Outfit Ideas | Weekend Camo

So that whole gym thing. It sounded so good, but I have definitely not been this sore in a looong time. I think I may even be more sore than after my 20 miler training run! Well, maybe not, but at least the pain is lasting longer, it seems. No wedges or heels for me again for awhile!

I’m trying to stick to it, though, because I know that the pain is only temporary and soon, I’ll be able to work out like this daily again. In the mean time, I can reminisce on the time I wore heels this past weekend for a casual evening out with the husband.

Outfit Ideas | Weekend Camo

I know (or hope, maybe!) I’ll be able to where them again soon!

Outfit Ideas | Weekend Camo

Jean Jacket: Gap (similar but lighter)

White Lace Shirt: Cynthia Rowley via TJ Maxx (eyelet version)

Camouflage Pants: Gap (pink version)

Suede Booties: Lucky Brand Tablita

Other looks featuring this white lace shirt:


Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

The obsession with steel cut oats continues!

And this way is probably the easiest prep ever, plus, it can transition easily into spring + summer as it’s served cold. Basically, all you have to do is throw steel cut oats, almond milk (or any milk you’d like, really) into a bowl/jar, add some maple syrup + cinnamon for a little extra flavor, cover, and let sit overnight in the fridge–that’s it!

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

I was definitely a little skeptical at just how moist the oats would get without actual “cooking” but much to my surprise, the almond milk was all they needed. However, the oats do definitely taste more like a chewy cereal when finished, and less like the super creamy version you’d get it you’d actually cooked them.

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

I kept the oat to milk ratio exactly the same as if I’d boiled them and ended up with just the right amount of residual milk at the top. But if you want it all to absorb in, you could probably get away with adding a little less.

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

I can’t wait to try this topped with some fresh farmer’s market berries this summer!

Fresh Recipes | Overnight Cinnamon & Coconut Steel Cut Oats

Overnight Cinnamon & Coconut Steel Cut Oats

Serves 1

Print recipe!


1/4 cup steel cut oats, uncooked

1/2 cup vanilla almond milk

1 teaspoon maple syrup

1/4 teaspoon cinnamon

Toppings: coconut flakes, walnut pieces, and raisins


Combine steel cut oats, almond milk, maple syrup, and cinnamon in a jar or bowl.

Cover and refrigerate overnight.

Add coconut flakes, walnut pieces, and raisins, and enjoy!

Time: 5 minutes (overnight to “cook”)


February Favorites

by on March 4, 2014

I am so excited it is March! March brings the promise of sunshine, warm weather, flip flops… I mean, February, you had your good moments, but I can’t say I’m too sad to see you go. Though, February did bring my first major snowstorm, an amazing trip to Charlottesville, and plenty of days off to spend with my kitty!

Also, February brought about + deepened my love for these select items:

1. Steel Cut Oats. Once I finally relinquished my morning smoothie at the end of marathon training, I quickly found a new, more seasonally appropriate breakfast replacement: steel cut oats. I’ve been loving the easy prep too: boil water, add oats, simmer, add flax + raisins, and store until ready to eat. So good!

2. Mini Almond Milk. Now that I’m off my smoothie kick (only temporarily, trust me), I haven’t needed to buy an entire carton of almond milk to get me through the week. However, I do still need a bit–for steel cut oat topping and coffee–so these mini cartons are perfect. My fav? Adding the chocolate almond milk to my coffee. Delish!

February Favorites

3. Dolmas. Jeff and I raid the olive bar every time we go to the grocery store in order to get salad toppings such as feta and well, olives. Recently, we’ve also been treating ourselves to some dolmas, a Greek bite sized food with rice + spices wrapped in grape leaves and soaked in olive oil. I’m addicted!

4. Green Mountain Coffee Nantucket Blend. When Jeff and I bought our new Keurig, we purchased a few boxes of K Cups on super discount thanks to a coupon with purchase. This Nantucket Blend from Green Mountain Coffee has been my favorite by far.

February Favorites

5. Stonyfield Whole Milk Yogurt. I’d been thinking about switching to whole milk yogurt for awhile now and after this article on NPR, I decided I was going to give it a shot. I cannot get over how creamy and indulgent it is! I’ve been topping it with a little honey for the perfect mid morning snack.

February Favorites

Here’s to a {hopefully} sunny March!


Happy Monday folks!

I can’t believe it has been over a week since I’ve been here–one weekend away, and I just couldn’t get things back on track!

We spent the last weekend of February in Charlottesville in celebration of Jeff’s birthday with friends and family. It was so much fun that I forgot to bring my camera! I did manage to snap a few shots with my phone, though the quality isn’t great: Locally made ginger kombucha and vegan beet burgers, anyone? Charlottesville is definitely my foodie crush of Virginia.

Fresh Recipes | Meal Planning Take Two (+ Charlottesville Recap!)


Fresh Recipes | Meal Planning Take Two (+ Charlottesville Recap!)

It was a gloriously warm weekend, but once we got back, the cold came back again and made it pretty much impossible for me to accomplish anything, including cooking + exercising. I was so fed up with myself that I stopped by our local gym on the way home from work on Friday and signed up for a 3 month membership! I went to my first spin class in over a year Saturday morning, and it was so amazing! I’d forgotten how much I love the group atmosphere of those classes, plus the instructor was energetic and super inviting to the newbie. I can’t wait to make it a regular part of my routine this week.

After meal planning two weeks ago, I wanted to check in with you guys about how it went. We started out the week fantastically, making 3 delicious dinners: veggie noodle stir fry, ricotta + spinach stuffed shells, and french bread pizza.

However, Wednesday and Thursday ended up being a huge bust–we ate out both nights–and finally got back on track Friday for our barbecue turkey meatball subs before heading out of town the next morning.

Overall, if we were given a grade, I’d say we earned a C. Not terrible, but definitely not up to my standards either–I’m an all A’s type of girl!

So here’s what’s on the menu for this week in our take two of meal planning:


  • Roasted whole chicken
  • Homemade wheat bread
  • Salad with fresh veggies + olives
  • Make homemade broth for Thursday
  • Make sweet potato burgers for Wednesday


  • Barbecue chicken, bacon (for Jeff only), and avo sandwiches (using leftover chicken/bread)
  • Kale caesar salad


  • Salad using leftover chicken + homemade croutons


  • Sweet potato + black bean burgers (similar to these, but with Mexican spices)
  • Kale caesar salad


  • Kale, white bean, & chicken sausage stew using homemade broth from Sunday


  • Chicken sausage jambalaya a la Jeff

As I type this, the sweet potatoes are roasting in the oven, ready to be turned into veggie patties, and the chicken has been prepped to roast immediately after the sweet potatoes are done. So far, so good! I’m a little worried, however, that we planned out an upward climb for us as the week goes on, which may be what led to our downfall the time before.

One thing I have been consistently great with the past few weeks is breakfast–check back Wednesday for a new steel cut oats recipe!

I’d love to hear how you all manage recipe planning throughout the week!


Happy Friday, everyone!

I hope you had a wonderful week–now onto the weekend! We’re heading up to Charlottesville to celebrate Jeff’s birthday tomorrow morning with friends and family.

In the meantime, here’s a round-up of some of my recent purchases (in love with all of it!) and some items I’m currently coveting.

See you Monday!

Recently Purchased:

Outfit Ideas | Recent Purchases & Wants

Green Pants | Loft

Tennis Shoes | Dr. Scholl’s

Blue Bracelet | Loft

Turquoise Flats | Puma

Flowerdot Chambray Shirt | Loft

Currently Wanting:

Outfit Ideas | Recent Purchases & Wants

Turquoise Tank | J. Crew Factory

Outfit Ideas | Recent Purchases & Wants

Blue & White Dress | Ruche

Outfit Ideas | Recent Purchases & Wants

Floral Blouse | Banana Republic

Outfit Ideas | Recent Purchases & Wants

Blue Chevron Tank | Banana Republic

Outfit Ideas | Recent Purchases & Wants

Pink Striped Tee | J. Crew Factory

Outfit Ideas | Recent Purchases & Wants

Coral Flats | Nordstrom



Fresh Recipes | Noodle Stir Fry

by on February 19, 2014

Fresh Recipes | Noodle Stir Fry

Meal #1 of meal planning was a success! Stir fry is a pretty standard meal in our household, but we usually make it with brown or white rice. This time, we decided to use udon noodles to switch things up a little, and since we plan on making peanut noodles later in the week, we could continue to use our resources without being wasteful.

Fresh Recipes | Noodle Stir Fry

Stir fry made at home can be such a healthy option, unlike it’s take-out counterpart. We usually just pack it full of whatever we have on hand: always carrots, egg, garlic, onions, and ginger. This time, the colorful additions included bok choy, serrano pepper, and cabbage, and then we topped it with green onion, cilantro, cucumber.

Fresh Recipes | Noodle Stir Fry

It was the perfect meal to kick off the week–and to look forward to for a Monday lunch!

Noodle Stir Fry

Serves 3-4

Print recipe!


6 ounces udon noodles, uncooked

2 eggs

1/4 yellow onion, chopped

2 carrots, chopped

3 cloves garlic, chopped

1 tablespoon ginger, grated

1 serrano pepper, chopped

6 tablespoons soy sauce

3 teaspoons sugar

1.5 cups vegetable broth

1 teaspoon rice wine vinegar

1 tablespoon chili paste

Canola oil

sesame seeds, for garnish

sliced cucumbers, for garnish

cilantro, for garnish

chopped green onions, for garnish


Cook noodles according to directions.

While the noodles cook, scramble your eggs and set aside.

Heat canola oil in a large frying pan over high heat. When hot, add onions and carrots and cook until soft, about 5 minutes.

Add the peppers, garlic, ginger, and combine.

Add the egg back to the stir fry and combine, stirring constantly for about 2 minutes, then add the noodles.

In a small bowl, combine the soy sauce, sugar, vegetable broth, rice wine vinegar, and chili paste to form the sauce.

Finally, add the sauce and let cook down for about 3-4 more minutes.

Garnish with sesame seeds, cucumbers, cilantro, and green peppers, and enjoy!

Time: 20 minutes

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