LTB – The Sisters Movement

It had been a looong, hectic, world wind, confusing few months… I am trying to think back, so I can tell you when it all started, but honestly – I can’t remember… Yikes.

  Well, I want to to fill you in on something that has taken place in my life, since September 2013. Becca, Julez started a new healthy eating regime. Julez & Becca started a blog, around their movement, and I decided to tag along. (I needed to loose some unwanted lbs, anyway, so what did I have to loose?)

  What these 2 girls are doing really is a good thing. Not only for them, but for you too! They aren’t there to be biased, n’ brag about them accomplishments, they are there to help encourage you & so many others too!!

Please check out their blog, I think you will really enjoy it!

http://www.LettuceTurnipBeetHealthBlog.Wordpress.com

QUOTED (with permission) FROM THEIR BLOG: “{Becca & Julez} started http://www.LettuceTurnipBeetHealthBlog.Wordpress.com because we both are living very hectic lives, but we are both striving to live healthier lives, food, mind, body, & soul.”

If you would like to read more, please checked out their blog, and check out their page, “The Two Sisters”.

  I know not many of you know what I am about to say, But as I said a week or so ago, I have been pushing myself in ways that I normally wouldn’t, but because I am loosing all of this weight, it has caused me to become much more self confident, so here is a little something about me… Enjoy!

>>>>  I was a #YOGI & a #GymBuff inmy younger years, but life kicked into overgear when I graduated H.S., and I quickly got out of the lifestyle. {Go Figure.}

  I want to become stronger, not only to strengenthen my Core, but also to strengthen my walk with the Lord.

In the process of strengenthing myself, & losing these lbs in a healthy way, I want to be a YOGI again, with a kick-butt bod!!
 
Most of you don’t know this, but I used to weightlift professionally. I was going to the gym on a regular basis; I had a kick-butt trainer who was very professional; he knew what he was doing; he taught me a lot of the tricks I know to this day.
He taught me many ways to get myself motivated, and ways to keep myself pushing myself harder, until I got the results I wanted/needed.

  I worked out in his gym, 7 days a week; 4 hours a day, core, arms, legs; I combined 2 hours of YOGI into every evening/morning, {Depending on the day & the activities planned.}

I wasn’t intrested in winning, or looking sickly buff; I wanted the knowledge, I wanted to build my body THE RIGHT WAY, AND I WANTED TO FEEL “GOOOOOD” ABOUT MYSELF.

Well, I have been following a few people, (Twitter, Blogs, Tumblr, etc.) and they; for the most part; have greatly inspired me to get back into the lifestyle.

There is one young lady I strongly admire, one who has inspired me the most – mainly thru her #Twitter, #IG, & her #Website >>>>> http://www.rachelbrathen.com <<<<>>>> http://www.rachelbrathen.com/blog/ <<<<<

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– The Two Sisters –

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– The Two Sisters –

Cooking is relaxing

Oh, how I love rest days. I have not done anything today, no a thing. Well, except sleep. And for once, I don’t care. So, I am sitting here, watching a movie in the den… and tinkering around on Pintrest…. Which, by the way, is where I got the following recipe. There’s more to the recipe, than what I have posted below, and you can find it and all of the YUMMY details, @ the link to follow. . . http://cookiesandcups.com/brown-sugar-banana-bread/#_pg_pin=515803

  I hope all of you have had a very enjoyable weekend, and a memorable July 4th! -Ami

Brown Sugar Banana Bread with Brown Sugar Glaze

Ingredients

2 cups all purpose flour 3/4 cup light brown sugar, packed 1 tsp baking soda 1 tsp kosher salt 1 tsp cinnamon 1 1/2 cups mashed banana (about 3 medium bananas) 1/4 cup Greek Yogurt (or sour cream) 2 eggs 6 Tbsp butter, melted 2 tsp vanilla extract

1/2 cup packed light brown sugar 2 Tbsp heavy cream 1 Tbsp honey 2 1/2 Tbsp butter

How to Make

1. Preheat oven to 350° 2. Spray 9×5 loaf pan with with cooking spray liberally, set aside 3. In large mixing bowl, whisk together flour, brown sugar, baking soda, salt and cinnamon. 4. In another bowl mix together mashed banana, sour cream, eggs, melted butter and vanilla. 5. Fold dry ingredients into wet ingredients until just combined. 6. Pour batter into prepared pan and bake for 45-50 minutes until toothpick comes out clean. 7. Allow to cool in pan for 10 minutes. Run knife around the edges of pan to release any parts that might be sticking and then remove from pan, transferring t o a wire rack to cool.

8. In small sauce pan, combine all ingredients, heat over medium until mixture reaches a full boil. Boil for 2 minutes and then remove from heat. 9. Let mixture cool for 5-10 minutes and then pour over banana bread. Glaze will set up and then cut into slices.

Notes
Store airtight for up to 2 days.

Recipe adapted from Back in the Day Bakery

Posted from my Android ~ Ami

Less than a Month to go, before we start a new chapter in our busy lives.

Have you ever found yourself in such a tangled mess, that you can’t find the way you came in, not to mention the door outta there?
  Well this week has been mess, no. Scratch that, the past few weeks have been a total mess!! I don’t mean mess, as in a ‘bad’ mess, just Good, Bad, Hectic, Exciting, and extremely exhausting, and we all know what comes with weeks of exhausting, messy messes….. The good, the bad, & the ugly – as far as emotions go.
>>  Ok, so the events…
  We got an above ground #pool – Its not the Ritz, but it will keep us cool when need be… We filled it up, and I had fun tanning in it as it filled up, until we noticed AFTER it was completely full, that it had sunk into the ground a good two feet!! A serious bummer to say the least. We had to drain it, which took about 3X longer than It did to fill it. My awesome Dad came over one day last week, and helped me level it out… It looks pretty good, now – I just hope its dosen’t sink more.  Now, since we are getting all of these massive storm cells, and monsoons, we are leaving the task of filling up the pool to good ole’ Mother Nature. 
  And, YES!! I have already gotten a 4 hour BURN… so much for covering up those tan lines. I look like a Chamellion!! Yeah, yeah – Laugh it up. ^.^
  I was moving plants around in my torched Greenhouse, the day before yesterday, when I found a #Tiny #Diamondback #Snake in the top of one of my Rosemary bushes. Now, hear me out. . . I don’t like to purposely hurt or kill anything, unless it could hurt me. This little guy was about six inches, maybe eight inches at the most, and had already struck at me twice, when I decided to put him in a box, and make him chill out a while. Now, maybe, If I can find a lid for am old aquarium of mine, I could keep it in the house… JUST KIDDING!! He’s long dead. I checked on him today, and he’s a gonner, the Greenhouse ants are having a feast. That’s what he gets for taking up shop in MY Greenhouse, and trying to bite me. He should just be glad I didn’t have a lighter nearby, I have been known to be a bit of a Pyro.
  I have had one scheduled shoot after another these past few days. (Hey! I’m not complaining!!) Mostly Maternity & Newborn shoots, I love these types of shoots. You get to see the family’s at their most romantic times; love is such a beautiful thing.  
As you already know, my husband is a Law Enforcement Officer, or a Copper, as I like to say. He has been in Law Enforcement for nearly 19 years, and his last day is August 1st. That is prime time, he will no longer be a full time Copper, but a Reserve Law Enforcement Officer. The beginning of August he is good to Virginia, to visit family (I am staying put, its cheaper), but when he gets back, he will be attending a local (and highly rated) CDL School.


  Now, this is breaking point for both of us. I am doing my best to keep us afloat, as far as finances and bills go. I am pushing both of my Photography businesses to the next level (JFox’C Photography TM & Voluptuous Volpe TM Photography) I have a LOT planned for both of them, as well as a possible third. With that being said, I am currently looking for sponsoring; business to helpus out with articles for our shoots; and models between the ages of 18-37 (Size, Race, Height – are not an issue).


  I have already begun to build my team of experts. It can be a daunting task, but it is so #Rewarding in the end!!
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On a closing note:: I had a late lunch with a close friend of mine. We just talked about the stuff we love, recent happenings, the crazy Georgia weather, all awhile munching in Chick-Fil-a.  I miss spending time with my closest friends; something about catching up that just puts me at ease.
I hope all of you have enjoyed reading this post; I apologize for neglecting my Blog and you as my followers so. It is not intentional.

Posted from my Android ~ Ami

Home Garden Summer Veggie Pasta

Ingredients • 8 oz (1/2 pkg) Mueller’s • Thin Spaghetti • 2 tbsp vegetable or olive oil • 1 onion, cut into thin wedges • 1 clove garlic, minced or 1 tsp garlic powder • 2 medium green peppers, cut into thin strips • 1 medium yellow or red pepper, cut into thin strips • 2-1/2 cups mushrooms, sliced (about 8 oz) • 1 can (14-1/2 to 16 oz) diced tomatoes, undrained • 2 tbsp chopped fresh basil or 1-1/2 tsp dried basil • 1/4 tsp ground pepper • 1/4 cup grated Parmesan cheese

Directions Cook Thin Spaghetti according to package directions.Drain, cover and set aside.In large skillet heat oil over medium high heat.Add onion and garlic; cook, stirring, 1 minute.Add pepper strips and mushrooms; cook 2 minutes.Add undrained tomatoes, basil and pepper; bring to a boil.Reduce heat to low; simmer 5 minutes.Toss with Thin Spaghetti and Parmesan.

Happy Cooking!

Posted from my Android ~ Ami