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  • Join <a href=/user/thesquatchallenge/1>@thesquatchallenge</a> - The $10,000 Super Weight Loss Challenge Contest 
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    2017-03-26 16:31:04

  • The WEEKEND is here!! Why not start your day with this  <a  href=/tag/smoothiebowl>#smoothiebowl</a>  This breakfast is bursting with berries which are high in antioxidants helping to improve skin & hair, reduce stress and prevent certain diseases 😍
    The WEEKEND is here!! Why not start your day with this #smoothiebowl This breakfast is bursting with berries which are high in antioxidants helping to improve skin & hair, reduce stress and prevent certain diseases 😍
    2017-03-25 06:57:43

    Comments (43)
    Healthy Habits:
    Fruit salade is a killer ! Please check out my new account 😊


    Josefine Dennerdal:
    Love it 😍


    fitness girls lover 💪:
    Awesome post 😉


    Sam:
    New to instagram! Check us out 💕



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  • SPICY KOREAN BEEF NOODLES 
Made by <a href=/user/lecremedelacrumb/1>@lecremedelacrumb</a>
PREP TIME 5 mins
COOK TIME 25 mins
TOTAL TIME 30 mins 
One pan spicy Korean beef noodles recipe made with a simple Korean marinade and ramen noodles with onions and mushrooms makes a tasty dinner you'll have ready in just 30 minutes.
Author: Tiffany
Recipe type: Main Dish
Cuisine: Asian
Serves: 4
INGREDIENTS
about 1 pound flank steak
2 tablespoons oil
4 tablespoons gochujang (Korean chile paste found in the Asian section of most grocery stores- see note)
2 tablespoons thinly sliced green onions
2 tablespoon soy sauce
2 tablespoons rice vinegar
4 teaspoons minced garlic
1 teaspoon ground ginger
3 teaspoons sesame oil
4 teaspoons sugar
2 packages beef ramen, including seasoning + 1½ cups water
½ white onion, thinly sliced
½ cup sliced mushrooms
INSTRUCTIONS
In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting boar and allow to rest while you move on to the next step.
Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.
    SPICY KOREAN BEEF NOODLES Made by @lecremedelacrumb PREP TIME 5 mins COOK TIME 25 mins TOTAL TIME 30 mins One pan spicy Korean beef noodles recipe made with a simple Korean marinade and ramen noodles with onions and mushrooms makes a tasty dinner you'll have ready in just 30 minutes. Author: Tiffany Recipe type: Main Dish Cuisine: Asian Serves: 4 INGREDIENTS about 1 pound flank steak 2 tablespoons oil 4 tablespoons gochujang (Korean chile paste found in the Asian section of most grocery stores- see note) 2 tablespoons thinly sliced green onions 2 tablespoon soy sauce 2 tablespoons rice vinegar 4 teaspoons minced garlic 1 teaspoon ground ginger 3 teaspoons sesame oil 4 teaspoons sugar 2 packages beef ramen, including seasoning + 1½ cups water ½ white onion, thinly sliced ½ cup sliced mushrooms INSTRUCTIONS In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use. Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting boar and allow to rest while you move on to the next step. Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through. Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.
    2017-03-24 18:49:20

    Comments (70)
    Cara Caponio:
    Not really that healthy LOL.. I'd use another sweetener instead of sugar like honey or maple syrup as a healthier substitute , and cut the ramen packet seasonings since it's filled with sodium and msg


    freedoctorhelpline:
    Call/Whatsapp your personal doctor 24x7


    fitness girls lover 💪:
    Aw cool


    去 死:
    @julianscholz_



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  • Chicken Burrito Bowl with Cilantro Lime Rice
By: 💚 <a href=/user/feelgoodfoodie/1>@feelgoodfoodie</a>
Ingredients
Cilantro Lime Rice
½ cup long grain rice
¾ cup water
2-3 tbsp chopped cilantro
1 tbsp lime juice
½ tbsp butter
½ tsp salt
Guacamole
1 ripe avocado
1 small ripe green tomato, chopped
1-2 tbsp fresh cilantro, finely chopped
Juice of half lime
1 tbsp red onions, minced
¼ jalepeno pepper, minced
¼ tsp ground cumin
Salt and pepper to taste
Burrito Bowl
2 6 oz boneless, skinless chicken breasts, marinated in taco seasoning (I used SpiceologistRaspberry Chipotle) and olive oil and pan-fried
About 2 cups mixed greens
2 oz black beans
2 oz frozen corn, thawed
1 roma tomato, chopped
2 tbsp Greek yogurt
Red onions minced, for garnish
Fresh cilantro, for garnish
Jalapeno pepper, sliced for garnish
Instructions
For Cilantro Lime Rice:
Wash the rice under cold water for a few minutes until the water runs clear.
Heat the butter in a small sauce pan, then add the cilantro and the rice to the mixture and stir to blend for a minute. Add the boiling water to the small sauce pan, then let simmer on low heat for 10 minutes. When the water is dried and the rice is soft, add the lime juice and stir the rice to blend everything together.
For the Guacamole
Scoop out the flesh of the avocado into a bowl and mash with a fork to your desired consistency.
Add the green tomatoes, cilantro, lime juice, red onions, jalapeno, cumin. Sprinkle with salt and pepper to taste and mix again until all the flavors are well blended.
To Arrange the Burrito Bowl
In medium size bowls, divide everything in half and layer in the bowls, starting with the mixed greens. Then, add the black beans, corn, cooked rice, tomatoes, pan-seared chicken, guacamole and Greek yogurt.
Garnish with red onions, fresh cilantro and jalapeno, if you desire
Enjoy cold or warm!
    Chicken Burrito Bowl with Cilantro Lime Rice By: 💚 @feelgoodfoodie Ingredients Cilantro Lime Rice ½ cup long grain rice ¾ cup water 2-3 tbsp chopped cilantro 1 tbsp lime juice ½ tbsp butter ½ tsp salt Guacamole 1 ripe avocado 1 small ripe green tomato, chopped 1-2 tbsp fresh cilantro, finely chopped Juice of half lime 1 tbsp red onions, minced ¼ jalepeno pepper, minced ¼ tsp ground cumin Salt and pepper to taste Burrito Bowl 2 6 oz boneless, skinless chicken breasts, marinated in taco seasoning (I used SpiceologistRaspberry Chipotle) and olive oil and pan-fried About 2 cups mixed greens 2 oz black beans 2 oz frozen corn, thawed 1 roma tomato, chopped 2 tbsp Greek yogurt Red onions minced, for garnish Fresh cilantro, for garnish Jalapeno pepper, sliced for garnish Instructions For Cilantro Lime Rice: Wash the rice under cold water for a few minutes until the water runs clear. Heat the butter in a small sauce pan, then add the cilantro and the rice to the mixture and stir to blend for a minute. Add the boiling water to the small sauce pan, then let simmer on low heat for 10 minutes. When the water is dried and the rice is soft, add the lime juice and stir the rice to blend everything together. For the Guacamole Scoop out the flesh of the avocado into a bowl and mash with a fork to your desired consistency. Add the green tomatoes, cilantro, lime juice, red onions, jalapeno, cumin. Sprinkle with salt and pepper to taste and mix again until all the flavors are well blended. To Arrange the Burrito Bowl In medium size bowls, divide everything in half and layer in the bowls, starting with the mixed greens. Then, add the black beans, corn, cooked rice, tomatoes, pan-seared chicken, guacamole and Greek yogurt. Garnish with red onions, fresh cilantro and jalapeno, if you desire Enjoy cold or warm!
    2017-03-23 19:41:30

    Comments (108)
    Katie Steel:
    🙌 🙌 🙌


    Your Beauty Is Our Concern:
    awesome hokkayy


    The Chick Fix:
    😛😛😛😛😛😛


    AlessandraL:
    A bowl of freshness



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  • Southwestern Chopped Salad with Buttermilk Ranch Dressing

Made by <a href=/user/juliasalbumblog/1>@juliasalbumblog</a>
Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Southwestern Chopped Salad with Buttermilk Ranch Dressing
Ingredients

1 tablespoon olive oil
1 large chicken breast (about 1 lb), sliced in half horizontally
2 teaspoons ground cumin
2 teaspoons chili powder (mild, not overly spicy kind)
salt, to taste
1 head Romaine lettuce, chopped
1 large orange bell pepper, chopped
2 medium tomatoes, chopped
1 avocado, chopped
4 green onions, chopped
15 oz. can black beans, rinsed and drained
1 cup corn from the can, rinsed and drained
Hidden Valley® Buttermilk Ranch dressing
Instructions

Cooking chicken:
Generously season the chicken breasts with salt, on both sides. Also, season both sides of chicken breast with 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili powder (reserve the remaining 1.5 teaspoon of each cumin and chili powder for later).
Heat a large skillet on medium-high heat until hot, add 1 tablespoon of olive oil – it should sizzle immediately. Add the chicken breast, and cook for about 2 minutes on each side, on medium-high heat. Remove the skillet from the heat, cover with lid, and let the chicken sit, off heat (it will continue cooking off heat) until the chicken is completely cooked through and no longer pink in the center, about 10-15 minutes. Slice the cooked chicken into stripes or cubes. Set aside.
Assembling the salad:
Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped. Rinse and drain canned black beans and canned corn. Add all salad ingredients, 1.5 teaspoon of ground cumin, and 1.5 teaspoon of chili powder to a large bowl and toss with the desired amount of Buttermilk Ranch dressing. Taste the salad, and definitely add some salt, to taste. Adding just the right amount of salt at this point will really bring out all the flavors! Top each salad serving with cooked chicken (cubed or sliced into stripes).
    Southwestern Chopped Salad with Buttermilk Ranch Dressing Made by @juliasalbumblog Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 4 servings Southwestern Chopped Salad with Buttermilk Ranch Dressing Ingredients 1 tablespoon olive oil 1 large chicken breast (about 1 lb), sliced in half horizontally 2 teaspoons ground cumin 2 teaspoons chili powder (mild, not overly spicy kind) salt, to taste 1 head Romaine lettuce, chopped 1 large orange bell pepper, chopped 2 medium tomatoes, chopped 1 avocado, chopped 4 green onions, chopped 15 oz. can black beans, rinsed and drained 1 cup corn from the can, rinsed and drained Hidden Valley® Buttermilk Ranch dressing Instructions Cooking chicken: Generously season the chicken breasts with salt, on both sides. Also, season both sides of chicken breast with 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili powder (reserve the remaining 1.5 teaspoon of each cumin and chili powder for later). Heat a large skillet on medium-high heat until hot, add 1 tablespoon of olive oil – it should sizzle immediately. Add the chicken breast, and cook for about 2 minutes on each side, on medium-high heat. Remove the skillet from the heat, cover with lid, and let the chicken sit, off heat (it will continue cooking off heat) until the chicken is completely cooked through and no longer pink in the center, about 10-15 minutes. Slice the cooked chicken into stripes or cubes. Set aside. Assembling the salad: Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped. Rinse and drain canned black beans and canned corn. Add all salad ingredients, 1.5 teaspoon of ground cumin, and 1.5 teaspoon of chili powder to a large bowl and toss with the desired amount of Buttermilk Ranch dressing. Taste the salad, and definitely add some salt, to taste. Adding just the right amount of salt at this point will really bring out all the flavors! Top each salad serving with cooked chicken (cubed or sliced into stripes).
    2017-03-21 13:33:27

    Comments (76)
    milon Australia:
    Holey moley!


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    Классный аккаунт у Вас😉


    Vancouver Sneakers:
    Great!


    apowe:
    I just made this.. It's awesome!! Thx u😚



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    ☆sahil singh☆★《SD》☆★



    Sharon Kay Burgess



    M.s



    🍀 On s'adapte 🍀





  • 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/1>@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.
    2017-03-20 21:54:17

    Comments (83)
    becrayn:
    Follow @bdfooddiaries for recipes, tips & motivation.


    meg samora:
    @sandy_girl00


    lam yae:
    @safaa.elh


    💋Stacey DOLL👑:
    @amylizwhite



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    Betty



    Jordie Young



    Datin Chalisa



    Evita Freire





  • Penne with Prosciutto, Tomatoes and Zucchini
Made by <a href=/user/jocooks/1>@jocooks</a> 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins 
This Penne with Prosciutto, Tomatoes and Zucchini can be on your dinner table in 30 minutes. Crispy bits of prosciutto, zucchini and blistered cherry tomatoes is what makes this penne incredibly delicious.
Servings: 4
Calories: 314 kcal
Author: Joanna Cismaru
Ingredients
8 oz penne pasta
2 tbsp olive oil
3 oz prosciutto roughly chopped
1 small onion chopped
5 cloves garlic minced
1/2 tsp red pepper flakes
1 medium zucchini quartered lenghtwise and sliced
10 oz cherry tomatoes cut in half
2 tsp balsamic vinegar
salt and pepper to taste
1 oz parmesan cheese grated
2 tbsp fresh parsley chopped
Instructions
Cook the penne according to package directions and drain.
Meanwhile heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook for about 2 minutes or until crisp. Remove the prosciutto from the skillet and set aside.
Add the remaining 1 tbsp of olive oil to the skillet, chopped onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender.
Add the zucchini to the skillet and cook for 2 minutes then add the tomatoes. Season with salt and pepper and cook for 2 more minutes then remove from the heat.
Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the parsley.
Divide into 4 bowls and garnish with the leftover Parmesan cheese.
Recipe Notes
This penne dish is great served both warm or cold. 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
    Penne with Prosciutto, Tomatoes and Zucchini Made by @jocooks Prep Time 10 mins Cook Time 20 mins Total Time 30 mins This Penne with Prosciutto, Tomatoes and Zucchini can be on your dinner table in 30 minutes. Crispy bits of prosciutto, zucchini and blistered cherry tomatoes is what makes this penne incredibly delicious. Servings: 4 Calories: 314 kcal Author: Joanna Cismaru Ingredients 8 oz penne pasta 2 tbsp olive oil 3 oz prosciutto roughly chopped 1 small onion chopped 5 cloves garlic minced 1/2 tsp red pepper flakes 1 medium zucchini quartered lenghtwise and sliced 10 oz cherry tomatoes cut in half 2 tsp balsamic vinegar salt and pepper to taste 1 oz parmesan cheese grated 2 tbsp fresh parsley chopped Instructions Cook the penne according to package directions and drain. Meanwhile heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook for about 2 minutes or until crisp. Remove the prosciutto from the skillet and set aside. Add the remaining 1 tbsp of olive oil to the skillet, chopped onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender. Add the zucchini to the skillet and cook for 2 minutes then add the tomatoes. Season with salt and pepper and cook for 2 more minutes then remove from the heat. Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the parsley. Divide into 4 bowls and garnish with the leftover Parmesan cheese. Recipe Notes This penne dish is great served both warm or cold. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
    2017-03-18 15:50:25

    Comments (79)
    meaghanbarrett:
    @nickacorn


    Miranda 💜:
    @frankpgagnon this blog is awesome


    Rafa💃🏻:
    @maria7mero


    :
    @smo.167



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    LB



    Pharma World 💊



    🙈daniela🙈








  • Chicken and Asparagus Lemon Stir Fry 
Ingredients:
1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper, to taste

Directions

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
    Chicken and Asparagus Lemon Stir Fry Ingredients: 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes Kosher salt, to taste 1/2 cup reduced-sodium chicken broth 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF) 2 teaspoons cornstarch 2 tablespoons water 1 tbsp canola or grapeseed oil, divided 1 bunch asparagus, ends trimmed, cut into 2-inch pieces 6 cloves garlic, chopped 1 tbsp fresh ginger 3 tablespoons fresh lemon juice fresh black pepper, to taste Directions Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
    2017-03-15 19:39:31

    Comments (91)
    Angela Hernandez:
    i totally just made this and it's really amazing. i just added a few extra things (snap peas and laid it on basmati rice and quiona).


    Javi Garcia:
    @patig416


    :
    @notbam


    Tamie:
    Thank you for sharing @healthyfoodadvice



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    ᴅᴇsᴛɪɴᴇʏ ɢʀᴀᴄᴇ 🌹



    L e a 🎈



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  • Not sure what to eat for breakfast ? Here are some of the best and healthiest options 🌱credit  <a href=/user/fitonomy/1>@fitonomy</a>
    Not sure what to eat for breakfast ? Here are some of the best and healthiest options 🌱credit @fitonomy
    2017-03-14 20:46:57

    Comments (227)
    Wendy Vazquez:
    @phaamz


    Jessica:
    @_camilorojas next grocery list


    ___♛___:
    @rubeex


    Mrs. Lett:
    I'm with you except the synthetic drink....coffee 👍🏾



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    Julia Berlinghoff



    Kεnıchα Мα†εσ



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    Snapchat : barnovsky





  • 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/1>@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.
    2017-03-13 16:44:33

    Comments (150)
    Mayuri:
    U surely gonna love this one ☝️ @blacksid79


    Linnette 💪:
    @tlizmary_87


    Lizmary:
    @linntorres_ I want this now!!


    Noémie Beaulieu:
    @cadieuxx ca la tlm lair bon



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    Madiha



    Vanzzzzzzzzz



    marcela lagreste








  • HONEY MUSTARD CHICKEN BACON + AVOCADO SALAD made by <a href=/user/cafedelites/1>@cafedelites</a>

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).
    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).
    2017-03-11 13:53:00

    Comments (157)
    Nani:
    @dangamusic 🤤🤤🤤


    :
    @f.o.p اوكي


    :
    @f.o.p دقيت عليها وعلمتها



    Likes (24761)
    Sebastian Schwez



    michalw491






    Danielle Cwirko-Godycki





  • 🌮Chicken Avocado Taco 🌮 Simple, delicious and easy! Tag friends who would love to eat this 😋 l <a href=/user/fitonomykitchen/1>@fitonomykitchen</a>  <a  href=/tag/fitonomy>#fitonomy</a>
    🌮Chicken Avocado Taco 🌮 Simple, delicious and easy! Tag friends who would love to eat this 😋 l @fitonomykitchen #fitonomy
    2017-03-10 16:21:09

    Comments (99)
    lam yae:
    @safaa.elh


    Safaâ Elh:
    @yae_lam hhh coming dear 😂😂


    💎:
    @zakariameziane



    Likes (6309)
    Ελένη Κορτιάνου



    Mr. Lhüillier



    Lexi & Karlton Gomes💙💍



    ☆*:.。helena's studygram





  • Parmesan Crusted Potatoes

Made by <a href=/user/tania.sheff/1>@tania.sheff</a> '
Ingredients
5 medium red potatoes, peeled
1/2 cup grated Parmesan cheese
1 tsp paprika
1 tsp garlic powder
3 tbsp olive oil
 salt to taste
 chopped fresh parsley to garnish

Instructions
Cut the potatoes into 1/2 inch thick pieces (refer to the photo above).
Place the potatoes into a medium mixing bowl and add the rest of the ingredients, excluding parsley. Mix everything well.
Arrange the potatoes in a single layer on a baking sheet. I recommend using parchment paper or silicone mat to prevent the potatoes from sticking to the sheet.
Bake in preheated oven at 450F for about 25-30 minutes. Take them out of the oven, flip each piece over, and bake for another 10-15 minutes.
Garnish the potatoes with some chopped parsley and/or grated Parmesan.
    Parmesan Crusted Potatoes Made by @tania.sheff ' Ingredients 5 medium red potatoes, peeled 1/2 cup grated Parmesan cheese 1 tsp paprika 1 tsp garlic powder 3 tbsp olive oil salt to taste chopped fresh parsley to garnish Instructions Cut the potatoes into 1/2 inch thick pieces (refer to the photo above). Place the potatoes into a medium mixing bowl and add the rest of the ingredients, excluding parsley. Mix everything well. Arrange the potatoes in a single layer on a baking sheet. I recommend using parchment paper or silicone mat to prevent the potatoes from sticking to the sheet. Bake in preheated oven at 450F for about 25-30 minutes. Take them out of the oven, flip each piece over, and bake for another 10-15 minutes. Garnish the potatoes with some chopped parsley and/or grated Parmesan.
    2017-03-09 10:37:35

    Comments (133)
    Jessica Calipso Gavina:
    @erikagavina o que fazer com aquelas batatas


    :
    @kelly_489 il make these tmr too w the burgers


    Alexandra Fietz:
    This is so good ! I love this 💕


    Mrs. Lett:
    Looks good wish I could have dairy , but it doesn't like me.



    Likes (12759)
    Holibi






    Attremile Kubayi



    Nabilah hijab





  • Shrimp Avocado Salad Recipe
Made by <a href=/user/natashaskitchen/1>@natashaskitchen</a> 
Ingredients

For the Cob Salad:

½ lb (3 to 4 medium) Roma tomatoes, chopped
½ English cucumber or 3 smaller garden cucumbers, sliced
½ medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced
1 cup corn kernels (from 2 fresh cobs or canned drained corn)
1 medium romaine lettuce (5 to 6 cups chopped)
For the Cajun Shrimp:

2 Tbsp unsalted butter
1 lb large raw shrimp, peeled and deveined
1 tsp cajun spice
2 cloves garlic, pressed
Pinch of salt
For the Zesty Cilantro Lemon Dressing:

3 Tbsp olive oil (mild or extra virgin)
Juice of 1 large lemon (about 3 Tbsp) (it's ok to sub lime juice)
½ bunch cilantro, (1/2 cup chopped)
1 tsp sea salt or ¾ tsp table salt
⅛ tsp freshly ground black pepper

Instructions

Place shrimp in medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt. Stir to combine.
Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until fully cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.
    Shrimp Avocado Salad Recipe Made by @natashaskitchen Ingredients For the Cob Salad: ½ lb (3 to 4 medium) Roma tomatoes, chopped ½ English cucumber or 3 smaller garden cucumbers, sliced ½ medium red onion, thinly sliced 2 avocados, peeled, pitted and sliced 1 cup corn kernels (from 2 fresh cobs or canned drained corn) 1 medium romaine lettuce (5 to 6 cups chopped) For the Cajun Shrimp: 2 Tbsp unsalted butter 1 lb large raw shrimp, peeled and deveined 1 tsp cajun spice 2 cloves garlic, pressed Pinch of salt For the Zesty Cilantro Lemon Dressing: 3 Tbsp olive oil (mild or extra virgin) Juice of 1 large lemon (about 3 Tbsp) (it's ok to sub lime juice) ½ bunch cilantro, (1/2 cup chopped) 1 tsp sea salt or ¾ tsp table salt ⅛ tsp freshly ground black pepper Instructions Place shrimp in medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt. Stir to combine. Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until fully cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool. Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine. To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.
    2017-03-06 16:33:16

    Comments (149)
    Michelle Landau:
    @lifeasbritt we have 2 avocados ready to GOOOO!


    Ayah shihabi:
    OMG GOALS!


    🙉🙈🙊:
    Follow this page @katyhoney1985 some of these photos 😍😍😍😍


    Maheen Florence:
    @whitney22_xo



    Likes (17903)
    💥💨Be Happy , Be a Hero💨💥



    @juliaklimcuka🌹 - основной акк



    Lily ⚜ Russia



    Tj Sellers





  • GRILLED LEMON GARLIC SHRIMP CAESAR SALAD
Made by <a href=/user/cafedelites/1>@cafedelites</a>

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.
    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.
    2017-03-05 07:19:53

    Comments (121)
    amber 🌟:
    @linda.reinders


    :
    @theresaaa_s


    Por Vida🌹:
    @itzeldejesus esto se mira tan rico


    :
    @jbaverman27 omg



    Likes (18395)
    shupere khushi



    A Food Blogger's Agenda






    Escape Miami





  • Banana and Nutella Sushi Recipe
Made by <a href=/user/yummiestfood.com/1>@yummiestfood.com</a>
Prep time:  5 mins Total time:  5 mins 
Banana and Nutella Sushi - Delicious, cute, easy and quick! Easy and healthy snack! Kids will love this Banana and Nutella Sushi!  <a  href=/tag/cheatday>#cheatday</a> 
INGREDIENTS
2 Soft taco flour tortillas
2 Bananas
4 tablespoon Nutella

INSTRUCTIONS
Microwave tortillas on paper towel for 10 seconds to soften
Spread each tortilla with 2 tablespoons Nutella
Peel banana and place the banana on top of your Nutella coating
Roll tortillas tightly around the banana
Slice into half inch pieces like sushi
    Banana and Nutella Sushi Recipe Made by @yummiestfood.com Prep time: 5 mins Total time: 5 mins Banana and Nutella Sushi - Delicious, cute, easy and quick! Easy and healthy snack! Kids will love this Banana and Nutella Sushi! #cheatday INGREDIENTS 2 Soft taco flour tortillas 2 Bananas 4 tablespoon Nutella INSTRUCTIONS Microwave tortillas on paper towel for 10 seconds to soften Spread each tortilla with 2 tablespoons Nutella Peel banana and place the banana on top of your Nutella coating Roll tortillas tightly around the banana Slice into half inch pieces like sushi
    2017-03-05 06:34:16

    Comments (483)
    Andrea Pålsson 🌹:
    @mvsfb


    :
    @anitobin let's make this sushi


    Marine Bellon™💎(마린):
    @oceb13


    snap roseandrewartha:
    @dillon.browny



    Likes (16062)



    Radi Todorova



    🌻🦋



    MEJORANDO MI VERSION 5.0





  • GREEN BEAN AND EGG SALAD WITH GARLIC PARMESAN VINAIGRETTE 
Made by <a href=/user/diethood/1>@diethood</a>

Ingredients

FOR THE GREEN BEAN AND EGG SALAD
6 cups Spring Mix Lettuce
1/2-pound fresh green beans, trimmed
6 hard boiled eggs, sliced
6 slices bacon, cooked to a desired crisp, crumbled
1 small red onion, thinly sliced
1 cup croutons
FOR THE GARLIC PARMESAN VINAIGRETTE
1/4 cup grated Parmesan cheese
3 tablespoons extra-virgin olive oil
2 tablespoons white vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
salt and fresh ground pepper, to taste
water
Instructions

Place lettuce in a large salad bowl. Set aside.
Bring a large pot of water to a rapid boil; add green beans and cook for 3 minutes.
Remove from heat; drain and rinse with cold water for 1 minute, or until cold.
Add green beans to salad.
Top with sliced eggs, crumbled bacon, sliced onions and croutons; set aside.
Prepare the salad dressing.
In a small mixing bowl, combine parmesan cheese, olive oil, vinegar, lemon juice, dijon mustard, garlic, salt and pepper; whisk until thoroughly combined.
If you want a thinner consistency, add 1 to 2 tablespoons of water and continue to whisk until blended.
Add dressing to salad; toss to combine.
Serve.
Recipe Type: Salad
    GREEN BEAN AND EGG SALAD WITH GARLIC PARMESAN VINAIGRETTE Made by @diethood Ingredients FOR THE GREEN BEAN AND EGG SALAD 6 cups Spring Mix Lettuce 1/2-pound fresh green beans, trimmed 6 hard boiled eggs, sliced 6 slices bacon, cooked to a desired crisp, crumbled 1 small red onion, thinly sliced 1 cup croutons FOR THE GARLIC PARMESAN VINAIGRETTE 1/4 cup grated Parmesan cheese 3 tablespoons extra-virgin olive oil 2 tablespoons white vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 garlic clove, minced salt and fresh ground pepper, to taste water Instructions Place lettuce in a large salad bowl. Set aside. Bring a large pot of water to a rapid boil; add green beans and cook for 3 minutes. Remove from heat; drain and rinse with cold water for 1 minute, or until cold. Add green beans to salad. Top with sliced eggs, crumbled bacon, sliced onions and croutons; set aside. Prepare the salad dressing. In a small mixing bowl, combine parmesan cheese, olive oil, vinegar, lemon juice, dijon mustard, garlic, salt and pepper; whisk until thoroughly combined. If you want a thinner consistency, add 1 to 2 tablespoons of water and continue to whisk until blended. Add dressing to salad; toss to combine. Serve. Recipe Type: Salad
    2017-03-04 16:09:49

    Comments (35)
    Nerisa Elias:
    @franswuh


    Yeter Kara:
    mmm


    La-negra🍺🍷💃👠🎁😀👬👸:
    😋😋😋😋 @axelrod0



    Likes (12623)
    ANNA



    Norma



    Magdalena



    Julia Thalhammer





  • ASIAN SESAME STEAK FAJITA SALAD
Made by <a href=/user/lifemadesweeter/1>@lifemadesweeter</a>

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.
    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.
    2017-03-03 08:55:05

  • How Do Snacks Fit Into Your Healthy Meal Plan?
Made by <a href=/user/orangesandavocados/1>@orangesandavocados</a> 
Give Me Protein Snack Box
What’s in this snack: 2 hardboiled eggs. 4 oz. deli turkey, 1 oz cheese, 1 cup celery sticks with 1 Tbsp. peanut butter
Portion Fix containers: 1 green, 2 red,  1 blue, 3 tsp.

Fruits and Nuts Snack Box
What’s in this snack: ¾ cup plain 1% Greek yogurt mixed with 1 tsp. honey and ½ tsp. cinnamon, ½ cup strawberries, ½ cup nectarine or orange wedges, ½ cup green grapes, 12 raw almonds
Portion Fix containers: 1 red, 1 ½ purple, 1 blue

Easy Roast Beef Pinwheels
What’s in this snack: ¼ cup goat cheese, 4 oz. sliced roast beef, ½ cup spinach rolled up in 1 6-inch whole wheat tortilla and sliced into pinwheels, ½ cup cherry tomatoes, 1 kiwi (or plum, or small tangerine)
Portion Fix containers: 1 blue, 1 red, 1 green, 1 yellow, 1 purple

Chips and Dips Snack Box
What’s in this snack: ½ cup baked corn tortilla chips (or these homemade tortilla chips made from 2 corn tortillas), ¼ cup guacamole, ¼ cup pico de gallo, ¾ cup bell pepper sticks, ½ cup pineapple cubes
Portion Fix containers: 1 yellow, 1 blue, 1 green, ½ purple

No-Cook Snacks for the Sweet Tooth
What’s in this snack: 1 cup raspberries (or blueberries), 4 chocolate or plain Graham crackers (1 sheet), 1 Tbsp. cacao nibs mixed with 2 Tbsp. unsweetened coconut flakes
Portion Fix containers: 1 purple, 1 yellow, 1 blue, 3 tsp.
    How Do Snacks Fit Into Your Healthy Meal Plan? Made by @orangesandavocados Give Me Protein Snack Box What’s in this snack: 2 hardboiled eggs. 4 oz. deli turkey, 1 oz cheese, 1 cup celery sticks with 1 Tbsp. peanut butter Portion Fix containers: 1 green, 2 red, 1 blue, 3 tsp. Fruits and Nuts Snack Box What’s in this snack: ¾ cup plain 1% Greek yogurt mixed with 1 tsp. honey and ½ tsp. cinnamon, ½ cup strawberries, ½ cup nectarine or orange wedges, ½ cup green grapes, 12 raw almonds Portion Fix containers: 1 red, 1 ½ purple, 1 blue Easy Roast Beef Pinwheels What’s in this snack: ¼ cup goat cheese, 4 oz. sliced roast beef, ½ cup spinach rolled up in 1 6-inch whole wheat tortilla and sliced into pinwheels, ½ cup cherry tomatoes, 1 kiwi (or plum, or small tangerine) Portion Fix containers: 1 blue, 1 red, 1 green, 1 yellow, 1 purple Chips and Dips Snack Box What’s in this snack: ½ cup baked corn tortilla chips (or these homemade tortilla chips made from 2 corn tortillas), ¼ cup guacamole, ¼ cup pico de gallo, ¾ cup bell pepper sticks, ½ cup pineapple cubes Portion Fix containers: 1 yellow, 1 blue, 1 green, ½ purple No-Cook Snacks for the Sweet Tooth What’s in this snack: 1 cup raspberries (or blueberries), 4 chocolate or plain Graham crackers (1 sheet), 1 Tbsp. cacao nibs mixed with 2 Tbsp. unsweetened coconut flakes Portion Fix containers: 1 purple, 1 yellow, 1 blue, 3 tsp.
    2017-03-03 06:52:00

    Comments (138)
    C.May:
    @cansuu89 I like this :).


    Faishajoe:
    @lh_cu


    Johanna:
    @pinchielittttle


    river🌿:
    @d.necan we should start making little snack trays because we always over eat 😂



    Likes (10787)
    Tom



    Arii 🌹



    Ana Pasquier








  • Tag your other half 💕
Photo:unknown(dm)
    Tag your other half 💕 Photo:unknown(dm)
    2017-03-02 18:08:26

    Comments (128)
    grace:
    @zovak_daduryan


    Femme FITale:
    @thehatwearinghipster


    :
    @lynxisgod ❤❤❤❤❤😍💍💍💍💍😍😍😘😘


    :
    @nico.hlr



    Likes (12615)
    Akir_Eurydice



    hessisch4life🌙reschmischnetuff



    🇮🇱🇵🇭🇮🇳



    Ciarra K






Join @thesquatchallenge - The $10,000 Super Weight Loss Challenge Contest Click here to sign up ⬇ ebooks.thesquatchallenge.com @thesquatchallenge🏆 .
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