Wellness Wednesday

On this Wellness Wednesday, I want to introduce you to the Candy Fairy!  In our house, we use the Candy Fairy for any major event that include a TON of candy---Halloween, Easter, 4th of July parades, etc...this is a great way for your kiddos to still have some candy but not have SO much candy in the house to temp them and YOU...my boys LOVE this and don't complain about not keeping all of their candy!
*We leave the candy to give to the Candy Fairy in a bag by the front door, the Candy Fairy comes and 'takes it' in exchange for a gift...we either throw the candy away or donate it.*

Tasty Tuesday

With all of the candy that will be given out on Halloween, why not try a different kind of treat.  This Pumpkin-Apple Smoothie is a great option to satisfy a sweet-tooth and get away from the Halloween candy!

Miscellaneous Monday

This week is all about Halloween and why not start it off with a good laugh!! 

Fit Friday

It's Friday!  Do you have time to get your workout in today?  If you just can't get yourself out of your office, don't worry!  Here is a workout just for you. 

Topic Thursday

Since October is breast cancer awareness month I thought it would be appropriate to give you some information about breast cancer that you may not have known about.

Wellness Wednesday

Let's face it, simple-less healthy carbs are everywhere!  Here are 15 swaps you can make to lower your carbohydrate consumption.  Most of the swaps you will hardly notice the difference! 

Tasty Tuesday

It's time to take out those crockpots and make a warm and delicious meal!  This Quinoa Tex Mex recipe is a vegetarian dish but it does not have to be.  Chicken, ground turkey, or lean ground beef can be added to the recipe for a little extra protein punch!

 

Ingredients:

• 1 and 1/2 cups quinoa, well rinse (red or white is fine, the taste does not change)
• 1 can (15oz) black beans, drained and rinsed
• 1 can (14.5oz) diced tomatoes
• 2 cups frozen or fresh corn
• 1 cup sweet peppers, chopped
• 1 poblano chili pepper (~3/4 cup) chopped
• 1/2 tsp. minced garlic
• 1/2 cup yellow onion, chopped
• 2 tbsp. chili powder
• 1 and 1/2 tsp. ground cumin
• 3 cups water (or chicken/vegetable broth)
• 1/4 cup cilantro, chopped
• 1 tbsp. lime juice
• 2-4 tbsp. taco seasoning (Don't buy packaged, you can easily find a spice mix online!)
• Optional:  mozzarella cheese, green onions, etc.

Directions:

1. Rinse the quinoa well.  I rinse my quinoa in a mesh strainer under hot water.
2. Place the washed quinoa, drained and rinsed black beans, diced tomatoes, and corn in the slow cooker.
3. Chop the sweet peppers and poblano chili pepper (remove seeds if desired).  Ad the chopped peppers, minced garlic, and chopped onion to the slow cooker.  Stir everything together. 
4. Add in the chili powder, ground cumin, and water.  Stir again and cook for 3-4 hours on high or until the water is completely absorbed and the quinoa is cooked through.  All slow cookers cook a little differently so make sure to occasionally check the dish to make sure the quinoa isn't burning or sticking all to the sides.
5. Remove from heat and stir in chopped cilantro, fresh lime juice, and taco seasoning.
6. Top with mozzarella cheese, green onions, or whatever toppings you choose!

*Note - This recipe is best cooked for 3-4 hours on high.  Cooking it on low for more hours may cause the quinoa to be mushy.