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So easy and oh so delicious!!!!!!


2 avocados, cut in half, stone and skin removed
1 cup salad greens
1 cup tomato, diced
1/2 cup fresh mozzarella, diced
2 tablespoons basil pesto
2 tablespoons balsamic 

Plate the avocado on the salad greens and top with the mixture of the tomato, mozzarella and pesto followed by a drizzle of balsamic.

Southwest rice bowls

8 boneless skinless chicken thighs
2 Tbsps avocado oil, or olive oil, divided
15 oz. black beans, drained and rinsed if using canned
1 Tbsp + 2 tsp taco seasoning 
sea salt and freshly ground black pepper, to taste
1 cup uncooked brown rice
2 1/2 cups water, or bone broth
a small bunch of fresh cilantro leaves, chopped
1 fresh lime, juiced
2 cups lettuce of choice, shredded
1 ripe avocado, sliced or chopped

In a large saucepan whisk water/broth, 1 Tbsp oil, pinch sea salt, pepper and 2 teaspoons of the taco seasoning, then bring to the boil.

Stir in rice and simmer, covered, for 15-17 minutes or until liquid is absorbed and rice is just tender.

Meanwhile, rub chicken thighs on both sides with 1 Tablespoon taco seasoning.

Heat remaining oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side, or until cooked through and no longer pink in the inside. Chicken should be cooked to a minimum of 165*.

Let chicken rest on a board for a few minutes, then slice it thin.

Easy, quick and healthy recipe for the week:
Ground turkey stuffed peppers 

∙ Makes 6 large stuffed peppers
1 lb 93% lean ground turkey, Lean
2 cloves Garlic
1 Onion, small
1 16 oz. jar Tomatoes
Pasta & Grains
2 cups Wild rice, cooked
Baking & Spices
1 tsp Italian seasoning
1 tsp Salt
Oils & Vinegars
1 tbsp Olive oil
1 1/2 cups Cheddar cheese, sharp

-Preheat oven to 350 degrees. Prepare rice and set aside. You will need two cups of cooked rice.
-Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
-In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.
-Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
-Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet, or baking dish of your choice. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.

BLT avocado pasta salad from foodiecrush.com

is delish!

1 pound short pasta noodles, such as shells, farfalle, cavatappi

1 pound bacon

1 pint cherry tomatoes, sliced in half

2 cups arugula leaves

1 avocado, chopped

¼ cup thinly sliced red onion

½ cup plain Greek yogurt

½ cup mayonnaise

2 tablespoons white vinegar

1 tablespoon fresh minced chives

1 tablespoon fresh minced flat leaf parsley

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Boil the pasta in a large pot of salted water according to package directions just until al denté and still a bit firm. Rinse under cool water and drain well. Transfer to a large mixing bowl.

While the pasta is cooking, chop the bacon into ½" pieces and cook in a large skillet over medium heat until desired crispness. Transfer the cooked bacon to a plate topped with a paper towel to drain well.

Add the bacon, tomato, arugula, avocado and red onion to the pasta.

In a small bowl, mix the Greek yogurt, mayonnaise, vinegar, chives, garlic powder, kosher salt and freshly ground black pepper. Thin with milk, water or buttermilk if desired.

Drizzle the dressing over the pasta and gently toss. Taste for seasoning. Serve chilled.