Fit Friday

5 Exercises, 5 Rounds...try this fun workout tonight!

Topic Thursday

I've heard a multitude of conversation about a little spice lately -  turmeric. I'll admit I didn't know much about it until I googled multiple sites with good information. And I may or may not have tried a turmeric face mask that turned me into a lovely shade of oompa loompa for a couple days ( hubby found it hilarious, me not so much).
Here's a link to the University of Maryland website to learn more about this spice.

http://umm.edu/health/medical/altmed/herb/turmeric

-Kelli

Wellness Wednesday

I love this idea!  Too often we fixate on the negative...it's time to turn that around.  What a great way to re-live happy memories that happened throughout the year (that you probably forgot about)!

Tasty Tuesday

To make breakfast time run a lot smoother, I opt for make-ahead options.  I am usually long gone when my crew gets up so having something that is made ahead, makes their morning so much simpler.  Plus, this way I can still make sure they get a healthy breakfast!  I prep this on Sunday and we're good to go for a few days!

make-ahead breakfast potato bowls 

Ingredients

For the Potatoes:
• 2 pounds red-skinned potatoes, washed and cut into 1-inch chunks
• 1 small or 1/2 a large onion, cut into 1-inch chunks
• 1/2 green bell pepper, cut into 1-inch chunks
• 1/2 red bell pepper, cut into 1-inch chunks
• 2 1/2 tablespoons olive oil or avocado oil
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• pinch of cayenne
For the Eggs:
• 12 eggs
• 2-3 tablespoons butter (optional)
• salt & pepper to taste
Optional:
• Freshly grated sharp cheddar cheese
• hot sauce for serving
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• Preheat the oven to 425F. Place the potatoes, onion, green pepper, and red pepper on a large baking sheet. Pout over the oil then sprinkle over the seasonings. Mix well to evenly combine and spread into an even layer.
• Bake for 50-55 minutes, until golden and tender, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.)
• Allow the potatoes to cool slightly while you make the scrambled eggs. Beat the eggs together until smooth and pour into a pan set over medium-low heat. Add the butter and cook until the butter is melted and the eggs are just set. (Don't overcook the eggs here if you're planning on reheating them later.) Season to taste with salt and pepper.
• Divide the potatoes and eggs between 6 individual containers. Top with cheese if desired.
• When ready to eat, reheat the eggs/potatoes in the microwave on 50% power for 1-1 1/2 minutes. Top with hot sauce and serve. Egg/potato bowls will keep for up to 4 days. Enjoy!

Source: http://meaningfuleats.com/make-ahead-breakfast-potato-bowls-gluten-free/

Motivation Monday

Are you doing what makes you truly happy?  If not, it's time to change that!

Fit Friday

Try this workout for a total body push!  Cardio and strength are infused in this no-equipment-needed workout!  Enjoy!

Topic Thursday

Sometimes you need to focus on your self-care.  It's easy to put others first, work extra hard and before you know it, you are at the end of your rope.  Here are some great ways to decompress and focus on you for a minute!