Chocolate-Covered Strawberry Shake

If you're like me, anything chocolate covered gets a two thumbs WAY up, especially chocolate-covered strawberries.  So when Kasondra e-mailed me from Team Beachbody about their amazing Shakeology mix, I just KNEW I had to give this a try.

I absolutely love morning shakes, especially with protein powder.  They keep me energized, give me that sweet fix I'm craving, as well as fill me up without consuming unnecessary calories.  This chocolate flavored protein powder from Shakeology seriously does that and more, and the best part??  It tastes delicious!  This shake contains protein and essential amino acids that your body needs, as well as antioxidants, digestive enzymes and is gluten-free!

Sounds great, huh??

Well out of all their delicious recipes, I decided to make their Chocolate-Covered Strawberry Shake.  It tasted DELICIOUS!  Definitely felt like such an indulgent breakfast before work, but it really wasn't.  Such a great way to start off my morning and I wasn't starving by lunch time.  Feel free to make these at work too around lunch time so you feel energized for the gym later.  Hope you enjoy this as much as I did!

______________________________

Servings: 1

Serving Size: 1 shake 

Calories: 214

Fat: 1.2 g

Carbs: 29 g

Fiber: 4.5 g

Protein: 22.2 g

Old Points: 3.6 pts

Points+: 5 pts

______________________________

Here are your ingredients:

Recipe adapted from Shakeology 

1 packet of chocolate Shakeology powder

1/2 cup frozen or fresh strawberries

1/2 cup water

1/2 cup nonfat milk, soy or almond milk

Ice to taste

Place all ingredients into your food processor and blend well.  Pour over ice and enjoy!  (Yes it's THAT easy!)    

So if you like chocolate milkshakes, I strongly suggest you try out these delicious Shakeology shakes.  I promise you won't be disappointed!  Thanks again Kasondra and Team Beachbody for sending some samples my way, I really enjoyed this!  I can't wait til the Christmas season so I can try out their peppermint thin-mint recipe!  

Yummy!!

{Secret Recipe Club} Chicken Piccata

Yay!!  I have been SO excited to share this post for about a month now and introduce you to The Secret Recipe Club!  If you haven't heard of this Club yet well you're in luck.  Miss Amanda from Amanda's Cookin started this amazing group in order to introduce fellow bloggers to one another and help gain exposure to everyone's delicious recipes!  Each member is secretly given another blog for them to choose ANY recipe that they wish to recreate and share with the world on a particular date.  Think Secret Santa meets Betty Crocker.  Great idea, huh??  Well this is my very first one and I couldn't be happier to share it with you all!

So who's fabulous blog did I have the honor of receiving??

(Drum roll please...)

SURPRISE!  I got Kimberly from Rhubarb and Honey!  I must say I was so pleased with this assignment.  Kimberly's blog is not only beautiful with enviable gorgeous pictures, but it's also incredibly inviting and made me feel like I had known her for years!  Kimberly has so many delicious recipes that it was hard to choose just ONE to make, but sticking with my diet (it is still bikini season ya'll) I chose to make her delicious Chicken Piccata.

Anyone who knows me knows I LOVE chicken dishes and I've always wanted to make chicken piccata.  Not really sure why I never made this delicious attempt, but was super excited when I saw this on Kimberly's blog!  Her recipe is fantastic and definitely a must-try.  To be honest, I made ZERO changes to this dish because, well, it just looked so freakin' good!  And on top of that, I was SOOO immensely grateful to her for sharing the nutritional information, right up my alley girl :)  I mean, who knew I'd be randomly paired with a blog who ALSO calculated the Weight Watcher's points for each recipe??

Pure fate I tell ya :)

Anyway, this dish tasted incredibly delicious and me and the boyfriend scarfed everything right up.  You really can't go wrong with a recipe that calls for white wine, lemon juice and zest, the combination was perfection!  Once I started cooking, the aroma from my kitchen was amazing and even the delivery guy made a comment on how delicious my house smelled!  I paired this with some brown rice and enjoyed a few glasses of white wine as well.

 

______________________________

Servings: 4

Serving Size: 2 chicken cutlets with sauce 

Calories: 310

Fat: 12 g

Carbs: 4 g

Fiber: 0 g

Protein: 40 g

Old Points: 7.2 pts

Points+: 7 pts

______________________________

Here are your ingredients:
Recipe adapted from Rhubarb and Honey

1/4 cup + 1 tsp. all-purpose flour
8 (3 oz) thin boneless, skinless chicken cutlets
1/8 tsp. salt
1/8 tsp. pepper
2 Tbsp canola oil
2 Tbsp capers, rinsed
2 medium garlic cloves, minced
1 cup low-sodium chicken broth
1/2 cup dry white wine
4 (2-inch) strips lemon zest
4 tsp. fresh lemon juice
1 Tbsp unsalted butter, chilled

Spread 1/4 cup of flour in a shallow dish.  Rinse chicken cutlets and dry with paper towels and season with salt and pepper.  Dredge one side of each cutlet in the flour, shaking off the excess. 

Heat 1 Tbsp of oil in a large skillet over medium-high heat until simmering.  Lay 4 cutlets, floured side down, in the skillet and cook for about 3 minutes on the first side or until golden brown.  Flip the cutlets over and continue to cook  until the meat is no longer pink, about 1 minute.  Transfer the cutlets to a plate and tent loosely with foil.  Repeat with the remaining oil and cutlets. 

Add the capers and garlic to the oil left in the skillet, return to medium heat and cook for about 30 seconds, until fragrant.  Stir in the remaining 1 tsp. flour until incorporated.  Whisk in the broth, wine and lemon zest strips, scraping any browned bits for additional flavor.  Bring to a simmer and cook until thickened slightly and reduced to about a 1/2 cup, about 10 to 15 minutes.

Return the cutlets, along with any accumulated chicken juices into the simmering sauce.  Continue to simmer until heated through, about 30 seconds.  Transfer the chicken to a plate.  Off the heat, remove the lemon zest and whisk in the lemon juice and butter.  Spoon the sauce over the chicken, serve and enjoy!

Click here for a printable version of this recipe

Thanks again Kimberly for this delicious recipe!  Make sure to check out her fabulous blog Rhubarb and Honey for more amazing dishes and fun stories.

And if you haven't already, be sure to check out the Secret Recipe Club!  It's super fun and you will meet some incredible bloggers.  Thanks for reading and hope you all have a great week!

Now I'm off to see who got my blog....hehe :)

___________________________

Light the Night 2011

Hey friends!  Hope everyone survived all the crazy hurricane madness!  Irene may have ruined our weekend plans, but we definitely made a party out of an unfortunate situation.  Good friends, fun games and lots of tequila!

Fun weekend + still having power = success! 

I love unexpected fun weekends, always starts my week off great not to mention I leave for vacation on Friday so I'm in a definite good mood!  Want to know something else fun??

Angie from the fabulous blog Big Bear's Wife has generously started an amazing raffle to benefit The Leukemia and Lymphoma Society to help raise money for cancer research.  Light the Night 2011 has some amazing items available to win such as cute hand-painted wine glasses, homemade cookies, an adorable apron and I even donated a healthy cookbook!  Be sure to check it out!  Each raffle ticket is only $1.00 and goes towards an amazing cause.

The raffle will be held this Thursday, September 1st and 10 winners will be announced so hurry up and get your tickets!  The more you buy, the more chance you have of winning.  You definitely won't be disappointed :)

Enjoy the rest of your weekend loves! 

{Guest Post Friday} Basil Tuna Pasta Salad

Happy Friday everyone!

I'd like to welcome Sawsan of Chef in Disguise as my guest blogger today and I couldn't be more excited to share her with you all!  Sawsan isn't only just an amazing home chef who makes delicious meals such as this and this (I know, gorgeous right?), but she's also an orthodontist and a full-time mommy!  This fabulous multi-tasker draws inspiration from mixing various cultures from both the east and west into each recipe, creating truly unique dishes.  Oh and did I mention she's a super sweetheart too??

Yeah she really is.

Make sure to check out her blog and send her lots of love, you'll be addicted in no time!  With that said, here is the lovely Sawsan!

-----------------------------------

Hello everyone, I am Sawsan and I blog about my food adventures at Chef in Disguise.

I was really excited when Kelly asked who would be interested in writing a guest post for her wonderful blog.  I volunteered immediately and Kelly was really kind to accept with only one condition, that the recipe be something healthy.



So here I am today sharing my tuna salad with you.  I chose this recipe because it uses brown pasta, which is a healthier choice and a vinaigrette as opposed to a mayonnaise-based dressing.

This salad is one of my favorites because the basil and lemon give a double-dose of refreshment, it is really easy and quick to prepare and it even tastes great the next day (if you have any leftovers that is!)

Basil Tuna Pasta Salad

Here are your ingredients:

1 box brown pasta

1 small can of tuna

1 Tbsp apple cider vinegar

1/2 cup pitted chopped olives

1/2 cup corn
10 basil leaves, chopped

For the dressing:

Juice of 1 lemon

1 Tbsp mustard

Salt

1 tsp. dried oregano

1/4 cup olive oil  

Cook the pasta according to the instructions on the box, drain and allow to cool a little.  In a bowl, whisk the lemon juice, mustard, salt and oregano.  Drizzle the olive oil while whisking until incorporated.  Add the tuna, olives, corn and basil to the pasta.  Add the dressing and toss the salad.  Garnish with some basil leaves and lemon wedges. 

Thanks again Sawsan for guest posting, you're welcome back any time!  Make sure to stalk browse through her blog and show her some love :)

---------------------------------------
 
Also!  Katie, the fabulous blogger from Down Home Foodie, was sweet enough to feature my Sauteed Tilapia Tacos as her photo of the week!  Her "Food Photo Fridays" is such a brilliant idea and showcases a lot of amazing blogs so please go check it out!  I mean who knows??  Maybe your blog will be next :)

Thanks so much Katie, you rock!! 

Peanut Butter Granola Apple Rings

Ya'll!  It's my 100th post!!

Can ya tell I'm excited??

The past 6 months have been been such a learning experience for me.  I've developed SO much as a cook, I've found a new passion for photography and I'm officially addicted to my blog.  I suppose this addiction is better than say...the alternative (eek)...but I definitely wouldn't trade the friends I've made or the inspiration I've found for anything!

So enough of me being sappy, I have a fun recipe to share with you all!  I found this delicious healthy snack in my Cooking Light cookbook and it was such a great find!  These Peanut Butter Granola Apple Rings were super delicious and the granola recipe alone is a new favorite of mine.  Or, to save time, you can use pre-made granola that you already have on hand and this will still taste delicious, but I promise you...you're missing out on this delicious recipe!  I did make one little mistake though (as you can probably see in my pictures), the recipe asks you to slice each apple into 6 rings, but I was in a hurry and just cut the apples in half.  Trust me, you'll want the thin rings!  Makes it much easier to eat and you get more of the peanut-buttery granola flavor.  Yum!

My advice is to pre-make the granola and store in an airtight container so that you'll always have it on hand and I chose to use Granny Smith apples because of their crispness.  This snack would be perfect while at work or even just to satisfy that sweet tooth and doesn't take but 10 minutes to put together!  Using only 4 ingredients, this vitamin- and fiber-rich apple snack is packed full of flavor and sure to please.  Even your kids will love it!

______________________________

Servings: 6

Serving Size: 2 apple rings

Calories: 179

Fat: 10.1 g

Carbs: 20.4 g

Fiber: 2.5 g

Protein: 4.3 g

Old Points: 3.9 pts

Points+: 5 pts

______________________________

Here are your ingredients:

Recipe adapted from Cooking Light

1 cup Cinnamon-Pecan Granola (recipe below)

1/4 cup natural-style peanut butter

1 Tbsp. honey

2 red or green apples, cored and cut into 6 rings

Cinnamon-Pecan Granola:

1/4 cup brown sugar

1 Tbsp water

2 tsp. canola oil

1/2 tsp. ground cinnamon

1 cup uncooked old-fashioned rolled oats

1/2 cup chopped pecans

Cooking spray 

To make the granola:

Preheat oven to 300 degrees F.  Combine brown sugar and 1 Tbsp water in a medium microwave-safe bowl.  Microwave at HIGH 30 seconds or until sugar is dissolved.  Stir in oil and cinnamon.  Add oats and pecans, stirring until coated.  Spread oat mixture on a large rimmed baking sheet coated with cooking spray.

Bake at 300 degrees F for 30 minutes or until browned, stirring twice.  Spread mixture in a single layer on wax paper to cool completely.  Store in an airtight container. 

For apple rings:

Place 1 cup of the granola mixture in a small dish.  Combine peanut butter and honey in a small bowl, stirring until smooth.  Spread mixture evenly on 1 side of each apple slice.  Sprinkle evenly with granola.  Enjoy!

Click here for a printable version of this recipe

Watermelon-Limeade Cooler

With all the extra watermelon I had leftover from my Summer Pea, Watermelon and Farro Salad, I decided to make this refreshing drink I found in a Paula Deen cooking magazine.  I couldn't find the link online, but you can't go wrong with Ms. Deen!  Usually her recipes are more fattening, but this southern beverage is low in calories and super delicious!

The only modification I would make to this would be to add a few mint leaves for flavor (and maybe some vodka, depending on my mood haha) and it would be perfect!  Enjoy these summer recipes while you can, fall is quickly approaching!!

Ok headed back to the pool to soak up as much sun as I can!

______________________________

Servings: 2

Serving Size: 1 cup

Calories: 104.5

Fat: 0 g

Carbs: 25 g

Fiber: 1.5 g

Protein: 1.5 g

Old Points: 1.8 pts

Points+: 3 pts

______________________________

Here are your ingredients:

Recipe adapted from Paula Deen

3 cups seedless watermelon, cubed

2 cups water
2 Tbsp frozen limeade concentrate

Working in batches, place watermelon, water and limeade in the container of a blender; process until smooth.  Press mixture through a fine-mesh sieve over a pitcher; discard solids.  Cover and chill until ready to serve.  Enjoy!

Click here for a printable version of this recipe 

____________________________ 

Also!  Check out my guest post today with Hilary from Baking Bad, I made a delicious chicken salad with fresh herbs.  You'll seriously LOVE her blog, she's a full-time scientist with a huge passion for cooking!

 

So go check out her fabulous blog and tell her I said hello!!

Seven Facts! {A Fun Blog Game}

YAY!  I've been hoping someone would tag me in this game soon because I've seen so many posts about this and it looked like so much fun!  A big thanks to Sandie from Sandie's Bitchin' Kitchen for tagging me in this :)

Now here's the hard part.  I have to answer these questions based on my previous blog posts, pictures and experiences so I really have to be as honest as possible.  I might be a little conceited proud, a bit self-deprecating, but all in all I'm going to share with you my favorite blog posts over the course of 6 months and BOY have I come a long way since my first!

-------------------------

1. Most Beautiful Post: Summer Pea, Watermelon and Farro Salad

This was a hard decision to make as I hate to judge my own dishes and maybe due to the fact that I'm such a perfectionist.  However, I was so happy with how this salad turned out!  I loved the pop of bright blue color against the pretty shades of pink and green in the salad, not to mention this turned out super delicious.

2.  Most Popular: Skinny Chicken Enchiladas

  This one was really easy to figure out as this enchilada recipe has been the most viewed, most commented on and seems to be everyone's favorite.  And for good reason!  This was seriously one of the tastiest dishes I've made, we love it in our house!  I had just gotten my new camera when shooting this dish so my pictures aren't as great as I had hoped they would be, but I'm thinking the next time I make it I'll take some new ones and post them :)

3. Most Controversial: Slow-Cooked Short Ribs

Haha BOY have my pictures come a long way since my trusty little iPhone!  Regardless, this is my most "controversial" post because...well...it's not very healthy!  I made these by request of my boyfriend after getting a new slow cooker for Christmas and hadn't ever planned on posting this recipe for the blog.  However, this tasted absolutely amazing and I just HAD to share it with everyone, of course including a little disclaimer that this was not going to make you skinny haha.  Either way, I still feel that great food should be shared and that's what my blog is about so hey, it's ok to have a little indulgence every now and then!

4. Most Helpful: Broccoli and Cheese Stuffed Chicken 

  

This dish was personally the most helpful for me because it taught me a whole new technique and a delicious way to make chicken.  This has become one of our favorites in my house and also inspired my Chicken Parmesan Rollatini.  The possibilities of making variations of this chicken are endless and my next task is to make chicken cordon bleu...yummy!

5. Post That Was Surprisingly Successful: Sauteed Tilapia Tacos with Grilled Peppers and Onion

Now I'm not a huge seafood fan, aside from cooked shrimp or the occasional crab cake, so when Cooking Light requested I make these, I was skeptical on how I'd like them.  Verdict?  They were phenomenal!  Tilapia is one of those fish that is flaky and doesn't have a real "fishy" flavor as others might have.  I really enjoyed these, especially with the extra lime and jalapenos.  Now I'm eating more fish which is great!

6. Post That Didn't Get the Attention It Deserved: Chicken Tortilla Soup 

  

This was one of my FIRST posts and sadly was only seen by the 10 followers I had (friends and family) at the time, so it sort of fell to the wayside.  This is my favorite soup of all time and I even made it for my boyfriend's family when I had them over for the first time!  THAT alone should tell you how highly I rate this recipe since I of course was trying to impress them :)  Once again I was just learning photography and food styling so it wasn't the most attractive looking picture, but don't let that fool you because this dish is super tasty!

7. Post I Am Most Proud Of: Pork Chops with Balsamic Peppers

I know this seems like such an easy dish, but it's the one I'm most proud of because, not only did my picture turn out just like the magazine article, it tasted absolutely amazing and was the first time I had ever cooked pork chops on the stove.  To some of you that may sound crazy haha, but I REALLY am a beginner cook and have been so accustomed to cooking what I'm comfortable with.  I stepped outside the box on this one and we loved this!  It opened myself up to a whole new way of cooking pork and plan on making a lot more pork chop recipes :)

------------------------------------

Thank you AGAIN Sandie for tagging me in this game!  Now I must choose 7 other fabulous food blogs to participate.  Sorry if I'm duplicating others who have already been tagged, but there are so many people tagged in this game that I can't keep up!

Mel from Cooking With Mel

Angie from Big Bear's Wife

Rachel from Not Racheal Ray

Laura from Chef Laura at Home

Laura from A Healthy Jalapeno

Marie from Meandering Eats 

Juju from Get Fit with Juju

Have fun with it everyone!!

Raspberry-Lemon Yogurt Bread

{Well I've been saved by the grace of

southern charm!}

Yep you are correct.

That's Miranda Lambert and this is HER recipe.  Miranda is one of my favorite country singers and while I was laying out by the pool reading about countless workout routines and which lipstick will be in this season in my SELF magazine, I came across this fabulous recipe.  I mean she's a pretty good source too if you ask me, if she can eat this bread and still look the way she does, I'd say I found a winner!

The great thing about this recipe is that there is absolutely no oil and relatively little butter, while fat-free lemon yogurt is used as the perfect substitution.  The combination of fresh raspberries, lemon zest and a touch of vanilla extract also make this bread ooze with flavor.  It's the perfect recipe for your next Sunday brunch and makes great leftovers to have with your Monday morning coffee.  Hope you love this as much as we did!

______________________________

Servings: 10

Serving Size: 1 slice

Calories: 239

Fat: 6 g

Carbs: 40 g

Fiber: 2 g

Protein: 5 g

Old Points: 4.9 pts

Points+: 6 pts

______________________________

Here are your ingredients:

Recipe adapted from Miranda Lambert

Vegetable oil cooking spray

2 cups all-purpose flour

2/3 cup + 1 Tbsp sugar, divided

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup fat-free lemon yogurt

2 large eggs, lightly beaten

4 Tbsp unsalted light butter, melted and slightly cooled

Grated zest of 1 lemon

1 tsp. vanilla extract

2 cups fresh raspberries

Preheat oven to 350 degrees F.  Coat a 1-lb. loaf pan with cooking spray.  Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl.  Combine yogurt, eggs, butter, zest and vanilla in a second bowl.  Toss raspberries with remaining 1 Tbsp. sugar in a third bowl. 

Fold yogurt mixture into dry mixture; stir to combine completely.  Gently fold in raspberries.  Scrape batter evenly into loaf pan.  Bake until top is golden and springs back when you gently touch it, about 60 minutes.  Serve warm and enjoy!

  

Click here for a printable version of this recipe

Summer Pea, Watermelon and Farro Salad

I'm soo sad summer is coming to an end :(

Football season has officially started, which is always a great thing, but the pools are about to close, the weather is officially changing and I'll have to pack away all my cute sundresses.

*Tear*

So in honor of this departing season I wanted to make a fresh summer salad!  I happened to have a ton of watermelon on hand and remembered I had clipped this delicious recipe out of my Cooking Light magazine.

This was crazy delicious and super simple!  Using only 5 ingredients, this salad is high in fiber, low in fat and would be the perfect addition to your next cookout.  Chances are you probably already have everything in your fridge and hey, at least now you can justify eating all those hot dogs and hamburgers ;)

Hope everyone is enjoying this fabulous weekend and let me know how you like this if you decide to give it a try!

______________________________

Servings: 4

Serving Size: 1 cup

Calories: 188

Fat: 4.2 g

Carbs: 35.5 g

Fiber: 6 g

Protein: 10 g

Old Points: 3.3 pts

Points+: 5 pts

______________________________

Here are your ingredients:

Recipe adapted from Cooking Light

1 cup uncooked farro or wheat berries

1 cup green peas

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup cubed watermelon

1 cup coarsely chopped fresh flat-leaf parsley

1/3 cup shaved fresh pecorino Romano cheese

Place farro in a large saucepan, and cover with water to 2 inches above farro.  Bring to a boil.  Cover, reduce heat, and simmer for 23 minutes or until desired degree of doneness.

Add green peas to pan with farro, and cook for 2 minutes or until crisp-tender.  Drain and rinse farro mixture with cold water; drain.  Combine farro mixture, 1/2 tsp. salt and 1/4 tsp. black pepper in a large bowl.  Add the watermelon cubes and 1 cup chopped parsley, and toss gently to combine.  Top salad with Romano cheese and enjoy!

  

Click here for a printable version of this recipe

{Guest Post Friday} Nut-Free Quinoa Granola and a Winner!

HAPPY FRIDAY LOVELIES!

I have such a fun guest blogger today and am SO excited to introduce her to you all!  This is Leanne from How Sweet It Is - Leanne Bakes and she is an extremely talented baker and full-time mommy living in the wonderful city of Vancouver.  I mean seriously, she made a Louis Vuitton cake, how can you not love her?!

I know who's making MY next birthday cake.

(cough cough)

 

Oh yeah and isn't she just completely adorable???

I've been a fan of her blog for so long now and was really excited when she agreed to guest post for me.  I'm not a baker or decorator by any stretch of the imagination so when I came across delicious goodies like this, and this, oh and definitely THIS....I just knew I had found some inspiration!

So enough of my rambling, please welcome the gorgeous Leanne!  I hope she can inspire you just as much as she has me :)

------------------------------------------------

I usually bake really unhealthy, butter-laden desserts, so when Kelly posted she was looking for guest bloggers I wasn't quire sure I had anything to offer.  But then I remembered I could share my favourite granola recipe - Nut-Free Quinoa Granola!

A few years ago I had to submit to the fact that I had developed a serious allergy to tree nuts, and coconut (among other things).  I was deeply saddened, because so many of my favourite foods were now off-limits - including granola, with its delicious combination of all the foods that now hated me.  I embarked on a journey of learning to cook around my allergies, and have now (I think) perfected a nut and coconut-free granola that is healthy and delicious.

The nutty flavor of the quinoa is a perfect substitute, so much that I don't even miss the old variety!  Feel free to mix up the ingredients and add different amounts to suit your tastes.  I hope you enjoy is as much as I do!

Here are your ingredients:

3 cups rolled oats (You can use less, but I really like oats)

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/3 cup uncooked quinoa

1 cup maple syrup

2 tsp. cinnamon

Dash of nutmeg

1/3 cup dried blueberries, or cranberries

1/2 cup raisins

Combine oats, seeds, quinoa, in a large bowl and mix well.  Add the syrup to the oat mixture, stirring until evenly distributed.  Sprinkle the cinnamon and nutmeg on top of the mixture and mix, mix, mix.

Spread the granola evenly on a baking sheet and bake for 1 hour.  Once cooked, remove and set aside to cool.  Add in raisins and other dried berries.  

Click here for a printable version of this recipe 

Thank you SO much Leanne for guest posting today!  Go check out her blog and send her some love!

------------------------------------------------

So now for the winners!

Winners you ask?  As in plural??

You bet!  Muir Glen Organic Tomatoes has graciously offered to give not one but, TWO Reserve Kits away!  Thanks again to everyone who entered this giveaway.  Seriously everything tastes incredible and there are SO many possibilities for dishes you could make with their products!

With that said, let's announce some lucky winners.

(Drum roll please...)

Congratulations Christina at This Woman Cooks!

Congratulations Colleen at Halleelujah Mommy!

Hope you both make some delicious recipes with your yummy new products!  Thanks to everyone who entered, I'll be having another giveaway SOON for my 100th post :)  Can't believe I've already had this blog a whole 6 months!

I'm loving every minute.