comidasaludableyrica hashtag performance
#ComidaSaludableYRica: Delicious, healthy food! Easy recipes, vibrant meals, wholesome ingredients. Flavorful, nutritious, satisfying, and guilt-free. Discover tasty, balanced dishes for a healthier lifestyle. Enjoy!
83.3k
MEXICAN MEALS FOR WEIGHT LOSS: QUESADILLAS DE TINGA VERDE 🇲🇽💚 Tinga comes together quickly and is naturally high protein. With a simple tortilla and cheese swap, 2 quesadillas are under 500 calories, contain over 50 grams of protein, and pack tons of flavor! Ingredients: 1 lb chicken breast 1 lb tomatillos 1-3 jalapeños 1 poblano pepper 5 garlic cloves 1 white onion 1-2 cups spinach (optional) Chicken bouillon Salt Pepper Fat free mozzarella cheese Low carb tortillas DIRECTIONS: 1. Chop 1/2 of the onion into slices. 2. In a pot, add water, 2 tbsp salt, 2 garlic cloves, and 1/4 of an onion. 3. Once the water is boiling, add the chicken breast and boil for 20-25 minutes or until cooked through. 4. As chicken is boiling, remove the white film. When it is done reserve 1/2 cup of the chicken broth. Shred the chicken using your preferred method. 5. Roast the tomatillos, poblano pepper, 1/4 of an onion, and 3 garlic cloves using your preferred method. (Air fry at 390°F for 10 minutes) 6. Remove the skin of the poblano and remove the seeds and stem. 7. In a blender, add all the roasted vegetables plus 1/2 cup of the chicken broth, cilantro, spinach, and seasonings to taste. 8. Grease a pot and add the sliced onions. Cook for 2 minutes. Add the chicken and green salsa. Mix well, cover, and simmer on low for 10 minutes. 9. Warm up the tortillas on the comal for 30 seconds on each side. Add 15 grams of cheese, 56 grams of chicken, and 15 grams on top of the quesadilla. Fold in half and warm until the tortilla is golden brown and the cheese has melted. 10. 1 SERVING: 2 quesadillas. Add shredded lettuce, non fat Greek yogurt, or any toppings of choice. #comidafit #highproteinmeals #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #highproteinlowcarb #mealprepideas
27.3k
INGREDIENTS: 16 oz chicken breast 1 poblano pepper 1-2 jalapeños 1/2 white onion 8 oz tomato sauce 4 garlic cloves Salt Black pepper Chicken bouillon Bay leaves Avocado oil Low calorie tortillas Non fat Greek yogurt Avocado DIRECTIONS: 1. Add 1/4 white onion, salt, 2 garlic cloves, and 2 bay leaves to a pot. Once boiling add the chicken breast. Cook for 30-40 minutes or until it cooked through. 2. Let it cool down and shred it. 3. Chop the vegetables. 4. Add 1 tablespoon of oil to a pot and add the onions, 2 minced garlic cloves, jalapeños, and poblano peppers. Cook for 3 minutes. 5. Add the chicken, tomatoes, and tomato sauce. Add 1/2 cup of water to the tomato sauce can and remove the excess. Add any seasonings you’d like. 6. Mix well. Cover and cook on low for 10 minutes. 7. Air Fryer Tostadas: add oil spray to low calorie tortillas and cook for 6-8 minutes at 390° F, flip the tortilla halfway. 8. One serving of tostadas: 4 air fryer tostadas, 40 grams non fat Greek yogurt, 1 serving of pollo (195 grams), and 30 grams of avocado. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #highproteinlowcarb #mealprepideas #comidasaludableyrica #comidafit
19.3k
INGREDIENTS: 1.5 lb milanesa steak 3 Roma tomatoes 8 oz tomato sauce (or blend 1 additional tomato) 2 calabacitas 1/2 white onion 1-2 jalapeños Cilantro 2 garlic cloves Salt Pepper Tomato bouillon Paprika DIRECTIONS: 1. Slice vegetables, cilantro, and beef into 1 inch pieces. 2. If you do not have tomato sauce, blend one tomato with 1/4 cup water and tomato bouillon to taste. 3. Grease a pan with avocado oil spray and add the beef. Cook for 5 minutes and season with salt, pepper, and minced garlic. 4. Add in the onions and jalapeños. Cook for 3 minutes. 5. Add in the tomatoes, cilantro, calabacitas, and tomato sauce. Stir well and cook for 8-10 minutes or until the zucchini is cooked through. 6. Divide into 4 equal servings about 1 cup guisado plus sides and topping of choice - 28 grams queso fresco and 2 tortillas of choice. #comidafit #highproteinmeals #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #comidamexicana #highproteinlowcarb #mealprepideas
14.7k
INGREDIENTS (4-6 servings): 7 oz La Moderna pasta 16 oz chicken breast 4 garlic cloves 1/2 onion 2 bay leaves 4-5 Roma tomatoes 2 cups chopped carrots 2.5 cups chopped zucchini Handful of cilantro Salt Chicken bouillon Tomato bouillon Toppings: queso fresco, avocado, crema DIRECTIONS: 1. Add bay leaves, 2 garlic cloves, salt, and chicken to a pot. Boil for 20-25 minutes or until chicken is cooked through. 2. Remove chicken and vegetables. Once chicken is cooled, shred using your preferred method. Do not throw out broth. 3. Blend the tomato, jalapeno (optional), 2 garlic cloves, and 1/4 onion with seasonings to taste and 1/2 cup of the chicken broth. 4. In a separate pan, add avocado oil and add the pasta. Cook for 4-5 minutes or until the pasta is golden brown. 5. Add the tomato sauce to the chicken broth and simmer for 4-5 minutes. 6. Add the browned pasta to the broth. 7. Add the carrots and cilantro. Cook for 3-4 minutes. 8. Add the zucchini and cook for 8-12 minutes depending on the size. 9. Serve in a bowl and top with toppings of choice - queso fresco, crema, or avocado. I topped with 14 grams of queso fresco. Note - This is freezer friendly and perfect to have ready as the cold/flu season continues. Reheat in a sauce pan and add water as needed. #healthymexicanrecipe #highproteinsoup #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #comidamexicana
13.7k
Ingredients (5 servings): 1.75 lb bone in chicken breast 7 Roma tomatoes 15.5 oz canned chickpeas 5 garlic cloves 3 Bay leaves 1/2 white onion 1-3 chipotle chiles in adobo sauce 4-5 carrots 2 large zucchini 1 chayote (or an additional zucchini) Salt (or chicken bouillon) Cilantro DIRECTIONS: 1. In a pot, add water, chicken, bay leaves, 4-5 garlic cloves, 1/4 onion, and salt to taste. Boil for 30-40 minutes or until chicken is cooked through. Remove the foam as it appears. 2. Add the tomatoes the last 7 minutes so they are done at the same time as the chicken. 3. Remove chicken, vegetables, and garlic from the pot. 4. Shred chicken using desired method. 5. Blend the boiled tomatoes, onion, and garlic with 1/2 cup of the chicken broth, 1-3 chipotle chiles, and seasonings to taste. 6. Chop carrots and zucchini. Drain the chickpeas. Optional: remove outer film from the chickpeas. 7. Add the salsa to the chicken broth. Let it simmer for 5 minutes. 8. Add in the carrots and chayote and cook for an additional 10 minutes. 9. Add in the chickpeas, zucchini, cilantro, and chicken. Cook for an additional 12-15 minutes or until the vegetables are cooked. 10. Air fryer tortillas chips: Cut 2 low calorie tortillas in triangles. Add a light coat of oil spray. Air fry at 375° F for 5-7 minutes or until golden brown (I cooked mine for 7 mins to keep them crunchy in the caldo) 11. Serve ~2 cups in a bowl and add toppings of choice - air fried tortilla chips, 30 grams avocado, and 28 G fat free mozzarella cheese. #highproteinmeals #caloriedeficit #weightlossdiary #mealprepideas #comidafit #healthymexicanrecipe #comidasaludableyrica #comidamexicana #highproteinsoup
13.5k
INGREDIENTS (4 servings): 8 chiles guajillo (or California) 2-3 chiles ancho 16 oz chicken breast Bay leaves 7 garlic cloves 1/2 white onion 2 cups chicken broth (from boiled chicken) 2 bay leaves Oregano Thyme Salt Black Pepper Avocado oil spray Corn tortillas Toppings - queso fresco, non fat Greek yogurt, lettuce or cabbage, onion DIRECTIONS: 1. Bring water to a boil and add chicken breast, 1 tbsp salt, bay leaves, 1/4 onion, & 3 garlic cloves. Bring down to a simmer and boil for 20-30 mins depending on size of chicken. 2. Reserve 2 cups of chicken broth & let chicken cool off. 3. Cut off the stems and remove the seeds and veins from all the chiles. 4. In another pot, bring water to a boil and add in the chiles. Bring down to a simmer and boil for 8-10 mins or until the chiles are smooth. 5. Once cooled, blend the chiles with 2 cups of the chicken broth, 4 garlic cloves, oregano, thyme, pepper, and 1/4 onion. 6. Grease a pot with avocado oil spray, pour the mixed salsa, and add salt (or chicken bouillon) to taste. Simmer for 20-25 mins. 7. While it simmers shred your chicken and warm up your tortillas on a comal. 8. Once the salsa is done, assemble your enchiladas. 1 serving of enchilada is 4 tortillas, 3.5 oz cooked chicken (.75 oz per tortilla), & 1/4 the salsa. 9. Dip the tortillas into the salsa & add chicken to each tortilla. Roll the tortillas. 10. Add toppings of choice: 1 cup shredded lettuce/cabbage, 30 G non fat Greek yogurt, 28 G queso fresco, and 2 tbsp chopped onion. #highproteinmeals #caloriedeficit #weightlossdiary #comidafit #healthymexicanrecipe #comidasaludableyrica #comidafitness #enchiladasrojas
11.3k
INGREDIENTS (6 servings): 1 lb beef bones 2.5 lb beef stew meat 3 celery sticks 7 garlic cloves 1 white onion 4 corn on the cobb 4 large carrots 3 chayote squash 2 cups green beans 2 calabacitas Handful of cilantro 1/2 cabbage Salt Seasonings to taste - tomato bouillon DIRECTIONS: 1. In a large pot, bring about 14 cups of water to boil. 2. Once boiling, bring the heat down to a simmer and add the garlic cloves, white onion chopped in half, celery sticks chopped in thirds, and beef bones. 3. Cook for about 15-20 minutes and then add the stew meat. Once the foam develops, remove it. 4. Once removed, add salt and 2 bay leaves. 5. Cover and cook for an additional 1-1.5 hours on low or until the meat is tender. 6. While the beef cooks, peel and chop the chayote squash and carrots. Chop the zucchini, green beans, and cabbage. Divide the corn on the cobbs in half. 8. Remove the onion and celery. 9. Add in the corn, chayote, and carrot. Cover and cook for 15-20 minutes. 10. Add in the green beans, zucchini, cilantro, and any seasonings to taste. Cover and cook for 15 minutes or until vegetables are cooked through. 11. Turn off the heat and add in the cabbage. Cover for 5-10 minutes or until the cabbage is done. 12. Serve with your choice of toppings - fresh onion, cilantro, lime juice, and/or salsa. 13. One serving is about 3 cups of meat and vegetables with 2 cups of broth. #comidafitness #healthymexicanrecipe #caloriedeficit #highproteinmeals #weightlossdiary #comidasaludableyrica #comidamexicana #highproteinsoup
start an influencer campaign that drives genuine engagement
Technology
Fastest Growing