Change starts with your mindsetIt’s incredible the changes my husband has made over the past 6 months. He started out small, working out on his own, and then decided to jump into my weight lifting program and is now on his second round! He has so much more energy just to do daily activities and has so much more stamina. It wasn’t long ago just doing chores he would need to take frequent breaks and today we have been doing chores non stop since 8am..This weekend he went to his first event with one of our super trainers and even worked out with us! if you would have told me he would be doing this a year ago I would have laughed in your face and said “yeah right! “. It wasn’t his thing..But something clicked for him over the past few months. It wasn’t because I was doing anything. It was because he decided it for himself. No one is going to motivate, push, or hold your hand to do anything. You have to want to make the changes for yourself or it will never happen. And the biggest difference was following the tools that get results..And if you are ready to join in with us and get those tools for yourself, my inbox is open!
Do you have bananas going bad? This healthy muffin recipe is how I use mine up! (or you can freeze the bananas to make ice cream 🍨🍌)
These are so simple to make and a fun project for the kiddos!
Nonstick cooking spray optional
1 cup reduced fat (2%) plain Greek yogurt
3 Tbsp. raw honey
2 large very ripe bananas cut into chunks
2 large eggs
½ tsp. pure vanilla extract
2 cups old-fashioned rolled oats
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt (or Himalayan salt)
2 cups fresh or frozen blueberries
⅔ cup chopped raw walnuts
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.
Gently fold in blueberries and walnuts.
Evenly divide batter among prepared muffin cups.
Bake 20 to 25 minutes, or until tester