Tag Archives: healthy

Home Workout Reference Page

@ refers to Instagram pages


(FREE/DONATION) Spiritual Gangsta Yoga. @spiritualgangstayoga (click link in bio).

(FREE) Zumba, Tabata, Barre, Senior/Chair yoga and more. Info at Olathe Community Center Facebook Page.

B Tribal Fit: @btribalfit (click link in bio). 25% off 1stmonth. $12/month.

Yogaworks: www.myyogaworks.com. 2 weeks free. $15/month.

Sweat Yoga: www.sweat-yoga.com. $40/month.



(FREE) Zumba, Tabata, Barre, Senior/Chair yoga and more. Info at Olathe Community Center Facebook Page.

(FREE) Twitch & Allison: Join Live M/W/F 10am Pacific. @sir_twitch_alot.

(FREE) Hip Hop with Lisa: Live Daily 2:00pm Pacific. @lisakellogghiphopdance.

(DONATION) Groove with Miranda : Live Daily 3pm Pacific. @hawaii_dance_bomb for zoom info

B Tribal Fit: @btribalfit (click link in bio) 25% off 1stmonth. $12/month.

Booiaka: @booiaka  $35/month.



(FREE) Zumba, Tabata, Barre, Senior/Chair yoga and more. Info at Olathe Community Center Facebook Page.

(FREE) Box Union: Live Daily 8:30am & 10am Pacific. @boxunionstudio.

B Tribal Fit: @btribalfit (click link in bio) 25% off 1stmonth. $12/month.

Booiaka: @booiaka $35/month

Healthy by Heidi: Virtual Home Personal Training sessions (contact heidi@healthybyheidi.com)



Jay Shetty: Live Daily 9:30am Pacific. @jayshetty

Agape: Live Daily 12:00pm Pacific. @agapespiritualcenter

Calm: www.calm.com



  • 1-2 scoops vanilla protein powder
  • ¼ cup organic pumpkin puree (for a thicker shake, freeze in ice cube tray)
  • 10 ounces water or non-dairy milk (almond, coconut, rice, etc)
  • ½ tsp vanilla extract
  • 1 tsp pumpkin pie spice or ½ tsp plus ½ tsp cinnamon
  • ice (to desiered thickness)
  • ½ frozen banana (optional for added sweetness)
  • Top with tsp of chopped pecans or walnuts (optional)
  • For frappuccino add ½ cup cold brew coffee




Ingredients: (makes 2 – 3 small pancakes)

1 scoop vanilla protein powder (taste varies depending on type of protein powder)

¼ cup puréed pumpkin

¼ cup egg whites (approximately 2 egg whites)

3 tablespoons oatmeal

Cinnamon, nutmeg, pumpkin pie spice to taste

2 tablespoons unsweetened shredded coconut (optional)

1 teaspoon chia seeds or walnuts

Splash of non-dairy milk (if batter is too thick)



  1. Combine all ingredients in a mixing bowl, and stir together with a spoon or whisk until there are no lumps.


  1. Heat a skillet coated with non-stick spray.


  1. Pour batter into the skillet, cooking one pancake at a time until all of the batter is used up.



1 cup canned green peas, rinsed and drained or 1 cup fresh or frozen green peas.

1 ripe avocado

½ cup salsa

3 tablespoons freshly squeezed lemon juice

1 green onion, thinly sliced

1 tablespoon minced fresh cilantro

1 garlic clove, minced or pressed

½ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon ground black pepper

  1. If using fresh or frozen peas, blanch them in boiling water for 2 minutes to soften. Drain well and immediately rinse under cold water to prevent further cooking.
  2. Cut the avocado in half lengthwise. Twist to separate the halves, remove the pit and scoop out the flesh.
  3. For chunky guacamole: mash the avocado and peas together using a potato masher or fork.
  4. For a creamier texture: combine the avocado and peas in a food processor.
  5. Add the salsa, lemon juice, green onion, cilantro, garlic and cumin and stir or process until well combined. Season with salt and pepper to taste.

*Guacamole is best served the day it is made but if you have leftover, store in tightly covered container in the refrigerator. Guacamole will keep for up to 1 day.

Adapted from Neal Barnard, MD recipe



  • ½ cup uncooked quinoa
  • 1 ½ cups unsweetened almond milk
  • 2 tbsp natural, unsalted peanut or almond butter
  • 1 cup strawberries
  • 1 tbsp maple syrup
  • 1 tbsp chia seeds
  • 2 dates, chopped
  • 2 tbsp almonds, chopped


In a medium saucepan on medium-high, add quinoa and almond milk. Bring to a boil and swirl in peanut or almond butter. Cover and reduce heat to low. Cook for 13 – 15 minutes, until quinoa is tender and almost all liquid is absorbed. Remove from heat and keep covered.

In a separate saucepan, while quinoa is cooking, cook strawberries and maple syrup on medium heat for 3 minutes. Mash berries with a fork and add chia seeds. Reduce heat to low and stir occasionally until thickened. Remove from heat and keep warm.

Stir quinoa with a fork and divide between bowls. Swirl in strawberry mixture and top with dates and almonds. Top with a splash of almond milk.

*adapted from cleaneating.com



Yields: 2 servings (may be prepared vegan and gluten-free)


Golden milk (This version is a bit spicier than the Turmeric Latte recipe posted alone. May also use that recipe in place of this one.)

  • 1 tablespoon honey, more to taste
  • 1 teaspoon ground turmeric
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon ground cardamom
  • 1⁄4 teaspoon ground cinnamon
  • 2 tablespoons boiling water
  • 2 cups plant based milk
  • pinch of black pepper


  • 1 & 1/3 cups old-fashioned rolled oats (gluten-free if desired)
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp hearts
  • 1 & 1⁄2 cups golden milk (above)
  • Fresh fruit and honey, for serving


Golden Milk

In a medium bowl, combine the honey, turmeric, ginger, cardamom and cinnamon. Stir to combine, then stir in the boiling water to dissolve the honey. Stir in the milk. Taste, adding more honey if desired.


Combine oats, chia, and hemp seeds in a glass jar, stir to combine. Pour the golden milk into the jar and stir to combine. Chill overnight or up to 3 days. To serve, top with fresh fruit and honey, if desired.




  • 2 cans chickpeas
  • 1/2 cup water from the chickpea can or more to taste
  • 4 tbsp olive oil
  • 1 large lemon (juice only)
  • 1 peeled garlic clove
  • 1/2 tbsp ground turmeric
  • 1/2 tsp salt
  • Black pepper to taste
  • Pomegranate seeds, pumpkin seeds and parsley, to serve (optional)


  • Place all ingredients (except optional garnishes) in a food processor for 30-60 seconds.


  • Keeps well if covered in the fridge for two days. Cover with a little oil.
  • Adjust amount of liquid in the recipe according to your taste. More liquid yields a smoother hummus, less a chunkier one.



  • 2 small eggplants**
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, peeled and minced
  • 1 small zucchini, chopped
  • Pinch of black pepper
  • ½ cup tomato sauce
  • ½ tsp dried thyme
  • 1 tsp dried basil
  • ½ cup shredded low-skim mozzarella cheese
  • 4 tbsp grated Parmesan cheese

**Use small eggplants about ½ pound each. Larger eggplants will be more bitter.


  • Preheat oven to 375° F. Prepare a baking pan with nonstick cooking spray.
  • Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about ½ inch of flesh. Cube the eggplant pulp into ½ inch pieces.
  • Place a large sauté pan over moderate heat and add the oil. Once the oil is hot, add the onion, garlic, zucchini, black pepper, and the cubed eggplant. Cook, stirring until very tender, about 5 to 7 minutes. Add the tomato sauce, thyme and basil.
  • Lightly spray the cut edges of the eggplant halves with nonstick cooking spray. Spoon one quarter of the vegetable mixture into each shell. Top each eggplant with ¼ of the mozzarella and Parmesan.
  • Place the stuffed eggplants in the prepared baking pan and bake until the eggplant is hot and the cheese is bubbly, 20 to 25 minutes.

*adapted from SparkPeople.com

Watermelon, Cucumber, Feta and Mint Salad 


  • 1/4 watermelon, diced into bite-sized chunks
  • 1/2 cucumber, diced into bite-sized chunks
  • 2 ounces feta, crumbled
  • 1 lime
  • 1 tbsp extra virgin olive oil
  • 4-5 fresh mint leaves, chopped
  • freshly ground black pepper
Toss the watermelon and cucumber together in a large bowl. In a small bowl, whisk together lime juice, olive oil and pepper. Pour dressing over the salad and sprinkle with feta and mint.


The best guard against colds or the flu is to keep your immune system healthy. Here are some tips to help boost your immune system:

Wash your hands frequently. Use regular soap and water and rub hands vigorously for several seconds. Limit antibacterial gel use for when you don’t have easy access to soap and water.

Eat colorful fruits and vegetables. Eat these foods raw or lightly steamed; don’t overcook or boil them. You don’t want to zap their nutrients. Most colorful foods are high in antioxidants which help fight off colds, flu and other infections.

Take a daily probiotic. Over 80% of the immune system is in our gut. Probiotics keep the gut healthy and happy. Look for one that is: refrigerated, multi-strain and over a billion per capsule.

Drink green tea daily. High in antioxidants and good for natural energy.

Add a packet of Emergen-C powder to your water bottle daily. These packets contain a large dose of vitamin C and come in various flavors.

Make sure to get 7-8 hours of sleep nightly, even more when you are feeling run down. Your body repairs and recovers while you sleep.

Attempt to keep your stress level down. Take a walk, listen to music or simply breathe deeply for 2 minutes. Stress has a damaging effect on the immune system.

Listen to your body. If you feel “off” or run down, take it easy. It takes extra energy for our bodies to fight off illness and to heal.

Consider herbal or homeopathic remedies. You can find these at Whole Foods, Pharmaca or health food stores. Keep something on hand and at the first sign of imbalance, take a natural “immune boosting” supplement such as “Defense Plus” by NutriBiotic. If you already have a bug, try Oil of Oregano capsules, Umcka or another elderberry based remedy.