Tuesday, October 31, 2017

Spaghetti Squash Pad Thai + Loft Favorites (with size/fit information)

Happy Halloween!!! 

Okay y'all, don't judge this recipe by my photo below...I promise you, it's not only super healthy but it's also delicious! Now that the sun is starting to set earlier and the light in my house is changing I'm trying figure out my camera settings in manual mode. #amateur 

If you guys love pad thai as much as Todd and I do then you need to make this asap! And because neither Todd nor myself are fans of tofu, we substituted chicken instead. 







For the pad Thai sauce:

2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
2 to 4 tablespoons water, to thin

For the pad Thai:

1/2 medium spaghetti squash (from a 3-pound squash)
2 1/2 tablespoons peanut oil
8 ounces extra-firm tofu, diced
2 tablespoons corn starch
1/2 medium yellow onion, thinly sliced
2 large eggs, whisked
2 cloves garlic, minced
4 scallions, cut into 1- to 2-inch pieces
1/2 cup bean sprouts, plus more to serve
2 tablespoons chopped peanuts, to serve

Lime wedges, to serve
Cilantro, to serve
Red pepper flakes, to serve


Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water, to thin out the sauce. Microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce. The sauce should taste very strong, but still palatable; add more water if needed to reach a good balance of tartness and pungency. Measure out about 1/4 cup to be used for this recipe; the remaining sauce will keep refrigerated for several weeks.
Cut the squash in half; save one half for another purpose. Prepare the other half, either in the microwave (15 minutes) or in the oven (30 to 45 minutes). When cooked, shred the inside with a fork and set aside. You should have 3 to 4 cups of spaghetti squash tendrils.
Toss the tofu in the cornstarch until all the cubes are evenly coated with a gummy layer of cornstarch. Set aside while you prep the rest of the ingredients; make sure all the ingredients are prepped before you begin cooking. Place a large dinner plate next to the stove to hold ingredients as they come out of the wok.
Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of peanut oil and quickly swirl the pan to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate. (Adjust the heat as needed if your pan starts smoking.)
Warm another half tablespoon of peanut oil in the pan and add the onions. Cook until the onions are just starting to soften and show golden color, 3 to 4 minutes. Transfer to the plate with the tofu. (Adjust the heat as needed if your pan starts smoking.)
Warm another half tablespoon of peanut oil in the pan and swirl to coat the bottom. Whisk the eggs one more time and then pour them into the bottom of the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked eggs to the plate with the tofu and onion. (Adjust the heat as needed if your pan starts smoking.)
Warm the last half tablespoon of peanut oil in the pan and add the garlic. Fry until the garlic is fragrant and golden, about 10 seconds. Add all of the spaghetti squash and spread into a single layer. Cook for 30 seconds or so, then stir the squash and spread it back out again. Repeat a few times until the squash is warmed and beginning to show golden, roasted color.
Drizzle 2 tablespoons of the pad Thai sauce around the outside edge of the pan, then stir it into the squash. Continue stirring until the sauce evenly coats all the squash. Give it a quick taste and add up to 2 tablespoons additional sauce if needed.
Add the scallions and bean sprouts to the pan with the squash, and stir to combine. Add the tofu, onions, and egg back to the pan and stir to combine. Taste again, adding additional sauce if needed.
Transfer the pad Thai to a large serving plate and top with chopped peanuts, cilantro, red pepper flakes, and lime wedges. Serve immediately while still very hot. Leftovers reheat well and will keep for up to a week in the fridge.
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And in other fashion news today here a few things I am loving at Loft lately! Right now you can save $25 off all pants and jeans, and an additional 40% off all sale items!!  



Vest runs big, so size down. Leggings run small, and if you look at the sizing, regular is really petite. For reference, I'm wearing them in size 27. 



Sweater // Earrings // Jeans (darker in person) // Booties


Sweater // Earrings // Jeans (darker in person) // Booties


Sweater // Earrings // Jeans (darker in person) // Booties

Sweater runs tts and I'm wearing the xs. 




Sweater // Earrings // Jeans (darker in person) // Booties

Sweater runs tts and I'm wearing the xs. 





Monday, October 30, 2017

This and That + Weekend Fun!


// Friday started off right with an early lunch at one of my favorite spots! If you ever go to Five Loaves Cafe make sure you try their turkey sandwich and their FLC caesar salad. Both are so delicious! 


What I wore 
Sweater (almost identical, same brand, same material and same color) //Jeans // Necklace // Riding Boots // Tote // Sunglasses


After lunch I came home to fresh flowers from Todd (he did it for no reason at all :) 



// Friday evening, the kids requested that we make a spooky dinner so we did just that! And don't knock the mummy dogs until you try them because they were so good. Carson said it's the only he would like his hot dogs from now on...ha! 



// Early Saturday morning, my parents came to town to spend the day and night with us. We did an early Thanksgiving since we will be at Disney again over Thanksgiving!! And I promise to fill you in on that later, but I'm more excited than ever to go this year because we are staying at the Animal Kingdom lodge, plus, we are staying five nights instead of four this year!! 

On Saturday around noon we headed to the Workshop to let the kids play and enjoy a yummy lunch. And we were all having such a fun time that we ended up spending the entire day out there. 


The kids had blast running around playing soccer, dancing to the band, and getting their faces painted!! 



And I'm pretty sure I found exactly what kind of puppy we will be getting next! I've actually known for a while that if and when we get another puppy I want it to be a french bulldog, but seeing and playing with this one just confirmed that :) 


While at the Workshop we ran into some of our good friends! And Whitney and I were totally unplanned twinning from head to toe :) A lot of y'all asked for details on our outfits so here ya go! 

Top // Necklace // Jeans // Cross body old similar here // Sunglasses


// On Sunday, the kids woke up bright and early and were ready to hit the fair!!! We were all pretty excited, and don't worry, we pulled over and the car was stopped when we took this picture :) 



The kids and their buddies had a BLAST on all the rides! It was so fun seeing them all smiling and laughing. 




And now I'm off to the gym to burn off all the calories that I took in this weekend! Between Friday's lunch, Thanksgiving dinner, and the fair I should probably plan to stay at the gym all day today...haha!! 




Friday, October 27, 2017

5 on Friday

ONE // 

We made it to the pumpkin patch last weekend and had the best time! We went super early on Saturday and were there as soon as they opened. It was so nice to finally go while it's not overly crowded. 


Both Carson and Taylor loved feeding all the animals. 


 I just love their expressions in this picture! 


Me and my little pumpkins!


Taylor's outfit 

My Outfit 
Top sold out (same brand and almost identical here) // Baseball Cap // Leggings // Hunter Rain Boots



TWO // 

On Saturday night, Todd and I headed downtown to meet some of our friends who were visiting for the weekend. On our way to meet them for dinner I caught this amazing sunset and I just had to snap a picture. 


It was so much fun catching up and laughing with these two! Emily and I have been friends since the 9th grade so we go way back!! And excuse the horrible quality of this picture...it was late, dark, and it was the only one we snapped that night. 


What I wore
Dress (only $59, and comes in 4 colors) // Earrings // Necklace

Dress runs tts and I'm wearing the small. 


THREE // 

On Sunday, after we left church Todd and I took the kids to try out a new restaurant we had been dying to try. The name of it is Ember Kitchen, and you guys, it blew our socks off it was so good!! Carson said it was "the best" cheese pizza he's ever had, while Todd and I both thought our salad, brussel sprouts, and pizza were amazing!! 


Cute little outdoor setup. 


After lunch we took took the kids to Charleston Fun Park. We spent the rest of the afternoon there playing putt-putt, mining for rocks, and playing arcade games!! It was a really fun Sunday for sure. 

And this was the first time we started a putt-putt game and were actually able to finish it with everyone still playing :) 


FOUR // 

Obsessed with this new Free People top that came in last week. It comes in six different colors, and it can be worn on or off the shoulder. I'm showing it to you guys worn both ways below, and I love how one way makes it more casual while the other gives it more of a dressy/pulled together feel. As far as sizing goes, it runs tts, and for reference, I'm wearing the xs.





FIVE // 

And last, a lot of you guys requested this crockpot butternut squash chili that I made Wednesday night, so here ya go! And sorry, I didn't take any after pictures...everyone around here was hungry and I totally forgot. But I promise you, it was delicious and I will be making it again! The only thing that I did differently from what the recipe called for was I added a pound of ground turkey breast. We like to have some kind of protein in our soup and the turkey paired great with all the other ingredients in this chili. 


Hope y'all all have a wonderful weekend!!! 



Thursday, October 26, 2017

White Chili Chicken

Good morning, friends! You guys are probably sick of seeing soups and chili on all my Instastories, but it's finally cold outside and it's something my entire family will eat with no complaints. Warning...for the month of November and December, I'll probably be sharing a lot of soups and chili recipes with y'all.

I've made several different versions of white chicken chili over the years, but this one may just be the easiest and best recipe I've tried yet! The only thing that I did differently was add in a can of corn because my kids love corn and I knew it would look more enticing to them to add it in :) 





For toppings I used chopped avocados, fresh grated jack cheese, and Tostitos tortilla chips with a hint of jalapeno. 


And because I get asked about my pot and my bowls quite often, I've included them below so you can shop them if you wanted to try them out. 




Ingredients
  • 4 skinless, boneless chicken breasts
  • 4 cups chicken stock
  • 1 clove garlic, minced
  • 1 medium onion, diced
  • 1 (15-ounce) can white beans, drained
  • 1 (4-ounce) can diced green chilis, with liquids from chilis
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chopped fresh oregano


Instructions
  1. Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
  2. Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
  3. Simmer over low heat for about 5 minutes. Remove from heat and serve.

Wednesday, October 25, 2017

Fall Favorites Under $60


Good morning and happy hump day ladies!!! We woke up this morning to weather in the low fifties, so as soon as my feet hit the floor I tossed on my favorite cardigan, and threw dinner in the crockpot! Man, I am so so excited we are finally getting some cooler weather!! 

If it's cooler here in Charleston, then I'm pretty sure there's a good chance it may be cooler wherever you guys are as well :)  So, today I rounded up a few of my fall favorites that are all under $60, and most are actually under $50! And I love that you can mix and match every single piece below and create so many different looks. 

(You can click the image to shop the pieces)




I love this color for fall, and it also comes in gray and is only $49. 





Can't beat a good pair of high-waisted skinnies for $54! 



Yes, you read that correctly, real genuine calf hair for only $45!! And we all know everyone must have a little leopard for fall. 





First off, these booties were just marked down 55% off, and second, I saw them on another blogger last week and they look adorable on! 



Hold the phone, y'all!!! This sweater is so cute, it comes in three colors, and is ONLY $39!!! 





Such a fun and affordable necklace that will go with so many different outfits! 



I have many pieces from this brand, and even though it's super affordable, the quality is amazing! 




Bring on all the plaid scarfs!!! And for only $22, I'll take this one as well :) 


This sweater is probably my favorite out of everything on my list! Of course I love the color, but I'm also digging the design and the neckline! 




Hunter green moto leggings for only $40, yes please!!!




Y'all know I love a good pair of flats. I still have a pair from this brand from two years ago, and they are still in great condition. These flats come in four different colors and are only $50!