June 30 Day Self-Care Challenge

June 30 Day Self-Care Challenge

For the June 30 Challenge I have decided to challenge myself into really focusing on self-care. I want to be purposeful and mindful of taking care of myself and in turn I hope to see results in other areas of my self and life. 

In no particular order here is the list I have come up with: 

1. Write out three things you love about yourself. 
2. Do one thing that makes you scared. 
3. List your favorite part of your body. 
4. Workout for 30 mins. 
5. Go on a walk outdoors without your phone. 
6. Ask three friends to tell you their favorite thing about you. 
7. Do something that makes you feel special.
8. Get dressed up.. even if you have no where to go. 
9. Write out one quality that makes you unique. 
10. Eat mindfully all day. 
11. Complete this sentence: I feel happy when... 
12. Write out three fears and how you can overcome each. 
13. Listen to an inspiring podcast. 
14. Have a day free of social media. 
15. Declutter your workspace. 
16. Do something intentional with MiKayla only. 
17. Do something intentional with Nicole only. 
18. Do something intentional with Jasmine only. 
19. Do something intentional with Ed only. 
20. Practice your favorite hobby. 
21. Facetime someone special in your life. 
22. Create a new morning routine. 
23. Adopt a new good habit. 
24. Set a new short-term goal.
25. Go to bed distraction free. 
26. Compliment yourself while looking in the mirror. 
27. Start or pick back up journaling. 
28. Define what gives you stress. 
29. Write down one good thing about the day. 
30. Create a self care kit and share it; explaining why for items.

Alright that is a pretty good list. Some items are easy, others are stressful to think about, and some are inspiring and I wanna do them right now. Looking forward to a good 30 day challenge. 

Venison Roast Crockpot

Venison Roast

• Ingredients
• 
  
• 3 Pounds venison roast
• 1 large onion, sliced
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic salt
• ¼ teaspoon ground black pepper
• 1 (1 ounce) package dry onion soup mix
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 
  
• Directions
• 
  
• Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.
• 
  
• Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.
• 
  
• Cover and cook on Low setting for 6 hours.

5-1 Optavia Diet Start

Putting myself out there.. current weight 233 pounds. 

Healthier Garlic Butter Steak & Noodles

Healthier Garlic Butter Steak & Noodles 

Ingredients: 

1 1/4 lbs (450g) sirloin steak cut into small cubes

4 medium zucchini, spiralized

1 tablespoon olive oil

3 tablespoons butter, divided

2 teaspoons minced garlic

1/4 cup (60ml) beef or vegetable broth

1 tablespoon minced parsley

1 teaspoon fresh thyme leaves

Juice of 1/2 lemon

1/4 cup soy sauce (or coconut amino for paleo)

1 tablespoon olive oil

1 tablespoon hot sauce (we used Sriracha)

Fresh cracked black pepper, to taste

Juice of 1/2 lemon

Instructions:

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.

2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.

3. Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.

4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.

5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

6. Add the zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute.

Yields 3 Servings 

Cheeseburger Soup

Ingredients:

• 1 lbs lean ground beef
• 1/4 cup chopped onion
• 3/4 diced celery
• 1 14.5oz can diced tomatoes
• 3 cups low sodium chicken broth
• 2 tps worcestershire sauce
• 1 tsp dried parsley
• 1/4 tsp salt
• 1/4 tsp pepper
• 7 cups baby spinach
• 4 oz reduced fat shredded cheddar cheese

Instructions

1. Brown ground beef. Added the onion and celery; saute until tender. Remove from heat and drain any liquids. 
2. Added in tomatoes, broth, worcestershire sauce, parsley, salt and pepper. Cover and simmer on low for about 20 mins. 
3. Add in the spinach and cook until wilted which is about 1 to 3 mins. 
4. Top each serving with one ounce of the shredded cheese. 

This recipe makes 4 servings and takes about 35 minutes to cook and 10 mins to prep.