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January Photo Challenge day 27: lunch.. Eh, lunch was a protein bar. Supper was a slam dunk!!! Filets grilled on the Green Egg, spaghetti squash with balsamic mushroom meat sauce, Caesar salad & Aqua Pumpkin pinot noir! Amazing! Spaghetti squash is a great low-carb for substitute.
January Photo Challenge Day 26: Colour. A stocked color cabinet full of hair possibilities :) #janphotoaday
#janphotoaday 25: daily routine. Revving up my workouts with a rotation of Brazil Butt Lift, Jillian Michael’s Yoga Meltdown, Hip Hop Abs, free weights and lots of water!
#janphotoaday 24: guilty pleasure. TCBY! I love frozen yogurt and topping it with fresh fruit, nuts and chocolate!!! I even skip supper some nights to splurge on it instead :).. And I really shouldn’t feel toooo guilty b/c TCBY is one of the few retailers that can call itself Super Fro-Yo due to its health benefits including:
It’s the best tasting, healthiest guilty pleasure I can think of!
#janphotoaday 23: something old.. My Baba’s (grandmother) Duncan Phyfe sofa I was lucky to inherit.
#janphotoaday 22: shoes.. Missoni for Target chevron heels.
January Photo Challenge Day 20: someone I love. Zac.
Not just bc he is smokin hot, intelligent, driven, fun, respectful, a Southern gentleman, creative, great with the grill, helps clean the kitchen… I could go on all day :)….
But bc we both know without a shadow of doubt that God set us aside for each other! We challenge each other. Make each other complete and strive to be our best!
“And as we live in God, our love grows more perfect.” 1 John 4:17
January Photo Challenge Day 19: Sweet
My gluten-free raspberry lemon bars recipe!
Ingredients:
Crust
1 ½ cups blanched almond flour
½ tsp sea salt
2 tbsp. grapeseed oil
1 tbsp. xylitol
1 tbsp. vanilla extract (sugar-free, most of the ones that state “clear” vanilla extract are - just read the label)
Topping
¼ cup grageseed oil
¼ cup xylitol
3 large eggs
½ cup freshly squeezed lemon juice
Fresh raspberries
Preheat oven to 350 and grease and 8 inch square baking dish or pan with grapeseed oil then “dust” with almond flour. I find that dusting with almond flour is a little difficult so I just sprinkle some on.
For the crust, combine the dry ingredients together in a medium-large bowl. Mix well then add the wet ingredients. Press the dough into the baking dish. Bake for 15-17 minutes, until lightly golden. I use the edges at the key…once they are golden, then I remove it.
While the crust is baking, place all of the topping ingredients except for the fresh raspberries in a blender, blend until smooth..on high. When the crust is ready, remove from the oven and pour the topping evenly over the hot crust. Then sprinkle the raspberries in the topping. Bake for 15-20 minutes. Let cool in the baking dish for 30 minutes then refrigerate for 2 hours to set. Cut and enjoy guilt-free!
January Photo Challenge Day 18: something I bought. New hair extensions! Today it was my turn to sit in the chair! Nicole and I went with 70 strands to add length and fullness.. I love it!
#janphotoaday 17: water… Pic of the clear gulf water on our 2011 Destin trip, beautiful!
January Photo Challenge Day 16: morning
January Photo Challenge Day 11: where you sleep… Dark purple room, anthropologie duvet & fav scripture above
January Photo Challenge Day 10: Childhood… Sunglasses & puppies, some things never change
January Photo Challenge Day 9: daily routine.. Coffee, advice from the Word, & my product lineup! Some things change, but these are always the best start!
January Photo Challenge Day 7: Favourite… A beach vacation and reading The Shack
