Hottie Body

Suns out, buns out! If you want a nice round b***y, it’s gonna take a little more than that “Booty Squat Challenge” you see on Pinterest all the time.

Just practicing some headstands on a Paddle Board in sunny SoFLo!

I love these Aerial Yoga Hammocks, I was helping my friend out at her studio and while she was away I just couldn’t help myself!! They truly are a lot of fun and with some creativity you can definitely get a great strength training workout with them. Just ask Michelle 🧘‍♀️💪🏼

Do you meal prep?
“Fail to plan, then plan to fail.”
Having your meals for the day ready will significantly decrease the chances of making poor nutritional choices at a moment of hunger.

Try these Healthy oat pancakes to make your breakfast feel like a delicious treat! This recipe is:
✅gluten free
✅vegan
✅dairy free
✅kid friendly

INGREDIENTS:
1 tablespoon white vinegar
Scant 1 cup unsweetened almond milk
2 cups old-fashioned rolled oats (be sure to use certified gluten-free oats if necessary)
1 medium (approx. 6-ounce) ripe banana
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg (optional)
1/2 teaspoon kosher salt
3 tablespoons pure maple syrup
2 teaspoons pure vanilla extract

DIRECTIONS:
Add the vinegar to a 1-cup or larger liquid measuring cup. Pour in enough almond milk to make 1 cup total. Set aside for about 5 minutes. Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
Add the remaining ingredients to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
Let the batter rest for about 5 minutes.
Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It’s hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn’t need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes. Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
Serve with toppings of your choice.