Yes, the #EatingCleanChallenge is ruined ☺️☺️ #глазурьикофе

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Yes, the #EatingCleanChallenge is ruined ☺️☺️ #глазурьикофе
Chicken with Olive Cherry Tomato Relish
Moeller Fit www.beachbodycoach.com/karenmoeller1288
Chicken with Olive Cherry Tomato Relish
2 1/2 cups cherry tomatoes 1/2 cup pitted Kalamata olives, quartered 2 Tbsp red wine vinegar 3 Tbsp fesh oregano leaves, chopped... 1 1/2 tsp olive oil 1/2 tsp black pepper 4 - 6 ounce boneless skinless chicken breast 1/4 tsp sea salt Directions: 1. In a medium bowl, combine tomatoes, olives, vinegar, oregano, oil, and 1/4 tsp pepper. Set aside. 2. Sprinklie chicken with salt on both sides and the remaining 1/4 tsp pepper. Heat a large skillet over medium heat or grill chicken. Cook about 6 minutes per side until cooked through. Serve chicken with tomato mixture on top. Moeller Fit See More
Peanut Butter Cups Done Healthy - Shakeology
How delicious do these look!! Yum! Totally making these...
Peanut Butter Cups Done Healthy - Shakeology
www.shakeology.com
May we just say, these Peanut Butter Cups are genius! And even better, you can make them 100% vegan by using Chocolate Vegan Shakeology®.
Cold oatmeal
This is something that can be made super quick and you can just GRAB and GO in the morning!! Mix it with your favorite fruits, nuts, nut butters and get creative! Moeller Fit
Grilled Chicken with Tomato Avocado Salad
Grilled Chicken with Tomato Avocado Salad
This 450-calorie dinner is full of flavor (and 39g of protein!). Grilled Chicken with Tomato Avocado Salad uses homemade buttermilk dressing to balance the heat of the chicken. Chicken is a high-quality protein that is naturally low in sodium. Avocado delivers twice the amount of potassium than banana and is a good source of folic acid, vitamin E and B-vitamins.
Grilled Chicken with Tomato Avocado Salad
Ingredients
1/4 cup Low-Fat Buttermilk
3 tablespoons Mayonnaise
2 tablespoons minced Fresh Flat-Leaf Parsley
1 tablespoon minced Shallots
1 teaspoon minced Fresh Thyme
1 teaspoon Cider Vinegar
1/4 teaspoon freshly Ground Black Pepper
1/8 teaspoon Kosher Salt
1 Garlic Clove, minced
4 (6-ounce) Skinless, Boneless Chicken Breast Halves
Cooking spray
1 1/2 tablespoons Olive Oil
1 teaspoon Onion Powder
3/4 teaspoon Ground Cumin
3/4 teaspoon Kosher Salt, divided
1/4 teaspoon Chipotle Chile Powder
2 ears Yellow Corn, shucked
1 small Red Onion, cut into 1/2-inch slices
2 Yellow Tomatoes, each cut into 4 slices
2 Red Tomatoes, each cut into 4 slices
1 cup Cherry Tomatoes, halved
1 sliced peeled Ripe Avocado (150 g)
Directions
Preheat grill to high heat.
Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.
Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle; rub evenly over chicken.
Coat corn and onion with cooking spray. Arrange chicken, corn, and onion on grill rack; grill 8 minutes or until done, turning chicken and onion once and corn occasionally.
Remove from grill; let stand 5 minutes. Cut corn kernels from cobs. Slice chicken.
Arrange 1 breast on each of 4 plates. Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Sprinkle 1/4 teaspoon salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.
Nutrition Information
Serves: 4 | Serving Size: 1 breast and 1/4 of salad recipe
Per serving: Calories: 448; Total Fat: 24g; Saturated Fat: 4g; Monounsaturated Fat: 14g; Cholesterol: 98mg; Sodium: 618mg; Total Carbohydrate: 21g; Dietary Fiber: 6g; Sugars: 8g; Protein: 39g
Great alternative to mashed Potatoes
I love this recipe instead of mashed potatoes. Much healthier also.
Beachbody results!!
Karen crushing her workouts and leaning out!!!!!
Zucchini & Squash pancakes
These are my favorite!!!