Anyone need some mint? Like seriously–this stuff grows like a weed. But the AMAZING thing about mint is that is has SO many benefits. Who knew? Check out some of these health benefits from eating mint.
Improves oral health
Clears congestion of nose, throat and lungs
Natural stimulant, relieves fatigue and depression
Here are some ways that I use mint:
Diffuse it in water
Top my salads with it
Throw it into smoothies
Use it to season roasted veggies
Use it in soups
Throw it in some hummus
You gotta give it a try!
Power Strength today at Fuel Fitness 12:10 – 12:50 You coming? It’s gonna be a rip roaring time. See you soon!
So, yah—I made this!. It’s INCREDIBLE! I can say that honestly because it passed the “Tim test” Let me tell ya, he’s not huge on vegan meals–so when I challenged my tribe to make a vegetarian/vegan meal, I had to follow suit right? It was amazing AND simple. If I can do it, anyone can. PROMISE! I challenge YOU to make it too.
Vegan Power Bowl
5-6 c. broccoli florets
2 cloves garlic minced
½ tsp. salt
Salt and pepper chickpeas
1.15 oz. can organic chickpeas
Drizzle olive oil
½ tsp. pink Himalayan salt
½ tsp. paprika
Green Tahini Sauce
1/3 c. Tahini
1/3 c. water
1 garlic clove sliced
2 T. olive oil
¼ fresh parsley
Juice from 2 limes
¼ jalapeno ribs and seeds removed
¼ tsp. salt
Toppings: Hemp or sesame seeds, sliced avocado, chili flakes
Broccoli and chick peas: Preheat oven 425 degrees. Wash and dry broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and salt and pepper until coated.
Rinse and dry chickpeas. In a bowl, mix chickpeas, oil, salt and pepper and paprika until all coated.
On a sheet pan lined with parchment paper, bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.
Tahini sauce: In a blender, add all sauce ingredients and blend on high until everything is smooth and creamy. Taste, and adjust seasoning to your preference.
Assemble bowls – Add broccoli and chickpeas, then drizzle with tahini sauce. Serve warm and enjoy!
It’s a Boot Camp kinda day. I thought since the weather is SUPPOSED to be nice that we would play outside. You game for some “Share the Load?” I always like to break summer in with a bang. HA! Fuel Fitness 12:10 – 12:50 See you soon….
Ok, WHAT’S your guilty pleasure? Not gonna lie–mine is ICE CREAM! But, let’s be real…it’s just not something that gets me closer to my goals. And as you know, I’m NOT about deprivation, I’m about SUBSTITUTION! So, here’s a great way to have your ice cream and eat it too!
Banana Ice Cream
1 frozen banana (put through a juicer OR blender)
1 T. of peanut butter
1 scoop vanilla protein powder (optional)
1 T. Lilly’s chips
Fast, easy, and FANTASTIC!! Enjoy!
Power STRENGTH on tap today in the Octane Studio at 12:10 -12 :50 at Fuel Fitness. You gonna show up for some more fun??
We had these as an appetizer for Easter and….WOW! Were they ever amazing. Gotta try at least once in your lifetime….
2cupsItalian bread crumbs
salt and pepper to taste
Soak artichokes in cold water for 30 minutes.
To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight so artichoke will stand flat. Slice off ¼ inch straight from the top of each artichoke (the prickly part). Stand the artichoke upside down and push firmly on the step to slightly open the leaves making room to catch the stuffing. Using scissors, cut the tip of each leaf straight across. Optional: You can also remove the purple leaves and the very center choke, which is very prickly, by grabbing it from the very bottom and pulling it straight out. I skip this step to save time but it’s a nice touch. Squeeze half of the lemon juice inside the artichoke.
In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper. Fill each leaf with the stuffing until artichokes are well packed.
Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.
Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.
Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. Serve warm.
CYCLE today like your life depends on it! Thanks Amber for helping a girl out! Fuel Fitness Octane Studio 12:10 – 12:50 JUST DO IT!
Honestly…if you’re looking for a meat break, this is IT! It’s Curried Cauliflower Rice Kale Soup! Check it out:
5 – 6 c. riced cauliflower
2-3 T. curry powder
1 tsp. cumin
1/2 tsp. paprika
1/4 tsp. pink Himalayan salt
3/4 c. red onion chopped
1/tsp. minced garlic
2 tsp. avocado oil
8 kale leaves (stems removed)
2 c. chopped carrots
4 c. vegetable broth (or chicken if not vegan)
1 c. almond milk
1/2 tsp. red pepper or chili flakes
1/2 tsp. black pepper
salt to tasted after cooking.
Place onion, minced garlic and 2 tsp. oil in pot and saute for 5 minutes until fragrant. Add broth, milk, veggies, cauliflower rice, and seasonings. Bring to a quick boil, then simmer for 20 minutes or until veggies are all cooked.
BOOT CAMP BABY! Are you ready? See you today for some intervals in the Octane Studio at 12:10 – 12:50 at Fuel Fitness!
You guys!! I can’t take credit for this recipe so credit goes to Raylynn Lauderdale Van Oort! I did substitute it with chicken. Not only is it EASY it’s HEALTHY and so quick!! Check it out! I shared it a couple of days ago, but true to my word I LOVE trying new recipes!
CHICKEN CAULIFLOWER CASSEROLE
1 bag cauliflower from Costco
1 1/2 c. Marinara sauce (I used Kirkland from Costco)
1 c. Monterey Jack, divided
1 T. dried oregano
1 T. garlic powder
1 tsp. chili flakes
Pink Himalayan salt and pepper to taste
1 lb chicken shredded
In a large bowl, combine cauliflower with marinara, oregano, garlic powder, chili flakes then toss until fully coated. Season with salt and pepper. Place half of cauliflower mixture in slow cooker, top with half of cheese and half of the chicken. Add the rest of cauliflower and repeat the topping process. Cook on low for 5 hours or high for 3 hours.
Nothing satisfies like a great bowl of soup especially if you are time crunched and don’t have time to let it simmer all day. This is my fast go to fave! Check it out:
2 T. extra virgin olive oil
4 cloves garlic (thinly sliced)
Pinch of red pepper flakes
1 large piece Parmesan rind
6 c. low sodium chicken broth
1 1/2 c. cooked white beans (cannellini)
1/2 tsp. pink Himalayan salt
2 large eggs
4 c. baby spinach
(I added shrimp to boost the protein)
In a large pot, saute` garlic and pepper flakes until fragrant 30 seconds. Add rind, broth, beans and salt. Bring to a boil then reduce to a simmer. Cook, partially covered, for 10 minutes. Slowly drizzle eggs into hot soup, constantly stirring with a fork. Stir in spinach; cook until wilted. Discard rind, then throw in shrimp. Cook until pink. Divide soup among bowls; top with Parmesan cheese.
You ready for some 10 – 10- 10? It’s TIME! All you gotta do is show up and I’ll take care of the rest. Fuel Fitness, Octane Studio 12:10 – 12:50. Come one, come all, let’s have a BALL!
One of the most amazing things about eating out is that you DO have control as to what you put in your mouth in most cases in most restaurants. I ordered this delightful little ditty and will TOTALLY recreate it at home.
Avocado mash on toast
1/2 avocado mashed with a squeeze of lime, chopped cilantro to taste, and pink himalayan salt
Whole grain toast (can make it gluten free)
Power strength!!!! Come and get your lift on today in the Octane studio.