I LOVE curry. Connor introduced me to it when we were dating and I don’t know if it was because I loved the dates or what but it became my favorite very quickly. I’ve tried a lot of curry recipes and this one is my numba one. It’s vegetarian and super yummy. It’s also packed with veggies so that’s always good. Let me know if you try it! 
Sweet Potato Curry:
-1 yellow onion
-3 cloves garlic
-1/2 teaspoon of each spice:
–cinnamon, turmeric, cumin, coriandor, ground cloves, salt
-1 teaspoon fresh or ground ginger
-1 red chili or jalapeno to your spice liking
-1 can (15 oz) diced tomatoes
-1 can (15 oz) chickpeas
-1 large sweet potato
-1 can full fat coconut milk
-1 zucchini
In a large skillet, cook yellow onion with some oil (I use coconut oil). Once translucent, mix in garlic, chili, and ginger to the onions and the 1/2 teaspoon of each of the spices. Allow to cook with onions for 3-4 minutes. Then add chickpeas, tomatoes, HALF a can of coconut milk (we use the other half for the rice) and half a cup of water, and 1 large sweet potato that has been peeled and diced into 1 inch cubes. Turn the heat down to a simmer, cover and let cook for 50 minutes to let all that good mix together. Stir occasionally and at 20 minutes in taste it and add more spices as you would like. You can really add any other vegetables or ingredients that you want, but I have tweaked this recipe to make it how I love it! Serve it over coconut rice.Makes great leftovers also.
Coco Rice:
-1 cup rice (I use brown rice)
-1 cup water
-1/2 can coconut milk
Let rice cook in water until done. Add other half of coconut milk and mix together allowing to cook until the rice is not runny. You can even add a little coconut sugar if you want it to be sweet rice. So yummy!!

One of my weaknesses is my sweet tooth, so I have been searching lots lately to find some yummy treats that are healthy too. This recipe is about as good as it gets! You don’t have to feel guilty eating seconds…or thirds 🙂
Blueberry Crisp:
-1 cup blueberries (fresh or frozen)
-1/3 cup pure maple syrup or honey
– 2 eggs
-3 tbsp coconut oil, melted
-1 3/4 cup almond milk
-2 tsp vanilla extract
-1 tsp baking powder
-2 tsp cinnamon
-1/4 tsp nutmeg (yum!)
-3/4 tsp sea salt
-2 cups oats
Oven at 375. Mix dry ingredients in a bowl and wet ones in another. Leave the blueberries out. Grease a 9 inch baking dish (or whatever you have because let’s face it most of us in college just use whatever) with some butter or coconut oil. Place 1/2 cup blueberries on the bottom and then pour dry mixture over berries. Pour wet mixture over that and shake shake shake it so it sifts down through the oats. Place the other 1/2 cup blueberries on top and sprinkle with some coconut sugar on top if you would like it a little extra sweet. Bake for 42 minutes. Eat up! I served it with a scoop of plain greek yogurt and drizzle maple syrup on top.

Happy July 3rd! Tomorrow is literally my second favorite holiday next to Christmas and I am so excited to make some new traditions here in Hawaii. This is my first 4th not spent in Utah, and I am a little nostalgic for all the memories. To me, it’s the peak of summer and has everything I love all wrapped into one: yummy food, family, friends, warm summer nights, and fireworks! Before you start your 4th of July shenanigans, try out this tricep shredding workout with a little bit of chest added in. 
​
Warm up:
1 mile run at speed 7
Superset #1: 
-Tricep extensions: I used a 20 lb db (12 reps)
-Straight leg lifts (12 reps)
Do this 3 sets through. 

Tricep dips (12 reps)- 3 sets through.

Superset #2: 
-Skullcrushers: I did 20 lbs plus the bar (12 reps)
-Close chest press (12 reps)
Do this 3 sets through. 

Burnout to finish:
Tricep pushups (keep elbows by rib cage) until failure. 
Finish with a 1 minute plank! Now go light off some sparklers!! 

I have been at my aunt’s house in red rock St. George for the week learning so much about natural health and healing and I am feeling so on fire about nutrition and how we can heal our bodies with the proper tools! We have lots of yummy recipes coming your way this week. Tonight for dinner we made Asian Lettuce Wraps with Peanut Sauce. This recipe feeds 6. ​Here’s the recipe:
Lettuce Wraps:
-4 chicken breasts
-coconut or liquid aminos
-4 large carrots
-1/2 red cabbage
-1/2 red onion
-3 tsp fresh ginger grated (or ground ginger-2 tsp)
-1 tsp garlic
-lettuce pieces
Saute onion in avocado or olive oil until tender. Add the chicken until cooked through. Add the garlic and ginger. Add carrots and cabbage and cook until tender. Add the liquid aminos until it was seasoned enough. 
Peanut Sauce:
-1/2 cup peanut butter
-1/2 cup honey
-1/8 cup liquid aminos 
-1 tsp garlic
Add all the ingredients in a pot and stir around until thick. 
Serve the chicken mix on the lettuce pieces with rice on the side, and peanut sauce on top. ​