What We’re Eating

Hey y’all!

I seem to be at a loss for words this week friends. I’ve been sitting here staring at a blinking cursor for-what-feels-like-ever, and can’t come up with anything insightful to say. W and I have had a busy week and are grateful for a little downtime. Although sometimes the weekends feel more busy than the week. Anyone else?!

Let’s jump in and maybe more words will come to me ๐Ÿ™‚

What we’re eating this week!

July 18th – July 24th

Saturday: Grazing dinner

Sunday: Focaccia…we didn’t make it last week

Monday: Salmon packets with carrots and broccoli with marinated vegetable salad

Tuesday: Pasta Scallopini, which isn’t really scallopini but we call it that ๐Ÿ™‚ Maybe I’ll post the recipe soon

Wednesday: Chicken quinoa bowls with pico de gallo, black beans, lime, shredded cheese and corn

Thursday: Panino! Italian meats, havarti, arugula and pesto aioli

Friday: Pork with homemade rice pilaf and sauteed vegetables

Dessert for the week: Low sugar Jell-O with Lime Vitality for a summer twist!

As I sit here listening to Gilmore Girls and deciding what to organize next in our house, I am relieved. Relieved and at peace that I am surrounded by my family, whom I love so much and is so supportive, that I have the things I need and that I have had this amazing opportunity to try and make a dream of mine come true. To write for strangers on the internet ๐Ÿ™‚

If you are here and reading this right now, give it some love, share it with your friends and family if you think they would love it, and help support a gal that is daring to dream.

Until next week friends.

xo

S

Vitality Drops!

Y’all, this is a fun one!

It’s been getting pretty hot here in the desert lately! We did have some really pretty spring days, but they always go by way too fast. And being at home still most of the time, we have had to get creative about staying active.

W and I try to go for at least two walks a day…if not three ๐Ÿ™‚ Getting out of the house and getting some fresh air and sunshine is super important right now for our mental health. It gives us a little break from work and time to connect in the middle of the day. We also exercises in the house doing things like jumping jacks, push-ups, squats and light weights to get in some strength training…no matter how minimal it might be ๐Ÿ™‚

If you are anything like me friends, I get dehydrated quickly. And add to that the summer heat and exercise and I am dried up like prune in the Sahara Desert. I have to be super careful about staying hydrated enough or I get really bad migraines and stomach aches. I love adding electrolytes to my water (the only thing I drink during the day besides coffee), but many of the electrolyte add-ins on the market right now contain lots of sugar…I mean, a lot of sugar!! One brand in particular, that you can find at Costco and other local retailers, has 11 grams of sugar in one half ounce packet. And yes, it may be made with cane sugar, so seems healthier, but y’all…I don’t need 11 extra grams of sugar in my diet. Especially in my water.

Then, it’s like Young Living could hear me! Hear my cries for a more natural alternative to sports drinks and for something that had less sugar than it’s peers on the market. Enter Vitality Drops!

These are super delicious friends and even W asked for some today in his water because he “likes the taste”!!! They have natural electrolytes, trace minerals, essential oils and is sweetened with Stevia! *woo woo*

Y’all, you literally need the tiniest little amount in your water so these bottles last for-e-ver…where are my Sandlot fans at?! Okay, back to the Vitality Drops…we seriously can’t live without them now. We love to mix them together at the same time. Both flavors are delicious on their own, but combine the two and wowza!!

Give them a try friends. Add them to your next ER order or do a one time order, but I have a feeling you might want to jump on ER just to get these on a regular basis ๐Ÿ™‚

As always, let us know what you think friends!

xo

S

What We’re Eating

Hiya friends!

A lot of you ask me often, “what are you eating this week?”. Y’all like new ideas and are curious what we are trying next. So, I thought I would start a new series about what we are cooking each week!!

Full disclosure friends, I don’t use recipes often. I like to experiment and play in the kitchen. So, when I have a link to a recipe, I will share it, when I don’t, our ideas will give you the inspiration and you take over from there…I have confidence in you…I know you are creative and amazing!

So, let’s get to it shall we?!

What we’re eating this week!

June 13th – June 18th

Saturday: Homemade pepperoni and pickled jalapeno pizza!

Sunday: Date night!!! Ribeye steaks with a fancy salad (butter lettuce, Persian cucumbers, sliced apple, pecans and burrata)

Monday: Tostadas with vegetarian refried beans and grilled chicken breasts and vegetables (zucchini, mushrooms and corn) with fresh radish and salsa

Tuesday: Corned beef in the slow cooker with sauteed cabbage, sweet and sour red cabbage and caramelized onions

Wednesday: Grilled brats with white bean salad (with cucumber, red and yellow bell pepper, grilled corn and mozzarella cheese)

Thursday: Pasta salad with fresh corn, marinated artichoke hearts, kalamata olives, multi-color tomatoes, salami and mozzarella cheese

Friday: Nothing planned yet, but maybe we’ll use a gift card we have to support a local restaurant ๐Ÿ™‚

Dessert for the week: low sugar raspberry jello with fresh raspberries and strawberries mixed in and light whipped cream!

You may see a trend here…fresh corn! Corn is in season right now and it is insanely good! I was raised on farm fresh California corn and I can’t not take advantage of it when it shows up in our grocery stores. And when I use it in something like pasta salad, I cut it right from the cob without cooking it, and then milk the corn…yes, you read that right, I milk it! When you’ve cut all the kernels off the cob, turn your knife over to the blunt side, hold the cob in a bowl and run your knife up and down the cob and you’ll see the juice, or milk, come out of it. I use this milk in the dressing for my pasta salad and y’all…once you try it, you will never go back! It is so fresh and so delicious.

If y’all have questions about these meals, email us or send us a DM on Instagram. I love sharing these kinds of things with you my friends. Helping each other get new ideas and sharing what we love. Please share your meal ideas with us too!

xo

S