You also don’t have to commit to some sort of crazy fitness program! If your goal is getting 10k steps a day, then you post reaching your step goal. If your goal is to stretch more, that is what earns you a point!! No commitments to some intense workout regimen required! But if you want that kind of thing, that’s cool too!! We are all individually working on being our best in whatever way works for us! Focusing on the small daily habits since those are really what bring the best results over time! No quick fix or magic pill here!!
We are basing our “points” or tickets on many things other than just physical progress. I have personally been at my lightest weight, and at the same time the most unhealthy and unhappy in my life! Health and wellness does not get measured by the number on the scale, how many inches you have lost, or by how much you can completely wear yourself down in the gym.
True health and wellness is really about balance, living life with enjoyment, but also making better daily decisions that will lead you to the most optimal life you can live! Here’s how the challenge will work: Each of the items below is a TICKET or multiple ticket points to get your name entered into a drawing. We will do drawings for those who have earned a ticket or multiple tickets, the more the better! We will do multiple drawings, and one large drawing at the end of February! Each challenge will restart points every 2 months. This way, you don’t have to commit to more than 2 months if you don’t want to, and if you start late, it’s okay because once the challenge is over, you will get a fresh new start, and even if you do start late, you can get in on those weekly drawings! The weekly drawing prizes will vary from week to week, but I am going to get local businesses involved with some of the prizes, as well as giving away some of my own prizes. Here’s how to earn tickets to the drawing each week.
FIT FOODIE TICKET BASED SYSTEM
(Post in our private Facebook Group to earn points and chances to win prizes from local businesses)
AT THE END OF THE WEEK, AND AT THE END OF THE MONTH FOR THE LARGE DRAWING, EACH INDIVIDUAL IS RESPONSIBLE TO TALLY UP ALL OF THEIR OWN POINTS AND COMMENT IT ON THE “TICKET” POST SO WE CAN PUT YOUR NAME IN THE DRAWING THAT MANY TIMES! This is an honor based system, we trust everyone to be honest about their tickets/points. Tally them up as you go, OR go back and add them all up by searching for posts from you in the group and adding them up that way!
JANUARY 8TH IS THE OFFICIAL START DATE WHEN WE WILL BE TRACKING POINTS. THE FIRST WEEK OF JANUARY WE WILL SPEND DOING OUR INTRODUCTION POSTS AND JUST SHARING SOME INFO FOR EVERYONE!
IF YOU ARE IN, click the link below to join our exclusive Facebook group. Anyone who is willing to participate and work on themselves is invited to join with zero obligation or purchase of anything! We are not here to take your money or try to sell you some sort of quick fix gimmick. At Fit Foodie, we believe in making small daily choices that will add up to the highest quality life!!
If you join the group, we do expect you will be participating along and encourage others. We want everyone to participate and make the most of this challenge! Those who do, will be rewarded with prizes from local businesses! This is a safe space for others to ask questions about health & fitness, and nutrition. See you in the group!!
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Ingredients
DIRECTIONS: Boil your pasta in water, and make sure to salt it. Once the pasta is done, strain and reserve 1 cup of the pasta water and set aside.
While the pasta is cooking, shred/grate your cheeses! Do NOT buy store bought cheeses for this recipe (except the mozzarella) Get Ready for an arm workout and shred it up! O
Mix the cooked pasta with 1 stick of butter and 12 oz Top the Tator Dip, or sour cream.
In a saucepan, melt 3 T butter and add 3 T flour to make a roux. Cook out the flour until golden brown. Slowly stir in your milk and heavy cream. Stir until evenly mixed. Next add all of your seasonings. The key to this recipe is the salad supreme seasoning. The rest of the seasonings can be to your own liking. Add in about half of the cheese and stir until it is all fully melted.
Pour your cheese sauce over your pasta and stir until fully coated. In an oven safe pan, layer 1/2 of the cheesy pasta. Then add the mozzarella cheese. Top with more cheesy pasta. Top that with the grated cheese blend. Bake in the oven at 350 for 30 minutes until the cheese is melted. Broil for 2 minutes to get the cheese crispy. Crush your Cheez-its and top over the Macaroni. Do this AFTER you have baked and broiled it, or else the Cheez-its will just burn, and we don't want that.
Serve and enjoy! 10/10 highly recommend this recipe!
I wanted to do something special for all of my followers and customers and offer one of my fitness plans. NOW is the time to get started on your health and fitness goals! I know a lot of us want to get healthy and fit, but it can be so overwhelming to get started. Getting started really is the hardest part of it all! So I hope this guide can help you! This guide can be used in many different ways. It's intended to be an 8 week fitness program, because if you want to see real results, you need to be consistent for a certain period of time. However, maybe you're not quite ready to commit to the full 8 weeks! That's okay too! Give it a try for 4 instead, or even ONE! Or, maybe you want to do this longer than 8 weeks and decide to do it for 12 or more. PERFECT, even better. This can be modified and altered to fit into your life, schedule, and goals! If you are brand new to this, do as many of the sets and reps that you are able! But, don't beat yourself up if you aren't able to do them all right away. Work your way up to this!
Also, please DO NOT compare your starting phase to my current phase! Or just don't compare at all. Keep in mind a couple of things, we are all at different places in our fitness journey! Also keep in mind, I have been consistently working out every single day, or almost every day for YEARS NOW. However, that is NOT where I was when I started. Believe it or not, working out and being healthy are not natural for me and definitely did not come easy for me! I finally had enough and decided to put myself first a few years ago. I've been a work in progress ever since, and I am dedicated to becoming my best physically, mentally, and spiritually each and every day. Some days I get up and workout and SLAY the day... and other days I also fall off track, eat pizza and junk food, and just don't do anything! NO one is perfect and this journey will have many ups and downs along the way! If you have an off day, off week, off month, OR EVEN AN OFF YEAR, ITS OKAY! Just get back up and start again, but this time don't give up on yourself. You owe it to yourself to be the best version you are capable of being!
With that being said, you may look at where I am and think it came easy for me! FALSE. If you knew me a few years ago, I was definitely NOT healthy. I was SO unhealthy and unhappy. I was the poster child of miserable, jealous, and unhealthy, both physically and mentally. I used to smoke a pack of cigarettes a day, would drink alcohol WAY more than I should and in amounts that were not okay, I would binge eat junk food like you wouldn't believe, and then feel guilty and starve myself for days. Every single habit I had was a roller coaster of UNHEALTHY habits. I am proud to say I haven't smoked a cigarette in over 6 years now, (THANK GOD), I workout regularly, mediate, work on my mindset daily, and eat clean most of the time except for my occasional treats and yes even sometimes moderate junk food! SO LONG STORY SHORT, if I can go from a junk food, cigarette smoking couch potato, to a fit, healthy, happy and strong woman, SO CAN YOU! You truly just have to make up your mind that you want to be your best, and take small steps each day to get there. You don't even need to do miraculous things each day. Its all about those little daily habits, and working to improve them.
CLICK HERE TO DOWNLOAD MY FREE 8 WEEK FITNESS PLAN and lets CRUSH our goals together!
CLICK HERE to join my free Fit Foodie Fitness and Nutrition Group. This group is a place of motivation, sharing recipes, and just checking in and cheering each other on!
Want to see some of my favorites products, supplements, and beauty and meal prep supplies? Check out my amazon store front! CLICK HERE.
OR follow me on Tik Tok to see me cooking everything up in the kitchen! @fitfoodiemelissa on IG and TikTok.
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There's just something about fall and caramel apples that go together. My son's dad also gave him a whole bag of apples to take home, so I had to get creative and use them up. I came across a Tik Tok recipe for Apple bark and knew I had to make this but with my own flare.
APPLE BARK RECIPE
Ingredients:
Slowly melt your chocolate and then add in the coconut oil. Once it's completely melted, lay down parchment paper on a sheet pan. Spread a thin layer of chocolate on the parchment paper. Crush your pretzels, and sprinkle over the chocolate. Top with peeled and chopped apples. Melt peanut butter and drizzle over the top. Sprinkle on Cacao nibs and a pinch of sea salt. Put in the freezer to set for about 30 minutes or until hard. Once its hard, break or cut it into chunks! This was so good and so easy to make. HIGHLY recommend. You could spruce it up a bit and add really anything you want!
This recipe is a two part recipe. I love making ginger turmeric wellness shots. They are also very great thing to make in the fall as they boost immunity and if you are getting a cold, these can definitely help clear out those sinuses. Every time I make those I like to use up the pulp in one way or another You can use the pulp form any juice or shots you make if you juice it at home, but I personally like the pumpkin balls with carrot/ginger pulp best. We will start with the ginger turmeric shots first.
5 large carrots
1 apple
1 large ginger root
2-3 lemons, peeled
Blend all ingredients together with just enough water to blend. Strain them with a fine mesh strainer, or with a nut milk bag to really get all the goodness. Once they are strained add in the seasonings and stir. Store in air tight containers and take as a shot. Set aside the pulp from this recipe to use in the next recipe for the Pumpkin energy balls! When I make this recipe, I am usually making it in a MUCH larger batch. For the sake of you all at home who wouldn't need the quantities I make for my meal prep company, I am condensing this recipe without ever making it in this smaller batch, so it may need some adjusting! If the recipe seems to dry or too wet, add more of the opposite ingredients to even it out. The consistency of this should be soft and easily form into balls. You really cant mess it up and as long as you add all of these ingredients, and it forms into balls that stick, you're golden!
Ingredients:
Instructions:
Mix all ingredients together except the chocolate chips. Fold those in last. Form into balls.
Last but not least if you like the apple bark, you are also going to love the date bark! My favorite desserts are the ones that include some healthy ingredient, that doesn't even taste healthy.
INSTUCTUTIONS:
Remove the pit from your dates and open them up. Lay them flat on some parchment paper to create a flat surface. Melt some peanut butter, spread that on top. Melt some chocolate and coconut oil and spread that over next. Top with a little bit of Celtic salt (or any salt) and bee pollen. These two are a bonus and just my own add ins. You can make this recipe without these since I know both of these items are hard to find. Once all ingredients are layered, set in the freezer until set. Cut and enjoy! Try not to eat it all at once like I wanted to!
Thanks for stopping by! I hope you enjoyed these recipes! Follow me on my socials to see more food content and recipes, or download one of my cook eBooks! Check out my amazon favorites for meal prep, clothing, products and supplements, and just overall products all I love and use regularly! CLICK HERE FOR MY AMAZON FAVS.
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Well, there you go! Those are my tips for a successful week! You can start with just a couple of these and slowly work your way up to all of them! Sometimes life happens and even just brushing our teeth deserves an award, I get it! No one is perfect, but adding healthy habits into your daily and weekly routine will help you become the best version of you that you can be!
]]>A lot of people have asked the question on if they need to be a member of the YMCA to purchase meals from Fit Foodie since we are located inside the YMCA? NO, ABSOLUTELY NOT! Fit Foodie is open to the public and anyone is welcome to come in and eat or grab some meals and a smoothie to go! We rent the coffee bar space from the YMCA, but we are open to the public. We also offer curbside pickup or delivery!
We have a small dine in menu that includes some sandwiches, smoothies, Acai bowls, Matchas, tea, coffee, and some additional treats. Our NUMBER ONE focus will ALWAYS be on providing our community with healthy and convenient grab and go meals. Check our website each week to see the NEW MEAL PREP MENU! Every single week we will stock our meal prep fridge with BRAND NEW meals that are created with health and fitness in mind. These meals typically include a lean protein, veggie, and a fiber filled carb. This is what makes us so unique to the average restaurant. There will always be new meals for you to try rotating through each week and you will never get bored of eating the same menu items!! The meal prep meals range in price from $7-$13 per meal. We also have freezer meals available for a discounted price. These are a great way to stock up and make sure you always have a healthy meal on hand. These meals are sold at a discounted price between $5-$7. If you are curious about what meals we have that week, you can always check our website to see the list of meals in store for grab and go purchase the current week, or to see the meals available the following week for preorder. Preordering is not required; however, it is encouraged if you have special requests or dietary needs you would like to make for your meals. Or if you want to make sure the meals you want are set aside for you before they sell out, as a lot of times certain meals sell out very quickly. The preorder deadline is before midnight every Wednesday. The following Monday your meals are made for you and set aside in a bag with your name on it, ready for pick up on Tuesday.
If you are someone who doesn't like the idea of preordering since you never know how your week will go, that's okay too!! We will always have a fridge full of grab and go meals available for purchase. Buy one or buy 10 to stock up for the week! You can even just give us a call to see what meals we have, and we can bag them up for you! Whatever your needs are, we can accommodate. Have a work or office party that you want catered? We can help with that too! Maybe you just need one lunch for the day, or maybe you need lunch and dinner for the entire week. Stocking your fridge with Fit Foodie Meal Prep is like having your own private chef that makes all of your meals for you to just reheat and eat as you need! It's our job to help those with busy lifestyles who want to eat healthy, but don't have the time or desire to do the shopping, chopping, and cooking themselves! We are here to help you fill your fridge with delicious and healthy food without the hassle!
We are busy in the kitchen on Mondays cooking up all of the meals. We won't be done cooking until Monday night, so that means you can pick up your meals Tuesday anytime during business hours. It is possible that we may have meals done earlier Mondays during our regular hours, but because we cannot guarantee a specific time we will be done cooking, we are designating TUESDAYS for meal prep pick up days.
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My daily routine looks almost identical from day to day. I am a creature of habit and I truly have become someone who LOVES their morning routine. It's a pretty solid part of my day, every single day. Even when I travel I bring these supplements with me because they help me maintain the healthy lifestyle I love, even on the go.
Here's what my day looks like typically.
7am- WAKE UP: Fill my Hydrarank jug with water. I use this jug as my measuring device to make sure I am getting the minimum of 70 ounce in per day. I absolutely love this particular water bottle because it comes with an insulated cover that has a pocket for your phone, a chain to hang keys on, and best of all, it has a STRAP! My goal each day is a gallon. I also cut up lemons and have them stored in the fridge and add them to my water every morning. Here's the link for the water bottle I use. HYDRARANK WATER BOTTLE
7:10am- Take my home made Wellness Shot. Click HERE for the recipe.
7:15 take vitamins: The vitamins I take are Sea Moss capsules, vitamin D, and Echinacea. https://www.amazon.com/shop/influencer-d10e8a0f
7:20am: mix up 1 Up Nutrition Greens and Reds and add 5 drops in Biosil (hair, nails, and skin health). I also take 5 more drops of this at bedtime.
8:30am: take PREWORKOUT + BCAA/EAA's
9-10am: WORKOUT (to follow one of my workouts program pdf's or download my cook eBooks: click here)
11:00am: Mix up my protein iced coffee + eat breakfast. My breakfast is usually protein bread, plus turkey, hard eggs, some sort of vegetable, and some sort of fruit.
My absolute favorite way to have my protein shake is with iced coffee. Here the recipe for my favorite way to make it!
1:00pm: LUNCH. For lunch I typically always have Fit Foodie Meal Prep
3:00 pm SNACK time- My snacks usually consist of a protein, veggie, cheese, and carb. One of my favorite afternoon snack combos is a tuna creations packet + Quest protein chips + string cheese + cucumbers or carrots. I sometimes mix tuna/chicken packet with Greek yogurt or cottage cheese, buffalo sauce, and some ranch seasoning and dip my chips/veggies in it.
6PM: DINNER. My dinner changes every night. It really just depends on what my family wants. Sometimes its lower carb depending on the meals I have had already, and sometimes it is higher carb if my meals in the beginning part of the day have been a little bit lower carb.
7:30PM BEDTIME SNACK. I love to mix Greek yogurt with frozen blueberries. I always crave ice cream at night for some reason, so this is healthier option. Or I will crush up a couple chocolate rice cakes, add 1/2 scoop of protein powder, and almond milk to a bowl with some PB2 for a healthier cereal option. I like to get creative with my bedtime snacks. But they usually always consist a fruit since I crave sweets at night, and a protein, to keep me full throughout the night.
9pm: yogi bedtime tea before bed.
This is currently what my day to day meal plan looks like. I am in a cutting phase and aim to eat around 1500-1700 calories a day. The macros I aim for each day are: 172g protein- 76g fats - 85g carbs. What works for me may not work for you or even be recommended. Use a macro calculator to figure out a general idea of what you should be getting each day. This is the calculator I use to figure out my macros based on if I am cutting, bulking, or maintaining.
I hope this helps! Reach out if you have any questions!
]]>MASON JAR SHOT GLASSES: https://amzn.to/3xL2Xw3
Here are the mason jar shot glasses I got. Or you could just store them in a sealed mason jar and take a shot each day. However, be careful, these STAIN, so you don't want to spill on your clothes or countertops. if you do, make sure to clean it immediately, or it will stain. Wear gloves when making them if you have them. Your hands can even stain!
Here's the recipe!
3-4 peeled oranges
2 lemons or limes, or one of each
1 large ginger root
1T turmeric powder (or 1 large turmeric root)
1/2 t black pepper
blend and strain
OR
juice
Store in the fridge and take a shot each day.
Feel free to add variations to this. I have done all kinds of different things to spice it up! I've added a little cayenne pepper, some kiwi, and even some apple cider vinegar. The above recipe is mostly just a base to go off of, but you can alter it as needed based on what you have and what your preference is!
]]>Sushi Burrito
Wasabi Cilantro Dressing:
blend all ingredients together. Store in the Fridge. Serve with sushi or anything of your choice!
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The storefront opened on Tuesday, 10/12/21 and we were completely sold out of ALL of the meals by Wednesday 10/13, at 3pm. So, the second week I made even MORE meals!! We sold out even faster! By 11:30am on Wednesday we were completely sold out! TWO WEEKS in a row where EVERY SINGLE MEAL SOLD!!!
This week we closed the store Wednesday night with only a few meals left. We decided to throw the meals in the freezer and will sell those at a discounted price next week in addition to all of the fresh new meals.
These first few weeks have been kind of of a trial to see what works best for our customers. I want to accommodate those who need to pick up before work, and also those who need to pick up after work. With that being said, we decided to update our business hours to be open Tuesday 10am-6pm and Wednesday 8am-4pm. We will NOT be open on Thursdays going forward. Usually by Thursday there are NO MEALS or only a few meals left and I would prefer to freeze them and sell at a discounted priced instead of staying open Thursday. I also want to make sure my customers are getting their meals when they are super FRESH! So, we decided to close Thursdays going forward. Also, moved the Tuesday business hours to be later, since we are up really late making all of the meals. Wednesday will be the earlier pick up day! These will be the permanent hours going forward.
These first few weeks couldn't have gone any better!! I am SO incredibly grateful for my customers. Who would have thought that me meal prepping for myself and posting on social media would turn into a full blow business!? I have been meal prepping for my customers since 2018. I started this business with NO clue what I was doing. People laughed at me and questioned why on earth I would want to leave my comfortable salary job of spreadsheets and admin work to go and COOK food. Well, lets just say I've always known the office 9-5 job was not for me! I HATED being stuck in an office all day not being able to be creative and feeling trapped. I am so happy I pursued my passion and took a risk on opening this business! There are always ups and downs, good weeks and bad weeks, but I know deep down that following my passion was meant to be!
I have learned along the way, and am still learning every step of the way what my customers need, and want. My goal is to provide them with the highest quality, healthiest food that is more convenient than fast food! I want to help our community GET healthy, STAY healthy, and enjoy living a HEALHTY life, without the stress and hassle of having to cook, clean, and grocery shop!
Every Monday me and my kitchen staff prep all of the meals for all of my customers who have preordered, and I also make extra for grab and go meal options. Its apparent that our community wants and needs healthy meals that are convenient. The hardest challenge for me so far has been keeping the Fridge stocked! I am so grateful for all of my customers for choosing to support a small and local business! I put my heart and soul into making these meals for you and coming up with new healthy food combos that people will want to eat, and that will be good reheated! I am so thankful for all of the awesome and positive reviews I have received this far! I love to hear the feedback on the meals you liked best and even the ones you didn't care for. It helps me when planning future menus.
I truly have the best customers! And, we have the best community! Thank you again for helping me make my dreams come true and allowing me to help our community be healthier!
]]>First thing you want to do if you are smoking it is to brine your salmon overnight. Yes, this step is crucial and even though it takes some extra time, trust me when I say brining your salmon is always worth it! The texture and flavor of it just comes out so much better. I always do a water brine of 1 cup brown sugar, 1 cup salt, and a half cup granulated sugar. Usually I will also throw in some everything but the bagel seasoning as an added bonus, but that isnt necessary. Mix it all together with water until the salt and sugar discolve then add your salmon. I dont have exact measurements for water, you just want to make sure it covers your salmon completely. The amound really depends on what container I am putting the salmon in. Once you have it in the brine put it in the fridge overnight. Take it out the next day, and let it dry for an hour or two on a drying rack in the fridge on a pan. Then you are ready to smoke it! If you are baking, you can skip all of these steps completely and just go to the next step.
BRINE:
CREAM CHEESE FILLING:
Remove the skin from you salmon. Take all of the ingredients for the cream cheese filling mix them together. Spread the cream cheese mixture over your salmon. Make sure the nicer side without the skin is down so when you roll it up, the nicer side will be on the outside. Roll it up like a cinnamon roll and slice it into serving sized pieces. Lay it on top of a bed of citrus so when baking or smoking the cream cheese doesn't melt and drip out of the salmon. I smoked my salmon without the glaze for the first hour at 210 degrees. While it was smoking I made my bacon glaze by chopping up and frying the bacon until it was crispy. Next I added the brown sugar, maple syrup, and sriracha. I let it simmer a little to reduce down. I then topped this on top of my salmon, and let it it smoke another hour or so until it was done. It took about 2.5 hours total to reach the doneness that I like.
If you are baking you will only need to bake this for about 20-30 minutes. I would recommend baking at 400 for 20 minutes and then checking to see what the temp is. Bake it until it reaches an internal temp of 145 degrees.
As the salmon bakes/ smokes the glaze will caramelize and leave you with such an amazing and beautiful meal! If you try this, be sure to tag me and let me know how you like it! I love seeing how this turns out!
IG and Tik Tok: @fitfoodiemelissa
]]>Ingredients
Instructions:
Thaw and clean your shrimp. Make sure to removed the vein. Cut it into small, bite sized pieces. Season your shrimp with any seasonings you prefer. I used Cajun. Juice your lemons and limes and pour over the shrimp. This will begin to cook the shrimp. While you let the shrimp "cook", cut up and finely dice all of your veggies. Add them all to the bowl and stir. Stir in your clamato juice. Let marinate and cook in the fridge overnight. Serve cold with chips and enjoy!
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DICED EVERYTHING AND MIX TOGETHER WITH SOME PICKLE JUICE.
]]>INGREDIENTS:
Use a mandolin or potato peeler to get thin strips of cucumber. Pat them dry with a paper towel. Lay the cucumber out flat on a bamboo matt or you could even lay them on a gallon ziplock bag if you don’t have a bamboo mat. Lay down a strip of cream cheese, smoked salmon, red peppers, carrots, seasonings, and cilantro, and roll it up. Cut the roll in half, and then cut both of those halves in half, and then all pieces in half again to give you 8 pieces of low carb sushi. Plate it however you like and top with optional sauces. I used teriyaki and spicy mayo. Instead of using soy sauce, I used coconut aminos to dip it in. If you wanted the seaweed taste, you could chop some pieces up and layer it inside the roll before rolling it up
]]>Here's the recipe! Let me know if you make it. This recipe will also be adding to my Fit Foodie Meal Prep Cook eBook 2.0 (coming soon). Just finalizing the recipes before releasing it to you all!
CAST IRON CRAB CAKE RECIPE
Instructions:
Take 2 T butter and melt it in the cast iron skillet. Add your peppers, garlic, and onions and cook until translucent and fragrant. Whisk together the egg, juice of one lemon, mayo, mustard and some cayenne pepper. Ad in your crab meat, peppers and onion mix, and cilantro, then mix together. Next gently fold in the breadcrumbs and form your crab cakes into balls. I used a portion scoop to make them all the same size, and had a little leftover I made into a mini crab cake. Once the crab cakes are formed put them in the fridge for a couple of hours. Preheat the oven to 450 degrees. Grease your cast iron skillet. Melt 2 tablespoons of butter with Cajun seasonings of choice and brush the top of your crab cakes with the seasoned butter. Bake the crab cakes for 15 minutes at 450. If you are doing smaller crab cakes, you will want to bake them for less than that. Mine were very large, about the size of my fist so they needed to bake a little longer. Then you are going to broil them for an additional minute or two to brown the tops. Serve over Sriracha Greek yogurt sauce and garnish with fresh lemon, cilantro and dill.
]]>Ingredients:
Directions:
Slice your zucchini into thin strips. Sprinkle some salt on them and let them sit for a few mins, then use a paper towel to get out excess water. Lay the zucchini out and layer them as thick as you would like. Next take a spoonful of pizza sauce and drizzle it over the zucchini. Next lay down your pepperoni's one on top of the other slightly overlapping so when you roll them up, they form roses. Sprinkle each one with some mozzarella cheese. Add any seasonings you would like and roll them up. Set them in a baking dish upright. Once all of them are rolled up, add the remaining pizza sauce and cheese over the top. Bake for 15 minutes at 350 degrees. Broil an additional two minutes to get the cheese really melted and more crispy. Serve and enjoy!
]]>Stay tuned for my Fit Foodie Cook E Book 2.0 coming soon! Go check out my current cook eBook to see some of my favorite meal prep cook book recipes.
I hope you enjoy this recipe! Comment below or tag me if you make this!
CHEESE SAUCE:
1 stick butter
1/4 cup flour
3 cups milk
1 cup chicken stock
taco seasoning
2 cups freshly grated cheddar cheese
Taco Pie Ingredients:
Rigatoni pasta (1 lb)
salt (to taste)
taco seasoning
1.5 pounds ground beef,
1 24 ounce jar salsa
chopped onion, 1/4 cup
garlic, 2 cloves minced
1 jalapeno, sliced
1 tomato, diced
1 cup Monterey jack cheese
for garnishes on top use any taco toppings of your choice, I used:
jalapenos, green onions, sliced ramps, cucumber chunks, and cilantro.
Start by browning your ground beef, strain and add taco seasoning, onion, garlic, and salsa. Let them simmer together. While this is simmering, make your rigatoni, and strain. Take a spring form pie dish and place one half of the taco meat mixture on the bottom. Layer the rigatoni upright in the pie pan. Next make your cheese sauce by melting butter in a sauce pan. Add flour slowly and stir continuously to make your roux. Then slowly add in the milk and chicken stock. Add in a pinch or two of taco seasoning to the cheese sauce. Let this come to just below a boil and then add in your grated cheddar cheese, reducing the heat and stirring until all the cheese is melted. Let the sauce thicken. Once it's reached desired thickness, pour the cheese sauce over your noodles. Top with the second half of taco meat mixture. And then sprinkle 1 cup shredded Monterey jack cheese over the meat mixture. Bake at 350 degrees for 15 minutes. Broil for 2 minutes. Remove from the oven and let cool for 20 minutes or so before slicing so it stays together and is easier to serve. Open spring form pan up and slice your Mac & Cheese Taco Pie. Serve and enjoy! If you make this recipe tag me! I would love to see your creations and versions of this!
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Blackened Salmon
First you are going to want to remove the skin from the salmon and cut it into fillets. For the marinade, I juiced one lime and added about 1-2 Tablespoons of honey to a glass dish and mixed it together until smooth. Let it marinate for 30 minutes, flipping the salmon halfway so each side soaks in the honey lime juice. You could also marinade in a bag and flip the bag over after 15 mins. While the salmon is marinating, make your blackened seasoning blend.
BLACKEND SEASONING MIX:
Preheat a Cast Iron pan and then add 1 T vegetable or avocado oil. Once the pan is smoking hot, add the salmon that has been generously coated on both sides with the blackened seasoning mix. Sear the first side for 2-3 minutes until a black crust forms on it. Flip it over. Add 1-2 T butter to the pan and baste the top of the salmon with the melted butter. Cook until done and easily flakes with a fork.
CAULIFLOWER RICE
Chop a head of cauliflower roughly. Add to a food processor until a rice like texture forms. Or if you are not in the mood for this hassle, you can even buy premade cauliflower rice. Almost all grocery stores carry this now and it saves a lot of time when making this.
Heat a pan with oil. Add diced pepper, onions, and garlic. Cook until soft and translucent. Add in your cauliflower rice and Roma tomato, 1/2 of the cilantro, and any seasonings of choice. Cook on medium high for a few minutes. Serve with your blackened salmon and top with more fresh cilantro, a drizzle of honey, some crushed red pepper, and a lime wedge for juicing.
]]>This will be one of the meals in my Fat Foodie Cook EBook. (COMING SOON!) I will be sharing all of my favorite unhealthy meals that I like to make for a cheat meal. Of course I also am in the process of making my Fit Foodie Meal Prep Cook Ebook that includes all the healthy meals for those looking for meal prep ideas. Its called balance! A lot of healthy food, and a little bit of unhealthy food to keep us all sane!
SCALLOP AND BACON TUSCAN PASTA
INGREDIENTS
INSTRUCTIONS:
Prep your scallops. Pat them dry with paper towel and remove the little muscle on the side. Season with only salt. Slice bacon into small strips. Cook the bacon in a pan until done. Add some oil from the jar of sundried tomatoes to the same pan and add scallops and sear on one side for about 3-4 minutes. Flip over. Add ½ stick of butter to the pan, thyme, and garlic. Baste the scallops with the butter. Remove the scallops from the pan, set aside, and season them with pepper and creole. Deglaze the pan with the wine and chicken stock. Bring it to a boil to cook out the alcohol. If you prefer, you can skip the wine all together. Add in the uncooked linguine noodles. I break them in half. Add in more seasonings if you prefer. Let the noodles cook and the sauce thicken. Add in the spinach and stir around to wilt it. Next add the cream and half of the parmesan cheese. Top the pasta with scallops, remaining cheese and sundried tomatoes.
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