Happy Friday! I don’t know about you, but here in Seattle it has been one HOT summer.
And I need a drink.

grapefruit margaritas
Grapefruit Margaritas via Apartment 34

apricot lime mojitos
Apricot Lime Mojitos via Heather Cristo

Cucumber Ginger Prosecco Sangria
Cucumber, Ginger & Prosecco Sangria via the kitchn

cantaloupe cocktails
Cantaloupe Cocktails via Probably This

rose wine ice cubes
Rosé Wine Ice Cubes via Tasting Table (Genius!!)

We’ve got a bachelorette party coming up next month, and I’m thinking I need to break out at least one of these delicious recipes to beat the heat poolside!

This summer is too hot for cooking. But a quick chop of veggies roasted for a few minutes in the oven, seasoned just right? Perfectly easy and delicious on a hot night.

roasted chickpea ratatouille _ raudette

Roasted Chickpea Ratatouille
via love and lemons

1 small eggplant (about 1.5 cups, cut into 1-inch cubes)
3 roma tomatoes, cut into 1 inch wedges
2 cups chopped zucchini/yellow squash
1 medium yellow onion, sliced into strips
1 15 oz can chickpeas
1-2 tablespoons olive oil
1 teaspoon dried oregano
2 teaspoon white or red wine vinegar
2 cloves garlic, minced
a few pinches of red pepper flakes
a few leaves of basil, sliced
(optional): cous cous, cooked millet or crusty bread on the side

Preheat oven to 425. Arrange the eggplant, tomatoes, squash, onions and chickpeas on a baking sheet (it’s ok if it’s a little crowded). Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then bake for 25-30 minutes or until lightly golden brown.
Remove from oven. Drizzle the vinegar over the veggies and toss them with the minced garlic and a few pinches of red pepper flakes. Bake 5-10 minutes longer (or broil 1-2 minutes)… until the veggies are golden brown on the edges but still have somewhat of a bite (you don’t want them completely mushy). Remove from the oven and toss with sliced basil. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like. Serve with a grain or protein (pictured with cous cous).

100% all over primers these past few months. I’ve been doing everything I can to get my skin in the best shape (cleanse! moisturize! exfloiate! not too much! AHAs! Vitamin C! Whatevs!), but I still have this oily t-zone and makeup that just slides off part of my face halfway through the day. In come the foundation primers to save the day!

smashbox photo finish primers

Smashbox Photo Finish Primer – This was my first primer. It’s fantastic and definitely helps my makeup stay on longer. What I love is the range of shades and skin types. I usually stick to the original, but I’ve tried the color correcting; pore minimizing and blemish control are next on my list (this oily, oily skin needs a little more). I’d definitely recommend the classic for most skin types, and the hydrating for dry skin. The yellow reduces redness and the pink is great for dark spots and discoloration. There’s even an SPF primer now with anti-aging! Seriously, something for everyone!

studio gear prime objective face primer

Studio Gear Primer Objective Face Primer – This one surprised me. I’d never heard of the brand prior, but tried a sample and was pretty impressed. I think this one has a similar texture to the Smashbox, but feels a litle more heavy duty. Great for my oily skin, or for someone who likes a little more of a “done” look.

dr brandt pores no more

Dr. Brandt Pores No More – LOVE this one for my oily skin. Feels less like a primer, more like skincare. It’s super light but still smooths out my pores and helps my makeup stay on all day. It’s a little pricier ($45 vs. the average $30-$35 here), but I think it’s worth it. I definitely want to try out the rest of the Pores No More line. Particularly the Mattifying Lotion and Pore Vacuum Cleaner (I love a good pore clearing mask!).

benefit the pore fessional

Benefit the Pore-fessional – I sauntered over to the Benefit counter to check out their famous brow bar and ended up walking away with a sample of this Pore-fessional and was so impressed. It has the light feeling of the Dr. Brandt with the same pore minimizing power. Great for everyday or even a lighter look.

urban decay primer potion

Urban Decay Primer Potion – How did I not know that the majority of this line is vegan? or AMAZING? Urban Decay has been under my radar for WAY too long. The Primer Potion is serious stuff. Definitely the most heavy duty, professional of the primers, but still feels great on my skin. This is my top pick for the longest, lasting, most matte, most flawless finish. This is the one I go to for events, weddings, all-day anythings. Urban Decay, I’m hooked.

In the end, Dr. Brandt Pores No More is my go-to every day. I love the lightweight texture; it works best under the BB creams I’ve been trying lately. My friend Michelle turned me onto to an awesome alternative (it isn’t a primer but works just like one!). I’ve been testing it out lately and will have more details soon! xoxo.

When I’m in a restaurant ordering enchiladas, I almost always go for the cheese filled ones. Creamy and spicy might be my favorite mix. These burritos ended up hitting that craving right on the nose, but with a lot less cheese (!!!). Amazing, right? I’m trying to cut back a bit on the dairy, and this avocado and blended black bean mix went above and beyond.

black bean and avocado burritos

Baked Black Bean and Avocado Burritos
via the kitchn

2 chipotles in adobo sauce, finely minced
1 cup sour cream
2 15 oz cans black beans, drained and rinsed
2 cups corn kernels (fresh or frozen)
2 medium avocados, cut in 1/2-inch dice
8 (8-inch) flour tortillas
2 cups salsa
1 cup shredded cheddar or Monterey Jack

Preheat the oven to 350°F. Coat an 9×13 baking dish with cooking spray (or olive oil). Combine chipotle and sour cream in a bowl. Purée half the beans in a food processor; add to the sour cream mixture. Stir in the whole beans and corn until well combined. Gently stir in the avocado. Warm the tortillas for a few seconds in the microwave between damp paper towels to soften. Working one at a time, spoon the bean mixture down the center of each. Roll the tortillas closed and place seam-side down in the prepared baking dish. Spoon the salsa over the tortillas and top with the shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through.