#MorningMotivation Imagine going to COSTCO or the grocery store and picking up a 20 lb bag of potatoes and carrying it around through out the duration of your shopping trip…I bet once you get to the cash register you are ready to PUT THAT BAG DOWN! Am I right? Now imagine if it was a 40 lb bag..even worse right? This is how your body feels with the extra weight it has been carrying around for X amount of months or years or in some cases decades. Your body is yearning for you to rid itself of that extra weight..can’t you hear the cries? They are in the form of back aches…knee aches…the pain you experience when you are trying to do simple tasks like tie your shoes…turn around in your car when you are reversing…climbing up those steps at the office….chasing after the kids…the list goes on and on. RID YOUR BODY OF THAT EXTRA WEIGHT..release that bag of potatoes!!
I love seeing results like these. 80 lbs down and a completely different person. S/O to yet another #Herbalife success story. I am here when you are ready…but you must make the first step: Email HERBADAN24@gmail.com and let’s get started.
1 1/2 cups almond meal (or almond flour) 1 1/2 cups white whole wheat flour 1 1/2 cups milk (I used almond milk) 2 T maple syrup 2 tsp baking powder 2 T coconut oil 2 heaping tsp crushed vanilla bean (you can use vanilla extract, but the crushed vanilla beans gives such a nice sweet flavor, so I like using it much better) 1/2 tsp almond extract 1 egg or egg substitute (I used a flax egg)
Turn on your waffle maker. Mix all the dry ingredients in one bowl. I actually do this the night before so I can quickly make the waffles in the morning. Mix all the wet ingredients into another. Add wet to dry and mix until combined. Spoon batter onto the greased waffle iron. The batter will be thick. I spoon about 1/2 cup amount and use the spatula to help spread the batter out a bit. I got about 4 1/2 waffles out of my batch. If you have leftovers you can freeze them and re-heat later. I do it all the time. Enjoy!
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4 nori sheets, quartered and cut into 1/4-inch strips
1 large carrot, peeled and thinly sliced
8 oz crab meat pieces (claw or jumbo lump)
1 avocado, pitted, peeled and sliced
4 cups baby spinach
In a medium saucepot, bring 2 cups water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool to room temperature, about 15 minutes.
In a small bowl, whisk wasabi, soy sauce, vinegar and honey. Set aside.
In a large bowl, mix rice, cucumber, nori and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab.
Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.