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🌷Rena 🌷  | Mama of 5 | Entrepreneur | Healthy Food Addict | Creating Stuff | Detroit, MI | My own creations and sharing other amazing foodies |


By @gimmesomeoven

3 Tbsp. honey, divided
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
2 tsp. freshly grated ginger
1 pound large shrimp, peeled and deveined (tails left on)
2 Tbsp. vegetable oil, divided
1 pound brussels sprouts, trimmed and quartered
salt and pepper
3 cloves garlic, thinly sliced
3 scallions, white and green parts separated and thinly sliced
2 tsp. toasted sesame oil
(optional) fried garlic, for garnish

Whisk together 2 tablespoons honey, vinegar, soy sauce and ginger in a large bowl. Add shrimp and toss to combine. Cover and let marinate in the refrigerator for 1-3 hours.

When ready to cook, heat 1 tablespoon vegetable oil in a large sautΓ© pan or wok over medium-high heat. Add brussels sprouts and saute for about 5-7 minutes, stirring occasionally until tender and the edges begin to slightly brown and caramelize. Drizzle with honey, season with salt and pepper, and toss to combine. Transfer the mixture to a separate platter.

Meanwhile, add remaining 1 tablespoon vegetable oil to pan, and return to heat. Add garlic and scallion whites and cook until fragrant, 30 seconds. Remove the shrimp from the marinade with a slotted spoon, then add to the pan. Season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve immediately, garnished with fried garlic if desired.

To kick this up a notch, feel free to add in a drizzle of Sriracha, or a pinch of red pepper flakes.

By @kirbiecravings

1 tbsp olive oil
2 large zucchinis, spiralized
1 lb lean ground turkey
1 clove garlic, minced
1/2 small brown onion, peeled and finely chopped
3 tbsp of homemade taco seasoning (or one packet of your favorite taco seasoning)
1/4 cup water
14 oz can diced tomatoes
1/2 cup shredded cheddar cheese
fresh cilantro leaves
one lime, sliced into wedges
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp table salt
1 tsp ground black pepper

In a large pan or skillet, add olive oil and bring to medium high heat. Add zucchini noodles and cook until zucchini release water and are just cooked. Drain water and remove noodles from pan, setting them aside for later.
Add garlic, onions and ground turkey to your skillet. Cook until ground turkey has browned, crumbling the ground turkey as you cook it. Drain out excess fat.
Sprinkle taco seasoning across turkey. Add entire contents of the diced tomatoes (including the liquid), 1/4 cup water and stir into the turkey mixture. Stir and cook on medium heat until everything is evenly mixed, turkey is cooked through, and sauce has thickened.
Turn heat down to low and add in zucchini noodles. Gently toss zucchini into the sauce, but be careful not to cook the zucchini further or else the noodles will release more water and make the sauce watery. Sprinkle cheese over the pasta. Turn off heat and cover with a lid until cheese is melted.
Garnish with cilantro and squeeze lime juice if desired before serving.

#throwback to 3 years ago! 😱 I look 15 years older today πŸ™„#tbt #family #blessed #love

By @valyastasteofhome
Serves: 14-16
2 large – Pomegranates
2 large – Pears
2 large – Persimmons
2 large – Honey Crisp apples
4 – Kiwis
6 – Mandarins
Dressing Ingredients:
I used this same dressing for the Tropical Fruit Salad. In this recipe, however, I switched the mandarin with an orange and used raw honey.
1 large – Orange
Β½ large – Lemon
ΒΌ cup (60 ml) – raw honey
Β½ tsp. (1.25 ml) – poppy seeds

TIP: Make the dressing first and store it in the fridge until ready for use. Fruit like pears and apples brown quickly and should be diced last.
Wash all fruit. Peel, dice, or slice them.
In a large bowl, combine all the fruit together.
Pour previously-prepped dressing over the fruit salad.
Carefully mix and toss to coat.
Serve right away or cover with an air-tight lid and refrigerate until ready to serve.

My fave BLT/BCT Bowl!
By @cleanfoodcrush
{Cabbage instead of the typical lettuce...!πŸ™ŒπŸ³πŸ½}
makes 2 bowls/servings
4 cups sliced/chopped fresh green cabbage, stems removed
2 tsp extra virgin olive oil, or avocado oil
1/2 tsp garlic owder
1/2 tsp onion powder
1.5 Tbsps fresh lemon juice
sea salt, to taste
black pepper, to taste
2 large eggs
4 strips cooked nitrate free bacon, chopped
1/2 an avocado, sliced
8 grape tomatoes, halved
red pepper flakes to garnish
Boil eggs to desired doneness
In a large glass bowl combine the cabbage, oil, lemon juice, garlic and onion powder. Season with salt and pepper to taste. Toss to coat well.
Preheat a saute pan over med high heat. Stir fry the cabbage mixture for 2-3 minutes, or until nicely tender.
Divide the cabbage between two bowls, top evenly with bacon, tomatoes, avocado and an egg.
Season with salt, pepper and red pepper flakes - enjoy!

Beef Broccoli
Make your own take out with this veggie packed beef broccoli!
Serves 4
I will be adding these to my blog coming soon!
1 pound of lean beef steak, such as flank or sirloin, thinly sliced
1 tablespoon + 1 teaspoon vegetable oil
2 cups small broccoli florets
1 cup sliced mushrooms
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
ΒΌ cup oyster sauce
ΒΌ cup low sodium chicken broth or water
1 teaspoon honey
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste
Optional garnishes: 2 tablespoons sliced green onions, 1 tablespoon sesame seeds

Heat 1 teaspoon of oil in a large pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
Season the meat slices with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the oyster sauce, chicken broth, honey, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, topped with green onions and sesame seeds if desired.

Skinny Bruschetta Chicken
By @domesticsuperhero
3 or 4 chicken breasts
4 or 5 small tomatoes , chopped
1 clove garlic , minced
1 tsp . olive oil
1 tsp . balsamic vinegar
1/8 tsp sea salt
Handful basil , chopped
Preheat oven to 375 degrees F (if you choose to bake your chicken rather than grill). Sprinkle some salt and pepper over top, cover and bake for about 35 to 40 minutes (depending on the size of your breasts) until juices run clear.
Meanwhile, combine chopped tomatoes, garlic, olive oil, balsamic vinegar, sea salt and basil in a bowl. Refrigerate until chicken is ready to be served and spoon over top of the chicken.

Cilantro-Lime Black Bean Shrimp and Rice
By @juliasalbumblog
Yield: 4 servings

2 tablespoons olive oil
1 pound raw shrimp, peeled and deveined
4 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon red pepper flakes
2 cups chicken broth or vegetable broth
1 cup uncooked Jasmine rice (or use any rice that says on the package that it takes 15 minutes to cook it)
1/4 teaspoon salt
2 tablespoons lime juice, freshly squeezed + extra
1 can (15 oz) black beans, rinsed, drained
1/2 cup fresh cilantro, chopped + extra


Heat large skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. Add shrimp and minced garlic to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
Remove shrimp from the skillet to a plate.
To the same (now empty) skillet, add chicken broth, uncooked rice, and 1/4 teaspoon salt. Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through. You might need to add 1/2 cup of water if your rice is not completely cooked through.
Mix in the lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice.
Add extra lime juice (about 1 tablespoon) and extra chopped fresh cilantro to the plate with shrimp, mix to coat shrimp with lime juice and cilantro. Add the shrimp to the skillet with rice and gently reheat.

Yogurt filled raspberries! Looks amazing 😍 by @healthylittlefoodies

Shrimp Avocado Tomato Salad
By @primaverakitchen
1 tbsp olive oil
1/2 lb raw shrimp, peeled and deveined tail-on
Salt and ground black pepper
4-6 cups romaine lettuce, washed and chopped
1 cup cherry tomatoes, cut in half
3 slices of red onions
Half avocado
2 medium boiled eggs, sliced
Feta cheese for garnishing
1 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 tbsp Dijon mustard
Salt and fresh ground black pepper to taste
Using paper towels, pat dry shrimp and add in a medium bowl.
Add salt and black pepper. Stir well.
In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.
In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs and cooked shrimp.
Slice avocados and arrange on salad.
In a mason jar, pour the freshly squeezed lemon juice, olive oil and Dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil*.
Taste to check the seasoning and pour over the salad.
Top with feta cheese. Enjoy!
*This dressing stays good in the fridge in a sealed container for about a week.

#fbf to our Miami trip this summer! 😍❀️

Skinny Taco Salad
By @wellplated m
YIELD: 4 servings


2 Old El Paso Fajita-Size Flour Tortillas
2 teaspoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 pound 93% lean ground turkey
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 head romaine lettuce, roughly chopped
1 (15-ounce) can reduced-sodium black beans, rinsed and drained
1 (11-ounce) can Mexican-style corn, drained
2 cups cherry tomatoes, halved
1 medium, ripe avocado, peeled, pitted, and diced
1 cup loosely packed cilantro leaves
1/2 cup reduced fat shredded sharp cheddar cheese
1/4 cup thinly sliced green onions

1/4 cup prepared salsa
1/4 cup nonfat plain Greek yogurt

Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.

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