Wellness Wednesday

How sun smart are you?  Here are some facts to check out and see if you knew them already!

Tasty Tuesday

This recipe is one of my favorites!  Sometimes I will chop up the ingredients smaller to make it more of a side salad but either way, it's delicious!



Caprese salad with Avocado

• 2 avocados, sliced
• 2 ripe tomatoes
• 1 pound mozzarella
• 1 1/2 ounce bunch fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• salt and pepper to taste

With a small knife, cut the little stem end out of the tomato, and using a serrated knife, cut the tomatoes into 1/3 inch slices.

Slice the mozzarella 1/4 inch thick.

Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates.

Drizzle on the olive oil and vinegar.

Season with salt and pepper. Serve.

Motivation Monday

Fit Friday

Plain and simple! Have a great weekend, but don’t undo all the hard work you put in this week!

Topic Thursday

Magnesium is very important for your body and most people are deficient in it! Some benefits include increases energy, calms nerves, aids in digestion, relieves constipation, relieves muscle aches and spasms, regulates calcium and potassium levels, prevents migraines and headaches, and can help prevent osteoporosis! Here are a few foods that you can implement in your diet to ensure adequate magnesium levels and possibly reap at least a few of these benefits! 

Wellness Wednesday

Take responsibility for what you are putting in your body… try to stay away from heavily processed “foods”!

Tasty Tuesday

Stuffed peppers are a great option for a summer day/night, and you can get creative with what you stuff them with! Here is a recipe with a “Southwest” twist… Yum!

http://www.sixsistersstuff.com/2012/10/healthy-meals-monday-healthy-southwest.html

Ingredients:

For the filling:
1/2 lb lean ground turkey
1 can of black beans, rinsed and drained
1 can of sweet corn, rinsed and drained
1 large diced tomato
1 clove of garlic, minced
4 Tablespoons of chopped onion
3 Tablespoons of Taco Seasoning
1 Tablespoon of Cumin
salt to taste

For the peppers:
3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tbsp shredded reduced-fat Cheddar cheese
1 tbsp chopped green onions

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is starting to brown, add taco seasoning, onion and garlic. When turkey is cooked through add your black beans, corn, cilantro, diced tomatoes, and cumin. Mix well and simmer on low, covered for 10 minutes. Remove lid and cook for 5 to 10 more minutes until most of the liquid is gone.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.

Place peppers, cut side up in an oven-proof dish. (I used a 9X13) Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45 minutes, or until the peppers become soft.

Remove foil, top each with cheese and bake uncovered an additional 5 minutes. Top with green onions and serve with plain Greek yogurt if you want!

Makes 6 servings.