Farmer’s Health Challenge

06/09/2024

So true!!!

06/09/2024

It was a terrific Thursday!!!

04/09/2024

20/08/2024

Let this simmer!

17/08/2024

I just saw this and plan to try it soon!!!

24/11/2021

Cinnamon pumpkin spice cheesecake parfait.

1 vanilla Two Good yogurt (~½ leaner)
1 packet cinnamon swirl cheesecake fueling
1 TB pumpkin purée (condiment)
⅛ tsp. Pumpkin spice (optional)

Mix together and refrigerate or eat right away. You can also add a touch of water to thin it out if you prefer. I added whipped cream on top as another condiment, but it’s really yummy even without that.

Fabulous desert option with only two minutes of prep!

Best part?

No guilt
No sugar crash
No regrets

14/11/2021

Will you guys share your favorite recipe???

My favorite soup!!! For convenience I use a medium sized can of chopped green chilis instead of the poblanos!

🌶Chile Relleno Soup🌶

Ingredients:
5 poblano peppers (10.5 oz = 3 green)
2 tbsp light butter (2 fats – regular butter =4 fats)
3 Tbsp chopped onion (3 condiments)
2 cloves garlic, minced (2 condiments)
1 tsp ground cumin (1 condiment)
4 cups chicken broth (4 condiments)
Salt and pepper to taste
12 oz cooked chicken breast, shredded (2 lean)
8 Tbsp light cream cheese, cut into cubes (8 condiments)
4 cups shredded cheddar cheese, divided (save 1 1⁄2 cups for topping) (4 lean)

Preparation:
Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).

Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.

Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken.

Add cream cheese and 2 1⁄2 cups of the cheddar cheese and whisk until smooth.

To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).

Serves: 6 (as a full meal soup) Per serving:
1 lean
1⁄2 green
3 condiments
Fat – depends on what type of butter is used

12/11/2021

Just wanted to update you guys on my health journey. I met my weight goal after losing 30 pounds nine months ago and have kept it off!! My mindset about eating has completely changed! So thankful for this plan. I would love for you to share Non-scale victories and or weight loss victories to encourage others!

11/11/2021

Welcome to our team page! My hope is that we all benefit from each other by encouraging one another, sharing 5 & 1 recipes, celebrations, fueling swaps, fueling hacks, etc. I want to encourage a safe environment in which we can speak our hearts!