Have you been told that before?
You make comments like: I will never like fish, I will never have kids, I will never finish school, I will never get married..... I was recently in discussions with someone who has gotten a divorce with in the past few years and has been dating someone new for a couple years now. When the "marriage" topic would get brought up, the individual would always respond "I will NEVER get married again". Fast forward.... This individual has found they are happy. The person they are in a relationship with makes them happy. AND now plans on getting remarried. Often times the word "never" is a defense mechanism. It's a way to put up an invisible wall so defeat isn't so daunting. It becomes our "out" if something doesn't work out. I didn't complete that workout program because I said "I never would" I didn't lose weight because I said "it never works" I didn't get that job because I said good things "never" happen for me. Get my point? Listen to the words coming out of your mouth? Are they hindering you or empowering you? For you my friend are Holy.Be.Youtiful!
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Total Time: 10 min.
Prep Time: 10 min. Cooking Time: None Yield: 10 servings, about 3 Tbsp. each Ingredients: 1 (15-oz.) can white beans or (cannellini beans), drained, rinsed ½ (12-oz.) jar roasted red peppers (not packed in oil), drained 2 fresh rosemary sprigs, leaves removed and coarsely chopped, stems discarded 4 cloves garlic, coarsely chopped 2 Tbsp. olive oil Preparation: 1. Place beans, peppers, rosemary, and garlic in in blender or food processor; cover. Blend until smooth. 2. Slowly add oil, blending constantly until blended. 3. Serve as a dipping sauce for fresh veggies. Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight. Tip: Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about 2 frozen pieces.
Total Time: 38 min. Prep Time: 15 min. Cooking Time: 23 min. Yield: 8 servings, about 1 cup each Ingredients: 1 tsp. olive oil 1 medium onion, chopped 1 medium red bell pepper, chopped 4 cups low-sodium organic chicken broth 2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme) Sea salt (or Himalayan salt) and ground white pepper (to taste; optional) 8 oz rotisserie chicken breast, boneless, skinless, shredded 1 cup frozen corn (or roasted corn) 2 cups cubed butternut squash Preparation: 1. Heat oil in medium saucepan over medium-high heat. 2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent. 3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes. 4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft. 5. Divide evenly between eight serving bowls. Containers ½ Green ½ Red ½ Yellow Ingredients:
SERVES: 24 (1 ball each) Prep Time: 20 min. Cooking Time: 8 min. Parchment paper 1 cup all-natural smooth peanut butter 1 Tbsp. cornstarch (preferably GMO-free) ¾ cup coconut flour 2 Tbsp. pure maple syrup Hot water 8 oz. semisweet chocolate, 62% cocoa or higher, chopped 2 tsp. extra-virgin organic coconut oil, unrefined Directions: 1. Line a large baking sheet with parchment paper. Set aside. 2. Combine peanut butter, cornstarch, coconut flour, and maple syrup in a medium bowl; blend well with a spatula until mixture forms a uniform dough. 3. Using clean hands, shape dough into twenty-four 1-inch balls; place a toothpick in the center of each ball. Place on prepared baking sheet. Refrigerate for 20 minutes. 4. Fill small saucepan with 2 inches of water; bring to a boil over high heat. Reduce heat to low. 5. Place a heat-proof mixing bowl over saucepan. Add chocolate and oil. Stir for 2 to 3 minutes, or until just melted. Make sure water does not splash into the bowl. 6. Remove balls from refrigerator. Hold a ball by the toothpick and dip into chocolate, swirling to completely coat. Return to baking sheet. Repeat with each ball. (For any uncoated areas, coat carefully with a spoon dipped into chocolate.) 7. Refrigerate for at least 1 hour, or until chocolate has hardened. 8. Store in airtight container in the refrigerator. TIPS: • You can also melt the chocolate in the microwave. Place morsels and oil in microwave-safe container. Microwave on 50% power for 30 seconds; stir. Microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. • To prevent the balls from sticking to your hands when you roll them, lightly coat your hands with nonstick cooking spray. Courtesy: Fixate, Beachbody |
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