Taking it back to the algebra days with that title, ha…no thanks.

(Protein Power Bites + Best Price Nutrition = For the Win)


Remember those delicious looking protein power bites I showed you the other day?


Ah, yes. Those little guys.

The lovely folks over at Best Price Nutrition sent me some awesome samples last week that I’ve been itching to put to use in something other than a smoothie.

However, these powders are pretty darn amazing in a smoothie too.



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What sweeties they are over at BPN, huh?

Anyways, here’s a look at the goods they sent…

Garden of Life Organic Vanilla Spiced Chia Raw Meal Replacement Powder


Garden of Life Organic Vanilla Spiced Chia Raw Protein Powder


and Garden of Life Organic Perfect Food Raw Super Food Powder


Best Price Nutrition offer loads more than just Garden of Life products but they were so kind to send me a few of their organic goodies. 😀

Like I said, sweeties.

Now for the recipe, shall we?

Protein Power Bites



  • 1/2 c dried apricots
  • 1/2 c pitted medjool dates
  • 1/3 c sunflower butter or nut butter of choice
  • 3 heaping Tbsp Vanilla Spiced Chia protein powder
  • 1/4 c honey
  • 1 tsp vanilla extract
  • pinch sea salt
  • unsweetened shredded coconut (optional)


In a small food processor add everything except the coconut and pulse until it starts trying to form one big ball. You may have to adjust your measurements a lil if the consistency isn’t just right.

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Next, form into ballz and roll in shredded coconut. Or not…your call.

Makes 12 pingpong/golf ball sized bites.

This is totally a blank canvas recipe. Feel free to throw in whatever mix in’s your little heart desires. Here are a few of my suggestions…

  • dark, milk, white choco chips (or butterscotch if you’re feeling dangerous)
  • goji berries
  • hemp seeds
  • chia seeds
  • dried cherries, raisins, etc…

The possibilities are endless, my friends.

Also, my apologies for not posting this yesterday like I had planned/promised. My mom was in town yesterday to help run some last minute errands before my roomies move in (yaaay!) so I sorta lost all track of time.

I hope your day is off to a fabulous start! <3

Disclaimer: I received these samples for free in exchange for a review. All opinions expressed on HNC are and always will be my own. 

Citrus Mint Sensation Smoothie + MSS

Hello there friends!

A couple of weeks ago the very friendly people over at My Supplement Store sent me some awesome whey protein samples to give a try.

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MSS is an online supplement store that has over 5,400 products to browse through. Ranging from your daily multivitamin to pre and post-workout supplements to snack bars and other goodies, MSS is bound to have exactly what you’re looking for. In fact, My Supplement Store says they stand for commitment, service, knowledge and dedication to their number one asset: you the customer.

Pretty neat, huh?

First up of the samples I received is Hexapro Cookies n’ Cream whey protein supplement.


I must say…I’m most excited to try this pfizer viagra 50mg whey powder in a protein fudge recipe. Oy, I’m drooling at the mere thought.

Next up, Isoflex Chocolate whey protein supplement.


Nothing like the signature chocolate protein powder. I’m thinking green breakfast smoothie for this one. After a good morning sweat sesh? Check yes.

Lastly, Isoflex Chiller Citrus Peach Sensation whey protein powder.


I actually enjoyed this whey powder in a smoothie for dinner the other night and it totally hit the spot after a quickie workout.

Let me elaborate…


Citrus Mint Sensation Smoothie


  • 1 serving Isoflex Peach Sensation whey protein*
  • 1 frozen banana, peeled and sliced
  • 1 Tbsp ground flaxseed**
  • 3 fresh mint leaves
  • 3/4 c unsweetened vanilla almond milk


Add everything to a high-speed blender then blend and enjoy!

*If you don’t have Isoflex’s Citrus Peach Sensation on hand then you can either sub the frozen banana for a frozen peach and use orange juice instead of almond milk.

**MSS has tons of different flaxseed variations and brands on their site so if you’re looking for a good flaxseed brand definitely check it out. Actually if you’re looking for anything at all you should check it out.

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The perfect summer smoothie!

Another good detail about these protein powders is the nutrition stats.

Screen Shot 2013-07-10 at 8.17.42 PMNutrition Info for Isoflex Citrus Peach Sensation Whey Protein Isolate

Admittedly, I’d prefer the ingredients list be much shorter but the fact that this powder in particular has 0 g sugar, 3 g carbohydrates, and 27 g protein for only 120 calories toootally makes up for it. Tastes pretty darn good, too. 😉

MSS is so awesome you can take a look at the nutrition information on all of their products. Goodbye searching high and low on the interwebs for a nutrition fact!

Question of the Day: What supplements do you always have on hand? Whey protein powder? Vitamins?


[Disclaimer: I received free samples from My Supplement Store in exchange for this review. As always, all opinions expressed on HNC are my own.]

Guest Post: Rebecca Gordon of Buttermilk Lipstick + Charred Vidalia Onion Dip

Uh hem. Please welcome the lovely Rebecca Gordon, fellow Alpha Gamma Delta Psi Chapter sister and mastermind behind Buttermilk Lipstick. You’ll find everything from recipes that’ll have you cleaning the drool off your keyboard to the latest in fashion, football, and home decor on her blog. But before you head over to Rebecca’s side of the world wide web, read a little about her here on HNC. Bonus! She’s even sharing a mouthwatering recipe with you lucky people. 😉

Rebecca Gordon

Rebecca Gordon
Editor & Creator of the Digital Lifestyle Title Buttermilk Lipstick

Hometown: Birmingham, Alabama

Southern Football Obsession: All things SEC, particularly the Alabama Crimson Tide…
like big time

Loves: Marrow {my hub} & our four legged furries, Oscar {the lab}, Cledus {the little bit country bloodhound} & Gilbert {the moody tabby cat}

Bad Habit: Cheetah print… & I don’t really know why. I don’t care for much print any-hoos so I try & use it sparingly but it’s sort of all over my everything

Biggest Crush: Buttermilk, particularly in chocolate cake

Personal Nuisance: Punctuation, capitalization & traditional recipe structure… you’ll see me break things down several different ways {& I change my mind sometimes… always for what I think will be best for you at the time}

Background: After a 13 year career with the magazine I grew up learning to cook from with my mom, I recently stepped away from running the Southern Living Test Kitchens. I’ve always wanted to launch a brand of my own that speaks to all of my passions from fashion, style, and beauty as well as being able to learn from others by sharing their unique stories through interviews—everyone has a story to tell.

Having worked in a professional home kitchen setting, I also wanted to share all of the brands and products on the market I love as well as that priceless cooking knowledge that used to get left on the cutting room floor due to lack of space. Most everything on Buttermilk Lipstick ties back to my obsession for Southern food and cooking. I also wanted a way to connect with other college football fanatics like myself so you’ll find a hefty dose of tailgating and such.

Each post is accompanied with a song to further enhance the visitor’s experience. I made that decision pretty late in the planning but I can’t imagine the recipes and posts without them. It’s sort of the most fun of all and takes me back to my childhood. I used to sit in my room for hours by myself listening to and getting lost in the sound, recording songs from the radio… with a tape recorder {Claire, do you even know what that is… :)}

BL Guest Post Recipe pic

{made w/ nonfat Greek yogurt… it’s like the dip almost doesn’t even count}

Charred Vidalia Onion Dip
makes about 1 1/2 cups

1 med Vidalia onion, cut into 4 slices
olive oil, kosher salt, pepper
1 {6-oz} container plain nonfat Greek yogurt
3 Tbsp chopped fresh chives
1 Tbsp chopped fresh flat-leaf parsley
2 tsp fresh lemon juice
Tyrrell’s English Crisp’s

1.) Rub both sides of onion slices w/ oil & sprinkle w/ salt & pepper
grill over med-high heat {about 400 degrees} 10 to 15 minutes or until charred & tender
coarsely chop

2.) Combine yogurt, herbs & lemon juice in a med bowl
stir in chopped onion
{taste & adjust seasonings}

Tyrrell’s English Crisps
{the *best* potato chips… like ever}

Immediately upon their arrival, I began fishing around in my fridge for dip makers
because I was so inspired by the taste…
like they had just come out of the oil with a clean…
well, potato taste
lightly salted & nothing artificial

I’m in love with these chips… cheeky packaging & all
& viagra online shop I secretly wish I had a real British accent gov’na
{don’t worry, I’ll spare you}

download it
“Layla” Eric Clapton {Derek & The Dominos}

{watch the video on YouTube… uploaded by russelltonrccenter}

{Eric Clapton was the topic of my high school term paper}

Be sweet.


P.S. Don’t forget to check out Rebecca’s interview with me + my recipe!

How To: Pizzas on the Grill

Hello hello!

Remember those lovely pizza pictures from yesterday? Yes, I’m talking about the ones that probably made you drool.

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We’ve all thrown a good piece of steak on the grill, but a pizza?

Don’t worry. I had my doubts, too.

Here’s what you’ll need:

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  • extra virgin olive oil
  • balsamic reduction, for finishing
  • salt and pepper
  • can crushed tomatoes or your fav pizza sauce
  • pizza dough (Publix usually always has some in a small fridge by the bakery)
  • toppings

The toppings is where things get fun.

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For this one I used fresh sliced and shredded mozzarella, sliced tomatoes, sautéed onions and garlic…


and then finished it with basil (from my garden!) and balsamic.


Pizza numero deus was topped with marinated artichokes and mushrooms that I snagged from the olive bar at Earthfare and some farmer’s market zucchini. I sautéed these guys together since there was enough oil in the ‘chokes and ‘shrooms to keep things from sticking to the pan.


Oh, can’t forget about the shredded mozz and parm. And plenty of it at that.


Now for the how to part.


First things first, fire up the grill! Try to keep the temperature around 350*. I recommend prepping all of your ingredients first that way you aren’t running around like a chicken with their head cut off trying to keep things in order. Okie? Okie.

Once all of your ingredients are prepped canadian pharmacy ed and ready to go, roll out the dough. Don’t worry too much about how round your dough is because unless you’re a pizza grilling prodigy, you probably won’t perfectly toss the dough on the grill. Again, no worries, this is rustic cooking folks.

Brush a little olive oil on the dough then get it on the grill. Cook the first side of the dough for around 3-4 minutes or until bubbles begin to form on the top (kind of like pancakes) and then flip it. I used a big grill spatula and tongs for easy flipping. Brush the other side with olive oil and lightly season with S&P.

K. Now time for the toppings. Spread sauce of choice on to pizza then go crazy with your toppings. Not too crazy though because soggy pizza is no bueno. Once everything is topped, shut the grill and turn the flames down to low. Let it grill until the cheese is nice and melty and the bottom of the crust has a good crunch (if you’re into that kinda thing, of course). Serve up and enjoy six pieces like me!


See the bubbles on that one? It’s ready to flip.


Some other toppings I’ve done include:

  • red sauce + sausage + mozz + parm
  • red sauce + kalamata olives + jalapeños + spinach + parm
  • garlic spread + roasted eggplant, squash, onions, zucchini + feta
  • tomatoes + ham + pineapple + mozz
  • roasted grape tomatoes + onion + ‘shrooms

Balsamic and basil are my favorite finishers.

The possibilities are endless.


Cheers to grilling season!

A Great Start to the Week

Hello hello!

A belated Happy Mother’s Day to all the moms and moms-to-be out there! Especially my momma — she had a birthday on Saturday as well so it was quite the weekend over here.

When I asked my mom what she wanted for her birthday she made it clear she didn’t want any gifts but instead requested I make my sweet potato black bean enchiladas for dinner. I’ve made these viagra online in spain enchiladas a few times before and they’ve always been a huge hit. The Boyfriend actually licked a tupperware container I packed of the leftovers one time because he liked them that much.

Anyways, I figured a recipe would be a great start to the week so here ya go.

Sweet Potato-Black Bean Enchiladas with Verde Sauce



For the filling:

  • 2 large sweet potatoes, diced
  • 1 16 oz can black beans, drained
  • 2 tomatoes, diced (or 1 can diced)
  • 1 yellow onion, diced
  • 4-6 cloves garlic, minced
  • 1/4 c (or to taste) cilantro, chopped
  • 1 T chili powder
  • 1/2 T cumin
  • 1/4 t cayenne pepper
  • S & P to taste
  • EVOO
  • shredded Mexican cheese
  • 1 package (10) medium 100% whole wheat flour tortillas

For the Verde Sauce:

  • ~ 1 lb tomatillos
  • 1-2 serrano peppers, seeded
  • 1/4 c cilantro
  • 1 t garlic, minced
  •  S & P to taste



Preheat oven to 400*. Husk and rinse tomatillos, place on a roasting pan, and toss with extra virgin olive oil (EVOO) and salt and pepper. Roast until just slightly charred. Remove from oven and let cool before placing in a blender or food processor with remaining ingredients. Blend until smooth consistency and set aside.

Turn oven down to 350*. Place sweet potatoes in a microwave safe bowl, cover with paper towel, and microwave for 4-6 minutes or until fork tender. Meanwhile, in a sauté pan with ~ 1 T EVOO over medium-high heat cook garlic and onion until tender. Mix first 10 ingredients together in a large bowl. To soften tortillas for assembly take 10 damp paper towels and layer in between 1-2 tortillas then microwave for ~ 1 minute.


In a 11×8 casserole dish, layer 1/2 c of verde sauce on the bottom. Take a tortilla and spread a generous pinch of cheese down the middle and top with a heaping 1/3 c of filling then roll tortilla and place folded side down. Repeat until all the filling is used*. Pour verde sauce on top of enchiladas and then cover with cheese. Bake for 30-35 minutes and viola!

*I fit 6 enchiladas in a 11×8 casserole dish and then 4 in a 8×8 dish to freeze for another time.

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Top with plain Greek yogurt, salsa, and cilantro and enjoy!