Category: Recipes

All the recipes I am dishing out for you to be one step closer to a clean eater :)

Fiesta Quinoa Bowl

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Here is another recipe where I incorporate a rotisserie chicken. They really are conveniet and a good staple for the fridge.  And I’m actually using canned vegetables too…crazy I know! My thought on canned food is to avoid at all costs, but when it comes to beans. I’m not afraid to use organic, no salt added canned beans. Let’s be real, soaking beans is a pain in the ass…Ain’t nobody got time for that.

This recipe is quick and if you are brave enough can be made with almost anything vegetables in your kitchen. It just takes some balls to try things out! But for those of you who go by the book, here is my recipe for you!

Yields 4 servings

Ingredients

  • 1 rotisserie chicken, breasts shredded
  • 1 8oz can of organic black beans, drained and rinsed
  • 1 8oz can of organic diced tomatoes
  • 1 ear of yellow corn
  • 1/2 cup of quinoa
  • 1/2 cup of shredded lettuce
  • 1 jalepeno pitted and sliced
  • 1/2 a red bell pepper, chopped
  • 1 avocado
  • 1 clove of garlic, minced
  • 1 tablespoon of cumin
  • 1/2 a tablespoon of chili powder
  • 1 tablespoon of paprika
  • 1 teaspoon of olive oil

Instructions 

  1. Prepare quinoa according to packaging information
  2. In a large pot bring about 2 inches of water to a boil and add corn. Cook for 5-7 minutes
    • NOTE: Please restore my faith in humanity and remember to shuck the corn before you attempt to boil it…
  3. Let corn cool and then shave off kernels
  4. Meanwhile, in a large skillet heat olive oil on medium/high heat
  5. Add garlic, jalepeno and red pepper. Continuously stir for 3 minutes until garlic becomes aromatic
  6. Add shredded chicken, diced tomatoes and all the spices to the skillet
  7. Stir until all ingredients are thoroughly mixed 
  8. In a separate nonstick skillet heat the corn and black beans on medium heat
  9. Allow both skillets to summer for about 5 minutes before combining all ingredients
    • NOTE: If you desire more of a broth feel free to add water, but careful you don’t add too much!
  10. Let the entire meal simmer for another couple minutes before plating 
  11. Take one serving of quinoa and top it with shredded lettuce then the chicken mixture and some freshly diced avocado 
  12. Enjoy!

 ❤ the fit bitch

Layered Avocado Pudding

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First let me apologize. Sometimes life gets the best of you and things slip from your daily and weekly routine….mine has been this blog. I have been so consumed with changes in my life I have let my passion take a back seat. NO MORE, I tell you! I must remember that doing things I love (like inspiring your clean eating and mine) keeps my head on straight and helps me through all the perils life could possible throw at me.

So, with that being said…I present to you the gloriousness of avocado pudding…take a second to comprehend this. I know it’s a little out there, but the beauty of clean eating is finding ways to use whole ingredients to produce flavors you didn’t think were possible. Avocados have a natural smooth texture that allows for the perfect pudding base. Oh and you can’t forget the bananas, of course. A Fit Bitch meal wouldn’t be complete without bananas 😛

Yields 4 servings

Chocolate Pudding Ingredients

  • 1 banana
  • 1 avocado
  • ½ cup of cocoa powder
  • ½ cup of honey
  • ½ cup of almond milk

Peanut Pudding Ingredients

  • 1 banana
  • 1 avocado
  • ½ cup of unsalted peanuts
  • ½ cup of honey
  • ½ cup of almond milk

*Extra banana for topping

Instructions

  1. Put all the ingredients for one type of pudding in a food processor or NutriBullet and pulse until smooth
    • NOTE: You may have to open and scrap the sides a couple of times to get all ingredients mixed completely
  2. Remove the mixture into a separate container and repeat process with second flavor ingredients
  3. Layer the pudding in a glass and top with fresh banana and granola (if you like) and enjoy!

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❤ the fit bitch

Roasted Rainbow Carrots and Fingerling Potatoes

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This is  great side dish for any dinner, and takes absolutely not effort. The key here is to buy rainbow carrots. They are important as they provide different flavors for different colors, as to assist with the limited seasoning of the veggies. Let the carrots be the main flavor in your dish…not additives!

I will sometimes eat these as a snack all by themselves I love em so much!

Ingredients

Instructions

  1. Preheat your oven to 450 degrees
  2. Wash carrots and potatoes in cold water
    • NOTE: Do not peel! It ruins the roasting process
  3. In a bowl toss carrots and potatoes with olive oil, salt, and pepper. Be sure to use just enough to lightly coat the veggies, but not to drench them
  4. Place in a glass cooking pan and put in oven for 30-45 minutes depening on how many veggies you are doing
    • NOTE: Check on the veggies after 30 minutes. The carrots should be sizzling and starting to brown on the tips. The potatoes should be soft to the touch
  5. Remove from oven and enjoy!

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Pair them with a chicken breast or a nice lean steak for a nice dinner with lots of flavor!

❤ the fit bitch

Protein Packed Nice Cream with Blackberry Syrup

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I know, you’re sitting there thinking to yourself, ‘but how could nice cream get any better!?’ How about you pack it with protein? By adding a scoop of your favorite protein powder you get added thickness and benefits!

But in not gonna lie to you…this sh*t is so annoying to make. I end up taking the top of my food processor like 15 times so I can scrap the ingredients off the sides and closer to the blade. But it’s worth it. Oh good god it is worth it 🙏🏼

Ingredients for nice cream

  • 2 bananas – roughly diced and frozen
  • 6 medium to large strawberries – cute in half and frozen
  • 1 scoop vanilla protein powder
  • 1 scoop chocolate protein powder
  • 2 1/4 cups of almond milk

Ingredients for syrup

  • 5 blackberries
  • 1 tablespoon of honey

Instructions

  1. Place frozen bananas, 1/4 cup of almond milk and vanilla protein powder in a food processor
  2. Start pulsing the food processor to combine everything
  3. Remove the top of the food processor and scrap the ingredients off the sides and back towards the blades
  4. Repeat as many times as needed until the mixture is creamy and resembles soft serve ice cream
  5. Move the banana nice cream into a bowl and stick in the freezer
    • NOTE: Don’t bother cleaning the food processor in between these batches, it won’t really change anything
  6. Put strawberries, 1/4 cup almond milk and chocolate protein powder in food processor
  7. Repeat previous steps until you have another batch of creamy nice cream
  8. Layer the flavor a in a mason jar and top with the blackberry syrup after each layer
  9. Enjoy and thank me later 😜

Instructions for syrup

  1. In a small saucepan on medium heat cook the blackberries and honey
    • NOTE: Be mindful that the mixture doesn’t boil
  2. After a couple minutes use your utensil to quickly mash the blackberries
  3. Lower the heat and continue to cook while you finish the nice cream


I give you permission too drool ☺️

 ❤ the fit bitch

Peanut Butter Cup Protein Pancakes

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Yes, you read that correctly. Try not to freak out, everything is going to be OK! Especially after you indulge yourself in these mouth-watering treats that are perfect for your Sunday mornings…f*ck it, they’re perfect for any morning. Or night. Can you tell I’m obsessing?

This is such a simple recipe, so please take the time to treat yo’self! ;P

Ingredients

  • 1 banana — mashed
  • 1 egg
  • 1 teaspoon of baking powder
  • 1 scoop of you favorite chocolate protein powder (I used Quest Chocolate Milkshake)
  • 1 teaspoon of vanilla
  • ¼ cup of mini dark chocolate morsels
  • Water for desired consistency

Syrup

  • 1½ tablespoons of PB2
  • 1 tablespoon of water
  • 1 teaspoon of honey

Instructions

  1. In a small bowl whisk together the ingredients for the syrup and put in the refrigerator to cool
  2. In a medium bowl whisk together the egg, baking powder, protein powder, and vanilla until smooth
  3. Add the mashed banana to the mix and whisk together
  4. Here is where you can start adding water little by little until you get your desired consistency
    • NOTE: I don’t like to add much water so my pancakes are thicker and fluffier, but they take a long time to cook if that is the case. If you are in a rush, the thinner the pancake batter the faster the cook time
  5. Heat a non-stick pan on low/medium heat
    • NOTE: If the heat is too high the batter will not set and the outside of the pancake will burn
  6. Spoon desired amount of batter into the heated pan and place a few chocolate morsels into the batter
  7. Let cook 1-2 minutes per side until the batter has set and started to bubble a bit
  8. BE PATIENT! It takes a little time, but when all is said and done you will be happy you did not rush the process
  9. Flip the pancakes and let cook another 1-2 minutes
  10. Repeat until batter is gone
  11. Stack the pancakes, adorn with fresh fruit of your choice, and drizzle with the refrigerated syrup
  12. Enjoy the party that is about to happen in your mouth

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❤ the fit bitch

Cashew Chicken

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Who doesn’t love a good plate piled high of Chinese food? A little bit of fried rice here, some sesame chicken there.If it wasn’t loaded with MSG I would probably order Chinese take out every night…something about those cute little white take-out boxes just always get me. I think my favorite part about it is the endless flavors you can get from just a handful of key ingredients. So you better rest assure that I always have soy sauce, teriyaki, sriracha, and hoisin sauce in my fridge.

This recipe calls for 3 of those ingredients and takes a mere 20 minutes to cook. It has a bold sauce with the perfect amount of sweetness. I served it over some zucchini noodles (thanks to my girl Jesse for the bomb birthday present 🙂 ), so I actually ate my weight in vegetables.

Yields 4 servings

Ingredients

  • 1 pound of chicken breast – cubed
  • 1 small yellow onion sliced
  • 1 clove of garlic minced
  • 4 stalks of celery chopped
  • 4 carrots chopped
  • 5 green onions chopped
  • ½ cup of cashews
  • 2 tablespoons of hoisin sauce
  • 2 tablespoons of sriracha
  • ½ cup of low-sodium soy sauce
  • ¼ cup of water
  • 1 teaspoon of crushed red pepper

Instructions

  1. In a medium bowl whisk together the hoisen, sriracha, soy sauce, water and red pepper
  2. Heat a large sauté pan on medium heat
  3. Cook onion and garlic, stirring constantly until fragrant then add the chicken
  4. Brown the chicken thoroughly — takes about 7-10 minutes
  5. Add the carrots, celery and green onion to the pan and continue to stir for 5-6 minutes
  6. Bring the heat up to high and add the cashews and sauce and mix well
  7. When the sauce begins to boil stir for 5 more minutes then remove from heat
    • NOTE: If you are using the zoodles (zucchini noodles) now is the time to heat them quickly in a sauce pan on high heat
    • NOTE: If you are using rice, begin cooking according the the package before you start the entire recipe
  8. Let the chicken cool before indulging on this delicious plate!

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❤ the fit bitch

 

 

Whole-wheat Carrot Cupcakes

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This delicious recipe was originally shared with me through Miss Fitness herself, Kayla Itsines (you can find it here on her blog! Kayla’s Blog). She is actually the reason I started my journey into a healthier lifestyle. If you havent heard of her or checked out her workouts, please do so! She is amazing. A little perky at times for my taste, but overall she means well.

But enough about my girl crush on Kayla, below is my modification of the recipe and a few pictures for you to droll over 😛

Ingredients

  • 2 cups of whole-wheat flour
  • 3 cups of carrots, peeled and grated
  • 2 teaspoons of baking powder
  • Pinch of salt
  • 4 eggs
  • 2 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 1 cup of honey
  • ½ cup of coconut oil, melted
  • 2 teaspoons of vanilla
  • 1 cup of applesauce
  • 1 tablespoon of lemon zest

Frosting

  • 1 8oz pack of soy-based cream cheese
  • ½ cup of honey
  • 2 tablespoons of vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. Grease cupcake pan with some melted coconut oil
  3. In a medium bowl mix together the flour, baking powder, salt, cinnamon, and nutmeg
  4. In a separate bowl beat the eggs until foamy
  5. Add honey, applesauce, melted coconut oil, and vanilla extract to eggs and continue beating
  6. Slowly add the flour mixture and continue until everything is mixed well together
  7. Gently mix in the grated carrots and lemon zest
  8. Spoon the mixture into cupcake tin and fill ¾ of the way up
  9. Cook for about 25 minutes, until middle of cakes has set
  10. In a separate bowl, quickly whiskey together cream cheese substitute, vanilla, and honey
  11. Once the cake are cooked and cooled, ice and enjoy!

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❤ the fit bitch

Protein Packed Turkey Chili

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Being the Midwest there is no surprise about a unexpected snow storm in the middle of March. So when I woke up yesterday morning to a white-out covering the city skyline I knew nothing would be more comforting than a nice pot of turkey chili for Monday night family dinner.

I love chili. Everything goes into one pot and you can pack it with pretty much anything you desire, there are no limitations. It’s also a great dish to separate and freeze for a rainy — or in this case, snowy — day. Loaded with protein and vegetables, served over rice or on it’s own, chili is an essential for any Midwesterners life!

Yields 12 servings — that’s 12 meals for you meal preppers!!!

Ingredients

  • 1 lb of lean ground turkey
  • 3 cloves of garlic
  • 1 yellow onion
  • 2 jalapeños
  • 1 red pepper
  • 1 green pepper
  • 1 zucchini
  • 3 tomatoes
  • 1 avocado
  • 3 green onions
  • 1 can of organic whole corn kernels
  • 1 can of organic, no salt added black beans
  • 1 can of organic, no salt added kidney beans
  • 24 ounces of tomato juice
  • 4 tablespoons of crushed red pepper
  • 4 tablespoons of paprika
  • 4 tablespoons of chili powder
  • 4 tablespoons of cayenne pepper
  • 4 tablespoons of cumin
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • Cheese of your choice (optional)

Instructions

  1. Chop all the vegetables — garlic, onion, jalapeños, pepper, zucchini and tomatoes
  2. In a large stew pot heat oilve oil, garlic, onion, and crushed red pepper on low/medium heat. Stir until they become fragrant
  3. Add ground turkey and cook until browned
  4. Add remaining chopped vegetables  and spices (paprika, chili powder, cayenne, and cumin) — stir until well mixed
  5. Turn heat up to medium and add tomato juice
  6. Rinse beans and corn in a strainer
  7. Bring mixture to a boil and add beans and corn
  8. Cover and cook for 15-20 minutes until the chili has thickened
  9. Serve in a bowl and top with fresh sliced avocado, chopped green onion and cheese of your choice (optional)
  10. Enjoy!

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❤ the fit bitch

Dairy-free Naner Muffins

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As many of you know by now, bananas are the f*cking tits. I don’t think I can go a day without having a banana, or something cooked with banana. I found this recipe while surfing instagram this past week and let me tell you, I’m in love! ❤  So quick to make and they are perfect to keep in your fridge and grab as a quick snack or have as a side dish to breakfast. Hell you could even pair them with some Nice-cream and go all out for dessert.

Dairy-free, flourless and just the perfect lil treat!

Credit for this recipe goes out to a girl with some great recipes and tips — @effortlyss. I changed the recipe to include peanut butter instead of almond and blueberries along with chocolate.

Ingredients

  • ½ cup of all-natural peanut butter — or your favorite nut butter
  • 1 ripe banana
  • 1 egg
  • ¼ cup of honey
  • ½ cup of oats
  • 2 tablespoons of flaxmeal
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of baking soda
  • Dark chocolate chips
  • Blueberries

Instructions

  1. Preheat oven to 350 degrees
  2. Rub down cupcake tin with coconut oil so muffins won’t stick — or use cupcake liners if you prefer
  3. Combine all ingredients except the dark chocolate chips and blueberries in a blender
  4. Blend until there are no more large pieces of banana in the batter
    • NOTE: The batter will still appear a bit chunky from the oats, but this is what you want!
  5. Spoon the batter into each muffin mold and fill up a third of the way
  6. Sprinkle dark chocolate chips and blueberries on the top of each muffin and use your finger to push them down into the batter a bit
  7. Pop them in the oven for 10-15 minutes, until edges have started to brown and batter has set
    • NOTE: I made mini-muffins the first time and they only take 7-10 minutes to thoroughly cook
  8. Wait for them to cool and enjoy!

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*I like to store mine in the fridge so they are nice and chilled when I go for a quick little snack!

❤ the fit bitch

 

Alfre-cado Pasta and Shrimp

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Chicago has finally started to warm up 🙂 but last week it was so cold all I wanted was some good comfort food. Nothing more comforting than pasta, am I right!? But how can someone make a pasta dish that is #fitbitchapproved??? Well let me tell you that I have come up with just the recipe.

I got together with my girls and made a delicious avocado-alfredo sauce on whole-wheat pasta, topped with some sautéed shrimp and veggies. Fattening for sure, but not quite as fattening as a homemade pot of Alfredo sauce. So here it is folks, the creamy sauce to change you life – Alfre-cado Pasta!

Yields 4-5 servings depending on how hungry you are 😛

Ingredients

  • 2 ripe avocados
  • 3 cloves of garlic
  • 1½ packs of fresh basil
  • ½ teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 zucchini cut into thin circular medallions
  • 1 yellow squash cut into thin circular medallions
  • 1 handful of cherry tomatoes
  • 1 lb of shrimp – tails and spines removed
  • 3 teaspoons of olive oil
  • Paprika
  • Whole-wheat pasta (I used spaghetti, but you do you! Use your favorite!)

Instructions

  1. Start cooking desired amount of pasta in boiling water
    • NOTE: One handful of pasta is the perfect serving for you!
  2. Heat 1 teaspoon of olive oil in a non-stick pan on medium-high heat
  3. Once is heated, add the shrimp and graciously sprinkle on that paprika
  4. Allow to cook for 5-7 minutes before giving the shrimp a good stir
  5. Meanwhile, in another pan add another teaspoon of olive oil and heat on medium heat before adding your zucchini, squash and tomatoes
    • NOTE: Make sure to keep an eye on the shrimp and veggies so they do not burn!
  6. While everything is on the stove, combine avocado, garlic, basil, 1 teaspoon of olive oil, salt and pepper in a food processor. Blend until mixed into a creamy consistency
  7. Make sure your shrimp is thoroughly cooked, pasta is al-dante and combine all ingredients into one big bowl and enjoy!

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Side note: I set my shrimp to the side and put them on top of the veggies and pasta

❤ the fit bitch