health and Beauty 4Ever

  Ingredients 4   lb   chuck roast Salt and pepper 2   tbsp   avocado oil ,  or olive oil 15  ounce   can diced tomatoes ,  (not drained) 1   cup   water 2   tbsp   liquid smoke ,  optional 4   cloves   garlic ,  minced 1   tsp   ground cumin 1   tsp   chipotle powder OR 1 tbsp chile powder Instructions Preheat the oven to 300°F and set an oven rack on the second lowest position. Season the roast liberally with salt and pepper. In a large Dutch oven, heat the oil over medium heat. Once hot, add the roast and brown well on all sides. Stir in the diced tomatoes with their juices, water, liquid smoke, if using, garlic, cumin, and chipotle powder. Bring to a simmer and then cover and transfer the pot to the oven. Cook the roast until it is tender and can easily be pierced with a fork, about 5 hours. Remove from the oven and use two forks to shred the meat. Toss the meat in the juices tha...

  ▸ Level: All Levels ▸ Time: 10 Min ▸ Equipment: No Equipment, Bodyweight Only Workout: ▸ Workout 50 sec on, 10 sec off Mountain Reach Up + Down Warrior One + Twist Warrior reach Forward + Back Lunge and Harmstring Stretch Deep Lunge Hold Switch Legs ❤️ Lunge and Harmstring Stretch Warrior Reach Forward + Back Warrior One + Twist Forward Fold

  Ingredients: 1 tablespoon extra virgin olive oil 1 yellow onion, chopped 3 poblano peppers, seeded and chopped 2 cloves garlic, chopped 1 pound boneless skinless chicken breasts 1 tablespoon spicy taco seasoning salt and black pepper 3 cups red enchilada sauce 2 cups salsa verde 3-4 cups bone broth 1/4 cup hot sauce (optional) 4 tablespoons salted butter 1/2 cup fresh cilantro, chopped yogurt, shredded cheddar, avocado, plus lots of limes and green onions for serving Grain free tortilla chips, for serving Instructions: Step 1: In a large soup pot, set over medium heat, cook together the olive oil, onion, poblanos, and garlic for 5 minutes, until fragrant. Add the chicken, taco seasoning, and season with salt and pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of broth. Stir in the hot sauce and butter. Step 2: Still set over medium heat, bring to a simmer, cook 15 minutes, until the chicken is cooked. Shred the chicken using two forks. Stir in the cilantro and a ha...

  Ingredients You’ll Need For the Stir Fry: 1 tablespoon olive oil (or    sesame oil  for extra flavor) 1 pound lean ground beef (or turkey for a lighter option) 4 cups shredded cabbage (green or Napa cabbage works great) 1 medium onion, thinly sliced 2 cloves garlic, minced 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger) Optional: 1 cup sliced mushrooms, bell peppers, or snap peas For the Sauce: 3 tablespoons low-sodium soy sauce (or tamari for gluten-free) 1 tablespoon hoisin sauce (optional, or use sugar-free hoisin for keto) 1 tablespoon rice vinegar (or apple cider vinegar) 1 teaspoon sesame oil 1 teaspoon sriracha (optional, for heat) 1 teaspoon cornstarch (or arrowroot powder) mixed with 2 tablespoons water (for thickening) For Garnish: Sesame seeds Sliced green onions Red pepper flakes (optional, for spice) 1. Prep Your Ingredients Shred the cabbage, slice the onion, mince the garlic, and grate the ginger. Whisk together the sauce ingredients (...