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Healthy Fitness Recipes~Videos  ❤ Main Page: @Shonda1020 📧 📲 KIK: Shonda1020

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Prosciutto Pizza and tomatoes
By @sweetashoney

1 gluten free pizza base
1/4 cup homemade tomato paste or organic tomato paste bpa free
2 slices of prosciutto ham
4 medium size whole tomatoes
6 heirloom mini tomatoes, halves
1 ball of mozarella di bufala - cut in 4/5 pieces
handful of fresh basil leaves
1 teaspoon poppy seeds to decorate

Using a spoon or spatula, spread the tomato paste onto the gluten free pizza base.
Add the whole tomatoes, halves heirloom mini tomatoes and mozzarella pieces.
Bake for 10-15 minutes or until the pizza base is golden on the sides.
Topped with fresh prosciutto ham and fresh basil before serving.
Sprinkle poppy seeds on the mozzarella to decorate.
Serve hot and eat straight away.

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One pan chicken dinner recipe on my Snap @ shonda1020 👻

By @littlebrokenblog❤️ @littlebrokenblog
2-2½ pounds zucchini, trimmed and sliced ¼" thick with mandoline slicer
1 tsp. sea salt
1-2 Tbsp. olive oil
1 cup tomato sauce (I used marinara sauce)
1½ cups ricotta cheese
½ cup frozen chopped spinach, thawed, drained, and squeezed out with paper towels
½ cup chopped artichokes
2 Tbsp. fresh chopped parsley, plus extra for garnish, if desired
½ cup shredded mozzarella, plus extra for top
2 garlic cloves, pressed
1 egg
salt and fresh ground black pepper
Arrange all of the zucchini strips in a single layer on 2-3 cooling racks and place on baking sheets. Lightly sprinkle one side of zucchini with salt, then flip, and sprinkle with remaining salt.
Let stand for 30 minutes to let some of the water out, then thoroughly pat dry both sides with paper towels. You want them as dry as possible.
Preheat the oven to 425 degrees F.
Brush both sides with the olive oil and roast for 15-18 minutes or until zucchini loses some of its thickness and is soft. Make sure not to over roast or zucchini will break during rolling. Remove from the oven and cool just enough to handle. Keep the oven on.
Spread ½ cup of the tomato sauce on the bottom of a 10 X 10 baking dish and set aside.
In a large bowl, combine ricotta, spinach, artichokes, parsley, mozzarella, garlic, and egg. Season with salt and pepper, to taste.
Spread about 1 tablespoon of ricotta filling evenly over each zucchini strip. Gently roll up and place straight up in the prepared baking dish, keeping them close together. I was able to fit 5 rows of 5 rolls each into a 10 X 10 baking dish.
Spoon dollops of remaining tomato sauce on top of the rolls and sprinkle with mozzarella cheese.
Bake, uncovered, for 20-25 minutes or until filling is heated through and cheese is melted. Optional: broil for additional 2-3 minutes until cheese is golden brown.
Remove from the oven and let rest 6-8 minutes. The rolls will absorb any excess moisture from the bottom of the pan. If desired, sprinkle with fresh chopped parsley before serving.

By @thebakermama
1 avocado, halved with seed and skin removed
1 tomato, halved
1 ear of corn
canola oil, for grilling
2 cups mixed greens
¼ cup canned black beans, drained and rinsed
2 tablespoons chopped red onion
2 tablespoons pepitas
2 tablespoons crumbled cotija cheese
Chipotle Cilantro Lime Vinaigrette:
¼ cup fresh lime juice
1 tablespoon honey
2 tablespoons chipotle sauce, from a can of chipotle peppers
½ teaspoon cumin
1 cup cilantro leaves
salt & pepper, to taste

Heat grill or grill pan to medium-high heat. Brush grates or pan generously with canola oil.
If grilling the corn on a grill, leave the kernels on the cob. If using a grill pan, you can remove the kernels from the cob prior to grilling, if desired.
Brush avocado, tomato and corn lightly with some canola oil. Place them a few inches apart, cut side down, on the grill or in the grill pan. Grill 3-4 minutes on each side or until black grill marks start to appear. Season with salt and pepper before removing from the grill.
Meanwhile, make the dressing. Place lime juice, honey, chipotle sauce, cumin and cilantro in a blender and blend until smooth. Season with salt and pepper to taste. Set aside.
In a large salad bowl, add the mixed greens, black beans, red onion, pepitas and cotija cheese. Top with the grilled avocado, tomato and corn kernels (cut kernels from the cob after they are grilled if you haven’t already).
Drizzle salad with desired amount of dressing. Toss and enjoy!

Skillet Tomato and Mozzarella Chicken with Crispy Basil By @thegourmetpeasant

1 tablespoon good quality extra virgin olive oil
7-10 large fresh basil leaves, chopped
4 thin chicken cutlets, pounded out evenly if needed
1 teaspoon sea salt
1 teaspoon granulated garlic
½ teaspoon black pepper
2 tablespoons light olive oil/grapeseed oil
2 tomatoes, sliced
2 balls fresh mozzarella, torn into pieces
Fresh cracked black pepper for serving

In a nonstick skillet, heat the extra virgin olive oil over medium-high heat. While that’s heating, stack the basil on top of each other, roll up tightly and slice into thin strands. Carefully put the basil in the oil and “fry” until crispy, curled and dark in color, being careful not to burn. Pour into a dish and set aside.
Season the chicken on both sides with the salt, garlic and pepper. Heat the olive/grapeseed oil over medium-high heat and brown the chicken on both sides, approx. 3-5 minutes each side or until cooked to 165 degrees inside.
When the chicken is done, top with the tomato slices and mozzarella. Cover reduce heat to low to melt the cheese, approx. 2 minutes. Upon service, spoon the crispy basil and oil over top and serve with freshly cracked black pepper

Sriracha Turkey Meatball Zoodle Bowl
By @mydigitalkitchen
1 large zucchini, sliced with a spiralizer
2 tsp low sodium soy sauce
1 lb lean ground turkey
1 tablespoon thai fish sauce
½ cup chopped red onions
1 tbsp garlic powder
1 cup chopped spinach (plus extra for topping)
1 cup almond flour/meal
1 free fun egg
1 tablespoon green curry paste
3 tablespoons sriracha sauce
Preheat oven to 375°F and line a baking sheet with parchment paper.
Combine turkey, fish sauce, onions, garlic powder, spinach, almond meal, egg, curry paste and sriracha sauce in a bowl.
Roll mixture into palm size meatballs and place 2 inches apart on a baking sheet.
Bake for 30 minutes. When ready, toss zucchini and soy sauce together. Serve with meatballs.

Spinach Artichoke Pasta Recipe
By @lifetastesgoood❤️ @lifetastesgoood
1 lb Penne Pasta
1 tablespoon freshly minced garlic
9 ounces fresh spinach
2 (12 ounce) jars artichoke hearts, quartered and drained
2 tablespoons all-purpose flour
3 cups whole milk
Kosher salt and freshly blacked pepper to taste
1/2 cup shaved or shredded Parmesan Cheese
1.5 cups shredded Mozzarella Cheese
Crushed red pepper, to taste
Garnish with more Parmesan cheese if desired
Prepare Penne as directed on package for al dente. Drain and set aside. I use my 6 qt stock pot which is the only pot I need for this recipe.
In the same pot, over medium heat, melt 2 tablespoons butter and add all of the spinach and a pinch of kosher salt. Cook spinach, stirring, for a few minutes until wilted and then add 1 tablespoon freshly minced garlic. Saute for about 30 seconds until the garlic is fragrant. Remove the sauteed garlic spinach from pot and reserve.
In the same pot, over mid-high heat, melt 2 tablespoons butter and add both jars of drained and quartered artichoke hearts. Allow the artichokes to sear for 3-5 minutes until browned and then stir to make sure the artichokes are coated in the butter. Remove the artichokes from the pot and reserve.
In the same pot, over mid-low heat, melt 2 tablespoons butter and whisk in 2 tablespoons flour until combined. Scraping any brown bits from the bottom of the pan for more flavor - yummmm. Pour in 3 cups whole milk and cook over medium heat for about 5 minutes or until it starts to thicken. Don't let it boil.
Add 1/2 cup Parmesan Cheese and 1 1/2 cups Mozzarella Cheese. Give it a taste and season as needed with salt and pepper. Don't be put off by the overly milky taste of this sauce. Once you get the artichokes and the garlicky spinach in there it will all come together! I promise!
Add the reserved artichokes and pasta and toss gently to distribute, and then fold in the reserved spinach. Top with extra Parmesan cheese and crushed red pepper flakes (be careful with the pepper flakes - you don't need much!)

By @damn_delicious
1 pound baby Dutch yellow potatoes
3 ears corn, each cut crosswise into 6 pieces
1/4 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon Old Bay Seasoning
1 pound medium shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley leaves

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
In a small bowl, combine butter, garlic and Old Bay Seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, garnished with parsley, if desired.

marinated portobello cashew cheese burgers with herbs & tomatoes
By @thisrawsomeveganlife
Marinated mushrooms:
4 portobello mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon liquid aminos (or soy sauce)
Cashew cheese:
1 3/4 cups cashews
1/2 cup water
1/3 cup nutritional yeast
Juice from 1 lemon
2 peeled garlic cloves
2 tablespoons miso
Salt and herbes de provence, to taste
Sliced tomatoes
Fresh chopped chives, spinach and parsley
Anything else your heart desires
To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing.
While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you've got time, let it age for a few days). When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you're gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.

Spinach balls
By @sweetashoney
220 g fresh spinach leaves,, trimmed, washed - about 6 cups. It makes about 160g (2/3 cup) of cooked, squeezed and packed spinach
3 eggs, size 6
1/2 cup (60g) grated cheese - I used noble cheedar from Mainland
1 cup (75g) Gluten Free Panko Crumbs,
1/4 cup fresh herbs of your choice - I used coriander
1/2 tsp. garlic salt

Preheat oven to 180 C.
Trim and wash the fresh spinach leaves.
Place the leaves into a saucepan, add salt and cover with boiling water. Cover and set aside for 3 minutes.
Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.
Place the balls on a non-stick cookie traycovered with baking paper.
Bake at 180C for 15-20 minutes or until golden on the top.
Serve immediately or cold in luchboxes.
Serve with dips of your choice like pesto, hummus or homemade ketchup.

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