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“Before I started my weight loss journey and the Go Figure program I was a size 24 and weighed 275 pounds. I was in constant pain from arthritis, was alway tired and had problems with psoriasis. The coaching at Go Figure is top notch. Losing weight is not easy and they were there for me every step of the way. With their help, I have learned to never give up and that I can do anything I set my mind to. My blood pressure, cholesterol and skin conditions as well as my overall outlook on life has definitely improved. My whole family has benefited from what I’ve learned and I would absolutely recommend the Go Figure program to anyone.”
“I struggled to maintain a healthy weight for 15 years. Turning 50 and going through menopause figured into my problems. I went to weight watchers, did the Atkins diet…you name it. My knees were hurting and it was hard to continue to be active and do the things I loved to do. I decided I was tired of my knees and hips hurting from an extra 40 pounds on my 5’4” frame so I signed up.
My daughter had just gone through the Go Figure program and although I was skeptical when she started, her results were amazing! My experience has been positive from the start and even now, on maintenance (perhaps the hardest part), the program is still a part of my weight journey.
I would ABSOLUTELY recommend Go Figure to a friend. I started the Go Figure program a size 14 and now I am a size 8. My cholesterol has improved and my knees and hips no longer hurt. I have tons more energy and have started riding my bike. I have the ability to engage in the activities I enjoy without pain or struggling to feel really good about myself. I am proud of myself.”
2 pounds chicken tenders, or 3-4 boneless, skinless chicken breasts, cut in to strips
4-5 medium zucchini, rinsed and spiralized (or a pack of store-bought zucchini noodles)
4 tablespoons butter, divided
2 tablespoons taco seasoning
¼ cup low-sodium chicken broth
Juice of ½ of a lemon
Minced garlic, to taste
1 tablespoon hot sauce of your choice
1 tablespoon fresh chopped parsley
Crushed red pepper, to taste
Slice of lemon, for garnish
Combine chicken strips with taco seasoning. Allow to sit on the counter while prepping other ingredients.
In the meantime, wash and trim the end of the zucchini. Using a spiralizer make the zucchini noodles and set aside.
Heat two tablespoons of butter in a large skillet over medium-low heat. Gently stir-fry the chicken strips on all sides until golden brown. Remove the chicken from the skillet and set aside on a plate. You might have to work in batches to avoid crowding the pan and steaming the chicken vs. making it golden brown.
In the same skillet over medium-high heat, add two tablespoons butter, lemon juice, hot sauce, and chicken broth. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly.
Stir in fresh parsley and the minced garlic. Then, add the zucchini noodles and toss for 2-3 minutes to heat. Allow the cooking juices to reduce for one minute if the noodles render too much water.
Add the taco chicken back to the pan and stir for another minute to reheat. Garnish as you like and serve immediately.