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  • @killenitfitness Heavenly protein energy balls 💪🏻 Perfect pre workout fuel and super easy to carry around, these balls are full of natural energy! I eat mine 20 minutes before my workout 😋 Recipe : 2️⃣ scoops cookies and cream protein powder I used @fitonomy lean whey 3️⃣ tbsp cocoa powder 1️⃣/2️⃣cup oats 1️⃣ tbsp sweetener of choice (I used yacon syrup) 2️⃣ tbsp nut butter 5️⃣ tbsp almond milk or water - ⏺Blend the protein powder, cocoa and oats together until a flour consistency occurs ⏺Add peanut butter & sweetener ⏺Slowly add liquid until you get desired consistency (fluffy and sticky) ⏺ Roll into little balls and Enjoy 😊
    2017-07-26 16:27:32

    Comments (10)
    Natalie Emm:
    Hey! Does anyone know the calorie count for these?


    K I N D A:
    Nice😍


    Feben Abraha:
    @segen.db


    Michelle:
    @miesha05



    Likes (2230)
    Heilam Cheung



    Schleinitz Dexter Nazon



    María del Pilar🌹



    🌊☀️





  • Healthy protein muffin ❤️ looks so beautiful by @bethaniefitness check the full recipe on her page @bethaniefitness
    2017-07-25 17:44:59

    Comments (17)
    Als:
    These look so beautiful oh my gosh!


    - TOP 5 Lists on Everything -:
    Top 5 reasons why you should quit smoking as well as the health benifits out now! Link in bio


    Andrea & Cruz:
    Yes


    :
    Best coach ever💪 @faisal6pac follow him all of you 😉



    Likes (4462)
    Ginger Chihuahua



    Ally Hecht



    Panographics⛵️



    EMILIA





  • HONEY MUSTARD CHICKEN BACON + AVOCADO SALAD made by @cafedelites Author: Karina - Cafe Delites Serves: 4 INGREDIENTS Dressing / Marinade: ⅓ cup honey 3 tablespoons whole grain mustard 2 tablespoons smooth and mild Dijon mustard 2 tablespoons olive oil 1 teaspoon minced garlic Salt to season 4 skinless and boneless chicken thighs or chicken breasts For Salad: ¼ cup diced bacon, trimmed of rind and fat 4 cups Romaine lettuce leaves, washed 1 cup sliced grape or cherry tomatoes 1 large avocado, pitted and sliced ¼ cup corn kernels ¼ of a red onion, sliced INSTRUCTIONS Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
    2017-07-23 19:45:45

    Comments (110)
    malak:
    The avocado have alot of fats


    malak:
    So I don't think it's really healthy


    مريم اسامة:
    واو


    Amberley:
    @chloeboon1991 😱



    Likes (21923)
    natalia



    _Jessie_Tattam_



    John Gazzola



    A N D R E S M A C E D O





  • SHRIMP TACOS WITH MANGO SALSA Made by @dinneratthezoo PREP TIM 15 mins COOK TIME 10 mins TOTAL TIME 25 mins INGREDIENTS For the shrimp: 2 teaspoons olive oil 1 and ¼ pounds of shrimp, peeled, deveined and tails removed chili powder and salt to taste For the mango salsa: 1 cup of mango, finely diced ½ cup red bell pepper, finely diced ½ of a jalapeno pepper, minced (remove seeds and ribs to make it milder) juice of 1 lime ½ cup loosely packed cilantro leaves, finely chopped For the creamy cilantro lime sauce: 1 cup sour cream (can use light) ½ cup fresh cilantro leaves, roughly chopped 2 teaspoons lime juice 1 and ½ teaspoons honey ¼ cup prepared green salsa salt and pepper to taste 1 cup shredded purple cabbage 8 corn or flour tortillas INSTRUCTIONS For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through. For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours. For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste. To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately. NOTES Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance. NUTRITION INFORMATION Serving size: 2 tacos Calories: 475 Fat: 15 Saturated fat: 6 Carbohydrates: 42 Fiber: 3 Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce. Author: Dinner at the Zoo Recipe type: Main Course Cuisine: Mexican Serves: 4 servings
    2017-07-22 01:39:02

    Comments (76)
    Asmaa.weightloss:
    Greaat 😍


    KURUS.SLIM.PUTIH.CANTIK:
    Gunalah SlimmeWhite untuk hasil terbaik


    Wofai Obonga:
    Wetting my appetite


    Yasin Aberra:
    @jus__ordinary @samahshine this is what I was talking about



    Likes (16315)
    Valerko Svitlana



    Sara Alagozovska



    M@riam Hossienz@deh



    🍁





  • Love this plate @coco_fitness
    2017-07-10 14:33:55

    Comments (37)
    :
    @noga__harel


    Isabel Mackissack:
    💚💚💚


    Alyssa Kasey:
    What are the black seed like things?


    ♥ Healthy Myer ♥:
    That sounds Perfect!



    Likes (9511)
    Jazmine Camille Candilado



    Chris Andrist



    • antonia westerwinter •



    healthylifestyles





  • Fruit platter as a Dessert option.
    2017-07-08 16:12:04

    Comments (35)
    SARAH:
    @johounsgaard


    abde pato:
    6 Simple Breast Enlargement Exercises you can Do at Home http://tinyical.com/fl3


    :
    @majameliin


    Coach Martina:
    That looks great! 👍💪🏼



    Likes (16659)
    unendlicheliebe



    healtylife



    Victoria palacio ontiveros♥



    *_•Klaudya8•_*





  • Made by @julieannafleming Add 3 scoops of Chocolate Protein from @fitonomy and you might actually hit your macros 😜 Not only are these a great for a dessert for tomorrow, but they're also good with a protein shake after the gym! Just grab a brownie mix from the store, follow the directions on the box, then add 3 scoops of @fitonomy Chocolate Protein, mix it, bake it, and add sprinkles ✨
    2017-07-05 19:11:31

  • Barbacoa Tacos Made by @closetcooking Prep Time: 10 minutes Cook Time: 4 hours Total Time: 4 hours 10 minutes Servings: 6 Slow braised, melt in your mouth tender beef barbacoa in a tasty sauce with spicy chipotle chilies that is perfect in tacos with diced onions and cilantro! ingredients 1 tablespoon oil 2 pounds chuck roast, fat trimmed and cut into 1-2 inch chunks 1 white onion, diced 4 cloves garlic, chopped 1 tablespoon ground cumin 1 tablespoon oregano 1/2 cup beef broth or beer or water 4 chipotle chilies in adobo sauce, chopped (or to taste) 1/4 cup fresh lime juice 2 tablespoons apple cider vinegar 2 teaspoons salt 1 teaspoon pepper 1/4 teaspoon ground cloves 3 bay leaves 12 small corn tortillas, warmed 1/2 cup onion, diced 1/4 cup cilantro, torn directions Heat the oil in a pan over medium-high heat in a large heavy bottomed oven safe pot, add the beef and brown on all sides, about 10-15 minutes, before setting aside. Add the onion and cook until tender, about 3-5 minutes, before adding the garlic, cumin and oregano and cooking for a further minute. Add the broth, chipotle chilies, lime juice, vinegar, salt, pepper, cloves and bay leaves, bring to a boil, reduce the heat and simmer, covered until the meat is pull apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275F/140C oven and braise until the meat is pull apart tender, about 3-4 hours. OR Transfer to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours. Remove the bay leaves and discard. Remove the beef, shred and place back in the pot. Assemble the tacos in the tortillas with beef barbacoa, diced onions and cilantro or your favourite taco ingredients. Option: If you are making this in the slow cooker you can optionally skip steps 1-2. Option: Add a few splashes of fish sauce! Nutrition Facts: Calories 323, Fat 11g (Saturated 3g, Trans 0.3g), Cholesterol 96mg, Sodium 946mg, Carbs 21g (Fiber 3g, Sugars 1g), Protein 35gNutrition by: Nutritional facts powered by Edamam
    2017-07-02 20:09:36

    Comments (43)
    The Nutritious Bites:
    check out my account for some yummy recipes!!!!


    HighlanderFitness:
    Looks so tasty 😊😊


    laingy💕:
    @clubberlaing23


    Grace Welsh-Morris:
    @char.edge



    Likes (7645)
    Lucy Ellen



    Bành Thị Hương Quỳnh



    Rubrik Sehat



    Nux





  • GRILLED CAJUN CHICKEN SALAD WITH CREAMY CAJUN DRESSING A Cajun Chicken Salad with a homemade Cajun spice seasoning and the most incredible creamy cajun dressing to put out the fire (so to speak)! Author: Karina - @cafedelites Serves: 4 INGREDIENTS 4 boneless, skinless chicken thighs, (or breasts) Cajun Seasoning: 1 tablespoon paprika 1 tablespoon garlic powder 2 teaspoons dried oregano 2 teaspoons dried thyme 2 teaspoons salt freshly ground black pepper, adjust to your taste 1-2 teaspoons cayenne pepper, adjust to your taste Salad: 4 cups romaine (cos) lettuce 1 lebanese cucumber, quartered 2 cups Heirloom tomatoes, halved 1 avocado, sliced ¼ of a red onion, sliced thinly For Dressing: 1 teaspoon cajun seasoning 2 tablespoons whole egg mayonnaise 2 tablespoons non fat, plain greek yogurt (or sour cream) INSTRUCTIONS Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside. Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad. Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.
    2017-06-28 17:04:47

    Comments (62)
    Simply Healthy Meal Prep:
    Amazing 😎


    🐾B 🐳❤️🍋:
    @tarazareii


    Coach Martina:
    That looks good ... i would have made a different dressing though... 😉


    Tasha LaRae:
    This looks amazing!!



    Likes (16475)
    Rafa Carvalho



    Jahmaine🌙



    Carlotta



    Flora✌





  • GRILLED LEMON GARLIC SHRIMP CAESAR SALAD Made by @cafedelites INGREDIENTS ¼ cup cubed ciabatta or sourdough (or store bought croutons) 1 pound | 500 g large raw shrimp (prawns), peeled and deveined, tails intact Juice of ½ a large lemon 1 tablespoon minced garlic Pinch of salt Cracked pepper, to taste ¼ cup non fat diced bacon 1 egg, soft boiled (or poached) 4 cups Romaine (Cos) lettuce, leaves washed and dried ½ an avocado, sliced ¼ cup shaved parmesan cheese Dressing: ¼ cup plain, non fat greek yogurt 1 tablespoon whole egg mayo (reduced fat) ½ tablespoon olive oil 1 garlic clove, crushed (or 1 teaspoons minced garlic) 1 anchovy fillet, finely chopped or minced 1 tablespoon lemon juice 1½ tablespoons freshly grated parmesan cheese Salt and pepper for seasoning INSTRUCTIONS Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy. Alternatively, use store bought croutons. Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients. Heat a grill pan (or skillet or non stick pan) with a light drizzle of olive oil; fry the bacon until golden and crispy. Transfer to a warm plate; set aside. Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook or they will get rubbery!) Set aside. To make the Caesar Dressing: Combine the yogurt, mayo, oil, garlic, anchovies, lemon juice and parmesan in a magic bullet blender, small blender or a small food processor. Blend until well combined; add salt and pepper to your tastes, and blend again until smooth. Taste test. Assemble Salad: Combine the lettuce with the shrimp and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine. Slice the egg and arrange on top.
    2017-06-25 19:35:35

    Comments (64)
    KONGBAP:
    TRY IT FABS! @fabianaalam !!


    Motivationlifenow 🙌✨🙏:
    😋


    Eman Dashti:
    @tatya79


    Savannah Scott:
    @beastmode_dak we should make this on sunday



    Likes (16105)
    Amelie



    Manpreet singh



    Margeaux S. Randolph








  • 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
    2017-06-24 03:12:13

    Comments (90)
    HighlanderFitness:
    Yes please


    Cindy Morel:
    @gman58t Food ideas on this page


    Irene Babilonia:
    Quiero comer esto 😻 @gcasalini1


    Guillermo Casalini:
    Mmm😘👌🏼



    Likes (17264)
    Lia Pasternak






    eri rodriguez



    English Demsel♥️





  • Energy Matcha Bliss Balls 😋 @killenitfitness @killenitfitness These little balls are packed with amazing nutrients and taste heavenly. Matcha is proven to increase metabolism, detoxify the body and increase energy & endurance levels! Absolutely amazing to eat 30 minutes before a workout 💪🏻 Recipe: ▫️1 cup dates ▫️1/2 cup raw cacao powder ▫️Matcha ▫️Almond milk ▪️Process the dates and cacao powder together, if the batter isn't sticking together or is too thick add 1/2 tsp of almond milk and blend well again until a dough forms. ▪️Roll into little balls and roll in matcha powder. ENJOY 😊 #healthy#healthyfood#yummy#healthyeats
    2017-06-21 19:03:43

    Comments (97)
    Aisling Quinn:
    @janeskelly_ ugh yes


    Ben Heykants:
    @spennyt_ UGHHHHHHHHHH.


    Spencer:
    @benheykants 😂😂 Matcha is fire.


    Samantha Kerse:
    Yum



    Likes (8125)
    Laura Vanessa



    robin_tjames



    Last♡Unicorn



    Asha Estrella Durón🌴





  • Chicken Broccoli Alfredo Made by @juliasalbumblog Ingredients 10 ounces broccoli 8 ounces penne pasta (for gluten free, use gf brown rice penne) 1 tablespoon butter 1 tablespoon olive oil 1.5 pound chicken breast (1 large chicken breast) 4 garlic cloves, minced 1 cup heavy cream 1 cup milk 1 and 1/4 cups mozzarella cheese or monterey jack cheese, shredded salt and pepper, to taste Directions Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets. Cook pasta al dente, drain. In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces. Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan. To make the creamy sauce, in the same skillet heat up 1 cup of heavy cream until it boils. Immediately add the cheese and stir until melted and nice and creamy. Reduce heat to medium-low, and slowly, in small portions, add milk, constantly stirring, simmering, until nice and creamy consistency is reached. Add cooked pasta to the creamy sauce, then add broccoli. Taste and season with salt and pepper. Top with sliced, cooked chicken.
    2017-06-18 20:07:23

    Comments (70)
    Simply Healthy Meal Prep:
    Healthy food all day everyday! 💪 #simplyhealthymealprep


    Kajol:
    @1945vatsala.sharma make for me nani


    Olivia Mcilvain:
    @mcilvainpartyof5


    Blessing you since 1997 🌻:
    @rashmikalutota



    Likes (14922)
    PATRICE



    A.M



    Danai Tsampi



    eri rodriguez





  • 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.
    2017-06-17 13:16:07

    Comments (56)
    Egg Peeler:
    Check out The Negg!


    Mr.Sneakerhead:
    @tharealqb


    BriTousley:
    @rachel_alibrandi


    MARTINIQUE:
    YUmm



    Likes (15440)
    ✨🎀Linda🎀✨



    Pinkmink



    Shay Yamawaky



    A.M





  • Asian Sesame Steak Fajita Salad Made by @lifemadesweeter Ingredients Sesame Lime Marinade and Dressing: 6 tablespoons lime juice 2 tablespoons fish sauce* 2 tablespoons soy sauce 3 teaspoons honey 2 teaspoons sesame oil 2 tablespoons fresh finely chopped cilantro Salt and pepper, to taste pinch of cumin, optional (gives it a nice kick) 1 1/2 pounds flank steak Salad: 2 tablespoons olive oil, divided (for the stovetop method) 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1/2 cup cooked corn 2 avocados, halved, seeded, peeled and thinly sliced 6 cups romaine lettuce, chopped 2 tablespoons chopped fresh cilantro Instructions Make the marinade/dressing: Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large zip-top bag. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers. Drain the steak and discard the marinade. For the grill: Preheat grill or broiler and allow to get very hot. Lightly oil the grill grate, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices. Remove the steak from the marinade and gently shake off any excess. Grill for about *5-6 minutes per side, or to desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips. For the stovetop: Heat 1 tablespoon olive oil in a large cast iron frying pan or skillet on high heat. Place the steak (work in batches) in hot pan and allow to sear for 2 to 3 minutes on each side. Lower the heat then allow steak to cook for *6-7 minutes, or until desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips. Quickly wipe down the pan and return to medium high heat. Add remaining 1 tablespoon olive oil in the skillet. Sauté the peppers, stirring often, for about 6-7 minutes, or until softened and slightly caramelized.
    2017-06-08 20:12:59

    Comments (73)
    It’s our paradise:
    It looks so good


    Liam Kirwin:
    👌


    ن:
    @zanatyy


    Amely Mh:
    Hmmmmm😝😝



    Likes (17208)
    ALLY WATSON



    Covaciu Alina



    雏菊








  • Mangos, kiwis, blueberries, black berries, & dragon fruit @healthyfoodadvice . . ' Made by @unknown
    2017-06-04 18:08:15

    Comments (135)
    ✖✈Mariana Benitez⚓✖:
    @zaam.benitez te dije que se llaman blueberris


    :
    Looks so beautiful


    Samantha Kerse:
    Dragonfruit!!


    Zaam Benítez:
    @mshushet moritas!!!



    Likes (25775)



    Jazmine Camille Candilado



    Lanowj Jewelry حلي لانوج



    f♐





  • SHRIMP TACOS WITH MANGO SALSA Made by @dinneratthezoo PREP TIM 15 mins COOK TIME 10 mins TOTAL TIME 25 mins INGREDIENTS For the shrimp: 2 teaspoons olive oil 1 and ¼ pounds of shrimp, peeled, deveined and tails removed chili powder and salt to taste For the mango salsa: 1 cup of mango, finely diced ½ cup red bell pepper, finely diced ½ of a jalapeno pepper, minced (remove seeds and ribs to make it milder) juice of 1 lime ½ cup loosely packed cilantro leaves, finely chopped For the creamy cilantro lime sauce: 1 cup sour cream (can use light) ½ cup fresh cilantro leaves, roughly chopped 2 teaspoons lime juice 1 and ½ teaspoons honey ¼ cup prepared green salsa salt and pepper to taste 1 cup shredded purple cabbage 8 corn or flour tortillas INSTRUCTIONS For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through. For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours. For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste. To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately. NOTES Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance. NUTRITION INFORMATION Serving size: 2 tacos Calories: 475 Fat: 15 Saturated fat: 6 Carbohydrates: 42 Fiber: 3 Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce. Author: Dinner at the Zoo Recipe type: Main Course Cuisine: Mexican Serves: 4 servings
    2017-06-03 21:04:42

    Comments (95)
    Karla:
    @_mabelly


    Maddy Healey:
    @jabramsky11


    Jordan Abramsky:
    @madelinehealey cottage dinner?


    Olivia Eccles:
    @kelsey_milller



    Likes (16937)
    Lucille Wininger



    Hannah



    K to the K =KK🎉



    😜Caleb😍Lily😝





  • GRILLED LEMON GARLIC SHRIMP CAESAR SALAD Made by @cafedelites INGREDIENTS ¼ cup cubed ciabatta or sourdough (or store bought croutons) 1 pound | 500 g large raw shrimp (prawns), peeled and deveined, tails intact Juice of ½ a large lemon 1 tablespoon minced garlic Pinch of salt Cracked pepper, to taste ¼ cup non fat diced bacon 1 egg, soft boiled (or poached) 4 cups Romaine (Cos) lettuce, leaves washed and dried ½ an avocado, sliced ¼ cup shaved parmesan cheese Dressing: ¼ cup plain, non fat greek yogurt 1 tablespoon whole egg mayo (reduced fat) ½ tablespoon olive oil 1 garlic clove, crushed (or 1 teaspoons minced garlic) 1 anchovy fillet, finely chopped or minced 1 tablespoon lemon juice 1½ tablespoons freshly grated parmesan cheese Salt and pepper for seasoning INSTRUCTIONS Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy. Alternatively, use store bought croutons. Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients. Heat a grill pan (or skillet or non stick pan) with a light drizzle of olive oil; fry the bacon until golden and crispy. Transfer to a warm plate; set aside. Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook or they will get rubbery!) Set aside. To make the Caesar Dressing: Combine the yogurt, mayo, oil, garlic, anchovies, lemon juice and parmesan in a magic bullet blender, small blender or a small food processor. Blend until well combined; add salt and pepper to your tastes, and blend again until smooth. Taste test. Assemble Salad: Combine the lettuce with the shrimp and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine. Slice the egg and arrange on top.
    2017-05-30 10:57:15

    Comments (111)
    lexee klockenga 🍒:
    @tamjohuynh


    Simply Healthy Meal Prep:
    EAT GOOD FEEL GOOD LOOK GOOD!! 👏


    Semire Latifi:
    @aliuerda


    :
    @sem.latifi 💔😭



    Likes (16508)
    maphuti



    Apple And Chockerz🥀



    McGyvr



    Martina Gallo





  • Avocado Tuna Salad Recipe Prep time: 10 mins Total time: 10 mins Author: Natasha of @NatashasKitchen .com Skill Level: Easy Cost To Make: $9-$11 Serving: 4 to 6 as a side salad Ingredients 15 oz (or 3 small cans) tuna in oil, drained and flaked 1 English cucumber, sliced 2 large or 3 medium avocados, peeled, pitted & sliced 1 small/medium red onion, thinly sliced ½ small bunch of cilantro (1/4 cup chopped) 2 Tbsp lemon juice, freshly squeezed 2 Tbsp extra virgin olive oil 1 tsp sea salt, or to taste ⅛ tsp black pepper Instructions In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and ¼ cup cilantro Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and ⅛ tsp black pepper (or season to taste). Toss to combine and serve.
    2017-05-29 17:54:42

    Comments (109)
    Fakiha 🍨:
    @summayamalik ive made this once nd its yummmm


    Fitness_lover:
    Yup! This is the best and only way to healthy.


    Itzy Galindo:
    @oneandonlylove0621


    Itzy Galindo:
    @oneandonlylove0621



    Likes (13979)
    Marissa A.



    Simply Healthy Meal Prep



    Khiara Morgan



    _.Sweetycherry._





  • GRILLED CAJUN CHICKEN SALAD WITH CREAMY CAJUN DRESSING A Cajun Chicken Salad with a homemade Cajun spice seasoning and the most incredible creamy cajun dressing to put out the fire (so to speak)! Author: Karina - @cafedelites Serves: 4 INGREDIENTS 4 boneless, skinless chicken thighs, (or breasts) Cajun Seasoning: 1 tablespoon paprika 1 tablespoon garlic powder 2 teaspoons dried oregano 2 teaspoons dried thyme 2 teaspoons salt freshly ground black pepper, adjust to your taste 1-2 teaspoons cayenne pepper, adjust to your taste Salad: 4 cups romaine (cos) lettuce 1 lebanese cucumber, quartered 2 cups Heirloom tomatoes, halved 1 avocado, sliced ¼ of a red onion, sliced thinly For Dressing: 1 teaspoon cajun seasoning 2 tablespoons whole egg mayonnaise 2 tablespoons non fat, plain greek yogurt (or sour cream) INSTRUCTIONS Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside. Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad. Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.
    2017-05-27 03:34:29

    Comments (84)
    Selma Trbić Snagić:
    @semir.trbic Važi! 👍 Ovo možeš i sam da napravis. Nije uopšte teško! 🤗


    Lovenongmo:
    I am hungry already


    Stephanie:
    @baileyock


    @masegolencwane:
    @letlotloletlole



    Likes (20580)
    👑Beautii Beasty Fitnezz💪



    Sophy



    Lovenongmo



    Maria Paola






@killenitfitness Heavenly protein energy balls 💪🏻 Perfect pre workout fuel and super easy to carry around, these balls are full of natural energy! I eat mine 20 minutes before my workout 😋 Recipe : 2️⃣ scoops cookies and cream protein powder I used @fitonomy lean whey 3️⃣ tbsp cocoa powder 1️⃣/2️⃣cup oats 1️⃣ tbsp sweetener of choice (I used yacon syrup) 2️⃣ tbsp nut butter 5️⃣ tbsp almond milk or water - ⏺Blend the protein powder, cocoa and oats together until a flour consistency occurs ⏺Add peanut butter & sweetener ⏺Slowly add liquid until you get desired consistency (fluffy and sticky) ⏺ Roll into little balls and Enjoy 😊
source:www.instagram/healthyfoodadvice