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

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Balsamic Chicken Kabobs
By @joyfulhealthyeats
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❤️🙏🏼 @joyfulhealthyeats
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2.5 lbs. boneless skinless chicken breasts, cut into 1" cubes
2 red pepper, cut into cubes
1 yellow pepper, cut into cubes
1 red onion, cut into cubes
1 pint cherry tomatoes
1 squash, ½" slices
2 zucchini, ½" slices
Balsamic Marinade:
¼ cup balsamic vinegar
¼ cup canola oil
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon dry basil
salt & pepper

To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the canola oil whisking the entire time.
To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 20 minutes to marinade.
Preheat grill to medium high heat (375-400 degrees F).
Remove the chicken from the refrigerator and start to assemble the kabobs.
Alternate veggies with chicken on a skewer until everything is used up.
Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
Remove from grill.
Serve!

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Creamy Lemon Salmon Piccata
Made by @cafedelites
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More on @cafedelites
INGREDIENTS:
4x 6 oz skinless salmon fillets
Salt and pepper, to taste
¼ cup all purpose flour (OPTIONAL)
3 tablespoons olive oil
4 medium garlic cloves, minced
⅓ cup dry white wine (replace with broth)
1 cup low-sodium chicken broth
1-2 level teaspoon cornstarch (or corn flour)
3-4 tablespoons fresh lemon juice (adjust to your tastes)
4 tablespoons rinsed and drained capers
½ cup milk
2-4 tablespoons coarsely chopped parsley, to serve
Lemon slices, to serve

INSTRUCTIONS:
Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
Heat 2 tablespoon of oil in a large nonstick pan or skillet over medium-high heat. Add salmon; sear 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
Add remaining 1 tablespoon oil to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine (or broth); bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Reduce heat down to low and pour in the milk, stirring through quickly to heat it through the sauce gently. Remove from heat and add the capers.
Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.

😍 so pretty @alinakolot

3- INGREDIENT CHOCOLATE MOUSSE (LOW CARB)
Made by @cafedelites
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She is amazing. Follow her @cafedelites
Serves: 8
INGREDIENTS
2x 400ml (13.7oz) cans full fat coconut cream or coconut milk *See Notes
2 tablespoons confectioners sweetener (or confectioners | icing sugar if not counting carbs)
3 tablespoons unsweetened cocoa powder
pinch of salt (optional! About ¼ teaspoon. Adjust to your tastes)
20g | 2 squares 70% chocolate, shaved (optional for extra richness -- or sugar free chocolate chips)
extra shaved chocolate to garnish
INSTRUCTIONS
Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking the cans, open and scoop out the thick cream sitting at the top over the water. Transfer the cream to a bowl and discard the liquid left in the cans.
Add the sweetener (or sugar) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain 'whipped cream' to use as a topping to serve with (optional), and set aside.
Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Fold through the shaved chocolate. Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the 'plain whipped cream' over the mousse and sprinkle with shaved chocolate (if using).
NOTES
*I found coconut cream worked the best, but you can use coconut milk. Do not try to use light or reduced fat. You need the fat content in both the cream and/or milk to make the cream successfully or it may not work

Chicken and Avocado Roll-ups
Made by @gimmedelicious
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Ingredients
1 cup cooked chicken breast, diced or shredded
1 avocado.pitted and diced
¼ cup shredded cheese or choice
¼ cup diced tomato
2 tablespoons onion, minced (optional)
2 tablespoons cilantro, minced
2 tablespoons sour-cream or Greek yogurt
1 tablespoon lime juice
salt and pepper to taste
2 - 10" flour tortillas (or 3 medium tortillas) (may use whole wheat/low card)
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Instructions
In a large bowl, add the cooked chicken, avocado, cheese, tomato, onion, cilantro, sour-cream and lime juice.Season with salt and pepper and stir with a spoon until everything is fully combined and the avocado is chunky and mashed.

Spread the mixture on equally on each of the floured tortillas and roll them up tightly.Cut in slices and place on plate.Serve right away or refrigerate until ready to serve.Enjoy hot or cold!

SHEET PAN CHILI LIME SHRIMP FAJITAS
Made by @cremedelacrumb1
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INGREDIENTS
1 pound large white shrimp, peeled and deveined
3 bell peppers, thinly sliced (I used a combination of red, yellow, and green)
½ medium onion, chopped
¼ cup oil
1 packet McCormick Fajita Seasoning Mix
2 teaspoons chili powder
2 tablespoons lime juice, plus additional lime wedges for serving
8-10 fajita-size flour tortillas
1 avocado, sliced
chopped cilantro
INSTRUCTIONS
Preheat oven to 400 degrees.
Combine shrimp, peppers, onions, oil, fajita seasoning mix, chili powder, and lime juice in a large bowl. Stir to combine and coat well in seasonings. Spread everything out on a large baking sheet pan so that it is in a single layer (items can be overlapping, just make sure everything isn't heaped in one big pile).
Bake for 10-15 minutes until shrimp is pink and tails begin to shar slightly and peppers are tender.
Distribute shrimp and veggies between the tortillas along with avocado slices. Top with freshly shopped cilantro and serve with lime wedges for squeezing.

Caprese Pesto Pasta Salad
By @lexiscleankitchen
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❤️ @lexiscleankitchen
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Summer Greens Pesto
1 cup arugula/spinach
1/2 cup basil
1/3 cup chopped walnuts
1 clove garlic
1/4 teaspoon sea salt, more to taste
1/4 teaspoon black pepper, more to taste
1/2 lemon, juiced
1/8 teaspoon red pepper flakes, more to taste
1/4 cup extra-virgin olive oil, more as necessary when blending
Optional: 1 tablespoon fresh parmesan
Other Ingredients
1 box gluten-free pasta, cooked or whole grain pasta
8 ounces small mozzarella balls (ciliegine or bocconcini), halved
2 pints cherry tomatoes, halved
1 cup roasted red peppers, chopped
1/3 cup marinated artichokes, chopped
3/4 cup fresh basil, chopped or chiffonade
1 teaspoon Italian seasoning
1 teaspoon sea salt, more to taste
1/4 teaspoon red pepper flakes, more to taste
1/4 teaspoon freshly ground black pepper, more to taste
Optional: salami or pepperoni
Instructions
1. Place all pesto ingredients except for extra-virgin olive oil in a food processor or high speed blender. Pulse a few times until coarsely chopped. While machine is going, slowly pour in extra-virgin olive oil until you have reached a thick and creamy sauce. Taste and adjust seasoning as needed. Set aside until ready to use.
2. Place cooked pasta, mozzarella balls, cherry tomatoes, roasted red peppers, marinated artichokes, basil, Italian seasoning, sea salt, red pepper flakes, ground pepper, and any other ingredients you are adding in into a large mixing bowl. Add in the pesto and mix until well combined. Taste and adjust seasoning as needed. Store in the refrigerator until ready to serve!

Raw Coconut Brownie Cheesecake
by @vegaliciously
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CRUST: • 1/2 cup cooked (!) adzuki beans, 5 medjool dates, 2 tbs maple syrup, 25 gr. raw unsweeted cocoa powder, 1 tbs coconut oil, 2tbsp vegan chocolate chips: Preheat the oven to 180 degrees. Blend all the ingredients except the chocolate chips. Once the mixture is well blended add the chocolate chips. Put the daugh in a muffin pan (I got 6 little muffins) and bake for 15 min. Let the brownies cool and once they're at the room temperature blend until you get a "crumbly consistency". Add 2 tbsp of peanutbutter and press the mixture onto the bottom of a mini cheesecake pan.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ FILLING: 1 1/2 cups cashew nuts, 2 tbsp cacao powder, 4 tbsp maple cyrup, 1/2 cup coconut cream: let the cashewnuts soak for 12 hours, drain and Blend them with all the ingredients until u get a smooth cream. Press the mixture onto the crust and put a layer of hazelnuts. Let it in the freezer for at least 12 hours.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ TOPPING: vegan chocolate & 1/2 cup raspberries. Melt the chocolate and decorate the cheesecake. Wait until the is gets frozen before decorationg it with some raspberries! Let thaw 20 min before having a slice of it! Enjoy it!

SUPER FRESH GRILLED SHRIMP SALAD WITH HONEY MUSTARD VINAIGRETTE
Made by @littlespicejar
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INGREDIENTS:

FOR THE SHRIMP:
1 ¼ pounds shrimp, peeled and deveined
2 tablespoons chopped parsley
2 cloves fresh garlic, minced
1 tablespoon lemon zest
3 tablespoons olive oil,
½ teaspoon salt
FOR THE SALAD:
3 hearts of romaine (Sliced down the center with end intact)
2 ears of corn, husked
2 bell peppers (yellow, red, orange whatever you like)
1 hothouse cucumber, diced
1 large avocado, diced (optional)
2 ½ cups of chopped grape tomatoes
HONEY MUSTARD VINAIGRETTE:
1 tablespoon yellow or dijon mustard
2 tablespoons white wine vinegar
1-2 tablespoons honey
⅓ cup olive oil
DIRECTIONS:

SHRIMP: Add the parsley, garlic, lemon zest, olive oil and salt in a bowl. Add the shrimp and stir to combine. Let marinade for 10-15 minutes while you chop all the veggies and prepare the dressing. Place 4-6 shrimp on wooden skewers before grilling.
VINAIGRETTE: Whisk together the mustard, vinegar, and 1 tablespoon of honey with a pinch of salt. Continue whisking as you stream in the olive oil. Taste and adjust with an additional tablespoon of honey if you prefer your dressing a little sweeter.
GRILLING: Preheat the grill and spray with cooking spray if desired. Grill time will vary for the ingredients so start with the corn. Spray the corn with cooking spray, season with a pinch of salt and roast, turning every 4-5 minutes for about 15-18 minutes total. Add the whole bell pepper next and grill for 1 minute or longer if you’d like it to char a bit. Add the shrimp skewers near the end of cooking time, they’ll take about 2-3 minutes per side. Spray the romaine hearts with cooking spray and sprinkle with a tiny pinch of salt, grill for about 2-3 minute on each side.
ASSEMBLE: Add the chopped cucumbers, avocados, and tomatoes to a large salad bowl. Remove the stem from the romaine hearts and chop. Chop the corn kernels off the cobb. Dice the bell pepper. Add all the ingredients to the bowl and toss with the dressing. Serve immediately.
NOTES:
chicken will work well instead of shrimp for this recipe.

Grilled Fajita Chicken & Avocado Salad
Made by @gimmedelicious
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Ingredients

2 medium boneless skinless chicken breast, cut into half horizontally
2 cups sliced bell peppers, colors of choice
1 head romaine lettuce, chopped
1 avocado, sliced

Dressing/Marinade
3-4 tablespoon olive oil
4 tablespoons lime juice
¼ cup cilantro, chopped
2 cloves garlic, minced
1 teaspoon brown sugar (optional)
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon salt
Instructions

Whisk all the ingredients for the dressing/marinade in a medium bowl.Pour half the mixture onto the chicken breasts and coat chicken breasts with the marinade well.Cover and place in the fridge for 30-minutes or up to 24 hours or use immediately.Reserve the rest of the marinade for later to be used as a dressing.

Heat a large heavy-duty pan or skillet to medium-high heat for 2 minutes.Add a teaspoon of oil to the pan and then add in the chicken breasts.Cook 4-5 minutes per side or until cooked through.Remove from pan onto a cutting board and cool for 5 minutes then slice or chop into bite size pieces.Add the sliced bell peppers to the pan.cook on high for 1-2 minutes or until charred.

Divide romaine lettuce into two salad bowl.Top each salad with half the chicken, fajita veggies, and sliced avocado.Serve with reserved dressing and sour-cream if desired.Enjoy the salad warm!

SHEET PAN SHRIMP BOIL
By @damn_delicious
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Ingredients
1 pound baby Dutch yellow potatoes
3 ears corn, each cut crosswise into 6 pieces
1/4 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon Old Bay Seasoning
1 pound medium shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
In a small bowl, combine butter, garlic and Old Bay Seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, garnished with parsley, if desired.

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