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Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
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Baked Ricotta Pies
 I am so excited to share this week's recipe because it is an original from a Fit 4 Life client! I love getting ideas and recipes from patients and clients. You are the reasons we send the newsletter out, and your feedback is greatly appreciated.
About the recipe, it comes just in time for "a cool Florida winter night." (And yes, if you are a native like me, 60 degrees is cold!) There are options for two different pies, one a bit sweet and one slightly sharper. Bundle up and enjoy!
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Ingredients
- Part-Skim Ricotta cheese
- Extra virgin olive oil
- Salt
- Freshly ground pepper
- Whole wheat crackers, toasted
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For Pie #1
- 3-4 slices of cooked turkey bacon, chopped into small pieces
- 1/4 cup fresh chives finely chopped
For Pie #1
- 3/4 cup sundried tomatoes cut into small pieces
- 1/3 cup fresh basil cut into 1/4 inch slivers
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Method
- Preheat oven to 300 degrees.
- Lightly oil two small oven-proof souffle dishes.
- In mixing bowl, stir in ricotta, then add salt and pepper to taste. Separate into two servings and place in the souffle dishes.
- For Pie #1, stir in chopped bacon pieces and one-half of chopped chives and pack down cheese mixture.
- For Pie #2, stir in sundried tomato pieces and cut basil and pack down cheese mixture.
- Lightly drizzle the surface of each pie with olive oil.
- Bake in oven until each pie is warm and quivery - about 15-18 minutes.
- When finished, remove pies from oven and keep warm. Place remaining chives on top of Pie #1.
- Spread cheese on toasted crackers to serve.
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