Get Film Fit with Halle

rē•spin your fit from the inside out.

By: rē•spin
Get Film Fit with Halle

Who’s ready to get #FilmFitWithHalle and Peter Lee Thomas? We’re back this week with another dynamic workout and recipes full of fresh and accessible ingredients! There are multiple ingredients to shop for and enjoy and some great ways to spend time diversifying your palette and strengthening your body. If you want to participate, tag us using the #FilmFitWithHalle hashtag to be featured on our platform. Press the link below to enjoy this week’s workout.

Click the link to get film fit with Halle

Cooking tips and suggestions:

  • Use olive oil in a spray bottle to be measured easily.
  • Ghee is the perfect substitute for butter.
  • Reduce salt where you can.
  • Adding seasoning and fresh and dry herbs helps decrease salt use.
  • Daily intake of 65-80 grams of protein.
  • Increase daily intake of dark leafy greens to help with digestion.
  • Go dairy and gluten-free.
  • Fill your plate with low-carb and non-starchy veggies.

Now for the main event. Here are some savory recipes prepared by Isadora DeLeo to rē•spin your tastebuds.

Veggie Frittata and fresh salad (25g protein)


  • ¼ onion
  • Two eggs and one egg white
  • ½ bell pepper
  • 1 cup of mushrooms
  • A cup of spinach

Method of Preparation:

  1. Sauté the veggies and save on the side, whisk the eggs, and start cooking on a small frying pan.
  2. Halfway through, arrange the veggies on top, and finish cooking.
  3. Serve with a fresh salad.

Salad Ingredients:

  • 1 ½ cups greens
  • ½ cucumber
  • One radish
  • Four cherry tomatoes

(Suggested) Dressing, whisk together:

  • One tbsp dijon mustard
  • ¼ cup balsamic vinegar
  • One tsp onion powder
  • One spray of olive oil
  • Pinch oregano
  • Salt/pepper to taste

Bison chili  (40g of protein)

Serves 4


  • 1 lb ground bison
  • One onion diced
  • One can (15oz.) of mixed beans or ½ can of kidney beans and ½ can of black beans, drained and rinsed.
  • Two cups of beef bone broth
  • One can (15oz.) petit diced tomatoes
  • One can (15oz.) of crushed fire-roasted tomatoes
  • Three tbsp chili powder
  • One tbsp garlic granules
  • Two tbsp cumin
  • One tbsp smoked paprika
  • Two tbsp oregano
  • One tbsp onion granules
  • Two tsp smoked chipotle Chile pepper (*optional if you prefer spicy)
  • One spray of olive oil

Method of Preparation:

  1. In a large pot, spray the olive oil and sauté the onion, then add the bison, break it apart with a spoon, and cook until browned.
  2. Add all the spices and 1 tbsp salt and black pepper, and stir until well combined.
  3. Pour in broth, tomatoes (with their juice), and beans.
  4. Mix well, and bring to a low boil.
  5. Cook for about 30 minutes.

Suggestion: Top with a few slices of avocado and chopped cilantro.

Lemon basil roasted halibut and fresh salad (35 grams of protein)


  • 6-8oz. of halibut (no skin)
  • One lemon zest and juice
  • Two cups of Little gems lettuce
  • ½ Persian cucumber sliced thin
  • Two baby bell peppers sliced
  • Four strawberries thinly sliced
  • Fresh or dry, frozen basil
  • Olive oil in a spray

Method of Preparation:

  1. Preheat oven to 400F; season fish with salt, pepper, garlic granules, one spray of olive oil to coat, lemon zest, and basil.
  2. Bake for 15 minutes.
  3. Squeeze ½ of the lemon before eating.
  4. Serve with fresh salad.

(Suggested) Dressing, whisk together:

  • One tbsp dijon mustard
  • Juice of ½ lemon and 1 tsp zest
  • One tsp garlic powder
  • One tsp chopped basil
  • One spray of olive oil
  • Salt/pepper to taste
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