Happy Friday all! I am proud to say that as of today I have officially made it one week meatless for Meatless March and have enjoyed “almost” every bite. When I first started blogging one of my friends asked that we try going Vegan and gluten free for a week, then, vegan for a week before I ended up going vegetarian for a couple months. I had to make the switch Vegan to Vegetarian because I was not able to get in enough protein since I am not really a fan of tofu/tofu products and honestly there were only so many beans a girl can eat. I ended up with crazy headaches but found a good balance by going vegetarian. I honestly do love the way it makes me feel being vegetarian and so far, I do not miss bacon too much LOL…..
I am so proud of The Husband too – he has been 95% Meatless for March too!
I am still pretty much hooked on my Healthy Egg Rolls
Every morning this week, I’ve whipped them up….
Rolled and taken breakfast on the go for my drive in.
Wrap and Roll Yup, I totally say that every day when I make these….
SF + 1 WPA, 4 points+
We received a really “flippin’"” cool package from the folks at Chobani this week!
They are Flippin’ the script on their yogurts with the new Blogger Inspired combinations…
There are 4 new Chobani Flip Flavor combinations that all sound amazing.
It was hard to choose which to start with, but, I settled on the Key Lime Crumble….it was totally the little white chocolate chips and graham crackers that sold me on it.
4 points+ each or Simply Filling + 2 WPA
I started off sprinkling a little “key lime pie dessert” on my yogurt….
Then, I realized I could totally dunk my spoon and get a little topping in each bite.
Deliciousness! You really can taste the little sweet, creamy white chocolate chips with the cinnamon graham cracker crust that tastes just like pie ~ YUM!
To top off our crazy, busy work week, we had a working lunch catered by The Bounty Hunter Wine Bar in Napa. I love their BBQ, but, have to admit their grilled veggie sandwich was pretty darn amazing.
On my potato bun was a grilled rosemary portabella mushroom, eggplant, squash and roasted red peppers. (SF+4 WPA for the bun) – 6 points+
Paired with a side of their spicy coleslaw that I totally put on top of my “burger”. (SF + 3 WPA) – 4 points+
I can’t believe I am going to say this, but, the sandwich was too big and I couldn’t finish it. I had about 2/3’s stopping when I was satisfied.
After lunch, we had our wine maker from South Africa over to tell us all about Flagstone Wines, one of the newest wines we will be importing to sell in the US.
It was truly fascinating to learn how the wine is made in Cape Town and all over South Africa.
I absolutely love that they have this Integrity and Sustainability Seal on every bottle. If you enter the codes below into the website, it actually tells you which vine the grapes came from to produce that bottle of wine.
My favorite part of every tasting is to hear the stories behind how they came up with the wine names. I won’t spoil them for you all because we are going to make sure we do a bottle necker on each bottle we sell that tells you how they came up with the name (so fun!)
I really enjoyed almost every flavor ~ not too sweet, not too dry and definitely balanced in a way that you can taste the grapes in each bottle with every sip.
One of the best parts of my job
When I walked in the door, The Husband and I headed out to Mary’s Pizza Shack to celebrate the week of the week.
I was so hungry, I dove into two slices of their hot sour dough bread (SF+3 WPA) – 3 points+
Mary’s Salad with 1 Tbsp of Ranch fork dipped on the side (SF+2 WPA) – 4 points+
We kept with the Meatless March Theme ordering a medium Mushroom and Olive Pizza.
I had two slices topped with lots of crushed red pepper flakes ~ definitely hit the spot!
SF + 8 WPA, 8 points+
We have another busy weekend planned, but, I am looking forward to seeing my family and hopefully having a little down time to catch up on life.
Catch ya’all later!