[vimeo id=”82409563″ width=”620″ height=”360″] Have you ever gone on a run and had your socks slip down inside your shoes? It’s so annoying! I do a lot of trail running in the summer and finding socks that stay up on my feet and provide awesome cushioning are hard to find. The other day one of my good friends, Sandy was telling me about some socks and running sleeves she had been using. She said they’re out of this world. She uses them for cycling, running, hiking, even at the gym. She said the compression sleeves are amazing at helping decrease varicose veins. I decided I needed to find out if they were really as awesome as she was saying, so I ordered some… When my Thirty48 socks and compression sleeves came in the mail, the first thing I noticed was the texture and cushioning of them. Then I slipped them on. They were literally the most comfortable socks and sleeves I have ever worn.
When I took them all for a nice little run the next morning, I was even more impressed. The sleeves stayed up great and my socks didn’t slip and were oh so comfy! And the vein that is usually swollen after a run, I could hardly see. My friend was right!
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Pick ten of your favorite veggies, one of them being your favorite type of lettuce. Chop and prepare as desired, toss, sprinkle with salt, pepper, olive oil and vinegar.Veggie Ideas: Romaine Lettuce Tomatoes Mushrooms Onions Artichokes Radishes Cucumbers Purple Cabbage Cauliflower Red pepper Nutritional Info and Serving depends on how much you make and what veggies you use. To keep this a whole foods meal, use Olive Oil and Vinegar for dressing. Adding fresh herbs such as cilantro, basil, thyme, dill etc. can also enhance the salad’s flavor. Melt My Heart Marinara Sauce 1 16 oz can stewed tomatoes 1 4 oz can tomato paste Fresh basic to taste 1 tsp. crushed garlic 1/2 tsp salt or to taste 1/4 tsp black pepper
Add ingredients to blender and blend on medium speed until smooth.
Simmer on stove medium to low heat for 15 minutes.Spaghetti Squash (to replace traditional spaghetti noodles) Prick spaghetti squash all over with a skewer so it will not burst while baking. Place whole squash in a shallow baking pan. Bake in preheated 375 F oven for 1 hour. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands. Top with Melt My Heart Marinara Sauce (Recipe Above) Grass-Fed Beef Balls of Burnin’ Love
1 lb. grass-fed beef
1/4 c. egg whites
1 T. dried parsley
1/2 tsp. crushed garlic
1/2 tsp. saltPreheat oven to 400 Roll meatballs into 1 1/2 inch balls Place on foil lined baking sheet Bake on each side 5-8 minutes Organic Valentine’s Vanilla Bean Ice Cream 2 1/2 cups whole organic milk 2 vanilla beans 5 large organic egg yolks 2/3 cup sugar 1 cup organic heavy cream Method: Add milk to a medium saucepan. Halve the vanilla beans lengthwise with a knife. With your finger or knife, scrape the vanilla beans into the saucepan with the milk and add vanilla pod to the mixture. Stir and bring mixture to a simmer and steep for 30 minutes. Strain mixture, reserve milk and discard solids. Combine egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer. Prep an ice water bath. Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon. Remove saucepan from heat and immediately stir in cream. Place an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator. Freeze custard in ice-cream maker according to the manufacturer’s instructions. Store in an airtight container in freezer until ready to eat. Crush-Worthy Chocolate Sauce 7 oz. of your favorite chocolate, roughly chopped 2 T coconut oil In a heat-proof bowl, place chocolate and coconut oil in microwave. Heat 30 seconds at a time, stirring in between, until fully melted. (Or, in a double boiler, heat chocolate and coconut oil over water on medium high heat, stirring frequently until fully melted.) Set aside to cool. Put on top of ice cream. Love Potion #9 2 ounces Vodka 1 ounce champagne 1/2 ounce Chambord Directions: Stir ingredients and serve in a champagne glass.
Super Bowl Sunday is just around the corner! If you are planning to attend or host a party, you’ll want to make sure you have healthy options for yourself. Try this recipe for Healthy Hot Wings and Blue Cheese Dipping Sauce for your Super Bowl get-together and you won’t fall off track with your diet.
Healthy Hot Wings for the LeanMom
15 oz organic beef broth
1/4 cup Tabasco Sauce
2 Tbsp tomato paste
1 Tbsp butter
1 Tbsp olive oil
1 Tsp ground cayenne (optional)
3 lbs chicken tenderloins or breasts cut into strips
24 12-inch wooden skewers (soak in water for 1 hour)
6 celery stalks trimmed and cut into thirds
In a small saucepan combine beef broth, Tabasco, tomato paste, butter, olive oil, and cayenne (if desired). Simmer slowly for 20 to 25 minutes, until sauce is reduced to around 1 cup. Thread chicken onto soaked skewers. Heat grill over high heat and cook the skewers 8 to 10 minutes, turning once, until chicken is cooked through. If you don’t have a grill you can broil in the oven instead. Drizzle sauce over skewers and serve extra sauce on the side with celery sticks.
Nutritional info per serving:
Calories 312, Fat 6.5 grams, Carbs 2 grams, Protein 55 grams
If you’re into dipping your wings and celery into blue cheese dressing like I am, you’ll also want this recipe for a healthy version of the dressing.
Healthy Blue Cheese Dressing
1/4 cup blue cheese crumbles
1/2 cup non-fat Greek yogurt
juice of 1/2 a lemon
1 tbsp white vinegar
1/4 tsp salt
pinch garlic powder
pinch onion powder
a few drops of stevia
cracked black pepper to taste (optional)
Combine blue cheese, Greek yogurt, lemon juice and vinegar in a bowl or jar and mix well. Add everything else and stir well with fork until cheese is no longer clumping up. Use a food processor if you really want to disguise the Greek yogurt. If the dressing is too thick add a little water slowly.
Nutritional info per serving:
Calories 28.5, Fat 1 gram, Carbs 1 gram, Protein 3 grams
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