healthyfitnessmeals healthyfitnessmeals

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Rena  One Healthy Meal At A Time HealthyFitnessMeals@Gmail.Com

http://bit.ly/healthyfitnessmeals

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CHOCOLATE CHIP CHEESECAKE COOKIE DOUGH CUPS
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Made by @CafeDelites

Follow her ❤️ @CafeDelites
Serves: 24 cups
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INGREDIENTS
Cookie Dough:
⅔ cup (250g) creamy almond spread/butter (or peanut butter)
⅓ cup natural granulated sweetener (or coconut sugar if not following lower carb)
½ teaspoon pure vanilla extract (optional)
Pinch of salt
½ cup cream cheese, softened
⅓ cup Lilly's chocolate baking chips
Chocolate Coating:
2 cups Lily's chocolate chips
1 tablespoon coconut oil
Salt flakes (optional)
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INSTRUCTIONS
Cookie Dough:
In a medium sized bowl, combine the almond butter, sweetener (or sugar), vanilla and salt; mix until well combined. Add half of the cream cheese, mixing through until the 'batter' becomes creamy. Fold through the chocolate chips. Add the rest of the cream cheese, cutting it through to create a marble effect.
Chocolate Coating:
Combine the chocolate chips and coconut oil together in a microwave safe bowl; microwave in 30 second increments, stirring in between, until fully melted. Alternatively, melt in a metal bowl over a pot of boiling water (being careful not to let any liquid into the chocolate or it will seize, until fully melted.
Assemble:
Line a 24-hole mini muffin pan with mini muffin liners. Pour 1 teaspoon of chocolate into the base of a liner, and using the back of the teaspoon, spread the chocolate evenly around the sides to create a 'cup.' Repeat with remaining chocolate and liners until all have been fully coated.
Freeze for 5-10 minutes or until fully set. Remove for the freezer; spoon about 1 teaspoon of 'cookie dough' into each cup and cover each cookie dough cup with the remaining melted chocolate, smoothing over with a spoon.
Freeze again and allow to set (approximately another 10 minutes), or allow to set at room temperature (it may take a little longer). Sprinkle with salt flakes (if using), and enjoy!
Store in the refrigerator, or freeze for emergencies!

PESTO ZUCCHINI NOODLES AND SHRIMP
Made by @diethood
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Check her out @diethood
Ingredients
2 tablespoons olive oil, divided
1 bag (12-ounces) Jumbo Cooked Shrimp, peeled and deveined
2 to 3 garlic cloves, minced
4 zucchini, spiralized
salt and fresh ground pepper, to taste
½-cup basil pesto (you can use more or less, or as much as you prefer)
freshly grated parmesan cheese
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season shrimp with salt and pepper and add to skillet; sautee for 2 to 3 minutes.
Remove from skillet and set aside in a bowl.
Add remaining olive oil to skillet; add garlic and cook for 15 seconds, or until fragrant.
Add zucchini to skillet and continue to cook for 7 minutes, or until tender, stirring frequently.
Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
Transfer to a serving bowl.
Sprinkle with parmesan cheese.
Serve.

Grilled Salmon Tacos with Avocado Salsa
Made by @cookingclassy
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Check her out @cookingclassy
Yield: About 8 tacos
Ingredients

Salmon
1 1/2 lbs boneless salmon, skinned and sliced into 3 equal portions
1 Tbsp olive oil, plus more for grill
1 Tbsp fresh lime juice
1 tsp ancho chili powder
3/4 tsp ground cumin
3/4 tsp onion powder
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp salt, then more to taste
1/2 tsp freshly ground black pepper
Avocado Salsa
2 medium avocados (ripe but semi-firm), peeled, cored and diced
1/3 cup small diced red onion, run under cool water to remove harsh bite and drain
3 Tbsp chopped cilantro
1 jalapeno, seeded and minced
1 clove garlic, minced
2 Tbsp fresh lime juice
1 Tbsp olive oil
Salt and freshly ground black pepper
For serving
8 6-inch corn tortillas, warmed
2 cups thinly sliced red or green cabbage
1/2 cup crumbled Cotija cheese
Directions

For the salmon:
Preheat a gas grill over medium-high heat. In a mixing bowl whisk together olive oil, lime juice, ancho chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Evenly rub mixture over both sides of salmon (I placed the first one on the plate then began to stack the rest over it so the rub didn't all just end up left behind on the plate). Brush grill lightly with oil, place salmon on grill and cook, rotating once halfway through cooking, until cooked through, about 3 minutes per side. Meanwhile, prepare avocado salsa.
For the avocado salsa:
In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning with salt and pepper to taste.
To assemble tacos:
Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese. Serve warm.

Cilantro Lime Shrimp Scampi with Zucchini Noodles
Made by @closetcooking
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Amazing to follow @closetcooking
ingredients
2 tablespoons butter
1 pound jumbo shrimp (16-24), shelled and deveined
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1/4 cup white wine or chicken broth or shrimp brothor vegetable broth
2 tablespoons lime juice (~1 lime)
3 medium zucchini, cut into noodles
salt and pepper to taste
1 teaspoon lime zest
2 tablespoons cilantro, chopped
directions
Heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.
Add the white wine and lime juice to the pan, deglaze it, simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 2 minutes, before seasoning with salt and pepper, adding the shrimp, lime zest and cilantro, tossing everything and removing from the heat.

Note: Cut the zucchini into noodles with a mandoline or a spiralizer.

Cilantro Lime Shrimp❤
By: @healthandfoodjunkie
_____________________________

15-20 shrimp
1 tbsp olive oil (I used a garlic infused olive oil)
1 green onion chopped fine
1 clove garlic minced
Sea salt
Cayenne pepper to taste
1-2 tbsp chopped cilantro
1/2 cup fresh spinach
1/2 -1 lime juiced
Heat oil, add onions and garlic. Sautée till onions are translucent. Add shrimp and sautée till cooked.
Add in fresh spinach, lime juice, salt and cayenne - toss till everything is mixed well and spinach is cooked.
Add cilantro and remove from heat.
Enjoy👅

Sometimes we throw "healthy" out the door when we see this! Well at least I do 😂🙄 via @pacikanin_mutfagi

Broccoli and Cheddar Twice-Baked Potatoes
Made by @bakerbynature
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Check her out @bakerbynature
Ingredients

4 medium russet potatoes, washed well and dried
1 teaspoon olive oil
3 tablespoons salted butter, very soft
1/2 cup non-fat Greek yogurt
3 tablespoons buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
1 cup cheddar cheese, shredded, divided
Instructions

Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!
Notes

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.

Chicken Ranch Wraps
Made by @gimmedelicious
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Check her out @gimmedelicious
Ingredients

2 cups cooked grilled chicken breasts, chopped (seasoned with your favorite spices, see note*)
¼ cup Ranch (or make your own healthy version)
½ cup mozzarella cheese
¼ cup cilantro, minced (optional)
4 8'' White or whole wheat tortillas
Instructions

Lay tortillas on a clean flat surface.Place about ½ cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla.Fold tightly to form a burrito shape.

Heat a heavy-duty pan or grill to medium heat.Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden.Remove from heat, slice in half and serve immediately.
Notes *For the chicken: You can use cooked rotisserie chicken, leftover chicken, or grilled chicken seasoned with your favorite spices. I like to season my chicken with a tablespoon of fajita seasoning and grill in a hot pan for 5-6 minutes per side or until cooked through.

ONE PAN CREAMY BALSAMIC CHICKEN & GREEN BEANS
Made by @cremedelacrumb1
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Check her out @cremedelacrumb1
INGREDIENTS
3-4 boneless skinless chicken breasts or thighs
1 pound green beans
sauce
½ cup plain Greek yogurt
½ cup balsamic vinegar
4 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
salt & pepper, to taste
INSTRUCTIONS
Whisk together Greek yogurt, vinegar, olive oil, dijon mustard, honey, and salt and pepper.
Grease a large pan/skillet. Brown chicken for 2-3 minutes on each side over medium heat. Add green beans and sauce, stir to coat. Cook for 10-15 minutes until chicken is cooked through and green beans are tender.
Top dish with cracked black pepper and fresh thyme (optional) and serve.

Lemon Herb Roasted Potatoes Recipe
Made by @rasamalaysia
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Check her out @rasamalaysia
Ingredients:

1 lb baby potatoes

Oil Mixture:

1/4 cup olive oil
2 tablespoons melted butter
3 cloves garlic, minced
1 tablespoon chopped Italian parsley leaves
1 tablespoon lemon juice
1 tablespoon honey
Scant 1/4 teaspoon salt
3 dashes ground black pepper

Method:

Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Mix all ingredients in the Oil Mixture together.

Place the potatoes in a roasting pan and brush with the Oil Mixture. Make sure to brush inside the slits of the potatoes. Save some for basting.

Roast the potato for 1 hour, basting the oil mixture at 30 minute interval using the remaining Oil Mixture. Serve immediately after roasting.

Read more at http://rasamalaysia.com/lemon-herb-roasted-potatoes/2/#cSGApzl31IK4x4u0.99

BBQ Chicken & Roasted Sweet Potato Bowls
Made by @thecreativebite
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Follow her for more @thecreativebite
Ingredients
2 medium sweet potatoes
1 large yellow onion
2 Tbsp. olive oil, divided
½ tsp. salt, divided
½ tsp. garlic powder
½ tsp. chipotle powder (or chili powder)
1 head broccoli
1 lb. boneless skinless chicken breasts
½ c. BBQ sauce, divided
salt

Instructions
Preheat the oven to 400°.
Peel and chop the sweet potatoes into ½" chunks. Chop onion into 1 inch pieces and add to a lined sheet pan along with the sweet potatoes. Toss the vegetables with 1 Tbsp. olive oil, ¼ tsp. salt, garlic powder and chipotle powder and toss until well combined. Bake at 400° for 20 minutes.
Toss the sweet potatoes and push to one side of the pan. Add the broccoli and toss with 1 Tbsp. olive oil and ¼ tsp. salt. Add the chicken breasts and brush with ¼ c. BBQ sauce. Bake an additional 15-20 minutes at 400° until the chicken is done.
Remove the pan from the oven and shred the chicken breasts using two forks. Toss the chicken with the remaining BBQ sauce. Add to bowls along with the roasted vegetables and serve immediately.

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