7-Day Weight-Loss Meal Plan (February 24-March 1)
https://ift.tt/2HYx0Fv A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points. 7-Day Weight-Loss Meal PlanThis week I added some Asian inspired favorites to the meal plan including a new Tofu recipe! I love tofu, but if you’re not a fan you can sub it out with chicken. WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient. Why Should Everyone Meal Plan?Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals! About The Meal PlanIf you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day. There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track. Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan! Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here! THE DETAILS:Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration! The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them. And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! Skinnytaste Meal Plan (February 24-March 1)MONDAY (2/24) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: Greek Chickpea Salad (6B 6G 6P) D: Cream of Asparagus Soup (1B 1G 1P) with 2 ounces multigrain baguette (3B 3G 3P) and a green salad* with light vinaigrette (2B 3G 2P) Totals: Freestyle™ SP 17B 21G 17G, Calories 867** TUESDAY (2/25) B: Avocado Toast with Sunny Side Egg (4B 6G 4P) L: Greek Chickpea Salad (6B 6G 6P) D: Crock Pot Picadillo (3B 3G 3P) tacos with 2 corn tortillas (3B 3G 3P), 2 tablespoons cheese (2B 2G 2P), ¼ cup shredded lettuce (0B 0G 0P) and Quick and Delicioso Cuban Style Black Beans (1B 3G 1P) Totals: Freestyle™ SP 19B 23G 19P, Calories 1,017** WEDNESDAY (2/26) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: Greek Chickpea Salad (6B 6G 6P) D: LEFTOVER Crock Pot Picadillo (3B 3G 3P) with ¾ cup brown rice (5B 5G 0P) and 1 ounce avocado (1B 1G 1P) Totals: Freestyle™ SP 20B 23G 15P, Calories 958** THURSDAY (2/27) B: Avocado Toast with Sunny Side Egg (4B 6G 4P) L: Greek Chickpea Salad (6B 6G 6P) D: One-Pot Chicken Fajita Pasta (8B 9G 8P) Totals: Freestyle™ SP 18B 21G 18P, Calories 911** FRIDAY (2/28) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: LEFTOVER One-Pot Chicken Fajita Pasta(8B 9G 8P) D: Spicy Shrimp Fried Rice (6B 7G 1P) Totals: Freestyle™ SP 19B 24G 14P, Calories 947** SATURDAY (2/29) B: Crustless Broccoli Cheddar Quiche (4B 6G 4P) and 1 cup mixed berries (0B 0G 0P) L: Quickest Cast-Iron Thin Crust Pizza (4B 4G 4P ) (recipe x 2) with 10 carrot sticks (0B 0G 0P) D: DINNER OUT! Totals: Freestyle™ SP 8B 10G 8P, Calories 396** SUNDAY (3/1) B: BLT Egg Sandwich (6B 8G 6P) (recipe x 4) and an orange (0B 0G 0P) L: Sesame Encrusted Chicken Tenders (4B 6G 4P) with Quick Cabbage Slaw (2B 2G 2P) D: Kung Pao Tofu (6B 8G 6P) with ¾ cup brown rice (5B 5G 0P) Totals: Freestyle™ SP 23B 29G 18P, Calories 1,043** *Green salad includes 6 cups romaine, ½ cup each cucumber, tomato, carrots, chickpeas and ¼ cup light vinaigrette **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
The post 7-Day Weight-Loss Meal Plan (February 24-March 1) appeared first on Skinnytaste. Recipes via Skinnytaste https://ift.tt/2ix3Luq February 22, 2020 at 10:57AM #recipies
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Spicy Thai Soup with Shrimp
https://ift.tt/38QyIEB This Thai-inspired seafood soup is full of flavor and comes together in a matter of minutes. I first tasted a version of it on a trip to Thailand and knew that I needed to try to recreate it at home. This version is my attempt at that, while using ingredients that are easier to find in the U.S. It’s bright and spicy thanks to lots of lime, chiles, and ginger. All of the big, bold flavor comes together in almost no time, making it perfect for a quick weeknight meal. WHAT IS TOM YUM SOUP?Tom yum is a traditional Thai hot and sour soup that is found all over the country. There are many variations of tom yum out there, from creamy versions with coconut milk to clear broths, or ones that vary based on the protein, from shrimp to chicken to pork. INGREDIENTS IN TOM YUM SOUPTom yum soup is typically flavored with Thai chiles, lemongrass, makrut lime leaves, galangal, lime, and fish sauce. Some sort of animal protein and mushrooms are also usually cooked in the broth, and then it’s served with fresh cilantro. Thai chiles are small, skinny chiles that can be either green or red. And these little peppers pack a punch! They are pretty spicy, but that is exactly what you want for this soup. If you can’t find Thai chiles in your local grocery store, serrano or jalapeño peppers would be a suitable substitute. This recipe includes lime zest instead of makrut lime leaves and ginger instead of galangal to make it easier to shop. The protein of choice in this recipe is shrimp, but you can use whatever type of seafood you want. THE BEST SEAFOOD FOR TOM YUM SOUPWhen it comes to seafood, you have options! This recipe calls for shrimp, but you can explore as far as your tastes allow. You might want to try squid, mussels, or firm-fleshed fish like cod or halibut. Choose the seafood you like best. SUGGESTIONS AND SUBSTITUTIONSSHRIMP When it comes to buying shrimp, you can buy it peeled and deveined. This certainly saves a lot of extra prep work, but if you do the work yourself, you can make a shrimp stock with the shells to use in this recipe instead of water. To make a quick shrimp stock, sauté the shells in some oil for a couple of minutes, cover with water, simmer for a few minutes more, and then strain. You can also save the shells and make this shellfish stock to keep on hand. If you’re not sure how to peel and devein shrimp, don’t worry. We’ve got you covered. Read our handy guide on How to Peel and Devein Shrimp. LEMONGRASS Fresh lemongrass is a long, tall grass, but sometimes it’s sold pre-cut in three-inch long pieces. The outer layers are very tough, so you’ll want to make sure you have a sharp knife to cut through them. Lemongrass is readily available in my area, but if you can’t find it where you live, feel free to use a few lemon slices instead. It won’t have the exact same flavor as lemongrass, but it should be close enough. SOY SAUCE VS. FISH SAUCE And lastly, I opted for soy sauce instead of fish sauce because I have a fish allergy, but fish sauce is the typical ingredient for those without an issue. Feel free to swap the soy sauce for fish sauce. WHAT TO SERVE WITH TOM YUM SOUPThis soup is brothy. If you feel like you need a more substantial meal, serve it alongside a bowl of rice or with this light and flavorful Thai Noodle Salad to balance the spiciness of the soup. MAKE AHEAD AND STORAGE TIPS FOR TOM YUM SOUPThe soup will keep for a few days in the refrigerator. When the leftovers are reheated, you’ll want to be sure to squeeze in some fresh lime juice to perk the soup back up. I don’t recommend freezing this soup. MORE SOUPS FROM AROUND THE WORLDRecipes via Simply Recipes https://ift.tt/2F9fkDA February 22, 2020 at 09:07AM #recipies
What’s for Dinner? 5 Dinner Ideas that Make Great Leftovers
https://ift.tt/2Ta416N What’s for Dinner? 5 Dinner Ideas that Make Great LeftoversMaking dinner each night can sometimes seem like a chore. Make this week’s meal plan work for you! Each dinner idea creates exceptional next-day lunchtime leftovers. If the recipe doesn’t make enough, don’t worry — each one is easy to double! This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Simply Recipes and the blogger behind Baking with Rachel. As I look ahead to dinnertime, I want this week’s meals to work their magic for dinner as well as the next day’s lunch. My 9-year-old will eat most leftovers cold, so that makes packing his lunch easy. My husband and I aren’t as flexible. I want a hot lunch and hot dinner, thank you very much! Each recipe in this week’s meal plan is spectacular the next day. You’ll have enough for tasty dinners, as well as fuss-free lunches. They microwave beautifully and can easily be transported in a single container. No need to separate the components. I’m calling dibs on the leftovers from the Garlic Herb Steak Bites. I’ll toss them on top of the Quinoa, Arugula, and Feta Salad for lunch steak salad. Win! I’m capping February by eating cozy homemade meals and feeling thankful for the time spent around the table. Enjoy! One last thing: We wanted to highlight the ultimate way to save time in your week: having your groceries delivered right to your door. Click on the red “Add to Shopping List” button at the bottom of any recipe (or meal plan) and check it out! We call this feature “Relish” and we’re into it because, really, dinner can be simpler. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA February 22, 2020 at 09:07AM #recipies
The Friday Buzz: The Better Butter Edition
https://ift.tt/2vS1WEw Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week I dish about BUTTER. For the longest time, I thought margarine was butter. I grew up as a child in the 90s, which meant I was raised on margarine. It came in the little plastic tub, and I thought it was great! Fast-forward to my adult years: I was hanging out with some girlfriends who were all talking about the price of butter and how expensive it had become. I didn’t understand what they were talking about, because the butter I was buying was so cheap. It turns out I was still buying margarine… in stick form. That’s right, because it was in stick form, I assumed I had made the switch! Nope. But you butter believe (haha) that from that day forward, I started buying real butter and haven’t looked back. So I thought it’d be fun to focus on some butter-related products I’ve enjoyed lately, because my life motto now is butter is better! BUTTER FAVES
MEANWHILE ON INSTAGRAMY’all know how to cook your rice! We asked for your preferred technique and so many of you chimed in. Here’s what some of you said about cooking rice:
READER COMMENT OF THE WEEKThe memories that come with food are so strong and tender. Rob left this sweet comment on our Texas Sheet Cake. We’re so glad he has the recipe again!
Cheers to the weekend, Simply Friends! Continue reading "The Friday Buzz: The Better Butter Edition" » Recipes via Simply Recipes https://ift.tt/2F9fkDA February 21, 2020 at 09:30AM #recipies
Hurricane Cocktail
https://ift.tt/2V9l2An Looking for a tropical rum cocktail for Mardi Gras or just to sip on during the summer? Make a Hurricane! This boozy mix of dark and light rum, passion fruit puree, and citrus juice packs a powerful punch—it's a party drink for sure! Continue reading "Hurricane Cocktail" » Recipes via Simply Recipes https://ift.tt/2F9fkDA February 21, 2020 at 09:11AM #recipies
16 Tofu Recipes That You’ll Crave
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How is Tofu Made?Tofu is made from fermented soybeans in a similar process that cheese is made. Soymilk curds are pressed into blocks to make tofu. What is the Difference Between Tempeh and Tofu?Tempeh is made of cooked, whole soybeans that are fermented and formed into a firm, dense block. The texture is chewier and it tastes nuttier and earthier than tofu. Tempeh is less processed, higher in protein and fiber and lower in fat than tofu but the flavor is stronger and a little less versatile than tofu. Tofu is made from curdled soy milk which is drained and pressed into a block. It is smoother and creamier than tempeh and can be sliced, diced or mashed in recipes. It’s more processed, but easy to digest, low in calories and high in protein. Is Tofu Healthy?Tofu and soy specifically has had a lot of controversial studies come out in recent years. On one hand, it has shown to improve cholesterol levels, fertility and menopause symptoms. On the other hand, too much soy has been linked to breast cancer, thyroid issues and interfering with male hormones. What I found interesting though is that a lot of the negative conclusions have been made from animal studies… not human. (source) In fact, in human studies, the estrogen effects of soy seem to either have no effect at all, or to reduce breast cancer risk (especially in Asian countries, where lifelong intake is higher than the US). (source) Soybeans are also the number one genetically modified crop in the world. I personally try to avoid GMOs for health and environmental reasons so I look for non-gmo verified and/or organic labels when I’m buying tofu or other soy products. Just FYI – all organic items are non-gmo. All in all, I stand by “everything in moderation.” Too much of any one thing isn’t good for you, soy and tofu included. And in general, I usually try to get my soy intake through the less processed options like edamame, tofu and tempeh rather than soy products like soy milk or soy-based protein powder. Tofu NutritionTofu is naturally gluten-free and low in calories. It has zero cholesterol and is packed with iron and calcium. It’s a great plant-based protein with about 15g of protein per serving. How to Cook TofuYou’ll want to drain and press your tofu before cooking. Cut a slit in the tofu package and drain all of the water out. Create a tofu press by wrapping the tofu block in paper towels or a clean dish towel and set the block on a baking sheet or cutting board – just make sure it’s a flat surface! Stack a few heavy items on top to press the extra moisture out. I love using a cast iron skillet, canned food or cookbooks. It can take 30-90 minutes to press most of the moisture out. Pressing the tofu takes out the extra moisture so it will crisp nicely and absorb the flavors in the dish. Once pressed, cut your tofu how you’d like to eat it – typically I cut mine into small cubes or strips. At this point you can either marinate the tofu or throw it right into the pan with your other seasonings. Tofu RecipesTofu was one of the first plant-based proteins I experimented with. I will be the first to tell you… if you don’t prepare it correctly, it doesn’t taste the best BUT when used properly it is so delicious! It can be intimidating to try a new ingredient but I promise tofu is not scary once you dive in. Below are some of my favorite tofu recipes! Breakfast Tofu Recipes:
Main Course Tofu Recipes:
Tofu Dessert Recipes:
I hope this tofu post is helpful! Let me know in the comments if you like tofu and if you have any favorite tofu recipes! The post 16 Tofu Recipes That You’ll Crave appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH February 21, 2020 at 07:27AM #recipies
Do I Need to Soak My Beans?
https://ift.tt/32gvurl Here's a great question from a reader about pre-soaking beans! Why do it? Do you need to do it? Can you skip it if you forgot? We have the answers! Continue reading "Do I Need to Soak My Beans?" » Recipes via Simply Recipes https://ift.tt/2F9fkDA February 20, 2020 at 09:33AM #recipies
3 High-Protein Gluten-Free Pastas You Should Try!
https://ift.tt/2ukXMog High-protein pasta is the new thing! Made from legumes like chickpeas and lentils, these gluten-free pastas have 2-3 times the amount of protein and fiber as traditional pasta. We think they're worth a try! Continue reading "3 High-Protein Gluten-Free Pastas You Should Try!" » Recipes via Simply Recipes https://ift.tt/2F9fkDA February 20, 2020 at 09:30AM #recipies
Kung Pao Tofu
https://ift.tt/2v4N9WK Kung Pao Tofu, a lighter, healthy (and vegetarian) take on one of my favorite Chinese takeout dishes! So good and loaded with veggies!
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Tahini Sauce |
Crispy Baked Falafel |
How to Cook Lentils |
Vegan Cheese |
Sheet Pan Nachos |
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The Flat Belly Fix
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