Hey Chicks,

At FIT CHICKS Academy we love seeing  students and  grads in the Fitness & Nutrition Expert Program (FNE) in action, creating their own fierce workouts and healthy recipes.

Today we are thrilled to share this recipe for you from soon to be Certified Fitness & Nutrition Expert  Ginny Evans because it is easy, chick-approved, and amazingly delicious!

Ginny  created this recipe for one of the assignments in the Nutrition Module of the FNE program, and excited to introduce Ginny and her delicious recipe with you. Take it away!


I just want to say what an amazing journey I’ve been on with these FIT CHICKS! At times I thought I’d never get through all the Fitness Nutrition Expert information, because, you know, LIFE! But with so much support not only from Laura, Amanda,  and Sarah and everyone else on the team, I finally got there and found out a lot about myself along the way. I discovered passions that I never knew existed! A huge shout out for everyone on the Facebook page too, as everyone was going through the same process but the experience was totally unique for each and every person. We kept each other buoyant and supported every step of the way, celebrated successes and commiserated struggles.

I signed up for the course because I was volunteering for a fitness team, raising money for art therapy for local kids and I’m always interested in nutrition as my daughter has various food allergies. However, because of all the information being thrown at me on this course, it has opened a Pandora’s box and tapped into some fabulous ideas that I hope to pursue. I want to motivate women to be their better selves through fitness, foodiness and fierceness at my Bermuda Triangle Retreats! The only limits (I have learned on this course) are my own and I now have the tools to turn this dream into a reality. There is so much information available that I will be revisiting and delve deeper into the course work. I would totally recommend ANYONE taking this course who has an ounce of interest in fitness and nutrition, you will surprise yourself with what you discover on your journey. Oh and I hope you enjoy my Coconutty Turkey Bites, they are a family favourite and so blummin’ easy to make. Thank you again chicks, you ROCK! Ginny xx


This recipe came about to temp my kids (and hubby) into easting more poultry as they are big red meat eaters. I also wanted to sneak extra veggies and fibre into the recipe without them knowing. My daughter has a dairy allergy, so I  am always looking to change staple recipes that are delicious for her. This recipe only takes 30 minutes,so it can be whipped up at the end of a busy day and you know exactly what it contains.

These little bites are so versatile and moist in the middle, due to the coconut milk and zucchini and they usually disappear in seconds! Not only does this work with spaghetti or spiralized veggies, but they sit beautifully on a canape tray when hosting parties. Just pop in a cocktail stick and serve with a spicy Thai sauce, as the subtle coconut flavour marries well with the heat and sweetness of the chili.



PREP TIME: 10 minutes

COOK TIME: 20 minutes


  • 1 lb ground turkey
  • 1 medium zuchinni
  • 4 tbsp coconut milk
  • 4 tbsp chopped cilantro
  • 1 tsp ground oregano
  • 2 cloves of garlic
  • 1 egg


  1. In a large bowl, season ground turkey with salt and pepper.
  2. Grate zuchinni and add to turkey.
  3. Add 4 tbsp of coconut milk from the can into the mixture.
  4. Mince of finely chop 2 cloves of garlic and add to mixture with oregano.
  5. Roughly chop about half a bunch of clilantro to get 4tbsp. You could chop finer if you prefer.
  6. Beat 1 egg and add to mixture.
  7. Stir mixture and add further seasoning if required.
  8. One mixed, scoop a heaped tablespoon of the mixture and hand roll into balls. This amount of mix should make 18 balls with 3 per serving.
  9. Coast a large cookie sheet with a thin layer of olive oil and space turkey bites into 3 rows.
  10. Cook under a low broiler for ten minutes, check to see a nice crust forming and turn over and cook for ten more minutes.

• You can swap the egg for flax seeds.


  • Refrigerate tins of coconut milk lite so that the cream rises to the top of the can and solidifies, making it easier to scoop off the cream. Then use the excess water for smoothies or refreshing drinks.
  • To give these bites extra crunch you could add chopped onion or coat them with beaten egg and roll in breadcrumbs or desiccated coconut. Spritz with olive oil before popping under the broiler/grill.
  • If you are vegetarian/vegan then you could swap the turkey for whizzed up mushrooms and chickpeas/garbanzo beans to make more of a coconutty falafel, again spritz with olive oil before cooking.
  • Cilantro tastes like soap to some people, so I would recommend using chopped basil or flat leaf parsley instead, or even a combination of both.
  • Turkey needs fat otherwise it can dry out, so if you don’t like coconut milk then you could use a good olive oil or even bacon fat if you are eating paleo.




  • Protein: 16 g
  • Total Fat: 4 g
  • Total Carbohydrate: 7 g
  • Dietary Fiber: 1 g

Thank you so much for sharing, Ginny!

PS Do you want get CERTIFIED as a Fitness & Nutrition Expert?  Download our program brochure here and learn how you start to create your dream life, health & career!