Peace, Love, Fitness

suckkitin:

I love to do these workouts and really like to make up my own combinations. I made this sheet for anyone who wants to try but also for myself. I have a little note book with them so here’s just a few. remember go at your own pace but push yourself. Even if its just one more than you want to.

I have a gymboss interval timer but you can also get an interval timer app but i’m sure you could also find one on the computer if need be.

If you’re unsure about anything please send me a message.

heres some of the moves if you’re unsure of how to do them.

Plank Tuck Jumps

Plank Knee to Elbow

Side Plank Knee to Elbow

Plank Jacks

T-Push Ups with weights

Push Up And Row

Bicycle Crunches

Weighted Swings #3

Russian Twist

Curtsy Lunge 

Oblique V Ups

Supermans except without the stability ball

Burpee + Tuck Jump

Dead Lift

Elevated plank

Squat and Press

Squat or Lunge and Kick 

Mt. Climbers

Tricep Dips

In and Out Abs: Staring in a V extend legs out and In.

Spider knee: Bringing one leg to your chest then rotating it out to the side and back to plank. Alternate 

3 Point Jump Is jumping to the side, the middle then the other side.

Side Burpee: Regular burpee but instead of jumping to a plank you jump to a side plank. Make sure you place your hands evenly on the ground before you jump and go at your own pace.

E

(via readytolift)

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happilyeverafterrrrr:

my lunch😍 #healthy 300 calories of deliciousness! (Taken with instagram)

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muffintop-less:

Mexican Poblano Stuffed Peppers
 

INGREDIENTS:

• 1 cup cooked red beans, drained and rinsed
• 1 cup cooked long-grain brown rice
• 1/2 cup frozen whole kernel corn, thawed
• 1 medium tomato, diced
• 1 small zucchini, diced
• 2 tbsp onion, finely chopped
• 1 clove garlic, minced
• 1/8 tsp ground chile powder
• 1/2 cup packed cilantro leaves, chopped
• 1 tsp olive oil
• 1/8 tsp sea salt
• 1/8 tsp ground black pepper
• Olive oil cooking spray
• 4 large poblano peppers (or 4 large sweet green bell peppers), seeded and cut in half
• 8 tbsp shredded reduced-fat Mexican cheese blend
• 4 tbsp low-fat sour cream

INSTRUCTIONS:

1. Preheat oven to 375°F. In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)
2. Spray a large roasting pan with cooking spray. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in roasting pan. Cover with aluminum foil and bake for 40 to 45 minutes. Uncover, sprinkle with Mexican cheese and bake for another 10 minutes.
3.  To serve, top each stuffed pepper half with 1/2 tbsp sour cream. Serve immediately. 

Clean Eating Magazine

(via readytolift)