Monday, November 18, 2019
Motivation Monday
I feel like this was made just for me! :-) Here's a great reminder to start the week!
Friday, November 15, 2019
Thursday, November 14, 2019
Topic Thursday
Take some time to simply be...be mindful of what's going on. It may seem silly but will help relieve stress.
Wednesday, November 13, 2019
Tuesday, November 12, 2019
Tasty Tuesday
When the temps drop, nothing beats a warm bowl of soup! This soup can be altered for your food preferences (use white rice or cauliflower rice, etc.). You can make this in an Insta-Pot or on the stove top! Enjoy!
Stuffed Pepper Soup
Stuffed Pepper Soup
INGREDIENTS
- 2 tablespoons garlic oil
- 2 pounds grass fed ground beef
- 1 teaspoon salt
- 2 teaspoons italian seasoning (check ingredients for no onion or garlic)
- 2 (14.5oz) cans diced fire roasted canned tomatoes
- 1 cup strained tomatoes (or tomato sauce if not low fodmap)
- 3 whole bell peppers (not green) chopped
- 1 bunch green onions chopped- about 1/2 cup
- 1/2 cup water (for stove-top)
- 3 cups white rice or cauliflower rice for Whole30
INSTRUCTIONS
INSTANT POT INSTRUCTIONS
- Press the "saute" button and add the oil, beef, salt, and seasoning and cook for 6-8 minutes, breaking up the meat and stirring regularly. Hit "cancel".
- Add in the tomatoes, peppers, and green onion and stir well.
- Place the lid on, make sure the valve is closed. Press the "manual" button and then adjust the time to 10 minutes.
- Hit "cancel" and release the pressure. Serve with rice or cauliflower rice.
STOVE-TOP INSTRUCTIONS
- Add garlic oil to a large skillet and cook the peppers over medium heat for 5 minutes, until tender.
- Add the beef, salt, and seasoning and cook until browned, 5-7 minutes. Add in the tomatoes, green onions and water and cook 10 minutes. Add in the rice if using it. Serve hot.
Monday, November 11, 2019
Friday, November 1, 2019
Thursday, October 31, 2019
Wednesday, October 30, 2019
Tuesday, October 29, 2019
Monday, October 28, 2019
Friday, October 25, 2019
Monday, October 14, 2019
Monday, October 7, 2019
Motivation Monday
This. This is SO me. I have to remind myself daily not to over-think EVERYTHING! I need to hear this today!
Friday, October 4, 2019
Thursday, October 3, 2019
Topic Thursday
Everyone needs to take breaks...but oftentimes we don't. You deserve breaks and your body needs them!
Wednesday, October 2, 2019
Tuesday, October 1, 2019
Tasty Tuesday
Here is a great way to incorporate fall's best flavor--pumpkin--into an easy healthy snack!
No-Bake Pumpkin Oatmeal Energy Balls
No-Bake Pumpkin Oatmeal Energy Balls
INGREDIENTS
- 1 1/2 to 2 cups dry, uncooked oatmeal
- 1/2 cup all-natural peanut butter or other nut or sun butter
- 1/2 cup pumpkin puree
- 1/4 cup chia seeds
- 1/4 cup quality honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon or pumpkin pie spice
- 1/2 cup mini dark chocolate chips
INSTRUCTIONS
- In a medium bowl,a add 1 and 1/2 cups oats, peanut butter, pumpkin, chia seeds, honey, vanilla, and cinnamon. Stir to combine well. You want the mixture to be soft but not too sticky. If you pick up a generous spoonful, you should be able to roll it into a ball and only make a minimal mess (it should stick together when rolled but still feel tacky on your hands). Depending on the type of oats you used (old-fashioned or quick oats), you made need to add up to a half cup more oats and stir until you reach the desired consistency. Again, it’s ok if it’s a little sticky because the oats will absorb some of the moisture after a little time passes, but unworkable sticky isn’t the goal.
- When the mixture is workable, add the chocolate chips and stir to combine. Scoop a large spoonful into your hand and roll into balls. Repeat with remaining dough. Keep these in the fridge for up to a week, or in the freezer for much longer.
Monday, September 30, 2019
Friday, September 27, 2019
Thursday, September 26, 2019
Topic Thursday
We need to take care of our mental health daily. It is so important! Here are some great ideas for self care!
Wednesday, September 25, 2019
Tuesday, September 24, 2019
Tasty Tuesday
We can fall in a rut when it comes to snacks...here is a great list of healthy snacks you can reach for!
Monday, September 23, 2019
Friday, September 20, 2019
Thursday, September 19, 2019
Wednesday, September 18, 2019
Monday, September 16, 2019
Tasty Tuesday
Here are some great snack box ideas for those of any age! Kids and adults both will love these!
Friday, September 13, 2019
Thursday, September 12, 2019
Wednesday, September 11, 2019
Monday, September 9, 2019
Friday, September 6, 2019
Fit Friday
All you need is 10 minutes for this awesome workout!!! And you can do it any time of day!
Thursday, September 5, 2019
Wednesday, September 4, 2019
Tuesday, September 3, 2019
Tasty Tuesday
It's September so that means the intro of pumpkin season! Here are some yummy homemade muffins your whole family will enjoy!
HEALTHY PUMPKIN MUFFINS
INGREDIENTS
- 3 cups old-fashioned oats*
- 1 tablespoon pumpkin pie spice, homemade or store-bought
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 cup unsweetened almond milk, plain or vanilla
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- optional: turbinado sugar for sprinkling
INSTRUCTIONS
- Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
- Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
- In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
- Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
- Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
- Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
