Last year, we invited our Grandparents, Mom’s, Dad’s and sisters over for Mother’s Day. Theme and all. It was a Mother’s Day Fiesta and boy oh boy, was it fun to plan! We went heavy on food as the main focus (why not, right?!) and let the rest unfold as the day went on. We had margaritas, cornhole, and a lot of sunshine. We didn’t have many decorations. We kept it simple with flowers and a chalkboard that had the words, “Mother’s Day Fiesta”. A cute little banner drawing was right by it’s side as well. However, if we were to throw this party again, (and I really hope we do!) I would add some more decorations for an added touch.
I have loved so many showers, birthdays, weddings, etc. that I have gone to/thrown but it was impossible to capture all of them in just one post. 😉 Happy Tuesday and I hope you are a little inspired (and reminded) that Mother’s Day is just around the corner! xo
Woo it’s Friday! This weekend is packed! We have dinners, a baseball game with some friends, church, brunch, small group, etc. 🙂 I hope you had a great week and have some fun things planned this weekend! xo
The Loft had 50% off AND free shipping on Monday. Honestly, I know this is going to be a favorite! I love it! 🙂
Two.This blouse! It’s so soft and light weight! Pssst…they still have some sales going on! 🙂
Our sugar consumption has been a little higher than normal over here. My body is blantently craving veggies. I can’t deny it. It needs some more real food asap! This detox bowl that is packed with veggies is a spin on my Veggie Cornucopia. Both are equal delicious and filled with nutrients that your body needs. Pick up some of your favorite veggies and get the oven ready. Your body will thank you! 🙂
2 large beets (peeled and cut into 1 inch pieces) (Chop beet greens and stems into 1 inch pieces and set aside)
2 Yukon potatoes (cleaned and cubed into 1 inch pieces)
1 sweet potato (peeled and cubed into 1 inch pieces)
4 kale leaves (stems removed and torn into small pieces)
*I took a picture of the snap peas before making this for dinner and forgot to add them. You can completely switch up the recipe with what veggies you like best! 🙂
What to do:
Preheat oven to 400 degrees. Lightly drizzle EVOO onto two large baking sheets. Place all beets, potatoes, broccoli, and onion onto the baking sheets. Bake for 45 minutes to an hour. Stir occasionally and check often between 45 and 60 minutes.
Meanwhile, cook the rice as directed. Set aside.
In a large pan drizzle EVOO lightly on medium heat. Add beet greens and kale. Cook for about 20 minutes or until wilted and crispy. Stir often and make sure they don’t burn.
To build the bowl: You want the same ratio of rice and veggies. Spoon rice onto the bottom of your bowl. Add veggies from the oven. Add greens from pan. Lightly drizzle with balsamic vinegar. Top with a dollop of guacamole and hummus. Eat your heart out! 🙂
It was a hit at Easter and will most likely make another appearance for Mother’s Day and/or the next gathering we attend. It’s fresh in flavor and light in texture, making you crave more with each bite. You may find yourself going for a second piece and savoring every second. If you’re anything like me and already started jumping right in because you couldn’t contain yourself, and found yourself not having the traditional cheesecake pan on hand, you can easily forgo it and use a pie pan. It’s just as great. I promise!
There was an equally popular dessert that was created on a whim in addition to the cheesecake itself. Cheesecake cups! They are cute, delicate, and gluten-free! This recipe creates a little extra silky smooth goodness (a.k.a batter) which is ideal for filling about a dozen festive muffin liners. No crust needed for these babes! You can bake them at the exact same temperature and length of time (always keeping an eye on them just in case, of course!)
One batter. One crust. Two desserts. One gluten-free option. A hit all around! Lemon-lovers: step right up!
1.5 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 Tbsp butter (melted)
1/2 tsp ground cinnamon
Combine all ingredients together in a medium-sized bowl and mix until blended together. Lightly grease the pie pan with butter. Press the mixture in an 8 or 9 inch pie pan. (Or if you have an actual cheesecake pan unlike us). 😉 Bake at 375 degrees for 7 minutes. Remove from oven and cool.
For the Filling:
3 8 oz packages cream cheese (at room temperature)
4 eggs (also at room temperature)
1/4 heavy whipping cream
1 and 1/4 cups white sugar
1 tsp vanilla extract
2 tsp lemon juice (I used lemon essential oil)
About an additional 35 drops of lemon essential oil but you could also use lemon juice here
Place the cream cheese in a large bowl and use an electric mixer to mix until soft and fluffy. Add all other ingredients while you continue mixing. Mix until it’s silky smooth and then mix a little more. Pour onto the crust and place in the oven. Immediately reduce the oven temperature to 250 degrees. Bake for 60-90 minutes. Check it often after 60 minutes. When it’s done, it should be firm to touch but slightly soft in the middle. There should be a little jiggle in the middle but not towards the outer edges. Once removed from the oven, let it cool. Place it in the fridge to firm up some more. Enjoy!