Category: Recipes

Pesto Artichoke Stuffed Chicken

pesto stuffed chicken breast

I love pesto and artichokes so what is better than a pesto and artichoke stuffed Chicken Breast delight! This is great for dinner and over romaine lettuce for lunch the next day!


Artichoke Lemon Stuffing

2 jars (6 Ounce Jars) Marinated Artichoke Hearts (diced)

½ cup Freshly Grated Parmesan Cheese

½ cups Pine Nuts

2 cloves Garlic, Peeled

2 tablespoons of fresh squeezed lemon

1 Tablespoon Olive Oil

1 cup of spinach

1/4 cup of diced sun-dried tomatoes

2 tablespoons of pesto

¼ cups Packed Fresh Italian Parsley


6 whole Boneless, Skinless Chicken Breasts

¾ cups grass-fed Butter or melted coconut oil

2 cups Almond Flour

1 teaspoon of garlic powder

Pepper, to taste


Pre-Heat oven to 350

In a large bowl combine artichokes (dice them first), lemon, pesto sauce, sundried tomatoes, garlic, parsley, pine nuts, and spinach.

Cut a slit about 1/2 way through chicken breasts and stuff chicken with the artichoke mix till it is full.

Then place in a greased 9×13 casserole dish.

In a small bowl melt the butter and gentle pour over the stuffed chicken.

Place almond flour in a medium bowl and combine pepper and garlic and stir until mixed throughout.

Next top chicken with the almond flour.

Then last sprinkle with parmesan cheese.

Place in the oven and bake for 30 – 35 minutes or until almond flour is lightly browned and chicken has no pink in the middle. Let cool 5 to 10 minutes before serving.

*If there is any left over pesto feel free to use more on top of the chicken breast once they are on a plate ready to be served.


Fit Chic

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Fit Chic Valentine’s Day Sweets for Your Sweet …

pb blossoms
One of the most popular gifts to give to your loved ones are sweets to share in the love. Well now you can give them the love they deserve and feel good about it with these healthy delicious recipes. I have included three so you can choose the perfect one for them!
Here is a video from KDLT News to demonstrate how easy and delicious they really are!
Valentine’s Protein Bites 
  • 1 cup vanilla protein powder
  • 1/4 cup cocoa powder
  • 1/4 cup coconut flour or almond flour
  • 1/8 to 1/4 cup of coconut creamer or nut milk
  • 2 oz semi sweet or dark cacao chocolate chips
  • 1 tsp pure vanilla extract
  • 1/2 cup smooth almond or nut butter
  • 1/2 cup raw honey
  • Rainbow or Valentines Sprinkles (optional)
In a large bowl combine large ingredients. Add your almond butter and honey and mix with a spoon. Then add vanilla and creamer/milk.
Mix with a large spoon until ingredients are mixed throughout.
Roll out into 1 inch balls and place on parchment or wax paper.
In a small bowl pour in sprinkles and take balls and roll them in the sprinkles and place in freezer safe tupperware.
When all the balls are sprinkled cover tupperware and place in the freezer or eat immediately!
Valentine’s Kiss Cookies: 
1/2 cup of palm sugar
1/2 cup of vanilla or chocolate protein powder
1/2 cup of peanut butter or nut butter
1/2 cup of grass-fed butter or coconut oil
1 egg
1 cup of gluten free flour
1/2 cup of almond flour
3/4 tsp of baking soda
1/4 tsp of baking powder
dark chocolate hersey kisses
  • Heat oven to 375°F. In large bowl, beat 1/2 cup coconut palm sugar, the protein powder, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flours, baking soda and baking powder until mixed through.
  • Shape dough into 1-inch balls; On ungreased cookie sheets, place about 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown.
  • Immediately press 1 kiss chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack and allow to cool 10 minutes  before serving.
Chocolate Filled Raspberries 
1 pint fresh raspberries
¼ cup dark cacao chocolate chips
½ teaspoon coconut oil
Place fresh raspberries onto a plate or platter.
Heat chocolate chips and coconut oil in a small saucepan stirring frequently until chocolate is completely melted. Remove from stove. Pour into a ziploc freezer bag, cut a tiny hole in the bottom corner of the bag. Squeeze the bag to fill each of the crevices of the raspberry with the melted chocolate. Place raspberries on the platter and place them in the freezer for 15 to 20 minutes.
Remove from the freezer and serve.
You can place remaining raspberries in a sealed container and store them in the freezer for a tasty treat!
Happy Valentine’s Day Fit Ones!!
Fit Chic 

Fit Chic Pecan Maple Nut Muffins….

maple pecan muffins

I am always trying to come up with good breakfast recipes that don’t’ get so boring or mundane.

I know many people’s number one complaint for eating breakfast is they don’t have time in the morning to make it. Well here is a perfect problem solver! On Sundays or a block of free time in your schedule make this recipe and then freeze the left over muffins and when you are in a time crunch you can grab a muffin throw it into the microwave for 45 seconds and you will have a delicious treat!


2 eggs, separated

2 tbsp. melted grass-fed butter

1 tsp. Vanilla Extract

1 tbsp. Grade B Maple Syrup

½ tsp. Cinnamon

1/2 tsp. of pumpkin spice

1 tbsp. of coconut milk ( I used So Delicious Brand)

1 cup of almond flour

1 scoop of vanilla whey protein powder

1/4 cup of unsweetened coconut (*optional)

Dash of Salt

1/2 tsp. Baking Powder


1/2 cup crushed Pecans

1 tbsp. of maple syrup

1 tbsp. of raw honey

1 tsp. of cinnamon


Preheat the oven to 350 deg.

Separate the egg whites from the egg yolks.

Whip the egg whites to stiff peaks.

In a separate bowl mix the egg yolks with the butter, vanilla, maple syrup, cinnamon, pumpkin spice, and salt.

Stir in flour, coconut, whey, and add to the egg yolk mixture. Then add the baking powder and stir until smooth.

Next add the egg whites and coconut milk and continue to stir until mixed throughout.

In a small bowl combine pecans, maple syrup, honey, and cinnamon and stir until pecans are completely drudged in maple, honey, and cinnamon.

Put muffin liners into the muffin tin and fill the muffins 3/4 full.

Then sprinkle the pecan mix onto the top of the muffins.

Place in the oven for 15 to 18 minutes or until pecans are slightly browned on top.


Fit Chic

Top 5 Ideas For Cauliflower …


There are so many wonderful, fun, recipes that you can create with Cauliflower!

Here are my top 5 that make my clients and my husband and even my dog happy!

#1 Cauliflower Rice – Rice is comforting, delicious, and a side dish. Here is my favorite “fried Rice” Recipe the whole family will enjoy!

#2 Cauliflower Mashed Potatoes – I would call this a staple in a typical American household. Now you can have America’s Comfort food and feel light on your feet!

#3 Cauliflower Mac and Cheese – A light and delicious version of another comfort food everyone loves. This mac and cheese is one that you can eat guilt-free, and it’s the perfect way to sneak in some veggies too!

#4 Cauliflower Pizza Crust – This is one of the most LOVED foods around the world and now you can eat as much as you like with no guilt or worry about taking away from your health and fitness goals!

#5 Cauliflower Bread –  Sandwiches are the perfect lunch treat and one of the items people really miss when removing bread and grains from their diet. Now you don’t have to, but can still be healthy in the process!

A Fit Chic Frittata

Here is a wonderful Egg Frittata that is filling and delicious.


1 Tablespoon of coconut oil

2 cloves of garlic

1/2 cup of red onion

1 cup of sliced mushrooms

2 cups of fresh spinach

6 eggs

1/2 cup of diced asparagus

1/2 cup of diced cooked sweet potato

dash of pepper

1/4 cup of sun-dried tomato

*optional for added taste 1/2 cup of parmesan cheese


Heat coconut oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 5 minutes, until tender but firm. Mix in spinach, asparagus, sun-dried tomato, mushrooms, onions, garlic, and pepper. Continue cooking 2-3 minutes, or until spinach is wilted.

In a medium bowl, beat the eggs.  Pour into the skillet over the vegetables. Sprinkle with Parmesan cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.


Fit Chic

Make Your Super Bowl Party the Best ….


It’s that time of year again Super Bowl XLIX, here are some helpful tips to make your party the talk of the town.

Decor – Use team colors to decorate your house. Get a black and red table-cloth for your food and a red and blue one for napkins and plates (or vice versa).  – Decorate the house with plastic footballs and fun black, gray, and red confetti.

Food – Almost as important as the game itself, Is the food that is served at your party! My personal favorite is to make a big batch of chili and then have everyone you invite bring their favorite super bowl snack, dessert, or dish. Here are some great Fit Chic Super Bowl recipes that are delicious, festive, and will have the crowd cheering for you!

Dessert – This is where the fun and creative juices can start flowing. You can make Blue and Red sugar Cookies, Helmet Fruit Bowl, Football Strawberries, and Football Truffles.

Cocktails – The most vital part of the whole party … No matter what team you are rooting for here are two drinks that appeal to any Atlanta Falcon or Patriot Fan.

Falcon Sweet Tea

6 cups water

4 or 5 black tea bags

1/4 cup of raw honey

1/4 to 1/2 cup bourbon (depending on how strong you want your cocktail)

4  to 6 sliced orange rounds

6 sprigs fresh mint

lots of ice

Bring water to a boil.  Turn off water and add black tea bags.  Steep tea for 3 to 5 minutes.  Remove the tea bags, place the tea in a large pitcher and let rest in the refrigerator until cold.

Place honey, bourbon, orange slices and fresh mint in a medium bowl.  Use the back of a spoon, begin to muddle the ingredients.  The oranges will release some juice, the mint will become fragrant, and the bourbon will tickle your nose.  It’ll smell delicious.  Once the mixture is pressed together, and the flavors are extracted, add the mixture to the pitcher of tea.  Stir well.

Patriot Punch

2 oz. unfiltered natural cranberry juice

2 oz. vodka

2 oz. blue curaçao

5 oz.Lime Soda Water

Pomegranate arils for garnish (Optional)


Pour Cranberry juice into a glass filled with ice. Then add vodka and blue curaçao to shaker and shake up. Slowly pour the blue mixture over the red and watch how cool it is as it floats. Top off with soda water and pomegranate arils if desired.

Hope you all have a very enjoyable Super Bowl Weekend!

Go Falcons!

Fit Chic

Fit Chic’s Southwest Chicken Salad

chicken salad

In honor of Taco Tuesday, I thought I would make a quick and delicious lunch or snack. Hope you enjoy this one as much as I do!


1 ripe avocado

2 cups cooked chicken, shredded/chopped

½ red bell pepper, diced

¼ cup chopped fresh cilantro

2 Tablespoons of diced red onion

juice of 1 lime

¼ teaspoon cumin

1 clove of garlic

1/4 tsp of creole seasoning

dash of pepper

Romaine Lettuce leaves or Sliced Cucumbers


In a medium bowl mash the avocado and add the salsa, garlic, creole, pepper, cumin, cilantro, and lime. Stir until ingredients are mixed throughout.

In a large bowl combine chicken, red pepper, onion. Last Top with avocado mixture.

Place in a large romaine lettuce leaves or on top of sliced cucumbers.


Fit Chic 



Fit Chic Vanilla Coffee Energy Bites …

coffee bites

I am on the go a lot .. so I am always looking for a quick and easy snack to pop in my mouth on the road or in a pinch. Here is a delicious recipe that tastes great and leaves you feeling satisfied!


1/4 cup vanilla protein

1/4 teaspoon salt

1 teaspoon coffee grounds

1/2 cup almond butter

1/4 cup raw honey

1/2 tsp of cinnamon

1/4 tsp of nutmeg

1/2 tsp of vanilla extract

2 Tablespoons of unsweetened shredded coconut


In a medium bowl, mix together the protein powder, salt, cinnamon, nutmeg, and coffee.

In a microwave-safe bowl, combine the almond butter and honey. Microwave for 30 seconds. Stir and microwave for 20 seconds, or until mixture is easily combined when stirred.

Add almond butter mixture to protein mixture. Stir in coconut until combined.

Refrigerate for 30 minutes if it is not cold enough stick it in the freezer for 10 to 15 minutes.

When dough is firm, roll into balls.

Store in an container and eat as desired!

Fit Chic


Eggroll in a Bowl ..


I made this Sunday night for dinner and it was delicious, so good I couldn’t wait to have the next two nights for dinner too! It was quick, easy, and healthy which is the trifecta in my book! Hope you enjoy this one too ..


1 lb extra lean ground turkey (for vegetarian omit)

1/2 head yellow cabbage

1/2 head red cabbage

1 small onion, chopped

1 cup of shaved carrots

1 cup of sliced mushrooms

1 tbls sesame oil

1 tablespoon of Gluten Free Thai Peanut Sauce

1 -2 tablespoons of coconut oil

1 tsp ginger, minced

3 cloves of garlic

1 6 ounce can of diced water chestnuts

green onion for garnish


in a large Wok or Skillet place coconut oil, sesame oil, onion, and ground turkey over medium heat.

When turkey has browned toss in the cabbage, mushrooms, and carrots and continue cooking until cabbage becomes soft.

Next add thai peanut sauce, ginger, garlic, and water chestnuts and continue to cook for 8 to minutes (maybe adjusting stove to medium-low stirring frequently.}

remove from heat.

Top with diced green onion and serve.

For added deliciousness top with crushed raw cashew and/or unsweetened coconut flakes.


Fit Chic 


    • 1 cup fresh chopped scallions

A Spaghetti Recipe with a Greek Twist ..


This weekend I was watching My Big Fat Greek Wedding 2 and thought it would be fun to come up with a spaghetti recipe with a greek twist and here is what I got for you ….


1 cup of spinach

2 tablespoons of olive oil

1 Tablespoon of red wine vinegar

1 tablespoon of fresh basil

2 cloves of garlic, minced (or more, to taste)

½ tablespoon of oregano

¼ teaspoon ground pepper

1 cup of halved cherry tomatoes,

½ cup red onion, chopped

½ a cup of Kalamatta olives, pitted and sliced

Preheat oven to 400 degrees and cook spaghetti squash .
For the Greek Sauce: 
 in a medium frying pan, heat the olive oil, vinegar over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
Next add onion, olive, tomatoes, spinach and cook over medium heat for 5 minutes.
Last add pepper, oregano, basil and let simmer for 10-15 minute stirring occasionally.
Fork out the spaghetti squash into a large bowl and pour greek sauce over it and toss.
Fit Chic