Posts tagged ‘sun’

July 29, 2011

Outerbanks Update & Recipe

Happy Friday! 3 more days left on Vacation 😦 I thought I would give you guys an update on how my vacation is going so far by playing the number game. Here it goessss.


trips so far down the stairs to the beach


pounds of candy brought


times the boys have planked/owled


theme nights so far (Italian, Hawaiian, Mexican & American)


restaurant trip (which was AMAZING)

Sweet Potato Biscuits

House salad w/ feta red wine vinaigrette

Fresh Rockfish in a mango coulis with blueberries, rice & broccoli

 The restaurant won best dessert. Would it shock you to tell you I picked the peanut butter chocolate chip cheesecake? Didn’t think so.


Happy Hour’s attended (at home)

Watermelon Spritzer


trips to Harris Teeter. LOVE.


beautiful sunrise (i’ve been sleeping in!)


times I’ve complained that I’m SO burnt.

but I keep laying out


desserts made and still 4 more to come


good memories and lots more to come 🙂


recipe to share with you

This is a staple in our family – We make this ALL the time because a.) it’s that good and b.) it takes about 5 minutes. It’s not exactly “homemade” but nobody would ever know.

Strawberry Banana Pudding


  • 1 Large Box Sugar Free Vanilla Pudding
  • 1 Small Box Sugar Free Vanilla Pudding
  • 2 1/4 cups of COLD unsweetened Almond Milk
  • 2 Tubs of Sugar Free Cool Whip
  • 5 Bananas
  • 2 lbs of Strawberries
  • 1 box of Mini Vanilla Wafers
  • Whisk almond milk and pudding in a large bowl
  • Fold in bananas

  • Fold in 2 containers of cool whip

  • Add one layer of mini vanilla wafers to a 9×13 dish

  • Add 1/2 of pudding mixture on top of vanilla wafers
  • Add another layer of vanilla wafers on top of the mixture and spoon remaining mixture on top of cookies

  • Cut strawberries in half and add to the top

  • Cool in fridge until ready to serve or serve immediately
Warning: You will not be able to settle on one serving of this.

Now if you’ll excuse me i have to go soak in the sun.

QUESTIONS: Do you take family vacations? Whats your favorite memory??

March 8, 2011

Travel Tip Tuesday

I am your typical beach bum – I could sit out in the sun with my bikini on for 8 hours, listening to my iPod and dozing off  in between magazines… So technically all I would need to pack for Key West is a bunch of bathing suits, right? Wrong. Unfortunately I have over packing syndrome (yes, its real) and I think I need 8 outfits per day. Here is what my suitcase status is so far…

I keeeeed. I’m pretty sure my boyfriend would be livid with me if this were the case because we all know I’m not pulling that thing around! But I do tend to over pack – so, I’m taking charge and writing a list for each day so i only pack that specific outfit(s) for that exact day. Granted my list has 4 options each day – bathing suit/coverup, workout, casual day, casual/tad dressier night – It’s a huge cut from 8 per day so I’m proud of myself 🙂 Now we have to see if I can fit it all into one suitcase!

Fit Sugar had an article I randomly came across today that was perfect for me. “Exercises to do while flying”. Since I’m sure you all will be flying at one time or another I thought I’d share these tips! I usually feel bloated when I get off of the airplane so hopefully by drinking lots of water and following these 5 steps I will feel semi – normal when we arrive to Key West.

Exercises to do while flying

1. Knees Up!

2. Let’s Do the Twist.

3. Raise the Heels

Since doing anything horizontally is challenging on a plane, make a vertical move and do a set, or two, of calf raises. You can do them while waiting in line for the bathroom or just standing up in the aisle next to your seat. Be sure to hold onto something (the wall, a seat back) for a little added stability.

4. Wheels on the Bus

Remember the old nursery rhyme “Wheels on the Bus” from days past? It’s time to get the wheels rolling again! In a controlled motion, circle your arms over each other. If you can manage it, go faster and faster. This may be a move to do when your neighbor gets up for a bathroom break or falls asleep. Try to go for about 30 seconds.

5. Time to tap the toes

Get your toes tapping with this simple move. Start with your feet planted on the ground. Lift your toes up into the air and flex your feet with your heels still on the ground. Bring feet back down flat on ground and then lift the heels off the ground while leaving toes grounded. Repeat the motion 15 times. This is great for keeping the blood circulating in your legs on those long, long flights.

I’ll let you know if I’m feeling slim jim status after the 4 hour flight! 🙂

I’ve had an extremely busy past two days and I feel like the next two might be even busier (if that’s even possible). I did however get a chance to make myself dinner tonight! I bought some Spaghetti Squash at Trader Joe’s on Sunday but instead of the traditional italian spaghetti and meatballs dish I went with a Mexican casserole.

Santa Fe Spaghetti Squash


  • 1 medium spaghetti squash (about 2 pounds)
  • olive oil spray
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 (14-oz.) can black beans, rinsed and drained
  • 1 (4 oz.) can chopped green chilies
  • 2/3 cup fresh corn
  • 1 cup fresh spinach
  • 1-1/4 tsp. chili powder
  • 2 tbsp. fresh lime juice
  • 1 tsp. sea salt
  • 1/2 cup corn meal
  • 1/2 cup + 1 tbsp. hot water
  • 1/2 tsp. salt
  • 1/2 tsp. agave nectar


  • Cut the spaghetti squash in half lengthwise *be VERY careful – this is difficult!*
  • Place it in a microwave-safe casserole dish, cut sides up. Add 1/4 cup water and cover tightly with plastic wrap.

  • Microwave on high power until the squash is tender, 10-12 minutes. Allow the squash to sit in the dish for at least 5 minutes after cooking.(I’m sure you could bake it or boil it too)
  • When it’s cool enough to handle, use a fork to scrape out the strands of squash into a bowl. (If you don’t want to wait, you will need to use potholders to hold it while you scrape out the flesh.)

  • Preheat the oven to 350 F.
  • Spray a large skillet with the olive oil spray, and sauté the onion, garlic, and bell pepper until tender.

  • Add the black beans, chilies, corn and chili powder, stir, and allow to heat through.

  • Remove from heat and add the squash, spinach lime juice, and salt. Pour the mixture into an oiled casserole dish.

  • In a small bowl, mix together the crust ingredients (corn meal, salt, hot water, agave nectar).
  • Spread the batter smoothly over the top of the spaghetti squash mixture

  • Bake at 350 for about 25 minutes, until crust is firm and beginning to brown around the edges.

I served mine with a dollop of greek yogurt as Sour Cream. I had the entire pan to myself… And i took down 2 slices so I have PLENTY of leftovers! Guess you know what I’ll be eating for lunch the rest of the week 🙂

After getting my butt kicked at bootcamp, taking care of 2 sick children, chasing around 2 dogs that weigh more than I do and being on the go for the past 14 hours I’m ready to crash!! Hopefully I’m feeling more refreshed tomorrow

QUESTIONS: How do you usually eat your spaghetti squash? Any travel tips??