Tuesday, August 20, 2013

How to Grill Romaine

Hey guys! Happy Tasty Tuesday! I am so excited to bring to you another healthy summertime meal or side dish, grilled romaine hearts! Nothing says "summer" quite like cooking on the grill, and this salad is perfect for this month. The Hubs and I made this over the weekend with some grilled shrimp and it was beyond delicious. Sometimes, it is just fun to switch up a classic salad to keep it interesting. I hope you enjoy this recipe and it inspires you to fire up you grill a few more times before summer is over!

How To Grill Romaine Lettuce

Grilled Caesar Salad


    • 3 romaine hearts
    • 1/2 cup freshly grated parmigiano reggiano cheese
    • 1 lemon
    • olive oil
    • salt and pepper to taste
    • your favorite caesar dressing
    • croutons 


    Heat up your grill to about medium heat. Cut each romaine heart in half lengthwise, leaving the stem on to keep the leaves together. Rub olive oil all over the outer leaves and cover both sides with salt and pepper. Then sprinkle cheese on the cut side so it gets into all the leaves. Place on the grill cheese side up and grill for about 4 minutes or until the cheese starts to melt. Flip and grill for another 4 minutes. Remove from grill, sprinkle with more cheese, lemon juice, dressing, and croutons. Serve and enjoy!

Friday, August 16, 2013

Mango Marg

Hello again! Are you guys ready for the weekend? I know I am! This week has felt very long so I am excited to relax and recharge. I have for you today a super fun Friday post. It is the perfect cocktail recipe to kick off your weekend, a light mango margarita! It is a tasty blend of sweet and tarte and takes a common adult beverage to a whole new level of delicious. Also, it is more forgiving on the waistline because it is made with real fruit and natural sweeteners. It is so good, be sure you are prepared to make round two! 

Frozen Skinny Mango Margaritas 


    • 4 shots of silver tequila
    • 2 shots of triple sec (orange liquor) 
    • 3/4-1 bag of frozen mango
    • the juice of 6 large limes (about 1/2 cup) 
    • the juice of 1 orange (about 1/4 cup) 
    • 3 tablespoons of agave nectar or sweetener if you prefer ( I did a combo of truvia and agave nectar) 
    • 1/2 cup of water
    • around 8 large ice cubes 
    • course salt to rim your glass


    Place all ingrediants into a blender and mix in high until smooth. If it is a bit too much liquid, add more ice and if it is too icy, add more water. I also prefer mine tarte, but you are welcome to add more sweetener. Pour some course salt onto a plate. Take one of the limes you squeezed and run it along the rim of your glass to cover in a light layer of juice. Gently press the rim of the glass over the plate to cover in salt. Garnish with a lime wheel or wedge. Serves about 2 large - 4 small margaritas. Sip, relax, repeat, and enjoy! 

Monday, August 12, 2013

Vanity Room

Hello again my lovely followers. I have for you today a post that I have been holding back from showing you. I really don't want to seem spoiled or like I am trying to "show off", I simply want to share my decor with you all. We currently live in a three bedroom town home style apartment and we have VERY limited closet space. In an effort to change that, our friends/previous owners have turned one of the spare bedrooms into an ideal dream closet for any girl. To expand on this idea, I added my own touches of a repurposed vanity and used wall space as accessory storage. I went with a Tiffany blue and light pink color scheme with accessories, but kept most things neutral. In the future, I may paint a few walls and add some framed artwork, but for now, it is a work in progress. The vanity, coincidently enough, is an old architectural drafting desk. Although this would have been perfect as an actual desk through school, I really do not take my work home with me, so a vanity was a much better use for it. I covered the top in a fun Anthropologie towel and used Pottery Barn mercury glass jars and gift boxes for storage. I have been slightly obsessed with makeup/beauty products lately, so my collection has become quite large. For the walls, I simply used push pins to hold up my various necklaces and bird cages from my wedding to display the earrings. I hope you enjoy the way I have decorated this truly girlie room! 

Mercury Glass Accessories: Pottery Barn here
Towels: Anthropologie here
"M" Mug: Anthropologie here
Floor Lamp: IKEA here
Table Lamp: IKEA here
Make Up Mirror: Ulta here
Wall Mirror: Wisteria here
Decorative Bird Cages: Amazon here

Monday, August 05, 2013

Grown Up Chicken Salad

Hey all! Today I wanted to share with you a recent recipe I made while the Hubs was out of town. He is not a fan of celery or mayo, so I decided to get my fix while he was away. I was craving a chicken salad like nobody's business and I whipped this delicious one up. I'm not the biggest fan of mayo either, but for some reason it doesn't bother me in chicken salad. Also, I tend to use less then the average deli, so it stays pretty light. I like to use a ton more celery as well, to keep it feeling like a "salad" and celery just so happens to be my favorite raw veggie. This recipe is great because eaten on cucumbers or inside lettuce wraps, it's a South Beach Phase One dish, but you can easily add it to whole wheat bread or pita chips for Phase Two and Three. I hope you enjoy my grown-up twist on this beloved classic! 

Walnut,Thyme, and Shallot Chicken Salad

South Beach Diet Phase One


    • One rotisserie chicken, skin removed and meat shredded (about 3-4 cups if you would like to use leftover chicken instead)
    • 1 small head of celery, finely diced (about 1-2 cups, you can use less I just prefer an excess of celery)
    • 1 shallot, finely diced
    • 3/4 cup toasted walnuts, roughly chopped
    • 2 teaspoons of fresh thyme, finely chopped
    • 3/4 cup light mayonnaise 
    • 1/4 cup apple cider vinegar 
    • Salt and pepper to taste 


    Remove the skin and bones from your chicken and lightly shread the meat into a large bowl. Lightly toast  your walnuts in an un-greased pan over medium heat and set aside to cool. Chopp your celery, shallots, thyme, and walnuts and add to the bowl with the chicken. In a separate bowl, whisk together the mayo and vinegar. Slowly add the dressing to the chicken bowl, mixing thoroughly. You may need more or less of the dressing depending on how wet you like your chicken salad. Add salt and pepper to your liking and serve with wheat pita chips for phase two, or lettuce cups for phase one. Enjoy!