Fashion, Fun, & a little Food

Category Archives: Recipes

Happy Tuesday!

So I’ve decided to make an effort to wear a skirt or dress at least once during the week to mix things up a bit. With my casual lifestyle and working from home, it is easy to fall into a jeans and boots rut. Especially when it is cold out! Yesterday I went to run a bunch of errands so decided it was a good a day as any to pull out a dress. A sweater dress to be exact.

I love the comfort and warmth of a sweater dress, and have been really liking wearing them with my ankle booties lately. I added black tights for warmth and a red scarf for a pop of color. Just as comfortable as jeans!

Dress – Loft (similar), Scarf – Express (similar), Booties – Ann Taylor (similar), Tights – Commando

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For dinner I made short ribs in my Crockpot. Why have I never made short ribs before? So easy and delicious. This recipe will blow your mind. It is actually calls for spare ribs but I have no doubt it would be just as delicious on any kind of ribs or roast.

I went ahead and actually seared my meat before putting it in the Crockpot, but I think you could get away without. Only changes I made were to use red wine instead of beef broth (because not surprisingly I had an open bottle of wine but no beef broth) and to just use a sprinkle of dried thyme instead of fresh thyme sprigs. Make it, you won’t regret it. Next time I will serve over mashed cauliflower to soak up all the yummy juices : )

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I know it has been too long since I’ve posted a recipe! Mostly because now I have a bunch of recipes that I love and just keep rotating. But this one I made last night is new and delicious. It is my modified version of the recipe out of my favorite cookbook “Everyday Paleo Family Cookbook“. This soup would be just as good without the chicken as a side dish or a wonderful lunch.

Ingredients:

1 28 ounce can of diced tomatoes, plus 1 15 ounce can (or 5 cups of freshly chopped tomatoes)

1 15 ounce can full fat coconut milk

1 tsp crushed garlic

1 small yellow onion, finely diced

2 Tbsp coconut oil

1 tsp sea salt or to taste

1/2 tsp ground pepper

1 tsp dried basil

1-2 cups of warm shredded chicken (I pick a rotisserie chicken up from Whole Foods on Mondays when they are on sale for $6 and shred it up)

Parmesan cheese and dried parsley – optional for topping

Directions:

In a large soup pot, get coconut oil hot over medium-medium high heat

Add in onion and sautee until it begins to carmelize

Add in garlic and stir for a few more minutes

Add tomatoes to pot and cook for 7-9 minutes, stirring frequently

Add coconut milk, salt, pepper, and basil to the pot and simmer another 5-10 minutes

Using an immersion blender, puree soup directly in pot until smooth. If you don’t have an immersion blender you can also use a blender to puree in batches.

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Ladle into bowls, top with shredded chicken, a little Parmesan cheese and a sprinkle of dried parsley. Enjoy!

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We’ve finally come to the last of my weekend outfits, looks like I’m going to have to get dressed tomorrow now!

Sunday we headed over to our friend’s Jed and Lorena’s to finally have a Thanksgiving turkey dinner. Since we missed the holiday while in Ecuador, we decided to get together and make Thanksgiving happen anyhow – better late than never!

Wanting to wear something festive, but comfortable, I decided to wear my red dolman sleeve sweater that hides whatever you need, along with my black velvet skinnies again. I finished off with t-strap pumps and of course a sparkly statement necklace.

Sweater РExpress (on sale for $30!), Pants РGap, Shoes РFranco Sarto, Necklace РPremier Designs


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We all brought something along for the event, and I was in charge of cranberry sauce. Most are full of sugar, but you know I had to find something even better! I lucked out with this wonderful recipe that involves boiling the cranberries in orange juice and sweetening with a little maple syrup and spices. Only thing I did different was double the recipe and add a few drops of liquid stevia at the end to taste. Keep in mind for next year or if you do turkey for Christmas dinner. Everyone loved it! (sorry for the less than stellar pic)

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Here are our wonderful hosts

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And the expert turkey carver : )

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I’m ready for more turkey now!


Yes, today we have a fashion and food combo post ūüôā

We are having torrential downpour here today in Seattle, but I guess I shouldn’t complain too much given many people on the East Coast are without power. I’ve still got that at least. So do my in-laws in NY thanks to their enormous generator that my father-in-law bought after the last power outage – he likes to be prepared. Hope everyone is staying safe!

I’m actually writing this blog post from Starbucks, just hanging out here this afternoon getting some work done. I don’t know why but I haven’t worn my mustard jeans yet so decided it was definitely time to take them out of the closest. Mustard cardi yesterday, mustard jeans today… I’m also participating in Marionberry‘s¬†trend of the month challenge: Boots + Booties tomorrow, so be sure to go check out how everyone wears this fall and winter staple.

Jeans – Loft (similar, Loft site down right now so can’t get exact), Sweater – Halogen (similar and on sale), Booties – Target¬†(So comfy, they look more taupe in person), Earrings – Premier Designs

For dinner last night I made these amazing burgers (well sliders, so mini burgers) from PaleOMG. Her stuff is sooo good. Wish I had doubled. At first it will seem like there is a lot of spices in your bowl, but just keep mixing into your meat and I promise you won’t be disappointed. Michael won’t eat mushrooms, so I just sauteed onions to serve over the sliders – why don’t I cook onions like this more often, so delicious! I served with whole green beans (1 bag of frozen) that I simply put into the microwave with about a TBSP of butter, a tsp of crushed garlic, salt & pepper, and then topped with parmesan cheese once finished. (mine took about 6 minutes in microwave to cook, stirring in the middle)

And while we are talking food, I must recommend my new favorite cookbook, Everyday Paleo Family Cookbook. It has fabulous recipes and great ideas for quick and easy meals.

With things like Sausage and Pear Stuffed Acorn Squash…

And Pork and Apple Sliders served with Gingered Rainbow Chard…

You can’t go wrong.


I try not to eat much bottled salad dressing, because I try to make as much from scratch as I can to control the ingredients, and as a result almost always end up using some kind of olive oil and vinegar dressing I whip up on my salads. But I miss ranch sometimes! I’ve tried a few different homemade concoctions, but none have been as easy or delicious as this one I finally found. It has dairy, so if you are sensitive or don’t eat dairy, that will be an issue, but I’m ok with it, just go with the highest quality ingredients you can find.

So check it out and whip yourself up a delicious salad.

Here is a picture of my almost daily lunch smothered in delicious homemade ranch : )

 


We are still getting a ton of use out of our grill so I had Michael make our main course out there while I whipped up the side dish on the stove.

I simply sprinkled some salt, pepper, and dried thyme on 4 pork chops, and Michael grilled until cooked through, about 10 minutes.

Topped with a little unsweetened applesauce, and served along with the Braised Zucchini with Sun Gold Cherry Tomatoes & Basil recipe you can find here. One of the best ways I’ve had zucchini!


As previously mentioned, my cousin, Tami, was in town last week and we did some grilling for dinner, per usual. I made a delicious salad for an appetizer that I adapted from a recipe¬†in this month’s InStyle magazine. I loved the sweet fruit, with the salty cheese, and little bit of peppery arugula, so tasty!

Ingredients:

Large container of watermelon chunks, or cut one up yourself

About 5 cups of arugula salad

About a 1/2 pound of feta, cut into chunks

For Vinaigrette:

1/2 cup olive oil

Juice of 1 lime

2 Tbsp champagne vinegar

1 shallot, minced

1/2 a jalepeno, seeded and¬†minced (recipe originally called for 1 serrano chile, thinly sliced but I couldn’t find any)

1 tsp dried thyme (recipe originally called for 1/2 Tbsp fresh thyme chopped)

1/4 tsp sea salt

 

Directions:

Mix together all ingredients in a jar or dressing bottle and shake vigorously.

Put arugula in salad bowl and toss with dressing until lightly coated.

Put arugula on salad plates, and top with chunks of watermelon and feta.

Drizzle over all with more dressing.

 

That’s it, here it is!


This salad is a great easy, light summer meal, using a delicious homemade dressing. Serves 2.

Ingredients:

Bag of lettuce – we used one with romaine, iceberg, cabbage, and carrots

1 10.5 ounce container of mandarin oranges

Almond slivers or crushed almonds – just a handful

2 cooked chicken breasts – we grilled ours

Optional : Bacon – I know it sounds weird but Michael added a some diced bacon into the salad randomly and it was really good! Bacon makes everything better.

Dressing:

Juice from can of mandarin oranges

3 Tbsp. rice wine vinegar

1 Tbsp. olive oil

1/2 tsp. of sesame oil

1 Tbsp. Coconut Aminos (or Tamari or Soy Sauce)

A little sea salt and pepper

Directions:

Put salad in large salad bowl

Drain mandarin oranges, setting aside juice in a small bowl

Ad mandarin oranges to salad, along with chopped almonds

To bowl with mandarin juice, add rice wine vinger, coconut aminos, salt & pepper

Drizzle in olive oil, whisking it into mixture

Whisk in sesame oil as well

Dice chicken and add to salad

Top with dressing, toss well, and serve!


Hope you are all having a good week! I’m off to Miami on a red eye tonight for my sister in law’s bachelorette party this weekend, so this will be last post for the week. Hope you all have a great weekend!

We had our good friend, Kate, who lives in Chicago and was visiting for work, over for dinner on Tuesday night, so a special meal was in order!

I bought some beautiful fresh sockeye salmon (mahi mahi from the freezer for Michael), and decided to serve with zucchini and red pepper grill packets, shrimp and pineapple skewers, bacon wrapped dates, and made grilled apricots with a goat cheese and honey cinnamon filling for dessert. Yum!

Fish recipe, adapted from here. I marinated my fish for about 8 hours.

  • Large salmon fillet, mine made 3 good size pieces
  • Salt and pepper to taste
  • 1 tablespoon onion powder
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1.5 tsp crushed garlic
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon coconut nectar (found at Whole Foods) – you could sub with some honey or sugar too
  • 1 tablespoon dried cilantro

Directions:

In a bowl mix together olive oil, lemon juice, garlic, vinegar, coconut nectar, cilantro, and red pepper flakes.

Season your salmon with salt, pepper, and onion powder

Pour over fish and let marinate at least 6 hours

When you are ready to grill, cook on a piece of foil for about 15-20 minutes (the salmon not the mahi mahi, smaller pieces cook faster)

For the shrimp, you will need:

  • 1 lb. uncooked, defrosted peeled shrimp and some chunks of fresh pineapple, I bought a pre cut package
  • 1/4 cup coconut aminos (or sub tamari or soy sauce)
  • 1/8 cup olive oil
  • 1/8 cup lime juice
  • 1/2 tsp. crushed garlic
  • 2 Tbsp. of pineapple juice (I just used the juice in the bottom of the little pre cut package I bought)

Mix together the coconut aminos, olive oil, lime juice, garlic and pineapple juice and pour in plastic bag over shrimp. Don’t let it marinate more than half an hour.

Then skewer the shrimp, alternating with a piece of pinapple

When time to grill, these only take about 3 minutes a side

For my grill packets, I simply sliced up some zucchini and red pepper, would recommend about one of each per person, and put on a foil square. Drizzle olive oil and balsamic vinegar over veggies and top with salt and pepper before sealing square up. These take about 15 minutes on grill, no need to turn them.

The bacon wrapped dates are the easiest, you just need dates, goat cheese crumbles, and bacon. Remove pit from date, stuff with a little goat cheese, wrap half a slice of bacon around date and skewer. Michael is an expert at these. These grill up quickly, done when your bacon is crispy.

Here is our finished dinner plate!

Now time for the best part, dessert!

I pre made my goat cheese and cinnamon honey topping.

Ingredients are:

  • 4 ounces chevre goat cheese
  • 2 Tbsp. of cinnamon honey (I had actual cinnamon honey, but you could just use regular honey and add a pinch of cinnamon)
  • 2 Tbsp. half and half
  • 1 ripe apricot for each person, halved and pitted

In a bowl combine softened chevre, half and half, and honey. Stir until as smooth as you can get it, then put back in fridge until time to serve.

When it is time for dessert pull your apricots out of the fridge and grill for about 5 minutes or so, pitted side down

Once nice and warm with nice grill marks take off grill, add a dollop or goat cheese mixture to each side of apricot and serve. Mint would be a great garnish here as well.

 These were delicious, here is Kate enjoying!


I seriously don’t know how we’ve lived without a grill for so long. We’ve been cooking dinner on it every night since we got it! Since we don’t use store bought sauces often,¬†and making my own last minute can be kind of a pain, coming up with things that are good with just some olive oil and seasoning is a must. These turned out delicious! I apologize for my lack of measuring, but honestly, unless you dump way too much on, you can’t go wrong with some nice sprinkling of spices.

Ingredients:

Chicken Breasts (at least 1 for each person) – this night we had my Cousin Lisa for dinner so there were 3 of us

Sliced Bell Peppers (I would say 1-2 for each person) РI love peppers quartered and place directly on grill as well, but I had these already sliced up

1-2 onions (I used 1 for 3 packets)

Cumin

Garlic Powder

Chili Powder

Sea Salt and Pepper

Olive Oil

Fajita Toppings – I used some shredded cheddar, my easy guacamole, and a bacon parmesan ranch I made the week prior (will try to get recipe out for that next time I make it and measure better)

Directions:

Get grill heating up

Using some foil, pull a sheet for each person dividing the bell peppers and onions among each sheet

Drizzle with olive oil, then sprinkle on salt, pepper, cumin, and garlic powder. Fold over foil to make little packets.

Then take your chicken breast and put them on a plate. Coat lightly with olive oil, then sprinkle both sides with cumin, garlic powder, sea salt and pepper. I sprinkled just one side with a little chili powder.

Grill times will vary depending on grill, thickness or chicken etc., but I think my husband cooked both the chicken and veggie packets for about 10-15 minutes.

Here is the yummy chicken off the grill

The veggie packets

My array of tasty toppings

And the final delicious plate!



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