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  • LEMON HERB MEDITERRANEAN CHICKEN SALAD 
Made by <a href=/user/cafedelites>@cafedelites</a>
Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!
WEIGHT WATCHERS SMART POINT: 15 per serve
Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS
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
⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve
INSTRUCTIONS
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 dressing. Serve with lemon wedges.
NOTES
Add ½ cup crumbled feta to give the salad an even better flavour!
NUTRITION INFORMATION
Serving size: per serve Calories: 471 Fat: 36.3g Saturated fat: 7.9g Carbohydrates: 14.8g Sugar: 4.4g Sodium: 770mg Fiber: 6.3g Protein: 23.7g Net Carbs: 10.4g
    LEMON HERB MEDITERRANEAN CHICKEN SALAD Made by @cafedelites Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade! WEIGHT WATCHERS SMART POINT: 15 per serve Author: Karina - Cafe Delites Serves: 4 INGREDIENTS 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 ⅓ cup pitted Kalamata olives (or black olives), sliced (optional) Lemon wedges, to serve INSTRUCTIONS 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 dressing. Serve with lemon wedges. NOTES Add ½ cup crumbled feta to give the salad an even better flavour! NUTRITION INFORMATION Serving size: per serve Calories: 471 Fat: 36.3g Saturated fat: 7.9g Carbohydrates: 14.8g Sugar: 4.4g Sodium: 770mg Fiber: 6.3g Protein: 23.7g Net Carbs: 10.4g
    2017-01-12 18:06:57

    Comments (281)
    Periscope: BlingBlingxo:
    Love this! Looks amazing!


    Healthy+Full💚:
    Follow me for healthy food ideas :) more content coming soon!


    SWEATPANTS PALING GEMPAK!:
    👍


    Epic Meal Prep:
    Awesome 👏



    Likes (30286)
    Chari






    Besa








  • SKINNY CHICKEN AND AVOCADO CAESAR SALAD 
Made by <a href=/user/cafedelites>@cafedelites</a> A beautiful Caesar salad with grilled chicken pieces; creamy avocado slices; eggs and crispy bacon! Turning salad into a main meal!
Weight Watchers: 14pp per serve!
Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS
Salad:
½ ciabatta loaf (120g | 4oz), sliced
2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
200g | 7oz shortcut bacon, cut into strips
2 eggs, boiled to your liking (soft of hard boiled), sliced
2 baby cos lettuce, washed and dried
1 Avocado, sliced
½ cup shaved parmesan cheese
Dressing:
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
INSTRUCTIONS
Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)! To make the Caesar Yogurt Dressing:
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Assemble Salad:
Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!
NUTRITION INFORMATION
Serving size: per serve Calories: 597.2 Fat: 32.5g Carbohydrates: 19.2g Fiber: 5g Protein: 46.4g
    SKINNY CHICKEN AND AVOCADO CAESAR SALAD Made by @cafedelites A beautiful Caesar salad with grilled chicken pieces; creamy avocado slices; eggs and crispy bacon! Turning salad into a main meal! Weight Watchers: 14pp per serve! Author: Karina - Cafe Delites Serves: 4 INGREDIENTS Salad: ½ ciabatta loaf (120g | 4oz), sliced 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets 1 tablespoon garlic powder 2 tablespoons dried parsley flakes Pinch of salt 200g | 7oz shortcut bacon, cut into strips 2 eggs, boiled to your liking (soft of hard boiled), sliced 2 baby cos lettuce, washed and dried 1 Avocado, sliced ½ cup shaved parmesan cheese Dressing: ⅔ cup greek yogurt 1 tablespoon olive oil 2 garlic cloves, crushed 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce) Juice of ½ a lemon 3 tablespoons freshly grated parmesan cheese Salt and pepper for seasoning INSTRUCTIONS Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken: Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)! To make the Caesar Yogurt Dressing: Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test. Assemble Salad: Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve! NUTRITION INFORMATION Serving size: per serve Calories: 597.2 Fat: 32.5g Carbohydrates: 19.2g Fiber: 5g Protein: 46.4g
    2017-01-11 20:58:57

    Comments (242)
    Periscope: BlingBlingxo:
    Oh yummy! So good!


    comida:
    Bellisima


    Epic Meal Prep:
    Nice 👍


    JAYLA JAY-R:
    Wonderful



    Likes (23269)
    Mackenzie



    Shit2Fit



    Cipan Beauty



    Michelle Jasso ⚡️





  • Crispy Baked Avocado Fries & Chipotle Dipping Sauce

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

Ingredients
2 large avocados, sliced
Juice of ½ lime (optional)
Salt & Pepper
¼ cup flour
1 egg, lightly beaten
1 cup panko bread crumbs
2 tablespoons oil
Chipotle dipping sauce
Instructions
Pre-heat oven to 400 Degrees F.Pour 1 tablespoon oil in sheet tray or baking dish; set aside.

Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional).Season with salt, pepper.Dredge in flour then dip in egg and coat in panko breadcrumbs.Be sure the avocado slices are coated very well in the panko.

Place in a single layer on the greased sheet pan.Drizzle with the remaining oil or spray with cooking spray.This will help the avocado slices crisp in the oven.

bake for 15 minutes or until the avocados are golden and crispy.If desired, more oil can be drizzle while they are baking for additional crispness.

Serve with my chipotle dipping sauce (get the recipehere) or with ranch, ketchup, or your favorite dip!
    Crispy Baked Avocado Fries & Chipotle Dipping Sauce Made by @gimmedelicious Ingredients 2 large avocados, sliced Juice of ½ lime (optional) Salt & Pepper ¼ cup flour 1 egg, lightly beaten 1 cup panko bread crumbs 2 tablespoons oil Chipotle dipping sauce Instructions Pre-heat oven to 400 Degrees F.Pour 1 tablespoon oil in sheet tray or baking dish; set aside. Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional).Season with salt, pepper.Dredge in flour then dip in egg and coat in panko breadcrumbs.Be sure the avocado slices are coated very well in the panko. Place in a single layer on the greased sheet pan.Drizzle with the remaining oil or spray with cooking spray.This will help the avocado slices crisp in the oven. bake for 15 minutes or until the avocados are golden and crispy.If desired, more oil can be drizzle while they are baking for additional crispness. Serve with my chipotle dipping sauce (get the recipehere) or with ranch, ketchup, or your favorite dip!
    2017-01-09 12:17:02

    Comments (501)
    💎Fitness Transformations💎:
    Wow so good!


    Periscope: BlingBlingxo:
    Omg yummy! Avocado is life!


    jilln33:
    @tinatampon


    JAYLA JAY-R:
    This is awesome :)



    Likes (14989)
    Essential Kitchen Series



    Mmm



    leah.e.k



    Jenny





  • GREEK LEMON GARLIC CHICKEN SALAD 
SAVE 
Greek Lemon Garlic Chicken Salad complete with Tzatziki and warm homemade Garlic Flatbreads! Greek Souvlaki flavours are smothered all over this salad, thanks to an incredible dressing that doubles as a marinade!
Author: Karina - <a href=/user/cafedelites>@cafedelites</a> ❤
Serves: 4
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.
    GREEK LEMON GARLIC CHICKEN SALAD SAVE Greek Lemon Garlic Chicken Salad complete with Tzatziki and warm homemade Garlic Flatbreads! Greek Souvlaki flavours are smothered all over this salad, thanks to an incredible dressing that doubles as a marinade! Author: Karina - @cafedelites ❤ Serves: 4 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.
    2017-01-01 21:40:20

    Comments (206)
    T'Asia Tea:
    so cute!


    Haala Alrije:
    @nancy_alrajei


    Jesse:
    @emmyhaner i like this one mak!


    💎Fitness Transformations💎:
    Looks really good!!



    Likes (21410)
    Мирела






    /\/\¡|@:>



    hanna dot





  • Slow Cooker Mongolian Beef 
Prep time 10 mins
Cook time 4 hours
Total time 4 hours 10 mins 
Beef that slow cooks to tender melt in your mouth perfection. This takes minutes to throw into the crockpot and has such amazing flavor! One of the best things that you will make in your slow cooker!
Author: Alyssa
Serves: 4-6
Ingredients
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Directions 
Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
    Slow Cooker Mongolian Beef Prep time 10 mins Cook time 4 hours Total time 4 hours 10 mins Beef that slow cooks to tender melt in your mouth perfection. This takes minutes to throw into the crockpot and has such amazing flavor! One of the best things that you will make in your slow cooker! Author: Alyssa Serves: 4-6 Ingredients 1 ½ pounds Flank Steak ¼ cups cornstarch 2 tablespoons Olive Oil ½ teaspoons mince Garlic, Cloves ¾ cups Soy Sauce ¾ cups Water ¾ cups Brown Sugar 1 cup grated Carrots green onions, for garnish Directions Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
    2016-12-29 07:46:50

    Comments (116)
    Jose Rivas:
    @marleeneebee


    Luz Garcia:
    Aaaad


    Bianca Stasiak Pedroso:
    What is this sauce? How to leave the flesh looking like this?


    💎Fitness Transformations💎:
    Oh yummy!!



    Likes (9210)
    Ткани Для Интерьера



    Autumn



    DE'XANDRA PERFUME MELETOPSSS



    Princess





  • CAPRESE PASTA SALAD

This perfect combination of ingredients is great as an appetizer or a salad.

Made by Megan Porta from pipandebby.com.

Ingredients:

16-oz. box Rotini pasta, cooked to al dente and drained
8-oz. container grape or cherry tomatoes, halved
8-oz. package Mozzarella pearls
1/2 cup fresh chopped basil
1/4 cup pesto
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper, to taste
Instructions:
In a large bowl, combine all ingredients and mix well. Cover and chill until ready to serve!

Read more at <a target=_blank href=http://www.pipandebby.com>http://www.pipandebby.com</a>
    CAPRESE PASTA SALAD This perfect combination of ingredients is great as an appetizer or a salad. Made by Megan Porta from pipandebby.com. Ingredients: 16-oz. box Rotini pasta, cooked to al dente and drained 8-oz. container grape or cherry tomatoes, halved 8-oz. package Mozzarella pearls 1/2 cup fresh chopped basil 1/4 cup pesto 3 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and pepper, to taste Instructions: In a large bowl, combine all ingredients and mix well. Cover and chill until ready to serve! Read more at http://www.pipandebby.com
    2016-12-25 06:51:48

    Comments (58)
    Courtney Taranto:
    @gindylou


    ~EMMASHAARI~:
    Semoga anda sukses 👍


    xitlaly✨:
    @bonita2412


    Rosa Cole:
    @RAch.fang this looks so good



    Likes (12665)
    grillmaster 2016



    Andrea



    Nina Becker



    Hemp Depot CBD





  • BLACKENED SHRIMP, ASPARAGUS AND AVOCADO SALAD WITH LEMON PEPPER YOGURT DRESSING 
<a href=/user/cafedelites>@cafedelites</a> 
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.
    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.
    2016-12-20 07:49:45

    Comments (203)
    Janay 👑:
    @_bentleee_


    :
    @fati.aghili730


    burcubilen:
    @zacharyldn


    Kartear:
    Delicious



    Likes (24372)



    Angella 💕



    Stacey Merrett



    Em Hen





  • Grilled Salmon with Avocado Greek Salsa and Orzo
Yield: 4 servings
Made by <a href=/user/cookingclassy>@cookingclassy</a> Ingredients

1 cup dry orzo
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil, divided, plus more for brushing grill
Salt and freshly ground black pepper
2 small Roma tomatoes, diced (1 cup)
1/2 of a cucumber, peeled and chopped (1 cup)
1/3 cup chopped red onions
1/3 cup chopped kalamata olives
2 garlic cloves, minced (2 tsp)
1 medium avocado, peeled and diced
1/2 cup crumbled feta (2.5 oz)
2 Tbsp fresh lemon juice
3 Tbsp finely minced fresh parsley
1 Tbsp finely minced fresh oregano
Directions

Prepare orzo according to directions on package, drain (I recommend tossing with just a little olive oil). Preheat a grill to medium-high heat (about 400 degrees. Meanwhile chop ingredients for salsa). Brush both sides of the salmon fillets with 1 Tbsp of the olive oil and season both sides with salt and pepper. Brush clean grill grates lightly with olive oil then place salmon on grill (close lid) grill until cooked though, about 3 minutes per side.
In a medium mixing bowl toss together tomatoes, cucumber, red onions, kalamata olives, garlic, avocado, feta, lemon juice, 2 Tbsp olive oil, parsley and oregano. Season with salt to taste.
Divide drained orzo among 4 plates then add a salmon fillet to each plate. Top each serving with plenty of the salsa, both over the salmon and the orzo. Serve immediately.
Recipe source: Cooking Classy
    Grilled Salmon with Avocado Greek Salsa and Orzo Yield: 4 servings Made by @cookingclassy Ingredients 1 cup dry orzo 4 (6 oz) skinless salmon fillets 3 Tbsp olive oil, divided, plus more for brushing grill Salt and freshly ground black pepper 2 small Roma tomatoes, diced (1 cup) 1/2 of a cucumber, peeled and chopped (1 cup) 1/3 cup chopped red onions 1/3 cup chopped kalamata olives 2 garlic cloves, minced (2 tsp) 1 medium avocado, peeled and diced 1/2 cup crumbled feta (2.5 oz) 2 Tbsp fresh lemon juice 3 Tbsp finely minced fresh parsley 1 Tbsp finely minced fresh oregano Directions Prepare orzo according to directions on package, drain (I recommend tossing with just a little olive oil). Preheat a grill to medium-high heat (about 400 degrees. Meanwhile chop ingredients for salsa). Brush both sides of the salmon fillets with 1 Tbsp of the olive oil and season both sides with salt and pepper. Brush clean grill grates lightly with olive oil then place salmon on grill (close lid) grill until cooked though, about 3 minutes per side. In a medium mixing bowl toss together tomatoes, cucumber, red onions, kalamata olives, garlic, avocado, feta, lemon juice, 2 Tbsp olive oil, parsley and oregano. Season with salt to taste. Divide drained orzo among 4 plates then add a salmon fillet to each plate. Top each serving with plenty of the salsa, both over the salmon and the orzo. Serve immediately. Recipe source: Cooking Classy
    2016-12-15 18:46:06

    Comments (164)
    Hibo Mohamoud:
    @moozhb bästa lite kolhydrater , mycket protein och mycket grönsaker


    Yessi Macias.:
    @dmpls13


    Yessi Macias.:
    @dputtkel2


    Dana Putman-Kelso:
    @yessi_mariee yum!!🤤



    Likes (21244)
    Stay strong 💪🏼



    grillmaster 2016



    Andrea Emmerling



    Maria / Eli





  • 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 - <a href=/user/cafedelites>@cafedelites</a> 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.
    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.
    2016-12-14 07:31:53

    Comments (115)
    RebeccaW:
    @toniwi_ ❤


    🇹🇹🇹🇹🇹🇹:
    This is how we have to start eating from now on @pascalep_


    Simone de Wildt:
    @sannedwildt


    :
    @shadi__g.h



    Likes (17443)
    marieke



    Tata Mitch



    foufou



    T E H I R J A





  • TERIYAKI CHICKEN WITH VEGETABLES
Made by <a href=/user/eatgoodforlife>@eatgoodforlife</a> 
YIELD: 4-6 SERVINGS TOTAL TIME: 20-25 MINUTES
INGREDIENTS:
2-3 lbs organic chicken breast, chopped
12-16 oz organic fresh broccoli
2 garlic cloves, you can also use ginger
4-5 large organic carrots, sliced
Pepper flakes, optional
2 Tbsp olive oil
Teriyaki sauce

2 Tbsp ginger, chopped
1/3 cup reduced sodium soy sauce, gluten free
1/3 cup cold water
3-4 teaspoons arrowroot powder, or cornstarch
1/4 cup honey, or unrefined sugar
DIRECTIONS:
In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator.

In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.
    TERIYAKI CHICKEN WITH VEGETABLES Made by @eatgoodforlife YIELD: 4-6 SERVINGS TOTAL TIME: 20-25 MINUTES INGREDIENTS: 2-3 lbs organic chicken breast, chopped 12-16 oz organic fresh broccoli 2 garlic cloves, you can also use ginger 4-5 large organic carrots, sliced Pepper flakes, optional 2 Tbsp olive oil Teriyaki sauce 2 Tbsp ginger, chopped 1/3 cup reduced sodium soy sauce, gluten free 1/3 cup cold water 3-4 teaspoons arrowroot powder, or cornstarch 1/4 cup honey, or unrefined sugar DIRECTIONS: In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute. While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours. Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.
    2016-12-13 18:19:10

    Comments (125)
    :
    @jasomom


    ♎️|Amanda|22|Faith|🌙:
    @tysone34


    analisa🌸:
    @maddiedelgobbo


    :
    @shadi__g.h pijo bebin



    Likes (23645)
    Mamedova Liubov



    Jennifer*



    Michelle Jasso ⚡️








  • Strawberry Avocado Spinach Salad with Chicken 
Made by <a href=/user/foodiecrush>@foodiecrush</a>
A simple balsamic dressing does double duty as a marinade for the chicken in this fresh spinach, avocado and strawberry salad.
SERVES: SERVES 2
Ingredients
¼ cup extra virgin olive oil
1 tablespoon golden balsamic vinegar
1 teaspoon sugar
1 tablespoon roughly chopped fresh tarragon
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach
6-8 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
3-4 thinly sliced rings of red onion
¼ cup feta cheese
2 tablespoons sliced almonds
Instructions
Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices.
Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
    Strawberry Avocado Spinach Salad with Chicken Made by @foodiecrush A simple balsamic dressing does double duty as a marinade for the chicken in this fresh spinach, avocado and strawberry salad. SERVES: SERVES 2 Ingredients ¼ cup extra virgin olive oil 1 tablespoon golden balsamic vinegar 1 teaspoon sugar 1 tablespoon roughly chopped fresh tarragon ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 boneless, skinless chicken breasts 6 cups loosely packed fresh spinach 6-8 large strawberries, hulled and quartered 1 avocado, peeled, seeded and cut into chunks 3-4 thinly sliced rings of red onion ¼ cup feta cheese 2 tablespoons sliced almonds Instructions Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours. Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices. Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
    2016-12-10 08:16:15

  • BLT BALSAMIC CHICKEN AVOCADO SALAD 
BLT Balsamic Chicken Avocado Feta Salad is a delicious twist to a BLT in a bowl! With a balsamic dressing that doubles as a marinade you won't even miss the bread in this mega loaded salad.
Weight Watchers Smart Points: 12 per serve
Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS
Balsamic Dressing / Marinade:
⅓ cup balsamic vinegar
¼ cup olive oil
2 tablespoons water (or more oil if you wish)
2 teaspoons Italian seasoning
2 teaspoons minced garlic
1 teaspoon honey
¼-1/2 teaspoon salt (adjust to your tastes)
4 skinless and boneless chicken thigh fillets (or breast fillets)
Salad:
5 ounces |150g bacon, diced and trimmed of all fat
8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
2 tomatoes, chopped
1 red onion, thinly sliced
1 avocado, sliced
¼ cup crumbled feta cheese
extra Italian seasoning
salt and pepper, to taste
INSTRUCTIONS
Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.
Cook chicken fillets until crisp and cooked through (about 7 minutes each side).
Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.
    BLT BALSAMIC CHICKEN AVOCADO SALAD BLT Balsamic Chicken Avocado Feta Salad is a delicious twist to a BLT in a bowl! With a balsamic dressing that doubles as a marinade you won't even miss the bread in this mega loaded salad. Weight Watchers Smart Points: 12 per serve Author: Karina - Cafe Delites Serves: 4 INGREDIENTS Balsamic Dressing / Marinade: ⅓ cup balsamic vinegar ¼ cup olive oil 2 tablespoons water (or more oil if you wish) 2 teaspoons Italian seasoning 2 teaspoons minced garlic 1 teaspoon honey ¼-1/2 teaspoon salt (adjust to your tastes) 4 skinless and boneless chicken thigh fillets (or breast fillets) Salad: 5 ounces |150g bacon, diced and trimmed of all fat 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves) 2 tomatoes, chopped 1 red onion, thinly sliced 1 avocado, sliced ¼ cup crumbled feta cheese extra Italian seasoning salt and pepper, to taste INSTRUCTIONS Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon. Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel. Cook chicken fillets until crisp and cooked through (about 7 minutes each side). Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.
    2016-12-09 18:48:33

    Comments (244)
    Samir Agha-Schantl:
    😍


    :
    @dejongdico


    :
    @meeralawadhi ابا بس بدون الافوكادو


    drum.beats ⚓:
    @yayakillinum



    Likes (50050)
    06:00 AM.



    Lidia



    Agnes Nora Linnéa Zetterberg👑



    antho





  • 5.0 from 1 reviews
LIME AND GARLIC BARBECUE CHICKEN SALAD 
Weight Watchers: 10pp per serve
Author: Karina - <a href=/user/CafeDelites>@CafeDelites</a>
Serves: 4
INGREDIENTS
Chicken:
7-8 tablespoons barbecue sauce (adjust to your tastes)
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1 teaspoon vegetable stock powder (I use Vegeta)
1½ teaspoons minced garlic (or 2 cloves garlic, minced)
½ lime, juiced
500g | lbs whole skinless chicken breast fillets

Salad:
8 cups mixed salad leaves (or lettuce of choice)
1 cup grape tomatoes, halved
2 green onions, sliced
1 avocado, sliced
¼ cup basil leaves
Sprinkle of salt
8 slices pineapple, canned in natural juice
Lime wedges to serve
INSTRUCTIONS
Chicken:
In a wide shallow bowl, whisk together the barbecue sauce, olive oil, soy sauce, worcestershire sauce, stock powder, garlic and lime juice. Add the chicken breasts to the marinade and coat chicken evenly.
Heat a large nonstick grilling pan/skillet over medium heat. Add a drizzle of oil to the pan and add the chicken with the marinade and sear on both sides. Cover the pan and cook chicken, turning after every two minutes or so, until browned on both sides and cooked through. Remove, allow to rest and keep warm. Reserve the remaining juices/sauce left over from the chicken in the pan into a separate small bowl.
Drizzle a small amount of oil onto the same pan, and grill pineapple rings on both sides until caramelised (about 4 minutes each side). Prepare salad:
Combine all salad ingredients into a large bowl and toss them until mixed through. Sprinkle salt over the top (adjust to your tastes), and toss again. Place the cooked chicken on top along with the pineapple rings, tomatoes, green onions, avocado and basil. Drizzle reserved juices from the pan over the salad with extra olive oil (if needed)..
NUTRITION INFORMATION
Serving size: per serve Calories: 362 Fat: 13g Carbohydrates: 34g Fiber: 7g Protein: 33g
    5.0 from 1 reviews LIME AND GARLIC BARBECUE CHICKEN SALAD Weight Watchers: 10pp per serve Author: Karina - @CafeDelites Serves: 4 INGREDIENTS Chicken: 7-8 tablespoons barbecue sauce (adjust to your tastes) 1 tablespoon olive oil 2 tablespoons soy sauce 2 tablespoons worcestershire sauce 1 teaspoon vegetable stock powder (I use Vegeta) 1½ teaspoons minced garlic (or 2 cloves garlic, minced) ½ lime, juiced 500g | lbs whole skinless chicken breast fillets Salad: 8 cups mixed salad leaves (or lettuce of choice) 1 cup grape tomatoes, halved 2 green onions, sliced 1 avocado, sliced ¼ cup basil leaves Sprinkle of salt 8 slices pineapple, canned in natural juice Lime wedges to serve INSTRUCTIONS Chicken: In a wide shallow bowl, whisk together the barbecue sauce, olive oil, soy sauce, worcestershire sauce, stock powder, garlic and lime juice. Add the chicken breasts to the marinade and coat chicken evenly. Heat a large nonstick grilling pan/skillet over medium heat. Add a drizzle of oil to the pan and add the chicken with the marinade and sear on both sides. Cover the pan and cook chicken, turning after every two minutes or so, until browned on both sides and cooked through. Remove, allow to rest and keep warm. Reserve the remaining juices/sauce left over from the chicken in the pan into a separate small bowl. Drizzle a small amount of oil onto the same pan, and grill pineapple rings on both sides until caramelised (about 4 minutes each side). Prepare salad: Combine all salad ingredients into a large bowl and toss them until mixed through. Sprinkle salt over the top (adjust to your tastes), and toss again. Place the cooked chicken on top along with the pineapple rings, tomatoes, green onions, avocado and basil. Drizzle reserved juices from the pan over the salad with extra olive oil (if needed).. NUTRITION INFORMATION Serving size: per serve Calories: 362 Fat: 13g Carbohydrates: 34g Fiber: 7g Protein: 33g
    2016-12-08 18:29:53

    Comments (111)
    :
    @__jacquelinev I'm excited !!


    EM 🔅:
    i found this for u @saraahhg


    :
    Bout to try this 😍


    Samah Al Wahaibi:
    @najlaalkindi



    Likes (27630)
    ElkeDagEenGezondeDag



    Fitness Workout



    Darcey



    Iona Mackenzie





  • Caprese Avocado Toast

Made by <a href=/user/twopeasandtheirpod>@twopeasandtheirpod</a>
Caprese salad meets avocado toast! This is the BEST avocado toast and it's so easy to make! It's great anytime of day!

Yield: Serves 4 Prep Time: 10 minutes Total Time: 10 minutes
Ingredients:

2 ripe avocados
2 teaspoons fresh lemon juice
Sea salt and black pepper, to taste
4 slices bread, toasted
4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
1 cup grape tomatoes, halved
1/4 cup basil leaves, roughly chopped
Balsamic Glaze, for drizzling

Directions:

1. Cut the avocados in half, remove pit, and scoop the flesh into a small bowl. Add the lemon juice, sea salt, and black pepper, to taste. With a fork, mash the ingredients together, keeping the texture slightly chunky.

2. Spread the mashed avocado evenly onto toasted bread slices. Top with fresh mozzarella slices, tomatoes, and basil. Season with additional salt and pepper, if desired. Drizzle with balsamic glaze and serve immediately.

Note-I like to use whole grain bread. If you need the recipe to be gluten-free, use gluten-free bread. If you don't have grape tomatoes, tomato slices will work too!
    Caprese Avocado Toast Made by @twopeasandtheirpod Caprese salad meets avocado toast! This is the BEST avocado toast and it's so easy to make! It's great anytime of day! Yield: Serves 4 Prep Time: 10 minutes Total Time: 10 minutes Ingredients: 2 ripe avocados 2 teaspoons fresh lemon juice Sea salt and black pepper, to taste 4 slices bread, toasted 4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread 1 cup grape tomatoes, halved 1/4 cup basil leaves, roughly chopped Balsamic Glaze, for drizzling Directions: 1. Cut the avocados in half, remove pit, and scoop the flesh into a small bowl. Add the lemon juice, sea salt, and black pepper, to taste. With a fork, mash the ingredients together, keeping the texture slightly chunky. 2. Spread the mashed avocado evenly onto toasted bread slices. Top with fresh mozzarella slices, tomatoes, and basil. Season with additional salt and pepper, if desired. Drizzle with balsamic glaze and serve immediately. Note-I like to use whole grain bread. If you need the recipe to be gluten-free, use gluten-free bread. If you don't have grape tomatoes, tomato slices will work too!
    2016-12-07 06:49:29

    Comments (327)
    Mykelbrydeelouise 💫:
    Love this! 😋


    Loes De Clerck:
    It looks tasty. you have nice meals to try


    :
    @__jacquelinev


    Monika Michalczyk:
    Oh. My. Word.



    Likes (34734)



    Melll






    Gabriella Rauch





  • FRESH MOZZARELLA AND TOMATO SALAD 
PREP TIME: 5 MINS
 TOTAL TIME:5 MINS
 SERVES:4
A simple salad of creamy mozzarella and cherry tomatoes. The hardest part is waiting for the salad to marinate before you eat it.
Made by ❤ <a href=/user/green_valley_kitchen>@green_valley_kitchen</a> 
INGREDIENTS
Salad:
2 cups of cherry tomatoes
8 oz fresh mozzarella - bocconcini or ciliegine - small round cheese
2 tbs minced parsley
Dressing:
3 tbs olive oil
1 tbs red wine vinegar
1 small garlic cube - minced
8 twists of black pepper
Instructions 
Slice cherry tomatoes in half - I used a combination of yellow and red tomatoes.
Slice mozzarella balls in half (you want the size to be similar to the sliced cherry tomatoes). It's important to use fresh mozzarella in this salad.
Whisk together olive oil, red wine vinegar, minced garlic and pepper. Pour over mozzarella and cherry tomatoes.
Sprinkle parsley over salad and toss gently until combined.
Let sit 15 minutes before serving so the flavors marinate.
    FRESH MOZZARELLA AND TOMATO SALAD PREP TIME: 5 MINS TOTAL TIME:5 MINS SERVES:4 A simple salad of creamy mozzarella and cherry tomatoes. The hardest part is waiting for the salad to marinate before you eat it. Made by ❤ @green_valley_kitchen INGREDIENTS Salad: 2 cups of cherry tomatoes 8 oz fresh mozzarella - bocconcini or ciliegine - small round cheese 2 tbs minced parsley Dressing: 3 tbs olive oil 1 tbs red wine vinegar 1 small garlic cube - minced 8 twists of black pepper Instructions Slice cherry tomatoes in half - I used a combination of yellow and red tomatoes. Slice mozzarella balls in half (you want the size to be similar to the sliced cherry tomatoes). It's important to use fresh mozzarella in this salad. Whisk together olive oil, red wine vinegar, minced garlic and pepper. Pour over mozzarella and cherry tomatoes. Sprinkle parsley over salad and toss gently until combined. Let sit 15 minutes before serving so the flavors marinate.
    2016-12-06 18:15:37

    Comments (140)
    saltyblu (L-R.H):
    @a_hamil


    Nadia Tannous:
    @rgebrail


    H e l ē n a H e n k ū z e n a:
    @martinsvilsons


    Mārtiņš Vilsons:
    @helena.henkuzena bet nav ne vainas.



    Likes (23095)
    barbiee



    💎Valērija Ruta Hartmane💪



    Ferdh34



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  • GRILLED CHILLI LIME CHICKEN FAJITA SALAD 
Tender and juicy chicken thighs grilled in a chilli lime marinade that doubles as a dressing! Creamy avocado slices, grilled red and yellow peppers, and succulent chicken pieces.

Author: Karina❤ - <a href=/user/CafeDelites>@CafeDelites</a>
Serves: 4
INGREDIENTS
Marinade/Dressing:
3 tablespoons olive oil
100ml (just over ⅓ cup) freshly squeezed lime juice
2 tablespoons fresh chopped cilantro
2 cloves garlic, crushed
1 teaspoon brown sugar
¾ teaspoon red chilli flakes (adjust to your preference of spice)
½ teaspoon ground Cumin
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
½ yellow bell pepper, deseeded and sliced
½ red bell pepper, deseeded and sliced
½ an onion, sliced
5 cups Romaine (or cos) lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish
Sour cream (optional) to serve

Instructions 
Whisk marinade 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 about one teaspoon of oil in a grill pan or skillet over medium-high heat and 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 pepper and onion strips until cooked to your liking.
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
    GRILLED CHILLI LIME CHICKEN FAJITA SALAD Tender and juicy chicken thighs grilled in a chilli lime marinade that doubles as a dressing! Creamy avocado slices, grilled red and yellow peppers, and succulent chicken pieces. Author: Karina❤ - @CafeDelites Serves: 4 INGREDIENTS Marinade/Dressing: 3 tablespoons olive oil 100ml (just over ⅓ cup) freshly squeezed lime juice 2 tablespoons fresh chopped cilantro 2 cloves garlic, crushed 1 teaspoon brown sugar ¾ teaspoon red chilli flakes (adjust to your preference of spice) ½ teaspoon ground Cumin 1 teaspoon salt Salad: 4 chicken thigh fillets, skin removed (no bone) ½ yellow bell pepper, deseeded and sliced ½ red bell pepper, deseeded and sliced ½ an onion, sliced 5 cups Romaine (or cos) lettuce leaves, washed and dried 2 avocados, sliced Extra cilantro leaves to garnish Sour cream (optional) to serve Instructions Whisk marinade 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 about one teaspoon of oil in a grill pan or skillet over medium-high heat and 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 pepper and onion strips until cooked to your liking. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
    2016-12-05 19:05:53

    Comments (298)
    Holly Eliza Miller:
    @lordhorbury this looks amazing


    Minea | Germany:
    @xenialaaho


    Marissa Seward:
    @sd_mags


    erika:
    @fina_com0_haz3



    Likes (37226)
    Ruairi



    🕵



    Dana Love



    Lex💋





  • CILANTRO LIME CHICKEN SALAD + MANGO AVOCADO SALSA 
Author: Karina - <a href=/user/CafeDelites>@CafeDelites</a>
Serves: 4
INGREDIENTS
Marinade/Dressing:
3 tablespoons olive oil
½ cup freshly squeezed lime juice
½ cup fresh chopped cilantro (coriander)
4 cloves garlic, crushed
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon ground Cumin
1¼ teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
5 cups Romaine (Cos) lettuce leaves, washed and dried
1 red pepper (capsicum), deseeded and sliced
Mango Salsa:
1 large mango, diced
1 avocado, diced
1 green onion (shallot), peeled and thinly sliced
Extra coriander leaves to garnish
Red chili flakes, to garnish
INSTRUCTIONS
Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). Refrigerate the reserved untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches of two 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 grill or fry peppers and until cooked to your liking.
While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside.
Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes.
NUTRITION INFORMATION
Serving size: per serve Calories: 472 Fat: 32.4g Carbohydrates: 28g Fiber: 6.2g Protein: 21.7g
    CILANTRO LIME CHICKEN SALAD + MANGO AVOCADO SALSA Author: Karina - @CafeDelites Serves: 4 INGREDIENTS Marinade/Dressing: 3 tablespoons olive oil ½ cup freshly squeezed lime juice ½ cup fresh chopped cilantro (coriander) 4 cloves garlic, crushed 2 teaspoons honey 1 teaspoon brown sugar 1 teaspoon ground Cumin 1¼ teaspoon salt Salad: 4 chicken thigh fillets, skin removed (no bone) 5 cups Romaine (Cos) lettuce leaves, washed and dried 1 red pepper (capsicum), deseeded and sliced Mango Salsa: 1 large mango, diced 1 avocado, diced 1 green onion (shallot), peeled and thinly sliced Extra coriander leaves to garnish Red chili flakes, to garnish INSTRUCTIONS Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). Refrigerate the reserved untouched marinade to use as a dressing. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches of two 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 grill or fry peppers and until cooked to your liking. While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside. Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes. NUTRITION INFORMATION Serving size: per serve Calories: 472 Fat: 32.4g Carbohydrates: 28g Fiber: 6.2g Protein: 21.7g
    2016-12-04 18:52:44

    Comments (181)
    ✨صوفيا ✨:
    @mu7man


    :
    😍 @itzrome.levi


    Floriane (Yiana):
    @crsnake007


    freedoctorhelpline:
    Be happy Be Healthy with free doctor helpline



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    Torill Savland



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    Peter Schlimm





  • creamy avocado and spinach pasta 
Made by <a href=/user/jocooks>@jocooks</a> Prep time
10 mins
Cook time
12 mins
Total time
22 mins 
Author: Jo Cooks
Serves: 4
ingredients
10 oz spaghetti or fettuccine (I used semolina pasta)
1 clove garlic
1 avocado
1 cup fresh spinach
½ cup pecans
¼ cup basil
¼ cup Parmesan cheese, grated
1 tbsp fresh lemon juice
¾ to 1 cup pasta water
salt and pepper to taste

instructions
Cook the pasta according to the instructions on the package.
While pasta is cooking, add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with ¾ cup of pasta water and add more as needed to get the consistency you want.
Toss the pasta with the sauce in a bowl and serve immediately. This sauce is best served the day it is made, as it uses avocados which will turn a brownish color.
nutrition information
Serving size: 146g Calories: 431 Fat: 23.4g Saturated fat: 3.9g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 54mg Sugar: 0.9g Sodium: 61mg Fiber: 5.3g Protein: 12.1g Cholesterol: 54mg
    creamy avocado and spinach pasta Made by @jocooks Prep time 10 mins Cook time 12 mins Total time 22 mins Author: Jo Cooks Serves: 4 ingredients 10 oz spaghetti or fettuccine (I used semolina pasta) 1 clove garlic 1 avocado 1 cup fresh spinach ½ cup pecans ¼ cup basil ¼ cup Parmesan cheese, grated 1 tbsp fresh lemon juice ¾ to 1 cup pasta water salt and pepper to taste instructions Cook the pasta according to the instructions on the package. While pasta is cooking, add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with ¾ cup of pasta water and add more as needed to get the consistency you want. Toss the pasta with the sauce in a bowl and serve immediately. This sauce is best served the day it is made, as it uses avocados which will turn a brownish color. nutrition information Serving size: 146g Calories: 431 Fat: 23.4g Saturated fat: 3.9g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 54mg Sugar: 0.9g Sodium: 61mg Fiber: 5.3g Protein: 12.1g Cholesterol: 54mg
    2016-12-04 17:19:30

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  • Cobb Salad Recipe

Made by <a href=/user/diethood>@diethood</a> Ingredients

FOR THE DRESSING
3/4-cup non-fat plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon white vinegar
1 teaspoon Dijon mustard
2 tablespoons reduced fat crumbled blue cheese
salt and fresh ground pepper, to taste
FOR THE SALAD
10 cups mixed salad greens
8 ounces shredded cooked chicken breast
4 slices turkey bacon, cooked to a desired crispness and crumbled
3 large hard boiled eggs, sliced
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 cup reduced fat crumbled blue cheese
Instructions

Prepare the dressing by combining all ingredients in a mixing bowl; whisk together until thoroughly combined. Set aside.
Arrange salad greens on a large plate.
Arrange chicken, bacon, egg, tomatoes, avocado, and blue cheese on top of the salad greens.
Drizzle the salad with previously prepared dressing.
Serve.
TO MAKE THE WRAPS (OPTIONAL)
Heat low-carb flour tortilla wraps in the microwave.
Spread about 2 tablespoons of the dressing over each flour tortilla.
Place a few salad greens in the middle of the flour tortilla.
Add some chicken, a bit of crumbled bacon, couple slices of eggs, some tomatoes, a slice of avocado, and sprinkle with crumbled blue cheese.
Roll it up tightly; cut in half and serve.

Read more at <a target=_blank href=http://diethood.com/cobb-salad-recipe/ <a  href=/tag/Hbvbl3C83fvCLxxQ>#Hbvbl3C83fvCLxxQ</a>.99>http://diethood.com/cobb-salad-recipe/ <a  href=/tag/Hbvbl3C83fvCLxxQ>#Hbvbl3C83fvCLxxQ</a>.99</a>
    Cobb Salad Recipe Made by @diethood Ingredients FOR THE DRESSING 3/4-cup non-fat plain yogurt 1 tablespoon extra virgin olive oil 1 teaspoon white vinegar 1 teaspoon Dijon mustard 2 tablespoons reduced fat crumbled blue cheese salt and fresh ground pepper, to taste FOR THE SALAD 10 cups mixed salad greens 8 ounces shredded cooked chicken breast 4 slices turkey bacon, cooked to a desired crispness and crumbled 3 large hard boiled eggs, sliced 1 cup cherry tomatoes, halved 1 avocado, sliced 1/2 cup reduced fat crumbled blue cheese Instructions Prepare the dressing by combining all ingredients in a mixing bowl; whisk together until thoroughly combined. Set aside. Arrange salad greens on a large plate. Arrange chicken, bacon, egg, tomatoes, avocado, and blue cheese on top of the salad greens. Drizzle the salad with previously prepared dressing. Serve. TO MAKE THE WRAPS (OPTIONAL) Heat low-carb flour tortilla wraps in the microwave. Spread about 2 tablespoons of the dressing over each flour tortilla. Place a few salad greens in the middle of the flour tortilla. Add some chicken, a bit of crumbled bacon, couple slices of eggs, some tomatoes, a slice of avocado, and sprinkle with crumbled blue cheese. Roll it up tightly; cut in half and serve. Read more at #Hbvbl3C83fvCLxxQ.99>http://diethood.com/cobb-salad-recipe/ #Hbvbl3C83fvCLxxQ.99
    2016-12-04 12:19:23

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  • <a href=/user/healthyfoodadvice>@healthyfoodadvice</a> SKINNY CHICKEN AND AVOCADO CAESAR SALAD 
Author: Karina - <a href=/user/cafedelites>@cafedelites</a>
Serves: 4
INGREDIENTS
Salad:
½ ciabatta loaf (120g | 4oz), sliced
2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
200g | 7oz shortcut bacon, cut into strips
2 eggs, boiled to your liking (soft of hard boiled), sliced
2 baby cos lettuce, washed and dried
1 Avocado, sliced
½ cup shaved parmesan cheese
Dressing:
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
INSTRUCTIONS
Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)! To make the Caesar Yogurt Dressing:
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Assemble Salad:
Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!
NUTRITION INFORMATION
Serving size: per serve Calories: 597.2 Fat: 32.5g Carbohydrates: 19.2g Fiber: 5g Protein: 46.4g
    @healthyfoodadvice SKINNY CHICKEN AND AVOCADO CAESAR SALAD Author: Karina - @cafedelites Serves: 4 INGREDIENTS Salad: ½ ciabatta loaf (120g | 4oz), sliced 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets 1 tablespoon garlic powder 2 tablespoons dried parsley flakes Pinch of salt 200g | 7oz shortcut bacon, cut into strips 2 eggs, boiled to your liking (soft of hard boiled), sliced 2 baby cos lettuce, washed and dried 1 Avocado, sliced ½ cup shaved parmesan cheese Dressing: ⅔ cup greek yogurt 1 tablespoon olive oil 2 garlic cloves, crushed 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce) Juice of ½ a lemon 3 tablespoons freshly grated parmesan cheese Salt and pepper for seasoning INSTRUCTIONS Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken: Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)! To make the Caesar Yogurt Dressing: Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test. Assemble Salad: Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve! NUTRITION INFORMATION Serving size: per serve Calories: 597.2 Fat: 32.5g Carbohydrates: 19.2g Fiber: 5g Protein: 46.4g
    2016-12-04 08:51:30

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LEMON HERB MEDITERRANEAN CHICKEN SALAD Made by @cafedelites Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade! WEIGHT WATCHERS SMART POINT: 15 per serve Author: Karina - Cafe Delites Serves: 4 INGREDIENTS 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 ⅓ cup pitted Kalamata olives (or black olives), sliced (optional) Lemon wedges, to serve INSTRUCTIONS 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 dressing. Serve with lemon wedges. NOTES Add ½ cup crumbled feta to give the salad an even better flavour! NUTRITION INFORMATION Serving size: per serve Calories: 471 Fat: 36.3g Saturated fat: 7.9g Carbohydrates: 14.8g Sugar: 4.4g Sodium: 770mg Fiber: 6.3g Protein: 23.7g Net Carbs: 10.4g
source:www.instagram/healthyfoodadvice