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Recipes

Grilled Seabass with spinach and avocado salad.

Posted on April 22, 2015 by Tamara Donofrio | 0 Comments

Perfect Date Night Meal ! (Ok my kids dig this too!)

2 medium sized Chilean, wild Seabass filets
Olive oil
Cajun spice (Urban accents is the best, but anything with paprika will work)

4 large handfuls of Spinach
1 avocado diced
1 orange bell pepper diced
20 cherry tomatoes sliced in half
Shaved Parmesan cheese
Lemon vinaigrette (Tessemae's
Is the best ever! In the refrig section by produce. If you can't find this, anything lemon and olive oil based will do).
Salt and pepper

Preheat grill to med high heat for 5 minutes.

Brush Seabass generously with olive oil.
Sprinkle generously with Cajun seasoning ( really coat both sides of filet)

Grill 3-4 minutes per side (when the fish flakes easily
Set fish aside

Toss all vegetables together with vinaigrette and salt and pepper.
Divide evenly into 2 salad bowl.
Lay the seabass on top.

Enjoy!

Healthy grilled chicken taco bar (Kids love❤️)

Posted on April 16, 2015 by Tamara Donofrio | 0 Comments

2 large chicken breast

Olive oil

Lemon

Spike seasoning

2 cups spinach

1 pint of cherry tomatoes

1 cup shredded cheddar or jack cheese

2 avocados

1 can black beans rinsed

Corn tortillas

Optional:

Any salsa

Cholula (I put it on everything)

Guacamole

Chopped mangos

Marinate chicken breasts in equal parts olive oil and lemon juice for at least 1 hour and up to 24 hours. Preheat gas or charcoal grill on high for at least 5 minutes. After chicken has marinated, place on a plate and sprinkle generously with Spike seasoning (both sides). Grill on high for 6-8 minutes per side depending on size of breast. The outside will be darker and somewhat crispy and firm to the touch. Remove from heat and allow to sit covered for 10 minutes. This will seal in the juices.

Tear spinach into small pieces.

Slice tomatoes in half

Cube avocados

Rinse beans

Place all these ingredients plus cheese into individual serving bowls.

Heat skillet to med/high heat. Spray with cooking spray. Heat corn tortillas approximately 2 minutes per side.

Stack them on a plate.

Slice chicken into 1-2 inch pieces and place in bowl or plate.

Put everything on a giant serving plate and let everyone make their own tacos.

Voila! Healthy yummy dinner!

Gluten free Chia Protein Pancakes

Posted on April 08, 2015 by Tamara Donofrio | 0 Comments

1 cup of arrowhead gluten free pancake mix
1 cup milk
2 heaping tbsp coconut flower
2 heaping tbsp chia seeds
3 eggs
3 tbsp oil of choice (I like olive)

Throw all ingredients into blender on low speed. Slowly poor oil into blender as it's mixing. Cover top and blend on high for 1 minute. Spray frying pan with cooking spray and heat on med-high. When it's fully heated (about 3 min) poor 1/4 cup mix into pan per cake. Flip when bubbly and edged begin to firm. The second side should take about half the time.
Serve with butter, maple syrup, strawberries, pomegranate seeds, or blueberries.

Grilled Filet mignon with tomato and arugala salad

Posted on November 11, 2014 by Tamara Donofrio | 0 Comments

You Can Eat Steak!

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Seabass Tacos

Posted on October 29, 2014 by Tamara Donofrio | 0 Comments

Ridiculously yummy and healthy sea bass tacos.

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I have been motivating and educating women for 16 years.
I was a new mom in 2005. Overwhelmed and blessed with all things that motherhood brings, I needed a way to earn a living, incorporate my love and commitment to a healthy lifestyle and love for my family.

Thus FitChick was born.

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