Randy's gluten free chicken fingers are THE BEST! He crushes gluten free tortillas (swipe left to see which ones) and seasons the tortilla mixture with onion and garlic powder, poultry seasoning, garlic and salt. Dip cut up chicken tenders into egg mixture and then dip in tortilla mixture coating both sides. Place on baking sheet. Bake in oven on 400F for 16 minutes. #glutenfree #hisfoodisfilledwithlove
Oh Winnie the Pooh - how smart you are. One of my favourite quotes. ❤️
Kale Caesar Salad with Chickpea Croutons Company this weekend? Why not opt for a few vegetarian meals? This salad is always a huge hit. Vegan, light, full with protein and greens – you love. Enjoy! Ingredients FOR CHICKPEAS: · 1 15oz can chickpeas · 1 tablespoon coconut oil · 1 heaping teaspoon garlic power more or less to taste · Salt + pepper to taste FOR DRESSING: · 2 tablespoons tahini · 2 tablespoons hemp seeds · 1 tablespoon nutritional yeast · 1 teaspoon capers · ¾ teaspoon caper juice · ½ teaspoon dijon mustard · Juice of ½ a lemon · 1 garlic clove · ¼ cup water · Salt + pepper to taste FOR THE SALAD · 1 large bunch curly green kale · 1 batch crispy chickpeas · 1 batch vegan caesar dressing · 1/4 cup raw pumpkin seeds Instructions 1. Preheat the oven to 375ºF. 2. Drain and rinse the chickpeas then transfer them to a large bowl. Top with oil, garlic, salt and pepper, and stir to combine. Transfer chickpeas to a baking sheet and roast for 40 - 45 minutes, until golden brown and crispy, shaking the pan a few times to avoid burning. Please note: If chickpeas do not fully crisp, leave them in the warm oven with the door popped open for 30 minutes. 3. While the chickpeas are cooking, prepare the dressing. Add all the dressing ingredients into blender and blend on high until smooth and creamy. Transfer to a container and set aside. 4. For the salad, wash the kale leaves thoroughly, then remove the stems. Tear the leaves into smaller pieces into a large salad bowl. Repeat with entire bunch. 5. When ready to assemble the salad, pour the dressing over the kale and begin to massage it with your hands until the leaves begin to soften. Transfer to serving dishes and top with chickpeas and pumpkin seeds. Enjoy!
Congratulations to Julia who lost 32 pounds at Shulman Weight Loss Toronto location. Don’t forget - all new Shulman Weight Loss programs are 10% off this month. That is over $100 in savings! All you have to do is call in and book a free weight loss assessment at 1 of our 3 locations. We can’t wait to meet you! #shulmanweightloss #yupyoucan #thisisyouryear
These Asian Lettuce chicken wraps are a huge hit for a grain free dinner. Enjoy! #grainfree Serves 4 INGREDIENTS FOR THE SAUCE: 6 tablespoons low sodium soy sauce 2 cloves garlic minced 2 tablespoons honey 2 tablespoons water 1 tablespoon finely chopped ginger 1 tablespoon rice vinegar 1 tablespoon chili paste the juice of 2 limes 1 teaspoon cornstarch FOR THE CHICKEN: 1 tablespoon olive oil 1 lb. ground lean chicken 1/4 cup cashews coarsely chopped 3 green onions thinly sliced 16 lettuce leaves for wrapping TOPPINGS (OPTIONAL): 1 carrot shredded or finely sliced cilantro finely chopped lightly salted cashews coarsely chopped Red cabbage, finely sliced INSTRUCTIONS PREPARE THE SAUCE Place all the ingredients in a small bowl and whisk to combine. Set aside. COOK THE CHICKEN Heat the olive oil in a large skillet over medium heat. Add the ground chicken cook stirring occasionally until the chicken is browned. Add the cashews and cook, stirring, for 1-2 minutes, then add the sauce and cook for 1-2 minutes more. Stir in the green onions. ASSEMBLE Remove from heat and scoop the chicken mixture into the lettuce leaves.Top with chopped cilantro, cashews, shredded carrots, cabbage and serve.
#tbt - you know those pictures that when you look at them you feel more relaxed? Yup - this is one of those pictures. #mytwo
Whatcha having for dinner? We are going to enjoy some tuna melts on sweet potato toast. Super easy to make, super filling and….so yummy. Enjoy! #grainfree #glutenfree Ingredients · 1 large sweet potato sliced length wise into thin ¼ inch slices · 1 can of white albacore tuna · 1 ripe avocado, mashed · 7 grape tomatoes, sliced · ¼ cup diced red onion · 2 tsp of Dijon mustard · 1 tsp lemon juice · ¼ tsp cumin · ½ tsp dried dill · Salt and pepper · Shredded goats cheese Toast sweet potato slices two times on the highest toasting setting on your toasted until mostly cooked through. Meanwhile, mix tuna with mashed avocado, grape tomatoes, red onion, Dijon mustard, lemon juice, cumin, dried dill, and salt and pepper. Preheat broiler (at 500 degrees). Lay each sweet potato slice on a parchment paper lined baking sheet. Top each slice with tuna mixture. Sprinkle dairy cheese all over the open-faced tuna sandwiches and place under broiler for 3-5 minutes or until cheese is melted and bubbly. Serve warm!
You are invited To join us for the Cityline Weight Loss challenge year #9! Meet our amazing 4 winners @loula_citylinewlc2019 , @lindsayps_journey , @ish_shrinks and @vikkis_journey . Tune in to @cityline at 9am for all the details. Here we go ....
It's transformation Tuesday at Shulman Weight Loss! And - you know how much I love celebrating a great health transformation. I think seeking health is a very noble venture and nutrition is one of the greatest tools we have to impact that. Swipe left to see a few of our success stories. And don't forget - all our clinics are on promotion for the month of January- 10% off all new programs - that is over $100 in savings. #shulmanweightloss #nourish #yesyou #feelgreat #callus