最好的團媽批貨平台

2016年10月8日星期六

Photo

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2016年10月7日星期五

dempseysresolution: Today’s smoothie recipe: 2 cups kale and...

Today’s smoothie recipe:

2 cups kale and spinach

2 scoops organic pro 30 protein

1 tbsp extra virgin olive oil

2 tbsp raw honey

1 tbsp ground turmeric

1 tbsp ground ginger

Filtered water

Throw it all in the blender and blend until smooth.

Refrigerate until cold (my preference) and enjoy.

Tons of great organic protein, good fats and carbs with a healthy dose of vitamins, minerals and antioxidants.

For more green smoothie recipes, check out my green smoothies lifestyle ebook using the link in my IG bio or go here:

http://ift.tt/1R8Th0e

#fit #nutrition #sportsnutrition #food #recipes #vegan #vegetarian #organic #greensmoothie #smoothies #fitness #weightloss #fatloss #health #eatclean #healthyeating #dempseysresolutionfitness (at Dempsey’s Resolution Fitness)

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bakingwithbooks: Roasted Vegetable & Rice Bowl Simple meal...

bakingwithbooks:

Roasted Vegetable & Rice Bowl

Simple meal prep. Eat your veggies.

Ingredients

2 large sweet potatoes, diced

1 large zucchini, diced

2 medium tomatoes from the vine, sliced

Seasoning blend (you may or may not use all of it) - 2 tbsp of each: kosher salt, black pepper, dried Herbs de Provence, dried basil, granulated onion, and granulated garlic

Olive oil

Cooked brown rice

Directions

Preheat the oven to 420 degrees Fahrenheit.

Line a large baking sheet with parchment paper.

Line the tomatoes in a single layer on to the baking sheet, drizzle with olive, and season with seasoning blend.

In a large bowl, combine zucchini and sweet potatoes and coat in olive oil. Season with seasoning blend and toss to coat.

Dump the mixture on to the baking sheet and spread into a single layer.

Roast for 40 minutes or until sweet potatoes are fork tender.

Assemble bowl and serve while warm.

Enjoy!

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thebestweightlossexpertguide: Follow @weightlossexpert for more...

thebestweightlossexpertguide:

Follow @weightlossexpert for more delicious pictures and recipes
💚💛❤️
#cravingfoodgasms #weightloss #paleo #healthy #weightlossjourney #fitness #keto #ketosis #lchf #paleodiet #paleolifestyle #foodporn #diet #eatclean #healthyfood #paleofood #paleolife #healthyeating #weightlossmotivation #glutenfree #foodie #healthyliving #fit #instafood #food #realfood #healthylife #healthychoices #summerbody #instagood

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charliesweight: Shrimp Patties topped with Mockamole served on...

charliesweight:

Shrimp Patties topped with Mockamole served on a bed of vine ripped tomatoes and baby greens- serves 4 complete IP supper meals (protein+veggies)

INGREDIENTS
For the mockamole
1 c asparagus
1 tomato
¼ c onion
½ tbsp olive oil
squeeze of lime juice
garlic powder, onion powder, cayenne pepper,
sea salt & pepper (to taste)

For the patties
1-pound shrimp, peeled and deveined
1 large egg
¼ cup packed cilantro leaves, washed and dried
¾ teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon freshly cracked black pepper
olive oil for the pan

For the salad bed
8 thick slices of vine ripped tomatoes
3-4 handfuls of baby lettuce
Oil & vinegar to taste

INSTRUCTIONS
For the mockamole:
Cut up asparagus & steam it (overcooking slightly) then let cool and add all ingredients in a magic bullet or blender and blend

For the patties:
Add all but about ¾ cup of the shrimp to a food processor fitted with the blade attachment. Turn it on to pulse it just a bit. Then add the egg and cilantro and blend again until it’s smooth, about 10 seconds. Add this to a mixing bowl and set aside.
Roughly chop the remaining ¾ cup of shrimp into small pieces. Add them to the smooth portion in the mixing bowl, along with the salt, cumin and pepper. Mix just to blend and set aside.
Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Once it’s very hot, us a ½ cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky, but will easily hold together when you place them in the pan. Sauté them just until they’re cooked through, 2 to 3 minutes per side. They should be golden brown. Strain on paper towel.

Serve patty on a bed with tomato slices and baby lettuce and add about 1 tablespoon or so of the mockamole to the patty. Drizzle with oil and vinegar to taste. (These are best when the patties are still warm.)