health and Beauty 4Ever

  Equipment Needed: Exercise mat or other soft surface. The Mat I use: https://bit.ly/3Eknkl8 Workout Breakdown: 0:05 Warm Up 5:05 Circuit (40s work + 20s rest x2) Jumping Jack Inchworm Push + Hop Side Drive (R) Side Drive (L) Bear Knee Taps High Knee Twist Curtsey, Squat + Hop Walking Plank Mountain Climber Station Sprint 25:05 Cool Down

Ingredients 1 lb lean ground beef 1/4 cup oat flour or almond 1 large egg 1/4 cup grated parmesan cheese 3/4 cup grated cheddar cheese, divided 2 Tbsps homemade taco seasoning 1 tsp onion powder 1 tsp garlic powder 1/4 tsp sea salt, or to taste 1/4 tsp black pepper, or to taste 1 x 12 oz jar red enchilada sauce or 1-1/2 cup homemade enchilada sauce Toppings: fresh cilantro or basil leaves, sliced jalapeno, lime wedges, chopped avocado, or sliced cherry tomatoes Instructions Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper. In a large bowl, add the first 10 ingredients. Only use half of the cheddar cheese in the meatballs, reserving half to top them later. Stir thoroughly to combine everything well, then use your clean hands to shape into 14-16 small even meatballs. Place your meatballs on the prepared sheet pan. Bake for 20-22 minutes, or until just cooked through. Meanwhile, spread a quarter of your enchilada sauce in the bottom of an oven-safe skill

  Equipment Needed: Dumbbells: I used 2x5lbs, 2x15lbs, 2x25lbs Exercise mat or other soft surface. The Mat I use: https://bit.ly/3Eknkl8 Optional mini band Workout Breakdown: 0:05 Warm Up 05:05 Circuit One (40s work + 20s rest) Chest Press x2 Chest Fly x2 Banded Push Up x1 10:05 Circuit Two (40s work + 20s rest) Banded Lat Pull Down x2 Underhand Row x2 Super V-Squeeze x1 15: 05 Rest 15:35 Circuit Three (40s work + 20s rest) Banded Chest Press x2 Negative Fly x2 Negative Push Up x1 20:35 Circuit Four (40s work + 20s rest) Robot Row x2 Pull Over + Press x2 Burpee + Row x1 25:05 Cool Down

  INGREDIENTS 2   russet potatoes   (1.15 lb for six servings) ▢ 2   tsp   kosher salt  ▢ ¼   cup   frozen corn ▢ 1   large egg or 2 ( I like it eggy) ▢ 1   Persian cucumber   (or ½ Japanese cucumber; 3 oz for six servings) ▢ 2   oz   carrot   (2 inches, 5 cm for six servings) 3 green onions, chopped ▢ 1   tsp   kosher salt   (divided; for the cucumber and carrot) ▢ 2   slices   Black Forest ham   (1.9 oz, 54 g for six servings) For the Seasonings ▢ 1   Tbsp   rice vinegar (unseasoned)   (or you can use half the amount of apple cider/Champagne/white wine vinegar instead) ▢ freshly ground black pepper   (to taste) ▢ 6   Tbsp   Japanese mayonnaise   (I recommend adding two-thirds first, then tasting and adding more, as desired) To Prepare the Potatoes Peel the potatoes and cut them into 1½-inch (3.8 cm) pieces (I usually cut one russet potato into four pieces). They should be roughly the same size so that they’ll cook evenly. Put the potatoes in a medium pot and add cold water to cover t

  Equipment Needed: Dumbbells: I used 2x25lbs, 1x40lb and 1x15lb Exercise mat or other soft surface. The Mat I use: https://bit.ly/3Eknkl8 Exercise Band Workout Breakdown: 0:05 Warm Up (40s work + 10s rest x1 round) Banded Squat Side Steps Glute Bridge + Pulse Donkey Kick (R) Rear Leg Lift (R) Rear Pulse (R) Donkey Kick (L) Rear Leg Lift (L) Rear Pulse (L) 07:45 Circuit One (40s work + 20 s rest x 2) Goblet Squat Reverse Lunge Jump Squat 13:45 Circuit Two (40s work + 20 s rest x 2) Hip Thruster Stiff Leg Deadlift Pop Lunge 19:45 Circuit Three (40s work + 20 s rest x 2) Sumo Squat Side Lunge Power Jack 25:45 Cool Down

  INGREDIENTS ½  CUP  chicken stock  or vegetable 1  TABLESPOON  cornstarch OR ARROWROOT 1  CLOVE  garlic  minced or grated 1  INCH  fresh ginger  grated ¼  CUP  oyster sauce 2  TABLESPOONS  soy sauce 1  TABLESPOON  honey 1  TEASPOON  rice wine vinegar 1  TEASPOON  sesame seed oil 1  TEASPOON    FISH SAUCE ¼  TEASPOON  dried chili flakes iNSTRUCTIONS Combine the stock and cornstarch together in a mason jar or a small bowl. Shake or whisk together. Add the remaining ingredients and whisk or shake to combine. Refrigerate and store for up to a week. Whisk before using to loosen the cornstarch. To use for a stir fry, add 1 cup of stir fry sauce to 6 cups of stir-fried vegetables and 1 pound protein (tofu, chicken, shrimp, beef or pork). Toss together over high heat for 1 to 2 minutes and serve. I also like to use this in my pancit.  To use as a dipping sauce, bring all the ingredients to a boil in a small saucepan and simmer for 2 to 3 minutes, until sauce thickens. HOW TO USE STIR FRY SAU

  For your entire life, you have been told to eat breakfast immediately upon awakening. What if I told you eating breakfast in the morning is the reason why you are so hungry and not losing weight? Here are the top 10 reasons to skip breakfast (i.e. fast 16 hours, eat for 8 hours). 1. To Burn Fat : Fasting promotes the release of body fat for fuel. Why? In order to burn body fat, your insulin levels must be very low. This can be achieved through short-term fasting. As long as you are in a fed state, then you are not burning fat. Furthermore, if you are eating all the time, from the moment you wake up until you go to bed, this may increase the chances of you eating more than you need... which is a recipe for fat storing. 2. To End Chronic Hunger:  Fasting has a suppressive effect on hunger. Not eating breakfast is easier than trying to stop yourself from eating once you start. For me, eating breakfast first thing in the morning is the equivalent of opening up the floodgates to an all-da