First off, you are welcome for this incredible image of B (because no one is looking at me, let's be real).
I love him so much. (The tubbie towel was a nice touch, I think).
Recently we've partnered together as Arbonne consultants, and have been having a blast while building a really wonderful team and business. They just released a brand new line of spa products, under the title Rescue + Renew. Naturally, we had to give some a whirl before recommending to friends and clients!
The timing of these goodies is pretty perfect, as Mother's Day will be here in the blink of an eye. I love the idea of sharing botanically based products with my favorite ladies, especially anything that mimics a spa experience in your own home.
If you are still in need of a gift idea, drop us line!
Happy Spa-ing :)
T + B
PS -- DO NOT PAY FULL PRICE. We can help you with that. xo.
These cauliflower taco shells are so easy to make, and a healthier option to classic store bought varieties. Personally, I don't care for cauliflower much. I tell Brandon that it smells too much like someone has passed gas for me to get interested in tasting it, but these are for sure the exception to my rule!
THESE SALMON BURGERS ARE SO GOOD!
High five, self!
Big hug, Trish the dish.
Victory lap around our studio apartment!....OK I'm back, it's a small space.
These really are tasty, though, and are dietician approved (thanks, Brandon!)...so essentially it is Doctor's orders.
1 salmon fillet (12 ounces), skin and pin bones removed
2 tsp olive oil
Freshly ground pepper
1/2 cup diced red onion (we like the bite of red, but totally OK to use white)
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup of plain greek yogurt (or mayo if you are feeling a tad naughty)
1 tablespoon fresh lemon juice
1/4 tsp cayenne pepper
1 tsp minced fresh thyme (or dried, because who the hell keeps fresh herbs in their house)
2 tsp snipped fresh chives (yep, dried works, too)
2 tablespoons minced flat leaf parsley
1/2 cup of gluten free bread crumbs
Preheat oven to 250F. Place salmon in shallow baking dish, rubbed up on with olive, pepper (and salt, but don't tell B I said that). Bake until fish flakes slightly when pierced with a knife, about 20-25 minutes.
Meanwhile, saute (or don't, seriously, I sometimes pass on this step because I like a bit of crunch in my veggies and I'm so lazy) the onion, and peppers until just a bit soft. Add ground pepper.
Mix together greek yogurt (or mayo), lemon juice, cayenne, thyme, chives, parsley. Flake the salmon into the bowl with a fork, being careful not to smoosh it. Use a spatula to then mix in the veggies (sauteed or raw, your choice), then the egg, and breadcrumbs.
Form into patties, about 6, and fry/brown in olive oil on a medium heat pan. Typically takes 3-4 minutes per side for me.
Top with anything you like!! Guacamole, coleslaw, aioli, etc.
Let me know how yours turn out!