Is it seriously lunchtime already?  And yes…I’m hungry again…{shocker}
So throughout this pregnancy, I really haven’t had super bizarre cravings, although I’m almost certain that the average Joe would consider this lunch display a wee bit odd. 
But let me explain…My dad is from Australia, so I grew on this stuff.  I’m talking about Vegemite.
Vegemite (/ˈvɛdʒɨmaɪt/ vej-ə-myt[2][3]) is a dark brown Australian food paste made from leftover brewers’ yeast extract with various vegetable and spice additives developed by Cyril P Callister in Melbourne, Victoria in 1922.[4]
A popular spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries.
We spread it on our toast… we made ‘ants on a muddy log’ {Vegemite on celery sticks w/ raisons}… ever try a Vegemite + lettuce sandwich?  Amazing! …There were soups, desserts, you name it. Almost everything had Vegemite on it, in it, or was made with it.  
While traveling on the show {The Bachelor, Season 18}, we made a pit stop at Sydney Airport, before jetting off to New Zealand for an unforgettable week.  I remember walking by this coffee bar, and noticing a container filled w/ little packets of VEGEMITE!  Looked very similar to diner jam +/or jelly you always see stacked on the table. You know what I mean?  I snagged 2 pocket fulls and ate the stuff w/my finger…as if it were freshly made frosting.  OH. emmmm.g - mouth watering goodness.
The above brings me to today’s lunch selection…
Toast + Vegemite w/ Tomato Soup…my bebe in my belly wanted a side of avocado, too:)  It was actually the perfect lunchtime combo!  
{Oh…+ you have to say the above with an Aussie accent, or it’s just not as cool}
Have a g’day, mate! 
ZoomInfo
Is it seriously lunchtime already?  And yes…I’m hungry again…{shocker}
So throughout this pregnancy, I really haven’t had super bizarre cravings, although I’m almost certain that the average Joe would consider this lunch display a wee bit odd. 
But let me explain…My dad is from Australia, so I grew on this stuff.  I’m talking about Vegemite.
Vegemite (/ˈvɛdʒɨmaɪt/ vej-ə-myt[2][3]) is a dark brown Australian food paste made from leftover brewers’ yeast extract with various vegetable and spice additives developed by Cyril P Callister in Melbourne, Victoria in 1922.[4]
A popular spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries.
We spread it on our toast… we made ‘ants on a muddy log’ {Vegemite on celery sticks w/ raisons}… ever try a Vegemite + lettuce sandwich?  Amazing! …There were soups, desserts, you name it. Almost everything had Vegemite on it, in it, or was made with it.  
While traveling on the show {The Bachelor, Season 18}, we made a pit stop at Sydney Airport, before jetting off to New Zealand for an unforgettable week.  I remember walking by this coffee bar, and noticing a container filled w/ little packets of VEGEMITE!  Looked very similar to diner jam +/or jelly you always see stacked on the table. You know what I mean?  I snagged 2 pocket fulls and ate the stuff w/my finger…as if it were freshly made frosting.  OH. emmmm.g - mouth watering goodness.
The above brings me to today’s lunch selection…
Toast + Vegemite w/ Tomato Soup…my bebe in my belly wanted a side of avocado, too:)  It was actually the perfect lunchtime combo!  
{Oh…+ you have to say the above with an Aussie accent, or it’s just not as cool}
Have a g’day, mate! 
ZoomInfo
Is it seriously lunchtime already?  And yes…I’m hungry again…{shocker}
So throughout this pregnancy, I really haven’t had super bizarre cravings, although I’m almost certain that the average Joe would consider this lunch display a wee bit odd. 
But let me explain…My dad is from Australia, so I grew on this stuff.  I’m talking about Vegemite.
Vegemite (/ˈvɛdʒɨmaɪt/ vej-ə-myt[2][3]) is a dark brown Australian food paste made from leftover brewers’ yeast extract with various vegetable and spice additives developed by Cyril P Callister in Melbourne, Victoria in 1922.[4]
A popular spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries.
We spread it on our toast… we made ‘ants on a muddy log’ {Vegemite on celery sticks w/ raisons}… ever try a Vegemite + lettuce sandwich?  Amazing! …There were soups, desserts, you name it. Almost everything had Vegemite on it, in it, or was made with it.  
While traveling on the show {The Bachelor, Season 18}, we made a pit stop at Sydney Airport, before jetting off to New Zealand for an unforgettable week.  I remember walking by this coffee bar, and noticing a container filled w/ little packets of VEGEMITE!  Looked very similar to diner jam +/or jelly you always see stacked on the table. You know what I mean?  I snagged 2 pocket fulls and ate the stuff w/my finger…as if it were freshly made frosting.  OH. emmmm.g - mouth watering goodness.
The above brings me to today’s lunch selection…
Toast + Vegemite w/ Tomato Soup…my bebe in my belly wanted a side of avocado, too:)  It was actually the perfect lunchtime combo!  
{Oh…+ you have to say the above with an Aussie accent, or it’s just not as cool}
Have a g’day, mate! 
ZoomInfo

Is it seriously lunchtime already?  And yes…I’m hungry again…{shocker}

So throughout this pregnancy, I really haven’t had super bizarre cravings, although I’m almost certain that the average Joe would consider this lunch display a wee bit odd. 

But let me explain…My dad is from Australia, so I grew on this stuff.  I’m talking about Vegemite.

Vegemite (/ˈvɛɨmt/ vej-ə-myt[2][3]) is a dark brown Australian food paste made from leftover brewers’ yeast extract with various vegetable and spice additives developed by Cyril P Callister in MelbourneVictoria in 1922.[4]

A popular spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries. We spread it on our toast… we made ‘ants on a muddy log’ {Vegemite on celery sticks w/ raisons}… ever try a Vegemite + lettuce sandwich?  Amazing! …There were soups, desserts, you name it. Almost everything had Vegemite on it, in it, or was made with it.  

While traveling on the show {The Bachelor, Season 18}, we made a pit stop at Sydney Airport, before jetting off to New Zealand for an unforgettable week.  I remember walking by this coffee bar, and noticing a container filled w/ little packets of VEGEMITE!  Looked very similar to diner jam +/or jelly you always see stacked on the table. You know what I mean?  I snagged 2 pocket fulls and ate the stuff w/my finger…as if it were freshly made frosting.  OH. emmmm.g - mouth watering goodness.

The above brings me to today’s lunch selection…

Toast + Vegemite w/ Tomato Soup…my bebe in my belly wanted a side of avocado, too:)  It was actually the perfect lunchtime combo!  

{Oh…+ you have to say the above with an Aussie accent, or it’s just not as cool}

Have a g’day, mate! 

Hello sleepyhead:)  How’d you rest last night?  I don’t know about you, but this girl, slept like a rock.  Maybe the little lemon in my belly figured out that if mama sleeps, mama’s happy:)  Woke up to the sweet sounds of rain + distant thunder echoing off the mountains.  Definitely beats the alarm clock.  My husband + I have this ‘thing’ about the rain.  We love to kiss in it…so waking up to that sound, starts off our day all romantical:) 
So today, I woke w/a bit of a sweet tooth.  I {REALLY} wanted to dig into the homemade sugar cookies I made w/the boys last night, but I fought off the temptation while staring at my rapidly growing belly.    
Ready for this one?  It’s pretty dang good.  
Raspberry Oatmeal {Cookie} Breakfast Smoothie 
1 banana, 1/2c rolled oats, Ic almond milk, 1tBs honey, 1/2tSp cinnamon, 1 tSp vanilla extract, pinch of nutmeg, pinch of salt, handful of almonds, 6 raspberries, 8 ice cubes.
Drink it up buttercup!
love+hugs
R
ZoomInfo
Hello sleepyhead:)  How’d you rest last night?  I don’t know about you, but this girl, slept like a rock.  Maybe the little lemon in my belly figured out that if mama sleeps, mama’s happy:)  Woke up to the sweet sounds of rain + distant thunder echoing off the mountains.  Definitely beats the alarm clock.  My husband + I have this ‘thing’ about the rain.  We love to kiss in it…so waking up to that sound, starts off our day all romantical:) 
So today, I woke w/a bit of a sweet tooth.  I {REALLY} wanted to dig into the homemade sugar cookies I made w/the boys last night, but I fought off the temptation while staring at my rapidly growing belly.    
Ready for this one?  It’s pretty dang good.  
Raspberry Oatmeal {Cookie} Breakfast Smoothie 
1 banana, 1/2c rolled oats, Ic almond milk, 1tBs honey, 1/2tSp cinnamon, 1 tSp vanilla extract, pinch of nutmeg, pinch of salt, handful of almonds, 6 raspberries, 8 ice cubes.
Drink it up buttercup!
love+hugs
R
ZoomInfo

Hello sleepyhead:)  How’d you rest last night?  I don’t know about you, but this girl, slept like a rock.  Maybe the little lemon in my belly figured out that if mama sleeps, mama’s happy:)  Woke up to the sweet sounds of rain + distant thunder echoing off the mountains.  Definitely beats the alarm clock.  My husband + I have this ‘thing’ about the rain.  We love to kiss in it…so waking up to that sound, starts off our day all romantical:) 

So today, I woke w/a bit of a sweet tooth.  I {REALLY} wanted to dig into the homemade sugar cookies I made w/the boys last night, but I fought off the temptation while staring at my rapidly growing belly.    

Ready for this one?  It’s pretty dang good.  

Raspberry Oatmeal {Cookie} Breakfast Smoothie 

1 banana, 1/2c rolled oats, Ic almond milk, 1tBs honey, 1/2tSp cinnamon, 1 tSp vanilla extract, pinch of nutmeg, pinch of salt, handful of almonds, 6 raspberries, 8 ice cubes.

Drink it up buttercup!

love+hugs

R

Yum yum gimme some!

Say hello to this breakfast blend that’ll make your mouth water.

Grab a pen…here’s what you need.

1c rolled oats
1/2 banana
1 8oz can crushed pineapple
1 handful of walnuts
1 handful of raisins
1tbs vanilla extract
1tbs maple syrup
1tsp cinnamon
4 ice cubes
1 1/2 cup almond milk

And boom. Best smoothie you’ll ever taste:)

Love+Hugs!
R

My boys {husband + son} both woke up with hungry tummies this morning! Which always puts a BIG smile on my face…I love to cook! Not to mention, the bebe in my belly needs a healthy + hearty breakfast, too.
This morning, I decided to wing a frittata.  Every single smell + bite tasted like France.  And yes…I know that a frittata is an Italian dish, however, this is my blog + I am going to tell you that it still reminds me of what France would smell + taste like.  Don’t ask me why…bc I have never been to France! However, if I could imagine what France would smell + taste like, it would be this delicious  dish.  Seriously.  
So here’s your grocery list:
Eggs, Meat of your choosing {I used leftover Filet Mignon}, Yellow Onion, Garlic, Scallions, Chopped Walnuts, Basil, Spinach, Shredded Mozzarella, Crumbled Blue Cheese, Salt, Pepper + Parsley.
Heat that oven up to 400
Saute on medium heat in a frying pan: 1/4 chopped onion, 4 cloves of garlic, + the meat of your choosing till the onions are softened.
In a large mixing bowl, mix 8 eggs, 1/2 cup chopped walnuts, 8 chopped basil leaves, 1/2 bag chopped spinach, 1 cup gorgonzola cheese, 2 cups of shredded mozzarella, + the onion, garlic, meat mixture.
Pour the mixture into a 13x9 baking dish {spray w/nonstick}, top with a handful of chopped scallions, salt + pepper.  Bake for 32 minutes uncovered!  Voila!  Say hello to France {from your very own kitchen} :)
Love+Hugs
R
*I recommend a dollop of sour cream on the side, topped w/a few chives or scallions.  My husband dipped his in taco sauce + said it was amazing.  It doesn’t really need a dipping sauce, but see what you think.
ZoomInfo
My boys {husband + son} both woke up with hungry tummies this morning! Which always puts a BIG smile on my face…I love to cook! Not to mention, the bebe in my belly needs a healthy + hearty breakfast, too.
This morning, I decided to wing a frittata.  Every single smell + bite tasted like France.  And yes…I know that a frittata is an Italian dish, however, this is my blog + I am going to tell you that it still reminds me of what France would smell + taste like.  Don’t ask me why…bc I have never been to France! However, if I could imagine what France would smell + taste like, it would be this delicious  dish.  Seriously.  
So here’s your grocery list:
Eggs, Meat of your choosing {I used leftover Filet Mignon}, Yellow Onion, Garlic, Scallions, Chopped Walnuts, Basil, Spinach, Shredded Mozzarella, Crumbled Blue Cheese, Salt, Pepper + Parsley.
Heat that oven up to 400
Saute on medium heat in a frying pan: 1/4 chopped onion, 4 cloves of garlic, + the meat of your choosing till the onions are softened.
In a large mixing bowl, mix 8 eggs, 1/2 cup chopped walnuts, 8 chopped basil leaves, 1/2 bag chopped spinach, 1 cup gorgonzola cheese, 2 cups of shredded mozzarella, + the onion, garlic, meat mixture.
Pour the mixture into a 13x9 baking dish {spray w/nonstick}, top with a handful of chopped scallions, salt + pepper.  Bake for 32 minutes uncovered!  Voila!  Say hello to France {from your very own kitchen} :)
Love+Hugs
R
*I recommend a dollop of sour cream on the side, topped w/a few chives or scallions.  My husband dipped his in taco sauce + said it was amazing.  It doesn’t really need a dipping sauce, but see what you think.
ZoomInfo
My boys {husband + son} both woke up with hungry tummies this morning! Which always puts a BIG smile on my face…I love to cook! Not to mention, the bebe in my belly needs a healthy + hearty breakfast, too.
This morning, I decided to wing a frittata.  Every single smell + bite tasted like France.  And yes…I know that a frittata is an Italian dish, however, this is my blog + I am going to tell you that it still reminds me of what France would smell + taste like.  Don’t ask me why…bc I have never been to France! However, if I could imagine what France would smell + taste like, it would be this delicious  dish.  Seriously.  
So here’s your grocery list:
Eggs, Meat of your choosing {I used leftover Filet Mignon}, Yellow Onion, Garlic, Scallions, Chopped Walnuts, Basil, Spinach, Shredded Mozzarella, Crumbled Blue Cheese, Salt, Pepper + Parsley.
Heat that oven up to 400
Saute on medium heat in a frying pan: 1/4 chopped onion, 4 cloves of garlic, + the meat of your choosing till the onions are softened.
In a large mixing bowl, mix 8 eggs, 1/2 cup chopped walnuts, 8 chopped basil leaves, 1/2 bag chopped spinach, 1 cup gorgonzola cheese, 2 cups of shredded mozzarella, + the onion, garlic, meat mixture.
Pour the mixture into a 13x9 baking dish {spray w/nonstick}, top with a handful of chopped scallions, salt + pepper.  Bake for 32 minutes uncovered!  Voila!  Say hello to France {from your very own kitchen} :)
Love+Hugs
R
*I recommend a dollop of sour cream on the side, topped w/a few chives or scallions.  My husband dipped his in taco sauce + said it was amazing.  It doesn’t really need a dipping sauce, but see what you think.
ZoomInfo
My boys {husband + son} both woke up with hungry tummies this morning! Which always puts a BIG smile on my face…I love to cook! Not to mention, the bebe in my belly needs a healthy + hearty breakfast, too.
This morning, I decided to wing a frittata.  Every single smell + bite tasted like France.  And yes…I know that a frittata is an Italian dish, however, this is my blog + I am going to tell you that it still reminds me of what France would smell + taste like.  Don’t ask me why…bc I have never been to France! However, if I could imagine what France would smell + taste like, it would be this delicious  dish.  Seriously.  
So here’s your grocery list:
Eggs, Meat of your choosing {I used leftover Filet Mignon}, Yellow Onion, Garlic, Scallions, Chopped Walnuts, Basil, Spinach, Shredded Mozzarella, Crumbled Blue Cheese, Salt, Pepper + Parsley.
Heat that oven up to 400
Saute on medium heat in a frying pan: 1/4 chopped onion, 4 cloves of garlic, + the meat of your choosing till the onions are softened.
In a large mixing bowl, mix 8 eggs, 1/2 cup chopped walnuts, 8 chopped basil leaves, 1/2 bag chopped spinach, 1 cup gorgonzola cheese, 2 cups of shredded mozzarella, + the onion, garlic, meat mixture.
Pour the mixture into a 13x9 baking dish {spray w/nonstick}, top with a handful of chopped scallions, salt + pepper.  Bake for 32 minutes uncovered!  Voila!  Say hello to France {from your very own kitchen} :)
Love+Hugs
R
*I recommend a dollop of sour cream on the side, topped w/a few chives or scallions.  My husband dipped his in taco sauce + said it was amazing.  It doesn’t really need a dipping sauce, but see what you think.
ZoomInfo
My boys {husband + son} both woke up with hungry tummies this morning! Which always puts a BIG smile on my face…I love to cook! Not to mention, the bebe in my belly needs a healthy + hearty breakfast, too.
This morning, I decided to wing a frittata.  Every single smell + bite tasted like France.  And yes…I know that a frittata is an Italian dish, however, this is my blog + I am going to tell you that it still reminds me of what France would smell + taste like.  Don’t ask me why…bc I have never been to France! However, if I could imagine what France would smell + taste like, it would be this delicious  dish.  Seriously.  
So here’s your grocery list:
Eggs, Meat of your choosing {I used leftover Filet Mignon}, Yellow Onion, Garlic, Scallions, Chopped Walnuts, Basil, Spinach, Shredded Mozzarella, Crumbled Blue Cheese, Salt, Pepper + Parsley.
Heat that oven up to 400
Saute on medium heat in a frying pan: 1/4 chopped onion, 4 cloves of garlic, + the meat of your choosing till the onions are softened.
In a large mixing bowl, mix 8 eggs, 1/2 cup chopped walnuts, 8 chopped basil leaves, 1/2 bag chopped spinach, 1 cup gorgonzola cheese, 2 cups of shredded mozzarella, + the onion, garlic, meat mixture.
Pour the mixture into a 13x9 baking dish {spray w/nonstick}, top with a handful of chopped scallions, salt + pepper.  Bake for 32 minutes uncovered!  Voila!  Say hello to France {from your very own kitchen} :)
Love+Hugs
R
*I recommend a dollop of sour cream on the side, topped w/a few chives or scallions.  My husband dipped his in taco sauce + said it was amazing.  It doesn’t really need a dipping sauce, but see what you think.
ZoomInfo
My boys {husband + son} both woke up with hungry tummies this morning! Which always puts a BIG smile on my face…I love to cook! Not to mention, the bebe in my belly needs a healthy + hearty breakfast, too.
This morning, I decided to wing a frittata.  Every single smell + bite tasted like France.  And yes…I know that a frittata is an Italian dish, however, this is my blog + I am going to tell you that it still reminds me of what France would smell + taste like.  Don’t ask me why…bc I have never been to France! However, if I could imagine what France would smell + taste like, it would be this delicious  dish.  Seriously.  
So here’s your grocery list:
Eggs, Meat of your choosing {I used leftover Filet Mignon}, Yellow Onion, Garlic, Scallions, Chopped Walnuts, Basil, Spinach, Shredded Mozzarella, Crumbled Blue Cheese, Salt, Pepper + Parsley.
Heat that oven up to 400
Saute on medium heat in a frying pan: 1/4 chopped onion, 4 cloves of garlic, + the meat of your choosing till the onions are softened.
In a large mixing bowl, mix 8 eggs, 1/2 cup chopped walnuts, 8 chopped basil leaves, 1/2 bag chopped spinach, 1 cup gorgonzola cheese, 2 cups of shredded mozzarella, + the onion, garlic, meat mixture.
Pour the mixture into a 13x9 baking dish {spray w/nonstick}, top with a handful of chopped scallions, salt + pepper.  Bake for 32 minutes uncovered!  Voila!  Say hello to France {from your very own kitchen} :)
Love+Hugs
R
*I recommend a dollop of sour cream on the side, topped w/a few chives or scallions.  My husband dipped his in taco sauce + said it was amazing.  It doesn’t really need a dipping sauce, but see what you think.
ZoomInfo

My boys {husband + son} both woke up with hungry tummies this morning! Which always puts a BIG smile on my face…I love to cook! Not to mention, the bebe in my belly needs a healthy + hearty breakfast, too.

This morning, I decided to wing a frittata.  Every single smell + bite tasted like France.  And yes…I know that a frittata is an Italian dish, however, this is my blog + I am going to tell you that it still reminds me of what France would smell + taste like. Don’t ask me why…bc I have never been to France! However, if I could imagine what France would smell + taste like, it would be this delicious  dish.  Seriously.  

So here’s your grocery list:

Eggs, Meat of your choosing {I used leftover Filet Mignon}, Yellow Onion, Garlic, Scallions, Chopped Walnuts, Basil, Spinach, Shredded Mozzarella, Crumbled Blue Cheese, Salt, Pepper + Parsley.

Heat that oven up to 400

Saute on medium heat in a frying pan: 1/4 chopped onion, 4 cloves of garlic, + the meat of your choosing till the onions are softened.

In a large mixing bowl, mix 8 eggs, 1/2 cup chopped walnuts, 8 chopped basil leaves, 1/2 bag chopped spinach, 1 cup gorgonzola cheese, 2 cups of shredded mozzarella, + the onion, garlic, meat mixture.

Pour the mixture into a 13x9 baking dish {spray w/nonstick}, top with a handful of chopped scallions, salt + pepper.  Bake for 32 minutes uncovered!  Voila!  Say hello to France {from your very own kitchen} :)

Love+Hugs

R

*I recommend a dollop of sour cream on the side, topped w/a few chives or scallions.  My husband dipped his in taco sauce + said it was amazing.  It doesn’t really need a dipping sauce, but see what you think.

Goooood wakeup to ya!
So I haven’t quite decided if I actually LIKE this creation or not.  My pregnancy cravings kicked in a bit while staring in my fridge contemplating whether or not I actually wanted breakfast or if I should just skip all that jazz + go directly to leftover pizza.  Anyways, I got creative. Try it - see what you think!  It’s basically a watermelon salad on an english muffin. Minus the feta since us preggers peeps can’t eat that sort of thing.
All you need:
English Muffin, Basil Leaves, Mozzarella, + a slice of watermelon. Yes…watermelon, Salt + Pepper {of course}.  So weird I know!!  
Toast the EM 1x through.  Add basil + cheese…retoast for a few minutes.  Add the fruit + tada!  You have yourself a sweet + salady breakfast sandwich:)  I added a side of poached eggs + a pickle {not shown}.  
Love+Hugs
R
ZoomInfo
Goooood wakeup to ya!
So I haven’t quite decided if I actually LIKE this creation or not.  My pregnancy cravings kicked in a bit while staring in my fridge contemplating whether or not I actually wanted breakfast or if I should just skip all that jazz + go directly to leftover pizza.  Anyways, I got creative. Try it - see what you think!  It’s basically a watermelon salad on an english muffin. Minus the feta since us preggers peeps can’t eat that sort of thing.
All you need:
English Muffin, Basil Leaves, Mozzarella, + a slice of watermelon. Yes…watermelon, Salt + Pepper {of course}.  So weird I know!!  
Toast the EM 1x through.  Add basil + cheese…retoast for a few minutes.  Add the fruit + tada!  You have yourself a sweet + salady breakfast sandwich:)  I added a side of poached eggs + a pickle {not shown}.  
Love+Hugs
R
ZoomInfo
Goooood wakeup to ya!
So I haven’t quite decided if I actually LIKE this creation or not.  My pregnancy cravings kicked in a bit while staring in my fridge contemplating whether or not I actually wanted breakfast or if I should just skip all that jazz + go directly to leftover pizza.  Anyways, I got creative. Try it - see what you think!  It’s basically a watermelon salad on an english muffin. Minus the feta since us preggers peeps can’t eat that sort of thing.
All you need:
English Muffin, Basil Leaves, Mozzarella, + a slice of watermelon. Yes…watermelon, Salt + Pepper {of course}.  So weird I know!!  
Toast the EM 1x through.  Add basil + cheese…retoast for a few minutes.  Add the fruit + tada!  You have yourself a sweet + salady breakfast sandwich:)  I added a side of poached eggs + a pickle {not shown}.  
Love+Hugs
R
ZoomInfo
Goooood wakeup to ya!
So I haven’t quite decided if I actually LIKE this creation or not.  My pregnancy cravings kicked in a bit while staring in my fridge contemplating whether or not I actually wanted breakfast or if I should just skip all that jazz + go directly to leftover pizza.  Anyways, I got creative. Try it - see what you think!  It’s basically a watermelon salad on an english muffin. Minus the feta since us preggers peeps can’t eat that sort of thing.
All you need:
English Muffin, Basil Leaves, Mozzarella, + a slice of watermelon. Yes…watermelon, Salt + Pepper {of course}.  So weird I know!!  
Toast the EM 1x through.  Add basil + cheese…retoast for a few minutes.  Add the fruit + tada!  You have yourself a sweet + salady breakfast sandwich:)  I added a side of poached eggs + a pickle {not shown}.  
Love+Hugs
R
ZoomInfo
Goooood wakeup to ya!
So I haven’t quite decided if I actually LIKE this creation or not.  My pregnancy cravings kicked in a bit while staring in my fridge contemplating whether or not I actually wanted breakfast or if I should just skip all that jazz + go directly to leftover pizza.  Anyways, I got creative. Try it - see what you think!  It’s basically a watermelon salad on an english muffin. Minus the feta since us preggers peeps can’t eat that sort of thing.
All you need:
English Muffin, Basil Leaves, Mozzarella, + a slice of watermelon. Yes…watermelon, Salt + Pepper {of course}.  So weird I know!!  
Toast the EM 1x through.  Add basil + cheese…retoast for a few minutes.  Add the fruit + tada!  You have yourself a sweet + salady breakfast sandwich:)  I added a side of poached eggs + a pickle {not shown}.  
Love+Hugs
R
ZoomInfo

Goooood wakeup to ya!

So I haven’t quite decided if I actually LIKE this creation or not.  My pregnancy cravings kicked in a bit while staring in my fridge contemplating whether or not I actually wanted breakfast or if I should just skip all that jazz + go directly to leftover pizza.  Anyways, I got creative. Try it - see what you think!  It’s basically a watermelon salad on an english muffin. Minus the feta since us preggers peeps can’t eat that sort of thing.

All you need:

English Muffin, Basil Leaves, Mozzarella, + a slice of watermelon. Yes…watermelon, Salt + Pepper {of course}.  So weird I know!!  

Toast the EM 1x through.  Add basil + cheese…retoast for a few minutes.  Add the fruit + tada!  You have yourself a sweet + salady breakfast sandwich:)  I added a side of poached eggs + a pickle {not shown}.  

Love+Hugs

R

Happy morning to you!

So being just over 3 months pregnant, I’m really starting to notice how hungry I am first thing in the morning!  I have never been a breakfast eater…I know I know.  Terrible, right?  But it’s true.  I usually wake up NOT hungry at all.  Unless my husband mentions “Chase’s Pancake Corral”.  Then it’s on.  Chase’s is my all time FAVE old school breakfast joint in Bellevue, WA.  Anyway…so yeah.  Lately, I’ve been a pretty hungry girl, and we all know why that is:)

Eating for two {in my opinion} is somewhat of a challenge.  I find myself constantly asking myself “am I eating too much?”…”not enough??”….”is this on my DO NOT EAT list???”…and the list goes on.

I do know one thing.  English muffins, eggs, strawberries, avocado, spinach + mozzarella cheese are all acceptable foods + mama doctor approved:)  So here we go—>

Baked Green Eggs
Here’s what you’ll need….and it’s really complicated so pay close attention.
Eggs
Avocado
EVOO
:)

Preheat the oven to 450.
Grab a baking pan + go ahead and put a layer of tin foil on it.  It’ll save you a ton of scrubbing.
Slice the avocado in half, scooping out the pit and enough of the avocado for the egg to fit.
Don’t worry…you’ll end up using the extras so don’t throw it away!
Crack the egg and plop directly into the avocado. {Be sure to rest the egg on the side of the baking pan so the egg doesn’t pour out the sides}
Put a few drops of EVOO on the egg, a little salt+pepper.
Bake for 20 minutes!  A little less if you want a runny egg, and a little more if you had a super cooked one!

For the Sandwich
Here’s what you’ll need:
English Muffin
Fresh Mozzarella 
Spinach
The remainder avacado

Toast the english muffin - halfway through, add about 8 spinach leaves onto the larger half of the EM, and top it with a slice of mozzarella.
Finish the toasting process.
Top with a few sliced strawberries and the rest of the avocado!  Add salt+pepper if you’d like.
And you seriously have your self a breakfast sandwich that tastes like a strawberry shortcake…..seriously the combination of flavors is simply amazing. 

So today I was SUPER hungry.  You could definitely get away with making just one of the two recipes and be good to go till lunch:)

So let me know if you try these out! Send me a pic at indigotidecreations@gmail.com

Love+Hugs!
R
ZoomInfo
Happy morning to you!

So being just over 3 months pregnant, I’m really starting to notice how hungry I am first thing in the morning!  I have never been a breakfast eater…I know I know.  Terrible, right?  But it’s true.  I usually wake up NOT hungry at all.  Unless my husband mentions “Chase’s Pancake Corral”.  Then it’s on.  Chase’s is my all time FAVE old school breakfast joint in Bellevue, WA.  Anyway…so yeah.  Lately, I’ve been a pretty hungry girl, and we all know why that is:)

Eating for two {in my opinion} is somewhat of a challenge.  I find myself constantly asking myself “am I eating too much?”…”not enough??”….”is this on my DO NOT EAT list???”…and the list goes on.

I do know one thing.  English muffins, eggs, strawberries, avocado, spinach + mozzarella cheese are all acceptable foods + mama doctor approved:)  So here we go—>

Baked Green Eggs
Here’s what you’ll need….and it’s really complicated so pay close attention.
Eggs
Avocado
EVOO
:)

Preheat the oven to 450.
Grab a baking pan + go ahead and put a layer of tin foil on it.  It’ll save you a ton of scrubbing.
Slice the avocado in half, scooping out the pit and enough of the avocado for the egg to fit.
Don’t worry…you’ll end up using the extras so don’t throw it away!
Crack the egg and plop directly into the avocado. {Be sure to rest the egg on the side of the baking pan so the egg doesn’t pour out the sides}
Put a few drops of EVOO on the egg, a little salt+pepper.
Bake for 20 minutes!  A little less if you want a runny egg, and a little more if you had a super cooked one!

For the Sandwich
Here’s what you’ll need:
English Muffin
Fresh Mozzarella 
Spinach
The remainder avacado

Toast the english muffin - halfway through, add about 8 spinach leaves onto the larger half of the EM, and top it with a slice of mozzarella.
Finish the toasting process.
Top with a few sliced strawberries and the rest of the avocado!  Add salt+pepper if you’d like.
And you seriously have your self a breakfast sandwich that tastes like a strawberry shortcake…..seriously the combination of flavors is simply amazing. 

So today I was SUPER hungry.  You could definitely get away with making just one of the two recipes and be good to go till lunch:)

So let me know if you try these out! Send me a pic at indigotidecreations@gmail.com

Love+Hugs!
R
ZoomInfo

Happy morning to you!

So being just over 3 months pregnant, I’m really starting to notice how hungry I am first thing in the morning! I have never been a breakfast eater…I know I know. Terrible, right? But it’s true. I usually wake up NOT hungry at all. Unless my husband mentions “Chase’s Pancake Corral”. Then it’s on. Chase’s is my all time FAVE old school breakfast joint in Bellevue, WA. Anyway…so yeah. Lately, I’ve been a pretty hungry girl, and we all know why that is:)

Eating for two {in my opinion} is somewhat of a challenge. I find myself constantly asking myself “am I eating too much?”…”not enough??”….”is this on my DO NOT EAT list???”…and the list goes on.

I do know one thing. English muffins, eggs, strawberries, avocado, spinach + mozzarella cheese are all acceptable foods + mama doctor approved:) So here we go—>

Baked Green Eggs
Here’s what you’ll need….and it’s really complicated so pay close attention.
Eggs
Avocado
EVOO
:)

Preheat the oven to 450.
Grab a baking pan + go ahead and put a layer of tin foil on it. It’ll save you a ton of scrubbing.
Slice the avocado in half, scooping out the pit and enough of the avocado for the egg to fit.
Don’t worry…you’ll end up using the extras so don’t throw it away!
Crack the egg and plop directly into the avocado. {Be sure to rest the egg on the side of the baking pan so the egg doesn’t pour out the sides}
Put a few drops of EVOO on the egg, a little salt+pepper.
Bake for 20 minutes! A little less if you want a runny egg, and a little more if you had a super cooked one!

For the Sandwich
Here’s what you’ll need:
English Muffin
Fresh Mozzarella
Spinach
The remainder avacado

Toast the english muffin - halfway through, add about 8 spinach leaves onto the larger half of the EM, and top it with a slice of mozzarella.
Finish the toasting process.
Top with a few sliced strawberries and the rest of the avocado! Add salt+pepper if you’d like.
And you seriously have your self a breakfast sandwich that tastes like a strawberry shortcake…..seriously the combination of flavors is simply amazing.

So today I was SUPER hungry. You could definitely get away with making just one of the two recipes and be good to go till lunch:)

So let me know if you try these out! Send me a pic at indigotidecreations@gmail.com

Love+Hugs!
R

Ok so now that I’m officially + publicly “preggers”, I thought I’d start posting some of my meal choices I am making throughout the rest of my pregnancy!  Today’s lunch was SUPEReasy + filling enough {for two!!}

You’ll need:
Spinach leaves
Fresh Mozzarella
Strawberries {I’d even add blueberries but I’m currently all out}
Almonds
Avocado
Lemon Juice
Balsamic Vin + EVOO
Salt + Pepper

And there you have it:)  A sweet little lunch {for two} Enjoy!

Love + Hugs
R
ZoomInfo
Ok so now that I’m officially + publicly “preggers”, I thought I’d start posting some of my meal choices I am making throughout the rest of my pregnancy!  Today’s lunch was SUPEReasy + filling enough {for two!!}

You’ll need:
Spinach leaves
Fresh Mozzarella
Strawberries {I’d even add blueberries but I’m currently all out}
Almonds
Avocado
Lemon Juice
Balsamic Vin + EVOO
Salt + Pepper

And there you have it:)  A sweet little lunch {for two} Enjoy!

Love + Hugs
R
ZoomInfo
Ok so now that I’m officially + publicly “preggers”, I thought I’d start posting some of my meal choices I am making throughout the rest of my pregnancy!  Today’s lunch was SUPEReasy + filling enough {for two!!}

You’ll need:
Spinach leaves
Fresh Mozzarella
Strawberries {I’d even add blueberries but I’m currently all out}
Almonds
Avocado
Lemon Juice
Balsamic Vin + EVOO
Salt + Pepper

And there you have it:)  A sweet little lunch {for two} Enjoy!

Love + Hugs
R
ZoomInfo
Ok so now that I’m officially + publicly “preggers”, I thought I’d start posting some of my meal choices I am making throughout the rest of my pregnancy!  Today’s lunch was SUPEReasy + filling enough {for two!!}

You’ll need:
Spinach leaves
Fresh Mozzarella
Strawberries {I’d even add blueberries but I’m currently all out}
Almonds
Avocado
Lemon Juice
Balsamic Vin + EVOO
Salt + Pepper

And there you have it:)  A sweet little lunch {for two} Enjoy!

Love + Hugs
R
ZoomInfo

Ok so now that I’m officially + publicly “preggers”, I thought I’d start posting some of my meal choices I am making throughout the rest of my pregnancy! Today’s lunch was SUPEReasy + filling enough {for two!!}

You’ll need:
Spinach leaves
Fresh Mozzarella
Strawberries {I’d even add blueberries but I’m currently all out}
Almonds
Avocado
Lemon Juice
Balsamic Vin + EVOO
Salt + Pepper

And there you have it:) A sweet little lunch {for two} Enjoy!

Love + Hugs
R

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