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Copycat chipotle chicken recipe by @thebrowneyedbaker ½ medium red onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 tablespoons adobo sauce (from a small can of chipotle peppers in adobo sauce) 2 tablespoons olive oil 2 tablespoons ancho chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon salt ½ teaspoon black pepper water, as needed 3 to 4 pounds boneless, skinless chicken thighs directions: make the marinade: place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup. using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. refrigerate for at least 1 hour, or overnight. cook the chicken: preheat a large skillet over medium heat. add enough olive oil to coat the bottom of the pan. add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees f on an instant-read thermometer. (i recommend cooking in two batches and adding more olive oil in between, if needed). remove the chicken to a large cutting board and allow to rest for at least 10 minutes. slice or chop the chicken, as desired. serve in a burrito, in a salad, or on its own!
Chicken and avocado roll-ups by @gimmedelicious ❤️ @gimmedelicious ~ 1 cup cooked chicken breast, diced or shredded 1 avocado.pitted and diced ¼ cup shredded cheese or choice ¼ cup diced tomato 2 tablespoons onion, minced (optional) 2 tablespoons cilantro, minced 2 tablespoons sour-cream or greek yogurt 1 tablespoon lime juice salt and pepper to taste 2 - 10" flour tortillas (or 3 medium tortillas) in a large bowl, add the cooked chicken, avocado, cheese, tomato, onion, cilantro, sour-cream and lime juice.season with salt and pepper and stir with a spoon until everything is fully combined and the avocado is chunky and mashed. spread the mixture on equally on each of the floured tortillas and roll them up tightly.cut in slices and place on plate.serve right away or refrigerate until ready to serve.enjoy hot or cold!
Bbq chicken & roasted sweet potato bowls made by @thecreativebite . follow her for more @thecreativebite ingredients 2 medium sweet potatoes 1 large yellow onion 2 tbsp. olive oil, divided ½ tsp. salt, divided ½ tsp. garlic powder ½ tsp. chipotle powder (or chili powder) 1 head broccoli 1 lb. boneless skinless chicken breasts ½ c. bbq sauce, divided salt instructions preheat the oven to 400°. peel and chop the sweet potatoes into ½" chunks. chop onion into 1 inch pieces and add to a lined sheet pan along with the sweet potatoes. toss the vegetables with 1 tbsp. olive oil, ¼ tsp. salt, garlic powder and chipotle powder and toss until well combined. bake at 400° for 20 minutes. toss the sweet potatoes and push to one side of the pan. add the broccoli and toss with 1 tbsp. olive oil and ¼ tsp. salt. add the chicken b*****s and brush with ¼ c. bbq sauce. bake an additional 15-20 minutes at 400° until the chicken is done. remove the pan from the oven and shred the chicken b*****s using two forks. toss the chicken with the remaining bbq sauce. add to bowls along with the roasted vegetables and serve immediately.
Caprese pesto pasta salad by @lexiscleankitchen ❤️ @lexiscleankitchen ~ summer greens pesto 1 cup arugula/spinach 1/2 cup basil 1/3 cup chopped walnuts 1 clove garlic 1/4 teaspoon sea salt, more to taste 1/4 teaspoon black pepper, more to taste 1/2 lemon, juiced 1/8 teaspoon red pepper flakes, more to taste 1/4 cup extra-virgin olive oil, more as necessary when blending optional: 1 tablespoon fresh parmesan other ingredients 1 box gluten-free pasta, cooked 8 ounces small mozzarella balls (ciliegine or bocconcini), halved 2 pints cherry tomatoes, halved 1 cup roasted red peppers, chopped 1/3 cup marinated artichokes, chopped 3/4 cup fresh basil, chopped or chiffonade 1 teaspoon italian seasoning 1 teaspoon sea salt, more to taste 1/4 teaspoon red pepper flakes, more to taste 1/4 teaspoon freshly ground black pepper, more to taste optional: salami or pepperoni instructions 1. place all pesto ingredients except for extra-virgin olive oil in a food processor or high speed blender. pulse a few times until coarsely chopped. while machine is going, slowly pour in extra-virgin olive oil until you have reached a thick and creamy sauce. taste and adjust seasoning as needed. set aside until ready to use. 2. place cooked pasta, mozzarella balls, cherry tomatoes, roasted red peppers, marinated artichokes, basil, italian seasoning, sea salt, red pepper flakes, ground pepper, and any other ingredients you are adding in into a large mixing bowl. add in the pesto and mix until well combined. taste and adjust seasoning as needed. store in the refrigerator until ready to serve!
Dairy free mac & cheese by @mydigitalkitchen 2.5 cups penne (cooked according to package instructions) 1 small cauliflower head (florets cut out and rinsed) ¼ cup red onions (minced) 2 tablespoons v****n coconut oil 1.5 teaspoons dried thyme 3 cups low sodium vegetable broth 2 cups water ½ cup unsweetened almond milk ( 1 tsp sea salt ½ tsp cayenne pepper fresh oregano after you’ve cooked your penne, set it aside. chop the cauliflower florets into small pieces making sure the stems are cut off completely and set aside in a large bowl. place a skillet over medium heat and sauté your onions and coconut oil until fragrant. set aside. place a large p*t over medium heat and bring the broth and water to a boil. add the cauliflower florets and cook for 10 minutes or until the cauliflower is tender. remove from heat and set aside. using a small or medium strainer, place only the cauliflower in the blender, then add 1 cup of the broth, almond milk, onion mixture, thyme, salt and pepper and puree until smooth. you may add more broth and puree depending on how thick you want it. pour cauliflower mixture 1 cup at a time into the cooked penne until all areas of the penne are creamed together. you don’t have to use the entire cauliflower sauce depending on how creamy you want the penne. top with fresh oregano and serve. you can store any leftover cauliflower sauce in the refrigerator for 3-5 days.
Jerk chicken with mango avocado salsa and coconut rice by @cookingclassy ❤️ @cookingclassy ~ chicken and marinade 1 1/2 lbs trimmed boneless, skinless chicken b*****s or thighs 8 green onions, roots trimmed, chopped into thirds (or sub. 1/2 medium red onion) 1 jalapeño, stemmed, chopped into thirds* 1-inch knob ginger peeled and minced 3 cloves garlic 1/3 cup soy sauce 1/4 cup fresh lime juice 2 tbsp olive oil, plus more for grill 1 tbsp packed light brown sugar 2 tsp fresh thyme leaves or 1/2 tsp dried 1 tsp ground allspice 1 tsp freshly ground black pepper 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg mango avocado salsa coconut rice if using chicken b*****s pound thicker parts with the flat side of a meat mallet to even out their thickness (thighs don't need to be pounded). place chicken b*****s in a gallon size resealable bag. add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse). pour marinade over chicken in bag and rub marinade over chicken. seal bag, transfer to refrigerator and allow to marinate at least 4 hours and up to 8 hours. preheat a grill over medium-high heat to about 400 degrees. brush grill grates with oil then place chicken on grill. grill until center of chicken registers 165 degrees on an instant read thermometer, about 4 - 5 minutes per side. remove from grill, cover to keep warm and let rest 5 minutes. serve warm over coconut rice and top with mango avocado salsa. *if you like really hot spicy things a seeded scotch bonnet or habanero pepper can be used. just be sure to use gloves when handling peppers.t
Caribbean j**k chicken bowls by @tastesbetterfromscratch ❤️ @tastesbetterfromscratch ~ 4 chicken b*****s halves (or 6-8 chicken tenders) 1/4 cup jamaican j**k seasoning (or homemade) 5-6 cups cooked white rice or coconut rice 1 tablespoon olive oil 1 red bell pepper, sliced thin 1 can red beans, drained and rinsed 2 avocados, peeled, seeded, mashed 1 mango, peeled and sliced around the pit for the pineapple sauce: 2 tablespoons honey ½ cup diced fresh pineapple and its juices 2 teaspoons ketchup 1 tsp dijon mustard 1 tsp lime juice 1 chipotle pepper in adobo plus 1 tsp of the adobo sauce (or to taste, if you don't like spicy) ½ tsp garlic powder 1 tsp sugar salt and pepper, to taste combine the pineapple sauce ingredients in a small saucepan over medium-low heat. simmer for 5-10 minutes. remove from heat and set aside. cook rice according to package instructions. i use plain, long-grain white rice if i'm in a hurry, or coconut rice if i have time to go the extra mile 🙂 . when the timer goes off for the rice, add the red beans to the p*t and fluffy everything with a fork to toss it all together. return the lid to keep it warm while you cook the chicken. season chicken b*****s all over with j**k seasoning. add olive oil to a large skillet over medium heat. add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through. during the last 2 minutes or so of cooking, add the red bell peppers to the pan to saute. spoon rice and red beans into bowls. add chicken and some red bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango. spoon a little of the pineapple sauce on top. enjoy!
4 ingredient garlic chicken zoodles by @gimmedelicious ingredients 2 medium chicken breasts, cut into ½ inch pieces 2 tablespoons olive oil 4 cloves garlic, minced or crushed 3 zucchini,spiralized ½ teaspoon red pepper flakes (optional) heat a large heavy-duty pan to medium/high heat.add olive oil and minced garlic.cook garlic for 30 seconds to 1 minute or until fragrant.be careful not to burn the garlic. add chicken, red pepper flakes and salt & pepper.cook chicken for 5-6 minutes or until golden and cooked through. toss in spiralized zoodles and cook for 1 minute then turn off heat.sprinkle with parmesan cheese if desired.
Spaghetti squash alfredo by: @healthandfoodjunkie roasting the squash: cut squash in half lengthwise scoop out the insides drizzle on some oil and rub it into the flesh sprinkle sea salt and black pepper all over bake in the oven at 375°f for 45 minutes once roasted use a fork to remove the flesh alfredo sauce: 1 tbsp oil 1 clove garlic minced 1 green onion finely chopped 1 cup greek yogurt cream cheese 1 cup chicken/vegetable stock 1 tsp italian seasoning 1/4 tsp black pepper 1 cup chopped spinach 1/2 cup chopped grape tomatoes heat oil, add garlic and onions and sautee till onions are translucent. add cream cheese and stock and stir until creamy. let simmer about 5 minutes till sauce has thickened. add spinach and tomatoes and stir till softened. add the shredded insides of the squash and gently mix well. add mixture back into the hollowed shell and top with parmesan cheese. enjoy💖
😍😍by @sarafit_nf sweet & spicy ghee-roasted sweet potatoes (ghee, cinnamon, cayenne, s&p); grilled cast iron asparagus with tomatoes, parsley, and parmesan; and seared wild alaskan salmon.
Quick and easy meal prep dinner by @healthandfoodjunkie life just seems so crazy right now, so i thought i would do some mid-week meal prep for me to help me get through the rest of this week. these were all quick and easy to make and tasted amazing! _ satueed lemon garlic shrimp •15-20 jumbo shrimp •1 tbsp ghee •1 clove garlic minced •1 tbsp fresh lemon juice •1/2 tsp lemon pepper spice mix •sea salt to taste heat ghee in skillet, add in fresh shrimp and sautée. add in spices and continue to sautée till shrimps are pink and cooked. •squeeze 1/2 lemon just before serving. jalapeño cauliflower mash •1 head cauliflower cut into pieces and boil till softened. remove from heat. add in: •1/4 cup chopped fresh spinach •1 clove garlic minced •2 tbsp jalapeño cream cheese •sea salt to taste use a hand masher and mash till smooth. butternut squash noodles •1 tbsp ghee •2 cups spiralized butternut squash •1 clove fresh garlic •1/2 garlic salt blend •1/2 tsp dried basil heat ghee in skillet and and garlic, sautée for a minutes and add in noodles. toss gently, once the noodles start to soften add the spices and continue to toss till cooked. garlic parmesean asparagus •fresh asparagus (ends broken off) •1-2 tbps grapeseed oil (or oil of choice) •1 clove garlic minced •1 tbsp parmesean cheese •sea salt and ground black pepper to taste. add asparagus spears to a lined baking sheet. drizzle on oil,garlic, spices and cheese, gently roll the spears till coated. bake in the oven at 400ºf for 8 minutes, remove and shake the pan to move the spears around and return back for another 8 minutes. enjoy!
Perfectly balanced 400 calorie #fitmeal for one by @cleanfoodcrush ~ this is excellent for when you want to prep a few meals ahead of time #foodprep #mealprep experiment with your own fave combos! step 1: protein 4-5 oz = 120 calories of chicken, turkey, fish, or eggs made with 1 tsp healthy oil. (i used a chicken b****t in the photo… here are my quick tips: use just 1 tsp oil *per serving (avocado, coconut, or olive oil) in a hot saute pan. i prefer cast iron for even cooking, and moist chicken. season b*****s with your all your faves; i used cumin, garlic, sea salt & fresh ground pepper. if the pan is properly preheated, then 3-4 minutes per side is all you’ll need. immediately wrap b*****s in foil, and let sit for 10 minutes. perfectly moist breasts!) . . step 2: healthy carb = energy – 1/2c quinoa, brown rice or sweet potato. step 3: greens – 1cup kale, baby spinach, or other leafy greens (i used fresh chopped organic red leaf lettuce, here) step 4: veggies – 1cup roasted, steamed or raw veggies of choice. step 5: beans – 1-2 tbsp of your choice of beans(optional) if using canned, be sure to rinse very well! step 6: healthy f*t – 50 calories avocado, feta cheese, hummus, guacamole, or homemade dressing (from cfc dressing guide). unlimited fresh lime, lemon juice, or vinegar may also be used as additional dressing. step 7: seal, store (dressing/fats separate) in the refrigerator & eat within 4 days. .
Shrimp boil skillet by @cookingclassy❤️ @cookingclassy ~ 1 lb. baby yellow potatoes 2 tbsp olive oil 1/2 large yellow onion, chopped salt and freshly ground black pepper 6 oz. turkey or chicken smoked sausage (i used johnsonville cajun chicken sausage), sliced 2 cloves garlic, minced 2 tbsp butter, diced into small cubes 3/4 lb large peeled and deveined shrimp 1 1/4 cups fresh corn or frozen, thawed corn 2 tsp seafood seasoning, such as old bay* 1/2 tsp dried thyme 4 oz baby spinach (optional) 1 tbsp fresh lemon juice 1 tbsp minced fresh parsley (optional) allergy congestion help flonase® offers 24-hour relief from congestion, runny nose & sneezing! https://www.flonase.com/ directions place potatoes on a large plate and microwave on high power for 2 minutes. turn potatoes then continue to microwave until just tender, about 2 minutes longer (if they aren't really small they'll take a little longer. make sure they are tender at this point). let cool slightly then cut in half. meanwhile, heat olive oil in a very large non-stick skillet (at least 12-inches and deep) over medium heat. add onions and saute until tender, about 4 minutes. push onions over to the far side of pan, add in potatoes (i put them in cut side down so they'd brown nicely). season with salt and pepper and cook turning occasionally, until lightly golden brown, about 3 minutes. push potatoes to one side of pan. add sausage to other side of pan and cook, tossing occasionally until sausage is starting to brown slightly, about 3 minutes. scoot sausage add in garlic and saute 1 minute, or until lightly golden. add butter, shrimp and corn to skillet. sprinkle in seafood seasoning and thyme and season with salt and pepper to taste (don't overdue it with salt as the sausage is salty). cook tossing occasionally 2 minutes, then add spinach and cook until spinach has wilted and until the shrimp is cooked through (it should be opaque throughout). pour in lemon juice and toss. serve warm garnished with parsley if desired. *note that this is spicy, if you don't like heat use another seafood seasoning and a milder sausage.
Berry muesli breakfast bowls by @jessica_gavin ❤️ @jessica_gavin ~ ingredients: 1 cup muesli ⅔ cup milk (dairy, almond, cashew, coconut, rice, soy) 1 cup berries (strawberry, raspberry, blackberry or blueberry) additional topping suggestions: dried fruit, nuts, flaxseed, chia seeds, dried coconut flakes, cocao powder. directions: quick eating muesli- place ½ cup of muesli into each bowl. add ⅓ cup milk, top with fruit and other toppings if desired, enjoy! soaked muesli- add 1 cup muesli to a medium sized bowl, add ⅔ cup milk and soak 20 minutes or overnight. the longer the soak, the more tender the muesli will be. serve soaked muesli and top with fruit and additional toppings. hot muesli- add ½ cup of muesli into each bowl. add ½ cup hot water to each bowl. allow to steep for about 3 minutes until liquid is absorbed and tender. top with berries and other toppings.
Garlic honey lime shrimp by @rasamalaysia❤️ @rasamalaysia ~ ingredients: 1 lb shelled and deveined shrimp 1 tablespoon olive oil 1 tablespoon melted unsalted butter 4 cloves garlic, minced 3 tablespoons honey 1 1/2 tablespoons lime juice 1/4 teaspoon salt 3 dashes cayenne pepper chopped parsley method: rinse the shrimp with cold water. drained and set aside. heat up a skillet (cast-iron preferred), add the olive oil and butter. add the garlic and saute until they turn slightly brown, stir in the shrimp. stir and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper. cook the shrimp until the honey lime sauce thickens. garnish with chopped parsley and serve immediately.