health and Beauty 4Ever

  INGREDIENTS  6   vine ripe tomatoes sliced into wedges 5  tomatillos 1   peeled sweet onion sliced into wedges 2   jalapeños sliced in half seeds removed 10   garlic cloves 5   tablespoons   of olive oil 1   chipotle pepper in adobo sauce 2   teaspoons   of cumin 2   teaspoons   of dry oregano 1   whole chicken broken down into parts 3   cups   of good chicken stock 12   corn tortillas 1   peeled seeded and diced avocado 1   cup   queso fresco cheese ¼   cup   chopped fresh cilantro sea salt and fresh cracked pepper to taste INSTRUCTIONS Chicken: Place the tomatoes, tomatillos, onions, garlic, and jalapeños on a non-stick cookie sheet tray and toss in 3 tablespoons of olive oil, salt, and pepper, and roast in the oven at 425° for 30 to 35 minutes or until everything is lightly charred. Next, add all roasted ingredients into a blender along with chipotle pepper, ground cumin, dry oregano, salt, and pepper to a blender and puree until smooth. Season the chicken on all sides with salt a

“Hello, I'm a dandelion. A lot of people call me a weed but I'm a friend and come to help you! . When you see me, remember that I'm the ONLY one who wants and can grow in that particular spot. Because: . Either the soil is too compact / hard / stomped, and I want to loosen it for you with my roots. . Or there is too little calcium in the soil - don't worry, I will replenish that for you with the dying of my leaves. . Or the soil is too acidic. But I will also improve that for you if you give me the chance. Or a mixture of the above reasons, of course. . I'm here because your soil needs my help so best you let me grow without disturbing me! When everything is fixed, I will disappear again, I promise! . Are you trying to remove me prematurely with my root? However meticulous you are, I will return 2x as strong! Just until your soil is improved. . You can even tell by my growth at which stage my help is at. If my leaves are flat on the ground, then I'm far from re

  Workout Breakdown: 0:00 Intro Warm Up Circuit One (45s work + 15s rest x1 round) Goddess Squat Warrior Lunge Combo (R) Warrior Lunge Combo (L) Chair Pose Twist + Reach Down Dog Plank + Reach Bird-Dog Side Plank + Lift (R) Side Plank + Lift (L) V-Sit & Twist Bridge + Reach Lunge + Kick Forward Fold + Squat Side Lunge + Twist (R) Side Lunge + Twist (L) Sun Salutation Cool Down & Stretch

  INGREDIENTS 6 large Poblano Peppers 3 cups chopped beef brisket (1 pound) 2 ½ cups shredded colby jack cheese or pepper jack 14.5 ounce can petite diced tomatoes, drained 1 tablespoon granulated garlic Optional Garnishes: Diced tomatoes 2 sliced green onion tops INSTRUCTIONS Prepare a grill fire to 300° using pecan or hickory for smoke flavor. Wash poblano peppers and dry. Slice a portion from the length of the pepper to create a boat for the stuffing, leaving the stem intact. Reserve the pepper slices for another use. Mix chopped brisket with shredded cheese, tomatoes (drain if using canned) and granulated garlic. Stuff into pepper shells. Cook over indirect fire with the grill closed for 30 minutes or until peppers are softened and filling is heated through. Remove from grill. Garnish with more tomatoes and green onions.

  ▸ Muscles Worked: Full Body Strength & Cardio ▸ Time: 30 Min ▸ Equipment: Dumbbells (I use 2 x 5kg dumbbells for your reference) ▸ Instructions: Follow along and complete as many reps as possible in 50 Seconds. After 10 Seconds of Rest continue to the next move. ▸ The Workout: 1. Warm Up 0:00 - 04:09 2. Workout 04:09 - 28:09 3. Cool Down 28:09 - 31:29

  INGREDIENTS 10  to  12  oz dried pasta (I like to use bean threads) 1  lb peeled & deveined jumbo shrimp, pat dry 2 tsp  cornstarch Pinch salt 2 tbsp  soy sauce 1 tbsp   fish sauce 1 tbsp   sake  or water 1 tbsp   Maesilaek, Korean green plum extract  (you can substitute honey or maple syrup) 2 tbsp   gochugaru , Korean red pepper flakes 1/4 tsp  black pepper 3 tbsp  cooking oil 1 tbsp  unsalted butter 5  cloves garlic, chopped 2  to  4  serrano pepper, chopped 3  green onions, chopped Sesame oil and seeds, optional INSTRUCTIONS Cook dried pasta in salted boiling water by following the directions of the package you are using. I used linguine, you can use spaghetti or fettuccine too. Meanwhile pasta is cooking, mix shrimp, cornstarch and salt in a mixing bowl and set aside. Combine soy sauce, fish sauce, sake, maesailaek, gochugaru and black pepper in a mixing bowl and set aside.  Heat a large skillet over high heat and add cooking oil. Add shrimp and spread evenly on the skillet

  Workout Breakdown: Warm Up Circuit 1 (40s work + 20s rest x3 rounds) - Squat, Curtsey + Curl - Lunge + Press (R) - Lunge + Press (L) - Down Dog Push Up - Squat + Punch Circuit 2 (40s work + 20s rest x3 rounds) - Deadlift + Raise - Side Lunge + Raise - Glute Bridge + Press - Bent Over Row - Weighted Jacks Cool Down & Stretch

WORKOUT DETAILS 👉🏼 No equipment 👉🏼 50 seconds on each exercise, 10 seconds rest (time for moving to the next exercise) 👉🏼 No Repeat Side Rotation Cat Cow Downward Dog Walk Down Dog Cobra Lunge Hold Left Leg Switch Warrior Stretch Left Switch 1 Leg Stand Lift Switch Boat Pose Toe Taps Yogi Bikes Seated Forward Bend Butterfly Stretch Pigeon Right Leg Switch KNEE Hug Left Switch Shavasana  

  Did you know the world-famous Caesar Salad originated in Mexico? This recipe is adapted from Hotel Caesar’s in Tijuana, Baja California, the birthplace of the Caesar salad. Ingredients For the croutons: 1/2 baguette, cut into ½” thick slices (if slices are large, cut into smaller pieces of about 1”) Extra virgin olive oil for drizzling Kosher or sea salt, to taste Freshly ground black pepper, to taste For the salad: 6 anchovy filets packed in oil, drained and finely chopped 1 teaspoon Dijon mustard 1 garlic clove, finely chopped 2 egg yolks, from fresh eggs boiled in water for 1 minute Juice of 1 lime 1 teaspoon Worcestershire sauce ¾ cup extra virgin olive oil ¼ cup finely grated parmesan cheese, plus more for topping Kosher or sea salt, to taste Freshly ground black pepper, to taste 3 Romaine hearts, leaves separated and left whole, or in half Directions Make the croutons:  Preheat oven to 375°F. Spread bread pieces on a baking sheet, drizzle with olive oil, and season with salt an

  Workout Breakdown: 0:00 Intro 0.25 Warm Up 3:02 HIIT Cardio Circuit (45s work + 15s rest x2 rounds) Cheer Squad Skate + Reach Knee Drive (R) Knee Drive (L) Heel Taps Front Kicks Cross Punch Combo Side Toe Taps Step + Drive (R) Step + Drive (L) Side Shuffle Jack + Reach High Knee Twist Inchworm Climber Cross + Reach 33:20 Cool Down & Stretch

  Ingredients ▢ 1/3   cup   full-fat plain Greek yogurt ▢ 1/4   cup   extra virgin olive oil ▢ 1 1/2   pounds   boneless skinless chicken breasts or thighs, cubed ▢ 6   garlic cloves, chopped ▢ 2   shallots, chopped 1 tablespoon smoked paprika 1   tablespoon   chopped fresh oregano , chili flakes, salt and black pepper 2   Persian cucumbers, chopped ▢ 1   avocado, diced ▢ 2   tablespoons   lemon juice ▢ 1/4   cup   fresh dill, chopped ▢ 6   ounces   crumbled feta cheese ▢ 1-2   cups   Tzakiki sauce lettuce, peperoncini, onion, tomatoes, and pitas, for serving GINGER TAHINI ▢ 1/2   cup   tahini ▢ 2   teaspoons   grated ginger ▢ 1   clove   garlic, grated ▢ 2   teaspoons   tamari ▢ 1   tablespoon   lemon juice ▢ 2   teaspoons   honey Instructions 1. In a bowl, combine the yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator. 2. P