New Food

So it’s only Tuesday and I’m WIPED! I literally feel like I should on a Friday, but I guess it’s better to be busy and tired than bored and tired. Zac had school today and yet again he showed me new things. I’m so proud of his progression and I don’t know what we would do with out the support of our team. After my little super star was finished with class I had my nails done with my lovely friend Leah! She did an outrageous job, was quick, and she even squeezed me in! Thanks again Leah!!

So why all of the beauty treatments you ask? (I had my hair done yesterday for those of you who don’t Follow me on Twitter 😉 ) This weekend, Saturday to be exact, is my brother in law Rich’s wedding. He is marrying his girlfriend of 10 years, and it shall be a HUGE event. So of course I have to get all pretty, plus I’m wearing Ms.Kristin Steede’s dress! I can’t show up with drab hair and un-manicured hands in such an outrageous dress! I’m super excited to wear it, hehehehe!

Enough about me, right?! Let’s talk FOOD!

I have a few new recipes for ya, so grab a pen and let’s go!

Triple Berry Shake:

-1 1/2 cups So Delicious Coconut Milk (Vanilla)

-1/4 cup each-FROZEN blueberries, strawberries, blackberries

-1 cup fresh baby spinach

Blend well, pour and be prepared to slip away to somewhere tropical!

Warm Berry Salad with Mozzarella “cheese”:

-2 cups mixed green salad

-1/4 cup each strawberries, blueberries, blackberries

-3 tablespoons Tropical Traditions Coconut Oil

-Balsamic Vinegar for drizzle

-1/4 cup shredded Rice Cheese, mozzarella flavor

In medium sauce pan warm coconut oil until clear and slightly bubbling. Add berries and begin to saute until berries pop and start to deepen in color.

Once berries are warmed through, pour over mixed greens, drizzle Balsamic and top with mozzarella “cheese”. This salad had so many flavors and textures. So good!

Veggie Tostada:

-1 can vegetarian re-fried beans

-1 package frozen red/yellow/green pepper strips

-4 white corn tortillas

-Rice cheese in cheddar for topping

-Ex Virg Olive Oil

Place corn tortillas on baking sheet and rub w/olive oil. Place in preheated 350 oven and bake until golden and crunchy. Set aside.

In large skillet, saute peppers until warmed and caramelized. Heat bean according to can directions/preferred method. Take corn tortilla, top with beans, followed by peppers, and lastly cheese. Pick it up and CRUNCH!

So there are a few of my new eats! All quick, all easy, and all HEALTHY! I also wanted to share a new cookie! This little gem is VEGAN friendly and DELISH!!


I think I’m going to call it a night! I’m hitting the gym tomorrow for a run using my newly download iPhone app, Get Running! It’s a running coach to assist you with running long distances in a short amount of time! I’ll let you know what I think.

Have a great night!!!!


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