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