Motivation Monday

I feel like this was made just for me! :-)  Here's a great reminder to start the week!

Fit Friday

I love this simple and quick workout to help energize me for the day!

Topic Thursday

Take some time to simply be...be mindful of what's going on.  It may seem silly but will help relieve stress.

Wellness Wednesday

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

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. 

Source:  https://www.realfoodwithjessica.com/2017/12/31/paleo-whole30-stuffed-pepper-soup/

Motivation Monday

Make someone feel great today!!!

Fit Friday

Here is a great workout to build a stronger core!

Happy Halloween!

Wellness Wednesday

Tasty Tuesday

Here are some great healthier Halloween treat ideas!!

Motivation Monday

#truth

Fit Friday

Love this one!!

Motivation Monday

Motivation Monday

This.  This is SO me.  I have to remind myself daily not to over-think EVERYTHING!  I need to hear this today!

Fit Friday

I love a good pyramid workout...here are some fun ones!!

Topic Thursday

Everyone needs to take breaks...but oftentimes we don't.  You deserve breaks and your body needs them!

Wellness Wednesday

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

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

1. 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.
2. 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.

Source: https://www.blessthismessplease.com/no-bake-pumpkin-oatmeal-energy-bites/

Motivation Monday

Make sure you keep your focus!

Fit Friday

Here is a great cardio workout!  Guaranteed to make you sweat!

Topic Thursday

We need to take care of our mental health daily.  It is so important! Here are some great ideas for self care!

Wellness Wednesday

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!

Motivation Monday

Fit Friday

Here is a real leg burner!!!

Topic Thursday

The beauty of bananas!

Wellness Wednesday

Have you tried kombucha yet?  There are so many benefits, here are a few!

Tasty Tuesday

Here are some great snack box ideas for those of any age!  Kids and adults both will love these!

Motivation Monday

Fit Friday

A great way to work those legs!

Topic Thursday

It's apple season!  Woo Hoo!

Wellness Wednesday

Let's get moving!!!

Motivation Monday

I LOVE this!!!  Try to do this every day!

Fit Friday

All you need is 10 minutes for this awesome workout!!!  And you can do it any time of day!

Topic Thursday

The power of pumpkin!

Wellness Wednesday

Have you ever tried this?

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

1. Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray.  Set aside.
2. 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.
3. 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.)
4. Portion the ingredients into prepared baking cups.  Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
5. 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.
6. 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.

Source: https://www.gimmesomeoven.com/healthy-pumpkin-muffins/

Fit Friday

Topic Thursday

Wellness Wednesday

Motivation Monday

We all need these reminders!

Fit Friday

Here is a great core workout you can do anywhere!

Topic Thursday

Wellness Wednesday

I 100% agree with this Wellness Wednesday tip!

Tasty Tuesday

Here is a great smoothie to get some fruit in and keep you cool in this summer heat!

Motivation Monday

Love this!  Make this YOUR DAY!!!