I had the opportunity to take advantage of the weather AND some of springs most coveted trends this past week…I am a huge fan of fashion as you all know, but with my busy schedule as of late, my fashion posts have been minimal. However, with season 5 of PLL beginning today I will be in town more and able to share with you guys more of my favorite fashion looks and must haves!
Shoes: Monolo Blahnik Suede BB Pumps
There are so many things that catch our eye and want to share with all of you be it fashion, beauty or art related - we have just never had a section to do so! Wait no longer…. Every friday we will be posting our “Current Crush”…a list of the things we have fallen in love with and can’t live without!
We are both blushing from our current crush though…the color blush.
Below are our favorite blush related things with a couple extras (with links to buy below):
Buy it here:
- Blush - Hourglass in Ethereal Glow
- Surfboard Sweatshirt - Beyonce Merchandise
- Pillow - Biscuit Home
- Purse - Givenchy
- Flamingo Print - Gray Malin Antarctica Collection
- Pink Flower Cupcake - We Take the Cake
- Party Garland - Studio Mucci
- Aviators - Isabel Marant for Oliver Peoples
- Boyfriend Jeans - J Brand
- Faux China Plate - Furbish Studio
Kale Chips who? I don’t know many people that haven’t hopped on the “kale” wagon. I mean who wouldn’t - especially when an uber healthy, green veggie can be turned into somewhat a member of the “chip” family.
When we are cleansing, or on a health kick, kale chips are our saving grace. So whilst on my most recent cleanse I developed the NEW and IMROVED Kale chip: The Brussel Sprout Chip.
What You will need:
- a dozen large brussel sprouts
- olive, grape seed or coconut oil
Directions:It is best to use the same size brussel sprouts so that when you separate the leaves, the “chips” are around the same size and cook evenly.
- Heat oven to 350 degrees. Line a baking sheet with foil or parchment. Start by cutting off the stems of the brussel sprouts so that the leaves aren’t attached and can be peeled away easily.
- Discard the first layer of the outer leaves. Peel the remaining leaves off until they start to get too small and lighter in color (you may need to cut the stem twice). Save the brussel sprout hearts to roast separately.
- Once they are all spread evenly on the baking pan, start with about 1-2 tablespoons of olive and drizzle it on the leaves - toss gently with your fingers making sure they are all coated evenly - if it isn’t enough add a little more - you do not want them soggy though.
- Sprinkle the leaves with some sea salt and a little bit of cayenne.
- Place in the oven and bake for 10-15 minutes - we like ours on the more crispy and cooked side..enjoy! :)