GRILLED LEMON CHICKEN FLATBREAD WRAPS By: @thecozyapron 🌯@thecozyapron
Full recipe with directions, as well as many more like it, can be found on @thecozyapron’s blog. Link is in her bio!
1 pound skinless, boneless chicken breasts (about 2 large breasts), cubed into bite-size pieces
2 cloves garlic, pressed through garlic press
Zest of 1 lemon (about 1 tablespoon)
1 tablespoon lemon juice
1 teaspoon salt
Pinch or two black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon coriander
¼ teaspoon paprika
4 middle eastern-style flatbreads (you can use pita bread, as well)
Spicy Garlic Sauce (below)
½ cup mayonnaise, low-fat, reg, or fat-free
½ cup sour cream or full-fat, plain Greek yogurt
3 cloves garlic, pressed through garlic press
1 tablespoon tahini
2-3 teaspoons sriracha (I used a lot more since I like mine spicy, so use your own judgement!)
1 teaspoon salt
Pinch black pepper
Pinch cayenne pepper (again, you can use more, if you like it spicier)
½ teaspoon lemon juice
Check out @thecozyapron for more. Enjoy!
18,44017622 hours ago
Check out the new 28-Day Keto Challenge from Keto Resource.
It can help you lose weight and get in shape effectively. It will guide you through the first month so you can keep eating healthy for the rest of your life. It offers a great way to change your life for the better.
Link in BIO
Cheesy Hasselback Chicken 😋
This will definitely make your belly happy! 😍
1 tablespoon oil
11/2 cups white mushrooms, thinly sliced
Salt, to taste
Black pepper, to taste
1 tablespoon fresh thyme leaves
4 cups baby spinach
2 chicken breasts, boneless and skinless
1/2 teaspoon paprika
3 tablespoons cheddar cheese, shredded
1. Preheat oven to 400°F/200°C.
2. Heat the oil over medium heat in a large, nonstick skillet.
3. Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color.
4. Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside.
5. Season the chicken breasts on both sides with salt and pepper.
6. Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken.
7. Transfer the chicken to a greased roasting pan.
8. Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese.
9. Bake for 20-25 minutes at 400°F/200°C, until the cheese has melted and the chicken has reached an internal temperature of 165°F/72°C.
10. Let the meat rest for 5 minutes before serving.
2,1316217 February, 2019
Double tap for a super wholesome chickpea curry - it feels cosy & nourishing. It makes a quick, easy and really satisfying recipe for dinner, as well as being healthy & cheap to make (€5 for 4 portions approx) it works well if you double the recipe and freeze lots for days when you don’t feel like cooking. It’s our most viewed recipe vid on YouTube with 1.37 millions views! Tag anyone in need of a healthy start to the week. link to recipe vid in bio @thehappypear#vegan #plantbased#foodporn#foodphotography#healthyrecipes#healthydinner
3,3561042 hours ago
Dumplings with a sweet & sour cabbage-mushroom filling and chili broth on top 😍🌱
For the sweet & sour dumpling filling:⠀
Heat 2 tbsp canola oil in a pot over low-medium heat, added 1 small onion (chopped), 3 cloves of garlic (minced), a ca. 2 cm long piece of ginger (minced), 1/2 small cabbage head (finely chopped) and let everything cook for about 3-4 minutes before adding 200g chopped mushromms.⠀
Then, let everything cook for another minute and added 1 tsp salt, 1 1/2 tbsp. flour, 1 tbsp dark soy sauce, 1 tbsp apple cider vinegar and 2 tbsp brown sugar.⠀
Stir everything together and after ca. 5 minutes the filling was read.⠀
This recipe makes enough filling for ca. 26 dumplings.⠀
For the chili broth that goes on top of the steamed dumplings mix together 100ml vegetable broth, 1 tbsp canola oil and 1 tsp chili flakes. Enjoy!
BBQ Shrimp + Limey Avocado Salsa Meal Prep Bowls 🌞🔥🥑 .
✅ Save this recipe for later to make 😋
✅ Tag someone who loves healthy food👇🏼
✅ Follow @easy.healthy.eats 🌱
By @fitmrsfats .
This combo is so darn tasty and SATISFYING...plus, it comes together FAST! So, make it for lunch or dinner today, double the recipe, and store the extra servings - so your next few days are simpler! }
makes 4 servings
2 pounds large shrimp, deveined and peeled
2 cups cherry tomatoes, cut into quarters
1 large avocado, pitted and chopped
4 green onions, chopped
2 fresh limes, juiced
1 handful fresh cilantro leaves, chopped
1 Tbsp avocado oil, or extra virgin olive oil
sea salt and freshly ground black pepper
lime wedges, to garnish
2 cups cooked brown rice
for the BBQ spice mix:
1 Tbsp. smoked paprika
1 tsp ground cumin
1/2 tsp cayenne powder
1/2 tsp garlic powder
1/4 tsp sea salt, or to taste
In a large glass mixing bowl place shrimp and BBQ seasoning ingredients and gently stir well to combine.
Set aside for just a few minutes.
In another bowl, add chopped tomatoes, avocado, onions, cilantro, lime juice, sea salt and pepper. Very gently toss to combine.
Heat oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes on each side or until they've turned pink and form a nice lightly charring in spots as pictured.
Add 1/2 cup cooked brown rice to each bowl or meal prep container.
Then divide the cooked shrimp and avocado salsa equally, and nicely among the 4 bowls, or meal prep containers as shown.
Serve immediately, or refrigerate for up to 3 days.
9,1745916 February, 2019
🍋Fresh Lemony Shrimp + Avocado + Tomato Salad 🥑🍤
✅ Save this recipe for later to make 😋
✅ Tag someone who loves healthy food👇🏼
✅ Follow @easy.healthy.eats 🌱
This SUPER FRESH tasting chopped salad has a good balance of protein and healthy fats to keep us satisfied for hours!
Use mixed colors of cherry tomatoes if you can to give this a really beautiful touch!
Think about doubling or tripling this salad recipe for your upcoming parties or get-togethers.
You can prep your salad ahead, it stays well in the fridge for a few hours, and flavors actually combine and blend even better after a few hours.
Your avocado should stay nice and green for a while if it's really coated in the lemon juice/oil mixture.
makes about 3-4 servings
1 lb. raw shrimp, peeled and deveined
2 Tbsps olive or avocado oil, divided
(I use avocado oil for cooking, and olive oil as the drizzle/dressing)
1-2 fresh garlic cloves, minced or pressed
2 large avocados, diced
8 oz. mixed cherry tomatoes, cut in half
1 green chili, seeded & sliced
a good handful of fresh cilantro or flat-leaf parsley leaves, chopped
1 large fresh lemon, both juice and zest of
sea salt and fresh ground black pepper
Heat one tablespoon of oil in a large skillet over medium-high heat.
Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.
Season shrimp with sea salt and pepper to taste, remove from heat.
In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together.
Have you ever made HOMEMADE FLAVORED PEANUT BUTTER ? 🙈
I have got TWO CRAZY-GOOD Peanut Butter Flavor for you! 🤙 So which team are you CHOCOLATE OR CINNAMON ?
100% Vegan + Dairy free + Low carb/keto (I used sugar free stevia sweetened chocolate in the choc one! ❤)
Because who doesn’t love peanut butter and chocolate together??
These #fatbombs are the perfect treat to enjoy on low carb days FASTer Way clients!
* 1/2 cup nut butter of choice
* 1/4 cup cocoa or cacao powder
* 1/4 cup melted coconut oil
* stevia to taste
* optional, 1/8 tsp salt
Who doesn’t love crispy chicken tenders? This is a healthy version that I am so into and requires minimal time and ingredients. Coconut adds a lovely taste and texture to the tenders - but they can be made without! Check out the recipe below 👇🏼 Ingredients
1/2 cup Dijon mustard
1/2 cup organic mayonnaise
1/2 cup honey
1 tablespoon apple cider vinegar
2 boneless, skinless chicken breasts (about 2 pounds)
1 cup almond meal (1 1/2 cups if omitted the coconut)
1/2 cup unsweetened shredded coconut
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 tsp paprika
1. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper and a metal rack, set aside.
2. Whisk together the dijon, mayo, honey, and vinegar in a small bowl. Put 1/2 of the mixture into a shallow bowl and set aside the rest in the fridge.
3. Stir together the ground almonds, paprika, salt, and pepper in a wide shallow bowl.
4. Cut each chicken breast into 1/2 inch strips. Tip: I cut my chicken strips while they are still semi-frozen for easier cutting. Place the chicken pieces in the bowl with half of the mustard mixture and toss to fully coat.
5. One at a time, roll the chicken tenders in the ground almond mix to fully coat. You may have to press the almond coating so it adheres to the chicken. Transfer the chicken to the prepared baking sheet and repeat with the rest of the pieces.
6. Bake for around 18-22, until the chicken is cooked through and the almond coating is lightly browned. Serve with the rest of the honey mustard sauce. Enjoy!
🥕PASO RECETA🥕Budín integral de zanahoria y chia | una opción saludable y libre de gluten para cuando tenés ganas de comer algo dulce y casero🥕😍 ➡️Ingredientes (para 1 budín mediano):
🥕1 zanahoria mediana pelada y rallada finita
🥕3/4 de taza de harina integral de arroz
🥕1 cda sopera de almidón de maíz (maizena) 🥕2 huevos
🥕3 cucharadas soperas de aceite
🥕5 cdas soperas de azúcar integral 🥕1 cda sopera de miel líquida 🥕12 cucharadas soperas de leche descremada o vegetal
🥕1 cda sopera de semillas de chia 🥕1/2 cucharada sopera de polvo para hornear
🥕1 chorrito de esencia de vainilla
🥕1 pizca de sal
🥕1 cucharadita de canela
🥕1 pizca de nuez moscada ➡️Procedimiento:
-Precalentar horno a 170° C.
-En un bowl batir bien huevos, azúcar, miel, leche, esencia de vainilla, canela, nuez moscada y sal. Agregar aceite de a poco y batir durante 1 minuto. Tamizar e ir agregando, de a poco, harina y maizena junto con el polvo de hornear e ir batiendo a la vez. -Incorporar chia y zanahoria rallada finita y mezclar con cuchara o espátula. Mezclar bien los ingredientes y colocar la mezcla en una budinera enmantecada y enharinada. -Llevar a horno bajo (170°C) durante 35 minutos. Al introducir un palillo en el centro no debe salir con mezcla cruda adherida.-
1 1/2 cups cake flour
3/4 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 large eggs
2/3 cup sour cream*
1/2 cup milk
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/3 cup hot water
US CUSTOMARY - METRIC
Preheat the oven to 325 degrees F, lightly mist 3 6-inch diameter cake pans** with non-stick spray, and line them with circles cut from parchment.
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
Add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
Stir in the sour cream until smooth.
Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the milk and vanilla.
Beat the batter on medium speed for about a minute to a minute and a half, to aerate the cake batter and build the cake's structure.
Stir the cocoa and hot water together in a smaller bowl, then fold about half the cake batter into the cocoa mixture until blended.
Divide the batters equally between the 3 prepared pans, using the tip of a sharp knife to swirl the chocolate and vanilla cake batters together.
Bake the cake layers for 30 to 40 minutes, or until a toothpick inserted in the thickest part of a cake comes out clean or with a few moist crumbs.
Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely before filling and frosting with Easy Chocolate Frosting.
Meal Prep Inspo 💫🍱💫 Swipe for 5 Easy and Delicious ideas! 1-5, which is your favourite?😍
✏Calories & Macros below!
Feel free to adjust to your needs :)
Nothing beats a simple homemade meal☺
1⃣ 586 Calories
33 Protein | 83 Carbs | 14 Fats
Less is more! Flavors are important when going for a simple meal. Rice flavoured rice with curry, curcuma, garlic, black salt.
- 150g chicken sausage
- 75g rice
- 80g mango
- 50g blueberries
- 50g strawberries
2⃣ 775 calories
30 Protein | 83 Carbohydrates | 36 Fats
- 2 eggs
- 1 medium avocado
- 30g brown rice
- 30g brown bulgur
- 40g beans
- 30g corn
- 200g melon
3⃣ Vegan friendly orange "chicken", sesame seeds, spring onion and Jasmine rice. Grilled fresh tuna, sliced cucumber and Jasmine rice
4⃣ 576 Calories
21 P | 64 C | 26 F
- 80g multigrain penne
- 1 egg
- 80g avocado
- sesame seeds
- red chilli flakes
💦 The infused water = strawberries, lemon, kiwi and rosemary infuse for 2 hours 💦
52 P | 89 C | 37 F
- 120g minced beef
- 150g potatoes
- half avocado
- PAM butterspray
- homemade spicy sauce
- 100g grapes
- homemade carrot cake😍
. #fitness#likeforlikes#healthywomen#healthyfood#healthy#healthyrecipes#healthybreakfast#healthylifestyle#yoga#yogagirl#yogachallenge#sport#sportmotivation#fitnessgirl#fitgirl#follow4followback#followforfollowback#likeforlikes .
1223 minutes ago
Vous l’aurez compris, je vis une phase « salade » en ce moment!
Cette salade est composée de légumes rôtis, quinoa, kale, avocat et je l’ai accompagnée d’une délicieuse sauce à la coriandre et au citron.
Ce que j’adore dans cette salade? Le croquant grâce au kale, la douceur et la gourmandise grâce à l’avocat et le parfum grâce à la coriandre!
Recette complète sur www.asimplelife.ch
I wish you all could smell these. 😍
A great tip to help you eat less junk food is to always have healthy snacks around! So when you get a sweet tooth, you can reach for one of these instead of a highly processed, sugar filled cookie.
These blackberry coconut protein muffins are made with @bobsredmill gluten free oats, @gardenoflife plant based vanilla protein powder, @simpletruth4u unsweetened applesauce, one egg, cinnamon, blackberries and coconut flakes. A perfect high protein snack with healthy carbs and fiber. 💪🏻