🍎 Mounjaro | Notion

Victoria Van Ness/Homesteading+Homeschooling on Instagram: "If you enjoy pecan pie, you're really going to love these delicious pecan pie bars adapted from @sarahsfitfood recipe. They are warm, gooey, sweet, and just what you would want from your pecan pie! When I make these, they don't last more than 10 minutes in my house. Thank goodness they make about 16 bars so I can have one too before my four kids devour them all. 🤣❤ Here's your recipe! Homemade Pecan Pie Bars Crust: 6 tablespoons coconut flour 2 tablespoons coconut sugar 1/4 cup butter, melted 1 egg Filling: 2 cups pecan pieces 1/2 cup butter 2/3 cup coconut sugar 1 cup heavy cream 1/2 teaspoon pink Himalayan salt 2 eggs 1 teaspoon vanilla extract (Optional) 1/2 cup dark chocolate chips Preheat your oven to 350°F. Line an 8x8 square casserole dish with parchment paper. Combine all crust ingredients and stir until dough forms. Press dough evenly into bottom of your pan. Bake the crust for 7 minutes. Set aside to cool. Make the filling by adding your butter to a saucepan over low-medium heat until melted. Add coconut sugar and stir until it dissolves. Add your cream and salt and simmer for about 15 minutes, stirring occasionally, until it becomes golden and begins to thicken. Remove from heat and allow to cool before adding eggs. Whisk in your eggs (make sure the eggs are room temp) and vanilla. Add pecans on top of crust and spread out evenly. Pour mixture evenly over pecans, then distribute chocolate chips evenly on top, if desired. Bake for 29-33 minutes. Allow to cool before slicing. If you want firmer bars, refrigerate for 20 minutes before slicing. We like ours warm and gooey, and who has the patience to wait an extra 20 minutes. 🤷‍♀️🤣 Enjoy! Make sure to follow me at @turningpointranchtn for more fun homesteading tips and adventures and yummy homemade recipes! Don't forget to like, save, and share this reel with someone rise you know would enjoy it. #turningpointranchtn #homesteadliving #livingonafarm #homesteadlife #homesteadingtips #homesteading #wholefoods #betteringredients #eatingnaturally #sustainableliving #livingsustainably #homemaderecipes #fallvibes #fallcolors #fallflavors #fallrecipes #pecanpiebars #pecanpie"

Mary f. | online fitness & nutrition coach on Instagram: "HI, HEALTHY GIRL 🤍✨ High protein food cheat sheet for you! This is what you find inside my loves: 1. animal-based proteins 2. plant-based proteins 3. protein supplements 4. tips for incorporating high protein foods 5. simple high protein meals for fat loss 6. tips for meal prep Comment “MACROS” to get your free macros cheat sheet: carbs and fats included! 🤤🤍 . . . #dailyhabits #thatgirlroutine #thatgirlhabits #healthygirl #healthygirlera #bali #uluwatu #uluwatufitness [healthy routine, daily routine, productive routine, wellness lifestyle, wellness reels, wellness tips, that girl, build new habits, healthy habits, daily habits, fitness journey, home workouts, quick recipes] All thumbnails are my own or sourced from different online platforms. Please DM for credit or removal requests."

donaldo estevam on Instagram: "Garlic butter chicken crispy soy honey Soy sauce on garlic butter chicken is pretty dang good if I do say so myself. And keeping those calories down while bringing all the flavor, really makes my whole day. You got to try this one. And also try the watermelon at night hack, that has been a game changer. Recipe Air fryer Chicken Dredge in flour egg then crushed corn flakes, air fry at 385F for 16 minutes flipping half way through. Cook till an internal of 165F is reached 4oz of chicken plus corn flakes 130 cal 22g protein Garlic butter soy In a pan add light butter, minced garlic, light soy sauce, 1tsp brown sugar blend and honey, 1/4 cup water. Reduce down to a thickened sauce 270 cals ( you probably not using the whole sauce so the calories may be lower for the sandwich) Light sour cream mixed with sriracha 36 cals Ciabatta bread 115 cals Cucumber salad 1 whole cucumbers and several slices of red onion, add avocado oil, hot sauce, salt and pepper, grated garlic, parsley, red pepper flakes. Shake and enjoy 10 cals Total 551 cals 27g protein #garlicbutter #chickensandwich #sandwich #foodlover"

Caitlin Latessa-Greene on Instagram: "SWEET POTATO BOATS WITH PECAN-FETA-DATE CRUMBLE! One of my favorite sweet potatoes and perfect for this season! Also my favorite crumble ever that makes for the most epic side dish! • For the crumble: 1/2 cup raw pecans 5-6 dates 2 oz feta cheese Handful arugula 1/2 tsp salt 1/2 tsp pepper Zest of 1/2 lemon • For the sweet potatoes: 4 medium sweet potatoes, halved Olive oil Salt • Optional tahini-balsamic: 2 tbsp tahini 1 tsp maple syrup 1 tsp balsamic vinegar Pinch salt 1 tbsp water whisk to combine • 1️⃣ Preheat the oven to 425.2️⃣Drizzle olive oil on the bottom of a large sheet pan, season with salt and place the sweet potatoes face down. Drizzle the tops with the oil and season with salt. Place in the oven for about 35 minutes, removing them from the oven at about 25 minutes. Flip them, move them to one side, then add the pecans to one side of the baking sheet and bake for 5 minutes. Remove the pecans from the sheet pan and allow the sweet potatoes to cook until tender. 5️⃣While the sweet potatoes roast, make the crumble. Add the pecans and begin to chop them, then add the dates and do the same. Continue to add the feta and arugula, chopping after each ingredient is added. Add the salt, pepper and lemon zest and chop until the mixture is combined and a “crumble” is created. 6️⃣Place the sweet potatoes on a plate, gently press down on each with a fork. Top with the crumble and the tahini mix (optional). • #sweetpotatorecipe #quickmeals #easydinners #easyrecipes #recipeoftheday #tastemade #inthekitchen #appetizer #makeitdelicious #healthydinner #healthycooking #mealprep #glutenfreerecipes #goodmoodfood #vegetarian #comfortfood #f52grams #wholefoodsmarket #healthydinnerideas #salads #sweetpotatoes"

Bethany on Instagram: "@LILSIPPER’s 70g Protein Brownie Souffle will help meet your protein goals and our dessert fix! This contains all 9 essential amino acids - AKA: a complete protein dessert! - Low Carb - Sugar Free - Nut Free - Grain Free - Keto - Carnivore-ish I used 2 scoops of @equipfoods Unflavored Prime BEEF Protein (20% off: LILSIPPER - only through Nov. 7th!) *option to add sweetener #proteinbrownie #lowcarbbrownies #lowcarbdessert #lowcarbchocolate #ketodessert #proteindessert #sugarfreebrownies #healthlybrownies #ketobrownies #nutfreebaking #nutfreeglutenfree #lowcarb #lowcarbdiet #sugarfreechocolate #carniovore #carnivoreish"

Katie McLendon on Instagram: "‼️ Like this reel & comment “HOT CAKES” for a link to the full detailed recipe on my blog, where you can easily print, screenshot, & pin all of my recipes 🤗 COTTAGE CHEESE HOT CAKES 🥞 Low Calorie | Gluten Free | Refined Sugar Free | High Protein 🥞 Rise and shine with these delicious cottage cheese hot cakes! 🌞 Packed with protein and low in calories, they’re the perfect guilt-free breakfast treat. 👩🏻‍🍳INGREDIENTS: 1 cup small curd cottage cheese (1%) 3 large eggs 1 cup almond flour (I used @natureseats Almond+ Nut Flour) 1 tsp vanilla extract ⅛ tsp salt 1 tsp baking powder 1 tbsp monk fruit, or sweetener of choice 👩🏻‍🍳INSTRUCTIONS: ‼️ Like this reel & comment “HOT CAKES” for a link to the full detailed recipe on my blog, where you can easily print, screenshot, & pin all of my recipes 🤗 In a small blender, add the cottage cheese & blend until smooth. In a mixing bowl, whisk the almond flour, baking powder, salt, & monk fruit. Add the eggs, blended cottage cheese, and vanilla. Whisk until just combined. Preheat a large griddle/skillet over medium heat. Form 4 large, thick hot cakes. Cook for about 3 minutes on each side, or until golden and cooked through. Serving size = 2 hot cakes Macros Per Serving: 385 calories 14g fat 29g carbs 27g protein ✨ These are naturally high and protein without adding protein powder. However, if you would like to add protein powder, substitute 1/4 cup of the almond flour for protein powder! #hotcakes #breakfast #breakfastrecipes #breakfastideas #highprotein #proteinbreakfast #cottagecheese #cottagecheeserecipes #pancakes #glutenfree"

Jade Rogulj on Instagram: "RECIPE & MACROS 👇 Breakfast Cottage Cheese Cake 🍌🫐🍰 [high protein, high fibre, gluten free, low calorie, plant omega 3’s, simple & quick] A single-serve, 3-minute microwave cottage cheese cake that is nutritious and protein-rich, made without protein powder. It’s a simple, healthy, and filling breakfast or dessert option made with whole foods to keep you satisfied and full longer 🙌🙌 Ingredients Cheesecake - 130g low fat creamed cottage cheese - 1 x egg (60g) - 1/2 mashed banana (50g) - 1 tbsp golden flax meal @redtractorfoods - 1 tbsp granulated sugar free sweetener @natvialiving or preferred sweetener - 1 tsp vanilla extract - lemon zest Berry compote - 50g frozen wild berries or blueberries - 1 tbsp lemon juice - 1 -2 tsp sugar free sweetener or preferred sweetener to taste Sugar free blueberry jam sauce - 1 tbsp blueberry jam @stdalfouraustralia + water Optional garnish: protein white chocolate @vitawerx Method: 1. In a bowl, mix the cottage cheese ingredients with an immersion blender until combined. 2. Pour the mixture into a greased ramekin (mine 12cm) and microwave for 3-3.5 minutes (900W). 3. For the berry compote: In a medium saucepan, heat the berries and lemon juice over medium-high heat. Bring to a boil, then reduce the heat slightly and cook until thick, occasionally pressing the berries. Add sweetener and stir well. 4. Top the baked cottage cheese cake with the berry compote and drizzle with sugar-free jam sauce (jam mixed with water until you get a runny sauce consistency). Enjoy! 🫶 Macros 308 calories 26g protein 8g fat 31g carbs #breakfastideas #simplerecipes #snackideas #sugarfreejam #sugarfreedessert #wildberries #antioxidants #flaxmeal #cottagecheese #highproteinmeals #fitfoods #fitfoodporn #guthealthy #glutenfreerecipes #macrofriendly #fitnesscake #newrecipe #fitfamily #nutrition #foodreels #fitfoods #healthyrecipies #wholefoodsplantbased #inspiration #explorepage #jroguljnutrition"

FusionForks on Instagram: "We’re OBSESSED With these protein-packed “cheesecakes” for breakfast lately. Ingredients: - 8 ounces cottage cheese - ¼ cup nonfat plain Greek yogurt - 2 tablespoons maple syrup -1 large egg - 4 drops doTERRA Lemon essential oil - Toppings like raspberries, Greek yogurt, and maple syrup Instructions: 1. Add all the ingredients into a blender, minus the raspberries and toppings, and blend until smooth. 2. Pour the batter, dividing evenly between 2 ramekins. Bake at 350°F for about 15 minutes or until just firm in the center. 3. Remove from the oven and chill in the fridge until cool. 4. Top with a scoop of Greek yogurt and more maple syrup before serving. Enjoy! And thank you, @kaylieshealthyliving"

Adam Hoad | Women’s Fitness And Weight Loss Expert on Instagram: "💾 Save this recipe for later HERE ⤵️✨ 🥘 Super simple high protein one dish. Recipe (5 servings): 🍝 250g pasta 🐔 350g cooked chicken breast (or 500g raw) 🥩 50g chorizo 🧀 165g cream cheese (1 small Philadelphia) 🧅 1 Medium onion 🥬 Handful Spinach 🥫 100g sun dried tomatoes 🍅 200g cherry tomatoes 🧀 70g Parmesan 🍶 2 chicken stocks with 500ml of water 🧂salt, pepper, garlic powder 1. All the ingredients into a dish (except Parmesan) 2. Top with Parmesan 3. Into the oven at 180 degrees C for 50 mins Enjoy! ➖➖➖➖➖➖➖➖➖ Each serving (1 serving): Calories 516 cals Protein: 40g Carbs: 40g Fat: 19g Let me know if you try this one below! 👇 If you want more information about my coaching to help you start looking your next 10-20lbs in less than 90 days please DM me the word ‘INFO’ and I’ll send you the details 💌"

Miranda Galati, MHSc, RD on Instagram: "CREAMY RED CHICKEN CHILI ✨43 grams of protein, 17 grams of fiber (more than HALF your daily requirement), & super super easy You will LOVE this satisfying but healthy recipe for an easy dinner even the pickiest partners will love 🫶 Here’s how to make it 👇 Serves 4-6 EQUIPMENT Slow cooker INGREDIENTS 1 lb skinless boneless chicken breasts, 2-3 breasts 1 yellow onion, diced small 1 green bell pepper, diced small 5 cloves garlic, minced 1 4-oz can chopped green chillies 1 28-oz can fire roasted crushed tomatoes 1 cup water 2 tsp Better Than Bouillon Chicken Flavor paste 1/4 tsp cayenne pepper, optional 1 tsp salt 1 tsp cumin 1 tsp oregano 1 Tbsp chili powder black pepper, to taste 1 18-oz can pinto beans, drained and rinsed 1 18-oz can black beans, drained and rinsed 1 12-oz can sweet corn, drained and rinsed 4 oz cream cheese 1/2 lime TO SERVE Lime wedges, shredded pepper jack cheese, avocado, cilantro — whatever you love INSTRUCTIONS 1. Add all ingredients except beans, corn, cream cheese, and lime to a slow cooker. Stir and cover. Cook on high for 3 ½-hours, or low for 7-hours, or until the chicken can easily be pulled apart with a fork. 3. Shred the chicken with a fork. You can do this right in your slow cooker, or shred on a cutting board/plate and return to the slow cooker. 4. Add beans and corn to the slow cooker. Stir and cover. Cook for another 30-minutes on the same setting, or until beans are warmed through. 6. Add cream cheese and the juice of 1/2 lime. Stir until cream cheese is completely melted. Taste, and adjust lime juice or other seasonings as desired. 7. Serve with any toppings you love and enjoy!! *You can totally make this stovetop too ENJOY!!"

Kenza (ou kenou) on Instagram: "HEALTHY APPLE CRUMBLE CAKE et son Caramel de Dates (enregistre pour ne pas l’oublier 😏) TROP HÂTE QUE VOUS TESTEZ 🥹🥹🥹🫶🫶 j’ai trop aimé réaliser cette recette tellement gourmande et rapide 👉🏻Ingrédients à mélanger dans l’ordre pour la base du gâteau : • 2 œufs • 150 g de compote de pommes • 120 g fromage blanc ou skyr • 50 g de miel ou de sirop d’érable • Arôme vanille • Une pincée de sel • 180 g de farine • 1 sachet de levure Optionnel mais très miam : encore des morceaux de pommes dans la pâte finale 👯 👉🏻Crumble en topping : • 2 pommes coupées en dés • Une pincée de cannelle (grosse ou petite, ahah) • 30 g de sirop d’érable ou de miel (tu peux ajuster comme tu le souhaite) • 120 g de farine • 1 grande c. à soupe d’huile de coco fondue (à ajouter à la fin avant de mélanger) Enfournez 35-40 min à 175 degrés🩷🩷🩷 👉🏻Caramel healthy de dates : Ingrédients : • 5 dattes Medjool • 1/2 brique de crème de coco Étapes : 1. Laissez les dattes dénoyautées reposer dans de l’eau bouillante pendant 5 à 10 min. 2. Mixez ensuite les dattes avec la crème de coco Il faut aimer la coco pour ajouter ce caramel 🫶 Bisous 🌱 #cake#healthy#crumblecake#applecrumble#applecrumblecake#gateau#gateausain#gateauhealthy#recette#recettegateau#gateaupommes#pommes#canelle#recettedautomne#fallrecipe"

Nina Parker on Instagram: "What I like to cook for dinner! Ep: 10 Aubergine Parmigiana with Cannellini Beans Anyone else just finished Rivals? I have gone back to the 80s music this week! Feels so good! Back to dinner, if you are having people over, this is a bit of a lifesaving recipe. There are some cheats to make it as quick and fuss-free as possible. The only thing that takes some effort is the aubergine. It can be made the day before and cooked when needed. Cheesy and a nice way to add beans to the format. Serves 8 Ingredients: For the aubergines: 3 medium aubergines, sliced lengthways (1cm thick) 1.5 tsp garlic powder 1 tbsp dried oregano Salt + pepper 5 tbsp extra virgin olive oil For the tomato filling : 3tbsp extra virgin olive oil 4 garlic cloves, thinly sliced 440g cherry tomatoes, halved (this can be a tinned variety when out of season) 1 tbsp dried oregano 500g cannellini beans 230g good quality tomato paste 280g good quality tomato sauce 150g breadcrumbs 2 large balls mozzarella Bunch fresh basil 80g grana padano, grated For the aubergines, lay aubergine on paper towel + salt them. Leave for 10mins. Dab away water + place on tray with baking paper. Sprinkle over oregano, garlic powder, pepper + olive oil. Place into preheated 200C degree oven for 20 mins. Turning them over half way. While they roast, star with the filling! Set a large saucepan to a medium to high heat + add olive oil followed by garlic. Simmer for 2mins before adding in tomato halves, oregano, salt + pepper. Mix + cover for 7mins. Break up tomatoes with a spoon + add the rest of the ingredients except the tomato sauce. Take off heat! Spread 1/3 tomato base in a large 30cm by 25cm baking dish, top with a few sooons tomato sauce, basil leaves, grated cheese, 1/3 torn mozzarella + pepper. Top with a layer of aubergine slices. Continue like this until you have 3 layers. They don’t need to be perfect! Top with cheese, breadcrumbs + salt + pepper. Bake for 30mins at 190C degrees until cooked through + bubbling. Rest for 5mins before serving!"

Lindsay Wilson on Instagram: "Baked Quark Cheesecake - Save Recipe Below 👇 This is an original recipe by one of my clients Troy in Dorset. His looked better than mine (he’s a chef) Serves 6 - 300 kcal (30P, 17C, 13F) Ingredients 4 medium eggs 750g quark (fat free) 500g reduced fat soft cheese 40g corn flour 20g sweetener 5g vanilla extract Method - 1. Mix four eggs, the quark and soft cheese together 2. Add the corn flour, sweetener and vanilla essence 3. Mix well then add to you cake tray for the oven 4. Cool for an hour at 160C (until golden brown) 5. Serve chilled with a fruit compot or jam. Quark is an acid set cheese common in Europe. If you can’t get it use low fat cottage cheese (blended). I’ve barely eaten any sweetener in my whole life so using the odd bit does not concern me. That said if I wasn’t calorie constrained I would use condensed milk instead. This might have looked better in a smaller deeper tin. Although it’s baked it’s nicest eaten cold with some jam. A very original meal, an upgrade on my jello cakes for sure. Bravo Troy 😍"