Tony Horton “Checks Out” Shakeology:

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Ever noticed that after you boil, say, broccoli, the water has turned green? That’s because many nutrients in vegetables are water soluble. So if you have to boil, use less water and you’ll lose fewer nutrients.

But this is where steaming and sautéing come in. Both are great options for cooking your veggies. Adding a pinch of Himalayan salt will help keep the colors bright! If you want to kick it up another health notch, throw in a tad of olive oil or coconut oil when sautéing your veggies vegetables. This will enable your body to better absorb fat-soluble nutrients.

I recently took part in a 90 day Challenge Group through Facebook hosted and lead by Matthew Pryor. With daily ‘check-ins’ and inspirational writing by Matthew, the experience was exactly what I needed. I needed accountability and motivation and that’s what Matthew facilitated for us. My exercise and diet habits have changed for the better and I’m thankful to Matthew for helping me accomplish that.

MICHAEL C.Prosper, TX

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