Cellulite has plagued so many women for so long, that you might think there’s nothing you can do about it, especially if you’ve already tried a lot of other things…

But nothing could be farther from The TRUTH! I’m here to tell every single woman…

There are highly effective ways to reduce cellulite that work extremely well, and are even proven scientifically.

In fact, I can show you 6 different ways you can shrink cellulite so fast, it almost disappears right before your eyes.

But don’t just take my word for it. See for yourself how you can smooth and sexify your entire backside by looking at this woman who helped me test my Booty Camp program…

https://hop.clickbank.net/?vendor=mindfulfit&affiliate=socialc&pid=30bcegorg&tid=dmnl071220&utm_source=Maropost&utm_medium=email&utm_campaign=bootycamp&utm_content=dmnl071220

She also has a new dessert

Healthy Almond Joy🍫

INGREDIENTS:

• 1 1/2 cups unsweetened coconut flakes
• 1/2 cup unrefined coconut oil, divided
• 2 tablespoons pure maple syrup
• 2 tablespoons unsweetened almond milk
• 20 toasted raw almonds
• 3 tablespoons coconut sugar
• 1/2 cup Cacao Bliss

DIRECTIONS:

1. In a large bowl, combine the coconut flakes, 1/4 cup melted coconut oil, maple syrup, and almond milk. Use a spoon and mix to combine and until the mixture is slightly wet.

2. Line a baking sheet with parchment paper and place it next to the bowl. Scoop out the mixture using a tablespoon.

3. With your hands, mold into a 3-inch-long rectangular shape, squeezing out the moisture and compressing the mixture.

4. Place on the baking sheet. Repeat until you have made 20.

5. Place one almond on top of each rectangle and press down lightly. Place the baking sheet in the freezer for 10-15 minutes.

6. Add the remaining coconut oil to a saucepan and melt on medium-low heat. Remove and add the coconut sugar. Whisk until the sugar has dissolved. Add the Cacao Bliss to the mixture and whisk until smooth.

7. Remove the baking sheet from the freezer and place it near the melted Cacao Blissmixture.

8. Place one of the rectangles on a fork and dip it into the chocolate to coat the bottom.

9. Use a spoon to pour the melted chocolate over the top and sides. Allow the excess to drip back into the bowl. Place each rectangular shape back on the baking sheet.

10. Allow to harden before serving. Speed up this step by placing them in the freezer! Store in an airtight container in the refrigerator or freezer. 

Enjoy! 

ENJOY HEALTHY, DELICIOUS CACAO BLISS IN BAKING, RECIPES, SMOOTHIES, AND DRINKS – FIND IT HERE!

While u enjoy this lovely news come take a peak at my new book I’m working on. Shattered 💕

So everyone who follows me knows I love some Duplin Wine. So they share a new recipe drink that I can’t wait to try.

Duplin Whisky Sour

The Duplin Whiskey Sour is a super easy recipe — just whiskey, simple syrup, lemon juice and Black River Red wine — that you can mix, shake and serve in one jar. Don’t get too aggressive while shaking the cocktail. You don’t want to bruise the whiskey, and you’ll need to be a little more gentle with the glass jar than you would a metal cocktail shaker.https://www.duplinwinery.com/blog/duplin-whiskey-sour-cocktail-recipes/?utm_source=DotDigital&utm_medium=email&utm_campaign=Double%20Bubbles%20Email%20Announcement&utm_content=Double%20Bubbles%20Email%20Announcement&dm_i=58PT,B3LK,3AOXOT,15NB6,1

Ingredients:

• 1 ounce whiskey
• 3 tablespoons simple syrup
• 2 tablespoons lemon juice
• ¼ cup Duplin Black River Red wine
• 1 Mason jar and lid
• Ice cubes

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Directions:

1. Pour whiskey, simple syrup, lemon juice and a few cubes of ice in to the Mason jar.
2. Screw on the lid and shake gently five or six times.
3. Add more ice to the jar.
4. Top off with Black River Red wine.

The next recipe they had was Shrimp Scampi with wine

Ingredients:

• 1 pound fresh shrimp, peeled and deveined
• 2 cups Duplin Goin’ Coastal wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• ½ cup of roasted red bell peppers, drained and chopped (see note)
• ¼ cup Carlos
• ½ pound angel hair pasta, cooked
• Note: Either store-bought red peppers or those you roast yourself at home work for this recipe. Be sure to drain the liquid from either before using.

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Directions:

Ingredients:

• 1 pound fresh shrimp, peeled and deveined
• 2 cups Duplin Goin’ Coastal wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• ½ cup of roasted red bell peppers, drained and chopped (see note)
• ¼ cup Carlos
• ½ pound angel hair pasta, cooked
• Note: Either store-bought red peppers or those you roast yourself at home work for this recipe. Be sure to drain the liquid from either before using.

Add Duplin Ingredients To Cart

Directions:

1. Place shrimp in a medium bowl.
2. Pour Duplin Goin’ Coastal wine over the shrimp.
3. Cover bowl and refrigerate overnight.
4. Remove shrimp from refrigerator.
5. Drain and discard liquid from shrimp.
6. Place a large skillet on the stove over medium-high heat.
7. Add butter and olive oil to the pan.
8. When butter melts, add garlic to the pan and sauté for a few seconds.
9. Add shrimp to the pan along with basil and roasted red peppers.
10. Stir and sauté mixture until shrimp turn barely pink.
11. Add Duplin Carlos to the pan and cook for about 30 seconds.
12. Add lemon juice to the pan. Stir shrimp.
13. Spoon the hot shrimp and their juices over the pasta.https://www.duplinwinery.com/visit-us

I love looking at their site always didn’t recipes and I’m amazed on how many recipes you can make with wine. And the exciting news is you can get their wines in groceries stores.

Well everyone have a great Sunday and hope you like the recipes

I love to read. I can pick up a book and finish it in a day or two. When I started flipping through books I found T.M. Cromer, Lexi Post, Kayce Lassiter, and K.C. Lynn. One of my first books by T.M is Nanny Crisis. She would just laugh at me and say ” Really!” I don’t know why but it just draw me in.

My first author convention I got to meet them and they were so down to earth. I always wonder in the back of my head if I could write a book. My brain just holds so much stuff in there. Sometimes ideas pop in my head unexpectedly.

These authors gave me so much wisdom when I decided to write and the number one thing that stuck with me was ‘ You better have a strong backbone’

That saying is for any author who writes. Not every reader will like your stuff and they will leave a review that will rip at your insides but you got to remember that’s their opinion and everyone has the right to express it. You just pull up those you big girl panties and just keep writing with your head held high.

So I’m sharing my love for their books on here because I feel in love with their writing.

Stop setting yourself on fire to keep someone else warm.

Brady and Levi have been together since high school, since before he became famous and started thinking only about himself. Which he should, his football career is everything right now. Brady understands and doesn’t mind she’s slowly slipping into the background.

Except, when will it be fair to think about herself, or to want more? Where is the line between selflessness and self-sacrifice? Sometimes, she isn’t sure she knows anymore.

But if she has to think about a life without Levi, it feels wrong. They’ve always been there for each other. It’s always been about the dream, the goal. Even if it ended up being his dream, his goal.

Because if they’re together, isn’t it a team effort? Doesn’t it become their dream, their goal, together? Or is she just fooling herself? Is it normal for people in a relationship to feel this alone?

Laws of Engagement for dealing with an Ex:
Rule #1: Don’t give into temptation for a kiss just to see if they taste the same.
Rule #2: No clothing removal. Seriously, don’t take them off.

Twelve years and too many pairs of stilettos later, Shaelyn Lawrence is back where she started: New Orleans. She’s returned only to take care of her grandmother, and after that? She’s out, hopefully long before she sees irresistible Brady Taylor, the boy who stomped all over her heart. But when a family member approaches her for help, there’s only one person she can to turn to…and he’s just as infuriatingly sexy as she remembers. Oh boy.

New Orleans Detective Brady Taylor has his sights on the finish line: getting promoted to sergeant. Nothing, and no one, is getting in his way–except that he didn’t prepare for her return, the girl who left him without a word. Resisting Shaelyn has never been his strong suit, and now all he can think about is stripping her out of her f*ck-me heels and kissing the lipstick off her sassy mouth. And when she asks him for help, he’s forced to decide between his career and the woman he’s never stopped loving.

Rule #3: Don’t even think about falling in love again…

SAY YOU’LL BE MINE is the first full-length novel in the NOLA Heart series, but can be read as a standalone. If you like quirky characters, hot cops, and steamy scenes that will have you fanning your kindle, then you’re in the right place. Things are about to get hot down in the Big Easy…

I don’t belong here.

I’m in way over my head. But I have debts to pay.

They call my name. The spotlight is on. The auction starts.

Mr. Black is the highest bidder. He’s dark, rich, and powerful. He likes to play games.

The only rule is there are no rules.

But it’s just one night. What’s the worst that can happen?

Rockin’ Spicy Sweet Potato Chili

Ingredients

1 Tbsp olive oil, butter or ghee
1 onion sliced
1 ½ lbs ground free range turkey thigh, natural chorizo, or spicy Italian sausage
2 Tbsp chili powder
1 Tbsp paprika
1 Tbsp cumin
2-4 cloves minced garlic
3 medium sweet potatoes, chopped into 1/2 inch chunks, you can leave skin on
2 cups water
4 cups chicken broth or bone broth
1 small can black beans
¼ tsp cayenne or red pepper flakes to taste
Salt and pepper
Top with pumpkin seeds

Directions

Heat the oil or butter over medium high heat in a large pot. Add the onion, meat, chili powder and other seasonings. Brown the meat and crumble up. Remove the meat from the pan and set aside.

Add sweet potatoes in same pot with the remaining ingredients and stir to combine. Brown the sweet potatoes, add garlic, water and broth. Bring to a low boil and simmer for 10-15 minutes. Using an immersion blender or a potato masher, blend up the sweet potatoes until smooth. Add meat, beans, and hot pepper, back to the sweet potato liquid and stir. Heat through and serve.

Healthy Vegetable Soup

Ingredients

1 lb or so chopped up boneless chicken thighs
Several cloves of garlic, chopped
1 small red onion, chopped
Shiitake mushrooms, sliced
3-4 carrots, sliced
4 stalks celery, chopped
Green beans, chopped
1 medium zucchini, chopped
2-3 tomatoes, chopped
Several leaves dinosaur kale
1 carton chicken bone broth or vegetable broth
1-2 cans garbanzos
1 cup white wine
3-4 bay leaves
Fresh or dried rosemary
1 tsp of basil
1 tsp of smoked paprika
Sea salt and black pepper, to taste
Juice of one lemon
2-4 cups water
Extra virgin olive oil
2 Tbsp butter

Directions

In a large pot, add olive oil and butter, turn pan on medium high. Chop up chicken in chunky pieces. Add garlic, mushrooms, and onion, and cook until chicken is done. Add other vegetables, and saute for a few minutes. Add the seasonings. Add broth, wine, lemon juice, garbanzos, and water. Bring to a boil, add lid and cook for an hour or more over low to medium heat with lid on. Serves a crowd, or makes great leftovers!

Wine Country Chicken Salad

Salad

3 cups chicken stock or water
2 free-range chicken breasts or thighs
½ lb thin asparagus, cut into 2” pieces
½ cup Nicoise or any type of black olives, pitted
10 cherry tomatoes, halved
2 Tbsp capers, drained
A handful finely chopped fresh basil
¼ tsp black pepper, sea salt
Parmigiana Reggiano

Dressing

½ cup extra virgin olive oil
1 medium shallot minced
2 generous tsp finely chopped fresh thyme
1 Tbsp or more finely chopped fresh parsley
¼ cup fresh lemon juice (1 medium lemon)

Directions

Cook chicken in the stock for 10-12 minutes until tender and done. Cool chicken in the liquid, drain and shred the chicken. Set aside. Cook asparagus for 3-4 minutes until tender but still firm . Drain and cool under cold water.

Add olives, tomatoes, capers, basil and pepper to the chicken and stir to combine.

Mix the ingredients for dressing and add to the salad mixture. Toss gently to combine. Arrange on a bed of organic baby greens, arugula, Bibb lettuce, or romaine lettuce. Garnish with Parmigiana Reggiano. Using a vegetable peeler, shave a few thin pieces onto the salad.

This salad can be prepared up to 6 hours ahead of time and refrigerated. Add the dressing just prior to serving. Serves 2-4, depending on appetites.