Get Film Fit with Halle
In the name of mind, body, and nutrition.
Today, we are excited to announce that we will take you on an eight-week fitness journey with our founder, Halle Berry, as she prepares for her new film, “Never Let Go.” Join us every week for a BTS look at getting #FilmFitWithHalle, where we will share her workouts, meal plan recipes, morning/evening routines, and more.
If you want to participate, tag us using the #FilmFitWithHalle hashtag to be featured on our platform. Press the link below and enjoy this week’s workout.
We will also introduce you to the team guiding Halle on this full-body transformation. Below you’ll find easy-to-make breakfast, lunch, and dinner recipes, prepared by esteemed Le Cordon Bleu Culinary chef Isadora DeLeo.
Bison breakfast sausage and scrambled eggs with spinach (30g of protein)
Ingredients:
- Two 1-inch sliced bison breakfast sausage
- Two eggs
- Three garlic cloves
- 1 tsp ghee
- Two cups of spinach
Method of Preparation:
- Sauté the garlic in ghee and set aside.
- Start cooking the eggs, then add the cooked spinach and season with salt/pepper to taste.
- In a separate frying pan, sauté the sausages for about 3 min each side.
Roasted flounder with grapefruit and kale salad (25g protein)
Ingredients:
- 8 oz flounder filet
- One slice grapefruit (save ¼ cup of fresh grapefruit juice for dressing)
- Fresh chives
- 1 tsp garlic powder
- Three leaves lacinato kale (also known as black or Tuscan kale)
- ½ cup shredded iceberg lettuce
- ¼ bell pepper
- Dried crunch chickpeas
Method of Preparation:
- Season the fish with salt and pepper, garlic powder, chives, and one spray of olive oil to coat.
- Place the slice of grapefruit on top of the flounder filet, and roast in preheated oven at 400F for about 12 minutes.
- Serve with kale salad.
Suggested dressing, whisk together:
- 1 tbsp dijon mustard
- ¼ cup fresh grapefruit juice
- One spray of olive oil
- 1 tsp ground onion
Grilled rib eye steak with steamed broccoli and cauliflower and fresh salad (58g of protein)
Ingredients:
- 8-10 oz. rib eye steak
- 2 tbsp low-sodium Worcestershire sauce
- 1 tbsp coarse salt + pepper to taste
- One small broccoli head, cut in florets
- ½ small cauliflower head, cut in florets
- 1½ cups mixed salad greens
- Two baby bell peppers
- Four cherry tomatoes
Method of Preparation:
- Leave steak marinating for at least one hour, then cook to desired doneness on a scorching grill.
- Meanwhile, steam broccoli and cauliflower and season with salt/pepper to taste.
- Serve with fresh salad.
Suggested dressing, whisk together:
- 1 tbsp dijon mustard
- ¼ cup red wine vinegar
- One spray of olive oil
- 1 tsp ground onion
- Salt/pepper to taste
Film Fit
