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  • CREAMY LEMON GARLIC SALMON PICCATA by <a href=/user/cafedelites/1>@cafedelites</a>
. 
Serves: 4
.
INGREDIENTS
4x 170g | 6 oz skinless salmon fillets
Salt and pepper, to taste
¼ cup flour (OPTIONAL)
2 tablespoons unsalted butter
1 tablespoon olive oil
4 medium garlic cloves, minced
⅓ cup dry white wine*
1 cup low-sodium chicken stock/broth (fat free if you can find it)
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 reduced fat cream (or heavy cream)*
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.
Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 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 butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; 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 stock/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. Stir in the cream and 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
    CREAMY LEMON GARLIC SALMON PICCATA by @cafedelites . Serves: 4 . INGREDIENTS 4x 170g | 6 oz skinless salmon fillets Salt and pepper, to taste ¼ cup flour (OPTIONAL) 2 tablespoons unsalted butter 1 tablespoon olive oil 4 medium garlic cloves, minced ⅓ cup dry white wine* 1 cup low-sodium chicken stock/broth (fat free if you can find it) 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 reduced fat cream (or heavy cream)* 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. Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 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 butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; 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 stock/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. Stir in the cream and 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
    2017-04-23 16:15:06

    Comments (31)
    Saloni Kamthan:
    @nishantsukharia follow dis page.


    Sandra Gutierrez:
    We should try this @suley_2k16


    Muthoni and Ambala:
    @regginae._


    :
    De más!



    Likes (8530)



    Reggie Stalling



    priyam



    Anna





  • Tag someone who loves fruits 😍
Credit: <a href=/user/shinewithplants/1>@shinewithplants</a> #foodguidelines
    Tag someone who loves fruits 😍 Credit: @shinewithplants #foodguidelines
    2017-04-22 20:58:07

    Comments (24)
    Elizabeth | BBG | Food:
    Very nice!)))


    🌸Jennifer Guerra🌸:
    @carlos_madera_ plates like this should peak your interest


    Lady Yulian:
    @mattem3ry


    Elisabeth Bromberg:
    💄 ❤



    Likes (11516)
    puerto_rican_queen_Rosa



    Asma Khan



    Pau



    Jessica





  • Grilled Caprese Chicken Salad with Avocado, Bacon and Asparagus by <a href=/user/carlsbadcravings/1>@carlsbadcravings</a>

Check out <a href=/user/carlsbadcravings/1>@carlsbadcravings</a>
.
INGREDIENTS
Salad
1 pound chicken breasts pounded to even thickness
1 5 oz. pkg. Earthbound Farm Spinach Salads
1 cup basil leaves, roughly chopped or chiffonade
1 pint grape/cherry tomatoes, halved
6 oz mozzarella pearls
8 oz asparagus, tough ends trimmed/snapped
1-2 Avocados, chopped or sliced
4-6 strips bacon, cooked and crumbled
salt and pepper to taste
Balsamic Chicken Marinade
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoons Dijon mustard
1 tablespoon lemon juice
2 teaspoons brown sugar
1 tsp EACH dried basil, garlic pwdr, onion pwdr,
1/2 teaspoon salt
1/4 teaspoon pepper
Balamic Reduction Dressing
3/4 cup quality balsamic vinegar
2 tablespoons mayonnaise
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
.
INSTRUCTIONS
Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 1 tablespoon and add to a large bowl along with tomatoes and asparagus. Toss evenly to coat. Refrigerate.
Add remaining marinade to a large Ziploc bag along with chicken. Marinate 30 minutes up to 4 hours.
When ready to grill, let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.
Grease grill and turn to high heat. Grill asparagus for 2 minutes per side or to desired tenderness. Let cool then cut on diagonal into 1-2-inch pieces.
To make the Balsamic Reduction Dressing, bring balsamic vinegar to a boil in a small saucepan, then reduce the heat to a simmer, stirring often. Cook until reduced in volume by half, about 8 minutes and just thick enough to coat the back of a spoon. Whisk in remaining dressing ingredients, adding additional milk a teaspoon at a time iif desired for a thinner dressing.
Toss spinach, basil, asparagus, tomatoes and mozzarella in a large bowl. Top with chicken, bacon, and avocado.
    Grilled Caprese Chicken Salad with Avocado, Bacon and Asparagus by @carlsbadcravings Check out @carlsbadcravings . INGREDIENTS Salad 1 pound chicken breasts pounded to even thickness 1 5 oz. pkg. Earthbound Farm Spinach Salads 1 cup basil leaves, roughly chopped or chiffonade 1 pint grape/cherry tomatoes, halved 6 oz mozzarella pearls 8 oz asparagus, tough ends trimmed/snapped 1-2 Avocados, chopped or sliced 4-6 strips bacon, cooked and crumbled salt and pepper to taste Balsamic Chicken Marinade 3 tablespoons balsamic vinegar 2 tablespoons olive oil 1 tablespoons Dijon mustard 1 tablespoon lemon juice 2 teaspoons brown sugar 1 tsp EACH dried basil, garlic pwdr, onion pwdr, 1/2 teaspoon salt 1/4 teaspoon pepper Balamic Reduction Dressing 3/4 cup quality balsamic vinegar 2 tablespoons mayonnaise 2 tablespoons milk 1 tablespoon lemon juice 1/2 teaspoon Dijon mustard . INSTRUCTIONS Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 1 tablespoon and add to a large bowl along with tomatoes and asparagus. Toss evenly to coat. Refrigerate. Add remaining marinade to a large Ziploc bag along with chicken. Marinate 30 minutes up to 4 hours. When ready to grill, let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing. Grease grill and turn to high heat. Grill asparagus for 2 minutes per side or to desired tenderness. Let cool then cut on diagonal into 1-2-inch pieces. To make the Balsamic Reduction Dressing, bring balsamic vinegar to a boil in a small saucepan, then reduce the heat to a simmer, stirring often. Cook until reduced in volume by half, about 8 minutes and just thick enough to coat the back of a spoon. Whisk in remaining dressing ingredients, adding additional milk a teaspoon at a time iif desired for a thinner dressing. Toss spinach, basil, asparagus, tomatoes and mozzarella in a large bowl. Top with chicken, bacon, and avocado.
    2017-04-21 12:29:46

    Comments (18)
    Fatma Yildirimcan:
    @dries_forza jaaaa😛 mag je maken voor me 🙄🤓


    Dounia Fox:
    @anny_smahin


    Shir Hadar:
    @tamar_rubanenko


    Healthy 💪 Tips:
    Very cool 😃



    Likes (9284)



    Analice Dias



    Ευφημία



    Mag_bal





  • Buffalo Chicken Salad by <a href=/user/gimmedelicious/1>@gimmedelicious</a>
.
Check out <a href=/user/gimmedelicious/1>@gimmedelicious</a>
.
Serves: 2
Ingredients

½ batch of our all-purpose buffalo chicken (recipe previous post)
4 cups chopped romaine lettuce
1 cup baby spinach
½ cup carrots, julienned (thinly sliced)
½ cup red onions, sliced
½ cup bell pepper, sliced
¼ cup blue cheese
juice of ½ lime
1 tablespoon olive oil
Ranch or blue cheese dressing to top

Instructions

Begin by cooing the buffalo chicken using the recipe on previous post. While the chicken is cooking, chop all the veggies for the salad.

Once the chicken is cooked, place the romaine lettuce and spinach in the bottom of a large bowl. Top with chicken, carrots, onions, bell peppers, and blue cheese. Drizzle with olive oil & lime and sprinkle with salt and pepper to taste. Drizzle with ranch or blue cheese, if desired.
    Buffalo Chicken Salad by @gimmedelicious . Check out @gimmedelicious . Serves: 2 Ingredients ½ batch of our all-purpose buffalo chicken (recipe previous post) 4 cups chopped romaine lettuce 1 cup baby spinach ½ cup carrots, julienned (thinly sliced) ½ cup red onions, sliced ½ cup bell pepper, sliced ¼ cup blue cheese juice of ½ lime 1 tablespoon olive oil Ranch or blue cheese dressing to top Instructions Begin by cooing the buffalo chicken using the recipe on previous post. While the chicken is cooking, chop all the veggies for the salad. Once the chicken is cooked, place the romaine lettuce and spinach in the bottom of a large bowl. Top with chicken, carrots, onions, bell peppers, and blue cheese. Drizzle with olive oil & lime and sprinkle with salt and pepper to taste. Drizzle with ranch or blue cheese, if desired.
    2017-04-20 14:50:39

    Comments (23)
    Ana Luisa Bolio:
    @danielaximenis


    Healthy 💪 Tips:
    😀


    Luxia:
    @vinoraj_14


    ميسم:
    @silver_ibr



    Likes (11295)
    Rezasabri



    Lia Debesa



    ...💤



    Imaexecutioner





  • Tag someone who want to eat this ❤️
Credit: <a href=/user/yemek_askim/1>@yemek_askim</a> #foodguidelines
    Tag someone who want to eat this ❤️ Credit: @yemek_askim #foodguidelines
    2017-04-19 08:35:37

    Comments (80)
    Astrid Henggeler:
    @chantal.zurfluh


    Muhamad K AdiputrA BA (Hons):
    @rani_mp lucu deh


    :
    Its not matcha powder or green tea.. its blended spinach with cake mix. Its called ispanakli kek spinach cake in turkish.



    Likes (3807)
    sibel sağ



    Weightloss Journey



    Maitreyi Tarafdar



    S A S S I





  • Whole wheat pasta, spinach, homemade sauce, chicken, and a side of asparagus! 
Credit: <a href=/user/thesteeleproject/1>@thesteeleproject</a>
#foodguidelines
    Whole wheat pasta, spinach, homemade sauce, chicken, and a side of asparagus! Credit: @thesteeleproject #foodguidelines
    2017-04-18 09:04:02

    Comments (47)
    You&A:
    Awesome transformation!


    :
    @honeyalmond


    Nathalia Segoviano:
    @mr8morales this looks bombbbb


    🌸Jennifer Guerra🌸:
    @carlos_madera_



    Likes (16426)
    Ivana



    мoderɴ мoɴroe 💋



    Nisha ✨



    ShidaMY-Bodestyne





  • Quinoa Avocado Salad 🥗😍
.
Ingredients
1 cup dry quinoa
2 medium avocados
3 oz. baby spinach
8 oz. cherry tomatoes
3 green onions 
1-2 cloves garlic 
2 Tbsp. red wine vinegar
1/8 tsp. salt

Cook the quinoa. Meanwhile, roughly chop the spinach. Place in a large bowl. Mince garlic, and add to spinach. Slice the green onions, halve the cherry tomatoes, and dice the avocado.When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)
Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine. Add the avocado and lightly toss. Serve immediately or refrigerate to let flavors blend more. To cook quinoa, I use a ratio of about 1 cup quinoa to 1 1/2 cups water for fluffier quinoa. You can add feta cheese to make it more delicious 😋 
Credit: <a href=/user/fitonomykitchen/1>@fitonomykitchen</a>
    Quinoa Avocado Salad 🥗😍 . Ingredients 1 cup dry quinoa 2 medium avocados 3 oz. baby spinach 8 oz. cherry tomatoes 3 green onions 1-2 cloves garlic 2 Tbsp. red wine vinegar 1/8 tsp. salt Cook the quinoa. Meanwhile, roughly chop the spinach. Place in a large bowl. Mince garlic, and add to spinach. Slice the green onions, halve the cherry tomatoes, and dice the avocado.When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.) Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine. Add the avocado and lightly toss. Serve immediately or refrigerate to let flavors blend more. To cook quinoa, I use a ratio of about 1 cup quinoa to 1 1/2 cups water for fluffier quinoa. You can add feta cheese to make it more delicious 😋 Credit: @fitonomykitchen
    2017-04-17 11:20:45

    Comments (46)
    facefoodmag:
    😍


    Diana Salcedo:
    @delarosa11bravo


    Le-Lee Willis:
    Here's a great recipe Bro @apple00723


    Lea:
    @c49k



    Likes (14578)
    Kiyala Orozobekova



    Abdulmoghni Sarhan



    Kiran Gaur



    Tatiyanna M.





  • 😍🍉 Berry Watermelon Fruit Salad -
Ingredients:
4 cups watermelon, cubed
1 pint strawberries, hulled and quartered
1 pint blueberries
1 pint raspberries
1 pint cherries, pitted and halved
1/2 pint blackberries
squeeze of fresh lime juice
-
Instructions:
Cut all of the fruit into bite-sized pieces. Add to a large mixing bowl, and gently toss together. Top with a squeeze of fresh lime juice, to taste. Serve chilled.
-
Credit: <a href=/user/forkknifeswoon/1>@forkknifeswoon</a>
    😍🍉 Berry Watermelon Fruit Salad - Ingredients: 4 cups watermelon, cubed 1 pint strawberries, hulled and quartered 1 pint blueberries 1 pint raspberries 1 pint cherries, pitted and halved 1/2 pint blackberries squeeze of fresh lime juice - Instructions: Cut all of the fruit into bite-sized pieces. Add to a large mixing bowl, and gently toss together. Top with a squeeze of fresh lime juice, to taste. Serve chilled. - Credit: @forkknifeswoon
    2017-04-16 06:35:43

    Comments (22)
    Tamara de Vos:
    @mc_ace1 looks delicious


    Mindfultable:
    Perfect for summer


    Mikael Charland:
    @tamdevos wow! I want this 😍😣.


    ShirlyZhang:
    love blueberry



    Likes (14775)
    I love to draw and color 🖍🖌🖊🖋✏



    Mimon



    Crystal-lynn McCabe



    Little Angel





  • Craving a snack? Here is a great snack option which will make you feel full with no regrets. Credit:<a href=/user/fitonomykitchen/1>@fitonomykitchen</a> #foodguidelines
    Craving a snack? Here is a great snack option which will make you feel full with no regrets. Credit:@fitonomykitchen #foodguidelines
    2017-04-14 10:41:08

    Comments (58)
    Nilka Monserrate:
    @mari4748 mmmmm!! We'll try them!!


    Sue Jury:
    ♡♡


    nannarjensen:
    @patrickorbechpedersen


    Daniel:
    @san.mm96



    Likes (5472)
    sisi💕



    Giada Malfassi



    lewscha



    Nsma Zhra





  • 😍😍🥝🍌 Tag someone who loves fruits ❤
Credit: <a href=/user/the_smallseed_/1>@the_smallseed_</a> #foodguidelines
    😍😍🥝🍌 Tag someone who loves fruits ❤ Credit: @the_smallseed_ #foodguidelines
    2017-04-13 09:25:54

    Comments (47)
    World Superstar @iamsrk:
    @___mariam___96


    Mindfultable:
    Oh come to me 😋


    Shawn Scott:
    @da_lion_king yes. How are you. I inboxes you to check on you


    Jaspreet Tiwana:
    @im_preetg



    Likes (13234)
    Mike



    Jenniffer Solorzano



    Adriana Delamore



    Sara Michalezki





  • Chicken & Veggie Skewers
INGREDIENTS 
Marinade
3 tablespoons vegetable oil 
⅓ cup honey
⅓ cup soy sauce
3 cloves garlic, minced 
1 teaspoon pepper

Skewers
Wooden skewers
3 chicken breasts, cubed
1 red onion
2 red bell peppers
2 orange bell peppers 
2 yellow bell peppers

PREPARATION
Soak the skewers in water for 5-10 minutes and set aside. 
If baking, preheat the oven to 400°F/200°C.
In a bowl with the chicken, add the ingredients for the marinade and mix until coated. 
Prepare the vegetables by cutting them into 1-inch squares. 
Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. 
Repeat three times. 
Place the prepared skewers on a baking sheet and brush with remaining marinade. 
Bake or grill for 20-30 minutes or until chicken is no longer pink. 
Sprinkle with parsley and enjoy! Credit: <a href=/user/fitonomykitchen/1>@fitonomykitchen</a> #fitonomy
    Chicken & Veggie Skewers INGREDIENTS Marinade 3 tablespoons vegetable oil ⅓ cup honey ⅓ cup soy sauce 3 cloves garlic, minced 1 teaspoon pepper Skewers Wooden skewers 3 chicken breasts, cubed 1 red onion 2 red bell peppers 2 orange bell peppers 2 yellow bell peppers PREPARATION Soak the skewers in water for 5-10 minutes and set aside. If baking, preheat the oven to 400°F/200°C. In a bowl with the chicken, add the ingredients for the marinade and mix until coated. Prepare the vegetables by cutting them into 1-inch squares. Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times. Place the prepared skewers on a baking sheet and brush with remaining marinade. Bake or grill for 20-30 minutes or until chicken is no longer pink. Sprinkle with parsley and enjoy! Credit: @fitonomykitchen #fitonomy
    2017-04-12 09:34:01

  • BBQ Chicken Cobb Salad
Made by <a href=/user/thekitchn/1>@thekitchn</a>

Yields 2 large or 4 small servings
2 cups cooked, diced chicken (like poached chicken)
Favorite barbecue sauce, to taste (store bought or homemade)
2 cups mixed salad greens
6 strips bacon, cooked and crumbled
3 hard-boiled eggs, peeled and crumbled
2 roma tomatoes, seeded and chopped
1 ripe avocado, cubed (or guacamole) 
1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups fresh beans)
1 (15-ounce) can yellow corn, drained (or 1 1/2 cups fresh or frozen corn)
1 cup grated cheddar and/or monterey jack cheese
Favorite ranch and/or honey mustard dressing, to taste
Kosher salt and freshly ground black pepper, to taste

Toss the chicken with enough barbecue sauce to coat. Season with salt and pepper. (Chicken mixture can be heated under the broiler if you want it warm.)
Pile the lettuce into a shallow serving bowl. Arrange the chicken, bacon, eggs, tomatoes, avocado, beans, corn, and cheese in thin rows over the lettuce. Season with salt and pepper over the ingredients.

Serve with sides of ranch dressing, honey mustard, and barbecue sauce. For easier serving (but less visual appeal), you can toss the salad with an equal amount ranch and barbecue sauce.
    BBQ Chicken Cobb Salad Made by @thekitchn Yields 2 large or 4 small servings 2 cups cooked, diced chicken (like poached chicken) Favorite barbecue sauce, to taste (store bought or homemade) 2 cups mixed salad greens 6 strips bacon, cooked and crumbled 3 hard-boiled eggs, peeled and crumbled 2 roma tomatoes, seeded and chopped 1 ripe avocado, cubed (or guacamole) 1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups fresh beans) 1 (15-ounce) can yellow corn, drained (or 1 1/2 cups fresh or frozen corn) 1 cup grated cheddar and/or monterey jack cheese Favorite ranch and/or honey mustard dressing, to taste Kosher salt and freshly ground black pepper, to taste Toss the chicken with enough barbecue sauce to coat. Season with salt and pepper. (Chicken mixture can be heated under the broiler if you want it warm.) Pile the lettuce into a shallow serving bowl. Arrange the chicken, bacon, eggs, tomatoes, avocado, beans, corn, and cheese in thin rows over the lettuce. Season with salt and pepper over the ingredients. Serve with sides of ranch dressing, honey mustard, and barbecue sauce. For easier serving (but less visual appeal), you can toss the salad with an equal amount ranch and barbecue sauce.
    2017-04-11 06:15:42

    Comments (30)
    Susie Losier:
    @isma_sa miam la bonne idée !!


    Jonathan James:
    Pretty cool


    Larissa 💋:
    😋😋😋


    :
    @mishellesleepytime



    Likes (10867)
    Tareas en Línea



    Alex Shalom



    Rosa Nelida Sanchez



    Nina Novitsky





  • Yummy 😍
Tag someone who want to eat this ❤
Credit: <a href=/user/kevinandamanda/1>@kevinandamanda</a> #foodguidelines
    Yummy 😍 Tag someone who want to eat this ❤ Credit: @kevinandamanda #foodguidelines
    2017-04-10 07:49:16

    Comments (237)
    Family🔸Fitness🔸Self 💚🔸Health:
    Holey moley!


    Barbas & Zacári Men:
    Hey! We love your style and would love to organise a collaboration with you. Please send a DM to @barbasandzacari to discuss.


    :
    @lucyisabell 😻😻😻deli



    Likes (15220)
    K R I S T Í N A S K A L O V Á



    Saranda Sejdini



    FitnessPhysique



    BRI





  • Tag someone who want to eat this ❤
Credit: <a href=/user/shinewithplants/1>@shinewithplants</a> #foodguidelines
    Tag someone who want to eat this ❤ Credit: @shinewithplants #foodguidelines
    2017-04-08 06:27:14

    Comments (97)
    TATTOOS - TATUAGGI 🇮🇹:
    Follow us 🙏🏻❤️


    Maura Pili:
    @arianna._.conti 😍😍😍 ho voglia di frutta estiva


    Arianna Conti:
    Mmmm😍@maura_pili


    Larissa 💋:
    This looks so fresh 😊



    Likes (18722)
    jenna



    Linda



    Ricky



    Lenci Des





  • Strawberry Salad 🍓 🥗 
In a large bowl, combine the spinach, strawberries, almonds, lemon juice, olive (coconut) oil, cottage cheese and salt. Cover, and chill for one hour. 
Other options of this salad are adding 1tablespoon of minced onion, and 1/2 cup white sugar.
Refrigerate 10 to 15 minutes before serving.Enjoy!!! Credit: <a href=/user/fitonomykitchen/1>@fitonomykitchen</a>
    Strawberry Salad 🍓 🥗 In a large bowl, combine the spinach, strawberries, almonds, lemon juice, olive (coconut) oil, cottage cheese and salt. Cover, and chill for one hour. Other options of this salad are adding 1tablespoon of minced onion, and 1/2 cup white sugar. Refrigerate 10 to 15 minutes before serving.Enjoy!!! Credit: @fitonomykitchen
    2017-04-06 08:17:18

    Comments (33)
    Evesalvail:
    Aw nice


    Safe Weight Loss:
    Awesome post 😉


    Gianella Davalos 👑:
    @davalosmagaly mira para las dietas!


    magaly davalos:
    Buenazo



    Likes (5184)
    Lechuga



    Arcelia Cisneros



    Claudia Kwon








  • Grilled Jerk Shrimp and Pineapple Skewers

Made by <a href=/user/closetcooking/1>@closetcooking</a>
Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 4
Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers!
ingredients
1 pound (20-25 or 16-20) shrimp, peeled and deveined
1/2 cup jerk marinade
2 slices pineapple, cut into 1/2 inch pieces
directions
Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
Nutrition Facts: Calories 182, Fat 3g (Saturated 0g, Trans 0g), Cholesterol 239mg, Sodium 408mg, Carbs 11g (Fiber 0.6g, Sugars 5.7g), Protein 27g
    Grilled Jerk Shrimp and Pineapple Skewers Made by @closetcooking Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 4 Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers! ingredients 1 pound (20-25 or 16-20) shrimp, peeled and deveined 1/2 cup jerk marinade 2 slices pineapple, cut into 1/2 inch pieces directions Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side. Nutrition Facts: Calories 182, Fat 3g (Saturated 0g, Trans 0g), Cholesterol 239mg, Sodium 408mg, Carbs 11g (Fiber 0.6g, Sugars 5.7g), Protein 27g
    2017-04-05 10:37:32

    Comments (81)
    Saraah Hks:
    🍤🤤❤


    Sheena J. Oday:
    Pretty nice :)


    Fitness💥Weightloss💥Gym:
    Pretty nice


    Sara Slaney:
    @gwawr.roberts 👌🏽



    Likes (12515)
    Iqbal Qasim



    💐MC



    zainab



    Maya Dk





  • Looks so yummy 😋😋
Tag your friends 😍😍
Credit: <a href=/user/closetcooking/1>@closetcooking</a> #foodguidelines
    Looks so yummy 😋😋 Tag your friends 😍😍 Credit: @closetcooking #foodguidelines
    2017-04-03 13:50:43

    Comments (34)
    Safe Weight Loss:
    So adorable


    Marta Chrostowska:
    one of my favoutites!


    Mini Pouce:
    Là y'a de l'avocat 😏😏 @harb_psg


    Hisham Harb:
    @_mini_pouce hahahah😘😘



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    SA🌙



    Fatimazaheer



    Ellie Jane



    PureModelClub





  • GRILLED CHIMICHURRI CHICKEN AVOCADO SALAD 
Grilled Chimichurri Chicken Avocado Salad is another meal in a salad! Using authentic chimichurri as a dressing that doubles as a marinade keeps all of the incredible flavours of chimichurri in this bowl!
Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS * 4 skinless chicken thigh fillets, (no bone) or chicken breasts
* 1 teaspoon olive oil
* 5 cups Romaine (or cos) lettuce leaves, washed and dried
* 3 ripe tomatoes, sliced
* ½ a red onion, sliced
* 2 avocados, sliced
* Fresh parsley leaves, to garnish

INSTRUCTIONS
1. Make a batch of chimichurri using this recipe, in a small bowl or jug. Pour 4 tablespoons of chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices, Drizzle with remaining chimichurri dressing and serve with (optional) extra parsley leaves.
    GRILLED CHIMICHURRI CHICKEN AVOCADO SALAD Grilled Chimichurri Chicken Avocado Salad is another meal in a salad! Using authentic chimichurri as a dressing that doubles as a marinade keeps all of the incredible flavours of chimichurri in this bowl! Author: Karina - Cafe Delites Serves: 4 INGREDIENTS * 4 skinless chicken thigh fillets, (no bone) or chicken breasts * 1 teaspoon olive oil * 5 cups Romaine (or cos) lettuce leaves, washed and dried * 3 ripe tomatoes, sliced * ½ a red onion, sliced * 2 avocados, sliced * Fresh parsley leaves, to garnish INSTRUCTIONS 1. Make a batch of chimichurri using this recipe, in a small bowl or jug. Pour 4 tablespoons of chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing. 2. Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest. 3. Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices, Drizzle with remaining chimichurri dressing and serve with (optional) extra parsley leaves.
    2017-04-02 17:38:43

    Comments (54)
    Josbie Morris:
    👀 @gloriasm23


    Sara Medina:
    @jojotheterrible that looks really good


    Aimee Paige W:
    @livbeckinsale


    🇬🇧// Liv Beckinsale:
    @aimee.wellssss peng peng



    Likes (13618)
    JJ MARIE



    Mimi des iles 🌴🌺



    Bella Qatha



    Lesme Dulfo Jr.





  • An excellent smoothie to boost your metabolism during Spring!! Tag someone who loves smoothies 😍❤ #fitonomykitchen #fitonomy #smoothies <a href=/user/fitonomy/1>@fitonomy</a> <a href=/user/fitonomykitchen/1>@fitonomykitchen</a>
    An excellent smoothie to boost your metabolism during Spring!! Tag someone who loves smoothies 😍❤ #fitonomykitchen #fitonomy #smoothies @fitonomy @fitonomykitchen
    2017-04-01 11:54:19

    Comments (128)
    Jo3-BH:
    It's soooooooooooooo good


    सुजान्ती थापा:
    @dbasegurung


    Jeanette. Anderson-Simpson:
    How much orange juice do you use


    maria_ⓣⓔⓣⓒⓗⓘⓔ_malapit_vinluan:
    ❤️🥑🥝🍌 @niccolai_vinluan



    Likes (8751)



    Rosa



    Nurul Amalina Awang








  • Tomato, Cucumber, Avocado Salad
By: <a href=/user/healthandfoodjunkie/1>@healthandfoodjunkie</a> 💚
---------------------------
• Field greens
• Grape tomatoes - chopped in half
• Cucumbers - chopped
• Sweet onion - chopped
• Avocado - chopped
• Sea salt
• Fresh ground black pepper
• Avocado oil (or oil of choice)
• Balsamic vinegar
Toss everything together well and enjoy!
* feta cheese - optional add in
    Tomato, Cucumber, Avocado Salad By: @healthandfoodjunkie 💚 --------------------------- • Field greens • Grape tomatoes - chopped in half • Cucumbers - chopped • Sweet onion - chopped • Avocado - chopped • Sea salt • Fresh ground black pepper • Avocado oil (or oil of choice) • Balsamic vinegar Toss everything together well and enjoy! * feta cheese - optional add in
    2017-03-31 12:05:51


CREAMY LEMON GARLIC SALMON PICCATA by @cafedelites . Serves: 4 . INGREDIENTS 4x 170g | 6 oz skinless salmon fillets Salt and pepper, to taste ¼ cup flour (OPTIONAL) 2 tablespoons unsalted butter 1 tablespoon olive oil 4 medium garlic cloves, minced ⅓ cup dry white wine* 1 cup low-sodium chicken stock/broth (fat free if you can find it) 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 reduced fat cream (or heavy cream)* 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. Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 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 butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; 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 stock/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. Stir in the cream and 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
source:www.instagram/foodguidelines