Leave your email below 💌 WITHOUT the ".com" 👇🏼👇🏼👇🏼 ✋🏼Real Women ONLY 💕No 6pack required I am looking for 25 motivated ladies who want to get PAID to live a healthy & fit life 💪🏼while sharing their journey on social media 📱 You do not need to be in perfect shape ! You simple need be have REAL love and desire to inspire and motivate others on their own personal journey. ❤️ No need to be a pro and No prior experience is necessary 😉 I will provide you with a full training program. You do need to be focused , determined , self motivated and a Go Getter! If that's YOU then let's chat!! 💰 you can Earn a part time or full time income from home. fully paid trips - and join our family of girl bosses that built an empire from their kitchen table. 👇🏼👇🏼👇🏼Leave your email below WITHOUT the ".com" or send me an email to AngieBellemareFitness@gmail.com 💌 ** 🇺🇸 US . 🇨🇦 Canada and U.K. 🇬🇧 Must be 18+ ** @angiebellemarefitness @angiebellemarefitness @angiebellemarefitness
Also check @fitness_recipes . Caramelized Asian BBQ Salmon Made by @carlsbadcravings . INGREDIENTS 4 skinless salmon filets , 4-6 oz. each* 1 tablespoon toasted sesame oil, divided Marinade/Glaze 2 tablespoons Asian sweet chili sauce 3 tablespoons ketchup 3 tablespoons quality hoisin sauce 2 tablespoons cider vinegar 2 tablespoons brown sugar 2 tablespoon soy sauce 2 teaspoons freshly grated ginger 1/2 teaspoon garlic powder 1/2 teaspoon sriracha INSTRUCTIONS Whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil. Add 1/3 cup of marinade to a freezer bag with salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight (longer the better). SKILLET DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Separate reserved glaze in half. You will use half while cooking salmon and the other half after salmon has cooked. Heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium high heat until very hot. Add salmon and turn heat down to medium and sear until side is browned, about 4 minutes. Flip salmon over and spoon half of the remaining Glaze over salmon. Cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium). Spoon desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note the Glaze is very strong so you will want to taste before adding too much more Glaze. GRILL DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Lightly grease grill and heat grill to medium heat. Pat salmon dry. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork, flipping once halfway through grilling. When done, remove from grill and brush with Glaze and season with freshly cracked salt and pepper. RECIPE NOTES *You don't have to worry too much about the size of your filets
Make 2018 the year you prove everyone wrong. @MariLlewellyn lost 70 lbs in under 10 months!! -NO weird pills or shakes- If you want to transform your body you NEED to check out @MariLlewellyn ‘s Beginner’s Nutrition Guide. Make 2018 your year and set yourself up for SUCCESS with a solid and sustainable nutrition plan. @MariLlewellyn
Also check @fitness_recipes . One Pan Crispy Parmesan Garlic Chicken with Vegetables @alyssa_therecipecritic . Ingredients 4 Boneless Skinless Chicken Breasts salt and pepper 4 Tablespoons butter ½ cup Italian Bread Crumbs ½ cup grated parmesan cheese ½ teaspoon garlic powder 2 Tablespoons olive oil 1 medium zucchini, sliced 1 medium yellow squash, sliced ½ pound baby red potatoes, cut into fourths Instructions Preheat oven to 350 degrees and lightly spray cooking spray in a 9x13 inch pan. In a shallow dish melt butter. In another shallow dish add bread crumbs, parmesan cheese, and garlic powder. Salt and pepper the chicken. Dip into the butter and then coat in the parmesan garlic crumbs. Lay in 9x13 pan. In a medium sized bowl add zucchini, yellow squash, and potatoes. Toss in the olive oil. Add some salt and pepper and remaining parmesan garlic bread coating. Lay on the sides of chicken in the pan. Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.
Also check @fitness_recipes . Avocado Chicken Salad Recipe By @natashaskitchen ~ Avocado Chicken Salad Ingredients: 2 large chicken breasts,* shredded or chopped 3 medium or 2 large avocados 1 cup corn (from 1 cooked cob) 6 oz Bacon, cooked and chopped ¼ cup Chives or green onion, chopped 2 Tbsp chopped Dill 2 hard boiled eggs, cut in halves or quarters, optional Lemon Dressing: 3 Tbsp fresh lemon juice 3 Tbsp extra virgin olive oil 1 tsp sea salt, or to taste ⅛ tsp black pepper Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.
Also check @fitness_recipes . 20 Minute Skillet Blackened Shrimp Fajitas By @alyssa_therecipecritic . Ingredients 1 pound large shrimp, peeled and deveined 1 Tablespoon Chili Powder 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon cumin ½ teaspoon garlic powder 1 teaspoon salt ¼ teaspoon pepper 2 Tablespoons olive oil, divided 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 medium sized onion, sliced optional toppings: avocado, chopped cilantro, sour cream Instructions In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Set aside. In a medium sized skillet over medium high heat, add 1 Tablespoon olive oil, bell peppers, and onion. Saute until tender about 5-7 minutes. Slide to the side of the skillet Add 1 Tablespoon olive oil and shrimp and cook for 2-3 minutes or until no longer pink. Serve in tortillas with optional toppings.
Also check @fitness_recipes . Sheet Pan Steak and Veggies By @gimmiedelicious ~ 1 pound (1 inch thick) sirloin steak, or favorite cut 1 pound baby potatoes* (optional) 16 ounces broccoli florets, fresh or frozen 1 yellow bell pepper, 1-inch dices 1 medium-size red onion, 1-inch dices 4-5 garlic cloves 3-4 tablespoons olive oil 1 teaspoon Italian seasoning (optional) Salt & Pepper, to taste Preheat oven to high broil. In a large pot of boiling salted water, cook potatoes until parboiled for 10-12 minutes; drain well. Arrange steak, potatoes, broccoli, bell pepper, and onion on a large sheet pan. In a small bowl, whisk the garlic, olive oil, Italian seasoning and salt + pepper. Brush the mixture on the steak and veggies. Place into the oven in the upper-center rack and broil until the steak is browned and charred at the edges and the veggies are lightly charred, about 4-5 minutes per side, for medium doneness.
Also check @fitness_recipes . Mozzarella Chicken in Quick Homemade Tomato Sauce By @eatwell101 ~ Four chicken breasts One tbs olive oil One tbs minced garlic ½ small glasses chopped onions One can crushed tomatoes ½ tsp Italian seasoning and red pepper ¼ tsp dried basil One tbs sun-dried tomato pesto ¼ small glasses water Pepper and salt Four slices mozzarella cheese For making chicken, you can sprinkle with a pinch of pepper and salt over it. Heat over medium-high with the olive oil. After that, add chicken to the skillet and cook for 3-5 minutes. Don’t forget to prepare the serving dish to put the chicken. For the tomato sauce, heat the oven again and add onions to the oil in the pan. Then, add ½ tsp onion for 2-3 minutes until softened. Add garlic and cook for 30 seconds. Add red pepper, Italian seasoning, crushed tomatoes, pesto and dried basil. Stir it to combine. Add ¼ small glasses of water, lower the heat for 12 minutes. Seasoning with pepper and salt. After that, cover the chicken with tomato sauce and a slice of cheese and under the broiler for 2 minutes until the cheese just melts. Sprinkle with basil ribbons and serve with pasta.
Also check @fitness_recipes . Italian Skillet Chicken with Tomatoes and Mushrooms @themediterraneandish . Yield: 4 . ingredients 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets) 1 tbsp dried oregano, divided 1 tsp salt, divided 1 tsp black pepper, divided 1/2 cup all-purpose flour, more for later Private Reserve Extra Virgin Olive Oil (buy here) 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced 14 oz grape tomatoes, halved 2 tbsp chopped fresh garlic 1/2 cup white wine 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon) 3/4 cup chicken broth Handful baby spinach (optional) instructions Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly. Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!
Also check @fitness_recipes . Creamy Garlic Parmesan Brussels Sprouts By @cafedelites ~ Creamy Garlic Parmesan Brussels Sprouts & Bacon will become your NEW favourite way to eat Brussels Spouts! Pan fried Brussels sprouts and bacon baked in a cheesy creamy garlic sauce, and topped with bubbling mozzarella and parmesan cheese! This recipe is guaranteed to convert ANY sprouts hating fan to fall in love with these little suckers! Me included! ~ 10 ounces 300 grams bacon, cut into strips 2 tablespoons butter 2 pounds 1 kg Brussels sprouts, washed, (trim bottoms and cut sprouts in half) Salt and pepper to season 5 cloves garlic finely chopped 1 1/2 cups 400 ml light cream, (or for a richer sauce, you can use heavy or thickened cream) 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry 1/3 cup fresh shredded or grated mozzarella 1/4 cup fresh shredded or grated parmesan cheese Instructions Preheat oven to 375°F | 190°C. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour. In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring. Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes). If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined. Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your
Also check @fitness_recipes . GRILLED SHRIMP WITH CITRUS MARINADE Made by @reciperunner . Serves 4 INGREDIENTS Zest and juice of 1 lime 1/2 of an orange, juiced 1/2 teaspoon grated fresh ginger 1 teaspoon honey 2 teaspoon olive oil 2 tablespoons chopped cilantro 1/2 of a jalapeño, seeded, deveined and minced Kosher salt and freshly ground black pepper to taste 1 pound large shrimp, shelled and deveined INSTRUCTIONS Whisk together all of the marinade ingredients in a medium sized bowl. Taste for seasoning and set aside. Preheat grill to medium-high heat and brush the grates with oil. Thread the shrimp onto metal or wooden skewers and season with salt and pepper. Place the shrimp onto the grill and cook for approximately 1-2 minutes per side depending on the size of them. Remove the shrimp from the grill and the skewers, placing them into the bowl with the citrus marinade. Toss until coated and taste for seasoning adding more salt and pepper if needed. Transfer the shrimp to a serving plate and serve immediately.
Also check @fitness_recipes . Garlic Tomato Basil Chicken By @cafedelites - Ingredients 4 chicken breasts fillets, skinless and boneless* Salt and pepper, to season 1/2 teaspoon garlic powder 1 tablespoon butter, divided 1 tablespoon olive oil, divided 2 cups grape tomatoes, halved 1/4 cup fresh basil, shredded 1 1/2 tablespoons minced garlic or 6 large cloves of garlic Instructions Lightly pound chicken breasts between 2 sheets of parchment paper until they are all the same thickness. Season with salt, pepper and garlic powder. Heat 2 teaspoons of oil and 2 teaspoons of butter in a skillet or pan over medium-high heat. Fry breasts on both sides until golden browned and completely cooked through (about 5-6 minutes per side, depending on the thickness of your fillets). Once cooked, transfer to a plate and tent with foil to keep warm. Heat remaining butter and oil in the pan. Fry garlic until fragrant (about one minute). Add the tomatoes and cook for two minutes, or until they just begin to soften. Turn off the heat and stir through basil. Season with any extra salt and pepper, if needed. Add the chicken back into the pan, and spoon the pan juices and tomato/garlic mixture all over the chicken! Perfect to serve with a salad, garlic bread, rice or pasta! Serve with balsamic glaze for extra flavour! (Use store bought, or bring 1/2 cup balsamic vinegar to a simmer over low heat until thickened.) Recipe Notes *If your chicken breasts are larger than 200 grams each (or 6 ounces), you will need only two chicken breasts. Halve them horizontally to make four fillets.
Also check @fitness_recipes . SUN DRIED TOMATO PASTA WITH CHICKEN By @spendpennies ~ Chicken and pasta in a creamy sun dried tomato sauce that comes together in just over 20 minutes! ~ 8 ounces ziti or other pasta of choice 4 small chicken breasts 1/2 tsp salt and pepper 1 tablespoon oil 1 1/2 tablespoons butter 1 shallot, finely chopped 4 ounces mushrooms, sliced 2 garlic cloves, minced 3/4 cup heavy cream or substitute for lighter options 1 1/4 cups chicken broth 3/4 cup freshly grated parmesan cheese, plus extra for garnish 1/2 – 3/4 cup sun dried tomato, cut into strips 1 cup baby spinach 1/4 cup basil leaves, sliced Cook ziti according to packet directions MINUS 1 minute. Just before draining, scoop out 1/2 cup of pasta cooking water. Meanwhile, sprinkle chicken on both sides with salt and pepper. Pound to 1″ thickness if they are thicker than that. Heat oil in a large skillet over medium high heat. Add chicken and cook for 4 minutes on each side, then remove onto a plate, cover loosely with foil to rest. Melt butter in the skillet over medium high heat. Add garlic and onion, cook for 1 minute. Add mushrooms and cook until golden – about 2 minutes. Add broth, cream, parmesan and sun dried tomato. Stir and bring to a simmer. Simmer rapidly for 3 minutes until slightly thickened. Season sauce to taste with more salt and pepper. Add pasta, cooking water and baby spinach. Toss for 1 to 2 minutes or until sauce has thickened – the starch in the pasta cooking water will emulsify with the fat in the sauce to thicken it. Use a slotted spoon to transfer the pasta to serving plates. Top with chicken then spoon over remaining sauce in the skillet. Garnish with fresh basil and parmesan. Serve!
Also check @fitness_recipes . Hot Ham and Cheese Naan By @thegourmetpeasant ~ A new twist on the classic hot ham and cheese!! This was so easy and delicious! Made with smoked ham, honey dijon mustard, sliced tomatoes and 2 cheeses, then all piled up on a whole wheat naan and baked to perfection! . Heres what you need for 2: 2 whole wheat naan breads (flat breads) 2-3 teaspoons honey Dijon mustard (or any) 8 slices thinly sliced smoked ham 1 large tomato, sliced very thin 2 slices of provolone cheese 2 slices of munster cheese Freshly cracked black pepper . Method: Preheat oven to 400°F. Place both naan brads onto a large cookie sheet and spread the mustard onto the top of each, 1 teaspoon per naan (or more if you like more). Divide and layer the ham, tomato slices and cheese on top, respectively. Bake for 10-15 minutes, or until the edges are crispy and the cheese is melted and gooey. Top with some freshly cracked black pepper. . .