Did someone in your household have a Marketplace plan in 2023? When you file your taxes, you’ll need Form 1095-A, Health Insurance Marketplace® Statement. This form comes from the Marketplace, not the IRS.
1. Find your form
2. Check your form
Is it correct? It should include information about any Marketplace plans that members of your household had last year.
3. Use your form
If it’s accurate, use the information on your 1095-A form to “reconcile”any premium tax credit you or your household qualified for or used. To reconcile, you compare two amounts: the premium tax credit you used in advance during the year; and the amount of tax credit you qualify for based on your final income.
Our eyes send information to our brains in a split second, helping us make important decisions to navigate the world around us. Glaucoma is a disease that damages the optic nerve — the communication “cable” between the eyes and brain.
Glaucoma Is a Leading Cause of Blindness
There are almost no early warning signs, so many people don’t know they have glaucoma. That’s why it’s known as the sneak thief of sight. It is the second leading cause of blindness in the world and affects more than three million people in the United States.
January is Glaucoma Awareness Month, so it’s an important time to learn your risks for developing this disease and what you can do to help prevent vision loss.
What causes glaucoma?
Open-angle (wide-angle) is the most common type of glaucoma. Over time, fluid slowly builds up in the front of the eye. If it doesn’t drain properly, eye pressure increases, damaging the optic nerve. The main sign of this type of glaucoma is the loss of peripheral (or side) vision. People often don’t notice this vision loss until the disease is more advanced. There is currently no cure and no way to reverse vision loss caused by glaucoma.
What are the risk factors for developing glaucoma?
People of all ages are at risk for developing glaucoma. In some rare cases, babies can be born with it. Certain people are at a higher risk than others, including those who:
Are age 60 or older
Are Black, Asian, or Hispanic (Black people often develop it at a younger age)
Have a family history of glaucoma
Have high blood pressure or diabetes
Are nearsighted (able to see things clearly only if they are close to the eyes)
Your eye shape and how much pressure your optic nerve can withstand are also factors that contribute to your risk for developing glaucoma.
Can glaucoma be prevented?
There is no way to prevent glaucoma, but there are ways to help slow down the progression of the disease and stop it from damaging your eyes. One of the best ways is to get regular dilated eye exams.
This type of exam opens your pupil, which lets the eye doctor examine the optic nerves at the back of your eyes and check the pressures in each eye. Your doctor can help you understand your personal risks for developing glaucoma and how often you should get checked.
Eat Right to Protect Your Eyesight
Eating a diet rich in vitamins C, E, and A, and antioxidants like zinc is key to improving eye health. Include these power foods on your daily menu:
Oranges, berries, tomatoes, and peppers (vitamin C)
Green leafy vegetables like spinach and kale, nuts, seafood, and avocado (vitamin E)
Carrots, sweet potatoes, and broccoli (vitamin A)
Eggs, whole cereals, and lean meats like chicken (zinc)
In addition to diet, regular exercise can help you maintain a healthy blood pressure and protect your eyes against damage that causes vision loss.
When it comes to your health, it pays to keep your eyes on the prize — years of seeing our beautiful world clearly.
This article is informational and not intended to provide medical advice. Talk to your doctor about your personal health history and preventive care needs.
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Craving some crispy, golden goodness? Look no further than these fried potato and pea samosas, seasoned to perfection with a savory curry blend. Trust me, your taste buds will thank you for trying this recipe!
Samosas are a staple in Indian cuisine for good reason. These delicious savory pastries are made with a vegetable or meat filling, spiced to perfection and tucked inside a buttery dough. From there, the samosas are shallow fried until they’re golden brown and crispy on the outside. YUM!
This specific recipe for samosas is made with a potato, pea, and curry filling. You are going to love every flavorful bite! Make them to accompany your next Indian-inspired meal. Trust me, your taste buds will thank you.
Ingredients Needed
I know it looks like a lot, but the spices and seasonings in this samosa recipe are what make it so good! Exact measurements are in the recipe card below.
Dough:
All-Purpose Flour: The base of the samosa dough, providing structure and texture.
Thyme: A subtle herb adding a touch of earthy flavor.
Salt: Enhances all the flavors and balances the sweetness of the filling.
Ghee (Clarified Butter): Adds richness and flakiness to the dough.
Cold Water: Binds the dough together without making it tough.
Filling:
Russet Potatoes: The main filling ingredient, providing a creamy, hearty base.
Ghee: Adds richness and flavor to the sauteed vegetables.
Cumin Seeds: A warm, earthy spice.
Coriander Seeds: A citrusy, floral spice that complements the cumin.
Fennel Seeds: A sweet, licorice-like spice.
Ginger: Adds a kick of flavor to the samosa filling.
Green Chili: So the filling has a touch of heat and freshness.
Green Peas: Add pops of sweetness and texture to the filling.
Lemon Juice: Brightens the overall flavor a bit.
Turmeric: A warm, earthy spice that also adds a beautiful yellow color.
Garam Masala: A warming blend of spices like cinnamon, cloves, and cardamom.
Cilantro: Because you can never go wrong with fresh herbs. Especially for homemade samosas!
Salt: Enhances all the flavors. You only need a little bit.
Frying:
Oil: You will also need any high-heat oil like vegetable or peanut oil, used for shallow frying the samosas in.
How to Make Samosas
Homemade samosas take a bit of preparation and you need to keep a close eye on them as they cook, but it’s SO worth it! Here is every step to making this Indian staple at home, broken up into 3 parts:
Make the Dough
Dough Mixture: To a bowl, whisk together the flour, thyme, and salt. Add the ghee to the four mixture and mix well with your fingers until all the ghee has been incorporated. You should have a shaggy dough that can hold its shape when pressed together.
Adjust Consistency: Add the water, 1 tablespoon at a time, kneading the dough as you add it until you have a fairly stiff dough, it shouldn’t stick to your hands.
Rest: Cover the dough and let it rest for 30 minutes.
Make the Filling
Boil Potatoes: Peel the potatoes and cut them into 2 inch chunks then boil them until they are just fork tender, you don’t want them to be too soft and mushy.
Drain: Drain the boiled potatoes then roughly chop or crumble them, do not mash them. Set the potatoes aside.
Heat Ghee With Spices: Heat the ghee in a medium size pan over medium high heat, add in the cumin seeds, coriander seeds, and fennel seeds and saute until they begin to sizzle.
Add Veggies: To the pan add in the ginger, green chilis, and peas. Saute everything for about 2 minutes.
Add in Remaining Ingredients: Lastly add in the lemon juice, turmeric, garam marsala, fennel powder, cilantro, salt to taste, and potatoes. Mix everything together well and saute for another 2 minutes.
Cool: Remove the filing from the pan and then set it aside to cool. Once the filling has cooled nearly to room temperature it is ready to assemble.
Assemble Samosas / Fry
Divide Dough: Divide the dough into 6 equal portions, form into balls, cover and let them rest about 10 minutes.
Roll Out: Roll each ball into flat disks, about 7 inches across. Press them between two pieces of parchment paper to roll flat.
Cover: Keep the flattened dough sections covered to avoid drying them out, work with one dough section at a time.
Create a Cone Shape: Cut the round in half, wet the flat edge of one half of the round and press the ends together to form a cone.
Fill and Seal: Fill the cone with about 2 tablespoons of the filling, gently pack it in. wet the inside edge of the open side and press it closed.
Repeat: Repeat with the other half of the round and then with the rest of the dough. This will yield 12 samosas.
Heat Oil: Heat 2 inches of oil in a large heavy bottom pan over medium heat, a toothpick or wooden skewer inserted into the oil should sizzle when the oil is hot enough.
Fry: Add enough samosas to the pan to leave some room between, you will need to work in batches. Fry the samosas for about 1 minute on each side, they should be golden and crispy but not develop dark brown spots.
Transfer to Plate: Remove the fried samosas from the pan, place them on a paper towel lined plate to allow any excess oil to be absorbed.
Enjoy: Once all the samosas are finished frying, serve them fresh with Mango Chutney or tamarind sauce.
Tips and Variations
Ghee Substitute: If you don’t have ghee, you can use oil in it’s place in both the dough and the filling.
Using Ground Spices: You can use ground spices in place of the whole spices if you prefer.
Use Canned Chilies: Replace the fresh diced green chiles with canned diced green chiles if needed.
Storing Leftovers
Samosas are super easy to reheat and enjoy later! I like to use the air fryer to keep them nice and crispy.
In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating: It’s best to reheat your samosas in an air fryer or oven to maintain the crispy exterior. To reheat in the oven, bake at 350 degrees Fahrenheit for 5-8 minutes. Air fry at 400 degrees Fahrenheit for 3-5 minutes.
More Delicious Recipes Inspired By Indian Cuisine
Looking for more ways to spice up dinnertime? Check out my full list of tried and true, Indian-inspired recipes.
To a bowl, whisk together the flour, thyme, and salt. Add the ghee to the four mixture and mix well with your fingers until all the ghee has been incorporated. You should have a shaggy dough that can hold its shape when pressed together.
Add the water, 1 tablespoon at a time, kneading the dough as you add it until you have a fairly stiff dough, it shouldn’t stick to your hands.
Cover the dough and let it rest for 30 minutes.
Make the filling
Peel the potatoes and cut them into 2 inch chunks then boil them until they are just fork tender, you don’t want them to be too soft and mushy.
Drain the boiled potatoes then roughly chop or crumble them, do not mash them. Set the potatoes aside.
Heat the ghee in a medium size pan over medium high heat, add in the cumin seeds, coriander seeds, and fennel seeds and saute until they begin to sizzle.
To the pan add in the ginger, green chilis, and peas. Saute everything for about 2 minutes.
Lastly add in the lemon juice, turmeric, garam marsala, fennel powder, cilantro,salt to taste, and potatoes. Mix everything together well and saute for another 2 minutes.
Remove the filing from the pan and set it aside to cool. Once the filling has cooled nearly to room temperature it is ready to assemble.
Assemble samosas
Divide the dough into 6 equal portions, form into balls, cover and let them rest about 10 minutes.
Roll each ball into flat disks, about 7 inches across. Press them between two pieces of parchment paper to roll flat.
Keep the flattened dough sections covered to avoid drying them out, work with one dough section at a time.
Cut the round in half, wet the flat edge of one half of the round and press the ends together to form a cone.
Fill the cone with about 2 tablespoons of the filling, gently pack it in. wet the inside edge of the open side and press it closed.
Repeat with the other half of the round and then with the rest of the dough. This will yield 12 samosas.
Heat 2 inches of oil in a large heavy bottom pan over medium heat, a toothpick or wooden skewer inserted into the oil should sizzle when the oil is hot enough.
Add enough samosas to the pan to leave some room between, you will need to work in batches. Fry the samosas for about 1 minute on each side, they should be golden and crispy but not develop dark brown spots.
Remove the fried samosas from the pan, place them on a paper towel lined plate to allow any excess oil to be absorbed.
Once all the samosas are finished frying, serve them fresh with Mango Chutney or tamarind sauce
An EASY vegan version of vindaloo has evaded us for a while. Recreating the rich, spicy, warming flavors of this Indian curry while staying true to our commitment to simplicity is a challenge. The quest continues, but through our trials and tribulations, we landed on a super comforting, warming chickpea curry that was too good not to share!
Made in 1 pot with easy-to-find ingredients, this curry is fuss-free and SO flavorful. Let us show you how it’s done!
The vindaloo we’ve tried from Indian restaurants has a rich, spicy, tangy, and not-too-tomatoey sauce that has us totally hooked! Recreating the exact dish turned out to be too ambitious for weeknight cooking (let’s be honest…too difficult, and we’re getting takeout!), but what we landed on has become a new weeknight favorite!
This 1-pot chickpea curry starts with sautéing onion and red bell pepper until very tender, which creates a rich, savory-sweet base. Then fresh ginger, garlic, and cumin seeds begin sending it into warming territory!
Next come fresh tomatoes for a saucy, substantial base. We tried with canned but found the stronger tomato flavor overpowered the dish. A little bit of tomato paste, however, adds depth and thickness.
We kept the spices simple, warming, and accessible: red pepper flakes, coriander, cinnamon, and clove.
The remaining essentials include chickpeas for heartiness, vegetable broth to make it saucy, sea salt for overall flavor, and a little apple cider vinegar and coconut sugar (or another sweetener) to mimic the sweet, tangy flavors of vindaloo.
After simmering to thicken and let the flavors develop, you can optionally stir in baby spinach for a nutritional boost!
We hope you LOVE this chickpea curry! It’s:
Warming Savory Subtly spicy Vibrant Comforting Wholesome & SO delicious!
If serving with rice or naan, start it before making the curry. Recipes are linked in the ingredients section above.
Heat oil in a large pot or large rimmed skillet over medium heat. Once hot, add the onion and sauté until beginning to soften, about 2-3 minutes. Add the red bell pepper and sauté for 3-4 minutes, stirring occasionally, until softened.
Add the garlic, ginger, and cumin seeds (and more oil, if needed) and sauté for 1 minute, until fragrant.
Add the chopped tomatoes, and cook for 5-7 minutes until they begin to break down. Then add the tomato paste, red pepper flakes, coriander, cinnamon, and cloves, and cook for 1 minute, until fragrant.
Add the drained chickpeas, vegetable broth, salt, vinegar, and coconut sugar (or maple syrup) and stir. Bring to a simmer over medium-high heat. Once simmering, cover, reduce heat to low, and cook for 20-25 minutes to thicken and allow the chickpeas to soak up the flavors.
Remove the lid, increase the heat, and continue cooking for 5-10 minutes, until thick and saucy. Taste and adjust, as needed, adding more vinegar for acidity, coconut sugar for sweetness, or salt for overall flavor. Optionally, stir in baby spinach and cook until wilted.
Enjoy with rice (or other grains) and/or naan and garnish with coconut yogurt and fresh cilantro (all optional).
Store leftovers in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop, adding a little water if needed, until warm.
*We tested with canned tomatoes and found the tomato flavor to be too overpowering. *We tested replacing the vegetable broth with water, but strongly preferred the version with vegetable broth. *Very loosely adapted from Swasthi’s Chicken Vindaloo. *Nutrition information is a rough estimate calculated without optional ingredients.
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Creamy peanut butter and melted chocolate layered on top of an Oreo crust. What could be better than that? These Oreo peanut butter bars are what dessert dreams are made of!
Dessert bars are so easy to throw together and perfect for making for a crowd. If you need a few more recipes to add to the lineup, here are some of my favorites: scotcharoos, oatmeal fudge bars, or Nanaimo bars!
Oreo and Peanut Butter Bars
These Oreo peanut butter bars are a match made in dessert heaven. They have a rich and buttery Oreo crust holding up a creamy peanut butter layer. Then comes the chocolate on top, the perfect sweet ending. My mouth is watering just thinking about these tasty dessert bars!
And the good news is, they’re a breeze to whip up. Simple to make, and even simpler to devour. You can easily make large sheets of these bad boys (hello, potlucks!) to feed a crowd! Or just your family, if your kids are as ravenous as mine. My family didn’t think peanut butter bars could get any better until we tried this amazing Oreo version. Here’s what you’ll need:
Ingredient List
These Oreo peanut butter bars have the most delicious ingredient list. Each one adds a little extra indulgence! You’re going to love the combination of Oreo, chocolate, and peanut butter. Exact measurements are in the recipe card below.
Oreo Crust:
Oreos: These cookies get pulverized into a fine, dark crumb, forming the base of the bars.
Salted Butter: Melted butter binds the Oreo crumbs together. The touch of salt brings out the flavors.
Peanut Butter Filling:
Salted Butter: Melted butter again! It helps bind the filling ingredients and adds richness.
Graham Cracker Crumbs: These light, airy crumbs add texture and also a subtle sweetness to the creamy peanut butter layer.
Powdered Sugar: So the filling for the Oreo peanut butter bars is smooth and sweet.
Peanut Butter: The star of the show! I used creamy peanut butter, but crunchy will also work if you want more texture.
Chocolate Topping:
Chocolate Chips:Semi-sweet or milk chocolate, the choice is yours! You can also use dark chocolate chips if you wish to offset the sweetness. Melted chocolate chips create a smooth, decadent layer that complements the peanut butter perfectly.
Peanut Butter: A little extra peanut butter adds depth to the chocolate layer, making it extra special.
How to Make Oreo Peanut Butter Bars
Oreo peanut butter bars are so easy to make, no baking required! This makes them perfect for enjoying year-round, when you don’t want to turn on your oven in the summer!
Prepare Pan: Line a 9×13-inch pan with parchment paper leaving a 1-inch overhang on both sides. Spray very lightly with pan spray and set aside.
Oreo Mixture: Add the Oreos to a food processor and pulse until finely ground. Add the butter and pulse again until the butter and Oreo crumbs are completely combined.
Add to Pan, Chill: Pour the Oreo crumbs into the prepared pan and press them into an even layer with your fingers or the bottom of a flat measuring cup. Chill in the freezer for 20 minutes while you prepare the filling.
Filling Mixture: In a large bowl combine melted butter, finely ground graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter. Spread in a 9×13 inch pan.
Melt Chocolate, Layer: In the microwave or over the stove, melt the remaining ¼ cup of peanut butter with the chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn’t burn. Spread on top of the peanut butter layer.
Chill and Set: Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.
Tips and Variations
A couple extra ways to make these peanut butter bars turn out just the way you like them!
Different Types of Chocolate: Milk chocolate can be very sweet, so you may switch it out for semi-sweet. For an even more fancy version, melt two different kinds of chocolate and marble them on top with a toothpick. You can even swirl in white chocolate or melted butterscotch chips.
Make Your Crust More Dense: The Oreo crust is a bit crumbly, especially when it room temperature. If you want it to be denser, you may add 1-1 ½ tablespoons of additional butter to the crust, but it may make it feel more oily.
Storing Leftovers
Store leftover Oreo peanut butter bars in an airtight container at room temperature for up to 7 days, or in the refrigerator for up to 10 days.
You can also freeze Oreo peanut butter bars in an airtight container for up to 3 months. Leave at room temperature for a couple hours to thaw.
More Peanut Butter Desserts to Sink Your Teeth Into
Line a 9×13-inch pan with parchment paper leaving a 1-inch overhang on both sides. Spray very lightly with pan spray and set aside.
Add the Oreos to a food processor and pulse until finely ground. Add the butter and pulse again until the butter and Oreo crumbs are completely combined.
Pour the Oreo crumbs into the prepared pan and press them into an even layer with your fingers or the bottom of a flat measuring cup. Chill in the freezer for 20 minutes while you prepare the filling.
In a large bowl combine melted butter, finely ground graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter. Spread in a 9×13 inch pan.
In the microwave or over the stove, melt the remaining ¼ cup of peanut butter with the chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn’t burn. Spread on top of the peanut butter layer.
Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.
Friends, you don’t need to buy another gluten-free flour to add to your pantry (insert collective sigh of relief). If you have buckwheat groats around from making granola or porridge, you can make your own buckwheat flour when you need it! Just 1 blender, 1 ingredient, and 5 minutes required!
Bonus? It tastes fresher than store-bought, and as long as you’re making enough buckwheat flour to go above the blades of your blender, you can make the exact amount your recipe calls for. Let’s do it!
Is Buckwheat Flour Gluten-Free?
Yes, buckwheat flour is gluten-free! Despite having “wheat” and “flour” in the name, buckwheat does not contain any wheat, barley, or rye. It’s not even closely related to wheat, nor is it a member of the grass family. It’s actually the seed of a flowering plant!
How to Make Buckwheat Flour
Making homemade buckwheat flour is seriously easy! Simply add raw buckwheat groats to a blender and blend in 5-10 second increments until fine and powdery, stopping to shake the blender a few times as you go.
In less than 30 seconds, you’ll have fresh buckwheat flour that’s even better than what you’ll get at the store!
We can’t wait for you to try it for yourself! It’s:
Nutty Wholesome Nutritious Versatile Easy to make & Great for baking!
We love using it to make crepes, pancakes (recipe in our cookbook), and muffins (recipe coming soon!). It can also work well in place of oat flour in some recipes, making it a great option for those who are oat-free.
More Homemade Flour Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 7(1/4-cup servings)
Course Helpful How-to
Cuisine Gluten-Free, Vegan
Freezer Friendly 6 Months
Does it keep? 3-4 Weeks
Prevent your screen from going dark
1 ½cupsraw buckwheat groats(hulled // for best flavor in baking, we recommend using raw groats, which are light brown/green in color, not dark brown or roasted)
*1 ½ cups buckwheat groats make ~1 ¾ cup buckwheat flour (~1 ½ cups when tightly packed/pressed into measuring cups). *In our experience, a food processor doesn’t break the buckwheat down enough for a good result in baking. *Nutrition information is a rough estimate.
Hi friends! How’s the day going? Thank you so much for the beautiful birthday wishes for Miss P. I read them all to her and she loved them. (She also LOVED having everyone sing “Happy Birthday!”) I’ll be sure to recap the birthday festivities in one post after her party. 🙂 For today, I have a brand-new workout for you, combining two of my very favorite tools: the kettlebell and the TRX suspension trainer.
(Wearing Nikes, lulu crops, and this Zella tank which I later realized was inside-out for all of these pics. Derp. haha)
TRX Kettlebell Circuit Workout
Kettlebells and the TRX add an entirely different dimension to training, as they target our deep internal core stabilizers. You have to work harder to maintain balance or center of gravity with the kettlebell, and the TRX encourages a plank position for the exercises. You’re in a moving plank the entire time. These are excellent tools to to challenge yourself and keep your muscles guessing!
The workout is meant to be completed circuit-style, moving quickly from one set of exercises to the next. After you finish one round of the entire circuit, you have the option to move through it again 1-2 times for 3 total times.
What Is Power Circuit Workout
Here are a couple of interesting things about this circuit, which increase its *excitement*:
-It’s a longer circuit (11 exercises). This use uses quite a few unilateral movements, focusing on one side at a time. If you’re in a time pinch, you can do a couple of bilateral movements instead. (For the burpees, do regular, non-TRX burpees, and for the kettlebell squat and press, hold two kettlebells instead of one. Ditch one of the squat exercises if you’re trying to bring down the time.)
-Speaking of unilateral movements, this is SUCH a great way to train. If we’re always training both sides at the same time, it’s easy to depend on your stronger side, or ignore how each side is feeling. You may find that you can make simple tweaks to improve form because you’re really paying attention to the working muscles.
-It’s a leg crusher. These are challenging movements to work your entire body, with a lower body and glute emphasis. You’re welcome. Mauaha.
As always, talk with a doctor before making any fitness changes. Honor your body and modify as needed. This workout assumes that you’re comfortable working with the TRX and kettlebell, and know how to execute these moves safely. If you have any questions, please let me know, or ask a personal trainer at your local gym to help you. We are happy (and stoked!) for the opportunity to help others work out more safely.
Now, let’s move onto the workout!
(Pin for the next time you need some gym inspiration!)
Form cues and tips:
1. Squat and reach: step away from the TRX base point, holding onto the strap with one hand. Sink down into a squat (chest listed, and weight in your heels), as you tap your free hand to the floor. As you exhale to rise, squeeze your glutes, and “chop” your non-TRX hand to the TRX. This is one rep.
2. Squat jump. You’ll be holding onto the TRX with both hands for the one -make sure you’re standing far enough away so it’s not flopping around, and has some tension- and use this as an excuse to really press into the ground and exhale to jump as high as you can. Make sure to land with soft knees.
3. Pistol squat: stand away from the TRX base point, holding onto the straps with both hands. The straps will be straight, and your chest will be lifted, with a tight core. Bring one leg off the floor and flex your foot, bringing the leg up as high as you can. Inhale to sink down into a squat (goal is to end up with your knees in one line) and exhale to rise. Really pay attention to the standing leg and keep it as stable as possible. Squeezing the glutes really helps. If you need to, start with a smaller range of movement. Modification: regular dumbbell walking lunges.
4. Single-leg squats: turn to face away from the TRX with one foot in a strap. You may have to step a bit out so that you can find a comfortable range. As you sink down into your single-leg squat, the foot in the strap will go back. Watch your front knee to make sure it doesn’t extend past your toes and keep your chest lifted. Modification: static lunges.
5. Biceps curl: facing the base point, step in a bit (the more you step in, the more challenging this will be) and straighten your arms. Think about bringing your entire body into a plank position, so you’re in one straight line. Flex your feet so your toes point up and heels are grounded. As you exhale, bend your arms to biceps curl. Inhale to extend with control. That’s one rep.
6. Chest press: face away from the TRX base point and keep that same plank position. Keep your shoulders down and core tight as you bend your arms to a 90-degree angle. Exhale and squeeze your chest to press the handles together. That’s one rep.
7. Squat press: holding the kettlebell in one hand, sink down into your squat with a lifted chest, weight in your heels, and tight core. As you exhale, stand, and bring the kettlebell to shoulder height (inhale). As you exhale, press the KB up overhead, keeping your shoulder down. Complete all of your reps on one side before switching to the other side.
8. Kettlebell swings: ground into your feet and stand hip-width apart. Hold the kettlebell in between your knees and start to gently swing it so you can gain some momentum. When you’re ready, power through your hips, glutes and core to swing the weight up to shoulder height, then bend your knees, swinging it back to start. Remember that you are NOT using your arms to lift the weight; this is pure glute and core power. Every time the weight goes up, make sure you’re strongly exhaling.
9. Heel tucks: (I just wrote “hell tucks.” Pretty much.) You’ll start on your back with your feet in the straps, toes pointing up. Exhale to lift your hips off the floor, keeping your shoulders grounded into the floor. Take an inhale, and then exhale to bring your heels towards your glutes. Keeping the hips lifted, extend the legs back out. That’s one rep.
10. Plank and knee tucks: rotate your body (keep your feet in the straps with toes up, and as you rotate, your toes will point down towards the floor and stay in the straps) so you come into a plank position. Try to get your body into a straight line and your hips in line with your torso. Exhale to bend the knees in towards your chest. Inhale to straighten back out to plank.
11. TRX burpee: with one leg in the strap, you’ll complete the classic burpee movement. Walk or jump back to plank, step your free foot forward, and jump off the floor. Complete all of your reps on one side before switching to the other side.
I can’t wait to hear what you think about this one! This is the workout I’ll be doing today, too. 🙂
Any favorite TRX of kettlebell exercises?
Have a wonderful day and I’ll see ya soon.
xoxo
Gina
*I’ll be running a 7-day reset starting on Tuesday, and there are so many amazing ladies (and guys!) in our Facebook group. To join in the fun, the info is all here.
Hi friends! Happy Friday! The weekend is heeeeeere. What do you have going on? I’m taking my first Spenga class with a friend – I’ll report back!- and putting the finishing touchings on February Fit Team programming. New workouts drop on Sunday! If you want to try it, sign up here – the first 7 days are free.
I’m also looking forward to teaching a barre class, Meg’s baby sprinkle (Kyle and Meg are having baby #3 in a month and a half!), and a family hike. I hope you have a fun and relaxing weekend ahead.
(A leftover lunch of chicken with artichokes and mushrooms, plus radishes, broccoli and homemade hummus on the side)
It’s time for the weekly Friday Faves party! This is where I share some of my favorite finds from the week and around the web. I always love to hear about your faves, too, so please shout out something you’re loving in the comments section below.
Friday Faves 1.26
Read, watch, listen:
Liv and I saw Mean Girls last weekend and LOVED it. I had low expectations but was blown away – I want to see it again.
Latest pair of Vivobarefoots (<— my referral link gets you 15% off). This is the 7th pair to enter our house. The Pilot, P, and I are all on board the barefoot train. (Liv sticks to her Jordans and Converse.) It’s wild to see how constricting *normal* shoes feel now. They squish my toes so much! These are extremely light, comfortable, and plenty of room for proper toe splay and foot function. 😉
(Also worth mentioning here that this is the BEST shoe spray. I use it on all of the kids’ athletic shoes or anything canvas, like Liv’s backpack, and it helps them to not get trashed as quickly. It also keeps white sneakers super white and clean.)
We went to a wonderful dinner with friends last weekend and when I said I’d bring a cheese board, I didn’t think about transporting it. Thankfully, I press and sealed the heck out of it and it survived the drive! I added chocolate covered cherries, candied nuts, and rosemary sprigs for garnish when we got there.
These jerky sticks. I bought four to see if we would like them, and P ended up having three this week and requested more.. so there ya go. I tried one and it was amazing. I’m weird about jerky texture and this brand is soft and not too chewy. They’re seasoned perfectly and I appreciate that they include a blend of organ meats since I don’t typically cook with them. They’re so good for you, but I still get a little squeamish…
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