I’m enjoying the last bit of the evening relaxing with Bo and therefore will wait until tomorrow to add details to these pictures. But, for now i’ll give you a sneak peek into the amazing evening I enjoyed with Val, Sarah, Missy, Mel, and Sarah just to name a few! Thank you Foodbuzz for a truly enjoyable event and congratulations!
ghann O’Leary, the company prides itself in the fact that all cookies produced are completely organic and low in fat and cholesterol. In addition, they have no trans fats or hydrogenated oils. 
whearas I am always open to alternatives and options. Our package included two flavors, White Choclate Cranberry Oat and Dark Chocolate Peanut Butter Oat. Both flavors were tiny (4 of them equal the size of a normal NYC bakery cookie) but absolutely delicious. 
$95.35 Raised so far people are so generous! We only need to raise $25 more!
Yes, I know, you all are jealous of my amazing hair and outfit choices for this picture! I mean really, how could you not be? Who else sports air dried ponytail hair and a NYRR race tshirt that is two sizes too big at 8pm? For six more weeks, this is my daily wardrobe as I work from home four days a week in my current role! But, enough babble and onto the amazing recipe! Bo and I have always been hesitant of Cooking Light recipes as they seldom have enough flavor. Last night when I was planning our weekly menu and grocery list, I decided to give CL another chance and peruse this month’s issue for inspiration. Bo had requested a fish dish tonight so I quickly flipped to one of Cooking Light’s best features- their index in the back that is sorted by dish and protein! I quickly found a recipe that combined plenty of herbs, a healthy pesto, and green beans! Tonight’s dish was grilled halibut with three pepper relish with haricots verts salad . I made on adjustment and used tilapia instead of halibut as I couldn’t stomach the price of halibut that didn’t look incredible. You can often substitute tilapia for any white fish in a recipe if you need to cut costs. But, make sure you adjust the cooking time as tilapia is thinner than most other white fish. Bo and I absolutely LOVED this recipe and would make it again in a heart beat. It wasn’t that difficult either though there was quite a bit of prep involved. But, from start to finish it took only an hour!
ENJOY!
