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Recipe of the Week:
Here is another great recipe to make in bulk for your week! Try this KIELBASA, PEPPER, ONION AND POTATO HASH recipe.

1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
1 green bell pepper, diced
1/2 yellow, red or orange bell pepper, diced
1 onion, diced
3 small or 2 large potatoes, peeled and diced
olive oil
salt and pepper

1) In a heavy-bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.

2) In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium-high heat. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally.

3) Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!


Light and Tangy Coleslaw

Recipe of the Week:
Here is a great side dish for any summer meal. Try out this Light and Tangy Coleslaw!


½ head red cabbage, shredded
½ head green cabbage, shredded
4 carrots, peeled and shredded
1 bunch scallions, thinly sliced
2 tablespoons coconut oil
½ cup rice vinegar
2 tablespoons Dijon mustard
¼ cup Greek yogurt
Zest of 2 limes
Salt and freshly ground black pepper

1) First, in a large bowl, toss the cabbage with the carrots. Then add scallions to combine.

2) In a medium bowl, whisk the coconut oil with the rice vinegar, mustard, yogurt and lime zest to combine. Season with salt and pepper.

3) Toss the dressing with the vegetables until well coated. Serve immediately or refrigerate for up to 4 hours before serving (the choice is yours).


Greek Beef Pita

Recipe of the Week:
Here is a great lunch time idea! Try this Greek Beef Pita recipe.

1 pound lean ground beef (90% lean)
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt, divided
1 cup reduced-fat plain Greek yogurt
1 medium tomato, chopped
1/2 cup chopped peeled cucumber
1 teaspoon dill weed
4 whole pita breads, warmed
Optional: Additional chopped tomatoes and cucumber

1) In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt.
2) In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.


Chicken with a Lemon Herb Sauce

Recipe of the Week:
Here is a great way to keep your chicken a little more interesting! Try out this Chicken with a Lemon Herb Sauce recipe.
2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
Lemon Herb Sauce:
1 clove garlic, peeled
1/4 teaspoon salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
1 1/2 teaspoons freshly ground black pepper
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil

1) For the Chicken: Preheat an oven to 450 degrees F.

2) Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.

3) For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.


Chicken Curry

Recipe of the Week:
Who doesn’t love some Chicken Curry?! Give this one a shot!

2 lbs boneless & skinless chicken breast or thighs cut into 1.5″ cubes
2 large onions chopped
4 garlic cloves minced
1 inch fresh ginger peeled and minced
2 tbsp oil
2 tbsp yellow curry powder
1 tsp turmeric
14 oz can coconut milk full fat
1 tbsp maple syrup
3/4 tsp salt
Ground black pepper to taste
4 tbsp cold water
1 tbsp cornstarch

1) Cook brown rice or quinoa as per package instructions.
2) Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
3) Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
4) Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.
5) Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
6) In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
7) Season with pepper to taste and serve over brown rice or quinoa. So good!


Air Fried Omelette Loaded Potato

Recipe of the Week:
Here is another fun breakfast recipe to try! Air Fried Omelette Loaded Potato.


1200g (about 4) small Russet potatoes, baked and about 150g of potato flesh removed from each one (see directions below)
10 whole eggs (or combination of 5 eggs + 6 egg whites)
1 tablespoon The Fit Cook Everyday seasoning (OR 1 teaspoon garlic powder + 2 teaspoons onion powder)
1 tablespoon The Fit Cook Green Chile Lime seasoning (OR 2 teaspoons cumin)
pinch of sea salt & pepper
2 green onion stalks, diced
1 cup (~90g) reduced fat shredded Mexican blend cheese (or cheddar)
1 cup chopped broccolini or broccoli,
1/2 red bell pepper, diced
4 pieces of center-cut bacon, chopped

1) Set oven (or air fryer) to 420F/216C.
2) Poke a few holes in each potato using a fork, then wrap each potato in foil. Bake in the oven for 1 – 1.5 hours or until the potatoes have been cooked through and can easily be pierced with a fork. Once baked allow the potatoes to cool down enough where they can be handled.
3) Use a small knife to trim off the top portion of the potato as it lays on its side (note: do NOT cut the potato in half). Then take a spoon and carve out the insides of each potato but leaving a thick border of potato alongside the inner walls of the potato. This creates a potato bowl or cup.
4) Set air fryer (or oven) to 400F/204C.
5) Beat eggs together with seasoning, cheese and green onion.
6) Spray each potato with olive oil, then sprinkle with pinch of sea salt & pepper. Add about 1 tablespoon of broccoli, bell pepper and bacon to each one, then pour in the egg mix. Repeat for remaining potato cups.
7) Place the loaded potatoes in the air fryer basket and cook for 20 – 25 minutes, or until the egg is cooked through. Pro-tip: for best results, gently cover each potato with aluminum foil – create a dome shape – then remove it the final minutes of cooking in order to brown the top.


Baked Eggs With Spinach & Ham

Recipe of the Week:
Here is a very easy idea for breakfast. Try this Baked Eggs With Spinach & Ham recipe!

2 eggs
1 tbsp. butter
1⁄8 tsp. ground nutmeg
1⁄2 oz. ham (diced)
1⁄2 c. baby spinach (chopped)
2 tsp. cream
3 cherry tomatoes (halved)
1 tbsp. chives (chopped)
Salt and pepper

1) Preheat the oven to 375F.
2) Heat an oven proof skillet over medium heat and add the butter. Fry the ham for a few minutes before adding the ground nutmeg. Add the spinach and cream and cook for another minute.
3) Make a well in the middle of the mixture and break the eggs into the well. Place the cherry tomatoes on top.
4) Place the skillet into the oven and bake until the eggs are cooked.
5) Garnish with chives and freshly ground black pepper.

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