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Meatless Dinner Ideas For Meat Lovers

Meatless doesn't have to mean tofu, and you don't have to be a vegetarian to enjoy meatless meals. Here are my top 5 go-to's when the carnivore in me is taking a break. 

1. Portobello And Poblano Fajitas


                                               (Photo credit: Cookieandkate.com)

Yes, I said fajitas, and boy are these delicious! Trust me you won't feel like you're missing out on the meat department with this healthier alternative. 

For The Marinade: 


1/4 cup olive oil

1 small jalapeno, finely chopped

1/4 cup lime juice 

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/4 tsp. ground chili powder

Salt and pepper to taste (preferably sea salt)


Fajitas


8-10 corn tortillas

4 medium poblano peppers

3 large portobello mushrooms

1 medium purple onion

2/3  cup crumbled feta cheese

Avocado Sauce 

2 avocados

1/2 of a lime, juiced

2 tbsp. water

1/3 cup fresh cilantro

2 tbsp. fresh parsley

Salt and pepper to taste


How to Make It:


1. Remove stems and gills from the mushrooms. Slice them into strips about 1/2-inch thick. Cut off the tops of the peppers, slice them in half and remove the seeds. Cut the peppers into 1/2-inch strips that are 3-inches in length. 

2. Cut the onion in half and slice each half into 1-inch strips. In a large bowl, toss the onion, peppers, and mushrooms. 

3. Whisk all of the marinade ingredients together in a small bowl. Pour over the vegetables, tossing until evenly distributed. Let it marinate for at least 30 minutes. 

4. While marinating, grab your food processor and make the avocado sauce. Blend the avocado, lime juice, parsley, cilantro, and water. Add in the salt and pepper to taste. Spoon into a serving dish and set aside.

5. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated vegetables and stir occasionally for about 10 minutes. Remove from heat when the vegetables are tender.  

6. Lightly warm the tortillas one-by-one in an oiled pan flipping after 20 seconds. Serve the vegetables with the tortillas, feta cheese and avocado sauce. 


2. Spinach And Artichoke Lasagna


                                 (Photo credit: Delish.com)

This is comfort food like no other. The spinach and artichokes replacing the ground beef makes me feel guilt-free. 

Ingredients:


1 box lasagna noodles 

2 cups shredded rotisserie chicken

1/2 lb frozen chopped spinach (make sure it's thawed and excess water is squeezed out)

1 15 oz can artichoke hearts, drained and chopped

3 tbsp. all-purpose flour

3 tbsp. butter

2 cloves garlic, minced

3 cups whole milk

1 cup freshly grated Parmesan

2 15oz containers part-skim ricotta cheese

4 cups shredded mozzarella

Salt and pepper to taste

How To Make It:


1. Preheat the oven to 350 degrees. Following the instructions on the lasagna noodles box, boil in a large pot of salted water until al dente. 

2. Melt the butter and then add the garlic to a large skillet, cooking until fragrant. Add the flour and stir for 1 minute. Pour in the milk and season with salt and pepper to taste. Turn the heat down to a simmer and let thicken for about 3 minutes. 

3. Add the Parmesan cheese stirring until creamy. Then add the spinach, artichokes, and chicken and stir until combined. 

4. In a large baking dish, Spread a thin layer of the lasagna filling from the skillet and top with a layer of overlapping noodles. Spread the ricotta on top of the noodles, add another layer of filling mixture, and sprinkle with mozzarella cheese. Repeat the process with a total of 3 layers and top with mozzarella cheese. 

5. Loosely cover with foil and bake for 35 minutes. Remove the foil and bake for 10 more minutes until brown and bubbly. 


3. Kale, Black Bean, And Avocado Power Bowl

(Photo credit: Cookieandkate.com)

I love making beef bowls, so when I'm cutting out meat I opt for these filling heart-healthy power bowls. This is an excellent meal either before or immediately following a workout that's full of protein and flavor. 

Ingredients:


1 cup brown rice

1 bunch kale, chopped into bite-sized pieces

1/4 cup lime juice

1/2 tsp. cumin

1/2 jalapeno, seeded and finely chopped

2 tbsp. olive oil

Salt and pepper to taste

For the Avocado Salsa Verde:

1 avocado sliced into chunks

1/2 cup fresh cilantro

1/2 cup mild salsa verde

2 tbsp. lime juice

For The Black Beans:

2 cans black beans, drained and rinsed

3 cloves garlic, minced

1 shallot, finely chopped (or 1/3 cup red onion)

1/4 tsp. cayenne pepper

1/4 tsp. chili powder


How To Make It:


1. Cook the brown rice in a pot of boiling water for 30 minutes. Drain and return to the pot, cover and let steam for 10 minutes. Add salt and pepper to taste and fluff with a fork.

2. In a small bowl, whisk the olive oil, cumin, salt, lime juice, chopped jalapeno, and kale. Set aside to marinate. 

3. In a blender or food processor, blend the salsa verde, avocado chunks, lime juice, and cilantro.

4. In a medium saucepan over medium-low heat, warm 1 tablespoon of olive oil. Add the garlic and shallots and saute until fragrant. Add the two cans of beans, cayenne pepper, and chili powder.  Cook for 5-7 minutes until the beans are softened. 

5. Serve in a medium or large bowl. Spoon in heaping amounts of beans, rice, and kale salad. Top with the avocado salsa verde and tomatoes. 

                              
5. Buffalo Quinoa Burgers

This is a protein-rich and scrumptious meatless burger that packs a punch.


                                  (Photo credit: Jennifer Causey/Styling: Lindsey Lower)

Ingredients:


3/4 cup onion, finely chopped

7 tsps. canola oil, divided

3 garlic cloves, minced

3/4 cup water

1/2 cup peeled carrot, chopped finely 

1/2 cup panko breadcrumbs

1/3 cup uncooked quinoa

Salt and pepper to taste

1 large egg

4 whole-wheat hamburger buns

2 tbsp hot sauce

4 romaine lettuce leaves


How To Make It:


1. Add 2 teaspoons of olive oil in a saucepan over medium-high heat. Add the garlic, carrot, and onion and saute for 2-3minutes. Add the quinoa and 3/4 cup water and bring to a boil. Cover the pan and reduce the heat to medium. Simmer until the liquid is absorbed about 5-18 minutes. Transfer the quinoa to a large plate and let cool. In a food processor, combine the quinoa, salt, pepper, panko, egg, and chickpeas. Pulse until the ingredients look mashed. Shape them into patties. 

2. In a large skillet, heat 1 tablespoon oil over medium-high heat and add the patties. Cook for 3 minutes then flip cooking for another 3 minutes until light brown. 

3. In a small bowl, mix the hot sauce and 2 teaspoons of oil. Place the patties on the bottom half of the bun. Top with the hot sauce, tomato, lettuce, top with the other bun half. 



Instructions 

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