This is a sponsored post from Stonyfield and Walmart. All opinions are my own.

I was all set to do my usual Sunday grocery haul at my usual place when I remembered the Walmart gift card that Stonyfield had sent me to check out Walmart's organics lineup. 

Score!

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So off I headed to the (fairly) new Walmart near me to switch up my grocery game for the week. 

Once there, I checked out the usual things I buy organic -- dairy products, apples, and eggs. 

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 Yeah, I was pretty amazed and psyched.

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The prices and selection were great!

I'm not an "organics or bust" kind of shopper, but I do insist on organic dairy, which is why I love Stonyfield. 

When I got back home, I made myself an awesome bright red smoothie with Stonyfield plain Greek yogurt, cherries, beets and avocado. Feel free to use fat-free or whole milk yogurt, depending on your macros. The cherries and beets give the smoothie plenty of natural sweetness. My smoothie was super thick so I ate it with a spoon.

Cherry-Beet Smoothie

• 1 cup plain Greek yogurt
• 1/4 avocado
• 75 grams beets (I keep mine frozen for smoothies)
• 140 grams frozen cherries

Blend everything, adding water if it's too thick. 

Makes 1 smoothie.

I was sent a free coupon from Al Fresco for the purpose of creating a recipe.

My family is knee-deep in end-of-the-school-year activities -- and this isn't just any year-ender. It's high school graduation time for the teenager, which makes for a busy house (mostly him but also for mom and dad).

I try and resist the urge to just give up and go out for dinner most days, so I look for super easy meals that I can whip up in a flash, and chicken and turkey sausages come in really handy for that.  I pretty much always have a package either in the fridge or the freezer, ready to go for additions to pasta, the grill, and skillet meals. I always reach for poultry sausage because while they have the same great flavors as pork, they're a lot lower in fat and calories.

This quick meal idea was inspired by something I saw on a menu while on vacation this spring. In all the time I've been cooking with chicken sausage I saw it and thought "Great idea -- why haven't I done this before?"

So now I did. 

I made these on the stove but they'd be a great addition to your Memorial Day grill menu.

Armed with a coupon from  Al Fresco, I picked up a package of Sweet Italian Style chicken sausage and made a sandwich twist on the classic chicken Caesar salad that includes all the familiar flavors, including a well-placed anchovy on top.

I was running low on Caesar dressing so I extended it with some Dijon mustard, and I discovered that I liked it even better. The mustard helps bridge the salad and sausage worlds.

I simply toasted the buns but if you want to do it up big-time, brush the buns with garlic butter before you toast them to get that crouton flavor.

Chicken Caesar Sandwiches

• 1/4 cup light Caesar dressing (I used Simply Dressed light Caesar dressing)
• 1/4 cup Dijon mustard
• 4 hot dog or small sub rolls
• 4 Al Fresco chicken sausages (I used  Sweet Italian style, but Roasted Garlic or Roasted Pepper and Asiago would also work well)
• 2 cups shredded romaine lettuce
• 1/4 cup shredded or shaved Parmesan
• 4 anchovy fillets (optional)

To make the sauce, mix the dressing and mustard in a small bowl. Set aside.

Toast the buns, and while they're heating up, cook the chicken sausage. (I heat them in a dry skillet over medium heat until the sausages start to brown.)

Place the sausages in the buns, top with lettuce, sauce and Parmesan and top with an anchovy fillet. 

Makes 4 sandwiches.

I've had a cold all weekend, and I'm hoping it goes away quickly because this weekend is BUSY! The kid has his spring band concert on Thursday, the band banquet is Friday and he has senior prom on Saturday.

Plus, I have not one but two dental appointments on Wednesday, and have you done that when you can't breathe out of your nose? Good times.

Anyway, here was my breakfast:

The one good thing about cold medicine is that it completely kills my appetite so I really had to work up an interest in making breakfast. 

I had some leftover watermelon chunks in the fridge, which inspired me to make a smoothie based on an agua fresca. The combination of watermelon and lime is one of my favorites and I figured that a base of plain kefir would go with the sweet-tart flavors. I figured right. I also added a little agave syrup. If you use a flavored kefir (Lifeway makes a limited-edition watermelon kefir!) you can skip the agave.

Watermelon-Lime-Kefir Smoothie

• 1 cup plain kefir
• 1 cup watermelon chunks
• 1/4 of a peeled lime wedge
• 2 teaspoons agave syrup
• 1/2 cup crushed ice

Blend everything together until the lime and ice are thoroughly processed.

As a member of the Stonyfield Clean Plate Club, I received products and coupons from Stonyfield and PrAna to write this post. All opinions are 100 percent my own.

Now that my mouth is pretty much back to normal, I’m adding back in some things that were off limits, like seeds. When you can’t eat things with chia seeds and hemp seeds, you realize just how many things you buy with chia seeds and hemp seeds.

I was inspired to make a little bowl of breakfast yum by a pair of prAna workout capris.

Huh?

This month Stonyfield and PrAna are teaming up to celebrate #TheWholeYou, so I was sent a pair of PrAna’s Chetan capris, which are a blend of cotton and hemp (a ha!) They’re super comfortable and a little heavier in weight than my usual workout capris, so they’ll be great for wearing to more than the gym. They’re a warm charcoal gray and have cool diagonal piecing on the lower legs. They also have a handy little pocket sewn in the waistband. (Here's a detail shot of the capris at right. Are those my legs? I wish!)

I kinda live in workout clothes. Every morning I wake up and change into them because my goal is to get some work done, take a workout break and go back to work.

The past few weeks have NOT gone that way, what with dental surgery, vacation and IT band stuff, but yesterday I actually did that and it felt great to get back to my routine. Mouth doesn’t bother me, I’m caught up on work, I’m working through the IT band thing (curse you!) and I have a fridge stocked with Stonyfield yogurt, which REALLY came in handy when all I could eat was soft stuff.

So what’s in my bowl this morning? Six ounces of plain whole milk Greek yogurt topped with a small sliced banana, a drizzle of honey and about a teaspoon of hemp hearts. I used to be really into flavored yogurts, but lately I'm all about the plain. You can add whatever you like, make it sweet or savory and use it in place of sour cream on things like tacos. It makes a great base for a super thick smoothie, too.

I was more than ready to celebrate #TheWholeYou, and you can, too.

PrAna is offering my readers 15 percent off using the coupon code WHOLES17GGG through the end of May.

I highly recommend the Chetan capris and may get a pair in another color!