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  • Cilantro Lime Shrimp and Cauliflower Rice Foil Packs By @cookingclassy❤️ @cookingclassy ~ 1 medium-large head cauliflower 1 1/4 lbs large (21/25) shrimp, peeled and deveined 1 (14 oz) can black beans, drained and rinsed well 1 ear corn, shucked and kernels cut from cob, (or 1 cup frozen corn, thawed) 1 (4oz) can diced mild green chilies, drained* 1/2 cup sliced green onions, white and light green portion 1 Tbsp minced garlic 2 1/2 Tbsp olive oil 1 tsp lime zest 2 Tbsp fresh lime juice 1 tsp ground cumin Salt and freshly ground black pepper 1/3 cup chopped cilantro 1 small avocado, sliced Preheat a gas grill over moderately high heat to about 450 - 475 degrees. Cut cauliflower florets from head, leaving behind as much stem as possible. Working in 2 or 3 batches, pulse florets in a food processor until cauliflower is finely chopped (it should look similar to couscous). Measure out 4 cups and transfer to a large bowl. Add shrimp to bowl along with black beans, corn, green chilies, green onions, garlic, olive oil, lime zest, lime juice, and cumin. Season with salt and pepper (about 1 tsp salt 1/4 tsp pepper) then toss gently to evenly coat. Cut 4 sheets of 15 by 12-inch heavy duty aluminum foil. Lay sheets individually on a flat surface. Divide shrimp mixture evenly among foil sheets, placing each mound in the center of the foil. Bring sides of foil inward then fold together twice and to seal, then fold ends up (and work to leave a little extra space inside for heat to circulate so everything cooks evenly, I like to pull up on the top crimp). Grill packets until shrimp has cooked through (it should appear pink in color), about 9 - 12 minutes. Carefully open each packet and toss in cilantro. Serve warm with avocado slices.
    2017-07-24 07:19:45

    Comments (23)
    Haleigh Marcolini:
    @spauldingbrown 😍


    Kevin Sanders:
    @kassanovaaa


    V Well Health:
    This looks so good!!! 🙌🙌🙌


    Health&Fitness:
    looks yummyyy



    Likes (9644)
    Dr Keerthana Reddy



    Shoshannah Holland



    DB



    Faezeh Nouri





  • Shrimp Avocado Tomato Salad @primaverakitchen . Check out @primaverakitchen . Ingredients: . FOR THE SHRIMP 1 tbsp olive oil 1/2 lb raw shrimp, peeled and deveined tail-on Salt and ground black pepper . FOR THE SALAD 4-6 cups romaine lettuce, washed and chopped 1 cup cherry tomatoes, cut in half 3 slices of red onions Half avocado 2 medium boiled eggs, sliced Feta cheese for garnishing . FOR THE DRESSING 1 tbsp freshly squeezed lemon juice 3 tbsp extra virgin olive oil 1 tbsp Dijon mustard Salt and fresh ground black pepper to taste . Directions: . FOR THE SHRIMP Using paper towels, pat dry shrimp and add in a medium bowl. Add salt and black pepper. Stir well. In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside. . FOR THE SALAD In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs and cooked shrimp. Slice avocados and arrange on salad. In a mason jar, pour the freshly squeezed lemon juice, olive oil and Dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil*. Taste to check the seasoning and pour over the salad. Top with feta cheese. Enjoy!
    2017-07-22 17:44:00

  • MEXICAN SHRIMP COCKTAIL STUFFED AVOCADOS By @littlespicejar ❤️ @littlespicejar ~ 1 pound cooked shrimp, chopped 1 cup chopped tomatoes 1/2 cup diced cucumbers 1/2 cup diced red onions 1-2 jalapeno, deseeded and diced* 1/4 cup chopped cilantro 3 tablespoons shrimp cocktail sauce 2 tablespoons hot sauce (such as Louisiana or Cholula) 2-3 tablespoons lime juice 1/4 teaspoon cayenne pepper salt and pepp 5-6 avocados DIRECTIONS: Add the shrimp, tomatoes, cucumbers, red onions, cilantro, and cocktail sauce to a large bowl. Use 1-2 jalapenos depending on your personal preference. For us, 1 jalapeno made this plenty spicy. Add the hot sauce along with 2 tablespoons of lime juice, cayenne, and a pinch of salt and pepper. Stir everything together, taste and adjust the lime juice, salt and pepper to preference. Cover and refrigerate the shrimp mixture for at least 30 minutes and up to 1 hour to allow the flavors to develop. Cut the avocados in half, remove the pit. If the avocado doesn’t have a large enough space to hold a significant amount of shrimp cocktail, scoop just a little bit of the avocado out to make space. We left them as is and just piled it on high. I like to serve these with tortilla chips on the side!
    2017-07-20 21:11:15

  • Grilled Chicken with Avocado Tomato Salad By @whatsgabycookin
    2017-07-18 15:14:03

    Comments (29)
    Kamila Cesar:
    Pq vc nao faz assim p mim???@tiagoloyola


    liv460:
    Wenmr ezd choche chönnte chönntemer morn da mache 😍😅 @lindazaugg_


    TIAGO LOYOLA:
    PORQUE VOCÊ NÃO GOSTA DE MOLHO @kmilacesar


    Kamila Cesar:
    @tiagoloyola se ferrou esse eh chimichurri ate lambo o pote



    Likes (10534)
    Karen Chatham






    Iman Almuhayawi



    intotheruths





  • Chicken and Avocado Burritos @closetcooking . Check out @closetcooking . ingredients 4 burrito sized tortillas (corn tortillas for gluten-free), warmed 1 pound cooked chicken, sliced or shredded 1 large avocado, diced 1 cup Monterey Jack cheese, shredded 1/4 cup salsa verde 1/4 cup sour cream or greek yogurt 2 tablespoons cilantro, chopped directions Assemble the burritos, optionally toast, and enjoy! Option: Use cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.
    2017-07-16 18:26:02

    Comments (51)
    :
    Love avocados ❤️❤️


    Ash🖤:
    Agreed. @laguya


    Shachar Aizenfratz:
    @avital_kalmanovich


    Josbie Morris:
    😋 @gloriasm23



    Likes (11478)
    _uzinelisse









    mia v 💘





  • Grilled Salmon with Creamy Pesto Sauce By @cookingclassy ❤️ @cookingclassy ~ 4 - 6 (6 oz.) skin on or skinless salmon fillets Olive oil, for brushing salmon and grill Salt and freshly ground black pepper 4 oz. cream cheese, diced into small cubes 1/4 cup milk 3 Tbsp homemade or store-bought pesto, plus more for serving* Preheat a grill over medium-high heat to about 425 degrees. Brush both sides of salmon with olive oil (about 1 Tbsp total) and season both sides with salt and pepper. Brush grill grates with oil and grill salmon about 3 minutes per side or to desired doneness (if using skin-on salmon grill skin side up first). While salmon is grilling, heat cream cheese with milk in a saucepan set over medium heat, stirring constantly until melted, about 1 - 2 minutes. Remove from heat and stir in pesto. Serve salmon warm with creamy pesto sauce. Spoon about 1 tsp pesto *over creamy pesto sauce for added color and flavor. For a homemade pesto (which you'll have just a little excess left): in a food processor pulse to mince 1 cup (18g) slightly packed fresh basil leaves, 1 clove garlic, 2 Tbsp finely shredded parmesan, 1 Tbsp pine nuts or chopped walnuts, salt and pepper. Pour in 1/4 cup olive oil and pulse until well blended. Store in refrigerator.
    2017-07-15 16:39:05

    Comments (21)
    :
    @manalshadid


    Danny Phommasaysy:
    @hiilink


    ℓιик:
    @daneeboi yeah that looks bomb !


    Joan Alsina:
    such a nice photo



    Likes (11338)
    Ghada Hamdy






    Evelyn Guzman❤️💕👄👪








  • Lemon Herb Mediterranean Chicken Salad By @cafedelites ❤️ @cafedelites ~ Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade! ~ Marinade/Dressing: 2 tablespoons olive oil juice of 1 lemon (1/4 cup fresh squeezed lemon juice) 2 tablespoons water 2 tablespoons red wine vinegar 2 tablespoons fresh chopped parsley 2 teaspoons dried basil 2 teaspoons garlic , minced 1 teaspoon dried oregano 1 teaspoon salt cracked pepper , to taste (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts) Salad: 4 cups Romaine (or Cos) lettuce leaves, washed and dried 1 large cucumber , diced 2 Roma tomatoes , diced 1 red onion , sliced 1 avocado , sliced 1/3 cup pitted Kalamata olives (or black olives), sliced (optional) Lemon wedges , to serve Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
    2017-07-13 08:27:58

    Comments (22)
    :
    All your pictures looks amazing


    Josbie Morris:
    👀🙌🏽 @gloriasm23


    Sara Medina:
    @jojotheterrible man that looks good I'll be looking more into this!


    Pearl Lee:
    @virus.gwada



    Likes (10855)
    Anisa Toru



    Jacqueline N Gumby 💑👦👦👦



    Weight Loss 🍏 Belly Fat Burn








  • Grilled Bruschetta Chicken By @cremedelacrumb1 ❤️ @cremedelacrumb1 ~ Easy, healthy grilled bruschetta chicken with simple seasonings, melty mozzarella cheese, and a fresh tomato and basil topping is the perfect summer meal! ~ 4 boneless skinless chicken breasts, pounded to even thickness (1 inch or less) 2 tablespoons oil 1 teaspoon Italian seasoning (OR ¼ teaspoon each dried basil, dried oregano, and dried thyme) 1 teaspoon garlic powder ½ teaspoon salt ⅛ teaspoon black pepper 4 slices mozzarella cheese tomato basil topping 3 roma tomatoes, diced salt and pepper, to taste 2 teaspoons fresh lemon juice 2 tablespoons finely chopped fresh basil In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings. Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through. While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well. Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty. Top chicken with tomato basil topping and serve immediately.
    2017-07-11 20:25:52

  • Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce By @cookingclassy ❤️ @cookingclassy ~ 1 1/2 lbs large (21/25) shrimp peeled and deveined* 3 Tbsp dry white wine or chicken broth 4 tsp minced garlic 2 tsp lemon zest Salt and freshly ground black pepper 6 Tbsp butter diced into small cubes 1 1/2 Tbsp fresh lemon juice 2 Tbsp chopped fresh parsley 1 lb medium thickness asparagus woody ends trimmed Preheat a grill to medium-high heat (about 400 - 425 degrees). Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop. Divide shrimp among packets near center then place asparagus to one side of the shrimp (going the long direction of the foil). Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper. Divide butter pieces evenly among packets layering them over the shrimp and asparagus. Wrap packets in and crimp edges together then wrap ends up (don't wrap too tight - keep a little extra space inside for heat to circulate). Grill, sealed side upward, until shrimp has cooked through, about 9 - 10 minutes. Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.
    2017-07-10 07:03:48

    Comments (59)
    Omar Morales:
    @stephmorales87


    :
    @nergiizeb jag dreglar.. så sugen på det vi åt sist 👌


    Sandy Olivia:
    😋😋


    Joan Alsina:
    great photo



    Likes (14565)
    Allison Arias



    Tameka Gamble



    Mamu's Angel








  • Tag someone who want to eat this ❤️🥗 Credit: @julieannafleming #foodguidelines
    2017-07-08 12:11:05

    Comments (13)
    Nur Syahirah Yunos:
    Definitely @erlynjinawi 😼


    pragati:
    @milind3933 raw onions


    Milind Sinha:
    @pragati39331 😁 I removed the ones in your order


    Weight Loss 🍏 Belly Fat Burn:
    Made my day



    Likes (3682)
    .....






    Emily Ulschmid



    Klaudia 💋





  • Balsamic Glazed Salmon By @cookingclassy ❤️ @cookingclassy ~ Balsamic Rosemary Glaze 1/2 cup balsamic vinegar 1/4 cup white wine or low-sodium chicken broth 2 Tbsp honey 1 Tbsp dijon mustard 1 rosemary sprig (about 7-inches) 1 cloves garlic minced Salmon 4 (6 oz) salmon fillets Salt and freshly ground black pepper 2 tsp olive oil divided Finely minced rosemary or parsley, for garnish (optional) Report this ad Instructions Allow salmon to rest 10 - 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to about 1/3 cup, about 10 - 15 minutes, stirring occasionally. Remove from heat and pour through a fine strainer into a heat proof dish. Set aside. Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat. Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 3 - 4 minutes. Carefully flip salmon to opposite side and continue to cook 2 - 3 minutes longer until salmon has cooked through. Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired.
    2017-07-07 21:45:21

    Comments (27)
    Nathane Sharp:
    @courtneysandfoss


    🚘Lady♡👠:
    @lsx_life


    Edgar Sanchez:
    That looks awesome @lsx_ambition01


    🚘Lady♡👠:
    @lsx_life I know right it looks good and healthy all at the same time



    Likes (9801)
    Cailey



    ➖ XXII.IV.MMXV ➖



    Flor Menaham



    Iryna Bezruka





  • Banana Dark Choc Chip & Peanut Butter Muffins! Only 150 calories per serve & are gluten free by @my_healthy_habit Ingredients: ▫️1 cup wholemeal flour ▫️1 cup rolled oats ▫️1/2 cup almond meal ▫️2 medium ripe bananas ▫️2 tbsp Organic Peanut butter ▫️1 tsp vanilla extract ▫️1/2 cup plain yoghurt ▫️1/3 cup organic honey ▫️1/2 cup dark Choc Chip ▫️1 tbsp chia seeds ▫️2 eggs ▫️1 tsp baking powder & soda Method: ▫️Pre-heat oven to 160 degrees. In a medium bowl mix all wet ingredients & pour the mixture over the dry ingredients and combine well. ▫️Spoon the mixture into prepared muffin tin cases & top with extra dark Choc Chip. ▫️Bake for 25 mins or until a skewer inserted comes out clean. For more delicious clean recipes check out @my_healthy_habit.
    2017-07-06 09:22:23

    Comments (19)
    Chrisy Polykarpou:
    Did you need to blend the oats


    👻: selakutu:
    syd lets ft?!


    👻: selakutu:
    @ramsaybaybey


    👻: selakutu:
    @ramsaybaybey lets ft!



    Likes (3609)
    HAYAH



    Sayko



    Irinaa :3



    Caitlin Doucet





  • Double tap who loves watermelon 🍉🍉🍉 Credit: @shinewithplants #foodguidelines
    2017-07-05 18:50:25

    Comments (67)
    ADBP:
    😋


    M E L A N I E:
    @vrabagges 😍🙌


    FIA:
    I would love to eat this beautiful 🍉 right now r u with girl 💃💃💃💃 @kamaissa_j


    Nadya Fawzii:
    @nadeentamer_ 😍😍😍😍😍😍



    Likes (18861)
    Athraa Ahmed



    Jennifer gundersen



    Souhaila Harboul



    hayal fatos





  • Tag someone who loves fruits 🍓🍇🥑🍉🥝🍊🍈 Credit: @raw_manda #foodguidelines
    2017-07-04 18:27:49

    Comments (45)
    maria miranda:
    I ❤ cactus fruit. 🌵🍐


    John Blount:
    @laurenschu 👅👅👅


    ExoticNutrients:
    🙏🏽🙏🏽🙏🏽


    Joan Alsina:
    great photo



    Likes (10843)
    Michelle Robinson



    Ani Mkrian



    البرهانيه



    Lakshmi psk





  • Tag someone who want to eat this 😍😍 Credit: @shinewithplants #foodguidelines
    2017-07-03 20:07:05

    Comments (69)
    Sidney maloy💝:
    YES!!! @r_marieeee


    Kjerstyn Jordheim:
    That looks sooooo good


    Issam Santos®:
    super good :)


    leenkhaled:
    I love it



    Likes (13974)
    Michaela Křenková



    kapil gondaliya






    a l i n e





  • Tag someone who loves fruits 😍😍 Credit: @lealiiiiiiii #foodguidelines
    2017-07-01 19:42:41

    Comments (12)
    Mitisha:
    ❤️😀❤️😀


    Kasandra Elise🦋 :
    @sarasoosweet follow this page


    S👑:
    @killaa_kas just followed, everything on here looks bomb af


    ♡BeautyNurse😌《🇱🇧GymTchikita🏋》:
    Yummy



    Likes (9993)
    4:n___s:2



    Anita Mendes



    Laura SC








  • Looks yummy 😍😍 Credit: @allroadsleadtohealthy #foodguidelines
    2017-06-30 19:25:20

  • Chicken Avocado Caesar Salad Wrap By @cookingclassy❤️ @cookingclassy - 1 1/2 lbs boneless, skinless chicken breasts, grilled then cooled 10 minutes and diced* Romaine lettuce (you'll need about 2/3 of 1 head) 2 small avocadoes, peeled and diced 1 cup halved grape tomatoes 1/3 cup finely shredded or shaved parmesan cheese 4 burrito size whole wheat or white tortillas Dressing 2/3 cup fat-free plain Greek yogurt 1/4 cup light-mayonnaise 1 Tbsp olive oil 3 anchovy fillets, mashed finely to a paste (1 1/2 tsp paste) 1 1/2 Tbsp fresh lemon juice 2 tsp worchestershire sauce 1 1/2 tsp dijon mustard 2 small garlic cloves, pressed through a garlic crusher 2 Tbsp water, or as needed Salt and freshly ground black pepper For the dressing: Whisk all dressing ingredients together, add in water to thin 1 Tbsp at a time (it should be a somewhat thick dressing). Season with salt and pepper to taste. For the wraps: Layer tortillas with lettuce, grilled chicken, avocados, tomatoes, and parmesan. Spoon dressing over tops and wrap. Serve immediately. *This is how I prepared and grilled the chicken - preheat grill over medium-high heat to about 425. Pound chicken breast to even thickness then brush both sides lightly with olive oil. In a small bowl whisk together 1 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/8 tsp garlic powder. Sprinkle evenly over both sides of chicken. Grill about 4 minutes per side on preheated grill or until center registers 165 on an instant read thermometer.
    2017-06-30 06:50:33

    Comments (21)
    Visislim:
    👍


    :
    sehat ye @nhndyaniii @faninisaa


    Fatima Abdullah:
    @saraabdullah90


    Dani 🍃🤙🏽:
    @leephill013 next week Wednesday ?😻😱



    Likes (8224)
    varinder kaur



    Jose Meijer






    Jule💫





  • Grilled Fajita Chicken & Avocado Salad by @gimmedelicious . Check out @gimmedelicious . 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!
    2017-06-28 17:45:56

    Comments (26)
    Kathie:
    @cinderella723 your hubby @6torresss4 dream salad


    Jasmina Draganovic:
    @adnanstroil @ronnykolin


    🚘Lady♡👠:
    @lsx_life


    Melanie:
    @hil_ton87



    Likes (9335)
    Chermay Strauss



    safeena khan






    Tina Kistow





  • Tag someone who want to eat this 😍😍 Credit: @thesteeleproject #foodguidelines
    2017-06-26 20:04:37


Cilantro Lime Shrimp and Cauliflower Rice Foil Packs By @cookingclassy❤️ @cookingclassy ~ 1 medium-large head cauliflower 1 1/4 lbs large (21/25) shrimp, peeled and deveined 1 (14 oz) can black beans, drained and rinsed well 1 ear corn, shucked and kernels cut from cob, (or 1 cup frozen corn, thawed) 1 (4oz) can diced mild green chilies, drained* 1/2 cup sliced green onions, white and light green portion 1 Tbsp minced garlic 2 1/2 Tbsp olive oil 1 tsp lime zest 2 Tbsp fresh lime juice 1 tsp ground cumin Salt and freshly ground black pepper 1/3 cup chopped cilantro 1 small avocado, sliced Preheat a gas grill over moderately high heat to about 450 - 475 degrees. Cut cauliflower florets from head, leaving behind as much stem as possible. Working in 2 or 3 batches, pulse florets in a food processor until cauliflower is finely chopped (it should look similar to couscous). Measure out 4 cups and transfer to a large bowl. Add shrimp to bowl along with black beans, corn, green chilies, green onions, garlic, olive oil, lime zest, lime juice, and cumin. Season with salt and pepper (about 1 tsp salt 1/4 tsp pepper) then toss gently to evenly coat. Cut 4 sheets of 15 by 12-inch heavy duty aluminum foil. Lay sheets individually on a flat surface. Divide shrimp mixture evenly among foil sheets, placing each mound in the center of the foil. Bring sides of foil inward then fold together twice and to seal, then fold ends up (and work to leave a little extra space inside for heat to circulate so everything cooks evenly, I like to pull up on the top crimp). Grill packets until shrimp has cooked through (it should appear pink in color), about 9 - 12 minutes. Carefully open each packet and toss in cilantro. Serve warm with avocado slices.
source:www.instagram/foodguidelines