Category Archives: The Fast Metabolism Diet

Tuna Pepper Boats

This is a delicious lunch. It foocuses on lean protein and lots of low glycemic vegetables. This meal is a lot of food, and it is bursting with fresh flavors. Though it seems like a meal for lunch, I really enjoy this for breakfast too. I find filling up on a great salad and lean protein at breakfast or lunch helps to curb hunger pains. If you find you are still hungry with this meal, try adding some chicken, steak, or turkey bacon to the side salad. I often use this salad as a base in my meals on Phase 2 and then add meats to make a whole meal. But today I wanted to pair it with egg whites and tuna so I came up with these fun little tuna pepper boats.

Tuna Pepper Boats

Tuna Pepper Boats
FMD Phase 2 (THM E-Meal)
2 servings
157 calories, 1 fat, 9 carbs, 2 fiber, 26 protein, 10% Vit A, 130% Vit C

1 bell pepper, seeded and cut into four wedges or “boats”
1 can tuna in water, drained
1 stalk of celery, chopped (I love using celery stalk loaded with leaves and chop it all)
2 Tablespoon red onion, chopped or sliced thin
2 boiled egg white, chopped small
1/8 tsp sea salt
1/16 tsp ground pepper
1/4 lemon, juiced

Mix all the ingredients (except the bell pepper) together. Stuff the tuna mixture inside the bell pepper wedges. Serve.

Tuna Pepper Boats and Side Salad

Side Salad
FMD Phase 2 (THM E-Meal)
2 servings
37 calories, 0 fat, 8 carbs, 3 fiber, 2 protein, 84% Vit A, 56% Vit C

1 cup baby spinach, chopped
2 cup romaine lettuce, chopped
1 cup cucumber slices, cut in half
1/2 cup radish slices
1/4 cup red onion chopped
1 lemon, juiced, or serve the lemon wedges so folks can squeeze on their own dressing.
sea salt and pepper to taste

Toss it all together and serve.

Life is what you make of it. Be blessed and enjoy the journey!

This post will be linked up with:
Raising Homemakers
Raising Memories

Please share.

Black Bean Taco Salad

Black Bean Taco Salad is an easy quick meal to prepare and has been one of my favorites over the years.  It comes together so fast with fresh flavors and fun textures and is really a treat in the mouth and satisfying to the tummy.

I enjoy this taco salad for lunch or dinner.  It is super delicious and nutritious.  Some suggestions for different diet variations: If you are following a certain diet like Trim Healthy Mama, then you can serve this dish with blue corn chips or homemade baked Joseph’s pita / tortilla crisps / chips.  If you are following a diet like The Fast Metabolism Diet then leave out the chips and instead serve this salad with sliced veggies like cucumbers, jicama, or large wedges of peppers, etc. If you are following a Low Carb Diet, leave out the black beans and chips and serve with low starch veggie slices or just on romaine lettuce. If you are on a Nourishing Foods or Eat Fat Loose Fat plan, add in a spoonfull of geletain powder and a spoonful of coconut oil to your pan while it cooks and serve with full fat sourcream and fermented Pico de Gallo and serve with sprouted corn chips. All of these methods are delicious variations you will not be dissappointed with.

This meal comes together fast and takes less than ten minutes to throw together if you keep a batch of Pico de Gallo in the fridge or freezer and canned beans on hand for quick meals.  If not, then it will take you about another five minutes to chop those veggies and throw in the pot.  If cooking beans from scratch, you will need to plan ahead and soak them overnight and plan to cook for an hour on the stove the next day before using in this recipe as dried beans should always be soaked for at least seven hours and drained before cooking to neutralize the phytic acids.  This truly is a fast food meal.  I like to make a batch of Pico de Gallo ahead and keep it in the fridge and some in quick meal packs in the freezer for fast meals when I don’t feel much like cooking or making a big mess in the kitchen.

The best part of all in making this meal is that my kids enjoy it and they don’t complain about eating it, and that makes the effort of putting this nutritious meal together for them so worth it!

Black Bean Taco Salad



Black Bean Taco Salad

1 cup Pico de Gallo (fresh or frozen). Check out my Pico de Gallo recipe at the bottom of this post.
1 can black beans drained and rinsed.
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder or a fresh clove of garlic minced
1/2 tsp sea salt
1/4 tsp black pepper
1 cup shredded romaine lettuce
1/4 cup shredded cheese

Optional (for crunch) serve with:
1 cup tortilla chips or 1 cup sliced raw veggies

In a pan heat the Pico de Gallo on medium heat until the onions are tender, add in beans, garlic and spices till heated through and no moisture from the veggies remains. Scoop the taco filling onto plate and serve with lettuce, cheese, and tortilla chips. Add sour cream or guacamole if desired.

Nutrition Data: Calories 415; Protein 25 g; Fat 11 g; Fiber 20 g; Carbs 58 g; Sugars 8 g; Vit A 6105 IU; Vit C 42.2 mg; Vit K 66.7 mcg; Calcium 303 mg; Iron 5.4 mg; Thiamine .6 mg; Folate 610 mcg; Magnesium 159 mg; and so much more. This meal is packed with vitamins, minerals, and antioxidents and is very nutrient dense. Data figured for the taco salad filling, plus lettuce and cheese, but without the optional chips or raw veggies.

This basic meal is very versatile. You can serve the taco filling in crunchy taco shells, on tostada shells, or inside soft tortillas too. It works for tacos, burritos, and enchiladas if you just change up the sauce or shell you are working with. I also love to add in already cooked rice for a delicious meal of rice and beans or to also fill a variety of shells. The kids love to add the taco filling, rice, cheese, and crunchy corn chips inside a soft tortilla shell for their own homemade version of FRITO BURRITOS from Taco Bell. If you want to use the taco filling as a dip, then just blend it in the blender until desired smoothness or chunckiness and serve with veggies or tortilla chips or spread on the inside of bread or tortillas for variety to sandwiches. Also for a creamy mexican soup, after blending the taco filling, this it with water or milk (real milk, almond milk, coconut milk, cashew milk, etc) and reheat the soup on top of stove, then garnish the soup bowl with sour cream, or more Pico de Gallo when serving if desired. This basic recipe is very versatile and you can get a lot of different meals from it.

Homemade Pico de Gallo

1 medium chopped onion (red or white)
2 medium chopped tomatoes with seeds removed
1 small chopped jalapeno with seeds removed
1/4 cup chopped fresh cilantro or 2 Tbsp dried cilantro
1 Tbsp fresh squeezed lime or lemon juice
1/2 tsp sea salt

Toss everything together and store in fridge or freezer and use for adding to meals (tacos, burritos, eggs, soups, etc.) or as a garnish. Pico de Gallo is basically a fresh salad made from uncooked salsa. It is traditional in Mexican cooking, comes together quick and easy and makes meals POP with flavor and texture. I highly recommend keeping batches of this awesome food in the fridge and freezer for various uses. I love to make quick breakfasts by adding a few tablespoons of Pico de Gallo in a skillet, sauteing with chopped spinach and then piling all of that inside a delicious omelet. The best omelets ever!!! If desired, you can also ferment Pico de Gallo in a glass canning jar for one to three days on the counter, and then for another week or so in the fridge before using just by adding in 2 Tbsp of liquid whey when preparing a fresh batch. It will turn out similar to Kimchi (Kimchi is a raw fermented Asian spicy salad) but without the cabbage and red chili peppers. It is amazing what you can do with ferments. The Lactobacillus in the liquid whey helps safely ferment the veggies and activates lots of enzymes and good bacteria that are beneficial to the digestive and immune systems. Whether you eat it fresh, cooked, or fermented, Pico de Gallo is YUMMY!!!

Please share.

Homemade Pico de Gallo

If you have ever eaten Mexican or Hispanic food at an authentic Mexican restraunt, then you have probably enjoyed Pico de Gallo served either on top or on the side of your meal. It is traditional in Mexican cooking, and it comes together quick and easy and makes meals POP with fresh flavor and texture. Pico de Gallo is usually served raw and is the opposite of a cooked salsa. It is basically a fresh uncooked salsa so it is a salad. It is also sometimes called Salsa Fresco “fresh salsa” and also Salsa Bandera “salsa flag” because it’s colors are similar to the Mexican Flag. No matter what you call it, or how you serve it, it is delicious!


Homemade Pico de Gallo

1 medium chopped onion (red or white)
2 medium chopped tomatoes with seeds removed
1 small chopped jalapeno with seeds removed
1/4 cup chopped fresh cilantro or 2 Tbsp dried cilantro
1 Tbsp fresh squeezed lime or lemon juice
1/2 tsp sea salt

Toss everything together and store in fridge or freezer until ready to use.

Nutritional Data:

I have figured the nutritional data for 1 cup or about 1/2 of the recipe. This recipe makes about 2 cups of salad. Many times you might only use a tablespoon or two if using this salad as a garnish, or inside of a shell, so adjust the data per the amount you use:

Calories 55
Protein 2 g
Fat 0
Fiber 3 g
Carbs 13 g
Sugars 6 g
Calcium 34.4 mg
Iron .6 mg
Magnesium 22.8 mg
Vitamin K 17 mcg
Vitamin C 28.5 mg
Vitamin A 1224 IU

and much more vitamins, minerals, enzymes, and antioxidents.

How I use Pico de Gallo:

I highly recommend keeping batches of this awesome food fresh in the fridge and frozen in the freezer for various uses. It can be used on various diet programs too such as Trim Healthy Mama, The Fast Metabolism Diet, Paleo, Lowcarb, Eat Fat Loose Fat, Nourishing Foods, etc. You just can’t go wrong having a batch or two of this dish on hand.

I use Pico de Gallo for many different meals both as a raw topping and as a cooked base for chili, tacos, burritos, bean dips, breakfast omelets, breakfast egg scrambles, soups, stir fries, spanish rice, etc. and also as a fresh topping or garnish on other meals (steak, salad, cucumber salad, etc). I love to make quick breakfasts by adding a few tablespoons of Pico de Gallo in a skillet, sauteing with chopped spinach and then piling all of that inside a delicious omelet. The best omelets ever!!!

Here is a great idea that enhances the nutritional value too. If desired, you can ferment Pico de Gallo in a glass canning jar for one to three days on the kitchen counter, and then for another week or so in the fridge before using just by adding in 2 Tbsp of liquid whey to the recipe when preparing a fresh batch. It will turn out similar to the Asian fermented Kimchi (you can make Kimchi with this by adding chopped cabbage and red chili peppers). It is amazing what you can do with ferments. The Lactobacillus in the liquid whey will grow at room temperature in the jar and will help safely ferment the veggies and it activates lots of enzymes and good bacteria that are beneficial to the digestive and immune systems.

Whether you eat Pico de Gallo fresh, fermented, or cook it as a base in different dishes, it is YUMMY!!!

Please share.

Mommy Metabolism Workshop

I was so excited when I was selected by Mommy Parties to host a product review for Random House of Haylie Pomroy’s newest book The Fast Metabolism Diet. Haylie Pomroy is a respected expert on metabolism, wholistic nutrition, and natural food science. She has helped thousands of people heal their bodies with healthy foods. She has four clinics across the country and is well known and respected in her field.

The Fast Metabolism Diet book

I was sent several copies of the book, coupons (Applegate Farms, Celestial Seasonings Teas, Artisana), a $20 Target gift card, and a MyTime Digital Crockpot to assist with The Fast Metabolism Diet “Make and Take” Mommy Party.

Iwas definitely interested to host this review party and learn what Haylie Pomroy had to say in her book about healing my body. I put my thinking cap on . . . and my kids and I talked about how we could bless our local community with all this great stuff that came for this review. . . and from there we set up a Mommy Metabolism Workshop with local moms to talk about our metabolism, learn about foods that help rev up a slow metabolism, and heal the body’s glands and organs.

The Set Up:

I received a copy of the book to review, and 10 copies to give away to local moms and spread the word about this wonderful book. If you know me, you know I take every opportunity to love on families and build them up every chance I get. Mom’s are always the last to have their own needs met. This book review was the perfect opportunity to pamper local moms, and build them up in their quest to be healthy while providing for the needs of their families.

I sent out an invitation on the local mommy loops I am apart of for moms to join me. About 500 moms/families in our local area (Hendersonville, NC / Asheville, NC / and Greenville, SC) received the email detailing the book and diet highlights, and details about the workshop. I was able to accept 10 mom’s for the workshop and asked them to RSVP. I wish I had 100 books to give away for the workshop and could have invited 100 moms to come, but I only had 10 of these wonderful books.

The only expense the moms had in attending the workshop was to bring a recipe from the book. After they secured their seat, I sent them the recipe from the book. We doubled the recipes so there was enough to eat at the workshop, and extra for moms to take servings of each dish home with them to freeze and use to kick off the first week of their new diet from the book. Each mom brought containers, and I provided extra zip lock bags so moms could take home some of everything. The workshop was kind of like a cookie swap, but it was a “metabolism diet” swap! HOORAY!!!

My kids and I went shopping for decorations, tableware and supplies, and ingredients for three of the recipes (pepperocini pork roast, watermelon smoothie, and stevia sweetened lemonade), several bags of ice, and two cases of bottled waters. I also bought several fresh fruits and vegetables, nut butters, coconut water, and coconut milk to use in my table display and talk on nutrition. My daughter had a great idea to go with a Pink Flamingo theme. She loves Pink Flamingos! We found pink flamingo cups, plates, napkins, pink silverware, yellow table cloths, and fun decorations that all coordinated beautifully and it was a hit! We set out fresh flowers too. Our color scheme was pink, yellow, blue, and silver.


I also found cute bags to hold each mom’s The Fast Metabolism Diet book, 4 tea bag samples of Celestial Seasonings Peppermint Tea, coupons for $$ off Applegate Farms organic meats, a button pin from Applegate Farms, several recipe cards, a “Pink Flamingo” silly ball (good for squeezing out “mommy stress”!), and a feathery “Pink Flamingo” ink pen for keeping a food journal or taking notes in their books.


We had lots of interests to fill our spots for the workshop, and then a few last minute cancelations, and ended up with 6 moms and 20 kids at the workshop. Even though we did not fill all ten spots, I still thought this was a great turnout. I have also had several emails from moms wanting to know more. Plus during the workshop, two more moms who were not “officially” at the workshop, sat at nearby tables and listened in. Then after the workshop they came forward to talk with me one on one about all they had seen and heard us talk about. They were very excited to learn more. So the exposure of information for moms on this just seemed to keep expanding and growing.
We set up the workshop at the local park picnic shelter. Mom’s could bring all their kids and let them play on the playground while we had our meeting, so it was a win win for mom’s and they did not have to find child care. Some of the teens sat in and listened to the workshop too. We could easily monitor the children on the playground from our vantage point, yet they could play and we could talk. Oh, thank God for parks and playgrounds!

The Workshop:

Our discussion centered around nutrition, the three phases of The Fast Metabolism Diet, physical activities in our weekly routine, and we had a personal sharing time. Each mom shared her personal testimony about why she was struggling with her health, her metabolism, or weight issues. Each mom was welcome to take a walk around the paved path at the park, hulla hoop, or join the kids for a game of kickball after the workshop too. Every mom had a precious story to tell during our sharing time and I was truly blessed by their experiences.
142 - Copy
I need this information as much as anyone. My own metabolism has slowed to a snail’s pace and I have gained a lot of weight over the past few years. It seems that no matter how hard I try, or how active I am, nothing changes. I seldom share pictures of myself because I am so discouraged about my weight. I have been looking for answers, keeping a food and activity journal, posting progress stories in Walk and Talk Wednesday posts, and more. But I actually have seen very little progress in in changing my metabolism and very little weight loss. I am going to implement the strategy in this book and do this diet for 28 days. The science makes sense to me and I believe this will jump start my metabolism. This workshop was such a refreshing time of learning and sharing. I truly enjoyed researching this book and hosting this workshop. Be sure to read my review of the book and my 28 day experience when I get it posted.

064 - Copy (2)

A few highlights from our discussion about the book:
D. I. E. T. stands for Did I Eat Today? This is a big deal. How many times does mom skip eating during the week? Though I am over weight, I miss a lot of meals. I am so busy with my kids, that I often neglect myself. When we don’t eat, our body slows down the metabolism and stores more food as future fuel in the form of fat. Not eating doesn’t help us loose weight, it sets us up for becoming over weight.

Eat within 30 minutes of waking up in the morning.
Eat every 3 to 4 hours (Breakfast, Snack, Lunch, Snack, Supper, then rest).

Science principles behind the diet:

3 Phases of the diet involve both eating and exercise and are divided up during the 7 days of the week and repeated for four weeks for a total of 28 days. Why 28 days? Because the natural rhythm of the body is on a 28 day cycle. You can adjust the days so that your “day 1 of phase 1” begins on a different day of the week if desired. Well rounded food choices (diet) come from approved foods for each phase listed in the Master Food Guide in the book.

Phase 1 UNWIND is on Monday and Tuesday
Well rounded diet with focus on carbs.
Cardio activity for 30 minutes on day 1, then rest on day 2.
Goal is to unwind from stress and calm the adrenal glands.

Phase 2 UNLOCK is on Wednesday and Thursday
Well rounded diet with focus on lean protein.
Strength activity on day 3, then rest on day 4.
Goal is to unlock stored fats and build muscle.

Phase 3 UNLEASH is on Friday, Saturday, and Sunday
Well rounded diet with focus on healthy fats.
Stretching activity on day 5. Rest on days 6 and 7.
Goal is to unleash the burning of stored fats for fuel, balancing
hormones, and strengthening the heart.

Haylie’s Rules:
These are recommendations (10 do’s and 10 don’ts) for success that the author suggests to make the diet successful for each person.
All of the mom’s were eager to learn, and had lots of questions. They brought the foods they had prepared and set them up on the tables and plugged in their crockpots to keep the hot foods hot while we had our discussion about the book. They sat at picnic tables and relaxed and took it all in. They were so much fun to talk to. The workshop was very interactive with these lively moms. It was fun to do this workshop with them.

Taking home their FMD books

Each mom took home a a book and goodie bag. The book is a hands on resource to help them be successful in reaching their personal goals.

227 - Copy

To help mom’s see how easy and delicious the diet from the book is, we made four recipes for lunch / supper, three recipes for snacks, and two beverage recipes for our workshop, plus we had all the ice cold water we could drink. I did not include any breakfast recipes, but I would have enjoyed doing these too.


All of the recipes in the book are delicious. The book contains 50 recipes, and a huge Master Food Guide to use to create your own recipes from. The book also has a sample eating schedules to show you a great way to plan your eating times through out the day for several body types. There is also several sample menu plans for each phase. Each of the 50 recipes in the book can be divided into 4, and some into 6, portions or servings. So you can make them one week, eat a serving and freeze the additional portions. Now you have ready made meals in the freezer (and snacks in the fridge) to use through out the 28 days of the program.

Phase 1

Turkey Chili, page 187
074 - Copy

Fruit Snacks Tray from Phase 1
Blueberries, Cantaloupe, Oranges, Mangos, Strawberries, Cherries (or watermelon), Blackberries (planned, but due to a cancelation this tray was absent. I didn’t have time to prepare another one but I wish I had so moms could see and taste delicious fruits used in the diet). There are many more options and we just chose a few to show the variety.

Vegetable Snacks Tray from Phase 1
Bell Peppers, Broccoli, Carrots, Celery, Tomatoes, Jicama. There are many more options we just chose a few to show some of the variety. We served samples of cashew butter with celery and jicama as a snack option too.

065 - Copy

Watermelon Smoothie, page 194
We made this drink during the workshop. I brought a blender, frozen watermelon chunks, stevia, ice, and peppermint tea (the recipe recommended mint extract, but I did not have this). It was a cool minty icy sweet PINK sensation in the mouth! Many moms said they really enjoyed this smoothie. If left to sit a bit, and the frothy pink ice melts, this turns this drink into a beautiful purple color.

205 - Copy

Phase 2
Stuffed Mushrooms, page 213

Stuffed Mushrooms FMD Weiser Academy

Pepporocini Pork Roast, page 210
We used a boneless pork loin roast. There are herbs (dry mustard, oregano, rosemary), sea salt, and chopped pickled banana peppers (found in the pickle isle in the grocery store) in this dish, though you can’t see them in this photo because they have fallen into the broth. But once the roast is pulled from the crockpot, they are stuck to the other side. I just flipped the roast over on a plate and the chopped peppers looked very pretty on the meat and taste delicious in this recipe. My 10 year old son helped make this recipe and he did a great job. I will post another story about making this roast in the crockpot and show you step by step with lots of photos.

Porchini Pork Roast FMD

Phase 3

Coconut Curry Chicken, page 224
This delicious flavorful dish is served with quinoa, a delicious nutrient dense grain.

Coconut Curry ChickenQuinoa

White Bean Hummus with Cucumbers, page 231

White Bean Hummus

Sweet Potato Hummus with Cucumbers, page 232

Sweet Potato Hummus

Lemonade (made with stevia).
Recipe not in the book, but this beverage is suggested for occasional use during the diet. We made this on site during the workshop. This makes 1 gallon. Fruit Juices (when juice is separated from the fruit fiber) are not allowed on the diet because of the high rate of sugar delivery to the blood stream. However, an occasional glass of lemonade is allowed as long as you are drinking plenty of water through out the day. Several whole fruits are used in phases 1 and 3, but not in phase 2. However, lemons and limes are the only approved fruit (fruit juice) in all 3 phases so you could enjoy this beverage during the diet as long as no sugar (or sweeteners that be
come sugar in the body) is added.

For 1 gallon of Lemonade: use 12 lemons (or limes for limeade), cut three or four lemons in thin slices and place in the bottom of pitcher. Pound for a few minutes to release the juice and oils. Squeeze out the juice of the remaining lemons and ad to the pitcher. Stir in 4 teaspoons of liquid stevia (ad more stevia if you want it sweeter). Fill with filtered water and ice. If you only want to make a quart of lemonade, then reduce the size by using 3 lemons or limes, 1 tsp stevia, ice and filtered water to fill a quart jar). Enjoy delicious and naturally sugar free lemonade! Everyone said this was delicious and refreshing.

Lemonade Sugar Free

Feasting and Fellowship:
Here is a picture with a sampling of the food on one plate together. There are four entrees (chicken and quinoa, stuffed mushroom, chili, and roast), and snacks (raw vegetables, and two hummus dips), and the watermelon smoothie.
Foods at the Fast Metabolism workshop

Mom’s enjoyed a meal of all the foods brought today. I think every mom was pleased with the food.
mommy metabolism worshop

They also took home additional meals from each of the recipes to put in their fridge or freezer and have ready to begin their diet. All of the moms encouraged their children to try out the foods. This way of eating isn’t just for mom. You can feed the whole family with these delicious recipes. The kids loved the food! I heard so many kids say their favorite thing they ate was the Turkey Chili. The kids also helped make the lemonade, and it seemed to instantly disappear as they came back for more and more.
216 - Copy 223 - Copy

I have told all the moms who participated at the workshop that I would be glad to be a continuing support person and offered to host a “28 Days” support group to encourage each one on the journey. If they want to write about the experience, I told them I would be glad to publish their stories right here on Weiser Academy and share their journey with the world. This offer is extended to my readers too, if you use this book and would like to share your journey using the diet, I would be glad to post your journey here for others to read.

Many moms feel guilty spending money on themselves when they have families that need the grocery money. It is expensive taking care of a family, and there usually is no money left over each month for moms to take care of themselves. The recipes they know and have budgeted for are foods their kids will eat. It is expensive to add on additional meals, especially if the kids or dad might not like them. If we could put a budget together for these healthy meals, I think that would help moms be able to locate the resources in their monthly grocery budgets. They would know what it would cost to feed one person, two persons, four persons, eight persons etc. on this diet. Part of the reason mom’s metabolisms are slowing down is because of “cheap” food choices to feed their families. They are forced into a lifestyle of eating high carbs, high sugar, poor nutrient quality foods because their monthly food budget is limited, their knowledge of other options is limited, and they are already having a hard time making ends meet for their families. They don’t know, or think they can’t afford, a better way.

I would love to help moms get a whole months worth of delicious entrees in the freezer to help them rev up their metabolism using The Fast Metabolism Diet principals. If we had another workshop with 28 moms and each prepared a lunch entree and a supper entree, we could get 28 lunches, and 28 suppers in the freezer for each mom. Then all they would need then to add in is their fresh ingredients, snacks, and easy breakfast meals to complete their 28 days on the program. I would love to help moms figure out a budget to complete the 28 days on the program too and put their plan into action.

226 - Copy
I would love to host this same workshop again, and again! What a great way to love on moms and help them be the best for their families and help them reach their personal health goals. It was absolutely fun! I absolutely believe providing this kind of workshop or “kick off” helps moms make this transition successful. These are nutrition skills and organization skills that can lead to a healthy life change. I know for a fact they have had and will continue to have a positive impact on me and my family.

250 236 - Copy

After the workshop, many moms joined their kids for a rousing game of kickball on the playground. It was a great day!

241 - Copy 229 - Copy

Please share.