Let’s Talk Rainbows


From simple to vibrant, this trend is one that brings a smile to my face every time. During the winter months I tend to stick to pretty neutral colors, but as soon as the temperatures start to rise, my color palette becomes much more vibrant. I also love a good, kitschy item, so this trend is everything I love rolled into one. Whether it’s a simple necklace like the one above, or an all out rainbow striped dress, there’s a way to incorporate this trend in regardless of your style.
Below are some of the other rainbow items I’m currently loving:

1. These jeweled slides would look perfect with a concert tee and cut offs. 

2. A colorful crocheted swimsuit perfect for frolicking in the sun.

3. The perfect date night dress.

4. This bag that would elevate even the most basic of outfits. 

5. And the perfect tee to go with it. 

High Voltage

Shirt: Ross / Dress: H&M / Shoes: Sam Edelman / Purse: Luella

Now, don’t get me wrong, not all concert tees are created equal, but whether you prefer vintage or just a good design that pays homage to a band that you love, when you find one that speaks to you it’s worth the splurge! They are the ultimate closet staple (possibly right after a good pair of denim), and a very personal one at that. They speak to the kind of music you like, or bands you love, and it’s such a great way to add interest to any outfit! I grew up listening to AC/DC with my dad, so when I saw this on a random trip to Ross I had to buy it. It reminds me of found memories and is a piece that makes me smile every time I spot it in my closet now. 

A Case of the Monday’s 



Though I was terrified of cooking scallops for years, they have turned into one of my favorite dishes to make—not only do they cook quickly, but they feel extra special. They pair just as beautifully with a salad as they do with mashed potatoes, if you’re in the mood to keep things somewhat healthier, or even a cauliflower mash. 

Ingredients: 

  • Fresh Scallops
  • Butter (1 tbsp)
  • Pre-prepared mashed potatoes (feels slightly like cheating, but when you’re crunched for time it’s a real lifesaver)
  • Horseradish
  • Asparagus
  • Olive oil
  • Lemon Pepper
  • Salt & Pepper

Directions: 

1. Pre-heat oven to 425 degrees, and wash and trim off stems of asparagus. Coat in a light layer of olive oil and place on parchment paper covered baking sheet—this allows the asparagus to really crisp up nicely. Roast for 20 mins. Keep an eye if you asparagus is on the thinner side though.

2. Mix 1 tsp of horseradish into the pre-prepared mashed potatoes. 

3. Pat dry scallops and drizzle a tiny amount of olive oil over them. Either toss in just salt and pepper or if you like a good kick to your food, add some Cajun seasoning. Mix it all up until evenly coated.

4. Heat pan over medium heat and add 1 tbsp of butter. When melted place your scallops into pan. Make sure to leave room between and not overcrowd pan. After 2-3 mins flip each scallop to the other side and cook for an additional 2-3 mins. 

5. Plate your food and enjoy.

Let’s Talk Snake Print


Though I’ve always loved the classic look of leopard and other animal prints I was hesitant when it came to snake print at first. It seemed like one of those patterns that could very easily veer from chic to cheap all too easily. However, as the spring approached I was swayed when I stopped into Zara on a random shopping adventure with a girlfriend. And ever since then I have been eyeing (and adding) other snake print pieces to my wardrobe. 

These are the other items I’m currently covering: 

1. A gorgeous satin skirt from that’s giving me major Réalisation Par vibes. 

2. A classic headband for a more subtle approach.

3. A handbag that can go from spring to summer to fall effortlessly and back again.

4. A one piece swimsuit that’s not only sexy, but on trend with both the pattern and attached belt.

5. And the perfect mules to add to my ever growing collection of snake print shoes.

Has this trend slithered it’s way into your wardrobe yet?

Stripe Story


Top: Thrifted / Skirt: Ross / Jacket: Max Studio / Purse: Amazon / Sunglasses: 99 Cent Store / Necklace: American Eagle

On my continuing kick of pattern play, I whipped this outfit up in less than a minute (my typical Monday morning strategy). By sticking with a very basic color palette of black and white in classic silhouettes, in pieces that I always feel my most confident in, I was able to create a fun and effortless look. It’s one of those outfits that is the brain child of lack of clean laundry and a severe case of the Mondays, but I can safely say it will be making the regular rotations now. Dressed down with white booties it was perfect for work, though would pair just as perfectly with some cute heels for a date night or even some mules for weekend wear and warmer temps. 

Heatwave White


Dress: Madewell / Hat:  / Boots: Gap / Clutch: Elizabeth Arden 
Spring is in full spring and it’s starting to feel more and more like summers right around the corner—and nothing screams summer to me more than a little white dress. I piled on accessories that I’d want to wear to the beach or to brunch, and though I wear this dress all the time, it felt fresh and new. I look forward to wearing it all summer long, both as a coverup at the beach and even out to dinner and drinks swapping my flip flops for some strappy heels and a mini structured bag. 

Zoodon Soup 


If I had to pick one cuisine as my favorite, no holds barred it would be Japanese. From sushi to ramen to onigiri to udon—I love it all! 

That being said doordashing lunch adds up quickly! So I decided to try my hand at a mock version of one of my favorite meals, and thanks to Trader Joe’s it was possible! All ingredients (minus the fishcake) were purchased day of, but you could easily sub the fishcake with tofu and prep ingredient ahead if you find it cheaper and have the time.

Ingredients:

  • Miso Ginger Broth
  • Zoodles
  • Sliced Crimini Mushrooms
  • Shredded Cabbage & Carrots
  • Kamaboko aka fishcake (or sub tofu)
  • Green Onion
  • Frozen Shrimp Tempura

Directions:

  1. Pop frozen shrimp tempura into oven per package directions.
  2. Bring broth to a boil.
  3. Add mushrooms, cabbage, carrots and any other vegetables you would like to (except zoodles) add and boil until they’ve reached preferred texture. I prefer mine a little crunchier so I don’t boil for very long. Maybe a minute. 
  4. Put desired amount of zoodles into bowl you will be eating from.
  5. Pour broth and vegetables over zoodles and let sit for about 1-2 minutes.
  6. Top with kamaboko, green onion and serve with shrimp tempura. 

ENJOY