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Hello, I'm Rima

High-protein versions of everything you're told not to eat.

Two years ago a health diagnosis changed how I had to eat, and every piece of advice I found said the same thing: eat less, eat plain, eat sad. I wasn't interested. So I started rebuilding my favourite food instead of deleting it — same taste, more protein, ingredients I can pronounce. Every recipe here is cooked, tested, and photographed in my own kitchen in Laval, Québec. All of them are free.

Browse the recipes 



"Write a quote here from one of your customers. Quotes are a great way to build confidence in your products."

Rima KH
@fiteat.rima · 156K on Instagram

About Me

I'm not a chef and I've never worked in a restaurant. I'm someone who got a diagnosis two years ago, lost half of what I ate overnight, and refused to accept that the rest of my life was going to taste like steamed chicken.

I'm not going to name the condition here — this site isn't about my diagnosis, and I'm not a doctor. What matters is what it did to my kitchen. Every piece of advice I found online said the same three things: eat less, eat plain, eat sad. So I went the other way. I picked the foods I missed most — pizza, burgers, tacos, dessert — and rebuilt them one at a time until they hit my macros and still tasted like the thing I was craving. If a version tasted like an apology, it didn't count.

That's the whole method. Eat what you love, made clean.

How these recipes actually get made

Everything on this site comes out of my own kitchen. I buy the groceries, I cook the dish, I eat the dish, usually standing up. If a recipe doesn't work, it doesn't go up — and plenty of them don't work the first time. The crispy rice waffle took four attempts before I stopped scraping rice out of a waffle iron.

Every photo on this site is a photo of food I made. No stock images, no AI-generated food. If you see it here, it existed on a plate in Laval.

I include macros on every recipe, because I'm cooking for people who track. They're careful estimates, not lab results — your brand of sauce and the size of your chicken breast will move the numbers.

Where else you'll find me

I post two to three original recipe videos a day on Instagram as @fiteat.rima. About 150,000 people follow along, and my videos are watched roughly 120 million times a month. This site is where all of it lives permanently, so you don't have to scroll for twenty minutes looking for that one salmon thing.

I cook and post in English and in French. Je cuisine et je publie en anglais et en français.

One thing I want to say clearly

I'm a home cook — not a dietitian, nutritionist, or medical professional. Nothing here is medical or nutritional advice, and nothing here treats any condition, including mine. If you're managing a health condition, are pregnant, or are making real changes to how you eat, talk to someone actually qualified. I'm just the person who figured out how to make a very good high-protein taco.

How I got here

How a diagnosis I didn't want turned into a kitchen full of food I love.


start of 2024

The diagnosis

A health diagnosis I wasn't expecting changed what I could eat overnight. Every piece of advice I found said eat less, eat plain, eat sad. I wasn't interested.

2024 — six months

I stopped being a foodie

Steamed quinoa. Boiled eggs. Repeat, for six months. I gave up bread, which was my favourite food in the world. Nothing was worth eating, so I ate less and less, and lost a lot of weight without meaning to. I told people I wasn't a foodie anymore. That was the lowest point not the diagnosis. This.

2025

The first rebuild

Instead of deleting my favourite foods, I started rebuilding them — more protein, ingredients I could pronounce, same taste. Pizza first. It took a lot of tries.

05/2026

First video

I started posting the remakes on Instagram, mostly to keep a record for myself. Two to three videos a day, every day.

07/2026

150,000 people

The account went from zero to 150K followers in about two months, and the videos now get around 120 million views a month. This site is where all the recipes live permanently.

Want to work together?

I partner with kitchen, grocery, and nutrition brands whose products I'd actually use. Around 120+ million views a month, with an audience of women and men who cook what they see — in English and French.

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