Tuesday, November 27, 2012

New Breakfast

Sooo I've always been a cereal/milk/fruit kind of breakfast gal. I LOVE granola, but usually don't buy or make it due to my wanting to consume the entire batch or box in one sitting, it's so addictive. I saw this recipe though and thought hmmm a "skinny" version, maybe I can grow up and practice portion control. I've been eating this with some Greek yogurt, another new thing for me and while it's an acquired taste I do like it.

This granola recipe couldn't of been easier to make and would also serve as an excellent homemade goodie to give to friends and family during the holidays. Thanks Gina for the recipe!

Skinny Pumpkin Granola via Skinnytaste

Easy Pumpkin Spice Granola from Skinnytaste.com


  • 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
  • 1 1/2 cups rolled oats
  • 1/4 cup ground flaxseeds
  • 1/4 cup pepitas 
  • 1/4 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/4 cup real maple syrup 
  • 1/4 cup pumpkin puree
  • 1 tsp canola oil 
  • 1 tsp pumpkin spice 
  • 1/4 tsp cinnamon
  • pinch kosher salt
  • 1/2 tsp vanilla extract


Preheat oven to 325° F. 

Spread oats and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and addthe ground flaxseeds, pepitas, pecans and dried fruit.

Reduce oven to 300° F.

In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spreadback onto a baking sheet and bake an additional 20 minutes, or until golden.

Makes 3 2/3 cups.

Monday, November 26, 2012

A Stick to Your Bones Soup

Happy CYBER Monday people! Are all of you clicking through all the many promotional emails that our inboxes are filling with? If you find yourself utterly exhausted from all that clicking this evening and need a healthy soup for dinner than this is your lucky day. I had pinned Blair's Lasagna Soup a looooong time ago and finally made it last night. I served this soup with toasted baguette slices and my green bean fries.

Y'all be sure to check out Blair's blog, Cookin' Skinny, she has many amazing recipes that are all healthy and easy! Her maple pecan pie is especially delicious.

Skinny Lasagna Soup via Cookin' Skinny

Skinny Lasagna Soup slightly adapted from Cookin' Skinny

Serves: 6 • Prep Time: 10 minutes • Cook Time: 45 minutes
  • 2 tsp olive oil
  • 1 cup white onion, diced
  • 8oz. mushrooms, sliced (I used cremini)
  • 2 tsp dried oregano (I forgot this and used herbes de provence, but would use the oregano next time)
  • 1/2 tsp dried parsley
  • 1/2 tsp crushed red pepper flakes
  • 3/4 tsp fennel seeds
  • 3 cloves garlic, minced
  • 3/4 lb. ground lean turkey
  • 3 Tbsp tomato paste
  • 1 – 14oz. can fire-roasted tomatoes with juices
  • 1 bay leaf
  • 5-6 cups low sodium chicken broth (I used 5)
  • 2 Tbsp freshly grated parmesan
  • 2 cups dry whole wheat fusilli noodles (I scaled this back, see #4 below)
  • 1/4 cup fresh basil, chopped
  • S&P to taste
  • Sprinkling of fresh grated parmesan
  1. In a large pot, heat oil over medium heat. When hot add onions and mushrooms and saute, stirring occasionally for 7 minutes.
  2. Add oregano, parsley, red pepper flakes, fennel seeds, garlic and ground turkey. Stir to break up big chunks of meat and brown meat until there is no pink left.
  3. Add tomato paste, fire-roasted tomatoes, bay leaf and broth and bring to a boil. Lower heat, stir in parmesan simmer for 20 minutes.
  4. If you plan on eating all the soup that night, add the noodles into the soup and bring heat up. Cook until noodles are al dente. If you want to freeze some of the soup, continue to simmer the soup for another 10 minutes without the noodles in it. Cook noodles in a separate pot and add them to each bowl before ladling the soup over the top. The noodles get soggy if left in the broth!
  5. Remove bay leaf before serving and adjust seasoning if necessary.
  6. Top each bowl of soup with a sprinkling of cheese and fresh basil, if desired.

Sunday, November 25, 2012

Hit up C. Wonder

I've blogged about my love of C. Wonder before, so it's no surprise that when I saw that they are offering 30% off of all orders over $100 that I just had to do a quick wrap up of my current favorites.

First up, this scarf, not only does it remind me of my FAVORITE wallpaper, but it also will be husband approved since he loves zebras. The fact that the zebra he loves is the soon to be rug on our living room floor is neither here nor their right?

Zebra Print Wool Gauze Scarf
Next up is this adorable heart sweater, I love that the hearts are more subtle on this particular style. I would love to throw this on over a shambrag denim shirt with skinnies and riding boots, classic with a fun twist me thinks!

Shetland Wool Heart's Desire Crewneck

I'm also loving this calf hair minaudiere, seeing as you really should treat leopard as a neutral, this would be a classic piece that you would use time and time again.

Leopard Print Calf Hair Minaudiere
I'm still in the market for a throw for our couch and while this one is still my favorite, this herringbone one is a close second.

Wool Herringbone Throw
Last, this leopard and pink scarf is adorable. I can think of so many of my girlfriends who would just love this, starting with YOU Morgs!

Leopard Print Wool Gauze Scarf

Happy shopping friends, would love to know any of your favorites from C. Wonder!

Saturday, November 24, 2012

Let the Good Sales Roll!

I hope by now all of you are laughing at my title playoff of the song "Let the Good Times Roll", anyone? Someone?

WELL Happy Thanksgiving everyone! Did everyone have a great day/weekend? We had an amazing time in Austin, mostly because the HORNED FROGS won. The only negative of being in Austin for the game is that it didn't really feel like Thanksgiving.

So by now you all are all full and have hopefully shopped your hearts out with the Black Friday sales, but I hope you can withstand some more shopping, because over the new few days I'm going to highlight some items that I'm lusting over. K?

If anyone on your list (or YOU) needs some notecards or thank you notes, Inslee By Design is the place to shop AND they are offering 20% off all orders through Saturday with code SALE. I first heard about Inslee through my friend Emmy who attended college with Inslee. Her designs are absolutely precious and gorgeous, it makes writing and receiving thank you notes that more special.

For the cook in your life the In the Kitchen foldover note card is perfect...

In the Kitchen Folded Notecard
For your arm candy lover...

Heavy Metal Notecard
And for the runner in your life...

Power of Pink Notecard
Enjoy friends! I know I plan to take advantage!

Wednesday, November 21, 2012

Favorite from AMA's

Hiii everyone! I'm beyond sorry for the silence over here, things have been BUSY. My sister got married this past Saturday so last week was cray cray. The good news is that the wedding went perfectly, full recap coming soon.

Did you all watch the AMA's last Sunday? I didn't, but loved recapping the fashion hits and misses over on Red Carpet Fashion Awards. I'm in love with Ginnifer Goodwin's look. I love that it's not your usual music award show look even more. It's beyond classy, but her pixie haircut gives it just the right amount of edge.

Ginnifer Goodwin in Oscar de la Renta via Red Carpert Fashion Awards

Who was your best dressed?

PS - Happy Thanksgiving! So THANKFUL for all my readers!

Wednesday, November 14, 2012

Last Night's Dinner

Wow my blog post titles are really lacking in creativity, but I'm short on time today! Have I mentioned it's my sisters wedding week?! Words can't describe how excited I am for the wedding weekend to start. I'll post a full recap of the wedding next week.

Last night we Lawhon (my maiden name) girls had a real slumber party. It was so fun and so special. My sister, Claire (The bride!) cooked a great dinner and I wanted to share it with you all today. It was delicious, quick and healthy. I definitely will be making this in my own kitchen soon.

Pork over Couscous with Pistachio-Lemon Vinaigrette from Cooking Light

Pork over Couscous with Pistachio-Lemon Vinaigrette from Cooking Light


  • 1/4 cup extra-virgin olive oil, divided
  • 2 tablespoons pistachios, finely ground
  • 2 tablespoons grated fresh Parmigiano-Reggiano cheese
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced garlic, divided
  • 3/4 teaspoon salt, divided
  • 1 1/2 cups water
  • 1 cup uncooked couscous 
  • (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 
  • 1/4 teaspoon freshly ground black pepper 
  • pint grape tomatoes
  • 3 tablespoons chopped fresh flat-leaf parsley


  1. 1. Combine 3 tablespoons olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl. Add 1 teaspoon garlic and 1/8 teaspoon salt, stirring with a whisk.
  2. 2. Bring 1 1/2 cups water to a boil in a small saucepan. Add 1/4 teaspoon salt and couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
  3. 3. Heat a large skillet over medium-high heat. Rub pork with remaining 1 teaspoon garlic. Sprinkle with 1/4 teaspoon salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm. Reduce heat to medium-low. Add remaining 1 teaspoon oil and tomatoes to pan; cook 5 minutes or until skins blister, shaking pan occasionally. Sprinkle with remaining 1/8 teaspoon salt. Stir tomatoes and parsley into couscous; divide couscous mixture evenly among 4 plates. Top each serving with 1 pork chop and about 2 tablespoons vinaigrette.

Tuesday, November 13, 2012

Christmas Came Early!

Have you all heard? 30% off at Banana Republic, Gap and Old Navy right now. This is a perfect time to get some of your holiday shopping done. Here are some of my favorites...

This cable-knit turtleneck sweater is beyond classic and comfy too, I would know since I scooped one up on Sunday. I can see this with white skinnies (YES white jeans are FINE after Labor Day) and brown boots for an ultra classic look or paired with jeans and cowboy boots for a day out at the ranch. This piece is also ageless, meaning all ages can wear this.

Cable-knit turtleneck sweater from Banana Republic

I have few words for this stunning statement necklace. Add this to a simple black cashmere tee (like these JCREW ones) and you are done my friends. It's a one and done piece.
Deco darling necklace from Banana Republic

I'm loving these green cords from Gap, emerald hues are quite on trend this season making this pair an excellent pick. You could also pair these with the above Banana sweater and some chic flats, like these.

1969 always skinny cords from Gap
How fun are these zippered pants from Old Navy? I love a jean type pant that has an extra detail, like these. You could wear these so many different ways, dressed down with a chambray button down and booties (I just got these) or dressed up with a white silk blouse tucked in with pumps and statement earrings (I'm majorly crushing on these).

Rockstar Zip-Pocket Pants from Old Navy

Hope you all get to shopping, tis the season!

Tuesday, November 6, 2012

Bison Pot Roast

This was only my second time to ever make a pot roast. My first attempt didn't go well, but this time it went great. I pinned (Seriously peeps, what would we do without Pinterest?) this recipe after reading how easy it seemed and tried it Sunday night. It was delicious.

I used beef broth in place of the cream of mushroom soup and decided to use bison chuck too. These two changes helped make the dish lighter and healthier. Also, did I mention this is a slow cooker meal which I just love, makes it easy peasy.

This would be a perfect meal to make when entertaining or to take to loved ones. I served this with biscuits and roasted zucchini. Enjoy!

Easy Crockpot Pot Roast from My Life, as a Mrs.

Easy Crockpot Bison Roast slightly adapted from My Life as a Mrs.


28 ounce bag of mini potatoes, rinsed and pierced with fork (I used mini-yukon golds)
1 onion, quartered
2 1/2 pound boneless bison roast
1 packet onion soup mix
1 cup beef broth
1 tbs red wine vinegar
1 teaspoon salt
1 teaspoon garlic powder
cracked black pepper
1 small bag of carrots (may substitute baby carrots)


Spray Crockpot with non-stick cooking spray. Add Potatoes and onion quarters then top with bison roast. Add onion soup mix, beef broth, red wine vinegar, salt, garlic powder, and black pepper. Cover and cook on low for at least 8 hours. During the last hour of cooking add the carrots, making sure they are submerged in the cooking liquid.
Place some of the meat, potatoes, carrots, and onions in a bowl and ladle broth on top. 

Monday, November 5, 2012

Apple Oatmeal Muffins

I wonder how many muffin recipes I have on this blog. I need to do a count, but you all first should make these. I stupidly didn't read this recipe well enough, because I thought the recipe was calling for apple cider vinegar, not apple cider. I'm happy to report that even without the apple cider that these muffins were delicious, so whether or not you follow my adapted recipe or Jessica's you will have one delicious muffin!

Loaded Apple Cider Oatmeal Muffins from How Sweet It Is

Loaded Apple Oatmeal Muffins slightly adapted from How Sweet It Is


2 honeycrisp apples, diced
3 tablespoons apple cider
1 1/2 cups whole wheat pastry flour
1/2 cup old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cardamom
1 pinch of nutmeg
1 large egg
1/3 cup loosely packed brown sugar
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
4 tablespoons butter, melted and cooled
1 tablespoon butter


Preheat oven to 350 degrees F. Heat a small skillet over medium-low heat and add diced apples with 1 tablespoon butter, and a pinch of cinnamon and salt. Cook, stirring occasionally, until apples are soft and caramely, about 8-10 minutes. In a bowl, whisk together flour, oats, baking soda, baking powder, salt and spices. Set aside. Spray a muffin tin with non-stick spray.
In a large bowl, whisk egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, butter and applesauce, whisking again until smooth. Gradually add in dry ingredients, mixing until just combined. Fold in diced apples. Do not overmix! Fill each muffin  2/3 of the way full with batter.
Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden.