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Monthly meal plan in our bio⠀
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by @thefoodietakesflight⠀
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(new recipe!) calling all cauliflower lovers 🙋🏻 i’ve got a bowl of kung pao style cauliflower over some rice. i simply stir-fried the cauliflower! ⠀
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kung pao style cauliflower⠀
2 small heads cauliflower (makes around 3 1/2 cups of florets)⠀
1 tbsp soy sauce + 1 tsp cornstarch, mixed⠀
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3 tbsp oil⠀
4 cloves garlic, minced⠀
1/4 cup sliced onion leeks⠀
1 red bell pepper, sliced⠀
1 green bell pepper, sliced⠀
1/4 cup peanuts, optional⠀
dried chili, optional⠀
1/4 tsp szechuan peppercorns, optional⠀
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sauce⠀
1 tbsp chinese black vinegar⠀
3 tbsp soy sauce⠀
2 1/2 tbsp coconut sugar⠀
3 tsp cornstarch + 2 tbsp water⠀
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1. mix all the sauce ingredients together except the cornstarch and water.⠀
2. in a bowl, marinate the cauliflower in soy sauce and cornstarch mix for 10-15 minutes.⠀
3. add 1 tbsp oil in a pan. place the marinated cauliflower and cook for 15 minutes until tender. cover while waiting for the cauliflower to cook in the steam. set aside cooked cauliflower.⠀
4. add 2 tbsp of oil in a pan. once hot, sauté the garlic, onion leeks, bell peppers, szechuan peppers, and dried chili (if using).⠀
5. add in the sauce mixture. once it boils, add in the cornstarch and water mixture. lower heat and then mix well. add in the cauliflower. cook until the cauliflower absorbs the sauce and is thick.

comment 24 star 2,027 15 hours ago

Monthly meal plan in our bio⠀
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by @shredhappens⠀
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bruschetta + burrata.⠀
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man was this combo bangin!! and so easy.⠀
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i stuffed a bell pepper with@mightysparkfood bruschetta chicken (chicken already blended with sun-dried tomatoes, basil, and garlic) and served next to some burrata that i dressed up with some olive oil, fresh herb, sea salt, pepper, and fresh tomatoes. if you like these kind of flavors, you really need to give this dish a try. it was a delight.⠀
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here is how i made everything:⠀
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1.first, preheat the oven to 425f.⠀
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2.while the oven was going, i cut open a pack of the @mightysparkfood bruschetta chicken and cooked it on medium heat for about 10 minutes… i used a wooden spatula to continuously break up the meat while it was cooking. you don’t need to season this any further… it is seasoned to incredibly well and will smell so good. you’ll be in for a treat.⠀
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3.while the meat is cooking, washed a bell pepper, sliced down the middle, & removed the seeds. you can put some cheese or veggies in here too, but i just went with the bruschetta chicken. i scooped in some of the chicken, packed it well, drizzled with olive oil, and put in the oven for another 10-12 minutes. you can keep it in longer depending on how cooked you like your pepper.⠀
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4.once it was out of the oven, i plated it. i used @traderjoes burrata sliced in half (if you haven’t had burrata its fresh mozzarella cheese filled with cream…incredibly good) and drizzled some olive oil and some salt, pepper, and topped fresh herbs. you can do this however way you want.

comment 25 star 2,682 11 hours ago

Monthly meal plan in our bio⠀
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by @cleanfoodcrush⠀
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teriyaki beef stir fry 🌱 ⠀
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{ the best thing you can do with that pound of ground beef in your fridge/freezer right now! snap peas freshen up the typical ground beef meal, and this teriyaki sauce is incredible drizzled and cooked into the meat and veggies!⠀
serve alongside brown rice or quinoa.⠀

excellent for meal prep! simply divide this entire recipe equally into 4 containers, then add 1/2 cup of brown rice to each one. strays great for 4 days in sealed containers in your fridge! }⠀

makes about 4 servings⠀

ingredients:⠀
1 lb. lean grass fed ground beed⠀
2 small bell peppers, different colors, sliced (i used red, orange, and yellow)⠀
2 cups fresh snap peas⠀
sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each)⠀
2 sliced green onions⠀
1 tbsp sesame seeds⠀

for the teriyaki sauce:⠀
¼ cup low-sodium soy sauce or coconut aminos, or bragg's liquid aminos⠀
2 tbsps raw honey⠀
1-2 fresh garlic cloves, minced⠀
2 tsp minced fresh ginger⠀
1 tsp sesame oil⠀
1 tsp cornstarch or gluten free flour⠀

instructions:⠀
in a small bowl, whisk all of your teriyaki sauce ingredients, then set aside.⠀

heat a large skillet over medium high heat. add beef and season with a tiny pinch of sea salt and pepper. cook stirring and breaking the meat with a wooden spoon, until cooked through and lightly browned, about 6-8 minutes. drain excess grease.⠀

stir in the veggies and cook for additional 3-4 minutes, then pour in your teriyaki sauce and gently stir to combine, cooking for 1-2 minutes more, over medium high heat.⠀

sprinkle with green onions and sesame seeds and enjoy!⠀

stays great for up to 4 days in sealed containers in the fridge. ❤rachel

comment 8 star 784 6 hours ago

Monthly meal plan in our bio⠀
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by @starinfinitefood⠀
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starting off the week with this new paleo/whole-30 teriyaki sauce recipe. made this shrimp teriyaki plate over the weekend and it was bomb! sub cauliflower rice or potatoes and make it paleo/whole30. sub shrimp with chicken/tofu/pork/beef...it’s all good! happy monday loves. i’ve been a little mia...if you caught my stories i’ve been shooting for my cookbook ❤️❤️ but i’m back, and excited to catch up. i have quite a bit to get done before heading to baltimore wednesday, but slowly getting there. how was your weekend? i baked up a storm alllll weekend long. excited to share some new fall recipes soon! •⠀
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deets: basmati rice, steamed broccolini, avocado, steamed wild shrimp tossed in this sauce (with extra on the side). sauce: 1/2 cup water, 1/2 cup coconut aminos, 1 teaspoon minced ginger, 1 teaspoon black sesame seeds, 12 dates, 1 teaspoon apple cider vinegar, 1 tablespoon liquid aminos (or tamari soy sauce). bring all ingredientsto a boil, then simmer for about 10 minutes. pour into a high speed blender and blend until smooth. **note, this sauce is thick (sort of like a concentrate) so whisk in water after to thin it to your liking

comment 26 star 3,824 Yesterday

Monthly meal plan in our bio⠀
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by @thecozyapron⠀
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grilled lemon chicken flatbread wraps ⠀
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full recipe with directions, as well as many more like it, can be found on @thecozyapron’s blog. link is in her bio!⠀
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serves: 4⠀
ingredients:⠀
1 pound skinless, boneless chicken b*****s (about 2 large breasts), cubed into bite-size pieces⠀
olive oil⠀
2 cloves garlic, pressed through garlic press⠀
zest of 1 lemon (about 1 tablespoon)⠀
1 tablespoon lemon juice⠀
1 teaspoon salt⠀
pinch or two black pepper⠀
½ teaspoon dried oregano⠀
½ teaspoon ground cumin⠀
¼ teaspoon coriander⠀
¼ teaspoon paprika⠀
4 middle eastern-style flatbreads (you can use pita bread, as well)⠀
arugula greens⠀
sliced tomatoes⠀
spicy garlic sauce (below)⠀
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½ cup mayonnaise, low-fat, reg, or fat-free⠀
½ cup sour cream or full-fat, plain greek yogurt⠀
3 cloves garlic, pressed through garlic press⠀
1 tablespoon tahini⠀
2-3 teaspoons sriracha (i used a lot more since i like mine spicy, so use your own judgement!)⠀
1 teaspoon salt⠀
pinch black pepper⠀
pinch cayenne pepper (again, you can use more, if you like it spicier)⠀
½ teaspoon lemon juice

comment 31 star 4,629 Yesterday

Monthly meal plan in our bio⠀
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by @shredhappens⠀
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pan seared salmon + halloumi, 🍃,🥑, & friends.⠀
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its been a hot minute since i’ve done one of these bowls. these are one of my favorite meals because of the different flavors, textures, colors, & nutrients. plus it keeps me full for hours. what are some of your go-to options?⠀
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i loaded this bowl up first with a big dose of arugula and topped with some pan fried halloumi cheese, fresh jalapeño, strawberries, and some sautéed red peppers. you can top with whatever kind of dressing you like best or eat as is.⠀
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to make this dish:⠀
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1.i started with a big base of greens. i usually like spinach or arugula. today i went with @josiesorganics arugula.⠀
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2.i sliced up some jalapeños, strawberries, and avocados and set aside for later. you can use whatever you like.⠀
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3.i coat a piece of wild salmon with 1 tsp avocado oil, some salt, and some chipotle powder. i used some i got from @nwbulkmarket - the chipotle powder adds a really nice smokey kick to it, but you can use any kind of seasoning you like best.⠀
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4.in a pan on medium heat, i put the salmon skin side up for 4 minutes, flipped, and cooked for another 5-6 minutes. you can alternatively air fry (i normally do ~15 minutes at 375) or put in the oven. your choice.⠀
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5.while the salmon was going, i cut up some red peppers and sautéed with some olive oil, salt, pepper, and garlic powder. you can use whatever veggies/spices you like.⠀
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6.i then cut up some halloumi and made in the same pan as the red pepper. it takes less than a minute on each side.⠀

7.put the salmon over the greens and serve up with whatever dressing, sides, or toppings you want.

comment 14 star 2,312 2 days ago

Monthly meal plan in our bio⠀
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by @healthyfitnessmeals⠀
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healthy ranch chicken salad⠀
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this might be the best salad you never had! 😭 it’s loaded with chicken made with a healthy homemade ranch dressing 💚💚 you must try this for dinner this week! you won’t be disappointed 😋⁠⠀
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ingredients:⁠⠀
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* 1 lb chicken b****t cut into small bite-sized pieces⁠⠀
* 1 tbsp olive oil⁠⠀
* 4 cups packed greens of choice⁠⠀
* ¼ small red onion sliced⁠⠀
* ¾ cup cherry or grape tomatoes halved⁠⠀
* ½ english cucumber sliced or chopped⁠⠀
* 1 avocado sliced⁠⠀
* ⅓ cup corn fresh or canned⁠⠀
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homemade ranch dressing:⁠⠀
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* 1 cup plain non-fat greek yogurt⁠⠀
* 2-3 cloves garlic minced⁠⠀
* 2 tsp lemon juice⁠⠀
* 2 tbsp onion finely chopped⁠⠀
* 1 tbsp dijon mustard⁠⠀
* 2 tbsp fresh chives finely chopped⁠⠀
* 1 tbsp fresh parsley finely chopped⁠⠀
* 1 tbsp fresh dill finely chopped⁠⠀
* sea salt and pepper, to taste⁠

comment 23 star 3,502 Yesterday

Monthly meal plan in our bio⠀
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by @skinnytaste⠀
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pineapple shrimp fried brown rice 🍛 🍤 tag a friend you would share this with 🔥😋⁠⠀
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pineapple shrimp fried rice has a delicious flavor combination of savory, sweet and spicy. serve it in hollowed out pineapples for a beautiful presentation!⁠⠀
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ingredients⁠⠀
3 cups cooked brown rice, from 1 1/2 cups uncooked⁠⠀
1 teaspoon oil⁠⠀
1 1/4 lb large peeled and deveined shrimp, chopped into chunks⁠⠀
1-1/2 cups fresh pineapple, diced (from 2 fresh)⁠⠀
5 large scallions, chopped⁠⠀
3 cloves garlic, minced⁠⠀
1 fresh chili pepper or jalepeno, chopped⁠⠀
1 tablespoon soy sauce, or more to taste⁠⠀
1 teaspoon fish sauce⁠⠀
cilantro for garnish⁠⠀
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instructions⁠⠀
cook brown rice according to package directions and set aside to cool.⁠⠀
if making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls.⁠⠀
cut a piece off the bottom of the pineapple halves to create a flat base.⁠⠀
cut the pineapple into small pieces and set aside.⁠⠀
heat a nonstick wok on high heat; when hot add oil.⁠⠀
add shrimp and cook a few minutes until just opaque, 3 to 5 minutes; set aside.⁠⠀
add the scallions, chili and garlic to the wok. saute about 1 minute, then add the rice, shrimp and pineapple and stir a few times.⁠⠀
add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.⁠⠀
divide and transfer into the hollowed out pineapples and garnish with cilantro.⁠

comment 24 star 2,243 2 days ago

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by @pinchofyum⠀
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red pepper fettuccine with shrimp 🦐 🍝⠀
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enjoy as a cheat meal or substitute ingredients to fit your needs. this has quick, pan-fried shrimp, creamy noodles, and red pepper / garlic / butter / lemon-ish sauce vibes. perfect quick and easy dinner! ⠀
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red pepper garlic butter⠀

1 cup softened, unsalted butter⠀
3 cloves garlic⠀
juice and zest of 1 lemon⠀
3/4 cups fresh herbs (see notes)⠀
8 ounces jarred roasted red peppers, drained (see notes)⠀
1 teaspoon chili powder⠀
1/4 teaspoon cayenne pepper for heat⠀
1 teaspoon salt⠀
shrimp and fettuccine:⠀

16 ounces raw shrimp⠀
8 ounces uncooked fettuccine⠀
1/2 cup heavy whipping cream⠀
3/4 cup reserved pasta water (or regular water if you forget)⠀
greens, lemons, and salt for serving⠀

instructions⠀

red pepper butter: pulse all the butter ingredients in a food process until mostly smooth. refrigerate or set aside. (you’ll have a lot of butter and you’ll only need a few tablespoons for this recipe. keep the extras in the freezer for more of this, or similar recipes, in the future!)⠀
fettuccine: cook the fettuccine according to package directions. add pasta back to warm p*t and toss with 2-3 tablespoons red pepper garlic butter, cream, and water. adding reserved water as needed to thin out the sauce.⠀
shrimp: heat a skillet over medium heat. add 2 tablespoons of the red pepper garlic butter. once the butter is melted, add shrimp and saute for a few minutes on each side until cooked through. to make it look creamy, add 1-2 tablespoons of the red pepper butter with a quick splash of cream to the hot pan and toss to combine.⠀
serve: divide the pasta and shrimp among 3-4 plates. enjoy!

comment 47 star 8,891 2 days ago