health and Beauty 4Ever

INGREDIENTS Chicken mixture: 1   lb   ground chicken  or turkey 1   tsp   thyme 1   tsp   cumin 1   tsp   marjoram 1   tsp   garlic salt 1/4 tsp turmeric 1/8 tsp ground cinnamon pinch or more of cayenne pepper 2 tsp tomato paste 1/2   lemon   juiced and lemon zest 1/4   cup   fresh parsley   minced 8-10   mini  keto  flour tortillas avocado oil Toppings 1   cup   tomatoes   chopped 1   cup   cucumber   diced 1   tsp   fresh garlic   minced 1/2   cup   red onion   diced 1/2 cup of feta shredded lettuce tzatziki sauce   get my homemade recipe  here Instructions In a large bowl, combine the ground chicken with the thyme, cinnamon, cumin, turmeric, marjoram, tomato paste, cayenne, garlic salt and juice of half a lemon. Mix thoroughly until the seasonings are evenly distributed throughout the meat. Mix in the parsley. Lay out the...

  Workout Breakdown: Warm Up 5 AMRAP Circuits. 4 exercises x8 reps each for as many rounds as possible in 5 minutes. Cool Down & Stretch

  Ingredients 1   3 ½-ounce package achiote paste (achiote rojo or annatto paste)) ¾   cup   sour orange juice   or regular orange juice Juice of 1 lime 1   teaspoon   dried oregano 1   teaspoon   ground cumin 1   teaspoon   cinnamon 2   pounds   boneless   skinless chicken thighs 1   teaspoon   kosher salt Instructions In a large bowl, combine the achiote paste, orange juice, lime juice, oregano, cumin, and cinnamon and mix well. If the achiote paste is in a hard clump, let it soak in the citrus juice for a while to soften it.  Add the chicken to the bowl and toss to coat. Let marinate, covered, in the refrigerator for at least 30 minutes. Place a steamer rack in the bottom of a stockpot, Dutch oven, or Instant Pot and add 1 ½ cups water to the pot. Lay a long piece of aluminum foil in the pot on top of the steamer rack. Lay a second long piece of aluminum foil over the first so that the two form a cro...

  Workout Breakdown: Warm Up 2 Cardio & Abs Circuits 40s work + 10s rest x2 rounds each Cool Down & Stretch

  Ingredients         14   ounces   shredded cooked chicken 8   ounces   baby bella mushrooms ,  sliced ▢ 9   ounces   frozen spinach ,  thawed and well drained ▢ 1 1/2   cups   shredded mozzarella cheese ,  divided ▢ 1   cup   heavy cream ▢ 1   cup   parmesan cheese ,  grated ▢ 1/2   cup   mascarpone cheese ▢ 2   garlic cloves ,  minced ▢ 2   tablespoons   butter ▢ 1/2   teaspoon   salt ▢ 1/4   teaspoon   ground black pepper Instructions Preheat oven to 375F. Heat a large skillet to medium and add in the butter, then once melted, add in the mushrooms. Sauté for a few minutes and once they have some good color, add in the garlic. Sauté for about 15 seconds, then add in the mascarpone cheese, turn off the heat and stir until melted. Remove from the heat and allow to cool slightly. In a large mixing bowl , add in the chicken, ...

  Workout Breakdown: Warm Up 3 HIIT Circuits 40s work + 20s rest x2 rounds each Cool Down & Stretch

  Ingredients for making Lemon Chicken Thighs: 6 chicken thighs (we leave the skin on but you can remove it or purchase them skinless) lemon zest and juice of two small lemons (the big ones are not as flavorful) granulated garlic powder (sprinkle over each piece of chicken) 2 tablespoons of mixed Italian fresh herbs or dried seasoning 1/2 teaspoon red pepper flakes salt and pepper to taste 1/4 cup of olive oil Cooking Methods: Baking Method: Preheat the oven to 375 degrees and oil spray a 13 x 9 baking pan. Place the thighs in the pan. Sprinkle with red pepper, salt and pepper to taste, herbs spices, zest, and juice. Drizzle with olive oil. Bake for around 45 to 55 minutes or until the skin is nice and crispy and the juice runs clear.

  4 stations: each with one cardio move and one strength move X 5 rounds Need a weight you can lunge with when holding above head Ball for wall throws 2x plate weights Skipping rope 1min/20sec Station 1: Skipping Push-up / jump feet in to bear crawl Station 2: Squat down, come up and throw ball into air, catch and squat down Competition burpee with jump and clap above head Station 3: Burpee push-up, jump in, switch lunge to side, jump back to middle, burpee push-up, jump in and switch lunge to other side Sumo squat in middle, holding weight at middle or above head Come up, turn and lunge to left, swinging weight down and turn to outside of front leg, come back to middle, press up, turn and back down into sumo squat, repeat other side Station 4: Lay on matt and straight abs, option to put feet in air knees at 90’ and crunch elbows up to knee Squat jumps in and out tapping plates to floor each time Station 5: Repeat squat jumps in and out Elbow plank Stretches ...

  Ingredients: 2 Lbs Pork butt or shoulder roast, cubed 3 Cups Potatoes, diced 1/4 Cup gluten free Flour or arrowroot  2-3 Cups low sodium Chicken stock Or water 2 Tbsp Shortening or lard 1/2 Tsp Garlic powder 2 Large Onions, chopped Dash Salt 2 cups Hatch Green Chiles roasted and coarsely chopped ¼ c. Pickled Jalapenos drained and chopped 1 Cup Tomatoes, chopped (optional) Instructions: Dredge the meat in flour. Place the shortening in a heavy pot and brown meat at medium heat. Add the onions and sauté the onions in the remaining shortening . Add all remaining ingredients to stewing pot except the potatoes. Simmer at low heat for 1 hour to 1 1/2 hour or until the pork is tender. Then, add the potatoes and cook until the potatoes are done! Taste if you need to add more salt. I like to keep it low sodium   Serve with heated flour tortillas and Enjoy! * Varied amounts may be used. Instant pot:  follow the above instructions and set for 35 minutes. Quick release the ste...

  ▸ equipment: 2x 8kg dumbbells, a mat is recommended W O R K O U T - D E T A I L S: 0:00:00 - 0:00:17 | Intro 0:00:17 - 0:04:19 | WARM UP: TWISTS UNFOLDING PEACE SHOULDER ROLLS | ELBOWS SQUAT ALT. KNEE HUG ARM CIRCLES HAMMIES WALK OUT – COBRA CAT-COW WRISTS WORKOUT: 0:04:20 - 0:59:20 | Circuit 1: 2x 24x 40 sec | 10 (45 sec rest in between) DEVIL PRESS RANGER THRUSTERS PULSED SQUAT JUMP - TWIST RENEGADE ROWS RENEGADE ROW – OPENER ALT. SHOULDER TAPS SHOULDER TAPS – PLANK JACK SQUAT CLEAN 2X REV. LUNGES QUICK STOP JUMPING LUNGES RDL REV. LUNGE FORW. LEAN ONE SIDE DB SWINGS CURTSY LUNGES PULL OVER FLORR PRESS SIT UP TWIST ALT. BENT OVER ROWS ALT. TOE TOUCHES GROUND TO OH BOXING JACKS ALT. BICEP CURL HIGH KNEES LATERAL LUNGE TOE TAP – PRESS SIDE SQUAT KNEE DRIVE LATERAL LUNGE TOE TAP – PRESS OPP. SIDE SQUAT KNEE DRIVE OPP. SUMO SQUAT 3X PULSE SUMO SQUAT KNEELING CLEAN PRESS KNEELING WIND MILL 0:59:20 - 1:03:31 TABATA FINISHER: 4X SHUFFLE – DROP DOWN SQUAT B...

  Ingredients 15   pieces   Brussels Sprouts 2   Eggs 1/2   Cup   Sour Cream 1/2   Cup   Grated Cheese Salt Pepper Instructions   Trim and halve the Brussels sprouts, then give them a quick rinse under cold water. Gather your eggs, sour cream, cheese, and seasonings. Boil the Brussels sprouts in salted water for about 5-7 minutes, until they’re just tender. Drain them and set aside. In a bowl, whisk together the eggs, sour cream, grated cheese, and season with salt and pepper. This creates the creamy base of the casserole. Layer the boiled Brussels sprouts into a casserole dish, pour the creamy mixture over them, and top with more grated cheese. Bake at 375°Fahrenheit (190°Celsius) for about 20-25 minutes or until golden and bubbly.