Robert kuthrell

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Sweet Potato, Black Bean & Egg White Breakfast Burritos - Credit: @ambitiouskitchen - INGREDIENTS 6 low carb whole wheat tortillas 3 medium sweet potatoes 1- 15 oz can black beans, rinsed and drained 1/4 teaspoon cumin 1/4 teaspoon chili powder few dashes of red pepper flakes, if desired 8 large egg whites 1 avocado, diced 1/2 cup reduced fat shredded cheese 1/3 cup red enchilada sauce - INSTRUCTIONS 1.Cook sweet potatoes: Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked. This may take up to 10 minutes depending on how thick your sweet potatoes are. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside. 2.In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes if desired. Stir to combine then set aside. 3.In a separate medium bowl, beat egg whites together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in egg whites and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat. 4.To assemble burritos, make sure you have warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each. Evenly distribute egg whites, diced avocado, black beans, and shredded cheese on each tortilla. Next drizzle about tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos. To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with sour cream, greek yogurt, salsa, or hot sauce. Makes 6 burritos. - Nutritional information is based on using low-carb tortillas that were 80 calories each. - These burritos are freezer-friendly. Simply wrap in plastic wrap, then in foil and place in freezer. To reheat, remove foil and plastic wrap and microwave until warmed, about 2-3 minutes. - Nutrition Information Serving size: 1 burrito Calories: 297 Fat: 9 Carbohydrates: 46.2g Sugar: 5.4g Fiber: 20g Protein: 20

Margherita Pizza Stuffed Chicken Breasts by @cafedelites INGREDIENTS •4 small boneless and skinless chicken breasts •2 tablespoons garlic flavoured tomato paste •½ cup fresh mozzarella cheese balls, sliced •¼ cup chopped shallots/scallions •1 tomato, diced •1 tablespoon finely chopped basil •Pinch of salt •Cooking oil spray INSTRUCTIONS 1.Combine mozzarella, shallots/scallions, tomatoes and basil in a small bowl. 2.Cut a horizontal opening along the front, long edge middle of each chicken breast, nearly through to the opposite side, to open like a book. 3.Spread the breasts with 2 teaspoons each of tomato paste. Divide the margarita cheese mix into 4 and place it in the center of each breast. 4.Close the breast over the filling, and secure the edges with a couple of toothpicks either side. Sprinkle the breasts with salt to season. 5.Heat oil in a large pan over medium heat. Add the chicken and cook until browned on one side (about 5 minutes). Turn the chicken over and fry for a further 5 minutes until browned. 6.Lower heat, cover pan and allow to cook until cooked through. #Shredding_meals

Sweet Potato and Turkey Mince Boatengs 😋😋 by @thebodycoach

Jalapeno Cheddar Burgers (Turkey or Beef) Made by @spendpennies Follow & read more recipes at spendwithpennies.com . Ingredients 28 oz lean turkey or beef (not extra lean) 2 tablespoons finely minced onion salt & pepper to taste 4 tablespoons cream cheese 2 oz. shredded cheddar cheese ¼ teaspoon garlic powder 1 fresh jalapeno pepper, diced (seeds removed if you prefer less spice) 1 tablespoon olive oil Rolls & Toppings as desired Instructions Preheat grill to medium or oven to broil on high. In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno. Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take ¼ of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil. To Grill Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.) To Broil Place burgers on a foil covered pan approximately 6" from the broiler. Broil 5-6 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.) #shredding_meals

5 Crazy But Effective Chest Building Exercises

One of your main training goals is to pack on muscle – especially on your chest. Let’s face it; a well-developed chest is one of the hallmarks of a …

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11 Must-Try Chili Recipes

Asking someone for a chili recipe is like asking someone what heaven looks like: endless variations, endless possibilities, and everyone believes …

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✨STEAK, POBLANO AND MUSHROOM TACOS✨ By @gimmesomeoven INGREDIENTS: !Steak Marinade Ingredients: 1/4 cup olive oil 4 cloves garlic, minced 3 Tablespoons lime juice 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon coarsely-ground black pepper !Steak, Mushroom & Poblano Tacos Ingredients: 2 Tablespoons olive oil 1.5 pounds flank steak 2 large poblano peppers, stemmed, cored and cut into thin 2-inch strips 1 medium white or yellow onion, thinly sliced 8 ounces baby portobello mushrooms, sliced or quartered 3 cloves garlic 1/2 teaspoon salt 1/4 teaspoon cumin 1/4 teaspoon black pepper for serving: corn tortillas, chopped fresh cilantro, avocado slices, lime wedges, salsa verde, crumbled cotija cheese or queso fresco DIRECTIONS: !To Marinate The Steak: Combine all marinade ingredients in a large ziplock bag or in a baking dish. Add the flank steak, and toss with the marinade until it is completely coated. !To Make The Tacos: Heat your saute pan (or grill pan) over medium-high heat. Remove the flank steak from the marinade (discard the marinade) and add the steak to the pan. Cook on each side for 4-5 minutes, turning once with tongs, until it reaches your desired level of doneness. Transfer the steak to a separate plate, and let it rest for at least 10 minutes. Then slice it into thin strips on the diagonal. While your steak is resting, add the oil to the saute pan and reduce heat to medium-high. Add the onions and poblano peppers, and saute for 5 minutes until the onions are soft. Add the mushrooms and continue sauteing until they are cooked, about 2 minutes. Add the garlic, salt, cumin and black pepper and saute 1-2 more minutes until the garlic is fragrant. Season with additional salt and pepper, if needed. Pour the veggie mixture onto a serving platter and set aside. Return pan to heat and add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat. Assemble tacos by layering the sliced steak, veggies, cilantro on top of the warmed tortillas. Serve with avocado, lime wedges, salsa verde and optional additional toppings. #Shredding_Meals Source

✨GREEK FISH TACOS✨ By @gimmesomeoven INGREDIENTS: 1 pound firm white fish (I used mahi mahi, but cod, tilapia, red snapper or catfish would also work) salt and pepper 1 tablespoon olive oil 8 small soft flour or corn* tortillas 2 cups shredded red or green cabbage 1 cup cherry or grape tomatoes, thinly sliced 1 cup kalamata olives, halved 1 cucumber, seeded and diced 1/2 cup crumbled feta cheese tzatziki sauce DIRECTIONS: Season both sides of the fish with a few generous pinches of salt and pepper. Heat oil in a large saute pan over medium heat. Add the fish and cook for 4-5 minutes per side, until the fish is cooked through and opaque and flakes easily. (Cooking time will depend on the size/thickness of your fish.) Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces. Assemble your tacos by layering the following on flour tortillas: cabbage, fish, tomatoes, olives and cucumber. Then top with feta and tzatziki to taste. Serve warm, with lemon wedges for a squeeze of juice. *If you are making these gluten-free, use GF corn tortillas instead of flour. Since corn tortillas can tend to break easier, I recommend using two tortillas per taco and warming them before filling. **All portions are just suggestions. You can use as much or as little of each topping as you'd like! :) #Shredding_Meals Source

✨EASY HOISIN SHRIMP✨ INGREDIENTS: 1/4 cup hoisin sauce 1 tablespoon rice wine vinegar 2 teaspoons soy sauce 1 lb. shrimp, peeled and deveined salt and black pepper 1 tablespoon olive oil (optional toppings: toasted sesame seeds, thinly-sliced green onions) DIRECTIONS: Combine hoisin sauce, rice wine vinegar and soy sauce in a small mixing bowl. Whisk until combined. Set aside. Pat shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper. Heat oil in a large saute pan over medium-high heat. Add half of the shrimp in a single layer. Saute for about 2-3 minutes per side, or until shrimp are cooked through and pink. Use a slotted spoon to transfer cooked shrimp to a separate plate. Repeat with the remaining shrimp. Once the second batch of shrimp is cooked through, add the first batch of cooked shrimp back to the saute pan, along with the hoisin sauce mixture. Saute together for 1-2 minutes, tossing until the shrimp are evenly coated and the sauce is heated through. Remove from heat and sprinkle shrimp with sesame seeds and green onions. Serve warm over rice, quinoa, noodles, and/or veggies. #Shredding_Meals By: @gimmesomeoven

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@winecoach requested something delicious for brunch this morning, so I went to work! Back from vacation and craving normal, our way #WeekendBrunch! So here we go. #BrunchItOnSundays I looked though the fridge and found all these things, so nothing special, but BIG taste and won't disappoint. This works form breakfast, lunch or dinner! On weekends we just have #Brunch or #Brinner. This happened earlier today. •.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.• Sweet Potato Salmon Hash WHAT 3 sweet potatoes, peeled and cubed 1/2 purple onion, chopped 3 garlic cloves, chopped 1/2 red & yellow bell pepper, cubed Handful of cherry tomatoes 1-2 tbsp EVOO A few asparagus spears, Roasted Salt and pepper Optional: 1 tbsp green chile 2 Poached eggs (not shown) 2 oz wild salmon lox, chopped (If you're not into fish, you may also use pancetta, bacon or leave vegetarian) Xoxo, @AnaSandee💋 Visit me 👆👆👆 •.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.• Find my full recipes on: _______________________________ FB page: colorful foodie Website: www.colorfulfoodie.com Twitter

#ILoveWine 🍷! I think by now you might have picked up on it.... Can't have it for breakfast though, so instead, I have smoothies. Sometimes in wine glasses. Because I can. @Winecoach does too. In honor of #BreastCancerAwareness month, October, I take my breakfast 💖 PINK. #PinkSmoothie that is. It Makes a full meal that will keep you satisfied for a good 3-4 hours and has countless benefits!! . What's in this glorious 🍷 glass? •.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•. Blend this 1 pack of @pitayaplus smoothie 1 frozen banana handful of mixed berries 1/2 mango 1 tsp of @organicburst maca powder 1/4 cup of my Homemade Granola. . Join the challenge: Hashtag #ThinkPink, and Tag me and @californiagiantberries 🍓 for a chance to win $100 by this month! .•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.• . Xoxo, @AnaSandee💋 Visit me 👆👆👆 . For all full recipes, visit: _____________________________ Blog: www.colorfulfoodie.com Facebook:The colorful foodie Twitter: @AnaSandee Pinterest: ColorfulFoodie _____________________________ 🍎🍏🍊🍋🍒🍇🍉🍓🍑🍈🍌🍐🍍

How are you starting your day! This is how mine starts every-single-Day! #MyDailyGreenSmoothie! Sure it’s not always on a pretty bowl surrounded by fruit, most of the times, I drink it on my way to work (45 minute commute), all 16oz of it, sometimes more! I’ve been on this “diet”, or having a green smoothie each morning, religiously for 1.5 years. . Maybe it’s not for you, BUT, if you’re not used to it, this recipe is a great place to start. It has a very forgiving taste, and you can alter, add, or subtract an ingredient or 2 if need be. I hope you give it a shot! These make 2 servings, one for me, one for @winecoach, who also has a long drive to work. •.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•. Ana's signature 🍹 daily green smoothie 4 Lettuce leaves handful of baby spinach handful of Kale 2 celery sticks 1 pear 1 apple 1 kiwi 1 banana 1 orange 1/2 lemon 1 grapefruit •.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•. . Xoxo, @AnaSandee💋 Visit me 👆👆👆 . For full recipe and directions visit: _____________________________ Blog: www.colorfulfoodie.com Facebook:The colorful foodie Twitter: @AnaSandee Pinterest: ColorfulFoodie _____________________________ Directions also on first comment 🍎🍏🍊🍋🍒🍇🍉🍓🍑🍈🍌🍐🍍

Ok! As promised last night while recipe testing, I got The vibe you all were interested in the recipe for The delicious and healthy #Guacamole Zoodle Fettuccini 🍝 I was cookin up! So here it is, and please remake and tag me If you love it! Beware though: This is for #AvocadoLovers ONLY! •.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.• Guacamole Zoodle Fettuccini WHAT 2 Oz of brown rice Fettucini 1 zucchini, spiralized A blade 1 1/2- 2 haas avocadoes, peeled 1/2 cup any milk 1/2 onion, finely chopped 2 garlic cloves, finely chopped 1 fresh bunch cilantro 1/2 lemon, squeezed juice Salt and pepper to taste 1 Roma tomato, chopped Optional: 1/2 jalapeño (if you like it hot🔥) grilled chicken . Xoxo, @AnaSandee💋 Visit me 👆👆👆 . For full recipe and directions visit: _____________________________ Blog: www.colorfulfoodie.com Facebook:The colorful foodie Twitter: @AnaSandee Pinterest: ColorfulFoodie _____________________________ Directions also on first comment 🍎🍏🍊🍋🍒🍇🍉🍓🍑🍈🍌🍐🍍

Protein cupcakes! Made by @yasarc213