Greek Shrimp & Pasta | With a delicious zesty tomato-garlic sauce with olives & lemon.  Only 486 calories per serving | by Fit, fun & delish!

I really didn’t know what to call this recipe. I started out with “Lemon Shrimp & Pasta” or even “Skinny Shrimp & Pasta” but that wouldn’t do justice to this dish. It has a wonderful blend of flavors from the kalamata olives, lemon zest, parsley & feta cheese.  “Lemon” or “Skinny” was too one dimensional and not fair. “Greek” seemed more appropriate to me.  So Greek  Shrimp & Pasta it is:)

Greek cuisine is the perfect example of traditional Mediterranean healthy eating. It’s based around a variety of colorful and flavorful foods that are high in nutrients and low in fats. For this recipe I decided to use spinach pasta to add a healthy dose of fiber instead of getting empty calories from regular pasta.

This is such an easy meal to make and it’s perfect for weeknight dinners or a fancy weekend lunch. I cannot wait to make this again!

Greek Shrimp & Pasta | With a delicious zesty tomato-garlic sauce with olives & lemon.  Only 486 calories per serving | by Fit, fun & delish!Greek Shrimp & Pasta | With a delicious zesty tomato-garlic sauce with olives & lemon.  Only 486 calories per serving | by Fit, fun & delish!

Greek Shrimp & Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 4 Roma tomatoes, chopped
  • 10 kalamata olives, chopped
  • 1½ Tablespoon minced lemon zest
  • 1 Tablespoon fresh lemon juice
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • 8 oz large shrimp, peeled & deveined
  • 2 Tablespoons minced fresh parsley
  • 1 oz crumbled feta cheese
  • 3 oz cooked spinach spaghetti
Instructions
  1. In a large saute pan, heat the oil over medium-high heat.
  2. Add the tomatoes and garlic. Cook until the tomatoes are a little soft. About 3 to 4 minutes.
  3. Add the olives, zest, lemon juice, black pepper, pepper flakes & salt.
  4. Add the shrimp, cover and cook for 2 minutes. Flip the shrimp, cover and cook for another 2 minutes.
  5. Stir the parsley, turn off the heat and cover. Let it sit for 1 minute before serving.
  6. Serve shrimp over pasta and garnish with more parsley and the feta cheese.

Greek Shrimp & Pasta | With zesty tomato -garlic sauce seasoned with olives & lemon. The spinach pasta adds a healthy dose of fiber. by Fit, fun & delish!Greek Shrimp & Pasta | With a delicious zesty tomato-garlic sauce with olives & lemon.  Only 486 calories per serving | by Fit, fun & delish!

L~ F~:
  • I love the sound of this pasta. I am training for a marathon so this is just the kind of recipe I need- some protein and carbs. Thanks!ReplyCancel

    • ana @ fit, fun & delish!

      Hi Kelly! Congrats on training for a marathon! I bow to you since I’m a terrible runner lol! This is definitely a perfect meal for that kind of training. Good luck and I hope you have a blast! XO’s AnaReplyCancel

 

Lemon Chia Seeds Protein Pancakes | 290 calories per serving by Fit, fun & delish!

Just like 70% of the population, I went on a diet at the beginning of the year. I really despise the word diet.  It should be “lifestyle change”, but for me I’ve been living this lifestyle for almost 7 years! I always eat healthy, I go to the gym 4 times a week, don’t smoke and rarely drink booze (okay, only on a few social occasions where I like to get tipsy – because one drink will do that to me lol!). But honestly I indulged a lot the last months of the year and especially the holidays. And I mean A LOT! This left me with some unwanted fluffy weight and that’s not O.K. The older we get the harder it is to take it off so I need to act now before it’s starts creeping on me one pound at the time.

This means I’m working on de-fluffing. The way to do it is by cutting and tracking my calories for a couple of months.  In my opinion, the key to losing weight is counting calories. When your diet stalls, how can you troubleshoot what’s wrong if you don’t have any idea how many calories you consume a day? Exactly;)

I’ll be sharing many more recipes soon that are figure-friendly along with their calorie count. This will help you and I stay on track.

Lemon Chia Seeds Protein Pancakes | 290 calories per serving by Fit, fun & delish!

This recipe is for one person but you can easily double it or make multiple batches to freeze and eat when you have no time to prepare breakfast. They are healthy, easy to make and delicious! They are not too fluffy since they contain almost no flour. The bananas make them sweet enough that you won’t need much syrup….always a good thing right?  :)

Buen provecho!!

Lemon Chia Seeds Protein Pancakes | 290 calories per serving by Fit, fun & delish!

Lemon Chia Seeds Protein Pancakes
 
Prep time
Cook time
Total time
 
(Note: My protein powder is 31 g for 1 serving for 120 calories/1g fat/3g carbs/24g protein (Gold Standard 100% Whey ) Weigh your portion instead of using your scoop to measure. Use the recommended grams for 1 serving of your favorite protein powder. However, your protein powder may have a different amount of calories and will affect the amount of calories noted for this recipe.
Author:
Serves: 4 Pancakes
Ingredients
  • 2 egg whites
  • 1 scoop vanilla protein powder
  • 65 g banana
  • 1 teaspoon chia seeds
  • ⅛ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon oat flour (or all-purpose flour)
Instructions
  1. In a medium bowl, smash the bananas with a fork
  2. Add the remaining of the ingredients and combine all ingredients until smooth
  3. Heat a small nonstick pan over medium/low and coat with cooking spray.
  4. Pour ¼ cup of the batter onto the pan. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side.

 

Lemon Chia Seeds Protein Pancakes | 290 calories per serving by Fit, fun & delish!Lemon Chia Seeds Protein Pancakes | 290 calories per serving by Fit, fun & delish!

 

L~ F~:
  • YUMMY!!! You’ve inspired a new creation for me as well.

    I hear you on the holiday indulgence. I’m trying to recover from too much of everything myself.

    Gorgeous pics as usual!ReplyCancel

    • ana @ fit, fun & delish!

      Hi Caren! You can definitely add some of this stuff to your amazing pancakes! I hope you have a great weekend!ReplyCancel

  • Pushpa

    Thanks for this recipe!! If I want to use whole eggs would you recommend one whole egg instead of two egg whites? Can’t wait to try these! :-)ReplyCancel

    • ana @ fit, fun & delish!

      Hi Pushpa! You are very welcome! You can use one whole egg for two egg whites. The calories will change but I’m sure they’ll be yummy too! If you care about calories of course ;) (2 egg whites = 34 calories – 1 whole large egg = 70 calories). Enjoy!ReplyCancel

  • I’m a healthy eater too, and always love finding new weekend brunch recipes that make me feel like I’m indulging without actually going overboard. These pancakes look like jus the thing! Beautiful photos, too.ReplyCancel

    • ana @ fit, fun & delish!

      I love your recipes Dara! It’s great to eat healthy but leave some room for a treat here and there. I think that’s the secret to be healthy & stay in shape. Thanks so much for stopping by!ReplyCancel

 

Albondigas Soup is a healthy Mexican dish made with lean ground beef and lots of veggies!

I pride myself on how good I make Albondigas soup. After all, it tastes just like how my mom used to make it. When you learn from the best there’s a good chance you’ll do alright as well! When I get asked what my family’s one traditional dish is, I always have to say Albondigas. This soup (Mexican Sopa) is very close but since it’s not a complete meal I have to put it in second place. Growing up these two were my favorite and now they’re my sons’ favorites too.

When I began to cook consistently in my early twenties, I used to call my mom all the time asking her how to cook my favorite dishes she made. Her isntructions always were: Add about 1 pound of meat, a dash of this, a pinch of that, a bunch of this, blah blah blah! Ugh! When you’re learning a new recipe, my “dash of this” can be very different than your “dash of this”! But I always took notes like I was going to be tested on it later….keeping up with good cooks is serious business you know? Basically, I wanted to be the good student I never was in high school  ;) Anyways…….I had a few failures but to my surprise, the dishes were spot-on most of the time. Because of this “intense training”, I think I’m able to adapt recipes very quickly or even create my own. However, I’m keeping this one intact…..well almost.  I added green beans because you know, they’re good for you:D

How did you learn to cook? Was it from a cookbook, on your own or a family member?

Albondigas Soup is a healthy Mexican dish made with lean ground beef and lots of veggies!

When made with low fat ground beef, this dish automatically becomes a super healthy meal. It’s high in protein, has good carbs and all the veggies will ensure that you get all of the vitamins and nutrients that you need. There is nothing better than when a comfort meal is also healthy. I hope you get to make this!

Authentic Albondigas Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 23 albondigas
Ingredients
  • For the Albondigas:
  • 2 pounds 96% ground beef
  • 1 egg
  • 2 Tablespoons white rice
  • ¾ teaspoon ground pepper
  • 1 teaspoon oregano
  • 1½ teaspoon kosher salt
  • For the Soup:
  • 2 Tablespoons olive oil
  • ⅓ cup white rice
  • 2 stalks celery, chopped
  • A small onion, chopped (about 1 cup)
  • 4 large carrots, peeled & chopped
  • 1 garlic clove, peeled
  • 12 cups of hot water
  • 1 - 8 oz. can tomato sauce
  • 2 beef bullion cubes
  • ½ teaspoon ground pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano
  • ½ cup cilantro, chopped
  • 3 cups fresh green beans, cut in halves
  • 2 small potatoes, peeled and sliced
  • 2 zucchinis, sliced
Instructions
  1. To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.
  2. The soup: In a large stock pot add the olive oil and heat over medium-high heat.
  3. Add the rice, celery, onion, carrots & garlic. Sauté until the rice starts to become golden brown (stir constantly since the rice may burn easily).
  4. Add the water, beef bullion, tomato sauce, albondigas, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid. Cook for 1 hour over medium heat.
  5. Add the potatoes and green beans. At this point taste the broth and add more salt & pepper if needed. Cook for 15 more minutes.
  6. Add the zucchini and cook for 10 more minutes.
  7. Serve hot.

Albondigas Soup is a healthy Mexican dish made with lean ground beef and lots of veggies!Albondigas Soup is a healthy Mexican dish made with lean ground beef and lots of veggies!

L~ F~:
  • Ilse

    I was supposed to learn some of my mom’s best recipes on my last visit, but as always I had more time for eating than for making. This recipe looks really close to what I remember. So thank you for that now I’ll be able to give a try!ReplyCancel

    • ana @ fit, fun & delish!

      Awe that’s such a bummer! i’m just glad you got to enjoy your mom! That’s all it matters. xoxoReplyCancel

  • I love albondigas soup! I definitely learned to cook through observation, plus LOTS of trial and error.ReplyCancel

    • ana @ fit, fun & delish!

      Hi Cindy! I think that’s the best way to learn right? Thanks for stopping by!ReplyCancel

 

Lemon Bars by Fit, fun & delish!

Three strikes, you’re out!!!  Well, not quite but it was close enough! This is the third recipe I prepared for this blog since my last post and quite frankly I was very disappointed with the other two. If you follow me on Instagram (ehem, I hope you do!), you probably saw the photo I shared where I mentioned I was gifted with TWO big bags of lemons and was wondering what to do with them. Ever since then, I’ve been obsessed thinking about making the perfect recipe to share with you all.

My first attempt was a Lemon Cake. It came out delicious but something happened during the baking process and it didn’t rise properly. It also cooked too fast so it was too brown on the outside. In other words…..too ugly to photograph ;)

For my second attempt I defaulted to my delicious Protein Lemon Pancakes. I photographed them and was ready to share the recipe with you but there was something about the photos I didn’t like. The colors were off and I just wasn’t proud of them. Yes, I can be weird like that so please don’t judge :p. I will eventually share that recipe with you because it’s just too good. Stand by for that one.

Lemon Bars by Fit, fun & delish!

Finally I got it right on the third try! These lemons bars are delicious and very pretty too!  The best part is they got the seal of approval from Mr. Delish. He calls himself a Lemon Bar Snob Connoisseur so that says a lot!

Sure you can make Lemon Bars from a box but why do that when you can make better ones yourself? Seriously guys, there is nothing more satisfying than making desserts at home with fresh ingredients.

Lemon Bars by Fit, fun & delish!

Recipe from Cuisine at Home

Lemon Bars
 
Prep time
Cook time
Total time
 
These bars are best served the same day. If making ahead, refrigerate them; bring to room temperature and sift with powdered sugar before serving.
Author:
Recipe type: Dessert
Serves: 9
Ingredients
  • For the crust:
  • ½ cup sliced almonds, toasted (optional)
  • ¾ cup all-purpose flour
  • ½ teaspoon almond extract
  • ¼ teaspoon table salt
  • 6 Tablespoons unsalted butter, chilled & cubed
  • For the filling:
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • 3 eggs
  • ½ cup fresh lemon juice (about 4 small or 2 large lemons)
  • 2 teaspoons finely grated lemon zest
  • Powdered sugar
  • Lemon slices and mint springs for garnish
Instructions
  1. Preheat oven to 350 degrees. Line a 8-inch-square baking pan with foil.
  2. For the crust, toast the almonds in a skillet over medium heat until lightly browned, 3-5 minutes. Set aside 3 Tbsp. to layer on the crust.
  3. Whisk together ¾ cup flour, ⅓ cup powdered sugar, almond extract, salt and chopped almonds.
  4. Cut in butter with a fork or hands until mixture is dry and crumbly; press into prepared pan.
  5. Sprinkle with reserved almonds, pressing them into the crust. Bake until edges are golden, 20-25 minutes.
  6. For the filling, combine 1 cup granulated sugar and ¼ cup flour; whisk in eggs, then lemon juice and zest.
  7. Pour filling over warm crust and dust with powdered sugar. Return to oven and bake until filling no longer jiggles in center, 18-20 minutes.
  8. Let bars cool completely in pan on wire rack. Remove bars from pan by lifting foil by the edges; remove foil and cut into squares.
  9. Dust bars with more powdered sugar.
  10. Garnish bars with lemon slices and mint springs.

 

Lemon Bars by Fit, fun & delish!

L~ F~:
  • Ilse

    I’m so proud of my lemons! I meant of you my friend! You always make the best recipes with whatever you have at hand. Those bars look so yummy that I can’t wait to make them! Thanks for sharingReplyCancel

    • ana @ fit, fun & delish!

      Thanks so much Ilse!! I’m still making lemon recipes and have a few more to share lol!ReplyCancel

  • stephanie

    Those look delicious! Can’t wait for the protein lemon pancakes recipe!ReplyCancel

    • ana @ fit, fun & delish!

      Hi Stephanie! I will be sharing them this week! Thanks so much for stopping by :)ReplyCancel

  • Pushpa

    These look amazing, definitely trying them this week! Looking forward to trying your protein lemon pancakes too! Thank you for sharing. :)ReplyCancel

    • ana @ fit, fun & delish!

      Hi Pushpa! Okay come back soon for the lemon pancakes… they’re so delish! Have a great week!ReplyCancel