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http://serious-fitness-programs.com/weightloss Follow Us On Facebook: ⇨ https://www.facebook.com/TheSeriousfitness ⇨Tools and ingredients: black ceramic knife :http://amzn.to/2E50QoX Nonstick Frying Pan: http://amzn.to/2wshXeG Olive Oil: http://amzn.to/2AkjFCi Quinoa: http://amzn.to/2yx7bKg Measuring Cup: http://amzn.to/2fkEqF6 Colorful Measuring Cups: http://amzn.to/2EL2pLn Glass Bowl: http://amzn.to/2Bz8bxJ If you’re trying to slim down, don’t skip breakfast! Research shows that regular breakfast eaters tend to be leaner and dieters are more successful at losing weight—and keeping it off—when they eat breakfast. Try one of these 4 healthy breakfast ideas for Weight Loss With Eggs. I hope you like all these weight loss recipes ♡ 1 Avocado and Egg Breakfast 290 calories (1 serving) Ingredients 2 hard-boiled eggs 1/2 avocado, diced 1 tomato 1 teaspoon parsley salt and black pepper Preparation Peel your hard-boiled eggs and transfer to a cutting board, and slice into quarters. Combine your chopped eggs with the diced avocado and diced tomatoes in a bowl with salt and pepper. Top off with parsley or garnishes of your choice, and enjoy. 2 Quinoa With Avocado And Egg 270 calories (1 serving) Ingredients 1/2 cup spinach, chopped 6 halved cherry tomatoes 1 teaspoon lemon juice 1/4 quinoa 1/4 cup sliced avocado 1 teaspoon olive oil 1 large egg 1/8 teaspoon freshly ground black pepper 1/8 teaspoon salt Preparation Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 5 to 10 minutes. Set aside to cool. Heat olive oil on a large nonstick skillet over medium. Add chopped spinach; cook 3 minutes or until wilted, stirring occasionally. Add tomatoes, salt pepper, and lemon juice; cook 2 minutes, remove from heat. Place quinoa on a plate and top evenly with spinach mixture, Arrange avocado slices next to spinach mixture. Crack the egg, into the pan; cook 2 minutes. Cover and cook 1 minute or until whites are set. Top spinach mixture with the egg. Sprinkle evenly with pepper and hot sauce, if desired. 3 Egg With Tomato And Bell Peppers 310 calories (1 serving) Ingredients 1 teaspoons olive oil 1/4 red onion 1/2 cup mix of red, yellow, and orange bell peppers 1 clove garlic, minced 1/2 large tomato 2 eggs 1 tbsp crumbled feta cheese black pepper and salt to taste 1 teaspoon parsley 2 tbsp water Preparation 1. Heat oil in a large skillet on medium heat. Add garlic, onion, peppers, with 2 tbsp water and sauté until soft, about 5 minutes. Add tomatoes, salt and pepper and sauté until soft, about 3 minutes. Make 2 small wells in the mixture. Crack an egg into each well and cover, cook for a further 3 to 5 mins or until the eggs have set. Use a wide spatula and transfer 2 eggs with veggies to a plate. Sprinkle with feta cheese and parsley, and serve straight away, with crusty bread, if you like. 4 broccoli cauliflower Breakfast 170 calories (1 serving) Ingredients 1 olive oil 1 cup cauliflower, cut into florets 1 cup broccoli, cut into florets 1 tablespoons extra-virgin olive oil 1 egg 1 garlic glove salt and pepper 3 cups of water Preparation Bring broccoli, cauliflower, garlic and pinch of salt to a boil in a saucepan. Cover and cook 3 to 5 minutes longer or until vegetables are crisp-tender. Drain and place on a plate. Crack the egg, into a pan; cook 2 minutes. Cover and cook 1 minute or until whites are set. Carefully slide your cooked egg on top of your veggies, sprinkle with salt and peper, and eat up. I hope you like them ♡ Music: Who's The Boss? licensed from audioblocks.com
We all have muffin tins in our kitchens so why not make some delicious recipes?! Whether you are in the mood for chocolate or cheeseburgers you will not be disappointed! ____________________________________________________________________ Timestamps: 00:03 - Chocolate Stuffed French Toast Muffins 00:52 - Muffin Tin Cheeseburgers 01:52 - Upside Down Cookie Muffins 02:47 - Muffin Tin Cinnamon Roll Pies 04:40 - Muffin Tin Pizzas 05:26 - Muffin Tin Steak And Ale Pies 06:25 - Muffin Tin Big Macs 07:26 - Prosecco Berry Cupcakes 08:30 - Muffin Tin Chicken Curry Pies 09:30 Muffin Tin Breakfast Sliders ____________________________________________________________________ Follow Twisted on: Facebook: https://www.facebook.com/JungleTwisted Instagram: https://www.instagram.com/Twisted/ Twitter: https://www.twitter.com/Jungle_Twisted Pinterest: https://www.pinterest.com/jungletwisted/ Any questions or suggestions? Leave them in the comments below! Also check out our other channels: Craft Factory: www.youtube.com/CraftFactory VT: www.youtube.com/JungleVT
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'Free' if using the cheese from your healthy extra A allowance. You can fill with whatever veg you want and can also add 'free' cottage cheese to the mix if you fancy. Please hit the like button and subscribe for future updates. I also post my full food diary on Instagram https://www.instagram.com/swkaty_j and have a Facebook page - @katyjaynesw
This easy recipe for Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy. They are very flavorful due to the thyme, garlic and parmesan which I always love to pair when cooking potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/parmesan-potato-stacks Ingredients Makes about 4-6 servings 3 tbsp (45g) butter, melted 2 tbsp (25g) Parmesan cheese 1 tsp (3g) garlic powder 1 tsp thyme leaves salt and freshly ground black pepper 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick) 1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using a mandoline. 2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly. 3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. 4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour. 5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme. Background Music: http://www.audionetwork.com/browse/m/track/tiger-balm_35158?category=23213 Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes
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There is nothing better than starting the day with the healthy right kind of foods. Easy Super Healthy Breakfast Egg Muffins are just perfect for the entire family.
These muffins are so easy to make that you can get your kids involved in the process, and they have only 50 calories each.
Here is what you need:
1 tablespoon olive oil
1/2 cup red pepper measured after chopping
1/2 cup green pepper measured after chopping
1/2 cup yellow pepper measured after chopping
1/2 cup onion measured after chopping
1 cups baby spinach - roughly chopped measured/packed before chopping
1/2 cup mushrooms measured before chopping
½ broccoli measured afterchopping
salt to taste
hot sauce optional for drizzling on top!
1. Preheat oven to 350 degrees F.
2. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
3. Heat a large skillet over medium heat and add in oil, red pepper, green pepper, and onion.
4. Saute 5-7 minutes, and dd in spinach and mushrooms and broccoli cook for an additional 2 minutes.
5. Season with salt and pepper and remove from heat.
6. Crack 7 eggs and whisk together.
7. Pour the egg/veggie mixture evenly into the prepared muffin pan.
8. Bake for 15-20 minutes, or until the eggs are cooked.
9. Cool slightly and serve immediately!
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