Wednesday, October 1, 2014

Shades Of Gray

I'm really not an "all black everything" kinda gal.  I really, really wish that I could pull it off because I see images of other people rocking their all black ensembles and it truly does look so chic & pulled together, but when I attempt it I end up feeling like goth girl.  Whomp whomp....

Once the temps start to dip I find myself gravitating towards shades of gray.  Gray plus black is obviously a no brainer, but I also love gray paired with bordeaux, gray & navy, and my personal all time favorite gray & white.

Here's a little gray inspiration {in various price points} that I found while doing a bit of online shopping last night.




Shop These Items:

Madewell flannel {available here} //  Italian wool hat {found here} //  Isabel Marant x Oliver Peoples sunnies {want these! here} //  Cashmere scarf {here} //  YSL eyeshadow palette {in No. 12 found here} //  Oversized cashmere sweater {on my wishlist! here} //  Gap faux suede booties {LOVE these! 30% off here} //  H&M bucket bag {under $80 here} //  Marc by Marc Jacobs watch {available here} //  The coziest angora blend socks {here} //  Clinique nail enamel {in 'made of steel' found here}




Which item is your favorite?


Monday, September 29, 2014

Spiced Vegan Apple Crisp

It's starting to feel like fall around here....or at least it is inside my home :)  Outside is another {91 degree} story.  When I paid a visit to my local Pottery Barn recently, the sales associate told me that "fall is what we create in our homes" and that couldn't be any more dead on.  I threw together this apple crisp over the weekend, while I burned my favorite pumpkin scented candle.  The ambiance inside my home felt like fall, and that's all that matters.  

This apple crisp is so delicious you guys.  Warm, gooey apples, topped with a crunchy spiced topping, this recipe is so comforting you won't even realize that there's no eggs or butter.  All the feelings of a big ol' helping of apple pie, sans guilt.  Just the way I like to do things around here!

 Leftover apple crisp makes an equally tasty breakfast treat.  Warm it up in the microwave, and serve it with a dollop of Greek yogurt - so scrump!

Hope you enjoy.




Ingredients

6 medium tart cooking apples, such as Granny Smith or Honey Crisp; peeled, cored, and sliced.
3/4 c. packed brown sugar
1/2 c. gluten free white rice flour
1/2 c. old fashioned rolled oats
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. chopped pecans
1/3 c. coconut oil
Almond milk ice cream, or regular vanilla ice cream if desired


Directions

Preheat oven to 375 degrees.  Spread apples in an ungreased 8 inch square baking dish.

In a medium bowl, combine brown sugar, flour, oats, spices, and nuts.  Place ingredients in a food processor or blender, and add the coconut oil.  Pulse until mixture is crumbly & completely blended.  Sprinkle evenly over apples.

Bake 35 to 40 minutes or until topping is golden brown, and apples are tender.  

Serve warm with a scoop of ice cream.






Have a great week! xx

Thursday, September 25, 2014

Top Picks For Fall Nail Polish

It's time to break out the dark nail polish!  There are so many good new colors that I'm dying to try out....ummm hello, Rouge Louboutin by Christian Louboutin?!?  In addition to what I've featured below, the new collaboration with Nars + 3.1 Phillip Lim is on my radar, as is the new fall color for Tom Ford 'Black Cherry'.  So much goodness!



Shop These Items:

(Clockwise from top right3.1 Phillip Lim For Nars {in color Anarchy, available here} //  Gucci Nail Lacquer {in Burnt Cinnamon, here} //  Clinique Nail Enamel {in Black Honey, found here} //  Tom Ford Nail Lacquer {in Black Cherry, sold out in most stores but available here} //  Chanel Le Vernis Nail Colour {in Mysterious, here} // Rouge Louboutin Nail Colour {in the iconic red, found here}




Which is your favorite?

Tuesday, September 23, 2014

Classic Tomato Crostini

I had a couple requests for this recipe after I posted a picture of it over on Instagram last week.  Oh darn, do I really have to make this again in order to photograph it for the blog?! ;)  Yep, folks, I'm here to tell you that we ate 2 loaves of ciabatta bread in a 3 day time span in this house.  Sorry not sorry.

This tasty appetizer is seriously the best tomato crostini that you'll ever have.  I'm aware that's quite a bold claim, but am willing to throw it out there because it really is that good! 

Keep in mind that while this recipe is extremely easy to make, it does require a couple hours of marinating time so that the flavors can intensify.  

Hope you enjoy!




Ingredients

2 lbs ripe tomatoes; cored, seeded, and chopped into small pieces
2 garlic cloves, minced
1 tbsp Italian flat leaf parsley, finely chopped
Sea salt & fresh ground black pepper
3 tbsp good extra virgin olive oil plus more for drizzling
1 tbsp red wine vinegar
1 loaf ciabatta, toasted or grilled, cut into diagonal slices
1/4 cup packed fresh basil leaves, coarsely chopped


Directions

Combine tomatoes, garlic, and parsley in a large bowl and season generously with salt & pepperAdd 3 tbsp olive oil & vinegar; toss well to mix.  Cover bowl and marinate at room temperature, stirring occasionally for 2-3 hours.

Once the flavors have developed, add basil to tomato mixture and gently toss.  Taste, and add more salt & pepper to your liking.  Arrange toasted bread on a large platter, spoon tomato mixture on top of each crostini and finish by lightly drizzling a little olive oil all over.





Thanks for reading!

Monday, September 15, 2014

Handbag Heaven

I am such a creature of habit.  Even though I've built a pretty solid handbag collection in mostly neutral colors {it's advised to always invest in classic colors first when building your collection}, I always think that I'm ready to add a few bright & fun colored bags to the mix.  But what do I naturally gravitate towards?  The blacks, creams, and grays...like I said, creature of habit over here.

I'm trying to break out of that neutral rut, and have found that I'm really digging red bags for fall.  I already had a couple of red bags on my mind, and then the babes over at Somewhere, Lately posted a gorgeous red Saint Laurent Sac de Jour on Friday and it sealed the deal.  I'm on the hunt for the perfect red bag after my self imposed shopping diet ends.  Shopping diets are no fun, but they must be initiated from time to time in order to please the hubby {entirely too much $$ spent on furniture this month....no bueno}.  

So in the meantime, here's a few gorgeous gals that I'm drooling over....



Shop These Beauties:

one / two / three / four / five / six / seven



Thanks for stopping by.  Have a great week! xx

Friday, September 12, 2014

Favorite Scented Candles For Fall

Fall is my absolute favorite season of the year for a number of reasons.  I live for sweaters, crisp Autumn mornings, the changing of the leaves, and baking delicious fall treats like apple crisp and pumpkin anything.  Since moving to South Florida 4 years ago, I don't get to experience most of what I've just described, but I still do indulge in a great fall scented candle every year.  The feeling that I get just from lighting that little candle is almost nostalgic.  Spicy mixed with a bit of sweet notes, there's just something so comforting about fall scented candles.  Below are a few of my favorite scented candles for the Autumn season.




Shop These Candles:

One.  Linnea's Lights Pumpkin Candle {I just purchased this and it smells SO GOOD! Purchase info here} //  Two.  Hot Cider Candle {available here} //  Three. Boulangerie Jar Candle in Pumpkin Souffle {smells so yummy!  found here} //  Four.  Nest Frangrances in Pumpkin Chai {here} //  Five.  Chicago Candle Co. Pumpkin Buttered Rum {made from recycled wine bottles! available here}



Have a great weekend! xx

Wednesday, September 10, 2014

Whole Wheat Fettuccine With Shiitakes and Brussels Sprouts

Have you guys checked out the latest issue of Epicurious Italy?  I picked it up at the airport when we were on our way to Mexico a couple weeks ago, and haven't been able to put it down.  Food & recipe magazines are my weakness.  Gossip mags are so not my thing, but put a good food magazine in front of my face and I am so all over that.  The latest issue of Epicurious Italy is so, so good.  It's dedicated to only Italian recipes that are broken down by the different regions of Italy.  

Normally the recipes that I post on here are my own, but this one was just too good not to share with you.  You all know that I'm a lover of all things pasta, but as I've said before, I often prefer lighter pasta dishes to heaver, sauce laden versions.  This recipe just had my name written all over it; it's light + fresh with tender brussels sprout leaves, and earthy shiitake mushrooms flavored with fresh aromatic herbs.  I did add a little bit of lemon to this dish, as I thought the citrus flavors really brightened up the sauce.  And speaking of that "sauce", it's nothing more than  pasta water mixed with a little Parmesan cheese.  Does it get much simpler than that?!?

Hope you enjoy! 





Ingredients

3 tbsp olive oil, divided
2 cups brussels sprouts leaves
Kosher salt
Freshly ground pepper
2 tbsp unsalted butter
8 oz shiitake mushrooms, stems removed & caps sliced
1 small shallot, finely chopped
1 tsp chopped fresh oregano
1 tsp chopped fresh thyme
12 oz whole wheat fettuccine noodles
3 oz Parmesan cheese, grated {about 3/4 cup} plus more for garnishing
1 tsp fresh lemon juice
1 tsp lemon zest


Directions

Heat 2 tbsp olive oil in a skillet over medium high heat.  Add brussels sprout leaves, season with salt & pepper, and cook, stirring occasionally until just tender, about 4 minutes.  Transfer to a plate lined with paper towels.

Heat butter and remaining 1 tbsp olive oil in same skillet over medium high heat.  Add mushrooms, season with salt & pepper, and cook, tossing often until tender, about 5 minutes.  Add shallot and cook until softened, about 2 more minutes.  Next, toss in oregano, thyme, and brussels sprout leaves.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally until al dente.  Drain, reserving 1 cup cooking liquid and set aside.

Next, add noodles, 1/2 cup of the cooking liquid, lemon juice, lemon zest and the Parmesan cheese to the skillet.  Cook on low heat, tossing and adding more liquid as needed, until sauce coats the pasta, about 2 minutes.  Taste, and add salt & pepper to suit your taste preference.

Divide pasta evenly among plates, top with more Parmesan for garnish and serve immediately.






Thanks so much for reading! xx
 

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