Wellness Wedneday
This week has been such busy one with both my older kids graduating. One graduated from Middle school to High school and the other graduated from Elementary to Middle School. I’m fine, it’s fine. As I was going through all these emotions I kept thinking of ideas on how to stay healthy durning this busy time. I wanted to share some tips on how I balance life with keeping my wellness a top priority.
Fast food can really be a killer to your health goals. Most fast food items have so much added salt and fat to their food, it can turn your body upside down fast. One of my go-to fast food items comes from StarBucks.
Here is how to order this Pink drink and keep it Healthy.
-Start by ordering a Venti unsweet Passion Tea with no water.
-Ask for light coconut milk, 2 pumps of sugar free vanilla syrup and 2 Stevia.
-Finally, Always ask to add the freeze dried strawberries in it.
Another trick I do is add TRIM to my morning routine. This helps with my metabolism and helps with cravings. It also has the LIQUID COLLAGEN I am always raving about that helps so much with anti-aging.
Here is my daily routine for Collagen
1 tablespoon Trim
1 tablespoon Pure Liquid Collagen
Another huge announcement is that Modere just released a new flavor for Trim. PEACH. I got mine early to try and it is amazing. I highly recommend you getting this flavor if you need some more.
Meal prepping has been a huge life savor for me when trying to get dinner done or when I need a fast lunch. I prepare chicken and steak like the picture above. I use very simple seasonings so they can go with any meal I make.
Here are a few recipes I like to use when I meal prep. I also love using these containers when I meal prep.
Grilled Chicken & Veggies
- 1 recipe of Curry Baked Sweet Potato Fries (Cut the sweet potato into cubes instead of fries)
- I recipe of Lemon Roasted Brussels Sprouts
- 1 bundle asparagus
- Olive oil
- Salt and pepper, to taste
- 1 chicken breast, cooked
INSTRUCTIONS
- Preheat oven to 425 degrees F.
- Prepare the Curry Baked Sweet Potatoes and Lemon Roasted Brussels Sprouts on separate sheet pans.
- Cut the ends off the asparagus and arrange on a third sheet pan. Drizzle with olive oil, salt and pepper. Bake sweet potatoes and brussels sprouts for 30 minutes, flipping half way through. Bake asparagus for 15 minutes or until done to your liking.
- Arrange vegetables and sliced chicken in meal prep bowls. Microwave 2 minutes to serve.
Vegetarian Dish:
- 2 packages (4.7 ounces each) Pearled Couscous Mix (I use one made by Near East) Roasted Garlic & Olive Oil flavored
- 1 english (or hothouse) cucumber, coarsely chopped
- 3 bell peppers (1 red, 1 green, 1 yellow), coarsely chopped
- 1/2 of 1 large red onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup flat leaf Italian parsley, finely chopped
- 2 cans (15 ounces EACH) chickpeas
- Feta cheese, to taste
- 1 lemon, cut into wedges
Salad Dressing
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Sea salt and freshly cracked pepper
Steak Taco Dish:
- 1 cup prepared brown rice and 2 cups chicken stock, chicken broth, or water
- 1 large lime (2 tablespoons juice and 1 teaspoon zest)
- 1/3 cup finely chopped cilantro
Taco Meat
- Grilled Steak already prepared
Toppings
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) fire-roasted corn, rinsed
- Sharp Cheddar cheese (grated), sour cream (fat-free or low-fat is great!), fresh cilantro, fresh lime juice, fresh avocado, fresh tomatoes, or quick pico de gallo (See Note 1 for recipe)
I hope you guys are having a great week and doing things that make you feel happy and well.
Xx
Jenna
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