This page is full of fun, interesting recipes that will leave you satisfied and slightly addicted. Good food that is good for you. Who says healthy and clean has to be gross and boring? Many of these recipes can even serve as multi-purpose meals when you combine them with other ingredients! So what are you waiting for? Have fun with it. Your kitchen (and your stomach) are calling!
- 1 cup wheat flour
- 1/2 tsp. cinnamon
- a dash of pumpkin pie spice
- 1/4 tsp. sea salt
- 1/2 cup pumpkin puree
- 1 container (5.3 oz) Chobani Greek yogurt- Pumpkin spice flavor
- 2 tbsp. almond milk
- 1 tsp. almond extract
- 1 egg
- 1 tbsp. honey
VERY Berry Smoothie
Delicious and good for you, this smoothie is a great choice to add to your breakfast or enjoy as an afternoon snack. The reason I enjoy this smoothie for breakfast is because there are plenty of carbs to give you enough energy throughout the morning. Not to mention that berries are excellent sources of antioxidants which have been linked to fighting off illness and free radicals. Plus, you’re squeezing in those servings of fruit that we all really need.
- 6 oz. light vanilla soy milk (you can use whatever milk you like, but nutrition info will vary)
- 70 grams strawberries (if you don’t yet have a food scale use 1/2 cup for this portion)
- 35 grams blackberries (1/4 cup)
- 35 grams blueberries (1/4 cup)
- 35 grams red raspberries (1/4 cup)
Simply add all the ingredients into your blender and blend! You can add a little ice if you like your smoothie a little thick.
Nutrition Info (1 serving):
- 185 calories
- 37 grams carbs
- 6 grams protein
- 1 gram fat
Yummy low fat muffins!
Yes, a nice warm pumpkiny muffin to help make your chilly Autumn morning more special. Pairs well with coffee also. I wanted to get into the spirit and bake something with pumpkin. Pumpkin is great to bake with since it’s pretty low cal and pretty tasty. One batch makes 12 muffins so they’ll last you about a week if you have 2 every morning. They make great snacks too, so really you can have them any time of the day, but there is something about eating a warm muffin with a little butter melted on top early in the cool morning. Okay..I’m getting too into this lol, so I’ll just tell you what you need and how to pull it off.
- 1 1/2 cups flour
- 1 cup oatmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup dark brown sugar
- 2 egg whites
- 2/3 cup unsweetened almond milk
- 1 cup canned pumpkin
- 1/3 unsweetened natural apple sauce
- 1/2 banana, mashed
Preheat oven to 350 degrees.
- Line muffin pan with baking cups.
- In a large bowl mix brown sugar, egg whites, pumpkin mix, mashed banana, apple sauce, and almond milk
- In a separate bowl mix flour, oatmeal, salt, pumpkin pie spice, baking soda, and baking powder.
- Slowly combine flour mixture into wet mixture.
- Gradually add oatmeal.
- Fill muffin cups 3/4 of the way full.
- Bake for 23-28 minutes.
Nutrition Info: 1 muffin
- Calories: 130
- Carbs: 29
- Fat: 1
- Protein: 3
Soooo this is a fun, interesting way of doing french toast. Plenty of carbs and protein AND low in fat. It’s quite an exquisite breakfast. Yes, it is baked in the oven in a loaf pan, but that makes it special. Of course, I am a big fan of mixing all the ingredients together and letting it cook/bake on its own because that leaves me time to get other things done. It bakes up like a loaf of bread and you simply slice it when it’s done and serve it as french toast. You can add syrup, powdered sugar, peanut butter, whatever. I made enough for my husband and I so you can alter the amount of the ingredients if you are feeding more or less. Basically, 2 pieces of bread per person is what I did, so I used a total of 4 slices. Custom fit this recipe to your family 🙂
Preheat oven to 350 degrees.
- 4 slices Orowheat Health-Full 10 Grain bread, ripped into square pieces
- 2 ounces almond milk
- 4 egg whites
- 1 whole egg
- 1/2 cup blueberries (fresh or frozen)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Rip the slices of bread into squares as best you can. You want to avoid having long strips of bread which easily happens if you tear it randomly. Set bread off to side.
- Beat egg whites and whole egg well. Add almond milk and spices and beat well.
- Add bread to egg mixture. Add blueberries.
- Pour bread mixture into loaf pan. Press firmly.
- Bake for 17-22 minutes.
- Slice loaf to serve.
Nutrition Info: Half of loaf
- Calories: 273
- Carbs: 37
- Fat: 5
- Protein: 20
Sometimes I need something with a little kick. A little pizzazz. A zing, if you will. I love smoothies in the morning, and this one will surely wake you up with a little jolt, but I also find this smoothie refreshing in the afternoon on a warm day here near the coast. I have little umbrella toothpicks that I add to all my mixed concoctions and I pretend I am on an island. I didn’t have any in my home, but I’m sure a little coconut would go great with these flavors. In the meantime, start with this and see how you like it! No sugar added, just lovely, beautiful fruit. Look at that color!
- 6 oz. Simply Orange Juice (because it’s not from concentrate!)
- 50 grams strawberries, sliced
- 140 grams pineapple, in chunks
- 1/4 cup blueberries
- 60 grams banana
- 4 ice cubes
- After weighing out ingredients, simply add to blender and blend! How easy!
- Calories: 240
- Carbs: 61
- Fat: 0
- Protein: 4
What a wonderful day it is when you get to enjoy some epic pancakes. These pancakes are extra special because I added Banana Chobani Greek yogurt as an ingredient to really amplify that delicious banana flavor. And what better fruit to accompany bananas than blueberries? I’m sure the blueberry yogurt would make these taste amazing also, but it’s all about what you’re in the mood for. I was so sad when I only had a few bites left. I chose to top my pancake stack off with some Amber Agave nectar, which also happens to be in this recipe as a substitute for sugar!
Ingredients: (this recipe makes about 6 pancakes, perfect for 2 people)
- Mix dry ingredients together in a medium bowl.
- In a separate bowl, whisk the almond milk, Greek yogurt, eggs, vanilla, and agave nectar.
- Add wet ingredients to dry mixture.
- Gently fold in blueberries and banana with a wooden spoon.
- If the mixture has a paste like consistency try adding teaspoons of milk. The batter should be slightly thick, but not too thick. The thickness helps make the pancakes fluffy.
- Heat skillet and spray with non-stick cooking spray. I use Trader Joe’s Coconut Oil Spray, it’s amazing. Cook pancakes until slightly golden.
Eat them like you would a regular muffin! There are tons of variations you can come up with. The serving is for 2 muffins.
- 10 grams jalapeño
- 40 grams avocado
- 10 grams full fat feta
- 1 whole egg and 2 egg whites.
Bake @ 350 degrees for 12-15 minutes
So, once upon a time I used to eat chicken. When I did, I made these amazing chicken tacos marinated in coconut milk and spices all day long. There were pineapple chunks and cheese and cilantro. It was so. damn. good! Cook these up next time you’re craving tacos. You won’t have to sacrifice flavor to keep it low-calorie.
Ingredients for Tacos:
- 1 jalapeno, minced. Keep seeds if you like extra heat.
- 1/2 C low-fat coconut milk
- 1/4 C red onion, minced
- 3 tbsp. pineapple, minced
- 1 tsp. ancho chile powder
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- Four 4 oz. boneless skinless chicken breasts
- 1 tsp. safflower oil or another high heat oil *not olive oil
- 12 6-inch corn tortillas, warmed
- In a large mixing bowl or zip-lock bag, combine jalapeno, coconut milk, onion, pineapple, chile powder, salt&pepper. Mix.
- Add chicken and marinate @ room temperature for at least 30 minutes. May marinate overnight in fridge to maximize flavor.
- Heat pan on stove top at medium-high heat. Add oil. Let heat up a minute or so.Add chicken, not marinade. Once cooked, let rest for about 5 minutes and then slice into strips.
Coconut-Pineapple Salsa Ingredients:
- 1 jalapeno, minced
- 3 C pineapple
- 1 loosely packed cup of cilantro
- 1/4 C red onion, minced
- 1/4 C toasted unsweetened coconut
- 1/4 tsp. sea salt
Nutrition Info: Serving size= 3 tortillas, 9 strips of chicken, and 3/4 C salsa
- Calories: 437
- Carbs: 57 g
- Fat: 10 g
- Protein: 32 g
Just couscous and a honey chipotle salmon filet brought to you by Sea Cuisine.
Another amazing meatless dish. By now you should know that anything with avocado is simply devine. I’m in love with how soft, yet firm the veggies were after being baked for 20 minutes. That is the success in this dish if you are like me and like your veggies not super mushy. It’s called texture 😉 So much yumminess, how can you bear to look at this photo any longer?? Ladies, preheat your ovens!
- 1 Portobello mushroom cap (approx 3 oz.)
- 100 g Zucchini, quartered
- 50 g red bell pepper, cubed
- 60 g avocado
- 14 g Mozzarella cheese
- 1 teaspoon EVOO
- salt, pepper, garlic
- Preheat oven to 400 degrees.
- Prepare your mushroom for stuffing by scraping out the inside. I don’t really know how to describe the stuff you’re scraping other than it looks like those spokes from a comb. The mushroom itself will be harder, so you will know the difference from the softer comb like section. Then, place your mushroom on a foiled baking pan.
- Quarter your zucchini. Just slice it in half and then make bite sized pieces. You can go smaller if you like.
- Cube your red bell pepper.
- Toss both the bell pepper and zucchini in a bowl and season with garlic, salt, and pepper. Then, drizzle just a bit of EVOO.
- Add bowl mixture to mushroom. Pile it on. Some might fall off, just help it back on top.
- Bake for 20 minutes.
- When done, top with cheese and avocado and voila!
*I served mine with wild rice, but you can have any side you like.
- Calories: 196
- Carbs: 14 g
- Fat: 12 g
- Protein: 8 g
Given that I recently gave up meat, I had to research some fun and delicious recipes. Before I even asked Google, I remembered hearing about Eggplant Parm, but never have I ever tried it. Well my friends, I don’t know what the heck is wrong with me because there is absolutely no excuse for not trying this sooner. I think I’m in love, and I hope you will be too. Too yummy for words so I’ll just leave you with the recipe so you can get started.
- 175 grams Eggplant, thickly sliced
- 1/2 cup Prego Traditional spaghetti sauce
- 1 tbsp. EVOO
- 1/2 whole egg + 1 egg white
- 1/4 cup Mozzarella cheese
- 1/4 cup plain bread crumbs
- 5 cloves freshly chopped garlic ( i love garlic, so if you don’t you can tone it down)
- Prepare your egg and breading station. Whipped eggs in one bowl, bread crumbs seasoned however you like in another bowl.
- Slice your eggplant into thick slices.
- Heat oil in pan. As oil begins to heat add garlic. I don’t turn up the heat until I am about to add my eggplant.
- Dip eggplant slice into egg mixture. Transfer to bread crumb bowl using dry hand to avoid clumpy hands. I repeat this step to get two layers of egg and bread crumbs. This makes them more crispy.
- Repeat until all slices have made it into the pan.
- Meanwhile, heat sauce in another pan.
- Cook just slightly under medium heat until eggplant is soft.
- When done, add to plate. Pour sauce on top. Add cheese and let melt.
- Calories: 484
- Carbs: 56
- Fat: 26
- Protein: 22
Well, let’s be honest. Who doesn’t love a good homestyle Crock-Pot meal? This meal in particular reminds me of when I was a kid. My mom made this a staple in our home. I knew what she was making as soon as I stepped in the door and smelled the aroma coming from the kitchen. It is still mind-boggling to me how something so simple can be so delicious! And while this recipe does not include the addition of avocado I’m sure we all know how amazing it would be on top of a heaping bowl of this incredible beef dish. Okay okay, enough fantasizing, let’s get to the details.
- 6 cloves garlic
- 16 oz. (1 lb.) beef chuck roast
- 200 grams onion
- 10 oz. carrots
- 4 oz. fire roasted red peppers
- 1 can black beans (feel free to substitute potatoes instead of beans, that’s what my mom used)
- SPICES= salt, pepper, cayenne, chili powder, and just a sprinkling of nutmeg. (Rub on the meat good!)
Nutrition Info for 1 serving (makes 4 servings)
- Calories: 397
- Carbs: 31
- Fat: 9
- Protein: 44
(Photo courtesy of Pinterest)
Simple and fresh. Light and refreshing. And oh so satisfying.That’s just how I like it. The juicy chicken kissed by garlic infused olive oil topped with a zesty avocado and lime salsa. I love to incorporate avocados into as many dishes as possible and this one is divine.
- 6 oz. boneless, skinless chicken breast
- 60 grams avocado, cubed
- 1/2 lime, squeezed
- Jalapeno to taste
- 1/2 tbsp. cilantro, finely chopped
- salt, pepper, cayenne pepper to taste
- 4 garlic cloves, chopped
- 1 tbsp. extra virgin olive oil
- Add olive oil to skillet and heat pan on medium. Add chopped garlic cloves. Let garlic become slightly golden.
- Add seasoned chicken breast. I find it better to not season in the pan because whatever doesn’t make it on the chicken will absorb the oil, making your chicken more at risk for burning.
- Let the chicken cook. Cube avocado. Chop jalapeno. Finely chop cilantro. Mix all together. Squeeze lime juice over mixture.
- Flip chicken. Make sure chicken is cooked all the way through. No pink.
*Quick Tip* I like to drizzle the remains of the garlic oil on my chicken, especially those chunks of garlic. So yummy.
- Calories: 415
- Carbs: 4
- Fat: 28
- Protein: 39
Oh, how I love my crock-pot. If you don’t own one you should definitely invest in one! I got my crock-pot at target for only $20!
One serving is one pound of chili. It sounds like a lot of food, but feel free to eat less. However, once it’s in the bowl it looks like a normal serving. This chili also has a best friend which is a cinnamon cornbread muffin and absolutely delicious. I used the Jiffy cornbread mix and mixed in some cinnamon. There are so many things I could say about this chili, like the fact that there are only 3 calories of fat. Yes, you red that right. Yes, that’s for one 1 pound serving. Sounds pretty amazing, right? And carrying on in true Fit Girl spirit you can count on being able to match this chili in whatever dish you see fit. Perfect to make in cold weather, too.
- 1 bell pepper, chopped
- 1 large tomato, diced
- 1/2 white onion, diced
- 7 cloves fresh garlic, minced
- 1 jalapeno, chopped
- 1 small can tomato paste
- 1 can tomato sauce
- 1 can black beans reduced sodium, drained
- 1 can pinto beans reduced sodium, drained
- 1 can kidney beans reduced sodium, drained
- 2 cans full of water
- cumin, salt, and pepper to taste
- Set crock-pot to LOW
- After preparing fresh ingredients and draining beans add all ingredients to crock-pot
- Let cook for at least 6 hours
Nutrition Info: one serving, 16oz (Yields 5 servings)
- Calories: 380
- Carbs: 72
- Protein: 22
- Fat: 3
Oh you know, just something I threw together 😉
This simple salad is seriously sure to please every taste bud. So easy to make, and very versatile. You can have it as a side, a topping for other dishes, or in pita pocket! Also, some other tantalizing remix options are adding 1/2 cup of regular(4% milkfat) cottage cheese for some extra protein. I enjoy this mixed with the cottage cheese in a pita which makes for a very tasty lunch. Whichever way you decide to use it is sure to be extremely satisfying!
Lemme break it down for ya,
Salad (one serving):
1/2 medium hass avocado, cubed
1 & 1/2 slices bacon, chopped
1/2 medium on-the-vine tomato, cubed
1/4 raw red bell pepper, cubed
salt, pepper, and Mrs. Dash Southwest Chipotle seasoning to taste.
- 14 grams carbs
- 16 grams fat
- 6 grams protein
Add Orowheat Italian Herb pita pockets (flat bread) for an additonal 100 calories, 21 grams carbs, 2 grams fat, and 4 grams protein.
Add 4% cottage cheese for an additional 110 calories, 4 grams carbs, 5 grams fat, and 13 grams protein.
This chicken dinner is incredible. Incredibly delicious and incredible easy to make! Your home will also smell incredibly yummy. My awesome husband had already pre-cooked our chicken so it was done in about 15-20 minutes so it was also incredibly quick to put together. Alright, so after chopping the chicken into bite sized pieces I measured out my salad dressing and Parmesan cheese. The salad dressing serves as my fat source and the Parmesan cheese serves as my flavor booster. Then, I began my couscous which takes less than 10 minutes to make, and is a great carb source. After I tossed my salad,I popped a bag of steamable Brussels sprouts for my veggie component. A nicely balanced meal is always a home run 😉
Here is what you’ll need for the Caesar chicken salad:
- 7 oz. chicken thighs, chopped (you can use chicken breasts if you’d like, nutrition info will vary slightly)
- 1 and 1/2 tbsp. Brianna’s Asiago Caesar salad dressing
- 5 grams (1 serving) Sargento Parmesan cheese
Nutrition Info for Caesar chicken salad:
- Calories: 377
- Carbs: 1.5 grams
- Fat: 23.2 grams
- Protein: 43.2 grams
Prepare as directed. I used 3/4 cup of a serving in this dinner. You can use more if you’d like, just be sure to calculate accordingly.
85 grams (1 serving) I used a steamable bag, but you can cook them however you like.
PS! You can use the chicken recipe to make other tasty dishes! Toss it around with some romaine lettuce and enjoy a delightful salad. Or stuff it between two slices of your favorite bread and enjoy an epic sandwich. It’s up to you,but either way you can’t go wrong!
Nutrition Info for whole dinner (1 person):
- Calories: 572.5
- Carbs: 39.5 grams
- Fat: 24.3 grams
- Protein: 52.2 grams
As a pesce, I am in love with all kinds of fish. Ahi tuna, however, holds a very special place in my heart. Here we have seared ahi tuna over a bed of nutty quinoa with veggies on the side. Low fat, but still perfectly balanced.
I prepped my tuna with a simple blend of spices: salt, pepper, and fresh lemon juice. I rub in the mixture gently and let it sit for a few minutes while my pan gets “searing” hot. To test if the pan is hot enough, sprinkle some water onto the pan and listen for a sizzle. If it sizzles, the pan is ready. If not, let it heat up more. When my pan is ready I place the tuna steak on the pan and let it cook on that side until the meat is cooked about 1/4 of the way. Then, I flip it and repeat on the other side. You will want some pink in the middle. If the tuna is overcooked, it will become tough and make it not as pleasant to eat. After cooking, my tuna weighed 8.6 ounces.
For the quinoa, I cooked 1/4 cup dry with 1/2 cup water. This grain does not take long to cook at all. I start the quinoa and the tuna about the same time.
So, of course my calculations and quantity of food may not be ideal for you. I know I used a large portion of fish for this, so feel free to customize it to your needs and hunger level.
- Calories: 520
- Carbs: 51
- Fat: 4
- Protein: 70
It’s nearly summer and that means my favorite fruit will be in season! I’ve already sampled some delicious peaches in the market, but I can’t wait until they’re everywhere! This recipe spotlights the fuzzy fruit, however, you can use any fruit you’d like! I have a thing for recipes that can be customized and made in a variety of ways 😉 Additionally, this recipe makes a single serving, but just double or quadruple the amounts to make enough for your family.
- 1 C plain Greek yogurt
- 3/4 C peaches, frozen. You can buy frozen or freeze yourself
- 2 tsp. lemon juice
- 1 tbsp. real honey
- Blend all ingredients in blender or food processor.
- Add to freezer friendly container, like tupperware or bowl.
Nutrition Info: Makes 1 serving
- Calories: 240
- Carbs: 37 g
- Fat: 0 g
- Protein: 24 g
- 1 cup spinach
- 125 grams Fuji Apple
- smidgen of freshly grated ginger
- 100 grams pineapple
- 3 oz. navel orange
- 6 oz. Naked carrot juice
Nutrition Info: Makes 1 serving
- Calories = 171
- Carbs = 37 g
- Fat = 0 g
- Protein = 5 g
Simple and delicious. About as good as it gets.
Apple Butter ❤
I have never had the pleasure of sampling apple butter before., so naturally I decided to just make my own and try it out. When I looked up how to make it ,I was surprised to learn there was no actual butter or even fat for that matter. It was so simple too! The only downside, if you can really call it that, is that it takes about 12 hours in the crock-pot to make. That’s a looooong time, right? But genius if you think again. The apples get worked down and caramelized with the Truvia. The sweet and spicy aroma of cinnamon and nutmeg and apples fills your home. It’s really multi-useful. Delicious snack/air freshener 😉
Here is what you’ll need:
- 3 apples (your choice. I used 2 pink lady and 1 fuji)
- 1/3 cup water
- 3 tbsp. Truvia
- 1 tbsp. brown sugar
- 1 tbsp + 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
My mixture filled an 8 oz. mason jar to the brim.
Nutrition Info: 1 oz.
- Calories: 45
- Carbs: 12
- Fat: 0
- Protein: 0
Sweet craving coming on? Don’t panic. This gem of a snack will take great care of you. Rice cakes are the perfect foundation to building a great snack. This combination is my favorite!
All You Need:
- 1 tbsp. MaraNatha creamy peanut butter
- 40 grams sliced banana
- 1 chocolate rice cake
Seriously one the easiest, healthy snacks you can make. Low cal? Check. Low carb? Check. Low fat? More like fat free. Protein? Gotcha covered. Not incredibly high protein, but I think this makes a difference, especially since it’s a treat. And as with most of my recipes here at Fit Girl, they are perfect to customize to your taste buds. Enjoy!
- 6 oz. Peach Chobani Greek yogurt
- 98 grams banana, mashed
- 7 grams Trutein vanilla protein ( I didn’t add that much powder because I wanted a specific consistency.)
Makes 3 popsicles.
If you want to show someone you love them, bake them these cookies. Seriously. These are my and my husband’s favorite cookies. They are deadly though. It’s very hard to stop at one, so make a little extra room during your day for these babies because you probably will eat half before you give them away lol. As far as calories go, they’re pretty much standard, one cookie is about 92 calories. Two would make a nice little snack, though I usually try to make room for more haha. The apples are my favorite addition in this cookie. They are soft and slightly tart, mmmm!
Preheat oven to 350 degrees.
- 1 stick unsalted butter, room temperature
- 3/4 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 3/4 cups oatmeal
- 1 fuji apple, cubed
- 1 cup semi sweet chocolate chips
- 1/2 cup toffee bits
- Cube apple and sprinkle a little bit of cinnamon.
- In large bowl, beat butter and sugars until creamy
- Add eggs and vanilla, beat well.
- In a separate bowl add flour, baking soda, salt, cinnamon, and nutmeg.
- Combine flour mixture gradually with wet mixture.
- Add oats.
- Add cubed apple.
- Add chocolate chips and toffee bits.
- Round dough into balls into ungreased cookie sheets.
- Bake 8-10 minutes.
Nutrition Info: 1 cookie
- Calories: 92
- Carbs: 17
- Fat: 3
- Protein: 2