Friday, January 19, 2018

Thursday, January 18, 2018

Topic Thursday

Add some lemon to your water! Not only is it delicious, but there are so many health benefits!



Lemon Water Benefits: A Glass in the Morning Can Save Your Life

Wednesday, January 17, 2018

Wellness Wednesday

Is your body telling you that you aren't drinking enough water???




10 WARNING SIGNS THAT YOUR BODY IS LACKING WATER

Tuesday, January 16, 2018

Tasty Tuesday

Here is a super easy and super yummy recipe that gives you the sweet and spicy flavors that we all love!

Skinny Buffalo Chicken Stuffed Sweet Potatoes


Baked sweet potatoes loaded with buffalo sauce shredded chicken + skinny blue cheese sauce! So delicious and comforting! Find the recipe on NotEnoughCinnamon.com #glutenfree #healthy #dinner


INGREDIENTS
  • 7 medium sweet potatoes (the ones with the orange flesh), skin on
  • 30 oz / 800 g skinless, boneless chicken breast
  • 7 tbsp Skinny Blue Cheese dressing ( see the recipe here) - or Ranch dressing
  • cilantro or parsley, optional
  • Buffalo sauce
  • 2/3 cup Frank's Red Hot Original Sauce
  • 4 tbsp unsalted butter
  • 1 1/2 tbsp white vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 tsp cornstarch + 1 tbsp water
  • DIRECTIONS
    1. Preheat oven to 400F/200C. Line a large baking sheet with aluminium foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.
    2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.
    3. In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.
    4. Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken. Drizzle one tablespoon of blue cheese sauce on each sweet potato. Top with fresh herbs if using. Serve immediately.

Friday, January 12, 2018

Fit Friday

Here is an awesome workout you can do anywhere--no equipment needed!



Lose 10 pounds in 2 weeks workout

Wednesday, January 10, 2018

Tuesday, January 9, 2018

Tasty Tuesday

Here is a great recipe for pancakes that subs out the white flour for oats!  Try these yummy cakes today!


Banana pancakes I added 1/4 cup all purpose flour and 1/8 cup sugar to the recipe. -Jo (22 Jan 2015)  13 total sp with flour and sugar