Tom Kha Soup


•    1 can (14 oz.) coconut milk
•    1 can (14 oz.) chicken broth
•    6 quarter-size slices fresh ginger
•    1 stalk fresh lemongrass, cut in 1-in. pieces
•    1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks $
•    1 cup sliced mushrooms
•    1 tablespoon fresh lime juice $
•    1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
•    1 teaspoon sugar
•    1 teaspoon Thai chili paste
•    1/4 cup fresh basil leaves
•    1/4 cup fresh cilantro

1.    In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
2.    Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information
Amount per serving
•    Calories: 357
•    Calories from fat: 63%
•    Protein: 29g
•    Fat: 25g
•    Saturated fat: 19g
•    Carbohydrate: 7.2g
•    Fiber: 0.5g
•    Sodium: 484mg
•    Cholesterol: 79mg

Add Great Lakes Gelatin for more protein!!!

ROTW: Flourless Chocolate Cake



6 tablespoons unsalted butter, plus more for pan
8 ounces bittersweet or semisweet chocolate, finely chopped 6 large eggs, separated
1/2 cup granulated sugar
Confectioners’ sugar, for dusting


. Preheat the oven to 275 degrees with the rack in the center.  Butter the bottom and sides of a 9-inch spring form pan (cheesecake pan for all you non culinarians). Set aside.

. Place butter and chocolate in a large heat proof bowl and microwave in 30- second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.

. In a large bowl, beat egg whites until soft peaks form.  Gradually add granulated sugar, and continue beating until stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove form from pan. Serve at room temperature, dusted with confectioners’ sugar.


This will be a “flat” dessert, by appearance – however, I can assure you that it will satisfy the sweet tooth, without the guilt…

Curried Coconut Lamb & Potato Stew

lamb curry
Thanks to our good friend and Master Chef, Anthony Ciampa, we have this delicious stew, jam packed with flavor. This one is a little more complicated, but get ready to invite some friends over for dinner because this one is definitely one to show off with!

Curried Coconut Lamb & Potato Stew

2 T Ghee (clarified butter)
1 lb. lamb stew meat, cut into 1inch pieces
2 onions, sliced
1 T fresh ginger, grated with a micro plane
1 jalapeno, seeded & sliced
thin (leave seeds for more heat)
3 cloves garlic, grated with a micro plane
6 bay leaves
4 green cardamom pods
1 tsp. ground fennel
1 ½ tsp. brown mustard seeds
1 tsp. cumin
1 tsp. red chili powder
1 tsp. ground coriander
½ tsp. turmeric
1 small (15oz) can fire-roasted diced tomatoes
1 small (15oz) can coconut milk
1-cup Yukon gold potatoes
(peeled & cut into 1inch pieces)
2 tsp. kosher salt
1 tsp. garam masala
1 T rice wine vinegar
2 T cilantro leaves (chop at the last minute and fold into the stew at the end)
Heat a large pot over medium heat. Add the ghee, and when the ghee is hot, gently drop about half of the lamb pieces into the pot in one layer and brown on each side. Once browned, remove lamb and set aside. Add the rest of the lamb to the pot and brown in the same way; remove and set aside
Turn the burner down just a bit, and add the onions to the pot. The onions will release moisture; stirring frequently will pull up the drippings from the bottom of the pot, coating the onions. Slowly cook the onions, allowing them to caramelize – this will take awhile – 10-15 minutes, the time will be worth it.
When the onions are caramelized, add the ginger, garlic and jalapeno to the pot and stir for a couple of minutes (be careful here, if you’ve left the seeds in the jalapenos; the aroma can cause some coughing when inhaled). Next add the cardamom, bay, fennel and mustard seeds and stir for another 2 minutes. Then add the rest of the spices; cumin, chili powder, ground coriander and turmeric. Stir for another minute until the aroma of the spices is released.
Add the can of tomatoes, and stir. Allow to cook for 3-4 minutes, stirring constantly, to prevent sticking. Then add the lamb back to the pot along with the potatoes, the salt and can of coconut milk. Stir it all together, and then turn the heat down to low and allow to simmer for 1 hour, uncovered. Stir the curry occasionally as it cooks. When the curry is thickened & the Lamb is tender, add the garam masala, rice wine vinegar, & cilantro right at the end.

Coconut Shrimp Recipe


A big THANK YOU to Chef Anthony Ciampa for joining The Fit Labs team to help provide our clients with the healthiest and tastiest menu items to add to their collection of recipes!

Coconut Shrimp!

1/4 cup Whole Milk
2 Pasture Raised Eggs
1/2 cup Coconut Flour
2 cups Coconut Flakes
3 cups Coconut Oil
12 pieces, 16-20 ct shrimp

Combine the milk and eggs and mix well.

Dust the shrimp, one at a time, in the coconut flour, then into the egg mixture.

Last, coat the shrimp with the coconut flake and fry in coconut oil @350degrees until golden brown.

Season with salt and sugar!

There’s enough zinc and copper in shrimp to give you all you would need for an entire week!

Eat up! Enjoy!  And GIVE US A REVIEW!