SinfulColors is turning up the heat this summer with two new sinfully luxurious polish collections. Silk + Satin features six matte hues, however they are not your chalky mattes these shades still have a luminous look to them.
Matte About Blue: a deep cornflower blue
Pipaya: offers a hint of coral combined with a tomato shade
Prime Purple: is the perfect lilac hue
Real Teal: will have you dreaming of being under the sea with this mermaid shade
Silver Solution: adds a gentle shimmer to an everyday look
Solar Flux: is a soft banana peel yellow.

Rain Rubber: bright burnout blue
Burn Rubber: a fiery orange the perfect compliment for a beach bonfire
Race Rubber: vampy raspberry hue (will be fab for fall!)
Rubber Ball: a fun punchy pink
Red Tired: a scandalous and racy cherry tomato red
Even though SinfulColors polish cost $1.99 they are up to the standard of the higher end polishes.
Now that I am back in Michigan I have few different trails that I enjoy running on. The change of scenery keeps me from getting bored, and I focus on other things besides how out of breath I am at that moment.

I don\’t know of anything more delicious than fresh fruit in the summertime. Today I am sharing a sweet treat that\’s not only healthy, but only three ingredients. Watermelon granita is one of those dishes that will become your go-to weekend treat. All you need is fresh watermelon, a hint of fresh lime juice and a little bit of sugar.
Watermelon Granita
Ingredients
6-8 cups cubed seedless watermelon
1/3 cup sugar
juice of 1 lime
Directions
1. Add your cubed watermelon, sugar and lime juice to a blender.
2. Blend until smooth.
3. Pour it all into a 9×13 pan and freeze for one hour.
4. Using a fork, scrape to loosen the granita.
5. Freeze for another hour and repeat step 4.
6. After it\’s been frozen for three hours, scrape it once more, and then it\’s ready to be served.
*Note you can make a smaller portion, just add lime juice and sugar to taste.
Lorna Jane Clarkson is the incredibly fit and fab founder of Lorna Jane Activewear. Not only does she design cute and functional workout clothes, but she eats nutritious food, works out and her mission is to inspire others with her own personal life philosophy of Active Living. She encourages you to get more out of life by giving more of yourself everyday, and striving to be better each day than you were the day before as well as practice Move, Nourish, Believe. \”Move, Nourish, Believe,\”simply means: Move your body everyday, Nourish your body with delicious food (the recipes will change your life!) and Believe anything is possible if you are willing to work for it.
Lorna Jane has easily become my healthy living inspiration, and I was absolutely thrilled when I received an e-copy of her brand new cookbook NOURISH – The Fit Woman\’s Cookbook. Let me just say if you are looking to make some healthy changes in your life (or maybe you already have) this book is perfect for you. Filled with gorgeous pictures, inspirational quotes, guidelines and tips for living a healthy and active lifestyle and not to mention some amazing recipes.
After receiving the book I immediately tried out two recipes. First up: Homemade Nut Butter served with a range of fresh vegetables that were a huge hit for the 4th of July.
Veggie Sticks with Nut Butter
Roast unsalted nuts (about 4 cups will make a small jar of nut butter) until browned lightly. Allow to cool and then using a food processor – process for about 3 minutes, or until the mixture forms a coarse paste. Don\’t forget to occasionally scrape down the sides. Add Himalayan pink salt to taste and process again until smooth. Serve with celery sticks, carrots, cucumber, radishes or tomatoes.
Next: Poached Chicken. This is one of my favorite recipes in the book. I have been tripling the recipe and enjoying the chicken on salad daily for lunch. The flavors are brilliant together and this has easily become my go-to.
Poached Chicken
Ingredients
1 chicken breast fillet
1 sprig fresh thyme
1/2 lemon, sliced
3 black peppercorns
Directions
1. Place all ingredients in a small saucepan.
2. Cover with cold water.
3. Bring to a boil.
4. Reduce heat; simmer, covered, 10 minutes.
5. Remove from heat, let stand, covered 10 minutes.
6. Slice or shred chicken meat as desired.
I received a complimentary e-book for review. From Fit Approach and Lorna Jane As always, all thoughts, opinions and ideas are my own.