30 day challenge & Thrive tune of the week

It’s the weekend and tomorrow is already the last month of 2012.

Let’s not wait until our new year’s resolutions and do something amazing for ourselves now!

How about a 30 day challenge to try something new or different everyday? Do all those things on your list that you have been meaning to accomplish all year long.

A few ideas on my list in no particular order:

Day 1: Attend a TweetUp, Day 2: Sign up for a race in an exotic location, Day 3: Pay for a stranger’s coffee, Day 4: Be vegan for the day, Day 5: Go sky diving, Day 6: Visit an old friend without telling them, and Day 7: Try a new recipe… There is no limit, big or small.

Share your ideas!

Why wait?

Who’s in?

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About THRIVEwithjoe

Running a marathon on all 7 continents for Charity, Les Mills Fitness Instructor, lululemon alumni Ambassador, 2014 canfitpro Fitness Professional of the Year Top 3 Finalist, Run 4 a Cause- #RUN4AC
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2 Responses to 30 day challenge & Thrive tune of the week

  1. Amy says:

    Vegan for a day you say?? Let me give you some vegantastic suggestions!

    Breakfast…

    Health Booster Green Smoothie + Tofu Scramble

    (1) Health Booster Green Smoothie
    – 1-2 handful(s) of dark leafy greens (kale, collards, chard, romaine ,spinach, parsley etc.)
    – 1/2 cup sweet fruit or fruit juice (mango, orange, pineapple etc)
    – 1/2 cup water
    – 1 Tbsp ground flax seeds
    – 2 Tbsp hemp seeds (also known as Hemp Hearts)
    – 1 banana
    Blend for one minute or until smooth!

    (2) Tofu Scramble
    – 1 block firm tofu (454g) – mashed
    – 1 tomato chopped
    – 1 cup baby spinach
    – 2 TBSP Braggs
    – 2 TBSP nutritional yeast
    – 1 tsp turmeric

    Mash tofu by hand in a large bowl and then mix in remaining ingredients. Pour into a
    hot frying pan and saute for 5-8 minutes. The turmeric will turn the tofu bright yellow as it cooks. Serve with whole grain toast (buttered with Earth Balance vegan “butter” if preferred)

    Lunch….

    Hemp Power Salad

    Salad:
    – 1 cup fresh or frozen corn (thawed & drained if using frozen)
    – 1 large tomato, seeded and chopped
    – 2 green onions, chopped
    – 1 & 1/2 cups chopped cucumber (about 1/2 an English cuke)
    – 1 red pepper, chopped
    – 1 tbsp minced fresh dill weed
    – 3 tbsp hulled hemp seed

    Dressing:
    – 1/2 cup avocado flesh (1/2 a large avocado)
    – 1 garlic clove
    – 2 tbsp fresh lemon juice
    – 3 tbsp water
    – 1 tbsp hemp seed
    – 1/4 tsp fine grain kosher salt, or to taste
    – 1 tbsp nutritional yeast

    1. Chop vegetables and place into a large bowl.
    2. In a mini processor, process the dressing ingredients together until mostly smooth. You can also mash/chop/mix the dressing ingredients by hand.
    3. Pour dressing onto vegetables and stir well. Now, stir the hemp seed into the salad. Season to taste and serve. Sprinkle with hemp seed on top because it’s pretty! This salad is best served immediately.

    Dinner… (chosen specifically for you!)

    Fresh Spring Rolls with Almond Dipping Sauce

    Rolls:
    – 1 block of smoked tofu, sliced thinly
    – 3 green onions, sliced thinly
    – 2 carrots, sliced thinly into 2” strips
    – 1 cucumber, sliced thinly into 2” strips
    – 12 rice paper wraps
    – 1/2 cup fresh mint leaves

    Almond Dipping Sauce
    – ½ cup raw almond butter
    – ¼ cup water
    – 1 tbsp. fresh lemon juice
    – 2 tsp. pure maple syrup
    – 2 tsp. Braggs
    – 1 clove crushed garlic
    – ¼ tsp grated fresh ginger
    – dash of cayenne

    Blend all ingredients with a whisk or in a blender. Store in refrigerator in sealed container for five days.

    To make the rolls:
    Fill a large bowl with hot water. One at a time place a rice paper wrap into the water for approx one minute until it is soft. Remove and place on a plate. Continue until all wraps are soft (they can be stacked on top of each other). To complete spring rolls place a portion of each of the remaining ingredient in the centre of a each wrap and roll closed, tucking the ends in. Dip in almond dipping sauce & enjoy!

    Desert…

    Healthy Chocolate Chia Pudding
    – 1 & 1/4 cup to 1 & 1/2 cup unsweetened almond milk, as needed to thin out
    – 1/4 cup chia seeds
    – 1 tbsp cocoa powder
    – 2 tbsp carob flour/powder (I buy it at Bulk Barn)
    – 1 tbsp pure maple syrup
    – Shaved chocolate for garnish (optional)

    In a large bowl, whisk together all of the ingredients (starting with 1 & 1/4 cup almond milk) until the clumps are gone.
    Place in fridge for 1-2 hours, until thick or overnight. Stir well, add more milk if desired to achieve the thickness you desire, and serve chilled. Alternatively you can heat in the microwave and serve it warm. It’s nice with a spoonful of coconut cream mixed in or a mashed banana.

    Good luck on a whole day of vegan awesomeness! Your body will love you! 🙂

    • joerios7 says:

      Wow Thanks so much for preparing this all for me this sounds amazing!! I will have to let you know how it all goes! Planning to do it when I’m on holidays for the Xmas season and get you to try some of my creations!

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