Monday, May 18, 2015


I'm a little late getting this post up, I'm still working out the kinks in my rusty blogging. This weekend was a crazy one and today I started my brand new job at FreeRide Studio here in Northwest Arkansas. I'm on high right now from what's to come with the studio and my career, I can't wait to go more into detail about it.

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If you're local, click on the link below the photo and go to 'Classes/Schedule'. This week we are offering free Spin classes and next week we will have free Barre classes. Take advantage of this huge deal!

I'm posting about FreeRide because I'm super excited for the things to come and it's been extremely motivating to me just to be a part of the atmosphere. After-all, it's #MotivationMonday! In my last post, I mentioned making Cranberry Coconut Cashew Fig Bars and they were absolutely ahhhh-mazing. I have to share the recipe. I normally take pictures while making a recipe but had no time due to procrastination on packing for our Dallas trip.. Oops. I originally found the recipe on Pinterest (no surprise there....) so I am referring back to the exact recipe I found, which comes from The Pescetarian and the Pig. Like I said, amazing. Super easy, healthy road trip snacks that can be made in as little as 15 minutes (prior to cooling in the refrigerator of course).

Cranberry Coconut Cashew Fig Bars

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  • 1 Cup Black Mission Figs *I used Dried Figs
  • 1 Cup Unsweetened Shredded Coconut
  • 1 Cup Dried Cranberries
  • 1 Cup Raw Unsalted Cashews 
  • 1/2 tsp. Sea Salt
  • 2 Tbsp. Honey (or Agave) *I used Agave
  • 1 Tbsp. Coconut Oil
  • 1/2 tsp. Cinnamon

In a food processor (I actually used a blender, but would've preferred a food processor), combine all ingredients except for agave(honey) and cashews. Mix until well blended.

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With food processor running, pour honey into the feed tube.

Either pulse or fold in cashews.

Line an 8×8 brownie pan with wax paper. Spoon fruit and nut mixture onto the wax paper and spread evenly with a spatula.

Place another piece of wax paper on top and press the fruit and nut mixture firmly into the pan as evenly as possible.

Refrigerate for 2 hours and cut into squares to serve. Store covered in the refrigerator.

Feel free to sub raw almonds for cashews!

It made several small squares that were absolutely delicious. The perfect blend of sweet and savory, just perfect for a road trip.

On another note..

I've been wanting, for some time now, to make infused water. Finally, with Daniel's blessing, we have several different flavors infusing as I type! We had left over Native Nectar (and if y'all don't know what this is, you should DEFINITELY check them out) bottles, so I decided to be eco-friendly and reuse them for making colorful, tasty, healthy water bottles.

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From L-R:

  • Blueberry, Blackberry, Strawberry
  • Cucumber, Mint, Raspberry
  • Pitcher - Lemon, Orange
  • Blueberry, Strawberry, Orange
  • Orange, Red Grape

I plan to experiment more and more with different types of pairings, starting with this article with 7 different recipes. Fun fact, they were also perfect for the road trip. We had a small cooler and took two bottles with us. You can purchase water bottles on the way and refill them (if it is a several hour trip) and continue to have infused water all day! I think this will help me in drinking the proper amount, if not more water throughout the day. 

Did you read my post about Being a Jiu-Jitsu Girlfriend? I recently experienced my first "long trip" competition in Dallas this past weekend and I can't wait to give my feedback. Stay tuned!

Use special code 'TAROLE' to receive 15% off your entire purchase at Altar Ego Apparel!

Happy Monday! :)

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1 comment:

The Flynnigans said...

The infused water variations all look delish. Not that I'm short on water consumption but I need to do this more at home.
The fig bars also look yummy! ;)