About Stephanie Spring

http://stephanie-spring.com

I love early mornings and Jesus, cooking and coffee, navy blue and white stripes and traveling.

Posts by Stephanie Spring:

Friday Favorites

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It’s Friday, it’s snowing, and I’m off school. It’s going to be a good day. 🙂

I missed Friday Favorites last week because my best friend and I went on a shopping trip, got home late, and the post just didn’t happen! But we’re back and running today!

One.

After going to IKEA for the first time ever (I KNOW!) we shopped around at a nearby mall. I basically wanted to buy every candle at Anthropologie. This one is such a great smell but I think this one was my favorite!

Two.I have been wanting to try Matcha Tea for awhile now. People seem to love this brand but I’m not sure if I should take the plunge? Has anyone tried this brand or are there other brands that you recommend?
Three.I’ve talked about my love for the Today show a few times. 😉 Well, they just came out with an app and I’m SO excited it’s silly. One of the best part’s of my day off last week before the shopping trip? Waking up just to watch the Today show and sip coffee. 🙂
Four.

Check out my updated shop page, here with some of my favorites and things I’ve had my eye on!

Five.I have been on a Ginger Mule kick all over again. You can find the recipe, here and cheers to Friday! 😉

Brighten-Your-Day Smoothie

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After such warm temperatures the other week, my mind has officially sailed to summer. The sun shining, birds chirping, and the waves crashing are on repeat in my mind. But when snow is still in the forecast and appears after such beauteous days, I need a little pick-me-up. To start and brighten your day, a little splash of OJ to this standard drink, awakes your senses and those sleepy eyes in the morning when catching some extra Zzz’s sounds so appealing. But really, it puts a little extra hop in your step, and hope for the summertime sensations that are ahead!

Ingredients:

  • 3/4 cup Organic Orange Juice
  • 1/4 cup organic coconut milk
  • 1 frozen banana
  • 1 cup fresh strawberries (greens left on)

What to do:

Blend everything into a Vitamix and blend until smooth.

B-Corp Certified + Blueberry Crumble

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A better wife. A better daughter. A better sister. A better friend. A better version of myself. It’s a constant balancing act of trying to be better. Although at times it can feel like a daunting task, the desire to be better is what keeps me moving forward. I’m constantly drawing strength from something higher than myself in every situation because Lord knows we could all use a little extra dose of strength and patience along the way in life.

In the midst of balancing so many hats, I truly believe the start to bettering myself comes from the inside out. You are what you eat friends. (And also the products you use). With all the crazy marketing out there how do you really know what IS better? I’ve teamed up with a few companies who are B-Corp certified and have the same mission I do on a daily basis so I can be rest assured that what I am using and eating is good for me.

B Corps are for profit companies certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability, and transparency. B Corps are better companies – better for workers, better for communities and better for the environment. Taking simple steps on a daily basis to better yourself and loved ones has never been easier. You can check out all the B-Certified companies below in the links I provided and a yummy Blueberry Crumble using some of my favorite B-Certified products!

Blueberry Crumble

Ingredients:

What to do:

Preheat oven to 350 degrees. Pour blueberries into a loaf pan and set aside. In a medium-sized bowl combine flour, oats, maple syrup, EVOO, and salt. Stir until completely mixed. Pour and spread on top of the blueberries in pan. Bake for about 45 minutes or until the top is brown and/or fruit is bubbling. Remove from oven and top with granola and a large scoop of Stonyfield’s Organic 100% Grassfed Blueberry Greek Yogurt.

Stonyfield/ King Arthur Flour/ Purely Elizabeth/ Pukka/ Method/ Preserve

*As a Stonyfield blogger ambassador, I am being compensated for this post. However, the thoughts and opinions are 100% my own. Thank you!*

Honey Lime & Garlic Salmon

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I’m a salmon-lover. It’s no secret and I have no shame. If I can eat a large portion of something, still not be hungry afterwards, and not feel bloated in the process? Sign me up! This was a fun twist on flavors in the kitchen that I don’t normally pair together. They compliment each other so well it’s as if they were long-lost lovers. I’m so happy with the way it turned out and I know you will be too when you add it to your menu this week or next! Wink-wink!

Ingredients:

  • About 1.5 pounds salmon
  • 2 limes
  • 1 Tbsp natural and local honey
  • 2 Tbsp EVOO
  • 2 tsp crushed garlic

What to do:

Preheat oven to 350 degrees. Line the bottom of a deep dish baking pan with foil. Place the two limes, sliced at the bottom and middle of the pan. Place the salmon on top of the limes. In a small bowl, mix the honey and garlic. Spread evenly across the salmon. Fold the foil lightly together to close the top. Bake for 25 to 35 minutes or until thoroughly cooked.

Also, how cute is this honey dipper?!

Winter Couscous Salad with Apple Cider Vinaigrette Dressing

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Winter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.com“Can I have another bowl?”

It will be the phrase out of everyone’s mouth once they try this. I promise. It’s the perfect seasonal salad for the in between temperatures that each day keeps bringing. It’s refreshing and hearty with a dressing that adds the perfect complimentary touch of tangy sweetness. Winter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.com Winter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.comWinter Couscous Salad with Apple Cider Vinaigrette Dressing Recipe at: stephanie-spring.com

 Ingredients: 

  • 2 cups cooked pearled couscous (I used tri-colored)
  • 1/2 cup chopped and quartered dried apricots
  • 1/2 cup chopped and quartered pitted dates
  • 1/4 cup craisins
  • 1/3 cup golden raisins
  • 1/2 cup slivered almonds
  • 3 leaves of kale, chopped and wilted
  • 4 shallots, peeled and slivered

Dressing: 

  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp EVOO
  • S and P to taste

What to do:

Cook couscous according to package. Remove from heat and let cool completely. Add a Tbsp of water to kale and wilt at about medium heat until slightly wilted. Remove from heat and set aside. Cook shallots until slightly brown with about a tsp of EVOO. Remove from heat and set aside. In small bowl, prepare dressing. Whisk until emulsified. In a large bowl, combine all ingredients. Pour dressing over all ingredients in bowl and mix. Serve. 🙂

*This recipe makes about four full bowls.*

 

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