Today my fitness/beach/stylist partner-in-crime Jen and I stumbled upon My Fit Foods in the Boystown neck of Lakeview. I had seen it open up shop in Chicago on North Ave., just east of Wells and this was my first opp to check out a fast food concept that “strives to make fresh, healthy meals to go that are designed to increase energy levels and help you lose weight safe and naturally.”

“Ok, let’s give it a shot,” we say as we shift gears away from our go-to snack spot (Starbucks).

When you’re literally running your business from your cell phone and trying to fit in that all too important beach date with the dogs in, eating on the go is a must. That’s why a company that boasts 90% of their meals gluten free, calorie and fat reduced and has several portion size options is a road we’re willing to traverse.

Walk in and go immediately to the fridge where the meals are broken down into easy to decide categories; snacks, breakfast, lunch, dinner. Okay, easy enough.

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We head over to snacks. Not only do they have a ton of options (in this category alone, I saw 8), they also have portions–small, medium and large–with the calories and fat literally printed on the side. So even these lazy beach combers can’t plead the fifth when it comes to not being aware of what we’ve just stuck in our mouths.

I had the tuna salad snack which consists of a yummy scoop of spicy and crunchy tuna salad, some zucchini wedges, grape tomatoes and a few rice crisps for good measure. Turns out, this was the perfect serving size and I felt full and satisfied after.

I love that it’s fast, love that it’s portion controlled and that it displays the nutritional information as clear as day. You really can’t screw it up when you eat here.

Be sure to pick up the snack cookie and gluten-free energy bar too for later. They were both low cal, high protein and extremely tasty. Especially the cookie

Since it is flourless it’s easy to make this low carb by baking with natural sweetners. The low carb recipe is by Alejandra Ramos of Always Order Dessert.

Flourless Clementine Almond Cake Recipe
Adapted from a recipe by Nigella Lawson

Ingredients
4 clementines (about 13 oz)
6 large eggs
1/2 cup erythritol + 1/2 cup granulated Splenda (OR) 1 cup granulated white sugar
2 1/4 cups of ground almond meal (or 9oz of almonds finely ground)
2 teaspoons pure almond extract
1/2 teaspoon kosher salt
1 heaping teaspoon baking powder

Directions
Place the clementines in a pot and cover with water. Bring to a boil and let simmer 1 1/2 hours, until very tender. Remove from water, then chop and remove seeds. Add the remaining boiled clementine (everything but the pits) to a food processor or blender and puree until smooth.

Preheat oven to 350 degrees. Butter and line a springform baking pan (this is a sticky cake; you NEED a springform pan).

In a mixer with a whisk attachment, beat the eggs for 5 minutes until very light and frothy. Add the sweetener or sugar, ground almonds, almond extract, salt, and baking powder and beat again for 5 more minutes until very light. Pour into the prepared baking pan and bake 50 minutes to 1 hour or until set. Let cool in the pan, then unmold and serve.
Low Carb Note: Using the mix of sweeteners that I used, the cake works out to about 9g of net carbs per serving, which is fantastic. (The cake has 10 servings.)