Cantaloupe Breakfast Bowl

by admin on July 25, 2016

Happy Monday. I’m currently blogging from our cabin in the mountains where we’re spending the next two weeks. Even though Jason is working during the day there’s a much slower pace to life up here giving us all a chance to relax and recharge and fully take advantage of the laid back feel of summer.  There are plenty of new and different activities for us to do and we have family and friends joining us at different times throughout our stay. It’s so hot in Charlotte right now so getting outside to swim and play is much more manageable (and bearable) up here, especially with Parker in tow.


I wanted to pop in real quick and share an incredibly delicious breakfast bowl I made recently. This cantaloupe bowl is perfect for a summertime breakfast as its cold and refreshing, and full of fresh fruit and creamy yogurt.  Not only is it healthy and delicious but its beautiful to look at and a fun way to eat the always popular breakfast bowl. Use this recipe  simply as a guide to making your own bowl as you add or takeaway ingredients based on personal preference and what you have on hand. I used my favorite homemade granola for the topping since I almost always have a batch on hand and regular Greek yogurt can be substituted for the coconut milk yogurt. With many of you just a few short weeks away from starting back to school, this bowl is the perfect way to soak up a lazy summer morning with the best breakfast possible.


Cantaloupe Breakfast Bowl
Prep time
Total time
Nutrition information does not include additional berries
Serves: 1 serving
  • 1 Small Cantaloupe half with the seeds scooped out
  • ¼ cup granola( I prefer homemade over store bought)
  • Half a banana, sliced
  • 5 oz container Plain Coconut Milk Greek style "yogurt" (I used the So Delicious brand)
  • 1 teaspoon chia seeds
  • 1 tablespoon shredded coconut
  • Additional fresh berries (optional)
  1. Cut the cantaloupe in half and using a spoon, scoop out the seeds from the inside. Use the space where the seeds were as your "bowl"
  2. Pour the coconut yogurt inside of the cantaloupe bowl.
  3. Top with the granola, banana slices, chia seeds, coconut and additional berries.
  4. Serve immediately
Nutrition Information
Serving size: 1 bowl Calories: 387.5 Fat: 13.1 Saturated fat: 5.5 Carbohydrates: 67.1 Sugar: 34.7 Sodium: 169.9 Fiber: 15.5 Protein: 7.9 Cholesterol: 0.0




Zucchini Summer Salad

by admin on July 21, 2016

I mentioned earlier this week that I had another post coming to you full of summery goodness and here it is. This zucchini summer salad was inspired by this months Recipe Redux theme.

Get Your Fruits and Veggies in Shape
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.

Spiralizing veggies into noodles has become quite popular over the past few years and I for one think they’re a genius idea. It adds a completely different texture and look to a dish and it simply makes eating your veggies a bit more fun.


This zucchini salad is the best way to take full advantage of all of summers delicious produce. Zucchini noodles are combined with juicy ripe tomatoes, sweet corn, and chopped fresh basil with a lemon vinaigrette drizzled over top. It’s light, fresh and flavorful and it absolutely screams summer time.


This vegetable salad could not be easier to make. It’s the perfect side dish to go alongside grilled chicken, pork or even fish for a healthy and nutritious meal.


Zucchini Summer Salad
Prep time
Total time
Serves: 2-3 servings
  • 2 cups Zucchini Noodles (approximately two zucchini's)
  • 1 cup cherry tomatoes, cut in half
  • ½ cup fresh corn kernels, cooked
  • 2 tablespoons chopped fresh basil
  • sea salt and pepper to taste
  • For the Lemon Vinaigrette
  • 2 tablespoons freshly squeezed lemon juice
  • ½ tablespoon Dijon mustard
  • ½ teaspoon lemon zest
  • 1 teaspoon honey
  • salt and pepper
  • ¼ cup olive oil
  1. Start by preparing the Lemon Vinaigrette: Whisk the Dijon mustard, lemon juice, lemon zest, honey, salt and pepper together in a small bowl. Slowly whisk in the olive oil.
  2. Use a spiralizer to make your zucchini noodles. Alternately, you can use a mandolin to make ribbons or a vegetable peeler.
  3. In a large bowl combine the zucchini noodles, corn kernels, tomatoes, and chopped basil. Toss to combine.
  4. Drizzle the Lemon vinaigrette over the salad and allow it to sit for 15 minutes at room temperature before serving.




Tomato, Basil and Zucchini Frittata

by admin on July 19, 2016

This is the first of two post I’m sharing with you this week featuring some of the best vegetables summer has to offer. This is the time of year when I keep our house stocked with fresh ripe tomatoes and I look for any excuse to add them into our meals. I never buy them when they’re out of season so I figure we might as well get our fill while we can.


With the abundance of fresh tomatoes and zucchini found at the markets right now this frittata is the perfect way to put them to good use. Frittata’s are a simple one pan dinner that’s both healthy and delicious. They can be enjoyed anytime of day , whether it be for breakfast, lunch or a lighter weeknight dinner.


Since eggs are more or less a staple item in most homes this meal is perfect for those nights when you stare aimlessly at the fridge wondering what to make for dinner. Frittata’s are a wonderful quick and easy meal because anything goes by adding in whatever veggies, fresh herbs or even meat that you have on hand.

I chose to keep this frittata dairy-free by using Almond milk and eliminating the addition of cheese. Juicy, ripe tomato slices and thin slivers of zucchini cover the top of the frittata before it’s placed into the oven so the eggs can set. I love using my cast iron skillet for this meal but any oven-proof skillet will work.

IMG_2960  IMG_2975

Tomato, Basil and Zucchini Frittata
Prep time
Cook time
Total time
Serves: 4
  • 6 eggs
  • ¼ cup fresh basil, roughly chopped
  • 1 teaspoon olive oil
  • 1 small zucchini, cut in half lengthwise then cut in half again.
  • ¼ cup Almond milk
  • 1 clove garlic, minced
  • 1 medium-sized tomato, sliced
  • salt and pepper to taste
  1. Preheat oven to 375 degrees
  2. Whisk together the eggs, almond milk, pinch of salt and the basil. Set aside.
  3. In a 8 to 10 inch (oven safe) skillet, heat the olive oil over medium heat. Add in the zucchini, minced garlic, salt and pepper. Cook for a few minutes until the zucchini begins to soften. Pour the egg mixture over the veggies, giving everything a quick stir to combine. Add the tomato slices over top with additional salt, pepper and zucchini slices.
  4. Turn the stove off and slide the skillet into the oven. Bake for 20-25 minutes or until the eggs are set. Remove from oven and allow to cool before slicing
Nutrition Information
Serving size: 1 serving Calories: 137.2 Fat: 8.6 Saturated fat: 2.6 Carbohydrates: 4.7 Sodium: 122.1 Fiber: 1.1 Protein: 10.2 Cholesterol: 279



My Latest Stitch Fix and a Review

by admin on July 13, 2016

I’ve been doing Stitch fix for a while now and have had several fixes to date. I’ve never shared one of my fixes here on the blog so I figured now was a good time so all of you can see what this wonderful company is all about and why I’m such a big fan. These days I simply don’t have the time to go out and shop and if I’m being completely honest I’m not exactly up-to-date on the latest trends so having someone else do all the work for me is the truly the best.

For those of you who aren’t familiar Stitch Fix is a personal styling service tailored to your taste, budget and lifestyle. To get started you simply fill out a style profile so that one of Stitch Fix’s expert stylists can hand-select five apparel and accessory items just for you. You only have to pay for the items you wish to keep and return the rest in a prepaid return envelope. The whole process could not be easier!

Prior to scheduling my latest “fix” I informed my stylist that I’m a mom to two small kids so I’m really in need of casual clothes for the summer that could possibly transition into fall. I also let her know that I had updated my pinterest board with new ideas and styles that I am loving. When I saw my pretty little package had arrived on my doorstep I can’t even tell you (or perhaps I shouldn’t admit) how excited it made me.


Please excuse the awkward photos below. A fashion blogger I am not.

Le Lis Kelden Ruffle Sleeve Blouse This shirt is a perfect example for why I love Stitch Fix. It’s not something I would’ve picked out for myself but once I tried it on I loved it. It can easily transition into fall with a pair of jeans.




Unpublished Abtin Fringe Hem Top Liverpool Kona Distressed Boyfriend Jean If this shirt was a little longer I probably would’ve ended up keeping it but given the length I didn’t think it was very flattering on me. As for the boyfriend jeans I love them but since I received a pair almost identical to these in a previous fix I ended up sending them back as well. They are really comfortable and can easily be dressed up with heels and a nice top or kept casual with a tank top and sandals.






Market and Spruce Angelo Cargo Anorak Jacket A definite keeper! I posted a similar jacket on my Pinterest board and my stylist nailed it with this one.


stitch 1


stich 2 


Collective Concepts Kelley Dress I liked the fit of this dress a lot but I just didn’t love the black stripes down the side so in the end I ended up sending it back. 

stich 3 IMG_3084 So there you have it. In total I ended up keeping the Anorak Jacket and the Le Lis Kelden Ruffle sleeve blouse. If you would like to give stitch fix a try, go here to sign up. “I received a credit to try Stitch Fix as a result of this promotion. By posting this review I am entering a contest sponsored by Stitch Fix and am eligible to win a prize. I was not compensated for my time. This post contains affiliate links.” Save Save Save


Friday Favorites: 7-8-16

by admin on July 8, 2016

Happy Friday! Tomorrow we’re leaving for my families annual beach trip and I could not be more excited. With 12 adults and 4 kids staying in one house there will be constant entertainment and a full week of good food, drinks, laughter and (hopefully) a little R&R. Its a week I look forward to all year long and I love that Scottie and Parker will be making the same memories as I did growing up going to the same beach. I have lots of packing still to do  so I’m going to jump on in to this weeks favorites. Have a wonderful weekend.

7-21 17

Vacation or Trip?
This is hilarious. I am most definitely leaving tomorrow for a trip but regardless I’m still excited.

27 Healthy Desserts You Can Make In a Blender
Another reason to use this trusty and useful kitchen appliance

11 Ways to Satisfy Your Iced Coffee Addiction
I feel like this round-up was written for me

These chocolate snack bars

Reading has been one of my favorite things to do since I was a little girl and still to this day I am never without a book to read. Lately I’ve really been loving the podcast What Should I Read Next with Ann Bogel. I’m fascinated by Anne’s knowledge of anything and everything books related and she knows so much about all different types of genres. I’m continuously adding her book recommendations to my VERY long list of TBR books.

I’m drawn to all things S’mores related right now as you can see from this post. Next up on my list to make are these S’mores Bars

These Muffins will have you craving a blueberry muffin.

I made a batch of  Cherry Swirl overnight oats this week with the addition of melted coconut butter over top. DO IT!

The perfect dinner salad for summer

Linking up with Heather at Life In Leggings

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