Happy Friday!

Yippie, it is finally Friday! Did this week seem to drag on to anyone else? Like oh my gosh, it seemed like a lifetime but, it's here! I have had a really bad cough the past few weeks and am finally on medicine for it, so my weekend will consist of bubble baths, face masks, and Netflix. I'm going to kick this cough in the butt! I also have so many shows to catch up on it is ridiculous. I hope you all had a faster week than I did and fun filled weekend coming up! Talk to you Monday!
xoxo

Links From This Week

It's never a bad time to brush up on your c-cubed (chocolate chip cookies) skills. 

Ladies: if you haven't picked a travel destination yet for 2016, this should help

Happy Friday from the gorgeous Ryan Gosling

Don't have anything fun planned for this weekend yet? Atlantians look no further. 

Wish List Wednesday: Spring 2016 Colors - Iced Coffee

Winter Recipe Round Up

From left to right

Happy Tuesday, everyone! I hope your week is off to a good start so far. For this Tidbit Tuesday, I have put together all my favorite winter recipes that I have tried thus far. And trust me...they are all amazing!

Sriracha Cod + Parsnip & Carrot Mash

{serves 4}

Guys...seriously, this dish is so good! If the Sriracha topping isn't enough to tempt you, the mash is to die for. Who would have thought carrots and parsnips would make such amazing tasting mash combination? And really, you can use any white fish for this dish so get to cooking and let me know what you think!

What You Need
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
2 TBS fat of choice (oil, butter, ect.)
2/3 cup oil of choice (avocado, olive, coconut, ect.)
1 egg
1 TSP lemon juice
1 TSP dijon mustard
1/4 TSP garlic powder
3 TBP Sriracha (make your own if your paleo)
1 TSP red pepper flakes
1/4 TSP chili powder
Sea salt and pepper
1/3 cup sliced almonds, divided
1 lb cod, cut into 4 pieces (or any other white fish)
1/4 cup vegetable broth
Green onions, for garnish, diced

Directions
1. Preheat oven to 400°
2. Toss cubed carrots and parsnips with fat of choice and spread out on rimmed baking sheet. Sprinkle with salt and place in oven. Bake 20-25 minutes or until easily pierced with fork. 
3. If you have an immersion blender (if not use food processor), place oil of choice, egg, lemon juice, dijon mustard, garlic powder, salt, and pepper into a tall container. Using immersion blender or food processor, puree ingredients until thickened. 
4. Once thickened, stir in Sriracha, red pepper flakes, and chili powder until combined. Fold in 1/4 cup sliced almonds. 
5. Line a baking sheet with parchment paper and place fish on top. Spread Sriracha mayo mixture evenly over fish and sprinkle with more sliced almonds. Set aside.
6. The veggies should be done by now. Remove them from oven and reduce the temperature to 350°. Once oven has cooled down, place fish in for 10-15 minutes (mine were a little thick and took about 15-20 minutes) or until flakey. 
7. Using a food processor, place cooked veggies in and puree until fluffy and resemble mashed potatoes. While processing the veggies, slowly add the vegetable broth and some salt and pepper. 
8. Serves fish on top of mash and garnish with green onion. Enjoy!

{via Paleo OMG}

Oh Weekend, How I Love You!

Happy Friday! Winter storm Jonas is headed our way and I am praying for snow here in Atlanta. We'll see if we actually get any. This has been a busy week for me and it doesn't stop today. I'll be at a trade show all day unless the weather starts getting bad. I am counting down the hours until my weekend can finally start. All I need is a fire and some movies and I am good to go. I hope you all stay safe and warm this weekend. Be sure to load up on the milk and bread!

Links From This Week
For all my cheese lovers out there, this is your bible. 

Brush up on your dinner party dialogue

Want to change up your breakfast? Make this Cinnamon Apple Noodle Breakfast Bowl

If you need to bring some food for Super Bowl Sunday...look no further.

Tidbit Tuesday: 10 Closet Organization Tips

1. First things first, clean it out. Anything you haven't worn in like forever, needs to go. You can try and make some extra money re-selling it or donate it to a charity. 
2. Second, turn all hangers around at the beginning of the year (still counts right now) and when you wear an article of clothing, place the hanger back the correct way. Whatever is left at the end of that year needs to go.


3. Get rid of all your iron hangers. They are super harsh on your shirts, leaving 
creases and dents. Instead, use wood or cloth hangers.


4. If you have a closet door that swings open, utilize that space for shoes, scarves, jewelry or whatever you need the extra room for. 

5. Use shower hooks attached to a hanger or a scarf organizer to keep your scarfs organized and easy to find.


6. If you have the funds and space, utilize your closet by adding extra shelving. 
Ikea and The Container Store are great places to start.
7. Utilize floor space under shorter items by grouping similar length items together. 
I like to put my taller shoes or big bags in this area.


8. If you have unused upper closet space, add baskets filled with seasonal items that you can change out.

9. If you have tall boots, use pool noodles to help them keep their form. 



10. Fold items that are less likely to wrinkle, like jeans, sweatshirts, etc. and place them in baskets or drawer space.