Life Lately

Wedding season with my love, (Washington, Connecticut). Wearing probably my absolute favorite dress to date - splurge on this one you guys, you will not regret it.

Kind of healthy, yet not really, gluten-free cheesecake. I mean, how healthy can cheesecake (made with cream cheese) really get?! I used the real stuff too (organic of course). Recipe here.

Not sure why this hollow back handstand pose is SO DARN HARD for me, but I'm getting there! Practice practice practice.

Finally made it out to Sunday in Brooklyn for Nick's birthday. Incredible menu, full of light, healthy, delicious small plates. Highly recommend  the chicken drumsticks (SO good), and the super unique craft cocktails ("Champagne Problems" specifically, because it has beets, mint, and is so delicious).

I had the opportunity to spend 4th of July at the most incredible house I've probably ever stayed at. I spent the weekend in this pool, getting some much needed vitamin D, and explored the town of Amaganssett (which I'm entirely obsessed with now - so cute!). 

I've been on a huge matcha kick these past few months and have finally gotten to a point where I can make a great one at home. It's become my daily morning routine. I originally purchased Sunfood matcha, but it just wasn't the kind I love in a drink (its the type that would work better with baking). So a couple weeks ago, I finally splurged on some real, true, matcha. Yes, it's pricey, but it's much cheaper than going and buying a $5 latte every day! Stay tuned for a post on how I make my matcha lattes soon!

One more shot of this dress, because it really is that good.

Cutest shop in Amaganssett - I wanted all the baskets! I can't remember the name, but it was on the right hand side as you're just entering town.

I couldn't get enough of this bathroom, which was in the house we rented while in Washington, CT for the wedding. Goals.

Meat sauce is on repeat in our household. Warming, hearty, healthy, and delicious, it's the perfect meal (and we always have leftovers for the next day). Throw it over some zucchini noodles for a lighter dish in the summer! Recipe here.

One of my favorite views of NYC.

Slightly obsessed with all the Beautycounter products I just stocked up on, this mask being one of them. It brightens, firms, lifts, and gives my face this fresh and clean glow in 10 minutes flat. To top it off, it's non-toxic and full of natural ingredients. But then again, I wouldn't let anything else touch my skin, would I?

I've just recently started putting brazil nuts in my smoothies. Did you know that only one a day gives you 100% of your daily intake of selenium?! Pretty cool, and a very easy way to get it in.

Vegan/Gluten-Free Spiralized Lasagna (Part 2)

Today, I'm going to share part II of the spiralized vegan (and gluten free) lasagna - which describes how to actually make the lasagna. On Monday I shared how to make cashew cheese which you will use in today's recipe. This recipe really isn't too complicated, but if you want it to be vegan, you do need to make the cashew cheese which takes a little bit of prep. Otherwise, you can just sub ricotta cheese. You will need a spiralizer for this recipe though, but trust me, it is so worth it. It's also only $30! 

I found this recipe so worth the time and prep. It was delicious and lasted me literally a full week of lunches. Everyone at work kept asking what smelled so good in the office! Read on for step by step instructions.

Ingredients

• 1 butternut squash
• 1/2 tablespoon extra virgin olive oil
• 6 fresh sage leaves
• 4 sausage links, decased (I used Applegate chicken sausage)
• 5 cups chopped kale
• 3 cloves of garlic, minced
• 1 large shallot, minced
• salt & pepper to taste
• 1.5 cups cashew cheese (or ricotta if you're not going vegan)

Directions:

• Preheat oven to 425 degrees
• Cut the bottom off of the butternut squash (the part with the seeds). Slice off the top so that it is completely flat, and peel the squash. Slice halfway through the squash (the long way, and only to the center). Spiralize the squash using blade A (you can find which blades are which here). 
• Heat the olive oil in a large skillet over medium heat. Add the sage and cook until crispy, and be careful not to burn. Remove them from the pan and place aside for later.
• Crumble the sausage in the hot skillet and cook until browned (about 5-7 minutes).
• Add in kale, garlic and shallot to the pan with the sausage, and season with salt and pepper. Cook until the kale is wilted.
• Remove from pan and gather all prepared ingredients. Take out the casserole dish and add a layer of butternut squash to the bottom. Add a layer of the kale and sausage mixture next. Then, add a layer of the cashew cheese (or ricotta). Top with a layer of butternut squash and continue layering until you have desired thickness (or run out of ingredients).
• Cover casserole with tin foil and bake for 40-45 minutes. You'll know the casserole is done if you can pierce the butternut squash easily.
• Remove casserole and sprinkle with sage topping. Let sit for 5 minutes and enjoy!

*Adapted from Inspiralized

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Zucchini Noodles with Quinoa & Egg

Happy happy new year friends! I hope you had a wonderful holiday break. I know I did! Sorry for the radio silence on this end. If you followed along on my Instagram though, you'd see that I was relaxing, traveling, and a bit off the grid for some of the time. It was refreshing and rejuvenating to take a little time off! Hopefully you all are on track with your new year's resolutions or goals. One of mine is to cook at home more, which is what brings us to today's post!

I've got news. Big news. Really good news. I bought a Spiralizer, and it is LIFE. CHANGING. It is also the easiest kitchen tool to use, and makes my life and meals so much easier, healthier and yummier. I attempted an easy recipe from the Inspiralized blog (of course, because she is GENIUS), and it turned out absolutely delicious. All you need is a few simple ingredients.

Start by cooking the quinoa according to the package instructions (I cook mine in vegetable broth or bone broth because it makes it a lot tastier!). While that is cooking, make the zucchini noodles with the Spiralizer. I used two large zucchinis because I was cooking for two. I also recommend cutting the noodles in half, because they can get very, very long! Next, heat a sauce pan on medium heat with olive oil or coconut oil, add in chopped garlic, and then kale. Season the kale with salt and pepper and cook it for about two minutes on medium heat. 

Add the zucchini noodles to the pan once the kale starts to wilt after a couple minutes, and immediately add the broth and cook for about another 3 minutes. Stir in Parmesan cheese (make sure to buy grass fed dairy always!!), and remove from heat. Divide into bowls, and top with quinoa. Fry a couple eggs quickly and add them to the top of the bowls. Add a little extra Parmesan cheese if you'd like, and enjoy.

Ingredients:

• About 1 tbsp extra virgin olive oil
• 1 clove garlic, chopped/minced
• 2 cups chopped kale
• 2 medium to large zucchinis
• 1 cup vegetable broth
• 3 tablespoons parmesan cheese (+ more to garnish)
• 2 large whole eggs (organic/free range)
• 1/2 cup cooked quinoa
• salt & pepper to taste

*Adapted from Inspiralized

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