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🇺🇸❤️💙Happy 4th of July weekend!!💙❤️🇺🇸

BLUEBERRY & TOMATO CAPRESE

This red white and blue patriotic caprese is full of fresh tomatoes, blueberries, mozzarella and basil. A great twist to a caprese salad, it's also perfect for celebrating the 4th of July!💥

Serves 4

INGREDIENTS
1 pint blueberries
2 pints cherry tomatoes
Fresh basil
Balsamic vinegar
Olive oil
Salt and pepper
Firm buffalo mozzarella cheese or regular mozzarella

INSTRUCTIONS
1. Wash blueberries and cherry tomatoes and drain well in a colander. Half cherry tomatoes and toss in a serving bowl with blueberries, set aside.

2. Slice mozzarella cheese into 1/4 or 1/2" slices and then cut into small stars with a cookie cutter.
Top the tomatoes and blueberries with the star cheese.

3. Tear fresh basil over-top and drizzle with olive oil and balsamic. Season with salt and pepper and serve immediately.

How to Cut Mozzarella into Stars...⭐️
Cutting mozzarella into stars might sound a bit time consuming, and it is, but it's worth the extra effort to bring that patriotic flair!

Start by slicing firm mozarella into 1/4 inch slices.
Use a small metal star cookie cutter to gently cut out cheese. Place stars throughout your caprese salad for a star spangled finish.

Enjoy!
Courtesy of Freutcake 

⚡️SHOULDER BLASTER HOME HIIT WORKOUT!⚡️
(dumbbells only)

Give this one a try and tag me or post a sweaty selfie in my Lady Lifestyle Weight Loss Community!💕💪🔥

🐰💐🐣HAPPY EASTER!🐣💐🐰

Do you need a fun Easter workout?

Give this HOPPY EASTER WORKOUT a try! Remember you can always modify to your fitness level!💪🐰

🍗EASY LEMON GARLIC BAKED DRUMSTICKS!🍗

Servings: 4

Ingredients:

1/4 c. low-sodium soy sauce
1/4 c. extra-virgin olive oil
3 cloves garlic, minced
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
8 chicken drumsticks (about 3 lbs.)

Directions:

1. In a large bowl, combine soy sauce, oil, garlic, and lemon juice. Season with salt, pepper, and a pinch of red pepper flakes. Add drumsticks and toss to coat. Refrigerate and let marinate at least 30 minutes and up to overnight.

2. Preheat oven to 450°. Place chicken on a large baking sheet and bake until golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through.

Enjoy!

😋SIMPLE TURKEY LOAF!!😋

Here’s a simple dinner recipe that is filled with muscle-building protein and fantastic flavor. Serve with a side of veggies and you have a great lunch or dinner!

Servings: 12

Here’s what you need:

2 teaspoons olive oil
2 garlic cloves, minced
1 yellow onion, chopped
1 red bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 Tablespoon tomato paste
2 omega-3 rich eggs
2.5 pounds organic, ground turkey
1 cup ketchup

1. Preheat the oven to 325 degrees F. Lightly grease a small casserole pan with olive oil.

2. Place a skillet over medium heat, add the olive oil, garlic, onions and peppers. Sauté until soft, about 10 minutes. Remove from heat and allow to cool slightly.

3. Add the spices, tomato paste, eggs and turkey. Mix well then transfer to the prepared pan, shaping into a loaf.
Pour the ketchup evenly over the top of your loaf.

4. Bake for 90 minutes, and until no longer pink in the center.

Nutritional Analysis: One serving equals: 146 calories, 2g fat, 322mg sodium, 5g carbohydrate, .5g fiber, and 25g protein

Enjoy!

Foodie Friday😋

LEMONGRASS CHICKEN LETTUCE WRAPS

Servings: 4

Here’s what you need…

For the Lemongrass Dressing:

3 Tablespoons orange juice
1 Tablespoon lemon juice
1 Tablespoon coconut aminos
1 Tablespoon sesame oil
1 Serrano pepper, seeded and minced
1 Tablespoon lemongrass, minced
1 teaspoon ginger, grated
For the Chicken Lettuce Wraps

Sea salt
1 lb boneless, skinless chicken tenders
2 heads romaine lettuce
Fresh chives, for garnish
Instructions:

1. In a large bowl, combine the orange juice, lemon juice, coconut aminos, sesame oil, Serrano pepper, lemongrass and ginger. Mix.

2. Fill a pot with water and bring to a boil. Add a sprinkle of salt and the chicken tenders. Cook for 5 to 7 minutes, until the chicken is tender.

3. Drain the chicken and shred directly into the bowl and toss with the lemongrass dressing.

Serve the chicken on romaine lettuce leaves and garnish with chives. Enjoy!

Enjoy!

Frozen vs. Fresh? Which Vegetables Are Best It's National Frozen Food Month! So when it comes to choosing veggies in the grocery aisle, which versions are best? Greatist investigates.

Foodie Friday!!

FITNESS LASAGNA 😋

Servings: 6

INGEDIENTS:

For the Noodles
1 small spaghetti squash
4 Green Zucchinis, sliced into ⅛ inch noodles
1 teaspoon olive oil
Dash of salt and pepper
A sprinkle of dried basil

For the Filling
1½ pounds ground meat (turkey, beef, chicken or even ground impossible burger)
1 teaspoon sea salt
2 cloves Garlic, minced
1 yellow onion, chopped
2 teaspoons Dried Oregano (OR fresh oregano)
1 (25.5 oz) jar marinara sauce
16 oz. carton egg whites

Instructions

1. Preheat oven to 400 degrees F. Line 3 baking sheets with parchment paper.

2. Cut the ends off the spaghetti squash and discard. Slice the rest of the spaghetti squash into 1-inch rings. Use a spoon to remove the seeds from the center of each ring. Cut the rings into half and arrange on one of the baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 30 minutes.

3. Using a mandoline slicer, slice the zucchini into ⅛ inch lasagna noodles. Place in a single layer on the remaining prepared baking sheets. Drizzle with olive oil, salt and pepper and dried basil. Bake at 400 F for 10 minutes.

4. In a large skillet, place the ground meat, salt, garlic, onion and oregano over medium high heat. When the meat is browned add the marinara sauce and scrape the roasted spaghetti squash flesh into the skillet. Mix well and simmer for 5 minutes.

For the Assembly

1. In a casserole dish, make a single layer of zucchini noodles at the bottom. Top with half of the filling. Top with half of the egg whites. Top with the remaining zucchini noodles, the remaining filling, the remaining egg whites. Sprinkle a little more oregano and basil on the very top.

2. Reduce the oven to 375 and bake uncovered for 40 minutes. Turn on the broil for 2-3 minutes, to help evaporate some of the liquid from the top of the lasagna. Enjoy!

Courtesy of RealHealthyRecipes.com Nutrition

One serving equals: 380 calories, 14g fat, 987mg sodium, 13g carbohydrate, 4g fiber, 6g sugar and 44g protein.