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Blogger Style: NYFW Fall 2018

NYFW has come and gone, though the beautiful street style looks continue to grace my Instagram feed, and I am loving it! I don't know how these bloggers do it...running from show to show, and add to that the parties, sponsor events, fittings, and meetings. Yet they still have time to churn out content for readers as well. Anyone who thinks blogging isn't a job knows absolutely nothing about blogging! These ladies are so inspiring, not just with their killer style, but with their self-made and much earned successes. Here are just a few of my faves and a snippet of the top looks from the concrete runway. Enjoy!





Aimee Song from Song of Style is my all-time fave. She has the best fashion week videos, and as you can see, is just so cool. I love that her style is always inspirational yet relatable. Song incorporates unique trends and top brands but styles them in a way that isn't too out there. She often has the most exquisite accessory details, as you can also see above, and i…

Meatless Monday: Ginger-Roasted Carrots with Onions

 
This recipe is so easy. Like most of my recipes, it was born out of the necessity to clean out my fridge and use up produce before it goes bad. I was recently reminded that cooking carrots helps your body absorb more of the nutrients in carrots and other beta-carotene-rich veggies. (Other veggies are best consumed raw.) I also needed a recipe that I could prep quickly and toss into the oven...I'm having some major back issues until my tight-wad insurance approves back surgery. In the interest of added pain relief without overdosing on percocet, I've been eating ginger root out the wazoo; ginger root is a natural anti-inflammatory. I love using it for migraines too. Boil a big chunk of ginger root for 10-15 minutes then make some tea. Add in some honey and green tea and you've got my favorite homemade all-natural remedy for the sniffles. Well, I wasn't planning on chatting about ginger root all day, so let's get on with the recipe.


Step 1:  Preheat oven to 450 F. Peel and chop the onion in half then chop one of the halves into fourths. Stick the other half in a baggy and save it for an omelet or winter stew.

Step 2:  Rinse the carrots and place them on a roasting pan lined with foil.

Step 3:  Top the carrots with the onions and spices. (Save the oil for drizzling after the veggies are done.) Cover with another piece of foil, crimping the edges to create a steaming pouch.


Now stick that puppy in the oven for about 40 minutes or until the carrots are fork-tender. Chop the carrots, discarding the ends, and plate it. Drizzle on the oil and sprinkle on another dash of sea salt, cracked black pepper (or regular old boring table salt and pepper) and another sprinkling of ginger powder if you like a little kick. This is an incredibly easy and versatile dish. You could add in other root veggies, like butternut squash and turnips. Serve as a side dish or add some steamed chickpeas to turn it into a filling main course. *This recipe serves two.


Comments

  1. It's a combination that I like. I think my mother's made it very similar to this before.

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