I love summer! As I sit here curled up in my big yellow chair, the smell of my herb garden is flowing through my house. I keep my herbs by the bay windows in my sun room and I love to fiddle with them. I have loved watching my tiny little seedlings grow and flourish this summer. Some of them I grew from seeds and others were tiny seedlings when I rescued them from Lowe’s (they were severely dehydrated…it was a close call).

This year I grew a few new herbs… Lavender, Parsley, Citronella; along with a few of my favorites: Lemon Balm, Basil, Purple Basil, Sweet Mint and Rosemary.

South Carolina heat can be a beast in the summer..and my poor little purple basil got fried. Whoops…

But! I had three full harvests of my regular basil so plenty stored for winter this year. My citronella plant took off! I highly recommend planting that bad boy in a planter…he took over the box.

One afternoon, I was looking around the internet for a fun way to use my fresh herbs and stumbled upon this recipe by SARA MOULTON. I had several events to go to the past few weeks and hosted a few get togethers at my house, so I tried it out! It was so easy to make and everyone loves chatting over cheese and crackers!




Start to finish: 2 1/2 days plus 20 minutes (20 active)

17.6 ounce container (about 2 cups) Greek yogurt, full-fat or low-fat, your choice

3 tablespoons minced shallot

2 tablespoons finely chopped fresh parsley

1 tablespoon minced fresh chives

2 teaspoons minced fresh tarragon

1 1/2 teaspoons minced garlic

1 teaspoon minced fresh rosemary


2 tablespoons extra-virgin olive oil

Salt and black pepper

Toasted baguette slices or crackers


Line a large strainer with a triple layer of rinsed and squeezed cheesecloth and set the strainer over a larger bowl. Pile the yogurt into the strainer, spreading it out. Cover with plastic wrap, top with a plate and a weight such as a can of tomatoes and let the yogurt drain in the refrigerator for 48 hours.

Transfer the drained yogurt to a bowl and stir in the next 7 ingredients. Add salt and pepper to taste. If time permits, cover and chill the cheese for up to 8 hours (to develop the flavor). Shape the cheese into logs or rounds and serve with toasted baguette slices or crackers. Makes a little over 2 cups.


Nutrition information per 2-ounce serving: 76 calories; 43 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 4 mg cholesterol; 56 mg sodium; 3 g carbohydrate; 0 g fiber; 3 g sugar; 5 g protein.

— recipe by SARA MOULTON —


I hope you enjoyed it as much as I did!


One Cheese Loving Lemon


Homemade Paleo Mustard

Hi Lovelies!

I was tweeting about my lunch yesterday and had a request for my Paleo mustard recipe :) So I thought I’d share!

Homemade Mustard

  • 1 cup mustard seeds
  • ½ cup vinegar
  • ½ cup water
  • ½ lemon, juiced
  • (Optional) sea salt & pepper, to taste

Take your mustard seeds and place them in a bowl. Mix in the vinegar, water and lemon juice and let it soak (about 8 hours).  Once they’ve absorbed the liquid, I like to blend it in the food processor. You might need to add a little extra vinegar in to get it to the desired consistency..but usually no more than a tablespoon. If you like your mustard really yellow (I Do!) add in some Turmeric.

For a more traditional tasting mustard, add in 1/4 tsp Sea Salt and a drop of sugar.

Love some honey mustard?

Simply add in a little organic honey until it tastes like you like it :)

There you have it :) Mustard with no “secret” flavors or ingredients & 100% Paleo. Your mustard will hit optimal flavor about a week after it’s made and is good to store for about a month. If I seems like a bit much or you’re crunched for time, try Annie’s Naturals. After looking at 4 different brands that claimed to be “organic”, “paleo”..Annie’s is the only one I’ve found to be 100% Paleo.


Happy Clean Eating!


One Honey-Mustard-Loving Lemon


Gettin’ My Summer Slim On

Well loves! It’s almost here..those glorious months of sweating, baking in the sun and blissfully wishing winter would return..SUMMER!

I’ve been doing so much better about my clean eating and working out. Yes…yes…Lemon had some issues and slacked off. But never fear! RJ has her kicking it back into full gear. He started in December and so far he’s lost 38lbs..don’t boys make you sick? I mean I’m working my tush off and only dropping .6 lbs a week. Meanwhile, RJ’s dropping 2-4lbs a week. Needless to say, I’m tired of being jelly.

So I came up with a plan today! Thanks to one of my followers and his awesome blog post, Summer Six Pack, about summer training I feel prepared to start off. I was doing most of what he’s doing but not at the same level.

Here’s my game plan for the next 8 weeks :)



The Nom Noms

1 Main Meal (typically lunch for me) 8-16oz of meat. I don’t eat red meat so for me this is sushi grade tuna, lean chicken and turkey. Paired with romaine or kale salad, acorn squash or sweet potato.

In Between Meals: Dried fruit, Protein Shakes (1-2 scoops depending on activity level of casein protein). Your level of protein should be based on your individual needs.


The Workout Plan

I never workout with food in my belly. I can’t do it. It comes flying out faster than a jet plane. However, I am going to be introducing a pre-workout. I’ve been doing post-workout shakes on the regular.

Day 1 – AM – Interval Cardio • PM – HIIT

Day 2 – Abs // Steady Cardio // Arms • Chest

Day 3 – AM – Agility // PM – HIIT

Day 4 – Abs // Steady Cardio (Running)

Day 5 – AM – Interval Cardio // PM – HIIT

Day 6 – Abs // Steady Cardio // Knees

Day 7 – AM – Agility  • PM – HIIT

Steady Cardio: Running or using a cardio machine (elliptical, cross trainer, treadmill). I try to shoot for an hour.

High Intensity Interval Training (HIIT): I’m doing things like Zumba, Crossfit, walk-run, sprints, kickboxing and resting in between intervals. 30seconds to a minute depending on intensity.

#Runch: Running on your lunch break. I’m fortunate to have a decent lunch break. Depending on my pace, I can swing anywhere from a mile to a 5K, shower and be back at my desk before my lunch break is over.


Agility Workout

I’ve noticed I’m not as quick on my feet as I used to be so I will be adding some agility training into my “normal” routine :)

Stand on the left side of an eight- to 10-foot-wide room (or rug) with your feet shoulder-width apart and hands at your sides. Step to your right, first with your right foot, then with your left, repeating all the way across the room as explosively as you can. When you get within a foot of the right wall, lean to the left to shift your momentum and shuffle back. Repeat five times.

Stand with your feet together. Squat and place your palms on the floor outside your feet. With your arms mostly straight, jump your feet back into plank position. Then immediately jump your feet up between your hands and stand up.

3/LADDER DRILL //  SETS (3) //  REPS ?  //  REST (30 secs) // Works glutes, hamstrings, quads, calves
Tape a two-foot square on the floor. Straddle the box. Step quickly into the box with your right foot, followed by your left; then out with your right, and out with your left. Repeat 10 times. Switch the leading foot and do 10 more.


Place your hands behind your head, elbows out, and stand with your feet hip-width apart.Push your hips back and bend your knees until your thighs are nearly parallel to the floor, keeping your chest up. Jump as high as you can, then immediately lower into the next rep.

5/LATERAL HOP TOSS // SETS (3) // REPS (12-15) // REST (30 secs) // Works upper back, shoulders, hips, glutes, hamstrings, quads, calves

Balance a five- to eight-pound medicine ball on your left palm and stand with your feet together and your knees slightly bent. Lift your right foot about an inch behind you. Hop to your right about four feet, tossing the ball across your body and catching it in your right hand as you land on your right foot. Repeat the move to the left as quickly as possible. That’s one rep. Do three sets of 12 to 15 reps, resting for no more than 30 seconds between sets.


AB Workout

This video might be from the “dark ages” for some of you, but it’s by far one of the best ab sets I’ve done. You’ll see quite a difference after only a few weeks of consistency. Do go at your own pace. I tried to keep up the first time I did it and royally hurt for 3 days after that.


So dolls! Are you ready for summer? What kind of training are you doing? Got that beach body ready to break in the new bikini?


One Slimming Down Lemon


A Prestigious Affair

Well hello darlings :) I apologize for being so mum lately. I’ve had a lot going on and I always feel bad when I blog about my blue periods. I know they’re common with artists and creatives..but who really wants to read about the blaaah stuff?

I’m so excited! This week is my birthday week :) The perfect excuse for me to do whatever I want..okay I do that anyway..but that’s besides the point.

I’m a HUGE horse person. Probably the only one in my state who actually watches the Kentucky Derby. This year for my birthday I scored a parking space on the infield at the Carolina Cup in Camden, SC. It’s literally the social event of the season around here. There is this fabulous culture that goes along with it as well.

I’ve been prepping for two weeks and thought I’d share some of my ideas and things I’m making to take. My favorite fella will be home from med school on break and it didn’t take much asking to get him to agree to tag along! (SCORE!) I’m excited to see him :) I have seen him since he was home for Christmas break and we grabbed coffee. My cousin, Shelley, is also tagging along for the day!  I beat her into this world by 3 months and 7 days :)

The Food:

Last night I made pretzel chocolate chip cookie bars..oh my gracious y’all! They were sinfully delicious. I stumbled upon the recipe on Kelly’s blog, Just a Taste (click here for the recipe!). They are the perfect marriage of sweet, salty and crunchy. I put a layer of crushed pretzels in the bottom of my pan and spread the batter over it. Topped it off with some more crushed pretzels. I did forget to drizzle chocolate on the top though..whoops!

While they were filling my kitchen with a heavenly aroma, I attempted to make my first peeps bouquet. LOVE IT! So easy! All you need is a pack of skewers and a couple of packs of Peeps. I discovered that running the skewers under water helped them to slide through the Peep easier.

Tonight’s project, the tortellini skewers. Cheese tortellini tossed in Italian dressing, cubed Swiss cheese, salami, baby tomatoes and black olives. Pretty sure I can handle it :)

What does one wear to the cup? I’ve been researching what to wear (the dress code is dresses/hats for girls, bow ties/jackets/khakis for the boys. Here are the outfits I loved..

I love the history behind the cup :) For those of you who think it’s only about drunk college kids..nope. You’re wrong :) It’s a prestigious affair for most South Carolinian’s. The Carolina Cup has been in existence (to my knowledge) since at least 1932. That was the year that a brave little scrap of a horse would carry the pink and blue colors to victory. How befitting that his name was Trouble Maker :) It’s tradition for many families.

I am beyond excited! I went and picked up my hats today on my lunch break. I’m having a little trouble deciding which outfit to wear..so yes I have two hats.

There’s so much preparation work that goes into the Cup when you’re the parking space host..I’ve literally got three lists running right now. But! After it’s all said and done..I get to spend the weekend with my favorite guy, Shelley and what more could a girl ask for on her birthday? Oh..for her favorite horse to win the race!


One Floppy Hat Wearing Lemon