Yes, yes, y’all, I’m back with the next episode of #FitnessFriday for 2017. Two down, 50 more to go :)!
This week I share my ups and downs on my journey, but I kick it off with a huge THANK YOU!!
Once you’re done watching, keep scrolling down for some extra goodies that I didn’t share this week on Social Media.
So as you know, I’m freshly juicing vegetables and fruit daily in order to increase my consumption and to get the nutrients quickly into my body to help it heal. I’m not going to lie, the taste can take a little getting used to. But I’ve also discovered a few really great tasting recipes that get me excited to drink them.
If you’ve never juiced before, make sure you wash and rinse your vegetables and fruit very well (especially if they are not organic) with a safe produce wash. While there are the “Juice Police” out there who say your juice should be made fresh and consumed right away, most of us in the real world just don’t have time to stop and make juice several times a day. So I make mine early in the morning, enough for 2 or 3 servings that day and I store in a mason jar and I’m good to go.
So if you’re ready to juice, here is a green juice recipe I absolutely adore!
Next up is a “red juice.” For this recipe, I just threw a bunch of different stuff that I had in my fridge that was about to go bad into the juicer together. I don’t really like the taste of juiced carrots or beets, but they are super healthy for you. So I tried to liven up the taste with a light-tasting green vegetable and some tropical and citrusy fruit. It came out tasting ah-mazing!!
I purchased some mini sweet peppers last week with the intention of juicing them but I never got around to it. So before they went totally bad, I decided to stuff them with some Garlic Spinach Quinoa I had made. I got the idea because back in the day, I used to buy Stoffer’s stuffed peppers in the freezer aisle in the grocery store. Those are usually filled with meat. So I figured quinoa could work as well.
First, half the peppers and remove the seeds. Next, place on a cookie sheet lined with aluminum foil and roast them in the oven till they are slightly brown on each side (about 20 min at 400 degrees). Take them out and set aside.
Prepare quinoa according to the package directions. But add to the water as much garlic powder and black pepper as you want. I also added a touch of pink Himalayan salt. Add in frozen or fresh spinach just before all the water soaks out of the pot. Give it a good stir.
Once ready, stuff each pepper half with the quinoa. I served it up with a dollop of homemade guacamole. Here’s the finished product:
I promise you, it tasted soooo good! I was full for about 3 -4 hours after that! I didn’t need a snack before bed!
I LOVE affirmations and daily mantras! They are so good for my mindset. I sometimes adopt ones that I hear that truly speak to me. I also make up my own. I came up with this in my meditation time this week because I (clearly) needed to show myself some love. If it resonates for you, feel free to use it. Here it is:
Thanks so much for tuning in this week. If you don’t want to miss an update, please subscribe to my mailing list in the box below this post. And feel free to leave your thoughts for me in the comments…. I do respond (to real comments, not to spam or hate!)
See ya next week!
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