Three Thrills by Thursday

one. 

I have been in love with this Coconut Matcha tea lately. It has all the benefits of matcha & green tea & the coconut adds the perfect amount of sweetness.

two.

Intensive Skin Serum Concealer | Corrector  | Brightening Powder

My newest under eye savior! A few weeks ago I wrote about my everyday makeup routine, but have been searching for an under eye solution. Getting up so early, sometimes I need a little extra umph to look wide awake (read: anything so people don’t have to ask “are you okay?!”). This combo has been a life saver and has a really natural feel during wear. I start off with the corrector in the darkest spot under my eyes, add some of the intensive skin serum concealer and finish with brightening powder. The powder is my secret weapon. Not only is it brightening but it makes sure no rogue mascara or eyeliner ends up smudging under my eyes.

three.

Successful women on the age they found the most difficult via Coveteur.

I hope everyone is having a quick week; today is actually my Friday as I’m off tomorrow for a little adventure this weekend!

Cheers!

Trader Joe Favs

Today I wanted to share a few items that have been in my cart every time I head to Trader Joe’s. To be honest, Trader Joe’s always used to be an extra stop for me. I’d go to my regular grocery store then if I wanted something specific would pop into Trader Joe’s to pick it up. A few months ago I popped in and realized it was silly of me to be doing two grocery stops, they have so many great items! Here are a few things of my favs!

  1. Everything But The Bagel seasoning. Okay, a few weeks ago I asked on Insta if other people were as obsessed with this as I am. I got a resounding YES! I love this seasoning on ezekiel bread with laughing cow cheese or on top of scrambled eggs.
  2. Gluten Free Buttermilk Pancake & Waffle mix. If you don’t make your own batter from scratch and prefer to be gluten free, this mix is surprisingly delish. I usually think GF can be a little… sawdust-y;  I truly think this mix is your best GF option out there.
  3. Creamy Spinach Artichoke Dip. I totally fell into the TJ trap… They were sampling this dip a few weeks ago and I was surprised at just how creamy & delicious this was. I actually took it to our Super Bowl party last weekend and it was a huge hit. I also love to keep this in my freezer in case we end up having guests over last minute.
  4. Dr. Praegers California Veggie Burgers. These are SO good. While I still enjoy regular burgers, I’ve been trying to keep healthier option readily available at home so I’m not tempted by takeout. I just pop one of these into the oven and eat it plain- it’s so good!! They have other types too but this one if my favorite.
  5. Acai Puree Packets are perfect for those gorgeous Acai bowls you see on Instagram but are rather pricey to buy. A great option is to make it yourself at home. These are unsweetened so it’s a great way to know just how much sugar you’re adding into your breakfast (or whenever you decide to make one).
  6. Carrot Ginger Miso Salad Dressing. This is an awesome alternative to making your own carrot ginger dressing. I love it so much that once I stopped at three different locations because they fly off the shelves.
  7. Corn & Chile Salsa – great to add to taco salads!
  8. Makings for a BOMB charcuterie board. Have you ever been mesmerized by the wall of cheese available at Trader Joe’s? Guilty. They have a great range for cheeses + meats to make a fantastic charcuterie whether it’s  a night in for one or a cheeseboard to top all over Instagram cheeseboards.

What did I miss? What are your Trader Joe’s favorites?

Cheers

Three Thrills by Thursday

Finally! Thursday! I don’t know about you guys but I am SO ready for the weekend. After having a bug for the last ten days- I am finally feeling back like my regular, healthy self.

one.

When I started to get sick, I stopped into my neighborhood Le Pain Quotidien and ordered their hot Honey Lemon Ginger. It was the perfect warm up from the chilly winter air and immediately soothed the tickle in my throat; it’s no secret that the three ingredients are packed full of health benefits. Fully knowing I wouldn’t be able to sustain my obsession, I attempted to make it at home… at it worked! It should be noted that I never really measure anything but just ballpark it, you can always even out the flavor once you try it.

How To:
1 cup water
knob of fresh ginger, about an inch depending on how prominent you want the flavor
1 lemon
honey

Instructions:
1. Peel & slice ginger, about ¼ inch pieces.
2. Add the water, honey and ginger to the pot.
3. Juice ½ the lemon into the pot (reserve the other half in case you like it more lemon-y).
4. Heat over very low heat for 5-10 minutes, covered, so it’s barely simmering.
5. Strain liquid and add fresh lemon slice into cup & enjoy!
two.
After I posted a few of our engagement photos, I got a lot of questions about my this outfit but especially my tulle skirt. Truth is, I love dressing up a tulle skirt and in fact, I couldn’t find a top I loved, so that’s actually a dress. I’ve linked a few tulle skirts below that (some) may or may not be hiding in my closet.
1 // 2 // 3 // 4 // 5 // 6 // 7 // 8 // 9
three.
Two weeks ago we visited some of our best friends in Pittsburgh. We hadn’t been back since Dave moved but it was great to revisit some of our favorite spots and even try a few new (amazing) places. I think we ate our way through the entire city!
Iron Born Pizza at Smallman Galley 
Shopping at No. 14
Dinner at DiAnoia’s – I highly recommend their gnocchi and of course, prosecco on tap
How are the holidays coming along for you guys? Did you wrap up your shopping? I’m still finishing off a few things but tonight we’re seeing The Nutcracker, so I suppose it will just have to wait.
Want to follow along? As always, follow me on Instagram 🙂
Cheers,

Summer Chickpea Salad

 

This is one of my very favorite recipes, especially in the summer when almost all the ingredients can be picked up at my local farmer’s market. Full disclosure, this is not my own recipe, but reblogged from one of my very fav food blogs, How Sweet Eats. Jessica recommends the salad be enjoyed on bread but I love it so much, I eat it as a lunch salad by itself. It also maintains extremely well in the fridge as I usually make it on Sunday & enjoy throughout the week.

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

yields: serves about 4                          total time: 30 minutes

What You’ll Need: 

3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2-3 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

The How To:

In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. Separately, in a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving.

Check out How Sweet Eats for this recipe & many fantastic others!

Cheers!

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms & Goat Cheese

Happy Holidays, loves!

Anyone else in full winter mode? I’m craving cocoa, hearty food and just want to watch Christmas movies by the tree. A few weeks ago my friend instagrammed a picture of incredible gnocchi so of course I had to ask. She turned me onto Half Baked Harvest and now I’m so obsessed! The recipes on Tieghan’s blog are incredible!

Today I’m re-blogging:

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms & Goat Cheese
(because you need this in your life)

What You’ll Need

Gnocchi:

1 cup of mashed sweet potato
1 cup pureed burrata cheese  (I mixed whole milk with burrata)
2 large eggs
1 teaspoon kosher salt
1/4 cup fresh parmesan, grated
3-4 cups all-purpose flour

Brown Butter Balsamic Sauce + Mushrooms

1 1/2 pounds cremini mushrooms, sliced
6 tablespoons butter
2 cloves garlic, minced or grated
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1/4 cup balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon salt
4 ounces goat cheese, crumbled

How To:

Gnocchi: Mix mashed sweet potato, pureed burrata, eggs, salt and parmesan together in a large bowl. Add 2 1/2 cups of the flour and mix well with your hands. The dough should be very sticky. Add another half cup of flour and mix in. You want the dough to still be pretty sticky, but sturdy enough to shape into a ball. If it’s not, keep adding a little flour at a time until you can get a soft dough that will be rollable.

Spread some flour on a large work surface. Section off the dough into several smaller spheres. Take one piece and roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the width of a fork. Dust the gnocchi with a little flour and press the tines of a fork into each individual piece. This create ridges for the sauce to stick. Repeat this process with the other piece of dough and place the gnocchi on a large plate, cover and set aside. *Note: this dough freezes extremely well!

Bring a large pot of salted water to a boil.

Mushroom & Brown Butter Sauce: In a medium skillet over high heat, add 4 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer but do not stir. Let them sizzle until they have caramelized on the bottom, approximately 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper to taste. Continue to cook without stirring for about 5 minutes. Add the remaining butter and cook until it begins to brown. Once the butter is browned reduce the heat and add the garlic, thyme and rosemary and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce. Then stir and remove the pan from the heat and slide the mushrooms and sauce off to the side.

Add the gnocchi to the salted boiling water. Boil the gnocchi until they float, then remove them with a slotted spoon and add them right into the skillet with the mushrooms/sauce. Return the skillet (with the mushrooms and gnocchi) back to medium heat and allow the gnocchi to get a little crisp on each side (roughly 2 minutes per side). Stir the gnocchi into the sauce and mushrooms and serve, topped with crumbled goat cheese.

Enjoy!

What are some of your winter favorites?

Cheers!

Roasted Cherry, Coconut & Quinoa Breakfast Bowls

As you can tell, I love trying recipes from my favorite cookbook Seriously Delish. I’ve been on a bit of a quinoa kick and when I saw all the perfect summer cherries at the grocery, I couldn’t wait to try this recipe.

Roasted Cherry, Coconut & Quinoa Breakfast Bowls

What You’ll Need:

1 1/2 cups fresh Bing cherries, pitted and stemmed
1/2 cup quinoa (pre-rinsed)
3/4 cup canned light coconut milk. plus extra for drizzling
1/3 cup water
2 teaspoons vanilla extract
1/4 teaspoon salt
pinch of ground nutmeg
2 tablespoons unsweetened, flaked coconut
2 tablespoons sliced almonds

The How To:

  1. Preheat oven to 400F. Place cherries on a baking sheet and roast for 20 minutes, tossing once during cook time.
  2. While the cherries are roasting, place the quinoa, coconut milk, water, vanilla extract, salt, and nutmeg in a small saucepan over medium head. Bring the mixture to boil, then immediately reduce the heat to a simmer, cover, and cook for 15 minutes.
  3. Remove quinoa from the heat and fluff with fork. Stir half of the roasted cherries into the quinoa and spoon it into bowls. Top the quinoa with the remaining cherries, a drizzle of coconut milk, a sprinkle of toasted coconut & almonds.
  4. Enjoy.

I love this easy breakfast and it’s easy to assemble in the morning if you want to have your quinoa pre-made. Also… it’s also delish as breakfast for dinner. I think next time, I may try vanilla almond or rice milk.

Cheers!

Spiced Hanger Steaks with Spring Quinoa Salad

Happy Wednesday!

I know I mentioned on my last post that I was so happy to be back but I spoke a little too soon, came down with a nasty bug and it knocked me off my feet for a few days. Glad to be back and share this incredible recipe with you guys. Let me first mention that I hadn’t even planned on sharing this recipe but as I made it, realized I couldn’t keep it to myself. I actually stumbled upon this recipe when I could not make up my mind what to have for dinner the other night. After some random Google searches, this recipe thankfully popped up from Buzzfeed. I quickly snapped what is probably the worst iPhone photo ever but I was so hungry, I couldn’t wait!

Spiced Hanger Steaks with Spring Quinoa Salad

Serves 4

Total cook time: 20 minutes

What You’ll Need:

¼ small red onion, thinly sliced (2 oz)
2 tablespoons red wine vinegar
salt & pepper
1 cup quinoa, rinsed
1 pound hanger steak, cut into 4 pieces
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
2 tablespoons, plus 1 teaspoon olive oil
1 cup sugar snap peas, sliced (I actually added more,I love snap peas!)
2 ounces feta, crumbled

The How To:

  1. Toss the red onion, vinegar, and 1 teaspoon salt in a medium bowl. Let sit, tossing occasionally, until softened, about 15 minutes.
  2. Meanwhile, cook the quinoa in a pot of salted boiling water until just tender, 10 to 12 minutes. Fluff with fork. Note: When cooking quinoa, I like to use half water, half stock to add a little flavor. In this recipe, the cup of quinoa calls for 2 cups liquid, so I used 1 cup water & 1 cup beef stock.
  3. As the quinoa cooks, make the steak. Season the steak with the cumin, coriander, and 1 teaspoon each salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side 
for medium-rare. Let rest for 5 minutes then slice.
  4. While the steak rests, add the peas, feta, cooked quinoa, and the remaining tablespoon of olive oil to the onions and toss. Serve the steak over the quinoa salad.
  5. Enjoy!

via Buzzfeed

I promise you guys will LOVE it!

Cheers!