{sheet pan shrimp fajitas}

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Hey friends.  It’s Taco Tuesday, so this recipe seemed pretty necessary!  There are a few things I’m passionate about when it comes to Tuesday dinner.

  1. Tacos ALWAYS, tacos
  2. A cold one (bud light lime preferably) 
  3. Quick + easy

I’m a Mom with a blog (kinda like a dog with a blog…lol) + a full-time job, so anytime I can come up with a simple way to throw together a healthy dinner….I’m all about it!

Sheet pan recipes are so legit!

Let’s chat about some of my faves…..

Breakfast sheet pans?  Yassss: {sheet pan eggs}

My go-to, even made this last night, {sheet pan sausage + veggies}

I almost forgot about sheet pan sausage + veggies over roasted cauli rice {friday 5} yummm!

I make a mean sheet pan nachos too, Cory + Bay can vouch.  {weekend notes}

Last year I shared a chicken version {sheet pan fajita} Remember that one?

Sheet pans meals are so damn perfect.  One dish and your done!  Clearly, I’m a fan…lol!

I’m also currently HOOKED on Trader Joe’s Wild Argentinian Red Shrimp.  You can grab a bag in the freezer section for $9.99 and they are hands down the best frozen un-cooked shrimp around.  Trust me, okay?!?!

 

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Can we take a moment and taco-bout this taco holder?  I mean, you guys…it’s so necessary…lol!  For $7.99, there was NO way I could pass it up.  You can find them in the Opalhouse section at Target 🙂

 

Metal Taco Holder – Opalhouse ($7.99)

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{kaia BRIK goals}

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So, Kaia Fit Woodland BRIK began.  We’re right smack dab in week #2.  It’s been hardcore.  But, I love it!

I’ve gotten questions about when I’ll be sharing my pre-BRIK weight/measurements.  Well, I’m not!  I didn’t even do weight/measurements, to be honest.  No numbers.  No photos.  Not happening.

Here’s the scoop……

I generally consider myself to have a pretty healthy view of body image.  At 36, I have definitely spent years with my fair share of sad thoughts and imperfect expectations.  But for the most part, I feel like I’ve overcome insecurities + learning to be more and more confident.  Until the other day……

I let the scale ruin my day.  Sure it wasn’t what I wanted to see.  But the saddest part of it all is that I let that number (I mean numbersssss) define my day.

And that’s not ok!

So I’m doing BRIK a little different this time around.

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{mexican hot pot}

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M O N D A Y // back to work after 10 days of Spring Break. It’s bittersweet. I’m craving my routine + schedule, but feel like just one more day would sure be nice lol. Anyone else with me? And the rain in the forecast, I can’t. But it gives me a reason to share this soup recipe I’ve been saving…..

I’m sure by now we are all familiar with Pho.  That shit is delish.  And the Pho restaurant closest to us is called Pho King.  So, depending on how you pronounce Pho (“fuh”), the name of the restaurant if kinda fun to say.  Fuh-king.

Anyway, if you dig Pho, then you’ll dig this!  A hot pot is traditionally a Chinese soup containing Asian ingredient.  It’s prepared at the dinning table in a simmering pot of soup stock.  While the stock is simmering, ingredients are added.  Like, thinly sliced meats + veggies + seafood.  Then ladled over noodles, like Pho.

Sounds good huh?

Then you throw a mexican twist and ladle over rice.  Boom!  You’ve got a mexican hot pot.

Bay devoured this soup!  My Mom (the official taste tester) gave it a thumbs up.  So, it’s basically a keeper.  And a sharer.

This hot pot would be a fun dish to make for company.  Especially picky eaters.  Each soup bowl can be customized with favorite toppings.

I’m BIG on toppings.  The more the merrier.  Bay just a little cotija + lime and she’s good to go.

And you can’t forget the avocado crema.  OMG.  Crema is my jam.  Stir it in last-minute and you’ll be a happy camper.

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I was finally able to give my Martha Stewart cookware a run for it’s money.  Best gift ever.  Thanks Mom!!!

Here’s what you’ll need:

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{friday 5}

Another day, another beach. We’re spending Spring Break chasing the sunshine. Yesterday we ended up in SLO. Chard pit stop at Madonna Inn. It’s been on the bucket list FOR-EV-ERRR, but to be honest I was kinda disappointed. It was kinda like a dingy Denny’s. Still really cool nonetheless. Beached the day away at Avila Beach. How have I never been here before? It’s like this little town was created for me lol. Thank for all the sweet messages + SLO suggestions. We googled them all and made our to-do list. It’s going to be 70 + sunny so we’re headed back to the beach, but first I’ve got 🖐🏻 things on my mind.

ONE – Rose gold hair, don’t care // Such a fun new product by Kristin Ess!  A gorgeous subtle rose gold tent.  Mom’s, it washes out. No Kool-Aid crap that never washes out. Bay had to have her red Kool-Aid hair cut off a couple of summers. So this shit is gold, literally.

Kristin Ess Rose Gold Temporary Tint

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TWO –  More water //  The struggle is real.  I’ve been using all the tips + tricks to get my daily water intake.  It’s harder than you think. How do you get in your daily H20?

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Here’s what I’ve been doing to get those extra ounces…..

  1. Adding mint + cucumber + lemon to a big ol bottle of water and keep it in the fridge.
  2. Ice, Ice baby.  I take ice to work with me each day and store it in the freezer.
  3. Drinking out of a cute cup.  Or Yeti.  With a straw.
  4. Only refilling when I’m finished with my existing water so I can track how much I’m actually drinking.

My goal is at least 75 ounces a day, which probably isn’t all that crazy of a goal, but to me it feels kind of epic.  Ha!

Anyone got any other get-yourself-to-drink-more-water-hacks that I should know about?

THREE – Roast carrots // Super easy + super pretty. We love carrots at our house. It’s such a simple side dish and you can jazz up in so many ways. Use your imagination and the herbs in your fridge. Promise it will be good. Anyone else tell their kids that they’ll be able to see better if they eat all their carrots? Lol. I remember my parents tell me. And I’d swear, that after 1 bite, I had better eyesight.

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Here’s what you’ll need:

  • 1 bag Trader Joe’s petite tri-color carrots
  • 1/8 cup olive oil
  • 1 lemon
  • salt + pepper
  • 1/2 cup feta cheese, crumbled

Here’s what you’ll do:

Preheat oven to 400 degrees.  Line a baking sheet with foil or silpat.

In  a large ziplock bag toss together olive oil + 1/2 lemon juiced, carrots.

Lay carrots on baking sheet.  Season with salt + pepper.

Bake for 25 minutes.  Give the pan a good shake about half way.

Remove carrots and place on a pretty plate.  Add the other 1/2 lemon juiced + top with crumbled feta.

This makes a great weeknight side dish.  And I can’t get over how easy tri-colored carrots are on the eye 🙂

FOUR – Opalhouse for Target //  How made a special Target run to check out the new Opalhouse colab?  Once again, Target KILLED it.  Over 1,300 authentically-inspired, eclectic pieces to choose from.  Colorful.  Unique design.  Elevated details.  But, not over the top.  Best part, most items are under $30!  I gathered my top picks to share with you today.  I’m dying to know what you grabbed or have your eye on.

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{foil packet cajun shrimp}

Okay friends, you would never believe the crazy ass weather this morning by the looks of the sky now.  Today turned out beautiful!  Can we keep it like this for a bit?  At least through the weekend?  K, thanks!

Also, BIG thank you for all the sweet messages about yesterdays {easter basket goodies} post.  I love helping a sister out and sharing all the things!  My stats doubled and that made my day!  So, thank you, thank you for continuing to read my daily rambles.

Now on to the recipe that I’m really here to talk about…….

My mom called me last week and said she made a Skinny Taste recipe and LOVED it.  So I told her to send it over.  In case you didn’t already know, we are BIG Skinny Taste fans over here.  I was introduced back in my Weight Watchers days and have continued to make Gina’s skinny recipes since.  Always healthy.  Always fresh.  And she always has nutrition facts/weight watchers points on each recipe.  Makes it really easy to log meals into my fitness pal!

Anyway, we loved it.  Bay requested NO shrimp, so I threw some extra sausage in her foil packet.

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This recipe made 6 foil packets.  Bay + I each ate one.  Best part, they are freezer friendly.  I stuck the other 4 in the freezer for a busy weeknight.  Pop them out of the freezer.  Lay on a baking sheet (always lined with foil) Then you stick them in a cold oven.  Set it to 425 degrees.  Once the oven reaches 425 degrees, set the timer for 35 minutes.  No need to thaw/defrost.  You’ve got a healthy dinner with zero work!

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{asparagus salad}

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Today, is the day.  I can finally share my asparagus salad recipe without cringing while I type “what you’ll need!”  Ha!  Writing about food ALL last week was a total buzz kill.  I had no idea I’d feel that way.  Just goes to show, I need to write about ALL THE THINGS….not just one topic.  Thank god I didn’t start this blog as a food blog.  This space would most likely be retired by now.

The perfect mix of lifestyle + fashion + exploring + food keeps me feeling creative and excited to share.  So, I think I’ll keep it that way for the future.  What do you think?  Are you into the mix?  Or do you click on my link just for a recipe?  Or outfit idea?  Now I’m curious 🙂

So, I realized this salad should be named the Rainbow Salad or something much cooler than Asparagus Salad.  Don’t you think?  I was telling Bay how important it is to eat a variety of colors.  Fresh colors.  Not red doritos and green fruit snacks…lol.  She said, kinda like the rainbow.  Yes!  Yes, like the rainbow.  Whenever my plate is full of color it makes me happy.  That normally means, it’s fresh, healthy….and pretty!  If it’s pretty (aka instagram worthy) then I’m definitely trying it.

 

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This salad is all those things!  I actually saw this on and instagram story.  I screen shot it and recreated it.  And now I feel like jerk, because I can’t remember who created it so I could give some recipe cred.

Anyone else have a camera roll full of instagram screen shots?  I just figured out how to make folders.  Totally off topic…we’ll chat about that later.  Maybe next week?

Since it is officially asparagus season, we’ll stick with Asparagus Salad.  Have you noticed how ridiculously cheap you can get a bunch now?  I grabbed this large (skinny) bunch from Pedrick Produce for $1.29.  So, I knew I had to make asparagus something.  I’m thinking asparagus soup next?  Doesn’t that sound killer?  Maybe roast it, then puree it?  Now my wheels are turing.

This salad also gave me a reason to bust out my The Quails & Olive goodies my homegirl Nicole gave me.  She visited the store in Carmel Valley and bought me the Champagne Mimosa Vinegar + Lemon Olive Oil duo.  The combination is unreal.  I’d never even heard of champagne vinegar.  And I’d been on the search for a good lemon olive oil after tasting it at a restaurant in downtown Berkeley.  I believe you can find lemon olive oil at Nugget now.  Try it!  BIG THANK YOU Nicole!!!  Love you mucho!

You can totally use regular olive oil + red wine vinegar for this recipe.  It will be equally delicious!

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{turkey meatballs over sweet potato ribbons}

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Day #4 of the Trader Joe’s recipe round-up!  Not going to lie, I am so sick of talking about food…lol.  It’s been a food filled few days and I’m ready to move on to some cute #ootd’s or some kind of decor.  Who’s with me?

What a week!  Getting home from Tahoe and taking off to Alliance Redwoods the next morning, kicked my butt.   Bay’s now home!!!  Ready to get back into the swing of things!

Weekend plans: kickin it!  I’m itching to get some Spring cleaning done too.  Even though there is rain in the forecast.  The month of March always gets me wanting to clean + organize.  My closet desperatly needs some attention!  Meal prep.  Monday, I will be doing a little 2-day cleanse followed by a sugar cleanse for the remainder of the month.  Drink some wine with the girls!  Polish off the rest of the girl scout cookies.

Sounds like a damn good plan to me.  What’s on your agenda for the weekend?

 

Bay claims that I saved the best for last…..

Turkey meatballs!

 

Trader Joe’s products used to create this meal:

  • Sweet Potato Ribbons
  • Tomato Basil Marinara
  • Ground turkey

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