Top Things To Do In Atlanta This August

Wander around the Botanical Gardens while sipping on cocktails. Now through September (ticket $21.95 each)

Cheer on MLS against Juventus at Mercedes Benz during MLS All-Star Week. August 1st (tickets $25+)

Have a picnic and watch Jumaji in Candler ParkAugust 4th (free entry)

Celebrate Monday Night's 7th anniversary at Tie One OnAugust 4th-5th (25+)

Head over to Park Tavern to celebrate the drink of Summer, RoséAugust 5th (tickets $15+)

Jam out to good tunes whiles tasting over 50 wines and small batch beer at the Atlanta Summer Wine FestAugust 11th (tickets $45+) 
*These prices go up August 2nd!

If you love BBQ, head down to the Decatur BBQ, Blues & Bluegrass FestivalAugust 11th (tickets $20+)

Grab your blankets and pack a picnic, because Candler Park is showing Black Panther at their Flick-Nic night. August 18th (free entry)

Walk around Piedmont Park while browsing all the different art vendors at the Summer Arts FestivalAugust 18th-19th (free entry)

Pretend you're in Germany with lots of beer, pretzels and bratwurst at German BierfestAugust 25th (tickets $35)

Take part in Yonah Mountain Vineyard's 8th annual Crush Fest by crushing grapes, tasting wine and listening to good music. August 25th (tickets $40+)

Head down to the Grant Park's Summer Shade Festival for great food, music and artists. August 25th-26th (free entry)

Egg, Chorizo & Potato Bake

serves 4

Monday...we meet again. This is going to be the Mondayest of Mondays because I am coming back from a four day weekend spent in Charleston. We went down to celebrate my second cousin's first birthday and to spend time with family. It was a blast! We even had some time to explore the city, try out some fun food spots and spend way too much money shopping. Be on the lookout for a blog post next week!

What You Need
2 TBS olive oil
1 sweet onion, diced
1 LB petite potatoes, quartered 
1 LB chorizo, removed from casing
1/4 cup cilantro, chopped + more for topping
4 eggs

1. Preheat oven to 400°
2. Heat a large skillet with olive oil over medium heat. Once warm, add in the diced onion and cook for 5 minutes.
3. Next, add in the chorizo and cook until it has broken up, about 5 minutes.
4. Stir in the potatoes and cook for 5 minutes making sure everything is covered in chorizo.
5. Transfer the skillet to the oven and cook for 25 minutes or until potatoes are soft when pierced with a fork.
6. Remove from oven and stir in the cilantro. Make sure everything is mixed well.
7. Make 4 little holes in the dish and then crack an egg in each. Transfer skillet back into the oven and cook for 5-10 minutes, depending how cooked you want your egg. 
*I cooked mine for 7 minutes.
8. Let cook for 5-10 minutes and then top with additional cilantro. Enjoy!

Hello From Charleston!

Happy Friday from Charleston! I am spending the weekend down here with family celebrating my second cousins 1st birthday. I can't wait to knock around the city trying out new food, popping in new shops and just exploring all that CHS has to offer. We are hoping to get to the beach tomorrow if the weather is nice, but as of now it doesn't look too promising. Fingers crossed it gets better! See you all Monday!


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Strawberry + Basil Margarita

Makes 1 margarita

Happy National Tequila Day! To celebrate, i'm sharing one of my go to margarita recipes. It is filled with fresh, seasonal ingredients that complement each other perfectly. I hope you enjoy!

What You Need
1 shot tequila
1 shot triple sec
Juice of 2 limes, about 1/4 cup, plus lime skin
2 strawberries sliced and lightly mashed, plus more for topping
2 TBS basil leaves, sliced, plus more for topping
1 TSP honey
Margarita salt
Lime wedge for garnish

1. Brush the lime wedge around your cocktail glass and then dip the glass into the margarita salt. Add ice to your cup.
2. Place ice cubes in your shaker.
3. Add in the tequila, triple sec, lime juice and skin, strawberries, basil and honey.
4. Give everything a good shake or until the strawberries start to break down a little more.
5. Strain mixture into your cocktail glass and then scoop out the basil and strawberries and add them to your glass. 
6. Add more strawberries and basil if desired. Garnish with a lime wedge and enjoy!

Veggie Packed Spring Roll Bowl

serves 2-3

What You Need
For The Garlic Lime Sauce
2 garlic cloves, minced
1 TBS rice vinegar
2 TBS honey
2 TBS fish sauce
3 TBS lime juice
2 TBS olive oil

For The Bowls
2 TBS olive oil
2 zucchini, spiralized
2 carrots, spiralized or thinly sliced
1 yellow pepper, thinly sliced
1 cucumber, spiralized
Basil, mint and cilantro, thinly sliced

Avocado, sliced
Jalapeno, sliced
Cashews, chopped
Radishes, thinly sliced

For The Garlic Lime Sauce
1. Place all the above ingredients into a mason jar. Give everything a good shake and set aside.

For The Bowls
1. In a medium pan, heat olive oil over medium heat.
2. Once warm, add in the carrots and yellow pepper. Cook until soft.
3. Once soft, add in the zucchini noodles and cook for 3-5 minutes.
4. Place all of the cooked ingredients, cucumber and herbs into a bowl. Toss everything together well. 
5. Pour your desired amount of dressing into the bowl and toss again. 
6. Divide mixture evenly into bowls and top with your toppings. Enjoy!

| via Pinch of Yum |

Happy Friday!

Wahooo! We made it to Friday! This was a long week for me. It was one of those that felt like they would never end. It was a productive week though! Since we had a boss in town, we were running around to appointments and drop offs. Needless to say, I am so excited for a relaxing weekend ahead. 

This marks my second weekend on Whole 30 and I am still going strong! I definitely modified it a little to fit with my lifestyle and constant love for sweets. Don't worry, no sugar is being allowed! This weekend, I plan on relaxing by cooking in and spending time outside with Ms. Grace. What are y'all up to this weekend?


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Nordstrom Anniversary Sale Picks

Places To Try: Flower Child

Flower Child opened in The Shops Around Lenox last week and I went to check it out. The first thing I noticed, was how cute the decor was. It is bright and airy, filled with lots of color and plenty of cute seating. They have flowers and greenery everywhere and even allow dogs on their porch. 

I went on a Saturday around lunch time and the line was almost out the door. They do not have servers, so you order at the front counter and then they bring you your food to your table. Since there was so much seating, it didn't feel as crowded as it should have felt. 

Flower Child specializes in locally sourced, fresh ingredients. While not sacrificing taste, they have many vegan, dairy-free, sugar-free and gluten-free options that they offer in bowls, plates, salads, toasts and wraps. 

Pictured above is the Organic Kale salad topped with chicken subbed the dressing for the lemon avocado dressing, the Mother Earth Bowl subbed greens for the grains and subbed the dressing for the lemon avocado dressing and finally the Thai Cashew Quinoa. They were all delicious and I would definitely order each of them again! The Thai Cashew Quinoa was a little spicy, but could be calmed down if the dressing was traded out or the jalapeño was left out. 

My only surprise was that the only sugar-free dressing option they had was the lemon avocado dressing. For being such a health focused restaurants, I would expect more sugar-free options. Hopefully with time, they will add more. Other than that, I was extremely satisfied and am so excited for another healthy fast-casual dining spot in ATL. It was also decently priced. I can't wait to go back and try out some more options!

BBQ Veggie Bowl

serves 2-3

What You Need
For The BBQ
6 LB Boston Butt
3 (15 oz) cans of crushed tomatoes, pureed in a food processor
4 1/2 TBS onion powder
3 TBS garlic powder
1 1/2 TBS cumin
3 TSP cinnamon
3 TSP chili powder
1 TSP cayenne
1 TSP salt

For The Okra
1 LB okra, sliced long ways
Salt and pepper, to taste
Olive oil

For The Yellow Pepper
1 yellow pepper, thinly sliced
Salt and pepper, to taste
Olive oil

For The Sweet Potato Cubes
1 large potato, cubed 
Paprika, to taste
Salt, to taste
Mustard powder, to taste
Chili powder, to taste
Cumin, to taste
Onion powder, to taste
Pepper, to taste
Garlic powder, to taste
Cayenne pepper, to taste
Olive oil

Green onion, sliced
BBQ sauce

For The BBQ
1. Place the Boston Butt into the slow cooker.
2. In a medium sized bowl, mix together the tomatoes and spices.
3. Pour mixture over the Boston Butt and make sure the whole piece of meat is covered.
4. Cook on low for 6-7 hours. 

For The Okra
1. Preheat the oven to 425°
2. Line a rimmed baking sheet with parchment paper. Place sliced okra on top.
3. Drizzle with olive oil and then sprinkle with salt and pepper.
4. Cook in the oven for 20 minutes. 

For The Yellow Pepper
1. Preheat the oven to 425°
2. Line a rimmed baking sheet with parchment paper. Place sliced pepper on top.
3. Drizzle with olive oil and then sprinkle with salt and pepper.
4. Cook in the oven for 20 minutes. 

For The Sweet Potato Cubes
1. Preheat the oven to 425°
2. Line a rimmed baking sheet with parchment paper. Place cubed sweet potatoes on top.
3. Drizzle with olive oil and then sprinkle with all the above seasonings. 
4. Cook in the oven for 20 minutes. 

1. Place the BBQ, okra, pepper, and sweet potato into your desired bowl.
2. Top with green onions and additional BBQ sauce if needed. Enjoy!

Helloooo Weekend!

Happy Friday friends! It has been a crazy work week, so I am so excited for a chill weekend ahead. One of my bosses was in town, so I was constantly out of the office at appointments and events. I can never catch up when I have a week like this! 

This weekend, I am trying out a new yoga series at Ponce, taking a pottery class with my mom and sister and relaxing all the time in-between. Maybe i'll finally find some time to go to the pool or start a new DIY project that I have been wanting to start. What are ya'll up to this weekend?


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