health and Beauty 4Ever

  0:38 - Warm-Up BLOCK 1 - 3 Rounds 5:45 - Rotational Row (R/L) 7:55 - Lying Hamstring Walk Outs 9:00 - 1 & 1/4 Glute Bridge 10:05 - Supinated Rear Delt Fly 11:10 - Alt Grip Concentration Curl BLOCK 2 - 2 Rounds 29:30 - Chest Supported Row 30:40 - DB Elevated Hamstring Bridge 31:50 - Seated Pronated Rear Delt Fly 33:00 - Single Leg Hip Thrust (R/L) 35:20 - Alt Tempo Contrast Curl CALVES FINISHER 43:41 - Toe Elevated Calf Raises 44:37 - Toes Pointed Inward 45:33 - Toes Pointed Outward 46:28 - 2 Sec Holds 47:40 - Cool Down Have a great workout! 💪 Weights used: Chris: 50lbs/22kg 40lbs/22kg 30lbs/14kg 15lbs/7kg Edi: 40lbs/22kg 30lbs/14kg 20lbs/9kg 15lbs/7kg

  1   pound   ground beef 1   medium   onion   diced 1   medium   green bell pepper   deseeded and diced ½   teaspoon   salt 1 tablespoon worschestshire ¼   teaspoon   ground black pepper 4   ounces   cream cheese 6   slices   Provolone cheese Method Preheat the oven to  350  °F  (175 °C). Brown the ground beef in a skillet over medium-high heat for about  5 minutes , breaking apart clumps with a spatula as it cooks. Reduce heat to medium and add bell pepper and onion to the pan. Season with salt and pepper. Continue sautéing for another  5-7 minutes  until the vegetables are soft. Add the cream cheese to the pan. Mix well to coat all the ingredients before transferring the meat and vegetable mixture to an 8×8-inch baking dish. Arrange Provolone cheese in a single layer, overlapping each edge slightly with another piece of cheese. Bake for  10-15 minutes  minutes ...

  BLOCK 1 - 2 ROUNDS 5:58 - Close Press 7:03 - Heel Elevated Prisoner Squats 8:09 - Unilateral Press to Front Press (R/L) 10:18 - Low Fly 11:24 - Lying OH Tricep Ext 12:29 - Triceps Push Ups BLOCK 2 - 3 ROUNDS 22:00 - Seated Front Raise 23:04 - Seated Lateral Raise 24:08 - Dips 25:14 - Incline Push Ups 26:20 - Single Leg Box Squats (R/L) 42:05 - Cool Down Have a great workout! 💪 Weights used: Chris: 50lbs/22kg 25lbs/11kg 20lbs/9kg Edi: 30lbs/14kg 15lbs/7kg 10lbs/5kg

  Ingredients    For the No-Bake Crust: 1   cup   pecans or almonds   or a mix 3   tbsp   powdered sweetener   like erythritol or monk fruit 3   tbsp   butter   melted For the Jello Cheesecake Fluff: 1   0.6 oz package Sugar-Free Jello (e.g., Strawberry or Raspberry) 1   cup   boiling water 8   oz   full-fat cream cheese   softened to room temperature 1   cup   heavy whipping cream   cold ½   cup   powdered sweetener   or to taste 1   tsp   vanilla extract   optional For Garnish (Optional): Extra whipped cream Fresh berries   strawberries, raspberries Method   Prepare the Crust : Add nuts to a food processor and pulse until coarse. Toast in a dry pan for 3–5 minutes. Stir in butter and sweetener. Press into an 8×8-inch pan or 9-inch pie plate. Freeze while preparing filling. Dissolve the Jello : In a medium bowl, whisk sugar-free Jello and boil...

  0:00 - Intro 0:38 - Warm-Up QUADS 5:58 - Goblet Squat 7:04 - Split Squat (R/L) 9:14 - Squat Pulses 10:18 - Wall Sit GLUTES 11:33 - Dead Stop Reverse Lunges (R/L) 13:43 - Single Leg RDL (R/L) 15:55 - Glute Bridge HAMSTRINGS & CALVES 17:08 - DB Hamstring Bridge 18:14 - BW Hamstring Bridge Pulses 19:20 - Rolling Calf Raises 20:25 - In & Out Calf Raises 21:30 - Stiff Leg Inchworm BODYWEIGHT CIRCUIT 40:15 - Squat to Calf Raises 41:30 - Fire Hydrant (R/L) 44:00 - Sumo Squat Pulses 45:15 - Switch Lunge Jumps / Modification 46:45 - Cool Down Have a great workout! 💪 Weights used: Chris: 50lbs/22kg 40lbs/18kg Edi: 40lbs/18kg 30lbs/14kg