health and Beauty 4Ever

  2 x Weights - 35lbs The WKOUT : TheWKOUT Starts At 45 Seconds In TheWKOUT - 50 Minutes Work 1 x Squat 1 x Lunge Walk Out Push Ups Downward Dog Stretch Plank & Wide Squat Mountain Climbers & Squat Jumps Push Up & Squat Jump Squat & Swing Narrow Push Up & Squat Jump Snatch - L&R Snatch Lunge - L&R Switch Swing Bentover Row - L&R Turn Switch Lunge - L&R Turn Lunge & Squat Switch Tuck Bike Abs Sit Ups Suitcase Crunch Reverse Plank / Toe Touch Reverse Abs Squat & Press Push Ups Lunge & Press - L&R Push Up Shoulder Taps - L&R Squat & Stop Push Up Knee Taps - L&R Clean & Press In & Out Push Ups - L&R Pulse Squats & Jump Squats Elevated In & Out Push Ups - L&R Abs Bike Switch Abs - L&R Bike Abs - L&R Heel Touch Plank Knee In's Lunge & Bicep Curl - L&R Plank Row - L&R Row & Lunge - L&R Tricep Over

  INGREDIENTS 3/4 teaspoon sea salt 1 1/2 pounds broccoli rabe trimmed of thick stems 2 tablespoons grapessed oil or extra virgin olive oil 4 garlic gloves thinly sliced 8 ounces hot Italian sausage casings removed lemon wedges for serving METHOD Bring a 3-quart sauce pan of water to a boil over high heat. Prepare an ice bath by placing 6 ice cubes in a bowl and filling it to the top with cold water; set aside. Add 1/2 teaspoon salt and the broccoli rabe to the boiling water. Cook until just tender, 1 to 2 minutes. Drain, and transfer to the ice bath.

  Welcome to your daily WKOUT. Equipment Used - Rope - Optional Box / Bench - Optional 2 x 10kg Aside 1 x 20kg Kettlebell 1 x 12.5kg Weight The WKOUT : TheWKOUT Starts At 3 Minutes In TheWKOUT - 1 Minutes Work / 10 Seconds Rest Cross Over Push Ups Burpee Jumpovers Squat Toe Taps Box Jumps Bunny Hop & Tuck Switch Lunge Pike Abs Plank - 1 Minute Swings Clean Snatch Dragon Press Squat & Press Slam / Throw Lunge - Left Lunge - Right

  INGREDIENTS 3 large bell peppers ½ pound Italian sausage ½ cup chopped onion ¾ cup pizza sauce 2 cups shredded mozzarella cheese ¼ cup sliced black olives 1 package HORMEL® Pepperoni Cup n' Crisp                    ½ teaspoon Italian seasoning ½ teaspoon crushed red pepper INSTRUCTIONS Cut the peppers in half lengthwise. Remove the seeds and membrane. Place peppers open side up in a 9x13 inch baking pan. In a small skillet, combine the Italian sausage and chopped onions. Cook over medium heat, breaking the sausage apart with a spatula, until onions are tender and sausage is no longer pink. Layer the filling in the following order, dividing ingredients evenly among peppers: sausage, pizza sauce, cheese, black olives, HORMEL® Pepperoni Cup n' Crisp. Transfer the peppers to the oven and bake at 375° for 30-40 minutes. Remove from oven and top with Italian seasoning and crushed red pepper.

5x Skipping 6,8,10 Reps 4x Thru DB Bentover Row Pushups KB Swings Skipping DB Single Leg Step ups-left Skipping DB Single Leg Step ups-right Skipping 2x Thru Single leg backward lunge-left KB Suitcase Squat Single leg backward lunge-right KB Suitcase Squat Skipping DB Step ups Skipping DB Step ups Ball slams Bicep curls Tricep Extensions Ball Slams Bicep Curls Tricep Extensions Ball Slams Bicep Curls Ball Slams Bicep Curls Tricep Extensions

  INGREDIENTS 2   Large zucchinis 2   tsp   Salt,   divided 1   Tbsp   Olive oil 1/2   Lb   99% Lean ground turkey 1/2   Cup   Onion,   diced 1/2   Tbsp   Garlic,   minced 1/2   Tbsp   Italian seasoning 1/2   tsp   Ground oregano Pepper 6   Tbsp   Canned tomato sauce 6   Tbsp   Crushed tomatoes 8   Oz   Low-fat Ricotta cheese   (1 Cup) 1   Egg yolk 1/4   Cup   Parsley,   Minced 1   Cup   Grated Part-skim Mozzarella cheese,   Lightly packed (4 oz) 4   tsp   Grated Parmesan cheese   INSTRUCTIONS Preheat your oven to 350 degrees.   Using a mandolin, slice the zucchinis 1/8 inch thick and lay them flat onto a large baking sheet (it's okay if they overlap a little bit.) Sprinkle them evenly with 1 1/2 tsp of the salt (reserving the rest for later) and bake until the water is released and the edges begin to crisp up a little bit, about 15-25 minutes. Once done, lay the zucchini slices out in one layer on paper towel. Use another paper towel to press out as much excess moisture as you can

  WHAT YOU NEED : Lean ground beef: 1 lb Onion: 2.5 cup (chopped) Garlic powder: half a tsp Ketchup: 3/4 cup Tomato paste: 2 tsp Worcestershire sauce: ½ tsp Brown sugar: 2.5 tsp Salt & Pepper – to taste Green Mill Texas Toast: 4 pieces Cheddar cheese: 1oz (shredded)   Preparation: 1. Your oven’s temperature should be set to 375 degrees. 2. Then brown your ground beef, and onion over medium heat on stovetop. Immediately, drain. 3. You’ll want to add in ketchup, tomato paste, Worcestershire sauce, brown sugar, and salt and pepper. And please stir everything well to combine. 4. Once done, you need to cook over medium heat until mixture has thickened according to your taste. 5. In the meantime, make sure Green Mill Texas Toast is placed into preheated oven. 6. Ok, go ahead and bake toast until golden brown, it takes around 5 to 6 minutes. 7. At this point, your Sloppy Joe Mixture should be placed on top of your golden-brown Texas Toast. 8. To finish, top each piece of toast with ¼ oz o

Welcome to your daily WKOUT.  Equipment Used -  Box - Optional 2 x 7.5kg Weights 2 x 20kg Weights Bar x 20kg Bar & 15kg Aside - Optional Rack - Optional The WKOUT :  TheWKOUT Starts At 2 Minutes In TheWKOUT -  1 Minute Work / 20 Seconds Rest Bodyweight Squats Single Pogo - Left Single Pogo - Right Elevated Lunge - Left Elevated Lunge - Right Lunge - Left Lunge - Right Squats Step Ups Add Weight - Repeat Sit Squat & Press Sit Squat & Double Press Single Pogo - Left Single Pogo - Right Elevated Lunge - Left Elevated Lunge - Right Lunge - Left Lunge - Right Squats x 10 Reps - Medium Hamstring Deadlifts Step Ups x 3 Rounds Squats x 10 Reps - Heavy Hamstring Deadlifts Step Ups / Goblets x 3 Rounds Finisher - Donkey Kicks            

  Fire Crackers Ingredients: 1 lb unsalted saltine crackers (4 sleeves)* 1 cup avocado oil 1 packet ranch dressing mix, (1 ounce) 2 tablespoons crushed red pepper flakes 1/2 teaspoon garlic powder Instructions: 1. Line crackers on ends (like dominoes) in an air-tight container. 2. In a small bowl, mix oil, dressing mix, peppers, and garlic powder. 3. Stir until all ingredients are well mixed. 4. Continue to stir to prevent the pepper from settling on the bottom of the bowl. 5. Spoon mixture evenly over crackers, like drizzling icing on a cake. 6. Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated. 7. Store in a ziplock bag. Will keep for about a week -- if they last that long!

  Equipment Used - 1 x 5kg Weight Sliders - Optional The WKOUT : TheWKOUT Starts At 5 Minutes In TheWKOUT - 30 Seconds Sprints / 10 Seconds Rest x 3 Roll Outs Suitcase Crunches Star Abs Mountain Climbers Butterfly Abs Reverse Abs Sit Ups Abs & Tucks Straight Abs Reverse Holds 100 Abs To Finish - 50 Straight & 50 Pulse Abs

Putting together a wreath is fun and not at all hard! The hard part is picking out your flowers, after that… easy peasy! Here, let me show you! HERE’S WHAT YOU NEED: 1.  Hot Glue Gun and Hot Glue Sticks  2.  A Plain Grapevine Wreath   3. Your Choice of  Dried Flowers  4.  Wire Cutters  STEP 1 Come up with a plan! This might include your color schemes, favorite greens and flowers..etc.. As soon as I saw those light pink peonies, I knew I had to have them! After that, I just picked a few flowers that would accent the peonies and our bright red door. Lastly I chose the greenery. I went for a more tropical organic look! All of the greenery I picked we have in some live form in our yard! STEP 2 Next I started to lay out a pattern. I didn’t glue anything yet. I just set things in place to see if they would work! After I got a good idea of what I wanted the wreath to look like, I cut all the stems so I’d be ready to glue! STEP 3 Now that I had all my pieces cut, I put a dot of hot glue on the

INGREDIENTS 2 cups shredded sharp cheddar cheese ½ cup grated Parmesan cheese 1 teaspoon cumin ½ teaspoon garlic powder ¼ teaspoon chili powder 1 cup cooked taco seasoned ground beef ¼ cup shredded sharp cheddar cheese 2 tablespoons chopped onions ¼ cup diced tomatoes ¼ cup jalapenos ¼ cup sliced black olives 2 tablespoons guacamole 2 tablespoons sour cream INSTRUCTIONS Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.Sprinkle the cheddar cheese on the parchment paper in a thin layer, in the shape of a rectangle. Sprinkle the Parmesan cheese evenly over top of the cheddar cheese. In a small mixing bowl, combine the cumin, garlic powder, and chili powder. Sprinkle the seasoning mix evenly over the top of the cheeses. Bake on the middle rack for 8 to 10 minutes, checking every minute to ensure that it does not burn. Remove the baking sheet from the oven and let the cheese cool for 10 minutes. Peel the cooked cheese away from

  This is it... Day 50! You’ve one last challenge to see how far you’ve came! Let’s see how good your form can be whilst your heart rate is up for this HIIT workout and you are pushing out those reps! Have fun! You have achieved something special... training consistently for 10 weeks. The positivity has been apparent and let’s continue for this 1 hour high intensity, no jumping, no repeat, low impact workout! Remember! It is only as HARD as you push it!! Make this your own, give it your all!! *Official EPIC Program Apparel launched today. Wear your EPIC accomplishment with pride: https://teespring.com/stores/caroline... ​ The timer will be on 30 seconds of work, 20 seconds of rest. All you will need is a mat, bottle of water and ideally, a smile! It is YOU versus YOU! There is one pistol squats in between lunges so if you prefer modify for simple lunge!!! WALK OUT TO PUSH UP PUSH UPS ALT REAR LUNGES SQUAT TO FRONT TOE TAP SQUAT TO FRONT TOE TAP (switch) SQUAT ROCKS LUNGE T

Ingredients 1   tbsp   butter for the skillet 2   cups   almond flour 1/2   cup   flax seed meal 2   tsp   baking powder 1/2   tsp   salt 1   & 1/2 cups shredded Cheddar cheese   divided 3   large eggs   lightly beaen 1/2   cup   butter   melted 3/4   cup   almond milk 2T Swerve Instructions Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven. In a large bowl, whisk together almond flour, flax seed meal, baking powder, swerve, salt and 1 cup of the shredded cheddar cheese. Stir in the eggs, melted butter and almond milk until thoroughly combined. Remove hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides. Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar. Bake 16 to 20 minutes, or until browned around the edges and set through the middle. Cheese on top should be nicely browned. Remove and let cool 15 minutes. Notes Serves 10. Each serving has 7.2 g of carbs and 4 g of fiber.