Strawberry what?

Strawberry Sorbet
Strawberry chunks can create a sweet, seriously creamy sorbet. Mind blown, right? The only other thing you need for this recipe is a little bit of sweetener, like agave—far fewer ingredients than you’ll find on the back of more highly processed desserts in the frozen foods section at the grocery store. Plus, since the recipe requires pre-freezing the strawberries, your post-blending wait time is shortened significantly. 


15 mins


30 mins


45 mins


Garlic and parmesan seasoned potato wedges oven roasted to golden tender perfection: 

Serves: 4-6


3-4 large russet potatoes, sliced into wedges

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

½ cup shredded parmesan cheese

optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Order Ingredients


Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

You’ll LOVE these too!


2 cups orange juice

1 cup vanilla yogurt

1/2 teaspoon vanilla extract

2 cups mixed fresh or frozen berries
STEP 1: Place all ingredients into blender (liquid ingredients first).
STEP 2: Blend on high for 2 minutes or until smooth. Scrap down sides and blend for another 30 seconds.
STEP 3: Serve and enjoy!

This 2017! What will you commit with yourself?

What will you commit to this year?
Commit to that race you’re thinking about.
Commit to being in better shape, to moving better, to overcoming your injury, to hitting that PR.
Commit TODAY. Do it RIGHT now. Take a second to close your eyes and imagine what it will feel like next year at this time when you’ve made it happen.
I’m serious! Take the 5 seconds right now.

Vegetarian.. for my mom….

“Muffaletta sandwiches, named for a Sicilian bread brought by immigrants to New Orleans, are usually loaded with cured meats, pickles and cheese. Our healthy vegetarian recipe has a trio of smoky grilled veggies. Chopped olives and banana peppers deliver the signature flavor of the classic.”

1 small eggplant, cut crosswise into 1/2-inch-thick slices

1 large red bell pepper, quartered lengthwise

1 small zucchini, sliced lengthwise into 4 slices

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground pepper

4 crusty rolls, such as ciabatta rolls, split

4 slices provolone cheese

6 large pimiento-stuffed green olives, chopped

2 tablespoons chopped pickled banana peppers

1 tablespoon red-wine vinegar

1 Preheat grill to high.

2 Toss eggplant, bell pepper, zucchini, oil, salt and pepper in a large bowl. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Grill rolls until toasted, 2 to 3 minutes. Put a piece of cheese on the bottom halves of the rolls as they come off the grill, to melt the cheese a little.

3 Reserve 4 roll-size eggplant slices, 2 zucchini slices and 2 bell pepper pieces. Finely chop the remaining vegetables and combine in a bowl with olives, banana peppers and vinegar; divide among the cheesy rolls. Place a reserved eggplant slice on top of each. Cut the reserved zucchini slices in half crosswise and thinly slice the bell pepper; place on the eggplant. Cover with the roll tops.