health and Beauty 4Ever

  0:00 - Intro 0:37 - Warm-Up BLOCK 1 - STRENGTH (3 SETS EACH EXERCISE) 6:45 - RDL to SUITCASE SQUAT 10:20 - ALT REVERSE LUNGES 13:56 - CLOSE PRESS to PULLOVER 17:33 - HALF SUPINATED ALT DEAD STOP ROW 21:07 - DOUBLE DB GLUTE BRIDGE 24:42 - SHOULDER PRESS 28:17 - HAMSTRING CURL 31:53 - TRICEP PRESS BLOCK 2 - SUPERSETS (2 ROUNDS EACH) 35:56 - A1) PINWHEEL CURL to ROTATIONAL CURL 36:51 - A2) RENEGADE ROW (2 SEC HOLD) 40:01 - B1) ALT DEAD STOP ROW (NEUTRAL GRIP) 40:56 - B2) GOBLET STEPPING SQUAT 44:07 - C1) SINGLE DB FRONT RAISE 45:04 - C2) SINGLE DB FRONT PRESS BLOCK 3 - METCON (NO REPEAT) 48:27 - TEMPO DEADLIFTS 49:31 - ALT DEVIL PRESS 50:37 - CROSS PUNCHES (2 VARIATIONS) 51:42 - DB ALT SWINGS 52:47 - BEAR CRAWL WALK OUT 53:55 - SNATCH TO SQUAT PRESS (R/L) 56:02 - ELEVATED MOUNTAIN CLIMBER VARIATION 57:07 - ALT SWAY SQUATS 58:12 - REVERSE LUNGE TO PRESS (2 VARIATIONS) 1:00:21 - KNEE TO ELBOW 1:01:27 - SINGLE DB TEMPO OVERHEAD LIFT 1:03:00 - Cool...

  Ingredients    1   pound   ground beef 2   tablespoons  butter 4   cups   cold cooked rice 1   tablespoon   sesame oil ½   cup   carrot   diced ½   cup   onion   diced ½   cup   frozen peas 2   tablespoons   ginger   diced 2   cloves   garlic   minced 1   egg  lightly beaten ¼   cup   soy sauce green onion   sliced, for garnish Instructions   Add the ground beef to a large skillet or wok and cook it over medium-high heat until it is browned. Transfer it out of the skillet and set it aside. Drain off all but 1 tablespoon of fat. Melt the butter in the same skillet over medium-high heat and add the sesame oil. Add the diced carrot and onion, cooking until they start to soften, about 3-4 minutes. Stir in the frozen peas, ginger, and garlic, cooking for another 2 minutes until fragrant. Add the cold cooked rice to the skillet, breaking ...

  0:00 - Intro 0:37 - Warm-Up 5:14 - A1) Heel Elevated Suitcase Squats 6:02 - A2) Tempo Front Lunges 7:01 - B1) Chest Press 7:48 - B2) Push Ups / Modification 8:48 - C1) 45° Grip Gorilla Rows 9:35 - C2) Walk Out to Shoulder Tap 10:36 - D1) DB Lateral Lunge (R/L) 11:22 - D2) Side Step Lunges (R/L) 14:10 - E1) Alt Bicep Curls 14:58 - E2) Punches 15:58 - F1) Goblet Squat to Press 16:44 - F2) High Knees 17:45 - G1) Reverse Lunge with Lateral Raises 18:30 - G2) Burpees / Modification 34:23 - Cool Down Crush it! 💪 Weights used: Chris: 50lbs/22kg 30lbs/14kg 20lbs/9kg Edi: 40lbs/22kg 20lbs/9kg 15lbs/7kg 10lbs/5kg

  Ingredients Original recipe (1X) yields 2 servings 1   large   clove garlic , peeled 1/2   medium   shallot , peeled 1   cup   fresh herbs  with tender stems, such as dill, cilantro, basil, parsley  and/or  chives, plus more for garnish 1/2   cup   lemon juice   or   lime juice 1/4   cup   extra-virgin olive oil 1/4   cup   whole-milk plain strained yogurt, such as Greek-style   1/2   teaspoon   salt 1/4   teaspoon   honey 1/8   teaspoon   ground pepper   or   crushed red pepper, plus more for garnish 2   (5-oz.) cans   no-salt-added water-packed tuna , drained DIRECTIONS Place garlic in a food processor; pulse until chopped, about 5 seconds. Add shallot; pulse until chopped, about 5 seconds. Add herbs, lemon (or lime) juice, oil, yogurt, salt, honey and pepper (or crushed red pepper); process until totally combined and smooth, about 1 m...

  BLOCK 1 - WITH DUMBBELLS 0:38 - Straight Leg with Tuck 1:34 - Double Drag Through 2:28 - Overhead Hold Sit Up 3:26 - Side Plank Dip (L) 4:18 - Side Plank Dip (R) 5:14 - Front Back Drag Through 6:08 - Alt Glute Bridge Marching 7:03 - Opposite Side V-Up (R) 7:58 - Opposite Side V-Up (L) 8:53 - Reverse Crunch to Cocoons 9:48 - Butterfly Crunches BLOCK 2 - BENCH/CHAIR 21:49 - Straight Leg Lifts 22:55 - Knee Tuck 24:00 - Incline Plank 25:05 - Russian Twists 26:10 - Climber 27:15 - Leg Drops 28:24 - Copenhagen Plank (R) 29:28 - Copenhagen Plank (L)

  Ingredients 4   (5-ounce)   skinless salmon fillets ½   teaspoon   ground pepper , divided ¼   cup   salt-free everything bagel seasoning 3   tablespoons   extra-virgin olive oil , divided ½   teaspoon   salt  plus  ⅛   teaspoon , divided 1   cup  plain strained (Greek-style) yogurt 2   medium   cloves garlic , minced 1   small  Persian  cucumber , finely chopped Directions Pat 4 salmon fillets dry; sprinkle with ¼ teaspoon pepper. Spread ¼ cup everything bagel seasoning on a shallow plate. Dredge the salmon in the seasoning, turning to coat all sides and pressing gently to adhere. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the salmon and cook, turning occasionally, until the seasoning is browned on all sides and an instant-read thermometer inserted in the thickest portion registers 125°F to 130°F for medium, 10 to 12 minutes. Sprinkle with ¼ teaspoon ...