First (official) post!

:) Today is an amazing day... Because not only is it 2 days until my planned trip to California with my boyfriend (Santa Monica!) ...but, it's my 5-month anniversary! Yes, we're spending it in california! I am so excited, a whole ten days awy from home is going to be just what we need.

Let's begin with yesterday's menu...

Breakfast began with Cereal, I was in a hurry to get out of the house so I whipped up a quick bowl of balanced nutrition...

1 cup bran cereal, 2 sliced strawberries, 1/2 sliced banana topped with 3 tbsp 0% Fage Greek Yogurt & 1 tbsp Flax Seed

After that filling bowl of yummyness, I went shopping with my mom and picked out some cute new clothes! My wardrobe has changed so much over the years, I have to re-vamp it completely soon... My size fours are falling off, literally! (mind you I'm a measly five foot tall....)

Cute new skirt (size 1/2!) and T-shirt

Playboy Brand Skirt ... oh shush! Their clothes fit nicely...!

After some shopping and a venti iced green tea at Starbucks, we returned home and I got to working on some art comissions. I focused on that for 4 hours until my stomach was growling like it hadn't seen food in weeks. Something had to be done.

Green monster froth-y amazing ness.

1 1/12 cups kale, 1 scoop vanilla protein powder, 1 cup Unsweetened Vanilla Almond Breeze, 1/2 cup frozen strawberries, 6 ice cubes.

yeah, I re-used my Starbucks cup. ;)

I continued work until I felt like my eyeballs were popping out of my head. I can't wait to leave for California... 10 days of freeeedom!

Some cardio was done, and dinner was consumed.

OMNOMNOM.

Recipe::

Spicy Creamy 'Chik'n' Salad

12 vegan chik'n strips (like the kind by MorningStar)

1/2 tbsp EVOO

1 laughing cow light swiss wedge

1/2 cup almond breeze unsweetened original

1/4 cup reduced fat Mozarella Cheese (or veggie substitue like Daiya Shreds)

Salt & Pepper

Ground red pepper **optional (I like spicy food)

2 cups of Romaine lettuce, chopped

Bring a saucepan onto stove over medium-heat. Drizzle pan with the EVOO, and throw in the chik'n strips. We want the strips to be slighly browned for a deeper flavor. While the strip cook, mix together the Laughing Cow Swiss Cheese wedge with the Unsweetened Almond milk until creamy. (Can be done either in a food processor or by hand, with a fork like I do!)

Sprinkle pepper and salt into the creamy mixture (and ground red pepper, if you wish), and when the chik' browns, bring the heat to medium-low and pour the cheese mixture into pan. Let it simmer for 2-3 minutes and throw in Mozarella shreds. Mix until it's all gooey and melty, and serve over a bed of romaine. Drizzle salad with you dressing of choice (I LOVE honey mustard with this recipe)

Quick, easy, and most of all.... Healthy! ;) Enjoy!