Today I bring you a creative twist on gift ideas- DIY duos. I wanted to take something oh-so-popular like face masks & pair with other items I found inside Macy’s to creature unique gift duos moms & friends would love! Perfect for Mother’s Day, birthdays, holidays, & just to show you’re thinking of them! Keep reading to see these pairings! I also collected a vast amount of alternative ideas just in case you want to try something else!…
Ever show up to a BBQ or summer get-together & realize there’s not much you can eat? Well- that kind of comes with the turf when you’re eating differently than many others. For me- I’m keto. This means I focus on high fats, proteins, & very low carbs. What’s the best way to make sure you can actually enjoy the event like everyone else? BRING SOMETHING YOU LIKE! I always try to bring something that isn’t just for me either- because mass appeal at picnics is a big deal! This cold summer salad is perfect! Keep reading to throw it together yourself!…
Want a recipe that will perk you right up? This yogurt bowl is sweet but also really bright- perfectly perky in the morning or as a snack. I personally love the combination of lemon & blueberry. Normally you see it in cheesecakes or bars but here is a fresher take. Plus it is super easy! Keep reading to put together the pieces!…
Happy beginnings of the holiday madness! While everyone is prepping HUGE birds…I’m posting something a bit different. Cornish hens are much smaller & a lot easier to prepare than you may think. Today I want to share a recipe that looks gourmet but is actually very simple to put together for an impressive meal. With some citrus, honey, & fresh sage touches…get ready to fall in love. …
While I do love things flavored with pumpkin, I am most excited for squash & other comforting foods in general being in season. I just love roasting up root veggies or squash with basic ingredients. I’ll basically eat any vegetable if you roast it! Here’s a combo I’ve been making for the past few years when we pick up root veggies from the farmer’s market. Ryan isn’t a big fan or beets so this is usually a great lunch! …
If you take a peek in a my fridge you’ll almost always find Greek yogurt. Yogurt makes it way into a ton of my recipes because it has a nice, long refrigerator life, it is good for our dogs, & it can be used in both savory & sweet recipes. Usually I buy both a large container & single serving cups (my favorites are from Chobani!) for variety. When I use my single cups I often just make dips inside the container- perfect for less dishes & less hassle! Keep reading to see my recipe for this dill & lemon Greek-influenced dip that is a favorite!…
If you follow me on Instagram (check it out if you aren’t!) then you have likely been awaiting some recipes from the new Clean Slate Cookbook from the editors of Martha Stewart Living. I’ll be reviewing the entire cookbook along with some other goodies on Friday (along with a giveaway! shhhh) but first I wanted to share some of my favorite recipes inspired by or directly from the Clean Slate Cookbook & Guide! Today I’m sharing the Pureed Pea Dip with Mint & Lemon Recipe directly from the book- & what I loved serving it with! Check out the way they took frozen peas & made them taste like spring!…
The holiday season is super crazy & it is definitely the season! Out running errands & checking off my holiday list I’ve been grabbing a clutch that goes with anything. I always try to keep my bag stocked with essentials like hand sanitizer, concealer, a brow pencil so I don’t look crazy, & a tasty snack I can toss in my bag like the LUNA gluten-free bar options.
Need to go to a work event? Check! Grab milk because we ran out….again…? Check? Head out the door to dinner with my husband? Checkitty check! Know what keeps me going? Making sure I have energy by always having a snack on hand! I have been loving the new gluten-free LUNA bars because I have a bad habit of getting really grumpy when my tummy starts to rumble.
All LUNA bars are now gluten-free & they are still under 200 calories for a suitable snack. They come in an awesome variety of flavors, are made with 70% organic ingredients, have no artificial flavors or synthetic preservatives, & are a great source of both protein & fiber! They tweaked things only slightly to make them gluten-free while still tasting great. I have 4 bars here that Ryan & I sat down & tried together & we loved each one for different reasons. We both agreed we’d reach for any of the flavors again…& that they tasted a bit like a granola & candy bar hybrid! Win!
Want to try your very own bar of your choice? Visit the LUNA PAGE HERE & then come back to let me know which flavor you’d most like to try! Just comment with it below along with your email address & I’ll contact one winner randomly!
I’ve never made fresh pasta but with my ignited excitement for cooking…I knew it was time! I made fresh pasta for the first time & the hubby was quite impressed! I’ve had fresh pasta before so I knew it was light, somewhat delicate, & honestly just tastes different than those you find in stores. So what to pair it with? Roasted broccoli & shrimp is a classic combo for us & with such light pasta I thought a butter sauce would be a good starting point since I didn’t know how it would hold up with heavier sauce. Keep reading for the easy recipe!
Pasta with Shrimp, Broccoli, & Garlic Lemon Butter Sauce
original recipe from Home in High Heels
1 pound fresh pasta (this is fettuccine)
2 cups fresh or thawed chopped broccoli
20 medium shrimp ( that’s 5 per plate)
1/2 cup butter (or to taste. You can also sub in 1 to 1 cream for a cream based sauce)
3 tablespoons fresh lemon juice
2 fresh cloves garlic chopped or 2 teaspoons paste
1 tablespoon olive oil
2 teaspoons lemon pepper
1 teaspoon pepper
1/4 teaspoon nutmeg
1/4 cup Parmesan cheese
Additional salt & pepper if needed.
Optional: 1 teaspoon lemon zest, additional Parmesan cheese, fresh herbs.
1. Preheat oven to 400 degrees. Start a pot of water for the pasta.
2. Toss broccoli & shrimp with olive oil & lemon pepper. Roast until bright in color, tender, & slightly charred. Shrimp should be cooked through.
3. Over medium heat in a saucepan, melt butter & cook garlic until softened & fragrant. If using lemon zest add it now.
4. Add salt, pepper, nutmeg, & cream if using. Heat through & remove from burner.
5. Cook pasta in salted water until al dente.
6. While your pasta is cooking reheat sauce & add in lemon juice & half the Parmesan cheese.
7. Drain pasta. Toss with broccoli, shrimp, & top with sauce. Add fresh herbs if you choose. I like parsley & basil especially. Lemon thyme is also excellent in this dish.
8. Top with remaining Parmesan.
Recipe serves 4. Halve for 2 servings easily. Serve with a light salad.
Very simple but also very tasty! If you don’t like shrimp you can easily sub in extra veggies, chicken, or double the broccoli. If you try it or if you have a recipe that is similar I’d love to see it!
When we were out shopping we spotted a great deal on steak. This happened to be chuck steak so it definitely needed a marinade to help tenderize. I paired it with lightly grilled green beans & a salad for a healthy dinner. I’m also going to show you our new favorite grill which you can use both indoors & outdoors! Keep reading to see the recipe for the marinade & create your own!
First let me introduce you to our new grill! We’ve had this baby for a few months & we’re quite attached. This is the George Foreman Indoor/Outdoor Grill which we bought from Kohls. It isn’t on the site anymore but we got a great deal. We bought it while they were having Kohls Cash ( $10 Kohls Cash for every $50 spent) & a 30% off coupon. The link above is to the grill on Amazon. It was totally worth every penny! I love it because I have the counter space for it & we also use it outside on the stand it comes with. It also has wonderfully easy clean up!
Now let’s talk about this amazing steak marinade! Here is the easy recipe for 3-4 medium steaks.
from Home in High Heels
1/3 cup soy sauce (I used reduce sodium)
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1.5 teaspoons ginger
2 teaspoons fresh minced garlic
1 teaspoon onion powder
salt & pepper to taste
Optional: one teaspoon liquid smoke.
Directions: Mix all ingredients together & immerse steaks. I like to turn them halfway through the marinading process. If you put it in the night before just flip in the morning to make sure it works its way all the way through. The brown sugar helps to give it that great grill marked look but you can opt out if you aren’t a fan. I think it adds to the flavor.
I served the steaks with lemon butter green beans after tossing them on the grill a bit to heat them up. Love these flavors together. I also knew we’d want a salad so I went with something light & fresh.
This is a mixed greens salad tossed with raspberry vinaigrette. I then added some beautiful fresh feta cheese & for some crunch some lightly salted roasted edamame beans.