Hey Chicks, At FIT CHICKS Academy we love seeing the creativity and hard work of our Fitness & Nutrition Expert Program (FNE) students and grads. Today we are pumped to share this recipe for you from recently Certified Fitness & Nutrition Expert  Michelle Bailey! Michelle created this recipe for one of the assignments in the Nutrition Module of the FNE program, and excited to introduce Michelle and her creation!

 

My name is Michelle Bailey. I graduated from the Fit Chicks Fitness and Nutrition Expert Program in January of 2019. I’m born and raised in Fort McMurray, Alberta and have graduated from the University of Alberta in the spring of 2018, where I studied Anthropology and Human Geography. I wanted to get certified because I’ve been passionate about health and fitness for many years. Throughout my time at university, I started getting really into fitness and health. I’ve grown to love it so much that I wanted to help other women reach their goals and become confident and happy in their lives.

 

I chose FIT CHICKS Academy for my certification because out of all of the Canadian online programs I compared, this one is the most holistic course I found. FIT CHICKS Academy includes practicals which many online courses don’t, and I feel that makes the students more prepared once they graduate. FIT CHICKS Academy also includes nutrition and business sections which is a huge bonus. I wanted to expand my knowledge about nutrition while also becoming certified in fitness (personal training) and this course allowed me to do that, whereas many other courses focus solely on personal training.

 

My favourite part of the FNE program was the practicals. I loved teaching fitness classes and getting real life experience of coaching before I graduated, better preparing me for my future business. For anyone considering the program I would “DO IT!! It is totally worth the time and money. I have learned so much and  expanded my knowledge more than I thought I could. This course has given me the tools I need to succeed at my own business and is continuing to provide me the support if I need it. There are awesome ladies running this program! They are so helpful and actually care and take the time to really answer our questions and make sure we are understanding everything.

One Pot Low Fat Chili

This recipe is a complete in 3 with a protein, fat, and fiber packed into it. It is great for families as you can make as much as you want! The reason I love this recipe so much is because it is so easy to make! It is simple prep and clean up since it is only one pot and is super easy to make! This healthy chili contains beef, veggies, beans and spices and is an awesome wholesome supper option since these foods are natural and full of nutrients!

 

 

 

 

 

TOTAL SERVINGS: 6 servings

TOTAL CALORIES PER SERVING: 431 calories

MACRONUTRIENT BREAKDOWN PER SERVING (INCL FIBRE GRAMS!):

  • Protein: 29.2g
  • Carbohydrates: 48.7g
  • Fats: 14g
  • Fiber: 15.2g

INGREDIENTS:

  • 4 tsp olive oil
  • 2 onions, chopped
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 small can chopped green chili peppers
  • 2 Tbsp minced garlic
  • 3/4lb (400 grams) lean ground beef
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground oregano
  • 1.5 tsp ground coriander
  • 1 (14oz) can diced tomatoes
  • 1 (16oz) can red kidney beans (rinsed and drained)
  • Spicy pepper medley to taste

DIRECTIONS

  1. Heat oil in a large skillet/pan.
  2. Sautee onions, celery, chili peppers, garlic until the onions are clear (about 15 minutes)
  3. Add ground beef, breaking into small pieces. Cook until no longer pink (5-7 minutes)
  4. Stir in chili powder, cumin, oregano and coriander. Cook, stirring 1 minute.
  5. Add tomatoes, beans, and pepper and bring to a boil.
  6. Reduce heat, cover and simmer for about 20 minutes.

TIPS TO ALTER IN LIEU OF A DIETARY RESTRICTION

If you do not eat meat (beef), you could always substitute the beef for tofu or another plant-based protein such as Veggie Ground.

TIPS TO SUB AN INGREDIENT TO ALTER THE RECIPE

Can substitute red kidney beans for a different kind of bean. For example you could use chickpeas or black beans.

ADDITIONAL NOTES

This recipe can also be frozen for later if you won’t be eating all 6 servings right away. It freezes well and is just as delicious warmed over!

PS Do you want get CERTIFIED as a Fitness & Nutrition Expert?  Our 2019 Spring Program of the Fitness & Nutrition Expert program starts March 27th , so download our program brochure here and learn how you start to create your dream life, health & career!