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  • Pan-Seared Salmon with Spinach, Garlic, Artichokes, and Sun-Dried Tomatoes. Mediterranean dinner! 🤗😍 By: @juliasalbumblog — Ingredients: Salmon 1 tablespoon olive oil 1 lb salmon fillets (3 or 4 salmon fillets) 1/4 teaspoon salt Vegetables and other ingredients 3 cloves garlic minced 1/4 cup sun-dried tomatoes chopped 1 cup artichoke hearts chopped 2 tablespoons capers drained 6 oz spinach fresh salt — Instructions: Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Season salmon fillets with salt. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat. Reduce heat to medium. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky. Remove salmon from the skillet. To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes. Season with salt if needed. Add pan-seared salmon on top of the vegetable mixture.
  • Cherry Tomato Puttanesca😋😍 — sautéed tomatoes and olives with garlic. In minutes they were ready to be stirred into the grains along with arugula. By: @lastingredient — Ingredients: 1 cup farro, rinsed 3 cups water 2 tablespoons olive oil 2 garlic cloves, minced 1 tablespoon capers, roughly chopped 1/2 cup roughly chopped Kalamata & Castelvetrano olives 2 cups halved cherry tomatoes Pinch of red pepper flakes 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 generous handfuls baby arugula 1 tablespoon chopped fresh parsley — Instructions: Combine the farro and 3 cups water over high heat. Bring to a boil, reduce the heat to simmer and cover. Let the grains cook for 30 minutes until tender. Drain any remaining water and transfer the farro to a large bowl. Heat the olive oil in a large skillet over medium high heat. Add the garlic and capers and cook until fragrant, about 30 seconds.  Stir in the olives, tomatoes, red pepper flakes salt & pepper and continue sautéing for 5-7 minutes until the tomatoes are a bit juicy. Fold the mixture into the farro along with the arugula and parsley. Serve warm, at room temperature or chilled from the fridge.
  • Spicy Turkey Meatballs😋 — I’m finally understanding why there are restaurants who’s full menus are dedicated to meatballs. They may just be the worlds most perfect food 💯 By: @mad_about_food — Ingredients: Sesame Turkey Meatballs: 1 lb ground turkey 1 egg 1/2 cup almond flour 2 tbsp sesame oil 1 tbsp coconut aminos 1/2 tsp ginger powder 1/2 tsp garlic powder 1/2 tsp crushed red pepper 1/2 tsp salt Green onion for garnishing Spicy peanut Sauce: 1/2 cup peanut butter 1 tbsp sesame oil 1 tbsp coconut aminos 1 tbsp lime juice 1 tbsp rice vinegar 1 tsp sriracha — Instructions: Preheat oven to 400F and line a baking sheet with parchment paper. Combine all meatball ingredients in a large mixing bowl until thoroughly combined. Roll into 16 small meatballs and place on the baking sheet. Bake in the oven for 30 minutes While the meatballs bake mix together the sauce by combining all of the sauce ingredients in a small bowl until smooth. Remove meatballs from the oven and allow them to cool slightly. Serve the meatballs and sauce with some green onions as a garnish.
  • This grilled corn pasta salad is perfect for summer🌽☀️ That cilantro lime dressing looks so delicious! I’m definitely going to be using it on all my salads this summer😋💕 By: @tastyvegetarian
  • Grilled Fish Tacos🌮🌮 — All about summer grilling, and all about making it as effortless as possible! For these grilled fish tacos, I save time by using pre-mixed taco seasoning, marinating the fish in the morning, and using @litehousefoods Coleslaw dressing to toss quickly with cabbage and cilantro. 🌮🌮 The dressing is a perfect blend of sweet and tangy, and it won't "water out" when added to cabbage. By: @feelgoodfoodie — Ingredients:
1 pound mahi mahi
2 tablespoons olive oil divided
1 lime juiced
1 garlic clove minced
1 tablespoon taco seasoning
8 White corn tortillas
3 cups shredded white cabbage
½ cup Litehouse coleslaw dressing
2 tablespoons chopped cilantro plus more for serving
Salsa for serving — Instructions: To prepare fish: Whisk together half the olive oil, lime juice, garlic and taco seasoning. Add the mahi mahi to the bowl to coat it with the marinade. Let stand 20 to 30 minutes for the fish to absorb the flavor.
To prepare coleslaw: Toss the shredded cabbage, coleslaw dressing and fresh cilantro in a medium bowl. Refrigerate until ready to use. Preheat grill to medium-high heat. Brush grill grates with remaining olive oil and grill mahi mahi for about 3-5 minutes on each side, depending on thickness. Transfer fish to a plate and shred with a fork into large chunks.
Serve the grilled mahi mahi on the corn tortillas with coleslaw, avocado and salsa
  • Black Bean Quinoa Salad😍 — Tomatillo salsa gives this easy black bean quinoa a bit of a kick. The grains are the only thing that needs to be cooked. Everything else, including the peppers and radishes, is kept fresh and crisp. By @lastingredient — Ingredients: 1 tablespoon vegetable oil 1 small white onion, roughly chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup quinoa, rinsed and drained 2 cups water 1-15 ounce can black beans, rinsed and drained 3 bell peppers, diced 2-3 radishes, sliced thinly 3/4 cup tomatillo salsa 2 scallions, thinly sliced 1 handful cilantro, roughly chopped — Instructions: Heat the oil in a large saucepan over medium high heat. Sauté the white parts of the scallions for 1-2 minutes until soft and translucent. Stir in the salt and pepper. Add the quinoa and water and bring to a boil. Reduce the heat, cover and simmer for 11-12 minutes until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and let it cool. In a large bowl, combine the quinoa with the beans, bell peppers and radishes. Stir in the salsa, green scallions and cilantro.
  • Cut out the carbs with this inside-out breakfast burrito! By @buzzfeedtasty
  • This foolproof recipe for making boneless chicken breast in the air fryer (oven method at the bottom) will give you perfectly juicy chicken every time. By @skinnytaste —— INGREDIENTS: kosher salt 4 boneless chicken breasts, about 6 ounces each olive oil spray 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/2 teaspoon dried parsley 1/2 teaspoon smoked paprika 1/8 cayenne pepper —— INSTRUCTIONS: Pound the thicker end of the chicken to make both sides leveled out so they cook evenly. Fill a large bowl with lukewarm water and add 1/4 cup kosher salt, stir to dissolve. Add the chicken breasts to the water and let them sit, refrigerated at least 1 1/2 hours or up to 6 hours to brine. Remove from water, pat dry with paper towels and discard the water. In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Spritz the chicken with oil and rub all over, then rub the spice mix over the chicken. Preheat the air fryer. Add the chicken to the air fryer basket and cook in batches 380F turning halfway, until browned on the outside and cooked through, about 10 minutes. . Oven Method: Preheat the oven to 350F. Heat an oven safe or cast iron skillet over high heat for 5 minutes until it is very hot. Place the chicken on the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer skillet to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165F inserted in the center, about 8 to 10 minutes.
  • Lunch Box inspo 💫🍱💫 Simple & Delicious ideas. 1-5, which is your favourite? All by @mad_about_food 😋 —— Having lunch prepped ahead of time is absolutely the best feeling🥗 If you’re planning to make your lunch next week, here’s some inspo for prep this weekend❤️ . 1. Strawberries and raspberries, cucumber slices with guac, salad🥗 with romaine lettuce and seasoned shrimp ☀️💗 . 2. From my own experience, getting back into the kitchen and prepping one of my usual lunches was a joy In my lunch 👉 berries, 2 eggs🥚 and a kale salad with crispy salmon🍣, cucumbers and tomatoes. . 3. Tatziki and cucumbers🥒, Greek seasoned chicken, tomatoes🍅 and feta on romaine. . 4. Raspberries, jammy eggs, and a salad with steelhead trout, tomatoes🍅, cucumbers🥒 and a bed of arugula. . 5. Strawberries🍓, jammy eggs🥚, and a salad with steelhead trout, Brussels sprouts and a bed of romaine. . Have a great day loves! ✨ Tag a friend who'd like this —— 📸 All credits to respective owner(s) // 👉 @mad_about_food 😍 —— #whatsonmyplate #trick #skillet #fitfood #fitfoodie #eatyourveggies #eatarainbow #lowcarbs #healthyfats #guthealth #lowcarb #healthyfoodie #fitmencook #nutrition #eatwell #fuelyourbody #grainfree #fitfood #mealprepdaily #hacklife #yummy #goals #tip #lifehack #deliciousfitnessmeals