• ERI'S FIT KITCHEN

    Eri's Favorite Recipes

    Avocado Egg White Salad

    BEST ON GRILLED SWEET POTATO FOR BREAKFAST

    INGREDIENTS:
    • 4 large hard-boiled eggs, chopped
    • 4 hard boiled egg whites, chopped (discard the rest)*
    • 1 medium hass avocado, cut into 1/2-inch pieces
    • 1 tbsp light mayonnaise 
    • 1 tbsp fat free plain yogurt
    • 1/2 tablespoon finely chopped chives
    • 2 teaspoons red wine vinegar
    • 1/2 tsp Kosher salt
    • pinch freshly ground pepper
    DIRECTIONS:
    1. Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper.
    2. Mash with a fork.
    3. Combine with egg whites and adjust salt as needed.

    Banana & Blueberry Pancakes

    BREAKFAST WITH ERI

    INGREDIENTS

    • 2 1/4 cups rolled oats gluten free oats if desired
    • 1 cup unsweetened vanilla almond cashew or coconut milk
    • 2 large ripe bananas
    • 1/2 cup blueberries
    • 1 tablespoon honey or pure maple syrup
    • 1 large egg
    • 1/4 teaspoon sea salt
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon pure vanilla extract
    • 1 1/2 teaspoons baking powder
    • Coconut oil or grass-fedd butter for cooking
    • Protein powder can be added 

    INSTRUCTIONS

    • Place all ingredients in the blender and blend on high until completely mixed together and oats have broken down, about 1-2 minutes.
    • Heat a griddle or large pan over medium-low heat and melt a teaspoon or two of coconut oil or grass-fed butter in the pan. Once the pan or griddle is hot, pour or scoop 1/4 cup of the batter onto the pan. Cook 2-3 minutes on both sides and serve hot with extra bananas, extra fruit, nuts, nut butter or maple syrup

    Chicken, Quinoa and Avocado Salad

    LIUNCH

    INGREDIENTS:

     

    1 lb. Cooked chicken with Seasoning

    • 1/2 tsp. Chili powder
    • 1/4 tsp. Salt
    • 1/4 tsp. Cayenne pepper
    • 1/2 tsp. Cumin
    • 2 tsp. Olive oil Salad 

    Dressing (blend ingredients together)

    • 1/3 tsp. Lemon Juice
    • 1/4 cup Cilantro (finely chopped)
    • 1 clove garlic crushed
    • 1/4 tsp. Salt
    • 1/2 cup water
    • 1/2 avocado 
    • 1/2 ChobanI Plain Yogurt
    • 1/2 tsp. Olive Oil 
    • Sliced cherry tomato (optional)
    MIX:
    Seasoned Chicken
    5 cups of Spinach / Kale
    1/4 cup Red Onion
    1/4 cup Red Quinoa
    1/2 Avocado (cubed)
     
    Add dressing to taste!

    Chicken and Shrimp Fajitas

    LIUNCH / DINNER

    INGREDIENTS:

     

    * 4 tablespoons olive oil, divided
    * 2 tablespoons lemon juice
    * 1 teaspoon seasoned salt
    * 1-1/2 teaspoons dried oregano
    * 1-1/2 teaspoons ground cumin
    * 1 teaspoon garlic powder
    * 1/2 teaspoon chili powder
    * 1/2 teaspoon paprika
    * 1/2 teaspoon crushed red pepper flakes, optional
    * 1-1/2 pounds boneless skinless chicken breast, cut into thin strips (grill separate)


    * 1 pound of shrimp (grill separate)
    * 1/2 medium sweet red pepper, julienned
    * 1/2 medium green pepper, julienned
    * 4 green onions, thinly sliced
    * 1/2 cup chopped onion

     

    Mix cooked meat vegetables and spices together in skillet and grill until ready
    * Ezekiel wheat grain tortillas (grilled on kamal)
    * Shredded cheddar low fat cheese, taco sauce, salsa, guacamole and labneh or light sour cream.

     

     

    SWEET POTATO AVOCADO BROWNIES

    SNACK

    INGREDIENTS: 

    * ½ cup sweet potato puree (~1 small sweet potato) or pumpkin puree
    * 1 small avocado
    * 2 whole eggs
    * ¼ cup honey
    * 2 Tbsp. coconut oil, melted
    * 3 Tbsp. coconut flour
    * ⅓ cup raw cocoa powder
    * 1 ½ tsp. baking soda
    * ¼ tsp. sea salt
    * ⅓ cup Enjoy Life Mini Chocolate Chips
    * ¼ cup walnuts, chopped* (optional)

    Instructions:

    1. Preheat oven to 350 °F. Line a mini-muffin tin with liners (silicone liners work great) or grease with oil.
    2. Mixed of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
    3. Blend the ingredients just until smooth.
    4. Fold in ¼ cup chocolate chips and optional walnuts.
    5. Fill each muffin well with batter. Top with remaining mini-chocolate chips.
    6. Bake in the oven for 15 minutes. Remove from oven and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling before enjoying.

    Glazed Baked Salmon

    LIUNCH / DINNER

    INGREDIENTS:

    * 2 Tbsp olive oil
    * Red potatoe
    * Asparagus
    * Atlantic salmon
    * 1 Tbsp salt
    * 1 Tbsp pepper

     

    Mix together in bowl
    * 2 Tbsp Lemon juice
    * 2 Tbsp honey
    * 2 Tbsp ginger
    * 2 garlic gloves
    * 1 Tbsp thyme
     

    DIRECTIONS:

     

    After the mixture on skillet add salt and pepper (lemon optional) to Salmon, potatoes and asparagus . Add the mixture glaze only to salmon, you can also add two thin slices of lemon on top.

     
    Bake 400F/ 200C 25mins and flip after 15min
    Bon Appétit
     

     

     

     

     

     

     

     

     

    Eri's Protein Shake

    SNACK

    INGREDIENTS:

    Protein shake:

    Dymatize gourmet vanilla/ plant fusion rich chocolate
    * 1 scoop of protein 30 grams
    * 1 cup unsweetened almond milk
    * 1 Tbsp organic powered peanut butter
    * 4 medjool organic dates
    * 1 Tbsp Sweet nibs cacao
    * 1 Tbsp organic hemp seeds
    * 1/2 banana or 1/2 cup blueberries optional
    * Crushed ice

     

     

     

     

     

     

     

     

     

     

     

     

    Eri's Detox DrinK

    SNACK

    INGREDIENTS:

     

    * 2 tbs Lemon juice
    * 2 cups Kale
    * 2 tbs Ginger
    * 1/4 cup Apple cider vinegar
    * 1 tbs Turmeric
    * 2 stalks Celery
    * 1 Medium Green Apple

     

    Blend together (1/2 cup ice optional)

     

     

     

     

     

     

    Eri's Detox Smoothie

    SNACK

    INGREDIENTS:

    2 cups baby spinach
    * 2 cups baby kale
    * 2 ribs celery, chopped
    * 1 medium green apple, chopped
    * 1 cup frozen sliced banana
    * 1 cup almond milk unsweetened
    * 1 tablespoon grated fresh ginger
    * 1 tablespoon chia seeds
    * 1 tablespoon honey
    * 1 scoop collagen peptides

     

     

     

     

     

     

     

    All Posts
    ×
    ×
    All photos & images are copyright of Ericka Anton. 
    Unauthorized copying or stealing is prohibited by law. 
    ×
    Privacy Policy
    
    Your privacy is important to us. It is Eri Anton's policy to respect your privacy regarding any information we may collect from you across our website, https://www.erianton.com, and other sites we own and operate.
    
    We only ask for personal information when we truly need it to provide a service to you. We collect it by fair and lawful means, with your knowledge and consent. We also let you know why we’re collecting it and how it will be used.
    
    We only retain collected information for as long as necessary to provide you with your requested service. What data we store, we’ll protect within commercially acceptable means to prevent loss and theft, as well as unauthorised access, disclosure, copying, use or modification.
    
    We don’t share any personally identifying information publicly or with third-parties, except when required to by law.
    
    Our website may link to external sites that are not operated by us. Please be aware that we have no control over the content and practices of these sites, and cannot accept responsibility or liability for their respective privacy policies.
    
    You are free to refuse our request for your personal information, with the understanding that we may be unable to provide you with some of your desired services.
    
    Your continued use of our website will be regarded as acceptance of our practices around privacy and personal information. If you have any questions about how we handle user data and personal information, feel free to contact us.
    
    This policy is effective as of 4 March 2019.