Dirty Yoga Mat?

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Ew!
Do you ever think about how much dirt, sweat, and bacteria your yoga mat accumulates over time?  It’s actually pretty gross, even if it doesn’t look visibly dirty.  Yeah, you should wipe off your mat after each use (and before if in a public gym) but who knows if the people before you wiped it down?  And how many people using their own personal mat clean it between uses?

Did you know you can easily wash your yoga mat in the washing machine?  You’d be surprised how much grime comes out! (See brackish gray water in photo… YUCK!)

Simply put your mat in the machine, add usual detergent, fill machine as if washing a large/super load, and wash on a medium/light setting. **Be sure to stop it before it gets to the spin cycle!  The agitator may damage some mats**
Hang in shower or outdoors to dry.  It make take 12-24 hours to dry completely.

Repeat as needed for a clean yoga practice! ☺️

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21 Day Fix Tips: 21 Day Fit Tracker App

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If you have tried the 21 Day Fix or are thinking about trying it out, I highly recommend this app!  I am so bad about keeping track of my containers with pencil and paper… I either lose my paper or leave it at home and end up getting off track.

But once I stated using this 21 Day Fit Tracker app it was so much easier to keep track of my containers throughout the day and over the full three weeks of the program.  I almost always have my phone on me or nearby so there no worry of losing paper tracking forms or leaving them at home.

  If you search “Beachbody” or “Team Beachbody” in the App Store, the 21 Day Fit Tracker should be one of the first listed.  It does cost $1.99 but it is definitely worth it!
  The main menu consists of an introduction to the app, a list of container colors and the corresponding food lists, a 21 Day Fix calendar for tracking your daily food intake, as well as trackers for both the 3 Day Quick Fix and the Maintenance meal plan.


The “Containers” section consists of food lists for each container color.  This makes it easy to determine how a food if classified or what you may need to eat to meet your container goals for the day, especially if you are on the go or do not have your book on hand.

Because the app keeps track of your weight as well, it will automatically calculate your container counts each day.  The daily workout is also listed on this page, but there is a drop down menu to select a workout if you have to adjust your schedule.

 The meals are broken down into breakfast, lunch, dinner, snack 1, and snack 2 (not pictured) you can select container colors as you eat throughout the day.


I highly recommend this app to my challengers and clients using the 21 Day Fix program, and it has made my personal 21 Day Fix experience so much easier!

Zucchini Pizza Boats

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Craving Pizza?

I do… especially on the weekends.  Since I usually don’t work out as hard on the weekends, I’ve been looking for ways to still eat healthy and keep my net calories in a normal range, haha.  I decided to try out my own version of the zucchini pizza boats.  These are great for people looking for a low carb or low calorie alternative to calling in a pizza.

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You’ll Need:

4 medium-large zucchini squash

1 cup shredded mozzarella cheese, divided

1 package turkey pepperoni

~1/4 cup pizza or marinara sauce

Seasonings (garlic, oregano, basil)

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Preheat oven to 400 degrees.  Cut stems off zucchini and half lengthwise.

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Scoop out seeds, but be sure to leave the flesh.  This with serve as your “crust.”

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Place squash onto foil or parchment paper lined pan. Add 1 tsp of pizza sauce into each zucchini boat.

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Spread sauce evenly and season with garlic, oregano, and basil.

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Sprinkle half of the mozzarella cheese evenly between the eight zucchini boats.  Then place 6-8 pepperonis on each one.

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Top boats with the remaining 1/2 cup of mozzarella cheese. Season with more garlic if desired. Bake in the oven for 20-30 minutes.  Serve hot.

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Enjoy!

This recipe will make four 2-pizza boats servings.  The nutritional information below is for one serving (two boats) according to myfitnesspal.

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Crockpot Zucchini Lasagna

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I love lasagna.  And there’s an Olive Garden on my way home from work.  And when I get off at 7:00pm and haven’t planned for dinner… where do you think we go?
Well, I recently got curious and looked up just how many calories I was eating when we go there, and YIKES!  The Lasagna Classico has 960 calories!  And that’s not counting the bread sticks, dipping sauce, salad dressing, etc that we end up getting.
So after seeing several veggie lasagna pins on Pintrest, I decided to try it myself, but use my Crockpot to test how easily and quickly I could have this waiting on me for dinner when I get off work.

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The good news is it turned out amazing!  Very delicious, and even Kevin approved.  The bad news is it was a little more prep work that I will probably be willing to do before work in the mornings.  However, this recipe makes 6 servings, so you can cook it once on the weekend, and have several lunches/dinners for the week.  You also could prep many of the ingredients beforehand, like browning the ground turkey, and keep them in the fridge or freezer until you’re ready to build your lasagna.

You’ll Need:

2 lbs Ground Turkey

3 medium Zucchini

2.5 cups Pasta Sauce

1 pint Canned Tomatoes (I used home canned)

Two 15 oz containers Part-Skim Ricotta Cheese

1 Egg

2 cups Part-Skim Shredded Mozzarella Cheese

Oregano, Basil, and Garlic

7 Quart Capacity Slow Cooker

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In a cast-iron skillet, brown ground turkey.

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While the ground turkey is cooking, slice your zucchini lengthwise.  You can use a vegetable peeler for thinner layers, but I cut mine a little thicker using a knife.  It does not matter if you get a few weird sized chunks, or uneven slices.  They’ll actually come in handy when you start layering in the slow cooker.

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Once the turkey is browned, add your canned tomatoes, letting some of the moisture cook off.  I used home canned tomatoes, so if you buy canned from the store you may not have as much moisture as I did.

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Add pasta sauce and oregano, basil, and garlic to taste.

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Allow the meat sauce to simmer on medium-low to reduce some of the moisture.

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Prepare your ricotta filling by mixing the two containers of part-skim ricotta cheese and one whole egg in mixing bowl.  Set aside.

Now you can begin building your lasagna!  If you like, you can use a liner in your crockpot to help with clean up (these are a lifesaver for us!)

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In a 7 quart capacity or larger slow cooker, start with a thin layer of meat sauce in the bottom to prevent burning.

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Then add a layer of sliced zucchini, and top with a thin layer of the ricotta mixture.

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Add a layer of meat sauce, followed by a thin layer of mozzarella cheese.

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Continue building your layers until you have used all your ingredients.  Top with the remaining mozzarella cheese.

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Cook on high for about 4 hours, or on low for 6-8 hours.  Turn off your slow cooker and allow the lasagna to sit for about one hour.  This allows for some of the excess moisture to be absorbed, and helps prevent your layers from falling apart.

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This was a very tasty, and healthier alternative to going out for lasagna on busy nights.

According to the myfitnesspal My Recipes feature, this recipe has about 585 calories, 35.4 g fat, 21.6 g carbs, and 53.6 g protein.  For a comparison, Olive Garden’s Lasgana Classico has 960 calories, 58 g fat, 54 g carbs, and 56 g protein according to myfitnesspal.  Keep in mind that these values may vary depending on the brands of ingredients you use.

Overnight Oats in a Jar

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Need a quick, easy breakfast?  Try this recipe for overnight oats using an almost-empty peanut butter jar.

Now that it’s warming up here in Arkansas, I just really do not want to eat a bowl of hot oatmeal in the morning.  I have seen so many of the “overnight oats” and “refrigerator oats” on Facebook  that I thought I should give it a try, but  I was so unsure about cold oatmeal…  I was pleasantly surprised!

This is my take on the peanut butter oat recipe below:

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You’ll Need:

1/4 cup Old Fashioned Oats (Not Instant)

1/4 cup Steel-Cut Oats

4 oz Vanilla Almond Milk

Almost Empty Jar of Peanut Butter (~1-2 tsp left in jar)

Cinnamon

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Once you have an almost empty jar (see above) you are ready to make these oats!

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Add all ingredients into jar and stir well.

Put the lid on the jar and let sit in the refrigerator overnight (or about 8 hours.)

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Take out and stir well.  Add more cinnamon if desired, or top with fruit!

Also, if you’re using the 21 Day Fix program, the container conversions would be 1/2 yellow old fashioned oats, 1/2 yellow steel-cut oats, 1/2 yellow almond milk and 1-2 teaspoons peanut butter.

Pineapple-Pork Fajitas

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I’m on week three of the 21 Day Fix and I’ve been trying to find ways to get creative with our meals. After seeing a recipe for pineapple and pork tacos, I decided to try my own version.  Besides, one of my favorite meals to get when we go out to Mexican restaurants are the Hawaiian Fajitas, so merging the two only seems natural 🙂

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Pineapple-Pork Fajitas

You’ll need:

Pre-Cooked Shredded Pork Loin

Bell Pepper of Choice

Red Onion

Fresh Pineapple

Seasoning of Choice (I used homemade taco seasoning and garlic)

1 tsp Coconut Oil

Corn or Flour Tortillas

Cilantro

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Add coconut oil to skillet on medium-high heat.  Slice the bell pepper and onion and measure using your Green Container.  I used one container of each.

Add bell pepper and onion to skillet.

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Add your seasoning and saute until the onions begin to become translucent.

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Add 1 purple container of fresh pineapple and stir.

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Add your shredded pork and add more seasoning if desired.  Cook until heated through and serve with tortillas.  Garish with cilantro.

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21 Day Fix container count as shown in picture:  1 Red, 2 Green, 1 Purple,1 teaspoon, 1 yellow.

This recipe is easily modifiable with different protein or veggies, and can easily be doubled to serve two or have leftovers.

I chose to serve mine with one 6-inch flour tortilla, but you can use corn tortillas, or skip the yellow container all together.

Chocolate Shakeology Waffles

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   We’ve been looking for new ways to use our Shakeology, and what better way is there than to cook with it!?  I looked through several recipes online, and not finding one I was totally in love with, I made my own.

These waffles turned out great!  They were just sweet enough, cooked through well, and were light and fluffy!

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You’ll Need:

2 scoops or packets of Chocolate Shakeology

1/2 cup Old Fashioned Oats (not instant)

2 tsp Baking Powder

2 Eggs

1 TBSP Pure Vanilla Extract

1/4 cup Almond Milk

2 Ripe Bananas

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Add all ingredients into a blender and blend until well mixed and smooth.  If you batter seems too thick, add and little more almond milk to achieve a more batter-like consistency.

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Pour half of mixture into greased waffle maker.  You may need more or less depending on your particular machine.  Pour from center, and work towards edges so that the batter will fill out the square while cooking, but not overflow.

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Once the waffles are cooked through, remove and place on a plate.

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Serve with sliced fruit, peanut butter, or pure maple syrup, if you like!

Since this recipe yields 8 waffles, keep in mind that you can freeze any left overs and reheat them in your toaster for a quick healthy breakfast when you in a hurry!