health and Beauty 4Ever

  Workout Breakdown: 0:00 Warm Up 5:00 Circuit One (45s work + 15s rest x1 round) Lunge + Curl Bear Knee Taps Pull Over + Press Side Leap + Jack Inchworm Climber Crunch + Punch Cheer Squad Curl + Press Squat + Cross Punch Speed Skater 15:00 Circuit Two (45s work + 15s rest x1 round) Deadlift + Upright Row Curtsey, Squat + Hop High Knee Twist Deadlift + Lunge Push Press Pop Lunges Plank Reach + Kick Combo Lunge + Fly Squat + Front Raise Star Jump 25:00 Cool Down & Stretch

  Ingredients 1 1/2 pounds peppers of your choosing (a mix of sweet peppers and hot peppers), tops/stems removed, halved 6 cloves garlic, peeled 4 cups filtered water 4 teaspoons sea salt 1/3 cup apple cider vinegar 1 tablespoon honey or maple syrup, optional 1/2 teaspoon xanthan gum, optional (see notes) Instructions For the Fermented Version Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside. To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.  Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt. Fit the jar with a  fermentation lid  or cheesecloth secured with a rubber band (see notes on weighing down the peppers if using cheesecloth). Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and sm...

  Equipment Needed: Dumbbells: I used 2x10lbs, 2x15lbs, Exercise mat or other soft surface. Workout Breakdown: 0:00 Warm Up Superset One (40s work + 20s rest x2 rounds) Plank Row Dumbbell Pull Over Superset Two (40s work + 20s rest x2 rounds) Underhand Row Super V-Squeeze Superset Three (40s work + 20s rest x2 rounds) Rear Fly Bent Arm Jack Superset Four (40s work + 20s rest x2 rounds) Single Arm Row Scapular Squeeze Superset Five (40s work + 20s rest x2 rounds) Good Morning Burpee + Row Cool Down & Stretch

  Making infused vinegar is a simple and fun process. Suit the end product to your palate so it lends a flavor blast to your favorite dishes! Furthermore, as Spring and Summer start upon us, DIY-infused vinegar is a wonderful way to capture the flavors of the seasons and keep them year-round. They are also great as gifts for gift baskets! Also, tasting different types of vinegar is essential. Doing so helps ensure you have the best flavor for your palate and your infusion. To list, here are some of my favorite choices: White wine vinegar:  is a cost-effective vinegar with a light flavor that is best for savory applications. White balsamic vinegar:  will be sweeter than white wine vinegar and is wonderful to use with fruits or for a sweeter flavored vinegar. Champagne vinegar:  while a more expensive vinegar will add a unique, light flavor. Taste it before using it to see how you think it will complement your desired flavors. Balsamic vinegar:  thi...

  Equipment Needed: Dumbbells: I used 1x15lbs, 2x25lbs, 1x40lbs Exercise mat or other soft surface. The Mat I use: https://bit.ly/3Eknkl8 Workout Breakdown: 0:00 Warm Up 5:00 Circuit One (40s work + 20s rest x2 rounds) Deadlift + Lunge Goblet Squat Hip Thruster Side Lunges Curtsey, Squat + Hop 15:00 Circuit Two (40s work + 20s rest x2 rounds) Sumo Squat + Deadlift In + Out Squat Lunge + Drive (R) Lunge + Drive (L) Stand Up + Hop 25:00 Cool Down & Stretch

  INGREDIENTS: 1   pound   dried great northern beans   or other white bean (navy beans would be good) 1   leftover turkey carcass   if you have wings or legs, that’s great too.) 12   cups   water 2   bay leaves 1  teaspoon   oregano pinch  red pepper flakes 3  cloves  garlic   minced 3   large  carrots   diced 3   large  stalks celery   diced 1  large  onion   diced 2   cups   leftover turkey meat 1-2  cups  turkey bone broth from carcass or low-sodium broth, as needed. 5   large  leaves curly kale   with tough stems removed DIRECTIONS: Transfer the beans to a large dutch oven and sort through them removing any bad beans, or pebbles.  Cover with cool water and let sit for 8 hours or overnight. Drain the beans and add them back to the pot. Add the turkey carcass and any leftover wings that you have. Cover the beans and carcass wi...

  Equipment Needed: Exercise ma Workout Breakdown: 0:00 Warm Up 5:10 Circuit One (30s work + 10s rest x2 rounds) Full Body Crunch Toe Touch Reverse Crunch Oblique Crunch (R) Oblique Crunch (L) Bicycle Crunch Leg Drop Hold Plank 16:00 Circuit Two (50s work + 10s rest x1 round) Side Leap + Jack Flying Frog Toe Taps Cross + Hop Back + Forth Inchworm Jumping Jack Broad Jump Shuffle Ghost Rope Hop Over Station Sprint 26:00 Cool Down & Stretch

  Ingredients 1   pound   pork sausage, cooked 16   ounces   unseasoned dry bread stuffing mix 2   (8 ounce) cans   oyster pieces, liquid reserved 1 ½   cups   turkey broth 1 egg beaten  1 celery rib, chopped 1 small onion, chopped 1/4 cup butter, cubed 2 tablespoons minced fresh parsley 1/4 teaspoon poultry seasoning 1/8 teaspoon rubbed sage 1/8 teaspoon pepper 3 cups cubed day-old bread 1 large egg, beaten 2/3 cup chicken broth 1 cup shucked oysters, drained and coarsely chopped Directions In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Mix egg, broth and sausage, oysters; add to bread mixture, stirring gently to combine. Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.

  Workout Breakdown: 0:00 Warm Up 5:00 Circuit One (50s work + 10s rest x2 rounds) Curl + Press Cross Punch Weighted Jack Push Press Climber Knee Tap Rest 15:00 Circuit Two Circuit One (50s work + 10s rest x2 rounds) Inchworm Push + Hop Super V-Squeeze Squat + Front Raise Crab Dance Walking Plank Jack 25:00 Cool Down

  INGREDIENTS 1   large onion   chopped 2 Tablespoons, extra virgin olive oil 2  pound   chuck steak pieces   (trimmed of visible fat) 1   stalk celery   chopped 2   large   carrots   peeled and diced 1   small green   cabbage   chopped into bite-sized pieces 4   cloves   garlic   minced 6   cups   beef stock or broth 3   tablespoons   fresh chopped parsley   plus more to serve 2   teaspoons   each dried thyme and dried rosemary   (or dried basil and oregano) 2   teaspoons   onion or garlic powder 1 package of frozen corn Salt and freshly-cracked black pepper   to taste green onions to garnish INSTRUCTIONS Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don't need to be cooked through). Then add the onions and cook until transparent (about 3-4 minutes). Add the celery and carrots to the pan,...