Ahead Of The Trends

Let me first start off by saying that I love summer. Not as much as I used to but the love is still there. But it is that time of year that if you’re into fashion then you’re looking ahead at the fall fashion trends. Don’t get me wrong I have every intention of soaking up every minute of this first summer with my boys but let’s do it with style! I’m sharing a fun summer look that you can wear now but still be on point for fall.

Print Mixing was everywhere for Fashion Week and I must say I couldn't be more thrilled as I love to pattern mix. Floral, stripes, and leopard is my favorite way to pattern mix. If you are unsure about it try just two patterns and a neutral piece.

 I don't know about you but I need alllll of the coffee today. Here's to hoping this Tuesday brings us some positive vibes and some strong java.

Skinny Stacks

Hello and Happy Wednesday! 

I’ve always been all about eating healthy but as of late I’ve been very into making sure what I eat is good for you. This stack recipe has officially been put into rotation. I'm obsessed! It’s a perfect week night meal because it’s so easy! It’s from the cookbook “Skinny Taste Fast and Slow” by Gina Homoloka. I love her Skinny Taste recipes! Here is how to make my latest favorite:

 Baked Eggplant Parmesan Stacks

what you need: 

(I cut the recipe in half which made three stacks) 

1 eggplant

1/4 tsp salt

1/2 cup skim ricotta cheese

1/4 cup mozzarella  

1/4 cup freshly grated Pecorino Romano cheese

1 1/2 tbsp finely chopped fresh basil

3/4 cup marinara  

15 spinach leaves  

what you do:

preheat oven to 450 degrees

Cut the ends off of the eggplant and cut into slices about 1/2 inch thick. 

Place slices on prepared baking sheet and spray each side with olive oil and season with salt and pepper. Bake on each side about 8 minutes.

Meanwhile in a bowl combine your cheeses and basil. 

Make your stacks by putting a little bit of marinara onto each slice of eggplant about 1 tbsp. Then top with cheese mixture, again, about 1 tbsp and two spinach leaves. Repeat the process until you are about three high.  

Pop in oven for about 8 minutes. Enjoy! 

What I love about this recipe is not only it’s deliciousness but like I said, you can make it for a weeknight but also for a fancy appetizer. Two stacks are about 340 calories which is pretty amazing. 

Have a great day! I hope there is a glass of wine at the end of it!

Theo Goes

Happy Friday Everyone! We made it!

You probably know by now from pervious posts and my social media that we recently took a trip with six month old Theo Shane. Travel is very important to MK and I so we want to instill that in Theo and start him out early. Having said that, I had no idea what to expect so I thought I would share a couple things we learned along our little journey with our little one. But first, I feel it's important to say that this is just what worked for us in our situation and I can only hope that it could help if you find yourself in the same position. 

Our Baby Travel Tips:

1. Go into it with an open mind, relaxed attitude and try not to stress.

2. Have a plan for everything! A blowout, a meltdown, hunger, boredom. Anything. Think about any scenario that could happen. Was that Theo's original cute Adidas tracksuit that I had planned for him to be in? Nope.

3. If you're flying have baby suck on a bottle going up and down. It will help their ears.

4. Don't panic. If baby starts crying just roll with it. Yes it's stressful and airplane seats are small but odds are it won't last. 

5. Things I always had on me at all moments: Clorox wipes, Tide pen, and Honest Company hand sanataizer spray. These are all just great to always have in the diaper bag too.

All in all Theo did really well on the plane and throughout our whole trip. Now the trick is getting him back on his normal schedule. Send help. 

After all the travel you need a drink! Since we were in The Keys I though it was only appropriate to make a Sea Blue & Boozy. It's the most perfect summer drink!

Fill your glass 3/4 with Prosecco, add in Triple Sec and Vodka, then add a splash of Blue Curacao. Garnish with orange. Enjoy!