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anamorales · 6 years

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Friday Faves

(Chilling in the backyard in our inflatable pool + Uni the sprinkler unicorn. Swimsuit is from J. Crew; on sale right now)

For our 4th celebration, I enjoyed a leg-shaking class at barre3

(you can always find me with 2 YumEarth lollipops in my purse) and

we headed to my brother Kyle’s house for a family BBQ. Kyle got a smoker for Father’s Day, so he smoked chicken and ribs for about 5 hours. The chicken was the RIDICULOUS. You could taste the smoky flavor and it was basted in a tangy and slightly sweet BBQ sauce.

Meg and Kyle had an amazing spread of watermelon, berries, potatoes, broccoli slaw, the most ridiculous gf brownies with walnuts, and my nana brought her famous Jell-O salad. (I gave Liv a bite of mine and she said, “I don’t want to share with you. Please get me my own.” haha)

We watched the kiddos play in the sprinklers and in a giant inflatable pool (Tucson life), ate amazing food, drank cocktails and chatted. To be totally honest with you guys, I’ve been feeling a bit blah/down lately, and I feel SO thankful that we’re in Tucson for a bit.

Having the fam around has been a huge blessing, and the girls love running around with their cousins.

We made s’mores around a fire pit and watched Moana outside on the projector. World to the world: if you haven’t had banana and Reese’s on a s’more, you need to do it.

We drove home with the girls in their swimsuits, completely covered in dirt + s’mores remnants, and watched the fireworks from 3 different locations at the same time. It felt like the quintessential summer day, and everyone crashed hard.

For this morning, it’s time for the weekly Friday Faves party! This is where I share some of my favorite finds from the week and around the web, and I love to hear what you’re enjoying, too. Please shout out any faves in the comments section if you’d like to join in the fun!

(Pics from OB farmer’s market with Betsy last week)

Food + recipes:

These cookie dough energy bites are happening.

New Four Sigmatic goodies. My friends at Four Sigmatic sent me a little sampler pack, which included a few things I haven’t tried. I’m particularly stoked about the Cordyceps elixirand the lemonade.(If you place an order, the code FITNESSISTA gets you 10% off.)

It’s watermelon eegee time aka the most wonderful time of the year.

Read, watch, listen:

Check out this week’s podcast episode with Dr. Patrick Flynn here on iTunes, or stream on the podcast page. He is so knowledgeable about women’s health and hormones, so I was pumped that he was able to be on the show. I’ll have an episode up with an RD friend next week.

Source

How to do anything.

Tips on living a minimalist life with kids.

Book ideas! I’m going to check out this list because I’m ready to start a good book this summer. (With the move, I’ve had zero time for reading so I’m going to start something new this week. Please let me know if you have any summer faves! Nothing too intense/dark so I can read it before bed pleeeease.)

Fitness:

Peloton treadmill classes! When we were packing up our Valdosta house, I saw the movers carrying my spin bike into the moving truck destined for storage. In my mind, I ran after the spin bike in slow motion, yelling “Noooooooo” with arms outstretched until they carried it back out of the truck and to it’s rightful destination. In real life, I was carrying P in one hand, a stack of important papers in the other hand, and wasn’t wearing shoes, so I figured I’d just let it go and see it again when I see it. Well, I REALLY MISS THAT SPIN BIKE. I was doing Peloton classes at home 1-2 times a week and it was so incredibly convenient. I went to pause my subscription this week and saw that they’ve added a ton of yoga, bodyweight strength and now treadmill classes to the app. I tried a HIIT interval workout this week and LOVED IT. So, I guess I’m keeping my subscription… and trying to be patient until my spin bike is back, even though I have no clue when I’ll see it again at this point.

How much protein should you eat and when.

5-minute build-a-burpee workout.

Try this yoga strength workout.

Hope you have a very happy Friday and I’ll see ya soon.

Gina

The post Friday Faves appeared first on The Fitnessista.

Friday Faves published first on https://immigrationways.tumblr.com/

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myweightlosstodaycom · 4 years

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Plate with a keto diet food. Fried egg, bacon, avocado, arugula and strawberries. Keto breakfast.

From Publishers Weekly

Despite its title, almost every recipe in this book uses meat, fish or eggs. A collaboration between Manning, a former vegan, and Desmond, an unabashed meat lover, the aim is to help Americans, who they believe eat far more meat than is healthy or good for agricultural sustainability, compose meals that are both tasty and filling without having a slab of meat as the overbearing star ingredient. Instead, meat appears in smaller quantities supplemented by layers of flavor in the form of additional savory ingredients that should keep people who usually expect lots of meat from noticing the difference. In a burger recipe, for example, black beans and bulgur are mashed together with a minimum of ground beef to make a patty that is full-size, fully delicious and less meaty; similarly, a recipe for gyros uses a small amount of lamb amped up with tzatziki sauce and fava beans fragrant with lemon, garlic and fresh herbs. Manning and Desmond encourage preparing meat more healthfully, as well as substituting lighter forms of meat or even tofu in some cases, and many of the recipes can be made vegetarian. Overall, Desmond’s meat-loving side often seems to win out, which may disappoint readers looking to make bigger changes, but the baby-step approach is likely to be much more palatable for many others. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Meals that are both tasty and filling without having a slab of meat as the overbearing star ingredient” —Publisher’s Weekly

“The authors of the new book Almost Meatless make a satisfying case for eating less meat and more vegetables and grains…The resulting dishes are healthier, less expensive and beautifully balanced.” —Chicago Sun Times

“The recipes look good enough for carnivores to enjoy as well” —Tampa Tribune

“This way of eating makes sense not just for saving money, but, as the authors say in the subtitle, for the planet.” —Newsday

“Show[s] that a less meatcentric diet than the typical American one can still be satisfying and delicious” —Library Journal

“Filled with recipes that use only a small amount of meat in each dish, a flavorful accent rather than the star of the show” —Boston Globe

From the Publisher

* More than 60 satisfying recipes that de-emphasize meat without sacrificing flavor and protein. * Includes vegetarian variations on meat-based recipes for flexitarians and part-time meat eaters. * One-third of all Americans are looking for ways to reduce meat in their diets.

About the Author

Erstwhile vegetarian JOY MANNING is the restaurant critic for Philadelphia magazine, where she also writes for their Daily Taste blog. She was previously senior editor at Philadelphia Style. She lives in Philadelphia, Pennsylvania.

CHAPTER 1: A BIT OF CHICKEN

Chicken is a dinnertime staple, prized for its versatility and ability to complement other ingredients.

The average American eats 80 pounds of chicken a year. That’s substantially more than the roughly 65 pounds of beef and 60 pounds of pork we also consume. For decades, people ate around the same of amount of beef and chicken, but during the past 25 years, as the media began to report extensively on the obesity epidemic and other health risks associated with the consumption of red meat and saturated fats, shoppers became more and more inclined to choose boneless, skinless chicken breasts.

But the way we eat chicken isn’t always healthful. Fried chicken, the most commonly enjoyed kind in the United States, certainly doesn’t help reduce cholesterol. Replacing beef with chicken works only if you eschew the fried stuff and choose the leanest (and least flavorful) chicken options. And those lean and mean recipes, based on poached boneless, skinless chicken breasts, offer little culinary excitement. Blah meals don’t benefit your health if you don’t eat them.

There’s another way to think about and cook with chicken. Instead of focusing on the fat grams in every portion, cut back significantly on the total amount of chicken you eat. We strongly recommend against ordering chicken at a restaurant, where it is almost surely from a factory-farmed bird. It’s easy to enjoy homemade, high-quality chicken dishes with these recipes.

Chicken marries wonderfully with a wide variety of flavorful vegetables and grains. Meals that offer different flavors and textures can be extremely healthful and much more enjoyable than a slab of bland white meat. Starting with a whole chicken is a secret weapon in the battle for big flavor. Chicken bones, rich in gelatin, add depth and body to dishes. Skin creates fond (the foundation of a great soup, stew, or sauce), lends a satisfying layer of flavor, and protects delicate white meat from the direct heat of cooking. It’s also easy to discard before the dish is served.

Finally, we want to encourage you to seek out the best chicken you can find. In Philadelphia, where we live, we have terrific farmers’ markets, where you can get truly free-range, organic birds directly from the farmer who raises them. Wherever you shop, don’t be afraid to grill management on the provenance of the chickens. Today’s commercial poultry industry, exempted from the USDA’s humane slaughter act because chickens are not legally considered livestock, raises birds in generally abhorrent conditions. Taglines like Òall naturalÓ and Òfree rangeÓ have become all but meaningless in the market. The designation Òfree rangeÓ now simply means that chickens have some limited and often unused access to the outdoors. You can look for the Òcertified humaneÓ label that goes on some products that conform to the Certified Humane Raised & Handled program’s standards.

The reality is that these better chickens are much more expensive–sometimes more than twice as expensive–than their factory-farmed counterparts. But the cost reflects the farmers’ own expenses. They forgo the cheap corn-based, chemical-laced feed that fattens the birds in a matter of weeks in favor of more natural methods. Savvy shoppers pay premium prices for farm-raised, organic birds, but they get chicken chock-full of robust flavor. You can maximize your investment by learning how to get more flavor from less chicken, how to cut a whole chicken into parts, how to freeze poultry for later use, and how to use the bones to make flavorful stock (page 131).

Asian Lettuce Wraps

These wraps are the perfect appetizer for a small, casual dinner party or an exotic entrŽe for two or four. Dark meat chicken thighs won’t dry out in the high heat of the wok, and they take on the intense flavors of this recipe’s homemade marinade and stir-fry sauce. What’s more, the recipe can just as easily become a salad. By tearing up the lettuce leaves and tossing them with the slaw, you’ll make a crunchy, cool bed of greens for the chicken and peanut toppings.

Serves 4

Chicken

1 teaspoon fish sauce

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

2 tablespoons orange juice

2 tablespoons plus 2 teaspoonsvegetable oil

1 (2-inch) piece fresh ginger, peeled and minced (about 1 tablespoon)

2 cloves garlic, minced (about 1 tablespoon)

1/4 teaspoon dried chile flakes

1 scallion, green and white parts, sliced

8 to 12 ounces boneless, skinless chicken thighs (about 4 thighs, or 2 thighs and 2 legs), cut into small cubes or strips

Slaw

3 tablespoons rice wine vinegar

2 tablespoons orange juice

1/4 teaspoon dark (Asian) sesame oil

1/2 teaspoon salt

1/4 teaspoon grated fresh ginger

1 thick carrot (about 4 ounces), cut into 1/8-inch strips

1 cucumber, cut into 1/8-inch strips

2 stalks celery, sliced 1/4 inch thick diagonally

2 to 3 scallions, white and green parts, sliced on the diagonal

16 lettuce leaves (romaine, Boston, Bibb, or green or red leaf)

2 tablespoons roasted salted peanuts, coarsely chopped

to marinate the chicken, make a marinade by combining the fish sauce, soy sauce, vinegar, orange juice, the 2 tablespoons oil, the ginger, garlic, chile flakes, and scallion in a medium bowl. Add the chicken and stir to coat the meat. Cover the bowl and place in the refrigerator, letting the chicken marinate for at least 30 minutes.

Meanwhile, to prepare the slaw, whisk together the vinegar, orange juice, sesame oil, salt, and ginger in a large bowl. Toss the vinaigrette together with the carrot, cucumber, celery, and scallions. Taste for seasoning and adjust as needed.

to prepare the lettuce, rinse and pat the leaves dry. Transfer to the refrigerator until ready to use. (If you choose romaine, use the leafy top part of the lettuce for the wrappers. You can tear off the stiffer bottom stem half, chop it up, and add it to the slaw for extra crunch if you like.)

to cook the chicken, heat the 2 teaspoons oil in a large skillet or wok over medium-high heat. Add the marinated chicken and marinade and cook for 5 to 7 minutes, stirring often, until firm to the touch and beginning to brown. Stir in the peanuts.

to assemble and serve, set out the slaw and chicken in bowls along with a platter of the lettuce. Wrap a scoop of slaw and chicken in each lettuce leaf. Have a napkin handy!

[amz_corss_sell asin=”1580089615″]

Almost Meatless: Recipes That Are Better for Your Health and the Planet Paperback – April 1, 2009 From Publishers Weekly Despite its title, almost every recipe in this book uses meat, fish or eggs.

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weightlossfitnesssinfo · 4 years

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Ma! Meatloaf! – fANNEtastic meals | Registered Dietitian Blog

Name that film (from the weblog title)! ;)

It has been a beautiful climate week over right here – makes my morning canine/stroller stroll routine rather a lot nicer to not be sweating buckets the entire time. :)

I took benefit of the great climate yesterday morning and met a pal and her child for a park play date.

We mixed forces to make lunch – I introduced some arugula, feta, string beans, and grapes, and she or he had some rice, cherry tomatoes, and chickpeas – excellent! I threw a easy French dressing on prime et voila.

In different information, elevate your hand should you additionally love meatloaf!

Meatloaf is among the few 80’s/90’s dinner staples that I actually love. Sooo scrumptious, particularly with a lot of additional ketchup. We had some this week with garlic sauteed kale + roasted potatoes and it hit the spot.

If you desire a meatloaf different recipe concept, attempt my Turkey Dijon Mini Meatloaf Muffins – toddler accepted too (nicely, she ate them as soon as… you understand how fickle they're so no guarantees haha).

Another evening this week we had a yummy BBQ rooster scenario on mini slider buns with a lot of apple cabbage slaw. This was a Sun Basket meal, nevertheless it was simply primary BBQ rooster (you might even get a rotisserie rooster and simply toss it in BBQ sauce), and the slaw was similar to my Slaw with Apple Cider Vinaigrette simply minus the beans. Yummy combo!

We’ve been doing a lot of smoothies this week for snacks – I hadn’t made a smoothie in a short time so it has been a pleasant combine up! I often use my Mix + Match Healthy Smoothie Recipes Formula – this variation had wild blueberries, a little bit banana, spinach, plain yogurt, milk, chia seeds, and peanut butter.

Riese actually appreciated it, which was good as a result of she hasn’t been into consuming a lot this week – “no, no, no” to all the pieces!

Unfortunately I awakened this morning with a random fever and feeling achy and blah – tremendous bummed as a result of Fridays are my favourite days with Riese as a result of we've a toddler gymnastics class we go to that she LOVES. So unhappy to overlook it, and the park play date I had deliberate for after on this good climate.

Tomorrow is my birthday so I’m hoping I really feel higher ASAP so we will keep on with some enjoyable plans we made… we'll see. We are staying on the town which will likely be good after a lot of again to again weekends of journey!

Catch you guys again right here on Monday – have a very good one!

Ma! Meatloaf! – fANNEtastic meals | Registered Dietitian Blog was first seen on Weight Loss Fitness

from Weight Loss Fitness - Feed https://weightlossfitnesss.info/ma-meatloaf-fannetastic-meals-registered-dietitian-blog/

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sandwichbully · 5 years

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Pizza Lucé, 12 November 2018

There’s the traditional way of doing things and then there’s the Lucé way of doing things, also known as the wrong way of doing things, because what you’re looking at there is Lucé’s Italian Beef. You know, an Italian Beef. That thing taking a slab of beef that’s been soaking in its own jus for the last three years, piling it on a hoagie roll, burying it under a bunch of giardiniera, putting it on a plate with a cup of the aforementioned au jus for dipping, and then throwing it all in the trash in favor of roast beef and provolone with giardiniera, banana peppers, lettuce, tomato, onion, mayo, and Italian dressing on your choice of white, whole grain, or rosemary focaccia! ... Hold on, I have an old picture somewhere that’s right for this. ... Hold - It’s not on my - Well, did I upload it? ... Picasa is now Google Photos. I thought I heard something about that. ... OK... Ah, here it is! So, let’s rewind the tape... ... roast beef and provolone with giardiniera, banana peppers, lettuce, tomato, onion, mayo, and Italian dressing on your choice of white, whole grain, or rosemary focaccia!

That’s not what an Italian Beef is. Even if on their menu they thought they were getting around some shit by calling it the Beef Italiano, they went on to say:

For those of us who don’t speak Italian, Beef Italiano roughly translates to “Italian Beef”...

From there, they describe the sandwich: Roast beef, provolone, and giardiniera with the aforementioned (second time I’ve used that word in one post) “fixins”, which is their hoagie slaw: Lettuce, tomato, onion, banana peppers, mayo and Italian dressing. So I wasn’t surprised at what I got. I just needed to experience it, to know what this thing was about. Because so far, the Looch’s sandwich selection exists seemingly for the sole purpose of confounding me. The Italian has turkey and cheddar on it. It is, in assembly and flavor, a club sandwich with pepperoni instead of bacon. The Muffuletta is an Italian sub with olives on it. Not even olive salad. Olives. The Italian beef? This fucking thing is just a roast beef hoagie. Look at that picture up there. Does that meat look like it’s been swimming in jus since three in the morning? Is there a little cup nearby for dipping? NO! THERE ISN’T! THIS ISN’T AN ITALIAN BEEF! This is an Italian beef the way the Reuben at B*wiched is a Reuben. Yeah, that’s right. We’re going there. The midterms are over, motherfuckers! The time for civility has passed. You know how I always reference that warehouse district eatery that cuts your pickle into three chunks and puts it in a cup but I never reveal their name? Yeah! B*wiched. Their Reuben? Pastrami, havarti, coleslaw or some sort of sweet pickled cabbage, and coarse ground mustard on caraway rye. That’s three out of five, sixty percent, the majority of the ingredients are changed. You can no longer call it a Reuben! Like a Rosalyn or something but not a Reuben! And you can’t take an Italian beef, load it up with lettuce, tomato, mayo, blah, blah, and blah and still call that fucking thing an Italian fucking beef! You’ve made a different thing out of it! “Well, how about ‘beef Italiano’?” Fuck you! You can’t do that! You just can’t! That’s lying to people! “Well, what if we tell people up front that we put all this shit on it and include a picture of it so they can see it?” NO! THAT’S EVEN FUCKING WORSE! THAT’S LIKE IF I SHOWED YOU A BASKET OF KITTENS AND TOLD YOU IT WAS A VOLKSWAGEN! AND YOU WERE EXPECTED TO BELIEVE IT! “OK, but what if we put it on the receipt as ‘Spicy Beef Italiano Hoagie’ so that way it’s more like you got an Italian hoagie but you got it with spicy beef on it?” NO! There are rules as to how we’re supposed to conduct ourselves. I can look at you stone faced and tell you Lake Erie is orange even as you look at it and can see that it is - Well, OK, bad example. Lake Erie is kind of orange. It’s a very polluted lake. Let’s use Superior. I liked Lake Superior. In fact, now that I think of it, I’ve seen three out of five Great Lakes. Huh. I think I might have a new life goal. I’m sorry, what were we talking about? Oh, yeah, how the Looch has fake menus? Sorry, I had to swing at that one. That was an underhand toss. Anyway, the giardiniera was firm in texture, hot and sour in flavor. That stood out. Otherwise, this is just a hoagie. There’s a reason they’re called Pizza Lucé and not Sandwich Lucé. Pizza, they can do. I know some folks call them overrated and I used to call them the best and I don’t anymore. I’ve found better pizzas at other places that don’t deliver. I’ve found cheaper pizzas that will deliver to me if I were in fucking Texas that I won’t order again. I’ve had other pizzas that I thought were the best that I really wasn’t into the last time I had them.* Pizza Lucé? I don’t think they’re overrated, I don’t think they’re the best, but they are consistent, they are the only place in town with baked potato and garlic mashed potato pizza, they are one of the few places in town that doesn’t cut their pies into squares, they are, I think, the only pizza joint that caters to the gluten intolerant and vegan crowd at the same time, and they’re pretty good to boot. Give them money for their pizza. Just their pizza. Their sandwiches? Hey. This was the third strike. Can’t endorse them. * Back in 2016, Red’s Savoy permanently lost my business, I don’t give them my money, I don’t eat their pies. But then, at my Union conference this year, my local ordered a fuck ton of pizza and I was on my third square of veggie and sauerkraut (actually pretty good, by the way) before I noticed the box tops said Red’s Savoy and I was like "FFuucckk...” But I’m pleased to report that they weren’t as good as how I remembered them the time I had them with Georgie before the racist stuff, so that’s a big plus, right?

#2018 #carag #delivery #Italian Beef

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letzhealthy-blog · 6 years

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8 Best Foods for Your Liver

The liver performs many essential tasks such as secreting bile juice to help in digestion, breaking down toxins resulting from alcohol, medications and metabolism. A healthy liver is essential for our overall well-being. Let us have a look at what to take and what to avoid to keep our liver in optimal health:

Oatmeal

Food with lots of fiber can help your liver work at its best. Want one that's a great way to start your day? Try oatmeal. Research shows it can help you shed some extra pounds and belly fat, which is a good way to keep away liver disease.

Broccoli

Add lots of veggies to your diet if you want to keep your liver healthy. Broccoli can be part of this strategy. Some studies suggest this crunchy food can help protect you from nonalcoholic fatty liver disease. If steamed broccoli sounds a little too blah, shred it into a slaw and toss it with sliced almonds, dried cranberries, and a tangy vinaigrette. It's also delicious roasted with garlic and a splash of balsamic vinegar.

Coffee

If you can't make it through the day without it, you'll be glad to hear that it may have some benefits for your liver. Studies show that drinking two to three cups a day can protect your liver from damage caused by too much alcohol or an unhealthy diet. Some research suggests it may lower your risk of liver cancer.

Green Tea

It's brimming with a type of antioxidant called catechins. Research suggests it may protect against some forms of cancer, including liver. You'll get more catechins if you brew tea yourself and drink it hot. Iced tea and ready-to-drink green teas have much lower levels.

Water

One of the best things you can do for your liver is keep a healthy weight. Get in the habit of drinking water instead of sweetened drinks like sodas or sports drinks. You'd be amazed at how many calories it will save you each day.

Almonds

Nuts -- especially these -- are good sources of vitamin E, a nutrient that research suggests may help protect against fatty liver disease. Almonds are good for your heart, too, so grab a handful the next time you feel like snacking. Or try them in salads, where they add a nice crunch.

Spinach

Leafy greens have a powerful antioxidant called glutathione, which can help keep your liver working right. And spinach couldn't be easier to prepare. It makes a great base for a dinner salad, and it's also delicious sauteed with garlic and olive oil. When it's wilted, top it with a dusting of fresh Parmesan.

Blueberries

They've got nutrients in them called polyphenols that may help protect you against nonalcoholic fatty liver disease, which often goes hand in hand with obesity and high cholesterol. If blueberries aren't your thing, other foods rich in polyphenols include dark chocolate, olives, and plums.

Herbs and Spices

Want to protect your liver and your heart at the same time? Sprinkle on some oregano, sage, or rosemary. They're a good source of healthy polyphenols. An extra benefit: they help you cut back on salt in many recipes. Cinnamon, curry powder, and cumin are good ones to try, too. Read the full article

#foodsforliver #goodfoodforliver #healthyfoodforliver #Liver

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maulanayusuf2011 · 6 years

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from Health & Balance https://ift.tt/2N6B3iV via Healthy Exercise

nickcolemariefit: One happy little plant eater 😍 🌱 Spicy vegan...

One happy little plant eater 😍

🌱 Spicy vegan “salmon” 🌱 Brown Rice 🌱 Cabbage Slaw 🌱 Edamame

Fits PERFECTLY into my meal plan, super filling, and filled with healthy tasty plant goodness.

Tell me again how blah vegan food is 🙄

#IFTTT #Health & Balance

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sarahsatticoftreasures · 4 years

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Pulled Pork Sandwich with Pineapple Slaw — Newlywed In the Kitchen Cooking Pork is actually harder than you think. Especially if you are barbecuing it, the pork could come out dry and blah.

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hotfitnesstopics · 6 years

Quote

Hey hey! Happy Friday! How was your 4th? Hope you enjoyed the holiday and have had a lovely week. It’s been a great one, and thanks to the mid-week holiday, it feels like the week flew by so quickly! Part of me is enjoying that, but a huge part can’t believe that we really only have a month-ish left of summer before the girls are back in school. Bananas. We’re focused on living it up and enjoying as much of summer as we can! We’re doing a staycation this weekend at a local resort and I have some little adventures planned in the next couple of months. (Chilling in the backyard in our inflatable pool + Uni the sprinkler unicorn. Swimsuit is from J. Crew; on sale right now) For our 4th celebration, I enjoyed a leg-shaking class at barre3 (you can always find me with 2 YumEarth lollipops in my purse) and we headed to my brother Kyle’s house for a family BBQ. Kyle got a smoker for Father’s Day, so he smoked chicken and ribs for about 5 hours. The chicken was the RIDICULOUS. You could taste the smoky flavor and it was basted in a tangy and slightly sweet BBQ sauce. Meg and Kyle had an amazing spread of watermelon, berries, potatoes, broccoli slaw, the most ridiculous gf brownies with walnuts, and my nana brought her famous Jell-O salad. (I gave Liv a bite of mine and she said, “I don’t want to share with you. Please get me my own.” haha) We watched the kiddos play in the sprinklers and in a giant inflatable pool (Tucson life), ate amazing food, drank cocktails and chatted. To be totally honest with you guys, I’ve been feeling a bit blah/down lately, and I feel SO thankful that we’re in Tucson for a bit. Having the fam around has been a huge blessing, and the girls love running around with their cousins. We made s’mores around a fire pit and watched Moana outside on the projector. World to the world: if you haven’t had banana and Reese’s on a s’more, you need to do it. We drove home with the girls in their swimsuits, completely covered in dirt + s’mores remnants, and watched the fireworks from 3 different locations at the same time. It felt like the quintessential summer day, and everyone crashed hard. For this morning, it’s time for the weekly Friday Faves party! This is where I share some of my favorite finds from the week and around the web, and I love to hear what you’re enjoying, too. Please shout out any faves in the comments section if you’d like to join in the fun! (Pics from OB farmer’s market with Betsy last week) Food + recipes: These cookie dough energy bites are happening. New Four Sigmatic goodies. My friends at Four Sigmatic sent me a little sampler pack, which included a few things I haven’t tried. I’m particularly stoked about the Cordyceps elixirand the lemonade.(If you place an order, the code FITNESSISTA gets you 10% off.) It’s watermelon eegee time aka the most wonderful time of the year. Read, watch, listen: Check out this week’s podcast episode with Dr. Patrick Flynn here on iTunes, or stream on the podcast page. He is so knowledgeable about women’s health and hormones, so I was pumped that he was able to be on the show. I’ll have an episode up with an RD friend next week. Source How to do anything. Tips on living a minimalist life with kids. Book ideas! I’m going to check out this list because I’m ready to start a good book this summer. (With the move, I’ve had zero time for reading so I’m going to start something new this week. Please let me know if you have any summer faves! Nothing too intense/dark so I can read it before bed pleeeease.) Fitness: Peloton treadmill classes! When we were packing up our Valdosta house, I saw the movers carrying my spin bike into the moving truck destined for storage. In my mind, I ran after the spin bike in slow motion, yelling “Noooooooo” with arms outstretched until they carried it back out of the truck and to it’s rightful destination. In real life, I was carrying P in one hand, a stack of important papers in the other hand, and wasn’t wearing shoes, so I figured I’d just let it go and see it again when I see it. Well, I REALLY MISS THAT SPIN BIKE. I was doing Peloton classes at home 1-2 times a week and it was so incredibly convenient. I went to pause my subscription this week and saw that they’ve added a ton of yoga, bodyweight strength and now treadmill classes to the app. I tried a HIIT interval workout this week and LOVED IT. So, I guess I’m keeping my subscription… and trying to be patient until my spin bike is back, even though I have no clue when I’ll see it again at this point. How much protein should you eat and when. 5-minute build-a-burpee workout. Try this yoga strength workout. Hope you have a very happy Friday and I’ll see ya soon. xo Gina The post Friday Faves appeared first on The Fitnessista. from The Fitnessista https://ift.tt/2KD5voF via IFTTT

http://www.fitnessclub.cf/2018/07/friday-faves.html

#IFTTT #Blogger

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