Honey sriracha butter grilled corn by @rasamalaysia ❤️ @@rasamalaysia ~ 4 ears corn, bearded 4 tablespoons honey sriracha butter, melted lemon wedges, optional melt the honey sriracha butter in a microwave and brush it generously on the corn. honey sriracha butter grilled corn - buttery, sweet and slightly spicy grilled corns with honey sriracha butter. so easy and so good! grill on outdoor grill on medium heat for about 10 minutes, making sure that you keep rotating the corn to cook and slightly char eventually. while grilling, brush more honey sriracha butter on the corn. serve as is or with squirts of lemon juice from lemon wedges, if using.
Pan roasted green beans with garlic and almonds by @thegourmetpeasant ingredients: 1 tablespoon oil (olive, grapeseed, avocado) 1 pound fresh green beans, ends nipped off 1 teaspoon sea salt 1/2 teaspoon cracked black pepper 1/4 (+) cup water 1 teaspoon oil (same as above) 2 heaping tablespoons minced garlic (from a jar) (can sub 3 cloves of fresh garlic, minced) 1/3 cup raw almonds, roughly crushed instructions: heat the oil over medium-high heat and when hot, add the green beans, salt and pepper. sauté for 5-8 minutes or until they start to brown, stirring occasionally. slowly pour in the water and reduce the heat to medium-low and simmer until all of the water is evaporated. you can add a little more water if you want softer beans. once evaporated, add in the oil and let heat up, about 45-60 seconds, then stir in the garlic. sauté for about 3 minutes, stirring occasionally as to not burn the garlic. when garlic is slightly browned, add in the almonds and cook another minute or two. taste and adjust salt/pepper if needed. if not serving immediately, turn pan down to low to keep warm.
Cilantro lime grilled chicken with strawberry salsa made by @closetcooking . ingredients for the strawberry salsa: 1 pound strawberries, diced (~2 cups) 1/4 cup red or green onion, finely diced or sliced 1 jalapeno, finely diced 1 lime, juice and zest 2 tablespoons cilantro, chopped salt to taste for the cilantro lime grilled chicken: 1 pound boneless and skinless chicken breasts 2 limes, juice and zest or 1/4 cup lime juice 1 tablespoon oil 2 tablespoons cilantro, chopped 1 clove garlic, grated 1 jalapeno, finely diced (optional) salt and pepper to taste directions for the strawberry salsa: mix everything and enjoy! for the cilantro lime grilled chicken: marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeno, salt and pepper for 30 minutes to overnight. grill the chicken over medium-high heat until cooked, about 3-5 minutes per side. serve topped with the strawberry salsa.
Chicken florentine pasta by @bunsinmyoven ~ 1 pound chicken breasts, diced 1 teaspoon salt 1 teaspoon pepper 1 sweet onion, diced 4 ounces sun-dried tomatoes, not packed in oil 8 ounces penne pasta 2 cups chicken broth 3/4 cups half and half 3/4 cup grated parmesan cheese 6 ounces fresh baby spinach, rinsed and drain heat a 12 inch skillet over medium heat and add the butter to melt. stir to coat the pan. add the chicken to the skillet and sprinkle with salt and pepper. cook, stirring often, until the chicken is browned, about 5 minutes. add the onion to the pan and cook 2 more minutes, stirring often. add the pasta and sun-dried tomatoes to the skillet. pour in the broth and half and half. stir well to combine. bring to a boil, cover, and reduce to a simmer. cook for 12 minutes or until pasta is tender. remove the lid and stir in the grated cheese until melted. stir in the spinach. remove from heat, cover, and let sit for 5 minutes to wilt spinach. stir well before serving.
Crispy zucchini fries ~ by @healthygffamily ~ a healthy alternative to the class potato fry, these zucchini fries are crisp, flavorful and surprisingly easy to make! baked or fried, they are highly addictive! ~ 3 zucchini, cut into ¼ - ½ in thick sticks, about 3 inches in length (this time the zucchini were not too large so i cut the whole zucchini in half widthwise, then again lengthwise, then cut each quarter into 4 strips, so each zucchini yielded 16 fries) 2 eggs 1 cup gluten-free panko bread crumbs (we like aleia's gf) 1 cup parmesan cheese ½ tsp salt or to taste instructions lightly bread the zucchini set up an assembly line with 2 bowls. in one bowl, whisk eggs. in the other bowl mix bread crumbs, parmesan cheese and salt. dip zucchini in egg, then breading. set aside. if baking, place on lightly oiled baking sheet. bake at 425° for 18-20 minutes or until golden brown. serve with your favorite dipping sauce. if frying preheat fryer to 350 degrees. in batches, lay breaded zucchini strips in the fry basket and bake for 4-5 minutes (depending on the thickness of the zucchini)
Creamy garlicy chicken roast 😍 by @cleanfoodcrush❤️ @cleanfoodcrush ~ gluten-free, dairy-free, all the satisfiying dinnertime yum! makes 6 servings ingredients: 6 bone-in, skin-on chicken thighs sea salt and black pepper, to taste 5-6 cups organic baby spinach, chopped 12 ounces red or new potatoes, cut into small bites sized pieces 1 red bell pepper, diced 2 tbsps coconut oil, avocado oil, or clarified butter for the cream sauce: 1 tbsp coconut oil, or clarified butter 4 cloves gresh garlic, minced 1 tbsp gluten free flour 2 cups unsweetened coconut milk 1 tsp dried thyme 1/2 tsp dried basil sea salt and freshly ground black pepper, to taste instructions: preheat oven to 350 degrees f. lightly oil a 9×13 baking dish or coat with nonstick spray. season chicken with salt and pepper, to taste. melt 2 tbsp coconut oil in a large skillet over medium high heat. add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. in the same skillet, stir in garlic, and red pepper and cook for about 2-3 minutes, then add in the spinach. cook, stirring occasionally, until it begins to wilt, about 2 minutes; add in the coconut milk. meanwhile, in a small bowl, whisk in flour and 2 tbsp water. whisk well to combine. pour this mixture onto the skillet, whisking until incorporated, about 1-2 minutes. this sauce will begin to thicken. place chicken in a single layer into the prepared baking dish. top with potatoes, spinach and coconut cream sauce. place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees f. about 30 minutes. enjoy!
Grilled salmon with lemon garlic seasoning topped with nectarine salsa and raw broccoli. by @fitchickscook so good! 😋 ~ #salmon #dinner #eatclean #eathealthy #instafood #delicious #nutritious #homemade #healthychoices #foodie #foodporn #mealprep #mealprepmondays #fitnessaddict #fitgirl #fitchick #fitness #fitfood #fitforlife #happyliving #healthyliving #inspirational #livefit #motivational #fitfam #fitspo #motivationforfitness #fitnessjourney
Shrimp pasta with lemon garlic sauce by @jessica_gavin ❤️@jessica_gavin ~ 1 pound jumbo shrimp peeled and deveined, (16/20 count size) 1/2 teaspoon kosher salt plus more as needed 1/4 teaspoon black pepper freshly grated, plus more if needed 3 tablespoons olive oil divided 2 cups zucchini 1/8-inch thick slices cut on a bias 1 cup grape tomatoes cut in half 2 cloves garlic minced 1/8 teaspoon red pepper flakes zest of one lemon about 1 teaspoon 2 tablespoons lemon juice 8 ounces pappardelle pasta fresh or dried 1 tablespoon italian parsley chopped instructions bring 3 to 4 quarts of salted water to a boil for the pasta. while the water comes to a boil, prepare the shrimp. season shrimp with ¼ teaspoon salt and ¼ teaspoon pepper, stir to combine. in a large sauté pan, heat 1 tablespoon of oil over medium heat. add sliced zucchini and sauté for 4 minutes, or until just tender. add the sliced grape tomatoes and sauté for 2 minutes, until just beginning to soften. add ¼ teaspoon salt to the vegetables, and stir to combine. transfer to a medium sized bowl and reserve. add 2 tablespoons of oil to the pan, and turn heat to medium-low. add garlic and red pepper flakes, stir and cook for 2 minutes to ensure that the garlic does not brown or burn. you want the garlic to cook slowly and the flavors to infuse into the oil, turn heat to low if needed. keeping the heat on medium-low, add the seasoned shrimp. cook for about 2 to 3 minutes on each side, or until just pink in color. add lemon juice and zest to the pan, stir to combine. add the cooked zucchini and tomatoes back to the pan, and stir to combine with the shrimp. add the pasta to the boiling water and cook pasta according to manufacturer's directions, until tender. drain the pasta and toss with the shrimp and vegetables. add more salt and pepper as desired. sprinkle with chopped parsley.
Honey garlic chicken stir fry ~ by @alyssa_therecipecritic❤️ @alyssa_therecipecritic ~ 2 tablespoons olive oil ½ bundle asparagus, cut into pieces 4 ounce mushrooms, sliced 1 small yellow squash, sliced 1 small zucchini, sliced 1 red bell pepper, cut into chucks salt and pepper 1 pound chicken, cubed ¼ cup soy sauce ¼ cup honey 1 teaspoon sesame oil ½ cup chicken broth 3 cloves garlic, minced 2 teaspoons cornstarch pinch of red pepper flakes instructions in a large skillet over medium high heat, add the olive oil. sauté the veggies, asparagus, mushrooms, yellow squash, zucchini, bell pepper and salt and pepper until tender. remove from the pan and set aside on a plate. add the chicken and cook until tender and no longer pink. in a small bowl, whisk soy sauce, honey, sesame oil, chicken broth, garlic and cornstarch. add the vegetables back to the skillet with the chicken and pour sauce on top. simmer until sauce starts to thicken and serve over rice
Pot roast with potatoes and carrots by @cookingclassy - more on her feed @cookingclassy yield: about 6 servings ingredients 1 (3 lb) boneless chuck roast or beef shoulder, trimmed of excess fat 2 tbsp olive oil salt and freshly ground black pepper 1 large yellow onion, coarsely chopped 3 cloves garlic, minced 1 (14.5 oz) can beef broth 3/4 cup dry red wine (optional) 2 sprigs fresh thyme 2 sprigs fresh rosemary 1 bay leaf 2 lbs yukon gold potatoes, cleaned then diced into 1 1/2 inch pieces 6 medium carrots, peeled and chopped into 1 1/2-inch pieces directions preheat oven to 275 degrees. heat olive oil in a large dutch oven over medium-high heat. season roast all over with salt and pepper, then add roast to p*t and brown on all sides, about 2 minutes per side. remove roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute. return roast to pan, pour beef broth and optional red wine over roast. add thyme, rosemary and bay leaf to broth. bring to a simmer, then cover p*t with lid and transfer to oven and cook 2 hours. remove from oven, add carrots and potatoes to p*t and season with salt and pepper. return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender. remove roast and shred or cut into large pieces, while removing fat, then return to pot. remove bay leaf and herb sprigs. serve warm.
Protein blueberry & lemon zest pancakes by @mrs_musick_ ~ ingredients: · ½ cup of whole wheat flour · ½ cup of oatmeal flour (toss oatmeal into blender or food processor) · 1 scoop of your choice of protein (vanilla typically blends the best with regard to flavor) · ½ tsp of baking powder · 1 tbsp. of splenda brown sugar · 1 lemon (fully zested) · ¾ cup of plain non-fat greek yogurt · 6 tbsp. of almond milk (or skim milk) · 2 egg whites · ½ tsp of almond extract or vanilla extract · 1 cup of blueberries instructions: in a small bowl, combine flour(s), baking powder, baking soda, brown sugar, and lemon zest. (i like to actually toss all of my dry ingredients in the blender to make sure they mix well). set aside. in a large bowl, whisk together yogurt and milk. add egg whites and almond/vanilla extract and mix until smooth. combine wet and dry ingredients. fold in blueberries. heat a skillet over medium heat; spray lightly with olive oil. cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). flip and cook for 1 minute on the other side (or until golden and cooked through). note: we also like to sprinkle shaved almonds over the top along with blueberries. add low-sugar syrup or agave syrup.
Caramelized asian bbq salmon made by @carlsbadcravings . more on @carlsbadcravings ingredients 4 skinless salmon filets , 4-6 oz. each* 1 tablespoon toasted sesame oil, divided marinade/glaze 2 tablespoons asian sweet chili sauce 3 tablespoons ketchup 3 tablespoons quality hoisin sauce 2 tablespoons cider vinegar 2 tablespoons brown sugar 2 tablespoon soy sauce 2 teaspoons freshly grated ginger 1/2 teaspoon garlic powder 1/2 teaspoon sriracha instructions whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil. add 1/3 cup of marinade to a freezer bag with salmon. refrigerate the rest separately. marinate salmon for one hour up to overnight (longer the better). skillet directions: when ready to cook, let salmon sit at room temperature for 10 minutes. separate reserved glaze in half. you will use half while cooking salmon and the other half after salmon has cooked. heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium high heat until very hot. add salmon and turn heat down to medium and sear until side is browned, about 4 minutes. flip salmon over and spoon half of the remaining glaze over salmon. cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium). spoon desired amount of remaining glaze over individual servings and season with freshly cracked salt and pepper. note the glaze is very strong so you will want to taste before adding too much more glaze. grill directions: when ready to cook, let salmon sit at room temperature for 10 minutes. lightly grease grill and heat grill to medium heat. pat salmon dry. grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork, flipping once halfway through grilling. when done, remove from grill and brush with glaze and season with freshly cracked salt and pepper.
Best steak marinade by @hipfoodiemom1 ❤️ @hipfoodiemom1 ~ this will give you enough marinade for about 4 to 5 lbs. of meat. if you have a blender at home, feel free to blend the marinade ingredients together. otherwise, a whisk works fine too! ~ ⅓ cup soy sauce 1 heaping tablespoon brown sugar ½ cup extra v****n olive oil ⅓ cup fresh lemon juice ¼ cup worcestershire sauce 1½ tablespoons garlic powder 3 tablespoons dried basil 1½ tablespoons dried parsley flakes 1 teaspoon ground pepper ¼ teaspoon hot pepper sauce (optional) 1 teaspoon fresh minced garlic place meat into a large ziptop bag. using a bowl, pour in all of the ingredients and whisk until thoroughly mixed. pour the marinade into your ziptop bag, directly over the meat. cover, and refrigerate for at least 5 to 8 hours. the longer you allow the meat to marinate, the better. grill the meat and enjoy!
Bibimbap - the ultimate bowl meal made by @budgetbytes . serves: 4 ingredients rice 4 cups cooked jasmine rice sauteed spinach ½ tbsp cooking oil 6 cups fresh spinach, loosely packed 1 tsp toasted sesame oil pinch of salt chili garlic beef ½ lb. ground beef 2 tbsp chili garlic sauce 1 tbsp soy sauce 1 tbsp brown sugar fresh vegetables 1 carrot 1 cucumber 2 green onions other toppers 4 large eggs ¼ cup kimchi 1 tbsp sesame seeds instructions if your rice is not already cooked, begin that first and prepare the rest of the bowl ingredients as the rice cooks. you'll need 4 cups cooked rice. prepare the sautéed spinach next. heat a large skillet over medium flame and add the cooking oil. swirl to coat the skillet, then add the fresh spinach. sauté the spinach for a few minutes, or just until it is wilted. drizzle the sesame oil over top and season lightly with a pinch of salt. remove the spinach from the skillet to a clean bowl. add the ground beef to the skillet used to cook the spinach. cook the beef until fully browned, then add the chili garlic sauce, soy sauce, and brown sugar. stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. turn the heat off. prepare the fresh vegetables. peel and grate the carrot using a large holed cheese grater. thinly slice the cucumber, and slice the green onions. fry or soft boil 4 large eggs (or however many bowls you plan on eating immediately. if meal prepping, cook the egg fresh each day.) build the bowls by first adding 1 cup cooked rice to the bowl, followed by ¼ of the cooked spinach, ¼ of the ground beef, some sliced cucumber, shredded carrots, a cooked egg, an a tablespoon or so of kimchi. sprinkle sliced green onions and sesame seeds over top. there are no hard measurements needed for each ingredient per bowl, just divide the ingredients evenly or as you see fit.
Chia seed protein pudding snack by @jessica_gavin . ingredients: 3/4 cup vanilla protein powder 2 1/2 cup almond milk 1/4 cup chia seeds 1 1/4 cup raspberries 1 1/4 cup diced peaches 5 tablespoons sliced almonds 5 tablespoons pecans directions: in a medium sized bowl whisk together protein powder, milk and chia seeds. transfer chia mixture to refrigerator, cover and allow to sit for 30 minutes to overnight. assemble four cups. add 2 tablespoons raspberries and 2 tablespoons peaches to each cup. evenly distribute the chia pudding into each cup top each cup with 2 tablespoons raspberries, 2 tablespoons peaches, 1 tablespoon almonds and 1 tablespoon pecans. serve immediately or cover and refrigerate for up to 4 days.
Honey garlic butter shrimp in coconut milk with fried plantains. by @halfbakedharvest❤️ @halfbakedharvest ~ 1 pound raw tail on shrimp 1/4 cup olive oil 2 tablespoons honey 4-6 cloves garlic finely minced or grated (i like using around 4) 1 tablespoon fresh grated ginger 2 jalapenos seeded + chopped 1 teaspoon cayenne pepper (use less for less heat maybe 1/4-1/2 teaspoon) 1 teaspoon cumin 1/4 cup fresh cilantro chopped 4 tablespoons butter 1/4 cup canned coconut milk 2 tablespoons fresh basil chopped + more fore serving kosher salt + pepper steamed white rice + black beans + sliced avocado for serving fried plantains 4 inch yellow plantains sliced into 1/2 rounds oil for frying flaky sea salt add the shrimp to a gallon size ziplock bag or medium size bowl. add the olive oil, honey, garlic, ginger, jalapeños, cayenne, cumin and cilantro. toss well to combine, seal the bag or cover the bowl and place in the fridge for 15-30 minutes or up 24 hours. heat a large skillet over medium heat. once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper. make sure to scoop up all the garlic as well. cook the shrimp until pink, about 2-3 minutes per side. add the butter and 1 teaspoon pepper (or more or less to your taste) to the skillet. continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, about another minute or two. be careful not to burn the garlic. remove from the heat and stir in the coconut milk and basil. serve shrimp alongside rice, black beans, fried plantains, avocado and lime wedges. garnish with freshly chopped basil. fried plantains heat an inch or so of oil in a medium skillet over medium heat. once the oil is hot add the plantains and fry for 2-3 minutes per side or until just lightly golden. remove and drain on paper towels. now transfer the plantains to a cutting board and, using the back of a wooden spoon, smash them down into round flat disks. return the plantains to the hot oil and fry another 2-3 minutes on each side or until they are golden and crispy. remove to a paper towel lined plate and sprinkle with
Happy weekend!! 🙌🏻❤️ ~~~~~~~~~~~~~~~~~~~~~~~~~~ banana flaxseed waffles by @thegourmetpeasant ingredients: 1 cup unbleached flour 1/4 cup ground flaxseeds 2 tablespoons granulated sweetener 1 teaspoon baking powder 1/4 teaspoon salt 1 egg 1 banana, mashed 1 cup + 2 tablespoons milk of choice 1 teaspoon vanilla extract 4 tablespoons grassfed butter or coconut butter, melted warmed maple syrup extra banana slices (optional) extra fruit (optional) instructions: melt the butter (of choice) and set aside to cool slightly. mix together the dry ingredients in a large bowl until well combined. set aside. mash together the egg and banana until fully combined, then gently stir in the milk and vanilla. fold the wet to the dry until just combined, then slowly fold in the butter. preheat waffle maker and cook according to manufacturers directions and desired crispness. serve with warmed maple syrup and more fruit, if desired.