health and Beauty 4Ever

  ▸ Level: Intermediate ▸ Time: 30 Min ▸ Equipment: 2x dumbbells (I used 2x5kg dumbbells) Workout: ▸ Block 1: LOWER BODY STRENGTH, 50 sec on, 10 sec off squat + reverse lunge deadlift + lunge 1 leg deadlift + lunge lunge + knee drive 1 leg deadlift + lunge lunge + knee drive romanian deadlifts ▸ Block 2: UPPER BODY STRENGTH, 50 sec on, 10 sec off tricep extensions tricep extension pulses curl + press bear hold + row side plank + weight side plank + weight step back + push up + row ▸ Block 3: HIIT CARDIO, 50 sec on, 10 sec off jumping jacks pop squats butt kicks 1 arm thruster 1 arm thruster burpees burpee + weights ▸ FINAL CHALLENGE: Abs Burn, 30 sec on, no rest bicycle crunches bicycles to the left bicycles to the right hollow + knee hug plank hold plank step outs low plank hold plank jacks hollow hold

  Ingredients 8   hard taco shells 1   pound   beef 1   ounce   packet taco seasoning 2   tablespoons   water 1   tablespoon   olive oil 1   medium yellow onion 2   garlic cloves 1   cup   shredded cheddar cheese 1   medium tomato 1   jalapeno 1   medium red onion 3   tablespoons   cilantro Sour cream 1   lime   optional Instructions Preheat the oven to 400°F (200°C). Chop the yellow onion and mince the garlic. Heat a large pan over medium heat and add the olive oil. Add the garlic and onion, cooking until the onion is translucent. Add the beef and cook until browned, about 7 to 10 minutes. Drain the grease. Mix in the water and taco seasoning. Set aside. Spray a 9×13-inch pan with cooking spray. Arrange all the taco shells in the baking pan, pressed against each other so they stand up. Spoon beef filling into each taco shell and sprinkle with cheese. Bake for 8 to 10 minutes, or unt...

  ▸ Level: Advanced ▸ Time: 12 Min ▸ Equipment: No Equipment, Bodyweight Only Workout: DO AS MANY ROUNDS AS POSSIBLE IN 12 MINUTES: 4 Push Ups 8 Squats 12 Burpees Please remember that we are all different and that you can make this your own workout ♡ Take a longer break when you need to.

  Ingredients 3   tablespoons   all-purpose flour or arrowroot if grainfree 1 ½   teaspoon   paprika ½   teaspoon   salt ½   teaspoon   black pepper 1   teaspoon   baking powder 1   teaspoon   onion powder 6   chicken drumsticks 1   tablespoon   olive oil Instructions You can remove the chicken skin or leave it on, whichever you prefer. Pat the chicken dry with a paper towel or kitchen cloth. In a small bowl, stir together all-purpose flour, paprika, salt, ground pepper, baking powder, and onion powder. Drizzle the chicken drumsticks with the oil. Then add the flour mixture and stir until the drumsticks are well coated with the spice mixture. Place the drumsticks in the air fryer basket without overlapping. Use parchment paper or foil in the basket to make cleanup easier. Air fry at 360 degrees F for 10 minutes. Flip and cook for another 10 minutes or until lightly brown and charred. Use a kitchen thermomete...

▸ Level: All Levels ▸ Time: 15 Min ▸ Equipment: No Equipment, Bodyweight Only Workout: ▸ Workout 60 sec on, no rest Reach + walk it out Down dog + push up + cobra Cat + cow Downward dog walks Lunge + reach Lunge + hamstring stretch Lunge + reach Lunge + hamstring stretch 1 leg balance + knee drive 1 leg balance + knee drive Plank + cobra Pigeon pose Pigeon pose Forward fold Camel stretch  

  4 center-cut bacon strips 2 celery ribs, chopped 1 large onion, chopped 1 garlic clove, minced 3 small potatoes, peeled and cubed 1 cup water 1 bottle (8 ounces) clam juice 3 teaspoons reduced-sodium chicken bouillon granules 1/4 teaspoon white pepper 1/4 teaspoon dried thyme 1/3 cup flour, if no grains dont use it 2 cups fat-free half-and-half, divided 2 cans (6-1/2 ounces each) chopped clams, undrained, more clams add 2 more cans Directions In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in clams and remaining half-and-half; heat thro...