Ate pizza (not cauliflower pizza) for the first time since surgery this week. Even with the thin crust I had to pace myself with just one slice. Cost $3.50 at Neighborhood Walmart and lasted a few days. Flavors were amazing.
First Day of Fall Fluff 👉 @slapnutrition cinnamon whey + fudge pop greens powder topped with @pearlbutter @nunaturals cocoa syrup, #cinnayum, salted caramel @bienasnacks chickpeas, @knowfoods chocolate chips, #spranks, andddd a @creativesnacksco yogurt pretzel to finish it off. 🎉😍 swipe for video, swirl shot and 100 off centered photos that looks similar.
I love summer so I’m feeling a little nostalgic. #misssummer however, it’s a good chance to practice #Gratitude! Fall means: 🍁pretty scenery 🍁good hiking weather 🍁my chocolate doesn’t melt lol 🍁Apple picking 🍁baking season🍁clearance candy.
So yeah I’ll be patiently waiting for summer 2k19 but in the meantime, I can still have enjoy life! I’m going to make a fall bucket list! What should I put on it? Comment 👇👇 and let me know! ❤️ Happy #fallequinox 🍁🎉🍁
Definitely not an over complicated #breakfast. Definitely delicious though !
1 x sourdough bread slice toasted
2 eggs + water scrambled
Sautéed Mushroom & Tomatoes
2 tsp garlic olive oil
Fresh Spinach .
5 Weight Watchers Smart Points
You’ll need 2 small pans. Cut the mushrooms in half and drop in a pan with 1 tsp of olive oil, over medium/high heat, try not to stir too often they won’t release as much water then as they cook, once browned nicely, drop in your tomatoes and another tsp of oil, stir through until warm and take off the heat.
Pop the other pan on the heat, let it warm up, then pour your egg mixture in, stir the eggs until almost cooked, switch off the heat, the residual heat will continue to cook the eggs while you cook your toast, then assemble on a plate!
It took me longer to type this out than to cook the actual meal 😂😂😂
Enjoy Sunday 🌞
Throwing it back to Wednesday’s lunch!🤩
A large bowl with a base of greens, roasted cauliflower + Brussels sprouts, broccoli, mushrooms, pickled red onion, pico de gallo, white meat chicken, and cilantro! I added my own @traderjoes guacamole!🥑
This place is super quick, cheap and healthy- similar to chipotle but with more options!👍🏻
I firmly believe in the 85/15 rule - y'al you know I love tequila and survive on Mexican food. (Which PS. still has me stumped as to why a boat load of people think I'm keto...) 🤔 I digress. 🙄Y'al, I only worked out 4 days a week for 30-40 minutes a session and I STILL got RESULTS. 👀 Over the 8 weeks a lot happened (a bunch of people got new last names including me!), and for the first time - I felt like I had COMPLETE control. 👊The schedule was catered to my life, not the other way around. THAT is what functional fitness is all about. 🙌
Check out our website for more great recipes.
1. To a food processor, add the roasted red pepper, fresh basil, garlic, lemon juice, salt and
half of the olive oil. Blend for 15 seconds until mostly smooth. Scrape down the sides of
the bowl, then while the food processor is running stream in the remaining olive oil.
2. In a large mixing bowl, add the chopped kale. Pour half of the dressing over top of the
kale and massage the leaves for about a minute or until the kale is wilted and tender.
3. Divide the kale evenly onto plates and top each plate equally with tomatoes and
almonds. Drizzle salad with remaining dressing. Enjoy!
Use sunflower seeds instead of almonds.
Keeps well in the fridge for 2 to 3 days.
120 grams Roasted Red Peppers (from the jar)
1/4 cup Basil Leaves
1 Garlic (clove, small)
2 tbsps Lemon Juice
1/2 tsp Sea Salt
1/4 cup Extra Virgin Olive Oil (divided)
8 cups Kale Leaves (chopped)
1/2 cup Cherry Tomatoes (halved)
1/4 cup Sliced Almonds
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Spice on spice 🙌🌶 @itsanograiner whipped up some spicy mayo with our Chili Garlic Hot Sauce, the perfect dip for these blistered shishitos for a seriously #neverbland plate 😍
These Blistered Shishito Peppers with Sriracha Sauce from @thewholesmiths #goodfoodcookbook are AMAZING. I used @primalkitchenfoods mayo and @yaisthai chili garlic sauce to keep it #Whole30Compliant. So happy I bought TWO bags of shishitos from @traderjoeslist because I am definitely making these again later this week 😍😍😍
Even good things can become harmful and we have to let them go for a bit. Then we can return to them (or not) and see the gift they are!
I feel like most of the stories I read are about how running helped someone find freedom. I love those stories, but that’s not my story.
It’s been the other way around for me. I have found freedom from running! For years I was a slave to the miles. They always had to get longer, harder or faster. If I missed a day or two I was a mess internally (thoughts, emotions and feelings) and I’m sure I wasn’t fun to be around. But I was afraid to let go of those miles ... what would happen to my body? Would I be able to run again? What if 3 miles felt hard? It felt scary, so I lived in denial of how addicted I was.
But life (a husband, 3 kids, a business, etc) has a way of flushing those things out. And I am so thankful for coaching.
I started coaching to help other people on their health and fitness journey not my own! But through coaching I have learned how to workout more efficiently (yesterday was 20 minutes...that used to be my warmup😮), I am happier with my results and I have gained hours back of my life and I still get to run!
I finished 6 miles today because I wanted to! I didn’t have to, I didn’t need to, I genuinely wanted to be outside on the trails! I may still choose to run marathons in the future, but I can honestly say it will be because I want to and not just an excuse to keep my mileage high. Or I may never run another...🤷🏼♀️ I’m not sure I ever thought I would be okay with that! But I am!