As coaches, witnessing this incredible journey has been nothing short of amazing!
Picture this: years of bouncing between extreme calorie diets and feeling stuck. Her struggle was real—constantly yo-yo dieting, feeling deprived, and not seeing the results she craved.
But guess what? The game-changer came when she learned she can eat the foods she loves and work them into a healthy eating plan, and she doesn’t have to do tons of cardio to see results. Mind-blowing, right?
She ditched the daily weigh-ins and embraced how she feels and the way her clothes fit. Total game-changer! And get this—despite not shedding a ton on the scale (in her words, I mean 17lbs is pretty amazing), she’s dropped two whole clothing sizes. Victory dance! And now she can keep up with her energetic 3-year-old granddaughter; thriving in ways she never thought possible.
This isn’t some short-lived plan; it’s a lifestyle, and it can feel amazing!
Here’s the scoop for anyone out there: find someone you can trust – then trust the process, focus on feeling incredible, and watch those victories roll in! It’s not just about the scale; it’s about a lifestyle that rocks your world. 💪✨
Kristin here, your local Fit Foodie Disneyland Freak and this banana bark instantly took me back to childhood trips with Dad to Disneyland. He LOVED to get the frozen chocolate-dipped bananas and if I was lucky I could mooch a bite or two! This version is lower cal and has added protein! 🍫🍌💪 Taking that first crunch into the crispy, frozen bark makes me feel like a kid again. 🧙♂️❤️
Banana Bark
Serves 10
* 300 g. banana, sliced into 24 slices (2-3 bananas)
* 1/4 c. powdered peanut butter (32 g.)
* 64 g. vanilla protein powder (chocolate or peanut butter flavor works well also)
* 1/2 c. water or more as needed (118 ml.)
* 1/4 c. lightly salted, roasted peanuts, chopped (28 g.)
* 2.8 oz. reduced sugar chocolate baking chips or chocolate bar, chopped such as Lily’s or Gatsby (80 g.)
* 1/4 tsp. coarse or flake salt
Line tray or baking sheet with parchment paper. Lay banana slices in an even layer on the baking sheet, close together. Lay another piece of parchment paper over the top, and using the flat bottom of a drinking glass, smash the slices thin. Remove the top sheet of parchment paper. In a medium bowl combine the powdered peanut butter, protein powder. Stir, slowly adding water until a smooth and spreadable consistency is formed. Spread mixture evenly all over bananas. Sprinkle the chopped peanuts evenly over the peanut butter layer and gently press them down to stick. In a medium microwave safe bowl, melt the chocolate in the microwave on high in increments of 20 seconds, stirring every time until just melted and smooth. Don’t overheat or it will become clumpy. Drizzle the melted chocolate evenly over the top of the peanut butter layer. Sprinkle the salt evenly over the top. Place tray flat in the freezer and allow to harden, at least 30 minutes. Break apart into pieces and store in an air tight container, in the freezer up to 14 days.
1 serving: about 1.9 oz.
110 Calories
7P | 5F | 10C
Pre-Logged in My Fitness Pal as:
“FFC Banana Bark”
Discover all our meal plan recipes, including monthly dinner plans at: http://www.fitfoodiechicks.com
At the end of the day CALORIES ARE KING!
*I don’t track Carbs. Carbs do not make you gain weight. Excess calories do.
*I don’t track Fat. Fats do not make you gain weight. Excess calories do.
The only macro I track is Protein. As long as I hit my minimum grams in protein and stay within my calorie goal, I am on target!
This process makes it so much easier to stick with. No math. No complications with trying to figure out numbers, percentages, etc.
I eat whatever I want…as long as I always hit my minimum protein goal and stay within my calorie range.
P.S. So happy to have pasta & bread back in my life!
😋 You’re gonna wanna save this one for the most mouthwatering, decadent, cheesy sausage sandwich! 🥪 The toasty bun is loaded with melted cheese, garlic and Italian chicken sausage. You won’t believe something this cheesy and flavorsome can still be low-cal and packed with protein! 💪🏼 The perfect no-guilt weekday lunch that will leave you feeling satisfied and takes less than 20 minutes to make!
Cheesy Garlic Italian chicken Sausage Sandwiches
Serves 4
* 4 Italian Chicken Sausage Links (3 oz./85 g. each)
* 4 hot dog buns (about 110 calories each)
* 1/4 c, nonfat plain Greek yogurt (64 g.)
* 1/4 c, light mayonnaise (60 g.)
* 1/4 c. grated Parmesan cheese (30 g.)
* 1/2 c. part-skim shredded mozzarella cheese (56 g.)
* 2 tsps, fresh Italian parsley, chopped (or 1/2 tsp. dried)
* 1 tsp, Garlic powder
* Optional toppings:
* Not included in nutrition facts, log separately.
* pickled hot peppers
* diced bell peppers
* pickled pepper relish
* sliced onions
*Combination of any color(s). This is a great way to use leftover peppers as long as is an equivalent amount)
Warm the sausages according to the package directions. Set oven to Low Broil. Place the hot dow buns, open faced on a baking sheet and set aside. In a small bowl, mix together the yogurt, mayonnaise, parmesan, mozzarella, parsley and garlic powder Generously and evenly spread the cheese mixture all over the inside of the hot dog buns. (about 1.8 oz./52 g. on each bun) Broil in pre-heated oven, on top rack for about 2-5 minutes, or until the cheese starts to bubble and brown and the bread is toasted. Place a sausage inside each bun and top with any optional toppings desired. Optional toppings not included in nutrition facts, log separately.
1 sandwich:
372 Calories
24P | 18F | 27C
Pre-Logged in My Fitness Pal as:
“FFC Cheesy Garlic Italian chicken Sausage Sandwiches”
Discover all our meal plan recipes, including monthly dinner plans at: http://www.fitfoodiechicks.com
🗣️ Real client quotes. 👏 Let’s add yours!
🥞🍓 Deliciously guilt-free scones! 😋 Our lighter twist on the classic pastries we fell in love with in Scotland. Packed with protein and made just a little lighter. Top with sweet mascarpone “clotted cream” and your favorite jam, and you will be transported in your imagination to the magical kingdom on the other side of the pond. 😍👌
Scones
Makes 12
* 2 c. Kodiak Cakes Powercakes Flapjack and Waffle mix (212 g.)
* 1/4 c. zero calorie sugar substitute such as monk fruit or erythritol (48 g.)
* 1 Tbsp. baking powder
* 100 g. vanilla protein powder
* 3/4 tsp. salt
* 1/2 c. (1 stick) cold unsalted butter, cut into small pieces (57 g.)
* 1/2 c. unsweetened almond milk (120 ml.)
* 1/4 c. nonfat plain greek yogurt (64 g.)
* 1 large egg yolk
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper and set aside. In a food processor, pulse together Kodiak cakes mix, sugar substitute, baking powder, protein powder and salt. Add butter and pulse until crumbly. In a small bowl, whisk together milk, yogurt and egg yolk. Slowly pour egg mixture into processor, pulsing until dough just comes together. (you can use a hand mixer, or your hand to combine ingredients also) Transfer dough to a large bowl and sprinkle raspberries on top. Gently fold in raspberries. Scoop about 2 Tbsps. of dough out and place on prepared baking sheet, about 2 inches apart. Bake until golden brown, 15-18 minutes. Let scones cool slightly on sheets or wire racks. Serve warm or at room temperature.
Serving suggestion: Serve with a side of whipped cream, clotted cream or mascarpone cheese, jam and a nice cup of tea. (not included in nutrition facts, log separately)
1 scone:
134 Calories
10P | 5F | 13C
Pre-Logged in My Fitness Pal as:
“FFC Scones”