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fithealthyrecipes

Healthy Fitness Recipes~Videos ❤ Main Page: @Shonda1020 📧 [email protected] 📲 KIK: Shonda1020 http://www.twitter.com/shonda1020
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comment 0 star 329 2 hours ago

Swapping noodles for zucchinni strips for this tasty pasta-free zucchini lasagna dish by @tiphero

comment 181 star 8,010 9 hours ago

Sheet pan shrimp boil by @damn_delicious ❤ @damn_delicious ~ 1 pound baby dutch yellow potatoes 3 ears corn, each cut crosswise into 6 pieces 1/4 cup unsalted butter, melted 4 cloves garlic, minced 1 tablespoon old bay seasoning 1 pound medium shrimp, peeled and deveined 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 1 lemon, cut into wedges 2 tablespoons chopped fresh parsley leaves directions: preheat oven to 400 degrees f. lightly oil a baking sheet or coat with nonstick spray. in a large p*t of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. stir in corn during the last 5 minutes of cooking time; drain well. in a small bowl, combine butter, garlic and old bay seasoning. place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. stir in butter mixture and gently toss to combine. place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. serve immediately with lemon wedges, garnished with parsley, if desired.

comment 56 star 10,403 11 hours ago

Mango & cilantro guacamole by @twopeasandpod ❤ @twopeasandpod ~ the mango brightens up the guacamole and adds a hint of sweetness! this easy guacamole is perfect for any party! ~ 3 hass avocados 1 ripe mango 1/3 cup chopped fresh cilantro 1/3 cup chopped red onion 1 serrano chile pepper, seeded and finely chopped 1 tablespoon fresh lime juice coarse salt and freshly ground pepper, to taste tortila chips, for serving directions: cut each avocado in half lengthwise. remove the pit from the avocado and discard. remove the avocado from the skin, and place the avocado flesh in a bowl. using a vegetable peeler, remove the skin of the mango. using a sharp knife, slice the wide flat part of the fruit off one side of the pit. repeat this process for the other side of the mango. transfer the 2 mango slices to a cutting board and cut into 1/2-inch pieces. add the mango, cilantro, red onion, chile, lime juice, salt, and pepper to the bowl. mash with a fork until half smooth and half chunky. taste and add more salt and pepper if desired. serve immediately with tortilla chips.

comment 53 star 11,034 Yesterday

Hawaiian bbq chicken wraps by @tastesbetterfromscratch 1 tbsp olive oil 2 boneless, skinless chicken breasts, cut into bite-size pieces salt and pepper 1/2 cup barbecue sauce 1/2 cup shredded mozzarella cheese 2/3 cup chopped pineapple, fresh or canned 1/4 of a red onion, chopped 1 romaine heart, chopped 1/4 cup fresh chopped cilantro 4-5 large wheat or white tortillas instructions heat oil in a large skillet over medium high heat. add chicken pieces to the pan and season with salt and pepper. cook, flipping once until chicken is cooked through and golden brown. remove pan from heat. add barbecue sauce to the pan and toss chicken to coat. place tortilla on a plate. layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. roll, burrito style and secure with a toothpick. serve immediately.

comment 56 star 14,019 Yesterday

Sausage and spring vegetable pasta by @lexiscleankitchen@lexiscleankitchen 1 package gluten-free pasta 3 tablespoons extra-virgin olive oil, divided 3 cloves garlic, minced 3 raw spicy chicken sausage links 3 cups broccoli florets 2 cups fresh spinach 1 bunch asparagus fine sea salt, to taste cracked black pepper, to taste red pepper flakes, to taste optional: 2 to 4 tablespoons fresh parmesan cheese instructions in a large pot, make pasta as directed on the box/bag of pasta you are using. drain pasta and set aside. in the same pot, heat 1 tablespoon of oil and sauté garlic for 30 seconds. add in broccoli and asparagus and sauté for 5 to 10 minutes until fork tender. to speed up the time, add 2 teaspoons of water and cover the pot. remove the casing from the sausage and add to the pot. cook until no pink remains. add the spinach and sauté until wilted. add the pasta into the pot, add remaining olive oil, and salt, pepper, red pepper flakes, and parmesan if adding. taste and adjust spices as desired. serve hot!

comment 62 star 16,321 2 days ago

Crepes 😍😍🍓🍍🍈add us on snapchat👻 @ shonda1020 for workouts and easy family friendly recipes!

comment 12 star 8,115 2 days ago

If you are looking for a weekend #cheatmeal these may be it!🤷🏼‍♀️🥞🍫 by @tiphero

comment 691 star 13,711 2 days ago

Sheet pan shrimp boil by @damn_delicious ❤ @damn_delicious ~ 1 pound baby dutch yellow potatoes 3 ears corn, each cut crosswise into 6 pieces 1/4 cup unsalted butter, melted 4 cloves garlic, minced 1 tablespoon old bay seasoning 1 pound medium shrimp, peeled and deveined 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 1 lemon, cut into wedges 2 tablespoons chopped fresh parsley leaves directions: preheat oven to 400 degrees f. lightly oil a baking sheet or coat with nonstick spray. in a large p*t of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. stir in corn during the last 5 minutes of cooking time; drain well. in a small bowl, combine butter, garlic and old bay seasoning. place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. stir in butter mixture and gently toss to combine. place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. serve immediately with lemon wedges, garnished with parsley, if desired.

comment 168 star 18,585 3 days ago

Good morning! veggie bowl with lentil quinoa salad, spinach, tomato, avocado, shaved asparagus and pecans! hope you have a delicious day! by @zestmylemon

comment 40 star 16,245 3 days ago

Asian zucchini noodle stir-fry by @cleanfoodcrush❤ @cleanfoodcrush ~ 1/2 cup chicken or vegetable broth 2 tbsp low sodium soy sauce, coconut aminos, or braggs liquid aminos, divided 2 tsp potato starch, or cornstarch 3 tbsp olive oil, divided 1 tbsp minced garlic 1 tsp minced fresh ginger 1-1.5 lb chicken tenders, diced 1 large red bell pepper, chopped 1/2 cup sliced red onions 1.5 cups sugar snap peas 2-3 medium zucchini, cut into noodles (cleanfoodcrush.com/spiralizer) toasted sesame seeds, for garnish directions: in a small bowl, whisk together the broth,1 tbsp of the soy sauce and starch. set aside. place a large sauté pan or wok over medium heat. add 2 tablespoons olive oil and and heat it for 1 minute. add the garlic and ginger and cook for 2 minutes, stirring constantly. add the chicken & remaining soy sauce to the pan and cook, stirring as needed, until cooked through, about 4 minutes. season the chicken lightly with sea salt and pepper and then transfer to a plate, leaving any liquid in the pan. with the pan still on medium, add the remaining 1 tablespoon of olive oil, then add the bell pepper, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. return the cooked chicken back to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1-2 minutes. transfer to serving plates, sprinkle with toasted sesame seeds & serve immediately

comment 43 star 11,021 4 days ago

Grilled chicken and spinach artichoke dip melt by @realfoodbydad💪🏼 @realfoodbydad ~ 2 slices of bread 1-2 tablespoon mayonnaise 1 tablespoon butter 2 slices mozarella cheese (fresh mozzarella works best) ½ cup spinach and artichoke dip 1 grilled chicken breast spread mayonnaise on both slices of bread; set aside. heat a small skillet over medium heat. melt half of butter, then place one slice of bread, mayonnaise side down, into pan. layer with sliced cheese,* spinach and artichoke dip, grilled chicken b****t and a second slice of cheese. top with second slice of bread, mayonnaise side up. cook until bottom piece of bread is golden brown, about 4-5 minutes. lift sandwich and add remaining butter. flip sandwich and gently press down sandwich for even cooking. cook until second side is golden brown. remove from heat. serve immediately. spinach and artichoke dip by @bakersroyal ~ 2 tablespoons olive oil 3/4 cup of leeks, white parts only 2 10oz. bag of baby spinach pinch crushed red pepper flakes (optional) kosher salt and black pepper, to taste 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped 2 tablespoons of capers, smashed 1/2 cup ricotta cheese 1/2 cup mayonnaise 1/2 cup sour cream 3/4 teaspoon onion powder 3/4 teaspoon garlic powder 1 cup fresh mozzarella, torn or shredded 1/2 cup pepper jack cheese 1/2 cup parmesan cheese, finely grated directions: heat olive oil in a large pan over medium heat. add garlic paste, cook and stir until fragrant, about 30 seconds. add one handful of spinach at a time to pan. stir and cook until wilted before adding the next. add crushed red pepper, salt and pepper to taste. continue to cook and stir until liquid is nearly evaporated, about 3 minutes. add artichokes and smashed capers, stir and cook until blended. turn heat to low and add whipped ricotta cheese, mayonnaise, sour cream, stir until blended. sprinkle in onion and garlic powder; stir to blend. add in mozzarella, pepper jack cheese and parmesan, cook and stir until the cheeses are melted, about 3 minutes.

comment 216 star 17,402 4 days ago

Spring roll bowls by @tastesbetterfromscratch ❤ @tastesbetterfromscratch ~ peanut sauce: 1/2 cup creamy peanut butter 2 tablespoon hoisin sauce ¼ cup soy sauce 2 teaspoon minced garlic 2-3 teaspoons sriracha hot sauce, to taste 2 tablespoons rice wine vinegar 3-4 tablespoons warm water, or more as needed to thin for the bowls: 14oz. dry rice noodles fresh basil, mint, and cilantro, about 1/3 cup chopped fresh, of each 2 serrano peppers, seeds and veins removed 2/3 cup chopped peanuts 1 large avocado, peeled, seeded and sliced thin 1 large carrot, shredded 1 red or orange bell pepper, chopped 1 large english cucumber, sliced into coins 1 mango, peeled and sliced into chunks 1/2 cup sweet chili sauce, i love the mae ploy brand , or more, to taste optional- cooked shrimp, chicken or tofu instructions for the sauce: place all ingredients in your food processor and blend until smooth. add a little water, if needed until you reach your desired thinness. pour into a bowl and set aside. for the bowls: slice and chop all vegetables and herbs and have them ready. cook the noodles according to package instructions. drain. add noodles to a large mixing bowl. drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. toss to combine. spoon noodles into bowls. top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. drizzle with extra sweet chili sauce and peanut sauce. enjoy!

comment 64 star 11,307 5 days ago

Caprese chicken pasta by @cremedelacrumb1 ❤ @cremedelacrumb1 ~ 1/2 c. balsamic vinegar 1/4 c. sugar 2 tbsp. honey 3 boneless skinless chicken breasts, pounded to even thickness 2 tsp. italian seasoning, divided 1 tsp. garlic powder kosher salt freshly ground black pepper 4 tbsp. extra-virgin olive oil, divided 12 oz. cooked short pasta noodles (such as penne or spiral) 1 c. cherry tomatoes, halved 2 oz. fresh mozzarella, thinly sliced directions make balsamic glaze: in a medium saucepan, add balsamic vinegar, sugar, and honey and whisk to combine. bring to a boil over medium-high heat, then reduce heat and simmer until reduced by half. remove from heat and transfer to a heatproof bowl to cool. meanwhile, season chicken with 1 teaspoon italian seasoning, garlic powder, and salt and pepper. in a large skillet over medium-high heat, heat 2 tablespoons oil. add chicken and cook until golden and no longer pink, 6 to 8 minutes per side. transfer chicken to a cutting board and cut into strips or cubes. add cooked pasta to skillet and drizzle with remaining 2 tablespoons oil. season with remaining 1 teaspoon italian seasoning and salt and pepper and stir to combine. stir in tomatoes and cook until pasta is hot throughout and tomatoes are tender, 2 to 4 minutes. add chicken and mozzarella, then cover and cook until cheese is melty. drizzle with balsamic glaze and serve. tiffany azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques.

comment 67 star 13,900 5 days ago

Hawaiian grilled chicken pizza by @realfoodbydad [email protected] ~ pizza crust: ¾ cup warm water (about 102-105 degrees f) 1 teaspoon active dry yeast 2 cups flour 1 tablespoon kosher salt toppings: 4 tablespoons apricot jam ⅓ cup barbeque sauce (or more according to preference) 1 cup mozzarella 1 cup fontina cheese 2 large grilled chicken breast, sliced 1 cup of grilled pineapples ⅓ cup sliced red onions ¼ cup green onions 2 tablespoons minced fresh parsley preparation: place pizza stone in oven. heat oven to 500 degrees f. lightly cover a mixing bowl with olive oil; set aside. to make pizza crust: mix and combine water and yeast until looks like miso soup. add mixture to flour, using a fork, stir mixture around until it becomes shaggy. dump mixture out onto counter and knead until dough comes together and moist and slightly tacky. if dough is too wet and sticky, add 1 tablespoon of flour at a time. transfer dough to a lightly oil mixing bowl. cover loosely with a kitchen towel. set dough aside for 15 minutes. in the meantime grill pineapples until grill marks are nice and bown. remove dough ball and place it between two pieces of lightly oiled parchment paper and roll it to ⅛inch thickness. remove parchment paper from top. mix and combine cheeses; set aside. heat apricot jam to a thin spreading consistency. spread apricot jam onto crust, layer with bbq sauce, all but ½ cup of cheese, grilled chicken, pineapples, red onions. finally top with remaining ½ cup cheese. use a pizza peel or the backside of baking sheet and transfer it to heated pizza stone. bake for 5 minutes and then carefully remove parchment from underneath the pizza with a pair tongs. bake pizza for another 3 minutes. remove pizza from oven and allow to cool slightly on a wire rack. *serve with green onions and minced parsley.

comment 65 star 11,006 6 days ago

Sheet pan steak and fries by @damn_delicious ❤ @damn_delicious ~ 4 (1-inch-thick) top sirloin steak, patted dry kosher salt and freshly ground black pepper, to taste for the garlic parmesan fries 2 russet potatoes, cut into 8 long wedges 2 tablespoons olive oil 4 cloves garlic, minced 1 teaspoons italian seasoning 1/2 cup freshly grated parmesan kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped parsley leaves directions: preheat oven to 375 degrees f. lightly oil a baking sheet or coat with nonstick spray. place potatoes in a single layer onto one side of the prepared baking sheet. add olive oil, garlic, italian seasoning and parmesan; season with salt and pepper, to taste. gently toss to combine. place into oven and bake for 20-25 minutes, or until golden brown and crisp, tossing occasionally. preheat oven to broil. season steaks with salt and pepper, to taste, and place onto the opposite side of the prepared baking sheet in a single layer. place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness. serve immediately with garlic butter, garnished with parsley, if desired.

comment 145 star 16,278 6 days ago

Creamy parmesan garlic shrimp pasta by @alyssa_therecipecritic ❤ @alyssa_therecipecritic ~ 2 tablespoons olive oil 1 pound jumbo shrimp, peeled and deveined salt and pepper 3 garlic cloves, minced 1 cup heavy cream ½ cup chicken broth 1 teaspoon garlic powder 1 teaspoon italian seasoning ½ cup parmesan cheese 8 ounce linguine, cooked to al dente and drained garnish with chopped fresh parsley, shredded parmesan, and lemon wedges instructions in a medium sized skillet add the olive oil. add the shrimp and garlic and cook over medium high heat until it is almost pink but not cooked completely. add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese and stir with shrimp until smooth. let simmer for about 3-5 minutes until the sauce starts to thicken. add the pasta and stir until the pasta is coated. garnish with chopped fresh parsley, shredded parmesan, and lemon wedges.

comment 59 star 12,655 1 weeks ago

Which one would you choose for breakfast?! 🍳🥑✨ by @goodful ~ baked avocado eggs 4 ways servings: 4 ingredients 2 avocados 4 eggs salt, to taste pepper, to taste topping options: bacon bits cherry tomatoes, quartered basil, chopped cheddar cheese, shredded chives, chopped preparation 1. preheat oven to 400°f/200°c. 2. slice the avocados in half and remove the pits. 3. place the avocado halves on a baking sheet and scoop out some of the flesh to make a bigger hole. 4. c***k one egg into each hole and season with salt and pepper. 5. top with toppings of choice and bake for 15 minutes or until yolk reaches desired consistency. 6. sprinkle with fresh herbs and enjoy!

comment 383 star 10,598 1 weeks ago

Sourdough veggie sandwich by @thegourmetpeasant ingredients for 2 sandwiches: 4 slices of real sourdough bread, toasted 1/2 cup sprouts 4-6 slices of red tomato 1/2 avocado, sliced 4-6 slices yellow tomato (if desired) 10-12 thin slices of cucumber mustard of choice salt and black pepper instructions: toast the bread and slather both sides with mustard. layer all veggies up and season with fresh black pepper and sea salt.

comment 58 star 13,035 2 weeks ago

Sweet potato tuna melts by @lexiscleankitchen ❤ @lexiscleankitchen ~ sweet potato buns 1 sweet potato, sliced into 1/2 inch rounds 1 teaspoon olive oil, more as needed depending on the size of the sweet potato 1 teaspoon himalayan sea salt tuna salad 2 cans genova tuna in olive oil, liquid removed 1/4 cup red onion, diced 3/4 cup celery, diced 1/4 cup mayonnaise 1 teaspoon lemon juice 1 tablespoon parsley, roughly chopped 1 teaspoon paprika 1/2 teaspoon himalayan sea salt 1/2 teaspoon black pepper optional: 1 teaspoon whole grain mustard toppings 1 roma tomato, sliced 1/2 inch thick 1 avocado, sliced thinly optional: cheddar cheese, sliced thin pre-heat oven to 400°f and line a baking sheet with parchment paper. slice sweet potato into 1/2 inch rounds and toss with olive oil and sea salt. place sweet potato rounds on the parchment lined baking sheet and roast for 30 minutes, or until tender. while sweet potato is cooking, mix all tuna salad ingredients in a large bowl. taste and adjust seasoning as desired. slice topping ingredients and set aside. once sweet potato buns are ready, place 3 tablespoons of tuna salad on each of the buns. top with tomato, avocado, lettuce or any other toppings you desire! if adding cheese, top each slider with a thin slice of cheddar cheese. broil on high for 3-4 minutes, or until cheese has melted completely.

comment 136 star 11,836 2 weeks ago