THE CHALLENGE IS ON!

Hi Friend, you're awesome for doing this. Here's the best workout for you week1.

(White-Blue) Tone & FatBurn

***IMPORTANT: Bookmark THIS PAGE so you can refer to it all week.

Why do this?  This routine helps you tone your muscles and starts burning fat. Nice, right?!

Want an easier one? Try this.

*Important: Ease into it. Conserve your energy at this level. First round should feel light. Second, more challenging.

**Remember: It's not about how hard you push right now, it's about doing something that you look forward to repeating daily. If you push too hard, you will not wanna do it again.

*Precautions: Stop/pause if you feel any sharp pain. Breathe calmly throughout. Don't ever hold your breath. Stop if ever feeling dizzy, faint, or nauseous.

Do you what you can-- there's no right or wrong amount right now.

INSTRUCTIONS:

  1. Do your "Half Ninja Hip Thrust" first (from yesterday) as a warm-up.
  2. Do this flow all week. Rest on Sundays.
  3. After you're done with this flow, learn how to prepare the first of the 5 Foods That Heals The Gut & Boosts Metabolism. See below.
  4. Check-In by texting me "DONE" at (469) 290-2531. That way i know you did it! (Include your name)

Food 1 (for all groups)

This simple everyday food, when prepared and consumed the way I show you, transforms into a miraculous compound that passes through the gut (without being digested) and fuels the microbiome (the microorganisms in your gut and intestines).  Important for gut healing.

 They in turn ferment the fuel into something called "butyrate". 

 Butyrate is a fatty acid that does 3 MAGICAL things: 

  1.  Lowers inflammation 
  2.  Reduces insulin resistance (listen up diabetics, pre-diabetics and those with energy crash midday) 
  3.  Tells body to burn fat as fuel instead of glucose 

 And what does all this mean for you?It means... 

  •  Less bloating 
  •  Slimmer waist 
  •  More energy 

 AND, no more 

  •  diabetes 
  •  fatigue 
  •  joint pain 

Watch video.

Recipe


Potato Salad with Green Beans and Asparagus

This potato salad with green beans and asparagus features small red potatoes tossed with green beans, asparagus, walnuts and a bold dijon vinaigrette.  A great dish that goes with almost anything.

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 to 6 1x
  • Category: Salad

Ingredients

  • 1 pound of refrigerated "butyrated" potatoes – I used about 15 small new potatoes.
  • 1 pound of green beans
  • 1 bunch of asparagus
  • 2 Tbs minced red onion
  • 2 Tbs minced parsley
  • 1 large handful of walnuts
  • 4 Tbs olive oil
  • 2 Tbs red wine vinegar
  • 1 tsp dijon mustard
  • 1 large clove of garlic – put through a garlic press
  • 8 twists of black pepper

Instructions

  1. Slice refrigerated potatoes in half or quarters (depending on size)
  2. Trim green bean ends and cut green beans in half.
  3. Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
  4. Boil a pot of water.  Add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes. Remove from hot water and set aside.
  5. Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard, minced garlic and black pepper.
  6. Mince red onion and set aside.
  7. Mince the parsley and set aside.
  8. Add potatoes to a bowl, add half the vinaigrette and toss to coat the potatoes.
  9. Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve.

Nutrition

  • Serving Size: 1
  • Calories: 286
  • Sugar: 5 g
  • Sodium: 10 mg
  • Fat: 19 g
  • Saturated Fat: 2 g
  • Carbohydrates: 26 g
  • Fiber: 7 g
  • Protein: 7 g
  • Butyrate:  Tons! (if using 24-hr refrigerated potatoes):

Partial Credits go to Green Valley Ranch

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