Chaser Loungewear

After being down in Gulf Shores for work all yesterday, it was so nice to be able to lounge a little on the beach this morning before another day of appointments. This adorable Chaser sweatshirt and shorts kept me warm and comfy, even with sand all over me. I can't wait to rock these pieces more as the temperatures drop. Happy Thursday friends!

Things To Do In Atlanta This September

Taste different types of wine while also becoming a wine connoisseur at Wine RiotSeptember 7th-8th (tickets $65+)

Watch one of my favorite animated movies, Coco, at Candler Park's Flick-nicSeptember 8th (free entry)

Celebrate Scofflaw's 2nd birthday with beer, Das BBQ and Oysters Co. September 15th (free entry)

Jam out while taking in the city views at Music MidtownSeptember 15th-16th (tickets $145+)

Watch Mean Girls while sipping on some craft beer at Monday Night's View & BrewSeptember 20th (tickets $10)

Help raise money for the Fourth Ward Alliance while tasting some great bites at the Taste of the FourthSeptember 20th (tickets $35+)

Be a kid again at the Zoo, but this time with a cocktail in hand during Sippin' SafariSeptember 22nd (tickets $65+)

Snack on all kinds of cheese at the Atlanta Cheese FestSeptember 28th (tickets $35+)

Explore Candler Park at their Fall Fest packed with art, food and music. September 29th-30th (free entry)

Salmon Avocado Pesto Bowl

serves 2

What You Need
For The Zoodles
2 zucchini, spiralized
1/4 TSP salt

For The Avocado Pesto
1 avocado
3 TBS olive oil
1/3 cup fresh basil
Juice of half a lemon, about 1 1/2 TBS
Sea salt, to taste
2 TSP nutritional yeast

For The Tomatoes
1 TBS olive oil
1 1/2 cup cherry or grape tomatoes

For The Salmon
2 salmon 
Salt and pepper, to taste
1 TBS olive oil

Basil, chopped

For The Zoodles
1. Preheat the oven to 200° and line a baking sheet with paper towel.
2. Spread out spiralized zucchini onto the sheet. Sprinkle with salt.
3. Cook in the oven for 30 minutes. 
4. Once done, remove and squeeze with the paper towel to get as much water out of the zucchini as possible. Keep warm.

For The Avocado Pesto
1. Add all the above ingredients into a food processor and process until fully combined and creamy.
2. Toss with the zucchini noodles and set aside.

For The Tomatoes
1. Heat olive oil in a pan over medium-high heat. 
2. Once hot, add in the tomatoes and let sit for 2 minutes.
3. Give them a stir and let sit another two minutes. Turn heat down if they are burning too much.
4. Once they are charred, turn heat down to a simmer and keep warm. 

For The Salmon
1. Heat olive oil in a pan over medium heat. 
2. Sprinkle salmon with salt and pepper and then place on pan.
3. Cover and let cook for about 6 minutes or until cooked. Keep warm.

1. Place zoodles, tomatoes and salmon onto your dish. Top with fresh basil. Enjoy!

| Pesto via I Heart Umami |

Happy Friday!

The weekend is officially here! After a busy work week, I am so excited for the weekend ahead. My bosses were in town this week, so it was packed with appointments. I've been playing catch up ever since! Luckily, this weekend isn't jammed packed. I am doing a 5K with my sister and finally checking out the Marietta Farmer's Market. I'll actually have time to get blog stuff done and chill. What are y'all up to this weekend?


If you haven't been sleeping well, one of these foods could be the culprit. 

Don't have weekend plans? See what's going on in ATL.

Weekend Dish Recommendation: Asian Meatball Zoodle Bowl

Anthropologie has 20% off everything!
Some of my favorites: this linen skirt, this necklace and these sailor pants.

Linen Open Back Dress

Charleston Trip Recap

A few weeks ago, I headed down to Charleston for a long weekend with family. We were going down to celebrate my second cousins 1st birthday. It's crazy how time flies! I absolutely love going to Charleston and it's so nice that I have family to stay with when we go down there. Charleston is the most adorable city with great restaurants, shopping and night life. There is so much to do, I don't think i'll ever try enough places to give you a thoroughly researched city guide. Instead, I figured that I would share with you the fun places we went to while we were down there. If you ever need any advice or recommendations, don't hesitate to reach out to me!

This ecofriendly nail salon is boosting with aesthetic appeal. With tropical wallpapered walls, swinging chairs and nail art, this is a must visit if you are in Charleston and need your nails done. My gel manicure also lasted about 3-4 weeks, which is AMAZING!

Charleston Farmer's Market
This is one of my favorite farmer's markets to go to! It is packed with vendors and great items all from the Charleston area. You can get Rewined candles from here for less than what they sell for in boutiques. They also have food trucks you can grab snacks from as you walk around.

King Street
If you want to get in some shopping, King Street is where you need to go. They have a ton of retail stores and adorable boutiques. Some boutiques will be pricey, so if you're looking to save some money, head to the retail chains. However, some of the boutiques do have good sale sections!

Sullivan's Island 
If you are looking for some sun, Charleston has a lot of beached to choose from. One of my favorites is Sullivan's Island. It is calm and more family oriented, so if you are looking to have a good time try out Foley Beach instead. Sullivan's has a ton of great restaurants, but this time we just grabbed salads from Middle Street Market and took them to the beach. If you want something grab and go, I highly recommend for a healthy option!

Basic Kitchen
For lunch one day, we went to Basic Kitchen. It is a trendy new spot filled with plants and natural light. The bar area is super cute too with surfboards and rattan light fixtures. They also have so many healthy food options if you're trying to eat clean. 

For lunch, we got the watermelon and feta salad, fish tacos, the paleo bowl and surfer's delight. They were all delicious! The service was a little slow though. However, I would probably go back again!

Tavern & Table 
For dinner one night, we went to Tavern & Table at Shem Creek. Every time we go down to Charleston, we always eat here at least once. Shem Creek is such a fun spot packed with restaurants and bars. It also has great views of the creek. Highly recommend grabbing a drink here before dinner one night!

The Harbinger
Before we hit the road to go home, we grabbed coffee from The Harbinger. This was one of the most adorable spots we stopped at. It was filled with plants, breakfast options and even a great outdoor porch. Just look at those string lights! I definitely want to come back here next time i'm in town and grab some food.


Clean Eating Samoa Bars

makes 9 squares

Sorry for being MIA the last week! Work has been crazy and I have been traveling more than normal, which means less time to work on the blog. BUT I am back and here to share one of my new favorite desserts! Who doesn't love samoas? If you don't, then I don't think we can be friends because those cookies are the bomb!

These are a healthy take on the original Girl Scout cookies that will not disappoint anyone who tries them. TBH, they are already gone from my house and I made them only a week ago. They were a hit with everyone who tried them, so I hope you love them as well!

What You Need
For The Caramel Coconut Layer
1/2 cup honey
1/3 cup coconut sugar
3/4 cup coconut cream
1/4 TSP salt
2 TBS coconut oil
1 TSP vanilla extract
2 cups thinly shredded coconut flakes, unsweetened

For The Shortbread Layer
2 cups almond flour
2 TBS coconut four
1/3 cup coconut oil, melted
1/3 cup maple syrup
1 TSP vanilla extract

For The Chocolate
1 (3.5 oz) chocolate bar, melted

For The Caramel Coconut Layer
1. Preheat the oven to 350°.
2. In a small sauce pan over medium heat, combine the honey, coconut sugar, coconut cream and salt.
3. Once it starts boiling, reduce to a simmer and let cook for 10 minutes stirring frequently.
4. While the sauce is cooking, toast the coconut flakes by spreading them out in a single layer on a rimmed baking sheet.
5. Cook in the preheated oven for 5-10 minutes, stirring every 2 minutes to prevent from burning. Remove once slightly browned.
6. Once sauce has cooked for 10 minutes, remove from heat and whisk in the vanilla and coconut oil. 
7. Set aside and let cool for 30 minutes. 
8. Once cool, add toasted coconut flakes and toss everything together.

For The Shortbread Layer
1. Preheat the oven to 350° (if you didn't keep it on from the coconut flakes) and line an 8x8 pan with parchment paper. 
2. In a medium bowl, combine the almond flour, coconut flour, coconut oil, maple syrup and vanilla extract. 
3. Spread out in prepared pan and bake in oven for 13-15 minutes or until slightly brown on the edges.
4. Set aside until completely cool.

1. Once shortbread layer is cooled, spread out the coconut caramel on top. 
2. Place in the fridge for 2 hours.
3. Once the 2 hours is up, cut the samoas into 9 squares. 
4. Dip each bar into the melted chocolate and then place on a parchment lined sheet. Drizzle all bars with remaining chocolate.
5. Place in freezer for an hour or until chocolate is hardened. Enjoy!

| via Golden Barrel |

Helllooo Friday!

Happy Friday! This week flew by for me and I am not mad about it one bit. Now that the weekend is here, it is time to chill. I have no plans, so it will be a much needed weekend of checking things off my never ending to do list. What are y'all up to this weekend?


Ever wonder if you can eat your cheese that has started to grow a little mold? Here is your guide.

Make your home a happier place with these tips.

Weekend Dish Recommendation: Egg, Chorizo & Potato Bake

Pick out your perfect Fall polish with this guide.

Don't have any weekend plans? See what's going on.

Wanting to travels somewhere, but need to make it cheap? Sign up for Scotts Cheap Flights to be emailed when deals are going on.

Nine West has an extra 30% off sale.
Some of my favorites: these slide sandals, these blue slide sandals and these strappy sandals.

Chaser Graphic Tee x High Waisted Denim

Happy Thursday! I don't know about you, but for me this week FLEW by. I am ready for a weekend filled with day drinking and hanging with friends. Maybe i'll wear my new super comfy and amazingly soft Chaser tee. Do it for the Insta, right?! I am seriously obsessed with the vintage style of this shirt! The lined neckline and sleeves are everything. And when I say that it's super comfy, I mean I seriously want to wear this 24/7. It is probably the comfiest shirt I own!

In collaboration with Chaser Brand


Places To Visit: Nowak's

Last week, I got to check out a new restaurant in my neighborhood called Nowak's. The space it is in has changed hands too many times to even count, but hopefully this place is here to stay. If you ever ate at Rosebud or Morningside Kitchen, the interiors won't look amy different to you. It is still light, airy and brick filled! 

Now to the most important part...the food! The menu is packed with delicious dishes and cocktails that have a New Orleans style flair. I got to try a few appetizers, entrees and desserts and they were all amazing!

Pictures above are the bleu cheese chips and crab cakes topped with remoulade. They were both so good, but the chips were amazing!

This is the shrimp remoulade, which was a delicious and light appetizer. It's gulf shrimp topped with remoulade and cocktail sauce, all over a bed of iceberg lettuce. It tasted so fresh!

Last but not least, this is an almond crusted fish (I am the worst and forgot the exact type) that is fried. It was really good and flaky. The marinated tomatoes were amazing as well! Overall, this place was great! The service was above and beyond and the food was packed with flavor. I love the space, especially since it's walking distance from my house. Go check them out next time you're in the Morningside area! 

Asian Meatball Zoodle Bowl

serves 2-3

What You Need
For The Meatballs
1 LB ground bison or meat of your choice
1/2 inch fresh ginger, grated
1/2 TSP orange and lime zest (combined)
1 TSP garlic powder
1 TSP sea salt
1/2 TSP dried parsley
1 TBS fresh cilantro, chopped
Half an avocado, mashed
2 TBS olive oil

For The Sauce
1/3 cup bone broth
1 TBS red wine vinegar
3 TBS + 2 TBS coconut aminos, divided
1 TBS gelatin

For The Brussels 
2-3 cups brussel sprouts, shredded
3 garlic cloves, sliced
Salt and pepper, to taste
Olive oil

For The Zoodles
2 zucchini, spiralized
Salt and pepper, to taste
1 TBS olive oil

Avocado, sliced
Sesame seeds
Cilantro, chopped

For The Meatballs
1. Preheat oven to 400°
2. In a medium bowl, combine all the above ingredients. Form into 12 meatballs.
3. Preheat a skillet over medium heat and add 2 TBS olive oil. Brown the meatballs for 2 minutes on each side and then move to a lined pan.
4. Cook for 10-15 minutes and then keep warm.

For The Sauce
1. In a medium sized pot, combine the bone broth, red wine vinegar, and 3 TBS coconut aminos over medium to high heat. 
2. Bring to a boil and then lower to a simmer for 10 minutes. Remove from heat.
3. Place the remaining coconut aminos and the scoop of gelatin into a small bowl. Do not combine. Let it sit until it becomes solid.
4. Dump the gelatin and coconut aminos into the simmered sauce. Whisk everything together until combined. Keep warm.

For The Brussels 
1. Line a sheet pan with parchment paper. Add brussel sprouts and toss in olive oil, salt, pepper and garlic slices.
2. Cook in preheated oven for 10-15 minutes. Keep warm.

For The Zoodles
1. Preheat olive oil a pan over medium heat. Add in zucchini noodles and toss with salt and pepper.
2. Cook for 5 minutes and then keep warm.

1. Place zucchini noodles, brussel sprouts and meatballs on desired plate. Drizzle everything with the sauce. 
2. Top with avocado slices, sesame seeds, egg and cilantro. Enjoy!

| adapted from The Castaway Kitchen |