Sunday, April 23, 2017

Friday Faves (on a rainy Sunday afternoon)

Hoda came back this week from maternity leave, Cam Newton showed up at Coachella in floral romper (not really a romper) and everyone is losing their minds over Starbucks' Unicorn Frappucino. So many things breaking the internet this week! And can I just say, HODA! Gah, I love her. She radiates joy and happiness always, but even more so now than ever. Motherhood looks good on her. 

Those donuts up there are from Duck Donuts and they are the best! There are tons of donuts here in Charlotte, but these are my favorite. Duck's doesn't mess around and they don't ruin a good thing. Simple donuts are hard to beat. We enjoyed those the morning of Mark's half marathon a few weeks ago thanks to my sister. GIVE ME ALL THE SPRINKLES. 

I had a list of random errands to run on Friday morning and quickly abandoned ship when I got the urge to plant Spring flowers. I took my motivation and ran with it, re-doing all of my porch pots and the flowers around our mailbox. I may even head back to the store this weekend for more. Who am I!? I haven't always liked to plant and garden but I'm learning to appreciate it more- and already planning next weekend's plantings.

Here are a few of my favorites from the week:

Tomato and Roasted Lemon Salad- this has my name written all over it. So does this Roasted Garlic and Tomato Lentil Salad

Oberon season is here!! (well, it has been for almost a month) This is my most favorite beer and it's perfect for these warm sunny days ahead. Easy drinking and just delicious. 

Mark and I recently started using Harry's razors and I must say, I'm impressed! The subscription service makes it very convenient and the price is on point. And gone are my days of paying for overprices women's razors. 

Olive Tapenade- I always forget how easy this stuff is to make yourself. Serve it with pita chips or endive for a quick and easy app. 

Let's put Missing Richard Simmons on the list of strangest things I have ever been into. I can't explain why this podcast was so good- but it was. I think it was just so out there and weird and I couldn't stop listening. 

And while we're on the subject of podcasts, Katie Couric's interview with Ina Garten was so enjoyable! I didn't even know Katie had a podcast until this week. In the archives she also has an interview 

Essie Splash of Grenadine is my new favorite pink for spring! It looks nothing like the photo if you order on Amazon- search for it on Pinterest for an accurate depiction of the lilac-y color. 

Spring front door paint ideas that will give your exterior an instant refresh (via Southern Living). Our front door is red but I've had the urge recently to give it a facelift. Do I go with just a brighter red or change it up all together?  I love all these fun punchy colors! 

Hope you all are enjoying a relaxing Sunday! 

Friday, April 21, 2017

Cinnamon Olive Oil Banana Muffins

It's me with a muffin recipe. AGAIN. But hear me out!  I had two lonely, and very ripe bananas sitting on the counter and instead of wasting them, I decided to mix up a quick batch of breakfast muffins. These came as a surprise this morning and both of my kids LOVED them. I like that they're not super sweet, especially because I can't have Will thinking we eat cupcakes for breakfast.

I'm not one for winging it while baking, but I did here and the result was excellent, which is why I'm sharing it with all of you. I pulled a few of my favorite muffin recipes, mixed the ingredients in one bowl (with my almost 4 year old assistant) and crossed my fingers when they went into the oven. You almost can never go wrong with banana baked goods! 

These muffins sound fancy with the olive oil in them and all but let's be honest here, I'm sure that unsalted butter or coconut oil would work just as well. Olive oil totally makes the recipe sound better but in all honesty, I find myself using olive oil in my baking a lot. No melting necessary and hello! Good fats. The result is a semi nutty, slightly sweet breakfast treat that you can feel good about giving your kids. I'm really into using honey or maple syrup as natural sweeteners when I bake for my little ones to keep everything free of refined sugar. The best part about this recipe? Everything can be mixed in ONE BOWL! These muffins are an all around win! I love these with fruit for an easy breakfast for Will and Kate. I also think they would be a great pre-workout snack! Enjoy!

Cinnamon Olive Oil Banana Muffins

1/4 cup olive oil
1 cup mashed banana (about 2-3 medium bananas)
14 cup honey or maple syrup
1/4 cup almond milk
2 eggs
1 tsp. vanilla
1.5 cups white whole wheat flour
2 tsp. cinnamon, plus more for sprinkling
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees. Line a muffin tin with liners or spray with cooking spray.

In a large mixing bowl, combine olive oil, banana, honey, almond milk, eggs and vanilla. Mix until combined. Add in dry ingredients (flour, cinnamon, baking soda and salt). Mix until everything is incorporated and you have a nice thick muffin batter. Fill liners with batter a little over 3/4 way full. 

Bake for 16-18 minutes, or until a toothpick comes out clean. Cool for 5 minutes. 

Tuesday, April 11, 2017

Easter Eats

{image via}

Easter is only a few days away and we are enjoying this week getting ready for time with our families for the holiday. I rounded up some recipes from the archives if you're still menu planning and need some inspiration. One thing is for sure...Easter with my family on Sunday is going to include my Lemon Almond Ricotta Cake. It's the perfect Easter dessert!


Classic Belgian Waffles
Crustless Mini Quiches
Lemon Ricotta Pancakes
Tomato Corn and Zucchini Fritatta

Small Bites/Starters-

Sweet Pea Crostini
Steamed Mini Atichokes with Butter Dijon Aioli


Baby Greens with Figs, Goat Cheese + Champagne Vinaigrette
Endive, Citrus and Arugula Salad
Green Bean Salad with Pickled Onions + Fried Almonds
Brussels Sprouts Leaf Salad


Coconut Macaroons
Lemon Almond Ricotta Cake (THE BEST)
Strawberry and Mascarpone Filled Cupcakes

Monday, April 3, 2017

#EatMooreDinner, Vol. 5

(turkey taco salad bowl- one of our favorite easy weeknight staples!)

Popping in on this rainy menu to share our menu for the week. I was feeling totally uninspired yesterday as I made our meal plan and wrote out my grocery list but I rallied and came up with some yummy dinners. This week is looking excellent!

"Popping in" by the way...this is totally little term my mom always uses and now that I'm using it, I'm laughing to myself.

Mark is running a half marathon on Saturday here in Charlotte so on Friday night we will be carb loading- I'm thinking a favorite pizza or pasta and perhaps we will go out as a pre celebration. 

Here's what's on our menu this week:

Whole 30 Chicken Picatta + Zoodles

Lemon Garlic Salmon + Roasted Cauliflower, Chick Pea and Kale Salad

Chicken Avocado Salad with Peanut Dressing (I'm MOST EXCITED about this one)

Butternut Sausage Bake with Kale + Tomato Cream

Grilled Skirt Steak, Avocado Chimichurri, Roasted Potatoes + Kale Salad 

Oven Fajita Quinoa Bowls

For more dinner ideas, search #eatmooredinner/@ninanmoore on Instagram! Or follow me on Pinterest

Thursday, March 30, 2017

Penne, Peas + Pesto

Say that three times fast.

I just cannot stop with the pesto. It's becoming a weekly staple and we are eating it on ALL OF THE THINGS. With Spring and Summer right here at our doorsteps, I'm already thinking about all of the creative pestos I can whip up with all of the fresh herbs and spices. My friend Rachel introduced me to parsley pesto awhile ago and I've spiraled out of control since. Last week's batch of pesto didn't last long, as I ended up using it as a daily dip for my afternoon snack. Plantain chips, carrots, radishes. Pesto is the new hummus in my house apparently.

I went back to basics with this simple pasta side dish this past weekend and everyone was in love. Sometimes all you need is easy...and pesto pasta is always so easy to love. A little pasta goes a long way. Having it as a side dish is a great way to get the pasta fix! We served this with grilled chicken thighs, grilled eggplant and salad. 

This petite penne is perfect for a pasta side like this one. It's Barilla brand and is labeled as "mezze penne". I used my arugula pesto recipe as a guide but used all basil instead of the arugula and added another handful of walnuts for a thicker pesto. I'm loving walnuts for pesto, by the way! They are meaty and rich and give a great consistency to the pesto- and way more budget friendly than pine nuts. Adding peas gave the dish an extra pop in each bite and is the perfect addition to Spring cooking. The best part about this pasts is that it can be served warm, room temperature or even cold. Toss in grilled chicken or shrimp, or top with roasted salmon to make this a complete meal. 

Pesto, Peas + Penne

1 lb. mezze penne (small penne)
2 cups frozen organic petite peas
Pecorino Romano, grated

Cook penne according to instructions on the package. Once pasta is al dente, drain, reserving about 1/2 cup of the cooking liquid. 

Transfer hot pasta to a bowl and add frozen peas. The peas will thaw and warm with the pasta. Add pesto, a heaping spoonful at a time, until penne is covered with the desired amount. Grate parmesan cheese on top and toss while pasta is still warm. Serve warm or at room temp.

Friday, March 24, 2017

Friday Faves: Five on Friday

Linking up with April and the Five on Friday girls this week for my Friday faves! 

March 23 has come and gone and as it seems every year, each birthday is better than the last. I slept in a little and started my day with my family (and a giant cup of coffee). I enjoyed my favorite ever latte with a favorite friend and our little ones, a visit from the one who brought me into this world (my wonderful mom) and a nice long run in the gorgeous weather WITHOUT a stroller. My little family had dinner at Ilios Noche and we came home and celebrated with birthday cupcakes from Gigi's. Everyday should be a celebration but yesterday was extra special. And Will thinks we are going to Target so that he can buy me a new Paw Patrol pup...he said he's going to share with me! Ha! Oh little buddy, birthdays are way more fun with you and your sister.  

How cute is this stationery!? Check out Perfect Peanut Cards on Etsy. Ashley is one of my oldest and best friends and one of the most creative people I know. Her designs are one of a kind and just the cutest! 

This Everything Bagel seasoning from Trader Joe's is, well, everything. I cannot get enough and may need to start stock piling. It's great on eggs, avocado, roasted vegetables and most recently roasted chicken that we added to Mediterranean Kale Bowls the other night. The addiction is real. Will even loves it sprinkled on top of his hummus

I'm super late to the Podcast life but now I see what all the obsession is about. I just finished Making Oprah and loooooved it. The end of her show was the end of an era and I loved listening to how it all evolved. 

And closing out with a picture of my two little lovies because I'm so glad I snapped this before our gorgeous Azaleas died. The wonky weather totally ruined our bushes before they were in full bloom. Our neighborhood is gorgeous when all of the azaleas are in full bloom and it doesn't look like it is happening this year- womp womp. 

Hope you all have a wonderful weekend!!

Wednesday, March 22, 2017

How to Roast Spaghetti Squash

Veggie noodles are all the rage right now and we love this healthier way to enjoy our favorite pasta sauces and dishes. We've been eating spaghetti squash on the regular over here and and it's been a nice change from all of the zoodles we normally have. These squashes can seem hard to prepare but I've finally found the perfect, fail-proof method that ends in deliciously cooked spaghetti squash EVERY. SINGLE. Time. I will never prep it another way. 

With a quick 5-10 minutes of prep, you can cook this ahead of time, or while you're making your dinner. 

Roasted Spaghetti Squash

1 spaghetti squash
olive oil
salt + pepper

Preheat oven to 375 degrees.

Cut spaghetti squash in half vertically. Scoop out all of the seeds and clean out any straggly strings. Drizzle each half with a little olive oil and season with salt and pepper. Place with the seasoned side DOWN on a baking sheet. Bake for 35-40 minutes, or until insides can be scooped out and is a nice 'al dente' consistency.

Top with your favorite sauce, meat, veggies- whatever! 

Here are a few of my favorite sauces:

My family's Al'Amatriciana sauce

Wednesday, March 15, 2017

Arugula Pesto

I'm having a moment with Pesto. It's always been my favorite of all the condiments and lately I CANNOT STOP. We always, always, always had homemade pesto on hand growing up and I used to find the small spoons out of the silverware drawer and sneak tastes.

Pesto for breakfast, pesto for lunch and pesto for dinner please. 

For breakfast on eggs and avocado, for lunch on a lettuce wrap and for dinner on naked burgers with a giant slice of ripe tomato and fresh mozzarella. The main components are something green, something nutty (NUTS), a little garlic and a lot of olive oil. Many recipes call for grated parmesan but I've been leaving that out and not missing it one bit- making it Paleo and Whole30 friendly, too! This also makes it better for freezing if you make a bigger batch and don't sneak it by the spoonful straight from the fridge. 

Arugula gives this pesto a spicy and nutty punch alongside the usual suspects of basil and olive oil. I opted for walnuts and added fresh lemon juice to brighten it all up. Pesto forever!

Arugula Pesto

1 cup fresh basil leaves
2 cups baby arugula
2 cloves garlic
1/3 cup chopped walnuts
olive oil
juice of 1/2 large lemon
salt + pepper to taste. 

In the bowl of a food processor, pulse the garlic and nuts until finely chopped. Add the arugula and basil. While the processor is going, add the olive oil in a slow drizzle, until you reach the desired consistency. Finish with fresh lemon juice and pulse a few more times. Season with salt and pepper, to taste.

Tuesday, March 7, 2017

#EatMooreDinner, Vol. 4

My meal planning game has been strong lately! I've tried a lot of new recipes recently- many of which I cannot wait to make again. I have said it a hundred times before here, but meal planning really does keep us on track around here. When I meal plan, I usually plan for 4-5 dinners. We almost aways eat out at least one night each weekend, do leftovers another night and have a randomly put together meal based on what I have on hand in the kitchen. With two little ones in our house, too, I like to make things that can be easily "deconstructed" for them if need be. I also add in a few "extras". Egg muffins, paleo bites, healthy muffins for the little ones- plenty of extra things to have on hand.

Another rule I try to stick to is aside from pizza night, if I'm cooking at home, we are eating mostly Paleo friendly meals. This ensures that our weeknight meals are clean and healthy, leaving room for a few weekend splurges to enjoy.

I am LOVING cooking from the new Skinnytaste cookbook, Fast & Slow. Two of my recipes this week are out of this book! Everything I've made out of here so far has been DELICIOUS. We had the Cold Peanut Sesame Chicken and Cucumber Noodle Salad last night and it was beyond good. The dressing was drinkable and because we had ZERO leftovers, I whipped up a quick batch of it for my lunch salad today. 

Here's what's on our menu this week:

Cold Peanut Sesame Chicken + Spiralized Cucumber Noodle Salad (from Skinnytaste Fast & Slow

Salmon + Roasted Baby Potatoes + Grilled Caprese Vegetables (also from Skinnytaste)

For more dinner ideas, search @ninanmoore/#eatmooredinner on Instagram for my food photos!

Monday, March 6, 2017

Whole Wheat Double Chocolate Banana Muffins

Starting this Monday morning early with a giant cup of coffee and these muffins! Who doesn't want Chocolate for breakfast? And because the 3pm snack break is almost always inevitable, these also make the perfect mid-afternoon sweet treat.

Whole wheat flour makes these feel a little less guilty for me and with agave in place of refined white sugar, I'm calling these healthy-ish. Surprisingly, the coconut oil doesn't hide in this recipe and gives these muffins a little nutty kick. Using super ripe bananas take these muffins from great to best ever. I love them and so did the tiny humans in this house. 

Whole Wheat Double Chocolate Banana Muffins

3 very ripe bananas
1/3 cup organic blue agave 
2 large egg, at room temp
1/4 cup coconut oil, melted
1 tsp. pure vanilla extract
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup dark chocolate chips

Preheat oven to 425 degrees. Prepare a muffin tin with liners. (these silicone liners are my FAVORITE and I don't know how I ever lived without them)

In a medium bowl, mash the bananas up with a fork. Mash them well! Once they are nice and smooth, whisk in the agave, egg, coconut oil and vanilla until combined.

In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips. 

Spoon the batter into the liners, filling them all the way to the top. Top each one with a few chocolate chips. Bake the muffins for 5 minutes at 425 degrees. Then, keeping the muffins in the oven, reduce the temperature to 350 degrees. Bake for an additional 13-15 minutes, or until a toothpick in the center comes out clean. 

Cool for 10 minutes before removing from the pan. Store in an airtight container in the fridge for up to five days.

Friday, February 24, 2017

Friday Faves

Where the heck is Winter!? I love Spring and I loooove sunshine, but I wouldn't mind if it were just a tad bit colder. Usually we see some sort of Winter activity here in February so I'm still holding out for a few snowflakes. But with March less than a week away, I'm not sure it will even happen. With all of that said, make no mistake! I am LOVING these warm February runs, being outside with my tiny sweethearts and soaking in all the sunshine. 

These Carrot Cake Energy Bites taste just like their name! So so good. 

Meet my newest cold brew coffee obsession. It's slightly sweet and does have a little bit of sugar so it's a treat but seriously this stuff is SO GOOD. The XX Espresso is my favorite. 

This Paleo Chicken Pot Pie came highly recommended and was TO DIE FOR. A perfect meal for these balmy Winter days. Really, though. A guilt free comfort food is something I can always get on board with. 

I made a similar version to these Whole 30 Chicken Tenders on Tuesday night and both of my kids LOVED them! 

THIS TEA. I cannot get enough and I'm in love. I even have the decaf version as well to enjoy at night before bed. 

Ever wondered how to cook spaghetti squash? This method is by far the best and easiest and yields perfect squash "noodles" EVERY SINGLE TIME. 

The jury is still out for me on this rose hip oil but I've added it to my winter skin routine with hopes to reap its anti-aging benefits. 

Enjoy your weekend!

Thursday, February 9, 2017

Butter Cupcakes + Salted Caramel Buttercream

Moving on from the healthiest pizza recipe I've ever posted to these morsels of heaven. Because, balance, right!? And HELLO! Sprinkles and unicorns.

You just cannot beat a good cupcake. With the perfect cake base and a delicious frosting topper, it's the perfect hand held dessert. It's taken me a long time to get my proportions right, but I have finally learned how to properly fill each liner so that each cupcake comes out the same. 3/4 of the way full works every sing time. 

These cupcakes are a little bit of magic and so much more. My family has been making this cake recipe for awhile now and last week I halved the batter to make a batch of cupcakes for a birthday celebration. The salted caramel buttercream is everything. 

Use your patience when making this frosting, but know that the end result will be worth it. It's taken me a few times to get it right! Don't give up. And if you want to make the full cake, you can find the recipe HERE. It's perfection.

Butter Cake Cupcakes + Salted Caramel Buttercream 
recipe adapted from Add a Pinch (makes 10-12 cupcakes)

1.5 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/2 cup butter (1 stick), room temperature
1 cup sugar
2 eggs, room temperature
1/2 cup buttermilk, room temperature
2 tsp. vanilla

Stage 1:
1 cup sugar
1/2 cup buttermilk
1/4 cup Crisco vegetable shortening
1/4 cup butter
1/2 tsp. baking soda

Stage 2:
1/4 cup butter, room temperature
1/4 tsp. sea salt
1 cup confectioner's sugar, plus more if needed

Preheat oven to 350 degrees. Prepare cupcake tin with liners.

Combine flour, baking powder, baking soda and salt in a large bowl and whisk. Set aside.

In the bowl of an electric mixer, cream butter until fluffy, then add sugar. Cream together for about 8 minutes, scraping the sides down occasionally. Add eggs, one at a time and cream after each one. 

Add flour mixture and buttermilk, alternately, beginning and ending with the flour. Combine each addition of flour then turn the mixer on high to incorporate air into the batter. 

Add vanilla and mix well. Turn the mixer on high one last time for about 10 seconds to lighten the batter. 

Using an ice cream or batter scoop, fill each cupcake liner about 3/4 of the way full. Bake for 18-20 minutes, or until a toothpick comes out clean. 

Add all ingredients from stage one to a 3-4 quart pot. Stir with a wooden spoon over medium heat. 

Using a candy thermometer, cook to a softball stage (235-245 degrees). I have found that the closer to 235 the better. 

Remove from heat and pour into the bowl of a stand mixer to let cool. To quicken the cooling process, beat it with the whisk attachment for a few minutes. 

Once the caramel has cooled, add the butter and salt from the second stage of the recipe and and whip. Add the confectioner's sugar in 1/4 cup increments, whipping after each one. Since you will be frosting cupcakes, you may need to add more to get the frosting to stiffen and hold its shape. 

Transfer frosting to a piping bag and frost. Top with sprinkles, lots of sprinkles. 

Monday, February 6, 2017

Cauli Crust Skillet Pizza with Sausage, Mushrooms + Peppers

Pizza is our FAVORITE. Normally, I'm all about eating the real thing and just going all in on Fridays when we either make homemade pizza or venture out to one of our favorite local spots. But sometimes, I just can't wait until Friday and the craving hits hard. I'm all about clean and healthy eating but I've never really been into healthy pizza alternatives. If I'm going to eat pizza, I'd rather EAT PIZZA. 

I did, however, have a change of heart last week when my friend posted a picture of her cauliflower pizza crust on Instagram. My mouth was seriously watering and I saved the recipe. I've had cauli crust on my radar for quite some time and I was eager to give it a whirl. 

This cauliflower crust is AMAZING! I'm not saying that this should replace your weekly (real) pizza night, but I am saying that you should give this a try for when the pizza craving hits but you're trying to stay healthy. Mark was a skeptic and I totally won him over with this! If you're expecting this crust to hold it's own and act like a real pizza, it just doesn't do that. Know that you'll be eating it with a fork and just load on the toppings. 

Now, you can make this crust as easy or as complicated as you want. I ended up pulsing mine in the food processor and cooking for 15-20 minutes, then squeezing out some of the liquid, but I certainly don't think it's necessary. Next time I'm going to try just pulsing and mixing it raw, then cooking it in the oven before topping with my toppings. Skp the cheese (in the crust and on top) to make this Paleo and Whole 30 friendly! 

Make your Monday taste like a Friday. Kind of.

Cauliflower Pizza Crust
recipe adapted from

1 small head cauliflower
1 egg
1/4 cup grated parmesan cheese
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. oregano

Preheat oven to 275 degrees.

Wash and chop cauliflower into florets. Place in the bowl of a food processor and pulse until the cauliflower is finer than you would when making cauliflower rice.

In a bowl, combine cauliflower, egg, cheese and seasonings. Mix until combined. 

Form "dough" in a cast iron skillet or on a baking sheet, pressing it together. Bake for 15-20 minutes.

Top with toppings of choice. (I did Italian sausage, peppers and mushrooms with marinara and mozzarella) Bake until cheese is nice and bubbled. Cut and serve!

Thursday, January 26, 2017

Sweet Potato + Sausage Breakfast Hash

When I was younger, Hash was a joke in our house. I don't even remember the exact details of what happened but my mom (who is an incredible cook) made Hash and none of us liked it and from there on out we called it mush. It's been a long standing inside joke for years but I'm a grown up now and here I am sharing a recipe for hash. The truth is, I think it's a terrible name for a dish but it's what it's called so we are sticking with it.

I don't love eggs, but they are my go-to breakfast these days. They are quick and easy and always keep me full and satisfied. When I have extra time, a tasty bed of veggies like this one actually makes me excited for breakfast. Most mornings I'm not even super hungry, but skipping breakfast is not something I like to do and starting my day off with something nutritious and healthy ensures I'll make good eating choices the remainder of the day. 

This is really just one giant pile of sweet potatoes, peppers and sausage topped with two over easy eggs- just the way I like them. It's colorful, healthy and full of flavor. Make a bunch of this on Sunday to enjoy all week long and add your favorite veggies or whatever you have on hand! Ignore the breakfast in the title of this post...I think this mush would be delicious to eat anytime of day! 

Sweet Potato + Sausage Breakfast Hash

1 large sweet potatoes, diced (the smaller they are cut the faster they will cook)
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 links mild Italian sausage, crumbled
olive oil
salt and pepper 

In a medium/large cast iron skillet or saute pan, drizzle olive oil and heat on medium high. Add potatoes and onion, and saute until onions become fragrant, about 5 minutes. Add peppers and let the veggies saute and sizzle, tossing occasionally. Cook until potatoes are soft on the inside and crispy on the outside. Season with salt and pepper. Smoked paprika is another tasty addition! Toss in sausage and cook until heated through. Top hash with two eggs anyway you like them! 

Thursday, January 12, 2017

Happy New Year + Trader Joe's Blooms

Happy 2017! I can't believe we are already almost into mid- January. I hope that you all had a wonderful holiday season with your loved ones and that your January is off to an amazing start. January can get a bad rap because it's generally cold, dark and has that post holiday funk, but I love this month! There is something to be said for a fresh start and a clean slate. Once all the decorations are put away and a little de-cluttering is done, I always feel more ready and inspired to take on the new year with open arms. 

I'm working on gathering new recipes to make as well as a few other posts on skin care, house projects and other odds and ends. I'm ready to get back into my creative space here. 

#SNOMG of 2017 has come and gone and while it left us really no snow to play in, it was still a warm and cozy weekend inside and bonus points because my west coast sister came out for a long weekend visit! We had the best time! (as always)

A quick little tip if you are like me and make a weekly or bi-weekly trip to Trader Joe's. They always have THE BEST flowers. I don't know what they do to them, but their flowers always tend to stay so much longer than any others. I picked up these petit Winter bouquets and a bunch of fresh eucalyptus and I've had a beautiful arrangement sitting on my kitchen island for a week now. They are still so fresh and bright! 

Hope everyone is having a wonderful week!!