Seriously. You can wear them almost any time of the year but there is something about fedoras I just love. I could buy them all- and I love that you can dress them up or down. If you need to get out of the house asap and you didn’t get yourself ready and throw it on, I swear, you’d still be looking great! Here are some fun inspirations I saw and love…and how hair ideas too!




Mozzarella Pesto Stuffed Chicken Breast (with Panko Parmesan Crust)

I’m so glad it’s warm here…I have been waiting for this weather. For me, I’ll take 70/80° weather anytime, even if it involves rain! With summer time approaching finally in our neck of the woods or even changes of seasons … Continue reading

Hair Braiding Styles

First and foremost…this is NOT something I did whatsoever and want to make sure you all are aware of it. I promise I will get some of my own how to’s up…because embarrassingly, I only have one so far….yikes!


I am so glad I came across this on the interwebs. I have so many people in my chair who want to do something with their beautiful long locks and are bored just having it hang so I love giving my recommendations of other techniques to have fun and try something new! I have honestly tried myself these all and it’s fun for especially summer to get your hair off your back. You don’t need super long hair to do these styles either ( it makes it just a little bit easier though). Anyways, love this website, Refinery29. (Once you click that, it will take you directly to their tutorials). Hope these ideas help!!


BBQ Chicken Salad

Salads are one of my favorites to eat. From green salads, to fruit salads, to pastas, so good. Everyone has some favorite recipe that is a salad…how couldn’t you??
Well, with this BBQ Chicken salad, I did something that I embarrassingly have to admit I’ve never done before. I’m embarrassed…you can laugh. I’ll tell you…I’ve never started a charcoal grill in my life. Until recently. Recently, as in until now for this recipe. (I have my amazing grill master husband to thank for being my teacher). How sad is that? So enough about that, you can think that’s unacceptable….
Anywho, I love salads that involve corn, cherry tomatoes, avocados. My poor family I hope won’t get sick of these ingredients. I hope their eyes don’t roll when they see that on the dinner table…(and if they do, too bad)!


So if you’re in the mood for a yummy summer BBQ salad, this is where it’s at! This did have a yummy corn recipe for this salad that I didn’t get to make, but next time I will make a point to do so…one more thing, don’t save any leftover dressing…I forget how avocados look like something bad happened when left out too long.



2 – 4 boneless, skinless chicken breasts
BBQ sauce (homemade or your favorite store-bought variety)
Canola or vegetable oil
Kosher Salt
Freshly ground black pepper
1 large head of lettuce (any variety will do), rinsed, dried, and torn into bite-sized pieces
Spicy Southwest Corn
1 (15 ounce) can black beans, rinsed and drained
2 ripe avocados, diced
1 pint cherry or grape tomatoes, halved
For the Avocado Dressing
1 ripe avocado, mashed
1/2 cup plain greek yogurt
1 lime
1 clove garlic
1/4 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

Preheat grill to medium. Lightly coat chicken breasts with a little drizzle of canola oil and season liberally with Kosher salt and freshly ground black pepper. Grill, with the lid closed, approximately 5-7 minutes, then flip and baste cooked side with bbq sauce. Cook for another 5-7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155°F (it will continue to cook while resting). Remove from grill, baste with a bit more bbq sauce, and let rest for 5-10 minutes. Slice chicken breasts into bite-sized pieces.

Layer each bowl with lettuce, a hefty spoonful or two of Spicy Southwest Corn and black beans, anywhere between a half to a whole sliced chicken breast (we normally do half), a 1/2 of avocado diced, and a handful of halved tomatoes. Drizzle generously with the Avocado Dressing.

For the Avocado Dressing
In a food processor, purée the avocado, greek yogurt, juice from 1/2 of the lime, and garlic. Drizzle in olive oil and fully combine. Season with Kosher salt and freshly ground black pepper. Taste and add the juice from the other 1/2 lime if needed.

Recipe from Shared Appetite

Formal Finishes for Short Hair

Here is to go a long with the wedding season of few ideas for updos. Whether a bride, or a bridesmaid or even just wanting to get all dolled up for an event! So many choices out there, but here’s a few to look at.


One thing to look at, lots of short hairstyle updos do tend to have some sort of hair piece too! Something to always think about.

Southwestern Salad with Cilantro Lime Dressing

Happy Summer erebody! Hope you all have been able to enjoy and relax so far!

So, I couldn’t resist making this. It sounded delish. Clearly it was so good that I have to share it with you! The salad with the light creamy cilantro dressing was absolutely perfect for a hot summer day. This is for sure a must, plus it’s super easy to make! This was adapted from HealLoveBe…wanted to make sure you all check it out!


Here is the recipe, enjoy!

Southwestern Salad Ingredients:

Head of romaine lettuce, chopped
2 cups cooked black beans and/or pinto beans
1 large bell pepper, chopped
1 large tomato, diced
1 cup corn
1/3 cup green onions, chopped
1/4 cup cilantro, chopped
1 avocado, sliced
Fresh salsa

Cilantro Lime Dressing Ingredients:

1 cup loosely packed cilantro, stems removed and chopped
1/2 cup plain coconut yogurt ( I used plain Greek yogurt)
2 Tbsp fresh lime juice
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp sea salt

Place all salad ingredients in a large bowl. Puree all dressing ingredients in a blender or food processor until smooth. Pour dressing on salad and serve!


Fiesta Quinoa Salad


Love this recipe. It has some of my favorite summer ingredients in here. Limes, cilantro, tomatoes- it’s so good. (And for all you gluten free, this ones for you too)! It’s real easy, which is nice, and it doesn’t take too long either. Great summer side dish, just sayin. Enjoy!



Fiesta Quinoa Salad

1 cup white quinoa, plus 1/4 cup red quinoa, washed and drained

1 cup fresh corn, off the cob

2 cups filtered water

Pinch sea salt

1 can (15 ounces) black beans, rinsed and drained

1/2 cup finely diced yellow pepper (or another color bell pepper)

1/2 cup diced tomatoes

1/4 cup cilantro leaves


2 teaspoons lime zest

2 tablespoons lime juice

2 teaspoons cumin

2 teaspoons chili powder

2 tablespoons tamari

2 teaspoons apple cider vinegar


Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil.

Simmer covered for 20 minutes over low flame.

Meanwhile, whisk the dressing ingredients in a small bowl until well combined.

Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro.

Season with sea salt if needed. Serve warm or cold the next day.


(Adapted from Forks Over Knives)

Bright as the sun

Love this shape of sun glasses. It has been my favorite. There are so many different styles out that are fun, but these, are always my favorite. Just wanted to share. What has been yours??

Angel Foodcake Cupcakes

Yummy. I love ‘light weight’ food during summer. It has been so stinkin hot here this summer so my appetite has been not so “hardy”. I couldn’t resist making these for a party and they were so good. Who doesn’t like angel Foodcake with fresh berries and homemade whipping cream? Seriously? It was easy peazy and delicious. Hope you enjoy and thanks Annie Eats!

Angel Food Cupcakes
Yield: 24 cupcakes
1 cup cake flour
1 1/2 cups granulated sugar
1/4 tsp. salt
12 large egg whites
1 tsp. vanilla extract
1 1/2 tsp. cream of tartar

Adjust oven racks to the two lowest positions. Preheat the oven to 375° F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.

Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh fruit, if desired.


Maxi Dresses

4 words- BEST.THING.FOR.SUMER. I love them, I own them. I love how people wear them. They are just so comfortable, classic and you can dress them up OR dress them down. Other best thing, they are EVERYWHERE in the stores. If you want to spend $25 you can or if you want to spend $200 you can. Love that. Anywho, here are some of my favorite ones. All you just have to do now is go shopping and try them on- who wouldn’t want to do that??