Healthy Fitness Recipes~Videos

Healthy Fitness Recipes~Videos @fithealthyrecipes

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An easy on-the-go breakfast with mix-and-match toppings will make your mornings a breeze 😊👌🏽❤!
By @goodful
Egg Breakfast Cups
Serves 6
5 eggs
Salt, to taste
Pepper, to taste

Mix and Match Toppings:
Spinach, chopped
Tomatoes, diced
Onion, diced fine
Bell pepper, diced fine
Broccoli, cut into small florets
Parmesan cheese
Cheddar cheese
1. In a measuring cup, beat the eggs until smooth. Set aside.
2. In a greased muffin tin, place your desired combination of fillings into each muffin cup.
3. Season each cup with salt and pepper.
4. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
5. Bake at 350°F/180°C for 20 minutes, until set.
6. Enjoy!

By @reciperunner

1 pound boneless skinless chicken breasts cut into approximately 1 inch chunks
2 cups cherry tomatoes
2 zucchini cut into 1/2-3/4 inch slices
3 tablespoons homemade or prepared pesto
Kosher salt and fresh ground black pepper to taste
Place the chunks of chicken in a large freezer bag and season with salt, pepper and 1 tablespoon of pesto.
Seal the bag and massage everything together until coated.
Refrigerate for 30 minutes or as long as overnight.
Preheat oven to 425 degrees and either spray it with cooking oil or if you don't want to do dishes, line it with foil and spray the foil with cooking oil.
Add the sliced zucchini and the tomatoes to the sheet pan and use your hands to toss together with the remaining 2 tablespoons of pesto.
Add the chicken to the sheet pan and toss everything together then spread it out into a single layer.
Place the sheet pan in the oven and roast for 8-10 minutes.
Remove from the oven and toss everything with a spatula, then place it back in the oven to finish cooking for approximately 8-10 minutes or until the chicken is cooked through.
Serve immediately.

Chicken and Broccoli Pasta with Lemon Cream Sauce
By @budgetbytes
½ lb. frozen broccoli florets
½ lb. rotini pasta
2 boneless, skinless chicken thighs (about ⅔ lb. total)
Salt and Pepper
1 Tbsp olive oil
2 cloves garlic
1 fresh lemon
½ cup chicken broth
1 cup heavy cream (try almond milk for healthier option)
Take the broccoli florets (thawed), chop them into smaller, bite-sized pieces. Cook pasta according to directions. Season both sides of the chicken thighs with a pinch of salt and pepper. Heat a deep skillet over medium flame, then add the olive oil. Tilt the skillet to coat the surface in oil, then add the chicken thighs. Cook the thighs on both sides until golden brown and cooked through (about 5 minutes each side). Remove the thighs to a cutting board and let rest. While the chicken is cooking, zest the lemon using a zester or small-holed cheese grater and mince the garlic. Once the chicken has been removed from the skillet, turn the heat down to medium-low, and add the garlic. Sauté the garlic for 1-2 minutes, or just until it is soft and fragrant. Add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom of the skillet. Add the heavy cream, about 1 tsp of the lemon zest, and 2 Tbsp of the lemon's juice. Stir to combine, and allow the cream to come up to a gentle simmer. Simmer the sauce for a few minutes, or until it thickens slightly. Taste the sauce and adjust the salt, pepper, or lemon if needed. Season the sauce liberally so the flavors are not diluted once combined with the pasta, broccoli, and chicken. Chop the cooked chicken into small pieces, then add it to the cream sauce in the skillet along with the drained pasta and chopped broccoli florets. Stir to combine and coat everything in sauce. Allow the chicken, broccoli, and pasta to heat through, then serve.

By @recipe_tin❤ @recipe_tin -
180g / 6 oz fettuccine or other pasta or choice
1½ tbsp olive oil
150 - 180g / 5 - 6 oz medium prawns/shrimp, peeled and deveined
2 anchovies, whole (or ½ tsp anchovy paste)
1 garlic clove, minced
¼ cup white wine
1 tsp+ red pepper flakes
1 cup / 250ml tomato passata (Note 2)
2 tsp finely grated parmesan
½ lemon
¼ cup finely chopped fresh parsley, plus more to serve
Get all the ingredients out and ready to go - this recipe moves fast!
Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right).
Heat oil in a skillet over high heat. Add prawns and cook for 30 seconds, until surface just changes from translucent to opaque.
Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
Cook for 30 seconds until wine is mostly evaporated.
Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently (don't cook for long otherwise will overcook prawns).
Add pasta, about ½ cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta.
Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.

@veestrofood "Yes I Can" Challenge, a 21-day program that encourages more plant-based eating and mind/body/soul wellness in 2017. Order your meal pack and the food is delivered to your doorstep. Get 20% off with my code 21DAYSSH @veestrofood, link in bio. #YesICanVeestro #Veestro

No-Bake PB Chocolate Coconut Bars
By @tiphero
Makes 24 bars

1 cup chunky peanut butter
½ cup coconut oil
½ cup honey
1-¼ cups dark chocolate chips
2 cups rolled oats
1 cup unsweetened shredded coconut
¾ cup chopped pecans
1 teaspoon pure vanilla extract
¼ cup unsweetened shredded coconut, toasted
Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
In a medium saucepan, combine the peanut butter, coconut oil, and honey. Heat the mixture over medium-low heat until melted.
Add the dark chocolate chips to the peanut butter mixture, and stir until melted.
Add the rolled oats, the 1 cup of shredded coconut, the chopped pecans and the vanilla extract. Stir until fully mixed.
Pour the mixture into the lined baking dish. Sprinkle with the ¼ cup of toasted coconut.
Refrigerate for 3 to 4 hours, until firm.
Cut into 2-inch bars. Store in the refrigerator in an airtight container.

Easy Fish Tacos
Serves 8 (makes 16 tacos)
By @buzzfeedtasty

Cabbage Slaw
3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt

4 tilapia filets
¼ teaspoon ground cayenne
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
Corn tortillas


1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
4. Using a fork, break apart the fillets into bite-size pieces.
5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
6. Garnish with cilantro and lime juice.
7. Enjoy!

One Pan Maple Mustard Chicken and Potatoes
By @diethood❤ @diethood

4 skinless, bone-in chicken thighs
1 to 1-1/2 pounds small new potatoes, halved
salt and fresh ground pepper to taste
1/3 cup brown mustard
1 tablespoon yellow mustard
1/4 cup maple syrup
chopped fresh parsley, for garnish

Preheat oven to 375F.
Season chicken and potatoes with salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.
In a small mixing bowl, combine mustards and maple syrup; whisk to combine.
Pour the mustard mixture over the chicken and potatoes; toss to coat.
Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender.

By @damn_delicious ❤ @damn_delicious -
2 tablespoons olive oil, divided
1 pound ground beef (sub turkey or chicken)
1 (1.25-ounce) package taco seasoning
4 (8-inch) tortillas
1/2 cup nacho cheese (sub homemade)
4 tostada shells
1/2 cup sour cream (sub Greek yogurt)
2 cups shredded lettuce
1 Roma tomato, diced
1 cup shredded Mexican blend cheese
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.
Heat tortillas according to package instructions.
Heat nacho cheese according to package instructions.
Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas.
Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
Serve immediately.

By @kirbiecravings ❤ @kirbiecravings
1 lb flank steak, sliced against the grain into 1/2 inch strips
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced (no more than 1/4 inch thick)
1 red bell pepper, thinly sliced (1/4 inch thick)
1 yellow bell pepper, thinly sliced (1/4 inch thick)
1 green bell pepper, thinly sliced (1/4 inch thick)
lime wedges and chopped fresh cilantro for topping onto fajitas
8 flour or corn tortillas


Preheat oven to 400°F. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper. Stir until evenly mixed.
In a large bowl, add steak, onions and bell peppers. Drizzle with olive oil. Sprinkle with minced garlic. Mix everything until it is evenly coated in oil and garlic. Sprinkle seasoning mix over everything. Mix again until everything is evenly coated.
Line a 2/3 size sheet pan with foil. This is a size up from the common half sheet pan used for baking cookies. If you do not have a 2/3 size sheet pan, you can use two half sheet pans. Lay all the vegetables and meat onto the lined sheet pan. Try your best to keep it to a single layer with no overlap.
Cook for about 12-20 minutes or until steak reaches desired doneness and vegetables are cooked but still crisp. When there is about 5 minutes left before food is done, cover tortillas in aluminum foil and place on top of baking pan to warm up. I placed mine right in the corner of the pan. (Please note, the tortillas will warm up but won't have the toasted/charred look. I toasted mine on the flame of my gas stove to achieve the color.)
Serve with lime wedges, fresh cilantro and any other toppings you desire.

Blueberry Oat Greek Yogurt Muffins
By @runningwithspoons

1 cup (120 g) all-purpose flour*
1 cup (80 g) old fashioned rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 large egg
1 cup (225 g) plain Greek yogurt
1/4 cup (80 g) honey
2 Tbsp (24 g) coconut palm sugar
1/4 cup (60 ml) unsweetened almond milk
2 tsp vanilla extract
1 cup (140 g) blueberries, frozen or fresh

Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

By @reciperunner❤ @reciperunner
1 spaghetti squash, halved and seeds removed
2 boneless skinless chicken breasts, cut into bite sized pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 clove of garlic, minced
Kosher salt and fresh ground black pepper to taste
2 cups baby spinach
Scan tablespoon extra virgin olive oil
1 tablespoon flour
3/4 cup milk (I used 1%)
1/2 cup shredded part skim mozzarella cheese
1/4 cup shredded parmesan cheese
Spaghetti Squash
Preheat oven to 400 degrees and line baking sheet with foil. Cut the spaghetti squash in half lengthwise, spray the inside with cooking oil and sprinkle with salt and pepper.
Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes. Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl. Reserve the squash skins placing them cut side up back on the foil lined baking sheet, set aside.
Chicken and Spinach Alfredo
Heat a large skillet over medium high heat.
When the skillet is hot spray with cooking oil or add a couple teaspoons of olive oil. Add in the chicken and season with the salt, pepper, basil and oregano. Sauté for a couple minutes then add in the minced garlic. When the chicken is nearly done add in the baby spinach and cook until the spinach wilts and the chicken is thoroughly cooked. Remove from the skillet onto a plate and lower the heat to medium. Add the scant tablespoon of olive oil and the flour to the skillet and whisk together. Cook the flour and oil mixture for about a minute before slowly pouring in the milk, whisking the entire time to prevent lumps from forming. Season with salt and pepper and cook until the sauce thickens, about 3-4 minutes. Whisk in the cheese, reserving 1/4 cup. Add the chicken and spinach mixture along with the spaghetti squash into the sauce and toss to coat. Pour the mixture back into the spaghetti squash shells and top with the remaining cheese.
Broil for approximately 5 minutes or until the cheese is melted and lightly browned.
Served immediately.

Clean Eating Kung Pao Chicken
By @fitfoodiefinds

3 large chicken breasts, thinly sliced
2 tablespoons of garlic, minced
2 tablespoons sesame oil
1 - 1.5 pounds of green beens
2 tablespoons coconut aminos (or soy sauce <-- not paleo)
1 tablespoon sriracha
1 tablespoon chili paste (or more, to taste)
1 tablespoon honey (or more, to taste)
salt and pepper, to taste
1 teaspoon sesame seeds
optional: crushed peanuts/cashews
First, prep chicken by seasoning with salt and pepper and slicing it into thin, bite-sized pieces. Set aside. Then, prep the green beans but cutting off both ends. Set aside. Prep stir fry sauce by mixing together coconut aminos, sriracha, chili past, and honey in a small bowl. Set aside.
Next, place 1 tablespoon of sesame oil and 1 tablespoon of minced garlic in a large sauce pan or wok. Turn to high medium/high heat.
Add in chicken and sauté for about 5 minutes, or until partially cooked. Remove chicken and set aside.
Place another tablespoon of sesame oil and minced garlic in the pan and turn to high heat. Add in green beans and sauté for about 5-7 minutes or until they begin to soften. Add in the chicken and continue to cook for 5ish more minutes or until the chicken is cooked all the way through.
Once chicken is cooked, add in stir fry sauce and reduce heat to low/medium and let cook down for a few more minutes.
Add in sesame seeds and let sit for at least 5 minutes so that the sauce can thicken a bit more. Serve hot.

Eggplant Lasagna @laceybaier

2 medium eggplants, sliced into 1/4-inch slices lengthwise⠀
1 tbsp. olive oil⠀
2 cloves garlic, minced⠀
5 cups fresh baby spinach⠀
1/4 cup parmesan cheese, grated⠀
8 oz. fresh mozzarella, diced⠀
1/2 cup cottage cheese⠀
1/2 tsp. sea salt, plus more as needed for the eggplants⠀
1/4 tsp. ground black pepper⠀
1 tsp. dried oregano⠀
1 egg⠀
1 1/2 cups tomato sauce⠀
garnish with fresh basil, sliced⠀
Generously sprinkle salt over the eggplant slices on both sides and allow to sit for 15 minutes to reduce extra water and bitterness.⠀
Preheat oven to 425 degrees F.⠀
Rinse the salted eggplant slices with water and dry thoroughly between two clean towels.⠀
Arrange slices on 1-2 baking sheets in an even layer and bake for 13-15 minutes, or until slightly tender and flimsy.⠀
Set the eggplant aside and reduce heat to 375 degrees F.⠀
In a large skillet, add oil and heat to medium-high heat. Cook garlic until fragrant, about 1 minute. Add the baby spinach and toss until wilted, about 3 minutes.⠀
In a large mixing bowl, combine garlic, spinach, parmesan, mozzarella, cottage cheese, egg, oregano, 1/2 tsp. sea salt, and pepper.⠀
Pour about 1/4 cup of the marinara sauce into the bottom of an casserole baking dish.⠀
Add a layer of overlapping eggplant slices to the bottom, just like you would with lasagna noodles. Top eggplant slices with a layer of the tomato sauce, followed by half of the cheese and spinach mixture.⠀
Repeat each step a second time until all ingredients are used.⠀
Place in the oven and bake for 18-24 minutes, or until sauce is bubbly.⠀
#eggplant #lasagana #healthy #mozzarella

💥CHEAT TREAT ALERT💥🍎 Apple & Caramel French Toast ! ...with a lot of savours 🙂by @chefclubuk
If you feel the need to comment negatively please ask yourself why...😐. It's an option. Try it without the butter. Try is without sugar use a substitute. Leave off the ice cream. There a million options!!!!!! Or simply enjoy it as is as a treat. But the silly bashing comments aren't needed. It's a video of apples, not worth the energy some of you are spending 😣

Screen shot and add me @ shonda1020!! Posting workouts and food prep and recipes for busy moms!!

No Bake Nutella Cookie Dough Breakfast Bites (Paleo, Vegan, Gluten Free)

By @thebigmansworld

Serves 2
These healthy no bake "Nutella" cookie dough breakfast bites are soft, chewy and are perfect for breakfast! High in protein and completely refined sugar free, these quick and easy no bake bites are naturally gluten free, vegan, grain free, paleo and dairy free!
1 1/2 cups almond flour (can sub for gluten free oat flour, if not strictly paleo)
1/4 cup coconut flour
2 T cocoa powder
1 scoop chocolate protein powder (optional)
pinch sea salt
1/4 cup hazelnuts, roughly chopped
Granulated sweetener of choice*
1/2 cup homemade paleo 'nutella' (can sub for any nut or seed or soy nut butter)
1/4 cup maple syrup OR brown rice syrup (brown syrup is not paleo friendly)
Milk of choice**
1/4 cup dairy free chocolate chips (optional)

In a large mixing bowl, combine your flour(s), protein powder (if using it), cocoa powder, salt, crumbled hazelnuts, granulated sweetener of choice and set aside.
Add your paleo friendly nutella and mix into the dry mixture- It should be incredibly crumbly. Add your maple syrup/brown rice syrup and mix until fully incorporated.
Using a tablespoon, add milk of choice until a thick batter is formed.. If batter is too thin, add an extra spoonful of flour. If it's too thick, add a dash more milk. If using chocolate chips too, add them in now
Using your hands, form into small balls and place on a large plate or cookie sheet. Refrigerate for at least 10 minutes, or until firm.
* Adjust accordingly- If you prefer a sweeter cookie dough bite, add 1-2 tablespoons of granulated sweetener of choice.
** Adjust accordingly- Depending on what protein powder/coconut flour you use, you may need considerably more than you think!
These breakfast bites are best kept refrigerated, but taste amazing slightly thawed from the freezer. For a super fudgy bite, enjoy at room temperature.
By Arman

By @buzzfeedtasty
Servings: 4-6

1-2 pounds chicken breast, boneless and skinless
½ teaspoon salt
½ teaspoon pepper
2 cups all-purpose flour
2 eggs
2 cups seasoned bread crumbs
1 box lasagna noodles, cooked
Mozzarella cheese
1 24-ounce jar of marinara sauce

Lightly season the chicken breast with salt and pepper, then slice it into stips about ½ inch in thickness.
Dredge each piece of chicken in flour followed by egg and bread crumbs.
Quickly fry chicken strips in ½ inch of oil over medium heat, cooking for about 30 seconds each side to color the breading. Set cooked strips aside to drain on paper towels. (NOTE: The chicken will NOT be fully cooked after this stage.)
On a clean surface, assemble the roll-ups. Start by laying a cooked lasagna noodle flat. Using a spoon, spread marinara sauce on one end of the noodle. Next, add a slice of mozzarella cheese on top of the sauce followed by a piece of chicken. Starting from the end with the sauce on it, roll up the noodle like a sleeping bag towards the un-sauced side.
Place each roll-up into a large casserole dish that has been lightly covered with nonstick cooking spray.
Pour remaining sauce over roll-ups, then generously cover with mozzarella cheese.
Bake at 350˚F/180˚C for 20 minutes until cheese is melted and edges of lasagna noodle are slightly crisped.

Sticky Honey Garlic Butter Shrimp
By @alyssa_therecipecritic ❤
½ cup honey
¼ cup soy sauce
3 cloves garlic, minced
juice of one small lemon
1 pound large shrimp, peeled and deveined
2 Tablespoons butter
green onions, for garnish

In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

By @buzzfeedtasty
Servings: 4

2 tablespoons oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 pound ground turkey
1 1-ounce packet taco seasoning
1 28-ounce can diced tomatoes, drained

2 cups cooked rice
1 can black beans, drained and rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
Cheddar cheese
Fresh cilantro, for garnish

Heat oil in a large skillet over medium-high heat.
Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
Season with taco seasoning, stir, cooking until meat has browned and cooked through.
Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

Avocado Hummus with Pita Chips @jeneatslife

2 ripe avocados, peeled and pitted⠀
1 ½ cups canned chickpeas, drained and rinsed⠀
2 garlic cloves, peeled and crushed⠀
2-4 tbsp olive oil⠀
2 tsp lime juice⠀
½ tbsp tahini paste⠀
¼ tsp ground cumin⠀
Salt and pepper to taste⠀
Fresh parsley, finely chopped to garnish⠀
For the chips:⠀
3-4 pita breads⠀
4 tbsp olive oil⠀
¼ tsp cayenne powder⠀
¼ tsp garlic powder⠀
Salt and pepper to taste⠀
In a food processor or blender, puree the avocados, chickpeas, garlic, tahini paste, lime juice, olive oil, cumin, and salt and pepper. If you like a thinner consistency, add more olive oil. Spoon into a bowl with a drizzle of olive oil, and chopped parsley and a little black pepper on top.⠀
Preheat oven to 400ºF. Cut pitas into small triangles. Season with olive oil, cayenne, garlic powder, and salt and pepper. Coat well and bake for about 10 minutes or until golden and crispy.⠀
Serve with the hummus!⠀
#chickpea #pita #hummus #avocado #healthy⠀

By @buzzfeedtasty
Servings: 4

1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1½ cup milk
1½ cups chicken broth
8 ounces fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon Italian seasoning
¼ cup parmesan cheese, grated

In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper. Cook until shrimp is pink, then put aside.
In the same pot, add milk, broth, and pasta.
Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
Add the shrimp back in and give it a stir until fully incorporated.
Serve with some extra parmesan cheese, if desired, and enjoy!

Easy Lemon-Pesto Gnocchi Shrimp and Asapargus
By @cookingclassy
Follow her for more @cookingclassy

1 (16 oz) pkg. Dellalo Potato Gnocchi (may use whole wheat)
1 lb asparagus, tough ends trimmed, remaining diced into 2-inch pieces
1 lb large shrimp, peeled and deveined
1 Tbsp olive oil
1/3 cup store-bought or homemade pesto, at room temperature if refrigerated
1/2 tsp lemon zest
1 Tbsp fresh lemon juice

Cook gnocchi in a large pot of salted water according to directions on package (don't drain water). Once cooked through remove gnocchi with a slotted spoon and transfer to a large bowl. Cook asparagus in boiling water used to cook gnocchi, until asparagus is tender, about 4 - 5 minutes, then drain and transfer to bowl with gnocchi. Cover and keep warm.
Meanwhile heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, season with salt and pepper and cook 1 1/2 minutes then rotate and cook shrimp on opposite side just cooked through and opaque, about 1 - 1 1/2 minutes longer. Transfer shrimp to bowl with gnocchi and asparagus. Toss with lemon juice and pesto. Sprinkle with lemon zest. Serve immediately.

By @buzzfeedtasty
Servings: 12

5 medium, ripe bananas
3 eggs
½ cup oil
½ cup granulated sugar (sub to meet your needs)
1 tablespoon cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
1 banana, sliced
Vanilla ice cream

Preheat oven to 350°F/180°C.
In a large bowl, mash the ripe bananas.
Add the eggs, oil, sugar, and cinnamon, and mix thoroughly.
Add the flour and mix thoroughly.
In a saucepan over low heat, melt the butter, then mix the brown sugar until dissolved.
Increase heat and bring mixture to a boil.
Remove the saucepan from the heat, and divide caramel between the cups of a greased muffin tin.
Lay a banana slice in each cup, then fill cups ¾ full with banana batter.
Bake 20-25 minutes, until a toothpick inserted in the middle comes out clean.
Serve with vanilla ice cream.

Blackened Salmon with Avocado Salsa
1 tablespoon oil
4 (6 ounce) pieces salmon
4 teaspoons cajun seasoning
2 avocado, diced
1/4 cup red onion, diced
1 jalapeno, finely diced
1 tablespoon cilantro, chopped
1 tablespoon lime juice
salt to taste
2 avocado, diced
1/4 cup green onion, diced
1 tablespoon parsley, chopped
1 tablespoon lemon juice
salt to taste
Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon, seasoned with the cajun seasoning, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side.
Mix everything and enjoy on the salmon!
Mix everything and enjoy on the salmon!

Who knew dinner could be so easy 😊👍🏼! Whole-Roasted Chicken And Veggies by @goodful
Servings: 6-8
2 carrots, diced
1 cup butternut squash, diced
1½ cups broccoli florets
2 tablespoons oil
1 small whole chicken, 4-5 pounds
Salt, to taste
Black pepper, to taste
Fresh thyme leaves, to taste
Butcher’s twine
Fresh thyme sprigs, for garnish
1. Preheat oven to 425°F/220°C.
2. In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
3. Place the chicken on top of the veggies.
4. Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
5. To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher’s twine, tie the legs together so the bird holds a nice shape.
6. Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F/71°C (Once resting out of the oven, the temperature will continue to rise to a safe 165°F/74°C). 7. Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
8. Carve the bird as desired.
9. Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
10. Enjoy!

Maple Dijon Chicken and Vegetables
By @wellplated
10 ounces large carrots, peeled and cut into 1/2-inch-wide by 1-inch-long chunks (if more than 1 inch in diameter, cut in half), about 2 1/4 cups
8 ounces large-cut (about 1 1/4-inch-wide) broccoli florets, about 4 cups
1 large red onion, cut into 3/4-inch chunks
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness (3-4 breasts, depending upon size)
1 tablespoon balsamic vinegar
3 tablespoons chopped fresh parsley

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Preheat the oven to 400 degrees F. Lightly coat a large baking sheet with nonstick spray. Place the carrots, broccoli, and red onion on the baking sheet.
In a small bowl or measuring cup with a spout, whisk together the olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme. Drizzle about 3 tablespoons over the veggies, reserving the rest. Toss the veggies to coat with the mixture, then spread them into a single layer. Arrange the pounded chicken breasts on top.
Add the balsamic vinegar to the reserved olive oil/maple syrup mixture and whisk to combine. Brush over the tops of the chicken breasts.
Place the baking sheet in the oven and roast until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 20-30 minutes, depending upon the size of your chicken breasts (mine were about 11 ounces each and cooked in 28 minutes). Remove to a plate, cover, and let rest for a few minutes. If the vegetables are not as brown as you would like, return them to the oven for a few minutes to continue cooking. Sprinkle with fresh parsley and enjoy warm.

Rosemary Portobello Chicken
By @tiphero
2 large boneless skinless chicken breast halves
1 ½ teaspoons salt, plus more to taste
½ teaspoon garlic powder
¾ teaspoon ground black pepper
½ cup all-purpose flour
⅔ pound (about 10 ounces) baby portobello mushrooms or cremini mushrooms
1 tablespoon olive oil
4 tablespoons butter, divided in half
1 clove garlic, minced
½ cup rich chicken stock (1 cup store-bought chicken stock or broth, reduced by half)
1 cup heavy cream
1 ½ teaspoons (about 1 large sprig) minced fresh rosemary
2 teaspoons chopped parsley, for garnish (optional)
Slice each breast in half horizontally and into 2 pieces— as if you were going to butterfly it, except cutting completely through it. If needed, pound each piece with a meat mallet so all the pieces are of uniform thickness.
Season the chicken with the salt, garlic powder and ground black pepper.
Coat the seasoned chicken in flour and shake to remove any excess. Set aside.
Slice the mushrooms in half or quarters if they are larger mushrooms, set aside.
Heat a large pan over medium-high heat, and add the olive oil and half of the butter. Add the chicken and brown well on both sides, about 2 to 3 minutes per side. Depending on how large your pan is, you may have to do this in batches.
Remove the browned chicken from the pan and set aside.
Keep the heat at medium-high and add the remaining butter to pan. Add the mushrooms and season with salt. Cook the mushrooms for about 5 minutes, or until they are nicely browned and softened.
Add the garlic and cook until fragrant, about 1 minute.
Add the chicken stock to deglaze the pan and cook for another minute. Remove the mushrooms and set aside.
Add the heavy cream to the remaining chicken stock and bring to a boil.
Lower the heat to a simmer and add the chopped rosemary. Cook the sauce until reduced by ⅓.
Add the browned chicken and mushrooms back to pan, cover, reduce heat, and cook for 5 to 8 minutes, or until the chicken is cooked through.

Cucumber and Avocado Sandwich
By @twopeasandpod

4 slices Whole Grains and Seeds bread
4 ounces herbed goat cheese, at room temperature
2 Romaine lettuce leaves, washed and dried
1/2 of a large cucumber, peeled and sliced
1 large avocado, peeled, pitted, and sliced
Squeeze of fresh lemon juice
½ cup alfalfa sprouts
Salt and black pepper, to taste


Spread the herbed goat cheese evenly on all of the slices of bread. Take one of the slices and top with lettuce, cucumber slices, and avocado slices. Drizzle a little fresh lemon juice over the cucumbers and avocados. Add some sprouts and season with salt and black pepper, to taste.
Place a piece of bread, goat cheese side down, on top to sandwich all of the fillings together. Repeat with second sandwich. Serve immediately.
Note-if you can't find herbed goat cheese, you can add herbs to plain goat cheese or just use plain goat cheese. This sandwich is best the day it is made.

Oven Roasted Shrimp
By @gfreefoodie❤️ @gfreefoodie
easiest appetizer or dinner eva + healthy too ・・・
2 pounds (12-15 or 16-20 count) raw #shrimp, peeled and deveined
2-3 tablespoons good #oliveoil
3 cloves garlic, minced
3 #lemons, sliced
1/2 teaspoon #hymalainsalt
1/2 teaspoon freshly ground black pepper
Preheat the oven to
400 degrees F.

In a large bowl, toss the shrimp, garlic and 2/3 of the lemon slices with 2 tablespoons of the olive oil and the #hymalainsalt & pepper.

Arrange the shrimp in 1 layer on a rimmed sheet pan, ensuring that the lemon slices are spread evenly throughout. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Serve with #blackrice or #asparagus

Green Goddess Zucchini Pasta
By @fitfoodiefinds

¼ cup quinoa
1 small garlic clove
½ medium avocado
¼ cup minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
3 tablespoons extra-virgin olive oil
¼ cup cup minced scallions (green parts only)
½ teaspoon red wine vinegar
Salt and pepper
2 medium zucchini, spiralized with Blade A, noodles trimmed
2 tablespoons slivered almonds
1 cup packed watercress
2 tablespoons crumbled goat cheese, optional
Place the quinoa and ⅔ cup water in a small saucepan. Cover and bring to a boil over high heat, then uncover, reduce the heat to medium-low, and simmer for 15 minutes or until the quinoa fluffs up. Transfer the quinoa to a small bowl and refrigerate for 30 minutes
Meanwhile, make the dressing. Place all the ingredients for the dressing plus 1 tablespoon water in a food processor and pulse until smooth. It should be thick, but add more water, 1 tablespoon at a time, as needed until the desired consistency is reached. Taste and adjust the seasoning to your preference.
Put the zucchini noodles in a large bowl. Pour the dressing over the noodles and toss to combine. Set aside to soften for 5 minutes.
Place a small skillet over medium-high heat. Toast the almonds in the skillet, tossing to avoid burning, for about 5 minutes or until fragrant and golden brown. Immediately remove them from the pan.
Add the watercress and quinoa to the bowl with the zucchini and toss to combine. Divide the zucchini pasta between two plates and top with the toasted almonds and, if desired, goat cheese.
Nutrition Information
Serving size: ½ Calories: 413 Fat: 32 Carbohydrates: 31 Sugar: 6 Protein: 10

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