Tuesday, September 19, 2017

1. Cozy Sweater
The number one closet staple for Fall is a cozy oversized sweater. These are perfect to curl up in by the fire or to keep you warm all day long!

2. Distressed Jeans
You can't go wrong with a good pair of distressed jeans. Dress them up or down for any event this Fall. Bonus- you can wear them year round!

3. Booties
You can go with a heel or flat, but either way you'll want to wear them 24/7.

4. Knee high boots
Knee high boots are amazing, because they instantly slim down and lengthen your legs.

5. Plaid Button Down
A plaid button down is the perfect way to show your love for Fall. Throw it on if you're in a hurry, layer it, or dress it up with a skirt. The options are endless!

6. Mules
Why not change up your shoe game with a fun pair of mules?! Velvet, patterned, metallic- whichever you choose, you will be killing the fashion game. 

7. Coat
Once cooler weather hits, you've got to have a stylish coat to pull out. Go for something long and comfy, that will last you through Winter.

8. Sneakers
If you don't already have a pair, you are missing out. These make life 100 times better by providing a mixture of comfort and style.

Monday, September 18, 2017

serves 2

What You Need
1 TBS coconut oil
1 large apple, diced
1/4 cup dates, chopped
1/8 TSP sea salt
1 1/2 TSP cinnamon
2 dashes nutmeg
3 TBS unsweetened coconut flakes
1 cup raw nuts, chopped (I usually use hazelnuts, pecans, and walnuts)
1 cup unsweetened almond milk (or milk of choice)
1 1/2 TBS almond butter

1 pear, sliced
Hemp seeds
Almond butter

1. In a medium sauce pan, heat the coconut oil over medium heat. Once warm, add in the apples, nuts, and salt. Mix everything together and cook for 2-3 minutes.
2. Turn the heat to low and add in the milk, coconut, dates, and cinnamon. Mix everything together. 
3. Raise heat to medium and bring to a boil. Allow to boil for a minute, stirring frequently. Reduce heat to low and let cook covered for 10 minutes. 
4. Serve with your desired toppings and enjoy!

Friday, September 15, 2017

It's finally Music Midtown weekend...one of my favorite weekend of the year! We've got a lineup of great artists: Bruno Mars, Future, Mumford & Sons, Bastille, and many more. I can't wait to see all of them perform! If you don't already, be sure to follow me on Instagram (smwrightt) to be apart of all the fun. If you're going to Music Midtown, let me know! If not, I hope you have exciting plans for the weekend ahead. See you Monday!


If you're going to MM, be sure to read my tips to get you through the weekend.

Here is a reason to get moving

Want to achieve that healthy glow? Here are 5 habits to pick up.

Dinner Dish Recommendation: Creamy Bacon Mushroom Thyme Chicken

Don't know what to do in Atlanta this weekend? Check out some of my top things

Anthropologie is having 20% off all Fall clothing. 

J. Crew has an extra 30% off in stored and online.
My top 3: this wool coat, these booties, and this everyday sweater.

Thursday, September 14, 2017

Tuesday, September 12, 2017

Guys, I have found a hidden Cabbagetown gem that I just have to tell you about! If you didn't know about them already, let me introduce you to Agave restaurant. This quant spot is a southwestern eatery and tequila bar. You really can't go wrong with a combo like that! Plus, they've been open for 17 years so they must be doing something right.

Recently, I got to taste out their new menu and let me tell you something, it was amazing! Everything we tasted was delicious and we left completely stuffed because we couldn't (really wouldn't) stop eating. We started the night off with two margaritas, some guac, and the most amazing queso. 

I've had A LOT of queso in my life and this queso fundito was probably one of the best i've ever tasted! They baked tons of cheddar and mozzarella over chorizo and topped it with pico de gallo, sour cream, and cilantro. If that doesn't already have you drooling, we just can't be friends. 

The next appetizer we had was the huevos poblanos. This was equally amazing! Just look at that egg! This poblano pepper is stuffed with charred tomato serrano stone ground grits (yum!), a fried egg, lime crema, and some fresh cilantro. It was gone way too quickly!

For our entrees, we got the stuffed mountain trout tomatillo (above) and the chipotle shrimp & grits (below). Seriously, I am still dreaming about this trout. It was that good! This trout is stuffed (& when I say stuffed, like really stuffed) with crawfish, mushrooms, onions, and basil. It is then put over a bed of rice and roasted tomatillo sauce. The combination is amazing and comes with a ton of food!

The chipotle shrimp & grits were also amazingly delicious. I am a huge fan of shrimp and grits, but had never had them with a southwestern flare. Boy, I was really missing out! Plus, these aren't just any basic grits...these are blue cheese stone ground grits. Can it get much better you ask? Yes, yes it can, because the grits are topped with fresh gulf shrimp that are sautéed with chipotle chilies, onion, zucchini, squash, and then drizzled with an aged balsamic vinegar. This is a must try dish!

At the end, we dug down deep to find some room for a few desserts. I rarely order dessert at a restaurant (i'm more of an ice cream cone kind of girl), but these were pretty dang tasty. The key lime pie really hit it out of the park! I've never loved key lime pie, but this one completely changed my mind. It was super fresh, creamy, and just melted in your mouth. We also tried the creme caramel flan, which was pretty good but couldn't compete with the key lime pie. 

Overall, I would highly recommend this spot! It is small and quant, making it perfect for a date night or intimate dinner. It would also be a good spot for a little birthday dinner celebration. Everything we tried on the new menu was amazing and i'm sure the items we didn't taste are equally amazing! Be sure to head down and give them some love. I promise you will not be disappointed!

Monday, September 11, 2017

serves 6 (2 tacos each)

What You Need
For The Beef
1 TBS olive oil
2 lb beef chuck roast
1 TBS taco seasoning, or make your own
2 (4 oz.) cans of diced green chillies

For The Slaw
6 cups coleslaw mix
1/2 cup green onion, thinly sliced
6 TBS mayo, or make your own (more if desired)
4 TSP lime juice, fresh
2 TSP hot sauce

For The Avocado Salsa
2 avocados, diced
1/2 poblano pepper, diced
1 TBS lime juice, fresh
1 TBS olive oil
1/2 cup cilantro, fresh and chopped

Taco shells or make your own
Cilantro, chopped
Lime wedges 

For The Beef
1. Add olive oil to the crock pot.
2. Trim all visible fat on the beef and then rub taco seasoning over the roast.
3. Place into the crock pot and then top with the two cans of diced chilies.
4. Cook on low for 6-8 hours.
5. Once cooked, use a fork to shred. It should fall apart.

For The Slaw
1. Place coleslaw mix and green onion into a medium sized bowl.
2. In a small bowl, whisk together the mayo, lime juice, and hot sauce.
3. Pour mayo mixture over the cabbage mixture and toss until combined. Set aside in fridge.

For The Avocado Salsa
1. Place avocado into a medium sized bowl and toss with lime juice.
2. Add in the poblano pepper, cilantro, and olive oil.
3. Toss well and then set aside in the fridge.

1. On your taco shell, first place the coleslaw mix, then meat, and top with the avocado salsa.
2. Top with additional cilantro and a lime wedge if desired. Enjoy!

| Adapted from Kalyn's Kitchen |