Just for Fun, Lifestyle

Weekend Recap: PiYo, Shopping, Cooking and More!

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Happy Monday friends!  Thanks for sharing your weekend plans last Friday – you guys are an active bunch!  I’ll announce the winner of the Onzie knot-back tank top giveaway tomorrow, so stay tuned.  For those who didn’t participate in the giveaway, how was your weekend?  Mine was a little bittersweet but overall fantastic.  Here’s the “run down” of what “went down”…

On Friday evening I hung out with my friends at Fossil Corporate HQ for their National Run at Work Day celebration.  We coordinated a “fun run” and enjoyed healthy snacks. Afterwards I was pretty tired so I just called it a night.  I had to wake up bright and early to teach my PiYo class.  This was my last class of the Summer (tear).  Two of my favorite students bought me a really nice Lululemon yoga mat and matching headband as an “end of the summer thank you” gift – so sweet!  My yoga mat is super raggedy and dirty so I needed a new one BADLY.  I was a so grateful that I cried like a baby before class.  There’s nothing better that doing something that you love  to do and helping people in the process.  I feel so purposeful when I’m teaching.  It’s my calling.  What do you love to do?

My last PiYo class of 2014 at the W Dallas Hotel #bittersweet

After class, I headed to Dallas’s North Park mall for a little shopping and walking around.  I spent way too much time in my new favorite activewear store, Lorna Jane.  Have you guys checked out their stuff?  It’s like Lululemon but brighter and funkier – I’m obsessed.  The clothes are super high quality and designed to flatter the female body while providing athletic support.  In particular, their yoga pants make me look like a have a booty – YES!  I highly recommend.

A girl can never have too much activewear – loved my shopping sesh at Lorna Jane

On Sunday I did my grocery shopping for the week.  I don’t have to travel for work this week, which means I get to cook real food at home.  I was instantly energized by the site of yummy fall veggies.  I love butternut squash and pumpkin-anything.  Over the next couple of weeks I’m going to explore some new healthy fall recipes.  What are some of your favorites fall dishes?

Loving Fall! Yay for pumpkins and squash!

To wrap up the weekend my sister, Kortani, came over for dinner last night.  We made these super savory Tex-Mex chicken enchiladas (I’ll post the recipe tomorrow).  They were delicious and we have a lot left over, so I’ll enjoy them all week.

Homemade, high protein Tex-Mex chicken enchiladas! SUCCESS 🙂

While our food was delicious and the vino was flowing, the best part of my Sunday night was the company.  I love my little sister so much and am so proud of the woman she has become.  Hopefully you got to spend some quality time this weekend with your friends and family too!

Quality time with my lil sis – doesn’t get any better than that!
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Just for Fun

Super Scrumptious Southern-Style Fall Veggie Recipes

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Happy Fall everyone!  Historically, I haven’t been a Fall-lover, but as I’m “maturing” I’m starting to love the season more and more.  As a former vegetarian, I still have a special affinity for vegetarian recipes and the best of the best arrive in the Fall!  So, since I’m a Southern Girl slash veggie lover, I wanted to share with you my top 3 favorite Fall recipes, all of which are southern-style.  I hope you love these recipes as much as I love them.  Enjoy.! Lots of luv, Brit

Butternut Squash with Pecans and Blue Cheese

butternut squash

Ingredients

  • 1 2lb butternut squash
  • 1 tablespoon olive oil
  • 1-2 teaspoons Herbes de Provence
  • salt and fresh ground black pepper to taste
  • 1/2 cup pecans, coarsely chopped
  • 1/3 cup Danish Blue cheese, crumbled

Directions

  1. Preheat oven to 400F/200C. Cut ends off squash, then cut in half lengthwise. Scrape out seeds with a sharp spoon, peel squash with a vegetable peeler, then cut into 1 inch cubes.
  2. Toss the squash cubes with 1 tablespoon olive oil, herbs, salt, and pepper.
  3. Arrange the squash in a single layer and roast for 20 minutes without opening oven.
  4. Remove the pan and turn squash cubes over. (They should be lightly browned on the bottom.) Roast the squash 15 minutes more.
  5. Turn the squash one more time and sprinkle pecans over the top. Roast 10-15 minutes more, until the nuts are fragrant and the squash cubes are soft and caramelized.
  6. Season with salt and fresh ground black pepper if it needs more.
  7. Serve the crumbled blue cheese at the table, so you and your guests can choose how much cheese to add (if any).

 

(Source: Stephfood.com)

Apple Pecan Stuffed Sweet Potatoes

apple pecan stuffed sweet potatoes 4

Ingredients

  •  4 medium-size sweet potatoes (3 1/2 lb.)
  •  3/4 cup coarsely chopped pecans
  • 1/4 cup butter
  •  1 large Rome Beauty apple, chopped
  • 1/4 cup golden raisins
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

  1. Place potatoes on an aluminum foil-lined baking sheet. Bake at 425° for 1 hour and 15 minutes or until tender.
  2. Heat nuts in a nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.
  3. Melt butter in skillet over medium-high heat. Add apple and raisins; sauté 2 to 3 minutes or until apple is tender. Stir in brown sugar, cinnamon, and nutmeg. Remove from heat.
  4. Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on baking sheet.
  5. Bake at 350° for 15 to 20 minutes or until thoroughly heated. Top with nuts.

 

(Source: Southern Living)

Maple Collard Greens

collard-greens

Ingredients

  • 1 bunch collard greens (chopped)
  • 1  onion (chopped)
  • 1 tbsp maple syrup (real)
  • 1 tsp barbecue sauce
  • 2 tbsps oil (butter margarine)
  • salt
  • pepper

Directions

Heat butter or oil in a large skillet over medium-high. Add onions. While onions are cooking wash collards leaving them damp. After about 5 minutes when onions are lightly browned  add collards and cover pan with a lid. After about 5 minutes add maple syrup, BBW sauce, a pinch of salt and a few dashes of pepper. Mix together and cook covered over medium for about 10-15 minutes or until greens are tender.

 

(Source: food.com)

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