L.A. Wrap Life

heres something to help you jump start your detox weight loss! www.lawraplife.myitworks. com

heres something to help you jump start your detox weight loss! www.lawraplife.myitworks. com

summer is officially here!!!!!! are you ready?? is your body ready??? well dont sweat (literally) because ive got your back, wraps, wraps and more wraps is all i can say! www.lawraplife.myitworks. com

Why drink infused waters?

1. Green tea, mint, and lime - For fat burning, digestion, headaches, congestion and breath freshener.

2. Strawberry and kiwi - For cardiovascular health, immune system protection, blood sugar regulation, digestion.

3. Cucumber, lime, and lemon - For water weight management, bloating, appetite control, hydration, digestion

4. Lemon, lime, and orange - For digestion vitamin C, immune defense, heartburn, (Drink this one at room temperature)

Infused waters are good for detoxification energy and hydration. Put as much fruit in water as you like and let the water sit for at least 30 minutes before drinking

HAPPY MOTHERS DAY TO ALL OUR WRAP MOTHERS OUT THERE!

h.s.n pills!!! get the length, body and strong hair you've always wanted!!!

and there in!!!!!! fresh off of back order "it works" very own better then the rest hair skin and nail pills!!! another 30 day challenge here we gooooo!!!! get yours now before they sale out again!!!! (personal results coming soon)

OKKAAAYYY IM RELOADED!!!! body wraps are in NOWWWW!!!! if you've been hitting me up i have some now!!!! ill try to msg each one of you by the end of the day!

did you guys know we sale more than just wraps over here???

BRUSSELS SPROUT, SWEET POTATO, AND CHORIZO HASH

What You'll Need:

1 large (or 2 small) sweet potatoes, peeled and cut into 1/2-inch cubes 2 tablespoons olive oil, divided 1 small link (about 3 oz) chorizo, cut into 1/4 inch cubes 1 small yellow onion, finely diced 3 large cloves garlic, finely minced 15 large brussels sprouts, trimmed and sliced into thin shreds 10 roasted chestnuts, crumbled 1/2 cup (or about 3-4 oz.) goat cheese, crumbled 4 eggs, fried (sunny side up) Salt and pepper, to taste

*Note: Brussels sprouts should be stemmed and the outer layer of leaves should be removed.

What to Do:

Preheat oven to 425 degrees.
Place diced sweet potato in a bowl with 1 tablespoon of the olive oil and 1/2 tsp salt. Stir to coat sweet potato evenly with oil and salt.
Place on a baking sheet and roast for 30-35 minutes (flipping once with a spatula halfway through) until tender all the way through and crispy on the outside. Set aside.
Meanwhile, heat remaining 1 tablespoon of olive oil in a large saute pan over medium heat.
Add diced chorizo and cook for 5 minutes, stirring occasionally.
Add diced onion and cook until soft, about 5 minutes.
Add garlic and cook for two minutes longer, then add shredded brussels sprouts and crumbled chesnuts, and cook for 8-10 minutes, stirring occasionally, until brussels sprouts have softened and begun to turn golden.
Remove from heat and toss with roasted sweet potatoes.
Divide the hash between four plates, and sprinkle each with goat cheese. Top with a fried egg, and eat while hot.

BANANA AND CREAM CHEESE STUFFED FRENCH TOAST

Serves: 1

What You'll Need:

2 slices whole wheat or multi-grain bread
½ a banana
1-2 tablespoons low-fat cream cheese
1 tablespoon toasted almonds, chopped (optional)
½ tablespoon honey
Cinnamon (Optional: Nutmeg)
1 large organic egg
2 tablespoons 1% milk
1 teaspoon vanilla extract
Cooking spray

What to Do:

Spread ½-1 tbsp of cream cheese on each slice of bread.
Slice the banana lengthwise into 4-5 thin strips and layer banana over the cream cheese.
On the other slice of bread, sprinkle toasted almonds, nutmeg, cinnamon, and honey.
Place one piece of bread over the other making a sandwich.
Whisk egg, milk and vanilla in a shallow dish.
Place the sandwich in egg mixture; flipping over to make sure each side is coated in egg.
Sauté on low to medium heat in a nonstick skillet coated with cooking spray until golden brown.
Top with blueberries and powdered sugar, and enjoy

BREAKFAST POLENTA WITH HONEYED-YOGURT

What You'll Need:

2 cups water
2 cups skim milk
1/4 teaspoon salt
1 cup instant or quick-cooking polenta
1 1/2 cups plain Greek yogurt
1/4 cup honey
1 cup fresh raspberries (or other berries of your choice)

What to Do:

Cook the polenta: Bring the water, milk, and salt to a gentle boil over medium heat in a large saucepan.
Pour in the polenta in a thin stream, continuously whisking.
Decrease the heat to maintain a gentle simmer and whisk polenta until it thickens, 2-5 minutes. Turn off heat, cover, and let sit for 5 minutes.
Mix together the honey and yogurt.
Spoon the hot polenta into a bowl and top with a portion of the yogurt and a handful of raspberries. Drizzle with a little extra honey if you like!