BS in the Kitchen: Fruit & Quinoa CELEBRATION!

Last week we went into the kitchen, somewhat delirious - unsure of what the heck we were doing. We had a recipe we were working off of,  but we may have not exactly been entirely confident in our efforts - especially since we were changing it up a bit and were both ridiculously sleepy. But don't you worry! It turned out to be DELICIOUS and uniquely flavored. A total success. 

Here is the recipe, {inspired by Amy Casey Cooks (we should have known right there it would be a winner) }


2 cups of veggie stock, or water 1 cup quinoa 1 cup red grapes 1 cup strawberries 1/4 cup pinenuts 2 tablespoons parsley 2 tablespoons apple cider vinegar 1 teaspoon Djion mustard 3 tablespoons olive oil Salt & Pepper (to your liking)


Cook the cup of quinoa in the veggie broth, or water (if using veggie stock we recommend holding back on the salt and pepper in the end). Meanwhile, in a small bowl whisk together the apple cider, vinegar and olive oil. Set aside as your vinegarette. Halve your grapes, quarter the strawberries and toss in with the cooked quinoa. Add parsley and pinenuts. Pour in the vinegarette and toss to coat. Enjoy! (Even better if it's chilled!)

BS in the Kitchen: Watermelon Feta Salad

Watermelon Feta Salad on Benner Fit

Hi guys! We are back in the kitchen making a yummy summer salad, and taking ourselves very seriously: 


Ingredients (all to your liking!):

Feta Basil Candied Pecans Watermelon Avocado


Cut the watermelon and avocado up into bite sized pieces and place into a large bowl.

Chop basil into thin slices.

Sprinkle your basil, feta and candied pecans into the bowl. Mix it up! And you've got yourself some deliciousness!

Watermelon Feta Salad on Benner Fit
Watermelon Feta Salad on Benner Fit

USANA 5day Cleanse Overview

I did it folks! 5 whole days of cleansing! I can't believe I actually made it through. I've got discipline but I didn't think I had 5 days of it!

I posted about my day one experience and I was pleasantly surprised. I usually go into new things with an open mind, but I must say the thought of cleansing for 5 whole days seemed slightly daunting.

Usana and April Norris (USANA Independent Associate) kept me in check through this entire journey. I would receive daily emails filled with inspiration which were very beneficial during this cleansing process. Lets face it there is food temptation everywhere! What I LOVED most about this cleanse is that you are literally eating or drinking every two hours. That is way more then I do currently. Eating this often speeds up your metabolism and gets that body back in check.

I can honestly say, I feel better! My personal goal was just to see if I could actually make it through five whole days of cleansing. April was very kind in letting me know that I could eat as many fruits and veggies as I needed. I am very active so I have to be aware of my caloric in take.

Moral of my cleanse story is that the USANA 5day RESET Cleanse is pretty darn wonderful! I really want to stress to all my Bennerfitters out there if you have wanted to cleanse, this is the one to do because it's totally doable! You don't feel hungry all the time since you are constantly eating or drinking. All of the smoothies taste delightful, the chocolate was my personal favorite! The Usana protein bars were both filling and delicious. And I love my fruits and veggies so the fact that I could eat them whole without putting them down a juicer was a big bonus!

If you are interested in this cleanse, the wonderful April Norris is your gal to contact,

Have a beautiful Tuesday! I'm feeling so energized I'm heading to the hills for a hike, thanks USANA and April! This cleanse rocks!

I'll leave you with Usana's motto...

Thai Kale Salad Wrap

What's your favorite means of disguising a salad so it doesn't seem so... salady? Let's be honest, salads are not always easy to eat. My cravings for them are few and far between. It's not that I don't like salad. I do, actually! But present me a salad along with one other option... any option at all... And watch as I'm lured away from making a hearty salad my dinner choice.

Here's where trickery works like magic... throw a salad in a wheat tortilla and call it a "wrap." Bam! The allusion of a "sandwich" presents a salad in a completely new light, and I'm all in. One simple little shell holding my salad all together for me is beyond thrilling.

And if this salad wrap contains a delicious peanutty thai dressing made from scratch... Forget about it. I'm at the alter saying my "I do's" to said wrap, I love it so much.

This recipe below can be served as a salad or wrap, whichever is more appealing to you. Either way, it will not let you down. Let's dive right in, shall we?


Thai Kale Salad Wrap {inspired by Edible Perspective}

Ingredients for Dressing: 2 1/2 tablespoons of organic creamy peanut butter 2 tablespoons & 2 teaspoons of rice vinegar 1 tablespoon olive oil 2 teaspoons honey 1 1/2 teaspoon soy sauce 1/2 teaspoon orange zest 1/2 teaspoon ginger, minced or grated 1/4 grated garlic

Ingredients for Salad/Wrap: 1 hearty handful of kale 1/2 cup of bean sprouts 1/4 cup of quinoa 1/2 cup of red cabbage 1/4 cup shredded carrot 1/4 cup of bell peppers, diced 1/8 cup of peanuts tofu 1 tsp. coconut oil pepper tortilla wrap (*optional) marinate

Slice tofu to desired amount. Marinate in soy sauce and rice vinegar for about 10 minutes. whisk Meanwhile, combine the peanut butter, rice vinegar, olive oil, honey and soy sauce in a bowl. Whisk until blended. Add orange zest, ginger and garlic and mix. Let sit for about 10 - 15 minutes for the flavors to intermingle.


Once the tofu is marinated, heat coconut oil to a medium heat and sear the tofu (about 3 minutes per side). I like tofu to have a very browned surface - but cook to your liking. Add pepper to flavor.


For the wrap (or salad, whichever you prefer) grab one very hearty handful of kale and add to a large bowl. Combine all remaining vegetables. Toss in about 2 tablespoons of the dressing (flavor to your liking).


Once tossed - add however much you like to your tortilla wrap, add a slice of tofu on top and voila! You're on the train to yummy town.