Food Should Taste Good Giveaway! | this heart of mine

Before the whole organic food/eat natural/make-your-own-food movement was a thing, my mom was already doing it all. I’ve mentioned this before. My mom was a ‘crunchy’, ‘natural’ mom even before the terms were used. She made most of our food from scratch, grew lots of the vegetables in the garden out back and those items she didn’t make or grow, we got from the co-op, which, in my little town, consisted of picking up our order at a local church. We even helped unload the shipments from the delivery truck and separated it into the individual orders. Instead of fruit snacks we ate natural fruit leathers, we ordered our flour, oats, nuts and chocolate chips in bulk and instead of brand name pop, we drank organically flavored stuff. For a long time, I thought all people ate the way we did. By the time I figured out they didn’t, my palette was already set.

All that story is to say is that I am well versed in, am not scared by and actually love natural food. When Food Should Taste Good contacted me to try their product, I was very interested. First, I love the name. Food should indeed taste good. All the time. And when I read more about how the company got started, I knew the founder was my kind of people – a guy trying to make quality food with real ingredients and great taste.

Food Should Taste Good Giveaway! | this heart of mine

The flavors we tried were Blue Corn, Multigrain and Guacamole. Honestly, we liked them all. I like when I can taste the flavors of the ingredients used and I could taste them in all three.

When I was young, I thought it was so cool when we got a bag of blue corn chips because – uh – the chips were blue!! I still think blue chips are cool. FSTG Blue Corn chips, made with blue corn, brown rice, flax, sesame and sunflower seeds and quinoa, have a delicious nutty/corn flavor. They taste better than I remember the ones from my youth.

The Multigrain chips are the best tasting multigrain food I’ve tasted, hands down. Forget dry, tasteless cardboard, these chips have immense flavor, thanks to the brown rice, flax, sesame and sunflower seeds and quinoa. I did a double-take actually. They have such a rich flavor the first thing I thought was ‘these have to be deep fried.’ Not true. They are cholesterol free and have zero grams of trans fat. Real foods taste good.

Lastly, the little-bit-o-spice Guacamole chips. First, I love guacamole and I especially love spicy guacamole. These tasty green chips (green!!) incorporate the flavors of cilantro, avocado and Serrano peppers. Mmmmmmmm! I wanted to eat the whole bag but someone had to take pics.

And finally, as a connoisseur of dips, I am happy to report all the chips (or crackers, they work as either) held up well to generous dipping. Hurray!

Food Should Taste Good Giveaway! | this heart of mine

I like Food Should Taste Good‘s style. High quality foods using really ingredients with real taste. I’m a fan.

Guess what?! You can try it too! Here are the details:

One winner will win:

-$100 gift card
-9 piece square dipping set
-Nostalgia Electric Fondue pot, including 6 forks
-stainless steel snack bowl
-a variety of Food Should Taste Good product

Wow, right?! Comment below and you are entered. Open to U.S. residents only.

The giveaway will close on Sunday August 31st at 11:59pm CST and the winner will be announced Monday.

Good luck!

This post is brought to you in partnership with Food Should Taste Good. All thoughts and opinions are my own.

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Mini Skirt Redo | this heart of mine

I like to dress up whenever I get the chance. Whether it’s date nights with MJ or a night out with my lady friends, I dig out my ‘grown up’ clothes, my heels, jewelry and make up and play dress up. Love Bug calls me fancy and I love it. At the start of the summer, I was inspired by a few mini skirt summer wardrobe images. Despite my status as mother and woman in her early 30s, I thought why the heck not, a mini skirt can work for me too. I got the skirt and then I let it sit and sit and sit. But no more! My friend Marigold from Hideous! Dreadful! Stinky! is hosting a summer long series called the Summer of No Pants. It’s a handmade style series in favor of ditching pants in favor of skirts and dresses. Because I love Marigold and because this project has been just waiting to be finished, I am discarding my pants for this mini skirt redo.

It’s a very simple redo, a plain black skirt with some metallic paints. I love how it turned out!

Mini Skirt Redo | this heart of mine

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Roasted Cherry & Ricotta Crostini | this heart of mine

When I think of crostini, I immediately think of Italy, a place I really want to visit, and its popular flavors of garlic, butter, basil and tomatoes. Yum! However, crostini does not need to be emphatically Italian-like. In fact it can be a mix of other flavors and textures like bright and savory, of crunchy and smooth, of tart and mild. I was given the opportunity to get creative with Montmorency tart cherries for a series of recipes and roasted cherry and ricotta crostini is my first creation.

During a meal out with family this summer, I was reacquainted with the gloriousness of smooth ricotta on toasted baguettes. It was life altering. It got me thinking about ways to modify it (so I can eat it all the time). The bright flavor of the tart cherries seemed kismet. Tart cherries are one of the boldest fruits you can find. Bright in color (red!!) with a characteristic taste, these super fruits are available year-round in dried, frozen, juice and concentrate forms. And awesomely, they are predominately grown in the U.S. Roasting the tart cherries with a bit of sugar softened them and created a lovely sauce. It’s fantastic actually. Thick and smooth and should be used to top everything. The tart cherries keep the crostini from being brain buzzingly saccharine.

Roasted Cherry & Ricotta Crostini | this heart of mine

Once the roasted cherries are finished, get the assembly line ready to prep the crostini. I paired the tart cherries, ricotta and toasted baguette with crushed pistachios for color and crunch, orange zest for brightness and sea salt to top. And then eat. It’s amazing how quickly a baguette can disappear. My advice: get more than one loaf.

Roasted Cherry & Ricotta Crostini | this heart of mine

Recipe: Roasted Cherry & Ricotta Crostini

Ingredients

    Roasted Cherries:
  • -2 cups pitted tart cherries, fresh or frozen (not thawed)
  • -1/2 cup sugar
  • -2 tsp cornstarch
  • Crostini:
  • -baguette, baked and sliced
  • -butter
  • -ricotta cheese
  • -pistachios, shelled and crushed
  • -orange zest
  • -sea salt for sprinkling
http://www.thisheArtofmineblog.com/2014/08/25/recipe-roasted-cherry-ricotta-crostini/

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Applique Children Totes | this heart of mine

When my siblings and I were young, my mom made each of us a tote bag with a design on the front. We loved our bags. Like my children do now, we stuffed them full of all our worldly treasures so we could drag them around with us wherever we went. I used her very simple bag pattern to create a couple of totes for Love Bug and Sweet J for my entry in this month’s Cricut Design Space Star challenge. I was connected with a list of other bloggers to make up Team 15 and this month’s challenge was to create something fashion or gear related. Team 15 chose to create designer inspired projects. While the bag is inspired by my mom, the appliques are inspired by the darling appliques from Boden. I created a few of my own designs (and recreated a few of theirs) and used my Cricut Explore to bring them to life.

Applique Children Totes | this heart of mine

I don’t do it often enough but I love sewing. Despite some of the tediousness (jar of hearts, I’m looking at you), I couldn’t help but smile with glee at each step. I hope the children will be agreeable enough to allow me to borrow them once in a while.

Applique Children Totes | this heart of mine [click to continue…]

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Endless Summer Projects: Photo Transfer Journals | Classic Play - Pars Caeli - Lulu the Baker - Alexandra Hedin - this heart of mine

This post is sponsored by Bing.

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Summer is coming to an end and I have a perfect way to keep those summer shots and travel photos close at hand. Using the same method as the transfer image canvases, preserve those memories by creating photo transfer journals. Transfer favorite photos from summer trips, family events or shots of every day life (those are my faves!) The journals will be beautiful and can hold writings of your travels, adventures and memories.

This is our last Endless Summer Project post of the summer though it seems like we just started. It’s been so wonderful to work with Ali of Alexandra Hedin, Jen from Classic Play, Melissa of Lulu the Baker and MJ of Pars Caeli. They are creative, supportive, kind and hilarious women and it was a treat to collaborate. School starts in less than two weeks for us so our summer days are numbered. It’s been a good one. And don’t you worry. Our little group has a few fun things in the works.

Now back to the project.

Endless Summer Projects: Photo Transfer Journals | Classic Play - Pars Caeli - Lulu the Baker - Alexandra Hedin - this heart of mine

The cover of the white canvas journals is very similar to the surface of wrapped canvases and the process is almost identical. The journal is on the smaller size which makes the work process less but the results are just as rewarding.

Endless Summer Projects: Photo Transfer Journals | Classic Play - Pars Caeli - Lulu the Baker - Alexandra Hedin - this heart of mine

The journals don’t just have to be summer or travel related. I made up one with images of Love Bug and one with images of Sweet J. The children were tickled to see their faces on the book covers and I hope to use them as journals for this year.

Endless Summer Projects: Photo Transfer Journals | Classic Play - Pars Caeli - Lulu the Baker - Alexandra Hedin - this heart of mine

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