The Beachbody Health Bet is BACK!!!!
Our Beachbody Health Bet starts January 9th and ends February 5th. What do you need to do? 1. Workout 3 times a week (does not have to be a Beachbody Workout) 2. Drink Shakeology 5 times a week and take a picture of it. 3. Log both of the above in The My Challenge Tracker App on your phone from January 9th to February 5th to qualify for your piece of the $2M pot (up to $3M). That's it! Do you want in? Message me as soon as possible. I will make sure you have exactly what you need and get you added to the group! It will be full of accountability, support, recipes and prizes. Don't miss out!
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From my family to yours..... Merry Christmas!
I pray your day is filled with memories that make your cup runneth over in abundance! May your lights shine bright, the carols be loud, the laughter be continuous and the food delicious! Holy Smokes! When is the last time you busted out the crayons, pencils and markers?
Our family time is cherished , especially during the weekends, and we decided to change it up this past weekend and COLOR! It was so fun to look through all the books, choose pictures and color to our heart's content. I forgot how relaxing it was to color. It made sense to me why the adult coloring books became such a hit last year. (Do you have one?) We had fun. We laughed. We poked fun at each other. We will definitely be coloring again soon. Especially during this busy season, it was enjoyable to slow down. And you know what? The entire family loved it. It wasn't expensive. It didn't require use to drive anywhere. It was all about making memories as a family. I hope during this season you can find joy in the little things too! SERVES: 8 (4 oz. each) Prep Time: 10 min. + 8 hours refrigeration (approx. overnight) Cooking Time: 30 min.
Ingredients: 1 Tbsp. + 1 pinch sea salt (or Himalayan salt), divided use 1 Tbsp. ground black pepper 2 cloves garlic 2 Tbsp. fresh rosemary sprigs, leaves removed and stem discarded, tightly packed 2 tsp. fresh thyme sprigs, leaves removed and stem discarded, tightly packed 2 Tbsp. fresh parsley, tightly packed 2 lbs. raw, lean, center-cut beef tenderloin 1 Tbsp. ghee (organic grass-fed, if possible) ¼ cup crème fraiche 2 tsp. prepared horseradish Instructions: 1. Place 1 Tbsp. salt, pepper, garlic, rosemary, thyme, and parsley in food processor (or blender). Pulse until finely chopped. 2. Coat outside of tenderloin evenly with garlic mixture. Place in a casserole dish and refrigerate, uncovered, minimum 8 hours (approximately overnight). 3. After minimum 8 hours (or the next day), remove tenderloin from refrigerator 2 hours before cooking to allow tenderloin to come up to room temperature. 4. Preheat oven to 400º F. 5. Heat large, ovenproof skillet over high heat. Your skillet must be smoking hot in order to get a true and deep sear on your tenderloin. 6. Carefully pat tenderloin dry with paper towels. Rub outside with ghee; cook in preheated skillet, 1 to 2 minutes on each side, or until brown on all sides. 7. Place skillet in preheated oven. Bake, uncovered, for 20 to 25 minutes, or until a thermometer inserted at its thickest point reads 125º F for medium rare. Remove tenderloin from oven. Transfer to carving board. Allow to rest for 10 minutes. 8. While tenderloin is baking, make Horseradish Cream Sauce. Combine crème fraiche, horseradish, and remaining pinch of salt in a small bowl; mix well. Refrigerate, covered, until ready to use. 9. Slice tenderloin into 8 portions. Serve each with 1½ tsp. Horseradish Cream Sauce. RECIPE NOTE: Roasted meats should always be rested before slicing for two reasons. First, it allows the hot outer portions to transfer their heat to the center, which completes the cooking process. Our 125º F tenderloin will rest up to about 140º F, for a perfect medium rare. Second, by allowing the temperature to stabilize before slicing, we keep the juices in the meat rather than on the cutting board. COOKING TIPS: • For rare meat, subtract 3 to 5 minutes from the total baking time. • For medium, add 3 to 5 minutes to the total baking time. • Make sure your prepared horseradish is pure horseradish, and not in a cream-based or mayonnaise sauce. • If you do not have fresh herbs, you can use 2 tsp. of dried herbs, each. Courtesy: Fixate, Beachbody ![]() Chances are you’ve only used ice cube trays to freeze water, and that’s cool, but this under-utilized kitchen tool has a lot more potential when it comes to healthy eating and reducing food waste. Not only can you use ice cube trays to capture ingredients at their freshest (adios, powdered garlic) but you can also use them as a portioning tool as most hold about one tablespoon per well. Ready to get freezing? Here are 10 smart ways to fully appreciate your ice cube trays. 1. Pesto Don’t let homemade pesto go to waste. Instead, freeze it into individual ice cube-sized portions. Once the pesto fully freezes, pop out the cubes and store them in an air-tight bag or container to free up the tray. Then, when a pasta dish, roasted vegetable, or egg recipe calls for pesto, simply pop the frozen cube into a pan to defrost it. 2. Tomato paste As luck would have it, many recipes call for just a tablespoon or two of tomato paste. Instead of tossing what’s left over or freezing it in a big chunk in the can, separate the extra paste into individual portions. Coat an ice cube tray with non-stick spray and scoop one tablespoon of tomato paste into each well. Use the cubes as needed to add flavor and depth to soups, sauces, and casseroles. 3. Herbs Tired of using dried herbs when a recipe calls for the fresh version? Freeze fresh basil, cilantro, parsley, mint, and other herbs. Fill an ice cube tray about three quarters of the way with chopped herbs, then cover with water, oil, or broth. While the herbs’ appearance will change, their flavor will not. 4. Minced garlic or ginger There’s nothing fun about chopping up garlic and ginger every time you want to add aromatics to a dish. The next time a recipe calls for ginger or garlic, chop the whole garlic bulb or ginger root, and freeze whatever you doing use in an ice cube tray. Most recipes don’t call for large amounts of these ingredients, so consider using a smaller tray to create smaller portions. Add some oil or water to the well so the chopped pieces bind together. Once frozen, store the cubes in an air-tight bag or container in the freezer. Incorporate the flavorful cubes into soups, stews, and veggie dishes. 5. Lemon and lime juice and zest Fresh lemons and limes are great, until they sit in the fridge too long and dry out. Squeeze out the juice when the citrus fruits are fresh, and then freeze it in an ice cube tray. Use the cubes in main dishes, or use them to flavor cocktails, water, and seltzer. You can also save the zest of the citrus fruits, by filling the ice cube well with the shredded rind and adding a bit of the juice to hold it together. 6. Coffee To prevent the buzzkill that is diluted coffee, freeze cooled, freshly-brewed coffee into cubes. Toss them into home-brewed iced coffee for a morning glass of Joe that won’t get watered down by regular ice. 7. Wine The same principle applies here: Watered-down wine (or warm white wine for that matter) isn’t exactly ideal. Avoid diluting your vino by using wine cubes, or add frozen wine cubes to homemade sangria. 8. Eggs Bought too many eggs? Freeze them before they go bad. Scramble whole eggs or egg whites, then freeze in an ice cube tray. When it’s time to use them, take out as many cubes as you need, thaw them in a refrigerator, and cook them up as soon as they have defrosted. 9. No-bake energy bites For a healthy snack or a not-too-filling breakfast before a morning workout, opt for no-bake energy balls. Whip up a batch, like these birthday cake or carrot cake energy balls, and freeze the leftovers into an ice cube tray. This will help them last longer, and they’ll be a cold and refreshing treat that’s easy to take on the go. However, the calories will be slightly different than those in the recipes if the portion size isn’t the same. 10. Single-serve desserts Need a little something to satisfy your sweet tooth? Freeze single-serve desserts, such as peanut butter cups and no-bake cookies into separate wells based on the recipe’s serving size. Before dinner, pop one out and let it defrost a bit in the refrigerator while you eat, then enjoy it after your meal is over. Bonus: Because the dessert stays in the freezer, it’ll be out of sight and out of mind. Courtesy: Beachbody {{ Friday Challenge }}
Find someone to show kindness towards today! It doesn't have to be expensive- think word of encouragement, a smile, a hug, help loading/unloading groceries, opening the door, etc. Go see how many people you can make smile today! People won't always remember things, but they will remember how you made them feel. Make someone feel important, loved and like they truly matter. Go be Holy Be.YOU.tiful <3 |
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