Список из самых популярных хештегов по теме #EATWELL

Když už cuketa nestojí kilo za kilo, přichází čas ji nacpat všude I do lívanců nebo kaše. Vůbec se toho nebojte - chuťově je neutrální a těstu dodá jemnost. Já dala 20 g špaldové mouky, 20 g ječné, 15 g proteinu (@bodylab vanilkový milkshake - mám asi padesátý balení, hodí se všude a ještě mě neomrzel, na rozdíl od jiných), trochu prdopeče, skořice, Maca prášku, 50 g cukety nastrouhané na jemno, 1 bílek, voda na doředění. Případně ještě dosladit. Ozdobila jsem Milko řeckým, mangem, malinami, koko chipsy a @r3ptile almonds&white chocolate coconut, nebe! Celkem 405 kcal, 41 C, 13 F, 29 P. #morning #goodmorning #snidane #rano #mojeranajky #startyourdayright #breakfast #breakfastclub #livance #pancakes #zucchini #r3ptile #tvorimsr3ptile #r3ptilecz #protein #carbs #macros #iifym #healthy #healthyfood #healthyfoodrecipes #zdravejidlo #zdraverecepty #eatwell #youarewhatyoueat #nutrition #vyziva #dietitian #nutricniterapeut #mgrterezahavlinova

Bom dia segunda feira! Começamos mais uma semana esta com novo plano de treino! Quanto à alimentação vamos manter tudo na mesma: cut com 3 dias em low carb. Vou continuar a manter a estratégia que me tem permitido levar este cut a bom porto e guardar os dias mais hidratos para o fim de semana, que normalmente é passado em família e, por isso mesmo, com menos controlo nas escolhas das refeições. Esta segunda começa em modo low carb com o bolinho vencedor da semana passada mas em formato panqueca! Não se esqueçam que estarei a partilhar as refeições nas stories. Tenham um dia muito feliz ❤️ #healthy #healthylifestyle #fitpt #fitnessportugal #desafiodiasfit #juntossomosmaisfit #fitness #fitnotskinny #foodinspiration #breakfast #pequenoalmoço #comersaudavel #comerlimpo #comidasaudável #eatclean #eattofit #comidadobem #oats #eatwell #getfit #fitgirl #fit #fitfood #delicious #eusouwh #morning #fruit

Fueling up for another day of recipe testing/shooting with my all-time favorite green smoothie. . I named it the Green Elvis year’s ago and the name stuck, but it’s essentially just a pb banana green smoothie! Here’s what in it: 1/2 of a large frozen banana, 1–2 Tablespoons peanut butter, 1 scoop vanilla protein powder, 3/4 cup almond milk (or other milk), 2 handfuls of baby spinach. I blend it, top with granola and eat with a spoon.

Start your morning out right with these overnight oats @smoothie_world ☀ . : video credit @tastyvegetarian . . . . . #wholefoods #caloriecounting #eatwellbewell #eatwell #foodaddict #eatinghealthy #youarewhatyoueat #healthybreakfast #tastingtable #foodstyling #bareaders #heresmyfood #eatinghealthy #foodism #traderjoes

Today I’m sharing a delish, easy and satisfying snack (or meal for any time of the day, there’s no rules!) this chia pudding is upgraded by using Greek yoghurt to add protein and support gut health here’s the recipe ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS • 1 banana • 170g Greek yoghurt • 1/4 cup chia seeds • milk of choice, to thin • coconut oil/EVOO • 1/4 tsp cinnamon • handful of nuts (I used almonds and walnuts) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ METHOD 1️⃣ Mash half the banana. Mix in a small bowl with the yoghurt and chia seeds. 2️⃣ Refrigerate for 45-60 minutes. After the chia seeds have set, add a little extra liquid to soften the mixture, stirring through. 3️⃣ Slice the rest of the banana into coins and cook using cinnamon & coconut oil or light EVOO then add to chia pudding with the nuts! ENJOY ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This combo is super satisfying because it contains 20-30g of protein (depending on chosen yoghurt brand, I used @chobaniau plain) and around 20g of fibre from the nuts & seeds I would recommend reducing the toppings or splitting into two serves if you aren’t super hungry! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ‍♀️ Would you try this high protein chia pudding? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Meg #healthylabelrecipes

Salmon with cauliflower gnocchi and sautéed kale Anything paired with salmon always sounds good to me but crispy cauliflower gnocchi is just too good We don’t have an @traderjoes in our town so I stockpile these bags like once a month - - The first time I tried the gnocchi, I hated it But that’s because I tried to cook according to package instructions ‍♀️ They really need to fix that because it is soooo off. If you want crispy gnocchi- you’ve got to ignore the package and instead thaw them out (either boil or microwave) then add olive oil to a pan over low medium heat, and the gnocchi in, and sauté them until they’re crispy on the outside Eat them plain or if you’re feeling crazy, pair with some salmon because the combo is It was a rainy Sunday afternoon over here so I spent approximately 2 hours at Target because what else do you do when it rains? The sky cleared up though so now I’m getting my run in‍♀️ and which isn’t quite as much fun as hanging out in Target all day but still enjoyable Hope you all had a good day! ❤️ - - #healthyfood details 1/2 a package of @traderjoes cauliflower gnocchi thawed out then sautéed in olive oil for 7-8 minutes over low medium heat + leftover salmon + sautéed kale #eeeeeats #eatwell #healthyfood

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Ma tête quand on me dit que c’est l’heure du petit-déjeuner ☕️ ! #ACTIVRE . Ce matin, nous quittons Barcelone pour un aller-retour express dans l’arrière pays espagnol ✌ ! . Mais avant, je n’ai pas résisté à l’envie de tester une bonne adresse healthy... . D’après vos retours sous ma dernière photo , Barcelone est une ville empreinte de beaux souvenirs pour vous aussi #teamactivre ! ❤️

Low Carb Herb Ricotta Broccoli Parmesan Cups . Save this recipe down for your next snacks - Follow @daily.healthy.meals for more recipes! - Ingredients (for 12 servings) 2 cups broccoli floret 1 clove garlic, minced 1 cup grated parmesan cheese 1 egg 1 tablespoon olive oil 16 oz ricotta cheese, 1 container ½ teaspoon salt ¼ cup fresh basil, chopped, divided 2 tablespoons fresh parsley, chopped 1 ½ cups cherry tomato, sliced . Preparation 1. Preheat oven to 375˚F (190˚C). 2. In a food processor add the broccoli, 1 cup of Parmesan, 1 clove of garlic, the egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes. 3. Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick. 4. Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm. 5. Cool the broccoli cups. Once cooled, remove from the muffin tin. 6. In a bowl add the ricotta, salt, 3 tablespoons basil, and parsley and stir to combine. 7. Fill the broccoli Parmesan cups with the ricotta mixture. Top with slices of tomatoes and basil. 8. Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven. 9. Enjoy! - Via @buzzfeedtasty