Fit Friday

Here is a great way to get in an awesome workout with no equipment!

Throwback Thursday

Just in case you're looking for some really 'rad' last minute costumes for Halloween...here are some fitness inspired looks from the 80's!




This outfit could double for Valentine's Day too!

Wellness Wednesday

Here are some great tips on how to help you de-stress!  How many of these do you do already?

Tasty Tuesday

Here is a great snack or side dish and it's perfect for taking to a party!  Have your broccoli and eat it too! :)

Ingredients

• 3/4 cup quinoa, rinsed
• 1 1/2 cups water (or vegetable broth or chicken broth)
• 2 eggs, lightly beaten
• 2 cups broccoli florets, finely diced
• 1 cup yellow onion, finely diced
• 1 garlic clove, finely minced
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon paprika
• Crushed red pepper (optional) to taste

Instructions

1. In a medium sauce pan, cook quinoa according to package directions. Let cool.
2. In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
3. Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
4. Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

Source:  Here

Motivation Monday

This is a great reminder today and everyday! 

Fit Friday

Here are 5 steps to help you build your endurance!  You can do all 5 of these!!

Topic Thursday

Here is a great list of uses for many products you most likely have at home!  Or maybe you already use them in some ways!

Wellness Wednesday

Here are some of the great benefits of Green Tea.  Add a cup to your routine!

Tasty Tuesday

Here is a great way to use up those pumpkin seeds after you're done carving them!!  This makes a great snack!!

Ingredients

• Seeds from 2 large pumpkins
• ½ teaspoon Lawry's Seasoned Salt
• ½ tablespoon olive oil
• Dash of salt

Instructions

1. Preheat oven to 350 degrees F.
2. Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
3. Soak the clean seeds in a bowl full of water for 1/2 hour on kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.
4. Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes. This helps cook the insides of your pumpkin seeds so when you go to roast them you will get perfect pumpkins seeds crunch insuring the insides are cooked.
5. Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in thin layer onto a cookie sheet. Sprinkle with Lawry's Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!

Source:  Here

Motivation Monday

Here is your task for the day:

Fit Friday

Here's a great workout you can really do any time of day...no equipment needed and guaranteed to make you sweat!

Throwback Thursday

Anyone remember using this bad boy for your workout music needs??  Ha ha!  I just remember how much they skipped or how many times I'd drop it while trying to run, etc.  Luckily technology has improved!

Wellness Wednesday

Here are some great stretches to try out if you find yourself sitting for most of your day!

Tasty Tuesday

Here is a healthy muffin recipe your whole family will enjoy!

Ingredients

• 1 cup plain Greek yogurt
• 2 ripe bananas
• 2 eggs
• 2 cups rolled oats (old fashioned or quick)
• ¼ cup brown sugar
• 1½ tsp. baking powder
• ½ tsp. baking soda
• ½ cup chocolate chips, mini or regular (Enjoy Life is a great brand!)

Instructions

1. Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.
2. Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Notes

** If using paper liners, you'll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.

Source:  Here

Motivation Monday

When you're ready to make a change, you're unstoppable!

Fit Friday

Here's a great full body workout that you can do anywhere!!!

Topic Thursday

Get up and get moving!  Schedule walking or standing breaks!

Wellness Wednesday

Hmmm...is that treat really worth it???

Tasty Tuesday

Here's a great soup recipe to try!

Ingredients

• 1 lb lean ground beef
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped (1 cup)
• 3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
• 3/4 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5) can beef broth
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1 cup uncooked white rice
• Mozzarella cheese, for serving (optional)

Directions

• In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
• Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
• While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional mozzarella cheese (I tried it with and without it and liked both ways) and garnish with fresh parsley.
• *For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).
• Recipe Source: inspired by this recipe on allrecipes

Fit Friday

Let's keep working on those Abs!!

Topic Thursday

Tis the season for everything pumpkin!  Check out all of the facts on this super-food...but remember--a Pumpkin Spice Latte doesn't count (especially since there really isn't any pumpkin in them anyway!). :-)

Wellness Wednesday

How many of these recipe substitutions do you already do?  Are there any you could try out?