5 Fancy Fit Meals: A Recipe Guide for the Healthy Girl
Eating healthy is all about celery, green tea, celery, and the occasional celery treat, right? Girl, please. Impressive, flavorful meals can be just as abs-friendly, and the added variety to your diet and excitement on your taste buds will ensure that you’re in this healthy-eating thing for the long haul.
Don’t think you have the time to create a well-balanced dinner or lunch on-the-go? These five fancy recipes allow you to have some fun in the kitchen while still being mindful of your goals, and without spending three hours simmering, stirring, or scrambling. If that’s not the epitome of having your cake and eating it too (side note: yes, there is a dessert recipe. You’re welcome) then we don’t know what is!
Summer Peach & Balsamic Pizza
Sweet, rich, cheesy, tart, syrupy…sounds like a cheat meal waiting to happen, doesn’t it? I’m sure all you needed to see was “pizza” to think the same thing. However, the healthy doses of whole grains, healthy fats, and Vitamin C make it a light, easy recipe that only feels mischievous.
Directions (makes 2-3 servings)
- 1 batch whole wheat pizza dough (can also use gluten-free)
- 1 cup balsamic vinegar
- 2 tablespoons olive oil
- 8 ounces fresh mozzarella, sliced or grated
- 2 ounces soft goat cheese, crumbled
- 4 peaches, pitted and thinly sliced
- ½ cup coarsely chopped basil
- Corn meal
- To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside to let cool.
- Preheat the oven to 500 degrees F. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot. (Note: please be careful handling the stone after it comes out of the oven. The only thing a BikiniBOD girl should burn is calories!)
- Divide dough into three tennis-ball sized pieces. Now get ready for an impromptu arm workout: Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin.
- Place the dough on a pan that has been generously coated with corn meal. Lightly brush the top with olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining two pizzas.
- Place the pizza in the oven, directly on the pizza stone or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.
Per serving: 363 calories, 15g fat (6g sat. fat, 1g polyunsaturated fat, 5g monounsaturated fat), 45g carbs, 2g fiber, 21g sugar, 17g protein
Steak au Poivre
Need to impress someone with something that they’ll only pretend to know how to pronounce, and for under 300 calories? This peppery steak recipe with a creamy sauce comes together in just 30 minutes, giving you plenty of time to set the table and check yourself out before that special someone arrives.
Directions (makes 4 servings)
- 1 tablespoon cracked black pepper
- 4 beef tenderloin steaks
- 2 tablespoons light butter
- ½ cup vegetable broth
- ½ cup 1% milk
- ½ teaspoon cornstarch
- 2 teaspoons Dijon mustard
Nutrition Facts (based on 2000 calorie diet)
- Using your fingers, press the pepper onto both sides of each steak.
- In a large skillet, cook steaks in hot butter over medium heat to desired doneness, turning once. (Allow 10-13 minutes for medium rare (145 degrees F) to medium (160 degrees F)).
- Transfer steaks to a serving platter, reserving the drippings in the skillet. Keep warm. Remove skillet from burner and allow to stand 1 minute.
- For sauce, carefully stir vegetable broth into drippings in skillet, scraping up crusty browned bits.
- Combine 1% milk and cornstarch, then stir in to broth and drippings mixture.
- Stir in mustard.
- Bring to boil, and let it go uncovered, over medium heat for 5 to 6 minutes or until mixture is reduced to 1/2 cup, stirring occasionally.
- Spoon sauce over steaks to serve.
Per serving: 242 calories, 13g fat (5g sat. fat, 1g polyunsaturated fat, 5g monounsaturated fat), 3g carbs, 0g fiber, 0g sugar, 27g protein
Sea Bass Ceviche
Even if the most chef-inspired you’ve ever been was whenever you last played with an Easy-Bake Oven, this tangy dish, served cold, is perfect for hot summer nights where turning on any kind of oven is a no-go.
Ingredients for the Aji Amarillo base
Ingredients for the Sea Bass
- ½ cup lime juice
- 1 ¼ cup orange juice
- ¼ cup honey, slightly warmed
- 1 tablespoon white soy sauce
- 2 ½ tablespoons aji amarillo paste (found in many specialty food markets)
- ½ tablespoon yuzu (found in Asian grocery stores)
- Ingredients for the Garnish
- ¼ red onion, julienned
- 2 tablespoons thinly-sliced shiso leaves (found in Asian grocery stores)
- ½ cup cucumber, diced
- ½ cup green apple, diced
Directions to make the Base
- ½ pound sea bass, cubed 1/4 inch
- Juice of 1 Lime
- Sea Salt
Directions (makes 2 servings)
- Whisk the rest of the ingredients together, adding in the warmed honey as you go.
- Season sea bass with salt and cover with lime juice.
- Allow to marinate for 10-12 minutes, then strain.
- Combine sea bass with base and garnish, and serve.
Per serving: 361 calories, 3g fat (1g saturated fat), 65g carbs, 2g fiber, 58g sugar, 24g protein
Spinach & Feta Gnocchi
If you really want to be an overachiever, feel free to make your gnocchi from scratch. For the rest of us who are just proud of the fact that we resisted to urge to resort to a protein bar for dinner (again), frozen will do just fine. Both spinach and feta are high in calcium, so when you raise a pinky to this dressed-up version of mac and cheese (made in just one pot!), you can do so with a strong hand.
Directions (makes 4 servings)
- 2 tablespoons olive oil
- 1 yellow onion, diced
- Pinch of salt
- 2 garlic cloves, minced
- 2 fresh tomatoes, diced
- 1 bag (8 to 10 ounces) fresh baby spinach
- ½ cup crumbled feta cheese
- ½ cup cubed white cheddar cheese
- ¼ cup part skim shredded mozzarella cheese
- 2 ½ cups gnocchi
- 1 cup low sodium vegetable broth
- 1 cup unsweetened almond milk
- ½ teaspoon Italian Seasoning
- Salt and fresh ground pepper, to taste
- Parsley for garnish
- Heat olive oil in a large pan over medium-high heat.
- Add onions and pinch of salt; cook for 2 to 3 minutes until onions are transparent.
- Stir in garlic and continue to cook for 30 seconds, or until fragrant.
- Add tomatoes, spinach, cheeses, gnocchi, vegetable broth, milk, and seasonings.
- Mix to combine and bring to a boil, stirring frequently.
- Lower heat to a medium-low, cover with lid and continue to cook for 12 to 15 minutes, or until gnocchi is cooked. Stir frequently, about every 3 minutes, to prevent sticking.
- Remove from heat and stir.
- Garnish with parsley and serve immediately.
Per [1 cup] serving: 422 calories, 20g fat (9g sat. fat), 30g carbs, 5g fiber, 5g sugar, 18g protein
If you immediately scrolled to this part of the post, we don’t blame you. While they’re a little more involved than dropping balls of premade dough on a cookie sheet (or eating directly from the bowl with a spoon…), these macaroons are full of chocolate-y flavor with a nutty, gourmet hint.
Directions (makes 20-24 sandwich cookies)
- 1 ¼ cups powdered sugar
- 1 cup finely ground hazelnuts
- 2 tablespoons unsweetened cocoa powder
- 3 egg whites
- ½ teaspoon vanilla extract
- Pinch of salt
- ¼ cup granulated sugar
- ¾ cup chocolate-hazelnut spread
- Line two large cookie sheets with parchment paper; set aside.
- In a medium bowl, stir together powdered sugar, hazelnuts, and cocoa powder.
- In a large bowl, combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form. Stir in nut mixture.
- Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip, or a large resealable plastic bag with a 1/2-inch hole snipped in one corner.
- Pipe 1-1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking.
- Preheat oven to 325 degrees F. Bake for 9 to 10 minutes or until set. Cool on cookie sheets on wire racks.
- Carefully peel cookies off parchment paper and spread chocolate-hazelnut spread onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
Per serving: 133 calories, 7g fat (1 g polyunsaturated fat, 3g monounsaturated fat), 17g carbs, 1g fiber, 10g sugar, 2g protein
Well look at you, Miss Fancy Down-A-Size Pants! Five new, quick recipes added to your cookbook, and none of them cost you an afternoon in the kitchen or four hours in the gym. Creating delicious, healthy meals with an extravagant flair doesn’t need to be intimidating, and the pride you feel from knowing you cooked a true meal with a little more to it than simple grilled chicken will inspire you to push through any dietary ruts or sluggishness in your workouts. You should never settle for mediocrity—with yourself, your friends, or your dinner options!
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