Ravioli that looked amazing. So I thought I would go ahead and make it myself … The ravioli can be stuffed with anything for future recipes too. Since pumpkin season is in full effect I thought it would be a great fall recipe that people can really enjoy!

Ingredients:

4-5 medium yellow squash

1/2 can pumpkin organic

2 tablespoons honey

1/8 teaspoon ground nutmeg

1/2 teaspoon of cinnamon

salt and pepper

Ingredients for honey butter sauce:

1 stick grass-fed butter

2 1/2 Tablespoons of balsamic vinaigrette

1 1/2 tablespoons honey

1/4 cup chopped pecans

Directions:

1. Cut ends of squash off and slice down the middle so you have two halves.
Using the narrowest setting on your mandolin, slice the squash into long, flat
strips. You’ll end with around 60-70 strips.

2. Mix pumpkin puree with honey, cinnamon, and nutmeg. Season filling with salt and pepper.

3. Assemble the ravioli by just barely overlapping two strips of squash. Do the same over the middle of the first two strips, but perpendicular, creating a cross or “t” shape.

4. Spoon pumpkin filling in the center of the cross, then bring the ends of the strips together, overlapping each other. Secure with a toothpick.
5.Steam raviolis for about 4 minutes, or until squash is tender and inside is warm. You can also throw them in a pan over low to medium heat with some coconut oil and sauté until squash is slightly browned.
6. Place Ravioli on a plate and top with pecan butter sauce.
For the Butter Pecan Sauce:

1. Preheat oven to 350. Toast pecans for 10 minutes until slightly browned, let them cool off.2. While pecans are in the oven, melt butter in a large skillet over medium heat. Cook until butter just begins to brown, about 4 minutes. Remove from heat.3. Mix in balsamic vinegar, honey, and pecans.

Enjoy!

Fit Chic

 

The Perfect Paleo Pumpkin Chili ….

Now say that three times fast……

I made this for two of my clients and it was a definite hit! It is a great recipe for the Fall, and if you want to double the recipe it freezes really well too!

Pumpkin Chili

Ingredients:
1lb ground beef
1 cup onion, chopped
1 cup green pepper, chopped
1 garlic clove, minced
2 (14.5-ounce) cans diced tomatoes
1 cup pumpkin
1 Tbsp chili powder
1 tsp cumin
1/2 tsp pepper
dash salt

Directions:

In a frying pan, saute the ground beef, onion, green pepper and garlic until meat is brown. Pour off grease and add in tomatoes, pumpkin, chili powder, cumin, pepper and salt. Mix well. Cover and simmer for 20 minutes.

For an added bonus top the chili with a baked sweet potato.

Enjoy!

Fit Chic

Spooky Shephards Pie

This recipe is perfect for this Halloween season and is one the whole family will love.

Spooky Shepard’s Pie

1 1/2 lb ground beef/ ground turkey

2 Tbsp Olive Oil

1 cup of sliced cooked carrots

1/2 large yellow onion, finely chopped

3 cloves of garlic, finely minced

3 medium carrots, finely diced

20 small peas cooked

3 stalks of celery, finely diced

3/4 cup of green beans

1 tsp dried oregano

2-3 tsp Worcestershire sauce

1 tablespoon of tomato paste

1 large head cauliflower, chopped into large chunks

1/2 15oz can of drained diced tomatoes

2 Tbsp grass-fed butter

2-3 tablespoons of canned coconut milk

salt and pepper to taste

1 baked sweet potato mashed

Directions:

1. Preheat your oven to 375 degrees F.

2. In a large pan, heat olive oil over medium and saute the meat and onion with a pinch of salt until soft and slightly browned.

3. Add garlic and saute another two minutes, then add carrots, tomato, and celery. Saute until carrots soften, then add green beans.

4. Season with salt, pepper, Worcestershire, and oregano.

5. Add tomato paste and mix until it slightly melts and absorbs into the meat.

6. Heat on low for 8-12 minutes

6. In a large pot microwavable safe bowl place the chopped cauliflower and microwave for 10-12 minutes.

7. Mash cauliflower.

8. Place skillet mixture in a 9×13 casserole dish and top with the cauliflower.

9. In a small bowl combine the butter and coconut milk to the mashed potatoes (until they have a thick consistency

8. Then add to the skill the butter with the salt and pepper to the cauliflower (if it is a little dry just add a little unsweetened almond or coconut mix)

9. Make big spoon plops on top of the shepherds pie (to appear ghost-like)

10. Then add peas to ghosts to replicate eyes.

11. Bake the pie for about 10- minutes. Then turn on your broiler and broil another 2 minutes, or until topping is lightly golden and brown. Serve warm.

I hope it doesn’t frighten you too much to eat …..

Enjoy!

Fit Chic

Fit Chic Spooky Cocktails ..

pumpkin-tini

The Count down begins for Halloween and I am sure the parties will begin Friday until Monday on the Day of Halloween.

I am the first to say I will be trading candy this year for these delicious low calorie cocktails! This season I won’t feel bad about my choices for drinks and my drinks will be the talk of the Halloween festivities!

Pumpkintini: 

4 oz Vanilla Vodka (preferably potato vodka)

1 T Stevia

5 oz coconut milk or unsweetened Almond Milk

2 Tbsp Pumpkin Puree

Pumpkin Pie Spice to taste

Directions: 

Add all ingredients to a cocktail shaker filled with ice and shake vigorously for at least 10 seconds (until the puree is completely dissolved).

Strain into the prepared martini glass

Witches Brew 

1/3 cups water
1/3 cups coconut palm sugar 
25 ounces of organic apple cider 
4 cups of real organic cranberry juice 
1 liter club soda 
1 cup rum 
Directions: 
Bring cinnamon sticks, cloves, ginger, water, and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, covered, 5 minutes. Remove from heat and let steep, uncovered, 1 hour.
Strain through a fine-mesh sieve into a bowl, discarding solids, then chill until cold.
Combine all remaining ingredients, except ice, in a punch bowl. Add ice before serving.

 

Vampire’s Blood: 

1/4 cup (2 ounces) tomato juice

3 tablespoons (1 1/2 ounces) vodka

1 teaspoon Worcestershire sauce

3/4 teaspoon freshly grated horseradish

2-3 dashes Tabasco

1 dash freshly ground black pepper

About 1 cup ice cubes

1/4 teaspoon fresh lime juice

Directions: 

Add ice to glass.

Mix Vodka, tomato juice, lime juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish and pour in glass.

Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.

Enjoy!

Fit Chic 

Fit Chic Pineapple Meatballs

pineapple-meatballs

I am always looking for new fun ways to keep my meals new, fun, and different.

I had some focused time this weekend to create and here is one that I came up with!

Ingredients:

2 lb. ground grassfed beef or ground pork

1 cup of almond flour

1 cup of diced pineapple

1 egg whisked

1/2 tsp of ginger

1/2 onion chopped

2 cloves of garlic

2 Tbsp of Coconut oil

3 Tablespoons of full fat coconut milk (or unsweetened vanilla almond milk)

1 cup of Thai Peanut Sauce

1/2 cup of Barbeque Sauce

Directions: 

Pre-heat oven to 400 degrees.

In a large bowl combine beef, egg, onion, garlic, ginger, milk, almond flour.

Form the meatballs with your hands, roughly 2 to 3 tbsp. per meatball and place them on a lined baking sheet with parchment paper.

Place in oven and cook for 15 to 20 minutes.

In a large skillet place pineapple, coconut oil, thai peanut sauce, BBQ sauce for about 2 – 4 minutes then add the meatballs and continue cooking over low to medium heat for 10 minutes; stirring frequently.

Remove from heat and serve with cauliflower rice or

Mashed Sweet Potatoes:

Ingredients
4 sweet potatoes
1 cup full fat canned coconut milk
1 teaspoon of ginger
3 TBSP of grass-fed butter or ghee
1/2 ripe banana mashed
1 tsp of cinnamon
 
Directions: 
  1. Bake the sweet potatoes at 350F (usually for over an hour). Make sure they are very tender
  2. Peel Sweet Potatoes
  3. Place the peeled sweet potatoes into a large bowl add coconut milk, ginger, banana,cinnamon, and grass-fed butter. Mix until ingredients are creamy. Pour meatballs over the sweet potatoes.

Enjoy!

Fit Chic 

 

Fit Chic Pumpkin Banana Bread

This is a great treat on a nice cool fall afternoon with some yummy pumpkin spice coffee for an added bonus!

Ingredients:

1 cup pumpkin puree

2 bananas mashed

1/4 cup olive oil

1 large egg

1/4 cup of unsweetened vanilla almond milk or coconut milk creamer

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup palm sugar

1 scoop of whey protein vanilla or chocolate

3 tablespoons of honey (or 1 tablespoon of stevia)

1/2 tsp nutmeg

1/2 tsp pumpkin spice

1 tsp cinnamon

Directions:

Preheat oven to 350 degrees. Spray a 8 1/2 X 4 1/2-inch loaf pan with nonstick cooking spray.

Place mashed banana, pumpkin puree, oil, egg and milk in a large bowl. Beat with an electronic mixer on low speed.

Place flour, sugar, honey, baking powder,whey, baking soda, salt, nutmeg,pumpkin spice and cinnamon in a medium bowl and stir with a whisk. Add flour mixture to banana and pumpkin mixture and beat until just moist.

Pour batter into loaf pan and bake for 45- 1 hour or until toothpick placed in center comes out clean.

* For chocolate lovers add a cup of dark cacao chocolate chips!

Enjoy!

Fit Chic