Merry Christmas!

Here's to hoping you have a wonderful holiday!

**Blog posts will resume as normal on Wednesday, January 2nd**

Fit Friday

Topic Thursday

Here's a great visual for what 100 calories of fresh fruit looks like!  You can have a lot of yumminess for only 100 calories!!

Wellness Wednesday

Here's a great new way to pack a healthy lunch.  Put your salad in a jar...if you layer your salad as shown below, you can put all of your salad fixin's in one container.  Just shake it when you're ready to eat and there you have a healthy lunch!!

Tasty Tuesday

 Let's have some more fun with your slow cooker (crock-pot).  Check out these easy, healthy and yummy meals...we have one for breakfast, lunch and dinner!  Enjoy!

Maple Pear Walnut Oatmeal

Ingredients:
1/2 cup steel-cut oats
2 cups unsweetened non-dairy milk (you can use water instead)
1 pear, chopped
1/2 teaspoon vanilla
1/2 teaspoon maple extract
sweetener of choice, to taste (1/4 tsp stevia)

Toppings:
1/4 cup walnuts, chopped
fresh grated nutmeg
drizzle of maple syrup (optional)

Directions:
The night before: Spray your cooker with some oil to make clean-up easier. Add all ingredients, except the sweetener and toppings. Cook on low overnight for 7 to 9 hours.

In the morning: Stir oatmeal and add sweetener. It may seem watery at the top, but if stirred, it should be a more uniform consistency. Top with walnuts and a sprinkle of fresh grated nutmeg. Makes 2 to 3 servings

**Please note this recipe uses a smaller slow cooker 1 1/2 to 2 quarts

BBQ Pork Tenderloin Sandwich

Ingredients:
1 trimmed 1 pound pork tenderloin
1/2 thinly sliced white onion
1/2 cup BBQ sauce
whole wheat sandwich buns

Directions:
Cover bottom of slow cooker with sliced onions, place tenderloin on top and cover with BBQ sauce. Cook on low setting for 7-8 hours (make ahead the night before for lunch). Take tenderloin out, shred with two forks and add back to sauce and onions. Serve on whole-wheat buns.

Balsamic Chicken and Spring Vegetables

Ingredients:
6 boneless, skinless chicken thighs
2 zucchinis, sliced into bite-sized pieces
2 yellow squash, sliced into bite-sized pieces
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, peeled and sliced into rings
1 head garlic, peeled, cloves intact
¼ cup balsamic vinegar
2 teaspoons gluten-free Worcestershire sauce
¼ tsp kosher salt
¼ tsp black pepper

Directions:
Use a 6-quart slow cooker and add the chicken. In a large mixing bowl, combine the chopped vegetables, garlic cloves, vinegar, Worcestershire sauce, salt and pepper. Toss to combine. Pour this mixture on top of the chicken. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours. Serve with brown rice or quinoa. Makes 6 servings.

Motivation Monday

Fit Friday

Looking for a challenge?  Try out this move...a Down-Dog Split with Knee Drive. 
Try 3 sets of 10 per leg!