A friendly reminder to keep an eye on your health during the summer, be it mental or physical! No matter how busy you may be, you have to make time to keep an eye on yourself and prevent any possible issues.
Mince the garlic, onion and dice the red pepper and set a side. Heat a large sauce pan with some oil and add the garlic and the onion and cook for about a minute. Then add the pepper, tomato paste, and the veggie ground. Cook on medium high heat for about 5 minutes.
Add the veggie stock, the canned tomatoes and quinoa to the pan and stir well to combine. Stir in the salt, pepper, sugar, and paprika and cover with a lid. Cook on medium low heat for about 20 minutes or until quinoa is to your desired consistency.
Serve in a bowl with some baguette (highly recommended) and enjoy your meal.
1. Slice your bread into equal strips and set aside.
2. Combine the remaining ingredients in a wide bowl and whisk well.
3. Melt butter in a large pan. Quickly dip the toast slices into your batter. Do not soak! Then transfer the battered slices to your heated pan and fry each side until crust has formed (about 2 minutes on each side).
4. Once all slices have finished you can roll them into a sugar mixture (optional) and serve with maple syrup. Enjoy!
The first bowl I made this year! Summer needs to come faster, I’m missing the warmth and local farmers market. Check out my Instagram for more personal photos: andee_lynch
- Greek Yogurt - Chia and Flax Seeds - Fruit flavored protein powder - Frozen: Strawberries, red raspberries, dark cherries, and banana - Toppings: Banana, peanut butter, semi-sweet dark chocolate chips, strawberries, chopped almonds, and blueberries
I groggily crawl out of bed and wonder why I bother bounce out of bed and start my day off with a positive thought and think about all the awesome things I’m going to do that day!!
When you start your day on a positive note it sets the tone for the remainder of your day!! Tomorrow morning try saying “Good morning Beautiful, today is going to be fucking swell!” Instead of“fuuuuucccckkk liiighhhhttt arrrrrgggggh *scary moaning noses”
Once I’m up I begin every morning with the juice from half a lemon, 1 Tb of Apple cider vinegar and half a cup of warm water!
BECAUSE LEMON WATER IS THE BEST!
Seriously! I try and squeeze some lemon into all my water, and I often slice up some pieces to put in my water bottle!
Benefits of Lemon Water
Helps You Lose Weight - Lemon juice contains the soluble fiber, pectin, which has been shown to aid weight loss and prevent hunger
Balances the immune system - Lemon water has been shown to stimulate the brain and nerve functions, which is something I really need in the mornings
Lowers Stress - Vitamin C is the first thing in the body that is lowered when your under pressure! Drink Lemon water to keep those
Vit C levels up!!!
Helps prevent pimples
Helps Prevent Cancer - Some studies have shown that the activity of citrus liminoids, compounds that protect cells from damage, can prevent cancer
Prevents Kidney stones - Drinking lemon water raises citrate levels in the urine which can protect against calcium stones in the kidneys
Buh-Bye Bloat - Lemon water is the.best diuretic which helps get rid of bloating, and helps with constipation and digestions by flushing out toxins in your pee pee
Balance pH Levels - Drinking lemon water reduces your body’s overall acidity, which is weird because even though lemons are acidic it is still one of the most alkalizing foods!!
Gets rid of bad breath
Helps a cold - Lemon water can bring down a fever and soothe a sore throat
Ok so I think that is plenty of reasons for you to start this morning ritual!! So drink up!!!
Do you already drink lemon water in the morning? What is your morning ritual like?
There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep.
2 large sweet potatoes, peeled and diced
Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika.
Preheat your oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer.
Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible).
Using your hands, toss the potatoes so that they are evenly coated.
Roast in the oven until the insides are tender when pierced with a toothpick.
NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal.
Divide into meal prep containers after the potatoes have cooled.