Hemp hearts. What are they? Well, I’m so glad you asked. 😉 I bought them for a muffin recipe after realizing the abundant amount of nutritious value in them. They are a great source of protein, vitamin E, and omega three’s. The neutral taste can be added to a variety of recipes. After making the muffins, I wanted to try out these little guys for something else. Something new. Naturally I went to Pinterest and found this fun smoothie recipe. We conveniently had all of the ingredients and it took about one click before I was making this concoction in our Vitamix and sipping its goodness. I had Eric try it and we both loved how refreshing it tasted. You can read the original recipe here! Yum! Enjoy! 🙂
I remember strolling through the streets of Greece, walking into a corner store with a romper on my mind. I was determined to find one the entire time I was there. The weeks were winding down and I still hadn’t purchased one. The store was painted light blue and quiant. The owner was sweet and friendly and low and behold, on the rack was an adorable light and airy floral, strapless romper. It fit perfectly and was unlike anything I owned. Every occasion that arose that summer had me reaching for the romper again and again. Thus began my love for rompers. 😉
I have three that I already purchased that I plan on wearing for certain occasions. So comfortable. So light. So effortless and gorgeous. Here are some of the cutest ones I’ve found this season!
Last year we bought a tomato plant to test out our gardening skills on a very low scale. 😉 We were SO excited to have fresh tomatoes at our fingertips. There’s something to be said about growing your own food. Seeing the progress, feeling the accomplishment, and tasting the goodness of real and wholesome food. The plant started off slow and only produced a handful of tomatoes a week. Right as we were getting discouraged, the plant went crazy on us and provided more little red beauties than we knew what to do with! As always, it was a blessing in disguise. After using tomatoes in every recipe possible, we decided to try drying them to preserve them. The result? Amazingness! They are great as a soup topping, salad topping, on a charcuterie board, or even by themselves. 😉
Extra Virgin Olive Oil (For packing, optional)
What to do:
Preheat oven to 175 degrees F. (Your oven is going to act as a dehydrator). Cut all the tomatoes in half. Scoop out all the seeds. Place on a baking sheet with the cut side facing upward. Sprinkle with salt to taste. Place in the oven until shriveled. This will take about 8 to 10 hours.
You can fill a mason jar with the tomatoes and fill the remaining space with extra virgin olive oil for packing purposes. Keep in refrigerator. They will last about 2 to 3 weeks.
I’m a sucker for a good recipe. One that can’t be messed up and is easy to remember. I love healthy and flavorful recipes. Most of all, I love talking to people about food and seeing what combinations of flavors they mix and match.
I have followed Lindsay over at Seven Layer Charlotte for a while and have loved getting to know her. When I stumbled upon her Peanut Butter Banana Blender Muffins, I was convinced she was a genius. I have made several of her recipes but two of my favorites are the Peanut Butter Banana Blender Muffins and her Winter Vegetable and Falafel Bowl. The muffins are perfect for breakfast, a snack, or even dessert. The Falafel bowl can easily be adapted with any seasonal vegetable and bursts with so much flavor! I love a great recipe, but I love a great recipe that comes from a person with a heart and passion for healthy living and real food.