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

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Grilled Salmon with Avocado Greek Salsa and Orzo
By @cookingclassy
1 cup dry orzo
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil, divided, plus more for brushing grill
Salt and freshly ground black pepper
2 small Roma tomatoes, diced (1 cup)
1/2 of a cucumber, peeled and chopped (1 cup)
1/3 cup chopped red onions
1/3 cup chopped kalamata olives
2 garlic cloves, minced (2 tsp)
1 medium avocado, peeled and diced
1/2 cup crumbled feta (2.5 oz)
2 Tbsp fresh lemon juice
3 Tbsp finely minced fresh parsley
1 Tbsp finely minced fresh oregano
Directions

Prepare orzo according to directions on package, drain (I recommend tossing with just a little olive oil). Preheat a grill to medium-high heat (about 400 degrees. Meanwhile chop ingredients for salsa). Brush both sides of the salmon fillets with 1 Tbsp of the olive oil and season both sides with salt and pepper. Brush clean grill grates lightly with olive oil then place salmon on grill (close lid) grill until cooked though, about 3 minutes per side.
In a medium mixing bowl toss together tomatoes, cucumber, red onions, kalamata olives, garlic, avocado, feta, lemon juice, 2 Tbsp olive oil, parsley and oregano. Season with salt to taste.
Divide drained orzo among 4 plates then add a salmon fillet to each plate. Top each serving with plenty of the salsa, both over the salmon and the orzo. Serve immediately.
Recipe source: Cooking Classy

Grilled Chicken Street Tacos
By @tastesbetterfromscratch ❤️
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1.5 lb boneless skinless chicken thigh
20-22 mini white corn tortillas warmed on a skillet*
Pico de gallo
1 /2 cup fresh chopped cilantro
Fresh lime juice
Hot sauce optional
Sour cream optional
For the Marinade:
4 Tbsp orange juice
2 Tbsp apple cider vinegar
1½ Tbsp lime juice
3 garlic cloves minced
1½ Tbsp ancho chili powder or chipotle chili powder
2 tsp oregano
2 tsp paprika
¼ tsp cinnamon powder
1 tsp salt
Black pepper
Instructions
Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs. Refrigerate for at least 1 hour or up to overnight.
Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees). Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.

Chicken Avocado Caesar Salad Wrap
By @cookingclassy❤️ @cookingclassy
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1 1/2 lbs boneless, skinless chicken breasts, grilled then cooled 10 minutes and diced*
Romaine lettuce (you'll need about 2/3 of 1 head)
2 small avocadoes, peeled and diced
1 cup halved grape tomatoes
1/3 cup finely shredded or shaved parmesan cheese
4 burrito size whole wheat or white tortillas
Dressing
2/3 cup fat-free plain Greek yogurt
1/4 cup light-mayonnaise
1 Tbsp olive oil
3 anchovy fillets, mashed finely to a paste (1 1/2 tsp paste)
1 1/2 Tbsp fresh lemon juice
2 tsp worchestershire sauce
1 1/2 tsp dijon mustard
2 small garlic cloves, pressed through a garlic crusher
2 Tbsp water, or as needed
Salt and freshly ground black pepper
For the dressing:
Whisk all dressing ingredients together, add in water to thin 1 Tbsp at a time (it should be a somewhat thick dressing). Season with salt and pepper to taste.
For the wraps:
Layer tortillas with lettuce, grilled chicken, avocados, tomatoes, and parmesan. Spoon dressing over tops and wrap. Serve immediately.
*This is how I prepared and grilled the chicken - preheat grill over medium-high heat to about 425. Pound chicken breast to even thickness then brush both sides lightly with olive oil. In a small bowl whisk together 1 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/8 tsp garlic powder. Sprinkle evenly over both sides of chicken. Grill about 4 minutes per side on preheated grill or until center registers 165 on an instant read thermometer.

Oven Roasted Shrimp
By @gfreefoodie❤️ @gfreefoodie
2 pounds (12-15 or 16-20 count) raw shrimp, peeled and deveined
2-3 tablespoons good olive oil
3 cloves garlic, minced
3 lemons, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss the shrimp, garlic and 2/3 of the lemon slices with 2 tablespoons of the olive oil and the salt & pepper.

Arrange the shrimp in 1 layer on a rimmed sheet pan, ensuring that the lemon slices are spread evenly throughout. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Serve alone or over gluten free pasta or rice.

Honey Mustard Chicken Salad
by @cafedelites@cafedelites
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Honey Mustard Chicken, Avocado + Bacon Salad, with a crazy good Honey Mustard dressing withOUT mayonnaise or yogurt!
Dressing / Marinade:
⅓ cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
Salt to season
4 skinless and boneless chicken thighs or chicken breasts
For Salad:
¼ cup diced bacon, trimmed of rind and fat
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes
1 large avocado, pitted and sliced
¼ cup corn kernels
¼ of a red onion, sliced
Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Shrimp Pesto Pasta
by @dinneratthezoo❤️ @dinneratthezoo
10 ounces dry spaghetti, linguine or fettuccine
¾ cup basil pesto
1 pound medium to large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon Italian seasoning (or equal parts garlic powder, dried basil and dried oregano)
salt and pepper to taste
¼ cup parmesan cheese
1 cup cherry tomatoes, halved
Optional garnish: chopped parsley

Bring a large pot of salted water to a boil and cook the pasta according to package directions.
While the pasta is cooking, prepare the shrimp.
Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper.
Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.

Weight Loss Vegetable Soup
By @spendpennies ❤️
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1 small onion , diced
2 cloves garlic , minced
1 cup diced carrots
4 cups chopped cabbage (approx. 1/4 head of cabbage)
1 cup green beans (1" pieces)
2 whole bell peppers , chopped
1 can (28 oz) low sodium diced tomatoes
6 cups low sodium beef broth
2 tablespoons tomato paste
2 bay leaves
1/2 teaspoon each thyme & basil
pepper to taste
2 cups broccoli florets
2 cups sliced zucchini
Instructions
In a large pot cook onion & garlic over medium heat until slightly softened.
Add carrots, cabbage & green beans and cook an additional 5 minutes.
Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
Remove bay leaves before serving.

20 Minute Grilled Jerk Chicken with Mango-Nectarine Salsa
By @halfbakedharvest
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon jerk seasoning
1 tablespoon honey
2 tablespoons olive oil
coconut rice, black beans, and avocado, for serving
Mango-Nectarine Salsa
2 ripe nectarines, thinly sliced
1 ripe mango, diced
1 fresno or jalapeño pepper, seeded and chopped
juice of 1/2 a lime
juice of 1/2 a lemon
1/4 cup fresh cilantro or basil chopped
Chile Lime Butter
4 tablespoons butter, melted
1 fresno chile pepper, sliced
zest of 1 lime
1 tablespoon honey

Instructions

1. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.

2. In a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill.
3. Make the salsa. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro. Toss to combine.

4. Divide the rice among bowls. Add the beans, avocado, salsa, and chicken. Drizzle the chicken with chile lime butter. Enjoy!

Chile Lime Butter

1. Stir together the melted butter, chiles, lime zest, and honey. Drizzle over the warm chicken.

Crock-Pot Jamaican Pulled Chicken Lettuce Wraps 🌞
By @cleanfoodcrush❤️ @cleanfoodcrush
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{You've gotta add these tangy wraps to your meal plans for the week 🙌
Throw it in the crockpot, and come home to a refreshing - satisfying Summertime Dinner}

makes about 4-6 servings
Ingredients:
2 lbs. boneless and skinless chicken breasts
1 cup diced tomatoes, fresh or canned organic, with juice
1/2 cup broth (bone broth, chicken broth, or veggie broth)
1 bell pepper, diced
1 small red onion, diced
3 fresh garlic cloves, minced
1 chili pepper, minced, seeds removed
1/2 cup fresh cilantro or parsley leaves, chopped
1 Tbsp cumin
1. 5 Tbsps jerk seasoning
1 tsp sea salt
1/2 tsp black pepper
1 ripe mango, sliced
1 ripe avocado, sliced
Head of butter lettuce or lettuce leaves of choice .
.
Crockpot Instructions:
In a crockpot fitted with lid, arrange the ingredients as follows: chicken breasts, peppers, onion, garlic, cilantro, chili and diced tomatoes. Pour the broth and season
with salt and pepper to your taste. Mix to combine, then place the lid on.
Set crockpot to low and let cook about 6 hours (or high for 3-4 hours)
When the chicken is done, shred with two forks and mix into the sauce. .
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OR
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Oven Instructions:
Preheat the oven to 350 f.
In a deep skillet fitted with tight lid, arrange the ingredients as follows: chicken breasts, peppers, onion, garlic, cilantro, chili and diced tomatoes. Pour the broth and season
with salt and pepper to your taste. Mix to combine, then place the lid on.
Bake in the preheated oven for about 40-45 minutes until chicken is cooked through.
When the chicken is done, shred with two forks and mix into the sauce. .
.
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Assemble lettuce wraps, top with mango and avocado slices and serve.🙌

ASIAN STYLE CHICKEN NUGGETS WITH LEMON GLAZE
By @damn_delicious❤️ @damn_delicious
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1/4 cup rice vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 green onions, sliced
6 boneless, skinless chicken thighs, cut into 1-inch chunks*
1/2 cup vegetable oil
1/3 cup all-purpose flour
Zest of 1 lemon
FOR THE LEMON GLAZE

1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice
3 tablespoons sugar or sweetener
1 tablespoon cornstarch
In a large bowl, whisk together rice vinegar, soy sauce, mirin, sesame oil, garlic, ginger and green onions.
In a gallon size Ziploc bag or large bowl, combine rice vinegar mixture and chicken; marinate at least 1 hour, turning the bag occasionally. Drain chicken from the marinade, discarding the marinade.
Heat vegetable oil in a large skillet over medium high heat.
Dredge chicken in flour. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
To make the glaze, combine rice vinegar, lemon juice, sugar, cornstarch and 2 tablespoons water over medium low heat. Bring to a boil, simmering until thickened, about 1-2 minutes.
Serve chicken immediately, tossed or drizzled with the lemon glaze, garnished with lemon zest, if desired.

Caramelized honey shrimp and sauteed garlic broccolini over brown rice for dinner by @the.colors.of.yum
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Traditional Vietnamese caramelized dishes use a lot of sugar and oil. In this healthier version, i cut back the oil, omit sugar, use coconut oil and honey instead. This is a super quick, easy and very tasty dish! Perfect for weekday dinner! 😉
#RECIPE
1 lb peeled and deveined shrimp (sz 31/40)
3 cloves garlic minced
1 large shallot minced
2 spring onions chopped
1 tbsp extra virgin coconut oil
2 tbsp honey
1 tbsp fish sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper
4-5 died chilies/ red pepper flakes/ fresh chopped chilies (optional)
Heat coconut oil over med heat, add in minced garlic and shallot. Stir and cook til slightly golden. Add in honey, fish sauce, chilies, salt and cook til the mixture is caramelized and turns golden brown. Turn the heat on hight and add in shrimp and black pepper. Mix to coat shrimp in sauce, cook til shrimp turn opaque. Turn off heat and sprinkle on spring onions.
#glutenfree #refinedsugarfree

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