The Fitanista

Words fail to express how proud I am of my wife Angela . She, with the support of great friends and clients raised $4,000.00 in the 1st annual Martin County Top Chef Event for the Martin County House of Hope. This organization provides food and other resources to the less fortunate in our community. Although we didn't take home the title as Top Chef my wonderful wife is a winner anyway. Her efforts will serve the many and we know how much God loves that!

Happy Sunday!
Eggs, veggies and fresh herbs are always a great idea for breakfast, lunch or dinner!
This is part of my prep for the next couple days. I can pare it with a serving of fruit for breakfast or a mixed greens salad for lunch or roasted veggies for dinner. Its all good!

Happy Sunday!
This is when I understand why the Europeans call them "Jacket Potatoes"!
Island Flavor shrimp stuffed inside a purple skinned sweet potato.
Delicious! I also mixed a green bean salad. I love green beans blanched and served cold as a salad .
Try flavor packets like this island spice as a dry seasoning blend. This one has low sodium and high flavor.
While I made us lunch for today. Gene helped me out and made us a big pot of chicken vegetable soup. Its perfect to take as a lunch item the next few days and the weather felt just right for it. You can get the recipe at
www.thefitanista.com
Good and good for us!

Last week was a long week! It'ss time to focus on the good, the positive...Focus on being your best you!❤



The Fitanista

Try this!
Squash is so delicious. This is one of my seasonal favorites for a side dish or main dish.

Stuffed Acorn Squash: 3 Acorn Squash, 2 packages of mushrooms, 1/2 sweet onion, 1 tsp of sage 1/2 of cinnamon, S&P and cooking spray. Cut tips of off squash (So that it can stand upright) cut laterally, remove seeds, spray with cooking spray top with S&P. Place in a 350 degree oven for 35/45 min. or until fork tender. While that cooks spray a saute pan, chop mushrooms and sweet onion add and let them begin to soften. Add sage,cinnamon, and S&P and let continue to cook until softened. Remove squash 5 min. short of cooking time stuff with mushroom mixture place back in oven for the remaining 5 min. let they flavors marry. Remove and serve hot!
You can make this a delicious low carb choice by adding lean ground turkey or chicken to the 🍄 mushroom mixture. Just serve with a side of greens and you are all set. ENJOY!



The Fitanista

Mexican Ceviche
Ingredients
4 lbs shrimp(16/20 c.t.)
2 red onions
2 bundles of cilantro
2 Serrano or jalapeno pepper
2 cucumbers
4 tomatoes
1 teaspoon black pepper
1/2 cup honey
10 limes Juiced
Salt to taste

Boiling water
1 orange halved
1 lemon halved
1 onion peeled and cut in quarters
4 teaspoons salt
4 teaspoons sugar

Boil shrimp. (take care not to overcook them about 7 to 9 minutes) take shrimp out and let them cool in an ice bath. Chop all vegetables into small cubes. Add salt, pepper, honey and lime juice and mix. Add shrimp and mix together, check for seasonings then serve.
Serves 12. Serve with fresh tostadas, or as a salad.

Tips:
1. Use Himalayan pink salt. It has bio available trace minerals just like our bodies. And has less sodium than table salt.
2. I used stevia instead of sugar and honey
3. I halved this recipe. One stevia in the water and 1 in the salad
4. Go to your local Mexican restaurant and buy fresh tostadas . At just 8g of net carbs they are very light and figure friendly.
5. If you are not a cilantro fan use flat leaf parsley.

Garnish with avocado or spread guacamole on top of tostada before topping with the salad.
This salad gets more delicious as it marinates. Day 2 and 3 are even better! 😛 Enjoy!

Thanks for the recipe Marjie!


carb

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I have THE best Job!!

I started this year with 5 brides. The countdown is on as I am down to two! It is so exciting!
Hali is one of my stunners! She asked for defined arms, and a tight toned waist line. With all of her hard work and dedication we brought out her best and her confidence shined so brightly on her wedding day. She was flawless!
As a CPT and Sports Nutrition Specialist, I strive to get as close to perfection as I can with my clients. I help you build your "dream body."
Clients tell me their desires and I tell them the "game plan!"The end result is always beautiful!
If you are getting married soon or are looking to transform your body give me a call. I transform individuals through knowledge and experience. "If your body is not becoming to you, you should be coming to me!" Contact me for a consultation

The Fitanista(772-323-7164)
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I hope everyone is enjoying this beautiful Sunday!

Loving my prep for today!! FRESH!
Shrimp and Chicken with garlic, shallot, parsley lemon juice and olive oil. I didn't measure anything but I did give each ingredient it's own time in the pan then added them all back together and added the fresh lemon juice to deglaze .
I am going to enjoy this with green beans and baby bellas.
I also prepped some grass fed lean beef and more chicken breast in the grill pan.

I mixed a big veggie salad. I love having a salad bowl in the fridge. It is so quick and delicious to slice up some of my lean steak over a bowl of salad and keep it moving for the day feeling, healthy and satisfied!

Breakfast and snacks are easy, just make sure to put some thought into it!

Make choices that will take you closer to your health and fitness goals!
When you feel good you look better!!

Tip: Great way to keep a salad bowl from wilting in the fridge, place 3 pieces of damp paper towel on top. It will stay fresher longer, works like magic!

Who is looking for an easy prep item?
How about lean ground turkey and spinach/kale stuffed sweet potatoes? One my favorites!

So simple to prep. I put the potatoes in the oven while I sauteed the ground turkey. I added the spinach and kale right into the turkey meat. Of course I added lots of flavor by adding fresh herbs (basil/parsley) and fresh garlic. I made enough so there was meat to go over rice as well, it's nice to have options.
I also made peppers to garnish the top and give a sweet flavor! Green beans are great with this and I also mixed up a green salad. When I portion this out I will cut the potatoes in half.

This will be 4 meals for me and 4 meals for Gene. As you can see the potatoes go from big to small. Just perfect!

I'm off to enjoy this day knowing that I am on top of things to start my week off stress free! Enjoy your Sunday!

Happy Sunday! Eat Fresh!

To all of the Men, Women and K9's of the armed forces thank you for your service! To all of our fallen heroes you will never be forgotten!

To my hubby , thank you for being an air force man and serving our country! You will always be my sexy soldier!❤

Greens greens and more greens!! I enjoyed the green market this morning! I picked up red and green kale, red and green swiss chard and baby bok choy.

These vegetables are packed with vitamins A, C, E and K, minerals, and an abundance of phytochemicals so vast that nutrition professionals are still trying to uncover all of their goodness.
Examples of dark green, leafy vegetables are kale, bok choy, collard greens, spinach, broccoli, cabbage, and Swiss chard.

These are a part of my prep today! I will clean and cut them, wilt them in a saute' pan with a little olive oil, garlic, sea salt and pepper then I will top them with crispy pan sauteed shallots!
Yummy!
Proteins/ carbs are simple this week. Baked chicken and white sweet potatoes.

Tip: the fresher and "greener"you eat the better you feel!

Nothing better than a chill Sunday!
is complete.

Gene grilled chicken , steak and veggies. I love it when he grills, I get off easy!😉 Everything was very simply prepared, I love that charcoal flavor, yummy.

Hanging outside together in this beautiful weather while he grills makes it easy for me and I am happy to do the weighing and portioning of our meals and snacks to start the week!
I hope you make time to prep for your on coming week, and to relax and enjoy the rest of your weekend!

!!
After spending a beautiful weekend away full of frivolity and southern delights I HAD to get my prep on!

Turkey and kale stuffed portabello mushrooms!
No real recipe here, just mix the flavors you love and stuff inside the mushroom and bake. It really is that simple. Saute' the meat with an onion or a shallot for added flavor add in your kale at the end and let it wilt right into the meat mixture! I like to sprinkle mine with a little parmesan and top with roasted pepper strips.
I also did chicken breast on the grill pan, broccolini , asparagus and a large salad.
I love to have healthy snacks around it makes it easy to make a great choice. Fruit and nuts are always great and give an awesome energy boost. The strawberries looked delicious at the market, and brought back fresh picked pecans from Georgia so I am a happy girl!

Tip: when storing your salad in the fridge wet a couple of paper towels and lay over the top. It will keep it nice and crisp while you store it!

I just arrived home 1 hr. ago from my road trip! If you fail to plan, you plan to fail! No excuses!! Get your prep on!

Shrimp with Asparagus
2lbs medium shrimp
1 large package asparagus
1 teaspoon coconut oil
1/2 large red bell pepper
1 can organic fire roasted tomato
1/2 lemon
4 sprigs fresh chives
1 small garlic clove
Sea salt and pepper (ss&p)

Add coconut oil to saute pan, once hot add shrimp and let carmelize on one side then turn(about 2 min on each side, do not crowd the pan)
Remove shrimp set aside. Add sliced red bell pepper let soften them add chopped garlic add ss&p to taste. Add tomatoes and let simmer on med/ low for about 15 min. Steam asparagus and set aside. Pour pan sauce over shrimp squeeze with lemon and top with chopped chives. This makes for a beautiful low carb, lite and healthy meal! Enjoy...Fitanista❤!

Who is enjoying their weekend?

Peanut butter bites

Pre heat oven to 350°

Ingredients:

1/2 cup natural peanut butter
1 whole egg
7 packs of Stevia
1/2 teaspoon vanilla extract
Blend ingredients until a cookie dough forms. Scoop out dough with a tablespoon and form into balls. Place on a non greased cookie sheet. Wet a fork and score the top of cookies. Bake for 6 to 8 minutes. Careful not to overcook these.
Makes about 8 cookies.
Enjoy these sugar free, flour free peanut buttery delites!

Hi there!!
complete!
Roasted Turkey, white sweet potatoes, red and green kale saute' and a crunchy cold green bean salad!
The organic red kale was on sale today at the market, I was just so inspired by its freshness that I wanted it as part of my prep.
The green been salad is great with the avocados, it makes this the perfect cold salad. I blanch the green beans and add a fresh lemon squeeze 🍋, the acidity combined with the creaminess of the avocado and the sweet oniony bite mixed with the juicy sweet cherry tomatoes 🍅 makes this a salad a texture and flavor winner! Sprinkle with your favorite vinaigrette, mix and let chill and you are all set!

My detox waters are made. My snacks and breakfasts are packed.
Now time to enjoy this beautiful healthy creation, then portion and pack it up for the next few days! My house smells great!

Tip: make it a point this week to drink more water and eat more green veggies.