Hope everyone had a wonderful weekend!
Our weekend away at Foxwoods was awesome! And I wore color!
Blouse – Loft, Jeans – J Brand, Shoes – Michael Kors, Clutch – Ann Taylor, Necklace – Premier Designs
Last week I headed to my Chi Omega Alumnae book club. It is so great how active our chapter is here and I am very excited they have a book club, I’ve never been apart of one before and I love to read. I’m glad I took advantage of the decently warm temps to wear pumps, because it is a blizzard outside right now and this week is going to be COLD!
Last night we invited 2 other couples over for our first NYC dinner party – so much fun and the food turned out delicious!
For an appetizer I made parsnip cakes topped with avocado cream sauce and proscuitto from my cookbook “Paleo Happy Hour“. My good friend Sarah gave it to me as a going away present and I love it!
For dinner I served short ribs, which I modified for the slow cooker from this recipe. Here is what I did to modify:
- Used Bone in short ribs to avoid needing gelatin at the end
- Layered carrots in bottom of slow cooker, seared off short ribs and placed in slow cooker, then made sauce as instructed and poured over short ribs.
- Added thyme and bay leaves to slow cooker
When I pulled it out it melted right off the bones, and then I added a little arrowroot powder to the slow cooker with the sauce to thicken it up a bit, and served that on the side. I plated it along with mashed sweet potatoes and green beans tossed in meyer lemon olive oil for a delicious meal. For dessert I served berries and these absolutely to die for Paleo Chocolate Chip Cookies. Honestly, make them immediately and try not to eat the whole plate… I definitely fell off the Whole 30 wagon for these, back on today!
Thanks so much for stopping by!!