How are you doing with the abs challenge this month? We announced it in the newsletter, and here is the calendar again. Start wherever you are. As I always say, we are not going for perfection. We are creating habits and celebrating our successes along the way. I've included a 7 minute ab workout below as a bonus. 

Serves 2
 
This smoothie is creamy and full of green goodness to help get your day off to a great start. For a nutty flavour and texture, top your smoothie with hemp hearts.

Ingredients:
2 cups kale
2 cups oat milk
1 green apple, peeled and cored 
2 tsp date syrup
1 ripe avocado
2 tbsp lemon or lime juice 
1 tbsp flax seeds
1 tbsp chia seeds 

Instructions:
1. Place kale and oat milk in blender. Puree until smooth.
2. Add green apple, date syrup, avocado, lemon or lime juice, and seeds. Blend again.
3. Divide between two glasses or jars.

Enjoy one for breakfast and refrigerate the other for another meal... or share if you can part with it .

I recently had a great experience coaching my daughter's team for a 5 k (3.1 mile) run, organized by Girls on the Run.  Another mom friend and I attended a 2 hour coach training, where they provided us with materials and more. We helped the girls prepare for 8 weeks, 2 days a week after school, building up their endurance for the run.

There was a lot of excitement and energy on the day of the event, which brought together 3rd-5th graders from many schools.  I'm so proud of these girls! This was the first time my daughter and her friends ran friend ran 3.1 miles at once. They all ran with a buddy- I love that because it teaches them that exercising with a friend is more fun and it creates accountability to their partner. It also felt so good seeing our culture represented at the event! All in all, it was a great opportunity for me to serve the community and spend time with my daughter, as well as a fantastic introduction to running for the participants.  Thank you Girls on the Run! 

Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min

Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they'll keep in the fridge for up to 2 weeks.

Equipment

• 10-oz. Mason Jars
• Mandoline (makes it super easy to make thin slices!)
• Medium Pot

Ingredients

• 2 small red onions
• 2 cups white vinegar
• 2 cups water
• ⅓ cup cane sugar
• 2 tablespoons sea salt

Optional

• 2 garlic cloves
• 1 teaspoon mixed peppercorn
  
  

Instructions

• Thinly slice the onions using a mandoline, if you have one, and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Spread the garlic and peppercorns among the jars, if using.
• Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
• Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

From:
Pickled Red Onions - Love and Lemons
https://search.app/dVD6acyg3u6jHNjJ8