I have the best friends.
No really. They are amazing. Whether it’s my long time friends, new friends, blog friends, long distance friends, or friends that will dress up as zombies with me, my circle of gal pals at the moment is made of women whom I just adore.
As I was playing in the kitchen today, I decided to pay homage to two friends who are far, far away. Sure I can reach them with a quick text or Facebook message, but it’s not the same as having them here to harass at game night, chat between swim laps, or hit the farmer’s market with.
Even thought they’re not in Tampa today, they’re in my kitchen. Later on this afternoon my guy will be firing up the grill charring some steaks for our dinner. Alongside I’ll be whipping up some baked white and sweet potatoes, and serving up this Cilantro Lime coleslaw that my friend Chrissy sent me last week that I couldn’t wait to try!
Chrissy has been one of my biggest cheerleaders and supporters throughout all of my weight loss and healthy adventures. Her own road to health story is an awesome one. Aside from being an inspiration, Chrissy is extremely talented! As the owner of Chrissy’s Creative Creations, she designs jewelry, art, and so much more. If you’re ever looking for something customized or personalized, she’s the woman to ask. In addition to being THE most creative person I know, Chrissy is a great mom, smart, funny, and says whatever is on her mind. We met two years ago while blueberry picking at a local farm in Tampa, and were instant friends. When her husband, who’s in the military, was given the opportunity to move to Yuma, AZ earlier this year, they couldn’t refuse the transition, as it was SO close to their original home in San Diego, CA. Although we were all sad to see Chrissy go, we couldn’t be more happy for her and the life she is building in Yuma!
- 1 bag of slaw (shredded cabbage, broccoli slaw, or a mix of the two!)
- 1 tablespoon of Greek yogurt (can also use mayo &/or sour cream if you don’t have yogurt)
- 1 tablespoon of extra virgin olive oil
- the juice of 2 limes
- 1/2 cup chopped cilantro
- 1 tsp. salt and cracked black pepper
- 2 packets of Stevia sweetener
- 1/2 cup fresh blueberries (optional, but delish!)
In a bowl, whisk lime juice and olive oil together until emulsified (combined- you’ll see it turn a milky color). Add Greek yogurt and whisk until smooth. Add salt, pepper and Stevia packets. Stir in cabbage and cilantro until completed coated with the dressing. Do not add more dressing. Believe me, it’s enough! just keep stirring! Fold in the blueberries or other fruit of your choice for a little somethin’ extra! Chill for at least 30 minutes before serving. The longer it sits, the better!
I met Sarah about a year ago at a 5k race. We were both members of a local run club, and hit it off when we started working out together during early morning runs. As we started to get to know one another, we realized that we have tons in common. Sarah is hilarious, and like Chrissy, a fantastic mom. In just a year we’ve had some fun times at girl’s nights, beach and pool trips, 5k races and even a camping adventure! I love that I can talk to her about anything, and she’ll be there to listen with a sympathetic ear and a sarcastic remark to make me laugh. We also have had some fun with blueberry picking, so when I bought 2 pounds of berries at my local farmer’s market today, I was reminded of that awesome day blueberry pickin’, and inspired to create something yummy with them. Although Sarah is only gone for the month of July, I’m already missing her and her little “babies” whom I also adore. 🙂
- 4-5 ripe plums sliced (peeling on)
- 1 cup blueberries
- 1/4 cup coconut oil (cold)
- 1/2 cup oats
- 1/2 cup almond flour
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon sea salt
- 1/4 cup Stevia or monk fruit sweetener (like Equal Naturals)
Combine plums and blueberries into a greased pie or baking dish. In a separate bowl, combine all dry ingredients and brown sugar. Add small dollops of cold coconut oil into the dry mixture and combine well, until crumbly (you can use a pastry cutter, or, better yet, your hands to do this!). Crumble the topping over the fruit until covered. Bake in a 350 degree oven for 40 minutes or until fruit is bubbly and crust is golden brown. Let sit for 30 minutes and serve warm with a dollop of Greek yogurt, fresh cream or, gasp, vanilla ice cream!
Who is your best friend? Do you have more than one best friend? What makes them so kick ass? Steph 😉