Fun Finds for March: National Nutrition Month!

Thanks to Babbleboxx for sponsoring this post. As always, thoughts and opinions are my own.

Winter can be incredibly long in Upstate NY, but once March arrives I always feel optimistic. The days get longer (thanks, Daylight Savings), the temperatures start to get warmer, and the sun shines more. March is definitely a month I look forward to and enjoy!

I also love that it is easier for me to stay active and make healthier choices. Did you know that March is National Nutrition Month? National Nutrition Month is an annual campaign that encourages people to make informed food choices and develop healthy eating and exercise habits! I’m excited to share 4 ways to celebrate National Nutrition Month in 2021!

Bragg Apple Cider Vinegar Refreshers

Gut health is incredibly important to your wellness, so I have been prioritizing daily prebiotics by drinking Bragg Apple Cider Vinegar refreshers. These refreshing drinks are packed with meticulously selected fruit juices, teas and spices along with 2 tbsp of raw unfiltered raw apple cider vinegar in every bottle. Bragg Live Food Products is one of the oldest independent natural food companies in the United States, and after tasting their nutritious and delicious drink, I’m not surprised. To find out more about Bragg Apple Cider Vinegar, click here.

Veestro Meal Delivery

As a busy mom of three, sometimes meal planning can get tricky. Between work, soccer practice, and remote schooling, prioritizing dinner and healthy meals can be a challenge which is why I’m happy to rely on Veestro Meal Delivery! Veestro meals are 100% plant based and are fully prepared which is so convenient. Veestro meals are also vegan and shipped frozen to reduce food waste! Right now you can get 25% off any order through March 31st by using the discount code BABBLE25 at htpp://www.veestro.com.

Eat This Book from Running Press



Knowledge is power, and educating yourself about food, nutrition and how to fuel your body is integral to your own wellness. Eat this Book is a fun, illustrated book packed with little nuggets of information and encourages healthy eating. This book has definitely inspired me to be more creative with my favorite foods, while also branching out my own nutritional palette to new options! The illustrations and bright colors make it interesting and engaging for anyone to read, even kids. This would make a great gift for anyone! Click here to learn how you can get a copy of it.

Meat Sticks from CHOMPS

With three small children, I tend to have small meals on the go! I’m always looking for a protein packed, high quality snack to put in my bag to keep my hunger at bay. CHOMPS grass fed beef sticks are a great choice because not only do they have 9-10g of high quality protein, including grass fed and finished beef and venison and free range turkey. CHOMPS are certified paleo, Whole30 approved, keto certified, and free from all 8 major allergens. CHOMPS products are also free from GMO’s, gluten, soy, dairy, added sugar, nitrates or nitrites, MSG, artificial preservatives or coloring and artificial sweeteners. They also taste amazing and offer three different flavors including Original Beef, Jalapeno Beef, and Salt & Pepper Venison.

Click here for a special offer on CHOMPS grass fed beef sticks, valid now through 3/31/21 and save 20% off your order with the code BABBLE20 valid through 3/31/20.

National Nutrition Month

Did you guys know it was National Nutrition Month? What steps are you and your family making for your wellness this month?

 As you guys all know, Nutrition and wellness are so important to me family and I. I love sharing and helping you in your fitness journey.  Let me know in the comments below if you will be trying any of these great products and any of your tips for the month of March!

Xo

Alex

Buffalo Cauliflower Bites Recipe

Hi everyone! Happy Thursday! Hope you guys are all hanging in there! 

I don’t know about you, but cooking every single night has forced me to be a little more creative with my meals! I’m really sticking to my nutrition during this quarantine because I have the time! Coming up with some items that fit my macros while not going to the grocery store as often has been my challenge, because as you know a lot of what I eat is fresh produce. 

Last night was a low carb night, but I really wanted to have something in my meal to look forward to (no offense to my grilled fish meals haha). I had been wanting to try and make Buffalo Cauliflower bites at home in the air fryer for quite some time, and this seemed to be the perfect opportunity. It got me excited for low carb night! 

It was SO easy and added a little flavor to my meal. This would make an awesome appetizer as well or even a lunch! 

Ingredients :

1 cauliflower head

1/2 cup franks red hot sauce 

2 tablespoons butter (melted) 

1 tablespoon olive oil 

Garlic powder to taste 

1/2 cup flour (I used unbleached) 

Instructions:

1. Cut cauliflower head into small pieces. 

2. Melt butter in large bowl. Add hot sauce and olive oil. 

3. Mix flour and garlic powder in a different large bowl. 

4. Dredge cauliflower pieces in hot sauce mixture, then into flour mixture. 

5. Turn fryer on to 390 degrees, cook for 15-20 mins. Make sure you shake/ flip! I like them crispy so kept them in a little longer!

6. Enjoy ❤️

Xo 

Alex

Fast Shrimp Paella

Happy Monday friends! I threw together this meal for the first time tonight and its definitely a keeper! Easy, not a lot of ingredients, tasty and quick!

For this recipe, I used brown rice and frozen peas and shrimp. This meal took me about 30 minutes all up to prepare and cook for (and thats including an intermission to get something for my son who came down from bed! Ha!)

I love this meal because using frozen shrimp and peas really cuts down on prep time. Rice is a super easy carb to make, and you throw it all into one pan! Also, tumeric is an EXCELLENT spice to use - there are so many health benefits to it (google it!).

Enjoy!

Easy Shrimp Paella

Ingredients:

1 cup of rice 
Olive oil 
1/2 tsp ground tumeric
1 cup chopped pepper (your choice what color) 
1-2 cloves garlic, minced. 
1 cup frozen peas
1/3 cup water
1.5 lb shrimp, peeled and deveined (I use frozen) 
Salt and pepper to taste 
Cilantro for garnish (optional) 

Directions:

1. Cook rice as per directions 

2. Heat olive oil, garlic and tumeric in a frying pan. Cook until fragrant. Add peppers. 

3. Add shrimp and cook until no longer opaque. Add peas. Add water if needed (I had a little leftover water as the shrimp were defrosting, so I did not even need to add it!)

4. Mix cooked rice and mix. Simmer for 3-5 minutes. 

5. Top with cilantro. Enjoy!

Hope you all had a great Monday!

xo

Alex

Meal Plan Monday: Peanut Tofu Rice Bowl with Avocado

It has been a minute since I shared a Meal Plan Monday, and I’ll be honest it is a HUGE goal of mine to share more recipes in this space! I know so many of you follow me not only for fashion, but also for nutrition & fitness which is why I want to share more behind the scenes of what I eat on a daily basis. My goal is to share two recipes a month, if I can churn out more, great! The hardest part is that I am a creature of habit…so writing new blog posts on recipes means I have to make new ones! ha!

I meant to make this recipe last week, but I just reverted to making pancakes for dinner because by the time I got all 3 kids to bed I was tired AF! Trust me when I say that this recipe was worth the wait! This is hands down one of my favorite recipes I’ve ever made for the first time and I’ll definitely be adding this into the rotation. Its fast, easy, and not a lot to cut up (this is key for me in my stage of life!).

Keep in mind that you definitely don’t need to use Tofu (you could totally use chicken), but I thought it would be good so I went for it!

Peanut Tofu Rice Bowl with Avocado

INGREDIENTS

1 cup cooked brown rice
1 cup shredded carrots
1 cup spinach leaves (you can use more or less! Up to you!)
1 cups broccoli florets
2 teaspoons olive oil or additional sesame oil
16 oz extra firm tofu (I used firm and it was a little mushy so I would recommend extra firm!)
1 clove garlic, minced
1 Avocado

Peanut sauce

1–2 tablespoons toasted sesame oil
1/4 cup low sodium soy sauce
1/4 cup 100% pure maple syrup
2 teaspoons chili sauce
1/4 cup creamy or crunchy peanut butter

INSTRUCTIONS

Cut tofu into small cubes. Warm olive oil in frying pan or wok. Sautee tofu until lightly browned. While tofu is cooking, whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili sauce, peanut butter) until creamy and smooth. Add sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients. Cut Broccoli and mince garlic. Sautee garlic until fragrant. Add the broccoli for 3-5 mins.

Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes. Add shredded carrots, and spinach. Cook until spinach begins to wilt. Add 1/4-1/2 cup water depending on how thick you want the sauce. (I used 1/4 cup)

Top with Avocado & Enjoy!

xo

Alex

Meal Plan Monday: 3/11/19

Happy Monday!

Anyone else super happy about Dayoght savings? I know a lot of people hate it because you “lose” n hour of sleep…but when you’re used to losing sleep it means nothing— ! I know it can cause a lot of havoc on sleep schedules to parents all over the nation but right now I will take that over darkness any day! This winter has honestly lasted 49053 days and I’m ready for SPRING.

Our big kids were off at their grandparents this weekend so I actually went grocery shopping on my own #score. I wanted to share my meal plan for the week with you all!

Sunday: I made Arugula Chicken - you can find my recipe linked here. I like this meal because its a two for one- meaning I don’t need to make an extra meal for the kids (HECK YEAH). I just give them the chicken plain and then just steam some veggies and pair it with some noodles. This meal is SO good, fast, and you can make it ahead of time (like I did today-I just put it in the fridge and when it was time to cook, popped it into the oven!!).

Monday- I have two Sunbasket meals arriving this week. The first is a Crispy tofu stir fry with sweet Sichuan sauce. The second we will be having on Tuesday night and its a Chipotle turkey chili with cucumber sumac salad. For those interested you can use my code to save money on your first order with Sunbasket!

Use this code: https://sunbasket.com/invite/Alex398281

Wednesday- I’ll be falling back on the trusty chicken pepperoni meal-the kids love it, and its easy!

Thursday- I’ll be making this cheesy chicken bake . This is another good recipe that can be made ahead of time & thrown into the oven, the kids like, and I substitute plain greek yogurt for mayo to make this pretty healthy. Yes, it has cheese in it, but this meal HAS been part of my rotation when I’ve been in the process of leaning out! Because when I’m leaning out, this works because I tend to focus on high fat/high protein! *Also, I have had this WITH mayo and honestly I don’t even like mayo and it still tastes good. I obviously prefer the greek yogurt because it packs extra protein and is lower fat/cal and just all around healthier!

Friday- Will be your standard Friday fish day! Salmon with good ol Paul Prudhomme’s spices!

I can’t think as far as Saturday so that is it for meal planning! ha! I wanted to share every week a few of my favorites.

This Weeks Faves:

1. Teriyaki Wegmans Chicken: I really like their pre-seasoned chicken. Yeah, its more expensive but for the season I’m in I need something easy, fast, healthy, and convinient that I can just make ahead of time and warm up on the go at home or bring with me to work. TIP: Cut these in half before cooking!! This will help give it an even cook. I always found it hard when leaving it whole to get it cooked just right. Either the outside would get burned, or the inside would be raw! Added bonus: Both of my boys like this chicken and I give it to them for dinner/lunch one or two times a week. I always make these ahead of time and put in the fridge for a fast meal in a pinch!

2. Wegmans Turkey Bacon -This stuff has great flavor, is awesome paired with eggs, or in an omelette!

3. Eggs are a big staple in our house. May-October we get eggs at the farmers market, but in the winter we rely on the grocery store options. Wegman’s came out with these this past year and they are worth the extra money. The flavor of them is AWESOME.

Lastly, I wanted to share these Lara truffles. Only 7 ingredients (and all goodies) make these a great snack.

Have a great day peeps! xo
Alex

Family friendly Breakfast & 16 Weeks Bumpdate

Happy Friday! I'm rocking in today at 4 months pregnant...I can't believe it! Hope you all have some fun plans for this summer weekend :) 

Guilt free Family friendly Breakfast:

I wanted to share with all of you an awesome breakfast that is great for the whole family! I know that sometimes it is such a struggle to make only ONE meal for the whole family..especially when you are trying to eat healthy ((hello fellow moms of picky eaters!)).

Introducing...Kodiak Cake Buttermilk Pancakes. The macros (Protein, fat, carbs) on these bad boys are AWESOME, and they taste great. Our boys love them and we usually top them with syrup or honey for the kids. Right now ((because I'm a little bit of IDGAF about nutrition sometimes ha)) I usually top mine with syrup too haha #pregnancyprobs. A healthier more clean option would be to top with either Walden farms sugar free syrup ( I haven't tried, I've seen a lot of people use though) or a nut butter- Peanut butter, almond butter, etc. 

These are literally IDIOT proof to cook (I am a decent cook but for some reason pancakes aren't on the top of my list of great meals I can cook), and you can play up the protein content with adding milk and egg. YES- that means the mixture needs NOTHING else. So, those days that you have nothing left in the house (read: no eggs), you can still make these suckers. 

I get mine at Wegmans but I'm sure you can snag them online. 

BumpDate: 

16 weeks pregnant! Boom! Another month and we will be halfway there. I've had a killer week of workouts and can't wait to have a day off tomorrow and rest my body! Weight gain is staying steady at 9 pounds. I have my anatomy scan scheduled in a few weeks before we go out of town, so fingers crossed everything is okay. I've started to stock up on maternity basics (short sleeve and long sleeve tees, leggings, etc.) for the upcoming months. By mid September I think I'll be hard pressed to find too much of my closet that fits properly! Ha! I'll be doing a post on my maternity must haves and brands I love for fit, comfort, and quality so keep an eye out for that! 

Hope you all have a great weekend! xo

Alex

Meal Plan Monday & snacks I'm loving

Anyone else have a sunshine hangover? Can we all just skip work today and celebrate SPRING and no more snow?! Kidding...{kind of} Hope you all had a great weekend and are ready to get after this week!

Today I'm sharing a unique recipe... Pork is not something I have in my usual meal rotation but this meal is actually super tasty, healthy, and even kids like it because its more sweet than spicy. The Hoisin sauce I use to flavor this meal is pretty low in sugar and carbs which makes me love this recipe even more.

Pork Stir fry with Snow Peas

Pork Tenderloin, cut into cubes
4 cloves garlic
1 1-inch piece fresh ginger, peeled & minced (2 tablespoons)
1 Tablespoon soy sauce
1 teaspoon dark sesame oil
2/3 pound Snow Peas
1/2 Red & Green Pepper, chopped
Mushrooms
3 tablespoons Hoisin sauce
1/4 cup water
Rice

1. Toss the pork with half the garlic, half the ginger, soy sauce, and sesame oil. Marinate at room temperature for 15 minutes. 
2. While pork is marinating, start cooking the rice. Heat a skillet over high heat and add olive oil.  Add the remaining garlic and ginger until fragrant. Add mushrooms and peppers. When mushrooms begin to sautee/peppers soften (3-4 mins), add sugar snap peas. Cook for 2-3 mins. Remove into a separate bowl to cool. 
3. Heat the same skillet used for the vegetables and cook the Pork mixture. Season with salt and pepper to taste. Return the vegetable mixture to the skillet when Pork is nearly cooked through. Add the hoison sauce and soy sauce to taste, cook until juices thicken. I like to add 1/4 cup of water as the juice thickens- I think it makes it perfect to spread over the rice! Totally up to you though. 
4. Serve over rice and enjoy!! 

Snacks I'm loving

Also, I wanted to share a few snacks that I've been loving for me...and a few for the kids. My boys love the Nature's Bakery fig bars. I just saw today that they have an Organic Oat and Honey option so I snagged it and they LOVE them. I like how there is no high fructose corn syrup, that they're organic, and not too messy!

Strangely enough,  Neither of my boys like cow's milk. I don't really force it because I'm not super sold on cow's milk anyway...so we try to get their dairy through almond milk in their oatmeal, yogurt (Seb really isn't feeling it at the moment..hopefully that changes!) and various cheeses. These Horizon cheese stars are Max's favorites. I think he likes the taste as much as the different shapes :) These I have only been able to find at Target. Just what I need, another reason to "force" me to go into target..ha. 

I've completely overhauled my diet the last 3 weeks and cut out all sweets so finding alternatives for my sweet tooth has been a challenge to say the least. I've been loving the thinkthin Cake pops lately though. My favorite flavor definitely has to be the chocolate. Low sugar and it hits the spot after dinner when I crave something sweet!

Last but not least... is this Buff Bake Peanut Butter spread. GUYS. This is so freakin good. Not nearly as good as Nutella, or Peanut Butter Company  {{these are clearly off limits at the moment}},  but it certainly satisfies and packs some extra protein. Beggars can't be choosers at the moment so I'll take what I can get,  I love how these two treats are somewhat guilt free and help me satisfy that sweet tooth that never seems to disappear! 

Have a great week everyone! 

xo

Alex

30 minute meal: Chicken Arugula Salad

Hey guys! I thought I would hop on here real quick and share one of my favorite recipes!  Now that I'm a mom I try and find ONE meal I can cook for the whole fam. There is nothing worse than cooking two different dinners....Who's with me on that???!! And lets be honest we can't be eating the same four meals that our kids eat LOL. This meal is SUPER easy to make and fast and changes things up!! 

Ok..so whenever I go out to dinner I am such a sucker for Chicken Arugula Salad. I love the balsamic, fresh tomatoes and the fact that it has some greens in it. So freaking good. Its definitely a "healthier" option when eating out. However, I don't love the fact that its made in the frying pan...so I thought to myself..hm. I can totally make this at home. Just without the extra grease!

The trick is that I throw it in the oven which gives you crispy chicken without the oil! WIN! And...you can give the kids the SAME crispy breaded chicken. I mean, who doesn't love breaded chicken? You can enjoy your Arugula salad...and Give the kids some ketchup, BBQ, or hot sauce (if they're old enough to like sauces, my two toddlers just eat it plain) and bingo...you have a meal for the whole fam. If you want extra credit, you could honestly cut the chicken into smaller pieces for the kids so they look like nuggets! Steam some veggies on the side for them and donezo. You have dinner in 30 mins...and a majority of the time its in the oven which means time to do something else..like play with the kids, clean up, un -wind from work..whatever it may be. 

Ingredients: 

Chicken Breasts (however many you need)
4 cups Arugula
Breading:
1 cup Breadcrumbs or Panko breadcrumbs (I like Edward and Sons)
1 egg
2-3 tablespoons Parmesan cheese

Topping:
1/2 tomato (the firmer the better)
chopped onion
Balsamic Vinegar to taste
Olive Oil to taste

*I've been pretty loose with the amounts of the above only because everyone is different in terms of how much they prefer. If you love onion, use a 1/2 of an onion. If you don't like it as much, use a 1/3 or 1/4 of an onion. Same with the parmesan cheese, balsamic vinegar(I'm obsessed..so I use a ton), and olive oil. 

Directions

1. Heat the oven to 400 degrees. Pound the chicken breasts so they are flat (this is super important. It cuts down on the cooking time). Put a sheet of parchment paper on a oven safe baking sheet. 
2. Crack the egg and whisk in a bowl. Place the breadcrumbs and parmesan cheese in a separate deep dish or bowl. 

3. Dip the chicken in the egg, then in the breadcrumbs making sure the breast is covered with the crumbs. Place on the parchment paper on baking sheet. Repeat until all breasts are on the baking sheet. Cook for 10-12 mins per side. Flip when they reach your desired "crisp level."

4. While the chicken is cooking, rinse the arugula. Chop the onion and tomato. Place all three in a large bowl. 
5. When chicken is complete, take out of oven to cool. Add your balsamic vinegar and olive oil to the salad. 

6. Serve Arugula salad over the chicken. Enjoy :) 

xo
Alex

Friday Free For All

Hey everyone! Wow..its friday and its SEPTEMBER. Bring on the cardigans, booties, chunky sweaters, and thick socks. I swear that every month I'm like "omg, I can't believe it's already ___" And this month is no exception. How is it almost FALL already? It's somehow shocking to me (still lol) how fast time can go.
 

                                                            Hellooooo September!!!

Last year at this time I was just flat out scared. totally. absolutely. scared. I had no idea what was coming my way with adding little Seb into our family. I'm really looking forward to this fall. The hardest days are in the past (well at least in terms of sheer exhaustion and lack of sleep), and I'm looking forward to embracing the routine of school starting the week of the 11th for Max. He'll start going 3 mornings a week and while I love my time with him, I know how important it is for him to feel comfortable away from his "safe place" at home. He's definitely a shy boy and is super attached so getting out in a school and socialization environment is great for him. Also, I'm going to embrace having mornings on my own to spend some time with my almost one year old ...(tear). 

Easy Breakfast

With the 1st day of school quickly approaching next week after labor day for kids in our area, I thought I would share one of my go-to quick but healthy breakfasts. This is an awesome one for hectic mornings especially the first few weeks of school when everyone is still adjusting to a routine. All you need is any kind of bread that you (or your child likes), a cup, and an egg! To make the "gas-house egg," grab your bread and a small cup (Your kids cups are perfect- you don't want the hole too large). Press down into the bread making a circular indent enough to take the indent out of the bread. Next, place the bread on the pan. Crack the egg in the open, circular area and cook to desired liking and flip. I also place the small circular piece in the pan so it gets a little toasted. My boys like it when I add jam to the toast when its finished cooking, but you can add whatever you want (peanut butter, butter) or nothing at all if you like a nice runny egg to dip your toasted egg in! There's something about the way this tastes cooked inside the bread that is just super tasty! Protein & carbs to keep you and your little ones going all morning, all in one shot! 

                                                                  The final product!!!

Bobs Double Stroller

If you follow me on instagram, you probably have seen my post on the Bobs double stroller. I have had the Bob single running stroller ever since Max was 9 or 10 months old and have loved it. Ever since Seb was "of age" to take a run, I've been eyeing the double stroller but the price always stopped me in my tracks. I thought that someone, SOMEWHERE would be wanting to offload theirs and I could get a used one? Please? Someone? .....Anyway weeks turned into months and I honestly could not find a used one for under $300 or $350 which I thought was completely outrageous. Fast forward to last week. I'm just done. Done having to rely on other people to get my cardio in and at this point in time, a lot of the time I'm still up once a night, so waking up at 5 am to run just isn't going to happen. The Double runner was my answer. 
 

SO.  I went to buy buy baby over the weekend to "test" the double out. I was honestly worried that maybe it would be too tough to push with the two boys in it? Anyway, I went to the store with the mindset that I would just have a look at it and keep waiting for A. a huge sale or B. a used one, if I liked how it moved.
 

                                Testing the BOB Double stroller out in store. They look thrilled! Ha!

I LOVED HOW IT MOVED, guys. So I'm sure you can finish the story for me. I BOUGHT IT. But- the catch is I got it for 15% off PLUS another 20% off.. #WINNING. Best thing I ever did. I am such a big proponent of online shopping but sometimes it sure does pay to go to actual stores. 

I would definitely recommend the stroller to anyone who runs consistently during the week and has two little ones. It glides and is super easy to run with. I was pleasantly suprised that my splits weren't much different than with the single! And yeah, when anyone asks me about my stroller I'll definitely be bragging not only about my mileage, but how cheap I got it for :) 

Hope you all have an amazing labor day weekend :) 

xo

Alex

Easy Chicken Bake

So I just absolutely have to share one of my favorite meals right now. Easy, low prep work, and pretty healthy. I know that at first glance you are probably not going to believe that last statement. The trick of this recipe is to swap sour cream for plain greek yogurt, and use half the amount of mayo. 

Yes. Mayo. For those of you who aren't mayo fans {like me}, I promise you it doesn't taste like mayo. In fact, my mom tricked me and did not tell me that it was an ingredient when she made it for me. Good thing because I probably woulden't have tried it! 

I like to use earth balance mindful mayo made with olive oil and of course the standard chobani plain greek yogurt. After all is said and done, you can bang this meal out in about 500-600 calories depending on the size of your breast (this is based on a 6 ouncer) and how much cheese you garnish it with at the end of baking! Not bad, huh? 

I usually steam up some veggies and serve with them but I do think serving this over brown rice or some tortellini would also be exceptional especially for growing and active kids! 

Ingredients shown above and slices of cheese on chicken in dish with foil

Ingredients:
4-6 boneless chicken breasts
6-8 slices of swiss or motz. cheese-I usually use two slices/chicken breast
1/4 cup mayo + 1 tablespoon
1/2 cup parmesan cheese
Optional: salt, pepper, and garlic powder
Motz cheese or mild cheddar cheese to garnish
 

Right before the chicken hits the oven!

Instructions: 
1. Preheat oven to 375
2. Place chicken in pyrex dish either greased with olive oil, or place foil in it. Today I used foil and there was NO difference in taste and it was an easier clean up. #nobrainer
3. Add sliced cheese on top of chicken
4. In a bowl, mix mayo, parm cheese, greek yogurt and optional salt, pepper, garlic powder to taste. Spread over chicken with spatula. 
5. Bake for 45 min-1 hour. Optional but I recommend: At the end I sprinkle a little moz or mild cheddar cheese on the top and broil for 3-5 mins. 

Enjoy!!