Fit Friday

Here is a fun workout to do anywhere! :-)

Fit Friday

Here is a great at home workout for you to try!  Love it!

Topic Thursday

Let's continue with our vitamin/mineral talk!  How well do you know your B Vitamins and are you deficient?

Wellness Wednesday

Most people are low on magnesium, I know I was!  So I started taking Calm (a magnesium supplement) and I sleep so much better and it has also helped with my headaches! 

Tasty Tuesday

Here is a great way to swap out regular white pasta!  So yummy!

CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH

Ingredients

• 1 medium spaghetti squash (approx. 2-3lbs)
• 2.5 TBSP minced garlic
• 1 tsp avocado oil or olive oil
• 5 oz fresh spinach chopped
• 1/2 cup heavy cream
• 1 TBSP cream cheese (optional but delicious!)
• 1/2 cup freshly grated parmesan cheese plus extra for topping
• salt and pepper to taste
• grated or sliced mozzarella for topping to taste

Instructions

1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
3. For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
4. Next grab a lipped baking sheet or a rimmed baking dish.
5. Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
6. The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.
7. While the squash roasts, start on the sauce.
8. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
9. Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
10. Season with salt and pepper to taste and remove from heat.
11. Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
12. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
13. Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
14. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it's HOT!

Source:  https://peasandcrayons.com/2016/09/cheesy-garlic-parmesan-spinach-spaghetti-squash.html

Motivation Monday

Fit Friday

Here is a tough one to try!

Topic Thursday

Wellness Wednesday

Do you eat these blue jewels?  I typically buy mine frozen and use in a variety of ways.  They keep longer and are typically cheaper than the fresh variety.

Tasty Tuesday

Here is another great recipe that you can throw in the crock-pot and forget!  My favorite!  When I make this, I sub cauli-rice for the white rice but that is totally optional!

Ingredients:

• 1 pound of ground beef or ground turkey (browned)
• 1/2 onion chopped (I used red onion, but any will do)
• 1/2 red pepper -chopped
• 1/2 green bell pepper (any color will do) -chopped
• 1 can diced tomatoes, 14 oz
• 1 can of tomato sauce, 14 oz (the bigger can)
• 1 can of water(14 oz or so) or or you can substitute beef stock
• 1 tsp of oregano
• 1 tsp garlic salt
• 1 tablespoon Worcestershire sauce
• 1 tsp pepper
• 2 cups cooked white rice (I used cauliflower rice)

How to make stuffed pepper soup crock pot recipe:

1. Place everything (except the rice in the crockpot). Stir to combine.
2. Let cook for 6 to 8 hours. The peppers will be soft and delicious.
3. Stir before serving.
4. Spoon into a bowl and top with a spoonful of cooked rice.
5. Enjoy!

Source:  https://www.eatingonadime.com/crockpot-stuffed-pepper-soup/

Motivation Monday

Fit Friday

Here is a great workout you can do anywhere--not just the living room!

Topic Thursday

Digestive health talk is everywhere!  Here are some natural ingredients to try for better digestion!

Wellness Wednesday

How many of these do you already do?  How many could you add?

Tasty Tuesday

Here is another great crock-pot recipe!  This time of year I use my Crock pot weekly and love it!

Ingredients

• 1/3 cup honey
• 1/3 cup soy sauce
• 1 1/2 Tbsp fresh lemon juice*
• 4 garlic cloves, minced
• 1/4 (about…if you need more, use more) cup flour
• 1 Tbsp quick-cooking tapioca
• 1 1/2 to 2 lbs boneless, skinless chicken thighs OR chicken breasts

Preparation Method

1. Wash chicken and pat dry.
2. Dredge the chicken in flour and place in the slow cooker.
3. Combine honey, soy sauce, lemon juice, garlic and tapioca in a small bowl. Pour over the top of the chicken.
4. Cover slow cooker and cook on LOW for 3-5 hours.
5. Serve chicken and sauce over brown rice.

Source: https://33recipe.com/slow-cooker-honey-garlic-chicken/

Motivation Monday

Fit Friday

Make your own boot camp at home!  No equipment needed!  And if you're not a runner, you can walk!

Topic Thursday

Are you getting in enough water?? 

Wellness Wednesday

Are you utilizing apple cider vinegar?  There are so many uses and benefits!  Try some of these out!

Tasty Tuesday

Here is a great way to amp up regular ole chicken!  Give this one a try!





Honey Dijon Garlic Chicken Breasts

Ingredients

• 4 large boneless skinless chicken breastsabout 6 ounces each
• 3 tbsp butter
• 6 cloves minced garlic
• pinch salt and pepper
• 1/3 cup honey
• 2 tbsp whole grain Dijon mustard

Instructions

1. Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

To prepare the glaze

1. Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
2. Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
3. Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.
4. Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.
5. Allow the chicken to rest for 5 minutes before serving