Monday's Blue and White.

This is what I wore yesterday I had problems uploading pictures my usb cable wasn't working at first but later on the hubby figured it was my camera, we uploaded the pictures after midnight so that way to late for me to blog I was too tired.

I wore this to the swim practice and lunch.

Yesterday was the first time I went back to TRX after the car accident.

I am feeling the soreness all over my body, it was great to be back.

top: Gap

shorts: Gap (DIY shorts)

cross body bag:: Target

sandals: Target

bracelet: old watch and brooch (found at the thrift store diy bracelet)

What's cooking? Chicken Alfredo.

On days that my son has swim meet I always ask him what he would like to have for early dinner.

Last week was Chicken Alfredo with pasta.

I always clean my chicken with lemon or vinager, rinse and pat them dry and then seasoned with your favorite seasoning mix, I wrapped bacon around each boneless thigh and sauteed them in grape seed oil.

Recipe

1 pound dried fettuccine pasta
6 tablespoons unsalted butter
2 shallots, minced, or 2 tablespoons of minced onion
2 garlic cloves, minced
1 cup heavy cream
1 cup finely grated Parmesan cheese (Parmigiano-Reggiano)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
fresh parsley, for garnish, optional
Makes 6 servings.

Recipe can be reduced in half, and it SHOULD be reduced in half if you’re serving FEWER than 6 people – because Alfredo sauce is best served fresh, without reheating.

1) Bring a large pot of water to boil and cook the fettuccine in boiling salted water until al dente. Drain and reserve 1/4 cup of the pasta cooking liquid. You can actually reserve more than 1/4 cup of the pasta water in case you need to thin up the sauce later.

2) While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add minced shallot (or 2 tablespoons of minced regular onion) and minced garlic and saute until tender. Add 1 cup heavy cream and bring to a boil. Cook for a minute. Remove from the heat.

3) Add the pasta + 1/4 cup reserved pasta cooking liquid to the saucepan with the butter-cream sauce. Add the butter-cream mixture and half of the Parmesan cheese (1/2 cup) and toss to combine thoroughly – over medium heat. Stir the sauce constantly so that it doesn’t stick to the bottom of the pan. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Sunday's best: Repeat Offender.

I have worn this a ensemble a couple of weeks ago, but decided to wear it again today.

Beautiful sunny day, I went to whole foods and got all the vegetables for this week's juicing.

Took a trip to Costco I love that I don't have to get my lunch since I tried almost every food sample they had out.

pants: Lauren Conrad for Kohl's

wedges: DSW

bag:Celine found it at the Thrifstore

bracelets: all handmade by moi

top: F21

Minimalist Leather bracelets.

I have been been on the slug mode with this blog not liking it all but I haven't had time to take pictures and day's are spent in cutoff jeans with simple t-shirt 's are  not picture worthy.

I ended up getting some new supplies and got home and started making bracelets, these minimalist leather bracelets are Unisex I am already wearing one, and it looks super cool and have this edgy vibe over it.

The last two bracelets are old leather watch bands I have collected and decided to play around with some antique brooch I have bought at the thrift store.

I love how nice they look.

What do you think??

Sunday's Best.

I have been in the DIY Zone this whole weekend I have made a weathered beach sign, spray painted some shutters to hang as wall art and 3 frames got a new look. Heading out to a barbecue in this wet weather all I can say is Life is Good.

Military Green and White.

I love days where I get to run errands that means I get to dress up instead of wearing cutoffs, jeans and sandals.

I paired these Military Green with a crisp white button down shirt and gold accessories.

watch: Target

Arm Candy: F21 and Kohl's

Necklace:F21

photo credits: Kimmi

What's cooking?

The other day we decided to have friends over for barbecue, I love potato salad but since I am trying to eat healthy I decided to look up a healthy version of potato salad.

I stumble upon a recipe for roasted sweet potato, that is super healthy and easy to make too.

 Sweet Potato Salad

Roasted Sweet Potato SaladAdapted from The New York Times September 2009 by Mark Bittman

Serves 4

4 medium sweet potatoes (about 1-1/2 lbs.), peeled and cut into 1-inch chunks
1 large red onion, chopped
1/2 cup olive oil
1/4 teaspoon salt plus a pinch for dressing
1/4 teaspoon black pepper plus a pinch for dressing
1 tablespoon fresh jalapeno, minced
1 garlic clove, peeled
Juice of 2 limes
1-15oz. can black beans, drained and rinsed
1 red pepper, seeded and diced
1 cup fresh cilantro, roughly chopped

Preheat the oven to 400 degrees F.

Place the sweet potatoes and onions on a foil-lined sheet pan. Toss with 2 teaspoons olive oil, salt and pepper. Roast for 30-40 minutes until a knife easily pierces the potatoes, and the edges have started to brown. Set aside.

To make the dressing, place the jalapeno, garlic, lime juice, remaining olive oil and a pinch of both salt and pepper in a blender. Process until fully blended.

In a large bowl, combine the sweet potatoes, onions, black beans and red peppers. Toss with cilantro and the dressing.

Serve at room temperature. Store in the refrigerator up to 2 days.