New Year's Eve!

Happy New Year's Eve!

Wonderful Wednesday

Here is a fun guide to what other countries do to celebrate the New Year!

Tasty Tuesday

Here is a hearty, healthy and delicious soup courtesy of Iowa Girl Eats and also recommended by Dan Chibnall!!  Thanks for the recommendation Dan!  I can't wait to make this one myself!

Ingredients

SERVES 6

• 3 Tablespoons extra virgin olive oil, divided
• 1 sweet onion, chopped
• 2 leeks, white and light green parts only, cut in half then thinly sliced
• salt and pepper
• 2 cloves garlic, minced
• 6 cups cauliflower florets (1 medium-sized head cauliflower)
• 5 cups gluten-free chicken broth
• 1/2 teaspoon dried dill weed
• 2 cups diced Yukon Gold potatoes (about 3 medium-sized potatoes)
• 1 teaspoon minced fresh dill
• Squeeze fresh lemon juice

• Directions

  1. Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
  2. Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add onions and leeks, season with salt and pepper, and then saute until lightly caramelized, 10 minutes. Add garlic then saute until fragrant, 1 minute.
  3. Add chicken broth and dried dill then turn heat up to bring to a boil. Add roasted cauliflower then reduce heat and simmer for 10 minutes. Transfer cauliflower plus a little broth to a blender then blend until very smooth, and then pour back into the soup pot. Bring soup back up to a bubble then add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Stir in fresh dill and a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve.
  Source:  Iowa Girl Eats

Motivation Monday

As we close out the year, soak up this last week of 2015 and be all there!  The years go by faster and faster it seems and we all need to work on being more 'present'.  So put down that phone, shut off the computer and make memories!

Festive Friday

Thoughts on Thursday

On this Christmas Eve, GV Wellness wishes you...

Wacky Wednesday

So true and so funny!

Tasty Tuesday

How creative and fun are these healthy appetizers?  Bring one to your next Holiday party!

Merry Monday

What do you give?  Happiness, joy, optimism?

Fit Friday

It's time for a new exercise idea and today we have the name game.  Each letter is assigned an exercise with the number of repetitions you are supposed to do.  The most basic workout is to spell out your name and perform the exercises in that order.  You can make it really fun and have a spouse, child, or friend create a sentence that you then follow the exercises for.  Have fun with this one, there are endless possibilities!!

Topic Thursday

Besides reducing stress and improving our mood, there are so many other reasons to exercise.  I am positive that you can find at least 10 reasons on this list that appeal to you and make you want to exercise!!!

Wellness Wednesday

December is supposed to be a very happy month but sometimes the shopping and money can really stress us out.  Not to mention it's the end of the semester and we are scrambling to get things finished.  Here are some big things that can add stress to you day but also a few things that you can do to help it... like my favorite... exercise!

Tasty Tuesday

It's time to break out the healthy side dishes to keep our meals in check this month!!  December can be an easy month to get caught up in all of the delicious foods but we must remind ourselves to fill up on colorful veggies too.  Here is a little twist on some roasted veggies with a hint of balsamic vinegar and it's oil free!

Ingredients:

• 1⅔ cup chopped red bell peppers (250 g)
• 2 cups chopped carrots (250 g)
• 1⅓ cup chopped yellow bell peppers (200 g)
• 1⅔ cup chopped zucchini (250 g)
• 1 cup broccoli florets (100 g)
• 1 cup chopped red onions (200 g)
• 1 tbsp dried thyme
• Balsamic vinegar to taste

Directions:

1. Preheat the oven to 400 ºF 
2. Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
3. Bake for about 25 minutes or until the vegetables are cooked.

http://simpleveganblog.com/oil-free-rainbow-roasted-vegetables/

Motivation Monday

Time will pass you by no matter what you fill it with... make sure you follow your dreams and goals to be the happiest you can be!!

Fit Friday

Here is a great pre-holiday workout sure to work up a sweat!!!

Topic Thursday

Before you take your workout outside, make sure you are dressed accordingly!

Wishlist Wednesday

If you are considering asking for a fitness tracker for the holidays, here is a great tool that compares various models.  Check this out so you can make the best decision for your needs!

Tasty Tuesday

Here is a great 'treat' for those days you're craving chocolate but wanting a healthier option!

Ingredients

1/2 cup almond butter

1/3 cup honey

1 teaspoon vanilla

3/4 cup old fashioned rolled oats

2/3 cup unsweetened coconut, divided

1/3 cup chocolate protein powder

1/3 cup dark chocolate cocoa powder

Instructions

1. Combine the almond butter and honey in a large pan over low heat. Stir until melted and creamy. Add the vanilla and stir in.
2. Mix in the oats, 1/3 cup coconut, protein powder, and cocoa powder and mix until everything is mixed completely. Press into an 8x8 pan that has been lined with foil. Sprinkle with the remaining coconut and press into the top. Chill in the refrigerator for at least 30 minutes to an hour. Cut into 16 bars. Store in a sealed container on the counter

Motivation Monday

So true...

Fit Friday

Sometimes the hardest part about working out is putting our shoes on and heading to the gym.  I've found the perfect solution... a workout you can do barefoot in the comfort of your own home!!  Now we have no excuses as to why we couldn't fit a workout it today!!  Besides this workout is only 8 minutes long... but you can always do more than one round to get a real good burn, you'll already be sweaty so what's 8 more minutes?!

Topic Thursday

With the cold and flu season upon us we all try to be very careful about getting sick.  It's great to learn about simple tricks and remedies to use that we basically all have sitting around at home.  Today, we should you the many ways you can use apple cider vinegar!

 

Wellness Wednesday

With Thanksgiving behind us we all know what comes next... Christmas.  And with Christmas comes all of the baked goods and treats.  Here are some awesome substitutions you can make when baking to make your treats a little more good for ya!!

Tasty Tuesday

Are you looking for a fun and tasty meal that will get your kids eating more vegetables??  Well look no further!  These Zucchini and Ground Turkey Pizza Boats will have your kids eating zucchini while it tastes like they are eating pizza toppings!!  What a great way to introduce picky eaters to veggies!

Zucchini and Ground Turkey Pizza Boats

Ingredients:

• 4 zucchini
• 1 tsp. olive oil
• 1/2 lb 99% lean ground turkey
• 1 cup mushrooms, diced
• 2 garlic clove, minced
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1 cup marinara sauce
• 4 tbsp. Parmesan cheese
• 8 tbsp. park skim shredded mozzarella cheese

Directions:

1. Preheat the oven to 400 degrees.
2. Heat the olive oil over medium high heat.  Add the turkey, mushrooms, and garlic.  Cook until turkey is fully browned, about 6-8 minutes.  Season with salt and pepper.
3. Stir in the oregano, basil, and marinara sauce.
4. Meanwhile cut the zucchini in half and scoop out some of the center using a spoon or melon baller to create the "boat."  Place in a baking dish sprayed with cooking spray.
5. Fill the boats with the turkey and mushroom mixture.
6. Top each with 1 tbsp. of shredded cheese and 1/2 tbsp. Parmesan cheese.
7. Bake for 15-18 minutes until cheese is bubbling and zucchini is tender.

 http://www.slenderkitchen.com/recipe/zucchini-and-ground-turkey-pizza-boats

Motivation Monday

Hopefully you didn't go too crazy over Thanksgiving dinner!!  Isn't this dog just hilarious, laughing is so good for your health!!  Those of us taking the Maintain Don't Gain challenge should have learned that eating and living is all about moderation.  Have fun on holidays and don't obsess over the food.  If you went a little crazy last week, don't worry, we will get through Christmas together!! 

Fit Friday

Ready for a fun and fierce Thanksgiving themed workout...  I know, it's not quite Thanksgiving but it's close enough right??  This workout will get can be done anywhere and you can make it as intense as you want.  Don't have time to complete 3 rounds... no problem, doing just 1 round will give you a great workout!!

 

Topic Thursday

Sweet potatoes seem to be a staple during Thanksgiving and why not show you all of the added health benefits you get from munching on them all month!!  If you are looking for a new spin on your Thanksgiving sweet potato recipe, give the tasty Tuesday recipe a try for a healthy and delicious swap!!

Fit Friday

Wellness Wednesday

Looking for new ways to improve your health this November.  Give a couple of these tips a try and see which ones you like... you may just end up carrying these tips with you into the new year!!

Tasty Tuesday

It's getting to be that time of year again... Thanksgiving!!  Who doesn't like filling their plate full of delicious food and spending time with family?  This year, why not bring some healthy side dishes to the table so you can feel a little less guilty after you unbutton your pants!!

This week we have Sweet Potato & Cauliflower Mash

Ingredients

• 2 pounds sweet potatoes
• 1 pound cauliflower florets
• 3 tablespoons milk of choice
• 1/4 cup plain Greek yogurt
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chopped parsley for garnish

Directions

1. Peel and cut sweet potato into 1 1/2-inch chunks.
2. In a large pot with steam basked, steam sweet potatoes and cauliflower with 1 inch of water in bottom of pot.  Vegetables will be ready in about 10-12 minutes, or when fork tender.
3. Place in large bowl and mash the potato and cauliflower with the milk.  Stir in the Greek yogurt, garlic powder, salt and pepper.  If too thick, add milk 1 tablespoon at a time, until desired consistency is achieved.  Garnish with chopped fresh parsley.

 http://thefitfork.com/sweet-potato-cauliflower-mash-more-healthy-recipes/

Motivation Monday

What better way to motivate ourselves this month than to give thanks for the things and people we have in our lives. 

Fitness Friday

Are you ready for a full body workout that is sure to make you sweat?  This no equipment cardio & strength training circuit can be done in any space you have available!  Short on time or just starting to exercise again?  Don't worry, you can do this circuit 1 time through instead of the suggested 3 times through to make it only a 10 minute workout!  Remember, any amount of physical activity is better than no activity!!

Topic Thursday

Do you have a bottle of coconut oil but want to do more with it than just cooking?  Here are 8 other uses for coconut oil that you may not have even thought about!!

Wellness Wednesday

Breakfast can be a hard meal for many of us to fit into our day.  Most of the time if we do fit it in it is usually not the best choice.  No matter what things you need to accomplish during your morning it is essential that you eat a nutritious breakfast that can set the tone for your entire day!  Make sure you are eating a majority of your morning meals from the left side of the column to ensure that you are eating a healthy and energy packed breakfast!!

Tasty Tuesday

Breakfast can be a hard meal to fit into a busy morning but with these easy on the go egg white bites you really have no excuse not to eat a delicious and nutritious breakfast!!

Ingredients

• 1/4 onion, diced
• 1/2 pepper, diced
• handful of spinach
• egg white carton (24 T. total is used)
• olive oil cooking spray
• black pepper

*This recipes is just a suggestion but the possibilities are endless.  You can fill the cups with whatever vegetables and spices you enjoy.  You can also use whole eggs or a mixture of egg and egg whites.  These are basically mini omelets so you can customize them to your taste and even your families favorites!!!

Directions

• Preheat oven to 350 degrees.
• Spray each muffin tin with olive oil cooking spray so it lightly coats the bottom.
• Add your favorite diced vegetables.
• I added ripped-up spinach leaves, diced red pepper, and diced onion.
• Fill each muffin tin with egg whites.  When using the mini muffin tins, it only took about 1 T. of egg whites to fill.  (Larger
• Lastly, sprinkle the tops with some ground black pepper for a little flavor.
• Toss the min the oven.  The mini muffin tins took about 10 minutes.  If you are using regular sized muffin tins, let them cook for about 20 minutes.
• Once they are cooled, enjoy!  You can also add your favorite toppings like avocado or salsa.

*These can last in the fridge for about 4 days!!

http://fitsuccess.blogspot.com/2013/07/grab-go-egg-white-bites.html

Motivation Monday

Life can be tough climb but remember to focus and look at the positive and beautiful experiences that occur along the way!

Fit Friday

There is no excuse not to fit a workout in this weekend.  All this one takes is 15 minutes and believe me, it will be tough.  Lots of burpess = lots of fun... right?!?!?!

Topic Thursday

The weather is getting chili and it is time to introduce the fall food guide.  There are many tasty fruits and veggies that are in season this time of year and they have many added health benefits!!  

Wellness Wednesday

Ever wonder if you should be using ice or heat to relieve pain???  Here is a great guide to follow when choosing whether to ice or heat trouble areas.  Bonus, ice and heat are both easy, natural, and affordable ways to relieve pain!!!

Tasty Tuesday

Get ready for the fall meals this November!  This recipe is filled with fall produce that can also work great for your Thanksgiving dinner!!

Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples, and Onions

Ingredients

• 1 medium butternut squash, peeled and cut into 1/2-inch cubes
• 1 lb. Brussels sprouts, trimmed and halved
• 1 cup fresh cranberries
• 1 tart apple, cut into 1/2-inch pieces
• 1 medium red or yellow onion, chopped
• 2 tbsp. extra virgin olive oil
• 1 tbsp. balsamic vinegar
• 1 tbsp. brown sugar
• 1/2 tsp. curry powder
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F.
2. Spread chopped butternut squash, Brussels sprouts, cranberries, apple, and onion on a large rimmed baking sheet.
3. In a small bowl, whisk oil, vinegar, brown sugar, and curry powder.  Drizzle over vegetable mixture and toss to evenly coat.
4. Roast for 45 minutes, gently stirring halfway through cooking time.  Continue to roast until vegetables are tender and nicely browned.
5. Enjoy!

Tip - Trimming Brussels sprouts just refers to removing the tough, darker green outer leaves.  I usually just cut of the hard stem of the Brussels sprout and those leaves fall off naturally.  Easy!

This dish is best cooked the same day you serve.  But you can cut up the ingredients and toss with the oil mixture ahead of time.

http://www.thecomfortofcooking.com/2014/11/roasted-butternut-squash-and-brussels-sprouts-with-cranberries-apples-onions.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+TheComfortOfCooking+(The+Comfort+of+Cooking)

Motivation Monday

Everyone could use a little boost on their Monday! 

Fit Friday

Here is a great cardio workout you can do anywhere!!!

Topic Thursday

Being active and healthy can be as simple as getting your walk on!  Here are 4 simple ways to maximize your days of walking!

Wellness Wednesday

It's time to make your health a priority ladies!  If you are unsure of what tests and specialists you should see by the decades, don't sweat it, here is a simple guide to knowing what tests you should consider having done.

Tasty Tuesday

When the weather gets colder there is nothing like a good crockpot meal to warm you up!  Give this easy Seasoned Chicken, Green Beans, and Potatoes a try this week!  What's great is that you can really switch out any vegetable and potato of your choosing, the possibilities are endless!

 Ingredients:

• 1.5-2lbs boneless skinless chicken breasts
• 1/2lb fresh green beans, trimmed (about 2.5 cups)
• 1.25lb diced red potatoes (about 4 cups)
• 1/3 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. onion powder
• 2 garlic gloves, minced

Directions:

1. Start by placing the chicken in a 6-quart slow cooker, in the center.  Next add the green beans on one side.  Then for the potatoes, you will need to mound them high off to the other side.
2. In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves.
3. Pour this mixture evenly over the chicken, green beans, and potatoes.
4. Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.

Motivation Monday

No matter what you do on this earth, make sure it is for you!

Fit Friday

Finishing off this week with a Zombie Agility workout.  That's right!!  When you are dodging those zombies on the street during beggars night in your Jane Fonda and Richard Simmons costumes you might as well get your workout in too!  Otherwise you can do this at home to prepare yourself!!

Topic Thursday

Who needs a fit Halloween costume idea??  Jane Fonda or Richard Simmons anybody???  I just find the baby versions of these costumes absolutely adorable!!!