New Ms Fit Feature on New York Times Best Selling author, Lyn-Genet Recitas

Executive director of The Plan, Owner of LGKitchen

Lyn-Genet Recitas, Executive director of The Plan, Owner of LGKitchen


We are so excited for this new feature on bestselling author and creator of The Plan, Lyn-Genet Recitas. Not only is Jessica now studying under Lyn-Genet to become a health coach, Alisa has just finished the book and is preparing to start doing The Plan. In case you missed Jessica blog yesterday, she explained how The Plan has had a huge positive impact on her life and Jessica is now in the process of becoming a Plan health coach

One of Jessica’s favorite thing about the plan is she feels it gives her the tools to keep on track with her health and weight goals, especially when it comes to the mental, shall we say “drama”  that we put ourselves through over deiting and weightloss. Some of us can feel tremendous stress about knowing we have a busy and demanding week coming up, or it’s the holidays,  or the million other reasons that makes of feel out of control at times of our weight and health.  Now, Jessica explains,when she is up a pound,two, or three, or has a stressful week coming up, no big deal, she has the tools from The Plan that she knows works to get through it or get those pounds right off. This is the reason we wanted to share this before the holidays, to help anyone who, like us, has that stress that “oh the holidays are coming and with it that extra weight”. We hope sharing about Lyn-Genet will help you have a “plan” and the tools to get through the holidays as stress-free as possible and start the new year.



I am so excited to be finishing up my 3rd book The Metabolism Plan. The Metabolism Plan (TMP) is going to help you understand how your body responds to exercise, just the way The Plan helped you understand that your weight and your health are just your chemical response to food.
When you exercise too intensely you can actually gain weight and slow your metabolism! Many of us are exercising too intensely which attacks thyroid function , our master gland for our metabolism. Then we have the flip side, people aren’t exercising at all because you think you have to work out 60-90 minutes a day to have an effective workout regimen.
TMP shows you how to find the balance that works best for your body. I easily have women losing 6-7 points of body fat in a month. Of course on The Plan you lose 9% of your weight in a month until you reach your set weight.


I just bought the cutest 70s style mongolian curly lambs wool jacket, when it’s cold I have to go over the top bcs I find winter so depressing- that with my floppy fedora and some high heel boots and I feel so Faye Dunaway.
The Plan, New York Times Bestseller

The Plan, New York Times Bestseller


The Plan is a method of finding the healthy foods that can cause inflammation, make you overweight and hasten the aging process. Wait- healthy foods make you fat? I know it’s counterintuitive, but it’s true. Healthy, low calorie foods like green beans, Greek yogurt, salmon, turkey or oatmeal can cause one to two-pound weight gain which is crazy but true!

A food that doesn’t work for YOU can trigger an inflammatory response. This inflammatory response triggers a domino effect that ultimately affects your immune system. That “healthy” spinach and egg white omelette may be prematurely aging you, expanding your waistline and cause health issues.

What you need to know is that you are chemically unique and hat aging is a state of inflammation. Systems start to slow down as we get older. Your body just can’t repair as quickly as it did in your teens and twenties. The foods you used to be able to break down easily when you were in oyur teens and twenties are just harder to break down in your thirties, forties and fifties and beyond.

When you find the foods that work for you? The weight flies off, all while eating over 2,000 calories a day. And as you know, Jessica Diaz, wine cheese and chocolate are part of the diet!

Here is a link to a great video by Lyn-Genet that I highly recommend if you are interested in learning more about how the plan can help you you reach your best health and best weight.



Lyn-Genet was so nice to share a few recipes with us from her cookbook that make great editions to any menu this Holiday week:


The Plan Cookbook

The Plan Cookbook


The Plan’s “So Rich You Could Die Chocolate Pie”

"So Rich You Could Die Chocolate Pie"

Pie Filling:

12 oz Valrohona chocolate, finely chopped; or 12 oz semisweet chocolate chips

1 Cup heavy whipping cream

1/2 cup Silk Coconut milk or Rice dream

1 tsp Vanilla

Almond Flour Pie Crust
This delicious pie crust is the perfect match for our Plan-friendly Pumpkin Pie recipe and Raw Chia Pecan Pie.

1.5 Cups Blanched Almond Flour
1/4 Cup softened butter
2 tsp Honey
1 tsp Vanilla Extract
½ tsp cinnamon
½ tsp cardamon
Place all crust ingredients into the food processor and blend, Combine dough into a ball and roll out between 2 wax paper sheets. The dough will keep for 2 days in the refrigerator.
Before cooking, place crust into 8-inch spring-form pan and cover the bottom of the pan.
Yield: 8

Combine chocolate, whipping cream, coconut milk or rice dream in a medium bowl and microwave for 1 minute. Stir to blend and then microwave for another 1 minute. Stir until smooth. Stir in Vanilla.

Pour chocolate filling into pie shell and chill in refrigerator for 2 hours, until firm to the touch. If you like serve with fresh whipped cream  or The PLan’s Coconut Whipped Cream.

Whipped Coconut Cream

1 (14-oz) can of full fat unsweetened coconut milk ( chilled in the refrigerator for 8 hours or overnight).

optional: 1 to 2 tbsp agave nectar

optional: 1 tsp pure vanilla extract.

Open the chilled can of coconut milk without shaking it. Separate the cream on top from the liquid and transfer to a large bowl; discard the liquid. Add the Agave and vanilla to the cream, if desired. Using a hand or stand mixer, whip the coconut until forms creamy peaks, about 3 minutes. Serve immediately

Makes 4-6 servings

Lamb Shepherds Pie

The Plans Shepherds Pie

 1 lb ground lamb
1 onion, chopped
3 cloves of garlic, minced
1 tsp cinnamon
1 tsp cayenne
1 tsp ground cumin
1/2 tsp nutmeg
1 zucchini, chopped into 1-inch cubes
1 head kale, deveined and chopped
1 medium potato, cut into 1-inch cubes
1 medium butternut squash, cut into 1-inch cubes
1/2 cup ( 1 stick) unsalted butter, softened
1/2 can full fat unsweetened coconut milk
Optional: 1 tsp dried sage or other herbs of choice
1/4 coarse gran sea salt
 Preheat oven to 400 F
Heat a large skillet over medium heat. Add lamb, onion, garlic, and spices and cook, stirring, until lamb is browned about 6 minutes. Add zucchini and cook for 5 minutes. Add Kale, cover, and remove from heat. Let steam for 5-6 minutes, until kale is thoroughly cooked. Stir when done.
Meanwhile, in a steamer basket set in a large pot with 1 inch of simmering water, layer the potato cubes, then top with squash cubes. Steam for about 8 minutes, until tender. Transfer potatoes and squash to tow separate bowls. Add half the butter and coconut milk to the potatoes and half the squash. Mash each until creamy. Season with sage or other herbs, if desired, and salt.
Layer a 10×10-inch casserole dish with the mashed potatoes, then the lamb-kale mixture, and then the mashed squash. Bake for 15 minutes, until top is crispy brown.
Makes 6 servings


Lyn-Genet on the Dr. Oz shpw

Lyn-Genet on the Dr. Oz show

Our Family’s Favorite Thanksgiving Recipes

There are only two days left until Thanksgiving, and if you haven’t produced your most memorable Thanksgiving menu yet, here are a few of our favorite holiday recipes that we wanted to share for some ideas. Jessica’s sister-in-law’s amazing gluten-free pie recipe which might be your new favorite go-to, especially if there are any gluten allergies in the family. My butternut squash soup recipe that has been a hit every Thanksgiving and the perfect starter to a bountiful feast. And Jessica’s cranberry sauce that will no doubt trump any store bought version. It’s been in their family for over 10 years and with a rustic edge, this is the sweetest accompaniment to every dish you serve.

We hope you and your family have a fun, family-filled, delicious, loving, fashionable and perhaps not so fit (but that’s ok) Thanksgiving!

~Ms Fits



Adelaide's Gluten-Free Pie Dough

Many gluten free baking recipes rely on refined white flours, milk powders, white sugar, and other processed ingredients to provide the structure usually provided by the gluten. I personally don’t use highly refined ingredients in my cooking, so after lots of research and experimenting, I’ve arrived at a GF pie crust recipe that is flaky and delicious while using real ingredients that you can feel good about!


2 ¾ cups of your favorite GF baking mix (I use ‘Namaste Foods, Biscuits, Pie Crust and More!’ Baking mix. I love the ingredients and the traceability of this Colorado based company).

1 packed tbls. “Pixie Dust” (recipe below)

1 tsp. high quality salt

1 tbls. Coconut Sugar

6 tbls. ice water

3 tbls. plain Greek yogurt of Skyr (crème fraiche or sour cream would also work)

1 tbls. rice vinegar

2 sticks butter, cut into ¼ inch cubes, and placed in the freezer for 10-15 minutes


Pixie Dust

I use this whole food seed mixture as a binder to replace xantham or guar gums in my GF cooking. Adapted from the Gluten Free Doctor.

2 Tbls. Flax Seeds (any color)

2 tsps. chia seeds

½ tsps. Psyllium husk

Combine all ingredients in a small coffee grinder. Grind into a uniform powder.



Using a large food processor makes this process easier, but I usually do it with a small pastry cutter. Use what you have, let the dough know who’s boss, and you’ll succeed!

Whisk all the wet ingredients together in a small bowl and set aside. Combine all the dry ingredients together until evenly distributed. Scatter butter across flour mixture. Pulse or cut in butter until it is the size of large peas. Add half of the wet mixture and pulse or stir the dough until just combined, then repeat with the second half of the wet mixture. At this point your dough will look like wet sand at best and will just barely hold together when squeezed between your fingers. This is correct! (If it won’t hold together at all at this stage, fold in 1 more tablespoon of ice water).

Divide your dough into two sandy piles and form into two equal balls. It will fight, but stay calm and tell the dough that it is going to stay together and it will. Wrap your dough in plastic wrap, then place in zip lock bag. Continue to compact the dough and squeeze extra air out of the zip lock bag. Once your dough is well wrapped and in a ball shape, place in the fridge to rest at least and hour, or overnight.



Remove half the dough from the fridge and allow it to soften on the counter for about 15 minutes. Press to flatten into a large disc. Roll out between two pieces of parchment paper, to about ¼ inch thick, mending the dough with your fingers if it breaks. Try to keep your dough as round as possible (this is a pie after all). Using the aid of rimless baking sheet, slip the sheet under your parchment, and then remove the top layer of parchment. Place your pie dish on top of your dough, and then swiftly invert your dough, with one hand on the baking sheet and one hand on the pie dish. Remove top parchment. Use your fingertips to gently press the dough into the dish, and to attach any extra dough to the edges. Place pie dish in the fridge.

Filling! Use any pie filling you’d like, sweet or savory. My “go to” is whatever fruit is in season currently (apples and pears come to mind, or blueberries frozen during summer months) peeled if you wish, sliced, and tossed with a little GF flour, salt, honey, maple syrup or coconut sugar, any spices you like (cinnamon, nutmeg, ginger, vanilla…) and topped with a pad of butter. If you like what you’re putting in it, you can’t go wrong.

While your bottom crust chills, prepare your filling and roll out your top dough using the above method. You can use cookie cutters or a knife to make designs on your top crust if you wish. After at least 20 minutes, fill your bottom crust with your prepared filling. To place top crust, slide crust onto rimless baking sheet and remove top parchment. In a leap of faith, as gently as you can, invert top crust onto filled pie. This will be messy, and scary, so confidence and swift movements will help in the transition. Mend dough with your finger and attach top and bottom crusts, crimping the dough if you wish or keeping it simple for a rustic appeal. If you didn’t use any cutouts in your top crust, make a few artful slits in the dough to allow for steam to escape during baking. Brush top crust with a beaten whole egg or melted butter and sprinkle with coconut sugar, if desired.

At this point, you could freeze your whole raw pie, wrapped carefully in plastic wrap and foil, and bake off at another time. Or, bake at 425 for 25 minutes until the top is light golden, then reduce oven to 350 for an additional 30-40 minutes, until filling is bubbling and crust is a deep golden brown. Let pie cool on wire rack for four hours, filling your house with the wonderful smell of the holidays. Enjoy!!





This soup is my all-time favorite thing to make for Thanksgiving. I’ve been making it for almost 10 years and it’s always been a huge hit with all of my guests. This year, I’m going to attempt the gnudi to jazz it up a bit so wish me luck! What I love about this soup is that it’s super easy to make, it has no cream in it like some other butternut squash soups and it’s the perfect start to our abundant dinner. Enjoy!


2 tbls. butter (room temperature)
2 tbls. evoo
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2″ pieces
3 cloves garlic
3 1/2 lbs. butternut squash, peeled, seeded and cut into pieces (you can also find pre-cut butternut squash pieces in a package. It saves so much time!)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage



In an 8-quart stockpot, add butter and oil and melt together over med-high heat.

Add the carrot and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds.

Add the squash and chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes.

Turn the heat off and blend the mixture with a hand blender until smooth and thick. Season with salt and pepper. I like seasoning it at the end because everyone likes it different, and my kids love this soup, so I exclude any salt and pepper from their portions.


Bring a large pot of salted water to a boil.
In a large bowl, mix together the goat cheese, Parmigiano-Reggiano and eggs. Stir in the nutmeg, salt, pepper and flour. Form the mixture into round dumplings the size of a quarter. Dredge the formed dumplings in flour to coat, tapping off any excess flour. Working in batches, gently drop the dumplings into the boiling water, being careful not to overcrowd the pot. Let cook until all of the dumplings float to the top (cook for 4 minutes total). Remove the dumplings using a slotted spoon and set aside.




Jessica and her husband Charles have been making this recipe for their family for as long as they can remember. They fell in love with it when they lived in San Francisco together more than 10 years ago, and it’s still a favorite for their holiday meals.


2 cups orange juice

1 – 2 cups white sugar

4 cups fresh cranberries


Pour the orange juice into a saucepan… that’s the secret ingredient!

Add 1 – 2 cups of white sugar depending how sweet or tart you want the sauce or how sweet the orange juice you select is, usually I use 2 cups.

Heat this mixture and just before it comes to a boil, put about 4 cups of fresh cranberries in the juice sugar-mix and stir, reduce to medium heat or a high simmer.

Be careful because when they are simmering the juice mix can rush over the sides of the small saucepan.

The cranberries will pop and melt down to a jelly. The longer you let them boil as a jelly, the smoother the jelly becomes.

We like it a bit more rustic where you can see the berries in the sauce, so I don’t continue cooking for very long after they turn to jelly.

At this point, you can serve the dish hot or let it cool down.

Or flare it up and throw walnut halves, pecans, some mandarin orange slices into the saucepan, or just serves as is.

Try it out and see how it works for you. Brown sugar can be good as well. Enjoy!