I was born and raised in Portland, Oregon and grew up with hippie parents that sold my brother and sister to the Gypsies and we lived in a VW Van - o.k. KIDDING!
We love to eat, camp, fish, eat, watch t.v., go to movies, eat, BBQ, hang out with friends, hang out by the pool, play video games, cook, and did I say eat?
It seems we are always trying to eat healthier and get active - I want to come to terms with fact I will never get back to my original weight - let's face it 7lbs and 6oz is not very realistic.
Come on, get your day started with Dave and I then spend your workday with me - I promise I will help make it go by faster with all of your favorite Soft Rock Music!
On Air Details
Hi, I'm Teri Ann and I Co-host the Morning Show with Dave Thomson and I also keep ya company while you're working!
Listen for great music, Hollywood news, lifestyle fun, prizes and more!
I'd love to hear from you! Feel free to email me at firstname.lastname@example.org or call me anytime at 559-247-2989!
We have been married over 15 years and are as happy as can be! We love to travel and explore new places. Tropical locations have been our favorite so far! It's nice to get away to the perfect tropical beach and we have been lucky to find some really nice ones! See my slide shows from trips we have taken below.
We love our cats and our dog and they are like 'kids' to us. Except they don't ask for the car keys and we don't have to pay for college...lol!
Craig and Olive our rescue Beagle:
Our kitty Emily aka "Princess Emily Muffin Pie"
Our other cat Boris, aka "Borisaurus Rex"
We love t.v.! Reality shows are some of our favorites! We love cooking shows too. Top Chef, Food Network, Survivor, American Idol, Biggest Loser, Hell's Kitchen, Masterchef, Glee, the list goes on and on!
We love to explore, travel, cook, watch movies, play online and going out to eat! We enjoy hanging out with our family, a good BBQ and friends. We are pretty laid back people who enjoy life and all it has to offer!
Here is a slide show of some of our trips around the world...we have more places we would love to visit, but here are few we have crossed off our list and some that we want to go back to over and over again!
www.ccspca.com- I am a HUGE supporter of anything animals! Please adopt a shelter animal today...they need you! www.locogringo.com - My favorite site for information and traveling along the Mayan Riviera in Mexico! All places from Cancun south to Belize.
Hope you are having a great week! Sure is nice to have one more short work week isn't it?
Having tons of fun with our new Morning Show host Dave Thomson! Be sure to tune in tomorrow for more fun! We'll get to know Dave a little more tomorrow and find out about his family, strange places he has lived, and what he has been doing here in Fresno since he has no friends or t.v.! LOL!
Fun lifestyle news, hollywood dirt and more! Check it all out below!
A Classic Pin-Up
A baby reaches out for her doctor during what was expected to be a routine C-section.
A routine C-section turned memorable for an Arizona doctor when his tiny patient reached out of her mother’s abdomen during delivery and grabbed his finger.
The brief moment was captured by the baby’s father, Randy Atkins, who snapped a photo that has now gone viral.
“The doctor called me over and said, ‘Hey, she's grabbing my finger.’ So I ran over there and just grabbed the shot and I was just in awe looking at it. It was such an amazing picture,” Atkins told KTVK.
Lisa Lillien aka the Hungry Girl offers her recipe for Sesame Salmon and Snap Peas.
Put down the oily, oversized sandwich. Step away from the buy-by-pound buffet. It’s time to get out of that lunch rut.
“Lunchtime isn’t a reason to bore your taste buds into submission with another takeout order from the place down the block or the white bread sandwich,” says Daphne Oz, resident wellness expert on ABC’s “The Chew.”
By planning ahead, Oz, who will release her new book “RELISH: An Adventure in Food, Style and Everyday Fun” in spring 2013, easily creates healthy, flavorful meals. Her Mediterranean grilled eggplant with Greek yogurt, for example, only takes 30 minutes to prep and cook.
Lisa Lillien, author of the best-selling “Hungry Girl” series, says that spicing up your afternoon meal is as easy as eating “fun and guilt-free” products such as Laughing Cow cheese and Boars Head chipotle chicken deli meat.
“Broth-based microwavable soups are also great for lunches,” Lillien advises. “[They’re] low in calories and very filling.”
With the following five recipes from this season’s new cookbooks, there’s really no excuse to have another bad lunch.
Recipe: VEGAN MAYO
(Make this Vegan Mayo for the Winter Confetti Salad, below)
10 calories per serving (1 tablespoon) 1 12.3-ounce package Mori-Nu tofu 2-3 tablespoon Dijon mustard 2 teaspoon distilled white vinegar Lemon juice Agave sugar
1. Blend tofu with Dijon and vinegar until creamy. 2. Add a few drops of lemon juice and agave nectar and blend again. Taste and add more lemon, agave nectar, or Dijon as needed. Serve chilled. Chef’s Note: In a pinch or for soy-free, substitute plain vegan yogurt for vegan mayo. Recipe excerpted from “Happy Herbivore Abroad” by Lindsey S. Nixon (BenBella Books, $19.95).
Recipe: WINTER CONFETTI SALAD
½ parsnip, skinned and finely diced ¼ red apple, sliced thinly 1 celery stalk, finely chopped ¾-1 cup cooked rice 1 cup radishes, thinly sliced 1 tablespoon Vegan Mayo 1 teaspoon Dijon mustard ½ orange (juice and zest) 2 green onions, sliced
In a mixing bowl, combine parsnip, apple, celery, rice, and radishes. Next, add mayo, Dijon, orange juice, and orange zest, stirring to combine. Stir in half of the green onions and use the remaining onions for garnish. Serve chilled. Chef's Note: If you double this recipe, you may want to be careful with the amount of Dijon you use.
1. In a large bowl, whisk together the peanut butter, vinegar, soy sauce, sesame oil, and ginger. Set aside. 2. Bring a large pot of water to a boil over high heat. Cook the noodles and carrot for 1 minute. Drain, reserving 1/3 cup of the water. Rinse the noodles and carrot under cold water. Drain well. 3. Whisk the reserved water into the peanut mixture until smooth. Add the noodles, carrot, and cucumber, tossing to coat well. Top with the peanuts. Recipe excerpted from “Wheat Belly Cookbook” by William Davis (Rodale Books, $27.99)
Recipe: GRILLED EGGPLANT WITH GREEK YOGURT
Serves: 6 to 8
4 Japanese eggplants ¼ cup plus 1 ½ tablespoons extra virgin olive oil Salt, to taste Pepper, to taste 2 teaspoons fresh thyme(leaves only) 2 teaspoons fresh oregano(leaves only) 1 cup Greek yogurt 2 cloves garlic, minced 1 teaspoon cayenne pepper 1 tablespoon honey, plus more for garnish 1 tablespoon red wine vinegar 2 tablespoons mint leaves, finely chopped, for garnish 1 cup walnuts, roughly chopped, for garnish
1. Cut the eggplants in half lengthwise, and score the flesh without piercing the skin in a crisscross pattern. Toss the eggplant with ¼ cup of the olive oil, salt, pepper, and the thyme and oregano leaves. Set aside to marinate for up to 20 minutes. 2. Preheat the grill or grill pan to medium-high heat. 3. Place the eggplant on a hot part of the grill and cook until slightly charred, about 3 minutes per side. Transfer to a cooler part of the grill or grill pan, and cook through, until soft when pierced with a knife, about 8 more minutes. Remove to a platter and set aside. 4. Meanwhile, make the sauce by whisking together the yogurt, minced garlic, remaining olive oil, cayenne pepper, honey, and red wine vinegar. Season with salt and pepper. 5. To serve, top the eggplant with a generous portion of sauce and garnish with mint, chopped walnuts, and another drizzle of honey. Recipe excerpted from “From the Chew: Food. Life. Fun” by ABC’s “The Chew” (Hyperion/ABC, $19.99)
2 tablespoons low-fat sesame ginger dressing 1/8 teaspoon chopped garlic Dash ground ginger One 4-ounce raw skinless salmon fillet 1 cup sugar snap peas 1/2 teaspoon sesame seeds
Preheat oven to 375°F. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. In a wide bowl, mix dressing, garlic, and ginger. Add salmon and flip to coat. Cover and marinate in the fridge for 15 minutes. Place snap peas onto the center of the foil and top with salmon. Drizzle with remaining marinade, and cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 15 minutes, or until salmon is cooked through and snap peas are tender. Cut packet to release steam before opening entirely. Sprinkle with sesame seeds and enjoy! Recipe excerpted from “Hungry Girl to the Max!” by Lisa Lillien (St. Martin’s Griffin, $27.99).