Your Fit Body (2025)

13/04/2025

Healthy snack & meal inspiration& motivation for everyone out there trying to eat cleaner 🫑🥦

13/04/2025

Dutch Oven Sourdough Bread

Ingredients:

4 cups bread flour

1½ cups water (room temperature)

1 cup active sourdough starter

1½ tsp salt

Instructions:

Mix Dough: In a large bowl, combine the flour, water, and sourdough starter. Mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse).

Add Salt: After resting, sprinkle the salt over the dough and mix thoroughly, incorporating it evenly.

Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours. During this time, perform 3–4 sets of stretch and folds every 30–45 minutes.

Shape Dough: Lightly flour your work surface. Gently shape the dough into a round loaf. Let it rest uncovered for 20 minutes.

Final Shape and Proof: Reshape into a tight ball, place in a floured proofing basket or bowl lined with a floured towel. Cover and proof in the fridge for 12–18 hours.

Preheat Oven: Place your Dutch oven with the lid inside your oven and preheat to 475°F (245°C) for at least 30 minutes.

Bake: Carefully transfer the dough onto parchment paper, score the top, and place it into the hot Dutch oven. Cover and bake for 20 minutes.

Uncover and Finish Baking: Remove the lid and bake for an additional 20–25 minutes, or until deep golden brown.

Cool: Remove bread from the Dutch oven and let it cool completely on a wire rack before slicing.

13/04/2025

Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies 🥙🍚🥗✨

Prep Time: 20 minutes

Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~480

Ingredients

For the Greek Meatballs 🍖

500g ground beef or lamb (or a mix)
1/4 cup breadcrumbs (or almond flour for gluten-free) 🍞
1 egg 🥚
2 garlic cloves (minced) 🧄
1/4 cup red onion (finely chopped) 🧅
1 tbsp fresh parsley (chopped) 🌿
1 tbsp fresh dill (chopped) 🌿
1 tsp dried oregano 🌿
1/2 tsp ground cumin 🌿
Salt & pepper to taste 🧂

For the Tzatziki Sauce 🌿

1/2 cup Greek yogurt 🥛
1/4 cup cucumber (grated and squeezed to remove water) 🥒
1 garlic clove (minced) 🧄
1 tbsp olive oil 🫒
1 tbsp fresh dill (chopped) 🌿
Juice of 1/2 lemon 🍋
Salt & pepper to taste 🧂

For the Bowl Base 🍚

2 cups cooked jasmine rice, basmati rice, or cauliflower rice

For the Fresh Veggies 🥗

1 cup cherry tomatoes (halved) 🍅
1 cup cucumber (sliced) 🥒
1/2 cup red onion (thinly sliced) 🧅

For Garnish (Optional) 🌿

1/4 cup crumbled feta cheese 🧀
1 tbsp olive oil drizzle 🫒
Lemon wedges for serving 🍋

Directions

Make the Meatballs:

In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, red onion, parsley, dill, oregano, cumin, salt, and pepper. Mix well until evenly combined. Roll into small meatballs (about 1.5 inches in diameter).

Cook the Meatballs:

Heat a skillet over medium heat and add a drizzle of olive oil. Cook the meatballs for 8-10 minutes, turning occasionally, until browned on all sides and fully cooked through. Alternatively, bake them at 200°C (400°F) for 20 minutes, flipping halfway through.

Prepare the Tzatziki Sauce:

In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, salt, and pepper. Stir well and chill in the fridge until ready to serve.

Assemble the Bowl:

Divide the cooked rice among 4 bowls. Top each with meatballs, cherry tomatoes, cucumber slices, and red onion.

Drizzle and Garnish:

Drizzle with tzatziki sauce, sprinkle with crumbled feta cheese, and finish with a drizzle of olive oil. Serve with lemon wedges for an extra burst of flavor.

Notes

For a lighter option, swap rice with quinoa, farro, or mixed greens.
Add kalamata olives or roasted bell peppers for more Mediterranean flavors.
Make it dairy-free by using a plant-based yogurt for the tzatziki.

13/04/2025

🍓 Healthy Breakfast Plate: Avocado & PB&J Toast with Scrambled Eggs 🍞🍳
A balanced, protein-packed breakfast to fuel your day!

✅ Ingredients:

For the Toasts:
2 slices whole grain bread (toasted)
1/2 avocado (mashed)
1 tbsp peanut butter (natural)
1 tbsp strawberry jam
1/2 tsp chia seeds (optional)
For the Scrambled Eggs:
2 eggs
1 tbsp milk (optional, for creaminess)
1/2 tbsp butter or olive oil
Salt & black pepper (to taste)
Fresh parsley (chopped, for garnish)
For the Fruit Side:
3-4 fresh strawberries (sliced)
✅Step by Step:

1️⃣ Make the Scrambled Eggs:

Beat eggs with milk, salt, and black pepper.
Heat butter in a non-stick pan over medium-low heat.
Cook eggs slowly, stirring gently, until soft and creamy.
2️⃣ Prepare the Toasts:

Spread mashed avocado on one slice of toast, season lightly with salt.
Spread peanut butter on the other slice and top with jam and chia seeds.
3️⃣ Assemble & Serve:

Plate the toasts with scrambled eggs.
Add sliced strawberries on the side for a fresh touch.
⏱️ Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins
Calories: ~450 per serving | Protein: ~20g per serving

13/04/2025

🥐🔥 Honey Butter Bacon & Egg Croissant Sandwich 🍳🧀🍯
Flaky, golden croissants stacked with creamy scrambled eggs, crispy bacon, melty cheddar, and drizzled with warm honey butter. Sweet, savory, and buttery AF — the ultimate breakfast flex. 😮‍💨💯

📌 Ingredients:

For the Sandwich:

2 large croissants (toasted if you like it extra crisp)

4 eggs

¼ cup milk or cream

1 tbsp butter (for scrambling)

4 slices thick-cut bacon

2 slices sharp cheddar (or any melty cheese)

Salt & pepper to taste

For the Honey Butter Drizzle:

2 tbsp unsalted butter

1½ tbsp honey

Optional: pinch of parsley or chili flakes for flair

🔥 Instructions:
1. Cook the Bacon:

Fry bacon until crispy, drain on paper towels.

Save a little bacon grease if you're feelin’ naughty. 👀

2. Scramble the Eggs:

Whisk eggs with milk, salt, and pepper.

Melt butter in a pan, cook eggs low & slow, stir gently until fluffy.

3. Make the Honey Butter:

Melt butter and honey together in a small bowl or pan.

Stir until smooth and glossy. Keep warm.

4. Build the Sandwich:

Split croissants, layer on cheese, scrambled eggs, and bacon.

Drizzle warm honey butter over the top.

Optional: Sprinkle a touch of parsley or chili flakes.

✨ Sweet, salty, cheesy, crispy — all in one bite.
Perfect for breakfast, brunch, or just flexin' on your tastebuds. 🫶

13/04/2025

These 2 ingredients acts like a furnace for your fat, take profit from it now, because it's your best chance. 100% effective.
Must express something to keep getting

13/04/2025

Mediterranean Chicken Bowl with Tzatziki Sauce 🍋🥗🌿
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Chicken
1 lb (450g) boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 1 lemon
2 teaspoons dried oregano
2 cloves garlic, minced
Salt and pepper (to taste)
For the Tzatziki Sauce
1 cup Greek yogurt
1 cucumber, grated and drained
2 cloves garlic, minced
Juice of 1/2 lemon
1 tablespoon fresh dill, chopped
Salt (to taste)
For the Bowl
2 cups cooked quinoa or rice
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
Fresh parsley or mint, chopped (for garnish)
Instructions
Marinate the Chicken
Prepare Marinade: In a bowl, mix olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
Marinate Chicken: Add the chicken breasts to the marinade and let sit for at least 15 minutes (or up to 2 hours in the refrigerator).
Cook the Chicken
Preheat Grill or Skillet: Preheat a grill or skillet over medium-high heat.
Cook Chicken: Remove chicken from marinade and grill for about 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C). Remove from heat and let rest before slicing.
Prepare the Tzatziki Sauce
Combine Ingredients: In a bowl, mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt. Stir until well combined.
Assemble the Bowls
Layer Ingredients: In each bowl, add a base of cooked quinoa or rice. Top with sliced chicken, cherry tomatoes, diced cucumber, red onion, and Kalamata olives.
Add Tzatziki: Drizzle or dollop tzatziki sauce over the top.
Garnish: Sprinkle with fresh parsley or mint for an extra burst of flavor.
Tips and Variations
Add Veggies: Incorporate roasted vegetables like bell peppers or zucchini for added flavor and nutrition.
Spice It Up: Add a pinch of red pepper flakes to the tzatziki for a spicy kick.
Storage: Leftovers can be stored in an airt

13/04/2025

Paula Rhodes Sheffield ❤️❤️❤️ FULL RECIPE ❤️❤️❤️

INGREDIENTS:
10 ounces Frozen Cauliflower Rice
Tablespoons Oil
2 Lbs Ground Beef
1 Small Red Bell Pepper - seeded, chopped
1 Small White Onion - chopped
4 Tablespoons Taco Seasoning
1 Tablespoon Tomato Paste
1/2 Cup Water
3 Cups Shredded Colby/Jack Cheese
1 Cup Sour Cream
Toppings:
Chopped Lettuce
Chopped Tomato
liced Black Olives
Avocado/Guac
Cilantro
INSTRUCTIONS:
Preheat oven to 350°F
Pan fry the cauliflower rice in oil over medium/high
heat until browned. Transfer to greased 2qt casseroledish and spread in an even layer.
Brown ground beef with red pepper and onion over
medium/high heat. Drain excess fat if necessary then
add taco seasoning, tomato paste and water. Stir andcook until liquid absorbs. Transfer to casserole dish
in an even layer on top of cauliflower rice Top with shredded cheese and bake for 10-15 minutes.
Spread sour cream over the top. Sprinkle with extra shredded cheese and preferred toppings.Over the course of 10 weeks, I've diligently stuck to the recipes outlined in the Mediterranean diet Plan resulting in a remarkable 50.7 lbs weight loss. The cookbook's organization by sections is incredibly helpful, and I'm especially impressed by its guidance on portion sizes relative to point values. I wholeheartedly endorse this cookbook for anyone undertaking the Mediterranean Program in 2024.

13/04/2025

Dutch Oven Sourdough Bread recipe:

Ingredients:

500g bread flour

375g water (room temperature)

100g active sourdough starter

10g salt

Instructions:

Mix the Dough:
In a large bowl, combine flour and water. Mix until no dry flour remains. Cover and let rest for 1 hour (autolyse).

Add Starter & Salt:
Add the sourdough starter and salt to the dough. Mix thoroughly until fully incorporated.

Bulk Fermentation:
Let the dough rest in the bowl for 4–5 hours at room temperature, performing 4 sets of stretch and folds every 30 minutes during the first 2 hours.

Shape the Dough:
Turn the dough out onto a lightly floured surface. Shape into a round and let it rest for 20 minutes. Then perform a final shape and place into a well-floured proofing basket or bowl.

Final Proof:
Cover and refrigerate overnight (8–12 hours) for a cold re**rd.

Preheat Dutch Oven:
Place your Dutch oven into the oven and preheat to 500°F (260°C) for 30–45 minutes.

Bake:
Remove the dough from the fridge. Gently invert onto parchment paper, score the top, and transfer to the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for another 20–25 minutes until golden brown.

Cool:
Let the bread cool on a wire rack for at least 1 hour before slicing.

13/04/2025

This homemade wonton soup is better than Chinese takeout and so easy to make! With ginger, soy sauce, wontons, warm broth and a few more seasonings, this soup is irresistible!

So much better than any take out. Lots of flavor and ready in about 15 minutes!

I will put the recipe in the comments

13/04/2025

Fat-melting menu that makes your belly beg for mercy!

13/04/2025

Ingredients:

* 2 medium sweet potatoes, peeled and diced
* 2 medium beets, peeled and diced
* 2 tablespoons olive oil, divided
* 1 tablespoon balsamic vinegar
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 ounces feta cheese, crumbled
* 1/4 cup chopped walnuts or pecans
* Optional: Fresh greens (such as arugula or spinach) for serving
* For the dressing:
* 2 tablespoons olive oil
* 1 tablespoon balsamic vinegar
* 1 teaspoon honey or maple syrup
* 1/4 teaspoon Dijon mustard
* Salt and pepper to taste

Instructions:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and beets separately with 1 tablespoon of olive oil, salt, and pepper on two separate baking sheets.
2. Roast: Roast the sweet potatoes and beets for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
3. Caramelize (Sweet Potatoes): In the last 5 minutes of roasting the sweet potatoes, drizzle them with balsamic vinegar and toss to caramelize.
4. Make Dressing: While the vegetables are roasting, whisk together all the dressing ingredients in a small bowl.
5. Assemble: If using greens, arrange them on a serving platter or in individual bowls. Top with the roasted sweet potatoes and beets.
6. Add Toppings: Sprinkle with feta cheese and chopped nuts.
7. Dress & Serve: Drizzle the dressing over the salad just before serving. Enjoy!

Here is our special bundle. 4 week meal plan with a bundle of all type(dessert, soup ,seafood, breakfast, snacks, salad and other optional lunch and dinner) Weight Watchers books. One time subscription and life time ease.

Your Fit Body

13/04/2025

13/04/2025

13/04/2025

13/04/2025

13/04/2025

13/04/2025

13/04/2025

13/04/2025

13/04/2025

13/04/2025

13/04/2025

13/04/2025

Address

Website

Alerts

Contact The Business

Shortcuts

Share