Friday Favorites

How has this been the longest and shortest week of my life at the same time!? I launched my Ninja Creami Recipe E-book, I've watched an insane amount of Olympics AND I'm officially 29 weeks pregnant!!

Baby is doing well and I cannot believe that means I'm in the home stretch. James came at 37 weeks so we could be meeting our new baby in just 2 months! I have SO much I want to accomplish between now and then, but just trying to take it one step at a time.

Now onto the faves...

• 20 Minute Workout in Front of the TV - I have not been in the mood to workout, but I have been waking up early to watch some of the Olympic events. To make my morning I little more productive I have been doing 20 minutes on this little stair stepper with 1 lb wrist weights on. Let me tell you, this workout packs a punch in such a short amount of time and it is the perfect thing to do in front of the TV.
• Zinc Shampoo Bar for Scalp Issues - I have scalp psoriasis and have tried COUNTLESS shampoos and conditioners to help clear it up. I finally found on that I liked and SO many of you liked it too, but it was PRICY so I was determined to find a replacement. This Zinc Shampoo Bar is only $12 and lasts so long + my scalp is almost completely clear of psoriasis since using it. It takes a little getting used to in comparison to a liquid shampoo, but the price makes it worth it and this scalp scrubber really helps distribute it. I think this will work great for a bunch of different scalp issues, not just psoriasis.
• Electrolytes That Don't Make My Mouth Tingle - This might be a personal problem, but every electrolyte powder I have been using while pregnant leaves a weird tingly film in my mouth. I finally decided to try one more option and Redmond's Relyte has been amazing! I am getting so run down pregnant in this heat and I know electrolytes make me feel better SO I am so happy to find one that works for me. I like the Strawberry Lemonade Flavor.

Roasted Cherry Tomato Pasta Sauce

• 16oz cherry or grape tomatoes - I used a mix of sun golds and red cherry tomatoes
• 3 smashed garlic cloves
• Olive oil
• Kosher salt

1. Preheat oven to 425F.
2. Add cherry tomatoes to a baking dish - I used an 8X8 baking pan. Smash garlic cloves slightly, but do not break into tiny pieces.
3. Coat the tomatoes and garlic generously in olive oil - you want all of the tomatoes fully coated and a thin layer of oil at the bottom of the pan. Season with salt - you can always add more salt later.
4. Baket at 425F for 30 minutes.
5. Remove from oven and remove either a couple or all of the garlic cloves. I personally remove all of them because I like a more mild garlic flavor, but if you like a stronger flavor you can blend 1 or all 3 into the sauce.
6. Allow the tomatoes to cool slightly before pouring into a blender to blend on high until smooth and creamy. Taste to see if you need to add salt. This is also a great time to add some pepper or crushed red pepper for a little heat.
7. Mix with your favorite pasta! I like to reserve a little pasta water to mix in with the sauce so it coats the noodles nicely.

Hope you all have a beautiful summer weekend!

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