Friday, February 26, 2016

Healthy Greek Yogurt Pancakes





Ingredients:
2/3 cup Greek Yogurt (or 1 small container)
2 egg whites
1/2 cup flour
1 teaspoon of baking soda
1 tablespoon agave syrup
Coconut oil

Directions:
1. Mix yogurt and egg whites in a bowl. 
2. Stir in baking soda and flour. 

3. Grease pan with coconut oil.
4. Drop batter into pan. (I made heart shapes, but feel free to do whatever shape you want). 
5. Cook for about 2 minutes on medium heat, until golden brown; repeat on other side.







Xo




Friday, February 19, 2016

Chia Seed Pudding Parfait


I've been trying to come up with more breakfast options that are fast, easy, and healthy.. 

This recipe is all of the above. It took me less than 10 minutes to throw together, and it tastes amazing. 

Hope you enjoy!






Ingredients
1/4 cup chia seeds
1 cup coconut or almond milk
1 tablespoon agave syrup
Granola (get my homemade recipe here)
1 cup Berries
Shredded coconut


Directions
1. Place chia seeds, milk, and agave syrup in a bowl. Stir well, and place in the fridge to set, about 10 minutes.
2. Warm berries on a stovetop. When soft, mash with a fork and place half in the bottom of a jar.
3. Spoon chia seed mixture into jar, then add the remaining mashed berries.
4. Top with granola, berries, and shredded coconut.
5. Enjoy immediately, or place in refrigerator for 30 minutes to chill.







Xo



Monday, February 15, 2016

Links I Love


Which Sex and the City character do you have the most in common with? I was surprised by my answer! - (WhoWhatWear)


Coconut Oil as lube? - (TheSkinnyConfidential)


Herm├ęs bags are officially more valuble than diamonds - (WhoWhatWear)


What coffee REALLY does to your skin - (HarpersBazaar)


Everything you need to know about a fiddle leaf fig - (Domino)


The easiest tuck and twist up-do - (TheBeautyDepartment)


What your hair part says about you - (Byrdie) 


Inside Jacy Duprie, of Damsel In Dior's, closet - (YouTube)




Sunday, February 14, 2016

Valentine's Day

Happy Valentine's Day lovers! 






Valentine's Day is my second favorite holiday after Halloween...


This is the first Valentine's Day I've been single in YEARRRSSS. At first, I was kind of sad I didn't have a significant other to share it with.. But then I thought, Valentine's Day isn't necessarily about being in love with someone, it's about celebrating LOVE! Everyone you love, my sister, my best friends, my mom, my co-workers, YOURSELF!.. It doesn't have to be something negative just because your single. Fuck the 'singles awareness day' bullshit.. 


OK.. I'm about to get real here... Yes, I'm single.. I'm divorced.. I haven't had very good luck with love. But I'm so thankful for that.. My marriage taught me to trust my instincts, and to not put up with bullshit.. Period. My most recent relationship taught me to not hold back, speak my mind, and be open.. (Which is SOOO hard for me). It has made me learn a lot! It has made me learn to be happy with, and love myself; which is the first step to any healthy relationship. I know a lot of people that try to be in relationships, and they're just not happy.. Even in a good relationship. Because they're not happy with themselves. It's really hard to be happy with yourself.. It's taken me YEARS, and many broken hearts to realize that boys will come and go.. But you're stuck with yourself forever. And that is the #1 relationship you should work on, first and foremost. 


I've said it before, and I'll say it again.. I LOVE, love.. I'm a hopeless romantic. 


So if you're in a relationship, congratulations.. Have a fun night, wear something sexy, grab the coconut oil, and get laid. If not, go get yourself a 'singles blizzard' from Dairy Queen, treat yourself to a massage, watch a rom-com, and be thankful you have some amazing people in your life. 


XO






Saturday, February 13, 2016

Raspberry Chocolate Cake




  • INGREDIENTS: 
    CAKE
    Vegetable-oil cooking spray
    1 1/2 cups all-purpose flour 
    1/4 cup Dutch-process cocoa powder 
    3/4 teaspoon baking soda 
    1 teaspoon coarse salt 
    1 1/2 sticks unsalted butter, room temperature 
    1 1/4 cups sugar 
    3 large eggs, room temperature 
    1 tablespoon raspberry liqueur, such as Chambord or framboise
    1 cup buttermilk, room temperature 
    4 ounces bittersweet chocolate (61 percent cacao), melted and cooled 
FILLING 
4 packages (6 ounces each) fresh raspberries
2 tablespoons sugar 
Pinch of coarse salt 
2 teaspoons fresh lemon juice 

FROSTING 
2 1/4 cups confectioners' sugar, sifted 
1/4 cup Dutch-process cocoa powder 
Pinch of coarse salt 6
 ounces cream cheese, room temperature 
1 1/2 sticks unsalted butter, room temperature 
9 ounces bittersweet chocolate (61 percent cacao), melted and cooled 
3/4 cup creme fraiche or sour cream 


DIRECTIONS 
1. Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake panswith cooking spray. (I did two). In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate. 
2. Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level. 
3. Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder. 
4. Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer (if you did three), cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. 
5. Sift together sugar, cocoa, and salt. Beat cream cheese with butter on medium-high speed until smooth. Reduce speed to medium-low; gradually add cocoa mixture and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined. Frosting can be stored in refrigerator up to 5 days; bring to room temperature and beat before using. Spread frosting over top and sides of cake. Garnish with remaining raspberries. 



Recipe from Martha Stewart Living, February 2016













Happy Valentines Day!

Xo



Friday, February 5, 2016

Valentine's Day Sugar Cookies




Last weekend, a friend and I made sugar cookies to give out for Valentine's Day. We were up until midnight just chatting, and catching up, and frosting these cookies.. It was so fun! I cherish nights like those.

I think they turned out SUPER cute! I used butter vanilla emulsion for the flavoring. I purchased it from Michaels, You can find it here. (Don't forget to use their 40% off coupon too).




Sugar cookie recipe can be found here.

Also, check out my Valentine's Day must-haves, here.








XO