Boho Chic

I am currently crushing on the flower crown trend.  I’ve noticed the headgear in a few magazines, and love the whimsical look it adds to a simple dress…especially a wedding dress. You can find a ton of pictures on Pinterest and can score an inexpensive floral headband on Etsy.  If you’re looking to add a tidbit of vintage glam to your big day, check out the ideas below.


flowers{image source}

flowers{image source}

Flower Crown{image source}

If you are thinking of adding a bohemian headpiece to your bridal ensemble, or just want to rock a flower headband for fun, here are a few shops to check out: Whichgoose, Beau xoxo and Peckled

Happy planning! xoxo

Day 3, 4 and 5: Going Vegetarian – Quinoa Stuffed Peppers

Day three and four were pretty uneventful.  Since we were busy running around and attending events, we ate leftovers on Wednesday and ordered a pizza on Thursday. Nothing too exciting.  However, I did notice a few things during this challenge.


1. I don’t feel as hungry as I thought.

2. I didn’t lose any weight.

3. Cheese is somehow incorporated in to every meal.

Overall my vegetarian experience has been positive. Next week my husband wants to try the Paleo diet. I tried it once before and liked it, plus I’m up for another food challenge.  This time I won’t cheat two days in.

On Friday (day 5) we had time to make dinner and decided on  stuffed red peppers.  Here’s the run down. Wash two large red peppers, cut off the top and remove the seeds, drizzle with some olive oil and pop in the oven for 10-12 minutes at 375-400 degrees. While the peppers are cooking, bring two-three cups of chicken broth to a boil, add in one-two cups of quinoa and cook for 10-12 minutes as well. Chop up what ever vegetables you have in the refrigerator – I used zucchini, red onions and green onions.  Once the quinoa is cooked and cooled, throw in the chopped veggies, add you favorite cheese (see cheese is everywhere) mix and stuff in to the red peppers. Layer more cheese on top and pop back in to the oven until warm and toasty.  I use the cheese as my timer – once it’s melted, it’s time to remove.

Stuffed peppers{The photo’s not too pretty…I was in a rush and running late for my riding lesson. }

For a side, I chopped up some red potatoes, coated them in oil, salt, garlic powder and cayenne pepper and put them in the oven, which was set at 400 degrees for 20-25 minutes.  Instant french fries!

Tonight we will be making Cauliflower Pizza.  It’s delicious, but a pain to make since you have to use a blender.  I’ll post the recipe tomorrow.

Enjoy your weekend! xoxo

Day 2 and 3: Going Vegetarian – Tacos

I confess. I cheated and had a few chicken tenders last night (day two) while out celebrating a friend’s birthday.  I tried really hard to resist the urge, but my day was stressful, and all I wanted to do was indulge in fried food while sipping a strawberry martini. Sad I know.  But don’t worry, I am back on track. For tonight’s dinner we tried Beyond Meat, a gluten-free and soy-free beef substitute, and made one of our favorite meals — tacos!

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I was pleasantly surprise with how good the beef-free crumbles were.  They didn’t taste fake or processed and the consistency was very comparable to ground beef. I especially like the seasoning.  We opted for the “fiery” option and it had a slight kick but it wasn’t overpowering at all.  It tasted just like the seasoning we would have normally used if we bought one of those handy taco seasoning packages at the store.  Oh, and the best part…The beef-free crumbles just need to be reheated to eat so prep time is minimal.

I don’t have a recipe that I can share…Basically, we just used the Beyond Meat Beef-Free crumbles, opened a can of black olives, chopped some lettuce, green and red onions and had some salsa and sour cream on the side.  Instead of hard shells, we used soft flour tortillas. Super simple but satisfying.


Day three was definitely better than day two, and I promise no more cheating…well unless martinis are involved!

enjoy! xoxo

Going Vegetarian: Day One – Stir Fry

It’s day one of our vegetarian challenge, and I’m {somewhat} confident that we go seven days without meat. Tonight we made vegetarian Stir Fry, which was basically a smorgasbord of vegetables thrown in a frying pan and drizzled with a store bought Szechuan sauce.

The original recipe was discovered on Pinterest. We added in a few additional colorful veggies to add some pizzazz and served tonight’s meal with quinoa to add a little substance.  The results…Delicious, but I just finished eating, and I’m already hungry again….




Cabbage and Mushroom Stir Fry {…with a few extra veggies for a pop of color}
adapted from

2 tablespoons extra light olive oil
1 scallion
2 cloves garlic
A pinch of red pepper flakes
½ medium cabbage (about 4-5 cups chopped)
5 mushrooms (about 1 cup)
1 red pepper
baby bok choy
1 cup shredded carrots
¼ teaspoon Himalayan/sea salt
2-3 teaspoons low sodium soy sauce (optional)
favorite Szechuan or stir fry sauce
1 teaspoon garlic powder
½ teaspoon smoked paprika
A sprinkle of ground pepper
1. Wash and chop the cabbage into small pieces.
2. Slice your mushrooms into 4-5 thin slices, peel and chop the garlic into small pieces, chop the scallions lengthwise in small pieces and chopped the red pepper and bok choy.
3. In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.
4. Turn the heat on medium high and let it warm up for a couple of minutes. Add the cabbage, mushrooms, carrots, bok choy, red peppers  and salt and let it saute for about 5 minutes, be sure to stir!
5. Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the Szechuan sauce to taste, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve.


We were invited to go out to dinner tomorrow night to celebrate a friend’s birthday. I’m a little nervous about dining out. So many meaty temptations. Wish me luck! And if you have any restaurant vegetarian suggestions, please let me know.  xoxo