This salad is just perfect for a delicious weekend lunch. It comes together quickly, and it’s light and simple for these hot summer days. Grab a glass of wine and head outdoors to your patio, and you’ve got the recipe for my ideal slow afternoon.
INGREDIENTS
1 pound of large shrimp, peeled and deveined
2 cans of cannellini beans, rinsed and drained
1 clove of garlic, minced
1/2 shallot, minced
Coarse salt and ground pepper
Extra virgin olive oil
Red chili pepper flakes
A couple large handfuls of baby spinach
2-3 radishes, thinly sliced
Spicy microgreens (optional)
INSTRUCTIONS
1. In a medium bowl, combine the beans with the garlic and shallot. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Set aside.
2. In another bowl, toss the shrimp with olive oil and season well with salt, pepper, and red chili pepper flakes. Heat a skillet over high heat, drizzle with olive oil, and cook the shrimp about 1-2 minutes a side.
3. On a serving platter or in a large bowl, layer spinach leaves, marinated beans, and cooked shrimp. Drizzle with just a tiny bit of extra olive oil. Top with radish slices and microgreens, if using.
When was the last time you did something for you? To pause, reflect and rearrange the things that matter most? To cope with daily stress, to refocus your life, to prioritize that never-ending list? Been a while? Me too. Since having a baby and then taking the leap to leave my 8-5 job behind a few months ago for new opportunities, I haven’t hit that pause button. I’ve jumped into a variety of projects, trying to figure out a whole new world of freelancing and entrepreneurship (so different than a traditional desk job!). I’ve soaked up summer activities and tried to get a little more rest…but with a baby who still doesn’t sleep through the night, you know how that goes.
That’s why I’m thrilled to be part of a beautiful retreat this fall, She Takes Flight. An annual conference for female entrepreneurs and leaders from across the United States, the retreat is about recharging those batteries. About getting empowered by the likes of Star Jones and bareMinerals Creator Leslie Blodgett, as well as a life coach and healthy living expert. About relaxing (hello, beachside yoga!) and connecting with other women. And returning home a more vibrant, organized and healthier you, ready to take on any challenge.
The conference takes place September 23-27 at the Hard Rock Resort in the Riviera Maya, Mexico, between Playa del Carmen and Tulum. I can’t wait to visit this area again–so easy to get to, beautiful beaches, and lots to explore. I’m honored to be speaking and sharing my secrets to cultivating personal style and seriously would love to have you join us. There’s still time to register! Invite a girlfriend, make a vacation out of it, it will be fun!
After owning this leather tote for three years, it goes without saying that it is indeed the perfect tote. And judging by it’s ongoing popularity, I know I’m not the only one who thinks so. Well it turns out Madewell is pretty darn good at churning out perfect pieces with easygoing cool–this sweater and skirt being my latest, greatest obsessions.
The soft, slouchy fit of this oatmeal-colored pullover gets a big A+…it’s the EXACT sweater I’ve been searching for for a couple of years. I pounced on ordering it immediately, and although most sizes have unfortunately sold out, I’ve linked to a very similar option from Madewell that looks to fit the bill. This skirt is also a must-have wardrobe staple, perfect for the office with heels or the weekend with flats. It’s stretchy and slimming, not too short and not too long. I love that it’s a pull-0n-and-go piece; one I’ve totally been missing in my closet.
The good news for my local friends? Madewell’s first Wisconsin store opens here in Madison tomorrow! I’ll be there scouting out their great denim and new arrivals, and you should come too. If you don’t already, I think you’ll share my Madewell love. There will be sips, treats, a DJ, and a free tote to boot…see you there!
EVENT DETAILS:
Madewell Store Opening Party
Hilldale Shopping Center
Tuesday, July 28th
7:00-9:00 PM RSVP here
Use the hashtag #MadewellWI!
It’s always refreshing to try something new in the kitchen and discover what you’ve been missing. We recently learned how to make perfect boiled eggs, for example, and they are 100% better than the over-cooked hard-boiled eggs of our past. Roasting fruit is another technique I’ve recently adopted. Once I started roasting more fruit to soften it for Elsie’s food, I realized just how much the roasting process brings out fruit’s sweetness, be it apples, strawberries, bananas, you name it. So the other day I decided to pop a bunch of apricots into the oven because they were not sweet at all and not enjoyable to eat (which is why I rarely buy them fresh just dried). It turns out that roasted apricots are awesome, and this simple change means I’ll be eating a lot more apricots going forward!
For starters, I pureed my roasted apricots and then swirled them into yogurt for breakfast — an easy win to get out of a breakfast rut. I’m thinking they’d also transform oatmeal and ice cream, make a tasty salad dressing, and be a delicious glaze for chicken…I have so many ideas. Whether you love apricots or have been on the fence about them like I have, give roasting them a try!
INGREDIENTS
10 apricots, halved and pitted
Honey
Greek Yogurt
Granola, homemade or your favorite brand
INSTRUCTIONS
1. Preheat oven to 400 degrees. Place the apricot halves cut side up on a baking sheet lined with parchment paper. Roast for 20 minutes.
2. When the apricots have cooled, placed them in a food processor and drizzle with honey to taste (more if you like them sweeter, less if you like them more tart). Puree until smooth.
3. Scoop your yogurt into a bowl and layer with apricot puree, swirling to combine. Top with extra roasted apricots (if desired) and granola. Drizzle with extra honey.
*Store any leftover roasted apricots (halves or pureed) in a jar in the refrigerator.
My quest to streamline my morning routine hasn’t stopped at simplifying my skincare, that was just a part of it. Over the past months, I also cleaned out a messy drawer of little-used makeup and phased out existing beauty favorites in favor of all-natural cosmetics. Completing a makeup detox was something I had slowly started to do and wanted to finish for a long time, but it honestly wasn’t until I had a baby that I seriously took action to make the total change. As a new mom, you quickly realize how often your face is snuggled up against your babe’s; and as they grow, their little hands start exploring and poking yours. It became abundantly clear to me, outside of all the other reasons, why I wouldn’t want anything toxic sitting on my face.
After a good bit of research and testing to identify products right for my skin and for creating a low-maintenance routine, I landed on a few favorite natural beauty brands–Vapour, Ilia, and RMS. My goal was to keep my number of products at a minimum and find ones that were super easy to use and apply–you’ll notice all of my picks are sticks or pots for easy fingertip application (no messing with brushes!). Added bonus: The products are all easy to throw in a purse or travel bag for touch-ups on the go.
To simplify even further, I found a site–the Detox Market–that carries all of my favorite brands, so I stock up on everything I need with one online order. Here’s my current makeup routine, which is insanely fast to complete:
I’ve never been a foundation user, but this is really unlike any foundation I’ve ever tried. With a couple quick swipes, it gives a smooth, even, and glowing finish that looks completely natural–definitely the no-makeup look I love. I selected color 123.
I’ve tried too many concealers over time to keep count. Most of them have lacked in coverage or been too heavy, especially for under my eyes, where I need a concealing the most (hello dark circles from sleepless newborn nights!). RMS’s “Un” Cover-Up is subtle, flawless and pretty undetectable–but it covers well. I selected color 11.
A natural-looking bronzer that nourishes at the same time as imparting a sun-kissed glow. I love that it’s infused with antioxidants like acai berry, green tea, and pomegranate.
A cream blush in a natural rosy color. The color is very flattering and gives a glow to both cheeks and lips, all in one stick. I alternate between using this blush and the bronzer.
I have a love-hate relationship with mascara. I love the way it makes my eyes pop, but hate the way it often winds up smudged under my eyes at the end of the day. Ilia mascara feels weightless. No clumps, no smears, no flakiness, and I feel better about putting these ingredients so close to my eyes! It also comes off easily when you want to remove it–another big complaint I always had about conventional waterproof mascara.
This is a cult-favorite and must-have beauty product for good reason. Super sheer, it’s the perfect highlighter for a fresh, dewy glow. A lot of highlighters are too shimmery, too frosty, too greasy and can look overdone, but this one is just perfect. I use a quick swipe along my cheekbones and down my nose to finish things off.
Have you detoxed your makeup routine and made the switch to natural beauty products? Any favorite brands?
No-recipe recipes may be my favorite way to cook in the summertime, when I can let what’s growing in my garden or in abundance at the market inspire a fresh and easy meal. These mini pizzas are one such creation, combining in-season summer squashes, sweet cherry tomatoes, and basil with creamy burrata. Mozzarella will substitute in a pinch, but burrata is really the way to go here. I used my favorite personal “pizza” cheat — Greek flatbread — but you can also use your favorite dough recipe. These tasty pizzas make for one delicious and quick weeknight dinner or weekend lunch.
INGREDIENTS
2 Greek flatbreads (I used Kontos brand)
1/3 of a zucchini
1/3 of a yellow squash
A handful of cherry tomatoes, halved
Fresh burrata
Extra-virgin olive oil
Kosher salt and ground black pepper
Red chili pepper flakes
Dried oregano
2 large basil leaves, thinly sliced
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Thinly slice the zucchini and squash using a mandoline (or very steady hand). Transfer to a bowl and sprinkle with salt, tossing to coat. Let sit 10 minutes, until slightly wilted. Rinse under cold water and drain, then pat dry with paper towels. (This helps to get the moisture out of the squash.)
3. Place the flatbreads on a baking sheet and brush the tops with olive oil. Sprinkle with salt. Bake in the oven about 5-7 minutes, until golden and just beginning to crisp. Remove.
4. Top each flatbread with zucchini and squash rounds, halved cherry tomatoes, and chunks of burrata. Season with black pepper, chili flakes, and dried oregano. Bake about 5-7 minutes, until squashes and tomatoes soften and burrata melts.
5. Top pizzas with basil leaves and eat immediately.
In a swimwear rut? Giejo is the brand you need to know. The line is made in the U.S. and every piece is interchangeable, making it the most-versatile collection for mixing and matching. The material is high quality and the fits are flattering. From playful prints to solids, sporty looks to retro inspired, Giejo’s suits are my favorite find of the summer and majorly refreshing my swimsuit game.
Never underestimate the power of a LBD. This one’s perfect for summer in lightweight, textured fabric with romantic detailing–lace trims along the sleeves, pin-tucks across the chest. It comes with a tasseled belt to cinch the waist, or you can add some contrast with your own belt like I did. I like the simplicity of the cognac leather with the black, but you could go so many directions to change it up – white, nude, a bold color. This is the kind of dress you’ll never tire of wearing on repeat.
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