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#Repost @andydanggg
Got my body fat tested today by @body_fat_test_la ! Who can guess my bf %? ๐Ÿค” ๐Ÿ“ธ: @carlymingo - p.s. how much to hire you as my personal photographer

When the ๐Ÿ‘ is on point. ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚#bootygainz #feelingfabulous

Oven roasted chicken breasts and rainbow veggies By gimmedelicious

2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)
ยฝ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
ยฝ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
ยฝ teaspoon salt
ยฝ teaspoon black pepper
1 teaspoon italian seasoning
ยผ teaspoon paprika (optional)

Preheat oven to 500 degree F.
Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.

Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

#Repost @ariellenicolefit
This was the coolest thing ever! The best part is that not only can I significantly increase my calories but that he agreed with my opinion that I shouldn't do cardio! Thank you @jsuarez616 for telling me about this guy! www.BodyFatTest.com #Bodybuilding #BikiniBody #HardGainer #BodyFatTest #Miami #Kendall #IHateCardio #girlswholift #fitnessfun #BodyComposition #eatcleantrainmeangetlean #goals #girlswithmuscle @bodmodinc @totalnutritionmiami

When you go out to eat for your cheat meal there's always a little extra room for ๐Ÿฆ๐Ÿง๐Ÿฉ๐ŸŽ‚๐Ÿฐ๐Ÿฎ

Creamy Ricotta Zucchini Noodles
Made by @ diethood

6 zucchini, washed, dried and spiralized
1 tablespoon olive oil, divided
1/4 teaspoon chopped fresh herbs (I either reach for rosemary or thyme, but use whatever you have on hand or use your favorite)
salt and fresh ground pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup ricotta cheese
1/2-cup skim milk
salt and fresh ground pepper, to taste (season it well)
1/2 tablespoon olive oil
1 pint cherry tomatoes, halved
salt, to taste
freshly grated parmesan cheese, optional


Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.
Add spiralized zucchini; season with herbs, salt and pepper and continue to cook for 7 minutes, or until tender, stirring frequently.
Remove zoodles from skillet and set aside.
Return skillet to stove and heat 2 tablespoons olive oil over medium heat.
Add garlic and cook for 1 minute or until fragrant, stirring frequently.
Stir in ricotta cheese and milk; season with salt and pepper and continue to stir until cheese is completely melted and everything is well combined.
Bring to a steady simmer and cook for 3 minutes, or until thickened.
Remove from heat and stir in the previously prepared zucchini; taste for seasonings and adjust accordingly. Set aside.
In a small skillet, heat 1/2 tablespoon of olive oil over medium high heat.
Add the cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.
Stir and continue to cook for 2 more minutes.
Remove from heat.
Serve tomatoes over the prepared zucchini and sprinkle with freshly grated parmesan cheese.

Notes *Remove as much excess water as possible from the spiralized zucchini before cooking.

#Repost @chadwickmouton
Watch today's Insta story for more... #hydrostaticbodyfattesting #factsmatter #GetTanked
Challenge Yourself.
Make Your Own Path.
Blow Your Own Mind.
Embrace The Possibilities.
#workout #Photography
#MavicPro #DJIPhantom4
#LilaJames @binkyjames @indo_board @weckmethod @djiglobal @zoidfitness #plyometrics #trackandfield #bodyfatpercentage

Those low carb days can be vicious. ๐Ÿ™ƒ๐Ÿ˜ค๐Ÿ˜ฒ

Balsamic Roasted Brussels Sprouts
By @ eaturselfskinny

2 lb. brussels sprouts, halved
1 red onion, sliced
2 Tbsp olive oil
1 tsp. sea salt
ยฝ tsp. black pepper
ยฝ tsp. mustard seeds
2 Tbsp balsamic vinegar
1 Tbsp honey
2 tsp. Dijon mustard

Preheat oven to 425 degrees F and line a baking sheet with foil. In a large bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly.
Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle over roasted veggies. Serve and enjoy!

#Repost @bodybyalena
No filter before and afters! YIKES! ๐Ÿ˜ณ
Ok, so here is the deal with this photo. Obviously you can see the difference in my body composition, this was in the last 4 months. Look at the bottom photo of my body fat analysis, the first one was on 9/21/15, the second was today 1/22/16. This has taken me 4 MONTHS to change my body and loose only 2.3% body fat! I am showing you guys this to point out the fact that fitness and health is a JOURNEY. You will not see instant results from going to the gym 5 times a month, or take a class once a week, or workout from home when you feel like it. It takes consistency, hard work, and perseverance. Throughout the last 4 months I have had a blast with partying, holidays, and date nights with my man. There has been a lot of food that hasn't necessarily been the best for my goals, but I don't care because I ENJOY eating it on special occasions. I usually aim for one "treat meal" a week (trying not to use the word cheat meal anymore, hehe) but sometimes there is something fun going on and I indulge. Why? Because life is supposed to be FUN! And that's what I'm all about. ๐Ÿค— I have stuck to my meal plan that includes treat meals for 8 weeks now and it simply has become a part of my life. It's so easy to follow and extremely healthy for my wellbeing, it just fits. I have been going to the gym to lift heavy 2-4 times a week, and taking sculpt and yoga classes 2-3 times a week. Feeling so good lately and can't wait to gear up for our wedding in April. My plan is to be in the best shape of my life. Hehe. ๐Ÿ‘ฐ๐Ÿป๐Ÿ’๐Ÿ’ช๐Ÿผ We will see my body fat in another 4 months! Going to do another test right before.
If anyone is interested in getting their body fat percentage taken in San Diego, hit me up! The owner of the body fat test truck @jolenlaperna and I are creating an awesome meal, fitness, and body fat test package for our friends down here in San Diego. Talk to me if you're ready to see some serious results. Can't wait to hear from you!! ๐Ÿ˜˜โค๏ธ

#dreambig ๐Ÿ˜๐Ÿ˜‚

By @ reciperunner


2 spaghetti squash, halved lengthwise
2 teaspoons olive oil
1 pound large raw fresh or frozen shrimp, peeled and deveined
1/2 cup yellow onion, diced
2 large cloves of garlic, minced
15 ounce can crushed tomatoes
1-1 1/2 teaspoons crushed red pepper flakes (depending on how spicy you want it)
1 teaspoon kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 cup low sodium chicken broth
1/2 cup plain non fat or 2% Greek yogurt, room temperature
Preheat oven to 375 degrees.
Line a baking sheet with foil and spray it with cooking spray.
Sprinkle the flesh of the spaghetti squash halves with salt and pepper and place them cut side down on the baking sheet.
Bake for 40 minutes or until the squash is tender.
Let the squash cool slightly before scraping out the flesh with a fork.
While the squash is cooling heat a 9-10 inch skillet over medium high heat and spray it with cooking spray.
When the skillet is hot add in the shrimp and sprinkle with salt and pepper.
Cook the shrimp for about 2-3 minutes per side then remove them from the skillet onto a plate.
Place the skillet back on the burner and add in the olive oil.
When the oil is hot add in the diced onion and cook for about 3 minutes or until it is translucent.
Add in the garlic and cook for another minute.
Add in the crushed tomatoes, red pepper flakes, salt, basil, oregano, and parsley and stir everything together.
Simmer the tomato mixture over medium low heat for about 5 minutes.
Stir in the chicken broth then remove the skillet from the heat.
Add in the Greek yogurt and stir the sauce until it is incorporated and smooth.
Add the shrimp back into the sauce and stir to coat them.
Serve the shrimp and tomato sauce on top of the prepared spaghetti squash.

It is important to add the Greek yogurt off the heat to ensure that it doesn't curdle in the sauce.

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