Peach & Ricotta Waffles

Say good morning to these beauties!

It's March 1st and peach season is NOT in full bloom. Actually, it was slim pickings in the produce department. But, a little trick to get rock hard peaches soft & juice is to store them in a closed brown paper bag for a few days!


INGREDEITNS:

  • 2 Kashi 7 Grain Waffles
  • 2 Tbsp Ricotta Cheese
  • 1 small Peach
  • 1/2 Tbsp Sugar Free Syrup

METHOD:

Toast waffles and top with cheese & peaches, drizzle syrup on top! Easy peasy!

NUTRITIONAL INFO:

Calories: 254         Carbs: 42g         Fat: 9g          Protein 8g


Farro Grain Mediterranean Salad

For those of you who don't know, farro is a type of wheat often referred to as “ancient grains,” and nutritionally, they outperform brown rice and whole-grain pasta.

The tasty ancient grains deliver about the same number of calories (roughly 100 per half-cup cooked) as more traditional choices. But when it comes to protein & fiber, farro is the clear winner.

I used this brand:

and should be found in your local grocery store in the rice/quinoa aisle.

Tossed together with these other Mediterranean ingredients and you have a delicious salad perfect for a side dish or a main course:


INGREDIENTS:

  • Salad:

  • 1 cup uncooked farro, rinsed and drained
  • 3 cups chicken or vegetable broth
  • half of a small red onion, finely diced
  • 1 large cucumber,  finely-diced
  • 1/2 cup crumbled feta cheese
  • 2/3 cup roasted red peppers strips
  • 1/4 cup finely-chopped fresh parsley
  • Greek vinaigrette

 

  • Greek Vinaigrette Ingredients:

  • 1/2 of a lemon, freshly-squeezed
  • 3 Tablespoons olive oil
  • 1 Tablespoon red wine vinegar
  • A few dashes of oregano, garlic powder, salt, & black pepper

METHOD:

  1. Cook the farro in chicken or veggie broth according to package instructions.
  2. Remove from heat, and run under cool water.
  3. Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette.  Toss until combined.

NUTRITION: (Recipe yields 6 servings) info below for 1 serving

Calories: 214        Carbs: 21g         Fat: 11g         Protein: 6g


If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Better Than Takeout Cashew Chicken

The only thing better than your favorite Chinese dish is one that's prepared healthy so you can enjoy it more often! 

This lightened up version is lower in fat, sugar, and calories but does not compromise flavor!


INGREDIENTS:

  • 2lb cubed chicken breasts (about 3 breasts)
  • 3 garlic clove finely chopped
  • 1 shallot finely chopped
  • 2 large handfuls of sugar snap pea
  • 3 chopped bell peppers (one red, yellow, orange for color)
  • 1 cup salt & pepper cashews
  • spray extra virgin olive oil

 

  • SAUCE
    • 4 TBSP water
    • 4 TBSP Liquid Aminos
    • 2 TBSP tomato paste
    • 1 TBSP rice vinegar
    • 2 TBSP coconut sugar
    • 1 TBSP (2 or you like it spicy) red chili pepper sauce
    • 1 TBSP corn starch

METHOD

  1. Cube chicken breasts into equal sizes and combine with EVOO spray, garlic, and shallot on a skillet on medium heat until no longer pink
  2. Whisk together ingredients for the sauce in a small bowl, set aside.
  3. Toss chopped bell peppers & sugar snapped peas onto skillet and cook until slightly tender.
  4. Slowly pour in the sauce, stir, and reduce heat until sauce thickens a bit.
  5. Toss in the raw cashews on top.

NUTRITIONAL INFO: (recipe makes 4-5 servings) info below for 1 serving

Calories: 433        Carbs: 27g         Protein: 45g          Fat: 15g


If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Homemade Chicken Noodle Soup

Skip the can, and make yourself the real thing! Fighting off a cold is never fun but chicken soup is good for the soul

There is nothing that makes you feel better than a warm bowl of homemade soup!


INGREDIENTS:

  • 1 large container of Nature's Basket Free Range Chicken Broth
  • 16 oz of white meat rotisserie chicken
  • 8 FL oz. Pacific's Bone Broth
  • 1 chopped sweet onion
  • 1 bag frozen peas & carrots
  • 4 stocks of celery
  • About 3/4 of a bag of Cholesterol Free Egg Noodles
  • Spices: Salt, pepper, oregano, thyme

METHOD:

  1. First, chop onion and saute in a large stove top pot, about 2-3min
  2. Combine chicken broth, bone broth, peas & carrots, celery, spices, and chicken into pot and place on medium heat. Cook for 30 min
  3. Add egg noodles and cook another 12-15 min (or until noodles are tender)
  4. Enjoy!

NUTRITIONAL INFO (Recipe makes about 8 servings) info below for 1 serving

Calories: 168        Carbs: 20g        Fat: 1g         Protein: 17g


If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Protein Pancakes

Giving breakfast a healthy wake up call with this spin off traditional pancakes. Just a few simple ingredients that will make you wanna hop outta bed!

 


INGREDIENTS:

  • 1/4 old fashion oats (blended into powder)
  • 1/4 cup egg white
  • 1/4 cup cottage cheese
  • 1/2 scoop of your favorite protein powder (I used PEScience snickerdoodle)
  • Top with sliced bananas & blueberries

METHOD:

  • Measure and blend oats into a find powder, add all remaining ingredients except toppings. Spray a frying pan with non stick PAM and pour enough batter for 1 large pancake.
  • Place a few slices of bananas before flipping
  • Repeat until batter is gone

NUTRITIONAL INFO: (recipe makes about 2 large pancakes- info below does not include toppings)

  • Calories: 255          Carbs: 30g     Fat: 5g     Protein: 24g

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Chai Tea Oats

Have you ever used tea instead of water or milk to make your oats in the morning? Well lets just say it gives boring old oats a new burst of flavor! I used Oregon Chai and it worked out perfect. You could also try with green tea, or even bright fruity flavored tea.


INGREDIENTS:

  • 1/2 cup quick oats
  • 1 cup water
  • 1 Chai tea bag
  • 1 dash of cinnamon
  • 1/2 tsp vanilla extract

TOPPINGS:

  • banana, strawberries, pomegranate seeds, coconut milk,& coconut sugar

METHOD:

  • Boil water on stove top & add tea bag- let seep for around 2 min
  • Stir in oats and lower heat, let cook for 5 min siring occasionally
  • Add in cinnamon & vanilla extract
  • Pour into bowl and top with favorite toppers- this morning mine included: banana, strawberries, pomegranate seeds, coconut sugar and coconut milk.
  • * You can also add 1/2 scoop of protein power into your oats for added protein

NUTRITIONAL INFO: 1 servings; facts for oats only

  • Calories: 150         Carbs: 27         Fats: 3         Protein: 5

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X

Baked Toasted Coconut Chicken

Anyone else on a coconut kick?! I remember hating it as a kid but now I pretty much use it in everything! Coconut shrimp, coconut almonds, coconut yogurt, and now coconut chicken!

This recipe only has 3 ingredients- YUP, that easy!

I had not idea how this one would turn out but it actually exceeded my expectations, gosh I love it when that happens... So I want to share with y'all :)

I bough a 2 lbs pack of chicken beast which had 3 breasts (because it was buy 1 get 1 free & I'm a sucker for sales).  My go to portion for chicken is about 5 oz, so I slice each chicken breast in half (to make it thinner) and this made 6 5oz portions.

I rinsed the chicken under water and patted with a paper towel.

I dipped the chicken in lite coconut milk....

 

& then coated in unsweetened coconut flakes....

 

I sprinkled with salt and placed on a baking rack for 25-30 min on 360 degrees. 

IMG_8581.JPG

 

For the last few min I turned the broiler on to toast coconut. Serve plain or with 1-2 tbsp of Thai's Kitchen Sweet Chili sauce.

IMG_8582.JPG

INGREDIENTS:

  • 6, 5oz chicken breasts
  • 1/2 cup of lite coconut milk
  • 2 cups of unsweetened coconut flakes

METHOD:

  • Preheat oven for 365
  • Rinse chicken breast under water and pat dry with paper towel.
  • Dip chicken in coconut milk
  • Toss in coconut flakes
  • Place on baking rack and cook for 25-30 min (until no longer pink)
  • Turn on broil for last few min to toast the coconut

NUTRITIONAL INFO: 6 servings; facts for one 5oz breast

  • Calories: 200         Carbs: 1         Fats: 8         Protein: 28




If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!

Enjoy,

X