health and Beauty 4Ever

  Ingredients 2 medium acorn squash 1 pound bulk spicy pork sausage 1/2 cup chopped onion 1 cup fresh spinach, finely chopped 1/2 cup dried cranberries 1-1/2 cups soft bread crumbs, sourdough or almond meal 1 large egg 2 tablespoons milk Directions Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

  Workout Breakdown: 0:00 Intro 0:35 Warm Up 4:00 Circuit One (40s work + 20s rest x2 rounds) Kickstand (R) Kickstand (L) Romanian Deadlift (40s work + 20s rest x2 rounds) Split Squat (R) Split Squat (L) Goblet Squat 16:15 Circuit Two (40s work + 20s rest x2 rounds) 1-Leg Deadlift (R) 1-Leg Deadlift (L) Hamstring Curl (40s work + 20s rest x2 rounds) Stand Up (R) Stand Up (L) Squat + Hop 28:15 Cool Down & Stretch

  Ingredients 2   pounds   lean ground beef ½   small onion   chopped 4   ounces   can chopped green chiles 1   ounce   taco seasoning envelope 1   cup   crushed nacho cheese chips   like doritos 1   cup   shredded Monterey Jack cheese 2   eggs ½   cup   milk ½   cup   taco sauce 1   cup   shredded Colby Jack cheese Scallions   or tomatoes, sour cream, black olives, avocado, and jalapeno (optional toppings) Instructions Line your slow cooker with a heavy-duty aluminum foil for easy cleanup. In a large bowl, combine the ground beef, diced onion, drained green chiles, taco seasoning, crushed tortilla chips, shredded Monterey Jack cheese, eggs, and milk. Mix thoroughly. 2 pounds lean ground beef, ½ small onion, 4 ounces can chopped green chiles, 1 ounce taco seasoning envelope, 1 cup crushed nacho cheese chips, 1 cup shredded Monterey Jack cheese, 2 eggs, ½ cup milk Transfer the mixture to the lined slow cooker and press it evenly into the shape of the cooker. Spread the taco sauce over t

Workout Breakdown: 0:00 Intro 0:40 Warm Up 3:40 Abs Circuit 1 (40s work +10s rest x1 round) Cheerleader Crunch Cross Toe Touch Frog Crunch Side Bridge + Kick (L) Side Bridge + Kick (R) Bent Knee Crunch V-Crunch Seated Twist Plank Kick + Crunch (R) Plank Kick + Crunch (L) - Hold Plank 13:00 Abs Circuit 2 (40s work +10s rest x1 round) One Way Bike (L) Bike Lock (L) One Way Bike (R) Bike Lock (R) Bicycle Crunch Full Sit Up Dead Bug Press Prayer Crunch Oblique Crunch (L) Oblique Crunch (R) Cross Climber 22:25 Mobility Circuit (50s work +10s rest x2 round) Worlds Greatest Stretch Bird-Dog Reach Lunge + Shift (R) Lunge + Shift (L) Bridge + Reach Squat + Reach Kneeling Twist Up & Down Dog 38:40 Cool Down & Stretch  

Serves 2 http://www.forkandbeans.com/2014/06/18/fresh-veggie-collard-wraps/ Ingredients 3 collard leaves, cut in half along the thick stem* 1/2 c. fresh hummus 2 carrots, cut into matchsticks 1 cucumbers, gutted and cut into matchsticks 1 avocado, thinly sliced 6 toothpicks Instructions Take the collard leaves and gently shave down the stem that is sticking out with a knife (be careful though). You want it to be even with the rest of the leaf because it will help out greatly with flexibility when you are rolling. Slather the leaf with hummus and stuff with fresh veggies. Roll from one side to the other (as seen in the photos above) and keep in tact with a toothpick. Notes *If you don't like the flavor of raw greens or need it toned down for digestive purposes, you can blanch your green leaves. I like to pour boiling water into a bowl and dip the leaf, coating it completely for a few seconds. Then I run it under cold water, pat it try and it's read

  Workout Breakdown: 0:00 Intro 0:50 Warm Up 5:00 Circuit One (40s work +20s rest x3 rounds) Around the World Plank Tap & Reach Tricep Dips 14:05 Circuit Two (40s work +20s rest x3 rounds) Chest Flys Laying Tricep Press (R) Laying Tricep Press (L) 23:15 Circuit Three (40s work +20s rest x3 rounds) Kneeling Chest Press Overhead Press Combo Walking Plank

  Ingredients   ▢ 1/2   pound   ground beef   or ground sausage ▢ 10   oz.   red enchilada sauce   (mi tienda in a jar is my fave) ▢ 2   cups   shredded cheese   Mexican Mix or shred your own ▢ 1/3   cup   sour cream ▢ 1   tsp   cumin ▢ 1   tsp   garlic salt ▢ 1/4   cup   onions Instructions ~Brown up hamburger meat and chopped onions until done. If there is extra grease, drain. ~Season beef with garlic salt, cumin and a bit of pepper (optional). Pour in one can of enchilada sauce and combine until well mixed. ~Add 1/3rd cup sour cream into the pan and stir with a wooden spoon until melted and creamy. ~Add 2 cups of shredded cheese around the skillet, stirring so as not to burn, until completely cheese is fully melted. ~Serve immediately while hot with tortilla chips

Workout Breakdown: 0:00 Intro 0:40 Warm Up 3:15 Ankle Weight Circuit (45s work + 15s rest x1 rounds) Side Lift (R) Rear Pulse (R) Hamstring Curl (R) Clamshell & Kick (R) Front Lift (R) Side Lift (L) Rear Pulse (L) Hamstring Curl (L) Clamshell & Kick (L) Front Lift (L) 13:25 Strength Circuit One (40s work + 20s rest x2 rounds) Sumo squat Sumo Deadlift Sumo Pulse 19:25 Strength Circuit Two (40s work + 20s rest x2 rounds) Elevated Thruster (R) Elevated Thruster (L) Glute Bridge Pulse 25:25 Strength Circuit Three (40s work + 20s rest x2 rounds) Side Lunge (R) Side Lunge (L) In & Out Hops 31:25 Cool Down & Stretch  

  Ingredients Seasonings ½   teaspoon   EACH:  chili powder, mustard powder, garlic powder, onion powder ¼   teaspoon   cumin 1   pinch   EACH:  cinnamon, cayenne pepper Soup 1   tablespoon   butter 1   tablespoon   olive oil 1   yellow onion ,  diced 1   jalapeno pepper ,  diced with seeds removed 3   cloves   garlic ,  minced 10   oz.   red enchilada sauce 10   oz.   diced tomatoes with green chilies ,  undrained 15   oz.   black beans ,  drained and rinsed 15   oz.   canned whole kernel corn ,  drained 1   teaspoon   hot sauce ,  optional 4   cups   chicken broth 1   large   boneless skinless chicken breast (or 2 small.) ,  see notes if using cooked chicken 4   oz.   cream cheese ,  cubed and softened 1   cup   cheddar cheese ,  shredded ½   cup   Monterey Jack cheese ,  shredded. (Can also use more cheddar.) Instructions Prep Work:  Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monte