Category Archives: Uncategorized

Day 51

For those of you who don’t know – I had Child #3 –  A Baby Boy – on January 10th!



And so…on Postpartum Day 51….what I have to say is


That’s all I can say is…WOW.

I never realized how much my exercise routine affected my mood until I stopped doing it for several weeks.


But let’s back track a few months….

As my pregnancy progressed it got harder and harder for me to do my BeachBody workouts.  I had to modify certain moves in T25, 21 Day Fix Extreme and even in Country Heat until it just got ridiculous for me to even try.

But, I did the best I could and the day before I gave birth (a whole month early, unexpectedly) I even got a workout in.

But I’ll be honest…working out while I was pregnant was definitely not the same.  It definitely wasn’t easy and a lot of times it wasn’t enjoyable since my body was no longer capable of doing what it could previously.

So, as I did these workouts…these modified workouts….I thought about what it would be like when I didn’t have that baby in my belly anymore.  And I was excited…like I mean REALLY excited…to start working out again…to do what I was doing before.

I was completely psyched when the doc gave me the OK to start working out again!!!

I am now on Day 5 (of 60) of 22 Min Hard Corp and I have already noticed a vast difference in my mood.


It’s incredible really, which is why I’m choosing to share this particular subject with you after I’ve been MIA on this blog for quite some time.  I think it’s that important!

Here is what I’ve noticed:

  1.  Increased energy (even though my son is waking up a couple of times per night to eat)
  2. Improved mood – I feel genuinely happier and am able to enjoy things more throughout the day
  3. More patience (especially with my kids)
  4. A clearer mind (although I’ve still got that pregnancy fog thing going on – Ladies, you know what I mean!)
  5. Wanting to eat healthier as to not impede my progress of working out
  6. Feeling more like myself again and not JUST “Mommy”

I have a LONG way to go…I have 20 pounds to lose…I can’t wear any of my regular pants yet…BUT I know that as I continue to follow this BeachBody program, eat clean, keep up with my accountability groups and drink Shakeology daily I WILL reach my goals!


I’ve done it before, I’ve helped others do it and now I will do it AGAIN while I continue to help others do the same!

If you are looking for extra support during your health and fitness journey – I’m HERE for you!!!  You can connect with me here, or on Facebook at:



Weekly Recipe Round (Up) 25

Hey y’all!  I hope you had a GREAT Labor Day Weekend!  Now it’s time to get in the swing of Fall and I absolutely LOVE, LOVE, LOVE this time of year!!!



I love the cooler weather, the color of the leaves, the holidays (especially Halloween) and most of all…PUMPKIN!!!!  This is the time of year where I go (I’ll admit it) nuts with baking and cooking anything pumpkin.  By the end of the season my husband is screaming, “Enough!”

Here’s a quick note before we get started for all you 21 Day Fixers out there:  Pumpkin puree is considered a purple container or a fruit.  Pumpkin cubed, diced, or otherwise is considered a green container or a vegetable.  It has to do with the macros and micros.

Alright, in honor of Fall (yay!) I’m going to share with you 4 HEALTHY and TASTY Fall recipes…

Autumn Lasagna


Yield: Serves about 10-12

autumn lasagna


• Olive oil for drizzling
• 1 ¼ lb. ground turkey
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 clove garlic, finely minced
• 2 teaspoons chopped, fresh sage leaves
• 12 lasagna noodles, cooked
• Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
• 4 cups fresh, baby spinach leaves
• 4 cups shredded mozzarella cheese


-Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand.

-Place a large, non-stick sauté pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground turkey into the pan, and break up the meat with a spatula or spoon; next, add in the Italian seasoning, the salt, pepper and the garlic, and stir to incorporate; cook the turkey for a few minutes until cooked through and no longer pink; remove from heat and stir in the fresh sage; set aside to slightly cool.

-To assemble the lasagna, begin by adding about 1 cup of the Butternut Squash Sauce to the bottom of the baking dish; next, add 4 of the cooked lasagna noodles over the sauce, and then add another 2 cups of the sauce over top of the noodles; next, add about half of the cooked, ground turkey, followed by 2 cups of the baby spinach leaves, and drizzle lightly with some olive oil; next, sprinkle over about 1 cup worth of the mozzarella cheese; repeat the layering process by once again adding 4 lasagna noodles, 2 cups of sauce, the remainder of the ground turkey and the remaining 2 cups of baby spinach leaves, along with a drizzle of olive oil and another sprinkle of about 1 cup worth of the cheese; finish the lasagna by adding the remaining 4 lasagna noodles, and the remaining sauce over top; smooth out the sauce over the noodles, and finish the by sprinkling the remaining 2 cups of mozzarella cheese over the top; add the remaining ½ teaspoon of Italian seasoning over the cheese, and place the lasagna into the 350 degree oven to bake for roughly 30-35 minutes, or until the cheese is melted and lightly golden; serve while hot.

Creamy, Butternut Squash and Roasted Garlic Sauce


• 3 heads garlic, tops cut off
• Olive oil for drizzling
• 3 teaspoons salt, plus a pinch, divided use
• 4 lbs. butternut squash, peeled and cubed (I used 4, 1lb. packages pre-cut squash)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 cup chicken stock, warm
• 2 cups half and half, warm
• 4 ounces mascarpone cheese
• ¼ cup grated Parmesan cheese


(*This sauce can be made ahead if desired, and kept refrigerated.)

-Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil.

-Drizzle a little olive oil over the 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once the garlic heads have roasted for about 10 minutes, toss together the cubed butternut squash with about 3 tablespoons of olive oil, 1 teaspoon of the salt, black pepper and Italian seasoning; turn the squash out onto the lined baking sheet, and place it into the oven next to the garlic heads, to roast along side for about 30-35 minutes, or until the squash is very tender (the total roasting time for the garlic will end up being about 40-45 minutes); once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside; next, add about 1/3 of the roasted squash into the bowl of a food processor (you will work in about 3 batches), and process with about 1/3 of the roasted garlic, until smooth and pureed; turn the processed squash/garlic into a large pot, and repeat the pureeing process with the remaining squash/garlic and turn that out into the pot once pureed, as well.

-Place the pot with the pureed squash/garlic onto low heat, and add in the warm chicken stock and the warm half and half, and carefully whisk or stir to completely incorporate; next, add in the mascarpone cheese, the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the mascarpone and Parmesan are blended in completely; remove the sauce from the heat and set aside until ready to use for the lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble the lasagna, at which time you can gently re-heat it stove-top.)


  1.  This would be a great dish to serve at a party since it feeds so many!
  2. If you are looking for a low carb option, replace the lasagna noodles with thin slices of zucchini or eggplant
  3. You can replace half and half with Almond (what I use) or Coconut milk

Slow Cooker Salisbury Steak Meatballs



Serves 4


  • 2 tsp olive oil, divided
  • 1/2 cup minced onions
  • 1/2 lb 93% lean ground beef
  • 1/2 lb 93% lean ground turkey
  • 1/3 cup whole wheat seasoned breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons tomato paste, divided
  • kosher salt
  • pinch black pepper
  • 1 tbsp all-purpose flour
  • 1 tsp red wine vinegar
  • 2 tsp Worcestershire sauce, to taste
  • 1/4 tsp mustard powder
  • 5 oz sliced mushrooms
  • 1 1/4 cup reduced sodium beef broth
  • chopped parsley for garnish (optional)


  1. Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
  2. In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
  3. In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
  4. Gently shape into 20 small meatballs.
  5. Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.

Slow Cooker Directions: Sauté meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.


  1. Serve this with mashed potatoes or mashed cauliflower
  2. You could also serve this with pasta or zoodles or spaghetti squash

Fall Harvest Salad with Pumpkin Goddess Dressing


Healthy Thanksgiving Side Dish: Fall Harvest Salad with Pumpkin Goddess Dressing

 fall harvest salad
Serves: 8
  • For the Pumpkin Goddess Dressing:
  • 1 cup plain Greek-style yogurt
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • ½ cup sour cream or plain Greek-style yogurt
  • ⅓ cup pure pumpkin puree (I used the canned version)
  • 1 teaspoon minced garlic (or about ¼ – ½ teaspoon garlic powder)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon cinnamon
  • For the Salad:
  • 1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting*
  • 1 apple, thinly sliced
  • ½ cup toasted pecans
  • ¼ cup dried cranberries
  • 1 pkg. (5-6 ounces) mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)
  1. For the dressing: Place all ingredients in a blender and combine. Chill until ready to use.
  2. To roast the acorn squash: preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
  3. Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
  4. Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.
  5. Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.
1. You can substitute with diced roasted sweet potatoes or butternut squash
2.  You can find already diced butternut squash in the produce or frozen section
3.  Serve this with grilled chicken if desired

Pumpkin Quesadilla



Yield: 1 serving

1 (8-inch) whole wheat tortilla
½ cup pure pumpkin puree
¼ tsp. chili powder
1 dash ground cumin
3 Tbsp. pepper Jack (or mozzarella) cheese (¾ oz.)
Nonstick cooking spray
2 Tbsp. pico de gallo (or chunky tomato salsa)
1 Tbsp. nonfat plain yogurt
1 tsp. chopped fresh cilantro (for garnish; optional)

1. Spread half of tortilla with pumpkin; stopping ½-inch from edge.
2. Top with chili powder, cumin, and cheese; fold in half.
3. Heat nonstick skillet lightly coated with spray over medium heat.
4. Add tortilla; cook, turning once, for 4 to 5 minutes, or until cheese is melted and tortilla is golden brown.
5. Place on serving plate. Top with salsa and yogurt. Sprinkle with cilantro if desired.


  1. This makes a quick and easy lunch for one!
  2. If you want to turn this into dinner, try adding some chipotle meatballs on the side or adding grilled chicken in the quesadillas
  3. You could use Ezekiel Tortillas instead of whole wheat tortillas

Please share this blog and these recipes with all your nearest and dearest!!!

I’d love to hear from you so drop a comment and tell me what you think!

Let Them Talk

At some point in your life (if it hasn’t happened already which I find very doubtful) people are going to talk about you…they are going to talk behind your back…they are going to judge you…criticize you…belittle you…you name it.


People can be cruel.  People can be haters.  They are afraid of what they don’t know, of what they don’t understand.  They are afraid that you will be better than them, smarter than them, faster than them, stronger than them, prettier than them, more successful than them…and so…they  you down in order to lift themselves up.

You can’t control that.  That’s their stuff…their issues…NOT yours.

But here’s what you can control…YOU!  You CAN control how you feel about yourself, how you see yourself and whether you let others’ opinions (and that’s just what they are – opinions- not facts) affect you or not.

I may have mentioned this before but I was picked on A LOT growing up.  All through elementary, middle and high school I was ridiculed, scrutinized and bullied.  People made fun of me behind my back and to my face.  It didn’t stop until I went to college.

It took me YEARS and YEARS to finally understand…to really grasp the fact that it does NOT matter what others think.

That’s their problem, not mine.


If they don’t like what I’m doing…If they don’t like who I am or what I stand for…that’s their problem, not mine.

That’s not an easy lesson to learn.  In fact, it’s damn hard!

Sometimes I still find myself falling into this trap of – What will others think of me?  What will they say?

So I have to stop and remind myself that it does NOT matter.  In fact, I say – Bring it On- because it only fuels me to prove them wrong.

So let it be your fuel…let it be something you brush off…let it be something you learn from but do NOT ever let it be how you define yourself.

I’m Back!!!!

Hey y’all!!!!

FINALLY, I have gotten all the technical difficulties straightened out!!  Don’t ask me what that was all about because I really have no idea (my husband always says I don’t deserve technology) BUT the point is we are Rockin’ and Rollin’!!


IMG_1380I don’t know when school starts for y’all, but here in Kansas (yup, that’s right, we moved to Kansas while I was MIA) it has already started!  And I know with all of the craziness that comes along with this time of year, you and your family could use some EASY and HEALTHY recipes!

So….here you go….here are FOUR healthy dinner recipes (There’s only 4 because one night is leftover night)

Pork Chops with Butternut Squash and Kale



  1. Check 1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1⁄2-inch pieces – I recommend getting it already diced at the store- either in the produce or frozen section
  2. Check 1/4cup fresh sage leaves
  3. Check 2tablespoons plus 1 teaspoon olive oil
  4. Check kosher salt and black pepper
  5. Check 4 bone-in pork chops (each 1 inch thick; about 2 pounds total)
  6. Check 2 garlic cloves, thinly sliced
  7. Check 1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)


  1. Heat oven to 400° F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
  2. When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
  3. Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
  4. Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.

Note:  If you don’t like pork, roast some chicken instead using this same recipe!

Sausage and Smashed Potatoes with Cornichons



  1. Check 1 1/2pounds small red potatoes (about 18), halved
  2. Check kosher salt and black pepper
  3. Check 3tablespoons olive oil
  4. Check 8 Italian sausage links (about 1 1/2 pounds total)
  5. Check 1/2cup cornichons, chopped, plus 3 tablespoons of the brine
  6. Check 2teaspoons Dijon mustard
  7. Check 1/2 small sweet onion (such as Vidalia or Walla Walla), chopped
  8. Check 1/4cup chopped fresh flat-leaf parsley


  1. Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil.
  2. Add 2 teaspoons salt. Reduce heat and simmer until tender, 15 to 18 minutes. Drain.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  4. Add the sausages to the skillet and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.
  5. In a large bowl, whisk together the cornichon brine, mustard, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  6. Add the potatoes, cornichons, onion, and parsley to the bowl and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.

Note:  Serve this with a side of your favorite veggies and/or salad



Greek Yogurt Chicken Salad

(This is something you can make ahead and have ready to go on a busy week night!)



  • 2 cups rotisserie chicken
  • 1/2 cup diced red onion
  • 1/2 cup diced apple
  • 1/2 cup grapes, halved
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 8 slices bread
  • 4 leaves Boston bibb lettuce


  1. In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
  2. Serve sandwiches on bread with chicken mixture and lettuce.


Note:  Serve this with a fruit salad on the side

Another note:  For a low carb option, wrap the chicken salad in lettuce and lose the bread

Easy Burrito Bowls

burrito bowl


  • 1 cup uncooked rice (brown rice or quinoa is a healthy option)
  • 1 cup salsa, homemade or store-bought
  • 3 cups chopped Romaine lettuce
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (15-ounce) black beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves

For the Chipotle Cream Sauce:

  • 1 cup sour cream (or Greek yogurt)
  • 1 TBSP chipotle paste
  • 1 clove garlic, pressed
  • 1 lime, juiced
  • 1/4 tsp salt, or more, to taste


  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
  3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
  4. Serve immediately, drizzled with chipotle cream sauce.

Note:  You can easily add grilled chicken, steak or shrimp to this dish


I hope you are as excited as I am that my blog is up and running again!  Please feel free to share these recipes with others!


Weekly Recipe Round (Up) 23

Y’all, it is HOT out there!!!  And believe it or not, I don’t have air conditioning in my house.

Say what?!?

I know, crazy right?  I’m from Texas and that just isn’t an option there but here, in the Pacific Northwest, it is a rare thing to find air conditioning in someone’s house.

So, not only do we flock outside and try to find a hint of shade, we go to Target or to the movie theatre where there’s air conditioning because they aren’t insane.  Also, we don’t cook!  We avoid it as much as possible because, come on, have you ever cooked in a kitchen with NO air conditioning on a HOT summer day?

I have…I don’t recommend it.

So, with all that being said, here are four healthy AND tasty dinner recipes.

Green Goddess Salad

green goddess salad


  • 1/2 avocado, peeled and pitted
  • 3/4 cup nonfat buttermilk (I used almond milk)
  • 2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
  • 2 teaspoons tarragon vinegar, or white-wine vinegar
  • 1 teaspoon anchovy paste, or minced anchovy fillet
  • 8 cups bite-size pieces green leaf lettuce
  • 12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
  • 1/2 cucumber, sliced
  • 1 cup cherry or grape tomatoes
  • 1 cup canned chickpeas, rinsed
  • 1 cup rinsed and chopped canned artichoke hearts
  • 1/2 cup chopped celery
  1. Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
  2. Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.


Chicken Summer Rolls with Spicy Peanut Sauce

chicken summer rolls

For the summer rolls:

12 8 ½-inch rice paper wrappers
1 large English cucumber, thinly sliced
2 medium carrots, peeled into ribbons about 3-inches long
2 large bell peppers, cored and thinly sliced
1 small head red cabbage, cored and thinly sliced
1 bunch scallions, sliced lengthwise into matchsticks about 3-inches long
1 small rotisserie chicken, skin removed, shredded
3 large plums, cored and thinly sliced
2 large, ripe avocados, cored and thinly sliced
¼ cup fresh cilantro leaves

For the dipping sauce:
3 tablespoons unseasoned rice vinegar
2 tablespoons Sriracha
1 tablespoon honey
2 tablespoons creamy peanut butter

For the summer rolls:

1.  Fill a large mixing bowl or flat-bottomed container with warm water.

2. Working with one wrapper at a time, soak the wrapper in the water until soft, about 30 seconds, then carefully lay the softened wrapper over a flat surface.
3. Lay a few pieces of each of the remaining ingredients (the vegetables and the chicken) in a row, roughly two inches above the bottom of the wrapper, leaving at least 2 inches on each side.
4. Form the roll by gently tucking the sides of the wrapper over the pile of chicken and vegetables and rolling everything up, from the bottom to the top.
5. Repeat with the remaining wrappers and ingredients.
Tip:  If you don’t want to use rice paper you can use a flat out wrap or a lettuce wrap.



Creamy Avocado Cucumber Noodles with Smoked Salmon

Prep Time: 20 minutes

Yield: 2 servings

Creamy Avocado Cucumber Noodles with Smoked Salmon


    1. 1 • cucumber [noodled]
    2. 1 • avocado
    3. 1/4 • onion [thinly sliced]
    4. 3oz/8g • smoked salmon [thinly sliced ribbons]
    5. 1tbsp • capers
    6. 1/4 cup • cream cheese (I used plain non-fat Greek yogurt)


  1. Blend the avocado until smooth, add a little bit of lemon juice to keep it from going brown. Season well with salt and pepper.
  2. Coat the cucumber noodles with the avocado “sauce” and divide into plates.
  3. Top the noodles with cream cheese (you can soften the cheese with a bit of milk if needed), then the smoked salmon ribbons, onions and lastly sprinkle the capers.
  4. Serve and enjoy!


Avocado Caprese Wrap

  • 2 whole wheat tortillas
  • ½ cup or so of fresh arugula leaves
  • 1 ball fresh mozzarella cheese, sliced
  • 1 tomato, sliced
  • 1 avocado, pitted and sliced
  • basil leaves
  • olive oil
  • balsamic vinegar
  • kosher salt and freshly ground black pepper
  1. Layer slices of tomato, mozzarella cheese and avocado on ⅓ of the tortilla. Add a few torn pieces of basil leaves then drizzle with olive oil and balsamic vinegar. Season with kosher salt and pepper,
  2. Fold the tortilla in thirds and serve.

Tip:  You can use a flat out wrap for less carbs!



Did you and your family enjoy these recipes?  Of course you did!!!  Please share them with your loved ones and on your personal social media pages!!