health and Beauty 4Ever

  Ingredients ▢ 1   pound   raw large shrimp ,  peeled, deveined and tails off ▢ 4   cups   riced cauliflower ▢ 1/2   cup   frozen diced carrots ,  thawed ▢ 1/2   cup   frozen peas ,  thawed ▢ 1/4   cup  Lqyud aminos or soy sauce  ▢ 3   whole eggs ,  beaten ▢ 2   scallions ,  chopped ▢ 2   cloves   garlic ,  minced ▢ 2   tablespoons   avocado oil ▢ 1   tablespoon   butter ▢ 1   teaspoon   fresh ginger ,  grated ▢ 1   teaspoon  sesame seed oil ▢ 3/4   teaspoon   salt ,  divided ▢ 1/4   teaspoon   ground black pepper Instructions Heat a large skillet to medium high, add in half the oil, shrimp, 1/4 teaspoon of salt and pepper. Sauté the shrimp for 1-2 minutes on each side or until they have just turned pink. Remove the shrimp and set them aside. Add in the eggs, and stirring constantly, cook the scrambled e...

  0:00 - Intro 0:38 - Warm-Up 3 SETS EACH SIDE 5:34 - Split Squat (R/L) 11:43 - Curtsy Lunge (R/L) 17:54 - Reverse Lunge to RDL (R/L) 24:04 - Single Leg Glute Bridge (R/L) 30:15 - Toe Elevated Calf Raise (R/L) BODYWEIGHT CIRCUIT - 2 Rounds 34:53 - Split Squat Pulses (R/L) 37:33 - Bulgarian Split Squat (R/L) 40:13 - Single Leg Box Squat (R/L) 51:30 - Cool Down Have a great workout! 💪

  Equipment Instant Pot Ingredients 1½   lbs.   frozen chicken breasts 1   cup   barbecue sauce   (divided) ½   cup   chicken broth   (no sugar added) Instructions Place frozen chicken breasts in your Instant Pot. Pour HALF the sauce over the top of the chicken. Pour the chicken broth over that. Secure the lid on your Instant Pot. Close the vent and press the Manual button. Adjust time according to the chicken used (see table in post above). When done cooking, do a quick release. The chicken should be at least 165 F. when done. Drain off any leftover liquid. Add the other half of the barbecue sauce to the chicken in the Instant Pot and press the Sauté button. Cook the breasts in the sauce, heating the sauce until it has thickened. Once the sauce is thick, the chicken is done. Tips For Cooking Barbecue In Your Instant Pot Never use less than 1 cup of liquid in your Instant Pot. To thicken the sauce and coat the chicken, you’ll always need to c...

  0:00 - Intro 0:38 - Warm-Up 5:00 - Sumo Deadlift 6:02 - Sumo Deadlift 1 & 1/4 7:08 - Sumo Deadlift Dead Stop 8:24 - Single Leg RDL (R/L) 12:54 - Deadlift 13:58 - RDL 17:54 - Curtsy to Lateral Squat (R/L) 20:04 - Donkey Kick (R/L) 22:14 - Glute Bridge Hold 29:20 - Alt Step Downs 30:18 - Step Up (R/L) 32:17 - Lateral Step Up (R/L) MOBILITY CIRCUIT 40:00 - Double Hip Dip Stretch 41:08 - Pigeon to Deep Lunge (R/L) 43:17 - Cross Over Glute Stretch (R/L) 45:31 - Straight Leg Knee to Elbow Twist 46:35 - Seated Side Bends 47:40 - Reverse Wipers 48:44 - Kneeling Hip Dips 49:50 - Overhead Savasana Have a great workout! 💪

Author:  Pinch of Yum Serves:  4   INGREDIENTS For the salad: 1 teaspoon minced garlic ½ pound raw shrimp, tails removed ½ tablespoon butter ½ teaspoon chili powder ¼ teaspoon cayenne 1½ cups sliced avocados (2 small) 1 cucumber 4 cups chopped spinach or baby kale fresh chopped cilantro for topping cashews for topping For the dressing: 1 1-inch piece of fresh peeled ginger 3 tablespoons oil 3 tablespoons lime juice (more to taste) 2 tablespoons RAW honey 1½ tablespoons white miso (it's like a paste - you can buy it at many regular grocery stores) ½ teaspoon minced garlic ¼ teaspoon salt INSTRUCTIONS Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside. Cut the avocados in half; cut lines through the avocado verti...