Sunday, November 6, 2011


It's officially here - the day I am getting certified to be a TurboKick instructor! Am I nervous? Yes. Why? Because I can't seem to figure out which foot is my left and which is my right. Some people have problems dancing. My two left feet appear when I'm TurboKicking! Here's hoping to after 8 straight hours of training that I will get this DOWN! Jab. Cross. Hook. Uppercut!

Saturday, November 5, 2011


How adorable is this little peacoat purse? I'll take one in every color, thanks!

Friday, November 4, 2011


It's so true! Ladies - don't be afraid to lift weights! You will NOT bulk up unless you are taking some crazy supplements. Muscle is beautiful so lift, lift, lift. And I'm not talking about those 2 pound paperweights we all like to turn to. Go for double digit weights and build those gorgeous lean muscles!

Thursday, November 3, 2011


I love this Fall mantle decorating idea. And at the start of the upcoming holiday season, it's a great reminder for us to show our appreciation and express our gratitude for the things that we've been blessed with. What are you thankful for?

Wednesday, November 2, 2011

Tuesday, November 1, 2011


Mmmm.... I love sweet potatoes. And I love fries. The two put together are a slice of Heaven! And this recipe just sounds too good not to try...

Ingredients -
  • 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
Directions -

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.

Thank you for this yummy Fall side dish.