Prep time: 5 minutes
Cook time: 30 minutes Makes 6 servings INGREDIENTS
Caldo de Pollo https://twosleevers.com/instant-pot-caldo-de-pollo/ Author: Urvashi Pitre
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This is how I’ve been getting most of my veggies in: warm. This is my favorite recipe so far!
In cooler weather, kale is plentiful and at its sweetest, which makes it a great time for a hearty salad loaded with veggies and other good stuff. Serves 1 Salad ingredients: 2 tablespoons olive oil, divided 2 cups kale, thinly sliced into ribbons 1/2 fennel bulb, cored and cut into thin strips 2 carrots, cut into 1/4” slices 1/4 cup yellow onion, diced Orange Rosemary Dressing Ingredients: 2 tablespoons fresh orange juice 1 tablespoon olive oil 1 teaspoon fresh rosemary, finely minced 1/2 teaspoon Dijon mustard 1 clove garlic, minced Sea salt and freshly ground black pepper Instructions: 1. Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly oil. Toss the fennel, carrot slices, and diced onion with 1 tablespoon olive oil and salt + pepper. Place on the prepared baking sheet. Roast for 20–25 minutes, or until tender. 2. Add kale ribbons to a separate pan with 1 tablespoon of olive oil and place in the oven for 5-6 minutes. 3. While veggies are roasting, combine ingredients for the dressing in a jar or small bowl and shake or whisk until thoroughly combined. Set aside until ready to serve. 4. Removing both pans from the oven, add the kale ribbons and other vegetables into a bowl. 5. Pour the dressing over the top and serve immediately. I went to Miraval for a week to unplug, recharge, and kick off the new year. They say people go to there to celebrate, mourn, reset, or unplug. I went for all of that, but I got so much more. With all the classes, activities, and obstacle course on offer, you get a lot in a short amount of time you have there. Every day since I returned, something else rolls out of the experience.
I took diverse classes such as Discovering Your Dosha, Quantum Consciousness, Lunar Moon Rituals, Glut and abs workout, Manifesting Joy and Harmony, and Happy Hips. I meditated in a hammock surrounded by a sound bath. I ran with a small group around the desert hills and was immersed in desert beauty. I had delicious organic healthy food, a scrub, massage, facial, and a ayurvedic treatment for the first time. I sent my husband a picture of me doing archery and he said, 'Looks like summer camp". I thought that must be what summer camp was like for him. But I never had a summer camp, and I also thought: you’re never too old for camp, and what a great way to experience it! I was off my phone and unplugged from the world, giving me space to connect to who I enjoy being when I’m alone with no agenda, no one else to take care of, and nothing to get done. It engaged my body, mind and spirt, and every bit of that brought out a part of me out that I hadn't seen for a while. I knew that I was fiery and brave and strong. But could I also have a quiet strength, could I step back from doing to observe and savor an experience? Turns out I can. When I chose to walk across a 25 feet suspended post, it was scary, not gonna lie! Maybe it was the fear that intensified my attention in the moment; suddenly, time stood still, and everything around me looked more alive. I took it all in, and created a snapshot in my mind. I have already returned to that moment in meditation, and can still feel the serene acceptance and inner calm I cultivated. It has made me more intentional about staying present- what a gift! Join me for a special muscle release and self-massage session on Jan 19 at the Fremont Health Club. Learn how to get rid of tension from your forearms to calves using massage balls.
Sign up HERE This classic dish is made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper. I made this dish for the holidays and used non-fat Greek yogurt instead of mayo and it came out fantastic! No one even noticed it wasn't made with mayonnaise.
Ingredients:
Instructions: 1. Hard Boil Eggs: Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool. Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes 2. Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl. 3. Make the filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed. 4. Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving. 5. Store in the fridge for 2-3 days - if there are any leftovers, which I doubt! https://tastesbetterfromscratch.com/traditional-deviled-eggs/ |
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