Think before you Speak.

Ever experience a moment where you finally see the true colors of someone? It's like all of the little warning bells you've been ignoring have gone off at once, blaring one loud resounding fog horn, right in your ear.

Today I experienced one of those moments. Someone that I recently renewed faith and let it again let me down. I should have seen it coming, but, like I said, I disregarded the signs, maybe because I was trying so deperately to hold on to something that wasn't there. So, it's time to dust myself off and move on - and I'm hoping that it doesn't take too long to do.

In the meantime, I urge everyone to think before you speak, because what you say could leave a relationship in permanent disrepair.

Grapes Get Fancy Pants.

I have to give a shout-out to my friend and fellow (fabulous) blogger Dianna at The Kitchen Prep for inspiring me with this great little entertaining idea!

So yummy, easy to make and semi-WW friendly (as long as you don't eat all of them, which could be tempting once you taste them!) These would be perfect as a little bite for a wine-tasting, girl's night or a shower. Either way, plan to make a few batches as they are sure to be a hit!

Goat Cheese and Walnut Covered Grapes

Easy Dinner Idea.

I've added this simple salad as a staple to my weeknight dinner routine and thought I should share! It's also a great meal to make when the weather is steamy since you don't need an oven. 

Beet, Blue and Almond Salad

Recipe Yields 1 Serving  (WW PointsPlus® value 8)

4 Cups Organic Romaine/Spinach/Herb blend salad mix

1/4 Cup Sliced beets (fresh or canned will do), chopped

2 TBSP chopped Raw Almonds

2 TBSP Blue Cheese

2 TBSP Newman's Own Lite Honey Mustard Dressing

Salt and Pepper to taste

Place lettuce in a shallow bowl or plate and top with chopped beets, almonds and blue cheese. Drizzle with salad dressing and add salt and fresh cracked black pepper, if desired. 

On an entertaining note, I suggest omitting the lettuce blend. Place the beets, almonds and cheese in endive lettuce cups and drizzle with dressing and chopped parsley. Would make a great addition to a brunch menu or any buffet spread!

Bon Appétit!