raquel

raquel
Moje tablice obserwuje 46 osób Znajdź mnie Ostatnio dodane zszywki
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start Start now! <3. French braid love <3

Tablic
4 Zszywek
4 Ulubionych
285 Aktywność
» Obserwowanych
105 Obserwuję
3 Obserwują
11

raquel
raquel polubiła: lavender
lavender

1

22

raquel
raquel polubiła: ...
...

0

49

raquel
raquel polubiła: ````
````

0

16

raquel
raquel polubiła: .<3
.<3

4

31

raquel
raquel polubiła: Fraisier - francuski torcik...
Fraisier - francuski torcik z truskawkami

0

14

raquel
raquel polubiła: surowe warzywa, dip z awoka...
surowe warzywa, dip z awokado. Polecam

2

13

raquel
raquel polubiła: obiadek :)
obiadek :)

0

1

raquel
raquel polubiła: Gulasz z czerwonej soczewicy
Gulasz z czerwonej soczewicy

0

20

raquel
raquel polubiła: Serves 4–6 INGREDIENTS 2–3...
Serves 4–6 INGREDIENTS 2–3 boneless skinless chicken breasts 3 bell peppers, any color, sliced 1 large red onion, sliced 2 tablespoons olive oil 1 tablespoon taco seasoning Salt and pepper 1 jar salsa 3 cups cooked brown rice, divided 1 can black beans, drained and rinsed 1 can corn 1 cup shredded cheddar cheese 1 lime, sliced into wedges Fresh cilantro to garnish PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. Line a baking sheet with foil. 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil. 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts. 5. Salt and pepper the peppers and onions, tossing to coat. 6. Top each chicken breast with a generous pour of salsa. 7. Bake in a preheated oven for 25 minutes. 8. Rest chicken for 10 minutes, before slicing into strips. 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge. 10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

0

7

raquel
raquel polubiła: indykburger :-)
indykburger :-)

2

3

raquel
raquel polubiła: Pychotka :)
Pychotka :)

0

1

raquel
raquel polubiła: śniadanie mistrzów :)
śniadanie mistrzów :)

5

0

raquel
raquel polubiła: Frytki z marchewki i batato...
Frytki z marchewki i batatow oraz szaszlyki. Pamiętaj ! Jesteś tym co jesz ;)

9

45

raquel
raquel polubiła: Jagodowe smoothie bowl - pr...
Jagodowe smoothie bowl - przepis po kliknięciu w zdjęcie

0

1

raquel
raquel polubiła: no to od jutra zaczynam się...
no to od jutra zaczynam się zdrowo odżywiać:D podobno najtrudniej jest zacząć, prawda?;).. macie dziewczyny jakieś swoje ulubione zdrowe dania?

4

8

raquel
raquel polubiła: Kokosowe naleśniki
Kokosowe naleśniki

0

18

raquel
raquel polubiła: sałatka z krewetkami INGRE...
sałatka z krewetkami INGREDIENTS 1 cup cherry tomatoes, sliced 1 cup carrots, shredded 1 cup yellow bell pepper, diced 1 cup red onion, diced 1 cup asparagus, diced 1 pound shrimp Olive oil Chili powder Oregano Salt Pepper Lime juice Large handful of mixed greens Chili Lime Vinaigrette Dressing: 3 tablespoons lime juice 2 tablespoons olive oil 1 tablespoon honey ½ teaspoon chili powder Salt, to taste Pepper, to taste PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. Add cut vegetables to a baking sheet lined with parchment paper. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes. 3. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook. 4. Mix dressing ingredients together in a small bowl. 5. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together. 6. Serve and enjoy!

0

2

raquel
raquel polubiła: świetne szuflady
świetne szuflady

15

232