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Candice's Healthy Living and Weight Loss 411

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Candice's Healthy Living and Weight Loss 411

Youll find tips, recipes, motivational quotes and pictures as well as friends to help you along the way.

This is a group for people who want to lose weight, maintain weight, be supportive for friends and family or just learn more about how to be healthy!!!

01/17/2026

Spicy Garlic Chicken with Herb-Roasted Veggies & Crunchy Cucumber Salad 🥔🌶️🍗
This colorful plate is packed with flavor and freshness! Tender spicy-garlic grilled chicken breasts pair up with golden roasted potatoes, sweet carrots, and red peppers. It’s all rounded out by a refreshing cucumber-tomato-onion salad tossed in herbs. Perfect for a wholesome, satisfying meal!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Chicken:
2 boneless skinless chicken breasts
2 tbsp olive oil
1 tsp paprika
1 tsp chili flakes
2 garlic cloves, minced
1 tsp dried oregano
Salt & black pepper to taste
For the Roasted Veggies:
2 medium potatoes, sliced
2 carrots, sliced
1 red bell pepper, sliced
1 tbsp olive oil
1/2 tsp thyme or rosemary
Salt & pepper to taste
For the Salad:
1 cucumber, diced
2 tomatoes, diced
1/2 red or white onion, diced
1/2 green bell pepper, diced
1 tsp dried mint or parsley
Juice of 1 lemon
1 tbsp olive oil
Salt & pepper to taste
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Marinate the Chicken: In a bowl, combine olive oil, paprika, chili flakes, garlic, oregano, salt, and pepper. Rub onto the chicken breasts and let them marinate for at least 30 minutes.
Roast the Veggies: Preheat oven to 400°F (200°C). Spread sliced potatoes, carrots, and red pepper on a baking tray. Drizzle with olive oil, season with herbs, salt, and pepper. Roast for 25–30 minutes until golden and slightly crispy.
Grill the Chicken: Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5–6 minutes on each side, until fully cooked and charred at the edges.
Prepare the Salad: Toss all salad ingredients in a bowl. Drizzle with lemon juice and olive oil. Season with salt, pepper, and herbs. Mix well.
Plate It Up: Arrange grilled chicken, roasted veggies, and the fresh salad on a plate. Serve warm and enjoy!
Prep Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins
Calories: ~450 kcal per serving
Servings: 2

01/17/2026

Yellow for the spleen!

01/17/2026

Spiced Butternut Squash & Cranberry Salad with Feta
Ingredients:
For the roasted butternut squash:
4 cups butternut squash, cubed
2 tbsp olive oil
1 tbsp honey or maple syrup
½ tsp cinnamon
½ tsp smoked paprika (optional)
Salt & black pepper, to taste
For the salad:
3 cups mixed greens (spinach, arugula, or spring mix)
⅓ cup dried cranberries
⅓ cup crumbled feta
¼ cup toasted walnuts or pecans
1 small red onion, thinly sliced (optional)
For the dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
½ tsp Dijon mustard
Salt & pepper, to taste
Directions:
Roast the squash:
Preheat oven to 400°F (205°C).
Toss cubed squash with olive oil, honey, cinnamon, paprika, salt, and pepper.
Spread evenly on a baking sheet and roast 25–30 minutes, stirring halfway, until caramelized and tender.
Make the dressing:
Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
Assemble the salad:
Add mixed greens to a large bowl.
Top with roasted squash, cranberries, feta, nuts, and optional red onion.
Finish:
Drizzle dressing over the salad and toss gently before serving.
Prep Time: 10 minutes,
Cooking Time: 25 minutes,
Total Time: 35 minutes,
Kcal: 240 kcal,
Servings: 4 servings

01/17/2026

New to strength training? Try these!

01/17/2026

Flourless Vanilla Oatmeal Pancakes: A Breakfast
Game-Changer!
🥞🍯🍌☕️
Ingredients:
- 1 ripe banana 🍌
- 2 eggs
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Enjoy ❤️

01/16/2026

Smoky Skillet Chicken & Asparagus Plate 🌶️🥬
Juicy, spice-kissed chicken paired with tender asparagus and saucy peppers—this plate is bold, savory, and straight-up satisfying. It’s one of those simple meals that tastes like way more effort than it actually is. Clean protein, big flavor, zero regrets.
🍽️ 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 large chicken breast, sliced
1 bunch asparagus, trimmed
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, diced
1/2 onion, sliced
2 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & black pepper to taste
Optional: chili flakes or cayenne for heat
🔥 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Season the chicken: Toss chicken with paprika, garlic powder, onion powder, salt, pepper, and 1 tbsp olive oil.
Cook chicken: Sear in a hot skillet over medium-high heat until deeply golden and fully cooked. Remove and slice.
Sauté veggies: In the same pan, add remaining oil. Cook onion and peppers until soft and glossy.
Asparagus time: Add asparagus and cook until tender with slight char, tossing to coat in the pan juices.
Serve: Plate asparagus and peppers next to sliced chicken. Spoon any extra sauce over the top.
Prep Time: 10 min
Cooking Time: 20 min
Total Time: 30 min
Kcal: ~520 per plate
Servings: 1

01/16/2026

Green for the liver!!

01/16/2026

Spicy Mango Chili Shrimp Orzo Bowl
Ingredients
For the Shrimp:
450g shrimp, peeled & deveined
1 tbsp olive oil
1 tbsp chili paste or sriracha
1 tsp smoked paprika
1 tsp garlic powder
Salt & black pepper to taste
For the Mango Chili Sauce:
1 ripe mango, diced
1 tbsp honey
1 tbsp lime juice
1 tsp red chili flakes
1 tbsp olive oil
Pinch of salt
For the Bowl:
1 cup orzo
1 cup baby spinach
1 small cucumber, diced
1 red bell pepper, diced
2 tbsp fresh cilantro, chopped
Lime wedges for serving
Directions
Cook orzo according to package instructions, drain, and set aside.
Toss the shrimp with olive oil, chili paste, smoked paprika, garlic powder, salt, and pepper.
Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and opaque.
Blend mango, honey, lime juice, chili flakes, olive oil, and salt until smooth.
In a large bowl, combine warm orzo with spinach, cucumber, and red pepper.
Top with shrimp and drizzle with the mango chili sauce.
Garnish with cilantro and add lime wedges before serving.
Nutritional Info (Estimated per Serving, serves 2–3)
Calories: 510
Protein: 34g
Carbs: 66g
Fat: 13g
Fiber: 4g

01/16/2026

Blueberry Breakfast Quesadillas
✔️Ingredients:
4 flour tortillas (8-inch size)
1 cup fresh blueberries
4 ounces cream cheese, softened
2 tablespoons honey or maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon butter
Powdered sugar, for dusting (optional)
✔️Directions:
In a small bowl, mix cream cheese, honey (or maple syrup), vanilla extract, and cinnamon until smooth.
Spread the cream cheese mixture evenly over two tortillas. Sprinkle blueberries on top, then cover each with another tortilla to form quesadillas.
Heat butter in a large skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, until golden brown and slightly crispy.
Remove from skillet, let cool slightly, then cut into wedges.
Dust with powdered sugar if desired and serve warm.
Prep Time: 10 minutes | Cooking Time: 6 minutes | Total Time: 16 minutes
Kcal: 280 kcal | Servings: 4 wedges per quesadilla (8 wedges total)
Enjoy 😋😋❤️

01/15/2026

Roasted Chicken with Sweet Potato & Fresh Salad 🍗🍠!
A simple, delicious, and balanced meal for any day of the week!
📝 Ingredients:
🔹 For the Roasted Chicken:
2 chicken quarters (leg & thigh or wings)
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp onion powder
1/2 tsp chili flakes (optional)
🔹 For the Sweet Potato:
1 medium sweet potato, halved
1/2 tsp salt
1/2 tsp black pepper
1 tsp butter or olive oil (optional)
🔹 For the Fresh Salad:
2 cups mixed lettuce (romaine, iceberg, spinach)
1/2 cucumber, sliced
1/2 tomato, diced
1/4 red onion, finely chopped
1/4 cup shredded carrots
1 tbsp olive oil
1 tsp lemon juice
Salt & pepper to taste
🍽️ Step by Step:
1️⃣ Roast the Chicken:
Preheat oven to 400°F (200°C).
Rub chicken with olive oil and season with garlic powder, paprika, thyme, onion powder, salt, and pepper.
Place on a baking tray and roast for 35-40 minutes until crispy and golden.
2️⃣ Bake the Sweet Potato:
Wash and cut the sweet potato in half.
Place on a baking tray, season with salt & pepper, and bake for 30-35 minutes until soft.
3️⃣ Prepare the Salad:
In a bowl, combine lettuce, cucumber, tomato, onion, and carrots.
Drizzle with olive oil, lemon juice, salt, and pepper. Toss well.
4️⃣ Assemble & Serve:
Serve the roasted chicken alongside the baked sweet potato and fresh salad. Enjoy!
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes
Calories: ~450 per serving | Protein: ~35g per serving.

01/15/2026

Top antioxidants in foods!

01/15/2026

Roasted Beet, Orange & Pomegranate Salad with Feta and Toasted Walnuts
Ingredients:
2 medium beets, roasted and sliced
1 large orange, segmented
½ cup (90 g) pomegranate seeds
¼ cup (30 g) crumbled feta cheese
¼ cup (30 g) toasted walnuts, roughly chopped
2 cups (60 g) mixed greens or arugula
Citrus-Honey Dressing:
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) orange juice
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) honey
Salt & pepper, to taste
Directions:
Prepare beets:
Roast beets at 400°F (205°C) for 45–60 minutes until tender, then peel and slice.
Assemble salad:
Place mixed greens on a serving plate. Arrange roasted beet slices and orange segments on top.
Add toppings:
Sprinkle pomegranate seeds, toasted walnuts, and crumbled feta.
Make the dressing:
Whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper.
Finish & serve:
Drizzle dressing over the salad and serve immediately.
Prep Time: 15 minutes,
Cooking Time: 45 minutes (roasting),
Total Time: 60 minutes,
Kcal: 230 kcal,
Servings: 2–3 servings

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