health and Beauty 4Ever

  Ingredients 2   tablespoons   olive oil 2   shallots   diced 2   cloves   garlic   minced 1   jalapeno   seeded and diced ½   teaspoon   smoked paprika ½   teaspoon   cumin ½   teaspoon   chili powder 4   cups   chicken broth 5-6   cups   corn  fresh or frozen 1½   cups   milk ½   cup   heavy cream ½   cup   red bell pepper   diced ½   teaspoon   salt   or to taste 1/4   teaspoon   ground white pepper   or to taste 1   tablespoon   lime juice 2   tablespoons   chopped cilantro   optional garnish ¼   cup   crispy tortilla chips   optional garnish ¼   cup   cotija cheese   optional garnish Instructions   Heat the oil in a soup pot, then add and cook the shallots until softened for about 2-3 minutes. Add the diced jalapeno or poblano chilies and cook for 2-3 min...

  ▸ Level: All Levels ▸ Time: 20 Min ▸ Equipment: No Equipment, Bodyweight Only Workout: ▸ Workout 50 sec on, 10 sec off Calf Stretch Calf Stretch Downward Dog Deep Lunge Hamstring Stretch Deep Lunge Hamstring Stretch Down Dog Feet Crossed Down Dog Feet Crossed Pigeon Pose Deep Pigeon Pose Pigeon Pose Deep Pigeon Pose Lying Quad Stretch Lying Quad Stretch Bow Pose Puppy Pose Side Hamstring Stretch Side Hamstring Stretch Butterfly Stretch

  For the Ragu: 2 tablespoons  good quality extra virgin olive oil 2 - 3  shallots, peeled and finely chopped ( ¼ cup ) 2  garlic cloves, finely chopped ( 1 tablespoon ) 1  28 - ounce  can of  good quality tomato puree  (I use Muir Glen Organic or San Marzano) 4 tablespoons  good quality tomato paste ( half of a  6-ounce can) ½   cup   water 1 ½ teaspoons  kosher salt, divided Optional Garnishes: ½   cup   ricotta cheese Freshly grated parmesan cheese (I recommend Parmigiana Reggiano) Fresh basil leaves, slivered or chopped Instructions Make The Tomato Sauce (or skip this step if using store-bought marinara sauce):  Heat ¼ cup oil over medium heat, in a heavy pot or Dutch oven, with a lid. Add onions and red pepper. Cook for 2 minutes, to soften the onions. Add 1 tablespoon garlic and cook, stirring, for 1 minute, until fragrant (don't let it brown). Add tomato puree, tomato paste, water and ½ teaspoon of sa...

  ▸ 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...

  ▸ Level: Intermediate ▸ Time: 25 Min ▸ Equipment: 2x dumbbells (I used 2 x 5kg) Workout: ▸ Warm Up 45 sec on, 10 sec off big arm circles wrist rocks wrist rocks elbow rolls ▸ Block 1: PUSH, 50 sec on, 10 sec off chest press push up + dumbbell tap shoulder press push press glute bridge chest press ▸ Block 2: PULL, 50 sec on, 10 sec off dumbbell row left arm plank row right arm plank row bicep curls bicep curl hold ▸ Block 3: CORE STABILITY, 50 sec on, 10 sec off low plank hold sit up + press dumbbell body twists plank dumbbell taps low plank climbers ▸ Block 4: FINAL CHALLENGE, 60 sec on, no rest 1 arm press 1 arm press high plank hold climbers ▸ Cool Down 30 sec on, 10 sec off child’s pose tricep stretch tricep stretch upper body opener

  Ingredients 1 box angel food cake mix (the kind you just add water) 1 can (21 oz) lemon pie filling Powdered sugar (optional, for dusting) Instructions Preheat your oven to 350°F. In a large mixing bowl, stir together the lemon pie filling and angel food cake mix until fully combined. Lightly grease a 9x13-inch baking dish or spray with non-stick cooking spray. Pour the batter into the dish and spread it evenly. Bake on the center rack for about 25 minutes, or until the top is lightly golden. Let the bars cool on a wire rack for 1–2 hours before slicing into squares. Optional: Dust the tops with powdered sugar just before serving. Notes For extra tang, add a teaspoon of fresh lemon zest to the batter. Want them even sweeter? Drizzle with a simple powdered sugar glaze. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

  ▸ Level: Intermediate ▸ Time: 25 Min ▸ Equipment: No Equipment, Bodyweight Only Workout: ▸ Workout 20 sec on, 10 sec off butt kicks squat + punch jumping jacks squat + heel tap punching jacks slam + side step climbers side squat + knee tap side squat + knee tap squat jacks plank shoulder taps forward lunges burpees low plank hold lunge + kick lunge + kick plank jacks reverse lunges squat burpees punch it out jacks high knee run squat hold + punches high knees forward + back lunges forward + back lunges burpee + 2 punches lunge jump + hop plank + toe tap lunge jumps star plank star plank rope jumps stay low side steps 1 burpee + 2 lunge jumps plank butt kicks jumping jack + punch pulse + star jump star jumps rope jump + kick burpee + star jump ▸FINAL CHALLNEGE: 2 mins Do as many rounds as possible: 3 PUSH UPS 6 SQUATS 9 SQUAT JUMPS ▸ Cool Down 30 sec on, 10 sec off child’s pose deep lunge deep lunge forward fold Please remember that we are all different and that you can mak...

  Ingredients  1½   lb   ground beef 1   onion   minced 4   carrots   minced 3   celery  sliced thin ½   cup   barley 28   oz   diced tomatoes 4   cups   beef broth 2   cups   water 12   oz   vegetable or tomato juice   V8 or similar 2   bay leaves 1   TB   dried parsley 1   teaspoon   ground garlic ½   teaspoon   dried thyme Black pepper   to taste Instructions Heat a large soup pot over medium high heat. Add ground beef and cook, stirring and breaking the meat into small crumbles until evenly browned and no longer pink. Drain and discard excess grease. Stir in the onion, carrots, celery and barley. Pour in all the liquids (tomatoes, juice, beef broth, and water) and add the seasonings. Bring soup mixture to a boil. Reduce heat, cover, and simmer for 2 hours, stirring frequently. Remove bay leaves before serving.