Category: Recipes

Fit Chic Pumpkin Ice Cream

pumpkin-ice-cream-v-1

Tis the Pumpkin Season .. and what a better combo than ice cream and pumpkin ..I made this Saturday night and it was a big hit in my house!

Ingredients: 

1 cup pumpkin puree

1/4 to 1/2 cup of full fat coconut milk (in the can)

1 frozen banana diced ( you can use a regular too)

1/4 cup of coconut flour

1 tablespoon of almond butter

1 tablespoon of stevia

1 scoop of vanilla whey

1 tsp of cinnamon

1 tsp of pumpkin spice

Directions: 

1. Put the pumpkin, coconut milk, frozen bananas, cinnamon, almond butter, whey, stevia, flour, and pumpkin pie spice in a food processor.

2. Process all the ingredients until the mix is smooth like ice cream.

3. Top Ice Cream with unsweetened shredded coconut, and or raw pecans a a little more cinnamon!

Enjoy!

Fit Chic 

Butternut Squash and Kale Saute

kale butternut squash

I had a client inquiring about good butternut squash recipes. She had made some for dinner and was not pleased with the outcome. Here is a great way to spice up your squash to make it taste delicious and add variety as well.

Ingredients:

2 tablespoons of olive oil

3 cups of butternut squash (peeled/diced)

1/2 cup of chopped onion

2 cloves of garlic

4 cups of kale

1 tablespoon of lemon juice

1/2 tsp of kosher salt

1/2 tsp pepper

1 tablespoon of unsweetened dried cranberries

4 tablespoons of raw chopped pecans

Directions:

In a large skillet, heat oil over medium-high heat. Add squash, onion and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender, about 7 minutes.
Add kale, lemon zest, lemon juice, salt and pepper and cook until kale is wilted and squash is tender, 5 to 7 minutes. Remove from heat.
Add cranberries and pecans
Enjoy!
Fit Chic

Fit Chic Pork Carnitas

pork-carnitas
A Perfect Taco Tuesday Treat …
Ingredients; 

1/4 cup melted coconut oil

2.5 lbs. pork shoulder, cut into 2 inch cubes

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon creole seasoning

1 teaspoon salt

4 cloves garlic, minced

1/4 cup fresh lime juice

4 cups chicken broth

2 avocados diced

cilantro for garnish

Taco: Corn tortillas or Romaine Lettuce Boat Leaves

Directions: 

  1. Combine Cumin, Oregano, Paprika, Salt & Pepper. Place the pork in the crockpot and toss with spices until well coated.
  2. Add garlic, coconut oil, and lime juice. Add enough chicken stock to cover the pork. About 4 cups. Then top with avocado and cilantro
  3. Cook on medium high for 4 to 6 hours.
  4. Serve over romaine lettuce leaves or corn tortillas
  5. Serve with toppings of your choice (salsa, coconut, or pepita seeds
  6. Enjoy!

Fit Chic 

Curried Stuffed Zucchini

This is a great recipe for all that left over zucchini from your garden!

Turkey sausage, bell peppers, dried currants, and curry powder provide the range of flavors in this hearty main course dish that tastes fantastic and is very healthy for you.

Ingredients

4 medium to large zucchini (about 1 1/2 pounds)
1 tablespoon olive oil
1 large yellow onion, finely chopped
1/2 pound turkey sausage, casings removed
3 cloves garlic, finely chopped
1 red bell pepper, cored, seeded and finely chopped
1/2 cup finely chopped cilantro
1/4 cup dried currants
1 tablespoon lemon juice
1/2 cup coconut milk
1 tablespoon mild yellow curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 lemon, cut into wedges

Directions:

Preheat oven to 350°F.

Trim ends from zucchini then halve each lengthwise. Using a teaspoon and being careful not to break the outside skin, scrape out the seeds and core from each zucchini half. (Roughly chop seeds and core and set aside in a medium bowl.)

Heat oil in a large skillet over medium high heat. Add onions and cook until soft, about 3 minutes. Add turkey sausage and garlic and cook until evenly browned, about 5 minutes. Add bell peppers, cilantro, reserved zucchini seeds and core, currants and lemon juice. Cover and simmer for 2 to 3 minutes, stirring occasionally. Remove the skillet from the heat and set aside.

Arrange zucchini in a shallow baking dish, hollow-side up, so that they are touching. Using a slotted spoon, fill each zucchini shell with some of the turkey mixture and reserve liquid in skillet. Bring reserved liquid to a boil, then reduce heat to low and whisk in coconut milk, curry powder, salt and pepper. Simmer, whisking constantly, until curry power has completely dissolved, 1 to 2 minutes. Spoon sauce over stuffed zucchini, then cover dish with aluminum foil and bake until tender, 25 to 30 minutes.

Enjoy!

Fit Chic

Fit Chic Chicken Burrito Casserole …

smothered-mexican-chicken-burritos-4

As many of my readers have now seen, I am a big fan of Taco Tuesdays! It’s delicious, easy, and great for left overs. Here is a great one that is really healthy, delicious, and filling!

Ingredients: 

1 pound Ground Chicken or turkey

1.5 cups cauliflower spanish rice 

1 cup  chicken broth 

1 15 oz. can diced tomatoes

1 6oz can of diced green chilies

1/2 cup of diced red onion

1/2 cup of diced green pepper

2-3 cloves of garlic minced

1 tablespoon of lime juice

1 tablespoon of chili powder

1 tablespoon of creole seasonig

1 teaspoon cumin

1/4 teaspoon pepper

1 avocado diced

*optional almond milk cheese or raw cheddar cheese or Paleo Cheese Sauce …

Directions: 

First, preheat oven to 350ºF. Then, spray a large 9×9 casserole dish with nonstick cooking spray or melted coconut oil. On the bottom of your dish, pour in 1.5 cups of quick cauliflower rice and 1 cup of water. Set aside.

Next, in a large bowl, mix together diced tomatoes (keep liquid), ;lime juice, minced garlic,onion, green pepper, and all of the spices. Then, add in ground chicken (uncooked), and mix again. Pour on top of rice and spread evenly and top with avocado. Cover casserole dish with tin foil.

Bake the casserole for 40 minutes at 350ºF. Then sprinkle on cheese, increase heat to 375ºF and bake for an additional 15 minutes.

Enjoy!

Fit Chic 

 

Fit Chic Pumpkin Protein Ball Recipe

pumpkin-balls

Ingredients: 

1/2 cup of organic pumpkin

1 scoop of vanilla whey or vegan protein powder

1 cup of chopped dates

1/2 cup of chopped pecans

1 tablespoon of full fat coconut milk

2 tsp of pumpkin spice

1 tsp of cinnamon

1/4 tsp of nutmeg

1/2 cup of unsweetened shredded coconut

Directions: 

In a food processor combine dates, pumpkin, pecans, coconut milk, spices, and protein powder.Pulse until the mixture is completely blended ( I processed for about 90 seconds). Use a rubber scraper and and place into a small mixing bowl.

In a small separate bowl pour in the coconut. Roll the pumpkin dough into small balls and then dip it in the coconut. Place on a plate and repeat until all the dough is gone.

Place in the fridge for 20 -30 minutes and serve.

You can store them in a ziploc freezer bag as well and have them as go to snacks when you need your pumpkin fix!

Enjoy!

Fit Chic 

Pumpkin Egg Bake

pumpkin

I love the flavors of Fall, Pumpkin being my favorite. So what better way to enjoy the taste of Fall first thing in the am!

Ingredients:

12 eggs

1 lb of ground turkey

6 turkey brats cut in 1 inch rounds

1 15 ounce can of organic pumpkin

1 tsp of cinnamon

1 tsp of pumpkin spice

1 small onion diced and chopped

2 cloves of garlic

2 tbsp of coconut oil

1/2 cup of organic free range chicken stock

1/4 to 1/2 cup of cashew milk (you can use coconut milk too)

Directions:

In a large crockpot place meat, pumpkin, onion, garlic, oil, and spices.

Then pour over chicken stock, and milk.

In a separate bowl crack eggs and whisk them until completely liquid.

Pour eggs over pumpkin mix and let cook on low for 6-8 hours or High for 4 hours.

Top with unsweetened coconut flakes and or raw pecans.

Enjoy!

Fit Chic 

Fit Chic Yummy Coconut Chicken …

coconut-chicken

This recipe is so incredibly simple and tasty! You can serve with my yummy fry recipe !

Ingredients:  

2 Chicken Breasts

2 Eggs

1 Cup unsweetened Shredded Coconut

1/2 tsp of pepper

1 clover of garlic

1/2 tsp of cinnamon

Directions:

  1. First cut the chicken breast into strips.
  2. Then beat them down ( I use a potato masher)
  3. Crack the eggs into a bowl and whisk …
  4. In the different bowl, add the shredded coconut.
  5. Dip chicken first into the bowl of egg and then into the bowl of shredded coconut.
  6. Repeat until you have done all the chicken strips then place to the side.
  7. In a pan over medium heat, add the coconut oil.
  8. Once the oil has heated, add the coated chicken.
  9. Cook for 3-5 minutes on each side.
  10. Once golden brown and the chicken is cooked all the way through, remove from the pan.
  11. Enjoy!

Banana Pancakes with Nut Butter Syrup …

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Ingredients: 

2 eggs, whisked

2 bananas, mashed

1/4 cup of coconut flour (or almond flour use 1/3 cup)

1/4 cup of unsweetened apple sauce

1 tsp cinnamon

1 tsp of pumpkin spice

1/2 tsp nutmeg

1 tsp pure vanilla extract

coconut oil for frying

Nut Butter Syrup: 

1 tablespoon of coconut oil

2-3 Tablespoons of Nut butter (I use almond butter)

In a small bowl put oil and nut butter and heat in the microwave for 30 -60 seconds until completely melted (syrup like)

Directions: 

Mash the 2 bananas with a fork in a small bowl.

Whisk 2 eggs in a medium bowl

Add banana mash to eggs

Stir bananas, eggs and apple sauce and mix together.

Next add the coconut flour, cinnamon, nutmeg and vanilla

Combine into a pancake batter

Heat a thin layer of coconut oil in a skillet to medium low. Pour the pancake batter in – keeping the pancakes no wider than your spatula. When one side is lightly brown flip.

Top Pancakes with Nut Butter and unsweetened shredded coconut (if desired).

Enjoy!

Fit Chic … 

Cauliflower Tots …

cauliflower-tots

Tater Tots are every kids fantasy… So what if you could combine the tasty treat into a healthy side the whole family will enjoy.

Ingredients: 

1 tablespoon olive oil, for the baking sheet

1 pound frozen cauliflower florets

½ cup almond flour

¼ cup grated Parmesan cheese (optional)

1 large egg

2 tablespoons chopped fresh parsley

2 cloves of garlic

¼ teaspoon black pepper

Directions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper and brush with olive oil.

Microwave the cauliflower for 6 to 7 minutes and let cool.

Place the cauliflower on a clean dish towel  and roll it up and wring it out to extract as much moisture from the cauliflower as you can.

Transfer the cauliflower to a large bowl and break apart the florets with your hands. Add the almond flour, cheese, egg, parsley, garlic powder, and pepper. Using your hands, mix until the mixture holds together.

Using a tablespoon measure, scoop the cauliflower onto the prepared baking sheet. Use your hands to roll each scoop into an oval-shaped tot.

Bake for 15 minutes, remove from the oven, turn the tots over, and bake for another 15 minutes to crisp the other side.

Fit Chic