🥗 This GREEK SALAD is your new go-to: bold, balanced, and built to satisfy 🇬🇷💪 Start with the tangy, flavor-packed dressing: ➡️ 3 tbsp olive oil ➡️ 2 tbsp red wine vinegar ➡️ 1 tsp Dijon mustard ➡️ 1 clove grated garlic ➡️ Juice of ½ a lemon ➡️ Pinch of salt Whisk until smooth and emulsified 💫 Then toss together: ✅ Sliced cucumber ✅ Grape tomatoes, halved 🍅 ✅ Bell pepper chunks ✅ Red onion chunks ✅ Grilled chicken for that protein punch ✅ Toasted pita bread for crunchy contrast ✅ Crumbled feta to finish it off 🧀 One bowl, endless flavor. Save it, make it, crave it on repeat 🔁 📌 Tag a salad skeptic—this one just might convert them👇 #GreekSaladGlowUp #YourNewFavoriteSalad #CleanEats #MediterraneanVibes

🍯🔥 HONEY GARLIC SHRIMP Sticky, sweet, garlicky… and done in 15. This one’s clean, flavorful, and officially in the weeknight rotation 🧄 Save this — it’s a keeper. — RECIPE 🦐 SHRIMP 1 lb shrimp, peeled & deveined 1 tbsp avocado oil 1/2 tsp garlic powder 1/2 tsp onion powder Salt & pepper to taste 🍯 SAUCE 4 cloves garlic, minced 1 tsp fresh ginger, grated 1.5 tbsp raw honey 2 tbsp low sodium soy sauce 1 tsp arrowroot or cornstarch 2–3 tbsp water (for slurry + thinning) 🥢 TOPPINGS / SIDES Chopped scallions Sesame seeds Steamed white rice Cauliflower rice Steamed broccoli or cauliflower florets — INSTRUCTIONS 1️⃣ Pat shrimp dry with paper towels 2️⃣ Toss with oil, garlic powder, onion powder, salt & pepper 3️⃣ Sear ~1 min per side (undercook slightly) — remove & set aside 4️⃣ Sauté garlic & ginger ~30 sec 5️⃣ In a bowl, whisk honey, soy sauce, arrowroot/cornstarch + 2–3 tbsp water 6️⃣ Pour sauce into pan & simmer ~2–3 mins until thick & glossy 7️⃣ Return shrimp, toss to coat, cook 1 more min 8️⃣ Top with scallions & sesame seeds — serve hot 🔥 — Fast. Clean. Full of flavor. #honeygarlicshrimp #shrimpdinner #15minutemeal #quickdinner #weeknightdinner #yournewfavoriteproduct #healthyrecipes #highproteinrecipes #shrimpstirfry

This might be the best steak you’ve never heard of… Iberico secreto from @eatcampogrande — seared simply, paired with a scallion-cilantro slaw that cuts right through the richness. Balanced. Bold. Unbelievably good. Here’s how I made it: 🥩 For the steak: • 1 Campo Grande Iberico Secreto steak • Salt • Cast iron skillet 1️⃣ Pat steak dry with paper towels 2️⃣ Season generously with salt 3️⃣ Heat cast iron over medium-high until ripping hot 4️⃣ Sear 2–3 min per side 5️⃣ Rest 5–10 min before slicing against the grain 🌿 For the slaw: • 4 scallions, thinly sliced • 1 small bunch cilantro, chopped • 1 jalapeño, thinly sliced (remove seeds if you want less heat) • Juice of 1 lime • 1 tsp honey • 1 tsp sesame oil • Pinch of salt Toss everything in a bowl and let sit for 10 min to soften and meld. Spoon over the steak or serve on the side. Save this one for your next steak night — it’s a serious crowd-pleaser. #IbericoSecreto #CampoGrande #SteakNight #EasyRecipes #CleanEats #CastIronCooking #FoodieReel #HighProteinMeals

Chocolate truffles with 8g of protein each?! Yup. These no-bake bites are packed with Dadfuel protein, almond butter, and just a splash of milk—then dipped in dark chocolate and sprinkled with sea salt. ⠀ No blender, no baking, no regrets. Just high-protein, guilt-free goodness. ⠀ 📦 2.5 scoops @dadfuelprotein 🥄 ⅓ cup almond butter 🥛 splash of milk 🍫 melted dark chocolate + flaky salt ⠀ Mix, shape, freeze, dip, DONE. Perfect for that post-dinner sweet tooth 😮‍💨 ⠀ #highproteinsnack #nobaketreats #dadfuelprotein #proteintruffles #chocolatetruffles #fitdessert #cleantreats #healthysnacks #recoveryfuel #postworkouttreat

I need your help. I threw this steak bowl together in a rush the other night and somehow nailed the flavor. My wife demanded I make it again. But now I’m second-guessing myself… Here’s what I did: • Cast iron-seared steak (kept it a little rare) • Mushrooms sautéed in butter • Leeks cooked in avocado oil • Brought it all together with tamari, brown sugar, sesame oil & sesame seeds • Let the sauce reduce slightly, then served it over rice Was this the best way to do it? Or would you have done it differently? Better sauce? One-pan method? Different aromatics? Drop your suggestions — I’m taking notes. #steakbowl #leftoversteak #easymeals #weeknightdinner #quickrecipes #castironrecipes #tamari #homecooking #stirfryinspo #mealideas #yournewfavoriteproduct

✨ Sesame Tamari Salmon with Roasted Vegetables ✨ This dish is everything: savory, tangy, a little sweet, and packed with fresh flavors. Here’s what’s inside: 🥢 Baked salmon tossed in a simple tamari dressing (tamari, rice wine vinegar, honey, sesame oil) 🥢 Roasted red potatoes and asparagus 🥢 Crisp cucumbers, scallions, and fresh cilantro 🥢 Finished with a sprinkle of sesame seeds + extra cilantro for that fresh, nutty bite 🌿 Serve it warm, serve it cold — either way, it’s ridiculously good. Save this one for an easy weeknight meal packed with flavor and nutrients! 🔥 #salmonrecipes #healthydinnerideas #easymeals #tamari #glutenfreerecipes #wholefooddiet #roastedveggies #saladideas

Grilled lettuce? 🥬 Sounds weird. Tastes incredible. This side dish surprises everyone—smoky, crisp, and ready in under 10 minutes. How to make it: • Halve baby gem lettuce • Mix avocado oil 🥑, lemon juice 🍋 & grated garlic • Brush it on, sprinkle salt, and grill cut-side down for 2–3 min • Finish with leftover dressing High heat + simple ingredients = major flavor. Save this for your next cookout! #grilledlettuce #bbqside #easyrecipes #healthyeating #yournewfavoriteproduct #grillingseason #realfoodideas #metabolichealth #wholefooddiet #summergrilling

Grilled branzino: the dish that looks fancy but is shockingly simple to pull off 🐟 Crispy skin. Juicy, flaky flesh. And an Italian salsa verde that takes it over the top. Here’s how to make it: ✨ Grilled Branzino with Italian Salsa Verde ✨ For the fish: – 1 whole branzino, cleaned and scaled – Avocado oil – Salt – Lemon slices – 2–3 garlic cloves, thinly sliced – Fresh herbs (parsley, thyme, dill, or a mix) Prep it: Salt the inside of the fish cavity. Stuff with lemon, thinly sliced garlic, and herbs. Rub the outside with avocado oil and salt. Grill it: – Preheat grill to medium-high. – Grill ~5 minutes per side until the skin is crisp and the flesh flakes easily. For the salsa verde: – ¼ cup olive oil – 1 small garlic clove, finely grated or minced – 2 tbsp capers, chopped – Juice of ½ lemon – ¼ cup fresh parsley, finely chopped – Salt to taste Mix everything together and let it sit for 10–15 min to let the flavors meld. To serve: Remove the spine and bones (optional), top generously with your salsa, and enjoy the easiest restaurant-quality meal you’ve ever made at home. — Save this for your next dinner party flex and tag someone who needs to try this! 🐟🔥

I’ll admit it… this one didn’t turn out the way I hoped 😔 But I’m not sure why — and I need your help 🙏 I made this green pea pasta sauce: – Sautéed 2 cloves of garlic + 1 shallot in olive oil – Blended with 1.5 cups of peas, juice of 1 lemon, a handful of fresh basil, a generous scoop of parmesan, salt, pepper, and a splash of pasta water Tasted fresh, creamy, and vibrant. But when I poured it over chickpea pasta… the sauce just wouldn’t stick. I thought the pasta water would help — but maybe it’s not starchy enough? Did I over-blend? Too much oil? If you know what went wrong, tell me in the comments below ⬇️ I really want to get this right next time! — 📌 Save this if you want to try it yourself 🧠 And drop your tips in the comments — I’m all ears

You’ve heard of miso soup… but miso salsa? Hear me out. Most homemade salsas rely on chicken bouillon (👀 you know the one)—but if you’re like me and avoid additives and weird ingredients, this one’s for you. I swap it for white miso—for that same salty, umami-rich flavor… minus the junk. 🔥 Here’s how to make it: Roast in a cast iron pan: • 1 lb tomatillos (husks removed) • 1 small white onion (halved) • 1 jalapeño (or more if you like heat) • 3 cloves garlic (unpeeled) Blend with: • Juice of 1 lime • 1 tbsp white miso • 1 handful of fresh cilantro • ¼–½ cup filtered water (start small, add more for your texture preference) Simmer over medium-low heat for 5–10 minutes until slightly thickened. Use it on tacos, bowls, enchiladas—or just grab a chip and go to town. ✅ Clean ingredients ✅ No bouillon cubes ✅ Big flavor with zero junk Save this for your next Mexican night—and hit that follow for more healthy recipe swaps 🌿🇲🇽 #salsaverde #misosalsa #healthyswaps #cleaneatingrecipes #misonotbouillon #mexicanrecipes #realfood #salsarecipe #glutenfreerecipes #dairyfreeideas #tomatillo #umamiflavor #yournewfavoriteproduct