Living Fit weight loss manage and good health

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Pick up today at Amazon or Barnes & Nobles!

10/13/2022

https://onlineradiobox.com/us/wljf/

Listen to Love and Faith Radio online

10/09/2022

How To Grow Herbs In Jars (ultimate freshness - just pick when you want!) ❤️

► https://herbshealthhappiness.com/how-to-grow-herbs-in-jars/

Here’s a great video tutorial on how to create a herb garden – using free materials you probably already have! 🙂

10/05/2022

🍑 Now peaches are in season - TRY this Peach & Avocado Salad with Lentils and Quinoa by ! 🥗

✨𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨
Ingredients
3 to 4 servings salad greens
1 peach sliced
1 1/4 cups sliced cherry tomatoes
1 avocado diced
1 cup cooked quinoa
1 cup cooked lentils cooked al dente in vegetable broth and drained well
1/2 of a sweet vidalia onion thinly sliced
Fresh basil leaves to taste
Additional salt and pepper to taste
Lime Vinaigrette (whisk together):
Juice of 1 1/4 juicy lime
2 tbsp + 1 tsp olive oil
1 tsp white wine vinegar or apple cider vinegar or red wine vinegar
1 tsp dijon mustard
1/2 tsp kosher salt
1/2 tsp pepper
1/4 tsp garlic powder
1 tsp agave nectar

Instructions
Whisk together the Lime Vinaigrette Ingredients.
In a mixing bowl, add the salad greens, sliced peach, cherry tomatoes, and avocado. Then add the cooked quinoa and lentils, along with the vidalia onions and fresh basil.
Drizzle in about half of the dressing, and gently toss. Serve and top with dressing as desired.

📸

𝑮𝒂𝒊𝒏 𝒂𝒄𝒄𝒆𝒔𝒔 𝒕𝒐 𝒐𝒖𝒓 𝒘𝒆𝒆𝒌𝒍𝒚 𝒕𝒐𝒑 𝒓𝒆𝒄𝒊𝒑𝒆𝒔.💯 𝑺𝒖𝒃𝒄𝒓𝒊𝒃𝒆 𝒕𝒐 𝒐𝒖𝒓 𝒏𝒆𝒘𝒍𝒆𝒕𝒕𝒆𝒓 𝒗𝒊𝒂 𝒗𝒆𝒈𝒂𝒏𝒃𝒐𝒘𝒍𝒔.𝒄𝒐𝒎 (𝒍𝒊𝒏𝒌 𝒊𝒏 𝒃𝒊𝒐) 💚

10/05/2022

Sweet Potato Snack Platter
Repost
1 medium sized sweet potato sliced into rounds, broiled (middle shelf) for 10 mins.
Then topped with alllll the leftovers!
Strawberry jam, mashed avo, cashew butter and bananas, sautéed spinach, leftover pesto, tomatoes, almond milk yogurt mixed with pumpkin and cinnamon

10/05/2022

AUTUMN CURRY BOWL
Repost
with kabocha, butternut, and delicata squash, hatch chiles and fingerling potatoes in a very light cream free curry with basmati rice laced with fresh english peas and garnished with fresh cilantro
🤘AUTUMN CURRY RECIPE
1. Peel 1/2 a kabocha squash and the neck of a butternut squash chop into bite sized peices and toss with a little evoo and sea salt also add in about 5 fingerling or small potatoes unpeeled and chopped and put on a sheep pan and roast in 425 oven for 15 mins
2. Meanwhile chop 3 cloves garlic, 1/2 a yellow onion and a 2 inch nub of fresh ginger and sauté in a skillet with 1T coconut oil until browning
3. Add 3 fresh tomatoes diced to pan and season with salt and pepper
4. Add chopped hatch chile to pan for some heat
5. Add 2 cups water to pan and the squash and potatoes from oven
6. Chop 1/4 delicata squash unpeeled and add to pan
7. Boil for 10 minutes stirring often then check veg for softness and add liquid if they will require more boiling time to soften..
8. Add 1Tsp Turmeric, 1/2 tsp garam masala, a pinch of crushed red pepper and salt and black pepper to taste
Simmer 10 more mins for all flavors to incorporate and to fortify the broth with all the wonderful squashy goodness
9. Serve with basmati rice, fresh cilantro and naan bread for ultimate enjoyment