health and Beauty 4Ever

Ingredients ▢  1   large carrot   roughly chopped ▢  4   cloves   garlic ▢  2   medium shallots   roughly chopped ▢  1   Tablespoon   unsalted butter ▢  2   cups   red lentils   washed and drained ▢  2   teaspoons   ground cumin ▢  2   teaspoons   paprika ▢  1   teaspoon   salt   more or less to taste ▢  1/2   teaspoon   ground black pepper   more or less to taste ▢  4   cups   boiling water ▢  optional garnishes: coconut milk   fresh cilantro, crushed red pepper, lemon juice, and extra virgin olive oil Instructions  Prepare your vegetables. Cut up a large carrot into chunks, remove garlic cloves from their peels and chop up the shallots into quarters. 1 large carrot,  4 cloves garlic,  2 medium shallots In a heavy bottomed pot or dutch oven, melt butter. Add garlic, shallots and carrots and allow th...

  THEWKOUT Reps #71 - MEGA Full Body - Buy In EQUIPTMENT USED: 20kg Bar & 15kg Aside - Optional 2 x 10kg Weights 2 x 7.5kg Weights 2 x 5kg Weights Rack - Optional Box - Optional 1 x 12.5kg Weight 20kg Kettlebell THEWKOUT: 1 Minute WK / 10 Seconds rest 5 x Skipping / Cardio Follow The Reps Below: Buy In - 10 Swings 10 Snatch 10 Triceps 10 Push Ups 5 x Deadlifts 5 x Push & Pull 10 x Flys 10 x Biceps 10 x Box Jumps x 2 Round 1 - 25 x Squat To Deadlift 25 x Clean & Press *Buy In Round 2 - 25 x Goblet Squats 25 x Lunges Finisher - 25 Reps Bentover Row Bentover Flys Biceps Triceps Shoulder Press

  Ingredients 1 whole chicken broken down into breasts and leg quarters ½ teaspoon salt ½ teaspoon paprika ½ teaspoon cumin ½ teaspoon Mexican oregano ground black pepper 1 14 ounce can fire roasted tomatoes 1 small onion 2 cloves garlic roughly chopped 1 jalapeno Instructions   Preheat your oven to 300°F (150°C). Season the chicken pieces with salt, Mexican oregano, paprika, cumin, and ground black pepper. Add the undrained can of tomatoes, chopped onion, garlic, and jalapeno to a large baking dish . Add the seasoned and cut up chicken to the baking dish on top of the vegetables. Roast for about 1.5 – 2 hours, or until the chicken is tender and easily pulls apart with a fork. Transfer the chicken to a serving plate, and when cool enough to handle, pull it apart with a fork and discard the bones and any fat. Puree the tomato mixture from under the chicken, then season it with salt and pepper. Serve hot, with the tomato sauce spooned over the top. Or in a slow ...

  TheWKOUT - Split & Sweat #1 - Split - Legs Download the Calendar Welcome to your daily WKOUT. Make Sure You Have Taken Your Measurements Equipment Used - 1 x 20kg Bar & 15kg Aside - Optional Rack - Optional 1 x 10kg Weight 2 x 5kg Weights The WKOUT : Perform 10 Reps of the following x 3 Rounds Bodyweight Squats Bodyweight Lunges Bodyweight Step Ups Bodyweight Curtsy & Wide Lunge Squats Goblet Squats Step Ups Lunges Hamsting Deadlifts Step Ups Curtsy Lunges Calves

  Equipment ▢ Instant Pot Ingredients ▢ 2 lbs chicken bone-in, skinless ▢ ¼ cup oil ▢ 1-2 bay leaf ▢ 1 teaspoon cumin seeds ▢ 10 cashew s 2-3 large onions (approximately 3 cups) finely chopped ▢ 2 inch ginger finely chopped ▢ 4 cloves garlic finely chopped ▢ 2 medium tomatoes chopped ▢ ½ cup yogurt ▢ 1 teaspoon chili powder ▢ Salt to taste 1 teaspoon garam masala (use store-bought or homemade garam masala ) ▢ 2 tablespoon coriander leaves (cilantro) ▢ ½ cup water Instructions Prep: Wash and clean the chicken. Grind the cashew into a smooth paste using little water. To this, add yogurt, chili powder, garam masala, and salt. Blend well and set it aside. Making the curry: Set the Instant Pot to saute mode and add oil. Add cumin seeds and bay leaf. Add onion, ginger, and garlic. Saute until the onion is light brown (4-5 minutes). Add the tomatoes and saute until the tomatoes soften (2-3 minutes). Add the chicken pieces and saute for one minute. Add the...