Struggle to get moving?

 

Ever notice it takes much effort to get going and moving? On the flip side when it comes to sitting and getting comfortable there is little to no effort needed… Our mind likes comfort. It likes keeping our bodies under the warm cozy covers on a chilly morning and will put off and resist strain.

Self talking in this situation goes a long way. Tell yourself, “I am ready to do this! Get Up! Let’s Go!”
When your body and mind are in sync, tackling a task seems effortless. In your workout, Will and Intension is POWERFUL! You not only experience gains in strength more rapidly, but, the feeling of accomplishment is PRICELESS!

No get ready, We have work to DO!!

xo Coach Harriet

Beef, okra and potato kabobs!

These are an easy and delicious summer grill favorite!

Enjoy xo Jen

Beef, okra and potato kabobs

8 fingerling potatoes, each cut in half lengthwise
2 tablespoons chopped fresh parsley
1 1/2 tablespoons prepared horseradish
1 1/2 tablespoons whole-grain Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt, divided
1 cup (1-inch-square) cut red bell pepper
16 small okra pods
8 shallots, peeled and halved
1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes
1 medium yellow squash, halved lengthwise and cut into 1/2-inch slices (about 2 cups)
Cooking spray
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.

Combine parsley and the next 6 ingredients (through black pepper) in a large bowl, stirring well; stir in 1/4 teaspoon salt. Add potatoes, bell pepper, okra, shallots, beef, and squash; toss well to coat. Cover and chill 1 hour.

Prepare grill.

Thread vegetables and beef alternately onto each of 8 (10-inch) skewers. Sprinkle kebabs evenly with remaining 1/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.

Mini Portobello mushroom burgers!

Even my veggie friends will like this one!!! These are so good!!!

Enjoy! xo Jen

Mini Portobello mushroom burgers!!!!

Ingredients
12 medium portobello mushrooms
2 small Italian eggplants
2 yellow squash
2 zucchini
½ tsp. Sea Salt
12 mini brioche buns or dinner rolls
1½ tsp. sesame oil
½ tsp. sesame seeds

1. Heat grill or grill pan to medium-high heat.
Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into
1/4-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill
until softened and grill marks have formed — about 10 minutes each side. (Brush with
oil as needed to prevent sticking.)

2. Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the
sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant,
and mushroom on the bottom bun halves. Top with remaining seeded bun tops and serve hot.

3 Ingredient Protein Pancakes!

These are so easy  to make and absolutely delicious! Enjoy! xo Jen

Ingredients
1banana, mashed
2 eggs, whisked
½ cup Vanilla Isagenix Isalean

Enjoy Life Chocolate Chips (optional – or whatever else you want in the pancakes)
1 tablespoon coconut oil to grease pan
Instructions
Mix together bananas, eggs, and protein powder until well combined.
Place a pan over medium heat. Grease the pan with a bit of oil. Once pan is hot, add a large spoonful of the pancake mixture to the pan, about 3-5 inches wide.
Sprinkle chocolate chips on top of the pancakes.
Once the pancakes begin to bubble, flip them. Cook for about 1 minute each side, depending how hot the pan is.
Regrease the pan, as needed.