Empowering you to say f*ck yes to a vivacious, high-vibe life!
I love this mani and quote above so much because it reminds me that there there is a inherent beauty in being blue– the same as the ocean and the sky. It is all connected, as are we. When we reframe our perspective with regards to the times we find ourselves in a “negative space,” if you look around you there is still so much possibility, space and room for growth there. Embrace it all.
I finally got around to posting this highly, highly requested recipe for you guys and dolls. I’m so happy that the Mediterranean Dip has been received so well and that you all love it so much. If you make some for your next get together, please tag @TheSassyNation in your post on FB ,IG or Twitter! Thanks for the love, y’all.
What You’ll Need:
Any flavor of 8 ozs. hummus that you like
8 ozs. Softened Cream Cheese
6 ozs. Greek yogurt
1-2 tablespoons Greek Seasoning
3 cloves of garlic, minced
2 chopped Roma tomatoes
½ cup black kalamata olives
½ cucumber, diced
1/3 cup Italian flat leafed parsley, chopped
What You’ll do:
1. Mix the softened cream cheese, Greek yogurt, seasoning and garlic until creamy and spread onto serving plate.
2. Add layer of hummus
3. Top with layer of chopped veggies, serve cold with plain pita chips*.
*I like the plain version because the flavors of the dip are very strong and will compete with other chips. I’ve also tried it with a Parmesan chip, that works as well.
Enjoy!
Last weekend I had the pleasure to curate a tasty Mediterranean-inspired menu for Sawubona, Boo’s Cultivating Your Creativity series at the beautiful Foster Space in Atlanta.
Curated by Sydia Bell, guests were treated to a DIY crafting session by Mia Selph, spring closet organization by Wintter Alex of The Manner Co., perused beautiful jewelry from online retailer SLATE, and gorgeous head shots by Sam Yancy.
Of course Sassy Appetit was there and curated a menu of Mediterranean-inspired dishes. We talked about the season’s bounty of fresh produce and how it can be used to prepare fare that is light and healthy, yet so very delicious.
Everyone had their favorite picks, but the clear winner among the entire spread was the layered hummus dip, which we will feature in a later post. Stay tuned for it…
We enjoyed each of our guests and are looking forward to the next event later this spring.
{Menu designed by @MarzKingCole}
{Photos by ispysammi & @Nita_Penn}
{Kale & Cabbage Salad + Spicy Red Lentil Soup}
{Above: Grilled Veggie & Hummus Wraps}
{Below: Rose Berry Lime Sparkling Water + Layered Hummus Dip}
A good time was had by all–everyone left with full bellies and full hearts on that glorious, sunny Sunday afternoon.
xo,
Tea
The first seven days of the fitfluential Eat Clean 30-Day Challenge are behind me and I’ve come up with a solid plan to keep myself on track with my goals.
Primarily, I want to eat more fresh fruit and veggies. More specifically, I’m planning to eat vegetables that I don’t normally gravitate towards. If you’re like me, then you probably eat the same things over and over. So I feel it’s past time to give some new vegetables a try. I strongly believe that with the right flavor profile and preparation any vegetable can be delicious.
Check out my first impression of my experience with red spinach from last week here, plus why I’m choosing to give it another go again this week.
Here are my plans going forward for the rest of the challenge:
Week 2: Eat more red spinach, also incorporate brussel sprouts
Week 3: Incorporate squash, zucchini and broccoli rabe
Week 4: Revisit green peas (my childhood nemesis) and green tomatoes
I think breaking down what I plan to experiment with will help me stay organized and plan my meals and shopping for the week.
I am also challenging myself to drink at least a gallon of water everyday, plus one green drink– which can be a juice, smoothie or my chlorophyll water, and of course all the new veggies.
So those are my goals. Wish me luck!
“Have a mind that is open to everything and attached to nothing.”
