Grab a Friend and Get Healthy Together

This week we’re talking all about our fave four-legged friends and how to keep them healthy, and there’s no doubt that pets are AWESOME workout buddies. But so are, you know, people. In fact, did you know that the company you keep has a big role on your health? And that — if you are looking to change your habits and drop some pounds — social support is essential? That’s why support is a huge part of our 10 in 4 Challenge (in case this is your first time hearing about it, the 10 in 4 Challenge is our online weight-loss …

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The Complete Guide to Running With Your Dog

We love running with people, sure. But running with a dog? Well, it’s kind of the best thing ever. It’s basically like running with pure joy alongside you. And it’s something that we highly recommend — obviously taking all of the things into consideration. Which is why we put this handy dandy guide to running with your dog together! First, the basics … How to Get Starting Running With Your Dog This cool infographic comes to us from Kurgo. See the full post here. What Are the Best Dogs to Run With? Second, get an idea for what your dog …

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Instant Pot (Pressure Cooker) Carnitas

How to Make Perfect Eggs in the Instant Pot

Want to know how to make perfect eggs in the Instant Pot? This simple formula will give you perfect, easy-to-peel eggs either hard boiled or soft boiled.

A few ways to use those Instant Pot boiled eggs:

• I always keep a batch of hard boiled eggs on hand in my refrigerator for breakfast on the go, add to salads, etc.
• Have you tried a breakfast salad? I first had one a few years ago and think it’s genius. I prefer to make them with soft boiled eggs, but you can use whatever you like.
• Make deviled eggs. Or for a twist on the classic, guacamole deviled eggs.
• Make a healthier egg salad by swapping mayo for mashed avocado.
• Top them on your avocado toast.
• Use them to whip up a quick egg sandwich, this is my daughter Karina’s favorite egg sandwich.
• Add them to mason jar salads for protein, this is one of my favorites.

Print Recipe

How to Make Perfect Eggs in the Instant Pot

2 Smart Points 78 calories

Total Time: under 15 minutes

Ingredients:

• 4 large eggs
• 1 cup water
• rack that comes with the Instant Pot

Directions:

1. Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.

For soft boiled:

1. High pressure on manual 3 minutes. Quick release placing a towel over the valve so steam doesn’t get everywhere, then quickly run the eggs under cold water until cool enough to hold. Peel right away.

For hard boiled:

1. High pressure on manual 5 minutes. Natural release 5 minutes then use quick release placing a towel over the valve so steam doesn’t get everywhere, then quickly run the eggs under cold water until cool enough to hold. Peel right away.

Nutrition Information

Yield: 4 eggs, Serving Size: 1 egg

• Amount Per Serving:
• Smart Points: 2
• Points +:
• Calories: 78
• Total Fat: 5g
• Saturated Fat: g
• Cholesterol: 186mg
• Sodium: 62mg
• Carbohydrates: 0.5g
• Fiber: 0g
• Sugar: 0.5g
• Protein: 6g

from Tumblr http://vincentpennington.tumblr.com/post/159686087399

Podcast Ep 27: Pet Expert Dr. Jessica Vogelsang

Are you ready to learn a little bit more about your four-legged family members? Just in time for Fit Bottomed Pets Week (which starts TODAY!), we are talking with the totally amazing Dr. Jessica Vogelsang (aka Dr. V) of Pawcurious about her book All Dogs Go to Kevin and her best tips for pet owners. Dr. V also talks about how important it is to prepare a pet for your growing family — and how kids need to be taught about interacting in a positive way with the family pet. (People, stop having your kids sit on the dog! It is NOT fun …

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Skinnytaste Dinner Plan (Week 71)

Skinnytaste Dinner Plan (Week 71). Happy Easter! Hope you all have the best Sunday, it’s beautiful out today in New York! The Skinnytaste Fast and Slow Cookbook was nominated for the Books for Better Life Awards, which I am so thrilled and honored to be a part of. I’ll be attending the awards Monday night among so many talented authors.

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 71)

Monday: Cauliflower Fried “Rice” with Leftover Ham
Tuesday: Loaded “Nacho” Chicken Tostada
Wednesday: Skillet Chicken Cordon Bleu with roasted asparagus
Thursday:  Crock Pot Balsamic Pork Roast with Dina’s Tossed Mushrooms
Friday: Leftovers
Saturday: Dinner Out
Sunday: Grilled Salmon Kebabs with salad

(more…)

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Cauliflower Fried “Rice” with Leftover Ham

Cauliflower Fried “Rice” with Leftover Ham is a great way to use up that leftover ham from the Holidays, made with riced cauliflower in place of rice to make it low-carb – delicious!

This couldn’t be easier, I made the cauliflower rice in my food processor but you can also use pre-cut. If you don’t have a leftover ham, you can use a ham steak. Enjoy!

Print Recipe

Cauliflower Fried “Rice” with Leftover Ham

5 Smart Points 243 calories

Total Time: 30 minutes

Cauliflower Fried “Rice” with Leftover Ham is a great way to use up that leftover ham from the Holidays, made with riced cauliflower in place of rice to make it low-carb – delicious!

Ingredients:

• 10 ounces leftover ham, diced
• 1 medium head (about 24 oz) cauliflower
• 1 tbsp sesame oil
• 2 large eggs, beaten
• cooking spray
• ½ small onion, diced fine
• ½ cup frozen peas and carrots
• 2 garlic cloves, minced
• 5 scallions, whites and greens separated, sliced on angle
• 3 tbsp soy sauce, or more to taste (use Tamari for Gluten Free)

Directions:

1. Remove the core of the cauliflower and coarsely chop into florets, then place in small batches about ¼ of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
2. Heat a large saute pan or nonstick wok over medium heat and spray with oil. Add the ham and cook until the edges are slightly browned and crips, 3 to 4 minutes. Set aside.
3. Spray again, add the eggs and cook, turning a few times until set; set aside.
4. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to high.
5. Add the cauliflower to the saute pan, mix and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add soy sauce and egg and ham, cook 1 minute then remove from heat and mix in scallion greens.

Nutrition Information

Yield: 4 servings, Serving Size: 1 ½ cups

• Amount Per Serving:
• Smart Points: 5
• Points +: 7
• Calories: 243
• Total Fat: 12g
• Saturated Fat: 2.5g
• Cholesterol: 139mg
• Sodium: 1212mg
• Carbohydrates: 21g
• Fiber: 5.5g
• Sugar: 6.5g
• Protein: 20.5g

from Tumblr http://vincentpennington.tumblr.com/post/159605997484