Join us today for our >> Mimosas & Markdowns!

Take an additional 10% OFF already reduced priced merchandise 20%-80% OFF!

To get this party started here are some of our favorite Spring Mimosa’s!







Skinny Crunchy Stuffed French Toast by Nora from Savory Nothings

Photo Courtesy of Savory Nothings

Photo Courtesy of Savory Nothings

Photo Courtesy of Savory Nothings
Photos Courtesy of Savory Nothings
  • 4 tablespoons low fat cream cheese
  • 1 tablespoon honey
  • 2 eggs
  • ¼ cup milk
  • 4 tablespoons whole grain bread crumbs, divided
  • 1 tablespoon sugar, divided
  • 1 teaspoon cinnamon, divided
  • 8 strawberries, hulled and sliced
  • 8 slices whole wheat bread
  • 2 teaspoons oil, divided



  1. To make the filling mix the cream cheese with the honey and set aside.
  2. In a shallow dish whisk the eggs and milk together.
  3. On a large plate combine 2 tablespoons bread crumbs, ½ tablespoon sugar and ½ teaspoon cinnamon.
  4. Heat ½ teaspoon oil in a large non-stick frying pan. To assemble the French Toast, spread a slice of bread with ¼ of the cream cheese mixture. Top with two sliced strawberries and cover with a second slice of bread. Coat first with the egg mixture and then with bread crumbs. Fry over medium-high heat until golden brown and crunchy, gently pushing down on the edges of the bread to seal.
  5. Continue the same way with the other six bread slices. Halfway through wipe the plate with the coating mixture clean and mix the rest of the bread crumbs, sugar and cinnamon for making the other two French Toasts.
  6. Serve warm with additional strawberries.


Recipe & Photos Courtesy of Nora from Savory Nothings

Be sure to check out her Blog + Instagram for other amazing recipes!


Original recipe>>


1 lb Russet potatoes (about 3 medium)*

  • 1 3/4 cups refried beans, homemade or store bought**
  • 8 oz bacon, cooked and chopped and 2 1/2 Tbsp drippings reserved
  • 6 large eggs
  • 1/3 cup milk
  • Salt and freshly ground black pepper
  • 1 1/4 cups shredded cheddar or Monterey Jack cheese (I use a blend of both)
  • Fire Roasted Tomato Salsa, recipe follows
  • 8 taco size flour tortillas, warmed

Fire Roasted Tomato Salsa

Recipe & Photos Courtesy of Cooking Classy
Be sure to check out her IG page fulled with amazing recipes!

Skinny Fried Egg and Avocado Toast

Photo Courtesy of Simple Green Moms

  • 2 eggs (fried sunny side up)
  • 2 slices of bread (toasted)
  • 1 small avocado
  • 1 teaspoon lime juice
  • sea salt + black pepper
  • parsley (optional for topping)


  1. Prepare toast and fried eggs to personal preference.
  2. Peel and mash avocado with the lime juice, salt and pepper.
  3. Spread avocado evenly on each slice of toast then top each with a fried eggs and additional seasonings you prefer. Serve immediately.


Photos and Recipe by Skinny Green Moms

Make sure to check out her website filled with other amazing recipes

Let’s Brunch >> Tart Style! >> Yum!



Blueberry Banana Greek Yogurt Pancakes by Running With Spoons

Photos Courtesy of Running with Spoons
Photos Courtesy of Running with Spoons


Author: Amanda @ Running with Spoons Yields: 1 serving, about 6­/7 pancakes


1/4 cup (60 g) plain Greek yogurt

1/2 medium, ripe banana (50 g or 1/4 cup [60 ml] mashed)

1/2 cup (40 g) rolled oats*

2 large egg whites OR 1 large egg

1­/2 Tbsp (15­30 ml) unsweetened almond milk*

* 1/2 tsp baking powder

1/2 tsp vanilla extract

1/4 cup (35 g) blueberries, fresh or frozen



1. Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes. 2. Add all the ingredients except for blueberries to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 1­2 minutes. Fold in the blueberries by hand and allow batter to sit for a few minutes so that it thickens up. 3. Pour batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Top with desired toppings and enjoy!


* make sure to use certified gluten-free oats if you need these to be gluten-free.
** start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick.
Be sure to check out Running With Spoons

High Protein Vanilla Chia Pudding by Alyssa Rimmer

vanilla-chia-seed-pudding by High Protein Vanilla Chia Pudding by Alyssa Rimmer

Photo Courtesy of  Alyssa Rimmer / Author of Simply Quinoa
Photos Courtesy of Alyssa Rimmer / Author of Simply Quinoa


  • ¼ cup cooked quinoa
  • 2 tablespoos chia seeds
  • 2 tablespoons hemp hearts
  • ¼ teaspoon vanilla powder
  • Dash of stevia (or use 2 tablespoons maple syrup)
  • Pinch of cinnamon
  • ¾ cup cashew milk (or milk of choice)


1. Add all ingredients to a jar and stir together. Tighten lid and place chia pudding in the fridge to set, about 2 hours (or more).

2. Remove and top with desired toppings. Enjoy!


Make sure to head over to Simply Quinoa to check out all of her amazing Quinoa recipes! or follow her on IG @simplequinoa

Recipe by Simply Quinoa at­protein­vanilla­chia­pudding/

Coconut Mango Green Smoothie by Georgie From In It 4 The Long Run

This green smoothie is the perfect balance of creamy coconut and tropical mango. Top with toasted coconut chips and you have a breakfast (or snack) bursting with flavor and great texture

Photo courtesy of Georgie from In It 4 The Long Run

Coconut Mango Green Smoothie Georgie from In It 4 The Long Run

Coconut Mango Green Smoothie Georgie from In It 4 The Long Run

Photo courtesy of Georgie from In It 4 The Long Run

Coconut Mango Green Smoothie Georgie from In It 4 The Long Run

  • 1 large frozen banana
  • 1 cup of spinach
  • 1 cup of frozen mango
  • 4-8oz of coconut milk
  • 1 scoop of plant based protein powder
  • Optional:
  • Coconut chips for topping
  1. Place all ingredients into blender and blend until smooth.
  2. Top with coconut chips and enjoy.


I may be a fashionista but a girl has to eat…..which is why I treated myself recently to a trip to Tuscany.  Ok, you called my bluff , I didn’t cash in my frequent flyer miles for a one-way ticket to Italy but I did strap on my finest pair of designer Italian heels and saunter down Las Olas Boulevard to the Tuscan Grill.  This charming and authentic Italian eatery offers a unique waterfront al fresco dining experience for all to enjoy!

I would quickly add this gem to your lust list for a future girl’s night out or a romantic date night with your Mr. Big as the restaurant’s cozy ambiance lends itself to long, intimate conversations over even longer tendrils of delicious, homemade pasta.

For starters, try the grilled artichokes, which were perfectly cooked and full of garden flavor. I complemented this dish with an elegant glass of Pinot Noir from their diverse selection of wines. Note: their signature cocktails were also recipients of Wine Spectator Magazine’s Award of Excellence.


Next, I enjoyed a deliciously healthy yet hearty grilled salmon accompanied by a crisp and bountiful salad, which paired perfectly with the wine.  From the prime aged steaks and veal chops to fresh local seafood, it was really hard to choose exactly what to order and the menu and the waiter’s recitation of daily specials, created by the exceptionally talented Chef Josh Welch, read like a food porn diary. So my suggestion is to bring lots of friends and divide and conquer for an impromptu tasting journey through Tuscany.

What does one wear for such a journey you may ask.  I draped myself in a floral maxi dress by Yumi Kim of course to compliment the al fresco dining experience.  As I mentioned in previous posts about our spring trends shoot for FOX’s Deco Drive show, floral is one of this season’s must have trends. I accessorized with another  current obsession – a Vanessa Mooney choker. It adds a slight edge to my feminine florals. Stack delicate bracelets up one arm and run a curling iron through your hair for effortless, beachy waves and you’re ready for a delightful evening out on the town.

Grapefruit and Sage Mimosa by Bakeaholic Mama

Bakeaholic Mama

Ruby Red Grapefruit Juice (Fresh squeezed if you can)
A sweet sparkling wine ( I used Rose, something like Asti Spumante would also be great!)
A few fresh sage leaves
A wedge of grapefruit for garnish


Place a couple sage leaves (torn in half)  at the bottom of each serving glass, fill with ice.

Add about 2 ounces of grapefruit juice, and top off with sparkling wine.

Serve with additional sage leaves and grapefruit wedge

Make sure to head over to for more recipes!