Hey world, sorry I’ve been so quiet. Although I’d love more then anything to complete what I started with this business I had to place it on the back burner. I truly believe social media is poison and since I took a break I’ve been so much happier and haven’t been wasting my life living in a screen. I’ve been enjoying every moment. Until I can figure out how to balance starting a business on the very thing I hate most in life, things for me will probably remain pretty quiet. But on another note, here’s a little taste of our Labor Day (and baby daddy’s birthday dinner) ~~••••••••••••••••••••••••••••~~
How to cook for a meathead watching everything he puts in his body 🙄🤔😎 two 47 oz #tomahawksteak#shrimpkabobs#chickenkabobs along with a few brats Incase there wasn’t enough protein. Not pictured are the veggies for the healthy eaters and spicy Mac and cheese and cream cheese potatoes for the normal eaters. •••••••••••••••••••••••••••••••••••••
The little cupcakes pictured in the last photo—> chocolate protein by #quest with about 5 other HEALTHY ingredients (can’t tell you all my secrets 😉- and don’t worry there was also a cake full of sugar and carbs for the rest of us) #cleaneating#healthyliving#labordaybirthdays
What are you grilling this #LaborDayWeekend ? How about these fresh, easy to make, herb and garlic shrimp kabobs 😃 || I teamed up with @shopritestores to sample their #WholesomePantry Marinades and Sauces and I’m showing you how make a #BBQwithaBuzz your family will love...follow along this weekend on my Instastory 🔝#sponsoredpost
Late post but here’s the final product of the shrimp I made saturday night. Shrimp wrapped in bacon seasoned with @leinenkugels summer shandy dry rub from @traegergrills. Along with some cheesy accordion potatoes from @traegerrecipes.
Grilled the shrimp for about 8 minutes each side at 450 degrees on my Pro 34 and served over garlic italian bread.