Fitness Line Pilates Studio

Busy Monday in the studio🔥 I love Mondays. What about you??🤔😊

Got to start young!

"Spread Eagle" mission accomplished!

these look yummy! give it a try!

Chicken, cheese and spinach muffins

Note: - High protein, low carb, low cal
- very easy to prepare
- Perfect quick snack for on the road

Ingredients (16 muffins):
- 200 g fresh spinach (washed)
- 200 g feta light
- 200 g cottage cheese
- 800 g chicken breast/filet (raw)
- 2 eggs
- 2 egg whites
- fresh black pepper and salt

Directions:
- Put all ingredients together in a food processor and blend/mix everything together, season with a lot of fresh black pepper and a bit salt
- Divide the mixture over 16 cupcakes (I used silicone cupcakes)
- Bake for 30min at 180°C in a pre-heated oven
- After demoulding I put them back in the oven at 200°C for 10 minutes

Nutritional facts (1 muffin):
Energy: 96 cal
Protein 17 g
Carbohydrates 0.6 g (sugar 0.4 g)
Fat: 2.7 g (saturated 0.6 g)
Fiber: 0.3 g

Created and made by www.thefitnessrecipes.com
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Here is another good one!

There is a little bit of preparation required for this recipe however the effort is well worth it! Enjoy!

Pesto Chilli Vegetable Stack

12 x Whole Eggs ( 12 serves )
1 x small tub Low Fat Ricotta Cheese
1 x Large Sweet Potato, peeled and sliced thinly
2 x Eggplants, sliced and chargrilled
1/2 a bag Baby Spinach Leaves
2 x Red Capsicums, oven roasted and skin removed
1 x Zucchini, sliced lengthways and chargrilled
1 x Spanish Onion, sliced into rings

Pesto
2 x cups Fresh Basil Leaves
1/4 cup raw Pine Nuts
1/4 Cup Extra Virgin Olive Oil
Juice of 1/2 a Lemon
1 x Red Chilli, seeds removed
Salt Flakes and Cracked Pepper to taste

Preheat oven to 180'.
Combine all ingredients for pesto in a blender and mix until the right consistency. Set aside.
Chargrill the vegetables listed above in a griddle pan and set aside.
Layer all the vegetables in a baking dish (ours went eggplant, onion, sweet potato, spinach, zucchini, capsicum, onion, sweet potato and any left over eggplant)

Combine eggs with the pesto in a bowl and mix well.
Pour the mixture over the veggies until almost covered.
Place dollops of ricotta on top (to taste) and bake in oven for 1 hour. (to test if cooked, shake the tray and if it wobbles in the middle it still needs a little longer!)

Cut into slices and eat on its own or else as a side dish to a BBQ (for all you meat lovers!) :)

Serves 12

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Gluten Free Chicken Schnitzel

Gluten Free Chicken Schnitzel

1 x Chicken Breast

1/2 Cup Quinoa Flakes

1 teaspoon of dried Italian Mixed Herbs

Few sprigs of fresh Lemon Thyme (leaves only)

1 Egg

Method:

Preheat oven to 180'.

Lightly spray an oven tray with cooking spray and set aside.

Lay the chicken on a cutting board and slice the lengthways into 1cm thick slices (should make 2-3 pieces) and set aside.

Combine the quinoa flakes, herbs and Lemon Thyme leaves in a bowl and mix well.

Crack the egg into a seperate bowl and beat with a fork.

Take a piece of chicken and dip in egg wash to coat. Then dip into the dry mixture and coat well, pressing the chicken into the mixture to make it stick well. Place the piece of chicken onto the prepared baking tray. Repeat with remaining chicken.

Lightly spray the top of the chicken with cooking spray and place the tray in the oven and bake for 15mins. Turn the chicken over and return to the oven for another 7mins (approx) or until nicely golden. Be careful not to cook for too long or else you risk drying the chicken out.

Serve alongside your favourite garden salad and enjoy!

Serves 1

(a nutrition panel is available in our APP)

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Climbed a wall today! (4 different walls actually) love it! My new hobby!! Does anybody know of a good place near Northbrook (Chicago area)?

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Fitness Line Pilates