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Rena Awada 


By @reciperunner
More on her feed @reciperunner

1 whole mini/baby watermelon
4 ounces feta cheese, cut into cubes
Juice of 1/2 a lime
2 tablespoons fresh basil, sliced thin
1/4 teaspoon kosher salt
Black pepper to taste
Balsamic reduction for drizzling, I used the one in this recipe or you can buy pre-made at Trader Joe's

Cut the watermelon into 1 inch thick slabs and lightly brush them with olive oil.
Place the slabs of watermelon cut side down onto a heated grill and grill for about 2-3 minutes per side or until marked and warm.
Remove from the grill and cut off the rind, then cut into 1 inch cubes.
Toss the grilled watermelon with the basil, salt, pepper, and lime juice.
Gently fold in the cubed feta being careful not to break it up.
Drizzle the salad with the balsamic reduction before serving.

Time to clean up this mess! But first @V8juice #SteadyEnergy drink to give me that extra boost! #V8Energy #ad

Grilled Sweet Chili Lime Chicken
Made by @therecipecritic
4 Boneless Skinless Chicken Breasts
½ cup sweet chili sauce
¼ cup soy sauce
3 Tablespoons orange marmalade
2 Tablespoons Lime Juice
1 Tablespoon Brown Sugar
1 clove garlic, minced
Green onions and sesame seeds for garnish (optional)

In a small bowl whisk together sweet chili sauce, soy sauce, orange marmalade, lime juice, brown sugar, and minced garlic. Reserve ¼ cup of the sauce to brush on the chicken once finished cooking.
Marinade the chicken in the rest of the sauce for at least 30 minutes before grilling. Once the chicken is ready to grill, preheat your grill to medium heat.
Put the chicken on the grill and grill each side for about 5 minutes or until no longer pink and cooked throughout.
Brush the tops of the chicken with remaining marinade and garnish with sesame seeds and green onions.

Made by @reciperunner

Crispy Chickpeas
15 ounce can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon garlic powder
1/8 teaspoon kosher salt
Greek Tomato Cucumber Salad
1 English cucumber, seeds scraped out and chopped
1/2 pint cherry tomatoes, halved
1/2 cup diced red onion
1/4 cup flat leaf parsley leaves, chopped
2 ounces crumbled feta cheese
8 kalamata olives, sliced
Red Wine Vinaigrette
3 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon honey
2 teaspoons dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder

Crispy Chickpeas
Drain and rinse the chickpeas, then pat dry with a towel.
Heat the oil in a large nonstick skillet over medium-high heat and swirl around the bottom of the pan to coat it.
Add the chickpeas to pan and cook for approximately 17-20 minutes or until golden brown and crispy all over, stirring occasionally.
Transfer chickpeas to a bowl and toss together with the spices.
Serve immediately with the salad or cool in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.
Red Wine Vinaigrette
In a small bowl whisk together all of the ingredients for the red wine vinaigrette.
Greek Tomato Cucumber Salad
In a large bowl add all of the ingredients and toss together gently.
Pour the desired amount of vinaigrette over the salad and toss together.
Just before serving top the salad with the crispy chickpeas.
Serve immediately.

The chickpeas will soften the longer they sit in the salad. It is best to add them right before serving or to serve them alongside the salad.

Sheet Pan Salmon Fajitas
Made by @cleanfoodcrush
makes 4 servings
4, 5oz salmon fillets
2 Tbsps Fajita seasoning
1/4 tsp sea salt
1/4 tsp cayenne pepper
3 bell peppers, sliced (any color combo)
1 large white onion, sliced
1 Tbsp avocado, or olive oil
2 Tbsps fresh chopped cilantro or parsley
2 Tbsps olive, avocado, or coconut oil
2 Tbsps fresh lime juice
2 Tbsps fresh orange juice
2 Tbsps coconut aminos, liquid aminos, OR low sodium soy sauce
2 fresh garlic cloves, minced
Whisk the fajita seasoning with 1/4 teaspoon salt and 1/4 teaspoon cayenne pepper.
Set aside.
MARINADE: In a shallow large bowl or dish, whisk together all of the marinade ingredients. Remove 1 tablespoon to use later for vegetables. Add salmon and marinate 30 minutes at room temperature. Meanwhile, prep the veggies.
Preheat oven to 400 degrees f. Line baking sheet with foil or parchment and spray with cooking spray.
Add onions and bell peppers to baking sheet. Sprinkle with 1 tablespoon fajita seasoning, 1/4 teaspoon salt and drizzle with 1 tablespoon oil and 1 tablespoon reserved
marinade. Toss until evenly coated then spread evenly on baking sheet.
Add salmon and rub with all remaining Fajita seasoning.
Bake at 400 degrees f for approximately 12-16 minutes or until salmon is cooked through and flakes easily with a fork.
Sprinkle with fresh chopped parsley or cilantro and serve next to cooked browned rice and fresh lime wedges.

Tomato Avocado Cucumber Salad
By @feelgoodfoodie
2 pints Heirloom medley cherry tomatoes, quartered
4 Persian cucumbers, cut lengthwise then halved
½ small red onion, small diced
1 large avocado, chopped
2 Tbsp olive oil
½ Tbsp red wine vinegar
Kosher salt to taste
Fresh cracked black pepper to taste
In a large bowl, whisk the salad dressing ingredients - olive oil, red wine vinegar, kosher salt and fresh cracked black pepper - until well incorporated.
Add the tomatoes, cucumbers, onion and avocado to the large bowl of dressing.
Using a small spoon, slowly mix the salad until it is well coated without mashing the avocados.
Serve chilled or at room temperature.

Honey Garlic Butter Shrimp Pineapple Skewers
Made by @cafedelites
3 tablespoons butter, divided
¼ cup honey
4 large cloves garlic, crushed (or 1 tablespoons minced garlic)
2 tablespoon low sodium soy sauce
1 tablespoon fresh lemon juice (juice of ½ a lemon)
1 pound | 500 grams shrimp (or prawns), tail on or off
Sea salt, to taste
Cracked pepper, to taste (optional)
1 cup fresh chopped pineapple
Lemon slices (to serve)
2 tablespoons fresh chopped parsley
Soak the wooden skewers for at least 20 minutes before cooking. Once soaked, arrange shrimp onto skewers, alternating with pineapple pieces.
In a small saucepan over low-medium heat, melt 2 tablespoons of butter with the honey, garlic and soy sauce together. Stir until combined well and allow to simmer for 3-4 minutes, or until beginning to thicken into a syrup. Take off the heat and stir in lemon juice.
Season shrimp with a pinch of salt and a small amount of cracked pepper (optional) Using a brush, coat the honey garlic butter sauce on both sides of each shrimp skewer. Heat the remaining butter in a large pan or skillet (or grill pan) over medium heat. Working in batches of three or four, sear the skewers for 3-4 minutes on one side, while pouring a small amount of sauce over each shrimp while cooking; flip over and cook on the other side (pouring a little more sauce over the shrimp while cooking), for a further 3-4 minutes, or until the shrimp is completely cooked through and no longer opaque.
Remove from pan and serve immediately with any remaining sauce to use for dipping! Garnish with chopped parsley. Enjoy!

Blueberry Protein Pancakes
Protein packed pancakes made with Greek yogurt, oatmeal and fresh blueberries.
Serves 2
1/2 cup plain Greek yogurt
1 ripe banana
3/4 cup rolled oats
1 scoop @lovellanutrition 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.

Meal Prep - Teriyaki Chicken and Broccoli
Made by @gimmedelicious


1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
1 tablespoon oil
2 cups broccoli florets
1 bell pepper, sliced into strips
sesame seeds for garnish (optional)
2 cups cooked brown rice
4 meal prep containers

For the teriyaki sauce:
¼ cup light soy sauce (or 2 tablespoons dark soy)
2 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1 clove garlic, peeled and minced
½ teaspoon sesame oil (optional)
¼ teaspoon ground ginger (optional)

Heat a large pan to medium-high heat.Add chicken, season with salt and pepper and cook until no longer pink 2-3 minutes.

Whisk all the ingredients for the teriyaki sauce in a small bowl.

Add the teriyaki sauce to chicken and cook for 4-5 minutes or until sauce is thick.Remove chicken from heat.

Add the broccoli florets and bell pepper to the same pan.Stir fry for 2-3 minutes or until the bell pepper is slightly softened.

Divide the chicken and broccoli into 4 meal prep containers.Add ½ cup of brown rice into each container.Sprinkle with sesame seeds (optional) and cover.refrigerate for up to 4 days.

Made by @damn_delicious

5 cups chopped romaine lettuce
1 (11-ounce) can mandarin oranges in light syrup, drained
1/3 cup shredded chicken
1/3 cup grated carrots
1 avocado, halved, seeded, peeled and diced
2 hard-boiled eggs, diced
1/4 cup sliced green onions

1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce

To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
To assemble the salad, place baby greens in a large bowl; top with arranged rows of mandarin oranges, chicken, carrots, avocado, eggs and green onions.
Serve immediately with sesame vinaigrette.

Cilantro Lime Grilled Chicken with Strawberry Salsa
Made by @closetcooking
1 pound strawberries, diced (~2 cups)
1/4 cup red or green onion, finely diced or sliced
1 jalapeno, finely diced
1 lime, juice and zest
2 tablespoons cilantro, chopped
salt to taste
1 pound boneless and skinless chicken breasts
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon oil
2 tablespoons cilantro, chopped
1 clove garlic, grated
1 jalapeno, finely diced (optional)
salt and pepper to taste
Mix everything and enjoy!
Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeno, salt and pepper for 30 minutes to overnight.
Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.
Serve topped with the strawberry salsa.

By @twopeasandpod
More on ❤️ @twopeasandpod
1 lb pasta such as fusilli, penne, or farfalle (can use whole wheat or gluten-free pasta)
1 cup plain Greek yogurt
1 clove garlic, minced
3 tablespoons lemon juice
2 tablespoons red wine vinegar
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1 1/2 cups halved grape tomatoes
1 seedless cucumber, chopped
3/4 cup pitted kalamata olives, halved
1/2 cup diced red onion
3/4 cup crumbled feta cheese
Kosher salt and black pepper, to taste

Cook pasta according to package directions.
While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.
When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve.
Note-if you need the recipe to be gluten-free, use gluten-free pasta. The pasta salad will keep in the refrigerator for 2-3 days.

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