Happy Tuesday, All!  I hope that if you’re somewhere a lil warm today, like it is in Michigan, you can find some shade to kick back in while you read today’s blog.

I got my exercise in earlier than usual today just because the nighttime temps never dipped below 75 degrees and I knew that as the temps begin to rise, so will the number of excuses not to run.

I also wanted to try out a new abs routine, so I hit up Pinterest and found an eleven-move workout that you can find if you click on the picture below.

Some of the moves include:

• Cross Knee Strike
• Side Abs Leg Lift
• Bob and Weave Circle
• Abs Jab

These little delights are so easy, which is a requirement in my kitchen.

Ingredients:

• 1 quart cherry tomatoes
• Five string cheese snacks
• Fresh basil
• Vinaigrette dressing to drizzle over kabobs

1. After washing the basil and tomatoes, slice each cherry tomato in half, divide each swing cheese snack into five equal pieces, and rip Basil leaves into quarter side pieces.
2. I cut the bamboo skewer in half because each kabob only has a few pieces.  Pierce a cherry tomato bottom, then cheese, then basil leaf, and finish with a cherry tomato top on each skewer.
3. Lay out each kabob and drizzle your vinaigrette to taste, around 1/4 cup for 16 skewers.

Ingredients:

Salad:

• 2 Cups cooked quinoa
• 1 cucumber, diced
• 1/2 red pepper, sliced
• 15-20 cherry tomatoes, diced
• 2 carrots, sliced

• 1 packet Italian dressing mix
• 3 Tbsn vinegar
• 2 Tbsn olive oil

Once you have cooked your quinoa (follow directions for your particular variety), allow it to cool and simply begin layering your ingredients.  After all veggies have been added, stir in your dressing and enjoy!