Ciao 2016! Ciao 2017!

I know very few appropriate Italian words but, I do know that Ciao is both Hello and Good-bye. We are together saying "Good-bye" to 2016 and "Hello" to 2017. I will admit, this past year has been both a challenge and a joy. This year I rediscovered my voice, embraced my passions and pursued my long-term career dreams. I am still practicing and have a long way to grow (and go) but, that is what makes me excited for the New Year ahead. I will happily shed the cloak of 2016 and will dance into the spotlight of 2017. I expect great things. I always do. Don't you? Do You Have Big Plans for 2017? Most words of wisdom and talk on social media at this time of year revolves around change. Everyone i

Triple Treat Bites

I had so much fun today making a quick version of the following recipe at Independence Golf Club! Even if the food was flying, we were tasting and laughing. I want to thank Will, LeAnne and everyone at IGC for helping me "put myself out there"! I promise to keep getting better at FB Live! I adapted this recipe from one of my favorite healthy treat cookbooks, Natural Sweets and Healthy Treats". I will be giving away a FREE copy of this book for anyone that signs up for 2 or more classes this coming January! To learn more or sign up (if you in the Richmond,VA) see my scheduling page. *Recipe adapted from “Natural Sweets and Healthy Treats” by Rita and Kimberly Bingham called "Triple Treat Sug

Chicken Quinoa Chili Cups

This recipe is a crowd pleaser for all ages. The crock pot chili recipe happily stands on its own served traditionally with cornbread or tortilla chips. Served in baked won-ton cups with a garnish of cilantro, twist of lime and dab of sour cream makes this an appetizer with a fresh creamy finish. Ingredients: 1 lb Chicken Breast, skinless 1 cup Sprouted uncooked Quinoa 2 cans Kidney Beans, rinsed and drained 1 can Black Beans, rinsed and drained 1 (28oz) can Crushed tomatoes (including Juice) 1 (15oz) can Crushed tomatoes with Chili (including Juice) 1 Tbsp Minced garlic ¾ cup yellow Onion, diced 1 ½ cup frozen corn (or 1 can, drained) 3 whole bell peppers, seeded and chopped (I use differe

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