Monday, February 27, 2017

Winter Boho Fringe, and the Reality of Transitioning to Spring from Winter.

Well, it's finally starting to warm up here in Boise, so I'm going to post the last wintery outfit today in anticipation of WARMER WEATHER (wooooo!!)

This is something I threw together with a little more of a boho vibe, I've been feeling more flowey, fringe-y, natural colored clothes lately. Which is weird for me because I usually err on the side of slightly edgy and streamlined, but something about the fun flowey pieces is feeling like a nice change for spring. Which is probably while I wore this while snow was still on the ground! 

It looks pretty cute, right? I mean, someone even asked me how I managed to stay so cute when it's freaking cold outside. Heh, I'll show you below! 

Sweater: Unknown brand from Goodwill, $4 // Boots: Lucky Brand from Goodwill, $6 // Leggings: Victoria's Secret, $35 (you can buy them here at Victoria's Secret) // Tank: Unknown brand, Goodwill, $2 // Sunglasses: Ann Taylor LOFT, from Goodwill, $2 // Choker: Wal Mart (I know right? I was surprised too!) $5 // Gigantic coat: Unknown, free (stolen a gift from my mom)

Outfit total cost: $54 (hey, this is a LOT for me!!)

The reality of taking pics in winter is usually closer to the pic above. It was COLD when I took these shots only a couple weeks ago. Like, almost below zero, I couldn't feel my hands cold. So in between shots I wore a gigantic puffer coat the covers up all the cuteness underneath. Bloggers, especially fashion bloggers, have to fudge this kind of thing a lot. I mean, yeah, my outfit is cute, but I get frostbite just like the next girl! 

I promise though, this is my absolute last winter outfit for a while, I'm too excited about spring and dresses and sandals to stomach one more sweater + leggings pairing again for a while! 
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Friday, February 10, 2017

Roasted Stuffed Portobello Caps with Sausage, Goat Cheese & Basil (with instructions to make them gluten-free!)

Roasted Stuffed Portobello Caps with Sausage, Goat Cheese & Basil

Simple, savory dinners are one of my favorite things to make for my family. Though I do love big fancy complex meals with multiple side dishes, sometimes there’s nothing better than serving a hearty meal that’s all in one piece. The bonus of these sausage and goat cheese stuffed roasted portobello caps is that they’re stupidly simple to make, and even easier to customize.

Plus, this would be the perfect easy-yet-impressive dish to serve to your special someone if you're in a hurry but still want to be fancy.

Roasted Stuffed Portobello Caps with Sausage, Goat Cheese & Basil

Roasted Stuffed Portobello Caps with Sausage, Goat Cheese & Basil

2 portobello mushrooms, stems removed
2 chopped portobello stems
¼ cup crumbled goat cheese
½ lb crumbled cooked sausage
¼ cup french fried onions* (I made mine at home and made them gluten-free!)
1 egg
¼ cup bread crumbs* (or a piece of roughly chopped/shredded gluten-free bread)
Salt and pepper
Extra virgin olive oil
2-3 fresh basil leaves (shredded)

1. Preheat your oven to 450 degrees. Coat a baking sheet with cooking spray.

2. Place your mushroom caps rounded tops down, on your baking sheet and sprinkle with salt and pepper. Bake for about 20 minutes until they’re tender and meaty.

3. While your mushrooms roast, mix your breadcrumbs, sausage egg and goat cheese in a bowl, making sure that the mixture gets thoroughly coated in egg.

4. Pull your portobellos out of the oven, and top each with a generous amount of your sausage mixture, spreading it evenly inside the mushroom cap. Top with goat cheese and french fried onions, and put back in the oven until the egg is cooked, the top is browned and the cheese is melted, about 5-10 minutes.

5. Pull your mushrooms out of the oven, and top with fresh shredded basil.

Serve and enjoy!

**If you want to make this recipe gluten-free, you can do what I did and just shred a piece of gluten-free bread instead of bread crumbs, and I made my own french fried onions with Bob's Red Mill Gluten-free 1:1 baking flour-don't worry, recipe coming soon!)

If you want to be even fancier (or have a more balanced know health and stuff) you could serve these stuffed portobello caps over a bed of mixed salad greens. Which I did not do, because I just ate them the way they were...hey I was in a hurry!

Roasted Stuffed Portobello Caps with Sausage, Goat Cheese & Basil

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Tuesday, January 31, 2017

Three Tips for Pairing Sweaters and Leggings

Three Tips for Pairing Sweaters and Leggings

This last weekend my family and I took a quick trip to McCall, Idaho for the Winter Carnival. While packing I had the realization that I basically packed three versions of the same outfit. 

Leggings + sweater + booties = comfy and cute

(plus sunglasses, because I always, ALWAYS wear sunglasses)

So I actually paid attention and wrote down my formula for a cute, comfy, pulled together and cozy winter outfit. This formula plus my three tips for pairing these pieces, is single handedly going to get me through the last few weeks of winter without going crazy or getting bored by my wardrobe!

Three Tips for Pairing Sweaters and Leggings
Three Tips for Pairing Sweaters and Leggings

Tip #1: Choose a big, slouchy, comfortable sweater in a fun cut or color. 

Preferably something that covers your butt. I mean, no judgement either way but I'm more comfortable when my nether regions are covered, at least a little! I really try and make sure there's something interesting about my top beyond just being slouchy. Try to pair something with some texture, draping or a really gorgeous color. This Victoria's Secret sweater is perfect because it has all three!

Three Tips for Pairing Sweaters and Leggings
Three Tips for Pairing Sweaters and Leggings

Keep reading for tips 2 & 3!

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Thursday, January 19, 2017

Savory cheesy crepes with country potatoes and gravy (oh yeah...and they're gluten-free!)

Gluten free potato gouda savory crepes

Ever since I was a little kid, breakfast has been my favorite meal of the day.

It totally still is! Every weekend we wake up and cook a HUGE breakfast. We cycle through certain basic favorite meals a lot (hash browns, pancakes, biscuits and gravy, but especially crepes. So much that even when we ate Paleo I posted a paleo crepes recipe

Well since we started eating gluten-free (I totally looks like we experiment with our diet a lot huh? I guess that's fair!) foods like crepes and garnishes like country gravy have been a bit harder to make. With the Paleo diet, you give things up, but with gluten-free cooking you don't want to miss out on your favorites, you want to eat them and, you know, just not have gluten!

These crepes were perfect, but instead of leaving them good ole' fashioned crepes I decided to make them savory. Not just savory, but to fill them with gouda cheese and country fried potatoes and smother them in bacon country gravy. 

Yeah it was amazing.

You know you want this recipe, so click through for the details! I promise it's super easy to make.

Savory gluten-free country potato gouda crepes


for the gravy:

1 onion, diced
3 tbsp butter
2 garlic cloves, minced (or 2 tsp pre chopped garlic)
4 slices bacon, cooked and crumbled
4 cups milk
1/8 cup of bob's red mill gluten-free flour
1 tsp corn starch

For crepes: 

1 cup of gluten-free baking mixed flours (I used Bob's Red Mill 1:1 baking flour and I love it, I've used it before and I always keep some on hand)
2 cups of milk2 tsp salt2 Tbsp melted butter5 eggs
1 tsp garlic powder

For the filling:

Four potatoes, diced
sliced gouda (or whichever cheese you prefer!
olive oil, salt and pepper to taste


1. In a large bowl, whisk together the flour and eggs. Then slowly add the milk, butter, salt, sugar and vanilla, stirring until combined.

2. Heat a lightly greased frying pan over medium low heat. Pour or scoop the batter into your pan. I used a 1/4 cup measuring cup, which ended up being the perfect amount per crepe. Tilt the pan in a circular motion so the batter coats the pan evenly.

3. Cook each crepe for about 2 minutes per side, flipping it when the edges start to brown. This point will be a little different each time because each crepe will have slightly different thicknesses. 

4. Fry your potatoes in the olive oil, and set aside.

5. To make your gravy, melt your butter in a pot, and saute your onions and garlic. Once they're soft, throw in your flour and corn starch and mix in. Slowly add in your milk, whisking thoroughly so you don't end up with flour chunks! Mix in your bacon crumbles and salt and pepper to taste.

6. Keep stirring your gravy until it begins to thicken, then remove from heat.

7. Take your crepes, fill with potatoes and cheese, fold over and top with country gravy! If you're feeling extra fancy, top with more bacon crumbles (because I know you made more than the four slices the recipe called for...c'mon, it's bacon!) and chopped green onions!  

Put in your face! Then another one. No one will judge you if you eat a third. 

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Monday, January 16, 2017

I'm a lumberjack and I'm OK.

I couldn't resist. I'm a closet Monty Python fan.

While I am not, in fact, an actual lumberjack, today I'm sharing the details for this lumberjack-esque outfit with you all! Though an alternate title for this post could easily be; "OMG look you guys I finally blogged! Wheeeeee!"

Details after the break! 
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Wednesday, January 4, 2017

Perfect Gluten-free Sugar Cookie Recipe

So, uh. This recipe is way late. Clearly, right? I mean it's from before Christmas. But I feel zero guilt about that because OMG Christmas is busy. And I have kids and stuff. 

Also I ate these cookies for breakfast. 

All right, confession time is over now I swear. Who wants to make cookies? You know you do! And these are actually gluten-free sugar cookies that are indistinguishable from their gluten-y cousins. 
And even though these lovely pictures are kind of Christmas themed, I promise they're just as delicious the rest of the year too!


1/2 cup (1 stick) butter, softened
1 cup sugar
1 Tbsp vanilla
2 eggs
3 1/4 cups 1:1 gluten free baking flour (I used Bob's Red Mill 1:1 gluten-free baking flour and I LOVE IT)
1/4 cup milk


1. Preheat your oven to 375. In a large mixing bowl, cream your butter and sugar until it's smooth, and then add your eggs and vanilla.

2. Add in your milk and flour until a thick dough forms. Now, you can refrigerate this dough if you need, so that it's easier to roll out and cut, or if you're like me you can throw caution to the wind and just make oddly round blob cookies because you don't want to wait the 3 hours you should wait to eat cookies.

3. Line a baking sheet with parchment paper, and bake your cookies for 10 minutes. They shouldn't have a lot of color when they're done! If they're "golden brown" they're probably too crispy. Unless you like crispy cookies, and then feel free.

Step 4: (super important step) Shove cookies in face. Or dip in coffee. Or both, like I did. I can especially attest to the fact that if you choose to frost them, they're even more delicious when dipped in coffee!

I hope you enjoy these! I know I did, and I'll be making them again soon. I might have some in the oven right now. Don't judge me!

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Saturday, December 31, 2016

Happy New Year!

You guys, 2016 is almost over (but not before apparently taking half our celebrities with it...) and I'm celebrating by blogging over at My Style Boise about my top three tips for NYE dressing, featuring local boutiques here in Boise. Go check it out, and give the Boise style scene some love! Oh, and here's to 2017 being an amazing year for us all!

photo credit: Sydney Studios & Co

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