Today we want you to rest those muscles.

While your doing that indulge in these amazing healthy recipes.

Green Smoothie Prep Packets

find " more time each day with this 7 Days of Pre-made, drop into the blender-Green Morning Smoothies!(You can use ANY favorite combo of fruits or make these for any # servings/days2 servings per day for 1 week: 1. 7 or more gallon Ziploc Freezer bags, large tupperware containers, OR large glass canning jars (if you have freezer space...can reuse ziplocs the next week, to prevent waste) Add to EACH Packet: 2. 1 cup fresh baby spinach (freezes very well) AND 1/2 cup organic chopped kale 3. 1 cup organic berries of choice 4. 1 banana 5. optional: a handful of organic green grapes {Seal, place in FREEZER immediately. When ready to prepare, place packet ingredients in a high powered blender. You may need to chop banana into smaller pieces. Add 1 cup liquid; such as cold water, unsweetened coconut milk, almond milk...etc. These are best used within 30 days once frozen."

Source: by @cleanfoodcrush

20-Minute Skinny Sriracha Shrimp and Broccoli

Yield: 4 servingsIngredientsFor the brown sauce: 4 tablespoons low-sodium soy sauce 1 tablespoon orange juice (fresh, preferably) 1 1/2 tablespoons sriracha hot sauce 1 tablespoon light brown sugar 1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh) 5 cloves garlic, minced 2 teaspoons sesame oil 1 teaspoon cornstarch Additional Ingredients: 1 1/2 tablespoons sesame oil 2 pounds medium shrimp, peeled and deveined (try to buy them already prepared this way to save on time) 4 cups (about 2 large heads) broccoli floretsInstructionsFor the Brown Sauce: In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside. To cook: Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once! This goes great with a small salad, rice, or even pasta (like lo mein).

Source: by @bakerbynature

SUN-DRIED TOMATO & SPINACH–STUFFED CHICKEN

Stuffed Chicken 2 boneless, skinless chicken breasts Olive oil, drizzle Pepper, to taste Salt, to taste 2 cloves of garlic, sliced ½ cup mozzarella 2 ounces of baby spinach ½ cup sundried tomatoes 2 cups marinara 4 ounces baby spinach 4 cups cooked whole wheat pasta PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through. 3. Season the chicken breasts with olive oil, pepper, and salt. 4. Stuff each chicken breast with a clove of garlic, ¼ cup mozzarella, ¼ cup sun-dried tomatoes, and 1 ounce of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!) 5. In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned. Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F/75˚C. Set aside. 6. Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted. 7. Serve chicken on top of whole wheat pasta and spinach marinara sauce. 8. Enjoy!

Source: By @goodful

Spaghetti Squash And Meatballs

You can make SIX SERVINGS of this for under $19!1 large spaghetti squash 2 tablespoons oil Salt, to taste Pepper, to taste 1 jar marinara sauce Meatballs: 1 pound ground turkey ⅓ cup parsley, chopped, plus more for garnish ¼ cup white onion, finely diced 1 clove garlic, minced ½ cup grated parmesan ¼ teaspoon salt ½ teaspoon black pepper PREPARATION 1. Preheat oven to 400°F/200°C. 2. Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes. 3. When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife. 4. Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper. 5. Roast the squash cut-side down for 40 minutes, until easily pierced with a knife. 6. In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet. 7. Bake in the oven at 400°F/200°C for 20 minutes, until fully cooked. 8. Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish. 9. Top with hot marinara sauce, and a sprinkle of chopped parsley. 10 Enjoy!

Source: By @goodful

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