Sunday, July 31, 2011
Call me crazy, but I think unloading this dishwasher would be so fun! The collection of bright colors and prints just makes me want to do my chores. OK, not really, but if the contents in my dishwasher were this cute, I'd never hesitate to unload it.
Saturday, July 30, 2011
Thursday, July 21, 2011
Today I am sending my thanks to my family for a wonderful trip to Bass Lake/Yosemite in honor of my Grandparents' 50th Anniversary.
I always look forward to our little reunions that come not often enough and I am always sad when they end. The laughter, the memories, everything is a treasure!
"In family life, love is the oil that eases friction, the cement that binds closer together, and the music that brings harmony."- Eva Burrows
Wednesday, July 20, 2011
I am SO excited for Chalene Johnson's Camp Do More 2011 which starts tomorrow and goes through Sunday! I have been looking forward to this event for an entire YEAR and feel SO lucky that I get to attend.
If you didn't already know, this event sells out within a couple very short hours of registration opening up. I was one of the unfortunate people who missed the deadline, but because I am part of Chalene's Elite Video Talent Team, I scored a free ticket, and could not be more grateful or more anxious for the next four days. Just another perk of being on the EVTT!
Over the next four days, we'll be working out with Chalene, listening to her give POWERFUL and MOTIVATIONAL lessons, we'll see the all the new HOT TurboWear at the Fashion Show (and rumor has it I have been selected to model down the runway WOOT WOOT!) and I'll be surrounded by Turbo Fanatics from all over the country! Hello, it's THE event to be at!
I'm counting down the hours and can't wait to meet so many people who I will soon call my friends!
Tuesday, July 19, 2011
In a bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk. Spoon half of the batter into 18 muffin cups coated with cooking spray.
In another bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the center of each muffin cup.
Fill muffin cups two-thirds full with remaining batter. Bake at 350° for 28-33 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.
Yield: 1-1/2 dozen.
Thank you Taste of Home Magazine for this recipe. For more low-cal recipes like this one, visit www.tasteofhome.com
Monday, July 18, 2011
Sunday, July 17, 2011
Today I am off to Bass Lake. It's been YEARS since I've been here (I don't remember actually being here, but pictures show that I was) and I am looking forward to playing with my family all day in the sun!
Sounds like a perfect Sunday Funday don't ya think?!
Saturday, July 16, 2011
Friday, July 15, 2011
I have to admit, I was slightly concerned that the program was going to focus ONLY on toning my abs, however, I am sore from head to toe today and it's only day 3! Brett's workouts do a wonderful job of working every muscle group with an addition of cardio and of course every exercise is done while "firing up" the abs. Brett's personality makes the workouts enjoyable and I actually find myself having FUN while working out!
I am anxious to see my results at the 45 day and 90 day marks. I am already feeling better and look forward to completing this program!
Thursday, July 14, 2011
I am SO excited that there is only 1 day left until I get to see my mom and my baby brother! It has been WAAAAAY too long...
I'll be heading up to Sacramento tomorrow night and then we're off to Bass Lake/Yosemite to celebrate my grandparent's 50th wedding anniversary with my whole family. I am so excited and can't wait for the fun festivities that will be occurring over the next few days.
Wednesday, July 13, 2011
Tuesday, July 12, 2011
Only a small bit of oil and maple syrup are needed to coat these thick wedges of potatoes. Roasting them at a high temperature browns them well and deepens the flavors. A fresh sprinkle of lemon zest adds flavor without fat.
- 2 pounds small sweet potatoes (about 5), peeled and cut lengthwise into 1-inch wedges
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon pure maple syrup
- 1/2 teaspoon finely grated lemon zest
- Sea salt and freshly grated nutmeg, to taste, for serving
1. Preheat the oven to 425 degrees F. Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil; season, to taste, with salt and pepper. Roast the potatoes for 20 minutes.
2. Remove the pan from the oven and toss the potatoes with the syrup.
3. Back in the oven, roast, tossing twice, until the potatoes are beginning to brown and are tender, about 15 minutes more. To serve, sprinkle warm potatoes with freshly grated lemon zest, sea salt, and nutmeg to taste.
Monday, July 11, 2011
Where do you want to go? What goals have you set for yourself? Have you written those goals down on paper? Do you refer back to that list of paper multiple times throughout your day as a reminder of the things you want to achieve? That's your starting point.
Tuesday, July 5, 2011
- 3/4 cup halved, thinly sliced red onion
- 1 tablespoon fresh lime juice
- 1 1/2 quarts seeded, cubed watermelon
- 3/4 cup crumbled feta cheese
- 1/2 cup pitted black olive halves
- 1 cup chopped fresh mint
- 2 tablespoons olive oil
- Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
- In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!