Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)

Rena ❤️ Mom Of 5

One Healthy Meal At A Time HealthyFitnessMeals@Gmail.Com Snap| Renaplus5 Free 7 day ab workout ??
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Rena ❤️ Mom Of 5 Instagram Photos and Videos

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  • Fajita Salmon Salad Bowl
Made by @joyfulhealthyeats
.
Follow her @joyfulhealthyeats
Serves: 4-6 small salads or 1 large salad
Ingredients
Bl
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    Fajita Salmon Salad Bowl Made by @joyfulhealthyeats . Follow her @joyfulhealthyeats Serves: 4-6 small salads or 1 large salad Ingredients Blackened Salmon: 1 lbs of salmon, skin removed 1 teaspoon garlic powder ½ teaspoon sea salt ½ teaspoon smoked paprika ¼ teaspoon chipotle chili powder ¼ teaspoon ground cumin ¼ teaspoon ground cinnamon Pineapple Salsa: 1½ cup diced pineapple ⅓ cup diced red pepper ¼ cup diced red onion ¼ cup fresh cilantro, diced juice of 1 lime pinch of salt Cilantro Lime Dressing: ¼ cup lime juice ¼ cup fresh cilantro 3 tablespoons canola oil 1 tablespoon apple cider vinegar 1 teaspoon raw honey salt to taste 1 head of green leaf lettuce 1 whole red pepper 1 whole yellow pepper 2 ears of corn ½ cup black beans, drained and rinsed 1 large avocado, sliced Instructions Preheat grill to medium high heat. In a small bowl add garlic powder, sea salt, smoked paprika, chipotle chili powder, ground cumin, and ground cinnamon. Stir to mix. Pat salmon dry and rub spice mixture into the salmon. Set aside. In a medium bowl, add pineapple, red onion, fresh cilantro, lime juice, and a pinch of salt. Toss to combine and set aside. To a food processor or blender add lime juice, fresh cilantro, canola oil, apple cider vinegar, raw honey and salt to taste. Blend until smooth! Set aside. Add corn, whole peppers, and salmon to the grill. Grill peppers for 3-4 minutes per side until slightly charred. Grill corn for 3-4 minutes per side until slightly charred. Grill each side of the salmon for 5-8 minutes. Remove everything from the grill. Section the salmon into 3-4 oz filets. Cut the corn off the cob and slice the peppers. To a large bowl or 4 small bowls add lettuce, peppers, corn, black beans, avocado, pineapple salsa, and top with dressing.
  • 10-minute Portobello Pizzas
Recipe By: @cafedelites
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Follow my girl Karena @cafedelites
Serves: 6
Ingredients:
6 portobello mushroom caps,
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    10-minute Portobello Pizzas Recipe By: @cafedelites . Follow my girl Karena @cafedelites Serves: 6 Ingredients: 6 portobello mushroom caps, stems removed, washed and dried with a paper towel 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 6 teaspoons Italian seasoning (or a dried oregano and basil leaf blend), divided ¾ cup pizza sauce (garlic and herb) 1½ cups reduced-fat shredded mozzarella cheese (or a pizza cheese blend) 30 miniature-sized pepperonis 6 cherry or grape tomatoes, sliced thinly Salt and pepper, to taste Instructions: Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven. Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray. Fill each mushroom with 2 tablespoons of the pizza sauce per cap, ¼ cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in colour (about 8 minutes). To serve, sprinkle with the remaining Italian seasoning (or mixed herbs), and season with salt and pepper to taste.
  • Grilled Skirt Steak with Chimichurri
Made by @foodiecrush
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Follow her ? @foodiecrush
SERVES: SERVES 4
Ingredients
For the Steak
2 pounds of
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    Grilled Skirt Steak with Chimichurri Made by @foodiecrush . Follow her ? @foodiecrush SERVES: SERVES 4 Ingredients For the Steak 2 pounds of skirt steak 6 garlic cloves, chopped 1 tablespoon kosher salt 2 tablespoons fresh oregano leaves ½ cup red wine vinegar ⅔ cup olive oil 4 cups sliced ripe tomatoes ½ red onion, thinly sliced For the Chimichurri Sauce 1 cup fresh Italian parsley leaves ¼ cup fresh oregano leaves 3 green onions 3 garlic cloves ½ teaspoon red pepper flakes ½ cup olive oil ¼ cup red wine vinegar 3 tablespoons fresh lemon juice Kosher salt Instructions Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight. To make the chimichurri sauce: Finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix well and season with the kosher salt and add more to taste. Make a day ahead and store in the refrigerator until ready to serve. Preheat the grill to high. Pull the steaks and allow to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place on the hot grill. Baste the steaks with the remaining marinade and grill for 3-5 minute son each side for medium rare, or until steaks come to 125 degrees F. Transfer to a plate or cutting board and rest for 10 minutes. While the meat is resting, place the tomatoes and onion in a medium sized bowl and add two heaping tablespoons of the chimichurri sauce. Gently toss to coat and transfer to a serving platter. Slice the steak across the grain and pile on top of the tomato salad. Drizzle with generous amounts of the chimichurri sauce, and pass at the table for more.
  • Broiled Peach Caprese Naan with Balsamic Glaze
By @thegourmetpeasant
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Follow her ? @thegourmetpeasant
Makes 4 mini naan or 2 large 
Ingredi
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    Broiled Peach Caprese Naan with Balsamic Glaze By @thegourmetpeasant . Follow her ? @thegourmetpeasant Makes 4 mini naan or 2 large Ingredients: 1/4 cup balsamic vinegar 2 peaches, halved and pit removed 4 mini naan (or flatbread) (or 2 large) 4 tablespoons fresh mozzarella 2 teaspoons extra virgin olive oil 5 large basil leaves Method: Preheat oven to broil. Heat balsamic vinegar in a small saucepan over medium heat until it starts to simmer. Simmer for 5 minutes to reduce by 1/3rd. Remove from heat and let cool to thicken; set aside. Place the peach halves in an over safe dish, spray with cooking spray, and broil for 5-7 minutes until it starts to lightly crisp/brown, soften and is heated throughout. Remove peaches and turn the oven down to 400F. Slice the peaches and lay them on the naan. Crumble the mozzarella cheese over the peaches and drizzle the olive oil evenly over top. Bake on a cookie sheet for 10-15 minutes or until cheese is melted and naan is crispy. Meanwhile, lay the basil leaves on top of each other, roll into a log and thinly slice. Remove the naan from the oven, and drizzle with the balsamic glaze. Sprinkle the basil over before service.
  • 5-Ingredient Garlic Sriracha Grilled Chicken
By @fussfreecooking
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Follow her @fussfreecooking
4 Servings with Rice and/or Salad

Ingredient
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    5-Ingredient Garlic Sriracha Grilled Chicken By @fussfreecooking . Follow her @fussfreecooking 4 Servings with Rice and/or Salad Ingredients 1 sachet Leggo's Tomato paste (equivalent of 2 Tbsps) 2 Tbsps Sriracha 2 Tbsps "Sweet Soy Sauce" (Indonesian Kecap Manis) - store bought or homemade 2 garlic cloves, grated 500g (1 pound) chicken thigh fillets - about 4 thigh fillets Instructions Preheat oven to 180 C (350 Fahrenheit). Line baking tray with parchment paper and set aside. In a mixing bowl, add tomato paste, Sriracha, Sweet Soy Sauce and grated garlic. Whisk until well combined with a fork. Coat the chicken thigh fillets and arrange them on the prepared baking tray. Bake for 25 to 30 minutes and serve immediately with your choice or rice or salad.
  • BEEF AND BROCCOLI
Made by @gimmesomeoven
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Follow her @gimmesomeoven
INGREDIENTS:

BEEF AND BROCCOLI INGREDIENTS:
1 pound flank steak, cut i
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    BEEF AND BROCCOLI Made by @gimmesomeoven . Follow her @gimmesomeoven INGREDIENTS: BEEF AND BROCCOLI INGREDIENTS: 1 pound flank steak, cut into 1/4-inch-thick bite-sized pieces 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3-4 cups chopped broccoli florets (about 1 medium head of broccoli) 1 batch of sauce (see below) 1 tablespoon peanut oil 2 cloves garlic, peeled and minced optional garnishes: toasted sesame seeds and/or thinly-sliced green onions Sauce Ingredients: 3/4 cup water 3 tablespoons oyster sauce 3 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon rice wine vinegar 1 teaspoon sesame oil 1/4 teaspoon ground ginger 1/4 teaspoon freshly-ground black pepper optional: 1-3 teaspoons sriracha, to taste Spotify Mobile App Download the app and take music with you wherever you go. See DIRECTIONS: TO MAKE THE BEEF AND BROCCOLI: Add the steak to a large bowl, along with the soy sauce and rice wine vinegar. Stir to combine, then let the steak marinate for at least 10 minutes (or up to 1 hour). Meanwhile, fill a large stockpot halfway full of water, and bring it to a boil. Stir the broccoli florets into the water, and cook for 30-45 seconds. Drain (or transfer the broccoli to a strainer), and set aside. Prepare the sauce (see instructions below). Once the steak has finished marinating, add the peanut oil to a large saute pan or wok over medium-high heat. Add the steak and garlic, and saute -- stirring occasionally -- until the steak is cooked through, about 5-6 minutes. Add the sauce and broccoli, and toss to combine. Continue cooking for 1-2 more minutes, or until the sauce comes to a simmer and thickens. Remove from heat and serve immediately, topped with optional garnishes if desired. TO MAKE THE SAUCE: Whisk all ingredients together until combined.
  • Grilled Lemon Garlic Shrimp Caesar Salad
Recipe By: @cafedelites
.
Follow her. Love her work @cafedelites 
Serves: 2
Ingredients
¼ cup cube
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    Grilled Lemon Garlic Shrimp Caesar Salad Recipe By: @cafedelites . Follow her. Love her work @cafedelites Serves: 2 Ingredients ¼ cup cubed ciabatta 1 pound large raw shrimp Juice of ½ a large lemon 1 tablespoon minced garlic Pinch of salt Cracked pepper ¼ cup non fat diced bacon 1 egg, soft boiled 4 cups Romaine lettuce ½ an avocado, sliced ¼ cup shaved parmesan cheese Dressing: ¼ cup plain, non fat greek yogurt 1 tablespoon whole egg mayo ½ tablespoon olive oil 1 garlic clove, crushed 1 anchovy fillet, minced 1 tablespoon lemon juice 1½ tablespoons parmesan cheese Salt and pepper for seasoning Instructions: Preheat the oven to broil settings on medium - high heat. Place the cubed bread onto a baking sheet; drizzle with olive oil and bake in the oven until crispy. Alternatively, use store bought croutons. Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes. Heat a grill pan with a light drizzle of olive oil; fry the bacon until golden and crispy. Transfer to a warm plate; set aside. Leave 1 teaspoon of bacon oil in the pan. Fry shrimp for 2-3 minutes each side. Set aside. Combine the yogurt, mayo, oil, garlic, anchovies, lemon juice and parmesan in a magic bullet blender, small blender or a small food processor. Blend until well combined; add salt and pepper to your tastes, and blend again until smooth. Assemble Salad: Combine the lettuce with the shrimp and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine. Slice the egg and arrange on top.
  • Tuscan Kale Salad
by @dinneratthezoo
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Follow her! @dinneratthezoo
4 cups tuscan kale (also known as lacinato or dinosaur kale), ribs remove
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    Tuscan Kale Salad by @dinneratthezoo . Follow her! @dinneratthezoo 4 cups tuscan kale (also known as lacinato or dinosaur kale), ribs removed and cut into small pieces 3 tablespoons + 2 teaspoons olive oil 2 tablespoons lemon juice 8 ounces boneless skinless chicken breasts salt and pepper to taste 1 and ½ cups of tomatoes, chopped if large or cut into quarters if small ½ of an avocado, peeled and thinly sliced ¼ cup crumbled feta cheese ¼ cup almonds, coarsely chopped In a small bowl combine 3 tablespoons of olive oil with lemon juice; season to taste with salt and pepper. Place the kale in a large bowl and pour ¾ of the dressing over the kale. Toss to coat well. Using your hands, massage the kale for 1-2 minutes. Set aside. Preheat a grill or grill pan over medium high heat. Season the chicken generously with salt and pepper and drizzle with remaining 2 teaspoons of olive oil. Place the chicken on the grill and cook for 4-5 minutes per side or until done - cook time will depend on the thickness of the chicken breasts. Slice the chicken and arrange it on top of the kale. Arrange the tomatoes, avocado, almonds and feta cheese on top of the kale. Drizzle with remaining dressing and serve.
  • Crispy Baked Wedges
Recipe By: @cafedelites
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Follow her for more ? @cafedelites
Serves: 6
Ingredients:
6 large russet potatoes, rinsed
¼ c
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    Crispy Baked Wedges Recipe By: @cafedelites . Follow her for more ? @cafedelites Serves: 6 Ingredients: 6 large russet potatoes, rinsed ¼ cup olive oil 1 tablespoon minced garlic (or 3 teaspoons garlic powder) 3 teaspoons salt (adjust to your tastes) 1 teaspoon paprika ⅔ cup finely grated or shredded parmesan cheese, divided 2 tablespoons fresh chopped parsley Instructions: Preheat oven to 390°F. Line 2 large baking sheets with parchment paper; set aside. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size). In a small jug, combine the oil, garlic, salt and paprika. Place wedges onto the baking sheets. Pour the oil mixture over the potatoes and toss together to evenly coat. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork. Sprinkle with parsley and remaining parmesan cheese to serve.
  • Thai Peanut Chicken & Zucchini Noodle Bowls
Made by @cremedelacrumb1
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She is amazing to follow @cremedelacrumb1
Serves: 3-4
Ingredients
3-4
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    Thai Peanut Chicken & Zucchini Noodle Bowls Made by @cremedelacrumb1 . She is amazing to follow @cremedelacrumb1 Serves: 3-4 Ingredients 3-4 boneless skinless chicken breasts, pounded to even thickness 1 tablespoon oil salt and pepper to taste 2-3 medium zucchini, spiralized 1 large red bell pepper, thinly sliced ¼ cup cilantr, roughly chopped ¼ cup peanuts, roughly chopped sesame seeds (optional) lime wedges, for serving sauce ⅓ cup creamy peanut butter 4 tablespoons water 4 tablespoons low sodium soy sauce ½ teaspoon sesame oil 2 teaspoons brown sugar ¼-1/2 teaspoon crushed red pepper flakes . Instructions Drizzle a large skillet with oil and bring to medium heat on stove. Season chicken on both sides with salt and pepper to taste. Add chicken to pan and cook 4-6 minutes on each side until browned on the outside and cooked through. Transfer to a cutting board or platter and allow to rest. Whisk together all sauce ingredients. Steam or boil zucchini noodles and pepper til just tender (you can also put them in a large bowl and microwave them for about 2-3 minutes for a shortcut!) Assemble bowls with zucchini noodles and peppers on the bottom. Dice chicken and assemble on top of zucchini and peppers. Drizzle sauce over the top and sprinkle with cilantro, peanuts, and sesame seeds. Serve immediately. Serve with lime wedges for squeezing on top if desired. Notes My spiralizer comes with three blades, for this recipe I used the thin spiral blade.
  • Grilled Chicken with Honey Mustard Glaze
Made by @cookingclassy
.
Follow @cookingclassy

Yield: 4 servings

Ingredients

2 Tbsp butter
1/4 c
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    Grilled Chicken with Honey Mustard Glaze Made by @cookingclassy . Follow @cookingclassy Yield: 4 servings Ingredients 2 Tbsp butter 1/4 cup honey 1/4 cup dijon mustard 1 Tbsp olive oil, plus more for grill 2 tsp fresh lemon juice Salt and freshly ground black pepper 4 (6 oz) boneless, skinless chicken breasts Fresh parsley, for garnish (optional) Directions Place butter in a small microwave safe bowl. Heat in microwave until melted then stir in honey, dijon mustard, olive oil and lemon juice. Season with salt and pepper to taste. Add half of the honey mustard mixture to a second bowl. Preheat a grill to 425 degrees. Pound thicker parts of chicken breasts so they are an even thickness and season both sides with salt and pepper. Brush grill grates lightly with oil. Grill chicken 4 minutes then brush top and with honey mustard glaze (reserving 2nd bowl of glaze for the end), flip chicken to opposite side, brush second side with honey mustard glaze and continue to grill until chicken is cooked through, about 4 - 5 minutes longer (center should register 165 on an instant read thermometer). Brush both sides of chicken with remaining glaze from second bowl and let rest on a plate several minutes before serving. Garnish with fresh parsley if desired.
  • Grilled Cajun Chicken Salad with Creamy Cajun Dressing
Recipe By: @cafedelites
.
Follow her for more amazing recipes @cafedelites
Serves: 4
    Rena ❤️ Mom Of 5 Instagram Photos and Videos (@healthyfitnessmeals)
    Grilled Cajun Chicken Salad with Creamy Cajun Dressing Recipe By: @cafedelites . Follow her for more amazing recipes @cafedelites Serves: 4 Ingredients 4 boneless, skinless chicken thighs, (or breasts) Cajun Seasoning: 1 tablespoon paprika 1 tablespoon garlic powder 2 teaspoons dried oregano 2 teaspoons dried thyme 2 teaspoons salt freshly ground black pepper 1-2 teaspoons cayenne pepper Salad: 4 cups romaine (cos) lettuce 1 lebanese cucumber, quartered 2 cups Heirloom tomatoes, halved 1 avocado, sliced ¼ of a red onion, sliced thinly For Dressing: 1 teaspoon cajun seasoning 4 tablespoons non fat, plain greek yogurt (or sour cream or Mayo) . Instructions: Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside. Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad. Mix the reserved cajun seasoning with the yogurt (or sour cream/Mayo). At the point, you can add extra yogurt or sour cream, salt or pepper, adjusting to your tastes.