Rustic Dried Cherry Salad Recipe

Bertolli Olive Oil is celebrating its 150th Anniversary and I was inspired to create a salad. Actually my daughter picked out this recipe. She LOVES salads and I love that she likes to eat healthy. Plus after making this salad we found out that it’s actually quite delicious!

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3 cups cubed French bread
1/4 cup walnuts chopped
1/2 cup dried cherries chopped
2 celery stalks, trimmed and diced

3 Tablespoons Berolli Olive Oil
3 Tablespoons Raspberry vinegar
1 Tablespoon honey
2 Tablespoons water
1/2 teaspoon curry powder

 

Preheat oven to 350. Spread bread cubes on a cookie sheet and toast for 15 minutes, cool completely.

Toast walnuts in medium skillet over medium heat constantly stirring

Combine walnuts, cherries, celery and bread

Combine dressing ingredients and toss salad with dressing.

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AirFryer Potato Croquets Recipe & Giveaway

We all love the taste of deep fried foods, but not the calories or the mess of cooking with so much oil. The Philips Airfryer was created to solve this dilemma as its unique design lets you fry food with just a tablespoon or two of oil and drains excess fat from food while cooking. It’s super easy to clean up as it is dishwasher safe and makes delicious food. I’ve cooked in mine quite a bit since I received it.

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Here is one of our last recipes:

AirFryer Potato Croquets Recipe

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FOR THE FILLING

6 Small red potatoes, cubed
1 egg yolk
½ cup parmesan cheese, grated
2    tablespoons    all-purpose    flour
1 pinch salt
1 pinch black pepper
1 Cayenne pepper

FOR THE BREADING

2 tablespoons vegetable oil
1    cup    all-purpose    flour
2 eggs, beaten
½ cup panko

Directions

Boil the potato cubes in salted water for 15 minutes.    Drain    and    mash    finely    in    a    large    bowl    using a potato masher or ricer. Cool completely. Mix    in    the    egg    yolk,    cheese,    flour.    Season with salt, pepper and nutmeg. Shape the potato    filling    into    the    size    of    golf    balls    and    set    aside.

Preheat the Airfryer to 390°F. Mix the oil and breadcrumbs and stir until the mixture becomes loose and crumbly. Place each potato    ball    into    the    flour,    then    the    eggs    and    then the panko and roll into a cylinder shape. Press coating to croquettes to ensure it adheres. Place half of the croquettes into the cooking basket, cooking each batch for 7-8 minutes or until golden brown.

 

Now as part of working with Phillips we have a special giveaway.

Enter to Win:

recipe box
seasoning set
Misto oil sprayer
measuring spoons
Philips Airfryer coupon [good for 20% off on up to two Airfryers (any model) per customer]
Philips Airfryer recipe book

To Enter:

Tell me what you love to fry but want to try a healthier version

Extra Entries:

Use the rafflecopter

a Rafflecopter giveaway

Berry Sauza Spritzer “Pitcher Perfect Picture” Selfie #Recipe #SauzaPitcherPics

This is a partnered post.

 

Normally when we think of a selifie it’s a photo of yourself with whatever you want with you in the picture and you take with with your own phone. With the invention of the selfie stick you can now take a photo with an enormous amount of people it’s questionable if it’s actually a selfie. Well today, I’m going to push the envelope even further and show you a Sauza Tequila selfie. This selfie being the coctail we invented along with a bottle of Suaza Tequila!

Here is our Berry Sauza Spritzer Recipe

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Ingredients:

1/2 cup of berries soaking in Tequila for an hour in the fridge

Then 1 oz Sauza Tequila
Add berries
Top off with sprite

Enjoy!


Berry spritzer #recipe #ontheblog #momstart #foodie #nomnom #epicsummer #sauzapitcherpics

A photo posted by Louise Bishop (@momstart) on

Honey Bunches of Oats “Fried” Ice Cream

This is a partnered post.

Ok, so I actually love fried ice cream and thought it was this impossible treat and could never ever be made at home. It’s just this delicious combination of flavors and texture. Two months ago, Honey Bunches of Oats sent me a special recipe using their cereal to make Fried Ice Cream at home. However, my son kept eating all the cereal before I got to taking a photo of the ice cream creation. So today I finally was able to secure a photo before he even opened the box. He was so relieved that I took my photo so that he could dive into another box of Honey Bunches of Oats as his breakfast. Here is the amazing recipe that includes an optional cinnamon chocolate sauce. We didn’t use the sauce but we did use Tillamook’s cinnamon horchata ice cream flavor and it was the perfect combination to the Honey Bunches of Oats.

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Ingredients

“Fried” Ice cream:

1 cup Honey Bunches of Oats Almond cereal

1/2 cup shredded coconut

1/4 teaspoon chili powder

1 Tablespoon vegetable oil

2 cups vanilla ice cream

Cinnamon-Chocolate Sauce:

1/2 cup semi-sweet chocolate chips

3 Tablespoons heavy cream

1/2 teaspoon cinnamon

Directions

Place cereal in a medium bowl and lightly crush with your hands or the back of a wooden spoon. Add coconut and chili powder and combine.

In a large skillet, heat vegetable oil. Add cereal and coconut mixture and fry until it is golden brown and toasted, about 5 minutes. Remove from heat and cool completely

Using a 1/2 cup measure, scoop ice cream and quickly form balls with your hands. Place on a small try and immediately return to the freezer for at least 30 minutes or until the balls are firm.

Remove ice cream balls from freezer and quickly roll each ball in the cereal and coconut mixture. Return to freezer for at least another 30 minutes or until the balls are firm again.

When ready to serve, combine the chocolate chips, cream and cinnamon in a microwave safe bowl and microwave for 30 seconds. If the chips are not completely melted, stir and microwave for an additional 30 seconds.

Serve each fried ice cream ball with a drizzle of cinnamon-chocolate.

Truvia Natural Lemonade Recipe

I’m a Truvia Ambassador.

It’s been really hot here and Lemonade has been on the kids mind for a while. They wanted to go all out and make a lemonade stand but I’ve been sick and didn’t have the energy for that. I barely had the energy to help Zoe make it at all. But I realized how important it was so I even let her try learning some knife skills. It quickly was handed back over to me because the lemons produce so much juice things got wet/sticky/slippery all at one time.

lemonade recipe

She did however enjoy peeling the lemons and putting all the pulp inside the Ninja!.

 

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She also enjoyed putting in the Truvía® natural sweetener can help support a low or reduced calorie diet when used on fruit or in your favorite drinks. And unlike other stevia products on the market, it’s great-tasting every time. Truvía® Spoonable is the best way to bring Truvía® Natural Sweetener home. Zoe loves to use it. And now this zero calorie sweetener is right within reach on your countertop to add to your favorite healthy foods or tasty sweets. Experience the sweeter side of healthier living today.

Visit our Where to Buy section to find a store near you.

 

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Lemonade Recipe

Ingredients:

5-6 lemons peeled

4-5 cups water

1/2 cup Truvía® natural sweetener

 

Put all the ingredients in the Ninja or mixer that you have and blend until smooth.

 

To keep up with Truvia on-line follow them on Pinterest, Facebook and Twitter and www.truvia.com/baking

I’m an ambassador for Truvia and compensated for my time, my opinions are always my own.

Air Fried Hormel Chili Bites #Home30 #HormelFamily

Samples received

Our second recipe using the Philips Airfryer is a very healthy chili cheese bite. Enjoy family favorites any day of the week without the guilt or hassle of cooking with excess oil. From french fries to chicken wings to muffins, the Airfryer’s ability to fry, roast, bake or grill is almost unbelievable: that is until you’ve tried it. To explore the recipes that are included with your Viva or Viva Digital Airfryer click here. For Avance XL Airfryer recipes click here. For exclusive recipes created by MealEasy.com click here.

Air Fried Chili Cheese Bites

Using the Philips Airfryer again I actually made a few different types of bites. The Favorite though were the Chili Cheese Bites.

Air Fried Chili Cheese Bites Recipe

Ingredients:

Nasoya Won Ton Wrappers

Hormel Chili

Cheddar Cheese

 

Directions:

Heat the Air Fryer to 350

Fill the Won Ton Wrappers with some chili and cheese and seal them with water around the edges, then place and squeeze a wrapper on top. I found that folding up the edges kept them together better.

Cook for about 3 – 5 minutes, follow guidelines on the machine

Serve!

 

I really am enjoying this air fryers.

3 10 Minute Wow Recipes From Del Monte #10MinuteWow

Wow, Easter was yesterday and Del Montel came to the veggie rescue of our meal. I was asked to create a recipe for my friends who were hosting the Easter celebration. Because I’m working with Del Monte and the request was Green Bean Casserole that’s what I made. It’s really easy to throw together you just toss the main ingredients and then bake if for 30 minutes. EASY PEASY!

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Ingredients

2 can (10.75oz.each) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk
2 tsps. soy sauce
¼ tsp. black pepper
4 can (14.5oz.each) any style Del Monte® Green Beans, drained
2⅔ cups French’s® French Fried Onions, divided

Directions

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-qt. casserole.Bake at 350° F, uncovered, 25 minutes or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.Bake 5 minutes longer or until onions are golden brown. – See more at: http://www.delmonte.com/recipes/detail/green-bean-casserole/#sthash.CLMnqx7b.dpuf

 

And yet, Del Montel really wants me to share with you some easy 10 minute recipes; while I thought 30 minutes was easy. All of these recipes are found at Delmonte.com/recipes

 

2015 DEL MONTE ‘HAM PAIRING’ >> CHEDDAR CORN CASSEROLE

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Ingredients

3 cups shredded Cheddar cheese, about 12 oz.
2 Tbsps. all-purpose flour
½ tsp. black pepper
¾ cup milk
4 oz. cream cheese, softened
⅔ cup sliced green onions, divided
1 tsp. hot sauce
4 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained
1½ cups croutons [or crackers], finely crushed (about 3/4 cup), optional topping
4 slices bacon, cooked and crumbled, optional topping
½ cup diced red bell pepper, optional topping

Directions

Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside.Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Cover and bake 30 minutes.Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, as desired. Bake 5 minutes longer. –

2015 DEL MONTE ‘LAMB PAIRING’ >> PEAS 5 WAYS


 

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Ingredients

1 Tbsp. vegetable oil
2 cans (15oz.ea.) Del Monte® Sweet Peas, drained
½ cup bagged shredded carrots
⅓ cup chopped fresh mint leaves

Directions

Heat oil in a large non-stick skillet over medium heat; add peas and carrots. Cook 3 to 4 minutes; gently stirring occasionally, until heated through. Remove from heat.Stir in mint and season to taste with salt and black pepper, if desired.

2015 DEL MONTE ‘SALMON PAIRING’ >> LEMON-GARLIC GREEN BEANS WITH CRISPY CRUMBS

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Ingredients

2 Tbsps. olive oil, divided
¾ cup panko bread crumbs
2 Tbsps. grated lemon zest
¼ tsp. coarse sea salt [or Kosher salt], optional
2 tsps. minced garlic
2 cans (14.5oz.ea.) Del Monte® Whole Green Beans [or Cut Green Beans], drained
1 Tbsp. fresh lemon juice
Freshly cracked black pepper, optional

Directions

Heat 1 Tbsp.oil in a large skillet over medium heat. Add bread crumbs; stir 2 to 3 minutes or until golden brown. Stir in lemon zest and salt, if desired. Transfer crumbs to a bowl.Add remaining 1 Tbsp. oil and garlic to same skillet. Stir over medium heat 30 seconds. Add green beans and lemon juice; stir until heated through. Serve beans topped with bread crumbs and pepper, if desired.

 

I know we’re too late for Easter but grilling season is getting started and these 10 minute recipes are going to come in handy very quickly!!!

5 Campbell’s Easy Cooking Holiday Left Overs Recipes

Getting together for Holidays we usually cook a big meal. For Easter we usually make a ham, or a turkey, or brisket and it’s a great big slab of meat that tastes amazing and then you have a lot of leftovers. What to do with the leftovers when everyone is tired of the ham sandwiches that is the question???

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You just need to get creative and create a new recipe with all that cooked ham. And if you have extra vegetables then throw those in the mix with a can of Campbell’s soup and you’re good to go! Or you could use Campbell’s Soups For Easy Cooking, a new line of pourable, ready-to-use soups for cooking. They are already prepared with the perfect blend of seasonings allowing busy parents like us to create delicious homemade meals in thirty minutes or less. Each one is conveniently packaged in cartons and come in four flavors.

Flavors include:

o Savory Portobello Mushroom (great for stroganoffs & chicken skillet dishes)

o Creamy Herb & Garlic with Chicken Stock (great for pot pies and casseroles) 

o Sweet Onion (great for meatloaf and pork skillet dishes)

o Mexican Style Tomato (great for Mexican skillet dishes)

We have five great recipes to share and Four of the recipes include Campbell’s Soups For Easy Cooking from Mealsin30.com

We have five great recipes to share and Four of the recipes include Soups For Easy Cooking.

Creamy Ham, Potato & Asparagus in Pastry

Ingredients:

1 package (10 ounces) Pepperidge Farm Puff Pastry Shells, prepared according to package directions
1 medium red potato, cut into 1/2 inch pieces
1 cup cubed cooked ham
1 carton (14.5 ounces) Campbell’s® Creamy Herb & Garlic with Chicken Stock Soup
8 ounces asparagus, trimmed into 1 1/2 inch pieces

Directions:

Heat an oiled 12-inch skillet over medium high heat. Add the potato and ham and cook until lightly browned, stirring occasionally

Stir in the soup and asparagus and heat to a boil. Reduce the heat to medium-low. Cover and cook for 3 minutes until the asparagus is tender-crisp. Season to taste. Spoon the soup mixture into the pastry shells.

 

Herb & Garlic Turkey Burgers

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1 pound ground turkey
1 carton (14.5 ounces) Campbell’s® Creamy Herb & Garlic with Chicken Stock Soup
4 slices Swiss cheese
4 slices bacon, cut in half and cooked
4 Pepperidge Farm® Sesame Topped Hamburger Buns, split

Directions

  • Mix the turkey and 1/4 cup soup in a large bowl.  Shape the turkey mixture firmly into 4 (1/2-inch thick) burgers.
  • Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium-high heat.  Add the burgers and cook for 10 minutes or until well browned on both sides.  Pour off any fat.

  • Add the remaining soup to the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook until the burgers are cooked through.  Top the burgers with the cheese and cook until the cheese is melted.

  • Top each burger with about 1 tablespoon soup and 2 pieces bacon.  Serve the burgers on the buns with the remaining soup.

Pasta With Ham & Peas

Ingredients:

1 carton (14.5 ounces) Campbell’s® Savory Portobello Mushroom Soup
1 cup diced cooked ham
1 cup frozen peas, thawed
1/2 cup shredded white cheddar cheese
8 ounces spaghetti (cooked and drained)

Directions:

Heat the soup, ham, peas and cheese in a 12-inch skillet over medium heat until the mixture is hot and bubbling, stirring occasionally

Add the spaghetti to the skillet and toss to coat. Season to taste.

 

Chicken Ceasar Saute

 

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Ingredients:

1 lemon
1 1/4 pounds skinless, boneless chicken breast halves, cut into thin strips
1 carton (14.5 ounces) Campbell’s® Creamy Herb & Garlic with Chicken Stock Soup
1 tablespoon chopped garlic
1/4 cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley
8 ounces (1/2 of a 1-pound package) linguine, cooked and drained

Directions:

  • Grate 1 tablespoon zest and squeeze 2 tablespoons juice from the lemon.
  • Season the chicken as desired.  Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally.  Pour off any fat.

  • Stir the soup, garlic, lemon juice and lemon zest in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.  Season to taste. Sprinkle with the cheese and parsley. Serve the chicken mixture over the linguine.

 

Ham Asparagus Agratin

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Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1 1/2 cups cooked cut asparagus
1 1/2 cups cubed cooked ham
2 1/4 cups rotini (spiral) pasta, cooked and drained (about 4 cups)
1 cup shredded Cheddar cheese or Swiss cheese (about 4 ounces)

Directions

  • Heat the oven to 400°F.
  • Stir the soup, milk, onion powder, black pepper, asparagus, ham, pasta and 1/2 cup cheese in an 11 x 7 x 2-inch baking dish.
  • Bake for 25 minutes or until the ham mixture is hot and bubbling. Stir the ham mixture. Sprinkle with the remaining cheese.
  • Bake for 5 minutes or until the cheese is melted.

 

This post is sponsored by Campbell Soup Company.

5 Days Left to Have the King’s Hawaiian Starring Roll

King’s Hawaiian makes some of the best rolls around right? We received some coupons to purchase some rolls for the starring roll and we invite you to enter the contest as well. You have 5 Days left to enter the King’s Hawaiian Starring Roll.

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20-24 servings, 30 min to prep., 3 hr. to marinate, 30 min. cook

INGREDIENTS

  • 3 lbs (about 9 pieces) boneless/skinless chicken thighs
  • 1 ½ oz Italian dressing
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 ½ green bell pepper, cut to the size of the dinner roll
  • 1 ½ red bell pepper, cut to the size of the dinner roll
  • ¾ red onion, cut to the size of the dinner roll
  • ¾ cup mayo
  • 2 (12-pack) KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls (cut horizontally)
  • Fresh pineapple, for garnish

DIRECTIONS

  1. Mix oregano, basil, and Italian dressing.
  2. Cut the peppers and onion into slices small enough to fit the King’s Hawaiian Original Sweet Roll.
  3. Add chicken and vegetables to marinade and mix. Be sure to evenly coat all ingredients.
  4. When the chicken and vegetables are evenly coated with the marinade, refrigerate (for food safety) for about three hours.
  5. Heat grill pan over a medium-high heat. Grill chicken until cooked. Grill vegetables until tender.
  6. Spread mayo on both sides of the roll and assemble sliders, in this order: bottom of bread, chicken, bell pepper, onion, top of bread. Use a toothpick to skew a pineapple garnish and hold the sandwich in place.

To Create Pineapple Garnish:

  1. Cut fresh pineapple lengthwise into ½ inch slabs.
  2. Lay pineapple slice onto a cutting board and use a star-shaped cookie cutter to cut pineapple.

Chef’s Tip: To add extra flavor and create beautiful grill lines use a cast iron skillet with ridges.

 

King’s Hawaiian is inviting fans to join in on the fun and throw an epic award show party – one worthy of an Academy Award or a Grammy. King’s Hawaiian understands that everyone wants the chance to turn on the glitz. This award season, get off the couch and join the party! Please join us as we celebrate the “Starring Roll” campaign. Visit starringroll.com for a chance to win a grand prize of $10,000.    

We like ours in quite a few different ways. Here are some Chili Dogs with Cheese and Fritos.

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Then this next one has a hot dog with avocado, fried onions, and crab. It was so good!

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Great ways to Enjoy Olives from Spain #OlivesFromSpain

This is a partnered post.

I love olives, I went to a food conference not that long ago and ended up with as many olives as you think a person could eat in a year but it still wasn’t enough for me. My whole family loves them we use them in recipes all the time. We eat them right out of the jar too, but love cooking with them. Of course the easy way to cook with them is to add them on the top of something. We have them on top of pizzas, salads,  burritos, nachos. I’ve put them in cornbread, and used them to make a olive tapenade that we put in quesadillas.

 

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Ingredients:

 

  • 1 cup loosely packed pitted black Spanish olives
  • 2 tablespoons finely diced red onion
  • 1 tablespoon minced garlic
  • 3 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh marjoram
  • 4 filets of anchovy minced
  • 2 tablespoons minced capers
  • 1 lemon juiced
  • 2 ounces virgin olive oil
Directions
  • Mince the olives.
  • Combine with the other ingredients in a mixing bowl.
  • Let sit one hour and season with salt if needed, black pepper and chili flakes for spice. Reserve room temperature.

Use it inside like we do or as a dip.

Spain has such a rich history that is linked to olives – with trees for table olives growing in the country since the 1st century. There is a wide range of varieties, types and forms of presentation. Spain is the leader in table olive production and exports, with the most modern industry in the world leading to the highest food safety and quality standards. Olives from Spain are a more versatile than olives from any other region – get creative, and find out why they can add life to any party.

 

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This month, Olives from Spain will head to Miami for the country’s premiere food festival. If you are lucky enough to attend the renowned South Beach Wine and Food Festival, be sure to stop by the Olives from Spain station to sample some tasty bites. The event is expecting approximately 18,000 attendees.

We wanted to share a few recipes that we that would be excellent combined with Olives from Spain. Here is one that was popular at Thanksgiving.

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Turkey Deviled Eggs

Ingredients:

Hardboiled eggs
Darigold 4% Milk Fat Small Curd Cottage Cheese
Spicy brown mustard
Sea salt
Ground cumin
Green olives stuffed with pimento
Extra large black olives

Directions:

Peel hardboiled eggs and cut in half. Using a spoon, scoop out the yolk into a bowl; set the whites aside.

To taste, add cottage cheese, mustard, salt and cumin to the bowl. Mix thoroughly, then spoon carefully into the egg white halves.

Cut a green olive in half. Take one half and gently pull the pimento slice down just far enough to look like a beak. Set the olive into the egg yolk on one of your deviled eggs.

Take the other green olive half and cut it into thirds. Cut the pimento in half. Arrange the olive and pimento pieces on top of the egg to resemble a tail.

Cut an extra large black olive in half and rest it in the middle of the green olives to form the body.

Finally, squeeze two mustard dollops on the “Head” to form eyes.

 

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Mexican Cornbread Recipe

Ingredients:

1 pkg of Jiffy Corn Bread Mix (or 8.5 ounces of your choice corn bread mix)
1 tablespoon butter
1/2 pkg Chorizo
1 1/2 cups frozen corn cooked
4 eggs
2 can green olives from Spain
2 cups half-and-half or whipping cream
1/2 teaspoon salt

Directions:

1. Preheat oven to 400 degrees. Prepare muffin batter according to package directions, pour into lightly greased 8-inch square baking pan. Bake 20-25 minutes or until lightly browned. Cool completely.

2. Cut cornbread into 1-inch cubes; place in 13×19 inch baking pan. Bake 5-10 minutes or until golden brown. Transfer lightly greased 2-quart casserole.

3. Melt the butter and pour over the bread cubes, then top with corn, olives and sausage

4. Beat eggs, half-and-half, salt in small bowl with wire whisk until well blended; pour over ingredients in casserole. Gently press bread cubes into egg mixture until completely covered. Cover with foil.

5. Bake 30 minutes then uncover and cook 10 more (make sure the knife comes out clean) Let stand 10 minutes before serving.

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And Beeb used olives in the salad above: Meals in a Snap. We love adding olives to salads.  Be sure to look for the Olives From Spain logo, to ensure you are getting the highest quality olives and taste the difference for yourself. And be sure to follow along with with Olives from Spain on-line.

 

Olives from spainFacebook: www.facebook.com/OlivesFromSpain

Twitter: https://twitter.com/olivesfromspain

Website: www.olivesfromspain.us

Pinterest: www.pinterest.com/OlivesSpain

YouTube: https://www.youtube.com/user/onlyolivesfromspain

 

Compensation was provided by Olives from Spain via MomTrends. The opinions expressed herein are those of the author and are not indicative of the opinions of Olives from Spain or Momtrends.