Teriyaki chicken!Tip: great for meal prep! Add more pak choy instead of noodles!

1/3 cup no added sugar teriyaki sauce2 teaspoons rice wine vinegar1 teaspoon sesame oil1 tablespoon brown sugar500g Steggles chicken breast fillets, chopped270g packet ramen noodles1 tablespoon vegetable oil3 green onions, cut into 2cm lengths2 teaspoons sesame seeds1 bunch baby pak choy, quartered

Combine teriyaki sauce, vinegar, sesame oil and sugar in a bowl. Place chicken in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.

Cook noodles in a large saucepan of boiling water, following packet directions until tender. Drain.

Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry chicken, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.

Add remaining oil to wok over high heat. Swirl to coat. Add onion and sesame seeds. Stir-fry for 1 minute or until onion has softened. Add pak choy. Stir-fry for 2 minutes or until tender. Return chicken to wok. Add noodles and remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with noodles.

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Fruit Tacos w Chocolate Tortillas 

Ingredients:1 cup whole wheat flour3 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/3 cup cocoa powder1/3 cup coconut oil4 tablespoons agave nectar1-1/2 cups warm water1 small papaya1 mango1/2 cup blueberries1 cup strawberries2 kiwisJuice from one lime

Directions:In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine. Add coconut oil, agave nectar and warm water to the bowl of dry ingredients. Mix the ingredients together with a wooden spoon until a large ball of dough forms.

Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.

Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes. Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.

Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.

Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.

Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime. 

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Satay Chicken

Credit: http://www.yummly.com

Ingredients2 lbs boneless chicken breast (or thigh)2 garlic cloves (finely minced)1 tsp fresh ginger (finely grated)1 tsp rice vinegar (Mitsukan brand preferred)1 tbsp soy sauce2 tsps brown sugar1 tbsp peanut butter1/2 tsp sesame oil1/2 cup dry roasted peanuts (chopped)1 in water

Method1. In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.

2. Slice the chicken breasts into long, thin strips. Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.

3. When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly. Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.

4. Serve with chopped roasted peanuts sprinkled on top.

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Honey lime chicken skewers!

Ingredients

3 tablespoons soy sauce2 tablespoons honey1 tablespoon vegetable oiljuice of one lime2 garlic cloves, minced1-2 teaspoon Sirachared pepper flakes, to taste2 tablespoon cilantro1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

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Gluten free cinnamon protein waffles! Follow my other Instagram @yourdailyfitnessguide for more

Mix the following ingredients and cook on a waffle iron 😍💪 2 scoops of vanilla protein powder1/2 cup almond meal1/4 cup coconut flour1 cup oat flour (ground oats)1 tsp baking powder1/4 tsp sea salt1 1/2 tsp vanilla2 tsp cinnamon1 egg + 1 egg white1/2 cup apple sauce1 cup almond milk2 T maple syrup

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Ingredients: 🔹3 cups romaine lettuce 🔹4oz all natural 94/6% ground turkey seasoned with homemade taco seasoning (made from an even dusting of: garlic powder, chili powder, onion powder, paprika, cayenne pepper, oregano, cumin, Himalayan sea salt, fresh cracked black pepper) 🔹1/3 cup frozen corn 🔹1/3 cup low sodium organic canned black beans, drained and rinsed 🔹1/3 cup halved cherry tomatoes 🔹1 oz organic blue corn chips, crushed 🔹3 tbsp all natural salsa or dressing of choice Directions: 👉Brown turkey in a skillet. Once cooked add taco seasoning to taste and about 1/4 cup water to help coat the turkey in spices. Cook until water is absorbed. Set aside. Cook frozen corn in a small skillet until thawed and slightly charred. Remove and set aside. Pan cook black beans until slightly tender. Assemble salad greens and top with sliced tomatoes, corn, black beans, turkey, and crushed blue corn chips. Add Greek yogurt or natural salsa as dressing. Checkout @Healthy_Italian for more fun healthy meals

Lettuce ‘tacos’ with Chipotle Chicken

Serving Size: 4

Ingredients400g of skinless chicken breast cut into fairly thin stripssplash of olive oil to fry these in1 x red onion finely sliced1 x 400g tin of tomatoes (whole or chopped)1 T of finely chopped chipotle in adobo sauce (or substitute with finely chopped pickled jalapeno chillis and a pinch of dried chilli flakes)1/2 t cuminpinch of brown sugar and salt and pepper to seasonlettuce leaves to make your tacos (butter lettuce or baby gem lettuce is preferred)fresh coriander leavessliced pickled jalapeno chilliesslices of avocado or make a guacamolefresh tomatoes and slices of spring onion to make a rustic salsa - as much as you need. (about 2 cups of quartered rosa / cherry tomatoes and sliced red spring onions / scallions. toss these together with lots of salt and pepper.lime wedges to spritz

InstructionsHeat the olive oil in a non-stick frying pan and quickly fry your chicken pieces until they turn golden. Set aside.In the same pan, add another small splash of olive oil and fry your onion until it softens.Add your tomatoes, cumin, sugar and chipotle and simmer for around 15 - 25 minutes until the tomato sauce starts to thicken around the edges of the pan.Add the chicken back into the sauce and allow to cook for about 5 minutes.Assemble all the elements to make your tacos in separate bowls and serve so that every one can make up their own.

Give the chicken a good spritz of lime juice. This freshens things up and amplifies the flavors

Asian Sesame Chicken

Made by @bethehappysoul

Ingredients: 2 chicken breast halves, cut into cubes • 1 tsp sesame seed oil • 1 tbsp honey teriyaki marinade • 1/2 tbsp soy sauce • 1/2 tbsp sirracha • 1/4 cup water • 1 thumb-size piece of ginger, grated • 1 clove garlic, minced

In a frying pan, add the teaspoon of sesame seed oil along with the chicken and cover the pan. Cook until the chicken is white and no longer pink on the inside, flipping occasionally. Once fully cooked, place everything into a strainer, removing any excess water & oil, and set the chicken aside. In the same pan, add the teriyaki, soy sauce, ginger, garlic, water, and sirracha and whisk everything together really well. Cook on medium heat for about 5 minutes, or until the sauce begins to reduce and the water evaporates. Add the chicken back to the pan and cook for another few minutes while folding the chicken in with the sauce. You'll know it's done when all the ginger and garlic begins to stick to the chicken and the sauce has thickened.

Chocolate-Peanut Butter Granola Apple Bites

YIELD: Makes 16-20 wedges

INGREDIENTS:2 apples, sliced into wedges1/4 cup peanut butter1/4 cup granola, your favorite1/4 teaspoon ground cinnamon, for sprinkling

Semisweet chocolate chips, optional*

DIRECTIONS:Coat tops of apple wedges in peanut butter and sprinkle with granola and cinnamon.

Melt chocolate chips in the microwave, stirring in 30 second increments until melted. Be careful not to overheat.

Drizzle wedges with melted chocolate, set on a large platter and serve.

TIPSTo substitute the chocolate drizzle, you can sprinkle mini chocolate chips on top of the wedges. Or, leave the chocolate out altogether. They’re still delicious!

If not eating immediately, brush each side of apple wedges with a little lemon juice to avoid browning.

Chicken Tostadas with Baked {Not Fried} Tortillas

Serves: 4 This healthy version of chicken tostadas requires that you bake your tortillas instead of frying them.

Ingredients4 corn tortillas¾ cup white cheddar cheese2 cups of shredded chicken½ cup store bought or homemade green salsa verde2 handfuls of chopped cilantro¼ tsp. ground cumin¾ cup shredded cabbagewhite onion, choppedgreek yogurt (optional)avocado (optional)

InstructionsPreheat the oven to 400 degrees.Arrange the tortillas on a baking sheet, and sprinkle the cheese evenly over the tortillas (don’t use too much cheese because the tortillas might get soggy)Bake for 8-10 minutesToss together the chicken, salsa verde, and cumin.Take the tortillas out of the oven and spoon the chicken mixture evenly between the tortillas. Bake until heated throughout, about 5-8 minutesTop with cabbage, cilantro, onion, avocado, and greek yogurt or toppings of your choice.

Vegan Fat Free Apple Pie by @bigcitydreamerblog 🍎 👉 You will need: - 1/2 cup flour (wholewheat)

- 1/2 cup ground oats - 1/4 tsp vanilla - 1/4 tsp salt- 1/4 tsp cinnamon- 1/4 tsp baking soda- 2/3 cup puréed apple/ apple sauce- 2 apples sliced - 3 cooked apples or pears puréed with 1/2 tsp cinnamon..🍎 Make it! Add dry ingredients to a food processor and blitz until combined. Pour into a bowl and mix in the 2/3 cup apple sauce/ purée. Press into a greased pie dish, ensuring it is an even thickness all over. Place in a preheated oven at 375 F | GM 6 | 200 C for 15-20 minutes until browned. Add filling (puréed apple/ pear) and top with apple slices. You can put back into the oven to cook the apples or leave them raw and crunchy! Yum!

Minty Strawberry Swirl Smoothie

Made by @Greensandsweets 2 frozen bananas, 1/2 -1 c coconut milk (depending on how thick you prefer it) and a few mint leaves. Blend the bananas and coconut milk until smooth, then add the mint leaves, and blend only a few turns. For the Strawberry sauce, simply mix 1/2 c bioled frozen cooled strawberries with a hand mixer untill smooth. Layer with the minty smoothie and sip away. Yummy page @Greensandsweets check her out.

Tri-Colored Quinoa with Chicken, Toasted Almonds & Veggies

INGREDIENTS1 cup tri-colored quinoa, cooked4 oz chicken breast1/4 cup silvered almonds

1 shallot, chopped1 medium green pepper, chopped3 long rainbow carrot sticks, chopped 1 clove garlic, minced1 tsp onion powder1 tsp paprika1 tsp herb de Provence2 tbsp olive oil

INSTRUCTIONSToast almonds in a heated pan with drop of olive oil until golden brown and set aside || In the same pan, heat one tbsp of olive oil, add half the garlic, then chicken with the spices (onion powder, paprika, herb de Provence) until chicken is cooked through, remove from heat and cut in to cubes || In the same pan, heat 1 tbsp olive oil, add shallots, green pepper and carrots and cook for a couple minutes || Mix cooked veggies, with toasted almonds, quinoa and chicken

Salmon Cakes with Honey Mustard Vinaigrette

Makes 6-7 small patties (2 patties per serving)

1 lb. salmon, skin removed1 cup water1/2 lemon, juice and zest1 1/3rd cup panko breadcrumbs*1 1/2 TBSP all purpose flour1/2 red bell pepper, diced small1 small shallot, chopped fine1/2 cup loosely packed fresh parsley, chopped2 tsp. whole fennel seeds, chopped1/2 tsp. kosher salt1/8th tsp. cayenne pepper (optional)1 large egg, slightly beaten2 TBSP dijon mustardOlive oil, for the pan

For the vinaigrette:

1/4 cup brown rice vinegar1/8th cup tarragon vinegar1 TBSP raspberry vinegar2-3 TBSP honey, to taste1-2 TBSP dijon mustard, to taste1/2-3/4 cup good quality extra virgin olive oil

For serving:Mixed greensFresh sliced avocadoAny other veggies you like

Directions in comments. Always remember to load all comments to be able to see it.

Hummus Crusted Chicken 

Ingredients2 boneless, skinless chicken breasts½ cup hummus of your choice1 clove garlic, minced½ teaspoon smoked paprika½ teaspoon cumin¼ teaspoon red chili powder1 lemon

DirectionsPreheat the oven to 450 degrees F. Spray a medium-sized baking dish with nonstick cooking spray.Place the chicken breasts in the dish. Using a spoon, scoop the ½ cup hummus into a measuring cup to avoid contaminating the rest of the hummus from the raw chicken. Put

the remaining hummus away, and spoon hummus from the measuring cup on the chicken. Spread it around until the breasts are evenly coated.Sprinkle the minced garlic, smoked paprika, cumin, and red chili powder on top of the chicken (or whatever seasonings you choose to use). Squeeze one lemon half over each chicken breast.Bake for 25-30 minutes, or until the chicken is cooked through and the hummus has crisped. Serve immediately.

The Best Blueberry and Banana Pancakes 200 g quinoa (whole raw grain) 1 tablespoon ground flaxseed (linseed) or chia 375 ml of almond milk 1 teaspoon vanilla extract or paste 1/4 teaspoon ground cinnamon 2 free range / organic eggs Handful off blueberries ½ teaspoon bicarb soda (baking soda) 2 bananas – smashed Combine whole quinoa, flaxseed and milk. Soak for at least 1 hour…but best overnight. Place into a high speed blender like a vitamix along with vanilla, cinnamon, eggs and baking soda. Blend until smooth and creamy. Remove and fold in the smashed banana and blueberries by hand, but don’t blend. Cook in a pan over low-medium heat until golden. Serve with blueberries and honey Optional: add protein powder for gains 

Yummy vegetable burgers!

Ingredients1-1/2 cups cooked brown rice1/2 cup finely chopped onion1/4 cup sunflower kernels1/4 cup seasoned bread crumbs1/2 cup shredded carrot3 tablespoons minced fresh parsley2 tablespoons reduced-sodium soy sauce1/2 teaspoon dried thyme1 egg1 egg white1 cup garbanzo beans or chickpeas, rinsed and drained1-1/2 teaspoons canola oil6 whole wheat hamburger buns, split6 lettuce leaves6 slices tomato6 slices onion

DirectionsIn a large bowl, combine the first eight ingredients. In a food processor, combine the egg, egg white and garbanzo beans; cover and process until smooth. Stir into rice mixture. Shape into six patties.In a nonstick skillet coated with cooking spray, cook patties in oil for 5-6 minutes on each side or until lightly browned and crisp. Serve on Wholemeal buns!

Energy Berry Protein Smoothie!!

Blend2 cups mixed berries (fresh or frozen)1 cup silken tofu1/4 cup pomegranate juice3 tbsps honey2 tbsps ground flaxseed1 tsp ginger (finely grated peeled)

Green apple juice

Juice 2 apples, 3 celery sticks, 5 kale leaves, 1/4 cup lemon juice, 1/2 cucumber 

Breakfast