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Fit Healthy Recipes DIY Videos  HEALTHY RECIPES and DIY VIDEOS . 🙋 @Shonda1020 📧 Shonda1020@icloud.com 👻 📲KIK, FB, SnapChat-Shonda1020 . Order your 🌱🍫Detox Organics 🔗👇

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@tmiller_fit is one of my personal favorite fitness accounts!! She shares hundreds of FREE workout ideas, healthy recipes and daily fitness motivation. Check her out👇.
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😱🥑🍣by @miquelantoja

Nutty Harvest Honeycrisp Kale Salad
By @howsweeteats
~
smoky honey pepita clusters
1/2 cup pepitas
1/2 tablespoons coconut oil
2 to 3 tablespoons honey
1/4 teaspoon smoked paprika
pinch of salt
sweet and spicy toasted pecans
1/2 cup pecans
1 1/2 tablespoons honey
1/2 teaspoon red pepper flakes
1/8 teaspoon ground nutmeg
cinnamon shallot vinaigrette
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
1 teaspoon dijon mustard
1 shallot, diced
1 garlic clove, minced
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
salad
4 to 6 cups chopped tuscan kale
2 honeycrisp apples thinly sliced
3 ounces freshly grated sharp white cheddar cheese
Directions:
smoky honey pepita clusters
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula - you still want them clustered so you can break them apart after baking!

Bake for 20 to 25 minutes. Remove from the oven and toss slightly. Let cool completely before breaking apart.

sweet and spicy toasted pecans
Heat the pecans in a nonstick skillet over low heat, stirring often, until fragrant and toasty. Stir in the honey, red pepper flakes and nutmeg. Let the honey bubble and stir for a few minutes, then transfer the pecans to parchment paper and let them cool completely.

cinnamon shallot vinaigrette
Whisk together the vinegar, honey, mustard, shallot, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

salad
Massage the kale with a tablespoon or so of the dressing and let it sit for 5 to 10 minutes. I like to season the kale at this point with salt and pepper too. Slice the apples and combine the apples, cheese, pecans and pepita clusters with the kale and toss well. Serve with the vinaigrette!

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1/2 cup old fashioned oats
1 scoop @Isopurecompany #Isopure low carb protein powder
1 tbsp almond butter
8 oz Almond milk
1/2 banana
Slice banana and place on the side of jar. Next add oats, almond butter, and protein. Cover with almond milk. Stir to blend. Refrigerate overnight. Top with additional banana and a spoon of nut butter!
~
Order using code NBTPOP15OFF for 15% off a first purchase at iHerb.com

Crock Pot Chicken Baked #tacotuesday🌮 @nobiggie ~
4 - 6 chicken breasts (boneless and skin less)
1 bottle Zesty Lime Italian Vinaigrette Dressing
1½ tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon minced garlic (about 2 - 3 cloves)
FOR THE TACOS
1 can of refried beans
12+ hard taco shells (two boxes)
2 cups shredded mexican blend cheese
grape tomatoes, sliced in half
jalapeno, sliced and seeded
cilantro, chopped
avocado, peeled and sliced
2 tablespoons green salsa
3 tablespoons sour cream
1 tablespoon milk

Put the uncooked chicken breasts in the crock pot. Pour the full bottle of salad dressing over the chicken. Sprinkle the rest of the ingredients over the top and mix them in a bit with a spoon.
Cover your crock pot with the lid and cook on high for 4 hours.
Remove all the chicken breasts from the crock pot and let cool.
Shred the chicken breasts and move to a glass bowl.
Pour most of the liquid over the shredded chicken.
FOR THE TACOS:
Make the guacamole sauce by mixing the avocado and green salsa together. Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle. Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.
Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce. Transfer to a squeeze bottle.
In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.
Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling.
Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro.
Finish with a drizzle of guacamole and sour cream.
Enjoy!

It's not all bells and whistles by @lipsticksandlunges 🍴 This is my go-to meal when eating clean, it's quick, simple and so yummy !
Chilli Cajun Chicken, Basmati Rice, Garlic Sweet Potato Mash & Cajun Mushrooms with Steamed Broccoli 😍

Spicy Shrimp Pasta with a Roasted Tomato Sauce
By @saltandlavender ~
8 ounces uncooked pasta
1 pound shrimp, thawed & peeled (I used 31-40 count size)
1 tablespoon olive oil
1/2 small onion, diced
2 cups Fire Roasted Diced Tomatoes
1/4 cup dry white wine
1 heaping tablespoon Dijon mustard
3-4 cloves garlic, minced
4 dashes Italian seasoning
1/2 teaspoon red pepper flakes, or to taste
1/4 cup heavy/whipping cream or sub to meet your needs
Handful fresh basil, torn
Salt & pepper, to taste
Freshly grated parmesan cheese, to taste (optional)
Fresh parsley, chopped (optional)
Boil a large pot of salted water and cook pasta al dente according to package directions.
Add the olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes (it's ok if it browns lightly).
Add the wine, Dijon mustard, and garlic to the pan and cook for 2 minutes.
Add the diced tomatoes, Italian seasoning, red pepper flakes, cream, and shrimp to the pan. Give it a good stir, reduce heat to medium, cover, and cook for 5 minutes.
Stir in the basil, salt & pepper, and cook it for another few minutes or until the shrimp are completely cooked through. Drain the pasta and toss it with the sauce.
Serve immediately with freshly grated parmesan cheese and fresh parsley if desired.

😍😍🥚🥚🍳🍃🌿🌱by @chefclubuk
*personally I would skip the plastic and use the "normal" procedure to cook.

🥑🍔AVOCADO BURGER BUNS
By @kirbiecravings
~
A fun and low carb way to eat burgers, using avocados as the burger buns!
INGREDIENTS:
4 large avocados (you want avocados that are ripe but still very firm, see notes)
1 lb lean ground beef or turkey (you can also use pre-made quarter pound patties)
4 slices of cheese of your choice (I did swiss and cheddar)
1/2 tsp white sesame seeds
1 tomato, thinly sliced
about 16 baby spinach leaves
4 large green leaf lettuce leaves (each one should be big enough to wrap around your avocado burger)
salt and pepper
condiments of your choice
DIRECTIONS:
Slice avocados in half, length-wise. Remove seed. Peel away the skin from the avocado halves. For each avocado, choose the prettier, rounder half. Lay the selected halves face down and then sprinkle with white sesame seeds (about 1/8 tsp each). Gently press the seeds into the surface of the avocado flesh so that they remain in place.
With your ground meat, form four quarter pound balls. Season with salt and pepper. Place onto hot grill (you can also cook in a pan on a stove) and press down gently so that the balls form patties. Cook each side a few minutes until burgers are close to your desired doneness. Add a cheese slice on top of each patty and cover the grill until burgers are done and cheese is melted.
To assemble your burgers, place each of avocado halves without sesame seeds onto a lettuce leaf. If needed, you can slice a little off the bottom of the avocados so that the avocado half has a flat surface to stand on. You can also maneuver and fold the lettuce leaves so that they help form a stable base for the avocado halves. Add 2 pieces of baby spinach, 1 slice of tomato, burger patty, 2 more pieces of spinach, any condiments you desire, and then top with an avocado half (one that has the sesame seeds). You do need to be careful as you stack the burger and place items in a way so that the weight is evenly distributed. Serve burgers while still warm.
When eating the burger, you can unfold and use the lettuce to wrap around the burger, to help keep the burger together and also keep your hands from getting dirty as touching the avocado halves directly can get messy.

Grilled Bruschetta Chicken
By @cremedelacrumb1 ❤️ @cremedelacrumb1
~
Easy, healthy grilled bruschetta chicken with simple seasonings, melty mozzarella cheese, and a fresh tomato and basil topping is the perfect summer meal!
~
4 boneless skinless chicken breasts, pounded to even thickness (1 inch or less)
2 tablespoons oil
1 teaspoon Italian seasoning (OR ¼ teaspoon each dried basil, dried oregano, and dried thyme)
1 teaspoon garlic powder
½ teaspoon salt
⅛ teaspoon black pepper
4 slices mozzarella cheese
tomato basil topping
3 roma tomatoes, diced
salt and pepper, to taste
2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh basil
In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings.
Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through.
While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well.
Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty.
Top chicken with tomato basil topping and serve immediately.

GRILLED CHICKEN GREEK SALAD WITH COCONUT TZAZIKI
By @primal_gourmet
~
for the Grilled Chicken
1lb chicken breast – thinly sliced lengthwise
1 tsp each dried thyme, dried mint, dried basil
2-3 garlic cloves – finely chopped
1 tbsp lemon juice
salt and pepper

for the Greek Salad:
1 large field tomato – roughly chopped
1/2 english cucumber – cubed
1/4 red onion – thinly sliced
1 green pepper – cubed
kalamata olives – approx 3-4 per person
1 tbsp caper berries
for the Coconut Tzaziki
1 cup coconut cream
1 garlic clove – finely grated
Juice and zest of 1/2 lemon
1 small cucumber – deseeded and finely chopped
1 tsp each fresh oregano – finely chopped, dried mint, dried basil
1 tbsp fresh parsley or dill – finely chopped
salt and pepper to taste

for the Coconut Tzaziki:
To make coconut cream, place a can or carton of unshaken full-fat coconut milk in the fridge and let sit overnight. **It is important that you do not shake the contents of the can or carton or the cream may not separate! Scrape off one cup of coconut cream that has separated and solidified above the coconut water below.
Add the coconut milk along with the rest of the ingredients to a medium sized mixing bowl and stirring to combine. Taste for seasoning and adjust salt and pepper as required. Cover and refrigerate while you prepare the chicken and salad.
for salmon:
Add thyme, mint, basil, EVOO, lemon juice, and garlic to a bowl and stir to combine – set aside.
Rinse and pat chicken dry with paper towel. Slice lengthwise into thin filets. Season both sides of the filets with salt and pepper and transfer to a zip-top bag. Pour in the marinade and gently massage the chicken to coat. Lay the chicken flat in the bag, fold over the top half, squeeze out all of the air and seal. Transfer to fridge and let marinade 30min to one hour. Preheat a grill-pan or grill over medium-high heat. If necessary add a small drizzle of oil to the pan to prevent sticking. Cook approximately 5-6 minutes per side or until fully cooked (approximately 10-12 minutes total). Meanwhile, cut the vegetables and arrange on a platter along with the olives and capers. Transfer cooked chicken

GRILLED VEGETABLE SALAD
By @jessica_gavin
~
Salad ingredients:
1 zucchini sliced lengthwise into ½ strips
1 yellow squash sliced lengthwise into ½ strips
1 large eggplant sliced into 1-inch rounds, about 4 slices
2 bell peppers tops removed, seeded and cut from the top into 4 large pieces
1 ear of corn hair removed
black pepper as needed
1 cup mini tomatoes sliced in half
1/4 cup shallots very thinly sliced
2 cups baby spinach washed and dried
Citrus Vinaigrette-
1 tablespoons apple cider vinegar
2 tbsp each lemon juice plus zest and lime juice plus zest
1 teaspoon honey maple syrup or agave
5 tablespoons olive oil extra-virgin
1 tsp each shallots minced and parsley minced
1/4 teaspoon salt
1/8 teaspoon black pepper freshly ground
Succotash Salad-
In a large bowl, lightly coat the zucchini, yellow squash, bell peppers and eggplant with extra virgin olive oil.
Lightly season vegetables with salt and pepper. Brush olive oil on corn and season with salt and pepper.
Heat grill to medium-high heat. Lightly coat the grill with some olive oil. Add the vegetables to the grill. Cook the zucchini, yellow squash, bell peppers and eggplant for 3 minutes on each side with the grill closed, 6 minutes total. Cook the corn turning every few minutes so all sides get cooked on the grill and kernels are tender, 12 to 15 minutes.
Refrigerate the grilled vegetables until chilled. Cut the kernels off the cob and transfer to a large bowl. Cut the zucchini, yellow squash, bell peppers and eggplant into ½ inch pieces and add to the bowl. Add cut tomatoes, sliced shallots and spinach to the bowl. Toss gently until just mixed. Refrigerate until ready to use.
Citrus Vinaigrette-
Whisk together the apple cider vinegar, lemon and lime juices and honey. Gradually whisk in the olive oil, continuously whisking until a thickened vinaigrette is achieved (no large oil droplets seen). Add the minced shallots, parsley, salt, and pepper, adjusting seasoning as needed. Serve salad with the dressing on the side or toss with the vinaigrette.

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