Thirty One Summer Kick Off

June is CRAZY busy….. end of the school year, graduations, Father’s Day, weddings, Christenings, baby showers, and of course birthdays and anniversaries.  Are you ready?  Do you have all of those gifts together?

In direct sales, June is usually one of the dreaded “J” months.  The story is “J” months are traditional bad for business.  Think about it – January is the month after Christmas so everyone is broke.  June is crazy busy who has time to shop.  In July, everyone is on vacation so the last thing they are thinking of is shopping or partying.  Thirty One “debunked” the myth in January AND  now they are planning to do it again in June.   Because Thirty One makes “J – months” AMAZING!

This summer’s Seasonal Catalog  is no different….. They have introduced EIGHT new prints for summer fun.  Check out these cute prints:

#1 – Did you know you could make some extra money with just 4 hours a week?  A little bit of work AND using some amazing products? Maybe you could pay off some bills? Or pay for the kids summer activities?  Maybe you just need some girl time?  Maybe you are looking for a career change?  Whatever your reason, I would love to help you reach your dream…For the month of JUNE, Thirty One is offering a $1 no-kit enrollment.  That’s right! You can start your business for less than a cup of coffee.  OR you can order one of the AMAZING enrollment kits.  Your choice.

PLUS with every $1,000 in orders for the first 4 months, you will receive Wishes Rewards you can use for……..business supplies product, VISA gift cards or Disney dollars.  Say what???

PLUS with Thirty One’s NEW Marketplace, you can save 40% off your own purchase of products or use the discount in helping a local team or organization raise funds.

PLUS with just $100 in sales each month, you will be able to buy one select product for 60% off the retail price the following month.

#2 – Maybe having having your own business is not on your bucket list.  So why not host a girls get together? Sip some wine (or your favorite beverage), catch up with friends, shop and have fun.  When was the last time you hung out with the girls without the kids?  You supply the friends and I will do all of the work. No time for a home party…. Why not a Facebook party?  Fun and games while everyone gets to shop from the comfort of their own home.

With a $600 party (the average), you get $100 in FREE products, TWO half price items, and TWO hostess exclusives.  PLUS you can get to pick ANYTHING in the catalog for just 80% off! I grabbed another Studio by Thirty One Classic Bag for just $16!

#3 –  I get it, you don’t need extra money and parties aren’t your thing.  BUT you just LOVE to shop? So here is the AMAZING Thirty One Customer Special for June…

For every multiple of $35, you can pick ONE of these bags at 50% off.  The Sling Back Bag, the Essential Storage Tote or a Cinch Sac are some summer favorites.  BUT if like BIG bags…. you won’t want to miss the half price offer for the City Park Bag or the Casual Cargo.  When you spend $35 and grab one of these two bags – it’s like getting two bags for the price of ONE!

So, to sum things up…there are THREE opportunities with Thirty One this summer:

3 options

Which opportunity is for you? Have a ThirtyOne-derful day!

Tasty Tuesday: Chicken Salad

I have struggled with staying at goal for the last few months.  Just when I wanted to get back on track eating zero point foods, it has been recommended in addition to dairy free and gluten free – I go vegetarian.  BUT before I made the change, I tried this YUMMY recipe.

Give this AWESOME 1 Smartpoint. per 1/2 cup service recipe a chance.  This will make 12 servings!

 

Ingredients:

  • 2 pounds cooked boneless, skinless chicken breast
  • 1 cup purple grapes, halved
  • 2 TBS chives, scallions or green onions, minced
  • 5 ribs celery, washed and chopped
  • 1 TSP garlic powder
  • 1/2 cup light mayonnaise
  • 1/2 cup plain, non fat Greek yogurt

Directions:

  1. Cook the chicken breasts until done. You can pan fry with non stick cooking spray or bake in the oven.
  2. Shred the chicken or chop using a knife. Place in medium sized mixing bowl.
  3. Wash and cut the grapes in half. Place in bowl.
  4. Wash and mince chives. Place in bowl.
  5. Wash and chop celery. Place in bowl.
  6. Add garlic powder to bowl.
  7. Add light mayonnaise and Greek yogurt to bowl.
  8. Add a dash or two of this seasoning if you’d like some more flavor.
  9. Mix well and chill for an hour before serving.

Since this makes 12 servings, why not take some for lunch using your Thirty One Around the Clock Thermal..  It is one of the most versatile totes.  Great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

If you try this yummy recipe, let us know what you think.  Have a recipe you want to share?  Send me an email – if I use it, I will send you some happy mail.

Have a ThirtyOne-derful day!

Tasty Tueseday: Zesty Spanish Cauliflower Rice

Today is another Weight Watcher’s recipe.  I haven’t had the nerve to substitute this for hubby’s favorite Spanish Rice dish yet BUT the day is coming.  I think I will make it for me and let him try it.  Wonder if he will be able to tell the difference??? LOL!

Nutrition facts: 1/4th of recipe (about 1 1/3 cups) is 100 calories, 0.5g total fat (<0.5g sat fat), 571mg sodium, 21g carbs, 6g fiber, 9.5g sugars, 5g protein. Freestyle™ SmartPoints® value 0*

Prep: 10 minutes     Cook: 20 minutes   Makes: 4 servings

Ingredients:

4 cups riced cauliflower (or 5 cups roughly chopped cauliflower)
1 cup chopped bell pepper
1 cup chopped onion
One 14.5-oz. can diced tomatoes (not drained)
1 cup chicken or vegetable broth
2 tbsp. tomato paste
1 tbsp. chopped garlic
1 tbsp. dried oregano
1 tsp. ground cumin
1 tsp. lime juice
1/2 tsp. chili powder
1/4 tsp. salt, or more to taste

Directions:

  1. If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  2. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add pepper and onion. Cook and stir until softened, about 5 minutes.
  3. Add remaining ingredients, including riced cauliflower, and mix well. Bring to a boil.
  4. Reduce to a simmer. Cover and cook for 6 minutes.
  5. Remove lid. Cook and stir until cauliflower is tender and liquid has evaporated, about 5 minutes.

The Tote-ally Thermal may be a bit large to take for lunch BUT it is one of my NEW favorites…actually it has made a comeback! Why you’ll love it: it is tote meets cooler in this fabulous water-resistant bag. With the Leak Lock® thermal lining which allows for ice to keep food and drinks cool, this is the perfect tote for family outings, picnics, camping, boating or any other outdoor activity. It will also keep things hot if you are headed out to a picnic or family gathering.  The long handles let you carry it over your shoulder to free up your hands, and plenty of pocket space means that there’s a place for everything.

Do you have a favorite recipe?  Share it with me and if we print it, you will receive a FREE gift from me as a thank you.  You can send your recipes to me via email at hopews31@gmail.com

Have a ThirtyOne-derful day!

Tasty Tuesday: Oven Baked Fajita

I found this YUMMY recipe and have tried it.  I cut back on the spices so it wouldn’t be too spicy for hubby BUT it was really good.  Quick and easy.  The bonus is it froze well too.

Thinking it might work with beef too…. OR just lots of veggies.  How will you change it up?

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil (I used olive oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

  1. Preheat the oven to 400 degrees.
  2. Place chicken strips in a greased 13×9 baking dish.
  3. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
  4. Drizzle the spice mixture over the chicken and stir to coat.
  5. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  6. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

Have a ThirtyOne-derful day!

Tasty Tuesday: Vegetarian Quinoa Bowl

This YUMMY vegetarian dinner is packed full of Mexican flavors.  Quick and easy with lots of leftovers to have on a salad the next day OR to heat up.
Prep Time: 30 minutes
Cook Time: 30 minutes

Serves:   4

Quinoa Skillet
  • 2 Tablespoons avocado or olive oil
  • 1 medium zucchini, chopped, 2 cups
  • 1 red bell pepper, cored and diced into 1/2″ pieces, 1 1/2 cups
  • 1 medium onion, diced into 1/2″ pieces, 2 cups
  • 1 clove garlic, minced
  • 2 Teaspoons ground cumin
  • 2 Teaspoons chili powder
  • 1 – 15 ounce can black beans, drained and rinsed
  • 1 cup quinoa, rinsed and drained
  • 1 – 14.5 ounce can fire roasted chopped tomatoes in sauce
  • 1 1/2 cups vegetable stock
  • 1 1/2 cups fresh or frozen corn
  • 1/2 Teaspoon sea salt, or to taste (this will vary on type of stock used)
Pico de Gallo
  • 1 1/2 cups chopped tomatoes
  • 1/4 cup diced onion, reserved from above
  • 1/4 cup chopped fresh cilantro
  • 1 Teaspoon minced jalapeno
  • 1 Tablespoon freshly squeezed lime juice
  • 1/2 Teaspoon sea salt, or to taste
Instructions
  1. Prep the ingredients for the quinoa skillet dish before starting to cook, and set aside 1/4 cup of the diced onion for the Pico de Gallo.
  2. Preheat a large skillet (13″-15″) over medium high heat. When the pan is hot but not smoking, add the oil along with the zucchini, bell pepper, onion, and garlic. Sauté stirring often until the veggies have softened but are still crisp tender, about 5 minutes.
  3. When the veggies have softened, add the cumin and chili powder to the skillet, and stir to mix in. Then add the black beans, quinoa, fire roasted tomatoes, and vegetables stock. Stir to combine and cover the skillet with a lid. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook stirring occasionally until all the liquid has absorbed, and the quinoa is fluffy, 20-25 minutes.
  4. While the quinoa is cooking, mix together the ingredients for the Pico de Gallo. Season to taste with salt, and set aside to let the flavors blend.
  5. Stir together all the ingredients for the Avocado Lime Cabbage Slaw, then set it aside until the serving time.
  6. When the quinoa is done, add the corn and stir to combine. Season to taste with salt, and serve immediately with Pico de Gallo.

What to do with the leftovers????  Pack them up for lunch the next day in one of Thirty One’s AMAZING thermal lunch totes.   Sending  the  kids  off with  a healthy  lunch?  Try  the  Lunch Break  Buddy  Thermal. This roomy, insulated cooler bag is perfectly sized and styled for packing lunch and snacks for you or the kids, with a water-resistant thermal lining, zipper closure, large front pocket and mesh side bottle pocket. Personalize your lunch bag with an embroidered name, monogram or Icon-It design for school, work or travel.

Did I mention it is on the Retirement list?  What does that mean?  It will be gone after February 28th….. grab one while you can.

Have a ThirtyOne-derful day!