health and Beauty 4Ever

  Equipment Needed: Dumbbells: I used 2x10lbs, 2x15lbs, 2x25lbs, 1x40lbs Exercise mat or other soft surface. The Mat I use: https://bit.ly/3Eknkl8 Workout Breakdown: 0:00 Warm Up Circuit One (40s work + 20s rest x2 rounds) Goblet Squat Stiff Leg Deadlift Reverse Lunges Sumo Squat Side Lunges Circuit Two (40s work + 20s rest x2 rounds) In + Out Curls Underhand Row Tricep Press Lateral Raise Push Ups Cool Down & Stretch

  I called this seafood chowder so that you can decide for yourself whether you want fish chowder or clam chowder. The cooking method and time of addition are the same, either way. For fish, I recommend a firm white fish like cod or halibut, cut into 1 inch pieces. For clams, you want to add 2 small (6 oz or so) cans of drained clams. Ingredients 4   slices   bacon   chopped ¼   medium onion   chopped 2   medium turnips   cut into ½ inch cubes 2 ½   cups   chicken broth ½   teaspoon   dried thyme ¾   teaspoon   salt ½   teaspoon   pepper 1 ½   cups   heavy cream 1   lb   white fish, cut into 1 inch pieces   (or 2 cans clams) 2   tablespoon   butter ¾   teaspoon   glucomannan   optional Instructions In large saucepan over medium heat, cook the bacon until crisp. Remove with a slotted spoon, and drain on paper-towel lined plate. Add the onion and turnips to the bacon grease and cook until the onions are tender, about 5 minutes. Add the chicken stock and simmer until the turnip is tender,

  Workout Breakdown: 0:00 Warm Up 5:00 Circuit One (50s work +10s rest x1 round) High Knees Butt Kicks Jumping Jacks Pop Squat Station Sprint Cross + Hop Side Leap + Jack Squat + Toe Tap Cheer Squad 180 Burpee 15:00 Circuit Two (50s work +10s rest x1 round) Reverse Crunch Frog Crunch Oblique Crunch (R) Flamingo Crunch (R) One Way Bike (R) Bike Lock (R) Bicycle Crunch Oblique Crunch (L) Flamingo Crunch (L) One Way Bike (L) Bike Lock (L) Bicycle Crunch 25:00 Cool Down & Stretch

Ingredients for Chicken Broth with Rice and Vegetables   The ingredients that I use in this recipe are for two people and to be able to repeat, if your  chicken broth with rice and vegetables  is for more diners we must put more ingredients. 1/2 Chayote (if you do not find chayote you can replace it with pumpkin) 3 Garlic cloves 1 Onion Less than 1/4 cabbage A chicken breast A chicken wing (optional but gives it more flavor) 1 Bay leaf 2 Sprigs of cilantro 3 ripe tomatoes 1 Large carrot Oil Salt 1 Liter of water 5 Tablespoons rice or use a cup of cauli riced 2 cups frozen corn Do not forget to wash all our vegetables and coriander well. chicken broth Mexican recipe   Now comes the really important thing, the step by step of the recipe that I have tried to make as simple as possible. In a pot with enough space we will put a splash of oil at high temperature. When our oil is very hot we will add our chicken breast and our wing, and we will put salt on both sides, both in the breast and i

  Equipment Needed: Dumbbells: I used 2x10lbs, 2x15lbs, 2x25lbs Exercise mat or other soft surface. The Mat I use: https://bit.ly/3Eknkl8 Workout Breakdown: 0:00 Warm Up 5:00 Circuit One (45s work + 15s rest x2 rounds) Front Swing + Press Push Up + Row Deadlift + Upright Row Lunge + Fly Weighted Jack Rest 15:00 Circuit Two (45s work + 15s rest x2 rounds) Wall Sit + Curl Swing + Switch Squat, Press + Twist Squat + Hop High Knees 25:00 Cool Down

Ingredients 1   tablespoon   egg white   2   teaspoons   cornstarch or arrowroot 2   teaspoons  Chinese rice wine or  sake 1/4   teaspoon   kosher salt 1/2   pound   chicken breast , sliced 1/8 inch thick 6   cups   water 1   teaspoon  avocado oil For the Sauce and Stir-Fry: 1   teaspoon   cornstarch or arrowroot 1   teaspoon   sesame oil 2   teaspoons   oyster sauce 1   teaspoon   soy sauce or tamari 1   medium   clove garlic , finely minced 2   tablespoons   water 2   tablespoons  avocado oil 1/2   pound   mixed mushrooms , such as cremini, shiitake, enoki, and/or oyster, sliced about 1/4 inch thick 1/4   cup   dried wood ear mushroom , rehydrated in warm water for 15 minutes, then drained and large pieces halved  you can even add broccoli blanched or green beans too. Cooked riced cauliflower or brown rice Directions For the Velveted Chicken:  In a small bowl, thoroughly combine egg white, arrowroot starch, rice wine, and salt. Place chicken in a bowl and add starch mixture, tossing

Workout Breakdown: 0:00 Warm Up 5:0. Circuit One (40s work +20s rest x1 round) Goblet Squat Pop Squat T-Push Up Cross + Hop In + Out Curl Flying Frog Sumo Squat Power Jack Plank Row Burpee + Clap 15:15 Circuit Two (40s work +20s rest x1 round) Row Combo Plank Ankle Reach Curtsey + Lift Curtsey Squat + Hop Deadlift + Lunge Scissor Squat Hops Plank + Leg Lift Bicycle Crunch Boxer Jack High Knee Twist 25:15 Cool Down  

  INGREDIENTS    For the broth: ▢ 3   pounds   of clean tripe cut into small bite size pieces 1   cow’s feet   It’s usually sold already cut up in pieces ▢ 1   pound   marrow bones ▢ 4   large garlic cloves ▢ 1   medium onion cut into thick slices ▢ 1 ½   teaspoon   salt to taste ▢ 2   teaspoons   dry oregano For the sauce: ▢ 6   guajillo peppers cleaned   seeded, open flat, and deveined ▢ 1   teaspoon   of freshly ground cumin   ▢ 3   garlic cloves For the garnishing: ▢ 1   Tbsp.   Piquin peppers crushed to add when serving if you like hot food. ▢ Lemons cut into wedges ▢ Dry Mexican oregano ▢ ¾   cup   white or red onion   chopped chopped cilantro ▢ To be eaten with warm corn tortillas. INSTRUCTIONS   Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 4 garlic cloves and an onion for about 15 minutes at medium heat without covering. During this time, skim off the foam that forms. Add the tripe and oregano and cook for about 2 – 2 ½ hours approximately until t