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Healthy Food & More  πŸ‰ Follow our delicious food journey πŸ₯— Tag us in your recipes

πŸ₯—πŸ… Grilled Chicken Salad + Homemade Sweet Onion!
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THIS is the drop-what-youre-doing, make new plans around this salad kind of post. Seriously. Include this in your weekend! Bring it to a party, or invite a few of your favorite people over and celebrate LIFE } makes 4 servings ~
Ingredients: 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion
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Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper
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Instructions: Heat a grill pan or an outside grill on medium high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium high heat; Saute garlic and onions for 6 minutes, or until soft and golden brown. Place camelized garlic & onions in a small blender together with remaining extra virgin olive oil, cider vinegar and lemon juice; puree until smooth. Season to your taste with sea salt & pepper, then refrigerate dressing until ready to serve. In a large salad bowl, add lettuce, then cooked chicken, tomatoes, corn, eggs, pecans, and diced avocado as shown. Once ready to serve drizzle the dressing on top, and gently toss to combine. Enjoy!
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Credit @cleanfoodcrush
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#vegansofig #veganlifestyle #huffposttaste #veganism #vegan #foodblogger #veganlife #foodgasm #plantbased #plantbaseddiet #whatveganseat #wholefoods #eatrealfood #iamwellandgood #dnesjemvegan #foodblogger #forksoverknives #eatforabs #plantpower #healthyfood #detox #proteinmeal #healthyfoodshare #buzzfeast #wholefoods#feedfeed#f52grams

🐟🍯 Crispy cauliflower gnocchi, honey-garlic-chipotle salmon, and grilled asparagus!
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How to: honey garlic chipotle salmon πŸ‘‰πŸ»πŸ‘‰πŸ»*recipe* 1) in a bowl, combine 1 tbsp. honey (I used manuka), 1/4 tsp. chipotle chili powder, 1 tbsp. melted ghee or butter, a punch or salt + a punch of pepper. Spread evenly over two 4-6 oz. salmon filets (you can easily double this to serve four). 2) in a pan, heat 1 tsp. ghee or oil for a minute; add salmon filets, skin side up, and sear for 3 mins.; flip, and cook an additional 3-4 mins. 🌢🍯 β€’β€’ crispy cauliflower gnocchi (there’s a tutorial for this in my stories) β€’β€’ grilled asparagus topped with fresh parmesan cheese πŸŒ±πŸ‘ŒπŸ». ~
Credit: @sara.haven
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#vegansofig #veganlifestyle #huffposttaste #veganism #vegan #foodblogger #veganlife #foodgasm #plantbased #plantbaseddiet #whatveganseat #wholefoods #eatrealfood #iamwellandgood #dnesjemvegan #foodblogger #forksoverknives #eatforabs #plantpower #healthyfood #detox #proteinmeal #healthyfoodshare #buzzfeast #wholefoods#feedfeed#f52grams

PESTO CAULI GNOCCHI, seared scallops + shrimp, broccoli and baby bella 😍 cauliflower gnocchi (Drizzle a bit of avocado oil on a pan, then cook gnocchi on medium to high heat for 1-2 minutes or until crispy. Add a few tablespoons of water, cover with a lid and cook 6-8 minutes. Once done cooking, toss in a little pesto, nutritional yeast + pepper. Serve with wild seared scallops and shrimp seasoned with garlic & herb seasoning, chili pepper + freshly squeezed lemon. Pair with steamed broccoli and sauteed baby Bella. Enjoy!
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Credit: @fitandwellmedgal

😍πŸ₯ Delicious
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By @buzzfeedtasty

ASADA FRIES🍟πŸ”₯ Seasoned fries, spicy secret sauce, melted cheddar, marinated carne asada, Mexican cream, pico de gallo & guacamole! πŸ”₯πŸ”₯
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Credit: @losangeles_eats

🍯 Honey garlic chipotle salmon -~
πŸ‘‰πŸ» Instructions 1) in a bowl, combine 1 tbsp. honey, 1/4 tsp. chipotle chili powder, 1 tbsp. melted ghee or butter, a punch or salt + a punch of pepper. Spread evenly over two 4-6 oz. salmon filets (you can easily double this to serve four). 2) in a pan, heat 1 tsp. ghee or oil for a minute; add salmon filets, skin side up, and sear for 3 mins.; flip, and cook an additional 3-4 mins. 🌢🍯 β€’β€’ garlic butter hasselbacks potatoes β€’β€’ grilled asparagus.
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Credit: @sara.haven

πŸ€—πŸΆ Tag someone who would love him!
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Credit: @meetkylo

πŸ”₯ Spicy garlic cajun shrimp with almond flour fettuccine tossed in olive oil, dried basil, dried sage, and parmesan β€’β€’ grilled asparagus (cooked on the cast iron stove top plate) w/ parmesan
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Credit: @sara.haven

😍πŸ₯— Cajun Chicken and Quinoa Bowl
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This was super easy to put together. Took me about 10 mins since I already had some left over quinoa.
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For the chicken breast I marinated with salt, pepper, Cajun, paprika and EVOO and seared until done to you liking. ~
In bowl:
Quinoa
Seared chicken
Corn
Avocado
Tomatoes ( mixed with salt, pepper, olive oil and lemon)
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Garnish with Pepper flakes and cilantro
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Credit: @healthyfitnessmeals

😍πŸ₯— Grilled Chicken Burrito Salad Bowls ~
makes 1 serving / bowl
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Ingredients for EACH bowl:
1 boneless, skinless chicken breast
2 cups shredded lettuce of choice
1/3 cup black beans, drained and rinsed if using canned
1/2 cup fresh pico de gallo
1/2 avocado, thinly sliced, and fresh lime squeezed all over it
1 Tbsp shredded cheese, optional
1 green onion, sliced
lime wedges, for serving
1 Tbsp Greek yogurt, for serving
For the marinade:
1/2 Tbsp avocado oil, or olive oil
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp cayenne pepper
sea salt and freshly ground black pepper, to your taste
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Instructions:
Place chicken together with the marinade ingredients in a small ziploc bag or glass bowl.
Rub marinade over chicken then seal bag while pressing the excess air out, or place a lid or plastic wrap over the bowl.
Transfer to the refrigerator and marinate at least 30 minutes or up to 6 hours.
Preheat grill to medium-high heat.
Carefully brush grill with a bit of avocado oil, or olive oil; don't burn yourself!
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Place chicken on the grill and cook for about 4-5 minutes per side or until cooked through and no longer pink in the center (internal temperature has to reach 165 degrees). Allow chicken to rest for 8 minutes, then slice against the grain.
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Assemble all salad ingredients nicely, as shown, in a large glass bowl or container.
Serve immediately, or seal tightly and store in the refrigerator for up to 3-5 days.
I prefer to add the avocado, & Greek yogurt right before eating.
Enjoy ❀️
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Credit: @cleanfoodcrush

πŸ˜πŸ‘ŒπŸΌ Grain-free english muffin toasted and topped with smashed avocado + feta cheese β€’β€’ crispy garlic ghee fried egg 🍳 β€’β€’ mixed baby heirlooms πŸ… β€’β€’ sautΓ©ed garlicky spinach w/ red pepper flakes + parmesan cheese πŸƒ. -
Are you a vegetables-for-breakfast person? πŸ₯¦πŸ₯’ What’s your go-to morning meal?.
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Credit: @sara.haven

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