Tuna & beans. What a combo 🕺🏻
is 2 @morningstarfarms
spicy black bean burgers on a wheat bun with red onion, jalapeños, and guacamole. Also, French fries because it makes the meal complete.
Honey soy sauce chicken breast salad 🥗
Còn bác nào chưa thử ức gà ướp mật ong thần thánh khôngg ? 100g ức gà ướp với 1 tbs mật ong và 1 tbs xì dầu low sodium (optional) thui nè 🤤 Chời ơi ăn ức gà cả tuần được luôn í, mà nhiều người kêu ức khô khó ăn là seo. Chắc tại vì nghĩ eatclean nên cái gì cũng cứ phải luộc lên í hả 😶 No noo vẫn phải có tí vị thì mới đủ lượng muối cần mỗi ngày chứ !! Sự cân bằng là tất cả 💁♀️
Mì trong hình là mì nơ farfalle nhé. Hãy thử tìm trong các siêu thị vì m sang đây cũng mới biết đến mì này hic 👍
Is there anyone who hasnt tried this legendary honey chicken breast recipe yet? Just need to marinate 100g of chicken breast with 1 tbs honey and 1 tbs low sodium soy sauce (optional) 🤤 I can seriously have chicken breast for the entire week. Dont get why many people say chicken breast is too dry. Perhaps they think clean eating is all about boiling 😶 No it's not. Have a balance and adjust to your taste in order to fit your daily sodium intake 💁♀️
Btw the pasta I used here is farfalle. U can find it in supermarket like SainE 👍
Let your light shine 🎇“No one after lighting a light puts it in a cellar or under a basket, but on a stand . . .” Luke 11:33
Soy protein is used in our shakes 🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾
You don't have to eat meat to get sufficient protein; you can add a complete plant-based protein to your diet instead. #Soy
is a complete protein because it contains all nine essential amino acids that your body doesn't produce on its own.
Thai Chicken 'Burger' with chipotle mayo, pickled carrot and cucumber... all served on Turkish bread.
NACHO BOWL RECIPE
I don’t meal prep! I believe leftovers make the PERFECT Lunch! Start making a little extra at dinner for lunch the next day! It is legit that easy! ⠀ ⠀
I also ALWAYS freeze a portion of this mince for a rainy day!
INGREDIENTS - MINCE
500g Lean beef mince
2 garlic cloves, crushed
1 large onion, finely diced
1 cup celery, finely diced
1 large carrot, grated
1 1/2 (600g) cans diced tomato
1 can (400g) black beans, drained
Nacho spice mix: combine ½ teaspoon smoked paprika, dried oregano and onion powder with ¼ teaspoon ground cumin and ground coriander
1 tablespoon olive oil
1/2 large avocado
1 cup grape/cherry tomatoes, diced
1 small can corn, drained
1/2 small red onion, finely diced
Juice of 1 lemon
1. Heat oil in a large pot over medium heat. Sauté onion and garlic for 2 minutes. Then add the carrots and celery and sauté for 5 minutes or until tender
2. Add mince, stirring with a wooden spoon until browned. Add diced tomatoes, black beans and spice mix (as per your preference). Bring to the boil, reduce heat to low and simmer, stirring frequently, for 10 minutes, or until thick.
3. To make salsa combine all ingredients together
4. Serve mince mixture with tortilla chips, Salsa, shredded lettuce, grated cheese and top with Greek yoghurt
#justeatrealfood #healthymeals #nutritiontips #balanceddiet #easyrecipes #foodasmedicine #weightlosstips #wellnessblogger #healthychoice #highprotein #calorie #weightlossjourney #dietitian #healthyoptions #weightlossrecipes #lowcarblifestyle #lowcarb #healthyrecipe #weightlossideas #mealideas #mealprepping #healthytips #nutritioncoach #ketoweightloss #mealprepping #lowcarblifestyle #weightlossrecipes #healthycooking #notadietbutalifestyle #mealplanning
How do you like your eggs in the morning? I like mine in a lovely omelette with spinach and chorizo. Packed full of protein and super yummy.
Tonight I ate dinner at 4:50pm 🙋🏻♀️ this followed quite a large lunch so I felt like something light and fresh, but I was hungry when I got home, so I ate.
My point? Meal times within the day are simply a guide. They don’t mean it’s 12pm I must eat lunch (if I’m not hungry), or it’s only 4:50pm I can’t eat dinner yet (I do what I want ☺️) tuning into your body is the absolute best tool you can aim to equip yourself with. If your hungry- your body requires food, if you gain a little weight from fuelling your body correctly, maybe your body needed it? Just a thought 😊
Absolutely loving my Jamie Oliver book at the moment 😁
I highly recommend for anyone who's short on time but still wants something yummy & healthy.
Everything is 5 ingredients (plus some basics like olive oil) & really simple, which is perfect for me when i have a needy baby that just wants cuddles all the time💕👶
Tonight was chicken noodle stir fry & it was 👌
#jamieoliver #cookbook #mealideas #foodporn #delish #foodinspo #dinnerinspo #stirfry
DAY 12 | FOOD
Todays theme is food, and as I haven't shared a little boo meal photo for a while I thought I'd tie it into the photo challenge and share one of her recent festive meals. This was actually her lunch from Monday but it was too cute not to share. I have also shared her plate after because I was so amazed at how well and how much she ate. She's not like this at every meal time and usually when we're out she'll play up and drop it all on the floor...but sometimes she demolishes a meal and looks so proud of herself...and I'm proud of her too (partly because it's a lot less messy 😂).
So for her lunch she had:
• Peanut butter & cream cheese sandwich
• Kiddylicious cheese stars
I can't wait to see all your photos today, make sure you tag #LucyChristmasChallenge
🍴New Blog Post🍴I have a new post all about my first impressions of Simply Cook! I’ve also tested out one of the recipes over on my YouTube channel to actually see how easy they are to use. If you would like 50% off your first trial box or you just fancy having a nose at how I got on just head over to my blog! #gifted
Creamy Polenta + Red Wine Mushrooms 🍄🍷 by @rabbitandwolves
4 Cups Water
1 1/2 Teaspoons Salt
1 Cup Corn meal
3 Tablespoons Vegan butter
Red Wine Mushrooms
1 Tablespoon Olive oil
4-6 Cloves Garlic, chopped
16 Ounces Mushrooms (sliced)
1 Teaspoon Rosemary, dried
1/2 Cup Red wine, vegan
3/4 Cup Vegetable broth
1 Teaspoon Corn starch
Salt and pepper to taste
First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid.
In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown.
Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine.
Now, whisk together the veggie broth and corn starch. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat.
Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce.
HOT LUNCH! My daughter sometimes fancies something hot in her packed lunch, I don’t blame her! This morning was one of those days.
My little omelette pan is ideal for quickly cooking up a tomato sauce for her pasta and this flask will keep it warm until lunch (I wouldn’t put anything like chicken or rice in there though that could be a risk of harbouring germs by lunchtime!). The sauce is a little onion fried, tinned tomatoes, oregano, pepper and tomato purée. I threw some peas in the pasta whilst it was cooking. All ready in 10 mins. I’ll have to get a giggle on in the shower now, but I think we’ll make it to school on time!... 🤞 = 2 serves of veg and slow release energy to keep her energy levels up.
Happy hump day!
Really going to try to stay on plan as best I can in this festive month! 🖤 Put far too much weight back on recently!!! 🖤
BREAKFAST | Eggs (0sp) | Seeded Bread (3sp) | Low Fat Spread (1sp) | TOTAL 4sp 🖤
I didn't realise until I started believing in myself what a huge impact this would have on everything.
There's a difference between believing in yourself and being arrogant. The former is all about focussing on your own goals, working hard but most importantly being your own no.1 cheerleader, these 3 things are key. I've written more about this over on the blog this week. Head to the link in my bio to read more #TheFitHub
Chicken Pad See Ew was one of my fave meals I had in Chiang Mai 🤤
Thick, flat noodles stir fried with soy sauce, garlic, egg, broccoli, bean sprouts & chicken 😍
I know everyone always wants new meal ideas so I’m putting together a recipe book which will include my fave Asian dishes. They’re all pretty healthy already if you watch the oil and insanely tasty 😍
Have a go at making this with the ingredients I’ve listed! Serve with salad, lime & chilli 🌶
One of my go to dinners lately when I don’t feel like meat 🙃 Honey & Tamari tempeh salad 🥗Just chickpea tempeh marinated in tamari, ginger, sesame oil & honey with whatever salad you want! 👅 I usually opt for iceberg, cucumber and crunchy cabbage for texture with oven roasted pumpkin 🙏🏻
As it’s approaching the end of the year and life’s getting busy and I’m lacking inspiration in the kitchen so I thought I’d throw across to you guys for a little help. I’d love to hear what your high rotation, budget friendly, kid friendly dinner meals are to see if I can add a few of your faves to our same old list.
Oxford Xmas markets are fab!! 😍 If you happen to visit Oxford in the coming weeks we’d recommend checking it out 🤤 we’re really craving this fudge atm 🍬
I've been really loving French toast lately. It's super easy and quick and tastes delishious😋 this time I cut my bread into 4 squares before dipping and frying them, and served with coconut yogurt and warmed raspberries🙌
To make the French toast: mix an egg with cinnamon and coconut milk, and dip your bread in the mixture. Fry on a non-stick pan with a little butter until golden and crispy.
Also on another note, today's the day, we're going to cut down our Christmas tree🎄 today. I'm so excited to decorate it and get the festive vibes going😀