Marissa Mace

A home decor and lifestyle blog

Sunburst Inn – Beach Review

Our stay at the Sunburst Inn was very special for me. We’d planned this trip almost a year in advance. I remember watching the premier of HGTV’s 100 Day Dream Home Beachfront Hotel edition when it first aired. While we were watching it, I leaned over to Justin and told him “We need to go there!”

Many months later, we finally made it there. The Sunburst Inn generously hosted us during our magical stay. We were able to enjoy Indian Shores after four days at Disney World. If you ask me, this was the perfect combo – Disney and beach time!

Indian Shores is about two hours east of Disney World – but the drive is scenic and allowed us to explore new areas of Florida, including Tampa and Clearwater.

Once we arrive, it was pretty much love at first sight. Hour by hour the sleepy beach town grew on us. Which made it hard to leave. And, the decor at the boutique hotel is beautiful! The color wallpaper style of each room made you feel “chic-y, beach-y and boutique-y”!

We stayed in the Penthouse which fits six guests. It was the perfect space for our family – the full kitchen made for an extra amazing experience. We went grocery shopping before we arrived and stocked up on breakfast and lunch essentials.

Being able to have lunch just steps away from the beach each day made for uninterrupted beach time. We made lunch, ate on the deck and went right back out to the sand. It really made our experience that much better.

For dinners, we ate at local restaurants (tip: make reservations ahead of time. They get busy!). Our favorite spot for dinners and views was Caddy’s in Indian Shores. We went twice. Their food was super good. Also, Justin raved about their key lime pie.

To top it off, all the amenities the boutique hotel offers! From paddle boards, corn hole, bikes and so much more. They have everything you’ll need for fun in the sun!

Each night was gathered to watch those sunsets. They were so gorgeous. Pink and orange game skies like I’ve never seen. It was an event for all. Perfect way to wind down each day.

All and all, you will fall in love with the Sunburst Inn just like we did. We are already dreaming of going back and enjoying more time on the sugary sand of Indian Shores. Here is a quick video on my Instagram of the top 4 reasons we love the Sunburst Inn!

If you’re looking to stay at the Sunburst Inn – make sure to use my code “Marissa” to save on your first visit! Tell them I sent ya 🙂

I’d love to know, did you want the Sunburst Inn on HGTV?

Ninja Creami Milk & Cookies Recipe

Ninja Creami recipe

If I was ever stranded on an island and had to pick one “meal” – it would be a close tie between pasta and ice cream. Yes, that is how much I love ice cream. But since being on a new health journey and leveling up the foods and ingredients I eat – I’ve been turning to our new Ninja Creami to make homemade, high-protein ice cream.

And since being gluten free, my favorite pint size ice creams with nuggets of cookies and toppings (looking at you Ben and Jerry’s) aren’t gluten free. So I took the opportunity to marry my two favorite healthy food swaps – Siete Foods Chocolate Chip Cookies and Slate Milk.

Both are gluten free, grain free and have incredibly clean ingredients. Seriously, go check both of them out. We have a monthly subscription of Slate. Each month we order Vanilla and Classic Chocolate. BEST protein drink we’ve ever tried.

When you mix Slate and Siete Cookies together into an ice cream – whoa!

Of course, I had to share this recipe with you guys! If you have a Ninja Creami – make this ASAP! Here’s the model I have in case you’re looking to add one to your kitchen arsenal. I love that this recipe is high-protein and big in flavor.

Here’s how to make it:

  1. Pour 1.5 can of Slate into the creami container. I used the French vanilla.
  2. Add to freezer for 24 hours.
  3. A little difference, but I used the milkshake setting – 1 time.
  4. Take the creami out add more Slate or your favorite milk.
  5. Respin on milkshake
  6. Add the @sietefoods chocolate chip cookies
  7. Spin on the “mix in” setting

Ta da! It’s almost like a milk and cookies frosty 👌🏻 Enjoy!

Shredded Beef Tacos Recipe

Easy, delicious and family approved? Meet your new favorite slow cooker recipe! These shredded beef tacos are my family’s new favorite dinner. And, they’re busy mom approved because you can leave in the slow cooker and 7 hours later they’re ready.

With the kids about to start up spring sports and our evenings getting extra busy, we rely so much on easy dinner recipes. This slow cooker recipe is one you’ll want to save and share with all your friends!

This makes a great Sunday night dinner so you have leftovers for the week. That worked really well for us the first time we made these beef tacos. Truth be told, we ate these tacos two nights in a row. We loved them so much!

Alright, lets get to the recipe! I hope you enjoy and it becomes a family dinner go to!

INGREDIENTS  

  • 3-5 pound Chuck Roast
  • Salt and Pepper
  • 1 tbs avocado oil
  • 7 oz can of Chipotle Sauce
  • 1 cup of Beef Broth
  • 1 tbs Garlic Powder
  • 1 tbs Onion Powder
  • 1 tbs Cumin
  • 1 tbs Chili Powder
  • 1 tbs Oregano
  • A pinch of Nutmeg
  • Corn Tortillas
  • Shredded mozzarella cheese
  • Pico De Gallo for topping
  • Sour cream for dipping (optional)

INSTRUCTIONS 

  • Season both sides of your roast with salt and pepper
  • Add the avocado oil to a skillet over medium to high heat. Sear the roast on both sides. Remove it from the pan and place it in the bottom of your slow cooker.
  • Mix all of the seasonings and sprinkle them all over the roast. Then add the chipotle sauce (you’ll want it in a paste form so you may need to blend it real quick) and beef broth. Cover and cook on high for 6-8 hours or low for 7-10. We usually cook it on low for 7 hours.
  • Once the meat is cooked, remove it from the crockpot and shred it up.
  • Dip the tortillas in the juice leftover in the crockpot and add them to a skillet on medium heat. Add a generous amount of cheese and shredded beef on each tortilla. Fold in half and cook until golden brown and crispy.
  • Fill with your favorite toppings and enjoy! We like to add pico de gallo!

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