Chicken Sheet Pan Nachos

serves 3-4

Hi friends! Cinco de Mayo is Saturday, so I wanted to share one of my favorite sheet pan nacho recipes. There isn't much better than nachos and a good, cold margarita on a warm day! These are so easy to throw together and you can load it with whatever toppings your heart desires. Now go grab your sombrero and get festive!

What You Need
For The Chicken
2 chicken breast
Olive oil
Fajita seasoning

Everything Else
Tortilla chips (I used 2 bags of Siete)
Black beans
Roma tomatoes, diced
Avocado, mashed
Manchego cheese, shredded
Cilantro, chopped
Green onions, sliced
Jalapeno, sliced
Limes, quartered 

For The Chicken
1. Preheat the oven to 400° and place chicken in a baking dish or pan. 
2. Drizzle with olive oil and fajita seasoning.
3. Bake in the oven for 10 minutes and then flip and cook for another 15 minutes. The internal temperature should be 165°
4. Let cool and then shred. Set aside.

Everything Else
1. Preheat the oven to 400°.
2. Spread out your tortilla chips onto a rimmed baking sheet.
3. Top with black beans, shredded chicken, shredded cheese and jalapeno slices.
4. Let nachos cook in the oven for 10-15 minutes, or until the cheese is melted and slightly browned.  
5. Remove from oven and squeeze one whole lime over everything. Top with your desired toppings and enjoy!

Hello Weekend!

Happy Friday! What a crazy, busy work week it was. Packed with appointments here in Atlanta and in Nashville, it was a whirlwind. On the plus side, I always love when we have appointments in Nashville because I get to explore the city a little more. We stayed near 12 South and I had a chance to grab some great food at AVO, Bartaco and Five Daughters Bakery. I can't wait for Five Daughters Bakery to open in Atlanta sometime this Summer!

I feel like I haven't had a second to breathe, but luckily today is my time to catch up and relax. This weekend, i'm checking out Pretty Much Sisters, an improv group performing at Village Theatre in Decatur. I am so excited for a fun night out! I'm also heading up to Athens to take grad pics for my little sister who graduates next Friday. It's going to be a fun weekend ahead! See ya Monday!


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Instagram Round Up

from left to right, top to bottom

Happy Tuesday! What a gloomy few days it has been here in Atlanta. I am so ready for back to back days of sunshine! Anyone else with me?! It's been a few months since I last did an Instagram Round Up, so I figured i'd update y'all on what i've been up to. I hope you enjoy!

Gracie & In The Park: This past weekend, my sister came in town and we did all the Atlanta activities. We started the morning off at the Freedom Parkway Farmers Market (which I highly recommend BTW) and then walked to Krog Street to grab some lunch. It was so nice out, we grabbed some food from Recess and spent the day at the Old Fourth Ward Skatepark with Gracie. I got the Spring Candy salad and it was delicious. I would suggest adding a protein though, I got pretty hungry fast!

Succulent w/ Food: Also while Anna was in town, we tried out SAMA for breakfast Friday morning. I got the Power Up bowl and Anna got the Beauty & The Beet bowl. They were both so good and a great way to start the day! We also got dirty chai latte's, which are our all time favorite. If you are trying to eat clean and haven't been to SAMA yet, you need to add it to the top of your list! 

Ice Cream Cone: I few weeks back, I went to Jeni's one night after dinner. They had come out with a new flavor: Salted Honey Pie and I had to try it. It was pretty good, but I couldn't stray from a few of my favorites: Cookies and Cream and Cream Puff. My other go-to's are Brown Butter Almond Brittle, Salted Peanut Butter w/ Chocolate Flecks and Brambleberry Crisp. It also helps when your boyfriend likes some of your favorites and you can steal a bite of his!

Anna & I: This was from Easter Sunday. Anna had come home from college and we went to Buckhead Church and then had brunch at Mediterranea down near Grant Park. It was SO good! I was also loving the location and vibes. It's not really made know, but their menu is completely gluten free other than the alcohol. I try to eat gluten free about 90% of the time, because it makes me feel so much better. This is another spot that needs to go to the top of your list ASAP. Their patio is perfect for nice days!

Pancake & Toast w/ Egg: My boyfriend's birthday was in March and we celebrated with a relaxing Saturday. We started it off with free yoga at Lululemon in Ponce, which was great! I wish they offered free classes all the time, but it was only a special promo for March. We then went to brunch at Bread & Butterfly. This place had been on my must try list since it opened and I was so happy he wanted to try it! I got the soft scrambled eggs & cold smoked trout and he got the pancakes. Mine was heavy, but good and the pancakes were super fluffy. I didn't even eat all mine, because I knew I would be stuffed. Next, we headed for massages at Treat Your Feet. I had never been here before, but I booked a couples massage because the pricing was fairly decent. Long story short, they gave us the completely wrong massage and ended up giving us a credit to come back for the correct one. When we went back, it was an amazing experience!

Atlanta Passbook & Cocktail: For the month of March, we had our DiningOut Atlanta Ambassador mixer at Taverna Plaka. I had never been, but had driven by it many times on my way home from work. It was a blast! They really went all out for us and provided a great experience and great food. If you are looking for authentic Greek food, look no further. Don't forget, you can use your Passbook to get BOGO entrees! Use code NOP18 to get your's for only $39 + free shipping. 

Me Holding A Cocktail: A perk of having a boyfriend in sales is getting to tag along on business trips. In March, we got to go to Asheville for almost two full days and it was a blast. We got up there early and stopped at a few breweries (Wicked Weed, Catawba and Burial) and had lunch at Buxton Hall Barbecue. It was some of the best BBQ i've had! The decor was very open and trendy as well. We then ended the day at Top Of The Monk with cocktails and a great view. We had a blast and I can't wait to go back!

Me & Frames: Bank of America offers free entry to the High Museum for all card holders on the first full weekend of each month. We spent the afternoon browsing around and soaking in all the cool pieces on display!

Food From Recess: Do you see the trend here? I kinda like Recess. This was another weekend spent walking the Beltline and trying out Recess for the first time. I got the avocado toast and it was amazing! The toast is perfectly crisp and has a hint of garlic, which makes it 100x better. 

Spaghetti Squash BBQ Pork Casserole

serves 6

What You Need
1 spaghetti squash, cooked and shredded
1/2 LB bacon, chopped and divided in half
1 red onion, diced
2 cups Crockpot Boston Butt BBQ + 1 1/2 cups sauce, recipe found here
1/4 TSP pepper
Salt, to taste
1/2 TSP garlic powder
3 large eggs, whisked

Green onions, sliced
BBQ sauce

1. Preheat oven to 400° and grease a 13" x 9" casserole dish.
2. In a large bowl, add your cooked spaghetti squash, cooked bbq and sauce. 
3. Cook bacon pieces in a large skillet. Keep grease in pan and put half of the cooked bacon into the large bowl with spaghetti squash. Set the other half aside.
4. In same skillet over medium heat, cook the onion until translucent and then add it to the large bowl.
5. Add in the pepper, salt and garlic powder. Stir everything together well.
6. Add the whisked eggs and stir together.
7. Spread mixture out onto the prepared casserole dish. Top with the remaining bacon and cook in the preheated oven for 30 minutes. 
8. Top with green onions and more BBQ sauce if desired. Enjoy!

Bohemian Vibes

My Spotify Workout Playlist

When I workout, the music I listen to is so so important! There is nothing worse than a bad song coming on mid sprint. Total buzzkill! To fix this, I created my own Spotify playlist with some of my favorite workout jams. I hope you can use this playlist to find the motivation you need to crush your next workout when you really aren't feeling it. I will be changing it monthly, so be sure to check back for updates!

Sriracha Salmon + Cucumber Salad

serves 2

What You Need
For The Salmon Marinade
1 TSP olive oil
1/2 TBS lime juice
1/4 TSP chili powder
1/2 TSP minced garlic
1/8 TSP black pepper
2 salmon filets

For The Sriracha Sauce
1/2 TBS lime juice
1/2 TBS sriracha 
1/8 TSP garlic powder
1/2 TBS honey
Cilantro, chopped for topping

For The Cucumber Salad
2 cucumbers, spiralized
1/4 cup fresh mint, thinly chopped
1/4 cup fresh basil, thinly chopped
1 green onion, sliced
Pistachios, for topping

For The Salmon Marinade
1. Whisk together all of the ingredients. Let salmon marinate for at least 30 minutes in the fridge.

For The Sriracha Sauce
1. Heat a medium pan on the stove heat a little olive oil over medium heat. Once warm, place salmon and marinade onto the pan and cook each side for 6 minutes or until cooked through.
2. While the salmon is cooking, work on the sauce.
3. In a small saucepan, whisk together all the sauce ingredients.
4. Heat over medium heat and bring to a boil. 
5. Once boiling, reduce heat to low and let simmer for 5 minutes. 

For The Cucumber Salad
1. While the salmon is marinating, start the cucumber salad.
2. In a large bowl, combine the cucumber, mint, basil and green onion. Keep in the fridge while you cook the salmon.

1. Place cucumber salad onto serving plate. Top with pistachios.
2. Next add on the salmon and then drizzle with the Sriracha glaze.
3. Top everything with the cilantro and enjoy!

The Weekend Is Here!

Helloooo Friday! This was one of those weeks that just flew by. Monday started and then the next thing I knew, it was Thursday. That is a good week to have! It was a little bit of a crazy week for me as well. I almost put an offer on a house (my first ever!), but pulled out at the last minute. It was a great deal over on the West Side, but I just love my area wayyyy too much. The search continues!

The beginning of this weekend is suppose to be so nice! I'm going to my first farmer's market of the season tomorrow morning and I couldn't be more excited. I can't wait to grab some coffee and browse all the local goods! I'm also getting a massage this weekend, so it will be a very relaxing. Other than that, I plan on relaxing and enjoying the beautiful weather before Sunday get's here and brings all the rain. See ya Monday!


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Cinnamon Streusel Banana Bread

makes 1 loaf

What You Need
4 ripe bananas, mashed
4 eggs
1/2 cup almond butter
4 TBS coconut oil, melted
1/2 cup coconut flour
1 TSP cinnamon
1 TSP baking powder
1 TSP baking soda
1 TSP vanilla
1/4 TSP salt

For The Streusel
1/4 cup coconut sugar
1/4 cup almond flour
2 TBS coconut oil, melted
1 TSP cinnamon
1/3 cup pecans, chopped

1. Preheat the oven to 350 degrees and grease a loaf pan.
2. Add all the streusel ingredients together in a small to medium sized bowl. Set aside in the fridge.
3. Using a stand mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter.
4. Next, add in the coconut flour, cinnamon, baking soda, baking powder and salt. Mix well until everything is combined.
5. Pour half of the batter into the prepared pan. Sprinkle half of the streusel on top and then top with remaining batter. Sprinkle remaining streusel on top. 
6. Bake in the preheated oven for 30-40 minutes or until a toothpick inserted into the middle comes out clean. 
7. Let cool for 10 minutes and then enjoy! 
Store leftovers in the fridge or freeze. 

| via Bakerita |

Hello Weekend!

Hellloooo weekend! This week was one of those slow, never coming to an end kind of weeks. It wasn't too crazy, but I just felt like it dragged on! Last night I had the most amazing time at Kendra Scott with friends at my color bar party. We sipped, snacked and bought some adorable new pieces.

This weekend I am house sitting for my Mom, so I plan on laying low and working on the blog as well as some DIY projects. Tonight, I am checking out Chido and Padres which I am super excited about. I have been dying to try it! What are y'all up to this weekend?


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Top Things To Do This April

Get your laugh on at Urban Tree ComedyApril 6th (tickets $7)

Try food from over 50 different food trucks at the Food-O-Rama event in old Fourth Ward Park. April 7th (free entry)

Grab some beautiful, handmade items at the Spring Festival On PonceApril 7th-8th (free entry)

Kick off farmers market season at the Spring opening day for Grant Park Farmers MarketApril 8th (free entry)

Help celebrate the opening of a new season at the Ponce City Market Farmers MarketApril 10th (free entry)

Get your sweat on at the PCM farmers market with the help of FORME studiosApril 10th (free entry)

Walk around Piedmont Park and check out all the artists at the Atlanta Dogwood FestivalApril 13th-15th (free entry)

Check out some emerging films at the Atlanta Film Festival. April 13-22 (tickets $75+)

Taste some of the best grilled cheeses that Atlanta has to offer at the Atlanta Grilled Cheese FestivalApril 14th-15th (tickets $32.50+)

Sample 50+ different wines, beers and spirits at the Atlanta Spring Wine FestivalApril 14th (tickets $45+)

Head over to the Decatur Farmers Market for their opening day. April 14th (free entry)

Spend your Sunday morning with yoga + mimosas at the Shops Around Lenox. April 15th (free entry)

Jam out to some great bands at Sweetwater's 420 fest. April 20th-22nd (tickets $138+)

Chia + Flax Seed Almond Butter Cups

Makes 12 cups

What You Need
1/2 cup almond butter
2 TBS coconut sugar
2 TBS flax meal
2 TBS chia seeds
9 ounces dark chocolate, these are my favorite
2 TBS coconut oil

Bee pollen
Cacao nibs
Almonds, chopped

1. In a medium bowl, mix together the almond butter, coconut sugar, flax meal and chia seeds. Refrigerate for 30 minutes.
2. Line 12 muffin tins with cupcake liners. Melt chocolate chips and coconut oil over stove until smooth. Let cool for 10 minutes.
3. Once cool, pour a little into the liners. Place a scoop of the almond butter mixture on top and then pour more melted chocolate on top.
*Make sure to save enough for 12!
4. Place in freezer for 5 minutes. Remove and top with your desired toppings.
5. Place back in freezer for 20 minutes or until completely hardened.
6. Store in freezer and enjoy!

| Adapted from Dolly and Oatmeal |