#hoknows
RIGHTEOUSLY RAW MACA BAR

SweatTheStyle_TimberlandWang_MacaChocolateNothing makes me quite as happy as chocolate… nothing except for finding new ways to sneak in super health foods into my guilty pleasure. This Maca Chocolate from Righteously Raw does the trick for me. It tastes great with a bit of texture and sweetness from dates and raisins. It contains Maca Root which is known to increase immune system strength, energy, and libido (just in time for Valentine’s Day ;). Typically Maca Root powder on its own has a strong taste and smell but this chocolate is delicious. All ingredients from Righteously Raw are organic, non-GMO, and ethically sourced. A few more ways to make your guilty pleasures not so guilty.

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Fitness
Keep Your Body Guessing

AdrianneHo_Poncho_4 30 minute run through the Hollywood Hills.
Sprinting up hill and jogging slowly downhill.
Alternating between being out of breath and catching your breath so your body won’t get use to the pace.
Strength is built outside of your comfort zone.

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#hoknows
NIKE TECH FLEECE PONCHO

AdrianneHo_Poncho_6AdrianneHo_Poncho_7AdrianneHo_Poncho_5I absolutely love the look of a poncho but they’re traditionally not the most comfortable to work out in. Nike has done a really amazing job of updating the silhouette with their tech fleece fabric. It drapes on the body without clinging, making it look great before, during or after a workout. It’s perfect for those chilly mornings and nights by the beach or in the hills. I love throwing it on with a pair of skinny jeans or leggings.

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Food & Drink
Pineapple Fried Quinoa

Pineapple Quinoa Ingredients:
Pineapple: Halved with fruit scooped out and chopped. Keep half of the pineapple shell for presentation
Quinoa: 2 Cups Cooked
Eggs: 3 Whole
Green Onion: 1 Stem, Sliced
Tomato: 1 Diced
Red Onion: 4 Slices, Diced
Frozen Green Peas: 1 Cup
Cilantro: 1 Small Bunch, Chopped
Garlic: 2 Cloves
Ginger: 1 Small Slice
Tamari: 3 Tbsp
Coconut Oil: 5 Tbsp
Olive Oil: 2 Tbsp
Lemon Zest: 2 Tbsp
Shrimp: Deveined, 8 Pieces
Cashew Nuts: Small Handful
Unsalted Vegetable Stock: 2 Cups
AdrianneHo_PinappleQuinoa_FinishedInstructions:
In a bowl mix 2 Tbsp of olive oil with 1 Tbsp of curry powder and 1 Tsp of lemon zest.
Marinade shrimp in mixture for 30 minutes.
Heat a pan with 1 Tbsp of coconut oil and fry red onion and tomato. Once they are cooked softly scramble eggs over veggies, break apart so there are many separate pieces, and set aside.
Defrost frozen peas in a wok or larger pan and set aside.
Cook shrimp in a larger pan for 3-5 minutes with 2 Tbsp of coconut oil and garlic. The shrimp is cooked when both sides turn pink and shrimp becomes rounder and more firm.  Set cooked shrimp aside.
Toss the cooked quinoa in the oiled pan from the shrimp with cilantro, green onion, green peas, and chopped pineapple. Pour in Tamari, 2 Tbsp of coconut oil, and 1 Tbsp of curry powder and keep frying.
Add shrimp, scrambled egg mixture, and cashew nuts. Keep frying until eggs and shrimp are mixed throughout the quinoa.
Turn off heat and scoop fried quinoa into the pineapple shell.
Garnish with cilantro and serve!

One less dish to wash at the end of the night!

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