Video yükleniyor...

Video Yüklenemedi

Ana Sayfaya Dön

🤯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...

ShredHappens's profile picture

Shredhappens

3,506 subscribers

35,863 görüntüleme • 1 ay önce •via X (Twitter)

Sağlık & İyilikYemek
LIVE

Anya Rossi• Live Now

Private livecam show

0 Yorum

Yorum bulunmuyor

Orijinal gönderinin yorumları burada görünecek

Benzer Videolar

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
0:42

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 görüntüleme • 3 ay önce

🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate
0:47

🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate

Shredhappens

10,444 görüntüleme • 2 ay önce

🥕MEDITERRANEAN ROASTED CARROTS If you love carrots, and my last few mediterranean roasted carrots recipes, you will love this one! Its served up over a whipped herby yogurt spread that takes it to the top! This has a mix of crunchy ,creamy, sweet, and tangy in each bite, and its the perfect healthy salad, appetizer, or make it a meal by adding some protein like chicken, shrimp, or a white fish. Ingredients 2lbs carrots 2tbsp olive oil 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp oregano, 1 tsp Aleppo pepper or chili flakes Salt & pepper to taste Herby Yogurt Tahini Base 1 cup thick greek yogurt 1/4 to 1/3 cup tahini Zest and juice of a small lemon 1 garlic clove Small handful fresh dill (about 2 tbsp) Small handful fresh parsley (about 2 tbsp) 1 tbsp olive oil Toppings: 3 tbsp crushed walnuts or pecans 2 tbsp finely chopped fresh herbs (I love adding a mix of dill, mint and parsley 1-2 tbsp honey drizzles 1oz feta crumbled Aleppo pepper or chili flakes Here is how I made it: 1.Preheat your oven to 450°F. 2.Peel 2lbs small carrots and cut any thick ones in half lengthwise so the carrots all roast evenly, this is key! 3.Toss the carrots with the olive oil, salt, spices. Spread them evenly across a baking sheet. Roast for 18-20 mins until the edges are nice, blistered, and softened up. 4.For the base, whip the greek yogurt, garlic, fresh herbs, and olive oil until smooth with the juice and zest of a small lemon. Give it a taste and adjust with more salt or lemon if you like, and if you like tahini, feel free to drizzle in some more! 5.Spread your whipped yogurt on a plate, add the warm carrots on top, then top with some crushed walnuts (or pine nuts or pecans), some more fresh finely chopped herbs, some feta cheese crumbled, chili flakes, and a little drizzle or two of honey if you like. If you make it, let me know on SHREDHAPPENS! And follow along if you like healthy mediterranean recipes that are so easy and so good! ENJOY! . . . . #healthyrecipes #healthyfoodshare #mediterraneanfood #salads #goodmoodfood
0:32

🥕MEDITERRANEAN ROASTED CARROTS If you love carrots, and my last few mediterranean roasted carrots recipes, you will love this one! Its served up over a whipped herby yogurt spread that takes it to the top! This has a mix of crunchy ,creamy, sweet, and tangy in each bite, and its the perfect healthy salad, appetizer, or make it a meal by adding some protein like chicken, shrimp, or a white fish. Ingredients 2lbs carrots 2tbsp olive oil 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp oregano, 1 tsp Aleppo pepper or chili flakes Salt & pepper to taste Herby Yogurt Tahini Base 1 cup thick greek yogurt 1/4 to 1/3 cup tahini Zest and juice of a small lemon 1 garlic clove Small handful fresh dill (about 2 tbsp) Small handful fresh parsley (about 2 tbsp) 1 tbsp olive oil Toppings: 3 tbsp crushed walnuts or pecans 2 tbsp finely chopped fresh herbs (I love adding a mix of dill, mint and parsley 1-2 tbsp honey drizzles 1oz feta crumbled Aleppo pepper or chili flakes Here is how I made it: 1.Preheat your oven to 450°F. 2.Peel 2lbs small carrots and cut any thick ones in half lengthwise so the carrots all roast evenly, this is key! 3.Toss the carrots with the olive oil, salt, spices. Spread them evenly across a baking sheet. Roast for 18-20 mins until the edges are nice, blistered, and softened up. 4.For the base, whip the greek yogurt, garlic, fresh herbs, and olive oil until smooth with the juice and zest of a small lemon. Give it a taste and adjust with more salt or lemon if you like, and if you like tahini, feel free to drizzle in some more! 5.Spread your whipped yogurt on a plate, add the warm carrots on top, then top with some crushed walnuts (or pine nuts or pecans), some more fresh finely chopped herbs, some feta cheese crumbled, chili flakes, and a little drizzle or two of honey if you like. If you make it, let me know on SHREDHAPPENS! And follow along if you like healthy mediterranean recipes that are so easy and so good! ENJOY! . . . . #healthyrecipes #healthyfoodshare #mediterraneanfood #salads #goodmoodfood

Shredhappens

88,430 görüntüleme • 1 ay önce

Wife's favorite: tomato soup with grilled cheese. For me it's usually a burger and this time I made beer battered onion rings. Superfood salad: 1/4 cup chopped parsley 3/4 cup quinoa (warmed up in microwave) 1/3 cup hemp seeds 1/3 cup diced bell pepper Olive oil vinaigrette: 1/2 cup olive oil 3 Tbsp red wine vinegar (or apple cider vinegar) 1/2 tsp thyme 1/2 Tbsp sugar (or honey, agave) Salt & pepper to taste Lightly dress the salad with vinaigrette Beer-battered onion rings: Onion ring batter 1/2 cup ap flour 1/2 tsp baking powder 1/2 Tbsp paprika 1/2 Tbsp garlic powder Little bit of salt & pepper Add beer until thick batter consistency Cut yellow onions in ~1/2 inch thick chunks and remove individual rings for onion rings. First dredge in cornstarch. Fry in oil at 375-400F. Oil has to stay hot so it doesn't get soggy. Fry a few pieces at a time to get the crispiness.
1:33

Wife's favorite: tomato soup with grilled cheese. For me it's usually a burger and this time I made beer battered onion rings. Superfood salad: 1/4 cup chopped parsley 3/4 cup quinoa (warmed up in microwave) 1/3 cup hemp seeds 1/3 cup diced bell pepper Olive oil vinaigrette: 1/2 cup olive oil 3 Tbsp red wine vinegar (or apple cider vinegar) 1/2 tsp thyme 1/2 Tbsp sugar (or honey, agave) Salt & pepper to taste Lightly dress the salad with vinaigrette Beer-battered onion rings: Onion ring batter 1/2 cup ap flour 1/2 tsp baking powder 1/2 Tbsp paprika 1/2 Tbsp garlic powder Little bit of salt & pepper Add beer until thick batter consistency Cut yellow onions in ~1/2 inch thick chunks and remove individual rings for onion rings. First dredge in cornstarch. Fry in oil at 375-400F. Oil has to stay hot so it doesn't get soggy. Fry a few pieces at a time to get the crispiness.

POV Husband

58,305 görüntüleme • 7 ay önce

🥒HIGH PROTEIN MEDITERRANEAN CUCUMBER SALAD This is super fresh, crunchy, creamy, packed with protein, and one of those easy meals you can throw together in under 15 minutes and feel really good after eating. It’s light but filling, loaded with texture, and gives serious Mediterranean food vibes without needing a ton of ingredients. Makes 2 huge servings. This is such a great healthy easy lunch or light high protein dinner. Here is how I made it: 1.Start by browning 12oz of lean ground beef (I used 90/10) in a pan over medium heat. Season it with 1 tbsp oregano, 1 tbsp sweet paprika, 1 tbsp onion powder, 1/2 tbsp garlic powder, and generous salt and pepper. Cook until browned and fully cooked through. I go a little longer here at the end on medium-high heat at the end for about 5-7 mins to almost crisp up the beef. 2.While that’s going. slice 5-6 Persian cucumbers and add them to a large bowl or 2 jars with 1/4 finely diced red onion and 1 small cubed avocado. Add the cooked ground beef on top. with 3 tbsp thick greek yogurt, 2-3 tbsp finely chopped fresh parsley and mint, a couple squeezes of fresh lemon juice, 2 tbsp crumbled feta, 1 tsp red chili flakes, and a pinch of salt and pepper. 4.Toss everything together really well, and enjoy immediately. This is one of those easy healthy meals that’s light, high protein, but also refreshing and helps you feel good after! If you make it, let me know on SHREDHAPPENS! ENJOY! . . . . . . #healthyrecipes #healthyfoodshare #lowcarb #lowcarbrecipes #keto
0:31

🥒HIGH PROTEIN MEDITERRANEAN CUCUMBER SALAD This is super fresh, crunchy, creamy, packed with protein, and one of those easy meals you can throw together in under 15 minutes and feel really good after eating. It’s light but filling, loaded with texture, and gives serious Mediterranean food vibes without needing a ton of ingredients. Makes 2 huge servings. This is such a great healthy easy lunch or light high protein dinner. Here is how I made it: 1.Start by browning 12oz of lean ground beef (I used 90/10) in a pan over medium heat. Season it with 1 tbsp oregano, 1 tbsp sweet paprika, 1 tbsp onion powder, 1/2 tbsp garlic powder, and generous salt and pepper. Cook until browned and fully cooked through. I go a little longer here at the end on medium-high heat at the end for about 5-7 mins to almost crisp up the beef. 2.While that’s going. slice 5-6 Persian cucumbers and add them to a large bowl or 2 jars with 1/4 finely diced red onion and 1 small cubed avocado. Add the cooked ground beef on top. with 3 tbsp thick greek yogurt, 2-3 tbsp finely chopped fresh parsley and mint, a couple squeezes of fresh lemon juice, 2 tbsp crumbled feta, 1 tsp red chili flakes, and a pinch of salt and pepper. 4.Toss everything together really well, and enjoy immediately. This is one of those easy healthy meals that’s light, high protein, but also refreshing and helps you feel good after! If you make it, let me know on SHREDHAPPENS! ENJOY! . . . . . . #healthyrecipes #healthyfoodshare #lowcarb #lowcarbrecipes #keto

Shredhappens

41,980 görüntüleme • 2 ay önce

Here's the full Homemade Ranch Recipe from Jake Widmann: Mayo Ingredients (makes the base)1 whole egg (room temperature) ½ lemon, juiced 1 tsp Dijon mustard ½ tsp salt 1 cup avocado oil (I substitute a smooth olive oil) Ranch Ingredients ½ cup buttermilk or milk (adjust for desired thickness) 1 cup sour cream or plain Greek yogurt 1 whole lemon (vinegar works too), juiced 1 tbsp fresh dill (or 2 tsp dried) 1 tbsp chives 1 tbsp parsley 1 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder Directions Make the mayo: Add all mayo ingredients except the oil to a large mason jar. Pour the oil in on top. Blend with an immersion blender until thick and creamy (about 10–15 seconds). Finish the ranch: Add the buttermilk and sour cream (or yogurt) on top of the mayo. Then add the remaining ranch ingredients. Mix, shake, or blend everything together until smooth. Serve and enjoy! Storage Note: Stays fresh for at least 3 weeks when using fresh ingredients @CaptKylePatriots
1:04

Here's the full Homemade Ranch Recipe from Jake Widmann: Mayo Ingredients (makes the base)1 whole egg (room temperature) ½ lemon, juiced 1 tsp Dijon mustard ½ tsp salt 1 cup avocado oil (I substitute a smooth olive oil) Ranch Ingredients ½ cup buttermilk or milk (adjust for desired thickness) 1 cup sour cream or plain Greek yogurt 1 whole lemon (vinegar works too), juiced 1 tbsp fresh dill (or 2 tsp dried) 1 tbsp chives 1 tbsp parsley 1 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder Directions Make the mayo: Add all mayo ingredients except the oil to a large mason jar. Pour the oil in on top. Blend with an immersion blender until thick and creamy (about 10–15 seconds). Finish the ranch: Add the buttermilk and sour cream (or yogurt) on top of the mayo. Then add the remaining ranch ingredients. Mix, shake, or blend everything together until smooth. Serve and enjoy! Storage Note: Stays fresh for at least 3 weeks when using fresh ingredients @CaptKylePatriots

Capt Kyle

24,195 görüntüleme • 2 ay önce

🥦CREAMY LEMON BROCCOLI CHICKEN SALAD Total: 1055 calories, 109g protein, 36 net carbs 4 servings: 264 calories, 27g protein, 9 net carbs This is one of those ridiculously easy healthy recipes that is so easy and SO good. It’s got crunchy broccoli, finely diced chicken, pistachios, and a creamy lemony dressing that brings things together so nicely. I’ve lost over 140lbs eating high-protein, low-carb meals like this, and this is exactly the kind of easy healthy recipe I make on repeat. This would be great as-is, scooped with low-carb crackers, stuffed into wraps or lettuce cups, or piled onto sourdough if you’re not watching carbs too closely. Here’s how I made it: 1️⃣ Add 3-4 cups of finely chopped broccoli (florets + tender stems) and about 2 cups chopped or shredded rotisserie chicken to a large bowl. Use whatever ratios you like here, just make sure that it’s super finely chopped. Because you want a little bit of everything in each bite. 2️⃣ Add 1/2 finely diced red onion and a large handful of fresh chopped parsley. The parsley is doing a lot of work here, so don’t be shy! Add it to the bowl. 3️⃣ Make the dressing. In a bowl, whisk together 1/2 cup Greek yogurt, 2-3 tbsp mayo, the zest of 1 lemon, the juice of 1.5 to 2 lemons, 1 tbsp Dijon mustard, 1/2 tbsp olive oil, and a generous pinch of salt and pepper. Mix well, then taste and adjust. 4️⃣ Pour the dressing over the broccoli and chicken and toss really well so everything is evenly coated. 5️⃣ Let it sit for about 10 minutes so the broccoli softens slightly and the flavors come together. 6️⃣ Finish with 2–3 tbsp chopped pistachios for crunch and another crack of black pepper. If you make it, be sure to let me know on SHREDHAPPENS - I share healthy high protein recipes like these easy chicken salad recipes and so much more. ENJOY!�.�.�.�.�#highprotein #lowcarb #lowcarbrecipes #healthyrecipes #salads
0:29

🥦CREAMY LEMON BROCCOLI CHICKEN SALAD Total: 1055 calories, 109g protein, 36 net carbs 4 servings: 264 calories, 27g protein, 9 net carbs This is one of those ridiculously easy healthy recipes that is so easy and SO good. It’s got crunchy broccoli, finely diced chicken, pistachios, and a creamy lemony dressing that brings things together so nicely. I’ve lost over 140lbs eating high-protein, low-carb meals like this, and this is exactly the kind of easy healthy recipe I make on repeat. This would be great as-is, scooped with low-carb crackers, stuffed into wraps or lettuce cups, or piled onto sourdough if you’re not watching carbs too closely. Here’s how I made it: 1️⃣ Add 3-4 cups of finely chopped broccoli (florets + tender stems) and about 2 cups chopped or shredded rotisserie chicken to a large bowl. Use whatever ratios you like here, just make sure that it’s super finely chopped. Because you want a little bit of everything in each bite. 2️⃣ Add 1/2 finely diced red onion and a large handful of fresh chopped parsley. The parsley is doing a lot of work here, so don’t be shy! Add it to the bowl. 3️⃣ Make the dressing. In a bowl, whisk together 1/2 cup Greek yogurt, 2-3 tbsp mayo, the zest of 1 lemon, the juice of 1.5 to 2 lemons, 1 tbsp Dijon mustard, 1/2 tbsp olive oil, and a generous pinch of salt and pepper. Mix well, then taste and adjust. 4️⃣ Pour the dressing over the broccoli and chicken and toss really well so everything is evenly coated. 5️⃣ Let it sit for about 10 minutes so the broccoli softens slightly and the flavors come together. 6️⃣ Finish with 2–3 tbsp chopped pistachios for crunch and another crack of black pepper. If you make it, be sure to let me know on SHREDHAPPENS - I share healthy high protein recipes like these easy chicken salad recipes and so much more. ENJOY!�.�.�.�.�#highprotein #lowcarb #lowcarbrecipes #healthyrecipes #salads

Shredhappens

13,405 görüntüleme • 1 ay önce

EASY high protein chicken salad that just works. This has lots of Mediterranean food flavors, plus 134g protein in total. Divide this into 3 super filling servings, to get 44g protein for just 370 calories. This combination is so delicious, so refreshing, with lots of Mediterranean flavors. I added a touch of pickle juice to the dressing for a flavor kick - it brings everything together, and it adds such a nice touch. I’ve lost over 150 eating high-protein, lowcarb meals like this. Scoop it with some lowcarb crackers, stuff it into lettuce cups, pile it into wraps, or if you’re not lowcarb some toasted sourdough & avocado. Here’s how I made it: 1️⃣ Add 3 cups pulled or diced cooked chicken to a salad bowl. Add 4-5oz of finely chopped arugula or baby kale, 3 finely diced Persian cucumbers, 3 finely diced celery stalks, 1/2 small diced red onion, 3 thinly sliced scallions, and lots of fresh mint (about 4-5 tbsp). 2️⃣ In a separate jar, mix 1/2 cup plain Greek yogurt, 2.5 tbsp mayo, 1.5 tsp Dijon mustard, 3 tbsp pickle juice, 1/4 tsp garlic powder, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, and 1 tsp olive oil. Shake until smooth. Taste and adjust salt if needed. 3️⃣ Pour the dressing over the salad, then toss gentlym taste and adjust however way you want. 4️⃣ You can add some more fresh mint on top before serving, or some crushed up walnuts, pistachios or pine nuts. If you make it, be sure to let me know on SHREDHAPPENS 🔥 I share easy high protein recipes, lowcarb meals, and lots of Mediterranean food, so check it out! ENJOY! #lowcarb #lowcarbrecipes #chickensalad #healthyrecipes #mediterraneanfood
0:24

EASY high protein chicken salad that just works. This has lots of Mediterranean food flavors, plus 134g protein in total. Divide this into 3 super filling servings, to get 44g protein for just 370 calories. This combination is so delicious, so refreshing, with lots of Mediterranean flavors. I added a touch of pickle juice to the dressing for a flavor kick - it brings everything together, and it adds such a nice touch. I’ve lost over 150 eating high-protein, lowcarb meals like this. Scoop it with some lowcarb crackers, stuff it into lettuce cups, pile it into wraps, or if you’re not lowcarb some toasted sourdough & avocado. Here’s how I made it: 1️⃣ Add 3 cups pulled or diced cooked chicken to a salad bowl. Add 4-5oz of finely chopped arugula or baby kale, 3 finely diced Persian cucumbers, 3 finely diced celery stalks, 1/2 small diced red onion, 3 thinly sliced scallions, and lots of fresh mint (about 4-5 tbsp). 2️⃣ In a separate jar, mix 1/2 cup plain Greek yogurt, 2.5 tbsp mayo, 1.5 tsp Dijon mustard, 3 tbsp pickle juice, 1/4 tsp garlic powder, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, and 1 tsp olive oil. Shake until smooth. Taste and adjust salt if needed. 3️⃣ Pour the dressing over the salad, then toss gentlym taste and adjust however way you want. 4️⃣ You can add some more fresh mint on top before serving, or some crushed up walnuts, pistachios or pine nuts. If you make it, be sure to let me know on SHREDHAPPENS 🔥 I share easy high protein recipes, lowcarb meals, and lots of Mediterranean food, so check it out! ENJOY! #lowcarb #lowcarbrecipes #chickensalad #healthyrecipes #mediterraneanfood

Shredhappens

20,078 görüntüleme • 2 ay önce

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
0:34

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 görüntüleme • 23 gün önce

💥 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
0:28

💥 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 görüntüleme • 2 ay önce

Easy tri-tip bites with homemade Chimichurri sauce Homemade Chimichurri Sauce Recipe - 1 bunch cilantro (chopped) - 1 bunch flat leaf parsley (chopped) - 1/2 red bell pepper (diced) - 1 shallot (diced) - 3-4 cloves garlic (minced) - 2 TBSP red wine vinegar - 1/4 cup olive oil - 1 tsp kosher salt - 1 tsp cracked black pepper Directions: 1. Combine cilantro, parsley, red bell pepper, shallot and garlic in a bowl. 2. Add the red wine vinegar, olive oil, salt and pepper. Stir to combine. Allow to set for at least one hour before serving.
3:00

Easy tri-tip bites with homemade Chimichurri sauce Homemade Chimichurri Sauce Recipe - 1 bunch cilantro (chopped) - 1 bunch flat leaf parsley (chopped) - 1/2 red bell pepper (diced) - 1 shallot (diced) - 3-4 cloves garlic (minced) - 2 TBSP red wine vinegar - 1/4 cup olive oil - 1 tsp kosher salt - 1 tsp cracked black pepper Directions: 1. Combine cilantro, parsley, red bell pepper, shallot and garlic in a bowl. 2. Add the red wine vinegar, olive oil, salt and pepper. Stir to combine. Allow to set for at least one hour before serving.

Malcom Reed

68,012 görüntüleme • 9 ay önce

🤯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
0:39

🤯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 görüntüleme • 1 ay önce

The Dirty Cabbage Ingredients 1 Ib ground beef 1 lb Italian sausage 1 small onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 tbsp tomato paste 3 cloves garlic, minced 2 tsp Worcestershire sauce 1 cup chicken bone broth 1 tsp cornstarch with 2 tbsp water (to create a slurry) 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp black pepper ½ tsp salt 1 large green cabbage 1 tbsp chopped fresh parsley Instructions Remove any damaged outer cabbage leaves and cut the cabbage into 1-inch-thick steaks or large wedges, keeping the core intact so they hold together. In a large saute pan, Cook your ground beef and sausage until cooked. Add onion and bell peppers, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tomato paste and Worcestershire sauce. Saute until everything is combined. Add your tomato paste, Kettle and Fire chicken bone broth. Stir in the garlic, Worcestershire sauce, and your slurry. Add your cabbage, cover the pan and mix until your cabbage has cooked down. Serve with cauliflower rice. 🎥 | IG
0:36

The Dirty Cabbage Ingredients 1 Ib ground beef 1 lb Italian sausage 1 small onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 tbsp tomato paste 3 cloves garlic, minced 2 tsp Worcestershire sauce 1 cup chicken bone broth 1 tsp cornstarch with 2 tbsp water (to create a slurry) 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp black pepper ½ tsp salt 1 large green cabbage 1 tbsp chopped fresh parsley Instructions Remove any damaged outer cabbage leaves and cut the cabbage into 1-inch-thick steaks or large wedges, keeping the core intact so they hold together. In a large saute pan, Cook your ground beef and sausage until cooked. Add onion and bell peppers, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tomato paste and Worcestershire sauce. Saute until everything is combined. Add your tomato paste, Kettle and Fire chicken bone broth. Stir in the garlic, Worcestershire sauce, and your slurry. Add your cabbage, cover the pan and mix until your cabbage has cooked down. Serve with cauliflower rice. 🎥 | IG

𝕏 Cuisines

453,391 görüntüleme • 1 ay önce

Crockpot Meatloaf with Potatoes & Veggies. This is the perfect weeknight dinner Ingredients Potatoes & Veggies 1 bag baby potatoes ½ bag baby carrots 1 cup green beans, optional ½ tsp salt ½ tsp garlic powder ½ tsp onion powder Meatloaf 2 Ibs ground beef ½ sweet onion, chopped 2 tbsp parsley 1 cup crushed Ritz crackers 1 packet Lipton Onion Soup Mix 2 eggs ½ cup ketchup ½ cup milk 1 tbsp Worcestershire sauce ½ tbsp Italian seasoning ½ tbsp garlic powder ½ tsp salt Topping ¾ cup ketchup 3 tbsp brown sugar Directions Add the baby potatoes, carrots, and optional green beans to the bottom of your slow cooker. Season with salt, garlic powder, and onion powder, then toss to coat. In a large bowl, combine the ground beef, chopped onion, parsley, crushed Ritz crackers, Lipton onion soup mix, eggs, ketchup, milk, Worcestershire sauce, Italian seasoning, garlic powder, and salt. Mix until just combined. Shape the meat mixture into a loaf and place it in the center of the slow cooker, arranging the potatoes and vegetables around it. Cover and cook on LOW for 7-8 hours or HIGH for about 5 hours, until the meatloaf reaches an internal temperature of 160°F and the potatoes and carrots are fork-tender. In a small bowl, mix together the ketchup and brown sugar. Spread evenly over the top of the meatloaf. Carefully remove the meatloaf and let it rest for 5-10 minutes before slicing. Serve with the potatoes and veggies. 🎥 cookingwithcaitlynskitchen | IG
1:00

Crockpot Meatloaf with Potatoes & Veggies. This is the perfect weeknight dinner Ingredients Potatoes & Veggies 1 bag baby potatoes ½ bag baby carrots 1 cup green beans, optional ½ tsp salt ½ tsp garlic powder ½ tsp onion powder Meatloaf 2 Ibs ground beef ½ sweet onion, chopped 2 tbsp parsley 1 cup crushed Ritz crackers 1 packet Lipton Onion Soup Mix 2 eggs ½ cup ketchup ½ cup milk 1 tbsp Worcestershire sauce ½ tbsp Italian seasoning ½ tbsp garlic powder ½ tsp salt Topping ¾ cup ketchup 3 tbsp brown sugar Directions Add the baby potatoes, carrots, and optional green beans to the bottom of your slow cooker. Season with salt, garlic powder, and onion powder, then toss to coat. In a large bowl, combine the ground beef, chopped onion, parsley, crushed Ritz crackers, Lipton onion soup mix, eggs, ketchup, milk, Worcestershire sauce, Italian seasoning, garlic powder, and salt. Mix until just combined. Shape the meat mixture into a loaf and place it in the center of the slow cooker, arranging the potatoes and vegetables around it. Cover and cook on LOW for 7-8 hours or HIGH for about 5 hours, until the meatloaf reaches an internal temperature of 160°F and the potatoes and carrots are fork-tender. In a small bowl, mix together the ketchup and brown sugar. Spread evenly over the top of the meatloaf. Carefully remove the meatloaf and let it rest for 5-10 minutes before slicing. Serve with the potatoes and veggies. 🎥 cookingwithcaitlynskitchen | IG

𝕏 Cuisines

12,571 görüntüleme • 1 ay önce

Steak bites and Potatoes Using steak bites, season with salt, pepper & garlic In a cast iron pan of high heat, sear steak in 1tbsp oil for 3-5 minutes until it hits your desired doneness Remove steak and add in a bag of yellow potatoes that have been cut in 114 Season with salt, pepper, garlic and paprika Cook over medium heat for 5-7 minutes until potatoes are tender Add steak back in, 1 stick of butter, 4 cloves garlic, 2 tbsp parsley, 1 tbsp thyme, 1 tbsp rosemary and a pinch of red pepper flakes Stir over low until the butter melts and everything is coated well Serve and enjoy!! 🎥 g_bque | IG
0:29

Steak bites and Potatoes Using steak bites, season with salt, pepper & garlic In a cast iron pan of high heat, sear steak in 1tbsp oil for 3-5 minutes until it hits your desired doneness Remove steak and add in a bag of yellow potatoes that have been cut in 114 Season with salt, pepper, garlic and paprika Cook over medium heat for 5-7 minutes until potatoes are tender Add steak back in, 1 stick of butter, 4 cloves garlic, 2 tbsp parsley, 1 tbsp thyme, 1 tbsp rosemary and a pinch of red pepper flakes Stir over low until the butter melts and everything is coated well Serve and enjoy!! 🎥 g_bque | IG

𝕏 Cuisines

1,235,626 görüntüleme • 2 yıl önce

Skincare + Brain fuel, in salad form! This mediterranean salad is crunch and so good. It’s got a ton of nutrients and antioxidants that are great for hydration, your skin, and your brain. The walnuts and pomegranate not only add a great crunch, but pack polyphenols, omega 3s, and antioxidants that do wonders for your brain and cognition. I’ve lost close to 150lbs eating food that tastes GOOD including plenty of veggies and salad. This also has a ton of different textures, it’s creamy, it’s crunchy, a little sweet and salty, and it’s so good. If you want, feel free to add grilled chicken or fish for a light high protein salad to make a great easy meal option Here’s how I made it: 1.Grab a salad bowl. Finely dice 3-4 persian cucumbers. Small is key so you get a little bit of everything in each bite! 2.Add 1/2 a small red onion, finely diced, and half a pint of cherry tomatoes finely diced. 3.I love adding fresh herbs for bursts of flavor. Add 3-4 tbsp finely chopped fresh parsley and optionally 2 tbsp finely chopped mint. 4.Roughly chop a handful of roasted walnuts and toss them in with 1 seeded large pomegranate 5.Crumble up 2-3 oz of feta and sprinkle over the top. dress it up, grab a small bowl or mason jar, add the zest and juice of 1 lemon, 4 tablespoons olive oil, 1 tsp oregano, 1/2 tsp Aleppo pepper or chili flakes, a couple generous pinches of salt, and a little pepper. Mix really well. 7. Pour dressing over the salad, toss until everything is coated and glossy, give it a taste, and adjust as you wish. If you make it, be sure to let me know on SHREDHAPPENS! I share lowcarb recipes, mediterranean food, and high protein meals that have helped me lose over 150lbs. Enjoy! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #salads #mediterraneanfood
0:33

Skincare + Brain fuel, in salad form! This mediterranean salad is crunch and so good. It’s got a ton of nutrients and antioxidants that are great for hydration, your skin, and your brain. The walnuts and pomegranate not only add a great crunch, but pack polyphenols, omega 3s, and antioxidants that do wonders for your brain and cognition. I’ve lost close to 150lbs eating food that tastes GOOD including plenty of veggies and salad. This also has a ton of different textures, it’s creamy, it’s crunchy, a little sweet and salty, and it’s so good. If you want, feel free to add grilled chicken or fish for a light high protein salad to make a great easy meal option Here’s how I made it: 1.Grab a salad bowl. Finely dice 3-4 persian cucumbers. Small is key so you get a little bit of everything in each bite! 2.Add 1/2 a small red onion, finely diced, and half a pint of cherry tomatoes finely diced. 3.I love adding fresh herbs for bursts of flavor. Add 3-4 tbsp finely chopped fresh parsley and optionally 2 tbsp finely chopped mint. 4.Roughly chop a handful of roasted walnuts and toss them in with 1 seeded large pomegranate 5.Crumble up 2-3 oz of feta and sprinkle over the top. dress it up, grab a small bowl or mason jar, add the zest and juice of 1 lemon, 4 tablespoons olive oil, 1 tsp oregano, 1/2 tsp Aleppo pepper or chili flakes, a couple generous pinches of salt, and a little pepper. Mix really well. 7. Pour dressing over the salad, toss until everything is coated and glossy, give it a taste, and adjust as you wish. If you make it, be sure to let me know on SHREDHAPPENS! I share lowcarb recipes, mediterranean food, and high protein meals that have helped me lose over 150lbs. Enjoy! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #salads #mediterraneanfood

Shredhappens

41,444 görüntüleme • 3 gün önce

💥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 görüntüleme • 1 ay önce

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
0:34

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 görüntüleme • 1 ay önce

🤯 170G PROTEIN! HIGH-PROTEIN CHICKEN POTATO SALAD Divide into 5 HUGE servings: 300 cals, 34g protein each Plus, you have OPTIONS with how you prep it. You can absolutely boil the potatoes, carrots, eggs and use rotisserie chicken. I made everything in my Anyday microwave cookware because it cuts down on the cooking time and number of pots I have to deal with. You can prep, cook, serve, and store leftovers in these. This is my high protein take on the classic Russian salad. I bumped up the chicken, pulled back on potatoes, and used a mix of Greek yogurt and went light mayo. You still get the classic, but with a lot more protein and fewer calories. Here is how I made it: 1. Start with 3/4 lb baby potatoes and 2 medium carrots. Boil in salted water until fork tender, then drain and let cool. For an easier option, I added them to my large Anyday dish and microwaved for 8 mins. 2. For the chicken, you can keep things simple with 1 lb rotisserie or leftover chicken. I seasoned 1 lb chicken with salt, pepper, & 1 tbsp onion powder and cooked them + let them cool before dicing. You can pan fry or air fry them, or I added mine to my medium Anyday dish and microwaved for 9 mins. 3. For the eggs, boil 4 eggs for 9 mins, then cool and peel. Or, using my Anyday, I cracked the eggs directly into the small dish and microwaved for about 3.5 mins, cooking the final minute in 30-second increments until set. then dice the potatoes, carrots, chicken, and eggs and add to a large bowl. Add 1 cup finely diced baby dill pickles and 3/4 cup green peas. 5.Add 1 cup Greek yogurt, 4-5 tbsp light mayo, 1 tbsp Dijon mustard, the juice of 1/2 a large lemon, and 1-2 tbsp pickle juice. You can always add more later once you taste. 6.Season generously with salt & pepper, then mix, taste, & adjust. This is one of those dishes that gets even better once everything has had some time to come together in the fridge. ENJOY! . . . . #anydaypartner #highproteinrecipes #healthyrecipes #goodmoodfood #chickensalad
0:45

🤯 170G PROTEIN! HIGH-PROTEIN CHICKEN POTATO SALAD Divide into 5 HUGE servings: 300 cals, 34g protein each Plus, you have OPTIONS with how you prep it. You can absolutely boil the potatoes, carrots, eggs and use rotisserie chicken. I made everything in my Anyday microwave cookware because it cuts down on the cooking time and number of pots I have to deal with. You can prep, cook, serve, and store leftovers in these. This is my high protein take on the classic Russian salad. I bumped up the chicken, pulled back on potatoes, and used a mix of Greek yogurt and went light mayo. You still get the classic, but with a lot more protein and fewer calories. Here is how I made it: 1. Start with 3/4 lb baby potatoes and 2 medium carrots. Boil in salted water until fork tender, then drain and let cool. For an easier option, I added them to my large Anyday dish and microwaved for 8 mins. 2. For the chicken, you can keep things simple with 1 lb rotisserie or leftover chicken. I seasoned 1 lb chicken with salt, pepper, & 1 tbsp onion powder and cooked them + let them cool before dicing. You can pan fry or air fry them, or I added mine to my medium Anyday dish and microwaved for 9 mins. 3. For the eggs, boil 4 eggs for 9 mins, then cool and peel. Or, using my Anyday, I cracked the eggs directly into the small dish and microwaved for about 3.5 mins, cooking the final minute in 30-second increments until set. then dice the potatoes, carrots, chicken, and eggs and add to a large bowl. Add 1 cup finely diced baby dill pickles and 3/4 cup green peas. 5.Add 1 cup Greek yogurt, 4-5 tbsp light mayo, 1 tbsp Dijon mustard, the juice of 1/2 a large lemon, and 1-2 tbsp pickle juice. You can always add more later once you taste. 6.Season generously with salt & pepper, then mix, taste, & adjust. This is one of those dishes that gets even better once everything has had some time to come together in the fridge. ENJOY! . . . . #anydaypartner #highproteinrecipes #healthyrecipes #goodmoodfood #chickensalad

Shredhappens

13,526 görüntüleme • 29 gün önce

Here is the recipe for "Bang Bang Chicken": 🍗💥 Ingredients: Chicken: 300g chicken tenders (roughly 6) 1 egg 30g flour 50g cornflakes 1tsp garlic powder 1tsp onion powder Salt & pepper 10 sprays cooking oil Bang Bang Sauce: 100g 0% fat Greek yogurt 30g sweet chilli sauce 1 tsp sriracha 20g honey 5g extra sweet chilli sauce per tender Method: 1. Season your chicken tenders with salt, pepper, garlic powder and onion powder. 2. In 3 separate bowls add an egg (whisked), flour and crushed cornflakes. 3. Dip each tender until coated into flour, then egg, then cornflakes. 4. Add coated tenders to air fryer and add spray oil 5. Air fry at 200 degrees C for 15 minutes 6. Meanwhile, in a small bowl add the sauce ingredients above and mix well with a spoon 7. Smear on extra sweet chilli sauce on each tender before dipping in the bang bang sauce. Nutrition information per 3 fillets: Calories: 477 Protein: 50g Carbs: 58g Fat: 5g
1:54

Here is the recipe for "Bang Bang Chicken": 🍗💥 Ingredients: Chicken: 300g chicken tenders (roughly 6) 1 egg 30g flour 50g cornflakes 1tsp garlic powder 1tsp onion powder Salt & pepper 10 sprays cooking oil Bang Bang Sauce: 100g 0% fat Greek yogurt 30g sweet chilli sauce 1 tsp sriracha 20g honey 5g extra sweet chilli sauce per tender Method: 1. Season your chicken tenders with salt, pepper, garlic powder and onion powder. 2. In 3 separate bowls add an egg (whisked), flour and crushed cornflakes. 3. Dip each tender until coated into flour, then egg, then cornflakes. 4. Add coated tenders to air fryer and add spray oil 5. Air fry at 200 degrees C for 15 minutes 6. Meanwhile, in a small bowl add the sauce ingredients above and mix well with a spoon 7. Smear on extra sweet chilli sauce on each tender before dipping in the bang bang sauce. Nutrition information per 3 fillets: Calories: 477 Protein: 50g Carbs: 58g Fat: 5g

J∅kër Kîng 👑

514,324 görüntüleme • 10 ay önce