As we sit in commute, sit at work, come home and sit to watch the evening tube, our once firm and perky booty starts to look like a flat jiggly pancake. I used to hit the gym much more in the past, and now that the gym time has become just intermittent, I see the change. Who has time for the gym? Who can really get up and get motivated to go?

Without accountability, we tend to slack off. Do you experience the same? During the Build A Booty Challenge, you can chose any day to start the challenge in the convinience of your own home any time of the day. You’ll be provided a schedule and instructions at the Green Aisle Learning Center.

Join Here
 Specific exercises can be modified depending on levels of abilities or injuries.  

Arbonne Consultant, Angelica Ruvalcaba Gutierrez, and Certified Integrative Nutrition Health Coach, Michelle Savage, will be here doing the challenge right alongside you.

By signing up to the Green Aisle Learning Center, you will get the opportunity to try my FREE recipes from my upcoming book The Green Aisle’s Juice Bar, which will launch November 2018! I need lots of taste testers!

Fall is in the air, and it’s time for more grounding foods: root vegetables!

Below is a FREE recipe from The Green Aisle’s Healthy Indulgence, which was launched this January 2017.

ENJOY MY MUNG BEANS & POTATOES

Ingredients
6 cups water
2 cup mung beans, presoaked overnight
2 cups mini gold potatoes, peeled and chopped
1 ½ cup carrot, shredded
1 red bell pepper, chopped
2 tablespoons Earth Balance Olive Oil butter
½ teaspoon fresh ginger, grated
1 garlic clove, minced
¼ teaspoon mustard powder
½ teaspoon cumin
1 teaspoon fenugreek seeds
½ cup parsley, chopped, plus one sprig chopped for garnish
Pinch cayenne
1 teaspoon sea salt

Directions
Melt butter in large pot and add ginger, garlic, mustard, cayenne, and cumin. Sautee for three minutes. Place peeled and chopped potatoes in a bowl of water, soak and rinse a few times to eliminate remaining starch.

Place fenugreek seeds into a tea ball and drape over the edge of the pot. Add potatoes and all other ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until potatoes are fork tender and the beans are soft. Remove fenugreek tea ball and discard; ladle into individual bowls and garnish with fresh parsley and your favorite add-ins.
Optional Add-Ins: pinch sea salt and a drizzle of coconut aminos.

Are you INN for the Challenge?

Pick up your copy here for more healthy recipes

Copyright © 2017 Michelle Savage

Join me for #TalkTuesday on the Green Aisle Learning Center

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Here’s To Healing The World With Nutritious Food!

The Green Aisle Learning Center is ramping up for FREE and paid online courses + FUN community challenges!
Join Me Here:
#TalkTuesday

If you know anyone who would benefit or like to be added to the Green Aisle Learning Center, feel free to share this link.
You’re Invited

ABOUT ME: Full Bio

I received my training from the Institute for Integrative Nutrition, where I learned about more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, and goals.

Learn more about my training and my unique approach to health coaching.

Copyright © 2017 Michelle Savage