3 Things To Do This Week


It’s Monday again and it’s a great time to try something new. Below is 3 things to give a whirl this week.

Do this:
Eat veggies with every meal.

I know you all are going to be WAY excited about this one… are you ready for it? This week make an effort to eat veggies with EVERY meal. Yes, every meal… breakfast, lunch and dinner. We all through days where we don’t get enough veggies. You only have to do it for a week and you never know, you may find you enjoy it more than you think. It may cause you think outside the box but that never hurt anyone. I don’t think I need to tell you why it’s beneficial to eat vegetables, you already know why, now it’s just the case of eating more of them.

Some ideas for breakfast, lunch and dinner is easy:
scrambled eggs with veggies
toast with avocado and tomato
quinoa with pouched eggs and veggies
green smoothie
lettuce wraps (breakfast style)
vegetable quiche

OK… so that’s veggies at every meal. Are you up for it? Remember that it’s all for YOUR BEST HEALTH… have fun with it!!!


Move like this:
V-Sits with Rotation.

There are many different variations for this exercise but to keep it simple we will just focus on twisting.

Why is this exercise beneficial?
They build abdominal strength and stability… and who doesn’t want that?

Just follow these simple steps. Sit on the floor with your legs bent at a 45 degree angle, heels lightly touching the floor, and lean your upper torso back, contracting your abs. You want your spine to be as straight as you can… so lift your chest to the sky. Hold a weight for added resistance. Twist your body from side to side, keeping your core tight… and don’t forget to BREATHE!

Have fun!


Eat this:
Baked Sweet Potato with Feta, Olives, & Sun-dried Tomatoes:

These are good by themselves or paired with grilled chicken or steak. Sweet potatoes are high in fiber, rich in beta-carotnene, a great source of manganese, and rich in vitamins C and E.


2 medium red skinned sweet potatoes, about 8 to 10 oz each and scrubbed clean
56g/ 2oz sheep’s milk feta cheese, cut into small cubes
28g/ 2 oz black oil-cured olives, pitted and chopped
25g/ 1 oz oil packed sundried tomatoes; thinly sliced
1/4 cup (1 handful) chopped fresh parsley
1/2 teaspoon dried or 2 teaspoons fresh oregano; chopped
1 Tablespoon extra virgin olive oil
Sea salt and freshly ground pepper to taste
Prep Time: 10 minutes
Cook Time: 60 minutes
Serves 2 to 4


Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them directly on middle oven rack with a piece of foil on the rack below.

Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.

While the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.

Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

Recipe link here.


Hope you are going to give these 3 things a try. They are all good for your health! Enjoy!