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Friday, January 31, 2014

{Dinner: Stuffed Shells with Sun-dried Tomatoes, Pepper and Spinach}

A decedent pasta always makes a week night meal seem special.  Make that said decedent pasta a little healthier and you can enjoy it every single night of the week if you truly wanted!

And that is exactly what I did with these stuffed shells, they went through a healthy makeover!
I loaded the cheesy filling with good for you veggies, tossed in some sun-dried tomatoes for a flavor punch, lightened up the cheese and voila a delicious main course!  Serve these lovely stuffed shells with a simple green salad and you have a complete meal!  Oh, and don't forgot the toasty bread with olive oil!

What I love most about this recipe and well stuffed shells in general is that they are pretty much fool proof!  You can sub in almost any vegetable and are way easier then making lasagna, at least in my opinion!  I am not hating on lasagna, I love a good lasagna, but I find that my lasagna always turns out soupy.  With stuffed shells there is no soupiness and you still get that delicious lasagna flavor you are craving!

Make these for someone special or make them just because, either way you won't be sorry!

Stuffed Shells with Sun-Dried Tomatoes, Red Pepper and Spinach 
Brunch and Cupcakes

1 Box of jumbo shells - you will only use about 20
1/4 Cup Sun-Dried Tomatoes Roughly Chopped 
2 Cups Chopped Spinach 
1/2 Medium Onion Chopped 
2 Garlic Gloves Minced
1 Shallot Chopped 
1/2 Cup Red Pepper Chopped 
1 1/2 Cup Mozzarella Cheese 
15 Oz. Part Skim Ricotta Cheese 
1 24 Oz. Jar of your Favorite Tomato Sauce 
1 Teaspoon Olive Oil 
2 Egg Whites 
2 Teaspoons Pepper
2 Teaspoons Basil 


•Preheat oven to 350 degrees. 
• Cook shells according to package direction and set aside. 

Filling - 
• In a large skillet heat olive oil, add onion, red pepper and shallot and cook until tender.  Next add in your garlic, cook 2 minutes.  Add chopped spinach to your skillet a handful at a time.  Cook vegetable mixture until spinach is wilted, set aside. 
•In a large bowl combine ricotta cheese, and egg whites, stir until combined.  Add 1 cup of of mozzarella cheese, basil and pepper to your ricotta cheese and egg mixture.  Stir until mozzarella and ricotta cheese are well incorporated.  
•To finish the shell filling add your vegetables to your ricotta cheese mixture and stir until vegetables are covered with the cheese mixture. 

Assembling your shells- 
•Pour 1 cup sauce in the bottom of a 9x13 inch baking dish and evenly distribute. 
•Stuff each shell with cheese mixture and set in pan open side up.  Spread remaining sauce over shells and top with remaining 1/2 cup of mozzarella cheese.  
•Bake in a 350 degree oven for 40 minutes.  Cheese should be melted and bubbly when shells are done. 


Thursday, January 30, 2014

{White Chocolate Peanut Butter Oatmeal Cookies}

Yes, I believe I have lost my mind because this is the second cookie recipe I have created in less then a month (Chocolate Almond Oatmeal Cookie Recipe Here).  And even though I have stated countless times on the blog that I am not a baker at heart, I just cannot seem to get rid of this itch to bake!  These peanut butter cookies are decedent, delicious and studded with white and milk chocolate chips.  They are the perfect little after dinner treat and satisfy the cookie monster feeling that can sometimes come over me!  

These delicious chocolate studded cookies feature one of my absolute favorite peanut butters, White Chocolate Wonderful peanut butter from the Peanut Butter & Co. in NY City.   

I know I have raved about this peanut butter countless times on the blog, but the thought of using my favorite peanut butter in a cookie had never crossed my mind before... Remember, I never really used to bake! 

Anyways, I reached out to the lovely people at The Peanut Butter & Co. about my cookie recipe and they were kind enough to send me a few jars of their delicious peanut butter just for this recipe! These cookies got rave reviews from my coworkers, family and even Derek the master cookie baker! 
Are you ready for me to just share the recipe with you already?  Well alright, here it is! 

White Chocolate Peanut Butter Oatmeal Cookies with White and Milk Chocolate Chips 
Recipe- Brunch and Cupcakes 

1 Cup Oats 
1 Cup Flour 
1/2 Cup Brown Sugar 
1/2 Cup White Chocolate Chips 
1/2 Cup Milk Chocolate Chips
1/2 Cup White Chocolate Wonderful Peanut Butter (or Peanut Butter of Choice)
1 Egg
1/2 Cup Butter 
1 Teaspoon Baking Soda 

1- Preheat oven to 350 degrees
2- In a large  bowl combine brown sugar, peanut butter and butter.  Beat with a hand mixer until smooth and well combined.   Add your egg and beat again with a hand held mixer, set aside 
3- In another bowl combine your dry ingredients; Oats, flour, and baking soda.  Stir until combined. 
4- Slowly add your dry ingredients into your wet ingredients.  Use your hand mixer and mix until wet and dry ingredients are combined.  Set hand mixer aside and stir in chocolate chips.  
5- Role dough into 1" balls and place on an un-greased cookie sheet.  Bake for 8 minutes.  Remove from oven and smash cookies with the bottom of a glass.  Remember to press just enough to flatten the cookies, be careful.  Return cookies to oven and bake for another 6 minutes.   Allow cookies to cool on pan before removing.  Repeat with the remaining dough. 

**Note, store cookies in and air tight container.  

Tuesday, January 28, 2014

{Long Weekend Recap - Lutsen}

This past weekend, I took a break.  

I stopped to enjoy the company of the people I was with, I tried some new things and took in the beauty of one of my favorite spots in Minnesota, Lutsen and the North Shore of Lake Superior.    

More then once on the drive up to Lutsen, Derek and I turned to each other saying, "Wow, it is beautiful up here."

I had grown up going to the North Shore with my family on countless family vacations, and am always taken back on what a wonderful place Northern Minnesota is.  

We spent four days celebrating Derek graduating and being done with his second degree (Congrats Honey), relaxing, skiing, playing board games and eating some fabulous food.  

Unfortunately for us, the weather got brutally cold so we were unable to do our guided snow shoe tour, but we did get to experience dog sledding before the weather got to brutal! 

And let me tell you that dog sledding was one of the neatest things I have done!  Our guide or musher was friendly and incredibly talkative.  It was so interesting to hear about her experiences as a musher  and to learn about her dogs and life in Northern Minnesota! 

I feel recharged after spending the weekend in a beautiful place with wonderful people!  
Happy Wednesday 

Friday, January 24, 2014


Happy Friday All! 
Just a few thoughtful words as I leave you for the week! 
-Camille Pissarro

I will be taking a few days off for a little R&R, but when I get back next Wednesday get ready for a cookie recipe, and an lovely weekend recap! 

Thursday, January 23, 2014

{Snack Attack - Clean Eating}

There is no doubt about it,  I am one of those people that gets "hangry"  (this Huffington Post article is hilarious)!  You know what I am talking about, the sudden feeling of if you don't eat something the world might end, you may even get panicky or moody!  Sound familiar?  Are you a "hangry" person too? I am sure some of you have been there... maybe you didn't eat enough breakfast or your lunch was to small, and suddenly all you can think about is food, and when your going to be able to eat next!  

 Are you wondering what hangry symptom have to do with clean eating?  Well, absolutely nothing!   I only bring up the "hangry" symptom because usually for me I get "hangry" in the late afternoon around snack time, and today's post is all about my go to clean eating snacks!  

I will admit that when I decided that eating clean one day a week was going to be part of my smaller new years resolutions I didn't panic about what I would eat during snack time!  Usually for me the simpler the snack the better, and most days my snack is just a plain old apple!  But below I have rounded up a few of my go to "clean" snacks along with a few delicious clean snack recipes from a few of my favorite blogs!  Enjoy, and don't get hangry!! 

Go to Clean Eating Snacks! 

Apple/Banana and Peanut Butter:
You cannot go wrong with fresh fruit and peanut butter.  Not only will you get a daily serving of fruit from your apple or banana with this snack, but the peanut butter will give you a protein boost and the mono saturated fat will keep you feeling full and satisfied longer! 

**Note - Make sure your peanut butter contains only peanuts, a little salt is ok but nothing else!  And stick to 1-2 tablespoons! 

Greek Yogurt with Honey, Berries and Chia Seeds
 I mentioned in my clean eating breakfast post that Greek yogurt is one of my go to clean breakfast staples!  Well guess what, Greek yogurt can also make a delicious afternoon snack.  Craving something sweet mid afternoon?  The fresh berries combined with the creamy yogurt and honey make for a delicious treat, just imagine you are eating delicious frozen yogurt!  Stick to the plain Greek yogurt and sweeten with natural honey! Top with chia seeds a nutritional punch! 

Veggies and Dip 
Fresh veggies or crudites make a great afternoon snack!  They are easy to pack, are loaded with good for you nutrients and the dipping possibilities are endless!  Not to mention eating veggies as a snack is a great way to up your veggie servings in a day!  My go to veggies dips are homemade salsa or homemade guacamole!  Find the recipe below! 

Homemade Clean Salsa
3 Tomatoes Diced 
1/4 Cup Onion Minced
1 Garlic Clove Minced
1 Jalapeno chopped with seeds removed
2 Teaspoons Olive Oil 
Salt and Pepper to Taste 
Juice from one Lime 
1/4 Cup Fresh Cilantro Chopped 

Homemade Guacamole
1 Avocado Mashed
1/4 Cup Onion Finely Chopped 
1 Garlic Clove Minced
Salt and Pepper to Taste 
Juice from one Lime 
1/4 Cup Cilantro 
1 Small tomato seeded and finely chopped 

Check out these other delicious clean eating snack ides from around the web! 

Clean Coconut Chocolate Balls - Clean Eating Machines

Happy Snacking! 

Wednesday, January 22, 2014

{Delicious: Chocolate Almond Cookies with Heath Pieces}

I have said many times on the blog that I am not a baker.  And I know I have said more then once that I do not like making cookies.  So, the fact that I have two cookie recipes to share with you is odd for me! 

This cookie recipe came to mind after a co-worker suggested I bake something without peanut butter.   And I am happy for her suggestion, because these cookies are out of this world!  My sister helped me test the recipe this past weekend and we both stood in my tiny kitchen speechless at how delicious these cookies turned out.  We said words like, oh my goodness these cookies are AMAZING, delicious and out of this world!  Yea, we thought they were pretty good!

These little cookies are melt in your mouth delicious with a hint of coconut and chocolate.  The Heath pieces give the cookie a nice crunch while the oatmeal adds great texture!  One of my lovely taste testers commented that they reminded her of an Almond Joy candy bar, and I couldn't agree more!  I will warn you that it is hard to eat just one of these cookies!  Bake at your own risk, but enjoy! 

Chocolate Almond Cookies with Heath Pieces
Author - Brunch and Cupcakes 

1 Cup Oats 
1 Cup Flour 
1/2 Cup Brown Sugar 
1/2 Cup Heath Pieces
1/2 Cup Chocolate Spread such as Trader Joe's Cocoa Almond Spread or Nutella
1 Egg
 1 Teaspoon Cocoa Powder
2 Tablespoons Butter 
6 Tablespoons Coconut Oil 
1 Teaspoon Baking Soda 


1- Preheat oven to 350 degrees
2- In a large  bowl combine brown sugar, chocolate spread, coconut oil and butter.  Beat with a hand mixer until smooth and well combined.   Add your egg and beat again with a hand held mixer until well combined.  Set aside 
3- In another bowl combine your dry ingredients; Oats, flour, cocoa powder, and baking soda.  Stir until well combined. 
4- Slowly add your dry ingredients into your wet ingredients.  Use your hand mixer and mix until wet and dry ingredients are well combined.  Set hand mixer aside and stir in Heath pieces. 
5- Role dough into 1" balls and place on an un-greased cookie sheet.  Bake for 16 minutes.  Allow cookies to cool on pan before removing.  Repeat with the remaining dough. 

**Note:  Cookies should be stored in an air tight container.  They will become crunchy so store with a piece of bread to ensure the cookies stay soft. 


Tuesday, January 21, 2014

{Sweet Soy Sesame Chicken}

My dad is an amazing cook, he is the type of cook that knows what flavors taste well together, and he can come up with some of the most amazing meals without the help of a recipe.  My dad is the cook who taught me to love flavors and who taught me to never be scared of experimenting in the kitchen. 

One of my fondest memories growing up was the "secret" ingredient guessing game that took place during countless family dinners.  My dad would place dinner on the table and once my mom, sister and I all took our first bight he would say, "So, can you guess the secret ingredient."  The guessing game was always fun as the three of us tried to figure out what the "secret" ingredient was in his stir fry sauce or what different ingredient he used in the marinade for his grilled chicken.  The answers usually surprised us but we couldn't complain my dads dinners were always down right delicious! 

In a way this chicken, specifically the marinade reminds me of something my dad would have come up with.  This chicken is flavorful, down right easy to prepare and reminds me a lot of the countless meals I was fortunate enough to enjoy with my family growing up.  Gather with family, friends and loved ones, make memories and enjoy! 

Sweet Soy Sesame Chicken
Recipe Source: Brunch and Cupcakes 
Serves 2 -4


For Chicken: 
2 Large Chicken Breasts
1 Teaspoon Olive Oil 
Salt and Garlic - To sprinkle on chicken 

For Marinade:
1 1/2 Tablespoons Honey 
2 Teaspoons Worcestershire sauce
1/3 Cup Low Sodium Soy Sauce 
1 Teaspoon Sesame Oil 
Sesame Seeds and Cilantro for Garnish

**Note - I served this chicken with roasted brussel sprouts and a wheat berry/quinoa blend.  To roast brussel sprouts toss 1 lb brussel sprouts with 1-2 teaspoons olive oil, salt and pepper to taste.  Roast for 30 minutes or until brussel sprouts are tender and crispy in a 375 degree oven. 

1 - Preheat oven to 375 degrees.  Then, Combine marinade ingredients, whisk till combined and set aside.
2- Poke holes in chicken breast and rub both sides of each chicken breast with olive oil.  Then sprinkle each chicken breast with a little salt and garlic. 
3- Heat 1/2 teaspoon olive oil in skillet and swirl to coat.  Add chicken breast to skillet.  Cook chicken in pan for 5 minutes, flip chicken and cook another 5 minutes. 
4- Whisk marinade together again to ensure it is combined and pour over chicken in skillet.  Let chicken cook on stove top for 2 minutes. 
5- Place the skillet in the preheated oven and bake the chicken until cooked through.  10-15 minutes.  Remove chicken from pan and garnish with sesame seeds and cilantro.  

Check out these other fabulous chicken recipes from around the web! 


Monday, January 20, 2014

{Vegan: Pumpkin Peanut Butter Oat Bars}

I teased you a  few weeks ago with the pictures of these pumpkin peanut butter oatmeal bars on the Brunch and Cupcakes Facebook page.  

I know, that wasn't very nice of me, but I was so excited about these bars that I had to share the initial photos with you!  Well, I decided I can no longer keep this recipe from you!  After a few minor tweaks I have landed on a delicious, fluffy and wonderfully textured Peanut Butter Pumpkin Oatmeal Bar!  I know I am a few seasons behind on the whole pumpkin flavored baked good thing, but just trust me these bars are delicious and you have to make them today… no, right now! 

Let’s talk a little bit more about these bars, shall we?  These bars are pumpkin-ey but not overly pumpkin-ey with just the right amount of spice and a subtle peanut butter taste!  They are fluffy and moist and perfect when topped with a drizzle of chocolate (melted vegan chocolate chips) or even a vegan cream cheese frosting!  Oh, yea I forgot to mention  these bars are 100% vegan!  I had never dabbled in the world of vegan baking before, but I am thrilled with the end results of these bars!   I used a chia egg as a vegan egg substitute and love the results.  Plus, the chia seeds add a nice nutrition boost, you can’t even taste them!  Read about the benefits of chia seeds, here!   Have I convinced you to make these bars?   Good! Enjoy! 

Vegan: Pumpkin Peanut Butter Oat Bar
Recipe from - Brunch And Cupcakes
Makes 16 Bars


1 Cup Canned Pumpkin - Not Pumpkin Pie Filling
1/2 Cup Peanut Butter
1 Cup Oats
1/2 Cup Flour
1 1/2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Cup Brown Sugar
1 Chia Egg (1 Tablespoon Chia Seeds, 3 Tablespoons Water) ** See Note Below

**Note Prior to starting combine 1 tablespoon chia seeds with 3 tablespoons water.  Let the mixture stand for 5 minutes.  Chia seeds will form an egg like substance.

1- Combine brown sugar and peanut butter in a large bowl and beat with a hand mixer until smooth.  Add in the pumpkin and chia egg and beat until well combined.  Sit aside.
2- In a separate bowl combine, flour, oats, pumpkin pie spice, baking soda, and baking powder.  Stir until well combined.
3- Add your dry ingredients into your wet ingredients and lightly beat until well combined.
4-Pour batter into a greased 8x8 pan, and bake in a 350 degree oven for 25-30 minutes or until bars are set in the middle.  Let cool in pan before cutting.


Friday, January 17, 2014

{The Time You Have in Jelly Beans}

This video I am about to share with you is a little long but it is thought provoking and I just had to share it with you! Our Senior Paster shared this video with us this past Sunday during part of our new serious called Simplify.  The sermon this past Sunday was on taking back our calendar and he talked about how we can control the things/events that make their way onto our calendars. He asked us if the way we were spending our time aligned to our values and if we were thoughtful and prayerful about the way we spent the time we have on Earth. 

How are you spending your time?  What would you do if you had one more day?

Thursday, January 16, 2014

{Cookbook Review: Bold}

About a month ago the Workmen publishing group sent me the cookbook “Bold, a Cookbook of Big Flavors.”  

"Bold: A Cookbook of Big Flavors (Workman/January 2014) brings together the beloved American tradition of delicious, plate-filling meals with the lively global flavors hat infuse our culture and cuisine" - Press Release 

The Cookbook was created and written by Susanna Hoffman and Victoria Wise the culinary team behind 15 published cookbooks! 

"Bold is comfort food that's been given an exuberant 21st-century makeover.  Hoffman and Wise were cooking sustainably before the term was coined - so although the food is bold, the recipes are carefully crafted, the roasts are slow cooked, the soups brim with flavor, the vegetables re caramelized and braised, and the desserts are decedent."  - Press Release 

Upon receiving this cookbook in the mail I immediately plopped down on the floor and began skimming through the cookbooks 250 recipes!  By time I had reached the back cover of the book I had multiple bookmarks stuck between the pages marking recipes I just had to try. The cookbook Bold features recipes like Crowded Chowder with Cod, Shrimp and Corn,  Zucchini Fritters with White Cheddar Cheese and Fried Parsley Topping, and Risotto with Shrimp, Scallops and Sundried Tomatoes (that was one of my book marked recipes)!  The names of the recipes make your mouth water and the simple ingredients list make you want to start cooking!  

The cookbook is laid out in an easy to understand format.  I liked that each section was dedicated to a certain type of main ingredient, like meat, vegetables, grains, poultry and fish.  Each recipe featured a tiny blurb generally talking about the history of the dish, like how the taco started out or how quesadillas are a mixture of old and new world foods.  Since the cookbook Bold is all about giving traditional foods a new bold twist I throughly enjoyed the little tidbits of history.  My only complaint about the cookbook Bold is that it has no pictures!  Food photos to me make a cookbook, I want to be able to see and drool over the dish I am about to prepare.  

I would highly recommend this cookbook to anyone who loves good comfort food with a twist! The recipes are easy to follow and you don't need out there ingredients to enjoy the complex flavors of these dishes! With that enjoy this delicious Vegetable Taco Recipe from the cookbook!  The vegetables are simmered in white wine giving the vegetables a wonderful flavor.  The addition of a fresh "sassy" salsa keeps these tacos light and fresh!  Enjoy! 

White Wine-Simmered Vegetable Tacos with Sassy Salsa
Recipe From: Bold: A Cookbook of Big Flavors 

Ingredients for Tacos:
5 Medium sized red, white or yukon gold potatoes, unpeeled and diced
6 medium-seize tomatoes diced 
3 medium zucchini - diced
1 large onion - diced
2 Cups Corn Kernals 
1 Jalapeno seeded and diced 
1 1/2 teaspoon sea salt 
3/4 Cup white wine 
1/4 Cup cilantro leaves
Sassy Salsa (ingredients and directions below)
12-16 Flour Tortillas 
1 1/2 Cup Sour Cream - for serving

Ingredients for Salsa:
4 Plum Tomatoes finely diced
2 Tablespoons minced red onion 
2 Tablespoons lime juice
2 Teaspoons finely shredded mint leaves
1 1/2 Teaspoon finely chopped serrano chile 
2 Teaspoons Olive Oil 
3/4 Teaspoon sea salt

Directions for Tacos 
1- Combine the potatoes, tomatoes, zucchini, onion, jalapeno, corn, oregano, salt, and wine in a large pot and bring to a boil over medium-high heat.  Reduce the heat and simmer, stirring from time to time, until the potatoes are done, 15-20 minutes.  Remove from the heat and stir in the cilantro. 
2. While the vegetables simmer, make the salsa and warm the tortillas. 
3- Spoon some of the vegetables into warm tortilla, top with a dollop of salsa and another of sour cream, fold, and savor. 

Combine the tomatoes, onion, lime juice, mint chile, oil and salt in a medium-size bowl and stir to mix.  Use right away, set aside at room temperature for up to several hours or refrigerate overnight. 


Monday, January 13, 2014

{Clean Eating - Breakfast}

When I decided that I wanted to start "eating clean" at least once a week, I thought it was going to be this huge process.  However when I really stepped back and looked at my diet (not a fan of that word) I realized that my diet is pretty "clean."  

The hardest part about eating "clean" one day a week has been the sweetener in my coffee, and the random little condiments I might use on a daily basis like salad dress, canned tomatoes or other things of that nature!

But today I want to share with you some of my go to clean eating breakfasts!  These are breakfast that can be "grab and go" on the way to work or enjoyed lazily on the weekends in your favorite pajamas!  The key to clean eating for me is simple, the fewer the ingredients the better! 

Brunch and Cupcakes Clean Eating Breakfast Ideas:

Greek Yogurt with Berries and Honey:

Fage is my greek yogurt of choice!  I buy a large container and portion out my breakfast serving the night before into a sealable container.  In the morning simply toss a handful of berries in with your yogurt add a drizzle of honey and your out the door! ** Sprinkle with cinnamon and rolled oats to jazz it up!

Clean Eating Overnight Oats:

Overnight oats is are rolled oats that have been combined with milk or yogurt, and are usually enjoyed cold.  Like the name suggests all the recipe prep is done the night before, thats why this recipe is perfect for hectic.busy mornings.  All you do is combine the oats, milk and yogurt the night before in a sealable container, and pop in the fridge.  The oats absorb the moisture from the yogurt and milk and "cook."  Eat the next morning topped with berries or banana and a drizzle of honey.  **Warning these overnight oats do take some getting used to!  

1/3 Rolled Oats 
2 Tbs Plain Greek Yogurt 
1/3 Cup Unsweetened Almond Milk 
1 Tbs Chia Seeds **Super Food 
Toppings of Choice: I like Banana or berries with a drizzle of honey 

Oatmeal with Lemon Blueberry Compote

Recipe Here - sub in honey or sucatant to make recipe "clean" (more of a weekend recipe)

And for those of you who prefer more of a savory breakfast...

Avocado on Toast with Fresh Ground Pepper, paprika and Herbs 

1-2 Pieces of bread, toasted.  I use bread from a local bread shop called the Breadsmith.  They use only ingredients I can pronounce!  I also like Ezekial Bread!
3-4 Avocado Slices (about half an avocado)
2 Tablespoons Chopped Fresh Cilantro
Dash of Paprika and Fresh Ground Pepper
Fresh Lime wedge (optional)

1- Toast Bread
2- Top toast with avocado slices.
3- Sprinkle with paprika, pepper and fresh cilantro.  Squirt with fresh lime juice (optional).

Here are a few more clean eating breakfast ideas from around the web!

Clean eating green smoothie - The Gracious Pantry 
Slow Cooker Apple Cinnamon Steel Cut Oats - Eating Bird Food 
Clean Eating Breakfast Cookies (perfect grab and go!) - Dishing Up Hope 


Friday, January 10, 2014

{Checking In - A Constant Reminder}

Our first full week of work in the new year has come to an end, and I have to say it feels good to get back into a daily routine.  And as the week comes to an end I have found that I have been reflecting a lot on my new 2014 resolutions.  I know, the year is still new but I have this energy inside of me that I cannot begin to explain.  An energy that is driving me forward to become a better version of myself, and to jump head first into the things I love doing without fear of failure!  I just feel as though 2014 is going to be a big year filled with endless possibilities! 

Anyway, today I wanted to focus on my weekly and daily resolutions (you can read my full resolution post here).  Since I broke my 2014 resolutions out into three main parts "The Big Ones," "The Daily Gut Check" and "The Weekly Feel Goods" I have been trying to come up with creative ways to remind myself of my 2014 goals.  I know the big resolutions will be easy to remember, because those are the resolutions that are tough, take a long time and will push me way out of my comfort zone.  However my weekly and daily check ins are smaller goals and just because they are smaller doesn't mean they aren't important!  My smaller goals or check ins I need to think about on a daily/weekly basis.  

So, here is what I have been doing!  I have my  weekly "Feel Goods"  posted on my planner/notebook.  I literally open this book everyday to write something down, so it is hard for me to miss these weekly goals!  Just a nice friendly reminder to do something good for myself! 

My "Daily Gut Checks" those are posted by my bed on a post it.  Not the most glamours of reminders but hey its one of the last things I see at night and allows me to think and reflect on if I met my goals for the day. 

So, there you have it!  And with that, Happy Friday!