Refreshing & Easy Shoe Peg Corn Salad

Refreshing & Easy Shoe Peg Corn Salad
Good morning! I’m veering away from fashion & beauty today to share a side dish I tried this past weekend. It’s a Refreshing & Easy Shoe Peg Corn Salad and it’s soooo good! I had to share it with you!

We’re heading into Memorial Weekend which is the unofficial start of summer. Cookouts are a big part of summer and this is a great dish to add to your summer meals.

You know it’s easy or I wouldn’t be sharing it, so here’s all you need:

  • 2 cans shoe peg corn, drained, 11 oz. (I used Green Giant steam crisp shoe peg corn.)
  • 1 English cucumber ( You can use a regular cucumber but remove the seeds.)
  • Grape tomatoes sliced (I used around 15.)
  • Sweet onion, finely chopped (I used about 1/4 cup.)
  • Mayonaise (I added a little more than 1/4 cup.)
  • Salt & Pepper

Place drained corn, sliced cucumber, sliced grape tomatoes and sweet onion in a bowl. Add mayonaise, salt & peper. Chill in the refrigerator for a few minutes and then serve. If you don’t like pepper you don’t have to use it, but it does give it a great flavor!

That’s it! I’m definitely going to be fixing this over the holiday weekend!

Are you cooking out this weekend? What are your Memorial Weekend plans?

Beauty for the Heart~~I love summer! I have so many great summer memories of playing at the pool, picnics, staying outside with all the neighborhood kids until dark and Mom having to make us come inside. As summer begins I want to make memories with my family.

Let’s take time to enjoy the simple things like sunshine, flowers, birds, and warm breezes. Summer comes and goes so quickly and I want to soak up every minute of it!

I will sing to the Lord all my life; I will sing praise to my God as long as I live. Psalm 104:33

Have a blessed day!

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No Bake Energy Bites

I shared with you a few weeks ago 3 Ways I’m Getting Healthy by exercising, cooking healthier and cutting out some sugar and caffeine. I wish I had started doing this when I was younger but I don’t think it’s too late to start.

I’ve also found that I absolutely love coconut oil. I’ve been using coconut oil like crazy! I have one jar in my bathroom and one in my kitchen.

I don’t know if you’ve seen these or not, but these No Bake Energy Bites have been floating around Pinterest so I decided to give them a try and I love them!

No Bake Energy Bites
After I made mine I realized I added 1/2 cup honey instead of 1/3 cup so that’s why mine look a little different. I should have added more oats. Leave it to me to mess up the most simple recipe! But these are still delicious and healthy.

Here’s all you need:

1 cup oatmeal
1/2 cup peanut butter
1/3 cup honey
1/2 cup ground flaxseed
1/2 cup mini chocolate chips (I used regular size because that’s what I had but mini’s would work better.)
1 tsp vanilla

Mix all the ingredients together. Refrigerate it for 30 minutes to make the mixture firmer and easier to work with. Roll in to one inch balls. Store in the refrigerator in an airtight container.

That’s it! When you’re having a craving for something sweet these are a great alternative!

There are a variety of ways to make these. My friend Myra from My Blessed Life who is my health guru has a recipe for Chocolate-Cranberry Energy Bites.

Have you tried these no bake energy bites? What’s your go to energy snack?

Beauty For the Heart~~“Our greatest fear should not be of failure but of succeeding at things in life that don’t really matter.” -Francis Chan

Have a blessed day!

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3 Ways I’m Getting Healthy!

3 Ways I'm Getting Healthy!

Today I’m sharing 3 Ways I’m Getting Healthy. One of the questions I get a lot is, “Do you workout and if you do, what workout do you do?”.  I’m not sure if you’ve noticed but I’ve been avoiding this question like the plague!

My desire it to exercise but unfortunately I sometimes put it last on my list of “to do’s”. I try to walk some, and I have several exercise DVD’s that I do occasionally.

My exercise routine is definitely sporadic. But as always I’m trying to do better! Not only am I trying to do better with exercising, I’m wanting to eat healthier too.

We stay on the go, like many of you, and some weeks we eat out more than we eat at home. That’s not a healthy eating plan! I know it’s April 1, not January 1 but it’s never too late to start getting healthy.

Here’s what I’m going to do:

1. I’m going to try to work out more. I’ve been using some exercises from the What I Wore blog. They’re quick and very doable. Now that the weather is warming up, I’m also going to walk outside.

2. I’m going to start cooking healthier meals. This is going to take some time and effort but I’m going to be pinning ideas and recipes on my Healthy Eating board on Pinterest.

3. I’m going to cut back on sugar and caffeine. These are two of my favorite things but neither are good for me. I’m not ready to cut them completely out of my diet but I do want to eat less sugar and cut back on my coffee intake.

I thought I’d share a recipe I’ll be fixing for supper tonight. It’s healthy and easy!

3 Ways I'm Getting Healthy

16 oz. uncooked bow tie pasta
1 1b. ground chuck
2-14 1/2 oz. diced tomatoes with roasted garlic
1-15 oz. rinsed and drained white kidney beans
1-10 oz. frozen spinach, thawed
1/4 tsp. salt

Cook pasta and drain. In a skillet cook ground chuck (drain any excess grease). Add remaining ingredients and simmer for 10 minutes. Serve over bow tie pasta.

I’d love for you to join me in getting healthier! If you have any ideas or inspiration to share please do!

Beauty For the Heart~~Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies. 1 Corinthians 6:19-20

Have a blessed day!

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Delicious Cheese Danish

Good morning! I’m headed to the Bloggy Conference this morning but I wanted to share this delicious cheese danish recipe with you. It’s now only delicious but it’s easy and that’s always a winner for me!

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1  cup sugar
1  teaspoon vanilla extract
1 egg
1 egg white

1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 30-35 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.


Food for Thought: I want my life to radiate what happens when God has a person’s heart at His full control, when every event or circumstance is simply another avenue to know Him better and show forth His glory.  ~Priscilla Shirer

I would love for you to follow me on PINTEREST? You can see all thing I love.  Also, chat with me on my FACEBOOK page, it’s a great way to connect with me and ask me any questions you might have. If you want to see pictures of my day to day stuff, follow me on INSTAGRAM!

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Blueberry Greek Yogurt Banana Bread

Every once in a while I find a recipe I love and I want to share it with you. This Blueberry Greek Yogurt Banan Bread is that kind of recipe. Truthfully, any recipe that uses greek yogurt, I want to try. I love greek yogurt and it makes this bread so moist.

I always want to give credit where credit is due and I found this recipe on the blog, Daily Garnish. She has lots of great recipes and I’m hoping to check some more of them out.

I have been trying to cut down on my sugar intake and eat healthier as a whole. This bread is a healthy alternative to traditional breads made with oil, and includes Greek yogurt and bananas to create a delicious moist bread.

Here’s a list of the ingredients:

Instructions:  Preheat oven to 350 degrees F.  Start by combining flour, baking powder, and salt in a large mixing bowl.

In a separate bowl, mash bananas with a fork until they are gooey and liquid-like. Add eggs, sugars, and vanilla to this mixture. Next add a dollop of Greek yogurt! Whisk until everything is well combined and there are no lumps.

Pour the wet ingredients into the dry ingredients, and mix until just combined.  At this point, fold in the fresh blueberries!

Pour batter into a greased loaf pan and distribute evenly. Place into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean. Allow to cool 10 minutes before slicing.

This bread is so moist and delicious. I think I’ll eat another piece right now!

Have a blessed day and thanks for stopping by!

Do you follow me on PINTEREST? You can see all thing I love.  Also, chat with me on my FACEBOOK page, it’s a great way to connect with me and ask me any questions you might have. If you want to see pictures of my day to day stuff, follow me on INSTAGRAM!

Chobani Greek Yogurt Pancakes

I’ve been wanting to try a recipe for pancakes that I saw on the side of my  Chobani 0% Vanilla Greek Yogurt. 

Colt Allen stayed the night with us on Friday night, so Saturday morning was a perfect time to try out these pancakes.

I don’t know if I’ve told you but I’m in love with Chobani greek yogurt! I can’t get enough of it. I have to add a little sweetener because it’s tart.

But with Agave Nectar or brown sugar, it’s amazing!

Greek yogurt is an excellent source of calcium, potassium, protein, zinc, and vitamins B6 and B12. Also, it contains probiotic cultures and is lower in lactose and has twice the protein content of regular yogurts.

Saturday morning I made Greek Yogurt Pancakes and ooooh were they good!

Colt Allen loved them!

 Recipe for Greek Yogurt Pancakes

  • 1 1/2 C all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg, slightly beaten
  • 1 1/2 C  Vanilla 0% Chobani Greek Yogurt
  • 1/2 C milk
  • Cooking spray

Mix all dry ingredients together in large bowl. Whisk egg, Chobani and milk together.

Pour wet mixture into dry mixture and whisk until smooth.

Heat skillet over medium high heat. Spray pan with cooking spray.

For each pancake, scoop 1/4 cup batter onto skillet.

Flip when bubbles appear on top and cook until golden brown, about 1 minute. Serve with syrup. Delish!!

I think Colt Allen definitely wants CiCi to make these pancakes again soon!

Have a great day and be blessed!

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