As a child growing up I always looked forward to summer break because I knew that I could eat whatever I wanted. One of my favorite foods was the Stouffer’s French bread pizzas. Recently I had a craving for pizza but since I’m now lactose intolerant I can’t enjoy it as often as I would like. So I decided to create an adult version of French bread pizza. Using leftover rotisserie chicken, I made a barbecue chicken pizza on French bread. I love the smoky flavors that the barbecue sauce adds to the pizza. It helps balance out the tanginess from the red onions and the cilantro. What’s your favorite type of pizza?
Last month I had the opportunity to attend a private tour of the Georgia Aquarium in Atlanta. I had visited the aquarium in the past for a few meetings but never actually toured the facility. So I was excited when this opportunity came my way. The Georgia Aquarium just debuted a new sea lion and dolphin exhibit. If you live in Atlanta or are planning a trip this summer to the city I recommend you check out the aquarium. Spend the day in the area enjoying all of the towns lovely museums and the Georgia Aquarium.
Interested in learning more about what Atlanta has to offer. Check out the rest of my Around Atlanta series.
I am excited to announce that I’ve been selected by Women’s Health Magazine to join their 2016 Action Hero program. I’ve been handpicked by their magazine team to serve as a brand ambassador. I will be representing the magazine with several other bloggers, fitness professionals, social media influencers, and readers from around the world.
As a brand ambassador for the magazine, I will have the opportunity to blog for Women’s Health a couple of times a month and collaborate with the publication on special projects. The big part of this announcement is that I will be representing the Atlanta area as an ambassador at their Run 10 Feed 10 race later this year. So you’ll be following along with as I train for my first 10k in the fall of 2016. I’ll be blogging about my journey for training for my first 10k and my experience as a Women’s Health Magazine Action Hero.
There is also an opportunity for my readers to get involved with the program and the race later this year. I’ll be announcing how you participate later in May. So stay tuned!
I’m kicking off a new series called ” Just Call Me Martha,” I’ll be sharing easy DIY projects on the blog occasionally. This series was inspired by a nickname given to me by my friends; they call me “Martha” because of my love of cooking, crafts, and home decor. Lately, I’ve been into trying out new all natural beauty regimes. A few months in a magazine, I saw several recipes for at home masks and scrubs. During the change of the seasons, I suffer from really dry skin and lips. So I decided to create my own lip scrub using ingredients from my pantry.
DIY Brown Sugar Lip Scrub
3 tablespoons brown sugar
1 tablespoon melted coconut oil
1 tablespoon honey
Peppermint essential oil (optional)
Small glass or plastic container from the travel section of your drugstore
In a small bowl, mix all ingredients together until you’ve got a smooth consistency. Store at room temperature.
Easter is this weekend and you need a brunch recipe. Today I’m sharing one of my favorite recipes to bring to brunch. Quiche! I love making Quiches because they are so easy to make and they last for days. So kicking off the start of spring, I decided to make a quiche using Zucchini and fresh herbs I had in my refrigerator.Instead of using milk or cream I used Kefir since I’m lactose intolerant. My favorite kefir is the Lifeway Kefir.
Check out the recipe below and let me know what your favorite recipe is.
Spring Vegetable Quiche
- 6 eggs
- 1/2 cup kefir yogurt
- 1 store brought pie dough or puff pastry
- 1/2 cup cheddar cheese
- 1/2 cup parmesan cheese
- 1 zucchini, spiralized
- 1/2 onion, diced
- fresh herbs like parsley, dill, thyme
- Pre-heat oven to 400 degrees. Roll out your pastry dough into a pie shell. Cover pie dough edges with foil to prevent from browning. Bake the pastry dough for 15-20 minutes prior to making your quiche to set the dough. Remove to cool for 10 minutes.
- In a large bowl, scramble your eggs your kefir, cheese, onion, salt, pepper, zucchini, and fresh herbs together. Add your egg mixture to the pie shell. Keep pie dough edges covered with foil. Remove foil 15 minutes before the quiche is done.
- Bake for 1 hour and 15 minutes or until brown.