low carb – Fat Girls Fitness

Cheat Clean Pizza

This pizza is awesome and so is my Pusheen cat eating pizza shirt

You are so lucky that I am not greedy when it comes to sharing food or I would have never provided this gem of a product to you. It’s called Real Good Pizza and it’s delivered straight to your door.

Christmas came early this year and all of Santa’s Little Helpers are putting together these little, beautiful, tasty pizzas to drop at your front door. Just because you’ve eaten bad here and there doesn’t mean you’ll get a lump of coal this year. Santa actually wants to help you reach your goal while enjoying guilt free, gluten free, grain free pizza.

Whoever created this is like the Steve Jobs of pizza or wait, the Mozart of pizza, ok last one, the Picasso of Pizza (ba dum tss!)

These 5” pizzas are packed with 25g of protein and only 4g net carbs. This is a low carbers dream! Three styles available for purchase: Pepperoni, Supreme, and Three Cheese

Shipping is free and usually arrives within 2-3 business days and if you use code Rachel , you will get an additional 10% off your order.

Prep is easy as well- either microwave or oven and it has such a fresh taste. I served it along side a salad and was totally satisfied. My Husband is a huge evening snacker but he was so happy with this dinner that he didn’t reach for a snack last night. This is the definition of #cheatclean

One more thought before I go-

Pizza is life!

XOXO,

Rachel

Crock pot comfort soup

I love stews, soups, and meat and potatoes… Guess that’s the Russian in me, huh?

It’s almost October and while the days are still warm the nights are getting cooler. I love fall weather, fall outfits, decorations, tea and coffee… Call me a Basic Bitch but I don’t care!

The crock pot gets used here and there throughout the warmer months but it really takes real estate on the kitchen table during the colder months. I am a huge fan of soup. I could eat it breakfast, lunch and dinner. It’s filling, easy to make, low cal/low carb and comforting. I made a huge batch Sunday night and having it for lunch every day this week.

I got a little over zealous with the black pepper yesterday

1.5cup per serving

Ingredients:

2 large onions-diced
2 large celery stalks-diced
2 large carrots-diced *In our house, the more carrots the better. Especially because our dog loves boiled carrots. Most of the time, I empty a small bag of baby carrots in the soup and scoop a bunch out for Mr.Marty Party Pants
4 slices cooked bacon diced (do not get rid of bacon drippings)…If you prefer sausage, I bet some crumbled sausage would be good
1 TSP Salt and pepper (or more to taste)
Italian seasoning to taste
4 cups chicken broth (I used College Inn)
1 LB boneless skinless chicken thighs cut into itty bitty pieces
2 Cups fresh spinach
*Red pepper flakes (optional)

Directions:

Cook bacon
While bacon is cooking, chop up onions, carrots and celery
Chop up chicken and season with salt, pepper, and Italian seasoning
Remove bacon from pan and cook chicken in drippings (add oil or butter if needed) until chicken is browned
Remove chicken and saute veggies for about 5-10 min then add one cup of the chicken broth and cook for another 5 minutes, scraping the pan to loosen browned bits
Add chicken, veggies, bacon and remaining broth to crock pot and cook on high for 3 hours
After 3 hours, add spinach and stir till wilted

The end!

XOXO,

Rachel

Hump Day snackaroo

This picture does the fudge no justice…just sayin’ …don’t judge a book by it’s cover

On Wednesday’s I usually post music to get us through the rest of the week but today I decided to share a no bake-6 ingredient fudge recipe.

Some strawberries, fudge and a little mid week lovin’, not a bad deal, huh?

Low carb mid week lovin’ fudge:

Ingredients:

3oz Baker’s unsweetened chocolate (this can be purchased at any supermarket in the baking aisle) *one bar has eight servings = 90cal per serving 1g of NET carbs per serving
4tbls butter
1 tbls coconut oil
1/3 cup natural peanut butter (or peanut butter of choice)
1 tbsp sugar free syrup- I used Torani (Found mine at Home Goods)
1/3 cup honey but I am sure agave or maple work

Directions:

Melt all ingredients in microwave or double broiler if you have the patience
Line a meatloaf pan with parchment paper
Pour mixture evenly throughout pan
Freeze for about 2 hours but longer the better

XOXO,

Rachel

Life and….Cauliflower Fried Rice

I want to apologize for not being around lately. I’ve been super busy with family gatherings, work out/training, work… life in general!

Around 9:30 last night, I said to my husband, “I haven’t sat down yet and it’s almost time for bed.” That is mentally draining for me. I need some time to decompress or else I get anxious and impatient. Definitely the opposite of my usual bubbly self.

I didn’t get to meal prep this weekend (so sad) but Serge and I did accomplish one thing that’s been tearing at my soul: Spring cleaning!

We got rid of so much crap. I feel a weight lifted off my shoulders and even though the scale hasn’t moved down, I feel like I’ve dropped a ton of weight by getting rid of “things”.

Thanks for listening to my mini rant. I’ll get to the good stuff now.

My Mama and I go nuts over cauliflower, especially when they are so crispy right out of the oven! My Grandma recently nailed the whole cauliflower pizza thing (thanks Grandma for keeping the pizza dream alive!)…So you could say that cauliflower is sort of a big deal. I mean how can it not be a big deal? You can make rice, pizza, mashed “potato”, buffalo cauliflower bites, etc… etc…

So, making cauliflower rice isn’t hard. It’s just time consuming and you need to clean all the gadgets and stuff you use to make the rice. Ain’t nobody got time for that! Thanks to Green Giant and Target for making my life so much easier.

Cauli Crumbles-16oz FINAL_sm.png — Image taken from Green Giant (click link to see product info)

The only thing I got to make in advance this week was chicken cutlets… easy enough… fry them or bake them and you’re set.

People at work have been eating Chinese food this week and Serge ate Chinese food this weekend. It’s haunting me. I made cauliflower fried rice and thinly sliced a chicken cutlet on top.

I’m sure if you search the web you’ll find tons of recipes but I had zero patience and energy to do my research so I took my chances and did my own thing. Came out pretty awesome. Only problem is, I don’t have measurements for you.

So heavenly looking… like it could almost be hash browns… mmm hash browns and eggs… you’re welcome. another idea for ya.

Ingredients:

Bag of cauliflower rice
diced veggies (I used onions, garlic, mushrooms and scallions)
One egg
Protein of choice (I used chicken cutlets… you can do shrimp, tofu, beef, pork etc)
Salt and Pepper
EVOO
Soy Sauce
Optional *Hot sauce/ red pepper flakes

Directions:

Heat EVOO on skillet
Sautee veggies of choice
Cook cauliflower rice as directed on bag while veggies are cooking
Dump “rice” onto skillet
Add seasonings to taste
When cauliflower is cooked (I like mine extra crispy), crack an egg on top and mix all together
Add protein of choice

Yummy yummy yummy! This is my lunch for the next two days. I get to eat mock Chinese food without the extra calories and carbs and bathroom attacks (was that TMI? well, I don’t care… I know you all suffer from stomach issues after Chinese. WE ALL DO!)

Firecracker Salmon

I didn’t have much time to prep food for the week because we came home super late on Sunday from our weekend getaway. We are meeting with our trainer tomorrow night and after a training sesh, we are both exhausted and HUNGRY and need food right away!

The food God’s have graced me with their presence and have provided me with all ingredients to make the perfect Firecracker Salmon.

This is good for 2 Salmon Filet:

2 Salmon filet- fresh or frozen (I have frozen. I will defrost and marinade them)
2 cloves of minced garlic
1 tbls brown sugar
I don’t even have a measurement of scallions for you. We love scallions so we chop a crazy amount into our dishes. So the amount of scallions are up to you!
4 tbls Soy Sauce we use the lower sodium kind
1 tbls red pepper flakes (less if you aren’t into too much heat)
1/2 cup evoo
4 tbls balsamic vinegar
1-2 teaspoons of ground/minced ginger… My husband likes the ginger slices they give with the sushi so we always have that on hand. I just drop slices of that into the dish
Fresh ground pepper and a pinch of salt (seriously, just a pinch… you’re getting enough salt from the soy sauce)

There is enough of this marinade to throw in veggies too… Like, mushrooms, broccoli, peppers, onions.. mm mm mm!!!

Directions:

Mix all ingredients together and let fish marinade for min 2hr-24hrs (longer the better)
Oil the griddle pan. Place on high heat.
When the pan is hot enough, turn the heat down to medium-high and place filet on the griddle.
We cooked the filet about 5-6 min each side.

**We used a griddle pan for this. I am sure you can bake it or pan fry it but I have not tried it like that yet.**

Disclaimer:

This recipe is approved by my Husband. I have yet to join the fish lovers world.

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Cheesy Cauliflower!

I have these moments where I need to clear out. Get rid of everything! I don’t like things… I’m pretty sure in one of my most recent posts I touched upon my hatred of chachkas. So this post is dedicated to shopping in your own kitchen.

It’s unclear why we have bags and bags of frozen cauliflower but I was determined to use it this week. Clear out the fridge/freezer and spend less on food shopping… Yes, please!

Disclaimer– this recipe is addictive. In my opinion, it tastes like a really healthy version of macaroni and cheese. If you’ve always been open to sharing your plate with others, this will change everything. You will become selfish and overprotective of your food. This will bring out a different side of you.

My husband hates cauliflower… I was tempted to make him try this last night to change his mind. But beast mode came out and I kept this to myself. More cauliflower for me….More faux mac and cheese for me.

My only regret is that since it was a test recipe, I made very little of it. I will only have enough for 3 days worth of lunches but I want it for lunch forever and ever and ever.

Low Carb Chicken Cauliflower Casserole adapted from here

Recipe yields 3 cups. I recommend doubling up.

Ingredients:

1 bag frozen cauliflower (I used ShopRite steam in bag)
4 oz cream cheese softened
1 cup cooked chicken (I bought rotisserie and shredded it)
¼ cup salsa verde (I used Herdez)
Pinch of salt, black pepper, paprika and garlic powder
½ cup shredded cheddar cheese. Although, if you like a kick, maybe some pepperjack cheese!
*Optional: Chopped scallions (which I used) and chopped red/green peppers
*Optional: Red pepper flakes (which I used)

Directions:

Preheat oven to 375F
Microwave cauliflower as per directions on bag
Place cauliflower into an ovenproof dish (Pyrex is my fave)
Add the cream cheese, microwave for another 20- 30 seconds
Mix cream cheese and cauliflower together
Add chicken, salsa verde,seasonings, shredded cheese and the optional ingredients
Mix everything together and cook for 20-30 min. I like mine more crispy and crunchy so I cooked it closer to 30 minutes.

Let me know what you think and if you added any other ingredients.

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Oodles and Oodles and Zoodles of Fun!

The hardest part about living a low carb lifestyle is the pasta limitation. I have to be honest though, the part about not eating pasta doesn’t bother me as much as the convenience factor. It’s so easy to boil pasta and toss sauce or meat with it, right?

We have some pretty awesome alternatives that offer way more nutrition and way less carbs and calories. Zucchini noodles, spaghetti squash, carrot and sweet potato noodles to name a few. Let me know if you have any other veggie noodle ideas, I am always open to trying new things!

I wanted to make something quick, easy, and light for dinner.

Ingredients:

2 zucchinis
1 lb shrimp
1 onion-chopped
Salt and pepper to taste
1-2 tsp hot sauce (we like our food with a kick!)
2tbsp evoo
1tbsp butter
4 garlic cloves minced
juice from 1/2 lemon
1 cup chicken broth or white cooking wine
grated parm cheese (optional)
red pepper flakes (optional)

Directions:

Spiralize zuchini and squeeze out as much liquid as possible, season with a pinch of salt and put to the side
Heat 1tbls olive oil and cook onions and garlic till translucent
Add broth/wine, juice from 1/2 lemon,hot sauce and shrimp
Sprinkle salt and pepper
Cook till shrimp begin to turn pink and curl this is about 5 min (don’t over cook or it’ll become too rubbery)
Remove shrimp from heat and add 1tbls evoo and zoodles
Once zoodles are cooked, toss the shrimp back in, add butter, red pepper flakes and parm cheese

Low Carb V-Day Dessert Alert!

“Scale, scale on the floor, who’s the fittest of them all?” Obviously you and me because we decided not to give into temptation and eat all those delicious heart shaped candies.

This won’t be a long post because I need to make this cheesecake and let it cool before the season premier of “The Walking Dead” tonight!

Few things before we begin:

*I’ve only made this in mini meatloaf pans and it’s yielded enough for two pans. I am sure this can be done in a cake pan and a cupcake pan but I haven’t tried them yet.

*Great make-ahead dessert/treat. They freeze very well.

*I’ve kept them in the fridge, stored in ziplock bags and they held up for five days. I am not sure about any longer.

Recipe

1- 8oz package of cream cheese

1 egg

8 Splenda packets

1 tbls vanilla extract

1 tbls Torani sugar free chocolate macadamia nut syrup (If you do not have this, I suggest using a teaspoon of vanilla extract)

*Optional: cocoa powder or crushed nuts, or fruit like blue berries, or crushed bakers chocolate

*Optional: Top it off with some fresh fruit and whipcream

I used chopped walnuts and lined the pan with the walnuts to make a “crust”

Directions

Preheat oven to 350F

Mix all ingredients together

Grease your pan (I used PAM)

If you are lining your dish with crushed walnuts, do that first and pour batter on top. If not, pour batter into dish

Bake for approx 40-45 min or until cake looks golden brown

Please make sure to refrigerate before eating. It tastes much better chilled. Last time I made them, I put them in the freezer to cool off because we were impatient and wanted them ASAP. So remember to refrigerate or freeze prior to eating.

Kimchi pancakes

Being that I am Russian, I suppose loving anything pickled is in my blood. I also hate throwing away unused food… Which got me thinking, what can I do with a jar of almost expired kimchi other than serving it on the side of something?

My husband and I got a Groupon for a local Korean BBQ joint that served these delicious seafood pancakes, scallion pancakes, veggie pancakes and shrimp pancakes…so why not kimchi?

Guys, listen, if you’re not a fan of kimchi, you’re about to become one. Hubby said it tastes like veggie tempura except with a little kick to it.

Did you know that kimchi has health benefits? Basically what I am saying is pancakes = healthy. YOLO!

Kimchi is low cal, low carb, low sugar, low fat and high fiber. It has probiotic benefits similar to yogurt and other dairy products. It’s good for controlling appetite, controlling blood sugar levels, and cholesterol levels. The fiber in kimchi helps keep you fuller longer.

Here is a fun chart of Kimchi Benefits:

Visit organicfacts.net for more info

So, these pancakes were a last minute idea which is so not me… I am a meal planner. Charts and graphs and scribble everywhere! Imagine, “A Beautiful Mind”. I wonder what Russell Crowe’s thoughts are on playing a neurotic, food obsessed Jewish girl. Math and food, same thing, right? Anyway, I digress… sorry sorry sorry!

Kimchi pancakes:

Yields 4 medium size pancakes

Ingredients:

¼ cup kimchi drained and cut into itty bitty pieces

1 egg and 4 tablespoons egg whites

2-3 tablespoons kimchi juice (add more or less depending on spice preference)

1 tablespoon soy sauce

¼ cup chopped scallions

½ cup all purpose flour

2 tablespoons evoo

*Served with Thai Kitchen’s sweet red chili dipping sauce

Directions:

Heat pan with olive oil

Mix all ingredients together till it turns into a pancake-y batter

Drop ¼ cup of mixture onto frying pan and spread as thin as possible

Cook on each side for approx. 2 min or until golden brown

If this were planned, I would have made cauliflower fried rice and a sunny side up egg… alas, I did not have the necessary ingredients.

*You can make homemade sauce or use any store bought sauces. I imagine this would taste good with peanut or gyozo dipping sauce.

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*Visit organicfacts.net for more info*

Visit organicfacts.net for more info