What I’m Adoring: Chic Graphics/Comfortable Weekends

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I’m a big believer in the graphic tee. In fact, nine times out of ten that’s what I’m wearing with some jeans, Supergas, and a pretty red lipstick. So when I came across these four graphic tees from Chicwish, I had to share my finds to kick off all the sales that begin (right now) this weekend! I’m also planning on hitting up all the awesome sells over at Gilt, their shoe sell is outta’ control! Cheers to a happy weekend full of comfy clothes, early morning cappuccinos, and being thankful.  xoxo

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{all graphics are via Chicwish, shop them here: Anti-War Peace Plume tee + Neon Tiger tee + Dip Dye Smile tee + Aztec Triangle Deer tee}

 

p.s…have you seen Free People’s new video for their August collection? It has once-upon-a-time Girl’s star, “Charlie”, + Paris + red wine + falling in love. I’m a bit obsessed, it’s on there site. It’s sort of a must see. xo.

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Pretty Picks For August

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Iamwearing

I love makeup. I love skincare. I’m a complete beauty junkie, however, I’m really big on only using natural products. With that being said, I have probably tried everything under the sun for my skincare routine (makeup + facial care), and even though I like to try out new things here and there, I am obsessed with certain brands that I know will never let this girl down. I also have super(rrr) sensitive skin, so I really have to watch out what I put on my face or else it’s…disaster. Continue reading “Pretty Picks For August”

What I’m Adoring: The Perfect Brown Sugar Ring

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I finally found it. The perfect, simple, ring that I plan to never take off.  The Drusy Drop Ring in Rosegold from Leif. Who has now become one of my cult-worthy go-to online shops for just about anything that is amazing, and definitely one of a kind. How lovely would this ring be, well, always?

Rice, Rice, Baby: Thai Coconut Brown Rice

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{a part from my lame-themed title, this Thai Coconut Brown Rice recipe makes up for it}

So lately as things around my life have just been a little hectic, I’ve been gravitating towards being a complete home-obsessed dog lady.  I’m also equivalent to that of a vampire because of my lack of sun as of late. Although, I am in no way ashamed of that statement- I happen to admire vampires, who doesn’t?  No one, that’s who.  Anyhow, I’m sure vampires love Thai food, another thing no one doesn’t like. Thai food is easy, comforting, and incredibly versatile.  Plus, I like to pretend I’m suiting up for a trip to Thailand in the near future (i.e. just let me dream). Ah, but vampires and Thailand- really. It’s the perfect combination. However, on to the best Thai-takeout-inspired recipe…ever.  Also, it’s much healthier, of course. Woo! 

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{another lamed-theme statement; my modest kitchen, aka, where the magic happens…hell yea. Clearly, I believe in year-round christmas lights, it’s the simple things}

you will need

1 cup brown rice

2 cups of coconut milk (I used half whole-fat coconut milk, and half light coconut milk)- you may give or take on the cup-age, I’m a risky kinda’ girl and eyed it. 

2 tbsp of grapeseed oil 

1/2 diced onion

1/2 diced bell pepper

Handful of fresh basil

Handful of fresh cilantro

as wanted, purple cabbage served raw (it’s delicious with the rice + amazing for us raw)

pinch of smoked paprika, pink himalayan salt, & pepper

oh, and clearly, Sriracha is a no-brainer for this one

p.s…some of the directions below may seem a little backwards, but just go with the flow, yo. 

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Secret to cooking the perfect rice: add the oil to the bottom of the pan on high-heat- after oil is heated- add your rice and slightly brown rice before cooking it. Works like a charm. 

Directions: Add your coconut milk to the already somewhat browned rice, and bring to a boil. Also, because we don’t want the rice, well, ‘rice-y’, stir the rice continuously so the rice becomes more on the sticky side. It makes for a creamier dish, which is what you want here. Add your onions, bell peppers, and spices once at a boil. Continue by following the cooking time as directed for your rice. For instance, I cooked the brown basmati rice I was using for about 35 minutes, give or take. Just depends on the type of rice you are using.  Remember to keep stirring continuously (i.e. arm workout.) After your rice is cooked, before cooling, add your basil.  Stir. Serve atop your purple cabbage and top it with cilantro.  

Obviously, the cabbage is optional, but it’s absolutely delicious with this because of the balance and texture it gives the dish. It’s very fresh and feels like spin on a nutrient-dense salad. It would be perfect for day-after lunches, too. So making this in advance is always an option. Hope you enjoy, feel free to ask in questions or suggestions in the comment box. Til’ next time my loves. Oh, and cheers to delicious Thai food, and vampires. 

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In My Cup: Happy Anniversary, My Lovely Blog.

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{peach sharpies for writing, fresh vanilla-bean infused coffee/my ridiculous awesome mug, and crackling wick vanilla scented candles to make up for a calming winter fireplace sound}

So, WordPress gave me a tiny happy anniversary well wishing this morning- which I thought was too awesome.  I didn’t even know it had been a year since starting this blog (we’ll nix the fact I was sort of MIA for 5 months), but I couldn’t help but think it’s been a wonderful outlet for me to share my thoughts and feelings…and recipes and random ideas that I think up or come across.  Hopefully this next year will be even brighter, and somehow, I feel like it will be.  I figured since I was a little too late for Monday Morning Madness, I would just keep it a simple day of reflecting on the little things that have been making life bright as of late.  Thank you for following my blog and coming along this journey of life, with me. xoxo.

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{a newly-sprouting sunflower in my window, new beginnings are all around us}

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 {pretty NC skies + local beers}

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{re-found photos of beach summer trip + awesome ice cream shops}

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{manuka honey for DIY masks + late night movies}

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{sunbathing fur family, of course}

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{chic leith sweatpants + tildon pumps are sort of everything}

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{this hot pink scalloped lace shirt will forever have a place in my closet, bright colors are so uplifting}

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{where can we get this iced coffee? via Darling, Be Daring}

xoxo.

Saturday Mornings: Food & Fashion.

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{raga animal print sweater}

Many moments I’ve found myself in lately have been ‘catastrophically awesome’. I believe this is going to be a new term with a serious phase in front of it. What exactly do I mean? Well, it means that is pretty much the feeling that goes hand-in-hand with your 20s. I’ve found myself here and there, worried about things we simply shouldn’t worry about, because they will happen one way or another. However, trying to keep little spaces in my day where I’m doing tiny things to try and cohesively mend whatever is bothering me has seemed to help a lot. Like taking a few moments to flip through a magazine, or devote time to particular projects I’m working on, looking through recipes I’d like to try out, start a new DIY project, etc. Last week, I even re-purposed a book solely for the purpose of ‘writing to the Universe.’ Why yes, my loves, it does sound a bit crazy. However, I highly recommend trying it out. Mostly because after I’ve been doing it I feel like things have been smoothing themselves out all in the presence of good vibes and karma. Who knows? Maybe the Universe is indeed listening to us if we just say what we’re thinking, and direct it its’ way. I’ve really been on this Eat, Pray, Love (like with this article I just finished, Eat, Pray, Love Intentionally) kick lately. But hey, if things end up being ‘catastrophically awesome’…I’ll take it. 

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In other realms of life, you can see, above, this Saturday has been consistent with Blackberry Muffin Cakes, coffee, and unintentional matching of Nordstrom Anniversary finds. Food & fashion, true loves. The link to my (on sale) sweater is above, and it’s the softest most amazing sweater to perhaps ever grace the earth. I love it. Plus the print was too wonderful not to dream of wearing it everyday, even in the middle of summer. Bless me. Anyhow, this morning I grabbed some of summer’s prettiest Blackberries from the farmer’s market and decided to whip up mini blackberry cakes…which ended up being mostly blueberry/half blackberry. But whatever. The Blackberries were prettier and stole the show. I included my gluten-free recipe to them, below. I have a real love affair with blueberry muffins, so I wanted the classic to be the base, but with added blackberries for a pretty summer dessert that incorporated the best of both worlds. I like the idea of mini cakes mostly because it feels a little more dangerous than regular muffins- yet these are pretty much guilt-free. Feel free to play with this recipe as much as you like, as always. Hope you’re having a lovely, calm, de-stressed, Saturday. xoxo.

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mini blackberry cakes

ingredients

1 3/4 cup of brown rice flour 

1 cup of naturally sweetened vanilla almond milk

2 eggs 

1 tsp. baking powder

1/4 cup of grapeseed oil (I eyed it, so tread lightly with the oil)

1/2 cup coconut palm sugar 

1 tbsp. agave syrup 

1 cup blueberries (mine were frozen, I’m a cheat)

1/2 cup farmer’s market blackberries

 Preheat oven to 375 degrees. Mix brown rice flour, almond milk, eggs, and grapeseed oil. After broken down, add all sugar- agave and coconut palm, and your baking powder. Next, carefully fold in your berries so they stay whole and do not break apart in your batter. Pour into your pan (I used my tart pan for the ‘cake’ vibe.) Bake for 20 minutes. Enjoy with your favorite Nordstrom anniversary sweater, of course. 

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Monday Morning Madness: New Age Martha Stewart, Here.

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Hello Monday, you’ve really kicked my ass. Stress-wise, that is. You know the feeling, so I’m not going to harp, or keep the negative energy flowing, I’m going to make peach and fig tarts. As I did above. And, yes, they are pretty mostly because I like pretty things, but note, they fell apart the second you tried to eat them because, again, yes, I insisted they be gluten-free. So no worries, I’m no real Martha Stewart, my tarts are all show. But they tasted amazing and were also vegan, so woo! I only used honey and a tad of agave to sweeten, so I suppose it’s ‘a give and a take’ sorta’ thing. The flour was gluten-free obviously, so they were a brown-rice flour, so it makes the dough a little, hm, flakier, we’ll say. However, it did singe the ‘guilt’ a bit. Anyhow, this was the inspiration for a Monday afternoon full of attempt-to-be-Martha-Stewart fun. Of course, I opted for the ‘Laura-version’, trying to make it vegan and such. Note: I am no longer vegan (vegetarian), yet I sometimes find making things vegan are easier, and no, I have no idea as to why. I am definitely by no means good at baking, but it was actually quite lovely and stress-relieving. Maybe it was the wine? Probably, but we’ll go with the baking on this one. Perhaps we’ll be drunken Martha’s together? Perfect. Creative endeavors come in all forms, we’ll stick to that. xoxo. 

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{p.s…when you are trying to ‘vibe’ with your inner Martha, if you mix honey and cinnamon…it makes a mean natural and delicious decorating tool/option when you put it in a ketchup bottle, etc., so you can make frilly hearts, like above, without all the added refined sugar, hell yea!}

p.s.s…check out my 10 Reasons He Doesn’t Have a Girlfriend, with all the other awesome writers over at 20something. xoxo.