• 💪 – Fitness Clinic DATES announced!
    • 🙆🏻‍♀️ – FCFlex is back, so save the date
    • 🏋🏻‍♀️ – Weight Training Focus is full body fun!
    • 🀄️ – Get tickets to BINGO for a cause
    • 🏃🏻‍♀️ – Get into the Cardio Queen Club

September 18 – CLICK HERE TO SEE IT

    • 🪅 – Happy 10-Year Anniversary Fit Chicks!
    • 🪅 – Game Night – Friday
    • 🪅 – Community Party – Saturday
    • 🪅 – Super Soul Sunday Bootcamp 

September 11 – CLICK HERE TO SEE IT

    • 🥩 Nutrition Champion Challenge Grand Prize Winner announced … and see the final mini challenge winner surprise!
    • 🥳  Your Invited! It’s time to sign-up
    • 🏋🏻‍♀️  This week in the Weight Room

September 4 – CLICK HERE TO SEE IT

  • 🥳  DON’T MISS IT – You’re invited 


    • 🥩 FINAL WEEKS – Nutrition Champions Challenge:
    • 🏋🏻‍♀️  Weight Training Routing:  “FBTRX”
    • ✔️ Share your life to change a life 
    • 🥳  See the SCHEDULE for the 10 Year Anniversary Finale Weekend Celebration 

    August 21 – CLICK HERE TO SEE IT

      • ‼️ last reminder: CHECK IT
      • 🗓 SAVE THE DATE: Sept 24, from 4-7PM 
      • 🥩 Nutrition Champions Challenge:
      • 🏋🏻‍♀️  The Weight Training Routing: “FBCM”
      • ✔️ Share your life to change a life


    During a recent Nutrition Consult at the studio Preethi asked, “should I eat carbs?”… The next day during the LIVE Weekly Chat on Facebook and Instagram, Susan asked “what I want to know is how many carbs should I be eating, I think I’m having too many. But everything is a CARB! That’s what I need help on…”

    Does any of this sound familiar?

    Soooo, awesome clients, have you marked your calendar for the upcoming Nutrition Seminar – June 8 at the studio from 11:00 to 11:45 AM …AGENDA

    • New Master Meal Plan resources just for you – 52 samples in one place!
    • Plus, all the information you’ll need to understand CARBOHYDRATES like the Complex Carb Formula, how many carbs is a good amount, what are the 3 categories of carbs
    • AND if you cannot wait until June 8, great! Schedule a one-on-one Nutrition Consult with us. It’s part of your program whether you’ve been a member for 2 months or 2 years!!! Use your private client email: contact@fitchicksprogram.com

    In the meantime, practice this GRAIN BOWL, if you’re tired of cold salads for lunch

    Asian Shrimp Barley Bowl

    You asked for healthy recipes so I give you an Asian Shrimp Barley Bowl. It’s healthy, easy and if you make the barley ahead of time, it’s a 15 minute meal!


    OK, I know what you’re thinking – barley? I’ve gone totally over the edge. It’s not as crazy as it sounds, I promise.

    It takes about 45 minutes to cook up a pot of barley but you can do it ahead of time and then like rice, it’s something you can add anything you want to. But it’s a lot better for you than plain rice.

    So if you can make the barley ahead of time, then when it’s time for dinner you only have about 15 minutes of cooking to get this Asian Shrimp Barley Bowl on the table.


    When dinner time comes, get your barley out of the fridge and warm it up over low heat.

    Get out a large skillet for your shrimp…season them with salt and pepper and cook for 5 minutes until they’re just pink.

    And dinner is done.

    It might sound like a lot of steps – but it’s really not too bad – especially if you do the barley ahead of time.

    So that’s how I do healthy. Not a boring salad or steamed vegetables. Tasty, delicious, full of flavor dinners that just happen to be good for you too!


    1. In a large pot, heat up the olive oil over medium heat.
    2. Add the diced onion and cook, stirring, for 5 minutes.
    3. Add the sugar to the onions and stir. Cook the onions, stirring often for another 5 minutes until they start to brown and caramelize.
    4. Add the diced zucchini , and shredded (or “riced”) veggies like Brussel Sprouts, asparagus, cauliflower, broccoli and radish, plus garlic, salt and pepper to the onions and stir. Cook for another 5-9 minutes until the vegetables softens.
    5. Remove the vegetables to a plate to cool.
    6. To the same pot, pour in the chicken broth and bring to a boil.
    7. Add the barley and another ¼ teaspoon of salt and bring back to a boil.
    8. Reduce the heat to a simmer and cook for 45 minutes.
    9. Place the cooked vegetables along with the soy sauce and sesame oil back into the pot and stir to combine with the barley.
    10. In a large skillet, heat the other tablespoon of oil over medium-high heat.
    11. Add in the shrimp and season with salt and pepper.
    12. Cook for 3 minutes, then turn to the other side and cook for 2 more minutes until pink.
    13. Spoon the barley into large bowls and add the shrimp on top to serve.
    14. Garnish with sesame seeds.


    Make the barley ahead of time, then when it’s time for dinner all you have to do is saute your shrimp and add it to the warmed up barley. You could also leave out the shrimp for a vegetarian meal, or substitute chicken or sliced beef or a white fish instead.

    Thai Veggie Grain Bowl – GREAT Make-ahead Lunch

    This Thai Veggie Grain Bowl recipe is a perfect one pot lunch meal. Full of crunchy flavors and a sharp and tangy Asian inspired dressing. Healthy and delicious – 20 minutes, serves 2


    • 1/2 cup Broccoli
    • 1/4 cup Carrots
    • 1 handful Cilantro
    • 2 cloves Garlic
    • 1 1 inch piece Ginger
    • 1/4 cup Green onions/Scallions
    • 1 Lime
    • 2 tbsp Peanuts (or Thai Spiced Almonds)
    • 1/2 Red onion, small
    • 1 tbsp Tamari, or Greek yogurt (or Sesame Seed Oil)
      Plus seasons, spices and flavoring to taste – like salt, pepper, crushed red pepper flakes, Bangkok (from Penszy’s Spice)
    *** Pasta & Grains = 1/2 cup Complex Carb Grain ***  like Rye, Wheat Berry, Bulgar or Barley (hulled, not pearl, white)
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    HERE'S A CHANCE TO MARK A BINGO BOX OFF: READ THE CARBOHYDRATE PRIMER!!! [HERE https://beafitchick.com/carbs-bingo]