|GET FIT & MAKE A DIFFERENCE!|
There are many reasons to give thanks and sometimes we find ourselves focusing on all the things that we don't have or complain about what seems in the big scheme of things really insignificant. Holidays are tough for a lot of people that have less.
Burn the Fat and Feed the Hungry is a challenge to make a change this year and get fit and help those in need. Fit Body Boot Camp in Woodstock is doing our annual food drive for Must Cherokee ( a local food bank) that helps those in Cherokee County who need food for their family.
The other day I stopped myself for complaining about having to go to the grocery store and buy food; I was tired from a long day and really just wanted to go home and chill. I immediately thought about the food drive that I am doing and all the people who would love to be able to have this priviledge, so I made sure to buy extra food to donate that day. So, if you are feeling blessed today and would like to help out and maybe even start a fitness program or recommit to your fitness goals, then please bring a bag of groceries and for you donation you will receive either :
- Two week free membership to boot camp
- 12 week in home downloadable fitness kickstart program
- $100 dollars off 1st month of unlimited boot camp
I I feel blessed this thanksgiving for my health, that I have a home, that I can go to the grocery store and buy food for my family and prepare a meal. I also feel blessed to be in a position to help empower change in my clients life with good healthy habits as well as someone who may need a meal this holiday season.
Happy Thanksgiving to All My Readers...May you be blessed this Season!
Low Carb Pumpkin MuffinsHere's a muffin that isn't sugary, starchy and devoid of nutrients – like the muffins at your favorite coffee shop. These muffins are rich in beta-carotene and contain half an egg's worth of high quality protein. The delicately sweet flavor will satisfy and have you coming back for more.
Here's what you need...
- 1/2 cup coconut flour (find at natural foods store)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canned pureed pumpkin
- 6 eggs, beaten
- 3 Tablespoon coconut oil, melted
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 12 pecans for topping
- Preheat oven to 400 degrees F. Oil muffin pans.
- In a medium bowl, combine the coconut flour, spices, baking soda and salt.
- In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition. Add melted coconut, honey and vanilla and mix until well combined.
- Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
- Spoon into prepared muffin pan, filling each muffin 2/3 full. Bake for 18-20 minutes or until golden.
- Place on wire rack to cool.