Author: Gina Neely

“All Shade Needs and Gets Sunlight”

by | Posted January 30, 2018 | Uncategorized
Okay; so I am sure for all of those that follow me know me a little better now. Yes I have removed the “shade” and receiving sunlight now.

Goodbye 2016!

by | Posted January 31, 2017 | Uncategorized
Wow, this year is up and it has been quite a year of renewal, revelations and real-ism. I have personally and professionally witnessed that first hand

Happy Mothers Day

by | Posted April 29, 2016 | Uncategorized
  Happy Mother’s Day to All the Amazing Moms!!! #mymom  

Gina’s Tropical Mai Tai

by | Posted June 17, 2015 | Featured, Recipes
Ingredients Ice, as needed 1/2 cup fresh pineapple juice 1/4 cup orange juice 2 ounces light rum 1 ounce dark rum 1 ounce triple sec Juice of 1 lime D

Cod with Roasted Tomato Salsa

by | Posted June 15, 2015 | Featured, Recipes
Ingredients 6 plum tomatoes, sliced into quarter wedges 1/2 red onion, sliced into quarters Olive oil Kosher salt and freshly ground pepper 7 cloves g

Light Carrot Cake

by | Posted June 10, 2015 | Featured, Recipes
Today is my 50th birthday and I’m loving every second of it! 50 feels great! I want to share my light carrot cake recipe with you to remind you

Fish Tacos with Cool Watermelon Salsa

by | Posted June 8, 2015 | Featured, Recipes
Ingredients 4 cups diced seedless watermelon 1/2 small red onion, finely diced 1/2 cup roughly chopped fresh cilantro Juice of 2 limes, plus lime wedg

Grilled Chicken Lettuce Wraps

by | Posted June 2, 2015 | Featured, Recipes
Ingredients 4 (8-ounce) boneless, skinless chicken breasts Extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup mango-peach jam

Easy Baked Egg Muffins

by | Posted May 27, 2015 | Featured, Recipes
This is a quickie: Take a muffin tin, brush with olive oil and crack your egg in each hole. Add a little sea salt and pepper or however you season you

Mexican Brown Rice Salad

by | Posted May 20, 2015 | Featured, Recipes
  Ingredients 2 ears corn, husked Olive oil, for brushing 1 cup cooked brown rice 2 (15-ounce) cans pinto beans, drained and rinsed 1 red bell pe