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RAW Chocolate Pecan Caramel

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INGREDIENTS  Base 1/2 cup almonds  1/2 cup medjool dates (pitted)  2 tablespoons  coconut oil   3 tablespoons raw cacao  2 tablespoons raw honey  Caramel Pecan Layer 1 cup medjool dates (pitted)  1/2 cup coconut oil  3 tablespoons tahini  1 teaspoon vanilla  2 tablespoons raw honey  1/4 cup chopped pecans  Top Layer 1/4 cup coconut oil  1/4 cup  maple syrup   1/4 cup raw cacao  1/4 cup chopped pecans  METHOD  To make the base first, pulse dates, almonds, coconut oil, raw cacao and honey in the food processor into a crumble. Press this mixture into a lined slice tin, pressing down until smooth. Place in the freezer while you create the middle layer.  To make the caramel pecan layer, place dates, coconut oil, tahini, vanilla and raw honey in the food processor. Process until smooth. Add in the chopped pecans and pulse lightly, you want the nuts to be throughout the mix.  Pour the caramel pecan layer on top of the base, smooth this layer and return to freezer to set.  Mix together the mel

Day 44: Arm Strength & Sculpt Workout / HR12WEEK 4.0

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  Workout Breakdown: 0:00 Intro 0:25 Warm Up 3:50 Circuit One (40s work +20s rest x3 rounds) Isolated Curl (R) Isolated Curl (L) Hammer Hold & Curl Bicep Burnout 16:00 Circuit Two (40s work +20s rest x3 rounds) Skull Crush + Press Overhead Press (R) Overhead Press (L) Tricep Burnout 28:10 Circuit Three (40s work +20s rest x3 rounds) L-Raise Around the World Military Press + Hold Cross Punch + Jack Cool Down & Stretch \

Korean Chicken Soup

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Ingredients ▢ 1   whole chicken (3 to 4 pounds) ▢ 10 - 12   plump garlic cloves ▢ 1   1-inch piece ginger, sliced ▢ 1/2   medium onion ▢ 2 - 3   scallion white parts ▢ 1/2   teaspoon   whole black peppercorns (if available) ▢ 3   scallions, finely chopped to garnish ▢ salt and pepper to taste glass noodles, soaked Spicy sauce (dadaegi, 다대기) - Optional ▢ 3  tablespoons   gochugaru ▢ 2  teaspoons  minced garlic ▢ 1   tablespoon   soup soy sauce (guk ganjang, 국간장)   use regular soy sauce if unavailable ▢ 3   tablespoons   chicken broth from the soup Instructions Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts pot). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken). Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium and boil, covered, for about 40 - 50 minutes, depending on the size of the chicken. Cut through the thickest part of t

Day 43: Powerful LEG STRENGTH Workout / HR12WEEK 4.0

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Workout Breakdown: 0:00 Intro 0:25 Warm Up 3:55 Circuit One (45s work +15s rest x2 rounds) Reverse Lunge Elevator Lunge (R) Elevator Lunge (L) Pop Lunge 11:55 Circuit Two (45s work +15s rest x2 rounds) Sumo Squat Sumo Pulses In + Out Squat Power Jack 20:05 Circuit Three (45s work +15s rest x2 rounds) Hamstring Curl 1.5 RDL Stiff Leg Deadlift Hip Thruster 28:10 Circuit Four (45s work +15s rest x2 rounds) Goblet Squat Negative Squat Half Stand Up Pop Squat 36:10 Cool Down & Stretch  

barbacoa

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  Ingredients   1   tbsp   oil  avocado ▢ 2   pounds   beef cheeks or beef chuck roast ▢ 1 ½   tsp   salt ▢ ½   onion   quartered ▢ 3   cloves   garlic   smashed ▢ 2  bay leaves 1 tsp liquid smoke Instructions  Chop the beef into 1-2 inch chunks, pat dry and sprinkle with salt. Heat oil in a skillet over medium heat. Working in batches, sear the meat briefly on all sides. Careful not to crowd the pan. Continue until all meat is seared. Place the beef into the bottom of the slow cooker. Add liquid smoke.  Add in the quartered onion and smashed garlic cloves. Top with the bay leaves.  Cook on LOW for 6-8 hours until the meat easily shreds. Remove the bay leaves and large pieces of onion. Shred the meat. Return the meat to the slow cooker, stir into the juices. Let cook for another 20-30 minutes on LOW. 

DIY Candy Cane Reef

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  So here's how we did it: 1- Gather 18 candy canes, hot glue, ribbon, and various baubles & trinkets. 2- Put a line of hot glue down the back of a candy cane.   3- Put the hot glued side against the back of another candy cane. Pair up all 18 this way. 4: Glue the base and crooks of each pair to another pair.   5- Continue gluing until they meet back where you started. 6- Decorate with glittery doo-dads and add a ribbon for hanging. VIOLA!!