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Ingredients:
3/4 cup chopped kale, ribs and thick stems removed
1 small stalk celery, chopped
1/2 apple
1/2 banana
1/2 cup apple juice
1/2 cup ice
1 tablespoon fresh lemon juice
Directions
Place the kale, celery, banana, apple, apple juice, ice, and lemon juice in a blender.
Blend until smooth and frothy.

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Clean Eating Jambalaya
(Makes approximately 14 servings)
Ingredients:

2 pounds clean sausage, sliced (you can sub with shrimp or extra chicken if you can’t find clean sausage)
2 pounds raw chicken breast, cut into small pieces (about 1/2 inch cubes)
2 large red onions, chopped
1 tablespoon olive oil
2 green bell peppers, chopped
2 red bell peppers, chopped
4 large stalks celery, sliced thin
1 (15 ounce) can tomato sauce, no sugar added
1/4 teaspoon cayenne
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons thyme
3 cups brown rice, dry
3 cups chicken broth, low sodium is best (keep some extra on reserve just in case you need extra during cooking.)
Directions:

In a large pot, sauté the onions, bell peppers and celery in the olive oil.
Add the chicken and sausage to the pot and cook for about 3-5 minutes, just to give it a head start.
Add everything else, and cook over medium heat until the rice is cooked through (about an hour, give or take). Watch the post as time goes on. You may need to add some extra broth if things get too dry. Stir often to avoid burning on the bottom of the pot.

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Genetically modified foods: YES, you are already eating them. NO, they are not safe to eat.

Did you know… since 1996 Americans have been eating genetically modified (GM) ingredients in most processed foods.

Did you know… GM plants, such as soybean, corn, cottonseed, and canola have had foreign genes forced into their DNA. And the inserted genes come from species, such as bacteria and viruses, that have never been in the human food supply.

Did you know… genetically modified organisms (GMOs) are not safe. They have been linked to thousands of toxic and allergenic reactions, thousands of sick, sterile, and dead livestock, and damage to virtually every organ and system studied in lab animals.

Find out what the risks are and start protecting yourself and your family today!

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Complete this workout 5 x’s 

Mountain Climber – 30 seconds
Rest – 15 seconds
Air Squats– 30 seconds
Rest – 15 seconds
Split Jumps– 30 seconds
Rest – 15 seconds
Side Burpee – 30 seconds
Rest – 15 seconds

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vegan-healthspiration:

Arugula salad with celery bits, carrots, blackberries, raspberries, goji berries, spinach and quinoa ! #glutenfree #veganbreakfast #vegan #veganmeal #veganshare #veganfood #veganrecipe #berries #blueberries #powerbyplants #plantbased #plantstrong #herbivore #healthyrecipe #healthymeal #cleaneats #cleaneating #yourhealthysnack #healthylifestyle

(via fitness-and-sparkles)

Source: vegan-healthspiration
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Eat smaller healthy meals and snacks 6-to-8 times per day.

Focus on a high protein intake.

Eat LOTS of vegetables (if you think you already eat a lot, eat more).

Never ever miss breakfast or pre- and post-workout meals.

Stay away from anything containing sugar.

Don’t eat carbs in the evening unless you need to reload after a heavy workout.

Drink lots of cold water throughout the whole day.

Incorporate high-intensity interval training into your cardio regimen.

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A friend asked what detox bath I like so I figured I would repost with some further details:

D.I.Y. Detox Bath

1/3 C Epsom salts
1/3 C sea salt
2 1/2 t ground ginger
1/3 C baking soda
OR
1 C apple cider vinegar

*NOTE* Baking soda and vinegar react with each other (you know the fun fizzing volcanoes you made as a child?!) and will negate each other, so don’t use both in the same bath! It won’t hurt if you do, but you won’t get any benefit from either one. Instead, just choose one for your bath and skip the other this time. They each have different benefits (see below) so choose the one that will be best for your bath, and remember, you can always mix it differently next time!

Combine all the dry ingredients in a bowl.

Draw a bath with water as hot as you can stand it. As the water is filling the tub, add the bowl of dry ingredients and the vinegar. The flowing water will help mix it, but make sure to mix it well. (Don’t worry if your water turns yellow or orange, that’s just the ginger and the vinegar)

Soak in the bath for about 40 minutes and enjoy! If you want to you can rub your skin gently (always towards your heart) to stimulate your lymphatic system and help clear out the toxins.

You can use chopped fresh ginger if you would rather; I would just suggest putting it in a tea ball or something similar so you don’t get pieces of ginger floating around or clogging your drain.

If you like the bath you can make a bulk version of the dry ingredients and store them for future use. If you have a fun container to put it in, this would also make a great gift! Just mix up all the dry ingredients (the first three if you’re using fresh ginger, the first four if you’re using ground ginger) and store it in something with a lid. Then just grab 1 cup of the mix and 1 cup of vinegar when you want a bath.

Benefits

These are some benefits you can get from each of these ingredients. Feel free to mix and match the recipe and ingredients so that it works best for you!

Epsom salts: helps make you sweat, reduces inflammation, relieves muscle aches, found in most bath salts
Sea salt: another common bath salt, helps leach out toxins, soothes open sores or blemishes
Baking soda: highly alkaline, helps balance an overly acidic system, helps eliminate chlorine in the water, softens water and skin
Ground ginger: increases circulation, opens pores, makes you sweat
Apple cider vinegar: helps restore the acid-alkaline balance in your body, helpful for acne, softens skin
Important considerations before taking this bath

This bath and the detox process can be fairly dehydrating so make sure you drink plenty of water during and after the bath. I had my 1-liter water bottle with me and drank a full bottle during the bath and another full bottle after. I was definitely thirsty!

When you’re getting out of the bath please be very careful and move slowly. You may feel weak or light-headed if you stand up too quickly.

You will probably feel tired right after, so take this bath at a time when you can go right to bed if you need to. I wrapped myself up in a bathrobe and watched a few episodes of X-Files while drinking water. It took about an hour before I felt like getting up and moving around, and I was still very tired.

Also, please don’t take hot baths or salt baths if you are pregnant, have heart trouble, high blood pressure, or if you are diabetic. If you’re not sure, talk to your doctor first.

If you start to feel like you are coming down with the flu, don’t freak out. While your body works to detox and flush out the toxins you may feel a bit under the weather for about half a day. It probably means it’s working! Stay hydrated to help your body clear out the toxins and you should feel better pretty quickly.

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Happy New Year fitblrs! What a fantastic year 2013 was. Let’s see what 2014 has in store!!

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Still kicking @ss and takin’ names!

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Clean Eating Herb Roasted Turkey Breast

 

Serves:Hands-on time: 20 minutes Total time: 1 hour, 30 minutes

INGREDIENTS:

  • 1 free range split bone-in, skin-on turkey breast (about 2 1/2 lb)
  • 2 tbsp very good olive oil
  • 2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp minced fresh rosemary leaves (I personally don’t use this as the hubs doesn’t care for it, but it’s really good with it)
  • 1 tsp minced fresh sage leaves
  • 2 tsp minced fresh thyme leaves
  • 1 - 1 1/2 tbsp. minced garlic
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

INSTRUCTIONS:

  1. Preheat oven to 425°F. Place turkey breast, skin-side-up, on a rack in a roasting pan.
  2. In a small bowl, whisk together oil, lemon juice and zest, herbs, salt and pepper. Using your fingers, gently loosen skin from turkey breast meat without removing it completely. Rub herb-oil mixture under skin and all over turkey breast meat (including underneath breast as well).
  3. Roast, skin side-up, for 50 to 60 minutes or until an instant-read thermometer reads 165°F when inserted into thickest part of breast (test in a few places to make sure).
  4. Cover turkey with foil and let rest at room temperature for 15 minutes. Remove and discard skin, then cut turkey breast from bone. Slice meat and serve