Hello Weekend!

Happy Friday, everyone! Whew...this week just flew by for me. There wasn't enough time in the day to get everything I needed to get done. BUT, I survived and have a full weekend to have fun and blow off some steam. Sadly, it's suppose to rain here all weekend, so it looks like I will be planning for my upcoming trip to Europe and catching up on my shows. But honestly, that sounds like a pretty perfect weekend to me! I hope you all have a fabulous, fun filled weekend ahead. See you Monday!

xxxx

Links From This Week
Here are some great mother-daughter movies to watch in honor of Mother's Day coming up.

If you have a recently single friend, you need to get them this gift

Home decor goals. 

Brush up on your wine lingo with these 10 important wine words.

Still looking for the perfect dish to make for dinner? Look no further

Little White Dress + Jean Vest








5 Ways To Style A White Button Down This Spring










Eye of Round Roast + Cauli-Mash

serves 6

What You Need
For The Roast
Eye of round roast, 3 lbs
1 TSP sea salt
1 TSP pepper
1/2 TSP dried thyme
6 garlic cloves, minced

For The Cauli-Mash
1 head of cauliflower, cut off stem and slightly chopped
1/4-1 cup coconut milk
1 1/2 TSP sea salt
1 TSP pepper
1 1/2 TSP garlic powder
1 1/2 TSP onion powder
Chives, chopped (optional) 

Directions
For The Roast
1. Mix together the seasonings and rub all over roast. Let it sit out for 30 minutes.
2. Preheat the oven to 500°.
3. Once the 30 minutes are up and the oven is preheated, place the roast in a roasting pan and place in oven. Let cook for 21 minutes (give or take, based off 3 lb roast).
4. Once time is up, reduce the heat down to 170° and let roast cook for 1 hour. 
5. After 1 hour, check the internal temperature of the roast. It should be around 130°-145°. Remove from oven and cover with foil.

For The Cauli-Mash
1. Place chopped cauliflower into a microwave safe dish and add 1/2 cup water. 
2. Cover the bowl with saran wrap and microwave for 8-10 minutes, or once the cauliflower is tender when pierced with a fork. 
3. Drain cauliflower and place into food processor. Pulse the cauliflower until it starts to resemble mashed potatoes. Add as much coconut milk as you need to help make it creamy. 
4. Pour cauli-mash into a bowl and add stir in the remaining spices. 
5. Top with chives and enjoy! 

Thank Goodness It's Friday!

It's finally Friday...yippie! Today, I am having some major TGIF because this week seemed like it would never end. It was one of those weeks where every day felt like a Monday...what a drag! BUT, Friday is here and my sister is coming in town this weekend, so I am excited to spend some time with her exploring the city. Maybe we will finally try Julianna's Crepes or stop by Kendra Scott's birthday celebration for sips and shopping. The possibilities are endless! I hope you all have exciting plans for the weekend. See you Monday!

xxxx

Links From This Week
If you like working out, you should definitely check out this website

Mine was pretty spot on...what about yours?

Head over to Madewell where they have 30% off Spring essentials. 

What better time to start eating clean than Spring?

My favorite recipe from this week: Oven Roasted Sea Bass- you can even switch up the veggies with whatever you have on hand!

Product Review: Beauty Protector & Detangle Spray

This past Christmas, I received a subscription to Birchbox and I absolutely love it. I get a little gift each month with tons of beauty samples to try. It is so great! So last month, I got a sample of the Beauty Protector Protect & Detangle Spray and instantly fell in love. It smells amazing, makes my hair feel great, and makes brushing my hair an easy task (no more pain-yay!). This amazing leave in mist works as a protector, detangler, and fizz controller. It also helped my hair dry quicker than normal and smelt great all day. Since i've started using this product, my hair has become more luscious and smooth. If you want to make your life easier and your hair healthier, than you need this product in your life! 

Squash Soup + Lamb Meatballs

serves 6

What You Need
For The Soup
2 TBS coconut oil, melted
1 medium butternut squash, peeled, de-seeded, and cut into chunks
5 medium carrots, cubed
1 yellow onion, chopped
3 garlic cloves, left whole
Salt and pepper, to taste
2 TSP ground ginger
1 TSP ground clove
4 cups chicken broth
1 can (13.5 oz) coconut milk
1 inch ginger root, peeled and grated

For The Meatballs (makes 24)
2 lb ground lamb
2 TSP garlic
1 TSP ground ginger
1 TSP dried oregano
1 TSP cinnamon
1 TSP salt
1/2 TSP pepper
2 TBS coconut oil

Garnishes
Cilantro
Limes, quartered

Directions
For The Soup
1. Preheat the oven to 375° and line a baking sheet with foil.
2. Cut up your carrots and onion and place in a bowl. Peel, de-seed, and cut up squash. Place in same bowl.
3. Toss veggies with melted coconut oil, salt, pepper, ginger, and cloves. Spread out the veggies on the foil lined pans and bake in oven for 45-50 minutes. It might take a little longer if your veggie chunks are bigger. Once done cooking, take out pan and let cool for 5 minutes.
4. Place cooked veggies and garlic cloves, coconut milk, chicken broth, and grated ginger into a soup pot. Heat over medium heat and bring to boil. Once it has reached a boil, reduce heat to low and simmer for 30 minutes.
5. Move onto meatballs while soup cooks.
6. Once soup is done cooking, use an emersion blender or food processor to puree the soup until creamy.

For The Meatballs
1. Add ground lamb and spices to a bowl and use your hands to combine. Form into 24 balls.
2. Heat a large pan over medium heat and add coconut oil. Once coconut oil has melted and gotten hot, add meatballs, cooking in shifts if necessary. Cook for 15-20 minutes, flipping every few minutes, or until cooked to your desired doneness.
3. Keep warm if the meatballs are done before your soup is.

Assembly
1. Pour your soup into your bowl and top with meatballs, cilantro, and lime juice. Now go enjoy this delicious meal! 

Hello Weekend!

Happy glorious Friday, everyone! I hope you all had a fantastic week. Mine was just a typical week, nothing too exciting, but man am I happy it's Friday! This weekend, I am going up to the lake with some friends for some much needed vitamin D and way over due catching up. I am so excited! I hope you all have fun things planned for this weekend! 

xxxx

Links From This Week
I could only dream of trying all of these.

Because you always deserve a little me time after a long week.

This is a great article on how to silence your inner "mean girl".

If you haven't seen the zombie apocalypse prank yet, it is definitely worth the watch. 

Here are some even more things to help make you extra happy this Friday.

My Favorite Grilled Cheese Recipes

Red Wine & Rosemary Braised Short Ribs

serves 2 

What You Need
1 lb beef short ribs 
Salt & pepper, to taste
2 TBS olive oil
1 sweet onion, diced
4 garlic cloves, minced
2 TBS tomato paste
3/4 cup red wine
1 1/2 cups beef broth
4 rosemary sprigs 

Directions
1. Preheat the oven to 325°.
2. In a cast iron skillet, heat olive oil over medium heat.
3. Season ribs with salt and pepper and place in pan. Cook each side for about 4-6 minutes and then flip and cook for additional 4-6 minutes. You want them to be browning when you flip them. Once they have cooked on both sides, place on a plate and set aside. 
4. In the same skillet, add diced onion and sauté until translucent. 
5. Add garlic and cook for 30 more seconds.
6. Then add the tomato paste and coat everything for 30 seconds. 
7. Next, pour in red wine and let it reduce by half, about 10 minutes, stirring occasionally.
8. Add in the beef broth and bring everything to a simmer and then remove from heat. 
9. Add short ribs back to skillet and top with rosemary sprigs. Cover with a lid and place in the oven. 
10. Bake for 1.5 - 2 hours or until the beef is falling off the bone. Enjoy all the deliciousness!

Savannah Bound!

TGIF! Did this week drag by to anyone else? I mean seriously, I couldn't wait for the weekend to get here. Today, I am headed down to Savannah to spend the weekend with my sister. I cannot wait to walk around River Street, lay under the moss filled trees, and get drinks with my newly 21 year old sister. It is going to be a blast! Be sure to follow along on Snapchat (smwrightt) for all the fun. I hope you all have fun weekend plans, especially in Atlanta because it is suppose to be slightly chilly, but pretty nice. See you Monday!

xxxx

Links From This Week

Still don't know whats for dinner this weekend? Try these enchilada stuffed sweet potatoes...so good!

We've got some great looking movies coming out this month!

For all you college kids about to graduate, this article has some pretty good advice about "adult life".

It's finally sundress season!

Top Things To Do In Atlanta This April

1. Cheer on the Braves during their final season at Turner Field (April - October)
2. Break out the chokers, butterfly clips, and body glitter at Sips Under The Sea's 90's night (April 8th)
3. Get outside and enjoy the blooming of the Dogwoods at the Atlanta Dogwood Festival (April 8th-10th)
4. Go for a run before drowning yourself in drinks at the Run Before Your Crawl 5k (April 9th)
5. Try some good BBQ and beer at Hogs & Hops (April 16th)
6. Let your inner foodie come out at Food-O-Rama at Grant Park (April 16th)
7. Treat your pup to a day out while supporting a great cause at PAWS 50th birthday celebration (April 17th)
8. Spend a day with nature during the free entrance days at Chattahoochee River National Recreation Area (April 16th-24th)
9.  Drink beer while jamming out to awesome music at SweetWater's 420 fest (April 22nd-24th)
10. Parooze around one of my favorite areas at the Inman Park Street Festival (April 30th-May 1st)