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fithealthyrecipes done_all

Fit Healthy Recipes Heathy Recipes & occasional treat🍓🌿 • 👻SnapChat 👉Shonda1020 FB and KIK-shonda1020 📧👇 • Order 🍃🍫DETOX ORGANICS🔗👇code “Shonda15” http://DetoxOrganics.com/Shonda1020
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🍤 🌶 quick 30-minute meal-prep burrito bowls by @ gimmedelicious ~ loaded with spicy shrimp, fajita veggies, black beans, brown rice, and a spicy 2 ingredient cream sauce 🌶🍱 - ingredients 1 pound raw shrimp, deveined & shelled 1 tablespoon olive oil 1 clove garlic, minced 2 teaspoons chili powder 1 teaspoon cumin ½ teaspoon garlic powder ½ teaspoon cayenne pepper salt & pepper 1-2 bell peppers, sliced (colors of choice) for the assembly: 2 cups cooked brown rice 1 cup black beans, drained and rinsed 1 cup corn, drained and rinsed ½ cup greek yogurt or sour cream ½ cup salsa 4 meal prep containers 4 2 oz sauce containers - instructions to cook fajita veggies and shrimp: combine the shrimp, garlic, and spices. in a large skillet over medium-high heat, add 1 tablespoon of olive oil. add the shrimp and cook for 2-3 minutes or until tender. remove the shrimp from the pan and add the sliced bell peppers (add more oil if needed) and cook for 2-3 minutes or until tender. to assemble: divide brown rice into 4 meal prep containers (1/2 cup each). top each container with ¼ of the shrimp, ¼ of the bell peppers, a scoop of black beans, and a scope of corn. in a small bowl whisk the yogurt and salsa and divide into 4 small 2 oz sauce containers or pour into 4 small snack size ziplock bags. to serve: heat bowls (do not heat sauce) in the microwave for 2 minutes or until thoroughly. drizzle with cold sauce. enjoy! -

18 hours ago comment 119 star 13,511

Stuffed chicken marsala by @cremedelacrumb1 ~ 4 medium boneless skinless chicken breasts 8 slices mozzarella cheese 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained (if you can't find them julienned you can buy sun dried tomato halves and thinly slice them yourself) ⅔ cup shredded parmesan cheese 3 tablespoons oil salt and pepper, to taste 2 teaspoons italian seasoning marsala sauce 1½ cups marsala cooking wine (may sub chicken broth) 3 teaspoons minced garlic 1 cup sliced mushrooms ½ cup heavy cream or sub ½ teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste grated parmesan cheese and parsley or thyme for topping (optional) instructions preheat oven to 400 degrees. use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket". fill each pocket with 2 slices of mozzarella cheese, ¼ of the sun dried tomatoes, and ¼ of the shredded parmesan cheese. pinch together the open side of the chicken b*****s and secure with toothpicks. drizzle chicken with oil, then sprinkle with salt and pepper to taste, and italian seasoning, rubbing in with your fingers. transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. place chicken on a plate while you prepare the marsala sauce. in the same pan (don't clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. stir and bring to a boil and cook for 3-4 minutes. return chicken pan and spoon some of the sauce over the chicken. transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. spoon sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.

23 hours ago comment 70 star 8,744

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 (gf, w30, vegan) 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. .

Yesterday comment 89 star 10,756

Steak fajita roll-ups by @diethood ~ homemade fajitas seasoning mix 1 pound thinly sliced sirloin tip steak (carne asada)* 1/2 tablespoon olive oil 3 colored bell peppers cut into thin strips 1 large yellow onion , sliced 1 lime , juiced chopped fresh parsley or cilantro prepared guacamole for serving , optional instructions prepare the fajitas seasoning mix and set aside. cut the steak into 2-inch wide by 6-inch long strips. rub the steak strips with some of the prepared seasoning mix and set aside.** heat olive oil in a grill pan over medium-high heat and add pepper strips and sliced onions to the grill pan; season with salt, pepper, and a sprinkle of the fajitas seasoning mix. cook for about 4 to 5 minutes, or until tender. remove from heat and let cool for a minute. top each slice of steak with the vegetables; roll up and secure with a toothpick. heat up the grill pan again and add the roll-ups to the pan. cook until browned, about 2 to 3 minutes per side. remove from heat, remove toothpicks, and transfer to a serving plate. squeeze lime juice over the roll ups and garnish with chopped parsley or cilantro. serve with prepared guacamole.

Yesterday comment 293 star 18,609

Avocado tuna melt by @naivecookcooks ~ avocado tuna melt - creamy avocado pesto with tuna makes for a quick grilled cheese that's not just delicious but healthier. avocado tune melt grilled cheese: 1 can solid white albacore 1 avocado 2-4 tbsp good quality pesto sliced cheddar cheese butter for bread 4-6 bread slices instructions grilled cheese: in a bowl mix pieces of albacore, pieces of avocado, pesto and mix. taste and adjust pesto as per taste. spread butter on both sides of bread slices. place one cheese slice on all bread slices. add the mixture of avocado tuna melt on 3 bread slices and then cover with the other bread slice with cheese. place this on a hot skillet and cook until golden brown , flip and cook the same on the other side as well. serve immediately.

2 days ago comment 329 star 22,744

Sheet pan garlic herb butter chicken & potatoes by @cafedelites ~ 1/3 cup low-sodium chicken broth or stock 1/4 cup unsalted butter, melted (reduced f*t or light butter if counting calories/fat) 1 tablespoon finely chopped garlic (or 4 cloves) 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1/2 teaspoon salt (adjust to your tastes) fresh ground black pepper, to season 4 x 5 ounce | 150 grams boneless, skinless chicken breasts 1 pound (500 grams) baby potatoes, peeled and quartered into 1-inch pieces (yukon gold or white carisma potatoes work the best) 1 pound (500 grams) green beans (or asparagus) instructions preheat oven to 200°c | 400°f. lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. set aside. combine together the butter, broth (or stock), garlic, parsley, thyme and rosemary together in a bowl. place chicken on the baking sheet and arrange the potatoes all around the chicken. toss 1/2 cup of sauce through the chicken and potatoes, and season well with salt and pepper. lightly spray all over with olive oil spray or cooking oil spray. bake in preheated oven for 15 minutes or when potatoes just start to become golden. carefully remove baking tray from the oven and flip each chicken breast. move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. pour the remaining garlic herb butter sauce over the beans, toss well and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is cooked through (no longer pink in the middle) and potatoes are for tender. broil (or grill) for 2-3 minutes until chicken is golden and potatoes crisp. sprinkle with fresh chopped herbs (optional), and serve immediately with pan juices.

3 days ago comment 147 star 24,282

Tomato spinach shrimp pasta by @eatwell101 ~ 2 tablespoons olive oil 8 oz (220g) medium shrimp, peeled and deveined 1/4 teaspoon red pepper flakes 1 teaspoon smoked paprika or more, to taste kosher salt and freshly ground black pepper, to taste 1 teaspoon italian seasoning 4 roma tomatoes, chopped 1/4 cup fresh basil leaves, chopped 6 oz fresh spinach 3 cloves garlic, minced 8 oz (220g) pene or spaghetti 2 tablespoons high quality olive oil, optional 1. add 2 tablespoons of olive oil to a large skillet, on medium-low heat. add shrimp, red pepper flakes, paprika, italian seasoning and salt in the skillet and cook on medium heat until shrimp is grilled cooked through, about 5 minutes. remove shrimp from the skillet and set aside. 2. in the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. cook on medium heat about 3- 5 minutes until spinach wilts just a little and tomatoes release some of their juice. remove from heat and adjust seasoning, if needed. cover with a lid and keep off heat. 3. cook pasta according to package instructions, until al dente. drain pasta and add to the skillet with the tomatoes and spinach. reheat on low heat, mix everything well, adjust seasoning with salt and pepper. remove from heat. 4. once pasta and veggies are off heat, add grilled shrimp back and drizzle with good quality olive oil just before serving, for an extra taste. serve the shrimp pasta immediately, enjoy!

4 days ago comment 201 star 22,220

I’ve partnered with @drinkbluesky to share their @drinkbluesky zero soda! blue sky zero soda has zero sugar, zero calories and zero reasons not to try it (because it’s on them if you don’t like it!) it’s perfect paired with a delicious salad! #rootedinreal * terms and conditions apply, see www.blueskysoda.com/refunds

4 days ago comment 14 star 3,701

Loaded greek chickpea chopped salad 🌱🍅 by @cleanfoodcrush ~ { i still love crisp, fresh veggies in the wintertime! what about you? } ~ makes about 4 servings ingredients: 15 oz chickpeas, rinsed and drained 1/2 small red onion, sliced thin 2 cups cherry tomatoes, halved 1/3 cup pitted kalamata olives 2 small english cucumbers, sliced 1/3 cup feta cheese, crumbled (i added a chopped jalapeno today for a little kick - totally optional!) dressing ingredients: 2 tbsps extra v****n olive oil 2 tbsp balsamic vinegar, or apple cider vinegar for the extra health benefits 1 tbsp raw honey 2 small garlic cloves, minced 1 tsp dried oregano freshly ground sea salt and pepper, to taste instructions: place all chopped salad ingredients nicely into a large bowl. in a small glass bowl, whisk together dressing ingredients. add dressing to the salad bowl and toss gently to combine. this salad is great for meal prep as it stores perfectly in fridge for up to 3 days. make sure you only mix it with the dressing right before serving if using for future meals. enjoy!

5 days ago comment 82 star 13,590

Quick and easy pancakes by: @healthandfoodjunkie these quick and easy pancakes are vegan, gluten free and sugar free and taste great. ➡️1 cup rolled oats ➡️1 ripe banana ➡️1/2 tbsp baking powder ➡️1/2 tsp ground cinnamon ➡️1/2 cup unsweetened almond milk - or milk of choice add everything into your blender and pulse till smooth. cook on a heated skillet. top as desired. these are layered with sliced bananas, nut butter and topped with cacao nibs and goji berries. . yields 5-6 pancakes. they keep for a couple of days in the fridge and warm up in the toaster - perfect for #mealprep

5 days ago comment 82 star 11,564

Oven roasted chicken shawarma by @cookingclassy ~ 1/3 cup olive oil, plus more for brushing 3 tbsp fresh lemon juice 1 tbsp minced garlic 1 1/2 tsp ground cumin 1 1/2 tsp paprika 1 tsp ground coriander 1/4 tsp ground cinnamon 1/4 tsp turmeric 1 tsp each salt and freshly ground black pepper 2 lbs trimmed boneless, skinless chicken thighs optional serving suggestions warm pita bread* or flour tortillas or cooked rice tahini yogurt sauce** diced tomatoes diced cucumbers chopped lettuce chopped red onion feta cheese instructions in a mixing bowl or liquid measuring cup whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt and pepper. place chicken in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air. rub marinade over chicken, transfer chicken to refrigerator and allow to marinate at least 1 hour and up to 6 hours. preheat oven to 425 degrees. brush a rimmed 18 by 13-inch, preferably dark coated, baking sheet with 1 tbsp olive oil. remove chicken from marinade and space evenly apart on baking sheet. roast in preheated oven until cooked through and edges are crisp, about 30 - 40 minutes. remove from oven and allow to rest 2 minutes then cut into bits. serve in pita or with rice along with desired toppings. *for the pita bread you can find my recipe here, you'll only need 4 so halve the recipe and make 4 8-inch pitas. **for the tahini yogurt sauce: add 2 tbsp tahini to a small mixing bowl then use the back of a spoon to press tahini against bowl to smooth. mix in 1 cup plain greek yogurt, 1 tbsp fresh lemon juice, 1/2 tsp minced garlic, 2 tbsp minced parsley, mint or cilantro. season with salt and pepper to taste.

6 days ago comment 70 star 14,455

#breakfast inspiration by @choosing_balance details 👉🏻 pancake details: mixed with 1/2 cup unsweetened almond milk + spinach sautéed in ghee topped with breakfast blend + tomatoes + 1/2 avocado + 1 egg

1 weeks ago comment 165 star 25,520

Sheet pan fajita salmon with cilantro lime butter by @cremedelacrumb1 ~ 46 oz. salmon fish fillets 1package fajita seasoning 1/4teaspoon salt 1/4teaspoon cayenne pepper(optional) 3 bell peppers, sliced(any color combo) 1/2 large onion, thinly sliced 1tablespoon olive oil marinade 2tablespoons olive oil 2tablespoons lime juice 2tablespoons orange juice 2tablespoons reduced sodium soy sauce 1tablespoon brown sugar 2 garlic cloves, minced cilantro lime butter 4tablespoons butter, melted 1tablespoon fresh lime juice 1 1/2tablespoons finely chopped cilantro, packed 1/4teaspoon salt whisk the fajita seasoning with 1/4 teaspoon salt and 1/4 teaspoon cayenne pepper. set aside. marinade: in a shallow large bowl or dish, whisk together all of the marinade ingredients. remove 1 tablespoons to use later for vegetables. add salmon and marinate 30-60 minutes at room temperature. meanwhile you can prep your veggies. preheat oven to 400 degrees f. line baking sheet with foil and spray with cooking spray. add onions and bell peppers to baking sheet. sprinkle with 1 tablespoon fajita seasoning, 1/4 teaspoon salt and drizzle with 1 tablespoons olive and 1 tablespoon reserved marinade. toss until evenly coated then spread evenly on baking sheet. roast 5-10 minutes depending on thickness of salmon and how done you like your vegetables (5 minutes if you have thicker salmon because peppers will cook longer with salmon, closer to 10 minutes for thinner salmon, because peppers won’t cook as long with salmon). stir veggies and move to one side of your pan. add salmon and rub with all remaining fajita seasoning. bake at 400 degrees f for approximately 12-16 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon, see note)* broil salmon and veggies for 1-2 minutes or until veggies are slightly charred and salmon is golden. spoon cilantro lime butter evenly over salmon (directions follow). season with additional salt and pepper to taste. serve salmon and veggies in tortillas or on rice or salad with toppings of choice such

2 weeks ago comment 151 star 15,383

Baked egg avocado boats by @hipfoodiemom1 ~ 2 ripe avocados, sliced in half and remove pit crushed red pepper flakes 4 eggs kosher salt freshly ground black pepper 3 slices bacon, cooked until crispy finely chopped chives or green onions, for garnish avocado oil preheat oven to 425 degrees. scoop out about two tablespoons of flesh from the center of each avocado, ensuring that your egg will fit snugly in the center. place avocados snugly in a baking dish. you want to make sure the avocados don't fall so the eggs can stay in tact while baking. sprinkle some crushed red pepper flakes into each avocado half. c***k eggs in a bowl. using a spoon, transfer the yolks to each avocado half, then carefully spoon in as much egg white as you can fit in the avocado without spilling over. season with salt and pepper and bake until the egg whites are set and yolks are no longer runny, for about 18 to 20 minutes. (cover with foil if avocados are beginning to brown.) remove from oven and garnish with crispy bacon bits, chives, more crushed red pepper flakes if desired and lightly drizzle with some avocado oil. enjoy immediately!

2 weeks ago comment 669 star 27,879

Grilled hawaiian chicken teriyaki bowls by @tastesbetterfromscratch ~ 4 or 5 boneless , skinless chicken tenders (or about 2 chicken breasts) 1 zucchini , sliced 4 mini sweet bell peppers , any color, chopped 1/2 of a pineapple , peeled and cut into spears 1 small red onion , sliced thin 1/2 cup toasted sweetened coconut flakes , optional for the coconut rice 2 cups water 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can) 2 tsp packed light brown sugar 1 tsp salt 2 cups white or jasmine rice for the teriyaki sauce ½ cup soy sauce 2 tbsp rice vinegar 1 tbsp sesame oil ¼ cup + 1 tbsp brown sugar 1 tbsp honey ¾ tsp ground ginger 1 clove garlic , minced 2 tsp cornstarch+ 2 tsp water , mixed together 1/4 tsp crushed red pepper instructions make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan. bring to a boil, then stir in rice. return to a boil. reduce heat to low, cover and cook for 20 minutes. remove from heat and let stand 10 minutes, before fluffing with a fork. meanwhile, make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. bring to a boil, stirring constantly, and boil for about 1 minute. the sauce should be thick enough to coat the back of the spoon. pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts). prepare your grill and heat it to medium. if you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. if not, cut the zucchini and onion into large chunks and leave the mini bell peppers whole. drizzle some olive oil over the vegetables and over the pineapple spears. grill the vegetables for just a few minutes on each side and then remove to a plate. grill the pineapple next by placing the pineapple spears directly on the grill. grill for about 2 minutes on each side, and remove to a plate. lastly, place the chicken on the grill. cook for about 2 minutes on each side, or until cooked through. remove to a plate to rest before slicing. to serve, add coconut rice to each serving bowl. top with grilled veggies,

2 weeks ago comment 139 star 16,866

Please tell me 😜🤔 my mom and dad were fabulous cooks so i can’t say i have anything i won’t eat🍴 ~ reposted from @ohsweetbasil

2 weeks ago comment 1,513 star 4,017

Mexican chicken & avocado salad by @recipe_tin ~ ingredients 2 small chicken b*****s (pound or split if thicker than 2cm / 4/5”) 1 tbsp olive oil 1/4 cup coriander / cilantro, finely chopped 5 heaped cups cos lettuce, cut into bite size pieces lime dressing / marinade: 2 tbsp lime juice, 1 tbsp honey, 1/4 cup olive oil, 1 garlic clove, minced, ½ tsp salt + black pepper chicken seasoning: 1/2 tsp each chipotle powder and oregano 1/4 tsp cumin powder salt & pepper avocado salsa: 1 avocado, chunky dice, 1 cup cherry tomatoes, halved, ¾ cup corn kernals (canned, drained), ½ red onion, finely chopped . directions 1. place lime dressing ingredients in a jar, shake well. 2. put 2 tbsp of dressing in a ziplock bag, add seasonings then chicken. mix. marinate 30 min – overnight. 3. heat 1 tbsp olive oil in skillet over medium low, cook chicken to taste (2cm / 4/5” takes around 8 minutes). rest 5 min then slice. 4. add 2 tbsp of coriander into dressing, shake. 5. place avocado, corn, tomato and onion in a bowl. add remaining coriander, drizzle with a bit of dressing, toss gently. 6. place lettuce in a bowl, drizzle with a bit of dressing, toss. 7. assemble salad: place lettuce on a serving platter. top with salsa and sliced chicken. drizzle with remaining dressing.

2 weeks ago comment 523 star 15,781

Garlic roasted chicken by @cookingclassy ~ garlic roasted chicken one of my favorite chicken recipes! you get perfectly tender chicken with gorgeously golden brown, crispy skin that's infused with fresh herb flavor. and it's served over a blanket of lemony pan sauce and paired with an abundance of roasted garlic cloves. this is how you do chicken dinners! ~ 2 tbsp olive oil 1 tbsp butter 30 garlic cloves, peeled (from 2 heads) salt and freshly ground black pepper 6 large bone-in, skin-on chicken thighs, trimmed of excess skin 2 tsp finely minced fresh rosemary 2 tsp finely minced fresh thyme 3/4 tsp cornstarch 1/3 cup low-sodium chicken broth 1 tbsp fresh lemon juice 1 tbsp minced fresh parsley (optional) instructions preheat oven to 400 degrees. heat olive oil and butter in a large oven-proof skillet or saute pan over medium heat. add garlic and cook, turning occasionally until lightly browned, about 3 - 5 minutes. transfer garlic to a plate, leave oil in pan. dab skin side of chicken thighs well with paper towels to dry. season both sides of chicken with salt and pepper. increase burner heat to medium-high and add chicken to skillet, skin side down (cover pan with a splatter screen if you have one). cook until browned, about 5 - 6 minutes, then remove from heat. season chicken thighs with 1 tsp each thyme an rosemary, then flip so skin side is upright and season with 1 tsp each thyme and rosemary. scatter garlic cloves around chicken. roast in preheated oven until skin is crispy and center registers 165, about 20 minutes. in a small bowl whisk together chicken broth and cornstarch. transfer chicken and garlic to a plate, then bring drippings in skillet to a simmer over medium heat. add broth mixture to drippings, and cook whisking constantly, 1 minute. remove from heat and stir in lemon juice. add some of the pan sauce to individual plates then top with a chicken and garlic cloves. sprinkle with parsley.

2 weeks ago comment 104 star 13,897

Skinny shrimp scampi with zucchini noodles by @justataste ~ 2 tablespoons olive oil 1 pound jumbo shrimp, shelled and deveined 1 tablespoon minced garlic 1/4 teaspoon crushed red pepper flakes (optional) 1/4 cup white wine 2 tablespoons freshly squeezed lemon juice 2 medium zucchini, cut into noodles chopped parsley, for garnish instructions place a large sauté pan over medium-low heat. add the olive oil and heat it for 1 minute. add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly. add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan. increase the heat to medium. add the white wine and lemon juice to the pan. using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. add the zucchini noodles and cook, stirring occasionally, for 2 minutes. return the shrimp to the pan and toss to combine. season with salt and pepper, garnish with parsley and serve immediately.

2 weeks ago comment 115 star 12,391

😍😍big bowl of anti inflammatory foods with my fave glazed honey salmon👋🏼 by @nourishedbykale to make: bake at 450 for 13 mins with lemon, pepper, turmeric, manuka honey and ghee✨

2 weeks ago comment 94 star 17,322