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Also check @fitness_recipes . . Garlic Roasted Chicken By @cookingclassy ~ Garlic Roasted Chicken One of my favorite chicken recipes! You get perfectly tender chicken with gorgeously golden brown, crispy skin that's infused with fresh herb flavor. And it's served over a blanket of lemony pan sauce and paired with an abundance of roasted garlic cloves. This is how you do chicken dinners! ~ 2 Tbsp olive oil 1 Tbsp butter 30 garlic cloves, peeled (from 2 heads) Salt and freshly ground black pepper 6 large bone-in, skin-on chicken thighs, trimmed of excess skin 2 tsp finely minced fresh rosemary 2 tsp finely minced fresh thyme 3/4 tsp cornstarch 1/3 cup low-sodium chicken broth 1 Tbsp fresh lemon juice 1 Tbsp minced fresh parsley (optional) Instructions Preheat oven to 400 degrees. Heat olive oil and butter in a large oven-proof skillet or saute pan over medium heat. Add garlic and cook, turning occasionally until lightly browned, about 3 - 5 minutes. Transfer garlic to a plate, leave oil in pan. Dab skin side of chicken thighs well with paper towels to dry. Season both sides of chicken with salt and pepper. Increase burner heat to medium-high and add chicken to skillet, skin side down (cover pan with a splatter screen if you have one). Cook until browned, about 5 - 6 minutes, then remove from heat. Season chicken thighs with 1 tsp each thyme an rosemary, then flip so skin side is upright and season with 1 tsp each thyme and rosemary. Scatter garlic cloves around chicken. Roast in preheated oven until skin is crispy and center registers 165, about 20 minutes. In a small bowl whisk together chicken broth and cornstarch. Transfer chicken and garlic to a plate, then bring drippings in skillet to a simmer over medium heat. Add broth mixture to drippings, and cook whisking constantly, 1 minute. Remove from heat and stir in lemon juice. Add some of the pan sauce to individual plates then top with a chicken and garlic cloves. Sprinkle with parsley.
Also check @fitness_recipes . . Drool over this Pineapple fried rice! 😍 @dinneratthezoo . Ingredients 3 bags Jasmine Rice or 3 cups cooked rice (leftover is fine!) 3/4 pound boneless skinless chicken breast cut into bite size pieces 1 tablespoon vegetable oil divided use 1/2 cup finely chopped onion 1/2 cup chopped carrots 1/2 cup chopped red bell pepper 1/2 cup frozen peas 1 cup diced pineapple fresh or canned 1/3 cup cooked and crumbled bacon 3 tablespoons soy sauce or more to taste 1 tablespoon toasted sesame oil salt and pepper to taste optional: sliced green onions for garnish Instructions Cook the rice according to package directions. In a large skillet, heat 2 teaspoons of vegetable oil over medium high heat. Add the chicken and saute until browned and cooked through, about 4-5 minutes. Season to taste with salt and pepper. Remove the chicken from the pan and place it on a plate. Cover with foil to keep warm. Wipe out the pan with a paper towel. Heat the remaining teaspoon of vegetable oil over medium high heat. Add the onion and carrot to the pan, cook 3-5 minutes or until softened. Stir in the red bell pepper, pineapple and bacon; cool 2-3 minutes more. Add the rice to the pan, along with the reserved chicken and frozen peas. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined. Season to taste with salt and pepper, add more soy sauce if desired. Serve immediately, sprinkled with sliced green onions if desired.
Also check @fitness_recipes . . Honey Roasted Chicken and Sweet Potatoes Skillet By @cremedelacrumb1 . Servings 4 . Ingredients 4 chicken thighs 5 tablespoons butter divided (may use olive oil) 4 tablespoons honey divided 1 teaspoon salt or to taste 1/4 teaspoon black pepper or to taste 1 1/2 teaspoons Italian blend seasoning divided, (may sub about 1/2 teaspoon dried oregano + 1/4 teaspoon each dried thyme, dried basil, dried parsley) 1/2 teaspoon garlic powder 1 1/2 pounds sweet potatoes peeled and diced into 1-2 inch pieces 2 tablespoons dried cranberries 1/4 cup pecan halves fresh thyme for garnish Instructions Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste, plus garlic powder and 1 teaspoon Italian seasoning. In a large skillet over medium heat melt 3 tablespoons butter. Stir in 2 tablespoons honey. Add chicken to pan and brown on each side for 3-4 minutes. Scoot chicken to the sides of the skillet. Add remaining butter and honey to the center of the skillet. Once butter is melted, add sweet potatoes and stir to coat in the honey-butter mixture. Sprinkle with remaining Italian seasoning, then add pecans and cranberries and stir to combine. Allow to cook for 3-4 minutes. Transfer pan to preheated oven and bake for 10-15 minutes until chicken is cooked through. Garnish with fresh thyme and cracked black pepper and serve.
Also check @fitness_recipes . . ONE POT BACON BROCCOLI MAC AND CHEESE By @budgetbytes ~ ½ lb. frozen broccoli florets 4oz. bacon 8oz. medium cheddar ½ lb. pasta 1 cup evaporated milk ½ tsp smoked paprika ½ tsp hot sauce ½ tsp Dijon mustard ¼ tsp salt Prepare the ingredients before beginning because the process goes quickly once it's begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Slice the bacon into small pieces. Shred the cheddar cheese. Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Drain the pasta in a colander and set it aside. Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy (about 5 minutes). Use a slotted spoon to remove the bacon from the pot, leaving the grease behind. Add the evaporated milk, smoked paprika, Dijon, hot sauce, and sauce to the pot with the bacon grease. Stir to combine and allow it to heat through (it should heat quickly as the pot will be very hot from cooking the bacon). Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can. Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately.
Also check @detox_recipes . . Broccoli and Cheddar Twice-Baked Potatoes Made by @bakerbynature . Ingredients 4 medium russet potatoes, washed well and dried 1 teaspoon olive oil 3 tablespoons salted butter, very soft 1/2 cup non-fat Greek yogurt 3 tablespoons buttermilk 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 teaspoon chives 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried onion flakes 1/2 teaspoon dried dill weed 1/2 teaspoon paprika 1 and 1/2 cups cooked broccoli, chopped, divided 1 cup cheddar cheese, shredded, divided Instructions Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside. Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once! Notes You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.
Also check @fitness_recipes . . Tomato Avocado Cucumber Salad By @feelgoodfoodie . Ingredients 2 pints Heirloom medley cherry tomatoes, quartered 4 Persian cucumbers, cut lengthwise then halved ½ small red onion, small diced 1 large avocado, chopped Dressing 2 Tbsp olive oil ½ Tbsp red wine vinegar Kosher salt to taste Fresh cracked black pepper to taste Instructions In a large bowl, whisk the salad dressing ingredients - olive oil, red wine vinegar, kosher salt and fresh cracked black pepper - until well incorporated. Add the tomatoes, cucumbers, onion and avocado to the large bowl of dressing. Using a small spoon, slowly mix the salad until it is well coated without mashing the avocados. Serve chilled or at room temperature.
Also check @fitness_recipes . . Penne Alfredo with Bacon and Sundried Tomato By @dontgobaconmyheart_ ~ 8.75 oz (250g) Penne Pasta 5 oz (150g) Bacon, chopped 1/2 cup (50g) Parmesan, grated 3/4 cup (75g) Sundried Tomato, sliced 1 1/4 cups (300ml) Cream 1 tsp Garlic minced 2 tbsp Unsalted Butter Handful of Fresh Basil roughly chopped Salt & Cracked Black Pepper to taste Method Pop your pasta in a pot of boiling water and cook until al dente. Meanwhile, fry your Bacon over medium heat until it begins to crisp, then add your Tomatoes and fry a little longer until they soften. Drain excess fat if there's too much, add the Garlic and fry for a minute until fragrant, then add the Butter and stir until melted. Pour in your Cream and Parmesan, then sprinkle in your Basil. Taste for seasoning and stir to a smooth consistency, leaving to simmer on a low heat. Once the sauce has thickened (8-10 mins) add in your pasta and toss until coated. Simmer for a few minutes to soak up the sauce, stirring throughout. Season to preference and serve with an extra sprinkle of Parmesan and Basil
Also check @fitness_recipes . . Skinny Shrimp & Avocado Salad By @gimmedelicious . Serves: 4 Ingredients For the shrimp: 1 lb large raw shrimp, peeled and deveined 2 tablespoons taco seasoning 2 cloves garlic, minced 2 tablespoons olive oil For the salad 1 medium romaine lettuce (about 5 cups chopped) 1 cup tomatoes, chopped 1 cup cucumbers, sliced ½ cup red onion, sliced 2 avocados, peeled, pitted and sliced For the cilantro lime dressing about ¼ cup cilantro, minced Juice of 1 lime 2 Tbsp olive oil salt & pepper to taste Instructions In a medium bowl, combine the shrimp, taco seasoning, garlic, and olive oil. Stir to combine. HEat a large heavy duty pan to medium-high heat. Add the shrimp to pan and cook for 2-3 minutes per side or until cooked through. Remove from pan. To make the dressing, in a small bowl, whisk together dressing ingredients. Add the chopped romaine to a large salad bowl. Top with the tomatoes, cucumber, onion, avocado, and shrimp. Drizzle with the cilantro lime dressing and mix to combine. Serve immediately.
Also check @fitness_recipes . . BAKED FRIES WITH GARLIC SAUCE Made by @veganricha . INGREDIENTS For the Fries: 2 large russet potatoes cut into thin wedges or fat match sticks 2 to 3 tsp starch like arrowroot or flour 1 tbsp oil salt, pepper to taste ½ tsp garlic powder ½ tsp or more dried oregano, or use fresh Garlic Tahini Hummus Sauce: 2 tsp oil 5 cloves of garlic, minced/finely chopped 3 Tbsp hummus (or use cooked chickpeas + lemon juice) 3 Tbsp tahini 2 to 3 tsp lemon juice ½ tsp garlic powder salt to taste (1/4 to ½ tsp) ½ tsp dried oregano ¼ tsp or more dried dill or parsley 2 to 3 Tbsp water as needed to thin 1 tbsp chopped fresh parsley or oregano for garnish . INSTRUCTIONS Bake the fries: Preheat the oven to 425 degrees F. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed. In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in. Spread the potatoes on parchment lined baking sheet with atleast a ¼ inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead. Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt. . Meanwhile make the garlic tahini hummus sauce: In a small skillet heat oil over medium-low heat. Add chopped garlic and cook until translucent. Stir occasionally. Blend the rest of the sauce ingredients and half of the cooked garlic until smooth. Taste and adjust salt, tang (lemon juice) and garlic. To serve: Place a double layer of freshly baked fries in a serving container. Dress generously with garlic sauce. Sprinkle cooked garlic over the sauce. Garnish with chopped fresh oregano or parsley. Serve!
Also check @fitness_recipes . . Simple Mushroom Penne with Walnut Pesto By @pinchofyum ~ FOR THE PASTA 8 ounces penne pasta (I like to use whole wheat) 16 ounces fresh sliced mushrooms 1/4 cup grated or shaved Parmesan cheese salt, pepper, and fresh parsley for topping FOR THE WALNUT PESTO 1 cup walnuts 1 1/2 cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor) 1/2 to 3/4 cup shredded Parmesan cheese 1/4 cup olive oil 1 clove garlic juice of 1 lemon salt and pepper to taste INSTRUCTIONS Cook the penne pasta according to package directions. Drain and set aside. Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth. Heat 4 tbsp butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste. Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.
Also check @fitness_recipes . . ENCHILADA STUFFED CHICKEN SKILLET (INSIDE-OUT CHICKEN ENCHILADAS) Made by @thecookierookie - Ingredients 4 large boneless skinless chicken breasts salt and pepper to taste 1 (10 ounce) can Old El Paso Red Enchilada Sauce, divided 2 cups cooked white rice, still hot 1/4 cup fresh cilantro, chopped (plus more for garnish) 4 ounces low fat cream cheese 1 ounce (1 packet) taco seasoning 2 cups Mexican blend cheese, divided 1/2 cup finely chopped cherry tomatoes, or pico de gallo 1/4 cup chopped red onion 1 tablespoon olive oil Instructions Preheat oven to 350F Season each chicken breast with salt and pepper to taste on both sides. Set aside. In a large bowl, stir together the hot cooked rice, cilantro, cream cheese, taco seasoning, 1 cup Mexican blend cheese, 2 tablespoons enchilada sauce, tomatoes, and onion. Stir until fully combined and the cream cheese is melted and incorporated (microwave a bit if necessary). Cut each chicken breast lengthwise, as deep as possible. You want as big of a pocket to stuff with the rice as you can get without cutting fully in half. Stuff each breast with 1/4 of the rice mixture, pushing the rice as much to the back of the pocket as you can. If you'd like, you can seal the breasts with toothpicks, but that is optional (and if you add them, be sure to remember they're there before eating!) If you don't seal them, some rice may come out while cooking, which is totally fine. Heat a large skillet over medium high heat. Add 2 tablespoons enchilada sauce and 1 tablespoon olive oil. Add the chicken to the skillet and sear both sides for 5-6 minutes each. Remove from the heat and cover the chicken with the remaining enchilada sauce, and remaining 1 cup cheese. Bake the chicken uncovered in the oven for 10-12 minutes or until the chicken is fully cooked through. If you sealed with toothpicks, remove before eating. Serve and enjoy!