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Cheesy Garlic Butter Mushroom Stuffed Chicken @cafedelites
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Ingredients
Mushrooms:
4 tablespoons butter
8 ounces (250 grams) brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley chopped
Salt and pepper, to taste
Chicken:
4 chicken breasts, skinless and boneless
Salt and pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
1 tablespoon olive oil
2 large cloves garlic minced or finely chopped
1 tablespoon Dijon mustard
1-1/2 cups half and half or use reduced fat cream or evaporated milk*
1/2 cup finely grated fresh Parmesan cheese
Salt and pepper, to your tastes
1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)
2 tablespoon fresh chopped parsley
Instructions
Chicken:
Preheat oven to 200°C or 400°F.
Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on

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Salmon Pasta with a Creamy Garlic Sauce
By @saltandlavender
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4 ounces fettuccine or other pasta, uncooked
1/2 pound fresh salmon (skinless)*
Onion powder, to taste
Salt & pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
1/2 cup dry white wine
Juice from 1/2 medium lemon (about 1 tbsp)
3/4 cup heavy/whipping cream (sub to meet your needs)
3 cloves garlic, minced
1/2 cup freshly grated parmesan
1 tablespoon flour
1 tablespoon fresh parsley, chopped
Boil a large salted pot of water for your pasta. Cook using package directions until it's al dente.
Grate parmesan and set aside. Season the salmon lightly with onion powder and salt & pepper on both sides.
Add the olive oil and butter to a skillet on medium high heat. Once it's hot, add the salmon. Cook salmon for a couple of minutes on each side.
Take the salmon out of the pan and set aside. Add the white wine, lemon juice, cream, garlic, and parmesan, and scrape the bottom of the pan so the brown bits get incorporated into the sauce.
Slowly add the flour to the sauce, while stirring, to avoid any lumps.
Add the salmon back in the pan and break it up with your cooking spoon so it's in bite-size chunks. Gently mix it in with the sauce. Cook for an additional five minutes or so until the sauce is thickened and salmon is cooked through.
Drain pasta and add it to the skillet, along with 1 tablespoon of the water you cooked the pasta in. Gently mix the sauce and pasta. Serve immediately with parsley and extra parmesan cheese if desired.
Notes

If you can't buy skinless salmon, you can easily remove the salmon from the skin just before you add the salmon back into the pan (step 6), or use a sharp knife to remove the skin prior to seasoning it. Or keep it on if you don't mind it.

This recipe is easily doubled. I used one piece of fish when making this recipe for two people.

The sauce is fairly lemony, so if you're not into that, halve the amount of lemon, then add more in once you've tasted it if it's not lemony enough for you.

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Tuna Poke Bowl with Cauliflower Rice
By @bazaarlazarr
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Ingredients:
For The Rice:
2 tbsp. Light Olive Oil
1 tbsp. Fresh Ginger, Minced
2 Large Garlic Cloves, Minced
2 cups Cauliflower Rice
1/4 tsp. White Pepper
1.5 tbsp. Red Boat Fish Sauce
½ tbsp. Coconut Aminos
Salt to taste

or The Bowl:
1/4 cup Rice Vinegar
1/4 English Hothouse Cucumber, sliced, sprinkle with salt and drain excess water
1 Jalapeño, thinly sliced
2 Scallions, thinly sliced
3/4 lb. Ahi Tuna, cut into cubes and place in covered bowl in fridge until ready to use
1/4 cup Fresh Grapefruit Juice
2 tbsp. Fresh Lime Juice
2 tbps. Coconut Aminos
Sea Salt
1 Sheet Nori, cut into triangles
1 Radish, thinly sliced
Black and Light Sesame Seeds
1/2 Avocado, sliced into chunks
1 cup Mango Chunks

Instructions:
For The Rice:
Heat your oil in a wok over medium-high heat. Add ginger to your heated oil, stirring for 30 seconds. Add garlic and cook until just golden. Turn up the heat to high and stir in cauliflower rice
Cook for about 3 minutes or until it’s thoroughly combined with the ginger and garlic and warmed through. Add the white pepper, fish sauce, and coconut aminos. Set aside to cool

For The Pickled Cucumbers & Jalapeños
Whisk vinegar, 1 ½ tsp. kosher salt, and 2 Tbsp. water in a small bowl. Add in your sliced cucumber and jalapeños and let sit 10-20 minutes to quickly pickle. Drain when they are done.

For The Tuna:
Remove your tuna from the fridge. Add grapefruit juice, lime juice, and coconut aminos to a small bowl and season with sea salt to taste. Add your Tuna and toss to coat. Toss in pickled cucumbers and jalapeños, and sliced scallions.

Build Your Bowl:
Add your rice to a bowl and lay your nori triangles on top of the rice. Scoop your tuna, cucumber, jalapeño, and scallion mixture on top. Add in mango and avocado chunk. Lay sliced radishes on top and sprinkle with sesame seeds. Enjoy!

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GARLIC CHICKEN AND BROCCOLI CASHEW STIR FRY
By @alyssa_therecipecritic
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INGREDIENTS
¼ cup soy sauce
3 garlic cloves, minced
3 Tablespoons brown sugar
1 teaspoon sesame oil
1 pounds chicken, cut into bite sized pieces
¾ cup chicken broth, divided
1 teaspoon cornstarch
3 cups fresh broccoli florets
1 cup cashews
sliced green onions for garnish
INSTRUCTIONS

In a small bowl whisk together the soy sauce, garlic, brown sugar, and sesame oil. In a medium sized skillet over medium high heat add the chicken and pour the sauce on top. Cook for about 3 minutes or until chicken is no longer pink.
Reserve ¼ cup of chicken broth and cornstarch in a small bowl until cornstarch has dissolved. Add ½ cup chicken broth to the skillet with broccoli and cashews. Cover and cook for until broccoli is tender, about 3-5 minutes.
Add in the reserved broth and cornstarch mixture and continue to let simmer until the sauce has thickened. Serve with chopped green onions and serve over rice if desired.

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EASY GRILLED STEAK BURRITO BOWLS
By @ohsweetbasil
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FOR THE MARINADE
1/3 Cup olive oil
1/4 Cup soy sauce, low sodium
1/4 Cup Lime Juice
2 Tablespoons Apple cider vinegar
2 Tablespoons White sugar
1/4 Teaspoon Kosher Salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin seed
1 Tablespoon garlic cloves, minced
1 jalapeño pepper, seeded and minced fine
1/2 Cup fresh cilantro leaves
1 Flank Steak

MANGO AVOCADO SALSA
1 Large Mango, peeled and chopped
1 Large Avocado, peeled and chopped
1/3 Cup Red Onion, minced
1 Cup Tomatoes, chopped (we love the small heirloom)
1 Jalapeno, minced, seeded if you want less spicy
3 Tablespoons fresh lime juice
2 Tablespoons olive oil
1/4 cup finely chopped cilantro
Salt to taste

TO ASSEMBLE
Shredded Cheese
Cilantro Lime Quinoa
Grilled Corn
Extra Lime Wedges
Cafe Rio Creamy Tomatilla Cilantro Lime Ranch

DIRECTIONS:
FOR THE STEAK
Prepare the marinade by whisking together all of the ingredients and placing in a ziploc bag with the meat. Allow to rest in the refrigerator for 12-24 hours, flipping halfway through.
minutes before grilling, remove the meat from the fridge to sit on the counter.
Heat the grill to medium high heat. Place the meat on and turn down to medium heat. Cook for 5-7 minutes per side. See notes for a tip!

PREPARE THE BOWL
Grill the corn
Prepare the quinoa according to the link above.
Shred the cheese and slice the limes.
Prepare the dressing

AVOCADO SALSA
Prepare the avocado salsa by whisking together the jalapeno, olive oil, lime juice and cilantro. Pour over the avocado, mango, red onion and tomatoes and season with salt to taste. If you make the salsa ahead of time, do not season until serving so as to not create more liquid.
Serve everything together with the quinoa on the bottom.

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SUN DRIED TOMATO PASTA WITH CHICKEN
By @spendpennies
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Chicken and pasta in a creamy sun dried tomato sauce that comes together in just over 20 minutes!
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8 ounces ziti or other pasta of choice
4 small chicken breasts
1/2 tsp salt and pepper
1 tablespoon oil
1 1/2 tablespoons butter
1 shallot, finely chopped
4 ounces mushrooms, sliced
2 garlic cloves, minced
3/4 cup heavy cream or substitute for lighter options
1 1/4 cups chicken broth
3/4 cup freshly grated parmesan cheese, plus extra for garnish
1/2 – 3/4 cup sun dried tomato, cut into strips
1 cup baby spinach
1/4 cup basil leaves, sliced
Cook ziti according to packet directions MINUS 1 minute. Just before draining, scoop out 1/2 cup of pasta cooking water.
Meanwhile, sprinkle chicken on both sides with salt and pepper. Pound to 1″ thickness if they are thicker than that.
Heat oil in a large skillet over medium high heat. Add chicken and cook for 4 minutes on each side, then remove onto a plate, cover loosely with foil to rest.
Melt butter in the skillet over medium high heat. Add garlic and onion, cook for 1 minute.
Add mushrooms and cook until golden – about 2 minutes.
Add broth, cream, parmesan and sun dried tomato. Stir and bring to a simmer. Simmer rapidly for 3 minutes until slightly thickened. Season sauce to taste with more salt and pepper.
Add pasta, cooking water and baby spinach. Toss for 1 to 2 minutes or until sauce has thickened – the starch in the pasta cooking water will emulsify with the fat in the sauce to thicken it.
Use a slotted spoon to transfer the pasta to serving plates. Top with chicken then spoon over remaining sauce in the skillet. Garnish with fresh basil and parmesan. Serve!

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Butter Garlic Herb Salmon Foil Packets @alyssa_therecipecritic
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Ingredients
4 (6 ounce) salmon filets
1 bunch asparagus, chopped into thirds
1 red pepper, chopped into 1 inch pieces
1 zucchini, sliced
1 yellow squash, sliced
salt and pepper
Garlic Herb Butter:
½ cup butter, room temperature
¼ cup freshly chopped parsley
4 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
½ teaspoon salt
¼ teaspoon pepper
Instructions
Place four 18x12-inch pieces of heavy aluminum foil on counter. Place the salmon fillets in the center and evenly place vegetable mixture on each piece of foil.
To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the steak. Double fold top and ends of each piece of foil, leaving space for steam to gather.
Place packets on the grill and coverl. Grill or bake at 400 degrees for 15-20 minutes or until salmon is cooked through and veggies are tender. Carefully open packets and serve.

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