Friday, September 4, 2015

Friday Showing

If Greta Gerwig is in it, I'll be there. 
Make sure to check out Mistress America!!!

Friday Morning

What are you plans for Labor Day Weekend? I wish I could say mine would be a little more exciting but my main priority this weekend is organizing and putting together the first part of my portfolio. It's going to be a long weekend and since I've been walking/jogging all week I'm hoping to get in a few hours at the pool and get a little bronzed.  Have a great holiday and if you are taking a vacation, relax and enjoy it!

(image via french by design)  

this week's favorites...

Dark reds, deep plums and other shades of these colors are perfect for a fall lip. 
What's your favorite makeup fall trend?

Thursday, September 3, 2015

Want. Need. Read

On the hunt for the perfect boyfriend jeans

Obviously needing this on vinyl now that I have a sweet record player. 

So I can take it everywhere I go. 

Finally a cookbook by my favorite cook and writer, Ruth Reichl

About to start the highly anticipated book of the summer.   

Wednesday, September 2, 2015

Lemony Kale Salad with Parmesan Crisps

Since I'm on a strict diet that includes no sugar and very little carbs, I've been trying to find recipes so that my lunch is more than just almonds and cheese. This kale salad sounds so refreshing to me, what do you think? 

  • 5 tablespoons aged parmesan cheese, grated
  • 1 head lacinato (dino) kale, stems removed, leaves thinly sliced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon whole grain mustard
  • 1/8 teaspoon kosher salt, or to taste
  • 2 fried poached or sunny side up eggs for serving
To make Parmesan Crisps: 
Preheat the oven to 400 degrees F. 
Grate 5 tablespoons worth of aged Parmesan cheese.
Line a baking sheet with parchment paper.
 Measure 1 tablespoon of Parmesan cheese and place it in a pile on a baking sheet. Repeat for remaining cheese. 
Bake for 5 to 8 minutes, or until browned or crispy. 
Allow Parmesan crisps to sit on the hot baking sheet a couple of minutes before gently peeling the off the parchment. Use your hands to break the Parmesan crisps up into small bits for adding to the salad. 

Prepare the salad:
Add the raw (or blanched) chopped kale to a medium-size serving bowl. 
In a small bowl, whisk together the lemon juice, olive oil, garlic, mustard and salt until well combined.
Pour the dressing over the kale and toss until everything is well coated. 
Add the Parmesan crisps and served wit ha poached, fried or sunny side up egg. 

(image and recipe via the roasted root)

Resting Positions

I have a goal (well two goals) that I am trying to accomplish by the end of the year and that is be near  the weight I was a year and half ago. Two years ago I was insanely disciplined and lost 35 pounds in three months. It's been a week of kale, spinach and feta salads, eggs, yogurt, nuts and nothing but water to drink. I've been walking four miles, treading water for thirty minutes and incorporating yoga poses for relaxing my muscles everyday for a week so far and I've lost six pounds. And in the last week, I have to say my favorite part of my exercise routine is my yoga practices. A little bit of stretching, resting in viparita karani pose and working on my handstands (obviously against the wall right now) for more core and arm sculpting. By the end of the year, I will not be using the wall to support my handstands. What are your end of the year goals?

(image via wholeliving)

Tuesday, September 1, 2015

Soft Pink

My go to color this fall season with be soft shades of pink. Keep it simple, sleek and fresh looking with something simple like a combination of pink and denim. What's your fall go to look? 

(image via scents of obsessions)