EARTH DAY + WAYS WE CAN ALL MAKE A DIFFERENCE!

Representing our beautiful Mother Earth today + sharing some ways (big + small) we can all make a difference

𝗥𝗘𝗖𝗬𝗖𝗟𝗘 - Kind of an obvious one, but it blows my mind how many people + companies still don’t recycle. More than 8 MILLION TONS of plastic bottles end up in the sea each year & it’s estimated by the year 2050 there will be more plastic than fish in the sea which is pretty damn scary.

𝗨𝗦𝗘 𝗥𝗘𝗨𝗦𝗔𝗕𝗟𝗘 𝗪𝗔𝗧𝗘𝗥 𝗕𝗢𝗧𝗧𝗟𝗘𝗦 - Instead of buying bottled water, you can buy things like a Brita water filter or my favorite is my insulated tumbler w/ a built-in reusable straw that I use all day + take it with me everywhere I go. Love my Swig!

𝗥𝗘𝗖𝗬𝗖𝗟𝗘 𝗣𝗟𝗔𝗦𝗧𝗜𝗖 𝗕𝗔𝗚𝗦 - I learned a few years ago these are ONLY RECYCLED when you take them to a local store (like Target or a grocery store) bc they get stuck in the recycling machines + therefore are NOT recycled. I store them in our pantry then drop them off once a week on my way in the store. And when possible, use reusable bags!

𝗕𝗨𝗬 𝗥𝗘𝗨𝗦𝗔𝗕𝗟𝗘 𝗼𝗿 𝗖𝗢𝗠𝗣𝗢𝗦𝗧𝗔𝗕𝗟𝗘 𝗦𝗧𝗥𝗔𝗪𝗦 - Straws when broken down in the ocean can kill marine life. You can buy reusable straws almost anywhere now.

𝗘𝗔𝗧 𝗟𝗘𝗦𝗦 𝗠𝗘𝗔𝗧 - I was shocked to learn one of the LARGEST contributors of global warming are greenhouse gas emissions from livestock. Not only that, Brazil has burned down over 5.5 MILLION ACRES of the Amazon (also known as “the lungs of our planet”) to make room or more cattle farms to keep up with the demand for beef.

𝗕𝗨𝗬 𝗢𝗥𝗚𝗔𝗡𝗜𝗖 - Pesticides are not only bad for bugs, they can be toxic to birds, fish, beneficial insects, and cause a ton of health problems to humans as well. Buy organic whenever possible, esp foods like fruit, vegetables & wheat, which are heavily sprayed.

𝗗𝗢𝗡𝗔𝗧𝗘 𝗩𝗦 𝗧𝗛𝗥𝗢𝗪 𝗔𝗪𝗔𝗬 - If you have items that are still usable, donate them instead of throwing them in the trash.

𝗖𝗟𝗘𝗔𝗡 𝗨𝗣 𝗬𝗢𝗨𝗥 𝗘𝗡𝗩𝗜𝗥𝗢𝗡𝗠𝗘𝗡𝗧 - every year on Earth Day, my daughter & I go around our neighborhood and sometimes local parks and pick up anything that’s recyclable. One year we collected over 3 large trash bags worth from trash left behind by construction workers in our neighbor alone.

Let's celebrate #𝗘𝗮𝗿𝘁𝗵𝗗𝗮𝘆 every day by reducing our carbon footprint!

SPIN BIKE COMING IN SEPTEMBER!!!

FREAKKKKKING OUT about what’s about to go in this space in a few months!!! We got some crazy exciting news yesterday that our company is expanding to a whollllle nother level and YESSS yal.....WE ARE LAUNCHING A SPIN BIKE!!!! Woooo hoooo!!!!!!!!! This could not come at a more PERFECT time! My husband & I have been talking about getting a bike and I’m so glad we waited!!

 

It has even MORE features than the Peloton and nearly HALF the price. One of these features includes a 21.5” interactive HD touchscreen that can SWIVEL / tilt so you’ll be able to do allllll of your fav off-the-bike workouts on it too!

READY FOR A SNEAK PEEK? CHECK IT OUT!

PLUS A NEW LIVE INTERACTIVE WORKOUT PLATFORM!

HOW DO THEY COMPARE?

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Fill out the form below and I’ll add you to my VIP list! 👇🏼

COCONUT CURRY CHICKEN

 

My husband and I recently discovered Thai food and we are in love with this COCONUT CURRY CHICKEN! SO yummy and takes less than 30 min. You could always use white or brown basmati rice with this, but if you are like me and try to do lowcarb as much as possible (especially at dinner time), you can use cauliflower rice instead and it's just as good and filling. I hope you enjoy this as much as we do!

INGREDIENTS

• 3 tablespoons coconut oil separated
• 1/2 medium yellow onion diced (1/2 cup)
• 3 cloves minced garlic (1-1/2 teaspoons)
• 2 tablespoons finely minced ginger
• 2 teaspoons yellow curry powder
• 3 tablespoons red curry paste (I use Thai Kitchen; increase or decrease for desired spice levels)
• 2 teaspoons ground coriander
• 1 large red bell pepper
• 1 pound organic chicken breast, cut into 1 inch pieces
• Fine sea salt and freshly cracked pepper
• 1 can full-fat coconut milk
• 1 tablespoon lime juice
• 1-2 tablespoons cane sugar
• 2 teaspoons fish sauce or soy sauce
• 1/4 cup chopped fresh basil (or 1/8 cup dried)
• Serve over/with: cooked basmati rice and naan bread with additional lime wedges
• Optional: chopped peanuts or cashews

INSTRUCTIONS

• Start by prepping ingredients: Dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally. 
• Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
• Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
• Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (See Note 1). If desired, stir in the fish sauce.
• Serve over rice and garnish with basil.