I’ve seen a melt-in-your-mouth chicken recipe on Pinterest before, but it called for mayo, which automatically ruled it out in my book.  Then a I saw a few other food bloggers use Greek  yogurt as a substitute so I gave that a try.  I was really skeptical and nervous while it baked, worrying that it would taste funny.  Not only did it turn out super delicious, but the tangy yogurt and the nutty parmesan cheese make for a wonderful flavor combo that tastes rich and creamy.  I honestly cannot wait to make this again.  We served it with a side of freshly boiled corn and it was an easy and healthy dinner perfect for a week night.  Kids, husbands, siblings, parents, everyone will like this chicken!!!!

Enjoy!

Healthy Melt In Your Mouth Chicken (Serves 4)

Ingredients:

• 4 thinly sliced chicken breasts
• 1/2 cup parmesan cheese
• 1 cup Greek yogurt (I used 2% plain Greek yogurt)
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/2 tsp pepper

Directions:

• Preheat oven to 375
• Spray a baking dish with cooking spray
• Rinse chicken breasts and pat dry with paper towels (dry really well!!)
• Place chicken in the sprayed baking dish and season with salt and pepper
• Combine cheese, yogurt, garlic powder, salt and pepper and mix well
• Spread mixture over the chicken breasts
• Bake for about 30-40 minutes, until the mixture browns a tiny bit and the chicken is cooked through (check by cutting into the middle with a knife)

{Jon returned from a week-long business trip and I was not the only one stoked to have him back!}

{My mom and I spent Mother’s Day at the zoo!}

{I’m totally obsessed with the Tone It Up muffins I shared last week, and I made a batch for Mother’s Day with fresh raspberries added to the mix!}

{My friend Paula graduated with her master’s degree in social work!  So proud of her.}

{My Throwback Thursday pic this week:  Jon and me in 2009 at the Vegas wedding of some dear friends.  Great memory!}

{This is the Slimdown Scramble from the Tone It Up nutrition plan!  It’s just egg whites scrambled with fresh grape tomatoes and bell peppers.  I sprinkled some truffle salt on top and finished it off with some fresh arugula!}

{Lately I’m, all about simple but glam makeup:  winged black eyeliner, lots of mascara and a flirty bright lip.  I’ll do a tutorial soon on the look.  My go-to lip color these days has been Maybelline Vivids lipstick in Shocking Coral with Vivids Pink Pop on top.  It makes a gorgeous, neon candy color!}

Have a wonderful weekend!

I am always looking for new ways to try salmon. It’s such a versatile fish that tastes great with a variety of flavors. This Dijon caper herb salmon is delicious! It has definitely earned a spot in our regular dinner rotation. The herbs add a summery taste and the tangy Dijon and capers pair really well together. It’s also so low calorie and easy to throw together, AND…gluten free! I modified the recipe below to give you extra sauce. I like to really slather the fish in the sauce and then you can use any leftover sauce on your vegetables after the salmon has cooked.

Enjoy!

Dijon Caper Herb Salmon (Serves 2)

Adapted from Big Girl Life

Ingredients

• 1 lb salmon fillet, or two pieces of salmon (about 1/2 lb each)
• 1& 1/2 T Tbs lemon juice
• 3 Tbs olive oil
• 1 Tbs Dijon mustard
• 4 cloves garlic
• 2 dashes cayenne pepper
• 1 tsp dried basil
• 1 tsp dried dill
• 3 Tbs capers (add a little caper juice if you like the taste)

Directions

• Preheat oven to 375
• Combine all ingredients, except salmon, in a small saucepan.
• Bring to a boil over medium heat. Reduce heat and simmer 5 minutes.
• Line a baking sheet with aluminum foil and turn the sides of the aluminum up.
• Place salmon skin-side down (if using salmon with skin) on aluminum foil. Pour sauce over fish.
• Bake for about 20-30 minutes, until fish is light and flakey.
• Alternate method: Grill it! Place on medium hot grill and cover with lid for about 20 minutes

{Jon and I had a date night at our favorite restaurant, Pelican’s.  We ordered a cucumber jalapeno margarita and a watermelon margarita…they were amazing!}

{Some new beauty items!  I am really loving L’Oreal polish, the brush is really wide and covers the nail well, plus the color selection is amazing!  I also picked up Maybelline Vivid lipstick in Shocking Coral (obsessed with this lipstick now) and the L’Oreal Voluminous Smoldering Eyeliner.  It’s PERFECT for lining your water line and I love how chubby it is.}

{Mr. Bo had a MUCH NEEDED hair cut.  Thanks Aunt Renee!}

{Lemon garlic roasted chicken and parmesan asparagus for dinner this week!}

{My Tone It Up workout DVDs came this week and they are GREAT!  So far I’ve tried HIIT the Beach and Summer Arms.  Love these gorgeous ladies and their awesome workouts!}

{Lunch break pedicures are my fave!  This is L’Oreal Orange You Jealous, a perfect coral orange.}

{My throwback thursday pic of the week in honor of Mother’s Day:  My mom and me in 2009 at a family brunch.  Love her.  She truly is the best mom.}

Have a wonderful weekend!  Thank you for reading! 

These are heavenly, sweet treats that won’t set you back in the health department.  The light-as-air angel food cake pairs so well with creamy Cool Whip and sweet fresh strawberries.  They practically melt in your mouth and are as refreshing as they are comforting.  This will absolutely be my go-to summer dessert.  Quick, easy, light, fluffy, and super low-calorie.  Oh and FAT FREE.  You are WELCOME! 

Enjoy!

Skinny Angel Food Cupcakes with Fresh Strawberries (Makes about 24-36 cupcakes)

From Skinny Mom

Ingredients

• Cake Mix:
• 1 Box of Betty Crocker Angel Food Cake Mix
• 1 ¼ Cups of Cold Water
• Topping:
• Cool Whip Free Topping
• 1 Lb. Strawberries, Sliced

Directions

1. Preheat oven to 375 degrees.
2. In a large sized bowl, beat cake mix and cold water until well blended.
3. Pour batter into paper baking cups, until each cup is ¾ of the way full. (*Hint* Use a small ladle or spoon to fill the cups with the batter, because contents will be thick and may be difficult to pour.)
4. Refrigerate remaining batter while cupcakes are baking.
5. Bake for 7-15 minutes, or until golden (check often, angel food cake can burn quickly!)
6. To Top:
7. After the cupcakes have cooled, frost with Cool Whip Free Topping.
8. Top with sliced strawberries.
9. Serve immediately or store in fridge until ready to serve

These delightful, gluten-free little muffins are from Tone It Up, the nutrition and fitness program I recently joined.  Definitely check them out because they offer tons of free workouts and recipes (like this one I’m sharing today) outside of the paid membership they offer.  If you are curious about the program I would suggest reading Kelly’s post from Eat Yourself Skinny here.  She explains really well all about Tone It Up.  Also, follow the Tone It up girls, Karena & Katrina, on Instagram (@KarenaKatrina) for lots of fitness motivation, workouts, healthy recipes and more!

Anyways, on to the muffins!  There is absolutely not one bad thing in them and they are full of fruity flavor and are hearty enough to fill you up.  I have been making a batch on Sunday nights and then taking two to work each morning for breakfast.  I really like having them with my morning coffee. They are also great as a post-workout snack, or for dessert!  You have GOT TO TRY THESE!  And of course, super easy to make, I promise.

Enjoy!

Lemon Blueberry Protein Muffins (Makes 12 muffins)

Adapted From Tone It Up

Ingredients

• 1/2 cup coconut flour (pick this up at Whole Foods!)
• 2 scoops of all natural vanilla protein powder (I use Designer Whey French Vanilla–you can find it at Trader Joe’s or in the health food aisle of most grocery stores)
• 1-2 cups fresh blueberries, depending on your preference (if using frozen, thaw first)
• 6 eggs
• 4 Tbs coconut oil
• 6 Tbs lemon zest
• 2 Tbs lemon juice
• 1/2 teaspoon baking powder
• 1/2 teaspoon of sea salt
• 1 Tbs of flaxseed (optional–just for extra nutrition!)
• 2 packets of stevia (optional–just for added sweetness!)

Directions

• Preheat oven to 375° degrees.
• Mix together eggs, coconut oil, lemon juice and zest in a small bowl, either with a hand mixer or blender.
• In a separate bowl combine protein powder, coconut flour, baking powder, salt (and flaxseed and stevia if using) and mix thoroughly.
• Next, combine dry ingredients into the wet batter and mix or blend well until there are no lumps.
• Fold blueberries into batter right before pouring into sprayed muffin tins. Bake for 10-15 minutes or until center is cooked. (just insert a toothpick into the middle, if it comes out clean the muffins are done!)

When I need to throw myself together quickly I opt for minimal makeup, focusing on lush lashes, glowing skin and sheer, rosy lips.  This is one of my favorite looks for the spring and summer and can easily be glammed up by using a bright lipstick instead.  Here’s how I got this fresh, dewy look in just a few minutes.

{Benefit Benetint, NARS Copacabana Illuminator, Maybelline Green With Envy quad, Maybelline Color Tattoo in Barely Branded, CoverGirl LashBlast, Laura Mercier Tinted Moisturizer, It Cosmetics Bye Bye Under Eye Concealer, Korres Wild Rose lip butter}

Get the look: 

Step 1:  Apple the Barely Branded Color Tattoo shadow all over lid with your finger

Step 2:   Mixing the two light champagne colors in the Maybelline quad, apply all over lid and up into brow bone

Step 3:  Line upper lid using a black or dark brown eyeshadow and an eyeliner brush (with a look this subtle and natural, eyeliner pencils can look too harsh.  Using eyeshadow as a liner looks much softer}.  If you do use an eyeliner just smudge it to soften the look.

Step 4:  Apply tinted moisturizer all over face

Step 5:  Apply your concealer in a triangle shape under eye and blend well

Step 6:  Dot a few drops of Benetint on apples of cheeks and blend well.  Repeat until you have achieved the rosy shade you want.

Step 7. Blend a small amount of NARS Copacabana illuminator (or any liquid highlighter) onto cheekbones and down center of nose.  Use sparingly.

Step 8:  Apply several coats of mascara, don’t forget your bottom lashes!

Step 9:  Apply Benetint stain to your lips and blend well, then top with a bit of Korres Wild Rose Lip Butter for the perfect flushed, rosy lips.

I hope you liked this look!  It can be easily recreated with other products…all you really need is a tinted moisturizer, champagne eyeshadow, a rose colored lip and cheek stain, rose colored lip balm, illuminator and lots of mascara!  Also, spritzing your face with a toner or facial water (like this) will enhance the dewiness!  Have a wonderful Monday beauties!

{Happy hour with girlfriends at Vintage Four Twenty-Three!  Their Moscow Mule cocktail is amazing!}

{Perfect post-workout meal:  My banana egg protein pancakes with fresh berries and peppered turkey bacon.  Click here for the pancake recipe I use.}

{Stocked up on some amazing NYX items at Ulta with Rima!}

{As part of the Tone It Up program I drink a Bombshell Spell each morning and a lemon blueberry protein muffin.  Both are absolutely delicious.  I’ll be sharing the muffin recipe next week and here is the Bombshell Spell recipe—it kickstarts your metabolism each morning and I feel like it gives me a little energy boost too!  Drink it as soon as you wake up every day!}

Bombshell Spell

4 oz all natural pineapple juice

1 tablespoon apple cider vinegar

1 tsp honey

juice from 1/4 lime

Mix and pour over ice!

{Essie Mint Candy Apple was my polish of choice this week…year round this may be my favorite shade of all time.  Perfection.}

{I spent an evening with my mom at her home in Corrales…love her miniature donkey and pony!}

I would highly suggest making this ASAP!  Either when you have guests over or just for yourself.  I enjoyed this all alone the other night while catching up on my DVR shows and it was seriously amazing.  It tastes fancy and is so simple to make, love it!

Enjoy!

Parmesan & Garlic Stuffed Artichoke (Makes 1 Artichoke)

Adapted from The Cooking of Joy

Ingredients

• 1 whole artichoke
• 1/2 cup Italian bread crumbs
• 1/2 clove garlic, minced
• 1 tablespoon grated Parmesan cheese
• 1/8 teaspoon dried oregano
• 3/4 tablespoon olive oil
• Salt and pepper to taste

Directions

• Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
• In a medium bowl combine bread crumbs, garlic, cheese, oregano, 1 tablespoon olive oil, salt, and pepper; mix well.
• Press the stuffing into each artichoke.  Place artichoke in a small sauce pan or Dutch oven. Add enough water to reach half way up artichoke and add 2 teaspoons of olive oil to the water.
• Bring to a boil over high heat; reduce heat to low and simmer, covered, for 45-60 minutes, or until leaves pull out easily.
• Serve immediately and enjoy by itself or dip it in a lemon butter sauce.  I like to melt 1/4 tablespoon of butter and mix with the juice of one lemon. This is much lower in calories than dipping in straight butter and the lemon really adds a nice flavor!

Mascara is my favorite step of putting makeup on each day.  It totally transforms you.  I have tried a million different kinds and these three are my all time faves.  The best part is that all three are from the drugstore!

1.  L’Oreal Voluminous

The original formula and the carbon black are so amazing.  This mascara is loved by many celebrity makeup artists and is a classic beauty staple. It leaves lashes soft and flexible, not crispy and stiff like other brands.  The fat brush coats lashes with a thick layer of mascara and leaves them super full.  If you like more natural-looking lashes this mascara is not for you.  I like to layer mascaras sometimes and I’ll use a more defining mascara on the bottom and then plump my lashes up with a few coats of this stuff on top.

2.  L’Oreal Voluminous False Fiber Lashes Black Lacquer

The original Voluminous was always my favorite until I tried this kicked up version.  WOW.  This stuff is hands down the best mascara I’ve ever used.  It has sculpting fibers that attach to your lashes and make them fuller, longer and amazing.  The brush on this mascara is great because it’s fat enough to really plump the lashes but the bristles also separate so you aren’t left with any clumps like the original Voluminous mascara can sometimes do.  I really like applying a few coats of this first and then a few final coats of the original Voluminous for added fullness.  Try this mascara, you won’t be sorry!  I would suggest it in the Black Lacquer formula (pictured) but they have brown and regular black too.

3.  CoverGirl LashBlast Volume

This is the perfect mascara for every single person, whatever your mascara preference is.  With just 1-2 coats it leaves your lashes looking enhanced and natural, and with several more coats you are left with glamorous, thick, long lashes and NO clumps.  I love the fat brush and the bristles keep adding more volume on the lashes while also ensuring no clumps gather up.  Even though this is the volume formula I find that it lengthens really well too.  Every morning I either start with a few coats of this mascara or the Voluminous False Fiber, then finish with a few coats of the original Voluminous.

**MY favorite lash trick is to prime them!  Apply a couple coats of a lash primer before your mascara.  It thickens and lengthens the lashes, makes the mascara last longer and helps prevent flaking…plus it conditions your lashes!  My favorite is MAC Prep + Prime Lash.**

{In the pictures I primed my lashes with MAC Prep + Prime Lash and then applied several coats of CoverGirl LashBlast and a few coats of L’Oreal Voluminous on top.  Lipstick is MAC Candy Yum-Yum.}

What’s your fave mascara??