Topic Thursday

Do you know what's in your beauty products?  Avoiding harmful chemicals in these products is so important to your overall health!

Wellness Wednesday

This time of year is notorious for illness, etc.  Here are some ways you can boost your body's fighting power--your immune system!

Tasty Tuesday

Here is a great weekend breakfast or even better--meal prep this on Sunday and your breakfast is ready for the week!

SWEET POTATO SAUSAGE BREAKFAST CASSEROLE

INGREDIENTS

• 4 TB extra virgin olive oil
• 1 lb sweet potatoes, peeled and cut into 1/2″ cubes
• 1/2 cup onion, diced
• 4 cloves garlic, minced
• 1/2 cup diced red bell peppers
• 1 lb ground breakfast sausage
• 2 cups kale leaves, chopped
• 12 large eggs
• 1/2 cup non-dairy milk of your choice (almond, coconut, etc.)
• kosher salt and freshly ground black pepper

INSTRUCTIONS

1. Preheat oven to 400F with rack on lower middle position. Lightly grease a 9×13 baking dish and set aside.
2. On a large baking sheet, combine sweet potatoes with 2 TB olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper; toss to coat well. Bake in a single, even layer for 20 minutes until soft.
3. Meanwhile, heat remaining 2 TB olive oil on a large skillet over medium high heat. Add onions and garlic and stir 2-3 minutes or until translucent. Add peppers and stir 1 more minute. Transfer mixture to prepared 9×13 baking dish.
4. In the same skillet over medium high heat, cook and break apart sausage with spatula until cooked through. Drain and add to baking dish with veggie mixture. Add roasted sweet potatoes, chopped kale, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper to the mixture in baking dish. Gently toss to combine all ingredients well.
5. In a bowl, gently whisk together the eggs and 1/2 cup of non-dairy milk until well combined. Pour evenly over the sausage/potato mixture in baking dish. Bake uncovered about 25-30 minutes or just until eggs are set in center.

Source:  http://www.chewoutloud.com/2018/01/16/sweet-potato-sausage-breakfast-casserole/?utm_source=Recipe+Newsletter+Subscribers&utm_campaign=f68d47d12d-EMAIL_CAMPAIGN_2018_01_17&utm_medium=email&utm_term=0_799c46a525-f68d47d12d-78073045

Motivation Monday

Remember what a gift each day is!!

Fit Friday

Topic Thursday

Here are some great Winter Wellness tips!

Wellness Wednesday

Tasty Tuesday

I love one-pan meals, especially this time of year.  Super simple and super yummy and they make great left-overs!

Ingredients

• 1 1/2 pounds of shrimp peeled and deveined
• 1 yellow bell pepper sliced thin
• 1 red bell pepper sliced thin
• 1 orange bell pepper sliced thin
• 1 small red onion sliced thin
• 1 1/2 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• several turns of freshly ground pepper
• 2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• lime
• fresh cilantro for garnish
• tortillas warmed

Instructions

1. Preheat oven to 450 degrees.
2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
3. Toss to combine.
4. Spray baking sheet with non stick cooking spray.
5. Spread shrimp, bell peppers and onions on baking sheet.
6. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
8. Serve in warm tortillas.

Motivation Monday

Funny Friday

Topic Thursday

We keep hearing how important our gut health is...did you know it can also affect your sleep?

Wellness Wednesday

Here are some great health benefits from this power fruit!

Tasty Tuesday

Here is a super simple and tasty meal you can put in the crockpot and walk away from!  Love it!





Ingredients (6 to 8 servings)
2 packets of zesty Italian seasoning (Good Seasons Brand... usually by the salad dressings!)
12 oz (1.5 packets) of 1/3 less fat Philadelphia cream cheese
4 cups of chopped broccoli crowns
4 chicken breasts

oh... and one cup of water :)

Directions
1. Place chicken breasts in slow cooker with one cup of water and the two packets of Italian seasoning. 
2. Cooking time is really subjective to your slow cooker. I put my chicken breasts in frozen on high and they were done within four hours! If you want to throw it in in the morning because you're going to be gone all day you should be just fine putting it on low. 
3. Once chicken is cooked, shred it with forks.
4. Chop up broccoli, put in crockpot. Put 1 and a half packets of Philadelphia cream cheese in at this time as well. Stir well until cream cheese mixes with chicken broth.
5. At this time I turn my crockpot up to high to get the broccoli to soften up quicker.
6. While broccoli is softening up, cook either your brown rice or quinoa. Whatever you want as the base!
7. Top brown rice/quinoa with creamy chicken... and let your taste buds awaken!

Motivation Monday

Always remember:  It is you vs you!  No one else!

Fit Friday

Here is an awesome workout you can do at home with no equipment!!!

Topic Thursday

Here is a great visual for portion sizes! 

Wellness Wednesday

Keep eating those greens!!!

Tasty Tuesday

Here is an easy and delicious recipe that incorporates a lot of fresh veggies, which are much needed after the holidays!

Blackened Chicken and Avocado Salad

Ingredients

• Blackened Chicken:
• 2 boneless skinless chicken breasts
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp cumin optional
• 1 tbsp olive oil
• pinch salt and pepper
• Avocado Salad:
• 2 cups romaine lettuce can also use baby spinach
• 1 large tomato
• 1 small red onion
• 1/2 cup cucumber
• 2 avocados
• 1 tbsp olive oil
• 1 tbsp cilantro fresh or dried
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Defrost chicken prior to starting. Wash and pat dry. In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, salt, pepper and olive oil. Coat the chicken and cook on medium heat in a frying pan until no longer pink in center (approximately 15 minutes, depending on thickness).
2. Wash, dry, and chop lettuce. Peel, pit, and chop the avocados as well as the tomato, onion, cucumber into desired size. Usually about 1/2 inch pieces. Add all the ingredients to a large salad bowl, drizzling the olive oil and sprinkling the salt, pepper, and cilantro. Toss with tongs.
3. Remove the chicken and cut diagonally into strips, place on top of salad and serve immediately.

Motivation Monday