Month: February 2012

I am SO excited! Bethenny Frankel is launching even more Skinnygirl Cocktails!

Bethenny Frankel is launching EVEN MORE Skinnygirl Cocktails!

I am a huge fan of hers…love her recipes and her Skinnygirl line. Bethenny and Jim Beam are launching wine and a Skinnygirl Vodka line of cocktail…here’e a preview…

The Skinnygirl Wine line will include a red, rose, and blush. “There is a selection of red, white and rosé varietals, made from California grown grapes, and each serving is only 100 calories—15% lower than most other brands.”

(source)

The Skinnygirl Vodka line will include Bare Naked, Island Coconut, Tangerine, Cucumber.

Plus a new ready-to-drink cocktail, Skinnygirl Pina Colada.”The Skinnygirl Vodka line is everything I love in a vodka: smooth taste and vibrant flavor, but light on calories.  And the Skinnygirl Pina Colada is a natural fit with all of our other ready-to-drink, guilt-free cocktails.”


(source)

I’m pretty excited to try ALL!

(source)

Yeaaaaaaa B! You can follow her on Twitter for all the latest.

 

 

Nashville CRS Week 2012

Classic bacon and cheesy eggs breakfast was consumed for breakfast.

***********

It’s CRS (Country Radio Seminar) week in Nashville, so that means lots of music events!

Warner Brother’s Music had a private party with many artists on their label, and it was a blast!

Listening to great music, Mingling with friends and drinks were involved…

Jason Jones

Justin playing with Jason

Hunter Hayes is bright and shiny 😉

Good night with great friends…

More CRS WEEK posts to follow.

Eggplant Caprese Stack

Yesterday started off with a 4 mile run.

*********

I needed to use up half of an eggplant and tried to be creative. I decided to try a caprese-style dish.

Eggplant Caprese Stack

1/2 of an eggplant

2 roma or beefsteak tomatos

2 tbsp of olive oil

1 tbsp of good balsamic vinegar

4 oz of fresh mozzarella 

salt, to taste

pepper, to taste

Fresh basil leaves

preheat oven to 425 degrees. combine olive oil, balsamic, salt, and pepper in a bowl, set aside.

slice eggplant into 1/2″ thick pieces (half of an eggplant should give you about 6 slices). slice tomatoes about 1/2′ thick pieces. either toss or brush eggplant and tomato slices with the olive oil and balsamic mixture. place eggplant slices on a baking sheet, set tomato slices aside.

bake eggplant slices for 10 minutes, turn over slices and bake for an additional 10 minutes. take eggplant out of oven, set aside, and place tomato slices onto baking sheet and bake for 3 minutes, or until soft.

assemble eggplant caprese stacks by placing 1 eggplant slice on a dish, top with tomato slice(s),a basil leaf, slice of mozzarella, eggplant slice, tomato slice(s), a basil leaf, slice of mozzarella, finish with an eggplant slice.

Makes 2 stacks, top stacks with remaining olive oil mixture and place in oven for a few more minutes to melt cheese. top with a basil leaf.

If you are not a fan of the eggplant skin, simply peel the eggplant before baking.

Finished product!

40 Minute Cardio/Strength Training Workout

Hope everyone is having a nice Sunday Funday.

My day started out with a hot cup of coffee, followed by an intense 40 minute workout. I was not in the mood for a run, so I searched online for some ideas.

I completed 1 round of this Cardio Blast workout

(source)

Followed by 3 rounds of this Cardio/Strength Workout

(source)

I completed the 4 rounds in 40 mins 48 seconds. Now, I’m feelin’ good after the sweat session, and pretty sure I will be sore tomorrow.

I refueled with a smoothie 😉

Into the smoothie went…1/2 c Almond milk, 1/4 c water, 1 scoop whey protein and 2 tbsp Superfood Blend (hemp, cacao, maca).

The Superfood Blend is plant based, organic, kosher, vegan, gluten-free and raw. It’s a nice addition to smoothies to boost up the antioxidants, fiber and protein in a smoothie.