Tuesday, March 18, 2014


So, yes, I realize I've been a little obsessed with my denim jacket lately. Get off me, it's the perfect thing for spring!

Striped Sweater: H&M
Black Skinnies: Nordstrom Rack
Denim Jacket: American Eagle
Scarf: Gift
Boots: Nordstrom / Steve Madden

Thursday, March 13, 2014


It's feeling very Spring-y today and so I thought I would take a look back at a few outfits from this last winter and pick a couple of my favorites. Click on the links below to see where I got the items... you know... if you want....

< One >   < Two >   < Three >   < Four >   < Five >   < Six >   < Seven >   < Eight >

Wednesday, March 12, 2014

Pad Thai

So I've been pretty obsessed with Thai food lately I don't know why, because I've always liked it but lately I can't shovel enough of that stuff in my mouth. So I decided I better find a recipe so I can make it at home to satisfy my craving (no Mom, I'm not pregnant). 


  • chicken breast (Or Tofu if vegetarian)
  • 1-2 tbsp. peanut oil (must be peanut oil!)
  • 1/2 tsp red chili powder
  • 1/2 tsp paprika
  • 3.5 tbsp lime juice
  • 4 tbsp. Siracha 
  • 4 tbsp. fish sauce (3-4 tablespoons light soy for vegetarians)
  • 2/3 of a package of Thai noodles (called Banh Pho)
  • 6 tbsp. brown sugar 
  • 2/3 c. green onions
  • 1/3 c. white onion
  • 1 c.
  • 1 tbsp. corn starch
  • 1 tbsp. sesame oil
  • 3 eggs
  • a splash of milk
  • 1/2 package of bean sprouts
  • a sprinkle of garlic powder
  • (optional) red cabbage for garnish

How To Cook It:

  • in a medium bowl, whisk the eggs with a splash of milk and a sprinkle of garlic powder
  • dice up the green and white onions
  • in a wok or non-stick pan, scramble the eggs using peanut oil until they start to brown, set aside in a small bowl
  • cut up the chicken breast into approx. 1 inch cubes, place them in a bowl and add the sesame oil and corn starch, toss until the chicken is well coated
  • in another small bowl, combine the red chili powder, paprika, lime juice, Siracha, and brown sugar, whisk ingredients together into a nice sauce and set aside
  • chop up peanuts and set aside
  • boil the noodles for only about 2-4 minutes or they will disintegrate, set aside 

  • in the same wok or non stick pan used to scramble the eggs, add some more peanut oil and cook the chicken
  • once the chicken is cooked, add the onions, eggs, making sure to coat everything evenly in the peanut oil
  • add the cooked noodles and make sure they get a good coating of peanut oil
  • add the Siracha mixture to the wok/non stick pan and toss until everything is evenly coated, it should now start to look like Pad Thai
  • once everything is evenly coated add the bean sprouts, toss again, and let simmer for a couple minutes
  • finally add half the peanuts and toss again
  • serve with a garnish of peanuts (and red cabbage like shown in the picture)

Thursday, March 6, 2014


White tank: Nordstrom Rack
Chambray: Fred Meyer
Taupe Cardigan: H&M
Black Skinnies: Nordstrom Rack
Boots: Roxy
Scarf: Forever 21

Wednesday, March 5, 2014

Berry Smoothie

I've been pretty busy lately so I've had to have my lunch on-the-go quite a bit. The gym I belong to has a little cafe inside and I am in LOVE with their berry smoothie. But the gym is out of the way for lunch, not to mention a smoothie is like, $4. So I wrote down what is in it and made it at home. Such a quick lunch and so good! Here it is.


  • 1 c. frozen, mixed berries (my blend is strawberries, black berries, raspberries, and blue berries
  • 1 c. 100% apple juice
  • 1 medium banana

How To Make It

  • really all you need is equal parts of all ingredients and you can make whatever sized smoothie you want
  • put all ingredients into a blender and put your blender on "smoothie" setting
  • if your blender doesn't have a smoothie setting, use your "pulse" setting

My lunch for the day, pretty tasty!