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🌷Rena 🌷  | Mama of 5 | Entrepreneur | Healthy Food Addict | Creating Stuff | Detroit, MI | Some Cheat Meals because we need them |

Crab and Shrimp Seafood Cobb Salad
By @foodiecrush
4 slices thick cut bacon, diced
6 cups sliced romaine lettuce
¼ pound bay shrimp
¼ pound snow crab meat
3-4 cocktail tomatoes, diced
2 hard boiled eggs, diced (not pictured but essential!)
2 ounces crumbled blue cheese
1 avocado, sliced
For the Market Street Red Wine Vinaigrette
½ cup canola oil
½ cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped fresh Italian parsley
1 tablespoon crushed black peppercorns
½ tablespoon kosher salt

In a large sauté pan or skillet, cook the diced bacon until cooked through, drain on a paper towel and cool.
Layer the romaine lettuce in the bottom of a large bowl. Place the salad toppings in rows on top of the lettuce. Serve with ¼ to ⅓ cup of the red wine vinaigrette dressing and refrigerate the rest for later salad making.
For the Market Street Red Wine Vinaigrette
Place the ingredients in a large bowl and whisk together, or place in a jar with a fitted lid and shake until combined. makes 1 cup

I miss my babies so much! 😍💗
Have you ever wanted a vacation so badly without kids? Then the minute you are away from them you can't wait to get back home to them! 😩😓

Mediterranean Chicken Panini
By @cremedelacrumb1

1 boneless skinless chicken breast, pounded to even thickness
salt and pepper, to taste
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon olive oil
6 slices of provolone cheese
¼ cup halved kalamata olives (optional)
⅓ cup sliced roasted red peppers (optional)
6 slices whole grain wheat bread
Split Pea Hummus
1 cup dried green split peas
1 tablespoon fresh squeezed lemon juice
2 teaspoons minced garlic
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
⅓ cup olive oil
Place split peas in a large pot, cover with water, and bring to a boil. Reduce heat to medium, cover, and allow to simmer for about 20 minutes until very tender. Drain well and transfer to a food processor.
Add lemon juice, garlic, salt and pepper to food processor. Pulse until combined. Continue to pulse while gradually pouring in olive oil. Pulse until smooth.
Place chicken in a medium bowl. Add 1 tablespoon olive oil, salt and pepper, garlic powder, oregano, thyme, and basil and toss to combine. Grill chicken over medium-high heat for 6-8 minutes on each side until cooked through. (Alternately you can cook chicken on stove or bake if you prefer)
Chop chicken into ½-inch pieces and set aside.
Spread hummus on one slice of bread. Top with chicken, then with two slices of provolone cheese, and top with second slice of bread. (If desired, you can top chicken with kalamata olives and roasted red peppers before second slice of bread)
Grill sandwiches in a panini press or George foreman for about 5 minutes or until cheese is completely melted. Serve immediately.

Avocado Bisque with Shrimp
By @ifoodreal

Avocado Bisque:
2 large avocados (not huge ones from Costco)
1 cup any broth (use vegetable if vegan)
1 cup canned coconut milk, full fat (shake well)
1 lime, juice of
1 1/2 tsp cumin, ground
1/2 tsp garlic powder
1/2 tsp himalayan pink salt
1/4 cup sun dried tomatoes, in oil & drained
2-3 tbsp cilantro, finely chopped
2-3 tbsp green onions, finely chopped
10 large shrimp, deveined and pat dried
1 tbsp coconut oil
1/4 tsp smoked paprika (regular is fine but smoked better)
1/4 tsp garlic powder
1/4 tsp salt
Ground black pepper, to taste


In a high speed blender, add all Avocado Bisque ingredients, except sun dried tomatoes, cilantro and green onions. Blend for 30 seconds or until smooth. If using Blendtec, do not use soup button because soup will be hot. Set aside.
Preheat cast iron or ceramic non-stick skilleton medium heat and swirl coconut oil to coat. Add shrimp and sprinkle with smoked paprika, garlic powder and salt. Cook for 2 minutes, flip and cook for another 2 minutes.
Divide avocado soup between 2 bowls and top with shrimp and sun dried tomatoes. Sprinkle with cilantro and green onions. Toasted sunflower seeds and crushed tortilla chips would be great too (especially if making soup vegan without shrimp). Serve cold.
Storage Instructions: Soup can be refrigerated without changing colour or consistency for up to 8 hours. Haven’t tested past that point - it was eaten.

Berry Frozen Yogurt
You don’t need an ice cream maker for this easy protein packed frozen yogurt!
Serves 4

3 cups frozen strawberries
1 cup frozen raspberries
1 cup vanilla Greek yogurt
1 scoop @lovellanutrition Whey Protein, vanilla flavor
2 tablespoons honey or low calorie sweetener

Place the frozen fruit, Greek yogurt, protein powder and honey into the bowl of a food processor.
Process until completely smooth, approximately 5 minutes.
Serve immediately or place in the freezer until ready to eat. Let it sit at room temperature for 5-7 minutes before scooping if using from the freezer.

Seems like I am always having a "snaccident" 🤦🏻‍♀️😂

Citrus Shrimp and Avocado Salad
By @foodiecrush
1 pound medium Pan-Seared Citrus Shrimp (31/40)
8 cups greens such as arugula, spinach, or spring mix
Fruity or lemon-flavored extra virgin olive oil
Juice of ½ lemon or ½ orange
1 avocado, sliced or diced
1 shallot, minced
4 ounces toasted sliced almonds
Kosher salt and freshly ground black pepper
Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
Toss the shrimp with the salad greens in a large bowl. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat. Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

😍 fruit bowl

By @reciperunner

2 sweet potatoes, sliced approximately 1/8 inch thick
1 1/2 tablespoons olive oil
Kosher salt, black pepper, chili powder and ground cumin to taste

3/4 cup black beans, rinsed and drained
1/2 cup frozen corn, defrosted
1 jalapeño, seeded, deveined and minced
1 tablespoon chopped cilantro
1/2 of a lime, juiced
1/2 teaspoon honey or agave
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon granulated garlic
Kosher salt and black pepper to taste

1/2 of a container Sabra Supremely Spicy Hummus (approximately 1/2 cup)
Jalapeño slices, chopped cilantro and lime wedges for garnish
Baked Sweet Potato Chips

Preheat oven to 425 degrees F. and spray a baking sheet (2 if needed) with cooking spray or line with parchment paper.
Slice the sweet potatoes as thin as possible or use a mandoline if you have one.
Toss the sweet potato rounds, olive oil and spices in a large bowl until coated then dump them out onto the prepared baking sheet and spread out into an even layer. Don't overcrowd them.
Bake for 10-15 minutes then remove from the oven and flip them over. Bake for another 10-15 minutes or until crisp.
Black Bean and Corn Salsa

In a bowl add all of the salsa ingredients, then stir together until combined. Taste for seasoning.

Place the sweet potato chips on a plate and dollop the hummus on top of them.
Top with the black bean and corn salsa, slices of jalapeño, cilantro and lime wedges. Serve immediately.

This upside down house was pretty cool. 😍 (full picture on story) you walk on the ceiling and see everything up side down.
Heading back home tomorrow. #missmyboys #niagarafalls

Finally had one of these frozen banana pops 😍
That's The New York falls
Canadian Falls was so misty when you get close. We got drenched. But It's so beautiful though. 😩💙 I went live yesterday to show you guys. Some of you saw the beautiful 🌈
I will try to go live again today if there is another 🌈

Quinoa, Black Bean and Corn Tacos
By @cookingclassy
Servings: 5

1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 1/2 cups chicken broth or vegetable broth
1 (14.5) oz can diced tomatoes with green chilis
3/4 cup dry quinoa, rinsed and drained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/8 tsp cayenne pepper, then more to taste (optional)
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
1 (15 oz) can black beans, drained and rinsed
juice of 1 lime
1/4 cup chopped cilantro
Serve with:
Corn tortillas, warmed
Chopped lettuce
Monterey jack or cheddar cheese
Diced avocados
Diced tomatoes

Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer.
Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until quinoa is cooked through, about 15 minutes.
Stir in corn and black beans, simmer until warmed through, stirring occasionally, 5 minutes longer.
Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.

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