Welcome back guys, this homemade Healthy Shrimp Fried Rice is probably one of my top 5 favorite recipes, this is a very easy recipe. I have always been a huge fan of Asian food, and fried rice is right up there at the top. This is the perfect way to turn left over rice into a Tasty Dinner and one of the best foods to make from left overs. I hope you guys give this Shrimp Fried Rice Recipe a try and please let me know how it turns out for you.
Wanna look good, slim and sexy body than girls you should control your food craving after 3:00PM, but if you can’t I will be showing you top 14 foods low calories food which can stop your craving for evening snacks and night dinner, these food are high in energy, stress booster and gives smile on your face.
WHAT TO EAT AT WHAT TIME….. this concept matter a lot, while you’re planning to lose weight. Video Rating: / 5
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DISCLAIMER – Please note that you should be in a healthy state before you decide to follow a new way of eating, or a calorie restricted diet. It’s always advised that you talk to your GP, doctor or health care professional to see if a new way of eating is suitable for your personal health needs and goals. Please take special note that every women, and every person, will have different daily calorie needs for weight-loss – based on their natural body type and build, current weight, height, daily activity level and health goals. This is not a “one size fits all” way of eating. This video and these recipes are only shown as meal inspiration for a healthier lifestyle – these recipes should be incorporated into a healthy and balanced diet/ lifestyle.
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Like asparagus? Like garlic? You’ll love this healthy, LiveFit-approved recipe! Add it as a side dish to your next dinner.
This delicious combination of garlic and roasted asparagus is the perfect nutritious side for chicken, steak or any protein of your choice! Even better, you can save the leftovers for an easy vegetable option throughout the week.
1 lb (about 15-20 spears)
Extra Virgin Olive Oil
Fresh Garlic Cloves
To taste (approximately 1 tbsp)
To taste (approximately 1 tbsp)
Preheat oven to 400 degrees.
Line a cookie sheet with aluminum foil.
Trim bottom 1/2 inch of asparagus spears.
Place trimmed spears on cookie sheet.
Drizzle olive oil over asparagus.
Sprinkle minced garlic, garlic powder and black pepper over asparagus.
Bake for 15-20 minutes, flip asparagus at 10 minutes.
Bake until asparagus and garlic are lightly browned. Video Rating: / 5
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Pineapple Baked Chicken
8 boneless, skinless chicken thighs (or 4 boneless skinless chicken breasts), cut into strips (600g)
2 cups pineapple, diced
1 red pepper, roughly chopped
1 red onion, roughly chopped
1 tsp garlic powder
1 lime, juice and zest
1/8 tsp smoked paprika
1/2 tsp chili flakes
salt and pepper to taste
3 tbsp cilantro (for garnish)
In a large baking dish, toss together all the ingredients. Wrap dish and place in the refrigerator for 2-3 hours (overnight is ideal). Bake chicken at 400ºF for 30-40 minutes, stirring once or twice until chicken is cooked through and pineapple begins to caramelize. Serve immediately or store in the refrigerator for up to 3 days.
1 red pepper, finely sliced
1 green pepper, finely sliced
2 cup red cabbage, thinly sliced
1 cup julienned carrots
4 green onions, finely sliced
2 cups rice noodles, cooked
cilantro (for garnish)
In a large bowl, whisk together sauce ingredients and add chicken strips. Allow to marinate for at least 1 hour (overnight is best).
Once chicken has marinated, heat a large skillet over medium-high heat and add oil. Add chicken, discarding the marinade and fry chicken until almost cooked through. Add peppers, cabbage and carrots and cook for another 2 minutes, or until chicken is completely cooked and vegetables are to your liking. Serve stir fry over hot rice noodles and garnish with cilantro and green onions. Store in the refrigerator for up to 3 days.
4 chicken breasts, sliced into strips
3/4 cup flour
3 tbsp cajun or chili seasoning
2 cups, cooked and cooled quinoa
Preheat oven to 375°F. In a wide bowl, mix together flour and seasoning. Set aside. In a second bowl, beat eggs. Set aside. Place quinoa in a large dish. Set aside. To bread chicken fingers, one strip at a time, lightly coat in flour mixture. Dip into beaten eggs and finish off by pressing into quinoa. Place on a large parchment-lined baking sheet and continue to bread remaining chicken strips. Bake at 375°F for 15-20 minutes or until the quinoa coating is golden brown and the chicken is cooked through. For best results, flip once during cooking to ensure even browning. Serve immediately or store in the refrigerator for up to 3 days.
Honey Mustard Sauce:
1/4 cup honey
1/4 cup Dijon mustard
2 tbsp plain Greek yogurt
lemon juice to taste
salt and pepper to taste
In a small bowl, whisk together honey, mustard and yogurt. Season with lemon juice, salt and pepper to taste. Store in the refrigerator for up to 5 days. Enjoy!