There’s no shortage of delicious green ideas on the internet right now, but I thought I’d pop in and share a few of my favorites. Whether you’re a resolution maker or not, I think we can all agree that a little extra kale around this time of year isn’t a bad idea. (Click right on the photos to go to each recipe, links are also at the bottom of the post).
Oops, how did these get in here:
Matcha Mango Smoothies / Coconut Matcha Latte
Kale Stem Pesto / Mint & Matcha Iced Tea
Ginger Citrus Soba / Spaghetti Squash with Chickpeas & Kale
Brussels Sprout & Avocado Rice / Edamame Dumplings
Pistachio Ice Cream / Jalapeño Margaritas
Happy almost new year! I hope you all have some really fun plans tonight. Jack and I are going to have a pretty quiet night at home (because, omg, it’s freezing out!), but the wine will be flowing, nonetheless. Here are some bottles we’ve been enjoying recently. All are under $16(!), and are available at wine-carrying Whole Foods Stores.
I got a twitter notification the other day that said “congratulations, exactly 3 years ago you started with Twitter.” I’m not really one for remembering anniversaries, much less blog-o-versaries, but holy crap, 3 years and around 300 recipes later, here we are. I just have two words at the moment: THANKS & cheers!
I’ve been narrowing down some new years eve cocktail ideas – here are a few that caught my eye, check out these and more on my holiday cocktail pinboard. And if you have any ideas, of course leave them below.
Edible Perspective / Wedding Chicks / Cookie and Kate
our apple spice cocktails / Design Love Fest / Saveur
Shannon Kirsten / Stir and Strain / Bakers Royale
Flourishing Foodie / Martha Stewart / Style Me Pretty
Is it just me or has every day this week felt like Friday? Since holiday party season is in full swing I thought I’d round up a few fun & festive recipes that are healthy-ish, and (mostly), finger food friendly.
Click on the images to go to each recipe (or see links below)…
Minty Pomegranate Spritzers / Butternut Squash & Sage Crostini / Avocado Pomegranate Crostini / Quinoa Stuffed Peppers / Parmesan & Fig Grilled Cheese / Vegan Soft Pretzels / Butternut Squash Croquettes / Vegan Stuffed Shells / Cookies! / White Chocolate Almond Butter Cups
I get a lot of questions about my background – mostly about how I got started blogging and if I have tips or suggestions for someone just starting out. I’ve always had a hard time coming up with “the answers” because I truly feel like everyone’s path is different. What I can tell you is that one key to my creative little journey has been surrounding myself with insanely talented people to be inspired by. So when La Crema Wines asked me to be a part of their Interview Magazine Statement Makers campaign, I immediately knew I wanted to interview one of the most inspiring and creative people I know – Trina Bentley of Make & Matter.
Everything I know about design, developing an aesthetic, and having a nose-to-the-grindstone work ethic, I learned from her. While Jack is the person that finishes my sandwiches, Trina is (creatively speaking) the person who finishes my sentences. She’s been my go-to person for everything from logo brainstorms to my wedding dress choice. She’s the person who I trust to tell me that the sky is blue and that Pantone 485 is, in fact, the best red.
A bit about our background: Trina and I first met while working at a local graphic design firm. Eventually, we took a leap and started our own studio where we learned the ropes of creative entrepreneurship. Fast forward a bunch of years and our paths have diverged a bit – I started this here blog, and Trina went on to make a statement by starting Make & Matter, an award winning design studio where she creates gorgeous branding and packaging for natural food brands (like those beautiful Epic bars).
Last weekend, we got together for a glass of wine and a little brainstorm for an upcoming collaboration (more on that soon!). Jack put together a couple of cheese plates (and also snapped these photos)… Trina enjoyed La Crema’s Sonoma Coast Pinot Noir while I popped open the Chardonnay (which is in fact one of my favorite whites because it’s light, buttery, and also pairs well with most foods).
I realize this isn’t a dinner recipe, or a how-to-blog post, but I’m hoping this little Q & A will at least inspire all of you creative-types out there with some tips to make a statement in your own career. (Keep reading for the interview after the jump).