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TOMATO, AVOCADO, AND BURRATA FLATBREAD
By @twopeasandpod
~
This easy grilled flatbread recipe only takes about 15 minutes to make and makes a great summer appetizer or meal!
~
2 naan flatbreads
Olive oil, for brushing
4 ounces burrata cheese
1 cup halved grape or cherry tomatoes
1/3 cup fresh sweet corn
1 avocado, sliced
1/2 cup arugula
Basil vinaigrette, for drizzling
Kosher salt and black pepper, to taste
Preheat the grill to medium high heat.
Lightly brush naan with olive oil on both sides. Place naan on hot grill and grill for 3-5 minutes, flipping once half way through, or until the bread has grill marks.
Cut burrata into chunks, and place onto warm flatbread. The cheese will start to melt. Top with tomatoes, sweet corn, avocado slices, and arugula. Drizzle with basil vinaigrette and finish with salt and black pepper, to taste.
Note-you can also make this flatbread in the oven. Preheat oven to 400 degrees. Heat the naan in the oven for about 5 minutes or until warm and slightly toasted.
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Tomato, avocado, and burrata flatbread by @twopeasandpod ~ this easy grilled flatbread recipe only takes about 15 minutes to make and makes a great summer appetizer or meal! ~ 2 naan flatbreads olive oil, for brushing 4 ounces burrata cheese 1 cup halved grape or cherry tomatoes 1/3 cup fresh sweet corn 1 avocado, sliced 1/2 cup arugula basil vinaigrette, for drizzling kosher salt and black pepper, to taste preheat the grill to medium high heat. lightly brush naan with olive oil on both sides. place naan on hot grill and grill for 3-5 minutes, flipping once half way through, or until the bread has grill marks. cut burrata into chunks, and place onto warm flatbread. the cheese will start to melt. top with tomatoes, sweet corn, avocado slices, and arugula. drizzle with basil vinaigrette and finish with salt and black pepper, to taste. note-you can also make this flatbread in the oven. preheat oven to 400 degrees. heat the naan in the oven for about 5 minutes or until warm and slightly toasted.
5,771 61 4 hours ago
Creamy Kale and Turkey Sausage Pasta with Sun Dried Tomatoes
By @cookingclassy
~
12 oz (about 3 3/4 cups) dry penne pasta
1 Tbsp olive oil
1 lb Italian turkey sausage links (about 4 sausage links), casings removed, sausage crumbled (hot or mild, not sweet)
10 sun dried tomatoes in oil (1/2 cup), drained, patted dry with paper towels, sliced
2 cloves garlic , minced
1/2 cup low-sodium chicken broth
1 bunch (8 oz) kale, thick ribs removed, chopped (4 cups packed)
Salt and freshly ground black pepper
2 Tbsp butter
3 Tbsp all-purpose flour
1 3/4 cup milk
1/4 cup heavy cream
1/3 cup finely shredded parmesan cheese
Instructions
Cook pasta according to directions on package, reserving 1/2 cup of the pasta water for the pasta sauce.
Meanwhile, in a large skillet heat 1 Tbsp olive oil over medium-high heat. Add sausage and cook, stirring occasionally until golden brown and cooked through, about 5 minutes. Add in sun dried tomatoes and garlic and saute 30 seconds longer. Add in chicken broth and scrape bottom of pan to deglaze browned bits. Add kale, cook and toss occasionally until wilted and tender, about 5 minutes. Season with salt and pepper to taste.
While kale is cooking, in a medium saucepan melt butter over medium heat. Add flour and cook stirring constantly 1 minute. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste and cook until mixture beings to bubble and thicken. Remove from heat, stir in cream and parmesan cheese. Pour milk mixture into sausage mixture along with drained pasta and toss to evenly coat. Stir in up to 1/2 cup reserved pasta water to reach desired consistency (as it sits the pasta will being to soak up the sauce so you can thin it out as needed with that pasta water). Serve warm.
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Creamy kale and turkey sausage pasta with sun dried tomatoes by @cookingclassy ~ 12 oz (about 3 3/4 cups) dry penne pasta 1 tbsp olive oil 1 lb italian turkey sausage links (about 4 sausage links), casings removed, sausage crumbled (hot or mild, not sweet) 10 sun dried tomatoes in oil (1/2 cup), drained, patted dry with paper towels, sliced 2 cloves garlic , minced 1/2 cup low-sodium chicken broth 1 bunch (8 oz) kale, thick ribs removed, chopped (4 cups packed) salt and freshly ground black pepper 2 tbsp butter 3 tbsp all-purpose flour 1 3/4 cup milk 1/4 cup heavy cream 1/3 cup finely shredded parmesan cheese instructions cook pasta according to directions on package, reserving 1/2 cup of the pasta water for the pasta sauce. meanwhile, in a large skillet heat 1 tbsp olive oil over medium-high heat. add sausage and cook, stirring occasionally until golden brown and cooked through, about 5 minutes. add in sun dried tomatoes and garlic and saute 30 seconds longer. add in chicken broth and scrape bottom of pan to deglaze browned bits. add kale, cook and toss occasionally until wilted and tender, about 5 minutes. season with salt and pepper to taste. while kale is cooking, in a medium saucepan melt butter over medium heat. add flour and cook stirring constantly 1 minute. while whisking slowly pour in milk and whisk vigorously to smooth lumps. season with salt and pepper to taste and cook until mixture beings to bubble and thicken. remove from heat, stir in cream and parmesan cheese. pour milk mixture into sausage mixture along with drained pasta and toss to evenly coat. stir in up to 1/2 cup reserved pasta water to reach desired consistency (as it sits the pasta will being to soak up the sauce so you can thin it out as needed with that pasta water). serve warm.
16,373 114 Yesterday
Strawberry Pancakes
By @healthandfoodjunkie
~
1 cup oats
1 egg (can sub in a flax egg for vegan option)
1/2 cup unsweetened almond milk
2 drops vanilla
1 ripe banana
1 tsp baking powder
1/4 cup chopped strawberries
Put everything, except the strawberries, into a blender and pulse till smooth.
Fold in strawberries and cook on skillet.
Cook pancakes on a heated skillet, medium temperature.

Chocolate yogurt fluff:
1/4 cup plain Greek yogurt
1 tsp unsweetened cocoa powder
1 tsp water
1 tsp pure maple syrup (or natural sweetener of choice)
Mix well.

Chocolate sauce:
1 tbsp unsweetened cocoa powder
1-2 tsp water
1/2 tsp pure maple syrup (or natural sweetener of choice)
Mix well

Layer pancakes with chocolate yogurt fluff and sliced fresh strawberries. 
Top with fresh strawberries and drizzle chocolate sauce over.
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Strawberry pancakes by @healthandfoodjunkie ~ 1 cup oats 1 egg (can sub in a flax egg for vegan option) 1/2 cup unsweetened almond milk 2 drops vanilla 1 ripe banana 1 tsp baking powder 1/4 cup chopped strawberries put everything, except the strawberries, into a blender and pulse till smooth. fold in strawberries and cook on skillet. cook pancakes on a heated skillet, medium temperature. chocolate yogurt fluff: 1/4 cup plain greek yogurt 1 tsp unsweetened cocoa powder 1 tsp water 1 tsp pure maple syrup (or natural sweetener of choice) mix well. chocolate sauce: 1 tbsp unsweetened cocoa powder 1-2 tsp water 1/2 tsp pure maple syrup (or natural sweetener of choice) mix well layer pancakes with chocolate yogurt fluff and sliced fresh strawberries. top with fresh strawberries and drizzle chocolate sauce over.
7,565 51 Yesterday
MOM’S SLOPPY JOE STUFFED PEPPERS
By @hostthetoast
~
3 bell peppers, assorted colors
1 pound lean ground turkey
1 (24 ounce) can Sloppy Joe sauce
1 tablespoon canola oil
Kosher salt and black pepper, to taste
6 slices thin-sliced colby jack cheese
Parsley and green onion, chopped, to top
Brown rice, cooked, to serve (optional)
Using a paring knife or other small knife, cut around the stems to remove them from the peppers and discard.
Cut the peppers in half and cut out any leftover seeds or membrane.
Preheat the oven to 350 degrees F.
In a large, heavy bottomed skillet over medium-high heat, add a drizzle of canola oil. Once the oil is hot, add in the ground turkey, breaking it apart as it browns.
Once the turkey browns, drain off any excess liquid. Add in enough of the Sloppy Joe sauce to fully coat the ground turkey, reserving a the remainder for topping the rice, if desired. Cook for 2 minutes, and then cover and reduce heat to low.
As the turkey cooks, spray a large, oven-safe dish with nonstick cooking spray and place in the peppers, cut side up. Bake for 15 minutes, or until slightly softened.
Divide the Sloppy Joe turkey meat evenly among the pepper halves. Bake again for 15 minutes. Meanwhile, heat the remaining Sloppy Joe sauce in the same skillet.
Top each pepper half with a slice of cheese and bake one last time, for 5 minutes or until the cheese has completely melted.
Top with chopped parsley or green onion. Serve with brown rice and additional sauce, if desired.
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Mom’s sloppy joe stuffed peppers by @hostthetoast ~ 3 bell peppers, assorted colors 1 pound lean ground turkey 1 (24 ounce) can sloppy joe sauce 1 tablespoon canola oil kosher salt and black pepper, to taste 6 slices thin-sliced colby jack cheese parsley and green onion, chopped, to top brown rice, cooked, to serve (optional) using a paring knife or other small knife, cut around the stems to remove them from the peppers and discard. cut the peppers in half and cut out any leftover seeds or membrane. preheat the oven to 350 degrees f. in a large, heavy bottomed skillet over medium-high heat, add a drizzle of canola oil. once the oil is hot, add in the ground turkey, breaking it apart as it browns. once the turkey browns, drain off any excess liquid. add in enough of the sloppy joe sauce to fully coat the ground turkey, reserving a the remainder for topping the rice, if desired. cook for 2 minutes, and then cover and reduce heat to low. as the turkey cooks, spray a large, oven-safe dish with nonstick cooking spray and place in the peppers, cut side up. bake for 15 minutes, or until slightly softened. divide the sloppy joe turkey meat evenly among the pepper halves. bake again for 15 minutes. meanwhile, heat the remaining sloppy joe sauce in the same skillet. top each pepper half with a slice of cheese and bake one last time, for 5 minutes or until the cheese has completely melted. top with chopped parsley or green onion. serve with brown rice and additional sauce, if desired.
11,031 90 2 days ago
CHICKEN SALAD LETTUCE WRAPS
By @damn_delicious
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Lighter, healthier and less carbs! We use Greek yogurt instead of mayonnaise and we top them into lettuce wraps instead of bread. LESS CALORIES yet same amazing taste. You won’t notice a difference, except your smaller waistline!
~
3 slices bacon, diced
3 cups leftover rotisserie chicken
1/3 cup mayonnaise
1/4 cup 2% Greek yogurt
1 stalk celery, diced
1 green onion, thinly sliced
2 tablespoons chopped fresh basil leaves
2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper, to taste
12 Romaine lettuce leaves
1 Roma tomato, diced
1 avocado, halved, peeled, seeded and diced
DIRECTIONS:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
In a large bowl, combine chicken, mayonnaise, Greek yogurt, celery, green onion, basil, lemon juice and Dijon; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with bacon, tomato and avocado, if desired.
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Chicken salad lettuce wraps by @damn_delicious ~ lighter, healthier and less carbs! we use greek yogurt instead of mayonnaise and we top them into lettuce wraps instead of bread. less calories yet same amazing taste. you won’t notice a difference, except your smaller waistline! ~ 3 slices bacon, diced 3 cups leftover rotisserie chicken 1/3 cup mayonnaise 1/4 cup 2% greek yogurt 1 stalk celery, diced 1 green onion, thinly sliced 2 tablespoons chopped fresh basil leaves 2 tablespoons freshly squeezed lemon juice 2 teaspoons dijon mustard kosher salt and freshly ground black pepper, to taste 12 romaine lettuce leaves 1 roma tomato, diced 1 avocado, halved, peeled, seeded and diced directions: heat a large skillet over medium high heat. add bacon and cook until brown and crispy, about 6-8 minutes. transfer to a paper towel-lined plate; set aside. in a large bowl, combine chicken, mayonnaise, greek yogurt, celery, green onion, basil, lemon juice and dijon; season with salt and pepper, to taste. to serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with bacon, tomato and avocado, if desired.
14,489 108 3 days ago
Sponsored by @iHerb to share this non-GMO, no soy, and gluten-free California Gold Nutrition Whey Protein Isolate!πŸ˜‹ I love this protein for all my recipes because its unflavored and blends so smoothly. It’s great for simply mixing with water for your pre and post workout protein as well!
~
Chocolate Avocado Protein Pudding
* 2 ripe avocados (seed removed and peeled)
* 3 Tbsp cacao powder
* 4 Tbsp honey
* 1 Tbsp almond milk
* 2 scoops #californiagoldnutrition whey protein
Put all the ingredients in a food processor or blender, blend until combined and no clumps. Add more almond milk if needed the desired consistent. Also add more honey to your taste.  Serve with fruit and coconut cream! #ad #cgnsports
~
New customers get a discount off their order by clicking the link in their bio @iherb !! #iherb
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Sponsored by @iherb to share this non-gmo, no soy, and gluten-free california gold nutrition whey protein isolate!πŸ˜‹ i love this protein for all my recipes because its unflavored and blends so smoothly. it’s great for simply mixing with water for your pre and post workout protein as well! ~ chocolate avocado protein pudding * 2 ripe avocados (seed removed and peeled) * 3 tbsp cacao powder * 4 tbsp honey * 1 tbsp almond milk * 2 scoops #californiagoldnutrition whey protein put all the ingredients in a food processor or blender, blend until combined and no clumps. add more almond milk if needed the desired consistent. also add more honey to your taste. serve with fruit and coconut cream! #ad #cgnsports ~ new customers get a discount off their order by clicking the link in their bio @iherb !! #iherb
1,749 24 4 days ago
Slow Cooker Mango Salsa Chicken with Coconut Rice
By @cookingclassy
~
One of the tastiest easy meals you'll ever make! Minimal prep yet the end result is so delicoius! Such a tasty blend of flavors that everyone can agree on. A perfect weeknight meal!
~
Mango Salsa Chicken
1 1/2 lbs boneless, skinless chicken breasts (about 3 large)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp ground coriander
2 tsp minced garlic (2 cloves)
Salt and freshly ground black pepper
1 (16 oz) jar mango peach salsa, I recommend using Target's Archer Farm brand
1 (15 oz) can black beans, drained and rinsed
1 1/4 cups frozen corn, thawed*
1 Tbsp fresh lime juice
1/4 cup chopped cilantro
1 large avocado, sliced
1 mango, sliced (optional)
Coconut Rice
1 1/2 cups jasmine rice, rinsed very well and drained well
1 1/2 cups coconut water or water
1 1/4 cups full fat canned coconut milk (well shaken)
Instructions
For the mango salsa chicken

Place chicken breasts in an even layer in a 5 - 6 quart slow cooker. 
Sprinkle with cumin, chili powder, paprika, coriander and garlic. Season with salt and pepper.

Pour salsa evenly over chicken. Cover slow cooker and cook on low heat 5 hours, or until chicken is cooked through and shreds easily with a fork.

Remove chicken from slow cooker and transfer to a cutting board, leave salsa mixture in slow cooker.

Add black beans and corn to salsa, cover and cook on high heat until warmed through, about 5 minutes. 
Shred chicken and return to slow cooker along with lime juice and cilantro, gently toss mixture. 
Serve warm over coconut rice along with avocados and mangos. *To thaw corn quickly just rinse under hot water in a fine mesh sieve and drain. 
For the coconut rice

Bring coconut water or water, coconut milk, rice and 1/2 tsp salt to a boil in a large saucepan over medium-high heat. 
Cover and reduce heat to low. Simmer until liquid has been absorbed, about 20 minutes. 
Let rest off heat for 10 minutes.
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Slow cooker mango salsa chicken with coconut rice by @cookingclassy ~ one of the tastiest easy meals you'll ever make! minimal prep yet the end result is so delicoius! such a tasty blend of flavors that everyone can agree on. a perfect weeknight meal! ~ mango salsa chicken 1 1/2 lbs boneless, skinless chicken b*****s (about 3 large) 1 tsp ground cumin 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp ground coriander 2 tsp minced garlic (2 cloves) salt and freshly ground black pepper 1 (16 oz) jar mango peach salsa, i recommend using target's archer farm brand 1 (15 oz) can black beans, drained and rinsed 1 1/4 cups frozen corn, thawed* 1 tbsp fresh lime juice 1/4 cup chopped cilantro 1 large avocado, sliced 1 mango, sliced (optional) coconut rice 1 1/2 cups jasmine rice, rinsed very well and drained well 1 1/2 cups coconut water or water 1 1/4 cups full f*t canned coconut milk (well shaken) instructions for the mango salsa chicken place chicken b*****s in an even layer in a 5 - 6 quart slow cooker. sprinkle with cumin, chili powder, paprika, coriander and garlic. season with salt and pepper. pour salsa evenly over chicken. cover slow cooker and cook on low heat 5 hours, or until chicken is cooked through and shreds easily with a fork. remove chicken from slow cooker and transfer to a cutting board, leave salsa mixture in slow cooker. add black beans and corn to salsa, cover and cook on high heat until warmed through, about 5 minutes. shred chicken and return to slow cooker along with lime juice and cilantro, gently toss mixture. serve warm over coconut rice along with avocados and mangos. *to thaw corn quickly just rinse under hot water in a fine mesh sieve and drain. for the coconut rice bring coconut water or water, coconut milk, rice and 1/2 tsp salt to a boil in a large saucepan over medium-high heat. cover and reduce heat to low. simmer until liquid has been absorbed, about 20 minutes. let rest off heat for 10 minutes.
14,836 131 5 days ago
Coastal Cobb Salad with Creamy Cilantro Lemon Dressing πŸ₯—πŸ€πŸ₯“πŸ₯‘πŸ‹
~
By @kitscoastal
This salad is packed with flavor. Shrimp, bacon, chicken, avocado, eggs, tomatoes, cilantro, green onion, add a delicious dressing... what more could you want?
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Coastal cobb salad with creamy cilantro lemon dressing πŸ₯—πŸ€πŸ₯“πŸ₯‘πŸ‹ ~ by @kitscoastal this salad is packed with flavor. shrimp, bacon, chicken, avocado, eggs, tomatoes, cilantro, green onion, add a delicious dressing... what more could you want?
10,375 48 5 days ago
Asparagus Stuffed Chicken Breast
By @primaverakitchen
~
This fast, easy and delicious Asparagus Stuffed Chicken Breast recipe is a perfect meal for your weeknight dinner and it requires only 4-ingredient.
~
4 large chicken breasts
1 tbsp lemon zest
salt and pepper
12 asparagus stalks, trimmed
3 slices mozzarella cheese
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil
Preheat oven to 425 degrees F.
Cut the chicken breast in half, length-wise. Please do not cut all the way though.
You need to create a pocket into each chicken breast.
Season the inside of the chicken breast with lemon zest, salt and pepper.
Place chicken on work surface and lay the mozzarella cheese and 3 asparagus inside of each chicken breast and fold over, enclosing the filling.
In a small bowl mix together salt, pepper garlic powder and paprika. Then season the outside of the chicken breast with this spice mixture.
Heat a large and oven safe skillet over medium-high heat. Add the olive oil.
Sear the chicken for 3 to 5 minutes each side and until the chicken is golden brown on top.
Place the chicken in the oven.
Bake for 20 minutes. Make sure the chicken reaches the internal temperature of 165 degrees.
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Asparagus stuffed chicken breast by @primaverakitchen ~ this fast, easy and delicious asparagus stuffed chicken b****t recipe is a perfect meal for your weeknight dinner and it requires only 4-ingredient. ~ 4 large chicken breasts 1 tbsp lemon zest salt and pepper 12 asparagus stalks, trimmed 3 slices mozzarella cheese 1 tsp garlic powder 1 tsp paprika 1 tbsp olive oil preheat oven to 425 degrees f. cut the chicken b****t in half, length-wise. please do not cut all the way though. you need to create a pocket into each chicken breast. season the inside of the chicken b****t with lemon zest, salt and pepper. place chicken on work surface and lay the mozzarella cheese and 3 asparagus inside of each chicken b****t and fold over, enclosing the filling. in a small bowl mix together salt, pepper garlic powder and paprika. then season the outside of the chicken b****t with this spice mixture. heat a large and oven safe skillet over medium-high heat. add the olive oil. sear the chicken for 3 to 5 minutes each side and until the chicken is golden brown on top. place the chicken in the oven. bake for 20 minutes. make sure the chicken reaches the internal temperature of 165 degrees.
19,378 206 6 days ago
BAKED AVOCADO EGGS is a whole new 🌏πŸ₯‘πŸ³by @eatyoveggiessss
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Baked avocado eggs is a whole new 🌏πŸ₯‘πŸ³by @eatyoveggiessss
17,414 161 6 days ago
THAI LETTUCE WRAPS
By @cookathomemom
~
1 lb. ground beef (I like to use 90/10), or swap ground turkey or chicken
1 head butter or bibb lettuce
1 avocado
1/4 cup raw cashews
cilantro (optional)
1 tbsp sesame oil
2 cloves garlic
1/3 cup coconut aminos
1 tbsp grated fresh ginger
1 tsp.  chili garlic sauce (or sub regular compliant hot sauce and a dash of fish sauce) 
1/2 cup sliced green onion
salt & pepper to taste
.
.

Brown the beef in a large pan over medium heat until no longer pink, then drain the excess grease. In a separate bowl, whisk together the coconut aminos, ginger, garlic, sauces, and seasonings, & pour over the beef mixture and cook together for 2 minutes. Just before serving, stir in sliced green onions (I like them mostly raw, but if you prefer them softened, add earlier on). Serve with cauliflower rice, sliced avocado, slices of lime, cilantro and cashews with the lettuce leaves ready to assemble. .
.
.

COCONUT CAULIFLOWER RICE 
1 head of cauliflower
ΒΎ cup dried coconut flakes (be sure no sugar is added)
Β½ tsp salt
1 T. lime juice
1 tsp. Lime zest

Wash the cauliflower and cut it into small bite-sized pieces. In batches, add them to your food processor or blender and pulse until they break down to the consistency of rice. Lay the cauliflower on a large tea towel or cheesecloth and squeeze out any extra moisture over the sink or a bowl. Add the coconut flakes alone to the blender and pulse until broken down a bit smaller than grain-sized. Add the coconut & cauliflower to a pan together and sautee over medium heat until the coconut begins to toast, stirring occasionally. It usually takes about 5 minutes. Stir in the salt, zest, & lime juice.
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Thai lettuce wraps by @cookathomemom ~ 1 lb. ground beef (i like to use 90/10), or swap ground turkey or chicken 1 head butter or bibb lettuce 1 avocado 1/4 cup raw cashews cilantro (optional) 1 tbsp sesame oil 2 cloves garlic 1/3 cup coconut aminos 1 tbsp grated fresh ginger 1 tsp. chili garlic sauce (or sub regular compliant hot sauce and a dash of fish sauce) 1/2 cup sliced green onion salt & pepper to taste . . brown the beef in a large pan over medium heat until no longer pink, then drain the excess grease. in a separate bowl, whisk together the coconut aminos, ginger, garlic, sauces, and seasonings, & pour over the beef mixture and cook together for 2 minutes. just before serving, stir in sliced green onions (i like them mostly raw, but if you prefer them softened, add earlier on). serve with cauliflower rice, sliced avocado, slices of lime, cilantro and cashews with the lettuce leaves ready to assemble. . . . coconut cauliflower rice 1 head of cauliflower ¾ cup dried coconut flakes (be sure no sugar is added) ½ tsp salt 1 t. lime juice 1 tsp. lime zest wash the cauliflower and cut it into small bite-sized pieces. in batches, add them to your food processor or blender and pulse until they break down to the consistency of rice. lay the cauliflower on a large tea towel or cheesecloth and squeeze out any extra moisture over the sink or a bowl. add the coconut flakes alone to the blender and pulse until broken down a bit smaller than grain-sized. add the coconut & cauliflower to a pan together and sautee over medium heat until the coconut begins to toast, stirring occasionally. it usually takes about 5 minutes. stir in the salt, zest, & lime juice.
13,398 115 1 weeks ago
Grilled Chicken Sun Dried Tomato and Avocado Spinach Salad
By @cookingclassy
~
6 oz. baby spinach
1 lb. boneless skinless chicken breasts, grilled and cut into strips or cubes
1 large avocado, sliced or cubed
1/3 cup (heaping) drained sun dried tomatoes in oil, finely chopped
3/4 cup feta cheese, crumbled
1/4 cup pine nuts
Dressing
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 1/2 Tbsp finely minced fresh parsley
1 garlic clove, minced
1 tsp dried basil
1/4 tsp dried oregano
1/2 tsp honey
1/2 tsp dijon mustard
Salt and freshly ground black pepper

For the dressing, in a mixing bowl whisk together all dressing ingredients and season with salt and pepper to taste.

Divide spinach among 4 plates. Top with chicken, avocado, tomatoes, feta and nuts. 
Stir dressing and pour evenly over each serving. Serve immediately.
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Grilled chicken sun dried tomato and avocado spinach salad by @cookingclassy ~ 6 oz. baby spinach 1 lb. boneless skinless chicken breasts, grilled and cut into strips or cubes 1 large avocado, sliced or cubed 1/3 cup (heaping) drained sun dried tomatoes in oil, finely chopped 3/4 cup feta cheese, crumbled 1/4 cup pine nuts dressing 1/4 cup olive oil 2 tbsp fresh lemon juice 1 tbsp red wine vinegar 1 1/2 tbsp finely minced fresh parsley 1 garlic clove, minced 1 tsp dried basil 1/4 tsp dried oregano 1/2 tsp honey 1/2 tsp dijon mustard salt and freshly ground black pepper for the dressing, in a mixing bowl whisk together all dressing ingredients and season with salt and pepper to taste. divide spinach among 4 plates. top with chicken, avocado, tomatoes, feta and nuts. stir dressing and pour evenly over each serving. serve immediately.
20,431 111 2 weeks ago
Creamy garlic-parmesan Cavatappi with oven-roasted tomatoes & greens
By @sara.haven
~
#whatsinmybowl:  chickpea pasta (18 g. protein/serving) tossed in β€’β€’creamy garlic cheese sauceβ€’β€’(recipe: 1/2 cup dairy free cream cheese + 1/4-1/3 cup unsw. almond milk creamer + 2 garlic cloves + salt and pepper πŸ‘‰πŸ»blend until smooth πŸ₯) + garlicky spinach πŸƒ + oven-roasted tomatoes πŸ…
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Creamy garlic-parmesan cavatappi with oven-roasted tomatoes & greens by @sara.haven ~ #whatsinmybowl: chickpea pasta (18 g. protein/serving) tossed in ••creamy garlic cheese sauce••(recipe: 1/2 cup dairy free cream cheese + 1/4-1/3 cup unsw. almond milk creamer + 2 garlic cloves + salt and pepper πŸ‘‰πŸ»blend until smooth πŸ₯) + garlicky spinach πŸƒ + oven-roasted tomatoes πŸ…
18,852 91 2 weeks ago
Sheet Pan Roasted Honey Garlic Shrimp and Broccoli
By @peasandcrayons
~
Flavorful roasted broccoli and tender, juicy shrimp.  This is a super easy one pan wonder makes a great fuss-free weeknight dinner!
~
2 lb thawed or fresh raw shrimp, cleaned/peeled/deveined
12 oz broccoli
drizzle of olive or avocado oil
s+p to taste
HONEY GARLIC SAUCE

4 cloves garlic, minced (approx 1.5-2 TBSP)
1/4 cup raw honey
1/4 cup low sodium soy sauce
2 TBSP sweet chili sauce
1 TBSP lemon juice
1/2 tsp ginger paste (or minced fresh ginger)
2 tsp sesame seeds
OPTIONAL SIDES

basmati or jasmine rice
brown rice
quinoa
extra veggies
Pre-heat oven to 400 degrees F
Whisk together your sauce ingredients and set aside.
Roughly chop broccoli into florets, leaving a bit of a stem on each.
Place broccoli on a baking sheet, drizzle with olive or avocado oil, and massage oil into florets. Add salt and pepper to taste.
Roast at 400 F for 15 minutes.
Prep shrimp as needed; tail can be left on or off based on preference.
In a bowl, combine 1/2 of your sauce with the shrimp and toss to coat. Allow to marinate until 15 minute mark has passed for the broccoli, then move the broccoli to one side of the sheet pan and add your shrimp to the other side.
NOTE: In the photo I have them all mixed together, which took way more time. Shrimp on one side and broccoli on the other side is the way to go!
Return sheet pan to oven and bake an additional 8-10 minutes until shrimp turn pinkish, opaque, and curled.
The remaining sauce may be heated in a saucepan until simmering and reduced into a thick sauce (2-3 tsp of corn starch diluted in water can help thicken it even further if desired or you can add extra honey) or drizzled over your shrimp as is.
Plate and enjoy immediately while hot.
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Sheet pan roasted honey garlic shrimp and broccoli by @peasandcrayons ~ flavorful roasted broccoli and tender, juicy shrimp. this is a super easy one pan wonder makes a great fuss-free weeknight dinner! ~ 2 lb thawed or fresh raw shrimp, cleaned/peeled/deveined 12 oz broccoli drizzle of olive or avocado oil s+p to taste honey garlic sauce 4 cloves garlic, minced (approx 1.5-2 tbsp) 1/4 cup raw honey 1/4 cup low sodium soy sauce 2 tbsp sweet chili sauce 1 tbsp lemon juice 1/2 tsp ginger paste (or minced fresh ginger) 2 tsp sesame seeds optional sides basmati or jasmine rice brown rice quinoa extra veggies pre-heat oven to 400 degrees f whisk together your sauce ingredients and set aside. roughly chop broccoli into florets, leaving a bit of a stem on each. place broccoli on a baking sheet, drizzle with olive or avocado oil, and massage oil into florets. add salt and pepper to taste. roast at 400 f for 15 minutes. prep shrimp as needed; tail can be left on or off based on preference. in a bowl, combine 1/2 of your sauce with the shrimp and toss to coat. allow to marinate until 15 minute mark has passed for the broccoli, then move the broccoli to one side of the sheet pan and add your shrimp to the other side. note: in the photo i have them all mixed together, which took way more time. shrimp on one side and broccoli on the other side is the way to go! return sheet pan to oven and bake an additional 8-10 minutes until shrimp turn pinkish, opaque, and curled. the remaining sauce may be heated in a saucepan until simmering and reduced into a thick sauce (2-3 tsp of corn starch diluted in water can help thicken it even further if desired or you can add extra honey) or drizzled over your shrimp as is. plate and enjoy immediately while hot.
12,932 95 2 weeks ago
Healthy Flourless Apple Pie Pancakes
by @thebigmansworld
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These healthy apple pie pancakes are an easy family favorite breakfast and a kid-friendly recipe! Thick, fluffy and pillow-like pancakes loaded with apple pie flavor and absolutely satisfying. They are a gluten-free, vegan, sugar free and egg-free recipe which is also freezer friendly too!
~
Flourless Apple Pie Pancakes
1 cup rolled oats can sub for quinoa or buckwheat flakes
1/4 cup milk of choice I used unsweetened almond milk
1/2 cup unsweetened applesauce 112 grams
1 tsp apple pie spice see notes above to make your own
1 tbsp baking powder
1 tbsp apple cider vinegar
1 tbsp sticky sweetener of choice I used monk fruit maple syrup
Apple Pie Compete (Topping)
1 small apple, chopped finely
1 tsp apple pie spice
For the apple pie pancakes
Premix your spices into your applesauce. Combine all the ingredients in a blender. Blend until smooth. Alternatively, use a large mixing bowl. Start with the dry ingredients, before adding in the wet ones. Mix until fully combined.
Let the batter sit for at least 5 minutes, for the mixture to thicken. 
Preheat a nonstick frying pan over medium heat. Once the pan is hot, pour the batter in the pan, using a 1/4 measuring cup as a scoop. Cook for 1-2 minutes or until golden on the edges and a spatula can easily flip it. Cook for another 1-2 minutes, or until thick, fluffy and crispy.
Repeat until all the batter is used up. If possible, cover the pan when cooking. Serve up or allow to cool and freeze individual portions.
Apple Pie compete (optional)
Stovetop or microwave, heat up 1 chopped apple in a layer of water and apple pie spice until soft and tender. Sprinkle with extra cinnamon and top your pancakes with them.
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Healthy flourless apple pie pancakes by @thebigmansworld ~ these healthy apple pie pancakes are an easy family favorite breakfast and a kid-friendly recipe! thick, fluffy and pillow-like pancakes loaded with apple pie flavor and absolutely satisfying. they are a gluten-free, vegan, sugar free and egg-free recipe which is also freezer friendly too! ~ flourless apple pie pancakes 1 cup rolled oats can sub for quinoa or buckwheat flakes 1/4 cup milk of choice i used unsweetened almond milk 1/2 cup unsweetened applesauce 112 grams 1 tsp apple pie spice see notes above to make your own 1 tbsp baking powder 1 tbsp apple cider vinegar 1 tbsp sticky sweetener of choice i used monk fruit maple syrup apple pie compete (topping) 1 small apple, chopped finely 1 tsp apple pie spice for the apple pie pancakes premix your spices into your applesauce. combine all the ingredients in a blender. blend until smooth. alternatively, use a large mixing bowl. start with the dry ingredients, before adding in the wet ones. mix until fully combined. let the batter sit for at least 5 minutes, for the mixture to thicken. preheat a nonstick frying pan over medium heat. once the pan is hot, pour the batter in the pan, using a 1/4 measuring cup as a scoop. cook for 1-2 minutes or until golden on the edges and a spatula can easily flip it. cook for another 1-2 minutes, or until thick, fluffy and crispy. repeat until all the batter is used up. if possible, cover the pan when cooking. serve up or allow to cool and freeze individual portions. apple pie compete (optional) stovetop or microwave, heat up 1 chopped apple in a layer of water and apple pie spice until soft and tender. sprinkle with extra cinnamon and top your pancakes with them.
7,543 242 2 weeks ago
✨TAG your pizza loving friends!

#NationalPizzaDay made delicious by @caulipowered cauliflower crust pizza! 😍πŸ₯‘πŸ•My kids love to cook with me! Cooking, nourishing our bodies, sharing a slice is all about love and togetherness for us! We've have partnered with our favorite cauliflower crust pizza for #ValentinesDay. That's right - they're sharing a li'l love through Feb 14. β€οΈπŸ‘‡
~
πŸ₯‘Follow @caulipowered
πŸ•Tag those you'd share your CAULIPOWER with!!
They're offering a limited time buy 2 get 1 free at caulipower.net/PowerOfLove, too! Link in their bio!
@fithealthyrecipes Fit Healthy Recipes
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✨tag your pizza loving friends! #nationalpizzaday made delicious by @caulipowered cauliflower crust pizza! 😍πŸ₯‘πŸ•my kids love to cook with me! cooking, nourishing our bodies, sharing a slice is all about love and togetherness for us! we've have partnered with our favorite cauliflower crust pizza for #valentinesday. that's right - they're sharing a li'l love through feb 14. β€οΈπŸ‘‡ ~ πŸ₯‘follow @caulipowered πŸ•tag those you'd share your caulipower with!! they're offering a limited time buy 2 get 1 free at caulipower.net/poweroflove, too! link in their bio!
10,813 105 2 weeks ago
Green Goddess Grilled Cheese Sandwiches πŸ’šπŸ₯‘πŸƒ
By @thedelicious
~
green goddess kale and parsley pesto + mozzarella, parmesan, and goat cheeses + spinach + avocado + gf bread
.
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Green goddess grilled cheese sandwiches πŸ’šπŸ₯‘πŸƒ by @thedelicious ~ green goddess kale and parsley pesto + mozzarella, parmesan, and goat cheeses + spinach + avocado + gf bread .
21,224 208 2 weeks ago
Taco Bowls
By @cookingclassy
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These Taco Bowls are jam packed with Mexican flavors and abundance of nutritious ingredients. A dinner that tastes amazing that you can feel great about eating, yes please!
~
Taco filling
1 Tbsp olive oil
2 garlic cloves, minced (2 tsp)
1 lb 93% lean ground turkey
Salt and freshly ground black pepper
1 Tbsp chili powder (preferrably 1/2 Tbsp regular 1/2 Tbsp ancho chili powder)
1 1/2 tsp ground cumin
1/8 tsp cayenne pepper (optional)
1/2 cup low-sodium chicken broth
1/2 cup tomato sauce
For bowls
2 (12 oz) bags riced cauliflower, cooked according to package instructions
1 cup frozen corn, cooked according to package instructions (optional)
3/4 cup shredded Mexican blend cheese
1 cup homemade* or store-bought pico de gallo
1 avocado, sliced
Fresh cilantro and lime slices, (optional)
Instructions
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

Add garlic and saute 10 seconds, then add turkey and season lightly with salt and pepper (about 1/4 tsp each add more at the end as desired). Cook, turning and breaking up turkey occasionally, until cooked through, 5 - 6 minutes. 
Add in chili powder, cumin and cayenne pepper and cook 20 seconds longer, while tossing.

Pour in chicken broth and tomato sauce, bring to a simmer then reduce heat to low and let simmer until sauce has reduced, about 3 - 5 minutes. 
To assemble bowls divide rice cauliflower among bowls, top with turkey mixture, corn, cheese, avocados, pico, cilantro and serve with limes for spritzing.
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Taco bowls by @cookingclassy ~ these taco bowls are jam packed with mexican flavors and abundance of nutritious ingredients. a dinner that tastes amazing that you can feel great about eating, yes please! ~ taco filling 1 tbsp olive oil 2 garlic cloves, minced (2 tsp) 1 lb 93% lean ground turkey salt and freshly ground black pepper 1 tbsp chili powder (preferrably 1/2 tbsp regular 1/2 tbsp ancho chili powder) 1 1/2 tsp ground cumin 1/8 tsp cayenne pepper (optional) 1/2 cup low-sodium chicken broth 1/2 cup tomato sauce for bowls 2 (12 oz) bags riced cauliflower, cooked according to package instructions 1 cup frozen corn, cooked according to package instructions (optional) 3/4 cup shredded mexican blend cheese 1 cup homemade* or store-bought pico de gallo 1 avocado, sliced fresh cilantro and lime slices, (optional) instructions heat olive oil in a 12-inch non-stick skillet over medium-high heat. add garlic and saute 10 seconds, then add turkey and season lightly with salt and pepper (about 1/4 tsp each add more at the end as desired). cook, turning and breaking up turkey occasionally, until cooked through, 5 - 6 minutes. add in chili powder, cumin and cayenne pepper and cook 20 seconds longer, while tossing. pour in chicken broth and tomato sauce, bring to a simmer then reduce heat to low and let simmer until sauce has reduced, about 3 - 5 minutes. to assemble bowls divide rice cauliflower among bowls, top with turkey mixture, corn, cheese, avocados, pico, cilantro and serve with limes for spritzing.
14,988 95 2 weeks ago
Creamy Garlic Butter Shrimp Piccata
By @cafedelites
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6 cloves garlic minced
1 pound (500 grams) shrimp, tails on or off
1 tablespoon olive oil
1 small brown shallot
1/2 cup dry white wine*
1 1/2 cups reduced fat cream**
Salt and pepper, to taste
3 cups baby spinach
1/2 cup fresh grated Parmesan cheese
1 teaspoon cornstarch (mixed with 1 tablespoon of water)
4 tablespoons fresh chopped parsley
2 tablespoons fresh lemon juice, adjust to your tastes
4 tablespoons rinsed and drained capers
Lemon slices, to serve
Fresh chopped parsley (extra), to garnish
Heat a large skillet over medium-high heat. Melt 1 tbsp butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
Add the shrimp back into the pan along with the lemon juice, capers and parsley; stir through. Take off the heat and serve immediately with lemon slices and extra parsley to garnish (if desired).
Serve over pasta or rice.
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Creamy garlic butter shrimp piccata by @cafedelites ~ 6 cloves garlic minced 1 pound (500 grams) shrimp, tails on or off 1 tablespoon olive oil 1 small brown shallot 1/2 cup dry white wine* 1 1/2 cups reduced f*t cream** salt and pepper, to taste 3 cups baby spinach 1/2 cup fresh grated parmesan cheese 1 teaspoon cornstarch (mixed with 1 tablespoon of water) 4 tablespoons fresh chopped parsley 2 tablespoons fresh lemon juice, adjust to your tastes 4 tablespoons rinsed and drained capers lemon slices, to serve fresh chopped parsley (extra), to garnish heat a large skillet over medium-high heat. melt 1 tbsp butter and add in the garlic and fry until fragrant (about one minute). add in the shrimp and fry two minutes on each side, until just cooked through and pink. transfer to a bowl; set aside. fry the onion in the butter remaining in the skillet. pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. season with salt and pepper to your taste. add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts through the sauce. (for a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) add the shrimp back into the pan along with the lemon juice, capers and parsley; stir through. take off the heat and serve immediately with lemon slices and extra parsley to garnish (if desired). serve over pasta or rice.
14,176 121 2 weeks ago
Easy Garlic Butter Salmon + Pineapple Packets 🍍🐟 πŸ‹
{ Dinner or Food Prep ready in minutes!) by @cleanfoodcrush
~
This salmon comes out SOOO melt in your mouth flavorful, and perfectly flaky!
I lined up all the kids, then let them assemble their own packets. They are so much more likely to eat if they help out! 
You can also double or triple this recipe for Food Prep! }
~
Serves 2 
Ingredients: 
2 salmon fillets, skinnless, approx 5-6 ounces each
1/2 medium pineapple, halved and sliced thin
2 Tbsps unrefined coconut oil, or clarified butter (ghee)
2 Tbsps raw honey 
2 large fresh garlic cloves, minced 
2 Tbsps fresh lemon juice 
a small bunch of fresh parsley leaves, chopped 
sea salt and pepper, to taste
a small red chili, minced, or a sprinkle of dried red chili flakes 
Instructions: 
Preheat your oven to 400 degrees f. 
In a small saucepan, melt the oil/butter over low heat. Add honey, garlic, parsley, lemon and a pinch of sea salt. Whisk until well combined, the set aside. 
Cut 2 sheets of 14-inch length foil. 
Divide pineapple slices among the sheets layering them in the center. Place salmon 
fillets on top of the pineapple, and drizzle with the garlic butter sauce. Sprinkle with sea salt, pepper, and red chilies.
Pull the sides of foil inward to close the package, then roll the edges up. Try to leave a little room for the heat to circulate at the top, then seal well. 
Transfer the packets to a flat, rimmed baking sheet and bake in the 400 degree f. preheated oven about 12-15 minutes, or until salmon is cooked through and flakes easily. 
Bake time depends on thickness of your fillets.
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Easy garlic butter salmon + pineapple packets 🍍🐟 πŸ‹ { dinner or food prep ready in minutes!) by @cleanfoodcrush ~ this salmon comes out sooo melt in your mouth flavorful, and perfectly flaky! i lined up all the kids, then let them assemble their own packets. they are so much more likely to eat if they help out! you can also double or triple this recipe for food prep! } ~ serves 2 ingredients: 2 salmon fillets, skinnless, approx 5-6 ounces each 1/2 medium pineapple, halved and sliced thin 2 tbsps unrefined coconut oil, or clarified butter (ghee) 2 tbsps raw honey 2 large fresh garlic cloves, minced 2 tbsps fresh lemon juice a small bunch of fresh parsley leaves, chopped sea salt and pepper, to taste a small red chili, minced, or a sprinkle of dried red chili flakes instructions: preheat your oven to 400 degrees f. in a small saucepan, melt the oil/butter over low heat. add honey, garlic, parsley, lemon and a pinch of sea salt. whisk until well combined, the set aside. cut 2 sheets of 14-inch length foil. divide pineapple slices among the sheets layering them in the center. place salmon fillets on top of the pineapple, and drizzle with the garlic butter sauce. sprinkle with sea salt, pepper, and red chilies. pull the sides of foil inward to close the package, then roll the edges up. try to leave a little room for the heat to circulate at the top, then seal well. transfer the packets to a flat, rimmed baking sheet and bake in the 400 degree f. preheated oven about 12-15 minutes, or until salmon is cooked through and flakes easily. bake time depends on thickness of your fillets.
14,742 226 2 weeks ago