Did you all know that October is National Pasta month? I’ll admit that I am not one who typically keeps up with all the various national what have you’s, which by the way to some is tantamount to sacrilege. As my girlfriend, Tammy likes to say,” Your hard drive is already full Red.” Well I do have a few themed months that make me giddy with anticipation, such as chocolate month, peanut butter month, those two months combined daily totally works as well, egg month (if you don’t know why you need to follow my Instagram), cheesecake month and yes pasta month!

If there is pasta anything within a 500-yard radius, I am generally giddy.  Trust me even though I have to be vigilant with which grains I now eat I still make room for a pasta dish or two as a reward. Hey, I am part Italian and zero pasta is not an option in my family. Like me, you may not be able to over indulge as you used to but that’s all good especially if you are being conscientious and eating healthy carbs such a Dreamfields Pasta.

• Dreamfields is made using durum wheat semolina in North Dakota. That’s why it has the same delicious taste and texture of traditional pasta.
• One cup cooked serving of Dreamfields pasta (2-oz dry) provides 5 grams of dietary fiber and 7 grams of protein per serving.
• Dreamfields also adds a natural plant fiber called inulin that helps support better digestion.

Visit Dreamfields Pasta to learn more about the brand and get more fantastic recipes!

Now don’t worry y’all I’m not just waxing poetic today about my DNA based need for pasta or passing along useful healthy info I am also sharing that delectable THREE BEAN SPAGHETTI SALAD WITH CREAMY CHUTNEY pictured above.

It’s a snap!

First cook your spaghetti!

Then in a bowl stir together some cool Greek yogurt, sweet mango chutney, fresh cilantro & mint, a dash or two of cumin and salt. Squeeze in a little lemon juice, stir some more and refrigerate.

You’ll end up with this luscious sauce, which is the perfect dressing for the crisp Three Bean Spaghetti Salad that comes next!

For the salad blanch your green beans, then sautee them in butter, lemon juice & garlic. Yum! Add the cannellini beans and kidney beans. Toss it all together with the spaghetti. Don’t forget to top the salad with the creamy chutney.

There you have it a fresh, healthy, protein packed DELISH supper in under 30 minutes! If you want to keep it vegetarian you can or you can indulge as we do by adding Harissa Blackened Salmon to the plate.

To help you guys celebrate #HealthyPastaMonth Dreamfields is graciously giving away a Family Pack of Pasta which includes 1 box of each of their 7 pasta shapes, as well as a $25 Gift Card! Simply enter via PromoSimple below the recipe.

Enjoy!

Hugs & Love,

Shari

THREE BEAN SPAGHETTI SALAD WITH CREAMY CHUTNEY – Makes 6 servings

Preparation Time: 25 minutes

Cook Time: 17 minutes

What You Will Need

What You Will Do

1. Cook pasta according to package directions.

2. For chutney, in small bowl combine yogurt, chutney, cilantro, mint, lemon juice, cumin and salt. Stir to combine completely. Refrigerate until chilled.

3. For salad, place green beans in saucepan; add water to cover. Heat over high heat until water boils; reduce heat and simmer 3 minutes just until crisp-tender. Drain beans; transfer to bowl of ice water to cool completely.

4. Heat olive oil in large skillet over medium-high heat. Add green beans and butter, tossing to coat. Add lemon juice, garlic, cannellini beans and kidney beans. Continue to toss, cooking 3 to 4 minutes, or until green beans are tender. Remove from heat.

5. Add spaghetti; toss to combine. Add creamy chutney; toss to combine.

Note: Salad is delicious topped with sliced grilled or roasted chicken breast or salmon that has been seasoned with harissa paste prior to cooking.

Nutrition information (1/6 of recipe): 390 calories; 13 g protein; 64 g carbohydrates; 11 g total fat; 3 g saturated fat; 10 mg cholesterol; 230 mg sodium; 10 g total dietary fiber.

There are suppers and then there are, “Welcome home baby I missed you so much!” suppers. This is definitely the later. You know you want some so read on loves.

My traveling gypsy is home again, three cheers and kisses for that cutie being back in time for Haunted Homecoming. Per the norm, he was in California…working, surfing, working, biking, working, yada yada. Sometimes when he is gone, it feels like no time is passing and the boys and I go about our business as usual. Mom sleeps well, keeps the schedules on track and all is well. Other times he will be out of town and the world’s axis shifts sideways and all “you know what” breaks loose.

Schedules? What are those again? We’re supposed to be where when!?! Sleep? Who said sleep! Shhh you’ll wake the monster. Does 3hrs on the couch count? Yeah, this trip albeit shorter than most was one of those hair raising weeks. Therefore, Surferboy will be getting a well deserved welcome home supper for sure, because I am handing him the reigns for the next 48 hours while I crash/prep for the homecoming dance in unison. Don’t ask.

This is a quick, OH SO easy, “I made you salmon baby!” dish that your spouse will love! Well I hope they will love it. My guy does then again it hits 3 out of 3 on his check list.

• Spicy
• Healthy
• Tasty

Best of all it checks off my #1 requirement, done in under 30!

Did I mention that it’s pretty when plated? I have this thing for pretty food (swoon). Give it a try the next time your significant other is gone for a while, they will adore the surprise!

HARISSA BLACKENED SALMON – SERVES FOUR

What You Will Need

2 tablespoons dry Harissa spice

4 teaspoons sea salt

1 teaspoon dry thyme

1 teaspoon dry oregano

4 whole garlic cloves, pressed or finely grated

2 tablespoons extra virgin olive oil

4-6.5 ounce wild salmon filets*

2 tablespoons avocado oil*

What You Will Do

• Prep your salmon fillets, check for pin bones. You will be able to feel a row of these. You can remove them by using tweezers or pliers (strictly used with food prep). Skin On: Take a knife and run it along the skin with a bit of pressure, scraping the scales off. Give the salmon a quick rinse to remove the scales, or simply brush them off. Dry the salmon very well with paper towels. Skin Off: Hold one end of the salmon with a towel and gently slice along the filet just above the skin, as you pull, removing the skin.
• In a small bowl combine all of the ingredients for the Harissa Blackened Rub, using a fork blend well. The rub will be thick, but should stick together. If dry, add an extra 1/2 teaspoon of extra virgin olive oil ¼ at a time. Spread a layer of the rub on the flesh side of each filet, I find my fingers work best. Set aside until you are ready to sear.
• Heat a large cast iron** skillet over medium high heat. The skillet will not take long to heat, test the temperature with a “few drops” of water from your fingertips. If the drops sizzle, your pan is ready.
• Add the avocado oil the pan; make sure to coat the bottom of the pan. Add the salmon fillets skin side down. If the fish does not sizzle, your pan isn’t hot enough. Cook skin side down for approx. 4 – 5 minutes, or until a soft pink line is visible mid way up. Gently flip and cook 3 – 4 minutes, until the blackened spice has darkened but has not burned.

Serve with fresh veggies, over a scrumptious pasta salad, better yet drizzled with a cool creamy chutney sauce and  most of all enjoy!

Hugs,

Shari

*Salmon may be substituted with an equally thick, fast cooking fish such as halibut or tuna.

*Avocado oil may be substituted with equally high temperature oil such as grape-seed or vegetable oil. 

**Cast iron skillet may be substituted with a stainless skillet. However I would not recommend a non-stick, it will not get hot enough. Depending on the size of your skillet, you may need to cook the fillets in batches. Overcrowding will reduce the heat of your oil and affect the sear on your fish. 

As some of you may have noticed this summer via Instagram & Facebook Surferboy added onto his little “toy” shed, building a big workshop area. Great for him and even better for me right! Oh, I cannot wait for the projects to come, when he has time of course. What you don’t know is that we have another little shed in our backyard.

It is a pitiful little thing guys. Right now, it houses most of my prom props and other miscellaneous stuff that Surferboy does not want in his workshop. Now when my sweet hubby first started talking about the workshop expansion my first thought was a HUGE inward cheer of elation at getting rid of what I considered an overload of sheds in our yard. Seriously, I kept waiting for more to pop up like mushrooms. However my neighbors (both Kim) started something on Facebook around the time the workshop was being built with a little link and slight nudge for me to build a She Shed. “What in the world is a She Shed”, I asked Daniel.  As usual, I am the last one to know about what’s trending out there. After checking out the link on Facebook we both giggled and let the Kim’s know that the odds of us having a girly shed were slim to none.

Well then, my wheels started turning. Visions of tiny living in that once annoying eye-soar began haunting me daily. A little 8×8 office/art studio where I could listen to jazz & 80’s punk without raised eyebrows, paint until dark, create a giant inspiration wall if I wished, keep all my different interests organized, you name it and I could dream of it there. Best of all I would be able to decorate without any compromise on how I wanted to trick it out! Well Surferboy actually agrees.

Yep, you guessed it! That ugly mushroom will one day (hopefully soon) by my little Prephemian haven.

So what is Prephemian you ask?  That’s about the only way that I can describe my personal style. It’s my take on Shabby Chic, sort of a blend of my Catholic Parochial school days filled with plaids, neutrals and classic preppy styles along with my bohemian theater/art college era spent thrift shopping for period pieces. My tips for blending two styles would be to look at what they each have in common as well as what has stood the test of time for both…

Preppy

• plaid
• ticking stripe
• masculine touch (leather & wood)
• brass
• crisp white
• blues
• pop color (pink, red, turquoise)
• oriental rugs
• neutrals (khaki, beige, sand tones)
• nautical

Bohemian

• tribal prints (Turkish, Persian, Ikat, etc.)
• masculine touch (leather & wood)
• lotus light (brass)
• French antiques
• crisp white
• blues
• pop color (pink, red, turquoise)
• rattan
• industrial signs
• neutrals (khaki, beige, sand tones)

Then I sprinkle a little coastal love with seashells and beach treasures and Volia! Prephemian. That’s how I roll. My best advice though is to just have fun blending which ever styles you prefer!

What do you think, is it She Shed worthy? Who wants to come over for cocktails and a little Jazz when it’s done!

You guys know that I am big on re-purposing furniture but I also adore vintage finds that are great just the way they are. One of my favorite places to source ideas and affordable “splurge” pieces for our home is Chairish. If you love vintage finds as much as I do and are looking for some easy to style darling Shabby Chic pieces you must check out their site!

Happy hunting and She Shed Dreaming!

Shari

*This is not a sponsored post, however I was delighted to take part in Chairish’s September “Shabby Chic” Blogger Design Challenge. PS: I created my idea board at Polyvore*

Breakfast, lunch or dinner, sweet or savory pancakes are always welcome at our table. Especially if they are little savory ones made with cornmeal and yogurt, which as y’all know happen to be a couple of my favorite ingredients. Truthfully, around here cornmeal cuties like these are referred to as Johnny Cakes or griddlecakes. However, this lovely recipe is from a fabulous new book Yogurt Culture by award-winning food writer Cheryl Sternman Rule so pancakes they are and believe me they are delish! I had the pleasure of taking a writing class taught by Cheryl at Big Harvest Potluck last year and have been anxiously awaiting her new book.

Yogurt, a versatile ingredient in cuisines across the globe for eons is  as of late emerging as a food of nearly unparalleled growth here in the United States. In Yogurt Culture Cheryl eloquently shares her travels and discovery of yogurt  along with 115 flavorful yogurt recipes. Her new book has recipes from Dips and Sips to Dine and Bake. Cheryl also shares easy to follow instructions on how to make yogurt in the comfort of your own home which is next on my must try list this summer. Oh and let’s not forget her Spinach Dip, it looks divine! If you are yogurt nuts like us you should pick up Cheryl’s book, it is a must have for your cookbook collection. You can find Yogurt Culture here.

As for the cheddar, chive and cornmeal pancakes they are a snap to make! First stir all of your dry ingredients together…

Then mix in your wet ingredients, which would be the Greek yogurt and seltzer. Yes, you read that correctly. I have never added seltzer to pancakes aka Johnny cakes before and I have to admit that at first I was doubtful as to the results.

However, I was happily surprised! The seltzer along with the prolonged resting period made the pancakes so fluffy. This is a tip I will be experimenting with more.

Once the batter has rested, the cheddar has been added all you need to do is give them a quick fry in your cast iron skillet using the ever-handy OXO Mini Silicone Flexible Pancake Turner to flip your Johnny cakes. Top with a big dollop of cool Greek yogurt, crisp crumbled bacon and fresh chives then oh my goodness look at what you have made! Surferboy added a hefty drizzle of honey to his as well, he’s a big practitioner of sweet n’ savory.

These pancakes are a meal in themselves or a wonderful surprise addition at your next brunch.

Give them a try, you’ll fall in love!

Hugs and love,

Shari

*This post was sponsored by Stonyfield Yogurt and OXO. They generously provided the yogurt, tools and beautiful Yogurt Culture book for review, as always though all opinions above are my own*

Little Cheddar, Chive and Cornmeal Pancakes – Makes about 16 small pancakes

Yogurt Culture  by Cheryl Sternman Rule 

Ingredients

3/4 cup medium-grind cornmeal

1/4 cup all purpose flours

3 tablespoons minced fresh chives

1/4 teaspoon baking soda

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

3/4 cup plain seltzer

1/4 cup plain whole-milk or low-fat Greek yogurt (we use Stonyfield)

3/4 cup shredded cheddar cheese

2 to 3 tablespoons melted butter, for brushing the skillet

Plain Greek yogurt, crumbled cooked bacon, and minced chives, for garnish

Make the batter. In a medium bowl, whisk the cornmeal, flour, chives, baking soda, salt, and pepper. Add the seltzer and yogurt and whisk thoroughly to combine. Cover and let stand at room temperature for 1 to 3 hours. Stir in the cheese.

Cook the pancakes. Heat a cast-iron skillet over medium-high heat until a drop of water on the skillet sizzles and evaporates. With a silicone pastry brush, coat the skillet generously with melted butter. Cook a test pancake to gauge the heat, using 1 scant tablespoon per pancake. (When the skillet is sufficiently hot, the batter should sizzle immediately and begin to set at the edges.) Cook the pancakes in batches until golden brown, about 1 minute per side, brushing the skillet generously with butter between each batch.

Serve. Dollop each pancake with Greek yogurt, sprinkle with the crumbled bacon and chives, and serve hot.

Walking up and down rows of herbs like a kid I am compelled to touch. To run my fingers over velvety leaves, rubbing them gently capturing their aroma for a deep soothing inhale. Normally I am researching seed catalogs in the winter before I venture into gathering luscious herbs however that is how planting season began for me this year. You see our large garden is not happening this year, sad but true.

My potager is in the beginning stages of redesign and relocation due to Surferboy’s workshop expansion. So this year I am incorporating edibles in my front landscapes. Just a few favorites that I could’t possibly go all summer without growing, even in small quantities. See those stakes in the landscape, those are for our veggie plants. Now just ignore the fact that my lawn needs mowing and edging, I have a tendency to let things go slightly wild.

Happily growing alongside our azaleas, jasmine, hydrangea and peonies this year are…Arugula, Tomatoes, Peppers, Strawberries, Eggplant, Basil, Zucchini, Squash, Parsley and Lavender. I can’t wait to see how they all fill out and blend, hopefully the front landscape will be bountiful as well as edible.

The problem with letting your yard seemingly grow wild and free is the strategic pruning and taming of some determined plants. I cannot tell y’all the number of manicures and gardening tools I have put through the paces over the years. Beat up janky nails are how I roll during the summer months. This year I have a completely new set of sturdy OXO gardening tools to play with and from what I have experienced so far they will not be going anywhere anytime soon. It is hard to say which is my favorite but if I had to recommend two to get you started it would be their Trowel and their Watering Can. The serrated edges on the trowel are the bomb! I have crazy thorny vines growing everywhere in my yard and it cuts through them as well as small roots like a champ!

The watering can is an obvious pick. What kiddo doesn’t love climbing up on the porch rails watering plants, not to mention we love the help right. PS: with it being super lightweight, an easy grip with a wide mouth head this watering can is perfect for little hands and your plants.

The other corner of mine being moved is my potting station, which is why up until this morning I was using our little antique sewing table as a substitute. The problem is that little table already has a significant purpose on our porch for dining al fresco because we are avid porch dinners during the warm months.

Nope I can’t give up my morning breakfast spot even for my gardening obsession.

There we go, all cleaned up ready for long lazy conversations and bright fresh summer meals.

If you were wondering about those velvety aromatic herbs, I planted them in hanging pots this year. As much as I enjoy walking out to the garden, filling my basket with cuttings, I rather love my herbs right off my kitchen. The air on my porch is wrapped in a wonderful array of spicy jasmine, fresh green and subtle lemon.

I may not have a potting station or a garden to walk out to with my basket but that’s ok. My little basket is doing double duty this year holding my new tools, waiting for all the new beauties to flourish for a harvest right across my porch rail.

The nails however are still janky and honestly, so worth it.

How is your garden growing this year? I’m dying to know.

Love,

Shari

*OXO generously provided the gardening tools, but the experience and thoughts are ever my own*

“Mooooom, can you pweeeeeze make cookies?” in the sweetest of voices with big blue eyes batting up at me my afternoon plans were redirected. No matter how old they get, kids and pleas for cookies will sway me every time. This time though the teen and I ran into a tragic hiccup midway through his favorite batch of cookies.

Weevils, ugh! Never in all of our years in our home have I ever had a bug problem in my cabinets or pantry. Admittedly, though this is the first time in history that I have not been baking something sweet or savory at least twice a week. While I detoxed my system of gluten over the past 5 months, excess flour begging for attention was neglected and forgotten. When you do that, you are bound to attract hungry pests. It was a sad sad day for my baking pantry. Fortunately not all of my supplies were open, most were in plastic packaging or Ziploc bags including my Coconut Flour.

After a panicked purge of the cabinet, we both approached the mixer, hearts heavy with doubt. However, we had high hopes not to mention Pinterest at our fingertips! Patch and I were determined to salvage the creamed sugar, butter n’ eggs. Thanks to some handy conversion tips and more than a little luck, we proudly proclaimed success. It just goes to show you that working with what you have and taking chances can pay off.

Check them out…oh so moist, just enough crisp around the edges, ooey-gooey, chocolatey peanut butter goodness and they are gluten free! Now all I have to do see if I can make them even healthier for all of my AIP buddies.  These cookies do have a little hint of coconut but it is not distracting. They are also delicate, fall apart in your hands cookies. If you are looking for stout chocolate chip cookies, you will not find them with this recipe. However these are worth taking a step on the wild healthier side. In fact they are now the boys all time favorite cookies or as our teen jokingly calls them, Cocaine Cookies. He loves to yank my chain.

*Adapted from Southern Livings Ultimate Chocolate Chip Cookies recipe*

Chocolate Peanut Butter Chip {Gluten Free} Cookies – Makes Approx 4 dozen

What You Will Need

Concocting healthy recipes never gets boring but sometimes I like to think outside of the box. Like way outside the box, such as a recipe to be slathered on rather than eaten. This sweet silky combination first came about right before prom due to a little inflamed acne flare up with the teen.

Like me, the boys have sensitive skin with light undertones, even though they tan more than I do. Which means using common over the counter acne remedies typically aggravate the issue. This cool creamy mask soothes rather than irritates, reducing redness around inflamed zits (yep I said the Z word) as well as drying them up after a few days.

It is a brave and confident young man who will allow himself to be slathered in honey and yogurt. Trust me, each time takes some arm-twisting but only because as he says, “It’s COLD!”

Personally, I adore the coolness especially right before bed. Also the way it tightens while softening my skin at the same time is dreamy. I make two to three batches a week depending on if I am the only one using it or not. This little gem now resides in my, “Homemade Gifts” file.

Fun Facts

The citric acid in lemon juice is an excellent cleanser, as well as the milk.

Yogurt is also a good cleanser, as well as a good skin softener.

Which is important because the lemon juice can make your skin feel tight and dry.

*Note – Always test first on a small area be it your hand or arm to see if you are allergic to any of the ingredients prior to using any type of mask on your face.*

Honey Lemon Yogurt Face Mask – Makes Approx. 6 ounces

What You Will Need

2 tablespoons fresh milk

4 tablespoons honey

1/2 cup Greek yogurt

juice of 1/2 a lemon

What You Will Do

Combine all ingredients in a bowl until you get a uniform silky consistency. Refrigerate for at least 1 hour.

Application

Apply a thin layer of the mask to both your face and neck. Wait a few moments for it to dry, apply a second layer. Wait for the second layer to dry and then apply a third. Allow the mask to completely dry, wait 10 minutes then rinse thoroughly with lukewarm water. Follow with your favorite face cream.

This mask is good for approx. three separate applications (this includes layering process). Make this recipe in small batches, the fresher your mask the better it works!

Use every other day or daily as your skin allows.

*Note – Always test first on a small area be it your hand or arm to see if you are allergic to any of the ingredients prior to using any type of mask on your face.*

Enjoy! Xoxo

Shari

Happy Belated Easter! I apologize for the late post but being inadvertently unplugged for a week has its drawbacks. Not to mention the whole traveling across country on Easter Day aspect. I don’t know about you guys but the holidays for me are steeped in tradition. Precious ones that Surferboy and I grew up with and were compelled to share with the boys, some we started on a whim creating new memories. With a mom’s high hopes maybe a few will continue. I find that most stem from our upbringing or cultural backgrounds do you find the same to be true. No matter what the holidays will forever symbolize home and family in my heart. Being out of town this Easter I worried a little about which traditions we would still be able to recreate.

You see Easter is one of my favorite holidays, it fills me with joy from my soul to my sweet tooth. This year I didn’t wish to leave out a moment of our usual customs. Seeing as how Patch will be heading off to college next fall this was especially important. Our holidays as a foursome will soon be dwindling. For us on Easter once the heart’s been fed the day turns to a well-laden table trimmed with delicate dishes, plates of Italian pastries, overflowing Easter baskets then followed by an Easter egg hunt at my Dad & Step Mom’s. This year we did have to give up the egg hunt and we nearly had to pass on the baskets as well. Trying to secretly or safely fly two chocolate bunny filled baskets to California didn’t seem all that feasible.

That is until Shari’s Berries offered to send us these fantastic blue ombre Hoppy Easter Baskets along with some other delectable treats all the way to Cali! Talk about saving the day. You can always count on a girl named Shari (wink) to sweeten your holidays and special occasions. Now all I had to do was improvise the rest.

Here’s what I did to maintain yet adapt our traditions to fit our travels…

Bright fresh California wildflowers made a lovely substitute for our pastel bunny eggcups and vintage floral teacups. The home we stayed in is our friends’ home which is still in the process of being outfitted after refurbishing. Not a delicate girly teacup was to be found.

Fortunately the kitchen was complete and by the way gorgeous! Creating a nummy Strawberry Lemon Shortcake Cheesecake in that phenomenal space was a snap! Recipe coming soon.

The cupcakes I purchased at one of the local bakeries rather than make myself because I didn’t want to waste ingredients. I may bake a lot but there is no way we could eat everything that would come from even the most meager of supplies. As it is there is still cheesecake in our friends freezer.

The cute cupcake toppers are actually cookies that Shari’s Berries sent us along with the adorable cake pops. You’ll have noticed in the first photo how I utilized my travel sketch pad and watercolors by making a “Hoppy Easter” banner to fit between the bunny cake pops.

They made the whole table feel like spring!

As for the plates of Italian pastries, we went with custard/almond paste filled Danish sweets, mile high cream puffs with berry filling, cinnamon crisps and more all from the Danish bakeries in Solvang. Sprinkled between the pastries were Shari’s Berries luscious chocolate covered strawberries and delightful Easter treats. Have to say our usual cannolis’ were not missed for long.

I know one monkey that found an even cuter tastier chick than the average marshmallow ones. The side-eye was for his big brother, no way he was sharing said chick. Good thing there were two!

See no worries, they luv one another to pieces!

We hope that your Easter weekend was as full inside and out as ours was! Also remember, the next time you are traveling during the holidays you don’t have to give up your traditions, however discovering new ways to celebrate can be just as rewarding!

All of our love!

Shari & The Guys

Surferboy has spent the better half of the past year in his home state of California renovating our friends’ house. As you can imagine being away from us for weeks at a time, can be hard for him. Even harder than it is for us, so when he asked if the boys and I would spend spring break in Cali with him how could we refuse. The fact that he mentioned we would be near a quaint Danish Village didn’t hurt either. That’s right I said Danish Village, in California. Trust me I had to take a few moments to wrap my head around that one as well.

As it turns out Solvang (Danish for “sunny fields”) was founded in 1911. A group of Danes decided to travel west and establish a Danish colony far from the Midwestern winters. Man, did those Danes ever pick the right spot and create a charming niche! Those warm weather seeking Danes purchased almost 9,000 acres. The village itself is nestled amidst rolling vineyards and old Spanish Missions in the Santa Ynez Valley. You would assume that Dutch windmills and timbered buildings would clash with the rugged beauty of the west but that is where you would be wrong. Solvang and all of its adorable old world European charm fits! In fact it is a top tourist destination. Who knew?!

Keep scrolling and you will see what I mean. I would comment on each photo but I want y’all to experience the town much the way the boys and I did, with awe and wonder.

*Oh my word the bakeries! There are five in the village and each one is worth a visit. They along with Shari’s Berries made our Easter! More on that next time*

If you can guess why I took this photo, well then you know me and my addictions for sure!

The only thing missing from our trip was more time to wander the streets, see the sights and visit with all of our Cali friends. Fortunately we did get to spend a weekend and Easter in the village with two of our dearest friends Geneva and Troy. Even though we had nine days in Cali our trip seemed to fly by. We can’t wait to go back to Solvang! The house isn’t quite finished yet so who knows, maybe right.

If you are ever in the Santa Barbara area take a drive to Solvang. Trust me you won’t regret it! More fun from our California trip coming soon.

Xoxo,

Shari

Per the norm, I do things in reverse. Where I should be telling you all about how I changed my eating habits the last three months and what I didn’t eat instead I’m jumping ahead just a bit with a “reintroduction” recipe. I can’t help myself, I am a little excited about this one. I made my first green smoothie…EVER! I have been scared of green smoothies up until now, a silly fear which I am laying at the feet of my elders.

In the word’s of my mom, “Ewwww, was it any good?” As you can see my palate even though more mature now was heavily influenced by my parents, who were in turn influenced by their parents. All the good ole’ boys n’ girls who had a hand in my southern upbringing were not prone to blending their greens. That would have been a sacrilege of the highest degree! Greens are a holy side, lovingly simmered with ham hocks and doused with vinegar. No blenders allowed! The aversion to green smoothies may also be a generational hang-up as much as it is a cultural one, but this is my own personal experience. I can’t speak for the rest of the southern population.

This past week I reintroduced dairy back into my diet. It was a surprise last year when I discovered that I am slightly lactose intolerant however; cheese and good Greek yogurt are two of my loves. So far, everything has been well with the reintroduction, as with most things nummy and delicious in moderation! All that being said I braved the intimidating thought of consuming a massive dose of “baby food” for adults, breaking the familial mold and allowing my blender to go green. Thanks to Stonyfield who encouraged me to come up with a fresh healthy smoothie this month.  How was it? My reply to mom and you guys is, “Not too shabby!”

I am on the way to being a greens drinking convert! During my exploit I discovered that I like my green smoothies on the sweet side but I also want to make sure it packs a nutritious punch.

• Spinach: 100 g of fresh spinach contains about 25% of daily intake of iron, vitamin A, vitamin C, flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and beta-carotene, vitamin k, 100 g of fresh spinach has 47% of daily recommended levels of vitamin C, vitamin B6, vitamin B1, and it also contains a good amount of minerals like potassium, manganese, magnesium, copper and zinc.
• Coconut Milk: Each cup of coconut milk contains over 5 grams of fiber, which is 18 percent of the 28 grams of fiber you need.
• Greek Yogurt: Protein power house
• Honeydew: Replete with vitamin C and vitamin B6, one serving also has 15.5 grams of natural carbohydrates.

  is replete with Vitamins C and B6Read more : http://www.ehow.com/facts_5212212_nutritional-value-honeydew-melons.html

  is replete with Vitamins C and B6Read more : http://www.ehow.com/facts_5212212_nutritional-value-honeydew-melons.html

  is replete with Vitamins C and B6Read more : http://www.ehow.com/facts_5212212_nutritional-value-honeydew-melons.html
  is replete with Vitamins C and B6Read more : http://www.ehow.com/facts_5212212_nutritional-value-honeydew-melons.
• Mint: Provide a considerable amount of vitamin A.
• Banana: A good source of potassium, dietary fiber, manganese and vitamins B6 & C

It also doesn’t hurt to have a cute California, knows his way around some health food, Surferboy to give you encouragement. Sharing a smoothie with your honey while you get your flirt on, nope not too shabby at all folks!

Fresh Mint & Honeydew Smoothie – Serves 1

What You Will Need

1 cup fresh spinach

10-15 fresh mint leaves

1/3 cup coconut milk

1 teaspoon vanilla

1/3 cup Greek Yogurt

1 cup cubed honeydew melon, frozen

1/2 banana

What You Will Do

In a blender, combine the spinach, mint leaves and coconut milk; secure the lid on top of the blender and pulse until well blended. Remove the lid, add the vanilla and Greek Yogurt, reattach the lid and pulse until well blended. Remove the lid once more and add the honeydew and banana to the spinach mix, secure the lid and pulse until well blended and there are no chunks.

Pour and enjoy!

Shari

Did you guys notice the cute little blender up there? Well how would one you like to win one? I was pretty excited when Stonyfield offered to let me review and give away to one lucky reader the new Hamilton Beach Single Serve Blender. It comes in four colors: blue, red, green & black and it is the perfect size for making your very own individual smoothie.

Enter to win a Hamilton Beach Single Serve Blender AND Stonyfield Yogurt Coupons!

Let me know what you think of the smoothie, but be gentle if you don’t like it seeing as how it is my first and all.
Chat Soon!
Shari

Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. This is a collaborative effort and compensation was provided in the form of product and coupons by Hamilton Beach and Stonyfield. As always the photography & opinions expressed herein are solely my own. Giveaway prizes are sponsored by Hamilton Beach and Stonyfield. Affiliate links included. Giveaway restricted to United States residents only; ends April 7th, 2015.