Friday, December 2, 2016

Links I Love

(Image from The Coveteur)


What Crystals Mean And How To Use Them - (The Coveteur)


Why I tried bone broth - (Shape)


Nipple Balm Is Actually The Best Balm For Your Lips - (Marie Claire)


Weed Infused Wine - (Elite Daily)


The Worst Foods For Your Skin - (Well And Good)


The Most Amazing Opal Jewelry - (Local Eclectic)


Sarah Jessica Parker's New Sex And The City Dress - (Huffington Post)


5 Reasons To Add Kombucha To Your Post-Holiday Wellness Routine - (Elite Daily)




SaveSaveSaveSave

Wednesday, November 23, 2016

Holiday Gift Guides 2016



















































Monday, November 21, 2016

Healthy Breakfast Cookies



I usually wake up pretty early to head to work.. and let me tell you I am not a morning person. 
And I really try my best to eat healthy.

On that note, I wanted to make something that I could just grab and go, to eat with my coffee on the way to work in the morning. 

These healthy breakfast cookies are packed full of yummy ingredients to help get your day started off right. Check out the recipe below.






Ingredients
2 1/4 cup oats
3/4 cup whole wheat flour
3/4 cup cranberries
1/3 cup sliced almonds
2 tablespoons chia seeds
1 tablespoon ground flax seed
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon pink Himalayan salt
1 cup peanut butter (or nut butter of your choice)
2 bananas, mashed
1/4 cup honey
1 teaspoon vanilla extract (get my homemade recipe here)


Directions
1. Preheat oven to 325 degrees.
2. In a bowl, combine oats, flour, cranberries, almond, chia seeds, flax seed, cinnamon, baking soda, and salt.
3. In the bowl of a stand mixer, combine peanut butter, bananas, honey, and vanilla extract and mix until combined.
4. Slowly add dry ingredients until everything is fully incorporated.
5. Make golf ball sized balls, and gently flatten out on a Silpat baking sheet.
6. Bake for 14-16 minutes, or until edges start to get a golden brown.







Saturday, November 12, 2016

Berry Protein Smoothie Bowl



Ingredients
1 cup frozen fruit
1 banana
1 scoop protein powder
1 scoop collagen
Splash of almond or coconut milk

Suggested toppings:
Granola
Fruit
Chia seeds
Shredded coconut
Cocoa nibs
Bee pollen
Goji berries


Directions
1. Add frozen fruit, banana, protein powder, collagen, and a splash of your choice of milk to a blender and blend on low until it has the consistency of soft serve.
2. Transfer to a bowl, and top with desired toppings.
3. Enjoy!







Sunday, October 30, 2016

Sweater Weather

I'm so excited that it's finally cool enough to wear sweaters!

Right now, I'm a little obsessed with turtlenecks.. They're just so cozy and comfy and easy to wear.
My favorite one right now is the cable-knit turtleneck sweater from H&M, and it's under $20!!

Check out my other favorite sweaters and turtlenecks below..
















Friday, October 28, 2016

Apple And Oat Scones



Ingredients
1 2/3 cups all-purpose flour
1 1/3 cups old-fashioned rolled oats
1/4 cup ground flaxseed
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apples, cut into 1/4 inch cubes
2/3 cup cold buttermilk


Directions
1. Preheat oven to 375 degrees. Whisk together flour, oats, flaxseed, brown sugar, ground cinnamon, nutmeg, baking powder, baking soda, and salt.
2. Cut in butter with a pastry blender, or rub together with your fingers.
3. Add apples and buttermilk, and mix until dough just comes together.
4. Divide dough in half, and pat into two round disks onto a floured work surface. Cut circles into eights.
5. Place scones about 2 inches apart on a Silpat baking sheet. Bake until golden brown, about 20 minutes.

I had some leftover royal icing from sugar cookies, so I topped them with that for a little more sweetness. You can find that recipe here.










Sunday, October 23, 2016

Links I Love {Halloween Edition}




Stuffed bell pepper Jack-O-Lanterns - (Lauren Conrad)


How to pair wine with candy this Halloween - (Huffington Post)


The cutest DIY Halloween countdown calendar - (Oh Happy Day)


The worst Halloween candy for your teeth - (FitSugar)


Is 2016 the year of the witch? - (The Coveteur)


The best pumpkin carving tools - (NYMag)




Thursday, October 20, 2016

POPSUGAR Must Have Box - October



POPSUGAR's October Must Have box is here! 

Head over to my Snapchat (colieolieoh) to see more. Also, if you want to sign up for the Must Have box click here. Enter promo code SHOP5 for $5 off your first box!

Products in this month's box are linked below for purchase.














Saturday, October 15, 2016

Coffee Talk // No. 3





What photo editing apps do you use?
For my Instagram photos, I use Afterlight, SnapSeed, and VSCO.

What can I do to prevent razor burn?
I get razor burn really bad around my bikini area, so I started waxing instead of shaving and that has helped a ton! I love Bliss' Poetic At-Home Hair Removal Kit. It's a hard wax that you just pop in the microwave or on the stovetop and you're good to go. You can check it out here. And its actually on sale right now for $24! That's half off.. So stock up! I also use Bliss' Ingrown Eliminating Pads, here, also half off! If you're not down with waxing, then I suggest shaving with coconut oil!

What are some good face masks for acne?
I am obsessed with Aztec Secret Indian Healing Clay. I mix it with apple cider vinegar.. I've actually gotten all of my coworkers hooked on it also! Check out my blog post on it here.

I want eyelash extensions, but I'm scared it will make my real lashes fall out. What do you think?
I got eyelash extensions for the first time almost exactly one year ago because I was going to Hawaii and didn't want to worry about makeup.. and I've had them ever since! Beware. They are addicting!
Before I took the eyelash extension plunge, I used Latisse which I loved.
I haven't had any problems with my real lashes falling out and not coming back.. of course your real lashes will fall out no matter what, but they shouldn't more than they normally would. Make sure you do your research. Ask friends for a referral and I love looking at Yelp reviews. Also, make sure they have taken the correct certifications for lash extension application. 

Why do you do cupping all the time?
I LOVE cupping. I probably do it once a week.. I have horrible back pain, and cupping helps tremendously. I'm actually working on a whole post about cupping now..
Cupping is like getting a reverse massage. Instead of pushing the toxins out of your skin like a regular massage does, it pulls the toxins out using suction. Hence the round cupping marks you see afterward. I totally recommend it!

I want to get Botox but I'm scared. Any tips?
Well.. I have a confession. I'm a Botox junkie! I've been getting Botox for about five years now, and I don't plan on ever stopping. Its nice because the longer you do it, the less you have to get it. It's totally preventative so start before you see any big wrinkles. I get my whole forehead, and I just started getting it around my crows feet.
I'm pretty good with pain, so I don't think it hurts at all.. just a little prick. But, if you're a little apprehensive they have numbing creams they can apply, and also ice packs to help numb the area.
Make sure whoever you go to knows what they are doing.. I wouldn't recommend going to someone in a salon or an at home Botox party. Not worth the risk! Stick to physicians and nurses.
If you want a referral for someone in Southern Oregon, I love love love my girl, she is seriously THE BEST. Email me and I will pass along her info.

What are some inexpensive, cute scarfs for fall?
I'm so excited scarf season is upon us! I'm loving this dark colored BP scarf from Nordstroms here. Also I'm a sucker for a good blanket scarf.. here are some good ones from ASOS here, and here. Lastly, here is a great simple scarf, thats under $40, and comes in some great colors.



Remember to keep emailing me questions.. Or Tweet me, Snap me, or Instagram me!










Thursday, October 6, 2016

Flora Springs Halloween Wine


Hey guys! Its my favorite time of the year! And my favorite winery, Flora Springs, just released their limited edition Halloween wines! 

The wine pictured is their 2014 All Hallows Eve Cabernet Franc, and it was delicious!

If you guys didn't know, Flora Springs is actually one of Napa Valley's original "ghost wineries".. Winery's that were built between 1860 and 1900 but abandoned in the early 20th century due to vine disease, The Great Depression, and Prohibition. Today, some ghost wineries still exist as ruins, but others, such as Flora Springs, have been renovated and restored to their former glory. 

Each year Flora Springs bottles small amounts of estate-grown wines in honor of this illustrious history!



For a limited time, you can get Flora Springs three Halloween wines here.

In addition to the 2014 All Hallows Eve Cabernet Franc, they also have a 2014 Ghost Winery Malbec, and a 2013 Harvest Witch Cabernet Sauvignon.













Special thanks to Flora Springs for sponsoring this post!





Friday, September 30, 2016

Pumpin Muffins With Maple Cream Cheese And Cinnamon Streusel



Ingredients
Muffins
2 cups flour
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon baling soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 pinch of salt
3/4 cup butter, melted
1/2 cup heavy whipping cream
1 1/3 cups pumpkin puree
2 eggs
1 1/2 teaspoon vanilla

Maple Cream Cheese Filling
4 ounces (1/2 a package) cream cheese
2 tablespoons maple syrup
1 tablespoon brown sugar

Cinnamon Streusel Topping
5 tablespoons cold butter, chopped into small cubes
1/2 cup flour
4 tablespoons brown sugar
1/4 teaspoon cinnamon







Directions
Muffins
1. Preheat oven to 375 degrees. Line muffin tins with paper liners, or grease and flour the cups.
2. In a large bowl combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl whisk together melted butter, heavy whipping cream, pumpkin puree, eggs, and vanilla.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Scoop batter into prepared muffin tins, about 3/4 full.

Maple Cream Cheese Frosting
1. In a small bowl mix together cream cheese, maple syrup, and brown sugar until all lumps are smooth.
2. Top muffin batter with a spoonful.

Cinnamon Streusel
1. Combine flour, brown sugar, and cinnamon.
2. Add chopped butter into dry ingredients, and mix until crumbly.
3. Sprinkle onto muffin batter.
4. Place muffin tins in the center rack of oven, and bake for 25 minutes or until tops are golden.










Saturday, September 24, 2016

Blackberry Pear Crostata With Fig Preserves



Fall is here and I couldn't be happier. I got out of my usual Saturday morning workout class and it was so dark outside still, cloudy, and gloomy... The perfect fall day. I knew I needed to bake something.
 
I've been wanting to try my hand out at making a braided crust, so I decided to keep it simple with a fruit crostata. I had some amazingly delicious ripe pears, and a little bit of fig preserves left. Once I laid the pears out I decided it needed a little bit of color, so I through in some blackberries to top it off. 

Feel free to use any kind of fruit with this recipe.. It is very versatile, so throw in whatever combination you think will be good!






Ingredients
2 cups all purpose flour
1/4 cup sugar
3/4 teaspoon salt
2 sticks unsalted butter, cut into 1/2 inch pieces
1/4 cup ice water
1 pear
1/4 cup blackberries
1 egg
3 tablespoons fig preserves
Cinnamon


Directions
1. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles course meal. With the food processor running, add ice water in a slow, steady stream until mixture begins to hold together. 
2. Shape dough into 2 disks, wrap each in plastic, and refrigerate for at least 1 hour. 
3. Slice up pear and blackberries. 
4. When dough is ready roll out one disk at a time. Spread out fig preserves, then lay out pears, and blackberries. Fold up edges around fruit. 
5. Beat 1 egg in a bowl, and paint egg wash onto dough. 
6. This next step is optional, I wanted a braided border around my crostata; roll out second dough, and slice into 1/4'' strips. Using three strips at a time, braid dough keeping the strips as snug as possible. Lay one braid around border pressing gently to adhere. Continue with second braid, using your fingers to connect braids together. Cover with egg wash.
7. Bake at 375 degrees for 30 minutes or until crust is browned and pears are tender. Remove from oven, and sprinkle with cinnamon. 






Hope you enjoy!




Thursday, September 1, 2016

National Cabernet Day With Flora Springs

Did you guys know today is National Cabernet Day!?

One of my favorite wineries is giving away some of their amazing wine today in honor of #CabernetDay. 
Head over to FloraSprings.com to find out how to enter.

How are you celebrating?










Special thanks to Flora Springs for sponsoring this post!