Let's Rise and Grind together!
Do you want to make more time for yourself? Do you want your health to be a priority, but aren’t sure where to start?
It’s time to RISE and GRIND!
This February challenge starts February 1st and will share resources and lessons on prioritizing our health, fueling our bodies, and sharing the positive rewards of this new routine with others. Over the 4 week challenge, we will check in daily with our workout, log our superfood supplements, and engage with this incredible community to RISE and GRIND, one day at a time!
Here are some daily lessons I’m excited about!
⏰ Rise + Grind - Morning routine tip of the week
🔩 On that Fitness Grind - Tips to choose fitness today and for life
⏰ A Mindful Moment - A mental health moment
🔩 Food is Fuel - Nutrition tips that promote self-love, inside and out
Do you want to start with us? This is one of my favorite challenges of the year - I can’t wait to see the incredible gains we make through 4 weeks together!
So much about taking care of our bodies comes from choices outside of our workout, but having that daily movement as a consistent part of your routine will yield HUGE results in time.
Even if your relationships seem out of whack and your self-care isn’t where you want it to be just yet, pressing play and moving your body will start building a confidence and strength in you that will radiate out to those other areas - I promise!
I’d love to hear what workout program, plan, or trainer you are following this month. If you need support, you know I’m always a message away!
I hope you feel appreciated, valued and so loved everyday, and have a special recipe to help you spread the love to others! Here is a special #eatmoredessert recipe for your February. These Red Velvet Cupcakes are made with all natural ingredients, dyed with all natural beet juice, and DELICIOUS to share with family and friends!
Red Velvet Cupcakes
1 (15-oz.) can beets, drained
1⁄3 cup extra-virgin organic coconut oil
1½ tsp. pure vanilla extract
1 cup unsweetened almond milk
1 Tbsp. fresh lemon juice
2 large eggs
½ cup coconut sugar
½ tsp. sea salt (or Himalayan salt)
1 Tbsp. unsweetened cocoa powder
1½ cups gluten-free all-purpose flour
½ cup almond flour
1 Tbsp. baking powder, gluten-free
5 Tbsp. coconut sugar
1 tsp. cornstarch
2 very ripe medium avocados
1 Tbsp. + 1 tsp. fresh lemon juice
1½ tsp. pure vanilla extract
¼ cup unsweetened cocoa powder
Preheat the oven to 350º F. Line two muffin pans with eighteen muffin papers and lightly coat with spray. Set aside. Place beets, oil, extract, almond milk, lemon juice, eggs, sugar, salt, and cocoa powder in a blender (or food processor); cover. Blend until smooth. With the blender running, add flour, almond flour, and baking powder. Blend until a smooth batter forms. Pour batter evenly into prepared muffin pans, filling each cup approx. ¾ full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Set cupcakes aside to cool while you prepare frosting. Place sugar and cornstarch in a blender (or food processor); cover. Blend until powdered. Add avocados, lemon juice, extract, and cocoa powder; cover. Blend until smooth peaks form. Evenly spread frosting on cool cupcakes.
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Just a wife, mom and teacher sharing her fitness journey with the world!