Wednesday, August 31, 2016

Chinese Chicken Salad

While we were at the beach last week, my cousin brought me a delicious salad from the restaurant where she works.  This was my attempt to recreate it.  I had everything prepared (shredded, chopped, diced etc…) in the morning and then simply tossed it all together for dinner. This recipe made enough salad for dinner for me and Allen and 2 additional lunches for me. 
Head of Napa Cabbage, shredded
1 cup purple cabbage, shredded
2 spring onions, chopped
3/4 cup shredded carrots
1/2 cup bean sprouts
1/2 cup cucumbers, diced
2 cups chicken, cooked and shredded
1/2 cup almonds, sliced and toasted
1/2 cup crispy asian noodles
2 tbsp sesame seeds, toasted
2 tbsp cilantro, finely chopped

Combine all ingredients in a large salad bowl.
1 inch piece of fresh ginger, grated
2 garlic cloves, grated
4 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp grape seed oil
2 tsp sugar
pepper to taste
* I double this dressing recipe for the large salads I made!
I put all of the dressing ingredients in my small food processor and pulsed to combine.  Then I put the dressing in a mason jar and placed it in the refrigerator to chill.  Just a note- make sure your grate the ginger and garlic over the container you are making the dressing in.  All of the yummy oils will add to the flavor of the dressing.  Shake well before tossing with salad.


Monday, August 29, 2016


This Cupcakes & Cashmere dress has been a staple piece this summer.  I am always on the hunt for the perfect LBD and LWD.  I got this one back in the Spring at Boem.  I just found it a Nordstrom Rack for 50% off!!  I will wear it into the fall with just a few changes.  

I found a great olive Bomber jacket in the Boys section at Target while I was doing a little Back to School shopping with Jackson and Nat.  The Boys XL fit me perfectly.  I also linked the Women's Bomber from Target.  I added booties to make the look a little more "fall".  And the Twine & Twig Cowrie Collar still works perfectly!


Saturday, August 27, 2016


I got this delicious recipe from Natalie at her blog designers bags and dirty diapers.  I have to admit that I was VERY hesitant.  I have never liked cauliflower- the raw texture honestly used to gross me out.  The way Natalie described them- I knew I had to try them!  AND we all know I love anything with Buffalo sauce on it!  I made just a few simple changes for us.  These are great for Meatless Mondays or Taco Tuesdays. You will not be sorry!

1 head of cauliflower, cut into small florets
1/4-1/3 cup Frank's Buffalo Wing Sauce
2 tbsp unsalted butter, melted
1 tbsp garlic powder
Preheat oven to 425.  Toss cauliflower, butter, wing sauce and garlic powder in bowl until cauliflower is coated.  Place on tinfoil lined baking sheet and roast for 45 minutes, turning once halfway through with spatula. 
Buffalo, roasted cauliflower
1 package small soft taco shells
1 can refried black beans, warmed 
queso fresco, crumbled
2-3 ears corn, grilled
pickled purple onions
1 avocado, sliced
Sriracha Mayo
limes, sliced

Build your tacos and top with a little Sriracha mayo and a squeeze of lime juice on the top.

Monday, August 22, 2016

Healthy Breakfast + Avocado Pesto + Summer Cocktail

I recently started working with a trainer/ nutritionist.  She told me that I really needed to start eating breakfast.  Not easy for me but I'm trying…. These are a few things I have been eating in the mornings.

Plain Greek Yogurt
Sliced Peaches
Sliced & Toasted Almonds
Sprinkle of Cinnamon
Layer ingredients in bowl and enjoy!

Avocado Pesto 
2 small avocados, diced
1 1/2 cups basil
1/2 cup sliced almonds, toasted
Juice of 2 lemons
2 cloves of garlic
3-4 tbsp olive oil
Salt & Pepper
Place all ingredients in a food processor and blend well.  For lunch or dinner I put this on zucchini noodles.  For breakfast this is great on Ezekiel toast with hard-boiled eggs and some hot sauce.

My friend Erica came up with this cocktail. I added the lime to cut the sweetness.  It's super refreshing and tastes like summer in a glass but without all of the calories of a pina colada.
Summer Cocktail
2 oz Coconut Rum (I use Malibu)
Dasani Sparkling Tropical Pineapple
Juice or 1/4 or 1/2 of a lime
Mix all together over ice!

Enjoy the last moments of summer!