Hey ya'll. I'm turning 43 this month, and I’m celebrating with movement, consistency, and intention. I’m inviting you to join me in completing 43 miles in May....your pace, your way. Walk, jog, or run… it all counts. Let's show up, build momentum, and honor our body. Move together, stay accountable, and finish strong. 🔥🔥🔥 Join the challenge here: https://nikerunclub.sng.link/A6sko/96h7/r_c2ece295bf P.S. I signed up to complete the 10K Peachtree Road Race in Atlanta on July 4th. Anyone else sign up?

Beautiful souls 💕 If you’ve been feeling like you need a little more guidance, accountability, or clarity on your journey… this is your sign. I’m offering $50 off any coaching offering for this community because I truly want to support you in taking your next step. Whether it’s: creating a fasting strategy building consistency shifting your mindset or simply feeling more aligned in your body You don’t have to figure it all out alone. Use code CLIENT at checkout until April 30th. If you’ve been thinking about working together, this is a beautiful time to start. Book here: https://jazzupyourlifecoaching.as.me/ --Jazz

I tried my hand at pickling jalepenos. Check out the recipe if you are a fan of spicy. Quick 10 Minute Pickled Jalapenos Ingredients: 1 cup white vinegar 1 cup water 2 cloves garlic, smashed 2 tablespoons sugar (I used cane sugar) 1 tablespoon salt 7-8 jalapeno peppers, thinly sliced (Double all of the ingredients of you want to make more. Add an extra tablespoon of sugar if you desire them to be less spicy) Instructions: Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar. Store in the fridge for up to 2 to 3 months.

I made this recently and had to share with you all. If you’re looking for a simple, nourishing, and satisfying meat alternative, this one may be a great option for you. It’s packed with plant-based protein, healthy fats, and flavor, while still feeling light and supportive to your body. Perfect for tacos, nachos, salads, or however you want to get creative in the kitchen. Here's the recipe: 1 cup uncooked French green lentils (you will use 1 ¾ cups cooked lentils) 1 cup walnut pieces, toasted 1 ½ teaspoons dried oregano 1 ½ teaspoons ground cumin 1 ½ teaspoons chili powder ½ teaspoon fine grain sea salt, or to taste 1 ½ tablespoons extra-virgin olive oil 2 tablespoons water Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use—see package). Drain off excess water. Toast the walnuts: Preheat oven to 300°F. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined. To save time, you can use one (15-ounce) can of lentils (drained and rinsed) instead of cooking the lentils from scratch. Enjoy!!!!

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