health and Beauty 4Ever

  Ingredients – 1 tablespoon olive oil  – 1 pound ground beef (80/20 blend recommended for flavor) – 1 medium yellow onion, diced – 2 cloves garlic, minced – 1 tablespoon chili powder (adjust to spice preference) – 1 teaspoon ground cumin – 1 (14.5-ounce) can diced tomatoes, undrained – 4 cups beef broth (low-sodium if preferred) – 1 (15-ounce) can black beans, rinsed and drained – 1 cup frozen corn kernels – 6 corn tortillas, cut into ½-inch strips – Salt, to season as needed – Optional toppings: shredded cheese, sour cream, cilantro Instructions 1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. 2. Add 1 pound ground beef to the pot, breaking it into small pieces with a wooden spoon, and cook until browned, approximately 5-7 minutes, stirring occasionally. 3. Tip: Drain excess fat from the beef for a lighter soup, but leave a little for added richness. 4. Add 1 diced yellow onion and 2 minced garlic cloves to ...

Equipment: Sandbag or KB or DB or Med Ball  3 Rounds Clean &n Press Shoulder Squat, Drop, Switch Sides Squat + Back Lunge Burpee + Upright Row Bear Crawl Sandbag Drag  

  Ingredients – 1 lb ground beef (80/20 blend for best flavor, or leaner if preferred) – 8 small corn tortillas (about 6-inch diameter) – 1 cup shredded cheddar cheese – 1 cup shredded iceberg lettuce – 1/2 cup sour cream – 1/2 cup salsa (store-bought or homemade, mild or spicy) – 2 tbsp avocado – 1 tbsp chili powder – 1 tsp ground cumin – 1/2 tsp garlic powder – 1/2 tsp onion powder – 1/4 tsp salt Instructions 1. Preheat your oven to 400°F and line a baking sheet with parchment paper. 2. Brush both sides of each corn tortilla lightly with 1 tbsp vegetable oil using a pastry brush. 3. Place the tortillas in a single layer on the baking sheet and bake for 8-10 minutes, flipping halfway through, until golden and crisp. 4. While the tortillas bake, heat the remaining 1 tbsp vegetable oil in a large skillet over medium-high heat. 5. Add the ground beef to the skillet, breaking it into small pieces with a spatula as it cooks for 5-7 minutes until no pink remains. 6. Drain any excess fat...

Swings Single Arm Bicep Curls-left Swings Single Arm Bicep Curls-right Swings Double Bicep Curls Swings Hammer Bicep Out Swings Half Hammer Curl + Side Out Swings Reverse Pull Ups or Rows Swings Reverse Pull Ups or Rows Swings 1 Arm Rows-left Swings Switch Side Swings 1 Arm Flyes-left Swings Switch Side Swings Bent over Flyes Swings Supanated Flyes Swings Single Arm Tricep Extensions-left Swings Switch Sides Swings Upright Row Swings Row + Flye Swings Under Leg Flyes Tricep  Face Pulls Pulls  

  Ingredients  1.5 lbs. boneless skinless chicken breast , cut into bite sized pieces ▢ 1 cup chicken broth ▢ ½ cup diced onion ▢ 2 jalapenos , diced ▢ 1 Tbsp. minced garlic ▢ 30 oz. southwest style corn , (two 15-oz. cans) drained ▢ 15 oz. can black beans , drained and rinsed ▢ 8 oz. cream cheese ▢ 2 tsp. chili powder 2 tsp. lime juice 1/2 tsp. salt ▢ 1 tsp. ground cumin ▢ 1 tsp. tajin seasoning , plus more for serving For Serving ▢ ¼ cup queso fresco ▢ ¼ cup chopped cilantro ▢ Lime wedges for serving Instructions  Place the chicken, broth, onion, jalapeno, garlic, corn, beans, cream cheese, chili powder, lime juice, salt, cumin, tajin in the slow cooker. Cook on high for 4 hours or low for 5-6 hours. Stir and serve with queso fresco, cilantro and lime wedges. How to Serve Serve over rice for a heartier meal. Add the chicken into tortillas or make burrito bowls. You can even serve it as a dip with tortilla chips at parties—just set it to warm...

  TheWKOUT - Split & Sweat - Cardio Day #8 - 20 Minute Cardio Welcome to your extra 20 minute cardio. Complete these before or after your Split WKOUT. You have the option of straight Cardio. Equipment Used - 15kg Ball - Optional 1 x 20kg Kettlebell 2 x 7.5kg Weights TheWKOUT - 20 Minute Cardio 50 Seconds WK / 10 Seconds Rest Skipping Ball Slams Swings Step Ups