Hi friends! You may have noticed it’s been a bit since I’ve posted. Well, officially I’m putting myself on Spring Break :) I’ve just got a few things to take care of in the non-internet world, but here are a few fun things I’ve been doing lately! And I’ll be back before you know it next month with new recipes, lots of subscription boxes, fun new beauty items, and some new content too!

Life lately:

creamy cajun chicken pot _ how sweet eatsLove this slighty creamy, slighty spicy, veggie packed one-pot (and one plate) pasta dish. Great for a cool night, but bright enough flavors that I can definitely see myself going to this again in the coming summer months! Click through for the full recipe from How Sweet Eats.

chicken asparagus stir fry _ the lemon bowlAnd talk about fresh! This fantastic, super easy stir fry will be at the top of my list all summer. So easy and filling on it it’s own, or served beautifully over rice or quinoa. Maybe even over a salad! Click through here for the full recipe from the Lemon Bowl.

lentils with broccoli rabe _ the kitchn
I’ve been trying to figure out all the best recipes for the bags upon bags on lentils I have in my cabinet. It’s one of those things I love to have on hand, but must’ve gone a little overboard storing up this winter. When I stumbled across this recipe, I jumped! I love a rich green with creamy lentils and had been thinking about trying to work more broccoli rabe into my diet. We’ve got one store in the neighborhood that carries it, and it’s worth the little drive for sure! Click through for the full recipe from the Kitchn.

Some old favorites back in the rotation:

Rocksbox is back! And with so much new great stuff. I love their instagram feed, where we can #wishlist to our hearts desires. All my new boxes have been fantastic. Including these pics of a few new items I kept:

rocksbox raudette april

Kendra Scott Ring Set in Viva
Gorjana Layer Necklace
Sophie Harper Pave Circle Studs

Click here for a free month of jewelry styling!

silly hubs and raudette brunch Oh yeah, and lots of time with this goofy guy :)

Check out my new instagram feed here or my facebook page for more updates!

Thanks for checking in. See you soon! xoxo.

Finally! I’ve been meaning to try zucchini noodles for so long and after we finally picked up a spiralizer, I knew it was on. Love this for a meatless Monday! It’s rich and satisfying but not too heavy. Planned on making this with pork chops, but ended up just eating 2 giant bowls instead!

Creamy Red Pepper Zucchini Noodles

Zucchini Noodles with Roasted Red Pepper & Chèvre Sauce
via GI365

2 roasted red peppers, about 8 ounces (fresh or jarred)
1/2 cup minced onion
2 pounds zucchini, ends cut off and spiralized or cut into ‘noodles’
1/4 cup + 1 tablespoon extra virgin olive oil
2 ounces of soft goat cheese, (usually labeled chèvre)
2 cloves garlic, minced
2 teaspoons
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan
Freshly ground black pepper

Add the 2 roasted bell peppers, 1 tablespoon olive oil, goat cheese and 1 teaspoon salt to the blender. Blend until smooth. For the zucchini noodles: heat a large, deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic; sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated. Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.

This season, I’m all about the sneakers. Just bought a new pair of classic leather Vans, but I’ve been eyeing these adorable printed sneakers for a few weeks now. Aren’t they the cutest? And they come in a million different patterns! How could I just pick one?!

bucketfeet_floralslip

bucketfeet_medicinehearts

bucketfeet_savusavulace

bucketfeet_encres

bucketfeet_unsungheroes

bucketfeet_lavender

bucketfeet_pineappleadegold

bucketfeet_splash
i
mages via BucketFeet

We’ve had quite a few sunny days here in Seattle. And when the sun comes out, I get the urge for grilled food. These burgers had just a bit of bite, and a ton of flavor. I love the contrast of the fresh, crunchy lettuce and cucumbers with the cool, creamy sauce and spiced burgers. A perfectly balanced and rather healthy meal. This is the sort of thing I’ll eat all spring and summer long. A few minutes of prep and a few on the grill, great for a weeknight meal.

Greek Inspired Burgers
Spicy Chicken Burgers with Mint Greek Yogurt
via applemint

1 lb ground chicken
1 red jalapeno, minced
3 cloves garlic, minced
1/2 small red onion, finely chopped
1/4 cup cilantro, chopped
1 tsp chili powder
1 tsp ground cumin
Salt to taste
1 Lebanese or English cucumber, sliced with skin on
1/2 cup Greek Yogurt
3-4 tbs fresh mint, chopped
Few leaves of fresh crunchy lettuce (I used butter lettuce)

Mix together the ground chicken, jalapeno, red onion, cilantro, chili powder and cumin. Form into wide flat patties. Grill or pan fry in a bit of olive oil until cooked through (about 5 minutes per side). Mix together the Greek yogurt, mint and salt to taste. Serve the burgers warm over toasted buns, pita or alone, with the cucumber and lettuce and yogurt sauce.

Coming home to this delicious meal after an exhausting day was so wonderful. I read recently about a chef that always keeps sausage in the fridge or freezer because it’s the perfect way start to any simple dish, packed with flavor. We ate this as is, but I bet it would be great served with rice or polenta! This recipe has plenty of kick, but I’m thinking about adding a few extra veggies, like bell peppers next time. Yum!

black beans and sausage

Black Beans and Sausage
via martha stewart

2 teaspoons extra-virgin olive oil
1 pound kielbasa or other smoked sausage, cut into 1-inch pieces
3 medium carrots, diced small
2 shallots, diced small
Coarse salt and fresh ground pepper
2 garlic cloves, minced
2 15 oz cans black beans, rinsed and drained
2 cups low-sodium chicken broth
3 tablespoons chopped fresh parsley, plus more for serving
1/4 cup plain yogurt (or sour cream), for serving

In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.