Homemade Greek Yogurt Dip

Homemade Greek Yogurt Dip

Our family LOVES this dip for dipping their apple slices and other fruits in or even as a spread on muffins, graham crackers and more! My Husband is especially distraught if the dip is getting down to unacceptably low levels or disappears altogether. I do my best to keep the supply at a constant to appease the masses.

(Note: I ALWAYS double the recipe because it is such a favorite and goes FAST!)

Ingredients:

• 2- 6 Ounce Containers or 1 1/2 Cups Greek Yogurt
• 1/4 Cup Peanut Butter
• 2 Tablespoons Honey
• 1 Teaspoon Cinnamon

  
Directions:

Place all ingredients in a bowl and stir them together. 

Sprinkle the top of the dip with a bit more cinnamon, then enjoy the dip with apple or other fruit slices. 

You can also use it as a spread on muffins, graham crackers, and more. 

Party guests find this delicious treat to be favorite as well!

Also, drizzling a bit of melted dark chocolate over the apples and/or adding some chopped nuts, makes for quite an amazing dessert too!

 Homemade Greek Yogurt Dip

 Homemade Greek Yogurt Dip Party Platter

 Enjoy!

-C

Oil & Vinegar Dressing

Oil & Vinegar Dressing

This dressing is quite flavorful and not just for your salads. I enjoy marinating cucumbers in it, pouring it over freshly sliced tomatoes and mozzarella, dipping fresh veggies in it, and more!

 Ingredients:

• 1 Cup Extra Virgin Olive Oil or Avocado Oil
• 1 Cup Balsamic Vinegar
• 1 Tablespoon Basil
• 1 Tablespoon Oregano
• 4 Garlic Cloves (Chopped)
• 1/2 Tablespoon Minced Onion
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Fresh Cracked Pepper

Directions:

Put all ingredients in a jar (I use a mason jar) and mix well. Allow it to sit in the refrigerator for 12 to 24 hours so the flavors all blend together. Be sure to mix the dressing well again, prior to each use.

Oil & Vinegar Dressing

Enjoy!

-C

Whole Wheat Banana Walnut Muffins

Whole Wheat Banana Walnut Muffins

These muffins contain no sugar, but instead use honey and the bananas themselves, to sweeten them.

Note: If you don't care for nuts, just omit them and make the recipe as follows.

Ingredients:

Dry:

• 2 1/4 Cups Whole Wheat Flour
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 2 Teaspoons Cinnamon
• 1/2 Cup Finely Chopped Shelled Walnuts

Wet:

• 2 Eggs
• 4 Bananas
• 1/2 Cup Honey 
• 1 Teaspoon Vanilla
• 1/3 Cup Coconut Oil
• 6 Ounces or 1 1/2 Cups Greek Yogurt

  
Topping:

• 1/2 Cup Finely Chopped Shelled Walnuts

Directions:

Preheat oven to 350 degrees.

Put all dry ingredients in a bowl and whisk them together.

Place all wet ingredients in the mixer and mix them until they are well blended.

Then, add the dry ingredients to the wet mixture and mix them completely to form the muffin batter.

Lightly grease a muffin pan or use muffin liners and fill each cup 3/4 of the way full.

Sprinkle the tops of each one with the finely chopped shelled walnuts and place them in the oven.

Bake for 18-20 minutes or until a golden brown and a toothpick inserted in the middle comes out clean.


Yields: 24 Muffins

 Whole Wheat Banana Walnut Muffins

Enjoy!

-C

Grilled BBQ Chicken & Spinach Whole Wheat Quesadilla

Grilled BBQ Chicken & Spinach Whole Wheat Quesadilla

I used the Whole Wheat Tortilla recipe to make these Quesadillas and they were delish!

Ingredients:

• 2 Whole Wheat Tortillas
• 3 Tablespoons Barbeque Sauce
• 1/4 Cup Onions Sautéed w/ a bit of Salt & Fresh Cracked Pepper
• 1/2 Large Grilled Chicken Breast (cut into small pieces)
• 1/2 Cup Fresh Spinach
• 1/2 Cup Shredded Colby Jack Cheese

Optional Toppings:

• Shredded Lettuce (Green Leaf, Red Leaf, Romaine)
• Diced Tomatoes
• Fresh Guacamole
• Sour Cream or Plain Greek Yogurt

Directions:

Heat a skillet on medium heat.

Lay one whole wheat tortilla on a flat surface and spread the barbeque sauce across the top, coating it. Add the sautéed onions, grilled chicken breast pieces, fresh spinach and sprinkle the colby jack cheese on top.

Transfer the whole wheat tortilla with the toppings to the skillet and place the second whole wheat tortilla on top.

Allow it to heat for a few minutes, then flip it over until the contents are hot and the cheese has melted.

Once it is done, place it on a plate and slice it, like you would a pizza, into 8 triangle pieces.

Add shredded lettuce, diced tomatoes, sour cream or plain greek yogurt and fresh guacamole on top or on the side if you'd like.

Whole Wheat Tortillas

 Grilled BBQ Chicken & Spinach Whole Wheat Quesadillas

 Fresh Guacamole

Enjoy!

-C

Whole Wheat Tortillas

Whole Wheat Tortillas

We use tortillas A LOT in our meals. They're great for breakfast, lunch, dinner or even a snack! However, they get quite expensive to buy in larger quantities and the store brand versions have so many added ingredients, it's ridiculous. So, I finally sat down and made my own. They were SO easy to make and they are definitely better than anything you can find in the stores!

Ingredients:

• 3 Cups Whole Wheat Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
•  6 Tablespoons Coconut or Avocado Oil
• 1 1/4 Cups Warm Water (heat in microwave for 45 seconds)

Directions:

Place the whole wheat flour, baking powder and salt in a bowl. Wisk them together completely.

Add the oil and blend the mixture together with your hands. Then, add the water and knead all ingredients together until the dough becomes thoroughly mixed and forms a ball.

Place the ball of dough back into the bowl, cover it with a towel and allow it to sit for 20 minutes.

After 20 minutes, pull out the large ball of dough and divide it into 10 smaller balls of dough, all roughly the same size.

Place a skillet on med heat.

Take one ball of dough and flatten it into a circle-shaped tortilla using a rolling pin. You want it to be fairly thin, not thick, but take care not to make it so thin that it rips or tears.

Once you've rolled it out to the right size, place it in the skillet. After about a minute, flip it over and allow it to cook the other side for another minute to minute and a half. You don't want them to burn, so be sure to keep watch over them. Once it's done cooking, store it in a lidded container (I used a glass lidded dish) to keep them soft and warm while you cook rest.

Repeat the process with the other 9 smaller balls of dough. Once you're finished, you can use them right away in your meals.

If you'd like to save them for later, you can place them in a storage bag and store them in the refrigerator. If you'd like to freeze the tortillas, separate each tortilla with parchment or wax paper, to make individual removal easy, and place them all in a storage bag in the freezer.

Yields: 10 Tortillas

 Dough ball formed after mixing all ingredients together.

 Dough ball after being placed back in the bowl, covered with a towel and allowed to sit for 20 minutes.

 One of 10 smaller dough balls flattened into a tortilla and ready to be cooked in the skillet.

 Whole Wheat Tortilla cooking in the skillet.

Completed Whole Wheat Tortillas being stored in a lidded container to keep warm and soft while the rest cook.

 Enjoy!

-C

Whole Wheat Pumpkin Pancakes (No Sugar)

Whole Wheat Pumpkin Pancakes

 We try to limit our sugar consumption to as close to none as possible and eat as healthy as we can. So, I make most of our food from scratch to ensure we get only the ingredients we wish to consume in their most natural, nutritious state. 

I've made a lot of pancakes in my life, but I must say, and my Hubby and Boys agree, that these were some of the best I've ever made. Hands down.

Note: I double or triple the batch so that we have extras we can freeze, then heat and eat, throughout the week.

Ingredients:

Dry:

• 2 Cups Whole Wheat Flour
• 1 Teaspoon Baking Soda
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 2 Teaspoons Cinnamon
• 1 Teaspoon Allspice

Wet:

• 2 Eggs
• 1 Cup Pumpkin
• 3 Tablespoons Honey
• 1 1/2 Cups Whole Milk
• 2 Tablespoons Vinegar
• 2 Tablespoons Coconut Oil

Directions:

Place all dry ingredients into a bowl and sift them together completely. Place all the wet ingredients into a bowl and mix them well. Then, combine the dry and wet ingredients together thoroughly. Heat up a skillet and melt butter on the surface. Use a ladle to pour the pancake mixture onto the hot skillet to create 4 pancakes. Allow them to cook until bubbles form across the top of the pancakes, then flip them over and cook for another few minutes, until the center is cooked through. Serve them with Organic Maple Syrup and a little fresh fruit on the side.

Yields: Approx. 16 Pancakes

Whole Wheat Pumpkin Pancakes with Organic Maple Syrup and Fresh Fruit

Enjoy!

-C

Fresh Fruit "Ice Cream" Topped With Chopped Almonds and Dark Chocolate

Fresh Fruit "Ice Cream" Topped With Chopped Almonds and Dark Chocolate

We all love ice cream in this house, but it's not exactly the healthiest of treats. The sugar content alone is enough to steer my interests elsewhere. Besides, if I'm going to have a sweet treat, I'd rather it be from a natural source, such as fruit, honey, or dark chocolate. The best part? This tasty little treat is good for you!

Ingredients:

• 2 Cups Assorted Fresh Fruit Chunks
  (I purchase my fresh fruit, chop it into chunks, and store it in the freezer so it can be readily accessible. This time around I used: Pineapple, Cantaloupe, Strawberries, and Blueberries; but I mix up the combinations all the time, depending on what I have on hand.)

• 1 Banana

• 6 Ounces Greek Yogurt

• 1 Cup Pumpkin

• 2 Tablespoons Honey

• 2 Teaspoons Cinnamon
  

Optional Toppings:

• Chopped Almonds

• Chopped Dark Chocolate

Directions:

Put all ingredients in a blender and blend well. Pour the blended mixture into a container and allow it to freeze. It's good to give it a day, or so, to allow it to freeze thoroughly. Once it is frozen, scoop it out into a bowl and top it with the chopped almonds and dark chocolate.

Blended Fresh Fruit Mixture ready for the freezer...

  

Optional Toppings: Chopped Dark Chocolate and Almonds

Fresh Fruit "Ice Cream"

 

 Fresh Fruit "Ice Cream" Topped With Chopped Almonds and Dark Chocolate

Enjoy! 
-C

Fresh Guacamole

Fresh Guacamole

I always get a lot of requests for my guacamole, probably because I only use the freshest of ingredients. Our oldest son is always looking for it and one of my Husband's Co-Workers even has a standing order, complete with his own "to go" containers on hand at our home, for any of the batches I make! 
(Note: I ALWAYS double the recipe)

Ingredients:

2 Avocados

2 Roma Tomatoes (chopped)

1/3 Cup White Onion (chopped)

4 Cloves Garlic (chopped)

1/4 Cup Fresh Cilantro (roughly chopped)

1/4 Cup Fresh Parsley (roughly chopped)

2 Tablespoons Lime Juice

1/2 Teaspoon Fresh Cracked Pepper

1/2 Teaspoon Salt

1 Bag Organic Blue Corn Tortilla Chips w/Flax Seed 

Directions:

Cut the avocados lengthwise, discard the seed, and spoon out the flesh into a bowl. Use a fork to break up the avocado into chunks.  Add the tomatoes, white onion, garlic, cilantro, parsley, lime juice, pepper, and salt. Lightly stir all ingredients together. Place in the refrigerator for at least 2 hours for all the flavors to blend together, then serve with organic blue corn tortilla chips w/ flax seed. You could also use any homemade vegetable "chips" for dipping or use the guacamole as a topping on wraps, fajitas, tacos, and so on.

 

 The perfect avocado for this recipe should still be a little bit of a brighter green color, but also turning a dark green and brown color. It should also be semi-firm in texture or to the touch when you palm it in your hand. If it is very soft all over, it is much too ripe for use in the guacamole.

At the store, if you are unsure, pull off the end piece and if it is a light color (as shown below), it is a good avocado. If it is a darker color instead,  it's past ripe and you don't want it. 

Chelseá's Famous Fresh Guacamole and Organic Blue Corn Tortillas w/ Flax Seed

Enjoy!

-C

Roasted Turkey Breast

Roasted Turkey Breast

I LOVE having a Roasted Turkey Breast cooked and ready to grab from throughout the week. It allows us to have a great supply of meat/protein readily available to use in our meals.

Ingredients:

• 1 Turkey Breast (good sized)

• 2 Sticks of Butter (softened)

• 4 Sprigs Fresh Rosemary

• 2 1/2 Tablespoons Fresh Parsley

• 1 1/4 Teaspoons Ground Sage

• 1/4 Teaspoon Fresh Cracked Pepper

• 1/4 Teaspoon Salt

Directions:

I buy 3 or 4 turkey breasts at a time and keep them in the freezer.  I take one out 3-4 days before it's needed and place it in the refrigerator to begin the thawing process. After it has thawed, remove it from the packaging and discard any other enclosed packets from it as well. Then, rinse it under cold water, separate the skin from the meat carefully creating a pocket for the herb mixture and place it in the roaster.

Put the softened butter, the leaves from 3 sprigs of rosemary, 2 tablespoons of fresh parsley, 1 teaspoon of ground sage, as well as, 1/8 teaspoon each of fresh cracked pepper and salt in a small bowl. Mix the ingredients together (I use my hands). Spread the mixture as evenly as possible in between the skin and the meat of the turkey breast.

In a separate bowl, place the leaves from 1 sprig of rosemary, 1/2 tablespoon of fresh parsley, 1/4 teaspoon of ground sage, then 1/8 teaspoon each of fresh cracked pepper and salt. Mix it well and rub it all over the outside of the turkey breast.

Cover the roaster and every 30 minutes to an hour, pull the juices from the bottom of the roaster and baste the turkey breast. Cook the turkey breast for 5-6 hours, depending on its size. You'll see the meat beginning to separate and fall from the bones. The outer skin will be a nice browned color too. Those are clear signs that it is time to dig in.

Once it's done, take the turkey breast from the roaster, remove the skin and carve all the meat from the bones and place it in a container, or three, if you'd like to freeze some to use in future dishes. Don't forget to make a wish with the kiddos while holding the wishbone before discarding the scraps too!

 Completed Turkey Breast

Turkey Breast Ready To Eat!

  Enjoy! -C

Daly Fuel & Guidelines

Daly Fuel & Guidelines

I am frequently asked what type of foods I eat or feed my family, as well as, what kind of guidelines I follow when choosing those foods. So, I'm going to share that with you today.

I was never a terrible decision maker when it came to choosing the foods I ate, and I was fortunate enough to have a Mom that cared quite deeply about such matters, but I had to become very diligent about those foods when I was diagnosed with Hypoglycemia many years ago. I went from someone who enjoyed those 5am wake ups to get to school to someone who had to be dragged (seriously) from bed. The energy that used to radiate from my being had been doused and I looked like the life had been expunged from my body. I would experience periods of energy bursts, then, I would fall flat on my face... no joke. I dealt with headaches and migraines, throwing up (either from the headaches/migraines or an over abundance of sugar consumed), always cranky and snippy if I went too long between meals and if I missed a meal... dizziness, "the shakes", cold sweats, fade to black (passing out) would ensue, and close to every symptom that is associated with Hypoglycemia became my daily struggle. NO BUENO! 

So, it was time to get serious, very meticulous, and quite frankly, obsessive, about every single morsel of food or drop of beverage that had the pleasure of gracing my lips or was responsible for fueling my body and keeping my incredibly active lifestyle on track. I could not keep traveling the road I was on, I was fading and FAST! I had to try to squeeze in 6 mini meals a day or 3 meals with snacks in between, kick ALL the simple carbohydrates aka "white stuff" to the curb (breads, noodles, rice, sugar, etc.), go easy on the fruits, have lean protein with each meal (helps to stabilize the sugar levels), very minimal sugar, limit alcohol and juices (especially the sugary mixed drink versions), try to keep my stress levels down or cut out stressors (that's a tough one), scale back my caffeine consumption (really tough one as an active Mom), and cut out tobacco. Tobacco was the toughest one for me, but, I persevered and finally kicked that nasty habit right in the face 1 year, 17 weeks, 15 hours, 43 minutes and 42 seconds ago. Yes, I still keep track of that proud moment to this day, that was one hell of an accomplishment--for real! 

It has been an ongoing struggle because of how active I am, not to mention the fact that I'm pretty sure I was born without that internal clock that says: "Hey, It's time to eat Lady!!" However, I have become very informed about the foods that I eat and buy for my family, our health, as well as, our fitness. I take it one day at a time and make a concerted effort to get enough sustenance fueling my body so that I do not experience those Hypoglycemic moments because honestly, I like my face, and I'd prefer not to fall on it! 

So, without further ado, here is the Daly Fuel & Guidelines I do my best to adhere to:

• 6 Mini Meals a Day or 3 Meals with Snacks in between
• No Simple Carbohydrates aka "White Stuff" (Noodles, Rice, Bread, Bagels, Muffins, Croutons, etc.)
• Very Minimal, to No Sugar
• No High Fructose Corn Syrup or other Chemical Products (if you can't even read it, or even know what it is, why eat it?)
• No Fast Food or Deep Fried Foods
• Shop the Outer Areas of the Grocery Stores (Produce, Meats, Seafood, Dairy, Some Frozen) as much as possible
• Eat Real, Whole Foods (Not Processed, Fat-Free, 1/3 Less Fat, Low Fat and so on, Products)
• Buy Organic when possible 
• Farmer's Markets or buy Local
• GROW OUR OWN FOOD!! (This makes my day) 
• Eat Homemade Foods (Make as much as I can myself so I know exactly what is in our Food)
• Whole grains or Whole Wheat
• Lots of Vegetables
• Some Fruit
• Whole Milk
• Whole Milk Cheeses bought in Bricks (No Pre-Shredded Cheeses)
• Greek Yogurt
• Lean Meats and Eggs
• Seafood
• Unsalted Nuts
• Honey or Maple Syrup (Instead of Sugar or Sweeteners)
• Water, Water, and MORE Water
• In Moderation: Coffee, Tea, Beer, Wine, and especially, Juices (contains a lot of sugar or added sugars)

There you have it, or at least, I think that's all of it, but do me a favor and remember that we are all human and no one is perfect. I allow myself an occasional slice of cheesecake or an extra glass of wine from time to time and IT IS OK! I just know my limits, eat/drink those occasional treats in moderation and keep in mind that everything I consume is essential to fueling my body through the "crazy busy" I affectionately call my life! 

-C

Nutritious Snacks

Nutritious Snacks

Here is a list of  some of the most common snacks we use around our house:

• Grilled or Fresh Sliced Vegetables w/ Homemade Hummus
• Kale, Spinach, Zucchini, Yellow Squash, Sweet Potato, Red or Russet Potato, and so on, "Chips" (baked or fresh)
• Sliced Tomatoes, Avocados and Whole Milk Mozzarella Cheese
• Cheese Slices w/Whole Wheat or Whole Grain Crackers
• Cheese Sticks 
• Sliced Zucchini Pizzas
• Whole Wheat or Whole Grain Mini Bagel Pizzas
• Whole Grain Pita or Bagel Chips
• Homemade Salsa or Guacamole
• Cucumber Slices with Cheese, Greek Yogurt or Chicken/Turkey/Tuna Salad (Use Greek Yogurt or Avocados instead of Mayo)
•  Hard Boiled Eggs
• Apple or Fruit Slices/Chunks (drizzle w/ Dark Chocolate if you like) w/ Homemade Fruit Yogurt Dip
• Fruit Salad (Fruit Chunks mixed with Greek or Regular Yogurt, topped with Homemade Granola and/or Nuts.)
• Fruit Popsicles, "Ice Cream", Shakes & Slushies (also add vegetables and herbs too!)
• Frozen Yogurt (Greek or Regular Yogurt that you freeze as such or add Fruits, Herbs, etc. to it and then freeze)
• Frozen Grapes or Fruit Chunks
• Bananas Sliced Chunky w/ Peanut Butter, Dark Chocolate and Crushed Nuts
• Bananas Sliced Chunky w/ Peanut Butter and/or Honey and Cinnamon
• Banana Pudding (Bananas layered with Graham Crackers and use Greek or Regular Yogurt instead of Pudding. Then use Heavy Cream mixed with Honey and Vanilla to make your own Whipped Cream Topping!)
• Graham Crackers
• Small snack sized serving of Oatmeal w/Fruit, Nuts and Whole Milk
• Homemade Granola Bars, Granola Balls, Granola or Trail Mix
• Muffins or Cookies (try using Honey or Maple Syrup in lieu of Sugar when you can)
• Unsalted Nuts (Almonds, Walnuts, Peanuts etc.)

These snacks can be enjoyed by adults or children. Of course, the kiddos love it when you cut their food into different shapes or even freeze them. Frozen fruit is great for the teething toddlers too, since it soothes the gums.

Note: Some of the items/ingredients above may need to be omitted depending on the age of the child. Always check with your Doctor for age appropriate foods.

 Granola Energy Balls

 Homemade Whole Wheat Crackers

 Homemade Smoothie

Apple Slices and Greek Yogurt Fruit Dip

Bananas topped with Peanut Butter, Dark Chocolate and Crushed Nuts

Sliced Zucchini Pizzas

Cucumber Slices topped with Spinach and Tuna Salad, as well as, Sliced Tomatoes

Homemade Guacamole and Organic Chips

Hummus w/ Whole Grain Bagel Chips

Oatmeal made with Whole Milk, topped with Sliced Bananas and Blueberries

Whole Wheat Banana Muffins

Enjoy! -C

Barbeque Chicken with Colby Jack Cheese & Gluten/Casein Free Turkey Bacon, Grilled Mixed Vegetables & Sliced Tomatoes with Fresh Parsley

Menu

Barbeque Chicken with Colby Jack Cheese and Gluten/Casein Free Turkey Bacon 

Grilled Mixed Vegetables  

Sliced Tomatoes with Fresh Parsley

Barbeque Chicken with Gluten/Casein Free Turkey Bacon and Colby Jack Cheese

Ingredients:


(5) Skinless, Boneless Chicken Breasts
2 Cups Shredded Colby Jack Cheese (I buy the bricks of cheese, much healthier than shredded varieties)
1 Package Turkey Bacon (I found a gluten/casein version made by Applegate® Organic and Natural Meats and it was quite flavorful. My husband and I both agree it tastes more like ham, but it was very good and an excellent addition to the meal.)
1/2 Cup Barbecue Sauce

Directions:

Cut the turkey bacon into pieces and cook it per package instructions. (I cooked mine on the stove.) Grill the chicken until thoroughly done. Times will vary depending on the thickness of the breast. While the chicken is grilling, shred the colby jack cheese or have it already done and waiting in the refrigerator. Once the chicken is done grilling, bring it inside and let it rest for a few minutes to allow the juices to pool. Transfer the chicken to individual plates, lightly coat them with barbeque sauce, sprinkle with colby jack cheese and top them off with the turkey bacon pieces.

Grilled Mixed Vegetables

Ingredients:

1/2 Medium Eggplant
3 Small Zucchinis
1 Medium Onion
1/2 Large Yellow Pepper
1/2 Large Red Pepper
6 Large Baby Portobello Mushrooms
1 Bundle of Fresh Asparagus

Mixture:

3 Tablespoons Olive Oil
3 Tablespoons Balsamic Vinegar
2 Tablespoons Lemon
3 Garlic Cloves (minced)
1 Tsp Salt
1/2 Tsp Fresh Cracked Pepper
2 Tsp Rosemary

Directions:

Wash vegetables, slice them (except the asparagus) lengthwise and chunky, then place them in a large bowl. Mix the ingredients for the mixture in another bowl, then pour it over the vegetables and distribute it evenly. If you have time, cover the vegetables and let it sit in the refrigerator for a couple of hours to intensify the flavor. If you don't, that's ok too. Place the vegetables in a grill basket and cook them 8-10 minutes on each side. Watch the grill for excessive heat or flame from the juices dripping from the vegetables. The vegetables should still have a little crunch to them once done!

Add a healthy bit of the Grilled Mixed Vegetables to the Barbeque Chicken with Turkey Bacon and Colby Jack Cheese on the plate. Add some sliced tomatoes garnished with fresh parsley and a bit of fresh cracked pepper, then, ENJOY!

 Mixed Grilled Vegetables (before grilling)

 Grill Basket

Completed Dinner: 

Barbeque Chicken with Colby Jack Cheese and Gluten/Casein Free Turkey Bacon 

Grilled Mixed Vegetables  

Sliced Tomatoes with Fresh Parsley

Ask & You Shall Receive...

Well Everyone,

Daly Fuel is up and running to help in getting us all healthy, fit, strong and fabulous to ensure we thrive in our active lifestyles. This is a new adventure for me, so please, bear with me as I'm sure I will make mistakes, but, we can all laugh about every last one of them and enjoy the journey together.

You can also follow Daly Fuel on Twitter. Stay tuned for more and thank you all for pushing me to get this going!

Love & (((Hugs)))

Chelseá Daly