Hey my Peeps!
Happy Friday! You’ve made it through two weeks already…GREAT JOB! ❤
For this weekend workout, you’re going to be timing yourself for 15 minutes. You’ll keep going through the exercises until your time is up. Keep a log of how many rounds you were able to do and post that along with your sweaty selfie on Facebook (#weekendworkout)!
Unless otherwise specified, you will count the total number of movements for a particular exercise. For example, when it shows 30 Bicycle Crunches, you would count every elbow/knee connection, for what I like to call “total” count. If you have any questions about that, please feel free to ask!
Remember to warm those muscles up first. You don’t want to go into intense exercise with cold muscles! Also…you don’t want to stretch before your muscles are warm either…they are much more prone to being injured that way.
Watch your form and have fun! ❤
We’re starting this session off with a Birthday already! Happy, Happy Birthday to Hemi! Of course that means that your Weekend Workout will be inspired by this lovely occasion!
How is everyone feeling after their first couple of Bootcamp workouts? I promise that it will get easier as time goes on.
We’re keeping your Weekend Workout simple. 61 seconds on, 30 seconds rest in between exercises. Remember to get your muscles warm before going into the workout, and gradually bring that heart rate down with a cool down after you’re finished. I’m always here for you if you have any questions!
Watch that form and have fun! ❤
Meal planning is one of the best ways to go when you’re trying to change your eating habits. If you have a whole week’s snapshot of what you’re making and when, you are less likely to impulse buy, or cheat.
If you’re running to the grocery store every night to pick up something for dinner, it puts you around temptation much more often than if you were doing your whole weeks worth of shopping in one go. When you plan out your meals and only buy what is actually on your grocery list, it sets you up for success!
I’ve created this simple little Weekly Menu Planner Printable to help get you started! Just click the link and it’ll take you to a pdf version for ease of printing.
Happy Healthy Eating! ❤
It’s about to get cold again…yuck! I’m ready for Spring!
This is one of our favorite soup recipes, especially during cold weather. It’s really versatile and you can easily add a little more of everything to make enough to last you several days. This is one of those meals that actually tastes even better the second and third day. I usually make some Vegan Gluten Free Bread to go with it!
Vegan Slow Cooker Lasagna Soup
Here’s what you need:
For the Soup
- 8 ounces sliced mushrooms
- 2 small zucchini, diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 32 ounce can of crushed tomatoes (Be sure to look for cans with a BPA free liner!)
- 6 ounces tomato paste (Be sure to look for cans with a BPA free liner!)
- Salt, pepper and garlic powder to taste
- 2 tablespoons Italian Seasoning
- 5 cups vegetable broth
- 8 ounces brown rice pasta (penne works well, or lasagna sheets cut into squares after they are cooked)
- 1 ½ cups cashews, soaked*
- 1 tablespoon apple cider vinegar
- 1/2 cup water
- 1 tablespoon Italian Seasoning
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon salt
- fresh parsley for topping (optional)
Here’s what you do:
- Place all of the ingredients for the soup (minus the pasta) in the slow cooker, stir together, cover with the lid, and cook on high for 6 hours.
- To make the cashew ricotta, drain and rinse the cashews then add them to a food processor or high speed blender along with the remaining ingredients. Blend until smooth, but still thick in texture. You will have to scrape down the sides in between blending.
- When the soup is done cooking, bring a large pot of water with 1 tablespoon of salt to a boil. Add the pasta and cook until al dente. Drain, then add to your soup and stir.
- Serve with a dollop of cashew ricotta on top and enjoy! 🙂
*Soak cashews in a large bowl covered with a few inches of water for at least 6 hours. If you’re in a hurry, you can soak them in boiling hot water for 30 minutes. If you have a Vitamix or other high speed blender, you won’t need to soak them.
When trying to decide what to take to our family’s Christmas Eve get-together, I just couldn’t quit thinking about sausage balls. We always had them around the Holidays when I was a kid, and everyone always loved them. So, when you’ve gone vegan, and you don’t eat gluten, I wasn’t optimistic that I would ever get to eat them again. I figured I would try an experiment and see if it worked. Let’s just say that it worked so well, we had them again for New Years Eve too!
It was super simple, and they were totally delicious…especially when dipped into some homemade vegan ranch (recipe coming soon!).
Give it a try and let me know what you think!
@BeyondMeat makes amazing products for vegans who also eat gluten free! Check them out!
Vegan-Gluten Free “Sausage” Balls
Here’s what you need:
- 1 Package Beyond Meat Burgers
- 2 Cups Daiya Cheddar Cheese Shreds
- 1 1/4 Cup Pamela’s Gluten Free Biscuit & Scone Mix
- 1 Tablespoon Fennel Seeds
- 2 Teaspoons Sage
- 1/2 Teaspoon Salt
- Dash of Black Pepper
- (optional) 1-2 Teaspoons Red Pepper Flakes
Here’s what you do:
- Preheat oven to 375.
- Add all ingredients to a large bowl.
- Using your hands, knead until everything is evenly mixed together. (If the mixture is too crumbly, add a teaspoon of water at a time until it holds together when you form it into a ball.)
- Using a 1/8 measuring cup, scoop the mixture out, then roll into a ball.
- Place onto a cookie sheet lined with parchment paper.
- Bake for 30 minutes, or until the outsides are golden brown.
- Serve warm with ranch and Enjoy!
**Makes approximately 20