Since it's the new year and 'new year, new me' seems to be saturating Facebook and Instagram captions, I figured it was only fitting to actually incorporate a healthy recipe into my weekly dinner menu.Read More
There's nothing that can take me back to my hometown Buffalo, NY, than Buffalo Chicken Dip - well, besides Mighty Taco, wings, Grasso's pizza, Loganberry, and Bison french onion dip, but that's besides the point.Read More
The key to my heart is some baked seasonal veggies with a little (ok, hefty) glass of red wine. Mmm....Read More
Alright, so I refuse to believe summer is over. Even though I'm way too anxious for sweater weather (cue: the song), scarves, boots, and everything that fall entails - I'm not quite ready to say bye to all things summer-esque.Read More
With all this rain, I had to whip up a big pot of soup. It was only necessary for a cozy Sunday in and some Buffalo Bills football. I found this recipe on Pinterest and I twisted it into my own creation. It was a huge hit at my house.Read More
It's almost the weekend (hi short week & being in Bufallo) and if I could insert an emoji that perfectly depicts my current vibe, it'd definitely be the dancing salsa lady. She seems fun. I like her.Read More
One of my all-time favorite cocktails is The Solution at River & Rail. It's a grapefruit margarita with agave nectar and finished off with a cinnamon and sugar lined rim. It's heavenly. For awhile now, I've been wanting to recreate this little masterpiece of a cocktail and well, I did it.Read More
When in doubt, piña coladas. If that’s not a motto – it definitely should be one by now. On vacation, it’s a given that I’m craving frozen cocktails.Read More
Oh Don Draper, where do I even begin? I love you so much, I hate you. Is that considered an unhealthy relationship? Probably, but I'm okay with it.
With the end of an era approaching, I have to say I’m quite sad one of my all-time favorite shows is coming to an end. The Old-Fashioneds, the women, the lipstick, the Lucky Strikes – it’ll be a sad, sad day on Sunday when it’s truly the beginning of the end.
In honor of Mad Men, I shall be drinking one too many Old-Fashioned’s and rocking lipstick in my PJs. I kid about the lipstick, but not so much the Old-Fashioned's.
2-oz soda water
4 dashes Angostura bitters
Sugar cube or simple syrup
In a glass, add Rye and club soda over ice.
In 2 separate glass, muddle bitters and sugar cube.
Add ice to bitters and sugar cube.
Pour Rye and club soda over the muddled bitters & sugar.
Add a slice of orange.
When it comes to yummy veggie recipes, I’m your girl. After posting this picture on Instagram, I’ve had a lot of people ask me for this Brussels sprouts and zucchini noodle recipe (AKA: zoodles). It’s seriously the easiest and yummiest recipe – oh and definitely super healthy.
Ever since I was a little kiddo, I’ve been the pickiest eater and my aversion to all things green didn’t help. I hated vegetables. I was way more into buttered bread and noodles – ya, definitely not fancy. But as I got older, my love for veggies increased and so did the type of recipes I made.
Definitely give this recipe a try - it's amazing!
Roasted Brussels Sprouts
Brussels sprouts, cut in half
Salt + pepper
Preheat oven to 400 degrees Fahrenheit.
Wash and cut Brussels in half. Toss in olive oil and season with salt + pepper.
Bake for about 10 minutes on one side. Flip Brussels. Bake 10 minutes on the other side.
*Tip: If you want them super crispy like mine, bake about 14-15 minutes on each side.
1-2 Tbsp. Olive oil
Salt + pepper
Wash zucchini. Spiralize and sprinkle salt on the noodles.
Let sit for 10 minutes – this causes the noodles to ‘sweat’ out water.
Wipe off excess water from noodles.
Heat skillet with olive oil. Toss noodles onto skillet.
Cook/warm noodles for about 3-4 minutes.
Throw ingredients in a bowl and top with Parmesano-reggiano. Oh and I added Frank's Hot Sauce because I top everything in hot sauce! ;)
When it comes to a new year, most associate it with dieting, juicing, working out, spinning, barre-ing + anything and everything that helps you trim the waistline.
I'm that weirdo who actually enjoys working out. I know, I know....it's odd, but let me explain. For me, working out isn't just a way to stay in shape, but it's my stress relief. Having a bad day? Hit the punching bag. Hit the pavement. Take a spin class. Yes, I'm weird, but it works. If you're giving me evil eyes via this blog, just try it. I dare you. I will say working out in the morning has helped me not only feel great, but boosts my energy-levels (...and my booty totally appreciates it).
This month, I plan on trying a few new things thanks to Pinterest, my New Year's Resolutions and Instagram bloggers (whatever. lols.). Not only with my workout routine, but my eating habits, skin care and even makeup routine.
Pinterest, you're my weakness. Anything that revolves around pasta, but doesn't cost the calories is totally A-ok in my book. Enter: Zucchini-Noodles...otherwise known as Zoodles. These things have been majorly trolling Pinterest and I'm definitely excited to give them a whirl or two...around my fork. Not funny? ...moving on.
This recipe looks delicious + once I give it a try, I'll post the recipe on here. *Side note: My Spaghetti Squash Pad Thai recipe is off the chain. You need this in your life.*
Let's be real, drinking water is obviously the one way to lose weight, clear your skin, feel better, etc., etc., etc. Typically, I'm more busy with drinking my morning coffee rather than loading up on my necessary water in-take, which is a major fail. This month / year / lifetime, I'm going to make sure I'm getting enough water for the day. Flavored waters are my new-coffee...or at least that's what I keep telling myself.
Barre class has definitely been the new craze. I will say this year & month, I plan on trying new classes. I've forever loved spin class (I have the shoes and everything. They're life changing. You need them.), but want to start focusing on new classes that get me out of my comfort zone. Hello barre class, I can't wait to try you. Also I want to get back into yoga and really focus on stretching it out or at least pretending I'm somewhat flexible.
Knocking Out Processed Food (or at least attempt to)
Have you ever read the ingredient list on food products? It's actually extremely disgusting. Most of the time when I grocery shop (except for my addiction to Goldfish), I've been trying to buy the products that have the least amount of ingredients or at least has ingredients that I know. I'm not one that's addicted to fast food or anything like that, but it's foods you eat / drink that are actually gross. Gatorade, I'm looking at you. Ew.
Wash It Off | I'm in my 20s, not 40s and anti-aging products aren't exactly high on my priority list, but maybe they should be. I won't necessarily say I'm going to run and buy anti-aging serum, but I will work on my skincare routine. I'm guilty of getting home late, brushing my teeth and rolling into bed. But what? You don't see where I listed taking off my makeup? You're right, I didn't. I'm guilty of forgetting to wash my face before bed and that's a major no-no. 1) It's gross. 2) It's horrible for your skin. I vow to my face that I will work on this. Asap.
Positivity Rules | Everyone has their off-days. Days where your hair isn't sitting right, you don't want to get out of bed or you stare at the mirror so long you hate everything about yourself and/or all things in your closet. If you checked [yes] to any of those things, then this is something you can relate with me on. I hate those days. Everyone does. It's inevitable, but this year / month / lifetime, I plan on knocking those thoughts out of my head. 'Ew my thighs are gross.' 'I need a tan, I'm far too pale.' 'Nothing looks good on me.' For every negative thought you have about yourself, think of a positive one. It might sound silly, cliche, whatever else you want to call it, but it helps.
'Ew I look fat in this dress' should = 'Damn, this dress makes my butt look ah-mazing.'
Our thoughts shouldn't control our lives. And repeat.
Baking during Christmas is a must, but when procrastination enters the picture, there's a little recipe that's actually the easiest way to 'bake' without actually using the oven. Hello Holiday Bark. You are awesome.
Typically, my family makes a variety of cookies - everything from homemade cut-outs, hershey blossoms, crescent apricot short cakes and snickerdoodles. This year, Christmas sort of snuck up on us and finding time to bake / shop for ingredients was just another task on the to-do list. (Yes, I finished my shopping. It only took me 2 days before Christmas. This is a no-judgement zone.)
When you don't have enough time or don't feel like slaving away in the kitchen, definitely give these a go. This bark recipe is actually Christmas-crack, if there was such a thing. A sweet and salty mix of pretzel sticks, peanuts, M&Ms and milk chocolate - it's a new staple to our list of Christmas goodies. If your waistline gets a wee-bit larger, blame the recipe - not me.
Line a baking sheet with wax paper.
Melt milk chocolate.
Pour pretzel sticks, M&Ms and peanuts on baking sheet.
Once chocolate is completely melted, pour over baking sheet and mix well.
Let sit for at least 4 hours.
Notes from the chef: Let's be real, I kinda just winged this recipe. The first time I made it, I used 1 full bag of milk chocolate morsels and poured it over the mix. I wanted more pretzels and peanuts so I added more - it's really up to you how much proportions you want of each ingredient. Let your creative baker-juices flow.
When it comes to spaghetti squash, I'm your girl. No really, I am. For the past year-or-so, I've been a little on the obsessed side with spaghetti squash. I mean a vegetable that looks and tastes like pasta (with way less carbs & calories) is something you don't pass up. Ever.
As far as the recipes I usually do with spaghetti squash, I'm pretty basic. I usually brush the squash in olive oil, bake it, stir fry veggies and top it all with some Frank's Hot Sauce or I top it with spaghetti squash. Pretty basic if you ask me, but hey it works and it's delicious.
The other day I was somehow watching Martha Stewart YouTube videos (don't ask me how I got there) and watched a 13 minute Pad Thai recipe with tofu and rice noodles. No regrets. I wouldn't necessarily say I wasted 13 minutes because I was drooling by the end of it and wanted to recreate the recipe with a different alternative than tofu (not too into it) and rice noodles.
Cue: Spaghetti squash.
1 Spaghetti Squash
1/4 Cup Fresh Lime Juice
2 Tablespoons Soy Sauce
1 Tablespoon Chili Sauce (I used Sriracha)
1 Tablespoon Brown Sugar (I actually left this out because I forgot to buy it)
2 Tablespoons Olive Oil
2 Large Eggs, optional (I didn't add eggs to mine)
1 Carrot, peeled and chopped
2 Garlic Cloves, chopped
8 Scallions, chopped
Salt, to taste
Preheat oven to 400 degrees. Cut spaghetti squash in half (lengthwise) and scoop out seeds.
Add to a baking pan with the inside facing up. Sprinkle olive oil and ground pepper over squash. Bake for 40-50 minutes or until a fork can easily go through the squash.
Take a fork and lengthwise run the fork through the squash until the squash is pasta-like.
Pad Thai Sauce
In a small bowl, mix soy sauce, lime juice, brown sugar and chili sauce.
Over medium-heat, add olive oil to pan. Add scallions, carrots and garlic. Let cook through for about 4 minutes.
Add sauce to pan. Let the sauce thicken.
Scramble 2 eggs (optional - I didn't).
Add sauce over spaghetti squash and serve with chopped peanuts!
Add sauce over spaghetti squash and serve with chopped peanuts!
Things To Note:
- I actually didn't have brown sugar at home so I didn't use it. It still tasted amazing, but I can imagine the brown sugar would make it taste even better.
- I also added asparagus to the mixture of veggies (because I love them). Also not on the ingredient list.
When it comes to cocktails, I'm not biased. Indecisive, yes. But bias, no.
When I was introduced to this White Cranberry Holiday Sangria, my mind was blown. It was amazing, yummy, colorful and bubbly all at once. Love.
This drink is my newfound love and I've vowed to make it at my next friend-party because it was a major hit and hey, who doesn't love a good holiday cocktail? No one.
White Cranberry Holiday Sangria
1 Bottle of White Wine (We used pinot grigio)
1 Bottle Sparking Cider
1 Bottle Champagne (optional)
2 Oranges, sliced
1 Granny Smith Apple, chopped
Mix white wine and cider in a pitcher.
Add chopped apples, oranges + frozen berries.
Mix well + let chill. Enjoy. All night long.
*Once the sangria was getting low, we added in champagne. The bubbly made the cocktail extra yummy.