FXP Life Diet

Meet Our Nutritionists

Mary Opfer

Mary provides consulting services for numerous restaurants utilizing her 30 plus years of restaurant experience and nutritional expertise. In this capacity, Mary has provided guidance on menu analysis, development and planning. Read More

Ilanit Blumenfeld

Mother to four girls and a nutritionist, a lifelong passion for nutrition and cooking inspired Ilanit to pursue her Masters in Public Health Nutrition. She looks at nutrition holistically, emphasizing healthy living over quick diet and exercise fixes. Read More

See Our Recipes

This is a sampling of recipes you will see when you become a member of our life diet program.


    Salad Ingredients
  • 1 bag raw spinach
  • 1/4 red onion, thinly sliced
  • 1 green or red pepper
  • 15 strawberries or 3 kiwis

  • Dressing Ingredients
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • ¼ teaspoon Splenda or ¼ teaspoon sugar
  • ¼ teaspoon Dijon mustard
  • Salt and pepper to taste

Wash spinach and towel dry. Prepare dressing and mix well. Mix spinach with onions, pepper and fruit. Toss dressing with greens.


  • ½ cup dry whole wheat Pasta
  • 2oz chopped Broccoli
  • 2oz chopped Zucchini
  • 2 oz chopped Cauliower
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ¼ teaspoon Basil, chopped
  • ¼ teaspoon Parsley, chopped
  • Salt and pepper to taste
  • Reserve ½ cup of pasta water

Boil pasta according to package. Reserve ½ cup water. When rinsing remainder, have the cauliower and broccoli in the strainer and let the boiling water go over the vegetables. This will cook the vegetables and save you a step in cooking. Place the oil in the pot and cook garlic and zucchini. Do not let garlic turn brown. Place pasta, broccoli and cauliflower with ½ cup of reserved pasta water along with the garlic and zucchini. Toss. Add salt and pepper to taste.

*Optional: 3 oz grilled chicken can be added

Don’t tell anyone they’re made with chickpeas ... they’ll never guess!


  • 1 ½ cups semi-sweet chocolate chips
  • 1 (15oz) can chickpeas (garbanzo beans) drained
  • 4 eggs
  • ½ cup sugar
  • ½ tsp baking powder
  • Confectionary sugar optional for sprinkling on top

Preheat oven to 325F Melt chocolate in microwave Puree chickpeas in processor. Add melted chocolate and process until smooth. Add remaining ingredients and combine well. Pour into a greased 9” x 11” cake pan. Bake at 325F for 25 minutes. Leftover brownies can be frozen.

A wonderful dip with veggies, or make a little thicker and use on sandwiches.


  • 1 (15oz) black beans, drained and rinsed
  • ½ cup salsa
  • ½ cup plain fat-free Greek-style yogurt (such as Oikos or Fage)
  • ¼ tsp cumin
  • 3 tbsp chopped fresh cilantro

Mash the black beans using a potato masher or place black beans and salsa in a blender and puree until smooth. Spoon dip into a bowl. Stir in yogurt, cumin and cilantro.

Filet of sole lightly breaded with panko


  • 1 6oz filet of sole or tilapia
  • 1 tablespoon of lemon juice
  • 1/8 teaspoon of paprika
  • 1 tablespoon of panko bread crumbs

Preheat oven at 350 degrees. Place sole on baking dish and pour lemon juice on top. Sprinkle with breadcrumbs then paprika. Bake for 15-20 minutes until firm.