The Before

Apparently whether I drove or not seems to be the topic of conversation for those at LensCrafters.  I was asked once again once the LensGrafters employee realized I didn’t have on glasses on contacts. LOL. Shows you just how blind I really am.

How you like me now

So did you guess correctly? My frames of choice? Anywho my LensCrafters experience was a great one and my frames and lenses look and feel great. It’s amazing what you don’t realize you’re not seeing. It’s like a whole new world. And with their AccufitSM Digital Measurement system, LensCrafters offers a clearly different optical experience by helping you find your perfect pair of eyeglasses that allows you to see 5x clearer.

Disclosure: Compensation was provided by LensCrafters via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of LensCrafters

Getting my Dr. Evil on after having my eyes dilated

Saturday I went off to LenscCafters to get some new glasses since my last pair were cracked and truth be told I was long overdue for another eye exam. Well, you know I said I wasn’t really blind as a bat, just a bit farsighted? Well, seems like the joke was on me:

Doctor: Did you drive over here?

Me: No. I don’t know how to drive

Doctor: I see why.

Doctor: 1 Me: 0

SMH.

So outside of learning that I just can’t see. No. Really can’t see. I had a blast. My Godsister and I spent the down time trying on frames and took plenty of pictures so I could decide which pair were right for me:

Grrrr

It's Zoolander!

You see me. Cause I see you.

Hmmm...Yes? No? Maybe?

The Sexy Face

So after playing with trying on frames, it was time for me to get my lenses fitted with LensCrafters state of the art AccufitSM Digital Measurement system that’s supposed to deliver the most precise fit for your lenses.  It’s a new, state-of-the art digital measuring technology. They are the first Eye Care retail chain to introduce advanced digital optical measurements in both the U.S. and Canada.

It was actually rather painless and simple. You put on your frames. They use a measurement to make sure they are aligned property, take your pic with and voila, you’re done. Simple. All in all I’d say it was a really great experience and a fun day. So which pair of frames did I choose? Well you’ll just have to wait and see. Since my lenses weren’t stock I have to wait 7 to 10 days to get my glasses. Feel free to guess in the comment section below. All in all, LensCrafters offers a clearly different optical experience by helping you find your perfect pair of eyeglasses that allows you to see 5x clearer.

Disclosure: Compensation was provided by LensCrafters via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of LensCrafters

Me without my glasses

I’m blind as a bat.

Okay. Not really. But I have been wearing glasses since I was in Kindergarten. They do that first eye exam at school, and lo and behold my mom got a letter in the mail saying “Your daughter is in need of glasses.” Way to go Mom and Dad for giving me that great vision.

Now some twenty-odd years later, I’m in need of a new pair of glasses because my wonderful, perfect eyesight having child managed to (accidentally) crack my frames. Oy ve.

Me and my temporary glasses

So I’m off to LensCrafters so they can tell me again how very farsighted I am and to check out their new AccufitSM Digital Measurement system that’s supposed to deliver the most precise fit for your lenses.  It’s a new, state-of-the art digital measuring technology. They are the first Eye Care retail chain to introduce advanced digital optical measurements in both the U.S. and Canada  Gone are the days of the ginormous binoculars and hand fitting of your lenses. Everything else is going digital these days, why not the way you get your lenses fitted.

Of course I will write all about my Lenscrafters experience and what it’s like getting your lenses fit digitally. So, for once, I’m looking forward to a visit to the optometrist since LensCrafters offers a clearly different optical experience by helping you find your perfect pair of eyeglasses that allows you to see 5x clearer.

Disclosure: Compensation was provided by LensCrafters via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of LensCrafters

This mushroom and asparagus salad makes a great lunch or a light dinner. It’s also an excellent way to make your 30 grams of daily fiber quota. Enjoy!

Ingredients

• 1 whole-wheat English muffin (or 1 slice whole-wheat bread), torn into pieces
• 4 teaspoons grated Parmesan
• 1/3 cup plus 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons minced shallot
• 2 tablespoons balsamic vinegar
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons fresh thyme leaves, chopped, or pinch dried thyme
• 1 1/2 pounds thin asparagus, trimmed
• 3 cups trimmed and sliced cremini mushrooms
• 5 cups salad greens
• 2 hard-boiled eggs, peeled and finely chopped

Preparation

Preheat the oven to 450 degrees. In a food processor, pulse the English muffin into large, fluffy crumbs. Transfer bread crumbs to a medium bowl; toss with the Parmesan and 2 teaspoons of the oil. Season with the salt and black pepper to taste.

Whisk together remaining oil and the shallot, vinegar, soy sauce and thyme and a pinch of black pepper in a small bowl.Spread the asparagus evenly on two rimmed baking sheets. Drizzle each sheet with 2 tablespoons of the dressing; shake to coat.

In another medium bowl, toss the mushrooms with 2 tablespoons dressing. Scatter mushrooms evenly over asparagus, reserving bowl. Roast the vegetables 10 minutes.

Toss roasted asparagus and mushrooms to coat with their cooking juices and scatter bread crumbs over each sheet. Return sheets to oven and roast another 8 to 10 minutes or until vegetables are tender and bread crumbs are browned.

In reserved bowl, toss the salad greens with 2 tablespoons dressing; store leftover dressing in the refrigerator. Pile the salad on dinner plates. Top with asparagus and mushrooms, sprinkle with the chopped egg and serve.

Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of butter usually used to make classic “amandine” sauce for pan-fried catfish fillets. The results are delicately flavored and have only a third of the calories, fat and sodium of a classic version.

Ingredients

1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, divided
1 tablespoon butter
1/4 cup sliced almonds
3 cloves garlic, thinly sliced
1/2 cup low-fat milk
1 large egg, lightly beaten
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 pound catfish, cut into 4 portions
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley

Preparation

Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.

Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any leftover mixtures.)

Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.

Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with parsley.

Nutrition

Per serving:
336 calories
21 g fat ( 5 g sat , 11 g mono )
117 mg cholesterol
10 g carbohydrates
25 g protein
1 g fiber
353 mg sodium
452 mg potassium

Nutrition Bonus:
Selenium (33% daily value)
Vitamin E (20% dv)
Carbohydrate Servings: 1/2

Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.

Ingredients

6 ounces whole-wheat spaghetti
12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
1 bunch asparagus, trimmed and thinly sliced
1 large red bell pepper, thinly sliced
1 cup fresh or frozen peas
3 cloves garlic, chopped
1 1/4 teaspoons kosher salt
1 1/2 cups nonfat or low-fat plain yogurt
1/4 cup chopped flat-leaf parsley
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup toasted pine nuts (see Tip; optional)

PREPARATION

Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.

Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

Nutritional Information

Per serving:

• 385 calories;
• 6 g fat ( 1 g sat , 3 g mono );
• 168 mg cholesterol;
• 53 g carbohydrates;
• 0 g added sugars;
• 34 g protein;
• 10 g fiber;
• 658 mg sodium;
• 887 mg potassium.

Nutrition Bonus:

• Vitamin C (130% daily value),
  Vitamin A (71% dv),
  Folate (60% dv),
  Iron & Magnesium (35% dv),
  Calcium & Zinc (28% dv),
  Potassium (25% dv).
  Carbohydrate Servings: 3

Source

Whether as a meal or an appetizer these lettuce wraps are delicious eat based on a popular Chinese dish. Turn them into a complete  a meal by adding chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.

Ingredients

• 1/2 cup water
• 1/2 cup instant brown rice
• 2 teaspoons sesame oil
• 1 pound 93%-lean ground turkey
• 1 tablespoon minced fresh ginger
• 1 large red bell pepper, finely diced
• 1 8-ounce can water chestnuts, rinsed and chopped
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons hoisin sauce, (see Note)
• 1 teaspoon five-spice powder, (see Note)
• 1/2 teaspoon salt
• 2 heads Boston lettuce, leaves separated
• 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
• 1 large carrot, shredded

Preparation

Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.

To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.

Nutritional Information

Per serving:

• 285 calories;
• 11 g fat ( 3 g sat , 1 g mono )
• 66 mg cholesterol
• 24 g carbohydrates
• 0 g added sugars
• 26 g protein
• 5 g fiber
• 543 mg sodium
• 390 mg potassium

Nutrition Bonus:

• Vitamin A (150% daily value)
• Vitamin C (140% dv)
• Iron (25% dv)
• Folate (20% dv)
• Carbohydrate Servings: 1

Source

Frozen hash browns ans wild Alaskan salmon come together to make a quick, healthy meal. Pair it with steamed green beans tossed with sliced scallions, Dijon mustard and lemon juice.

Ingredients

2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1/2 cup finely chopped red onion
2 large eggs plus 1 large egg white, lightly beaten
1 tablespoon whole-grain mustard
3 tablespoons chopped fresh dill or 3 teaspoons dried, divided
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups frozen hash-brown shredded potatoes (about 12 ounces)
2 tablespoons extra-virgin olive oil, divided
1/3 cup reduced-fat sour cream
1 tablespoon capers, rinsed and chopped
1 teaspoon lemon juice

Preparation

Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
Preheat oven to 200°F.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes.

Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture. Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

Nutritional Information

Per serving:

• 317 calories;
• 18 g fat ( 4 g sat , 7 g mono );
• 143 mg cholesterol;
• 19 g carbohydrates;
• 0 g added sugars;
• 21 g protein;
• 2 g fiber;
• 559 mg sodium;
• 605 mg potassium.

Nutrition Bonus:

• Potassium (17% daily value),
• Vitamin C (15% dv), source of omega-3s.
• Carbohydrate Servings: 1

Source

Going natural is the thing to do these days. I made my foray into the natural arena when I decided to rid myself of the dyes and straighteners I’d been using on my hair for years. And what I found was the freedom of wearing my natural hair is amazing and outweighs any loss of sense of style without the straighteners or the dyes.

Next, I made the decision to only purchase organic vegetables and meats. The added health benefits of eating food that is grown minus the chemicals and otherquestionable practices common in modern farming today was a major factor of in the decision to go organic, but the main reason was the taste difference between organic and non-organic foods. The truth is organic foods are delicious. You haven’t had a carrot until you’ve had an organic carrot. The freshness of organic foods more than makes up for the increase in price from non-organic eats. Better tasting food that’s good for you? You simply can’t beat that.

From there I decided that I would eliminate as much processed food from my diet as possible. If I’m eating organic fruits and vegetables, then why am I eating food with ingredients I can’t pronounce? Enter Coffe-mate Natural Bliss:

Now you can enhance the coffee flavor you love with Coffee-mate Natural Bliss, a new all-natural dairy creamer made with only milk, cream, a touch of sugar and pure natural flavor. Flavors like sweet cream, vanilla and caramel add just the right touch of sweetness and delicious flavor for your perfect cup every time.  Like us on Facebook for offers, news and more!

Disclosure: Compensation was provided by COFFEE-MATE via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of COFFEE-MATE”