Note to self…

When I eat like crap I…(………..)

What would you say to fill in the latter part of that sentence?

When I eat like crap I…?

  • keep eating more crap
  • don’t do anything productive
  • feel like crap
  • am bloated
  • break out in acne
  • avoid social outings with friends

The bullets above are just some of the things that can and DO happen to us when we eat like crap.

Now, don’t get me wrong, I think it is 100% acceptable to have days where you just DON’T GIVE A DARN and you eat the whole pizza, maybe even a big ice cream sundae or the bacon cheeseburger you have been craving (and fries–cause DUH). But, what I think is most important is the recognition or rather the awareness you have of your body that allows you to recognize that if you eat that food, you probably/most likely will NOT feel good afterward.

All aspects of life are best received when balanced. Nutrition, fitness, relationships, careers, vanity, friendships etc…

It is easy to become overly obsessed with something, and I am totally guilty of this as well.

My goal in sharing this quote “When you eat like crap, you feel like crap” is simply to try to share one of the biggest reasons why I am a proponent of clean eating.

I don’t count calories, or weigh my food, or only eat certain items, but I am very aware of how what I put in my body makes me feel.

I only choose to put good, nourishing, and wholesome foods into my body, because I am the best version of myself when I do so.

I guess what I am saying is, do yourself the solid of putting good fuel in your body and your body will reward you in remarkable ways.

When I eat like crap, I feel like crap!

and ain’t nobody got time for that!

xox
healthyishh

 

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Green Smoothie – Post Workout

Super simple Post Workout Green Smoothie! Filled with protein, iron, magnesium, omegas, and potassium! Just what your muscles need after a good challenging workout. Plus, isn’t it ridiculously good looking? Just like you will be after all those fat blasting workouts I know you are all doing! Am I right?

Check out the recipe for this beautiful green goddess!

Post Workout Green Smoothie

Ingredients

  • 1 handful organic spinach
  • 1/2 frozen banana
  • 1/4 cup frozen mango chunks
  • 3/4 cup unsweetened almond milk
  • 2 scoops Aloha Vanilla Protein Powder

Blend all of the ingredients above together until desired creamy consistency

Toppings

  • 1 tsp bee pollen
  • Berries
  • Granola (optional)
  • Nut butter (optional)

Top it off with whatever toppings you want!

Then, enjoy! Fuel your body and have a fantastic day!

xoxo, healthyishh

Thick & Chewy Brownies

Alright, I have to admit, I really enjoy the BIG box of Ghiradelli Brownie Mix from Costco…The brownies are delicious, easy to make, and require little to no ingredients.

However, there is something that makes homemade brownies that much more rich, flavorful, and thick/chewy! Maybe it’s the butter, maybe it’s the love poured into making them. You can decide on that one.

These homemade brownies are thick, chewy, rich in chocolate flavor, and super simple to make!
Check out the recipe! adopted from Good Life Eats

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These brownies only require 1 saucepan to prepare them, and 1 8X8 or 9X9 baking tray!

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Simple Homemade Thick & Chewy Fudgy Brownies

Yield: 12 brownies
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40 minutes
Simple Homemade Thick and Chewy Fudgy Brownies are the perfect quick dessert. They only take a few minutes and will completely satisfy your chocolate cravings. 

Ingredients

  • 12 tablespoons Salted Butter
  • 1 1/2 cups Granulated Sugar
  • 2/3 cup Cocoa Powder
  • 1 Tablespoon Pure Vanilla Extract
  • 3 large Eggs
  • 1 cup Flour
  • A heaping 1/2 cup chocolate chunks (we used ghiradelli bittersweet baking chocolate)

Directions

Preheat oven to 350 degrees F. Line an 8×8 or 9×9 square baking pan with parchment paper. Set aside.

Set a medium sized saucepan over medium heat and melt the butter. Next, add the granulated sugar and vanilla. Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat. Be sure to let the mixture cool before adding egg in order to avoid scrambling the egg!

Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat. Add the chocolate chunks and stir gently to fold them into the batter.

Pour batter into the previously prepared baking pan. Bake at 350 degrees F for 25 – 35 minutes. Cool completely!

Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut the brownies into serving size pieces.

DEVOUR THEM!

Aloha Plant Based Protein Powder

Hey cuties-Happy Thursday!

I wanted to share with you just a little bit about my favorite protein powder on the market right now–Aloha True Vanilla Bean Protein Powder.

Aloha True Vanilla Bean Protein Powder

You’re probably thinking okay girl, you’re just some health-conscious hippie who doesn’t eat meat. Guess what? If you thought that, you are wrong! Well, kind of. I most definitely am a health-conscious chick, but ya girl definitely eats meat as well. As the name of my blog implies, I am all about balance.

There are so many reasons why Aloha True Vanilla Bean Protein Powder is my current favorite and here they are:

  • 18 grams of plant-based protein
  • Complete amino acid profile
  • 200 mg Omega 3
  • Excellent source of iron and magnesium
  • Only 4 grams of sugar per serving
  • NO stevia, soy, gluten, and dairy
  • Nothing artificial

Besides the amazing health benefits, quite frankly I think it has the best taste as well! WIN WIN!

I like to blend it into my smoothies every morning and it packs the extra protein punch I need to get me through the AM!

Here is a sample smoothie recipe that I absolutely LOVE:

Chocolate Peanut Butter Banana Protein Smoothie

  • 1/2 frozen banana (50 calories)
  • 1 TBSP raw cacao powder (31 calories)
  • 2 scoops Aloha True Vanilla Bean Protein Powder (150 calories)
  • 1 TBSP PB2 (or fresh nut butter of your choice) (45 calories)
  • 1/2 – 1 cup organic almond milk (45 calories)
  • Ice (optional)

Blend until desired consistency!

Total Calories= 321

Total Protein= 23 grams

I promise you, this smoothie is DELICIOUS and loaded with essential vitamins, minerals and protein!

Great deal going on right now too! You can get 1 lb for only $29.99. But really, your health is priceless, so buy this today!

Click Below! Only $29.99!

Give it a try and let me know what you think!

xoxo
healthyishh

Peach Galette

Summertime means fresh fruit!

I’m a sucker for a big juicy peach on a hot summer day. I figured, why not merge my love for peaches, with my love for buttery pastry dough, and naturally, my love for dessert!

Voila!

What do you get?

Peach Galette!

Peach Galettes are super simple to make (or any fruit galette for that matter) and they are bursting with flavor!

The trickiest part to making a galette is getting the dough right. It can be difficult to get the coarse, grainy texture that every baker truly desires. Some helpful hints include: Use a food processor to pulse the butter into the dough in fine chunks, slowly add ICE WATER, yes ice water to the dough in order to keep it COLD! Cold dough is ideal as it allows for a more flaky consistency. On that same note, chill the dough for at least 45 min-1 hr (up to 2 days).

This recipe is easy and I promise it won’t disappoint!

Peach Galette before

Be sure to not stress about how the edges look! The beauty of the galette is that it is meant to have a rustic southern charm. Plus, baking is meant to be a stress reliever-so just enjoy it!

When the galette comes out of the oven it should be light brown and smell absolutely divine! Be sure to brush the edge of the pastry with an egg wash and add some turbinado sugar to the edge to give it that picturesque look! (only if you’re into that kind of thing)!

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Peach Galette

Peach galette rustic tart made with slices of fresh yellow peaches in a simple butter crust.

Prep time: 1 hour, 20 minutes Yield: Makes 8 servings

Cook time: 20 minutes

INGREDIENTS

Crust:

1 1/4 cup flour

1 1/2 teaspoons sugar
1/2 teaspoon salt
4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour and 4 to 6 Tbsp ice water

Filling:

2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices

  • 3 Tbsp sugar
    1 Tbsp flour
    1/2 teaspoon vanilla extract
  • 1 teaspoon butter
  • 1 egg
    A sprinkling of coarse sugar (optional)

METHOD

Make the crust dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.

Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.

Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.

Toss peaches with flour, sugar, vanilla: Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

Whisk egg: In a small bowl, whisk the egg until smooth and set aside.
Roll out dough: On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

Fold dough edges over, brush with beaten egg: Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion.

 

Use a pastry brush to coat the exposed dough with an egg wash and sprinkle with coarse sugar if using.

Bake: Place in the oven and bake at 425°F (220°C) for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

Great served with a little vanilla ice cream.

from Simply Recipes ~ http://www.simplyrecipes.com/recipes/peach_galette/

 

Triple Berry Scones

Check out the DELICIOUS recipe for the Triple Berry Scones (Raspberries, Blackberries, Blueberries) featuring a divine Lemon Glaze!

Triple Berry Scones

INGREDIENTS

  • 1 stick (1/2 cup) cold, unsalted butter
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • ½ teaspoon salt
  • ¾ cups heavy cream
  • ¾ cup frozen raspberries, blackberries and blueberries (or whatever fruit you’d like)

Lemon Glaze

  • ½ large lemon, juiced
  • ½ to 1 cup confectioners’ sugar

INSTRUCTIONS

  1. Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
  2. Preheat oven to 425° F. Line a baking sheet with parchment paper.
  3. Combine flour, baking powder, sugar,  and salt in a large wide bowl. Mix to combine.
  4. Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
  5. Add frozen berries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.
  6. Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into an a 7 to 8-inch square about ¾-inch thick. It should look a bit rough and ragged.
  7. Using a knife or bench scraper, divide the square into 6 smaller squares. Divide each square in half diagonally to make 12 small triangles.
  8. Separate the scones carefully to give them room to spread. Bake until pale golden, about 12 to 15 minutes.
  9. To prepare the glaze, combine lemon juice and ½ cup confectioners’ sugar in a small bowl. Whisk to combine. Add more sugar, as needed to create the desired consistency for glazing.
  10. Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.

Berry Scones

Bikini Body Workout

It’s that time of year!

Bikinis are on every website, every clothing store and everyone is thinking about how in the hell are they going to get rid of the pasty pale skin, jiggly ass cheeks, and lower belly chubs!?!

Well, get up off that jiggly bum and try this workout!

These simple 8 exercises target your core and booty/thighs!