Huge servings and zero food guilt…this treat may be the poster child for everything Fit Foodie Chicks stands for!
Chocolate Peanut Butter Protein Pudding
Makes 1 serving
* 1 bottle Fairlife Chocolate Protein Milk (11.5 oz./340 ml.)
* 2 Tbsps. PB fit powdered peanut butter (16 g.)
* 2 Tbsps. sugar free chocolate instant pudding mix (18 g.)
Optional toppings:
(Not included in nutrition facts, log separately)
* 2 Tbsps. whipped cream
* chocolate sprinkles
In a small blender or in a bowl with a whisk, mix all ingredients together until smooth. Refrigerate for at least 15 minutes to thicken. Top with optional whipped cream and sprinkles. Enjoy!
1 serving: about 13.2 oz.
285 calories
40P | 5F | 19C
Pre-Logged in My Fitness Pal as:
“FFC Chocolate Peanut Butter Protein Pudding”
*Printable, PDF versions of all of the “BLT” (Breakfast, lunches and Treats) recipes are available at www.fitfoodiechicks.com
“OMG! I FEEL THE DIFFERENCE IN MY CLOTHES & IT’S CRAZY BC I’M EATING NOW MORE THAN EVER!”
“I feel amazing!”
“I actually think I may be at a new low weight.”
Meet Marijana. The above is some of the comments she has made along her journey.
Marijana needed a reset so that her body could start “working” for her. Unfortunately what she was doing before was creating a slow metabolism.
Tons of CardioLow Calorie DietProtein was actually too high
Guess what? When you do those things for a prolonged period of time, that becomes your bodies “new norm” (ie; set point).
This means your body learns to MAINTAIN weight (and fat) doing those things.
And it’s soooo frustrating to put in all the sweat and tears to only look the same!
And if you stop doing those things, your body rapidly starts to gain weight. 
DON’T MAKE THIS MISTAKE!
Do what we and hundreds of our clients have done: get your body out of this slow metabolic mode so you can shed the body fat for life!(MESSAGE US if you want to learn how to do this.)
We are getting SO CLOSE to warmer weather, backyard BBQs and summer pool parties! In this last month of winter, let us take the stress out of dinner time decisions so you can enjoy life! Mix ’n match from our recipes each month to customize a healthy meal plan that everyone at the table will love!
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Here’s what’s on the menu in March:
Main dishes:
* Halibut with Garlic Herb Butter
* BBQ Chicken Pizza
* Creamy Parmesan Spinach and Mushroom Chicken
* Fried Spaghetti
* Lasagna Soup
* Salmon Burgers with Simple Coleslaw Topping
* Marinated London Broil
* Steak and Onion Loaded Baked Potatoes
* Slow Cooker Pork Chops and Apples
* Crispy Baked Chicken Cutlets
* Sticky Hot Honey Chicken Stir Fry
Side Dishes:
* Gorgonzola Mashed Potatoes
* Creamy Italian Slaw
Dessert:
* Strawberry Cheesecake Cookies
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Already a member? Check your account to download this month’s recipes now!
Not a member yet? Sign up now to join hundreds of others SAVING MONEY, TIME and CALORIES with our meal plans each month.
We have memberships starting at just $8/month – cancel anytime – each recipe is simple – uses easy to find ingredients – serves 6-8 people – includes nutrition facts – is pre-logged in My Fitness Pal – and will help you lower your grocery bill! Each meal is family friendly, protein packed and can easily fit into any nutrition plan.
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All Meal Plan, Workouts and Coaching services are available at www.fitfoodiechicks.com
Can you really go wrong with fried cheese? Make a bunch to keep in your freezer and “fry” them up in only 5 minutes when you have a craving!
Air Fryer Mozzarella Sticks
(Serves 2)
* 6 Tbsps. egg whites, whisked (about 2 eggs, yolks discarded)
* 1/4 c. Italian style breadcrumbs
* 1/2 tsp. onion powder
* 1/2 tsp. garlic powder
* 1/4 tsp. paprika
* 1/4 tsp. ground black pepper
* 1/8 tsp. salt
* 4 sticks of reduced-fat mozzarella string cheese, cut in half. (24 g. each)
Line a small sheet pan with parchment paper. Place flour in a large zip-seal bag. Place egg whites in a small shallow bowl. In a small, shallow dish, combine bread crumbs along with all of the seasonings. Put the cheese sticks halves in the zip-seal bag with the flour. Seal and gently toss the cheese sticks with flour. Transfer the flour-covered cheese sticks to the egg wash and completely coat the cheese stick with egg wash.Roll each cheese stick in the bread crumb mixture, pressing to cover completely. Place cheese sticks on the parchment paper lined pan making sure they are not touching each other. Place pan or dish in the freezer for at least 2 hours. This is important, so the cheese does not leak out while cooking.* When ready to cook, preheat the air-fryer to 400℉ (205℃). Spray the air fryer tray/basket with cooking spray and place the frozen mozzarella sticks in a single layer, not touching each other. Spray tops with cooking spray. Air-fry for about 5 minutes, or until golden brown. Serve with ranch dressing or marinara sauce. (not included in nutrition facts, log separately)
1 serving: 4 sticks
132 calories
14P | 5F | 8C
Pre-Logged in My Fitness Pal as:
“FFC Air Fryer Mozzarella Sticks”
*Printable, PDF versions of all of the “BLT” (Breakfast, lunches and Treats) recipes are available at www.fitfoodiechicks.com
There is a 2 year difference between pictures. This did NOT happen over night. But here are some simple things I did that resulted in my physical (and mental) change.
Old mewas always on a diet. In fact I started one almost every Monday (tried all the diets!!).
New me 
stopped any and all diets. In fact, Feb 5th 2021 was the exact date I decided to end the madness and started eating normal food (carbs, etc).
Old me would try to out train my bad eating habits and do extra hours of cardio.
New me stopped doing all the crazy cardio and switched to more strength training than cardio.
Old me blamed hormones for my weight gain and felt there was nothing I could do about it.
New me acknowledged hormone issues but they did not stop me from getting results. Balanced nutrition won that game!
Old me would eat perfect Monday thru Thursday and then end up eating like an asshole on the weekends.
New me incorporated the Fit Foodie Chicks Fat Loss Method and eats whatever I want on any day of the week!!
Old me would try a new supplement or gimmick to see if I could get results faster.
New me doesn’t spend $$ on that shit and stopped focusing on a timeline.
Old me would put a timeline on how long it was going to take only to be frustrated because my results weren’t happening fast enough.
New me just trusted the process and focused on one day at a time. Over time (longer than you think)…big results DO happen.
Old me was often depressed, embarrassed and ashamed of how I looked.
New me has more confidence and joy than ever before!
I am proud of me! This is what consistency looks like.
Part of my journey is now teaching others what I learned and how to accomplish their goals without being miserable, frustrated or disappointed. Having a plan and specific method to pretty much guarantee results is sooo much better than hoping & praying what you are doing will work.
I am entering into year 3 and my methods are solid….can’t wait to update again!
The perfect way to start your Saturday morning, after a night of Irish celebrations!! Use up your leftovers and try this mouth-watering and satisfying Corned Beef Hash Breakfast Bake! Save the recipe now, and thank us later. Trust us, you’ll feel lucky you did! 
* 1 1/2 c. chopped green bell pepper (166 g.)
* 2/3 c. chopped onion (85 g.)
* 20 oz, Simply Potatoes® Shredded Hash Browns (567 g.)
* 12 oz. cooked corned beef, chopped or shredded (340 g.)
* 1 1/8 c. egg whites (about 6 eggs with yolks removed/276 g.)
* 1/4 tsp. salt (2 g.)
* 1/8 tsp. fresh ground black pepper (1 g.)
* 6 whole eggs
* 2 Tbsps. chopped fresh parsley (8 g.)(optional garnish)
1.Preheat oven to 350 ℉ (175℃) Lightly spray a 9×13-in. (23×33-cm.) baking dish with cooking spray. Set aside. 2.Spray a large skillet with cooking spray and heat over medium- high heat Add bell pepper and onions and cook until tender, About 5 minutes. 3.Add the corned beef, potatoes, egg whites, salt and pepper to the skillet and stir to combine.* Cook, stirring often, until just heated through. About 5 minutes. 4.Spread hash mixture evenly into the bottom of the prepared baking dish. 5.*With the back of a large spoon, press 6 indentations into the top of he mixture and crack one whole raw egg in each indentation. 6.Bake casserole for about 15-20 minutes, or until eggs are cooked to desired temperature. 7.Sprinkle optional chopped parsley on top and serve.
*If you don’t want the whole eggs cooked on top of the casserole as pictured, scramble them and add them into the pan in step 3. Then skip step 5.
1 serving: about 8.3 oz. (235 g.)
291 calories
22P | 12F | 21C
Pre-Logged in My Fitness Pal as:
“FFC Corned Beef Hash Breakfast Bake”
*Printable, PDF versions of all of the “BLT’s” (Breakfast, lunches, Treats & Snacks) recipes are available at www.fitfoodiechicks.com