It's OFF the HOOK! Grouper: FitChick Style

Posted on December 02, 2015 by Tamara Donofrio | 0 Comments

This delectable little fish packs a major protein punch at 16 grams in just 3oz! AND It tastes Amazeballs.

Grill it FitChick style. 

2 6oz filets fresh wild grouper
Blue corn chips
El Napolito Guacamole 
Urban accent chipotle Mesa seasoning 
Olive oil

Preheat grill on Med-high heat
Brush filets generously with olive oil and  coat both sides of filet with seasoning. (Use a ton of this stuff!)
Cook approx 6 minutes per side. Fish will be blackened and flake apart easily.
Flake fish apart into bite size pieces. Place dollops of guacamole on top and tuck blue corn chips under fish. Sprinkle with Cholula. Gobble up immediately! Feel yourself getting stronger, immediately!

Tammy D'Onofrio

Immunity Salad

Posted on November 18, 2015 by Tamara Donofrio | 0 Comments

Missing the warmth of summer already? This taste explosion will lift your spirits and has immunity properties to stave off anything that may be bringing you down!

1 Head of butter lettuce torn into bite size pieces
20 cherry tomatoes cut in half
1 large pink grapefruit a peeled and sectioned
1 endive bulb sliced
Shaved Parmesan
Baker & olive Grapefruit balsamic (shake to your taste preference)
Salt and pepper
Toss all ingredients and enjoy

I paired it with grilled Seabass (Grilled Seabass with spinach and avocado salad.).

Autumn Squash Pasta

Posted on November 11, 2015 by Tamara Donofrio | 0 Comments

This recipe is from the kitchen of one of my "FitChicks".  She adapted a recipe she found on the pages of Everyday Food Magazine...Gotta love Martha Stewart and Melissa Wolkon!

Butternut Squash and Turkey Sausage Pasta
Serves 4 
Kosher salt
10 ounces penne
1 Tbsp. olive oil
1 pound butternut squash, peeled, seeded, and cut into ¾" cubes
1lb of Turkey Sausage
1 medium onion, thinly sliced
¼ cup fresh sage leaves
2 Tbsp. red wine vinegar
1/3 cup 2% milk
1 Tbsp. unsalted butter
Ground black pepper
4 cups arugula (about 3 ounces)
¼ cup grated Parmesan to taste
Total time: 30 minutes 
In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 10 minutes. Drain, reserving ¼ cup of the pasta water. 
Meanwhile, in a large nonstick frying pan, heat oil over high heat. Add squash and sausage and cook, breaking up sausage into crumbly bite-size pieces, until they begin to brown, about 8 minutes. Add onion and sage and cook, stirring often, until onion softens, 3 to 5 minutes. Add vinegar and cook 30 seconds more, or until it evaporates. Stir in milk and butter. Remove pan from heat and season mixture to taste with salt and ground black pepper. 
Add cooked pasta and arugula and toss to coat, adding enough of the reserved pasta water to moisten as needed. Fold in Parmesan. Divide among 4 plates, garnish with more cheese and serve.

Pasta alla FitChick

Posted on November 04, 2015 by Tamara Donofrio | 0 Comments

1 lb gluten free spaghetti (Delallo brand is the best)
1 pint of cherry tomatoes sliced
1 jar of pitted Greek olives sliced 
2 handfuls of shaved Parmesan
6 basil leaves chopped
   a few splashes of olive oil
   Sea salt

Cook pasta in boiling water with a little olive oil. Al dente is about 7 minutes
Drain pasta and sprinkle with a little more olive oil and salt.
Toss with remaining ingredients.

If you want to add protein try:
Grilled shrimp:
Grilled chicken: 

Ultimate FitChick Skin Glow - Post Workout Coconut Smoothie

Posted on October 28, 2015 by Tamara Donofrio | 0 Comments

This yummy goodness in a glass contains coconut oil which has been proven to increase energy levels, helps you burn fat more efficiently and stave off all kinds of yucky stuff like viruses that can make us sick... miss workouts and all the other fun stuff we like to do. DRINK IT NOW.

1 cup coconut milk
1 firm avocado
1 frozen banana
2 Tbsps organic coconut oil (raw)
Mix in a blender and drink it up!

Stick's to Your Ribs...Arugula Salad

Posted on October 21, 2015 by Tamara Donofrio | 0 Comments

6 tablespoons extra-virgin olive oil and a bit more to grill the steak

1.5  lbs of rib-eye steak about an inch thick

4 cups of baby arugula

2 medium sized roasted red peppers (see instructions)

3 tablespoons of Baker and Olive Sicilian Lemon White balsamic vinegar

8oz of parmesean cheese (Reggiano) peeled off the block with a vegetable peeler

Kosher salt and Pepper to taste

Brush steak with olive oil and sprinkle generously with salt and pepper.  Heat bbq grill to high heat and sear each side of steak for 3 minutes to give it a crusty char.  Next, lower heat of bbq and cook steak on each side for 5 minutes.  Remove steak and allow to rest for 10 minutes or so.

While the steak is grilling, put arugula in a large bowl, cut or tear roasted red peppers into strips and put into the arugula. Peel the parmesean into strips on top of the salad.

Make the dressing:  Mix 3 tablespoons of Baker and Olive Sicilian Lemon White balsamic and whisk in w olive oil slowly until the mix is emulsified.

Slice steak into bite sized slices and place on top of the salad.  Toss with dressing add salt and pepper to taste.

GO! Enjoy this absolutely delicious explosion of flavor.

Roasted Red Peppers:

Pre-heat oven to 500 degrees.  Cut Red Peppers in half. Place halved red peppers on a piece of foil or parchment paper skin side up in the oven.  Roast the peppers until all of the skin is blackened.  Rotating the pan as needed. (about 25 minutes).  After you remove the peppers from the oven place them in a brown paper bag until they cool down enough to handle.  Remove skin, seeds, stem etc. and they are ready to go.

Cholula Beet Salad

Posted on October 14, 2015 by Tamara Donofrio | 0 Comments

Cholula Beet Salad

2 small precook beets diced (buy these pre/packaged at Whole Foods)
6 cherry tomatoes cut on half
1 avocado diced
1/4 cup goat cheese
2 tbsp Baker & Olive Cranberry Apple Balsamic
2 tbsp Cholula
Sea salt
Whisk balsamic and Cholula together. Combine all other ingredients in a bowl and toss with sea salt.
Eat it!!!


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