The Wellness Chronicles – Feb. 9th, 2016

Here is another helping of delicious goodness.

So what an awesome week this is. My Broncos won the Super Bowl! Zoolander 2 comes out (are you as excited as I am?), my son has another indoor soccer tournament to watch and I am sticking with all of the resolutions I decided to commit to at the beginning of the year (down 30 lbs). I’m not sure things could get much better. How are you doing with your resolutions for 2016? Most people fizzle out by now. Hopefully you are staying strong and working on the best you yet, but if you are struggling, remember I am here to help. Also, if you have anything you would like more information about don’t be afraid to ask. Otherwise you are just going to keep reading about the things that I find to be awesome.

Life Style Hacks and Improvements

So here are a few things that I would recommend subscribing to: Amazing content about health, wealth, mindfulness, meditation, what ever you can think of to help you become a healthier, happier, more productive person in every aspect of your life.
1. Dr. Mercola’s newsletter. At times is a little political for my liking, but full of great information regularly.
2. Tim Ferris’s podcast and newsletter. I have listened to hours and hours of his podcasts. He has some of the greats in every industry on there talking about life, habits, routines. Its Ridic. He is also a great follow on twitter. @tferriss
3. Another follow that I am enjoying over the past few weeks is Jack Canfield’s page on Facebook.
Check ’em out, don’t check them out, up to you. I find the info to be great on a lot of different levels.

Recipe Of The Week

Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta (Makes 6 servings)

1 – 2 tsp olive oil to saute the kale (only 1 teaspoon for the Ninja, but 2 teaspoons to saute on the stove.)
5 oz. baby kale
non-stick spray or oil (to spray the slow cooker if you don’t use the Ninja)
6 oz. roasted red pepper (from a jar), diced fairly small
1/4 cup sliced green onion
4-5 oz. crumbled Feta
8 eggs, well beaten
1/2 tsp. Spike Seasoning (or other all-purpose seasoning blend)
fresh-ground black pepper to taste
low-fat sour cream for serving (optional, but good)

Wash kale if needed, and spin dry or dry with paper towels. Heat the oil in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it’s softened into a flat layer, about 3-4 minutes. If you’re using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker.

Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion to the slow cooker with the kale. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with sea salt and black pepper, then sprinkle on the Feta.

Cook on low for 2 – 3 hours, or until the frittata is well set and cheese is melted.

Goings On Around The Office

I’m Selling Girl Scout Cookies for my beautiful 6 year old Avery. Let me know if you would like any. I have some at the office so you can swing in and grab them, or just shoot me an email with what you would like and we’ll get them too you.

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