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Fit Healthy Recipes DIY Videos  HEALTHY RECIPES and DIY VIDEOS 🙋 Personal Page: @Shonda1020 📧 👻 SnapChat👉Shonda1020 📲 KIK: Shonda1020 💪 @Fithealthyworkouts 🐣👇

Strawberry & Cream Cake
By @nathaliesader ❤️ @nathaliesader
This cake is raw, vegan, gluten free and refined sugar free! ~
For the crust:
1 cup of unsweetened shredded coconut
1 1/2 cups of regular rolled oats
12 medjool dates
1/4 cup of raw cacao powder
1/4 cup melted coconut oil
1/4 cup water (+ 2 more tbsp if needed)

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By @grandbabycakes❤️ @grandbabycakes
Citrus Shrimp Recipe - An easy and effortless seafood recipe filled with wonderful lemon and orange flavor notes that elevates weeknight meals.
1 tablespoon olive oil
1 cup fresh orange juice
½ cup fresh lemon juice
3 garlic cloves, minced
1 tablespoon finely chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon freshly ground black pepper
3 pounds medium shrimp, peeled and deveined
1 medium orange, cut into wedges
1 medium lemon, cut into wedges
In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pepper. Pour the mixture into a large skillet set over medium heat. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, 5 to 8 minutes. Add the shrimp, cover, and cook until they turn pink, about 5 minutes. Top with the remaining parsley.
Serve with the orange and lemon wedges on the side.

Loaded Greek Quinoa Salad.
By @halfbakedharvest ❤️ @halfbakedharvest
Olive Dressing
1/4 cup olive oil
2 tablespoons red wine vinegar
1/3 cup finely chopped kalamata olives
juice from half a lemon
pepper + crushed red pepper
1 cup dry quinoa
1 roasted red pepper
2 Persian cucumbers sliced
1 zucchini sliced or cut into ribbons
1 cup cherry tomatoes halved
1/2 cup oil pack sun-dried tomatoes oil drained + reserved
1/2 cup marinated artichoke hearts
1 small bunch watercress or 2 handfuls of arugula
1 large hadful fresh basil + mint
4 radishes sliced
1 ounce can chickpeas drained + rinsed + toasted if desired, 14
1 block feta cheese crumbled
1 cup plain hummus
1 avocado sliced
toasted pine nuts for topping
Combine all ingredients in a bowl or glass jar. Season with pepper and crushed red pepper flakes. Keep any leftover dressing in the fridge.
Cook the quinoa according to package directions.
Add the cooked quinoa to a large bowl. Add the roasted red pepper, cucumbers, zucchini, cherry tomatoes, sun-dried tomatoes, artichokes, watercress, basil, radishes, crumbled feta and chickpeas. Gently toss to combine. Add a little of the dressing and toss once more.
Spread the hummus in the bottom of a salad or serving bowl. Top with the quinoa salad and sliced avocado. Garnish with toasted pine nuts and mint. Enjoy!

By @gimmesomeoven❤️ @gimmesomeoven
This Creamy Shrimp Florentine Pasta recipe is quick and easy to make, full of great flavor, and oh-so-creamy and comforting and delicious.


12 ounces uncooked pasta (I used penne)
1 tablespoon olive oil
Kosher salt and freshly-cracked black pepper
1 pound raw jumbo shrimp, peeled and de-veined
1 batch Creamy Parmesan Sauce (see below)
2 large handfuls of fresh baby spinach
1 (8.5-ounce) jar sun-dried tomatoes, drained and roughly chopped
1/4 cup loosely-packed chopped fresh basil leaves
lots of freshly-grated Parmesan

1 tablespoon olive oil or butter
4 cloves garlic, pressed or finely-minced
3 Tablespoons all-purpose flour
1 cup chicken stock
1 cup warmed milk
3/4 cup freshly-grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
optional: 1/2 cup half-and-half


Cook pasta al dente according to package directions, in a large stock pot of generously-salted water. Drain, and set aside.
Meanwhile, heat oil in a separate large sauté pan over medium-high heat. Season the shrimp with salt and pepper on both sides. Then add the shrimp to the pan and sauté for 3-5 minutes, turning once, until the shrimp are pink and cooked through. (Cooking time will vary on the size of your shrimp.) Transfer shrimp with a slotted spoon to a clean plate, and set aside.
Use the same sauté pan to prepare your Creamy Parmesan Sauce.
Once the pasta and creamy sauce are finished cooking and ready to go, combine them in the large stock pot. Add in the spinach, sun-dried tomatoes and basil, and toss together until everything is evenly coated with the sauce.
Serve immediately, garnished with extra Parmesan cheese.

Heat olive oil (or melt butter) in the large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle evenly with the flour, and stir to combine. Sauté for an additional minute so that the flour can cook, stirring occasionally.
Then slow

Rainbow chicken salad! 🌈💛 by @pinchofyum the most yummy almond butter honey mustard dressing 💋 and topped with grapes blueberries and all the pretty things.
jar dressing:
3 tablespoons almond butter
1 tablespoon olive oil
2 tablespoons orange juice
3 tablespoons water
1 tablespoon grainy mustard
½ tablespoon raw honey
½ teaspoon garlic
pinch of salt/pepp
combine with:
cooked chicken breasts seasoned with s&p and chili powder, grapes, bluebs, curly lettuce (hello farmers market), feta cheese, and almonds. .

fresh n clean fan favorite for summer. ✌🏼

#salad #healthyrecipeshare #cleaneating #eatclean #realfood #eatrealfood #eeeeeats #easyrecipes #recipe #video #recipevideo #feedfeed #instayum #onthetable #eatingfortheinsta #foodblogfeed #eater

Skillet Seared Salmon with Creamy Cilantro Lime Sauce
Made by @cookingclassy
More on @cookingclassy

4 (6 oz) salmon fillets (about 1-inch thick)
1 tsp ground cumin
1/2 tsp ground coriander
1/8 - 1/4 tsp cayenne pepper (to taste)
Salt and freshly ground black pepper
1/2 cup natural sour cream
2 green onions, end trimmed, roughly chopped
1/2 cup packed cilantro (mostly leaves, some stem)
1 1/2 Tbsp fresh lime juice
1 clove garlic, sliced

Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepare sauce.
For the sauce, add sour cream, green onions, cilantro, lime juice, garlic and about 1/4 tsp salt to a food processor. Process until cilantro has been very finely minced. Set aside at room temperature while preparing salmon.
In a small bowl whisk together cumin, coriander, cayenne pepper, 1/2 - 3/4 tsp salt (depending on how salty you like things) and 1/2 tsp black pepper. Dab both sides of salmon dry with paper towels, season both sides evenly with cumin mixture and lightly rub over salmon. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer. Serve warm with Creamy Cilantro Lime Sauce.

By @comfortofhomecooking

For the Chicken Marinade & Salad Dressing:
Set aside 1/4 cup of this mixture for the salad dressing

1-1/2 lbs. (about 8) skinless, boneless chicken thighs
1/4 cup tahini (sesame seed paste), stirred
3 Tablespoons Holland House White Cooking Wine
3 Tablespoons olive oil
3 Tablespoons warm water
3 Tablespoons chopped fresh parsley
1 Tablespoon dill weed
Juice and zest from 1 lemon
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1 small shallot, minced
Nonstick cooking spray, for cooking
For the Lemon Orzo:
2 cups hot cooked orzo or white/brown rice
Juice and zest from 1 lemon
2 Tablespoons olive oil
1/4 teaspoon kosher salt
1/2 cup chopped fresh parsley
For the Salad:
1 medium cucumber, chopped
2 cups grape tomatoes, halved
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 Tablespoon fresh lemon juice
For the Chicken Marinade & Salad Dressing:
Add chicken thighs to a large resealable plastic bag; set aside. In a medium bowl, whisk all marinade ingredients together until well blended. Reserve 1/4 cup tahini mixture in a small bowl (this will be your dressing for serving on top of cooked chicken). Pour remaining tahini mixture into the bag, seal, and toss to coat chicken in marinade. Refrigerate at least 1 hour, or up to 1 day.
When ready to cook, preheat your gas grill to medium (350°F to 450°F), or set a grill pan to medium heat. Generously coat grill grates with cooking spray. Remove chicken from marinade; discard marinade.
Arrange chicken thighs on grill. Cover and cook 4 minutes on each side, or until done. Remove chicken from grill and place on a platter. Set aside.
For the Lemon Orzo:
While chicken grills, cook orzo according to package directions. Once cooked, add lemon juice and zest, olive oil, salt and parsley. Stir to blend flavors. Spoon onto a large platter, or onto individual plates. Place chicken thighs on top of orzo.
For the Salad:
Arrange cucumber, tomatoes, parsley and mint over the platter, or each serving. Spoon remaining tahini mixture (salad dressing) over top of chicken and vegetables. Serve

Strawberry + Avocado + Chickpea Caprese Salad 🌱
By @cleanfoodcrush ❤️ @cleanfoodcrush
Strawberry + Avocado + Chickpea Caprese Salad 🌱
{The salad you're gonna want to eat allll Summer! 👙🌞🍉}
makes 6 servings
4 Tbsps high quality balsamic vinegar
3 Tbsps olive oil
2 Tbsps raw honey
2 cups fresh sliced strawberries
2 cups halved cherry or grape tomatoes
2 cups fresh mini mozzarella balls
2 ripe avocados, pitted and sliced
1/2 cup loosely packed basil, chopped (15 oz) chickpeas, rinsed well and drained
1/4 red onion, sliced thin
sea salt and freshly ground black pepper
In a small bowl, whisk balsamic vinegar, with honey, olive oil, salt and pepper.
Gently place the strawberries, tomatoes, mozzarella, avocado, chickpeas, onion, and basil in a large glass bowl.
Drizzle with the balsamic dressing and gently toss.

Balsamic Chicken Kabobs
By @joyfulhealthyeats ❤️🙏🏼 @joyfulhealthyeats
2.5 lbs. boneless skinless chicken breasts, cut into 1" cubes
2 red pepper, cut into cubes
1 yellow pepper, cut into cubes
1 red onion, cut into cubes
1 pint cherry tomatoes
1 squash, ½" slices
2 zucchini, ½" slices
Balsamic Marinade:
¼ cup balsamic vinegar
¼ cup canola oil
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon dry basil
salt & pepper

To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the canola oil whisking the entire time.
To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 20 minutes to marinade.
Preheat grill to medium high heat (375-400 degrees F).
Remove the chicken from the refrigerator and start to assemble the kabobs.
Alternate veggies with chicken on a skewer until everything is used up.
Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
Remove from grill.

Zucchini Feta Fritters
By @tania.sheff ❤️ @tania.sheff
1 lb shredded zucchini
1/2 cup feta cheese crumbles
1/2 cup chopped dill+parsley
1 jalapeno pepper, diced
1 egg
1/4 cup flour (or more)
salt, pepper

Place the zucchini in the colander and squeeze the excess water out.
Place all the ingredients into a medium mixing bowl and stir nicely. (If the mixture looks too runny, add a bit more flour).
Fry the fritters in a large non-stick skillet on medium heat for about 2-3 minutes on each side.
Transfer the zucchini fritters onto a paper towel-lined plate and let them cool down for 5 minutes before serving.
Serve with Tzatziki sauce or yogurt.


By @thebrowneyedbaker

½ medium red onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons adobo sauce (from a small can of chipotle peppers in adobo sauce)
2 tablespoons olive oil
2 tablespoons ancho chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon salt
½ teaspoon black pepper
Water, as needed
3 to 4 pounds boneless, skinless chicken thighs

Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.
Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!

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