Promanganate Parfait


Good morning LOVElies!!! Happy Thursday!!! Life has been amazing far in NoVA. I hate to say this but I’m not sure if I miss Florida anymore… SIKE!!! How could I NOT miss Florida?! My parents and bros and still in Florida haha It’s been awhile since I’ve visited. I think it’s time. Plus it’s only about $42 to go. Anyhow, I’ve been craving pomegranate seeds so… here’s my parfait throwback!!! This parfait of goodNeSs is layered with pomegranate seeds, strawberry yogurt (Fage and fresh strawberries), blueberries, kiwi, and strawberries… Mm YUM. Have an AWESOME day! Muahz!

parfaitsGood morning LOVElies! Happy Thursday!!! One of my favorite things to make is parfait. They’re easy to make and deliciously good to eat. Not to mention, parfaits are good for you! Here’s my “full of LOVE” parfait from the past- blended strawberries and Greek yogurt, topped with fruits and granola… Mmm YUM.



Fresh Squeeze Orange Juice

Good morning LOVElies! Thanks again for making me feel missed. This morning, I woke up with a small cough. My first thought… I better drink a lot of Fresh Squeeze Orange Juice. Make sure to keep your vitamin C intake high during the cold weather. What is this?! This is a “refreshingly cold” and “thirst quenching” “freshly squeezed” Florida orange OJ with freshly cut strawberries, blueberries and oranges?!? Umm… let’s squeeze that lemon to give it a nice lemon citrus kick! Mmm YUM!!!




Hello LOVElies!!! Happy Tuesday! It’s that time again with my sweetie pie Kia @nikiadyson. My yummilicious parfait is layered from top to bottom: Freshly cut pineapples (topped with chia seeds and surrounded with pomegranates), strawberry yogurt (blended fresh organic strawberries with Fage yogurt), and overnight chia pudding (coconut milk, chia and a touch of honey)…Mmmm YUM!!! Enjoy your week!

I’m spending Thanksgiving with my family so I won’t be posting until next week! Muahz! Love you! For delicious ideas and recipes, subscribe to my newsletter at to recieve exclusive recipes from me to you. Also, visit, “like” and LOVE

See you on my next post!!!


Good Morning LOVElies!!! Rise and shine!!!  December is such a giving and loving month! My gorgeous friend from Canada is celebrating her birthday today! Happy birthday Val @valerieazinge!  I wish I was there to celebrate your birthday with you!

This breakfast is dedicated to you because you’re a sweet, smart, kind hearted person… not to mention beautiful inside and out! I appreciate our friendship and you mean the world to me! Kinda makes me feel warm and tingly all over… LOL  Okay enough mushy mushy… for breakfast this morning: a warm and sweet tri-color QUINOA apple cinnamon breakfast bowl… Mmmm YUM!!!

For delicious ideas and recipes, subscribe to my newsletter at to receive exclusive recipes from me to you. Also, visit, “like” and LOVE

See you on my next post!!!  


Hello LOVElies! It’s vegetarian salad week with @insta_salads!!! Here’s my Vegan/Vegetarian Broccoli Salad. This Salad is quick, easy and yummilicious!!!

What you need:

  • 5-6 cups of broccoli 1 cup grapes
  • 1/4 cups of almonds
  • 1/4 cups red onions, chopped
  • 1/2 cup Veganaise
  • 1/4 cup of Sriracha

What to do:

In a large bowl, combine all the ingredients together until the sauce evenly distributed. Note: You can cook the broccoli for 1-2 minutes, depending how crunchy you want it… Mmmm YUM!!!


Good Morning LOVElies!!!It’s a gloomy morning in Ashburn… but that won’t stop us from starting our day with a healthy breakfast!

For breakfast this morning: GLUTEN-FREE, yes, Gluten-free banana oats cookies! This quick and easy recipe will get you out the door in no time. In fact, you can munch on these during your morning drive to work!  Gluten-free banana Oats

What you need:

  • 2 large ripe bananas
  • 2 cups gluten free oats
  • 1/4 cups walnuts
  • 1/4 cups gluten-free craisins

What to do:

Preheat oven to 350 degrees. Blend the oats in a food processor until desired consistency. In a large bowl, mash the bananas and oats until smooth. Add the walnuts and craisin. Pop into oven for 9-11 minutes, remove from oven, let it cool, ENJOY! 😉 Dairy free, gluten free, vegan and vegetarian approved!



Good morning LOVElies! Having a hard time finding a subsitute for mayonnaise? Try substituting mashed or thinly sliced avocado! It’s just as creamy, but the fat in avocados are healthy Avocados are an excellent source of both folate and vitamin E- essential for healthy skin and hair.

So… for breakfast this morning: Egg, tomato slices, tangy avocado slices and cilantro sammich. To get that tangy avocado, I sprinkled a touch of salt and lemon to my thinly sliced avocado to mimic that tanginess of mayo. Mmmmm YUM!!



Hello LOVElies! It’s a wintery white snowy day in Virginia. As a Floridian, I survived driving in the snow today hahha. I think I’ll be okay living here.

Well, for dinner tonight: Spicy and Creamy Shrimp!

What you need:

  • 1 pound extra large shrimp (16- to 20-count), peeled and deveined
  • 3 teaspoons crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and sliced
  • 5 cloves garlic, peeled and minced
  • 1 (14-ounce) can diced or crushed tomatoes
  • 1/2 cup unsweetened coconut milk
  • pinch of Salt and freshly ground black pepper
  • 1 tablespoon minced fresh basil
  • 1 tablespoon green onions

What to do:

In a medium bowl, combine the shrimp, red pepper flakes and salt and pepper. Heat the oil over medium-high heat in a large skillet that is already hot. Add the shrimp and sauté for about 2 to 3 minutes, or until just barely cooked through. With tongs or a slotted spoon, remove the shrimp to a clean plate and set aside.

Add the onions and garlic to the skillet in which the shrimp were cooked, and sauté, stirring, until the onions are translucent, about 4 to 5 minutes. Stir in the tomatoes with their juices, coconut milk, and then reduce the heat to medium and cook for about 10 minutes, or until the sauce thickens slightly.

Add the shrimp (and any accumulated shrimp juices) and the basil to the skillet and stir to blend all the flavors together. Remove the shrimp from the heat and serve at once.

Variations: While this recipe calls for shrimp, you could easily use scallops, chicken or pretty much any other protein of your choosing.

If you don’t feel like a creamy dish (or you are averse to coconut), simply leave the coconut milk out. Thanks FOOD REPUBLIC  for this amazing recipe! Mmmm YUM!!!