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Sporty Spice

October 21, 2014

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With Bay Area sports in full force I needed some appropriate footwear for this busy season ahead. Last year, I gave the wedge sneaker trend and it didn’t go over as well as I hoped, so this year I’m introducing these high tops into rotation.

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My fall style approach is “classic with an edge”… and I feel like this look fits the bill.  I find that I really enjoy going out of my comfort zone with some trends, but still keeping it true to my personal style (i.e. a baby pink cashmere sweater with retro sneakers and ripped denim).

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Cashmere Sweater (similar)/Black Skinny Jeans/Adidas Sneakers/Celine Sunglasses/Michael Kors Bag

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What trends are you excited to try out this fall?

Tasty

Tangled Thai Salad

October 20, 2014

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I kept coming across this pin but was so sad to see you needed a “spiralizer” to make it (at least make it look like it does in the picture).  Anyway… fast forward a few months and I am proud to say I’ve bought into this spiralizer movement and couldn’t be happier!  This thing can take numerous veggies (zucchini, carrots, beets, etc.) and turn them into noodles in a matter of minutes… and the best part? Even J loves it!  To quick off my spiralizer option with you all, I wanted to first share the salad that started it all – the Tangled Thai Salad.

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Tangled Thai Salad

  • 1 head thinly chopped napa cabbage
  • 1 cup sliced jicama (cut into small sticks)
  • 8-10 carrots, spiralized
  • 2 yellow beets, spiralized
  • Peanut Lime Dressing (recipe below)
  • 2 Persian cucumbers, sliced
  • 1 tablespoon chopped raw peanuts
  • 1 lime, cut into wedges
  • 1/4 cup cilantro leaves
  1. Put napa cabbage in a large, shallow serving bowl.
  2. Top with jicama sticks.
  3. Pile the carrot and beet on top and drizzle with dressing.
  4. Garnish with the cucumber, peanuts,  lime wedges, and cilantro.

Peanut Lime Dressing

Makes 1 cup (I would double it… it’s so good I had to make another batch!)

  • 3 cloves garlic, minced (about 1 tbsp)
  • 2 tbsp tightly packed cilantro
  • 2 tbsp natural peanut butter
  • 2 tbsp + 2 tsp lime juice
  • 1 tbsp + 1/2 tsp tamari
  • 1 tbsp rice vinegar
  • 1 tbsp peeled and chopped ginger
  • 2 tsp coconut milk
  • 1 1/2 tsp organic sugar
  • 3/4 tsp sesame oil
  • 3/4 tsp sambal oelek
  • 1/2 cup sunflower oil

1. Use an immersion hand blender (or normal blender) to blend ingredients above.

*This dressing will store for a week – but good luck getting it to last that long!

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Sip

Buffala Negra

October 17, 2014

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As the weather has finally decided to be a little more “fall-like” this week, I’ve decided to get into the spirit with some fall decor and cooler weather libations.  I’m not a big Halloween person, and this cocktail is about the closest thing I’ll get to “scary.”  Its black color and bourbon base, lend itself to being the perfect spooky drink!

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Bufala Negra

  • 2 oz bourbon
  • 6 basil leaves
  • 1/2 oz balsamic syrup
  • 2 oz ginger beer
  1. Muddle balsamic syrup and basil in a cocktail shaker.
  2. Add ice, bourbon and give a few hard shakes for 20 seconds or so.
  3. Strain into an ice filled low ball glass and top with ginger beer.
  4. Garnish with basil and enjoy!

* To make the syrup combine 1/4 cup balsamic vinegar and 1/4 cup simple syrup (1:1) in a saucepan over medium high heat.  Bring to a boil and reduce heat and simmer for 1 minute. Remove from stove and let cool completely before use.

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Tasty

Red Pepper Dip

October 15, 2014

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With football season in full swing, I’m always looking for some healthy (and tasty) snack options to enjoy.  My mom made this amazing gluten-free, dairy-free Red Pepper Dip, and I knew I needed to share it with you all!

Red Pepper Dip

 Red Pepper Dip

  • 1 can plain artichoke hearts
  • 1/4 cup capers, drained
  • 1-7 oz jar roasted red peppers, drained & rinsed
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup parsley
  • 4 cloves fresh garlic
  • 1/4 cup olive oil
  • salt and pepper
  1. Puree all ingredients in a food processor until smooth.
  2. Serve with sliced red pepper, jicama and/or cucumber.

Doesn’t get any easier than that!

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