Top Things To Do This November

Taste over 70 different types of chili at Cabbagetown's Chomp & StompNovember 3rd (free entry)

Get rid of your pumpkin for a free pint of beer at Wild Haven's Smash Don't Trash event to help reduce pumpkin waste. November 3rd (free entry)

Take your pup to Pup Culture in Grant Park for a day filled of fun for you both. November 3rd (free entry)

Sample over 50 different types of wine and cheese at the Grant Park Wine and Cheese FestivalNovember 10th (tickets $50+)

Get a head start on your holiday shopping at the Indie Craft ExperienceNovember 17th ($5 entry fee)

See Yayoi Kusama's exhibit at the High MuseumNovember 18th-February 17th (tickets $25+)

See Love Actually in on the big screen while the Atlanta Symphony Orchestra plays along with the movie. November 23rd-24th (tickets $49+)

Apple & Pecan Breakfast Cookies

makes 6-7 cookies

Hi everyone! Sorry I have been so MIA. Life has been crazy lately! Last week, B had to go to Charleston for work and I got to tag along. It was a blast and I got to explore the city even more! 

This week, I am sharing a breakfast cookie recipe that is great for busy mornings or mid-day snacks. Even better, these are packed with all the Fall ingredients: apple pie spice, apples, dates and pecans!

What You Need
1 cup old fashioned oats (I did gluten free)
2 TBS ground flax seed
1/4 TSP salt
1/2 TBS apple pie spice
1 egg
1/4 cup apple sauce (I made my own using this recipe)
2 1/2 TBS coconut sugar
2 TBS coconut oil, melted
1/2 cup apples, diced
1/4 cup pecans, chopped
1/4 cup dates, chopped

Directions 
1. Preheat the oven to 350° and line a baking sheet with parchment paper.
2. In a medium/large bowl, combine the oats, flax seed, salt and apple pie spice.
3. In a small/medium bowl, whisk together the egg, apple sauce, coconut sugar and coconut oil until combined.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Stir in the apples, pecans and dates. 
6. Grab a handful of dough and squeeze it into a ball. Place on the baking sheet and slightly flatten with your hand. Continue with the remaining cookies. 
7. Bake in the oven for 15-20 minutes or until slightly brown and holding together well. Let cool for 5 minutes and then enjoy!
* I store my leftovers in the fridge to keep them fresh.

| via Leelalicious |

Fall Kimono x Distressed Jeans




2018 Fall Fashion Trends

1. Cheetah Print

2. Plaid

3. Red

4. Shimmer

5. Western

6. Neon


Chorizo Marinara + Butternut Squash Zoodles

serves 3-4

What You Need
For The Chorizo Marinara
12 oz chorizo, removed from casings
1/2 sweet onion, diced
2 garlic cloves, minced
1 TBS fresh thyme
1/2 TBS Italian seasoning
1 TBS paprika
1 (28 oz) can diced fire roasted tomatoes, divided
Salt and pepper, to taste

For The Butternut Squash Zoodles
1 large butternut squash, spiralized
1 TBS olive oil
Salt and pepper, to taste

Directions 
For The Chorizo Marinara
1. Heat a soup pot over medium-high heat and add in the chorizo. Cook for about 3-5 minutes, breaking it up with a spoon while it cooks. 
2. Add in the onion and garlic and cook for an additional 3-5 minutes, or until the onion is translucent.
3. Take 14 oz of the fire roasted tomatoes and puree in a food processor or with an immersion blender until smooth. Add to the pot along with the other half of the diced tomatoes (not pureed).
4. Next, add in the thyme, Italian seasoning, paprika, salt and pepper. Give everything a good stir.
5. Once the sauce is boiling, reduce the heat to a simmer and let cook for 20-30 minutes. Stirring occasionally. 

For The Butternut Squash Zoodles
1. Preheat the oven to 450° and line a rimmed baking sheet with parchment paper.
2. Spread out the spiralized butternut squash onto the pan and drizzle with olive oil. Season with salt and pepper. 
3. Cook in the preheated oven for 8-10 minutes and then remove and keep warm.

Assembly
1. Place your butternut squash zoodles onto your desired serving plate. Top with chorizo marinara. Enjoy!

Winc Review

I recently got to try out Winc, a company that delivers wine directly to your door. Hand picked wines picked just for you and you don't even have to leave the house... how amazing is that?! 


The process is super simple! Visit Winc and answer a few questions about your taste in wine. Winc will then pick bottles specific to your taste and ship them right to your front door. You can even get $22 off your first box of wine with code "smwrightt".


This is the box I received from Winc with my four hand picked bottles of wine. It was delivered right to my door, but someone over the age of 21 does have to be there to sign for it. With my box, I got a bottle of rosé, a chien blanc and two red blends. The cost of this box was $59, but with my promo code (smwrightt), you can get it for $37. That is $9.25 a bottle! I haven't had a chance to try all the wines just yet (#moderation), but the red blends that I have had are amazing. I can't wait to explore more unique wines through Winc!

Almond Butter Sesame Chicken + Cauliflower Fried Rice

serves 3-4

Happy Monday! I hope you all had a wonderful weekend. I know I did! It was a much needed weekend spent with friends exploring new Atlanta spots and celebrating birthdays. Now back to another work week. Luckily for me, it is a four day work week. I am Blue Ridge bound on Thursday with my Mom, sister and the pups. I can't wait!

Now to the food! I made this dish last night and it was amazing! There are so many delicious flavors, you will want to lick the plate clean. You will also have extra almond butter sesame sauce to use throughout the week. I hope you enjoy!

What You Need
For The Cauliflower Rice
1 medium head of cauliflower
1 TBS sesame oil
2 egg whites
1 egg
Pinch of salt
Olive oil
1/2 small onion, diced
1/2 cup frozen peas
1/2 cup carrots, diced
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 TBS soy sauce


For The Almond Butter Sesame Chicken
1/2 cup almond butter
1/3 cup sesame oil
1/3 cup coconut aminos
1/4 cup rice vinegar
2 TBS chili paste
2 garlic cloves, minced
1 TBS fresh ginger, grated
2 boneless chicken breast, cubed 
2 TBS olive oil
*store leftover sauce in the fridge!

Toppings
Green onions, sliced
Sesame seeds

Directions
For The Cauliflower Rice
1. Chop cauliflower into small florets. Add in increments to food processor and pulse until cauliflower resembles rice. 
2. Whisk egg and egg whites in a small bowl and season with salt.
3. Coat large pan with olive oil and place over medium heat. Once warm, add eggs and scramble until cooked fully. Set aside.
4. Using the same pan, add the sesame oil, onion, white scallions, peas, carrots and garlic and cook until soft, about 5-8 minutes. 
5. Turn heat up to medium-high and stir in cauliflower rice. Cover and allow to cook for 5-6 minutes stirring frequently. 
6. Add eggs to rice mixture and remove from heat. Mix in green scallions. 


For The Almond Butter Sesame Chicken
1. Add all of the ingredients except the chicken and olive oil into a mason jar. Shake everything together and set aside.
2. Heat olive oil in a skillet over medium/high heat. Once warm, add in the cubed chicken. Cook for about 5 minutes to get slightly brown on the outside and then turn the heat down to medium/low. Cook for 10 minutes, or until no longer pink. 
3. Pour in about 1/2 a cup of the sauce and turn heat down to a simmer. Let the sauce thicken for about 5-8 minutes, stirring occasionally. 

Assembly
1. Place your cauliflower fried rice on your plate. Top with the almond butter sesame chicken and then with green onions and sesame seeds. Enjoy!

Pippa Bodysuit x Hair Scarf




Places To Try: Press Blend Squeeze

pictured: pitaya bowl

Happy Tuesday friends! Today, I wanted to share with you a hidden gem I found up in Dunwoody- Press Blend Squeeze. My sister, Anna Wright (aka raw.simple.wright), introduced me to it and I couldn't be happier that she did. 


pictured: main squeeze

I even got to sit down with the owner, Matt, and learn a little more about the company over a main squeeze and pitaya bowl. They were both delicious by the way! 

Press Blend Squeeze was founded almost a year ago and they are already making a name for themselves in the Atlanta superfood and juice scene. In all of their food, they only use fresh, natural ingredients with no added sugar. They are even helping out the planet by using all recyclable containers and utensils.

If that wasn't enough to draw you in, they also donate a portion of their proceeds to cancer research. How amazing is that? After speaking with Matt and seeing how he interacted with his customers, it was clear how much he wanted to help give back and make a positive impact into the lives of others. 

pictured: pure bliss carrot cake granola, pitaya bowl and main squeeze

They now carry local products like Pure Bliss Organics and Strive Foods (new as of this week!) in store to grab and take home with you. I highly recommend you give them both a try! In addition to their bowls, squeezes and blends, they also have an awesome menu with wraps and salads. If you work in they area, this is a great grab and go lunch or dinner spot!

Currently, they only have one location in Dunwoody, but plan on opening more locations around the metro Atlanta area in the near future...hint hint Buckhead. I for one cannot wait for that location to open! So seriously guys- if you haven't checked them out, do it. Your body and mind will thank you! 

P.S. - be sure to head over to my Instagram later today (smwrightt) to enter my giveaway for a free blend or squeeze from Press Blend Squeeze

Lemon Poppy Seed Bread

Makes 1 Loaf

Happy Monday! I hope you all had a wonderful weekend. I had an amazing time at my family friend's wedding up in Ellijay. We went up early to go to Burt's Pumpkin Patch and pick apples at BJ Reece. It was a great weekend! 

Now I am ready to tackle the exciting week ahead! I finally get the keys to my condo today and then head to Nashville for work the next few days. I hope you all have a wonderful week!

What You Need
1 1/2 cups almond flour
1/4 cup coconut flour
4 eggs
1/2 cup honey
1/4 cup coconut oil, melted
1/2 cup lemon juice
1/4 cup lemon zest
1/4 cup almond milk
1 TBS poppy seeds\

Topping
Coconut butter

Directions
1. Preheat the oven to 350° and line a loaf pan with parchment paper.
2. In a large bowl, combine the almond flour and coconut flour.
3. Next, add in the eggs, honey, coconut oil, lemon juice, lemon zest and almond milk. Mix well.
4. Lastly, stir in the poppy seeds and then spread the dough into the prepared pan.
5. Bake for 25-30 minutes or until a tooth pic inserted into the middle comes out clean and the edges are slightly brown.
6. Let cool for 10 minutes and then drizzle with coconut butter. Enjoy!

| adapted from Paleo Hacks |