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Yummy thanks for sharing i love dates❤thanks for sharing

Wow!!! I love your channel! Greetings from Canada ❤️

we make this all the time delicious also the brownies 2 smashed bananas , cocoa powder and peanut butter and chocolate chips that's it it makes the best healthy brownies❤❤❤❤

how many calories are in this?

Looks great but protein doesn't give you energy, just that. I will try this recipe 😊

FULL RECIPE on my channel - 55g protein healthy cake

FULL RECIPE on my channel - 55g protein healthy cake

I swear by banana bread with blueberries & chocolate chips ! Such a delicious combo 😊

Are there any measurements for it?

Can I sub flour for the whey protein instead of yogurt.

ingredients and measurements please? xx

Measurements in cups pls

Measurements in cups pls

Never known anyone to put apple in with roast veggies, may have to give it a try.

Chicken fricassee save and share ⌲ 120 g chicken breast 100g potatoes 1 medium carrot 80g peas (raw or frozen) 1 tbsp extra virgin olive oil 50g coconut cream (unsweetened) 1 tsp ground nutmeg 100ml unsweetened almond milk 1. Dice the chicken breast into bite-sized pieces. 2. Preheat a pan with olive oil over medium heat. Add the diced chicken to the pan and cook for 5-10 minutes until lightly browned and cooked through. 3. While the chicken is cooking, peel and slice the carrot and potato. Take the peas out of the freezer. 4. Add the sliced carrot, potato, and peas to the pan with the chicken. Add a splash of water to help steam the vegetables. Sauté for another 5-10 minutes until the vegetables start to soften. 5. Pour in the coconut cream and almond milk. Add ground nutmeg, salt, and pepper to taste. Stir to combine. 6. Cover the pan with a lid and let the mixture simmer for an additional 5-10 minutes, or until the vegetables are tender and the chicken is fully cooked. 7. Once done, remove from heat and serve your delicious chicken fricassee hot. Enjoy! #easychickenrecipes #highproteinmeals #chickenlunch #mealplan #mealplanning #nutritionist

That has to be a tablespoon of psyllium husk. It looks more than a teaspoon. I used a teaspoon and thought no way. Mine was a lot runnier than yours. Yours was thick. I followed instructions exact

Это что-то новенькое Гречка с авокадо... Надо попробовать, а Зелень это шпинат что-ли? Или

can i sub almond flour for (a little less of) coconut flour?

Can you skip or replace the eggs? Thank you

I have subscribed to your channel because you bothered to leave the recipe where I could find it not have to go searching for it or buy something to get it thank you so much

Could i get the ingredients and measurements? I would love to try❤

What are the measurements? I didn’t see anywhere in link as well in video?

When to put sugar. Only honey that much is enough.

This looks so delicious 😋

Wow😮 This looks amazing and so simple! My kind of cooking 🙌

Looks very tasty, nutritious, and satisfying. I'll have to try it 🤗

What size pan did you use?

LOOKS GREAT ! tHANK YOU. 1

This looks great! Will try it this week.

I hope you and your family are okay.

Yogurt cake for breakfast 36g protein per serving serves 1 150g 5% Greek yogurt (like Fage) 2 large eggs 1 tsp psyllium husk (or ground flaxseed) 2 tbsp almond flour (or regular flour) 1 tsp honey splash of vanilla essence handful of fresh or frozen berries coconut oil to grease the baking form Preheat the oven to 180°C. In a bowl, mix eggs, yogurt, almond flour, vanilla essence, honey, and psyllium husk. Grease the baking form with coconut oil. Pour the yogurt mixture into the form and add a handful of berries on top. Bake for 25 minutes or until the mixture is set and golden brown.

what the heck i’ve never seen an egg do that

That's 5 ingredients!

To make the chicken breast juicy and tasty, we will marinate it overnight. For the marinade: 1-2 rosemary stems 2 thyme stems 2 tsp salt 1 diced spring onion 1 tsp black peppercorns 2 bay leaves 1 litre of water 1. Bring the marinade to a boil, then turn off the heat and let it cool down. 2. Strain the marinade into a pot or glass container, add your chicken breasts, and leave to marinate in the fridge overnight. 3. When you are ready to cook, take the chicken breasts out of the marinade, pat them dry with a paper towel, and fry them in a preheated pan for 5 minutes on each side with the lid partially covered (not fully closed). For the salad, combine: ≫ raw asparagus ≫ cherry tomatoes ≫ cucumber ≫ lettuce ≫ bell pepper ≫ spring onion ≫ fresh thyme ≫ sunflower seeds ≫ feta cheese ≫ olive oil ≫ balsamic vinegar ≫ salt ≫ toasted homemade seeded bread (recipe in my cookbook /link in bio/)

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140 g of protein per day → 1. Chocolate ganache oats - 40g protein 2. Chicken bolognese with lentil pasta - 29g protein 3. 3x protein balls - 21g protein 4. Steak salad - 50g protein and it all comes from whole foods that are so beneficial for your body 😌 to get these and more healthy recipes check out my 100+ Healthy Meals And Meal Plans Book to make sure you get enough protein without compromising your health ✨ /link in bio/

full recipe is on my instagram dr.katietur ✨

Receta completa por favor

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I'm starting my journey in eating buckwheat over white rice.

🥯🥯🥯😋😋😋

🍏 🍍 🍋 😋😋😋

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Wow, that’s a big breakfast 😮😮😮, thank you!

Thank you - they look delicious! I’ve just discovered your channel today and love the recipes you’ve been sharing with us. They all look tasty, and are so healthy and easy to follow! I’ve subscribed and can’t wait to try them out. Best wishes from Nova Scotia, Canada. 🙏🏼🌷

Good for digestion❤❤❤❤

Apple Cider Lemonade for 35 medium cubes *𝘶𝘴𝘦 𝘰𝘳𝘨𝘢𝘯𝘪𝘤 𝘪𝘧 𝘱𝘰𝘴𝘴𝘪𝘣𝘭𝘦 2 medium oranges with skin 3 lemons ( 1 whole with skin & 2 for juice) 250 g ginger 100 ml water For Lemonade 1 lemonade cube 1 tbsp high-quality apple cider vinegar 250-300 ml sparkling mineral water Drink from the straw to protect your teeth Additional Tips: * Enjoy this apple cider lemonade before meals to help lower blood sugar spikes from carbohydrate-rich foods. * For those with sensitive stomachs, it's best to consume this drink after meals. * Customise your lemonade by adding frozen berries, cucumber slices, or aloe vera juice for extra flavour and refreshment.

full recipe on my instagram - dr.katietur

Shrimp Salad with Rice & Veggies Ingredients: • 180g shrimp (raw or frozen) • 40g rice • 2 tbsp garden peas, fresh or frozen • 3-4 cherry tomatoes • 1/2 avocado • 1 tsp garlic-infused olive oil (or olive oil with a clove of garlic) Method: 1. Prepare the Rice: Rinse the rice and place it in a pot. Cover with boiling water, add salt, and boil for 10 minutes or until cooked through. 2. Prepare the Shrimp: If using frozen shrimp, quickly defrost them by placing them in a bowl and running warm water over them in the sink. Once defrosted, remove the water and pat the shrimp dry with paper towels. 3. Cook the Shrimp: Preheat a pan with olive oil over medium-high heat. Add the shrimp and fry for 5 minutes or until cooked through. Then add the garden peas and fry for another 2 minutes. 4. Assemble the Salad: Once the rice and shrimp are ready, place them in a bowl alongside halved cherry tomatoes and sliced avocado. 5. Season and Serve: Season the salad with salt, pepper, and a drizzle of vinegar or squeezed lemon juice. Enjoy this easy, delicious, and nutritionally balanced meal! This shrimp salad with rice and veggies is a perfect combination of protein, carbohydrates, and healthy fats, making it a satisfying and nutritious meal option.

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