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VLOG: Everyday Spring Makeup

I've put together a quick and easy makeup look with my new purple eye shadow for Spring. Thanks to Pantone, ultraviolet is the top color trend for 2018, and I love it! I've been incorporating all different shades from a pastel lavender to a darker plum, and I think it goes together perfectly with pink for Spring. You can find the links to all of the products used below, and don't forget to get your own free sample of the L'BRI skincare system!

If you have any questions about any of the products used, please feel free to leave it in the comments below, and I'll be sure to answer. Please subscribe on Youtube if you haven't yet, and thanks again for watching!

Featured Products:

Believable Finish Blush Refill in Rose Sand

L'BRI Pearl Eyeshadow Refill in Shy Violet
See all available eye shadow colors.

L'BRI Volumizing Mascara in Deepest Black

Dual Action Powder Foundation
L'BRI Lipstick in Do Kiss See all available lip colors.

Essie Treat Love Color nail pol…

Meatless Monday: Chicken-Fried Cauliflower Steak


I just saw this on the Bethenny show, and just so happened to have two heads of cauliflower in my fridge. Frankel featured a segment announcing cauliflower as the new kale. (I've been saying that for a while now haven't I?) I made Parmesan roasted cauliflower last time, and with this new batch, I planned on making teriyaki cauliflower, but then I saw this chicken-fried cauliflower. Some foods I simply can't see without having serious cravings, like sweets and anything battered and fried. Though it is meatless Monday after all. I'm trying so hard to go heavy on the veggies and light on the meat. With some major holiday regrets and a bridesmaid dress to squeeze into, it's back to mostly veggies, fruit, and fish for me.

But to stay on track, I know I have to satisfy certain cravings - like crispy fried foods, preferably smothered with gravy. To avoid a run to KFC for pounds of fattening fried chicken, I like to have fried veggies on my cheat days. Yes, there is still flour and oil involved, but by using veggies like cauliflower or mushrooms instead of meat, I can majorly cut back on fat and calories. If you wanted too, you could bake these without the oil. For me though, it's all about getting that deep-fried fix before I find myself inhaling countless chicken wings from my grocery store deli. Come to think of it, I should've gone as far as to smother these with white gravy. Next time!

  • 6 whole slices cauliflower
  • 5 large eggs
  • flour for coating
  • salt to taste
  • paprika, spices optional
  • oil for cooking


1. Clean the leaves and bulk of the stem off the head and slice down from the top to through the stem. *Use  two heads of cauliflower to get six whole slices. The outside edges aren't going to yield large pieces that will hold together. Reserve the little extra pieces for another meal.

2. Beat the eggs and season the flower. Dredge the cauliflower steaks the same way you would fried chicken - flour, egg, four. Season the flour with salt and anything else you prefer like pepper, paprika, etc.

3. Coat a nonstick pan with oil. Coconut oil is great, but olive oil is fine too. Wait until the pan has heated to medium high then place a few pieces in at a time (don't over crowd the pan). Fry on each side for about 5-6 minutes or until a dark golden brown.

More Meatless Monday Posts

Meatless Monday: Parmesan-Italian Herb Roasted Cauliflower

Meatless Monday: Black Bean Vegetarian Burgers




  1. Thanks! I've been looking for good vegetarian dishes.

    1. You're welcome, Norma! I'm going to try and post one every Monday.

  2. I've had cauliflower 'steak' a few times - it's delicious! - and wondered how best to cut it. Thanks for sharing your recipe!


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