My first favorite is the Kitchen Aid stand mixer! I adore mine and use it frequently!!! You really can do anything with it! Cookies, doughs, whip cream! You name it! It also serves as a great decorative on your kitchen counter! I love dual purposes! You can find these at a number of stores, but nothing beats the 20% off at Bed, Bath, and Beyond! BBB
Next up! Scentsy! I have had the Scentsy system in our home since the Fall, and I have not used a candle since! It is an electric warmer and the scents last a very long time! These are my favorite warmers, "Bride" and the plug-in is "Flower Girl". My favorite scent is sugar cookie! Scentsy
I love pieces that having meaning! This is called the Soar necklace and it is from Stella&Dot! It is a reminder that dreams take flight when given wings. Stella & Dot
My next favorite is Teavana!!! It is a loose tea system, and once you try it, you will never go back! My favorite teas are cranberry singapore sling rooibos tea, tiramisu trevisio, and zingiber ginger coconut red roobios tea! It can be a pricey habit, but when you compare it to going to a coffee shop each day, it works out! Teavana
This beauty is called the Georgina Duvet Cover and I adore it! anthropologie
This is one of my favorite recipes on one of my favorite blogs! Gina from skinnytaste is just amazing! Skinny Taste
This is the recipe from her website!
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Gina's Weight Watcher Recipes Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar: 10
Ingredients:
- 6 (about 12 oz) chicken tenderloins
- 6 tbsp shredded coconut
- 1/4 cup panko crumbs
- 2 tbsp crushed cornflake crumbs
- 1/3 cup egg substitute or egg whites
- pinch salt
- olive oil spray
- 6 cups mixed baby greens
- 3/4 cup shredded carrots
- 1 large tomato, sliced
- 1 small cucumber, sliced
For the Vinaigrette:
- 1 tbsp oil
- 1 tbsp honey
- 1 tbsp white vinegar (balsamic would work too)
- 2 tsp dijon mustard
Directions:
Whisk all vinaigrette ingredients; set aside.
Preheat oven to 375°.
Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.
And finally, my favorite saying for the week!
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