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The Frozen Lemonade Sam Adams Summertime Slush That You Can’t Ever Untaste

sam adams lemonade slush

I spent last week in Savannah, Georgia at the fifth annual Fitbloggin’ conference. If you haven’t been, mark your calendars for the last weekend in Denver next year. It’s a life changing three days with an inspiring, motivating, beautiful group of about 250 souls. No matter what your place is in within the weight loss blogging sphere, there is a place for you within Fitbloggin’. And as last weekend proved, no matter how hot and sweaty you get — be it during one of the morning Zumba classes or out wandering the scenic historic district — everyone still has plenty of love for ‘ya.

On the last day of the conference, it was time to cool off and get even more scenic, with a drive out to Georgia’s Tybee Island. I didn’t go alone. My husband and daughter tagged along with myself, Emmie from AuthenticallyEmmie.com, and Alan from SweatingUntilHappy.com. After a whirlwind three days inside a hotel getting all of the hugs, blog lessons, and free California Almond trail mix snacks we could handle, sinking our toes in the sand, letting the seabreeze wash over our faces was the decompress we all needed.

alan brandi emmie fitbloggin

And frozen lemonades, we needed those to fully complete the post-conference decompression slash Georgia heat exhaustion. After we dusted most of the sand from our bodies, we headed to a highly recommended local dive – AJ’s Dockside Restaurant. We sat outside, because we clearly love sweating as much as possible. We ordered po’boys, because when in Rome. And we ordered frozen lemonades.
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17 Cocktails and Mocktails You Must Drink This Summer

Summertime makes everything better, and when it comes to your beverage, prettier too. All of those fresh fruits, berries, and herbs making filling a glass seem like a delightful reprieve from the heat (or maybe just life) each and every time.

Cool off, hydrate, or treat yourself from Fourth of July weekend right on through Labor Day with our oh-so-sippable list of the best summer bevvies.

watermelon mojitos

WATERMELON JALAPENO TWIST MOJITOS

frozen-talenti-sangria

TALENTI FROZEN SANGRIA <– 18,000 pins can’t be wrong!

jalapeno cherry limeade

FIZZY JALAPENO CHERRY LIMEADES

Red-white-and-blue-sangria

RED WHITE BLUE SANGRIA

strawberry balsamic milkshake

FRESH STRAWBERRY BALSAMIC DRIZZLE MILKSHAKES
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Win This Big ‘Ole Applegate Weinervention Sweepstakes to Save Your Hot Dog Lovin’ Soul

This sweepstakes is done in partnership with Applegate, but is not sponsored. We were provided complimentary product for review, but were not obligated to enjoy the ever loving heck out of it. Since we did, they said we could share the love with you.

kacy applegate

Hot dogs. Bare feet. Summertime. It’s a perfect recipe for the best three months of the year.

Unfortunately, the recipe in most hot dogs looks more like the seedy bowels of a dark, cold winter. Who knows what is actually in those things?!

But the folks at Applegate get it right. Super right. It’s like they invented the hot dog. Sadly, they did not. They did, however, make them so much better. Like way better, better enough that you won’t cringe watching your kids bite in to them.

applegate hot dogs

“Looking more like strawberry frosting than blended meat and bone bits…” writes Treehugger about what’s actually inside the standard hot dog, “the country’s most beloved tube of meat.” There’s mechanically separated meat (or pink slime) from a few animals that could include cow, pig, chicken, or turkey. Don’t forget the corn syrup, flavor additives, tons of sodium, and a whole host of other preservatives and the like. Yuck.

Applegate Naturals Beef Hot Dogs are “cleaner weiners.” They have a super simple list of uncured beef, water, and six seasonings. That’s it! Even my four-year-old can digest this list (and so can her tummy!). They’re tasty and juicy, the way a hot dog should be. They also don’t have that typical gnarly hot dog smell, phew! We felt better eating these since they weren’t stocked with nasty junk.
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Your New Summer Favorite: Watermelon, Tomato, and Feta Salad

WatermelonSalad at Fountain

By Janis Jibrin, RD, Best Life lead nutritionist

Visiting Washington, D.C.? If so, you’ll inevitably wind up in the quaint neighborhood of Georgetown, which is also a bustling shopping mecca. My favorite place to have a bite is Kafe Leopold, a hidden oasis removed from the noise and crowds. The cuisine is loosely Austrian, and it happens to have some of the best salads in D.C. (Although, if you’re in a more decadent mood, the sausage, sauerkraut and spicy mustard is wonderful, as are the pastries).

I’d always loved Leopold’s Watermelon, Tomato, and Feta salad, but it just got even better—and more striking—after brand new executive chef Marcellus Coleman got ahold of it. He let me into the restaurant’s kitchen so I could watch him prepare the salad.

Chef Marcellus Finishing Touches

What to do with the rest of your watermelon? Turn in into yet another salad!


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Easy Leftover Solution: Make Kitchen Sink Fried Rice

It’s the end of the week, I have a strange collection of misfit leftovers, and all I want is a comforting (and cohesive!) dish. Enter: Kitchen Sink Fried Rice.
eating stir fry

Stir-fry can be so forgiving and allow you to throw in almost anything you have on hand. I’ve found my favorite hodgepodge ingredients to combine, but feel free to let your imagination run wild! Have some greens wilting in the back of the fridge? Throw them in! Questionable lentils from last week? Throw them in! Old bag of frozen peas? …Well, you get the idea.

First of all, I have my brown rice cooked ahead of time—that’s the first leftover I’m looking to repurpose! You can also use an instant brown rice to cook the day-of and save on some wait time. Rice n Simple is a brand we’ve tried and enjoy; makes things super easy!

Rice n Simple

While many prefer the taste of white rice to brown, the nutritional benefits of brown rice (extra fiber, vitamins, and minerals) make it clearly superior and the other yummy flavors of this dish help hide the taste of the brown rice.

This is one of my go-to recipes because of it’s flexibility and freedom for it to be different each time. Here are the key steps I’ve stuck with so far:
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