Just in case you’re wondering what “fit bottomed eats being a foodie with a fit booty” means, allow me explain.
The term has to do with you fulfilling your desires as a foodie without compromising your health and physique. In other words, you get to eat some certain types of foods the way you please, like the foodie you are, without getting fat.
Keep reading and I’ll show you a few of them and how to prepare them.
Table of Contents
White bean and sun dried tomato gnocchi
The main star of the show here is the sun dried tomato due to the distinct umami. There’s also the spinach which adds a bit more texture to the whole thing. The whole setup is a great source of vitamin C and vitamin K.
How to prepare
For you to prepare this dish, you’ll need the following ingredients
- 1 package shelf stable gnocchi. Preferably 16 ounces
- 1 can of cannellini beans, low in sodium and rinsed. Preferably 15 ounces
- Half a cup of sliced oil-packed sun dried tomatoes. Also add about two tablespoons of the oil from the jar, divided
- 1 large minced shallot
- 1 packaged baby spinach. Preferably 5 ounces
- ¼ teaspoon of ground pepper
- ¼ teaspoon of salt
- ⅓ cup of heavy cream
- 1 tablespoon of lemon juice
- 3 tablespoons of basil leaves, fresh
- ⅓ cup of low sodium chicken broth
Procedures
Heat one tablespoon of oil with medium heat in a large non-stick skillet.
Add the gnocchi and stir often until it plumps and starts getting brown. This should be about 5 minutes.
Add the beans and the spinach and cook until the spinach appears wilted. This shouldn’t take more than a minute.
Serve it on a plate.
Add the remaining tablespoon of oil to the pan and then heat up with medium heat.
Put in the sun dried tomatoes as well as the shallot. Cook and stir the whole thing for a minute.
Increase the heat and then add the broth.
Cook for about 2 minutes until the whole thing is almost dried up.
Reduce the heat to medium and then stir in cream, salt, pepper and lemon juice.
Pour the gnocchi mixture back into the pan and then stir to coat with the sauce.
Serve it up with basil as toppings.
Nutritional value
Each serving contains, but not limited to, 13g of fat, 23mg of cholesterol, 437 calories, 69g of carbohydrate, 651mg of sodium, 14g of protein, 4g of sugar, 481mg of potassium, 5g of saturated fat.
Two-cheese fusilli with marinated tomatoes
This is actually a very health vegan recipe requiring the best and tastiest ingredients possible. Which is why whole-milk ricotta is preferred over part-skim.
How to prepare
To prepare this, you’ll need the following ingredients
- 2 cloves of minced garlic
- 4 cups of chopped tomatoes
- ½ teaspoon of salt
- 2 tablespoons of red wine vinegar
- A cup of diced fontina cheese
- 8 ounces of whole wheat fusilli
- Half a cup of whole milk ricotta cheese, room temperature.
- Freshly ground pepper
- 2 tablespoons of extra virgin olive oil
- ¼ cup of thinly sliced basil
Procedures
Put a large pot of water on the stove to boil.
Mix tomatoes, salt, garlic, and vinegar together in a large bowl.
Set it aside to marinate.
Cook the pasta as instructed on the packaging.
Reserve half a cup of the pasta water and then drain.
Return the pasta to the pot immediately.
Add the fontina, as well as the reserved cooking liquid.
Keep stirring until the cheese melts.
Fold in ricotta.
Transfer to pasta bowls.
Serve the marinated tomatoes over the pasta (remove the marinating liquid).
Drizzle with some oil and add basil as toppings.
Add a generous amount of ground pepper.
Nutritional value
Each serving contains, but not limited to, 22g of protein, 500 calories, 6.9g of dietary fiber, 24.8g of fat, 54mg of cholesterol, 10.4g of saturated fat, 5.3g of sugar
Chickpea and quinoa bowl with roasted red pepper sauce
This amazing combo is rich in plant protein, which is really good for vegetarians. Prepare a batch of one of these beauties and pack them them into containers to stash in the fridge for later, and by later I mean, as long as one week. That’s how much it is.
How to prepare
To prepare this, you’ll need these ingredients
- 1 teaspoon of paprika
- 1 jar of roasted red pepper, preferably 7 ounces
- 1 small clove garlic, should be minced
- ¼ cup of silvered almonds
- 4 teaspoons of extra virgin olive oil, should be divided.
- ½ a teaspoon of ground cumin
- 2 cups of cooked quinoa
- ¼ teaspoon of crushed red pepper
- 1 cup of diced cucumber
- 1 can of rinsed chickpeas, preferably 15 ounces
- ¼ cup of chopped kalamata olives
- ¼ cup of chopped red onions
- 2 tablespoons of finely chopped parsley
- ¼ cup of crumbled feta cheese
Procedure
Put almonds, pepper, paprika, cumin, garlic, 2 tablespoons of oil and crushed red pepper inside a food processor and puree until smooth, or at least fairly smooth.
Mix olives, quinoa, red onion and two tablespoons of oil together in a medium sized bowl.
Divide the quinoa mixture into 4 bowls and top up with equal amounts of chickpeas, red pepper sauce, and cucumber. Sprinkle with parsley and feta.
Nutritional value
Each serving contains, but not limited to, 12.7g of protein, 479 calories, 49.5g of carbohydrates, 7.7g of dietary fiber, 24.8g of fats, 2.5g of sugar, 8.3mg of cholesterol, 4.3g of saturated fats.
Toaster oven tostadas
Enjoy restaurant-style tostadas at home in 15 minutes with this recipe.
How to prepare
To prepare this, you’ll need the following ingredients
- 2 cups of mixed salad greens
- 2 corn tortillas
- 2 teaspoons of extra virgin olive oil
- ½ a cup of canned black beans, should be rinsed
- 2 tablespoons of lime juice, freshly squeezed
- 2 tablespoons of shredded cheddar cheese
- 2 teaspoons of salsa
- ¼ mashed avocados
Procedure
Line foil on a toaster oven pan and arrange tortilla on it.
Add beans and cheese as toppings on the tortilla.
Toast the whole thing until the cheese melts and the edges along the tortilla begins to turn brown. This should take about 7 minutes.
Place the greens in a bowl and drizzle with oil and lime juice.
Take the tostadas out of the oven and then top with avocado and salsa (or pico de gallo).
Serve it hot with the dressed greens.
Nutritional value
Each serving contains, but not limited to, 14.8g of protein, 457 calories, 14.8g of dietary fiber, 52.3g of carbohydrate, 7.8g of sugar, 14mg of cholesterol, 5.4g of saturated fat, 23.3g of fat.
Chicken enchilada casserole
This entire meal can be stashed in the fridge and stored in there for 3 days. It’ll come in handy when you’re to tired or busy to cook anything, all you’ll need to do then is take it out and bake it off and voila, easy and quick food.
How to prepare
To prepare this meal, you’ll need the following ingredients
- 2 tablespoons of ground cumin
- A can of crushed tomatoes, 3 cups. Preferably 28 ounces
- ¼ teaspoon of salt
- ½ teaspoon of ground chipotle chile powder
- 1 can of black beans, rinsed and drained. Preferably 15 ounces
- 8 corn tortillas that’s been cut into wedges
- 2 cups of sautéed pepper and onions
- A cup of chopped meal-prep sheet-pan chicken thighs
- 1½ cups of shredded Mexican cheese blend. Preferably 6 ounces, and divided.
Procedures
Mix the tomatoes, chile powder, salt, and cumin together in a bowl.
Coat a 7 or 8 X 11 inch casserole dish with some cooking spray.
Scoop half a cup of tomato sauce into the bottom of the prepared dish.
Place ⅓ of the tortilla wedges on the tomato sauce.
Top it with half of the chicken, half of the pepper, and half of the beans mixture.
Top it with half cup of cheese and a cup of sauce.
Layer on half of the remaining tortillas.
Top it with the remaining chicken, pepper and beans mixture.
Also top it with one cup of sauce and half cup of cheese.
Layer on the remaining tortillas and then the remaining sauce. Which should be about ⅓ cup.
Sprinkle it with the remaining half cup of cheese.
Cover the whole thing with foil and put in the fridge until you’re ready to cook. It shouldn’t stay in there for more than 3 days.
Pre-heat the oven to 375F.
Bake the casserole until hot and bubbling for about 40mins. Uncovered.
Nutritional value
Each serving includes, but not limited to, 39.3g of carbohydrate, 365 calories, 20.7g of protein, 11.5g of sugar, 9.3g of dietary fiber, 6.1g of saturated fat, 15.1g of fat, and 48.7mg of cholesterol.
Bonus: Here are some ways you can eat whatever you want without gaining weight
Eat only when you’re hungry:
Eat only when you’re hungry because that’s the best time your body is going to make good use of whatever you give it, without leaving anything that’ll accumulate and contribute to weight gain.
Also, don’t wait until you’re very hungry before eating because it could make you overeat
Eat your food at a slower rate
Our bodies know when we’re full and will tell us the food’s enough. However, if you eat too fast, your brain might not receive the signal quick enough and you could end up eating more than is required.
Share your portion into half, eat the half, and wait for about 10 to 20 minutes. If you’re still hungry, you can come back to it.
Eating shouldn’t be your source of comfort
Seriously, do something else, get out and exercise, spend time with your loved ones. If you’re feeling down, don’t let food become your coping mechanism. This is because, in this state, your brain tends to get.. er.. confused and dosen’t do a good job of reminding you when you’ve eaten enough.
You might end up eating 3 bowls of ice-cream without even knowing.
Stop eating when you’re full
This shouldn’t even be here but it’ll shock you to know there are some people who think this rule is just a myth. Seriously, respect that feeling you get when you’re full and stop eating.
