Wednesday, February 24, 2016

Blogging- Take 2!

I'm back! I stopped blogging after only a short while over a year ago but have been feeling the desire to start it back up and really give it the attention it needs. I have a lot of fun things going on right now and things that I am anticipating in the next year that I want to document and share. 

I hope you'll join me and follow along on this renewed journey into the blog land. I do think my blog will look a little different than last time but I think that's a good thing. I want to share experiences from teaching, my personal and family life and from my new life as a health and fitness coach also! 

I'll leave you with this...a yummy recipe I tried for the first time this week!

Fixate Black Bean Quinoa Salad
*Note: I was super skeptical about quinoa, this was the first time I tried it but it is in my opinion just a fancy rice so give it a shot! 
Makes 12 servings of about 1 full cup each. I halved it. Enjoy!! 

1⁄3 cup fresh lime juice 
1 Tbsp. ground cumin 
1 Tbsp. sea salt (or Himalayan salt) 
1⁄3 cup olive oil 
2 cans black beans, (15-oz. ea.) drained, rinsed 
4½ tsp. red wine vinegar 
Ground black pepper (to taste; optional) 
4 cups water 
2 cups dry quinoa, rinsed 
1 medium red bell pepper, finely chopped 
1 medium orange bell pepper, finely chopped 
1 medium yellow bell pepper, finely chopped 
1 (10-oz.) bag frozen corn, thawed 
1 bunch fresh cilantro, finely chopped (I don't like cilantro and left this out)

1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend. 
2. Slowly add oil, while whisking constantly. Set aside. 
3. Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside. 
4. Bring water to a boil in medium saucepan over high heat. 
5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside. 
6. Place cooled quinoa in a large bowl. Fluff with a fork. 
7. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend. 

TIP: This salad is delicious when eaten immediately. It holds well, refrigerated, and can be eaten for 2 to 3 days. 


  1. YAY! I'm so happy to see you back here xo

  2. I was so surprised and so happy to see your blog pop up in my feed!! YAY! Welcome back! I'm excited you're doing this again!! Definitely will be a great platform for your beachbody stuff and hopefully for all the fun life events coming up. love you sissy!!!

  3. So glad you are doing the blog again. It helps us keep in touch with all the fun things you are doing. Love you and see you soon. Gma

  4. Hi Maggie...I'm a blog friend of your mom's! You have such a great blog and I'm wishing you much success with it and with everything else in your life. Enjoy your day!

  5. Hi,
    I pinned your recipe. Thank you!! Sounds great.

  6. Checking in from your mom's blog! I'm so happy to see you here and look forward to your posts! This recipe sounds delicious. I'm not a fan of cilantro either. I have a box of quinoa in the cupboard, but haven't tried it yet. Now I will have to!!