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GENIUS HACK: ZUCCHINI BREADWICH Here’s another low carb bread option that actually works and is so good. If you want a good lowcarb or keto friendly sandwich option that hits the spot, this is so easy and so good. The cheese is actually baked into the cheese making a...

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Shredhappens

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13,457 Aufrufe • vor 2 Monaten •via X (Twitter)

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💥EGGPLANT BREADWICH This is another lowcarb bread hack thats ACTUALLY good and one of my favorites. Makes two servings at 350 calories, 20g protein, and you can add chicken or steak to make the protein more substantial. But honestly, it was just as good without any of those - it gave me some serious Mediterranean food vibes with all these summer flavors. If you want a low-carb sandwich that hits the spot, this one’s for you. The cheese is actually baked into the eggplant, making a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich. Top it up with whatever you want. Full recipe below, and you can always comment “BREAD” and I’ll send you my free mini lowcarb breadwhich ebook. Here’s how to make it (makes 2 servings): 1.Preheat your oven to 400F. Grab 1 large eggplant and thinly slice it using a knife, mandoline or vegetable peeler. 2.Season them with salt, lay the slices on a paper towel and pat them dry after 5 mins. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer (1 serving) of shredded cheese (ideally mozzarella) directly on the paper. Lay out your eggplant slices slightly overlapping to form a rectangle. then add another 2 servings of shredded cheese on top. 4.Pop it in the oven for 27-30 mins until the edges are golden and the cheese is crisp. Let it cool slightly. 5.I used 2 tbsp of pesto as the base, added 2oz of thinly sliced fresh mozzarella, a thinly sliced tomato, a handful of arugula, a couple of basil leaves, lots of fresh cracked pepper, and a nice drizzle of balsamic glaze. 6.Carefully roll it up tightly from the bottom, pressing gently as you go to keep everything compact. Then cut into it the middle like a sharp knife, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #mediterraneanfood
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💥EGGPLANT BREADWICH This is another lowcarb bread hack thats ACTUALLY good and one of my favorites. Makes two servings at 350 calories, 20g protein, and you can add chicken or steak to make the protein more substantial. But honestly, it was just as good without any of those - it gave me some serious Mediterranean food vibes with all these summer flavors. If you want a low-carb sandwich that hits the spot, this one’s for you. The cheese is actually baked into the eggplant, making a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich. Top it up with whatever you want. Full recipe below, and you can always comment “BREAD” and I’ll send you my free mini lowcarb breadwhich ebook. Here’s how to make it (makes 2 servings): 1.Preheat your oven to 400F. Grab 1 large eggplant and thinly slice it using a knife, mandoline or vegetable peeler. 2.Season them with salt, lay the slices on a paper towel and pat them dry after 5 mins. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer (1 serving) of shredded cheese (ideally mozzarella) directly on the paper. Lay out your eggplant slices slightly overlapping to form a rectangle. then add another 2 servings of shredded cheese on top. 4.Pop it in the oven for 27-30 mins until the edges are golden and the cheese is crisp. Let it cool slightly. 5.I used 2 tbsp of pesto as the base, added 2oz of thinly sliced fresh mozzarella, a thinly sliced tomato, a handful of arugula, a couple of basil leaves, lots of fresh cracked pepper, and a nice drizzle of balsamic glaze. 6.Carefully roll it up tightly from the bottom, pressing gently as you go to keep everything compact. Then cut into it the middle like a sharp knife, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #mediterraneanfood

Shredhappens

41,624 Aufrufe • vor 2 Monaten

Zucchini Crust Chicken Sandwich Recipe Ingredients For the Chicken: Boneless chicken thighs Seasoning blend: Salt, black pepper, garlic powder, red chili powder, paprika, cumin powder, coriander powder and onion powder, For the Zucchini Crust: Fresh zucchini, thinly sliced Shredded mozzarella cheese Seasoning: Paprika For the Sandwich Assembly: Fresh arugula Tomato slices Red onion slices tzatziki sauce or greek yogurt Freshly chopped parsley (for garnish) Instructions Prepare the Chicken: Season the chicken thighs thoroughly with your seasoning blend, then bake at 375F for 25-30min or until fully cooked and tender. Prepare the Crust: Slice the zucchini into thin strips and pat dry with paper towels to remove excess moisture. Assemble and Bake: On a baking sheet lined with parchment paper, spread a layer of shredded mozzarella. Arrange the zucchini strips over the cheese, sprinkle with paprika, and top with another layer of mozzarella. Bake at 400F for 15~20min or until the cheese is melted and golden brown. 🎥 healthy_lifestyle0023 | IG
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Zucchini Crust Chicken Sandwich Recipe Ingredients For the Chicken: Boneless chicken thighs Seasoning blend: Salt, black pepper, garlic powder, red chili powder, paprika, cumin powder, coriander powder and onion powder, For the Zucchini Crust: Fresh zucchini, thinly sliced Shredded mozzarella cheese Seasoning: Paprika For the Sandwich Assembly: Fresh arugula Tomato slices Red onion slices tzatziki sauce or greek yogurt Freshly chopped parsley (for garnish) Instructions Prepare the Chicken: Season the chicken thighs thoroughly with your seasoning blend, then bake at 375F for 25-30min or until fully cooked and tender. Prepare the Crust: Slice the zucchini into thin strips and pat dry with paper towels to remove excess moisture. Assemble and Bake: On a baking sheet lined with parchment paper, spread a layer of shredded mozzarella. Arrange the zucchini strips over the cheese, sprinkle with paprika, and top with another layer of mozzarella. Bake at 400F for 15~20min or until the cheese is melted and golden brown. 🎥 healthy_lifestyle0023 | IG

𝕏 Cuisines

50,538 Aufrufe • vor 1 Monat

HIGH PROTEIN SALMON ROLL This is one of those light meals that’ll keep you full satiated, and perfect for lunch, dinner, or even a snack. Its got a mix of crunchy, creamy, and the flavors come together really well. Full recipe below! Here is how to make it: 1.Thinly slice a large English cucumber using a peeler. 2.Lay your cucumber slices out on parchment paper, slightly overlapping each other by about 1/3 inch. Gently pat down the excess moisture on with a paper or kitchen towel. make the high protein base. I mixed together 2 tbsp whipped cream cheese with 3 tablespoons of a thick greek yogurt, a small pinch of salt, and a squeeze of lemon juice. 4.Spread the mixture across the entire base of the cucumber using a spoon. 5.Add smoked salmon slices on top, everything but the bagel seasoning, and top with 3-4 avocado slices, thinly sliced red onion, super finely chopped dill + chives, some capers, and anything else you like. 6.Roll it up tight—start from the bottom, fold over the toppings, and continue to roll carefully, pressing down gently to pack the contents nice and tight. 7.Slice the roll with a sharp knife, then top with everything bagel seasoning and eat as is, or dunk into some soy sauce, sriracha mayo, or any sauce you prefer. If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . . #lowcarbrecipes #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #whatsonmyplate
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HIGH PROTEIN SALMON ROLL This is one of those light meals that’ll keep you full satiated, and perfect for lunch, dinner, or even a snack. Its got a mix of crunchy, creamy, and the flavors come together really well. Full recipe below! Here is how to make it: 1.Thinly slice a large English cucumber using a peeler. 2.Lay your cucumber slices out on parchment paper, slightly overlapping each other by about 1/3 inch. Gently pat down the excess moisture on with a paper or kitchen towel. make the high protein base. I mixed together 2 tbsp whipped cream cheese with 3 tablespoons of a thick greek yogurt, a small pinch of salt, and a squeeze of lemon juice. 4.Spread the mixture across the entire base of the cucumber using a spoon. 5.Add smoked salmon slices on top, everything but the bagel seasoning, and top with 3-4 avocado slices, thinly sliced red onion, super finely chopped dill + chives, some capers, and anything else you like. 6.Roll it up tight—start from the bottom, fold over the toppings, and continue to roll carefully, pressing down gently to pack the contents nice and tight. 7.Slice the roll with a sharp knife, then top with everything bagel seasoning and eat as is, or dunk into some soy sauce, sriracha mayo, or any sauce you prefer. If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . . #lowcarbrecipes #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #whatsonmyplate

Shredhappens

20,249 Aufrufe • vor 2 Monaten

🤯GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made and yes it includes cottage cheese! It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein
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🤯GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made and yes it includes cottage cheese! It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein

Shredhappens

161,176 Aufrufe • vor 1 Monat

GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made with cottage cheese. It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like. 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein
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GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made with cottage cheese. It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like. 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein

Shredhappens

117,644 Aufrufe • vor 2 Monaten

Stop making boring salads, and instead make them like this Mediterranean Steak & Crispy Chickpea Salad instead. If you love mediterranean recipes and mediterranean flavors, and want an incredible summer salad, this is such a good option. It’s one of the best flavor combinations and its SO good. The crispy chickpeas add such a nice crunch and a little more protein. You can always swap those out for crispy rice or quinoa, or if you’re lowcarb, my high protein lowcarb Kaizen rice. Here is how I made it: 1.Roast the chickpeas in the oven while you work the rest. Grab a can of chickpeas. Rinse with water well, then strain and pat try with a kitchen towel. Add it to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly. 2.Prep your salad base. I finely chopped 5oz arugula, thinly diced 4-5 Persian cucumbers, finely diced 1 large red onion, and thinly sliced half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro on top of it, too. 3.Cube up 1lb steak, drizzle with 1/2 tsp olive oil then season it with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder. Shake really well. 5.Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and ENJOY! If you make this, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #salads #healthyrecipes #mediterraneanfood #healthyfoodshare #lowcarbrecipes
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Stop making boring salads, and instead make them like this Mediterranean Steak & Crispy Chickpea Salad instead. If you love mediterranean recipes and mediterranean flavors, and want an incredible summer salad, this is such a good option. It’s one of the best flavor combinations and its SO good. The crispy chickpeas add such a nice crunch and a little more protein. You can always swap those out for crispy rice or quinoa, or if you’re lowcarb, my high protein lowcarb Kaizen rice. Here is how I made it: 1.Roast the chickpeas in the oven while you work the rest. Grab a can of chickpeas. Rinse with water well, then strain and pat try with a kitchen towel. Add it to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly. 2.Prep your salad base. I finely chopped 5oz arugula, thinly diced 4-5 Persian cucumbers, finely diced 1 large red onion, and thinly sliced half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro on top of it, too. 3.Cube up 1lb steak, drizzle with 1/2 tsp olive oil then season it with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder. Shake really well. 5.Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and ENJOY! If you make this, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #salads #healthyrecipes #mediterraneanfood #healthyfoodshare #lowcarbrecipes

Shredhappens

41,418 Aufrufe • vor 1 Monat

HIGH PROTEIN BLUEBERRY CHEESECAKE SQUARES 130 calories a piece with 19g protein - makes 6 servings! I made these lower calorie and carb so they dont have a crust, but you can always add a crust at the bottom, too with some crushed up lowcarb crackers or cereal. Here is how I made it: 1.Process 1 tub of cottage cheese (16oz), 1/2 cup of thick greek yogurt (I used Face 0%), 2 eggs, 4 tbsp powdered monk fruit, 1 tsp vanilla extract, and 1 scoop vanilla protein powder of your choice. 2. Layout a piece of parchment paper over an ovenware try. Pour the cheesecake mixture in the pan. 3. Toss a large handful of fresh blueberries over the batter. 4.Pop this into the oven for about 50 mins at 350F. 5.Remove from the oven, and or the most important part: let this cool COMPLETELY, and once cooled, pop it into the fridge for at least 5-7 hours, but ideally overnight. This will NOT be good if you eat it right away, so let it cool completely & refrigerate, this step is critical!! 6.Cut into 6 or more squares, and my favorite part is to top this with a tablespoon of thick greek yogurt and fresh blueberries, and enjoy. For the topping, you can mix the thick yogurt with your favorite sweetener and a splash of vanilla extract if you’d like, or eat it plain. But the topping is definitely the right angle. . ENJOY. . . . . #lowcarb #lowcarbrecipes #healthyrecipe #proteinrecipes #keto #ketorecipes
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HIGH PROTEIN BLUEBERRY CHEESECAKE SQUARES 130 calories a piece with 19g protein - makes 6 servings! I made these lower calorie and carb so they dont have a crust, but you can always add a crust at the bottom, too with some crushed up lowcarb crackers or cereal. Here is how I made it: 1.Process 1 tub of cottage cheese (16oz), 1/2 cup of thick greek yogurt (I used Face 0%), 2 eggs, 4 tbsp powdered monk fruit, 1 tsp vanilla extract, and 1 scoop vanilla protein powder of your choice. 2. Layout a piece of parchment paper over an ovenware try. Pour the cheesecake mixture in the pan. 3. Toss a large handful of fresh blueberries over the batter. 4.Pop this into the oven for about 50 mins at 350F. 5.Remove from the oven, and or the most important part: let this cool COMPLETELY, and once cooled, pop it into the fridge for at least 5-7 hours, but ideally overnight. This will NOT be good if you eat it right away, so let it cool completely & refrigerate, this step is critical!! 6.Cut into 6 or more squares, and my favorite part is to top this with a tablespoon of thick greek yogurt and fresh blueberries, and enjoy. For the topping, you can mix the thick yogurt with your favorite sweetener and a splash of vanilla extract if you’d like, or eat it plain. But the topping is definitely the right angle. . ENJOY. . . . . #lowcarb #lowcarbrecipes #healthyrecipe #proteinrecipes #keto #ketorecipes

Shredhappens

29,088 Aufrufe • vor 1 Monat

💥HIGH PROTEIN EGG SALAD 1 serving: 540 cals, 44g protein 2 servings: 270 cals, 22g protein As always, divide this up into whatever size serving that works for you. This high protein egg salad is as easy as it gets, and so good. And, no cottage cheese today. I added some mashed peas and mixed up greek yogurt and mayo, and this combo was SO good. If you dont want bell pepper as your base, you can always use lettuce or your favorite bread… sour dough or a warm pita would be amazing. Here is how I made it: 1..Make your eggs. I used 5 eggs here. I drop them in boiling water for 7.5-8 mins right out of the fridge, dunk them in an ice bath for a few seconds to stop the cooking, and peel and cut them in half. Add them to a big bowl. 2.Finely dice 1/4 to 1/3 of a red onion and add it to the bowl. up, let’s mash up 1/2 cup of peas with a fork. You can also process these in your food processor if easier. 4.For some bursts of freshness, I added 2 tbsp of herbs, you can use cilantro, parsley, or mint here, or a combination. And add 3 tbsp of capers or finely diced pickles for some brine. 5.Dress it up with 2 tbsp mayo and 5 tbsp greek yogurt. This adds some more protein and keeps the fat/calories down. And add 1 tbsp dijon mustard. 6.Season with a couple pinches of salt and pepper, and for a little flavor add 1 tsp of onion powder. 7.Mash everything up. Now, if you want it chunkier, mash a little less, but if you want it creamy and well incorporated, mash a bit more. 8.Give it a taste and adjust. You can also add spices, everything bagel, or chili crisp to top it up. If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #healthyrecipes #goodmoodfood #keto #ketorecipes #lowcarbrecipes
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💥HIGH PROTEIN EGG SALAD 1 serving: 540 cals, 44g protein 2 servings: 270 cals, 22g protein As always, divide this up into whatever size serving that works for you. This high protein egg salad is as easy as it gets, and so good. And, no cottage cheese today. I added some mashed peas and mixed up greek yogurt and mayo, and this combo was SO good. If you dont want bell pepper as your base, you can always use lettuce or your favorite bread… sour dough or a warm pita would be amazing. Here is how I made it: 1..Make your eggs. I used 5 eggs here. I drop them in boiling water for 7.5-8 mins right out of the fridge, dunk them in an ice bath for a few seconds to stop the cooking, and peel and cut them in half. Add them to a big bowl. 2.Finely dice 1/4 to 1/3 of a red onion and add it to the bowl. up, let’s mash up 1/2 cup of peas with a fork. You can also process these in your food processor if easier. 4.For some bursts of freshness, I added 2 tbsp of herbs, you can use cilantro, parsley, or mint here, or a combination. And add 3 tbsp of capers or finely diced pickles for some brine. 5.Dress it up with 2 tbsp mayo and 5 tbsp greek yogurt. This adds some more protein and keeps the fat/calories down. And add 1 tbsp dijon mustard. 6.Season with a couple pinches of salt and pepper, and for a little flavor add 1 tsp of onion powder. 7.Mash everything up. Now, if you want it chunkier, mash a little less, but if you want it creamy and well incorporated, mash a bit more. 8.Give it a taste and adjust. You can also add spices, everything bagel, or chili crisp to top it up. If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #healthyrecipes #goodmoodfood #keto #ketorecipes #lowcarbrecipes

Shredhappens

25,240 Aufrufe • vor 1 Monat

🤯MEDITERRANEAN HIGH PROTEIN FLATBREAD 460 CALORIES, 40G PROTEIN each (makes 4!) Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s so easy, so good, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Here’s how I made it: Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season your steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above, and grab some roasted red peppers and chop up some fresh parsley. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz sliced steak, a large handful of the onion salad, and finish with extra parsley + sumac and enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfoo
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🤯MEDITERRANEAN HIGH PROTEIN FLATBREAD 460 CALORIES, 40G PROTEIN each (makes 4!) Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s so easy, so good, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Here’s how I made it: Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season your steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above, and grab some roasted red peppers and chop up some fresh parsley. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz sliced steak, a large handful of the onion salad, and finish with extra parsley + sumac and enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfoo

Shredhappens

35,863 Aufrufe • vor 1 Monat

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes
0:27

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes

Shredhappens

36,257 Aufrufe • vor 28 Tagen

HIGH PROTEIN + HEALTHY 🥜🍫CHOCOLATE PEANUT BUTTER LAVA CAKE You won’t believe this healthy dessert is high-protein with 50g protein, super lowcarb, and completely flourless! It makes two giant servings at 215 cals and 25g protein each and it’s SO good. Healthy desserts like this have been the game changer in keeping me on track during my 150lb weight loss journey - this is my fav one, and so good if you love chocolate and have a sweet tooth. Can you taste the cottage cheese? NO! Here is how I made it: Ingredients: 2 servings blended cottage cheese (about half a 16oz tub) 2 large eggs 3-4 tbsp powdered monkfruit (or sweetener of choice) 2.5-3 tbsp cacao powder (I use 3.5 tbsp for a richer taste) Splash of vanilla extract Optional: a sprinkle of chocolate chips Optional: Powdered Peanut butter and 1 tbsp crushed peanuts for the frosting 1️⃣ Process or blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish. 2️⃣ Crack in the eggs 3️⃣ Add the cacao powder (adjust for desired darkness). I like richer so I add more, but do what works for you. 4️⃣ Add 3-4 tbsp powdered monkfruit or preferred sweetener. 5️⃣ Add a splash of vanilla extract & mix thoroughly with a fork till no clumps. 6️⃣ Sprinkle chocolate chips on top, if desired, and add 1 to 2 tsp peanut butter inside. To make this lower calorie, skip the peanut butter here and just top it with the lower calorie pb frosting below. For the lower calorie peanut butter frosting mix 1-2 tbsp powdered peanut butter with 1-2 tbsp water or almond milk and 1 tsp powdered monkfruit. I promise, it’s just as good! 7️⃣ Pop it into the oven and bake at 350°F for 32 minutes. 8️⃣ Remove, let cool for 2 minutes, then top with the lower calorie pb drizzle, some crushed peanuts, and enjoy! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #healthyrecipes #healthyfoodshare
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HIGH PROTEIN + HEALTHY 🥜🍫CHOCOLATE PEANUT BUTTER LAVA CAKE You won’t believe this healthy dessert is high-protein with 50g protein, super lowcarb, and completely flourless! It makes two giant servings at 215 cals and 25g protein each and it’s SO good. Healthy desserts like this have been the game changer in keeping me on track during my 150lb weight loss journey - this is my fav one, and so good if you love chocolate and have a sweet tooth. Can you taste the cottage cheese? NO! Here is how I made it: Ingredients: 2 servings blended cottage cheese (about half a 16oz tub) 2 large eggs 3-4 tbsp powdered monkfruit (or sweetener of choice) 2.5-3 tbsp cacao powder (I use 3.5 tbsp for a richer taste) Splash of vanilla extract Optional: a sprinkle of chocolate chips Optional: Powdered Peanut butter and 1 tbsp crushed peanuts for the frosting 1️⃣ Process or blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish. 2️⃣ Crack in the eggs 3️⃣ Add the cacao powder (adjust for desired darkness). I like richer so I add more, but do what works for you. 4️⃣ Add 3-4 tbsp powdered monkfruit or preferred sweetener. 5️⃣ Add a splash of vanilla extract & mix thoroughly with a fork till no clumps. 6️⃣ Sprinkle chocolate chips on top, if desired, and add 1 to 2 tsp peanut butter inside. To make this lower calorie, skip the peanut butter here and just top it with the lower calorie pb frosting below. For the lower calorie peanut butter frosting mix 1-2 tbsp powdered peanut butter with 1-2 tbsp water or almond milk and 1 tsp powdered monkfruit. I promise, it’s just as good! 7️⃣ Pop it into the oven and bake at 350°F for 32 minutes. 8️⃣ Remove, let cool for 2 minutes, then top with the lower calorie pb drizzle, some crushed peanuts, and enjoy! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #healthyrecipes #healthyfoodshare

Shredhappens

13,915 Aufrufe • vor 2 Monaten

ONE PAN ROASTED CHICKEN & VEGGIES The crazy thing about this recipe is, the veggies are the best part. The key is to place the veggies below the chicken, and when it’s done cooking, to turn off the heat and let the veggies continue cooking with the residual heat. It becomes soft and soaked with the chicken juices and SO good. 📖 Want 100 high protein + flavorful recipes with macros included in every recipe? My new cookbook, High Protein, Big Flavor, is available to pre-order! These are the kinds of meals that helped me lose 150+ lbs without giving up the foods I love. Grab your copy at or check out the link in my bio 🔗 Here is how I made it: 1.Preheat oven to 400F. 2.Add 4 chicken leg quarters to a bowl. You can use 2lbs of thighs, drumsticks, or any chicken piece you like. Drizzle with 1 tbsp olive oil. Season with salt & pepper, the zest + juice of a large lemon, 1 tbsp garlic powder, 1 tbsp oregano, 1/2 tsp cayenne pepper, & 1 tbsp sweet paprika. To add flavor and color, add 2 tbsp tomato paste and 4 minced garlic cloves. Mix really well, and ideally marinade for at least 2hrs (overnight is best). use whatever veggies you like. I used 2 medium sweet potato, a large handful broccoli florets, and 1 large shallot. 4.Cut the sweet potato in smaller wedges (so they cook all the way through) and place them at the bottom of an oven safe dish or a pan (this is key!) Then add the broccoli and 1 thinly sliced shallot. Drizzle with olive oil, season with a pinch of salt, 1/2 tbsp oregano, and 1/2 tbsp garlic powder. the chicken on top of the veggies, and if there is any leftover chicken marinate add all of it. Pop into the oven at 400F for 40 mins. ***At the end, turn off the heat then let the pan sit in the oven for 20-30 minutes without the heat on to soften up the veggies and soak up the flavors even more. 6.While that’s going, grab a sauce or just mix 3 tbsp mayo with 1 tbsp tomato paste, 1 minced garlic clove, the zest and juice of 1 small lemon, and a pinch of salt. 7.Remove pan from the oven, plate it up, top with finely chopped fresh parsley, a little sauce, and enjoy. You can have this as-is, with regular rice, or if you want more protein my @kaizenfoodco high protein rice. If you make this, and you want more healthy recipes, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #highprotein #chickenrecipes #lowcarb #healthyrecipes #healthyfoodshare
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ONE PAN ROASTED CHICKEN & VEGGIES The crazy thing about this recipe is, the veggies are the best part. The key is to place the veggies below the chicken, and when it’s done cooking, to turn off the heat and let the veggies continue cooking with the residual heat. It becomes soft and soaked with the chicken juices and SO good. 📖 Want 100 high protein + flavorful recipes with macros included in every recipe? My new cookbook, High Protein, Big Flavor, is available to pre-order! These are the kinds of meals that helped me lose 150+ lbs without giving up the foods I love. Grab your copy at or check out the link in my bio 🔗 Here is how I made it: 1.Preheat oven to 400F. 2.Add 4 chicken leg quarters to a bowl. You can use 2lbs of thighs, drumsticks, or any chicken piece you like. Drizzle with 1 tbsp olive oil. Season with salt & pepper, the zest + juice of a large lemon, 1 tbsp garlic powder, 1 tbsp oregano, 1/2 tsp cayenne pepper, & 1 tbsp sweet paprika. To add flavor and color, add 2 tbsp tomato paste and 4 minced garlic cloves. Mix really well, and ideally marinade for at least 2hrs (overnight is best). use whatever veggies you like. I used 2 medium sweet potato, a large handful broccoli florets, and 1 large shallot. 4.Cut the sweet potato in smaller wedges (so they cook all the way through) and place them at the bottom of an oven safe dish or a pan (this is key!) Then add the broccoli and 1 thinly sliced shallot. Drizzle with olive oil, season with a pinch of salt, 1/2 tbsp oregano, and 1/2 tbsp garlic powder. the chicken on top of the veggies, and if there is any leftover chicken marinate add all of it. Pop into the oven at 400F for 40 mins. ***At the end, turn off the heat then let the pan sit in the oven for 20-30 minutes without the heat on to soften up the veggies and soak up the flavors even more. 6.While that’s going, grab a sauce or just mix 3 tbsp mayo with 1 tbsp tomato paste, 1 minced garlic clove, the zest and juice of 1 small lemon, and a pinch of salt. 7.Remove pan from the oven, plate it up, top with finely chopped fresh parsley, a little sauce, and enjoy. You can have this as-is, with regular rice, or if you want more protein my @kaizenfoodco high protein rice. If you make this, and you want more healthy recipes, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #highprotein #chickenrecipes #lowcarb #healthyrecipes #healthyfoodshare

Shredhappens

19,934 Aufrufe • vor 13 Tagen

🥕CRISPY CARROT FRIES These carrot fries are UNREAL. They’re actually crispy and the perfect balance of sweet, salty, and smoky. If you’re looking for a delicious side, you’ve gotta make these. They’re a great healthy fry alternative and so good! Very important: a high heat oven is super critical for this recipe, we’re gonna be baking these at 450F. If you dont do this, or skip the parmesan, they will be delicious, but just not crispy! Here is how I made them: 1.Start by peeling 6-8 medium carrots. Cut them down the middle, then again, then again so they are into fry shapes. You want it to be about 1/4 to 1/3 inch thick max so it cooks evenly and gets crispy. If they are too thick, they will be soft. a bowl, combine 4-5 tbsp olive oil, a couple pinches salt, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and some red chili flakes. Mix well, then toss in the carrots and make sure they’re evenly coated. 3.Finely shred some parmesan cheese in a bowl (about 2 cups) and dip the carrots in and coat evenly across the entire surface area. the carrot fries on parchment paper on a baking tray and put in the oven at 450F for 18-20 mins, until nice and crispy at the top. At 18-20, flip, top with more cheese (optional, if desired) and put back in the oven for another 2-3 mins. 5.I served this with my creamy chili lime sauce. To make it, combine 3 tbsp sour cream (or thick yogurt), 2 tbsp mayo, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, a couple pinches salt, and the juice of half a lime in a bowl. Mix well, taste and adjust as you wish Eat these hot so they’re crispy, and ENJOY! If you make these, be sure to let me know what you think on SHREDHAPPENS! I share high protein recipes and Mediterranean food that’s so easy and so good! . . . . #healthyrecipes #healthyfoodshare #lowcarb #goodmoodfood #whatsonmyplate
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🥕CRISPY CARROT FRIES These carrot fries are UNREAL. They’re actually crispy and the perfect balance of sweet, salty, and smoky. If you’re looking for a delicious side, you’ve gotta make these. They’re a great healthy fry alternative and so good! Very important: a high heat oven is super critical for this recipe, we’re gonna be baking these at 450F. If you dont do this, or skip the parmesan, they will be delicious, but just not crispy! Here is how I made them: 1.Start by peeling 6-8 medium carrots. Cut them down the middle, then again, then again so they are into fry shapes. You want it to be about 1/4 to 1/3 inch thick max so it cooks evenly and gets crispy. If they are too thick, they will be soft. a bowl, combine 4-5 tbsp olive oil, a couple pinches salt, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and some red chili flakes. Mix well, then toss in the carrots and make sure they’re evenly coated. 3.Finely shred some parmesan cheese in a bowl (about 2 cups) and dip the carrots in and coat evenly across the entire surface area. the carrot fries on parchment paper on a baking tray and put in the oven at 450F for 18-20 mins, until nice and crispy at the top. At 18-20, flip, top with more cheese (optional, if desired) and put back in the oven for another 2-3 mins. 5.I served this with my creamy chili lime sauce. To make it, combine 3 tbsp sour cream (or thick yogurt), 2 tbsp mayo, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, a couple pinches salt, and the juice of half a lime in a bowl. Mix well, taste and adjust as you wish Eat these hot so they’re crispy, and ENJOY! If you make these, be sure to let me know what you think on SHREDHAPPENS! I share high protein recipes and Mediterranean food that’s so easy and so good! . . . . #healthyrecipes #healthyfoodshare #lowcarb #goodmoodfood #whatsonmyplate

Shredhappens

114,792 Aufrufe • vor 1 Monat

🥒TZATZIKI INSPIRED PERSIAN CUCUMBER SALAD If you want an easy, light, refreshing salad, an easy side to some protein, or a fun snack, this Persian cucumber salad has the best textures and flavors in each bite and its such a healthy way to stay satiated. You can use any kind of cucumber but I like Persian or Japanese cucumbers best for this. Here is how I made it: 1.Thinly slice 6 Persian or mini cucumbers. Add them to a large mason jar or bowl. 2.Finely dice half a small red onion or a shallot would work here too. You want this to be super finely diced. That’s key! 3.Super finely chop a handful of fresh dill (you should yield about 2-3 tablespoons). 4.Squeeze juice out of one large lemon and add 1 freshly minced garlic clove. 5. Top it all off with 2 tablespoons of a good thick plain greek yogurt, 2 tablespoons of a really GOOD olive oil, a couple pinches salt, pepper, and 1 to 2 tbsp of everything bagel seasoning. Give it a good shakey shake (or toss!) and enjoy. You can easily add some chicken, shrimp, or salmon and this would be an incredible dish that’s so easy and so good! . If you try it, be sure to let me know on SHREDHAPPENS. ENJOY. . . . . . . . #lowcarb #lowcarbrecipes #keto #mediterraneanfood #healthyrecipes
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🥒TZATZIKI INSPIRED PERSIAN CUCUMBER SALAD If you want an easy, light, refreshing salad, an easy side to some protein, or a fun snack, this Persian cucumber salad has the best textures and flavors in each bite and its such a healthy way to stay satiated. You can use any kind of cucumber but I like Persian or Japanese cucumbers best for this. Here is how I made it: 1.Thinly slice 6 Persian or mini cucumbers. Add them to a large mason jar or bowl. 2.Finely dice half a small red onion or a shallot would work here too. You want this to be super finely diced. That’s key! 3.Super finely chop a handful of fresh dill (you should yield about 2-3 tablespoons). 4.Squeeze juice out of one large lemon and add 1 freshly minced garlic clove. 5. Top it all off with 2 tablespoons of a good thick plain greek yogurt, 2 tablespoons of a really GOOD olive oil, a couple pinches salt, pepper, and 1 to 2 tbsp of everything bagel seasoning. Give it a good shakey shake (or toss!) and enjoy. You can easily add some chicken, shrimp, or salmon and this would be an incredible dish that’s so easy and so good! . If you try it, be sure to let me know on SHREDHAPPENS. ENJOY. . . . . . . . #lowcarb #lowcarbrecipes #keto #mediterraneanfood #healthyrecipes

Shredhappens

55,416 Aufrufe • vor 1 Monat

🤯Mediterranean Eggplant Pocket Bake If you love easy mediterranean recipes, and want a healthy weeknight dinner, you’ve got to try this amazing bake - these come out so good, so saucy, so cheesy, and so easy to make. Ingredients: 2-3 medium eggplants, sliced 1/4–1/3 inch thick Olive oil Salt For the filling: 1lb 80/20 ground beef 1/3 yellow onion, finely diced 2 garlic cloves, minced 1/2 tbsp onion powder 1 tbsp granulated garlic 1/2 tbsp sweet paprika 1 tbsp fresh parsley Salt & pepper Optional (if not low carb): 1/2 cup uncooked rice For assembly: 1/2 jar marinara or pasta sauce Sliced or shredded mozzarella cheese Chili flakes Fresh basil Shredded parmesan Here’s how I made it: 1️⃣ Preheat oven to 425°F. 2️⃣ Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices. Lay them out on an oven-safe tray without overlapping. Season with salt and drizzle with olive oil. You may need 2 trays. 3️⃣ Roast for 18–20 mins. 4️⃣ While that cooks, make your beef mixture. In a bowl, combine 1lb ground beef with diced onion, the spices above, salt, and pepper. Mix well. If using rice, add 1/2 cup uncooked rice here. 5️⃣ Form the mixture into 6-8 equal patties or balls. 6️⃣ Remove eggplant from the oven and let cool for about 1 min. Take one slice and lay it across your palm, then place another slice across it in an “X” shape. 7️⃣ Add one beef patty in the center, then fold each side over to create a pocket. Repeat for all. 8️⃣ In an oven-safe dish, spread about half a jar of marinara on the bottom. Place the eggplant pockets on top. Cover with a lid. Bake at 425°F for 22–24 mins. 9️⃣ Remove, top with mozzarella and chili flakes, then broil for 2–3 mins until melted and bubbly. Serve as-is, or top with shredded parmesan, some basil, or pair with a side of rice or my kaizen high protein rice to make it low carb and even more filling. If you make it, be sure to tag me on SHREDHAPPENS! ENJOY! . . . . #mediterraneanfood #healthyrecipes #goodmoodfood #lowcarb #lowcarbrecipes
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🤯Mediterranean Eggplant Pocket Bake If you love easy mediterranean recipes, and want a healthy weeknight dinner, you’ve got to try this amazing bake - these come out so good, so saucy, so cheesy, and so easy to make. Ingredients: 2-3 medium eggplants, sliced 1/4–1/3 inch thick Olive oil Salt For the filling: 1lb 80/20 ground beef 1/3 yellow onion, finely diced 2 garlic cloves, minced 1/2 tbsp onion powder 1 tbsp granulated garlic 1/2 tbsp sweet paprika 1 tbsp fresh parsley Salt & pepper Optional (if not low carb): 1/2 cup uncooked rice For assembly: 1/2 jar marinara or pasta sauce Sliced or shredded mozzarella cheese Chili flakes Fresh basil Shredded parmesan Here’s how I made it: 1️⃣ Preheat oven to 425°F. 2️⃣ Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices. Lay them out on an oven-safe tray without overlapping. Season with salt and drizzle with olive oil. You may need 2 trays. 3️⃣ Roast for 18–20 mins. 4️⃣ While that cooks, make your beef mixture. In a bowl, combine 1lb ground beef with diced onion, the spices above, salt, and pepper. Mix well. If using rice, add 1/2 cup uncooked rice here. 5️⃣ Form the mixture into 6-8 equal patties or balls. 6️⃣ Remove eggplant from the oven and let cool for about 1 min. Take one slice and lay it across your palm, then place another slice across it in an “X” shape. 7️⃣ Add one beef patty in the center, then fold each side over to create a pocket. Repeat for all. 8️⃣ In an oven-safe dish, spread about half a jar of marinara on the bottom. Place the eggplant pockets on top. Cover with a lid. Bake at 425°F for 22–24 mins. 9️⃣ Remove, top with mozzarella and chili flakes, then broil for 2–3 mins until melted and bubbly. Serve as-is, or top with shredded parmesan, some basil, or pair with a side of rice or my kaizen high protein rice to make it low carb and even more filling. If you make it, be sure to tag me on SHREDHAPPENS! ENJOY! . . . . #mediterraneanfood #healthyrecipes #goodmoodfood #lowcarb #lowcarbrecipes

Shredhappens

51,874 Aufrufe • vor 1 Monat

Would you try this HEALTHY HIGH PROTEIN 🍅 TOMATO BASIL SOUP?? This whole pot has an insane 79 grams protein. Divide this into 4 generous servings, each with just 230 calories, and 20 grams of protein to keep you insanely full. Plus, what really makes this soup special is the antioxidants, lycopene, and benefits you get from the tomato, garlic, and bell pepper that are so good for your heart health, skin health, and keeping your immune system strong. This is such an easy healthy meal idea, or a great easy meal prep option. So feel free to make it in advance for a light lunch or healthy dinner throughout the week. Here is how I made it: 1️⃣ Preheat oven to 400F. 2️⃣ Grab an oven safe dish or try. Toss in 4-4.5 pints of your favorite tomato. I like cherry tomatos best for this. 3️⃣ Roughly cut 1 large onion and 1 red bell pepper and add them to the tray. 4️⃣ Toss in half a garlic bulb or 6-10 garlic cloves. 5️⃣ Drizzle everything with 2 tbsp olive oil, season with salt, pepper, and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, and 1 tbsp paprika. Toss well. 6️⃣ Pop into your oven for 60-70 mins at 400F. Keep an eye on it as ovens vary. When it’s done, carefully place all your veggies into a blender or large pot. 7️⃣ To the blender, to boost the protein add 1 full container chicken or beef bone broth, and 3 servings of cottage cheese, along with a huge handful of fresh basil. Basil is key! 8️⃣ Blend or use an immersion blender until silky smooth. Taste and adjust with more salt, pepper, fresh basil, as you like. Salt is very important to bringing out flavor. 9️⃣ Pour into bowls and enjoy hot as is, or you can drizzle some of your favorite hot sauce, some cream, or some basil oil or fresh basil! 🌿 If you make this, be sure to let me know on SHREDHAPPENS. I love sharing healthy recipes with you! . . . . #soup #healthyrecipes #healthyfoodshare #lowcarb #keto
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Would you try this HEALTHY HIGH PROTEIN 🍅 TOMATO BASIL SOUP?? This whole pot has an insane 79 grams protein. Divide this into 4 generous servings, each with just 230 calories, and 20 grams of protein to keep you insanely full. Plus, what really makes this soup special is the antioxidants, lycopene, and benefits you get from the tomato, garlic, and bell pepper that are so good for your heart health, skin health, and keeping your immune system strong. This is such an easy healthy meal idea, or a great easy meal prep option. So feel free to make it in advance for a light lunch or healthy dinner throughout the week. Here is how I made it: 1️⃣ Preheat oven to 400F. 2️⃣ Grab an oven safe dish or try. Toss in 4-4.5 pints of your favorite tomato. I like cherry tomatos best for this. 3️⃣ Roughly cut 1 large onion and 1 red bell pepper and add them to the tray. 4️⃣ Toss in half a garlic bulb or 6-10 garlic cloves. 5️⃣ Drizzle everything with 2 tbsp olive oil, season with salt, pepper, and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, and 1 tbsp paprika. Toss well. 6️⃣ Pop into your oven for 60-70 mins at 400F. Keep an eye on it as ovens vary. When it’s done, carefully place all your veggies into a blender or large pot. 7️⃣ To the blender, to boost the protein add 1 full container chicken or beef bone broth, and 3 servings of cottage cheese, along with a huge handful of fresh basil. Basil is key! 8️⃣ Blend or use an immersion blender until silky smooth. Taste and adjust with more salt, pepper, fresh basil, as you like. Salt is very important to bringing out flavor. 9️⃣ Pour into bowls and enjoy hot as is, or you can drizzle some of your favorite hot sauce, some cream, or some basil oil or fresh basil! 🌿 If you make this, be sure to let me know on SHREDHAPPENS. I love sharing healthy recipes with you! . . . . #soup #healthyrecipes #healthyfoodshare #lowcarb #keto

Shredhappens

76,434 Aufrufe • vor 1 Tag

PROTEIN STEAK WRAPS (AND FLATBREADS MADE WITH YOGURT!) Makes 4: 460 CALS, 40G PROTEIN each If you told 350lb version of me that I could eat food like this, feel good AND lose weight, I honestly wouldn’t have believed you. Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s delicious, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz steak, a large handful of the onion salad, and finish with extra parsley + sumac & enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfood #mediterraneanfood #highprotein
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PROTEIN STEAK WRAPS (AND FLATBREADS MADE WITH YOGURT!) Makes 4: 460 CALS, 40G PROTEIN each If you told 350lb version of me that I could eat food like this, feel good AND lose weight, I honestly wouldn’t have believed you. Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s delicious, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz steak, a large handful of the onion salad, and finish with extra parsley + sumac & enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfood #mediterraneanfood #highprotein

Shredhappens

45,456 Aufrufe • vor 2 Monaten

High Protein Broccoli Feta Soup 🥦 If you thought soup couldn’t be high protein and taste incredible, you’ve got to try this! Full recipe: 985 calories and 79g protein Each serving (4): 246 calories, 19.5g protein, 10g carbs This protein packed broccoli feta soup is as good as it gets. It’s got roasted broccoli and feta two of my favorite protein hacks: some creamy cottage cheese and bone broth. Its great for an easy chilly night, a great healthy meal prep option, and a lunch or dinner that doesn’t leave you feeling heavy. Soup Ingredients: 5 cups (450g) broccoli florets, cut small so they roast evenly 2 cups of baby spinach 1 small quartered yellow onion 4 garlic cloves 1-2 tbsp olive oil 3 cups bone broth 1/2 cup cottage cheese 6oz feta cheese The zest and juice of 1/2 lemon 1 tsp dried oregano 1 tsp chili flakes Salt and pepper to taste Garnish: Fresh dill & finely shredded manchego cheese Here is how I made t: 1️⃣ Preheat your oven to 415°F. 2️⃣ Cut your broccoli into smaller florets so they cook faster and roast up evenly. Dont use large chunks. 3️⃣ Toss your broccoli into an oven safe dish along with your quarterly onion, and fresh garlic. Drizzle with olive oil, add your oregano, chili flakes, salt, and pepper. Place your feta in the corner. Roast for 30 mins until roasted and slightly crispy. Time varies by oven, so keep an eye! 4️⃣ Add your roasted veggies to a blender with the bone broth, cottage cheese, baby spinach, and lemon zest, and juice. Blend everything until smooth and creamy. 5️⃣ I its cooled down, warm it up in in a pot, then taste and adjust to make sure it has enough salt and lemon juice. Plate it up, and garnish with fresh dill, chili flakes, and finely shredded manchego or parmesan cheese to bring out the flavors. If you make it, be sure to let me know on SHREDHAPPENS! Enjoy! . . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #souprecipe
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High Protein Broccoli Feta Soup 🥦 If you thought soup couldn’t be high protein and taste incredible, you’ve got to try this! Full recipe: 985 calories and 79g protein Each serving (4): 246 calories, 19.5g protein, 10g carbs This protein packed broccoli feta soup is as good as it gets. It’s got roasted broccoli and feta two of my favorite protein hacks: some creamy cottage cheese and bone broth. Its great for an easy chilly night, a great healthy meal prep option, and a lunch or dinner that doesn’t leave you feeling heavy. Soup Ingredients: 5 cups (450g) broccoli florets, cut small so they roast evenly 2 cups of baby spinach 1 small quartered yellow onion 4 garlic cloves 1-2 tbsp olive oil 3 cups bone broth 1/2 cup cottage cheese 6oz feta cheese The zest and juice of 1/2 lemon 1 tsp dried oregano 1 tsp chili flakes Salt and pepper to taste Garnish: Fresh dill & finely shredded manchego cheese Here is how I made t: 1️⃣ Preheat your oven to 415°F. 2️⃣ Cut your broccoli into smaller florets so they cook faster and roast up evenly. Dont use large chunks. 3️⃣ Toss your broccoli into an oven safe dish along with your quarterly onion, and fresh garlic. Drizzle with olive oil, add your oregano, chili flakes, salt, and pepper. Place your feta in the corner. Roast for 30 mins until roasted and slightly crispy. Time varies by oven, so keep an eye! 4️⃣ Add your roasted veggies to a blender with the bone broth, cottage cheese, baby spinach, and lemon zest, and juice. Blend everything until smooth and creamy. 5️⃣ I its cooled down, warm it up in in a pot, then taste and adjust to make sure it has enough salt and lemon juice. Plate it up, and garnish with fresh dill, chili flakes, and finely shredded manchego or parmesan cheese to bring out the flavors. If you make it, be sure to let me know on SHREDHAPPENS! Enjoy! . . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #souprecipe

Shredhappens

45,067 Aufrufe • vor 25 Tagen

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep
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💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep

Shredhappens

19,727 Aufrufe • vor 1 Monat

High Protein Mediterranean Cabbage Rolls I’ve been on a cabbage kick and these high protein cabbage rolls did not disappoint. I skipped the rice this time, but you can add 1-1.5 cups uncooked rice to the beef mixture (or my Kaizen lowcarb rice if you’re eating low carb). I highly recommend regular rice, or kaizen rice, or even quinoa. It makes them delicious. But honestly, they are just as good without. Here’s how I made them: 1.Grab a large bowl and mix together 2lb ground beef, 1 finely diced yellow onion, a couple generous pinches salt, lots of cracked pepper, and 1.5 tbsp Greek seasoning (I used the one from my cookbook, but any greek seasoning works). Crack 2 eggs and fold in 1/3 cup finely chopped fresh mint and dill. Mix well and let sit. Optional: add 1 to 1.5 cups uncooked rice. 2.Preheat oven to 375F. Bring a large pot of salted water to a boil. 3.Add 16 cabbage leaves to the pot and boil 4 to 5 mins until softened. Dont overdo this step! Remove and pat dry. Use cabbage with a large surface area like Savoy or Napa. 4.Trim the thick base off each leaf. Add about 2 tbsp of the meat filling near the base, fold up, tuck sides, and roll tightly. 5.Drizzle olive oil in a large oven-safe pan. Add 12 oz tomato purée and 1 tsp Greek seasoning to the base. Lay out the rolls. Top with another 12 oz purée and another pinch of seasoning. 6.Cover with either a lid or some foil and bake in the oven 375F for 1 hr. 7.After 1 hour, uncover and broil for the final 2 minutes. 8.Remove, drizzle with sour cream or plain yogurt, top with chopped parsley, and enjoy. If you make it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . #highproteinmeals #lowcarb #lowcarbrecipes #healthyrecipes #mediterraneanfood #goodmoodfood
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High Protein Mediterranean Cabbage Rolls I’ve been on a cabbage kick and these high protein cabbage rolls did not disappoint. I skipped the rice this time, but you can add 1-1.5 cups uncooked rice to the beef mixture (or my Kaizen lowcarb rice if you’re eating low carb). I highly recommend regular rice, or kaizen rice, or even quinoa. It makes them delicious. But honestly, they are just as good without. Here’s how I made them: 1.Grab a large bowl and mix together 2lb ground beef, 1 finely diced yellow onion, a couple generous pinches salt, lots of cracked pepper, and 1.5 tbsp Greek seasoning (I used the one from my cookbook, but any greek seasoning works). Crack 2 eggs and fold in 1/3 cup finely chopped fresh mint and dill. Mix well and let sit. Optional: add 1 to 1.5 cups uncooked rice. 2.Preheat oven to 375F. Bring a large pot of salted water to a boil. 3.Add 16 cabbage leaves to the pot and boil 4 to 5 mins until softened. Dont overdo this step! Remove and pat dry. Use cabbage with a large surface area like Savoy or Napa. 4.Trim the thick base off each leaf. Add about 2 tbsp of the meat filling near the base, fold up, tuck sides, and roll tightly. 5.Drizzle olive oil in a large oven-safe pan. Add 12 oz tomato purée and 1 tsp Greek seasoning to the base. Lay out the rolls. Top with another 12 oz purée and another pinch of seasoning. 6.Cover with either a lid or some foil and bake in the oven 375F for 1 hr. 7.After 1 hour, uncover and broil for the final 2 minutes. 8.Remove, drizzle with sour cream or plain yogurt, top with chopped parsley, and enjoy. If you make it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . #highproteinmeals #lowcarb #lowcarbrecipes #healthyrecipes #mediterraneanfood #goodmoodfood

Shredhappens

29,205 Aufrufe • vor 1 Monat