Spreading Joy, Keeping Well
The Joyful Wellness Newsletter for August 2018
August's Challenge!
This is the perfect time to invite a friend to join your health journey!
We'll be doing this challenge August 5-18.
Each day there will be a challenge presented with an opportunity to earn a point for your team. You and your partner's points will be totaled throughout the challenge time-frame, so encouraging your partner to participate will help your team! There will also be ways to earn points on top of the daily challenge - things you can complete at any time - even if checking in daily doesn't fit your schedule!
I'll be sharing a glimpse of the prizes I've gotten ready for this challenge in our group as soon as they arrive!
Pumpkin Spice Shakeology
If you're a pumpkin spice fan - get ready - there will be a limited time opportunity to snag pumpkin spice flavored Shakeology and once it is gone, it's gone! Keep an eye on our group page for updates about when you can order it!
Introducing...Wellness Wednesdays
This will be such a fun opportunity to learn from one another about tips from our own lives to build joy in all areas of our life - spiritual, emotional, relational, financial and more!
August Check-In
Learn more about...Beachbars
Recipe Idea: Baked Ziti with Summer Veggies
Ingredients
- 4 oz. dry whole wheat ziti (or penne) pasta
- 2 tsp. olive oil
- 1 medium red onion chopped
- 2 cloves garlic finely chopped
- 2 medium tomatoes chopped
- 2 cups chopped summer squash
- 1 cup chopped zucchini
- ¼ cup finely chopped basil leaves
- ½ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- 1 dash crushed red pepper flakes (optional)
- ¾ cup part-skim Mozzarella cheese divided use
- ¼ cup grated Parmesan cheese
- 1½ cup part-skim ricotta cheese
- Nonstick cooking spray
Instructions
Cook ziti according to package directions; drain. Set aside.
Preheat oven to 375º F.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add tomatoes, summer squash, and zucchini; cook, stirring frequently, for 3 to 4 minutes.
Combine onion mixture, pasta, basil, salt, pepper, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well. Place in a 2½ to 3-quart casserole that is lightly coated with spray.
Top evenly with remaining ¼ cup mozzarella cheese. Bake, covered with aluminum foil, for 35 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly.
Jess Marquardt
-25 Pounds with Beachbody Tools
Email: jmarquardtbb@gmail.com
Website: https://mysite.coach.teambeachbody.com?coachId=1371681&locale=en_US
Facebook: https://www.facebook.com/groups/165060417541532/