Transitioning into Fall: Nail Edition

~ Elizabeth ~ 1 Comment

Labor Day is around the corner which means we’re supposed to hang up our whites and move away from our bright colored manis.  Season transitions are never easy especially when you live in the Midwest.  I must say I’m sad to shelve my favorite Summer nail color Cajun Shrimp, but am excited to try out some of the new Fall shades.  I’ve included a few of my favorites to help make the transition into Fall more enjoyable.Fall nail colorsONE//TWO//THREE//FOUR//FIVE//SIX

 

 

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All Hail Kale

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Ah Kale, either you love it or you hate it.  I happen to love this leafy green.  My friend Kathleen recently made this delish salad and I had to get my hands on the recipe.  It was chock-full of veggies with a burst of lemony dressing.

Since I’ve been dreaming about it ever since, I went to the farmer’s market to gather some fresh veggies and get chopping.  I’ve included the recipe below with a link to the original.  Enjoy!

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Courtesy: Ambitious Kitchen

Kale Rainbow Detox Salad with Lemon Vinaigrette 

Ingredients
  • For the vinaigrette:
    • Juice of 3 lemons (about 1/2 cup)
    • 2 teaspoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon sugar, if desired to sweeten it up
    • Salt and black pepper, to taste
  • For the salad:
    • 2 bunches kale (about 6-8 cups), desteemed and finely chopped
    • 1 red bell pepper, diced
    • 1 orange bell pepper, diced
    • 1 yellow bell pepper, diced
    • 1 cup shredded carrots
    • 1/2 small red onion, diced
    • 1/2 cup chopped cilantro
    • 1/3 cup chopped parsley
    • 1/4 cup roasted slivered almonds
    • 1/2 avocado, diced
Instructions
  1. To make dressing: place lemon juice, olive oil, garlic, sugar, and salt in bowl; whisk together until combined and set aside.
  2. In a large bowl, toss kale, bell peppers, onions, and carrots together. Add dressing, cilantro, and parsley. Use hands to massage kale with dressing; this is important so that the kale absorbs the dressing. Place in refrigerator for 30 minutes to an hour to let flavors soak in.
  3. Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings.

Drink Up!

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Two weeks ago I made my own boozy bourbon soaked cherries and popped them open last night.  Let me say, they were delish (pat on the back).  I’ve mentioned my love for Manhattan’s several times and thought I would share my go-to recipe at home.  Cheers to August and a great week ahead!

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Ingredients:

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Preparation:

Fill a short glass 2/3 full with ice. Add bitters, vermouth, and bourbon. Add cherry (and crush it against the side of the glass with a spoon). Stir and sip.

Bun-less Grilling

~ Elizabeth ~ 1 Comment

Sunday grilling is one of my favorite things to do.  I love having friends over to enjoy good food, drinks and conversation to help ease into the work week ahead.  In an effort to eat healthy and cut out some carbs, I decided to make turkey burgers with portobello mushroom caps as an alternative to buns.  They are easy to make and full of flavor!

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Turkey Burgers:

Ingredients:

  • 1 lb ground turkey breast
  • 1 tbsp chopped flat leaf parsley
  • 2 tbsp low sodium worcestershire sauce
  • 1 tsp Back of the Yards seasoning
  • 1 tbsp olive oil (for coating)

Instructions:

  1. Put all ingredients in a large bowl
  2. Using your hands, blend all of the ingredients together until combined
  3. Take a handful of the mixture and make into a medium sized patty
  4. Place them on a plate and drizzle a little olive oil on each one and lightly coat both sides – keeps them juicy when grilling and helps from sticking to the grill
  5. Fire up the grill and place them on the burners
  6. Cook approximately 5 minutes on each side (until inside is no longer pink)
  7. You can put whatever toppings you want on them, but I put a little tzatziki sauce and mixed greens on top.

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Grilled Portobello Mushrooms:

Ingredients:

  • 4 large portobello mushroom caps
  • 1 tbsp chopped garlic
  • 2 tbsp white balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp chopped flat leaf parsley
  • Generous pinch of salt and pepper

Instructions:

  1. Whisk together vinegar, oil, parsley, garlic, salt, and pepper.
  2. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so.
  3. Preheat grill for medium-high heat.
  4. Place mushrooms on the grill, reserving marinade for basting.
  5. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.

Friday Top Five

~ Elizabeth ~ 2 Comments

Happy Friday Everyone!  Our Friday Top Five is brought to you by my fabulous friend Carrie.  I like to highlight what my stylish, savvy and sassy friends are loving and lusting after.  Take a peek at her picks and have a wonderful weekend.

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Sauvignon Blanc Cakebread Cellers:  I love Sauvginon Blanc in the summer!  I have a few favorites, but this one from Cakebread Cellers (from one of my all time favorite places, Napa Valley), is a new favorite added to my list.  A perfect blend of crisp and refreshing, perfect for summer days and nights.

Tie Dye Dresses:  I have been loving tie dye lately.  A summery touch added with bohemian flare is perfect for day or night, casual or dressy.  Loving this one by Free People.

Beaded Accent Bracelets:  I love a good wrist party, especially with my new love of beaded bracelets with an accent bead.  Loving this classic Lokai Bracelet, especially the meaning behind it, which reminds us to stay humble while on top, and stay hopeful when hitting the lows. (The accent bead has mud from the Dead Sea, the lowest point on Earth, and the white beads have water from the highest point on Earth, Mount Everest).

Arbonne Liquid Sunshine Sunscreen:  With my summers off, I spend a lot of time outside enjoying the fresh air and the sun.  This sunscreen, which is pure, full of non toxins and botanical extracts,  keep my skin safe, fresh, and glowing all summer long.

Soy Candles:  I love the smell of burning candles in my home.  Right now I am loving Circle 21 Soy Candles.  My favorite scents are Linen Closet and Moroccan Tile.  These make amazing gifts as well.