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Crispy Baked Shrimp Scampi
By @cafedelites
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Servings: 6

Ingredients
1 kg (2 pounds) shrimp, peeled, deveined and tails on or off
2 tablespoons freshly squeezed lemon juice,divided
2 tablespoons white wine (optional -- sub with extra lemon juice or chicken stock
1 brown shallot, minced
1/3 cup melted butter, divided
Salt and pepper, to taste
1/3 cup Panko breadcrumbs
4 cloves garlic, minced
2 tablespoons grated parmesan cheese
1/2 teaspoon crushed red pepper flakes or more, to taste
1/4 cup fresh chopped parsley leaves
Lemon wedges to serve
Instructions
Heat oven to 220°C | 425º F. In a well-seasoned oven-proof skillet or baking dish, combine the shrimp, lemon juice, white wine, shallots, 2 tablespoons of melted butter, 1 teaspoon salt and 1/4 teaspoon pepper. Mix well until the shrimp are evenly coated
OPTIONAL: Starting from the outer edge of your skillet or dish, arrange the shrimp in a single layer towards the centre of the pan. Set aside.
In a small bowl, combine the remaining melted butter, bread crumbs, garlic, parmesan cheese, red pepper flakes and 2 tablespoons of the chopped parsley; mix well.
Sprinkle the breadcrumb mixture over the shrimp and bake for 12 minutes, or until hot and bubbling, and the shrimp are 'just' cooked through. Change oven settings to broil or grill for a further minute or so, until the top is crispy and golden.
Garnish with remaining parsley, squeeze over a drizzle of lemon juice and serve with lemon wedges.

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CHICKEN BACON RANCH SPAGHETTI
By @smilesandwich ~
1/2 lb Spaghetti
4 slices Bacon
1/2 tablespoon unsalted butter
1 large chicken breast, cut into 1/2-inch pieces
1 1/4 cups fat free milk
1/2 package dry ranch seasoning mix
1 tablespoon flour
1/2 cup fat free shredded cheddar cheese
salt and pepper, to taste
4 chives, chopped for serving (optional)
Cook spaghetti according to package directions.
In a large skillet, cook bacon. Remove and let cool before crumbling. Set aside.
Drain bacon grease from the pan and add the butter. Season chicken with salt and pepper. Arrange chicken pieces in a single layer and cook on both sides until no longer pink.
Add milk, ranch seasoning mix and flour to the pan with the chicken. Stir to combine.
Continue cooking until the mixture thickens - should only take a few minutes. Add cheese and half the cooked bacon and stir until the cheese melts. Taste and adjust with more salt and pepper if needed.
Serve with reserved bacon and chives on top.

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Skillet Seared Salmon with Garlic Lemon Butter Sauce
By @cookingclassy
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(6 oz) skinless salmon fillets (about 1-inch thick)
Salt and freshly ground black pepper
2 tsp olive oil
2 garlic cloves, minced
1/4 cup low-sodium chicken broth
2 Tbsp fresh lemon juice
3 Tbsp + 1 tsp unsalted butter, diced into 1 Tbsp pieces
1/2 tsp honey
2 Tbsp minced fresh parsley
Lemon slices for garnish (optional)
Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside.
Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 3 minutes per side, until golden brown and cooked through.
Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

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BAKED EGG AVOCADO BOATS
By @hipfoodiemom1
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2 ripe avocados, sliced in half and remove pit
crushed red pepper flakes
4 eggs
kosher salt
Freshly ground black pepper
3 slices bacon, cooked until crispy
Finely chopped chives or green onions, for garnish
Avocado oil
Preheat oven to 425 degrees. Scoop out about two tablespoons of flesh from the center of each avocado, ensuring that your egg will fit snugly in the center.
Place avocados snugly in a baking dish. You want to make sure the avocados don't fall so the eggs can stay in tact while baking. Sprinkle some crushed red pepper flakes into each avocado half. Crack eggs in a bowl. Using a spoon, transfer the yolks to each avocado half, then carefully spoon in as much egg white as you can fit in the avocado without spilling over.
Season with salt and pepper and bake until the egg whites are set and yolks are no longer runny, for about 18 to 20 minutes. (Cover with foil if avocados are beginning to brown.)
Remove from oven and garnish with crispy bacon bits, chives, more crushed red pepper flakes if desired and lightly drizzle with some avocado oil. Enjoy immediately!

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Blueberry Protein Pancakes
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Credit: @healthyfitnessmeals
Protein packed pancakes made with Greek yogurt, oatmeal and fresh blueberries.
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Serves 2
1/2 cup plain Greek yogurt
1 ripe banana
3/4 cup rolled oats
1 scoop Whey Protein, vanilla flavor
2 eggs
3 tablespoons skim or almond milk
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
cooking spray
For serving: maple syrup, blueberries, Greek yogurt
Preheat a nonstick griddle over medium heat and coat it with cooking spray.
Add all the ingredients except for blueberries to a blender and blend until the oats are ground up and the batter is smooth, about 2-3 minutes.
Pour the batter into a bowl and gently fold in the blueberries.
Place a heaping 1/4 cup of batter onto the skillet for each pancake; cook for approximately 2-3 minutes or until pancake is lightly browned. Flip each pancake and cook for an additional 1-2 minutes. Repeat the process with the remaining batter.
Serve immediately, topped with maple syrup, blueberries and Greek yogurt.

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Cajun Spiced Chicken and Chips
By @whenharrymetsalad
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1 Chicken Breast
2 Handfuls Baby Leaf Spinach
1 Medium Baking Potato
1/2 Avocado
50g Greek Yoghurt
1 Cup Mushrooms Sliced
1/2 Cup Cherry Tomatoes Sliced
1/2 Red Onion Chopped
Peri Peri Salt to taste
Black Pepper to taste
Cajun spices to taste
Preheat your oven to 180 degrees, line a baking tray with tin foil and drizzle with olive oil. Thinly slice the white potato, and spread it over the baking tray. Season with salt and pepper. Bake the potatoes for 30-40 mins. In a separate bowl peel and mash the avocado, mixing in the greek yoghurt to give a creamy guacamole dip. When the potatoes are beginning to crisp up, heat a large pan with olive oil. Add the chicken breast and season with cajun spices. Fry the chicken until golden on both sides, then add the chopped mushrooms, cherry tomatoes and red onion. Stir until fully cooked. Serve in a bowl packed with baby leaf spinach and add your crispy potato chips, chicken and vegetables. Dip the potatoes in your delicious guacamole and enjoy

Also check @detox_recipes .
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Lemon Butter Green Beans with Cranberries Walnuts and Feta
By @cookingclassy
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These bright lemony green beans are such a delicious side dish! Love the flavor, love the textures and love the colors!
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1 lb green beans, ends trimmed, cut into 1 1/2-inch pieces
3 Tbsp butter, diced into 1 Tbsp pieces
1 1/2 tsp minced garlic
1/2 cup walnuts, toasted and chopped
1/3 cup dried cranberries
2 tsp lemon juice
Salt
1/3 cup crumbled feta
2 tsp lemon zest
Bring a pot of water to a boil. Add green beans and boil 3 - 5 minutes until tender crisp. Drain then immediately rinse under cold water. Drain well.
Melt butter in a large skillet over medium heat. Add garlic and saute 1 minute. Add in drained green beans and saute 1 minute or until heated through.
Toss in walnuts, cranberries and lemon juice and season with salt to taste.
Sprinkle in feta and lemon zest. Serve warm.

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Chilli Lime Chicken and Baked Potato Chips
By @whenharrymetsalad
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1 Chicken Breast
2 Handfuls Baby Leaf Spinach
1 Medium Baking Potato
1 Cup Mushrooms Sliced
1/2 Red Onion Chopped
1/2 Red Bell Pepper
Peri Peri Salt
Black Pepper
For the marinade:
2 tablespoons Olive Oil
1 tablespoon apple cider vinegar
2 teaspoons chilli powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh lime juice
Directions:
Whisk together the Olive Oil, Vinegar, Chilli Powder, Garlic Powder, Onion powder, Salt, Pepper, and Lime Juice. Combine with chicken in a zip lock bag or small mixing bowl. Cover and chill for a minimum of 30 minutes.
After marinading your Chicken. Preheat your oven to 180 degrees, line a baking tray with tin foil and drizzle with olive oil. Thinly slice the white potato, and spread it over the baking tray. Season with salt and pepper. Bake the potatoes for 30-40 mins. When the potatoes are beginning to crisp up, heat a large pan with olive oil.
Add the marinaded Chicken to your pan and fry until golden on both sides, then add the chopped mushrooms, red bell pepper and red onion. Stir until fully cooked. Serve in a bowl packed with baby leaf spinach and add your crispy potato chips, chicken and vegetables.

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