A-list mom and fashionista, JLo is giving us the tools needed to being “the girl of your own dreams.”  While we are faced with hectic schedules, from kids to work and just being able to juggling it all can leave us feeling stressed and unmotivated to workout or eating healthy but, at the end of the day you can’t be a better MOM if your body and mind aren’t being nourished.

Related Post: How To Be A Happy Mom 24-7


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Related Post: Chia Seed Pudding Parfait

chia seeds benefit

This is a quick easy breakfast to make Sunday night, leave it in the fridge, and simply have with breakfast for the week. Make one jar for each day – enjoy all week.

5 minutes
serves 1

•1/4 cup old fashion oats
•1/4 cup yogurt
•1/3 cup milk
•1tsp. chia seeds
•2 tbsp. Vermont maple syrup
•1 8ounce jar with a lid

1.Place milk, yogurt, oats, chia seeds and maple syrup in the jar.
2.Seal with the lid and shake until everything is mixed.
3.Place in the fridge and boom! Breakfast is served!



Last Friday, we discussed all the hype around the dark leafy green vegetable kale and now for today’s installment lets focus on quinoa. Quinoa has become popular lately but first learning how to pronounce it is the tricky part….(it’s ‘keen-wa’). I’ve been corrected by so many people that now I am the pro to its pronunciation.


What is quinoa?
Ok, so first off quinoa isn’t actually a grain (it’s actually the seed of a plant related to dark leafy greens), but it’s usually used as one, so I’ll include it anyway. Quinoa was originally grown by the Incas, but it has recently become popular in the U.S., particularly among vegetarians, because it’s considered a complete protein.

There are three main colors of quinoa: ivory, red, and black. Ivory is the easiest to find, but red and black usually also show up on the shelves of natural foods stores. Quinoa is a small “grain,” similar in size to millet. My favorite thing about quinoa is its unique look after it’s cooked – the seeds each have a pale ring around them that often falls off.

How do you cook it?

Although I rinse most of my grains, this step is critical when cooking quinoa because it has a bitter coating which must be washed off. This can be a pain in the neck because quinoa is so small (you’ll need a very fine mesh strainer), but please don’t skip this step.

Quinoa cooks rather quickly, just like millet. First, bring 2 cups of water or stock to a boil in a saucepan, and then add 1 cup of quinoa and let the liquid return to a boil. Then reduce heat to low, cover, and let simmer until all of the liquid is absorbed (about 15 min). Let it sit in the covered pot for a few minutes, and then fluff with a fork and serve. This will yield about 4 cups of cooked quinoa.

So now with the weather turning a little bit warmer, I have been swaping my usual hot meal for something lighter.

This 30 minutes quinoa and corn salad with bell peppers is just that. View Post


Kale is everywhere—in juices, smoothies, salads, and everyone is talking about. Are you curious about what Kale is and why it’s so good?

Kale is a dark leafy green vegetable; it is a similar vegetable to cabbage, with green or purple leaves. It can be eaten raw, steamed, sautéed, blanched, baked, and even added to a smoothie or juice!


Kale provides the body with fiber and chlorophyll, both of which support the body’s natural detoxification efforts. Fiber binds with toxins and other undesirables in your digestive tract and helps usher them out. Chlorophyll helps to remove heavy metals and other toxins from the body. In order to successfully detox you need to get the waste out.

Here are some easy ways to start incorporating kale into your diet:

  • Add some to your salad! Just break the leaves off the stem, maybe massage the kale a bit, then eat with your other greens in your salad!
  • Sautee it with some extra virgin olive oil as a great side! Add salt, pepper, maybe some garlic?
  • Make Kale chips! Break the leaves off the stem, drizzle with olive oil, add some seasoning and bake approximately 10 minutes
  • Blend a handful of it for a delicious, refreshing juice….see below for my recipe for Kale Lemonade!  

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