Diabetes Lunch Bunch!

It’s that time again!
Next week, we kick off the next Diabetes Lunch Bunch! For the next six consecutive Fridays, pre-diabetic and diabetic patients are welcome to join us at 12:30. Caroline’s cooking healthy meals, and we will discuss healthy eating, medications, self-care, fitness, side-effects. There will even be a special grocery store store for those living with diabetes. Members free and non-members $58 (includes 2 month membership). You can’t beat the value!
Call to reserve your spot

New Schedule
New Schedule!
So great to see such a great turnout for the first day of our new schedule this morning! Click below for immediate access or members can watch the mailbox for our schedule mailing this week! Your coach will help you navigate through the offering, just respond to your coach email this week!

Your feedback creates the LWell experience magnificent! Keep in touch with your thoughts about the schedule so we can continue evolving into the most amazing place ever!!

It’s Booster-time, and the challenge has begun! For the next 6 weeks, expect more recipes in your inbox.

Today’s smoothie recipe:
So simple yet so marvelous!
1/2 meyer lemon (not the regular kind)
big bunch of kale
1/2 banana (optional)
2 scoops of protein powder (I used Hemp)
ice and water
Blend and serve. Tomorrow, I’ll do the same thing, except I’ll add fresh ginger!


Core and Glutes – the new class rocks today!

A new M/F 10:30 green level core and glutes class! You’ve got to be able to get on the mat for this one, but it pairs well with the M/F 11:00 Essentials. Come to both to get things going in a whole new way!

Schedule a booster coaching session!

What would you like to accomplish before February 21? Your coach will help you put together a customized plan to make that happen. Contact Caroline if you’re wondering how to get started: Cell 585-8887

Dinner Recipe
Dinner recipe: Noodle-free Pad Thai

1 small spaghetti squash

Squeeze juice of ½ a lime
1 tablespoons rice vinegar

1 Tablespoon of honey
1 tablespoon water

1 tablespoon fish sauce (optional)

1 teaspoon coconut oil

Red pepper flakes to taste

3 cups thinly sliced green cabbage
1 package of tempeh (or substitute 2 chicken breasts)
4 large eggs

1/2 cup peanuts, chopped (optional)
1 Tablespoon of spring onions

1. Preheat the oven to 375. Prick squash all over with a fork and roast on a rimmed baking sheet about 1 hour or until tender when pierced.
2. Whisk together lime juice, vinegar, fish sauce (optional), honey, water and red pepper. Bring to a simmer; keep warm over low heat, and whisk it occasionally.
3. Slice tempeh. Heat oil in a large skillet over medium heat; add tempeh Then, add cabbage and sauté 1 minute. Stir occasionally for about 3 minutes. Reduce heat to low and stir in scrambled eggs. Let sit 30 seconds and then stir constantly until eggs are cooked, about 2 minutes more. Turn off heat.
4. Halve squash lengthwise and scoop out seeds. Using a fork, scrape the squash from the shell to make noodles. Then place the strands into a bowl to untangle, and then add it to your egg mixture. Then drizzle the sauce and add peanuts and spring onions into the egg mixture.