MAL FIT LIFE STYLE

This is a recipe for Slow Roasted Salmon Citrus Salad. The ingredients and directions are below.

Ingredients:

½ red onion
2 Tbsp red wine vinegar
Boston lettuce leaves
1 avocado
Aleppo pepper flakes
3 roasted beets quartered
2 orange peeled, cut into segments
1 grapefruit peeled, cut into segments
1 large tomato halved, cut into ¼" thick slices
½ English cucumber sliced
1 lb Slow Roasted Citrus Salmon
Flakey salt such as fleur de sel or Maldon salt
Ingredients for the citrus shallot vinaigrette:

1 Tbsp shallot minced
2 Tbsp fresh lemon juice or orange juice
1 ½ tsp rice wine vinegar
1 garlic clove smashed
5 Tbsp extra virgin olive oil
Salt and pepper to taste

Directions:

1) Pickle onions by placing onion and vinegar in small bowl, and letting them sit for 15 minutes.

2) Meanwhile, line serving plate with lettuce leaves.

3) Cut avocado in half and remove pit. Scoop spoonfuls of avocado onto plate; season with flakey salt and aleppo pepper.

4) Arrange quartered beets on plate. Arrange orange and grapefruit segments on plate.

5) Lightly salt tomato slices. Place on plate.

6) Lightly salt cucumbers and place on plate.

7) Scatter pickled onions on plate.

8 ) Break salmon into pieces and arrange on plate.

9) Drizzle Citrus Shallot Vinaigrette on top and sprinkle with a little flakey salt to finish.

Per serving: 336 calories, 21 g fat (3 g sat), 17 g protein, 20 g carb, 70 mg sodium, 11 g sugars, 5 g fiber

Recipe courtesy of Jeanette’s Healthy Living.

This week we are looking at a recipe of Aloo Gobi (Spiced Potato and Cauliflower). The ingredients and directions are as per below:

Ingredients:

¼ c. grapeseed avocado, or other neutral oil
1 tsp cumin seeds
½ tsp nigella seeds – (kalonji) optional
1 medium onion finely chopped
5 garlic cloves crushed
3/4 inch piece ginger crushed
3 small to medium tomatoes finely chopped
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
¼ tsp red chili powder or more to taste
1 tsp salt or more to taste
1 small head cauliflower cut into small florets (about 1 lb or 500 grams chopped)
2 medium potatoes peeled and cut into 1/2-inch cubes (around 350 grams), and placed in a bowl of water to prevent browning
1 green chili pepper sliced or chopped
1/2 tsp soy sauce or tamari
1/4 tsp lemon or lime juice or to taste
2 Tbsp chopped cilantro leaves to garnish

Directions:

1) Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.

2)Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.

3) Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.

4) Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.

5) When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce and lemon juice. Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.

Per serving: 164 calories, 2.5 g fat (0.5 g sat), 5.3 g protein, 29.8 g carb, 755 mg sodium, 7.1 g sugars, 7.4 g fiber

Recipe courtesy of Tea For Turmeric.

This is a vegan take on the Chorizo Tostadas.. Try it and share it with your friends and family.
Ingredients:

4 c. of shaved Brussels sprouts
2 Tbsp of vegetable oil
2 Tbsp of chili powder ground dried chili powder
1 tsp of garlic powder
1 / 2 tsp of ground cumin
1 / 4 tsp freshly pepper
1 / 8 tsp ground cinnamon
Pinch of ground cloves
1 / 2 tsp apple cider vinegar
1 / 2 tsp salt
12 corn tostada shells
1 c. refried beans
1 avocado sliced
Mexican crema (I use cashew cream)

Directions:

1) In a skillet over medium heat add the oil and the shaved Brussels sprouts.

2) Leave them until they are soft, like 3 minutes. Add all the species and mix well. Leave everything for 5 more minutes or until the Brussel sprouts begin to brown on the edges.

3) Be careful not to burn them. When ready, remove from heat and add the vinegar. Mix and set aside.

4) For putting together the tostadas add 2 tablespoons of refried black beans and spread them well throughout the tostada.

5) Then add three or four tablespoons of the powerful vegan chorizo, aka, the Brussel sprouts with Mexican spices.

6) Finish each tostada with slices of avocado and drizzle with cashew or tofu crema.

Per serving: 268 calories, 11 g fat (4 g sat), 7 g protein, 37 g carb, 314 mg sodium, 3 g sugars, 10 g fiber

Recipe courtesy of Brown Sugar & Vanilla.

This week we want to share this easy yet delicious Grilled Chicken and Vegetable Shish Kebabs recipe.

Ingredients:

2 Tbsp Better Than Bouillon roasted chicken base
2 lb boneless chicken breasts
8 oz cubed pineapples
1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 whole zucchini
2 tsp oregano
2 tsp black pepper
2 tsp paprika

For the teriyaki pineapple sauce:

1/2 c. low-sodium soy sauce
2 tsp minced garlic
2 tsp Sesame Oil
2 Tbsp fresh pineapple juice
2 tsp cornstarch
1 tsp black pepper
1/4 tsp Himalayan salt
1/4 tsp garlic powder
2 Tbsp brown sugar

Directions:

1) Begin by starting your fire on the grill and allow the temperature to reach 350 degrees.

2) Cut your chicken breast into cubes and place into a large bowl. Season chicken with oregano, black pepper and paprika then rub ingredients into the chicken.

3) Add Better Than Bouillon roasted chicken base to the chicken. Mix together well then set to the side.

4) Remove the stem and seeds from each of the bell peppers and cut into large pieces. Chop the zucchini into slices.

5) Place each ingredient individually onto the skewers in desired order.

6) Place each chicken and veggie skewer onto the grill. Grill for 4 minutes each side. Remove from heat.

7) For the sauce, add all ingredients into a small cooking pan on medium/high heat until it begins to bubble then lower heat to simmer and cook for 8 minutes and remove from heat and allow to cool.

😎 Serve immediately.

Per serving: 408 calories, 6 g fat (0.4 g sat), 56.7 g protein, 34 g carb, 1278 mg sodium, 24.2 g sugars, 3.9 g fiber

Recipe courtesy of Dude That Cookz.

This week we are looking at Crispy Baked Falafel. The ingredients and directions are as follows.

Ingredients:

1 c. dried chickpeas, soaked in water overnight
1/2 c. fresh parsley
1/2 medium onion chopped
3 garlic cloves chopped
1 tsp cumin
1 tsp coriander
1/4 tsp black pepper
1 tsp salt
1/4 c. vegetable oil

Directions:

1) Preheat the oven to 400F.

2) Once the chickpeas are done soaking, drain them and rinse with fresh water.

3)Add the soaked chickpeas, parsley, onion, garlic, spices, pepper and salt to a food processor. Pulse a few times, until you have a consistent, coarse texture.

4) Create 10-12 small falafel balls with your hands.

5) In a medium pan, heat the vegetable oil on the stovetop, and add the falafel balls. I recommend you do this in 2 batches.

6) Cook the falafel balls in the oil for 2 minutes on each side, using a spatula to carefully flip over. Once done, add them to a parchment paper-lined baking dish.

7) Once all the falafels are cooked on the pan and added to the baking dish, drizzle the remaining oil from the pan onto the falafels, and bake for 20 minutes or until browned and crisp. Flip halfway with a spatula.

8) Enjoy with pita, greens, rice, or your favorite pairings.

Per serving: 128 calories, 6.7 g fat (1.2 g sat), 4.1 g protein, 13 g carb, 261 mg sodium, 2.4 g sugars, 3.7 g fiber

Recipe courtesy of Food Heaven Made Easy.

This week we chose Baked Salmon Cake Balls With Rosemary Aioli ‘s recipe to be shared with you.

Ingredients:

2 lbs wild salmon fillets
1 tsp sea salt
1 tsp black pepper
1/2 medium purple onion, chopped
1/2 c. organic spinach, chopped
1/2 red bell pepper, diced
1/2 yellow red pepper, diced
1 small jalapeño, diced
2/3 c. breadcrumbs
1-2 Tbsps Old Bay seasoning
1/2 c. fresh parsley, chopped
1/3 c. vegan Mayo
1/2 c. dijon mustard
1 large organic egg, room temp.
4 Tbsps lemon juice
1-2 Tbsps sriracha sauce
1/2 c. vegan mayo
4 tsp lemon juice
2 garlic cloves, crushed + minced
1/4 tsp sea salt
2 sprigs fresh rosemary, chopped

Directions:

1) First, preheat the oven to 400 degrees Fahrenheit.

2)Season salmon with sea salt + black pepper and roast on a baking sheet (lined with parchment paper) for about 20 minutes, or until cooked through.

3) Once cooked, remove from the oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.

4) Meanwhile, add onions, bell peppers, jalapeños, spinach, old bay seasoning, breadcrumbs, parsley, mayo, dijon mustard, egg, sriracha and lemon juice to a large bowl. Then add shredded salmon and mix all ingredients together, using your hands.

5) Scoop about 2 Tbsps of batter and form into a ball with your hands and line on a baking sheet (lined with parchment paper). Repeat until all batter is used.

6) Bake salmon balls for 15-20 minutes, or until slightly crisp and golden brown.

7) Combine vegan mayo, lemon juice, garlic cloves, sea salt, and rosemary in a medium bowl and whisk together thoroughly. Refrigerate for aioli until ready to use.

Per serving: 173 calories, 6.7 g fat (1.6 g sat), 20.5 g protein, 8.6 g carb, 6011 mg sodium, 3.3 g sugars, 1.2 g fiber

Recipe courtesy of Orchids + Sweet Tea.

This “ Crispy Potato Tacos” is a go to snack that we have in our family.

Ingredients:

12 corn tortillas
1 c. mashed potatoes
4 Tbsp of vegetable oil or avocado oil
4 long wooden skewers

To serve:

- Thinly sliced romaine lettuce or green
cabbage
- Radishes thinly sliced
- Cilantro
- Guacamole
- Salsa verde

Directions:

1) Heat tortillas on a skillet for 10-15 seconds to make them pliable.

2) Put a spoonful of mashed potatoes in the center of each tortilla and spread it along the tortilla. Roll the tortilla and put it on a long skewer. Repeat until you put three or four tacos on the skewer.

3) Repeat with all the tortillas.

4) In a frying pan over high heat put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.

5) Take out the tacos and put in a dish with a paper towel to absorb the excess oil.

6) Repeat until all the tacos are done.

7) To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.

Per serving: 347 calories, 16 g fat (2 g sat), 6 g protein, 47 g carb, 51 mg sodium, 1 g sugars, 6 g fiber

Recipe courtesy of Brown Sugar & Vanilla.

This week we are looking at another healthy recipe which is named aptly “Healthy chicken taco soup”. The ingredients and directions are below.

Ingredients:

½ Tbsp avocado or coconut oil
1 small yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
5 cloves garlic, minced
1 lb boneless, skinless chicken breast
1 1/2 tsp salt (plus more to taste)
1 tsp dried oregano
1 tsp chipotle powder
1 tsp paprika
2 tsp cumin
¼ tsp black pepper
1 – 15 oz can fire roasted diced tomatoes
2 – 4.5 oz cans green chilies
¼ c. fresh lime juice
32 oz chicken broth
Cilantro, for serving
Diced red onion, for serving
Lime wedges, for serving

Directions:

1) Heat a large pot over medium-high heat. Once hot, add in the avocado or coconut oil. Next, add the peppers, onion, and garlic to the pot. Saute for 3-4 minutes until the onions start to become translucent.

2) Add the chicken breast, canned tomatoes, canned green chilies, spices, lime juice, and chicken broth to the pot. Stir until well combined. Bring the soup to a rolling boil and then reduce the heat to a simmer. Allow the soup to simmer for 30 minutes or until the chicken is tender and easy to shred.

3) Transfer the chicken breast from the soup to a small bowl. Use two forks to shred the meat. Add the chicken back to the soup and stir until well combined. Serve the soup with fresh cilantro, diced red onion, and fresh lime wedges.

Per serving: 258 calories, 6.1 g fat (1 g sat), 30 g protein, 22.7 g carb, 1960.9 mg sodium, 10.1 g sugars, 5.1 g fiber

Recipe courtesy of All The Healthy Things.

This week we are looking at Creamy Kabocha Squash and Roasted Red Pepper Pasta. The ingredients and directions are as per below.

Ingredients:

1/2 c. raw cashews
1 small kabocha squash
1 head of garlic
1/3 cauliflower, cut into large florets
1/2 medium onion (roughly chopped)
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1/4 c. roasted red peppers, drained
2 Tbsp nutritional yeast
Optional: A pinch red pepper flakes
2 to 3 c. vegetable broth (or as needed)
Salt and black pepper, to taste
1/2 to 3/4 c. fresh basil (unpacked), sliced
2 lb gluten-free spaghetti noodles (or pasta of your choice)
Serve with:

Vegan parmesan cheese (optional)
Fresh basil, sliced
Black pepper

Directions:

1) Soak the cashews in water overnight. If you do not have time to, you can also bring a small pot of water to a boil, remove it from heat and add in the cashews. Allow them to soak until you blend the sauce together (which will be about 1 hour).

2) Preheat the oven to 400°F and position the rack to the middle of the oven. Line a baking sheet with parchment paper or a silicone mat. Wash and dry the kabocha squash, place it (whole) on the baking sheet and into the oven for 18-20 minutes. Remove the pan from the oven and cool until the squash is easy to handle. If the stem of it is protruding, use a knife to carefully remove it. Slice the squash in half vertically, then scoop out the seeds and fiber using a spoon. Slice the squash into 1-inch wedges, trying to keep the slices uniform for even cooking. Place 6 or 7 the slices of the cooked squash (roughly 1 1/2 cups) onto your lined baking sheet. The remaining kabocha squash can be cooked on an additional baking sheet with the same baking time and directions below. It can be stored in the fridge in an airtight container for up to a week.

3) Using your hands, remove loose skin from the outside of the head of garlic. With a sharp knife, cut 1/4“-inch off the top of the garlic, or enough to expose the tops of the cloves. Place the garlic head (cut side down) onto the baking sheet along with the cauliflower florets, onions, celery, and carrots. Sprinkle with salt and pepper and place back into the oven for 40 minutes, flipping/mixing halfway through.

4) 10 minutes before the vegetables are done, prepare the pasta.

5) Once you have removed the baking sheet from the oven, allow the veggies to cool until easily handled and then use a knife to carefully remove the skin from the kabocha and add it into a high speed blender. You can discard this or snack on it as you continue cooking. Using you hands, squeeze the soften garlic cloves out of the head and into the blender, along with the soaked cashews (drained), the remaining vegetables on the baking sheet, the roasted red peppers, nutritional yeast, red pepper flakes, 2 cups of vegetable broth plus salt and pepper as desired. Blend until smooth, adding as much of the additional 1 cup of vegetable broth as needed to thin out the sauce. Adjust seasonings to taste and then add in the sliced basil. Pulse the basil in until well combined (do not blend it as it will turn the sauce a weird color).

6) Drain the pasta, add it back into the pot and pour over the sauce. Mix until well combined.

7) Serve with a sprinkle of fresh parmesan, basil and black pepper. Enjoy!

Per serving: 501 calories, 5.9 g fat (0 g sat), 17.8 g protein, 93.4 g carb, 56.3 mg sodium, 5.8 g sugars

Recipe courtesy of Sweet Simple Vegan.

This week we are looking at an Asian recipe for Slow cooked Chinese Char Siu Chicken. The ingredients and directions are below.

Ingredients:

1/4 c. organic brown sugar
1/4 c. raw honey
1/4 c. organic ketchup
1/4 c. gluten-free soy sauce
3 Tbsp beet powder
2 Tbsp rice vinegar
1 Tbsp gluten-free hoisin sauce
1/2 tsp Chinese five-spice powder
Sea salt and freshly ground black pepper to taste
2 1/2 lbs boneless skinless chicken thighs
Cooking oil spray

Directions

1) In a large bowl, mix together brown sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin sauce, five-spice powder, salt and pepper.

2) Add chicken and toss well, coating all the pieces well; cover and refrigerate for two days to marinate.

3) Heat grill; spray cooking oil on grates; grill chicken until cooked through, about 10 minutes per side.

Per serving: 328 calories, 8 g fat (2 g sat), 38 g protein, 25 g carb, 845 mg sodium, 24 g sugars, 1 g fiber

Recipe courtesy of Jeanette’s Healthy Living.

Shrimp lovers would love ❤️ this “Mexican Salad with Chipotle Shrimp” recipe... The ingredients and recipes are as follows...

Ingredients:

2 lb raw jumbo shrimp, peeled and cleaned (tail on or off)
8 c. chopped kale
4 ears corn on the cob, shucked
15 oz can black beans, drained
1 pint grape or cherry tomatoes, halved
1 whole ripe avocado, peeled and chopped
2-3 whole chipotle peppers in adobo sauce
7 Tbsp fresh lime juice, divided
¼ c. olive oil
¼ c. mayonnaise
2 Tbsp honey
3 cloves garlic
½ tsp salt

Directions:

1) Preheat the grill to medium heat. To a blender jar, add the chipotle peppers, 4 tablespoons of lime juice, olive oil, garlic, and salt. Cover and puree until smooth.

2) Measure out 3 tablespoons of the chipotle puree and save it for the dressing. In a medium bowl, mix the shrimp and the remaining marinade, until well coated.

3) In a separate small bowl, mix the 3 tablespoons of chipotle puree, 3 tablespoons lime juice, mayonnaise, and honey. Whisk until smooth. Then taste, and salt and pepper as needed.

4) Prep all the veggies. Set out a large salad bowl. Add the kale. Then toss it with the dressing until well coated. (I like to massage the dressing into the kale by hand.) Then add in the black beans, tomatoes, and avocado.

5) Place the shrimp and corn cobs on the grills. *If your shrimp are small they will fall through the grates. Either use a grill basket, or place them on a piece of foil. Grill the shrimp for 3-5 minutes until pink. Grill the corn for 8-10 minutes rotating every 2 minutes.

6) Once the corn is cool enough to handle, cut it off the cobs and add it to the salad. Then toss in the shrimp and serve.

Per serving: 372 calories, 15 g fat (2 g sat), 31 g protein, 31 g carb, 1314 mg sodium, 9 g sugars, 5 g fiber

Recipe courtesy of Sommer Collier of A Spicy Perspective.

Hi guys.. Hope you’re having a wonderful weekend. Today we are sharing another yummy recipe, Zucchini Pizza Boat. The ingredients and directions are below.

Ingredients:

4 medium zucchini
¼ tsp kosher salt
1 c. pizza sauce — or similar prepared marinara sauce
1 ¼ c. shredded mozzarella cheese — or a blend of shredded mozzarella and provolone
1 tsp Italian seasoning
¼ - ½ tsp crushed red pepper flakes — optional
¼ c. mini pepperoni — or mini turkey pepperoni or regular-size pepperoni, sliced into quarters
2 tsp freshly ground Parmesan
2 tsp chopped fresh basil, thyme, or other fresh herbs

Directions:

1) Place a rack in the center of your oven. Preheat the oven to 375 degrees F. Lightly coat a rimmed baking sheet or 9x13-inch baking dish with nonstick spray.

2) Halve each zucchini lengthwise. With a small spoon or melon baller, gently scrape out the center zucchini flesh and pulp, leaving a border of about 1/3 inch on all sides. Arrange the zucchini shells on the baking sheet. Sprinkle the insides of the zucchini with salt.

3) Spoon the pizza sauce into each shell, dividing it evenly. You may need a little more or less, depending upon the size of your zucchini. Put a generous amount, but don't feel like you need to fill it all the way to the very top.

4)Sprinkle the mozzarella over the top, then evenly sprinkle with Italian seasoning and red pepper flakes (if using). Scatter on the pepperoni and any other desired toppings.
Last, sprinkle with Parmesan.

5) Bake for 15 to 20 minutes, until the cheese is hot and bubbly and the zucchini is tender. If desired, switch the oven to broil and cook the zucchini for 2 to 3 additional minutes, until the cheese is lightly browned. Remove from the oven and sprinkle with chopped fresh basil. Serve immediately.

Per serving: 100 calories, 6 g fat (3 g sat), 7 g protein, 5 g carb, 4 g sugars, 2 g fiber

Recipe courtesy of Erin Clarke of Well Plated.

Mexican Stuffed Peppers

Try out this healthy yet mouthwatering food.. 🤤

Ingredients:

4 large bell peppers
2 tsp extra virgin olive oil
1 lb ground chicken — or turkey (I used chicken)
1 tsp ground chili powder
1 tsp ground cumin
1 tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
1 can fire-roasted diced tomatoes — with juices, 14 ounces
1 ½ c. cooked brown rice — quinoa or cauliflower rice
1 ¼ c. shredded cheese — Monterey Jack, pepper jack, cheddar, or similar cheese, divided

Directions:

Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.

Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.

Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.
Per serving: 438 calories, 20 g fat (8 g sat), 32 g protein, 32 g carb, 8 g sugars, 5 g fiber

Recipe courtesy of Erin Clarke of Well Plated.

This is another favourite.. 😍 .. read below for ingredients and directions..

Ingredients:

1 lb large shrimp — 40 to 50 per pound peeled, deveined shrimp, tails on or off (fresh or frozen and thawed)
¾ tsp kosher salt — divided
½ tsp ground black pepper — divided
2 Tbsp extra virgin olive oil
1 small red onion — chopped
2 cloves garlic — minced (about 2 teaspoons)
1 14.5-oz can fire roasted diced tomatoes in their juices
1 tsp dried oregano
¼ tsp red pepper flakes
1 tsp honey
1 tsp red wine vinegar
1 14-oz can artichoke hearts — drained and quartered
½ c. pitted Kalamata olives
¾ c. crumbled feta cheese
2 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice — from about ½ medium lemon
For serving: rice — whole wheat couscous, crusty bread, pasta (optional)

Directions:

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.
Per serving: 445 calories, 24 g fat (8 g sat), 38 g protein, 17 g carb, 9 g sugars, 3 g fiber

Recipe courtesy of Erin Clarke of Well Plated.

SLOW COOKED JAMAICAN CHICKEN STEW

The ingredients and directions are below this. Enjoy cooking it.

Ingredients:

3 lb chicken parts
2 tsp curry powder
1 ½ tsp dried thyme
¾ tsp ground allspice
½ tsp red pepper flakes
½ tsp black pepper
½ tsp salt
2 tsp olive oil
1 medium onion chopped
3 cloves garlic minced
½ c. red wine
1 ½ c. 15 ounces black beans, rinsed and drained
1 ½ c. 15 ounces diced tomatoes, undrained

Directions:

1) Toss chicken with curry powder, thyme, allspice, red pepper flakes, black pepper and salt.

2) Heat oil in a large skillet. Add onions and garlic and sauté until onions are softened, about 3 minutes. Add chicken mixture to skillet and brown on both sides. Add wine and let cook for a few minutes. Add tomatoes and black beans and mix well. Transfer to crock pot and cook in high for 4-5 hours until tender and meat is falling off the bone. Alternatively, you can continue to cook the chicken on the stove top for about 25-30 minutes until chicken is done.

Per serving: 423 calories, 24 g fat (6 g sat), 32 g protein, 13 g carb, 557 mg sodium, 2 g sugars, 4 g fiber

Everytime.. 🤣

Weight loss journey is never an easy one.. but being happy and healthy after all that is totally worth it.. ☺️

Happy father's day to all the wonderful dad-s around the world 😊

Should it be? What do you think..

Cupcaaakkkesssss!!! 🤩🤩🤩😍😍

https://www.thespruceeats.com/avocado-and-pesto-pasta-recipe-3377270
You can find the recipe for this pasta in this link..

Vegetarian Avocado and Pesto Pasta Recipe This California-inspired pesto pasta recipe combines the light, creamy flavor of the avocado with a rich basil pesto for a unique vegetarian pasta dish.

This is another version of the avocado pesto pasta..

You can do this avocado and pesto pasta with any kind of pasta.. 😘

These are some food ideas with Avocado.. Avocado on a toast is our favorite😘..

This is a myth ladies..

When your squad is not into exercising.. 😂

Haha.. The competition is always real.. 😃