Coconut and Blueberry smoothie

Get ready guys, because nutritious eating/drinking is my JAM! And I’m about to be sharing quite a few recipes with you in the next couple of months. To kick start it all, I’m sharing a delicious *toddler approved* coconut and blueberry smoothie recipe.

coconut blueberry smoothie

Coconut is my favorite flavor EVER, and Aspen loves Blueberries. So this combination just made sense.

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In a blender add:

1 cup unsweetened coconut milk

1/4 cup of frozen blueberries

1/2 a banana

1 Tablespoon of unsweetened shredded coconut

1 scoop of an organic and plant based vanilla protein powder (I used Tone It Up Protein)

Blend it all up, split with toddler, and enjoy! 

 

Let me know your favorite smoothie flavors in the comments!

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Spring in 30A with Pink Blush

30A is my favorite place along the Emerald Coast. Between the shops, the food, the pretty southern homes, the plenty of parks, and the beach near by, it is undoubtedly the most perfect southern town in my mind. 30A is the type of place that makes me want to live here forever.

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We spent the weekend in Seaside, which is a small coastal town along Florida’s highway 30A. It is one of the sweetest and most quaint little towns I have ever been to. There are numerous food trucks, pizzarias, coffee shops, gelato shops, and local restaurants. In Seaside, everyone has come to the realization that cars are for losers. Instead, nearly everyone there rides beach cruisers to get to their destination. I have never been so in love with a town in my life (well, I mean, Sandpoint Idaho is also a personal favorite).

Because I was traveling for Valentines day, Scott and I decided to delay our date to Seaside until the weekend. We woke up early, Scott made a large breakfast filled with bacon, sausage, eggs, and fruit, and we packed our bags to spend the day on 30A. We first went to one of the many green grass parks and sat by the water fountain while playing tag with Aspen. Afterwards we walked further into town and ate some gelato, and eventually made our way to the historical and locally famous church. We let Aspen let loose and play in the grass before we started our trek back home.

For me personally, dates do not have to be elaborate or expensive. I much more appreciate some quality time with family in a gorgeous area, taking in the views and good weather with my two favorite people in the world.


Shop my dress here


Thank you so much Pink Blush Maternity for influencing this post. 

AXIS

I walked into Axis Wellness Center nearly four years ago, after a long beach run with one of my friends. My husband had gone there for lunch one day with his coworkers and recommended it to me. Since then, the owners, Chad and Lisa, have become like family to us.

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AXIS Wellness Center is located in Fort Walton Beach. They provide protein shakes, teas, and more. It also has the most relxing, friendly vibe, which makes it hard to walk away disatisfied. The owners, Chad and Lisa, treat everyone like friends, and they always welcome the kids.

Aspen and I love to meet up with Scott during our lunch breaks to catch up mid day, hang out with good company, and to drink a Nutter Butter (#14) shake. They also always make a complimentary mini shake with half the protein for Aspen, which as you can see, she loves!

I could not recommend this place more to those living in the Fort Walton area. It’s a perfect place to learn more about nutrition, get fitness assessments done, take zumba classes, and to sign up for fit camps.

With the Holidays approaching, and the New Year on the horizon, AXIS is a great way to help stay on track, or to gain the tools and motivation to get on track.

** Bonus: First shake is free! **

Follow AXIS on Facebook to learn more.

Meatless Monday salad

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Every monday I go meatless. Actually, at the moment I am doing a three day cleanse where I am eating 100% plant based. But, even without the cleanse, #meatlessmonday has been a part of my weekly routine for a little over a year now.

This week’s monday menu was:

  1. 2 Nature’s Path Organic Chia waffles for breakfast
  2. dairy free yogurt with nuts and flax seeds for morning snack
  3. roasted veggie and kale salad for lunch
  4. green protein smoothie for afternoon snack
  5. remainder of salad for dinner
  6. fruit for dessert

 

 

ROASTED VEGGIE AND KALE SALADIMG_7284

serves 2

Ingredients:

1 sweet potato, diced and roasted

handful of asparagus, cut into fourths and roasted

3 cups of chopped kale

1 tablespoon applecider vinegar

2 tablespoon olive oil

2 tablespoons roasted sunflower seeds

Directions:

  1. preheat oven to 420 F. While it’s heating, dice sweet potato and chop asparagus.
  2. Drizzle 1 tablespoon of olive oil onto sweet potato and asparagus and cook in heated oven for 20 minutes.
  3. While veggies are roasting, chop kale into bite size pieces. Place into salad bowl with sunflower seeds, remainder of olive oil, and applecider vinegar.
  4. Once sweet potato and asparagus is done, place directly into salad bowl, this way the kale will wilt a little bit.
  5. Mix and serve!

 

My favorite Rosé

Mmmmm, girl. Get you some!

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No, for real though. I don’t necessarily discriminate against any wine, but if I had to pick a favorite for all occasions, it would be RELAX Pink Rosé.

They’re approximately $11, and worth every penny. Find a local store that sells it here.

Shop my look

shirt: old navy // denim: american eagle

Aspen’s first birthday

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What the flying HECK! One year already? This has been the fastest year of my life, as well as  the best. March 25th, 2016 was the absolute most glorious (and painful) day of my life. I active labored (with back labor) for seven hours, and pushed for two. Every second of it was excruciating, but every second was worth it. At 1:16pm Aspen graced us with her presence and our lives would forever change for the better.

I’m not going to lie, this year has been difficult. There have been a few times where I have just wanted to break down and cry from lack of sleep, or not being able to go out with friends, or having to wear a pad when I run now because I pee myself when I move too much. There’s just a lot that changes with your body and lifestyle after having a child that can tear you down after a while. But on another note, I have the dreamiest child who is so kind hearted and loving, and loves to cuddle and gives the sweetest kisses as well as read books and play outside. She is the sweetest thing to walk into our lives, and now I am so grateful for every moment we have with her.

We kept it simple for her birthday. A few friends came over and we ate street tacos and red velvet cupcakes, took pictures, opened presents, and watched while aspen destroyed her smash cake (we were very proud). Afterwards, she took a good two hour nap, and then proceeded to share pasta and a cheese cake with me for dinner.

I still can’t believe it’s been a year. My heart is so full of love for this child that it nearly feels like she has been by my side my entire life, but in the same breath, it feels like she entered our lives just yesterday. I am beyond honored that God had chosen me to mother her, and is giving us another year of her spunk, independence, cuddles, and love.

Meatless Monday: curried chickpea salad

In the past few years, the hashtag #meatlessmonday has accumulated 333,565 uses. And for good reason too. Some reasons being: curb obesity, fight heart desease, save personal money, and reduce green house gasses. Now, I’m not saying let’s all go vegetarian, because I’m not willing to do that myself. However, I am willing to give up meat one day out of the week, and it just so happens “Meatless Monday” is a pretty cute hashtag.

*For more information on the Meatless Monday movement, visit meatlessmonday.com*

On today’s menu:

M1- Van’s GF waffle + chobani yogurt with chia seeds

M2- 1 egg muffin

M3- protein packed french toast

M4- green smoothie

M5- curried chick pea salad.

(fun fact: chick peas contain 38.4 grams of protein per cup, or 2.4 per tablespoon)

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Ingredients:

1 can of chickpeas, drained and rinsed

1tsp curry

1 tsp tumeric

haldful of chopped kale

1/4 c cooked quinoa

1 tablespoon sunflower seeds

1 tablespoon olive oil

dash of salt and pepper

Directions:

  1. heat olive oil in pan on medium heat while rinsing and draining chick peas.
  2. Add chick peas and seasonings to pan. Cook for 7-10 minutes on medium heat.
  3. chop kale
  4. once chickpeas are cooked, combine all ingredients to a salad bowl and toss.