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  • Enjoy the last sale day of <a href=/user/Fitonomy>@Fitonomy</a> - up to 50% off 🎉 The most used app nowadays! 
The first 3D fitness app with some amazing features, make sure you download it now !
<a href=/user/Fitonomy>@Fitonomy</a> 
<a href=/user/Fitonomy>@Fitonomy</a>
<a href=/user/Fitonomy>@Fitonomy</a> ... ( 548k )
    Enjoy the last sale day of @Fitonomy - up to 50% off 🎉 The most used app nowadays! The first 3D fitness app with some amazing features, make sure you download it now ! @Fitonomy @Fitonomy @Fitonomy ... ( 548k )
    2017-01-17 13:21:58

  • This looks so good 😍😍 credit: <a href=/user/tiphero>@tiphero</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    This looks so good 😍😍 credit: @tiphero #foodguidelines
    2017-01-17 10:22:42

    Comments (117)
    🅿aula 💜 ♉:
    @ameelia14


    :
    @grinnyboo_boo 👀😛


    :
    @ironclad17 👀😛


    wildflower723:
    😍😍😍😍



    Likes (6594)
    Kimiya Azartash



    Lucia Grimaldi



    Saskia



    Kyria Sway-z





  • ONE POT SWEET CHILI CHICKEN RICE & QUINOA
Made by <a href=/user/lifemadesweeter>@lifemadesweeter</a>
.
Checkout her feed <a href=/user/lifemadesweeter>@lifemadesweeter</a>

Ingredients

Sauce 
1/2 cup Thai sweet chili sauce
1/4 cup low sodium soy sauce
3 tablespoons apple cider vinegar
1/2 teaspoon sesame oil
2 teaspoons brown sugar or honey
2 cloves garlic, minced
1/2 teaspoon grated or minced ginger
2 teaspoons cornstarch
1/3 cup water
3/4 lb boneless (about 2 medium), skinless chicken breasts, split in half and pounded lightly
salt and black pepper to taste
1 red bell pepper, sliced thinly
1 cup pineapple chunks (fresh, frozen or canned)
1 cup broccoli florets
2 (5 ounce) packages of Hodgson Mill Spicy Quinoa and Brown Rice sides
2 tablespoons fresh chopped parsley, for garnish
Sesame seeds, for garnish

Instructions

Combine all the ingredients for the sauce in a large pan or skillet and bring to a boil over medium high heat, whisking continuously. Once the mixture thickens up, remove from heat pour into a container and set aside. Wipe down the pan with a damp paper towel.
Season chicken with salt and black pepper and measure out 1/4 cup of sauce to coat. Cover and marinate in the fridge for at least 1 hour or overnight.
When ready to cook, drizzle the same pan with oil and cook chicken breasts for about 3-4 minutes on each side over medium-high heat, just long enough to brown each side of the chicken.Transfer to a plate.
Add a little bit more oil and toss in the red peppers and pineapples and cook for 2-3 minutes, until pineapples are slightly caramelized. Add rice, water and bring to a boil. Lower heat, cover with lid and cook for 10 minutes. Stir in broccoli, and 1/4 cup of the reserved sauce. Nestle chicken on top and brush with more sauce. Cover and continue to cook for an additional 5-9 minutes or until rice and chicken are cooked through.
Brush chicken with additional sauce and garnish with parsley and sesame seeds, if desired. Serve immediately.
    ONE POT SWEET CHILI CHICKEN RICE & QUINOA Made by @lifemadesweeter . Checkout her feed @lifemadesweeter Ingredients Sauce 1/2 cup Thai sweet chili sauce 1/4 cup low sodium soy sauce 3 tablespoons apple cider vinegar 1/2 teaspoon sesame oil 2 teaspoons brown sugar or honey 2 cloves garlic, minced 1/2 teaspoon grated or minced ginger 2 teaspoons cornstarch 1/3 cup water 3/4 lb boneless (about 2 medium), skinless chicken breasts, split in half and pounded lightly salt and black pepper to taste 1 red bell pepper, sliced thinly 1 cup pineapple chunks (fresh, frozen or canned) 1 cup broccoli florets 2 (5 ounce) packages of Hodgson Mill Spicy Quinoa and Brown Rice sides 2 tablespoons fresh chopped parsley, for garnish Sesame seeds, for garnish Instructions Combine all the ingredients for the sauce in a large pan or skillet and bring to a boil over medium high heat, whisking continuously. Once the mixture thickens up, remove from heat pour into a container and set aside. Wipe down the pan with a damp paper towel. Season chicken with salt and black pepper and measure out 1/4 cup of sauce to coat. Cover and marinate in the fridge for at least 1 hour or overnight. When ready to cook, drizzle the same pan with oil and cook chicken breasts for about 3-4 minutes on each side over medium-high heat, just long enough to brown each side of the chicken.Transfer to a plate. Add a little bit more oil and toss in the red peppers and pineapples and cook for 2-3 minutes, until pineapples are slightly caramelized. Add rice, water and bring to a boil. Lower heat, cover with lid and cook for 10 minutes. Stir in broccoli, and 1/4 cup of the reserved sauce. Nestle chicken on top and brush with more sauce. Cover and continue to cook for an additional 5-9 minutes or until rice and chicken are cooked through. Brush chicken with additional sauce and garnish with parsley and sesame seeds, if desired. Serve immediately.
    2017-01-16 18:31:14

    Comments (18)
    CarAug:
    @allyybritt


    sogiiiii:
    @atena_chaichi azina doros konim


    Gym Foods. London:
    😍😍 looks amazing!


    Sarah Traboulsy:
    @talinest



    Likes (5911)
    Aaki



    T.I.N.A🌟S.O.N.I



    Jessica Bergmark



    Nina





  • Wow looks so yummy 😍😍 credit: <a href=/user/tiphero>@tiphero</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Wow looks so yummy 😍😍 credit: @tiphero #foodguidelines
    2017-01-15 22:37:54

    Comments (126)
    :
    @bellarog04 ooohhhh that looks yuuummyyyy!!! I have one of those blenders too!!


    Aenoi Rattanababpha:
    @wrightonequeen


    :
    You lost me at onion 😖 LOVE the squash!!!


    :
    yummy @karolchaso



    Likes (9326)
    Akash Gaikwad



    Rezasabri



    organicssense



    Maritza





  • Honey Chipotle Chicken with Lime Quinoa
By <a href=/user/howsweeteats>@howsweeteats</a> ❤ <a href=/user/howsweetseats>@howsweetseats</a>
-
honey chipotle chicken
1 pound boneless, skinless chicken breasts
1/4 tsp each salt and pepper
1/4 cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tbsp each dijon mustard and honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

salad
6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey

lime quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp each salt and pepper

Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

lime quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
    Honey Chipotle Chicken with Lime Quinoa By @howsweeteats@howsweetseats - honey chipotle chicken 1 pound boneless, skinless chicken breasts 1/4 tsp each salt and pepper 1/4 cup olive oil 3 tablespoons adobo sauce, from a can of chipotles in adobo 2 tablespoons honey 1 tbsp each dijon mustard and honey mustard 2 tablespoons chopped fresh cilantro 4 garlic cloves, minced salad 6 cups spring greens 1/2 pint cherry tomatoes, halved 1/4 cup torn fresh cilantro 4 green onions, sliced 1 avocado, sliced 1 lime, juiced 1 tablespoon olive oil 1/2 tablespoon honey lime quinoa 1/2 cup uncooked quinoa, rinsed 1 cup low-sodium chicken or vegetable stock, or even water 1 tablespoon coconut oil 1 lime, juiced and zest freshly grated 1/4 tsp each salt and pepper Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight. When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side. To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve! lime quinoa Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
    2017-01-13 07:54:33

  • Omg looks so yummy 😍😍 credit: <a href=/user/tastyjapan>@tastyjapan</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Omg looks so yummy 😍😍 credit: @tastyjapan #foodguidelines
    2017-01-12 17:07:03

    Comments (165)
    Anna Maria:
    Whats the healthy about this!


    Damara:
    What's the recipe


    :
    You are the best baker ..... so when are you making this 😉 @cmckop


    Celeste:
    @beatsutd maybe this weekend 😉



    Likes (7612)
    Periscope: BlingBlingxo



    squidney<3



    Zahra



    hatice bastepe 👑♉





  • Easy Lemon-Pesto Gnocchi Shrimp and Asapargus
By <a href=/user/cookingclassy>@cookingclassy</a>
.
Follow her for more <a href=/user/cookingclassy>@cookingclassy</a>
Ingredients

1 (16 oz) pkg. Dellalo Potato Gnocchi (may use whole wheat)
Salt
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
Directions

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.
    Easy Lemon-Pesto Gnocchi Shrimp and Asapargus By @cookingclassy . Follow her for more @cookingclassy Ingredients 1 (16 oz) pkg. Dellalo Potato Gnocchi (may use whole wheat) Salt 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 Directions 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.
    2017-01-11 14:17:12

    Comments (111)
    Periscope: BlingBlingxo:
    Shrimp so yummy!


    🐞Ana🐞:
    @johnh3rnandez


    John Hernandez:
    @lady_bug26 what is gnochi?


    :
    @j.lene_



    Likes (13490)



    Dora Gonzales



    Marcela Patino



    Pia Isabella Nordstrøm Knudsen





  • Looks so yummy 😍😍 credit: <a href=/user/tiphero>@tiphero</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Looks so yummy 😍😍 credit: @tiphero #foodguidelines
    2017-01-10 11:16:26

    Comments (91)
    healthy.foods:
    Outstanding one!


    Saima sajee🙌🙈:
    @atuff_master


    D.:
    Uhhhhhh @donna.vd


    Chey 👬:
    Awesome!!!!!! @demi_.a #welloe doe mij maar spruiten



    Likes (5421)
    Debbie



    Jessie Pineault



    squidney<3








  • Mexican Grilled Chicken Cobb Salad.

Made by <a href=/user/halfbakedharvest>@halfbakedharvest</a>

prep time: 15 MINUTEScook time: 15 MINUTEStotal time: 30 MINUTES yields: SERVES 4 
Ingredients

Seasoned Baked Tortilla Strips
2 Old El Paso Flour Tortillas, cut into strips
1 tablespoon Old El Paso Taco Seasoning
1 Tablespoon olive oil
Salad
¼ cup fresh lime juice
1/3 cup + 3 tablespoons olive oil
2 teaspoons Old El Paso Salsa Seasoning Mix
1 jalapeno, seeded + diced
1 cup fresh cilantro, chopped
Salt + pepper, to taste
1 pound boneless skinless chicken breast (about 4 small breast)
1 packet Old El Paso Taco Seasoning
2 heads romaine lettuce, chopped
1 cup monterey jack cheese, shredded
1 cup cooked black beans, rinsed + drained if using canned
1 cup fresh grilled corn kernels
1 cup cherry tomatoes, halved
3 hard boiled eggs, sliced
1 avocado, pitted + sliced
Instructions !Seasoned Baked Tortilla StripsPreheat the oven to 350 degrees F. Line a baking sheet with parchment paper.In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.!SaladIn small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside.Preheat the grill or a grill pan to high heat.Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing. Enjoy!
    Mexican Grilled Chicken Cobb Salad. Made by @halfbakedharvest prep time: 15 MINUTEScook time: 15 MINUTEStotal time: 30 MINUTES yields: SERVES 4 Ingredients Seasoned Baked Tortilla Strips 2 Old El Paso Flour Tortillas, cut into strips 1 tablespoon Old El Paso Taco Seasoning 1 Tablespoon olive oil Salad ¼ cup fresh lime juice 1/3 cup + 3 tablespoons olive oil 2 teaspoons Old El Paso Salsa Seasoning Mix 1 jalapeno, seeded + diced 1 cup fresh cilantro, chopped Salt + pepper, to taste 1 pound boneless skinless chicken breast (about 4 small breast) 1 packet Old El Paso Taco Seasoning 2 heads romaine lettuce, chopped 1 cup monterey jack cheese, shredded 1 cup cooked black beans, rinsed + drained if using canned 1 cup fresh grilled corn kernels 1 cup cherry tomatoes, halved 3 hard boiled eggs, sliced 1 avocado, pitted + sliced Instructions !Seasoned Baked Tortilla StripsPreheat the oven to 350 degrees F. Line a baking sheet with parchment paper.In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.!SaladIn small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside.Preheat the grill or a grill pan to high heat.Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing. Enjoy!
    2017-01-09 08:01:26

    Comments (46)
    Shamrockstars:
    🍀🍀🍀


    DIET IS EASY IF U HAVE A PLAN:
    we like your feed !


    Isabel:
    @jakuep jaaa 😍 💕💕nur ohne Avocado. Die mag ich nicht 🙈


    moebeldeal.com | Essen Süd:
    👏



    Likes (10382)
    Thao T. Nguyen



    Katrine Leiregulen



    Poeraina FN



    🇱🇧Mary Neaimy🇱🇧





  • Looks yummy 😍😍 credit: <a href=/user/tastyjapan>@tastyjapan</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Looks yummy 😍😍 credit: @tastyjapan #foodguidelines
    2017-01-08 14:26:46

    Comments (263)
    arnaudbreitenbach:
    Very pretty ! And very beautiful video, I love! You can look at our page and make beautiful pictures of our dishes.


    :
    Yummmmmmmm


    Logan Van Der Poel-Treacy:
    @gabadabek these


    nemiasemolava:
    Done I try already my guest they love it.



    Likes (13095)
    Pri






    Nicoleta Melinte



    لمياء





  • TOMATO MOZZARELLA SALAD WITH BALSAMIC REDUCTION 
PREP TIME 10 mins
COOK TIME 30 mins
TOTAL TIME 40 mins 
Author: Katya <a href=/user/littlebrokenblog>@littlebrokenblog</a> <a target=_blank href=http://www.littlebroken.com>http://www.littlebroken.com</a>
Serves: 8-10
INGREDIENTS
4-5 hothouse tomatoes, sliced ½-inch thick
2 (16 oz.) logs of fresh mozzarella cheese, sliced ½-inch thick
generous bunch of fresh basil leaves
extra-virgin olive oil
coarse sea salt and fresh ground black pepper
Balsamic Reduction
2 cups balsamic vinegar
INSTRUCTIONS
In a small casserole dish (I used 8X11X3) arrange slices of tomatos, mozzarella, and basil vertically, in an alternating patten until you have created two rows.
Drizzle olive oil over the top of the salad, followed by drizzle of balsamic reduction.
Sprinkle with sea salt and fresh ground black pepper. Serve immediately.
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook 20-30 minutes, partially covered, until balsamic vinegar has reduced to a thicker glaze.
Cool and store covered in the refrigerator. Bring to room temperature before use.
    TOMATO MOZZARELLA SALAD WITH BALSAMIC REDUCTION PREP TIME 10 mins COOK TIME 30 mins TOTAL TIME 40 mins Author: Katya @littlebrokenblog http://www.littlebroken.com Serves: 8-10 INGREDIENTS 4-5 hothouse tomatoes, sliced ½-inch thick 2 (16 oz.) logs of fresh mozzarella cheese, sliced ½-inch thick generous bunch of fresh basil leaves extra-virgin olive oil coarse sea salt and fresh ground black pepper Balsamic Reduction 2 cups balsamic vinegar INSTRUCTIONS In a small casserole dish (I used 8X11X3) arrange slices of tomatos, mozzarella, and basil vertically, in an alternating patten until you have created two rows. Drizzle olive oil over the top of the salad, followed by drizzle of balsamic reduction. Sprinkle with sea salt and fresh ground black pepper. Serve immediately. Balsamic Reduction In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook 20-30 minutes, partially covered, until balsamic vinegar has reduced to a thicker glaze. Cool and store covered in the refrigerator. Bring to room temperature before use.
    2017-01-07 08:47:37

    Comments (75)
    MV3rduzco57:
    @djko01 make this!


    farah_alaa2004😛:
    so beautiful 😊👍


    Yvette Galván-Hobbs:
    Caprese salad


    Amanda Vazquez:
    @judev5



    Likes (12755)
    Daniela



    A! sha jaan



    shahpar








  • Tag someone who want to make this 😍😍 credit: <a href=/user/yemek_askim>@yemek_askim</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Tag someone who want to make this 😍😍 credit: @yemek_askim #foodguidelines
    2017-01-06 08:37:46

  • Blackened Salmon with Avocado Salsa
By <a href=/user/closetcooking>@closetcooking</a> FOR THE BLACKENED SALMON:
1 tablespoon oil
4 (6 ounce) pieces salmon
4 teaspoons cajun seasoning
FOR THE AVOCADO SALSA:
2 avocado, diced
1/4 cup red onion, diced
1 jalapeno, finely diced
1 tablespoon cilantro, chopped
1 tablespoon lime juice
salt to taste
FOR THE AVOCADO AND CUCUMBER SALSA:
2 avocado, diced
1/4 cup green onion, diced
1 tablespoon parsley, chopped
1 tablespoon lemon juice
salt to taste
directions
FOR THE BLACKENED SALMON:
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.
FOR THE AVOCADO SALSA:
Mix everything and enjoy on the salmon!
FOR THE AVOCADO AND CUCUMBER SALSA:
Mix everything and enjoy on the salmon!  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Blackened Salmon with Avocado Salsa By @closetcooking FOR THE BLACKENED SALMON: 1 tablespoon oil 4 (6 ounce) pieces salmon 4 teaspoons cajun seasoning FOR THE AVOCADO SALSA: 2 avocado, diced 1/4 cup red onion, diced 1 jalapeno, finely diced 1 tablespoon cilantro, chopped 1 tablespoon lime juice salt to taste FOR THE AVOCADO AND CUCUMBER SALSA: 2 avocado, diced 1/4 cup green onion, diced 1 tablespoon parsley, chopped 1 tablespoon lemon juice salt to taste directions FOR THE BLACKENED SALMON: 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. FOR THE AVOCADO SALSA: Mix everything and enjoy on the salmon! FOR THE AVOCADO AND CUCUMBER SALSA: Mix everything and enjoy on the salmon! #foodguidelines
    2017-01-05 09:21:41

    Comments (51)
    Motivational transformation:
    Great job!


    Alicia Lopez Gonzalez:
    @arthurdegreef


    Healty Girls:
    It looks delicious 😍


    Maria Jose Flores 🌼🌻🌸:
    @guadalupelopezwongnis



    Likes (9939)
    Zufanita



    DESIRÉE






    Fülöp Réka





  • Looks amazing 😍😍 credit: <a href=/user/tastyjapan>@tastyjapan</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Looks amazing 😍😍 credit: @tastyjapan #foodguidelines
    2017-01-04 08:21:53

    Comments (141)
    Britta Hülsmann:
    😍 jetzt hab ich hunger @dirk_bornhorn 😂


    Rickhallin:
    @roxannexss


    Mulanz👑:
    @chennooaa3 I better make this sometime


    Chenoa Cuero❤️💛💚:
    @melaniee_aurora that looks bomb!😋and you better lol



    Likes (6222)
    . N A S T Y A .



    Nate Gustafson






    Brittany Ortiz





  • CRedit: <a href=/user/cafedelites>@cafedelites</a> 
INGREDIENTS
2 large skinless boneless chicken breasts, halved to make four fillets
4 Flatbreads (store bought or use this recipe for homemade)
Marinade / Dressing:
¼ cup olive oil
¼ cup lemon juice (juice of 1 lemon)
1 tablespoon red wine vinegar
2 teaspoons minced garlic (or 2 large garlic cloves, minced)
2 tablespoons dried oregano
1 teaspoon salt
Cracked pepper
For The Tazatziki (or use store bought):
1 cup plain Greek yogurt
1 tablespoon olive oil
1 lebanese cucumber, peeled, deseeded and grated
1 clove of garlic, minced
1 tablespoon lemon juice
Pinch of salt
For The Salad:
3 lebanese cucumbers, halved lengthways and sliced thick
250 g | 8 oz cherry tomatoes (or grape tomatoes)
1 green pepper (capsicum), deseeded and sliced
½ red onion, sliced thinly
7 oz | 200 g marinaded Feta cheese, cubed
½ cup (3 oz | 80 g) pitted Kalamata olives
INSTRUCTIONS
Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out ⅓ cup to use as the dressing; reserve in the refrigerator for later.
Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
While chicken is marinading, prepare tzatziki: combine tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. Toss salad ingredients together and divide between four plates. Prepare flatbreads using this recipe, or warm store bought flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates.
Heat a large grill pan / skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Sear until the chicken is cooked through, about 5-6 minutes each side (total cook time of 10 to 12 minutes).
Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and arrange on salad. Slice each flatbread into four pieces and arrange on salad plates. Drizzle with the reserved dressing and serve with the tzatziki.
    CRedit: @cafedelites INGREDIENTS 2 large skinless boneless chicken breasts, halved to make four fillets 4 Flatbreads (store bought or use this recipe for homemade) Marinade / Dressing: ¼ cup olive oil ¼ cup lemon juice (juice of 1 lemon) 1 tablespoon red wine vinegar 2 teaspoons minced garlic (or 2 large garlic cloves, minced) 2 tablespoons dried oregano 1 teaspoon salt Cracked pepper For The Tazatziki (or use store bought): 1 cup plain Greek yogurt 1 tablespoon olive oil 1 lebanese cucumber, peeled, deseeded and grated 1 clove of garlic, minced 1 tablespoon lemon juice Pinch of salt For The Salad: 3 lebanese cucumbers, halved lengthways and sliced thick 250 g | 8 oz cherry tomatoes (or grape tomatoes) 1 green pepper (capsicum), deseeded and sliced ½ red onion, sliced thinly 7 oz | 200 g marinaded Feta cheese, cubed ½ cup (3 oz | 80 g) pitted Kalamata olives INSTRUCTIONS Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out ⅓ cup to use as the dressing; reserve in the refrigerator for later. Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator. While chicken is marinading, prepare tzatziki: combine tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. Toss salad ingredients together and divide between four plates. Prepare flatbreads using this recipe, or warm store bought flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates. Heat a large grill pan / skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Sear until the chicken is cooked through, about 5-6 minutes each side (total cook time of 10 to 12 minutes). Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and arrange on salad. Slice each flatbread into four pieces and arrange on salad plates. Drizzle with the reserved dressing and serve with the tzatziki.
    2017-01-03 07:12:51

    Comments (51)
    FitnessBeauty 👸🏽💪🏽💥:
    I like your page!:)


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    @robbiohss ingredients and instructions in comments ☺



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  • Looks so yummy 😍😍 credit: <a href=/user/tastyjapan>@tastyjapan</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Looks so yummy 😍😍 credit: @tastyjapan #foodguidelines
    2017-01-02 09:19:04

    Comments (48)
    Kitty Acton:
    The noodles look like rubber bands xd


    Griselis Rivera:
    @acsan05 disgusting! I am traumatized!🙊


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    @guadalupelopezwongnis


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    What kind of noodles are those?



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  • Honey Chipotle Chicken with Lime Quinoa
By <a href=/user/howsweeteats>@howsweeteats</a> ❤ <a href=/user/howsweetseats>@howsweetseats</a>
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honey chipotle chicken
1 pound boneless, skinless chicken breasts
1/4 tsp each salt and pepper
1/4 cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tbsp each dijon mustard and honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

salad
6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey

lime quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp each salt and pepper

Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

lime quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
    Honey Chipotle Chicken with Lime Quinoa By @howsweeteats@howsweetseats - honey chipotle chicken 1 pound boneless, skinless chicken breasts 1/4 tsp each salt and pepper 1/4 cup olive oil 3 tablespoons adobo sauce, from a can of chipotles in adobo 2 tablespoons honey 1 tbsp each dijon mustard and honey mustard 2 tablespoons chopped fresh cilantro 4 garlic cloves, minced salad 6 cups spring greens 1/2 pint cherry tomatoes, halved 1/4 cup torn fresh cilantro 4 green onions, sliced 1 avocado, sliced 1 lime, juiced 1 tablespoon olive oil 1/2 tablespoon honey lime quinoa 1/2 cup uncooked quinoa, rinsed 1 cup low-sodium chicken or vegetable stock, or even water 1 tablespoon coconut oil 1 lime, juiced and zest freshly grated 1/4 tsp each salt and pepper Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight. When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side. To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve! lime quinoa Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
    2017-01-01 09:05:04

    Comments (21)
    Jen🌻:
    @jademcclure_ yooooo


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    @tallyhoran0 die Seite meinte ich😊


    Fitness🔸Weightloss🔸Inspiration:
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    @yada.temmerman



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  • Tag someone who want to make this 😍😍 credit: <a href=/user/tiphero>@tiphero</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Tag someone who want to make this 😍😍 credit: @tiphero #foodguidelines
    2016-12-31 10:17:28

    Comments (60)
    Arpita Biswas 🌦:
    @rajesh_ghosh07 😍😍😍


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    Facilita @rossurdaneta


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  • BLACKENED SHRIMP, ASPARAGUS AND AVOCADO SALAD WITH LEMON PEPPER YOGURT DRESSING 
<a href=/user/cafedelites>@cafedelites</a> 
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Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing is so easy to make, low in fat and carbs, and full of flavour!
Author: Karina - Cafe Delites
Serves: 2
INGREDIENTS
Blackened Shrimp:
500g raw peeled large shrimp (King Prawns), tails removed
2 cloves of garlic, minced
1 teaspoon ground basil
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
2 teaspoons cayenne pepper
2 teaspoons sweet paprika (or smokey for a different flavour option)
2 bunches of Asparagus, halved
1 teaspoon olive oil
Salad:
4 cups Cos lettuce leaves (or lettuce of choice), washed and ready to use
1 Avocado, cubed
¼ red onion, sliced
1 handful fresh basil leaves
Dressing:
⅓ cup greek yogurt
1 teaspoon lemon pepper
1 teaspoon lemon juice (optional for extra flavour)
2 tablespoons water (or olive oil)
Salt to taste
INSTRUCTIONS
In a shallow bowl, combine shrimp (prawns) with all of the spice ingredients, and rub into the shrimp until evenly coated. Heat a large pan/skillet on medium heat and add the olive oil. Saute the shrimp/prawns and the Asparagus while turning occasionally until the shrimp/prawns and asparagus have started to change colour and are just cooked (about 5 minutes).
Combine the lettuce leaves, avocado, onion slices and basil leaves in a salad bowl. Add the shrimp/prawns and avocado over the top. Drizzle with the dressing.
For the dressing:
Combine the yogurt in a bowl with the lemon pepper, lemon juice (if using), water and salt. Mix well to combine.
    BLACKENED SHRIMP, ASPARAGUS AND AVOCADO SALAD WITH LEMON PEPPER YOGURT DRESSING @cafedelites PRINT Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing is so easy to make, low in fat and carbs, and full of flavour! Author: Karina - Cafe Delites Serves: 2 INGREDIENTS Blackened Shrimp: 500g raw peeled large shrimp (King Prawns), tails removed 2 cloves of garlic, minced 1 teaspoon ground basil 1 teaspoon dried thyme 1 teaspoon sea salt 1 teaspoon fresh cracked black pepper 2 teaspoons cayenne pepper 2 teaspoons sweet paprika (or smokey for a different flavour option) 2 bunches of Asparagus, halved 1 teaspoon olive oil Salad: 4 cups Cos lettuce leaves (or lettuce of choice), washed and ready to use 1 Avocado, cubed ¼ red onion, sliced 1 handful fresh basil leaves Dressing: ⅓ cup greek yogurt 1 teaspoon lemon pepper 1 teaspoon lemon juice (optional for extra flavour) 2 tablespoons water (or olive oil) Salt to taste INSTRUCTIONS In a shallow bowl, combine shrimp (prawns) with all of the spice ingredients, and rub into the shrimp until evenly coated. Heat a large pan/skillet on medium heat and add the olive oil. Saute the shrimp/prawns and the Asparagus while turning occasionally until the shrimp/prawns and asparagus have started to change colour and are just cooked (about 5 minutes). Combine the lettuce leaves, avocado, onion slices and basil leaves in a salad bowl. Add the shrimp/prawns and avocado over the top. Drizzle with the dressing. For the dressing: Combine the yogurt in a bowl with the lemon pepper, lemon juice (if using), water and salt. Mix well to combine.
    2016-12-30 08:04:48

    Comments (59)
    TaniDaws💋:
    @januarydiva


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    @sabrinachy


    Sabrina Choudhury:
    Omg vad gott 🤤@suzannekhalil


    JustKaliArt💊:
    @casea4 also this page is great numnums



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  • So yummy 😍😍 tag someone who want to make this ❤ credit: <a href=/user/tastyjapan>@tastyjapan</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    So yummy 😍😍 tag someone who want to make this ❤ credit: @tastyjapan #foodguidelines
    2016-12-29 07:02:01

    Comments (234)
    Jasmin Talai:
    @maryam_abedi_86 etefaghan 2bar ba 2ta dasture motefavet dorost kardam...avali behtar az dovomi bood vali dovomi asuntar bood...be khatere sakhtish migam...alan fek kardam ke ba dastur dovomie mishe ino dorost kard


    :
    @jasmintalai bah bah , chi beshavad


    Michelle St.Croix:
    @martinsopp 😩😭I want to eat this right now


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    @storey_21



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Enjoy the last sale day of @Fitonomy - up to 50% off 🎉 The most used app nowadays! The first 3D fitness app with some amazing features, make sure you download it now ! @Fitonomy @Fitonomy @Fitonomy ... ( 548k )
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