Fashion Friday: How to Pack If You're a Fashionista

Let's face it, there's packing for a regular person and then there's packing when you're that person, I am the later. Sure I'm only gonna be gone for a week but who knows what the weather is gonna be like? Will I be bloated that day? What if that outfit doesn't match my mood that particular morning? What can I say, it is both a blessing and a curse. Over the years I have learned what and how to pack in order to be efficient but also meet my fashion needs so take a deep breath, and let's start packing!

Here are a couple of tips I've learned along the way:

-Pack at least two outerwear items, it can be two jackets in the winter or in this case it was a denim and a utility vest for the summer months. This allows you to reinvent an outfit plus if you wear one of them on the plane, it doesn't take up valuable space.
-Choose pieces that are easy to mix and match with other items, like a plain black jumper or a striped dress.
-I always try to pack only 2-3 pairs of shoes usually a pair of sandals for the summer, comfortable sneakers, and maybe some pumps if you're gonna find yourself in a formal setting.

For accessories, I usually go with one large statement necklace then I try to keep it pretty classic for the remaining items. Bringing a couple of scarves is always a good idea because they can double as hair accessories. To store the necklaces I always either place them in Ziplock press'n seal or use a hair clip to separate them and prevent tangling.

For swimming outfits I brought a cover-up that could also be worn during the day with a short and some jean shorts.
All in all we're gonna be gone for a week and I packed the following items:
-1 pair of jean shorts
-1 black jumper
-1 black skirt
-1 striped dress
-4 shirts
-2 vests, 1 denim, 1 utility
-1 two-piece bathing suit
-1 coverup (also can be worn as a kimono)
-1 pair of black gladiator sandals
-1 pair of flats

For the carry on:

-I always keep the necessities in there, lip gloss, hand lotion, perfume, gum, etc.
-I also keep my makeup bag (which should be a see through baggy and I just realized that after I took the picture) it's always nice to have if you need to touch up or say...you fall asleep on the plane and you smear your winged eyeliner halfway down your face (don't be like me).
-Not pictured - a snack bar. I JUST realized you are allowed to take snacks into the airport!! Do you realize all the money I could have saved by not buying those $5 Kind bars in the airport store?!

To roll or not to roll?!
This has been an ongoing debate, personally I find that rolling my clothes does not save space, especially for my husbands clothes which are thicker and bulkier than mine. I found the the fold method works best for me, I usually place the heavier items on the bottom then add everything else and fold the pants on top, like THIS.

What are some of your packing tips?

Packing for Panama!

beach, night walks, ice cream with sprinkles, summer lovin', Red Robin veggie burgers, Reese's Puffs, holding hands, 2011, 2012

Welp, I wrote my last paper today and turned in evvverything for this semester and our annual summer trip to Panama is NEXT week, I simply cannot believe it. We've overcome so many obstacles this semester and we finally made it! I always take a little too much pleasure in the whole packing experience and I usually pack days in advance, just for the thrill, there's just something about preparing for a road trip that's so exciting! I usually pack an extra three or four days worth of stuff (because ya never know what could happen) but I somehow manage to squish everything in with room leftover - here are some packing tips from me to you.

1 - Always bring a couple of fancy(ish) dresses along with "light" chiffon tops and skirts - that way they take up less space. Fold your jeans in half and roll them up, this takes up wayyy less room then just stacking them on top of each other.
2 - Swim suits (for a beach trip) with cover ups, sunglasses, pool flip flops, etc.
3 - Accessories. I always lay out the extras (necklaces, earrings, purses, shoes, etc) so I don't forget to pack each piece
4 - Intimates, jammies, make up bag, shampoo, toothbrush, etc.

1 - Clothes go on the bottom topped with heavier items
2 - Jewelry/hair accessories/other goodies
3 - Shoes go in a separate compartment so the rest of your things don't get dirty. I always bring a trash bag with me, especially when you're going to the beach - ya never know if you're gonna need it for dirty laundry or slightly damp bathing suits/towels on the way home.

What are some things that you simply can't live without while traveling?

An Anniversary Cake - Dark Chocolate Cake with Strawberry Mousse Filling & Chocolate Ganache

I cannot believe that our one year anniversary is upon us, it seems like yesterday we were celebrating with friends and family (while simultaneously freaking out about moving to a new town). One year later and things aren't that different, yet again we're packing up all our things and moving to a bigger, better, completely foreign city.

For a couple of hours we decided to take a little break from work/packing/travel craziness and take part in a little chocolate indulgence. While it might not be the prettiest cake (I packed most of my baking tools, hence the sloppy ganache..we'll just call it "rustic") I gotta say this is my new favorite chocolate cake recipe.

I've said it before how much I love using coffee in my chocolate cake recipes - it makes such a difference in flavor to me, bringing out that rich chocolate flavor while adding some moisture. This was also my first time making strawberry mousse which has become my go-to filling - not only is it refreshing and delicious but you also get that pretty natural pink color without having to use artificial additives.

I gotta say it's been a semi crazy year, there were definitely a lot of firsts and it was not without it's challenges but I am super excited about moving to a big city and all of the culinary adventures that are to come!

For the cake...

recipe adapted from Ina Garden

Butter, for greasing the pans (or non stick spray)
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good dark cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
1 tsp pure vanilla extract
1/4 tsp almond extract
1 cup freshly brewed hot coffee

Method:
1.Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans.

2.Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and extracts. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

For Strawberry Mousse...

1 cup finely chopped strawberries
Splash of orange juice
1/4 to 1/2 cup confectioners sugar (depending on how sweet you like it)
1/4 teaspoon vanilla extract
2 cups heavy whipping cream (chilled)

Method:

1.Add strawberries, oj, and sugar in a blender and pulse until almost a liquid but still a little chunky. You can strain to get rid of the seeds but you honestly don't notice them anyway.
2.In a mixing bowl fitted with whisk attachment, whip cream and vanilla until stiff peaks form. Carefully fold in strawberry mixture and serve. (note: some might suggest adding gelatin to the strawberry mix but I found it wasn't necessary).

For ganache...

8 ounces semisweet or bittersweet chocolate
3-4 cup heavy cream
1/8 tsp salt

Combine ingredients in a sauce pan over medium low heat. Constantly stir until chocolate is silky and smooth in texture.

To assemble:
1.Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with mousse. Place the second layer on top, rounded side up, and spread the remaining mousse evenly on the top and sides of the cake. Place in the fridge for at least 30 min.
2.Once cake is cool, using a ladle, carefully spoon ganache over the top of the cake, letting it drip down the sides.

Banana Berry Green Tea Smoothie

Hello! I hope everyone is enjoying their Sunday afternoon, I personally have a case of the smoothie blues...blueberries that is! In exactly two months from now Lewis and I will be packing our bags for our annual Panama City Beach trip!! It's such a nice thing to look forward to during the crazy times of spring semester and since we both continue with our classes in the summer, we want to milk the week off in between for all it's worth! In preparation for this beach trip I am starting to watch the diet a little more. I try to live a healthy lifestyle year round but the thought of the dreaded two piece has me cutting back on carbs, upping the weekly work outs and replacing one meal a day with a smoothie! I think I like smoothies so much because I secretly think I'm indulging, what seems like a milkshake or dessert is really packed with vitamins and antioxidants. This smoothie is refreshing and surprisingly sweet! If you're not a fan of green tea don't worry! This new flavor from Bigelo combines all the health benefits of green tea with the fruity flavors of blueberry and acai berry, you can't even tell it's healthy!

Banana berry green tea smoothie

1 banana (preferably of the frozen variety)
3/4 cup blueberries
1/2 cup yogurt (I used Publix brand fat free vanilla)
1 cup brewed green tea with 1 packet of truvia sweetener (I used blueberry acia green tea)

Method:

1. Brew tea for 1-2 min. pour over ice to cool slightly, then drain tea into blender (trying not to incorporate too much ice)

2. Add everything else, and blend together. you may need to add more yogurt or tea depending on preferences.

Chickpea & Tempeh Sunbutter Curry Over Jasmine Rice

I probably should be packing a box or working on my finals right now but it seems the internet has other plans...Upon this highly distracting internet adventure, I realized whilst perusing my recipe lists that I had not included a recipe with tempeh...I've had some killer tempeh dishes at places like The Bee's Knees and the late Amy's Cafe but despite my pescatarian lifestyle I don't actually cook with this ingredient often...

Tempeh is essentially made from the same ingredients as tofu just processed in a different way. Since tofu is made from soy milk, it has lighter texture than tempeh which is fermented whole soy beans. Because of it's more substantial texture, tempeh also has a higher amount of protein and fiber per serving (boy, I bet all this talk about yummy fermented soy beans and fiber has you really psyched to try this stuff - trust me, it's better than it sounds).

I will say that I think still prefer the taste and texture of tofu, but I am still willing to experiment with this ingredient. As far as the sunbutter twist, it happened to be the only thing in our pantry even slightly resembling peanut butter, you could also sub out cashew butter too if you have a peanut allergy.

Chickpea & Tempeh Sunbutter Curry Over Jasmine Rice

serves 2-3

2 cups cooked Jasmine rice
1 TBS coconut OR vegetable oil
1 small onion, finely sliced (about 1 cup)
1 tsp minced garlic
1 red bell pepper, diced small, seeds removed
2 tsp dried basil
1 TBS Peanut butter OR Sunbutter
1 (14-ounce) can coconut milk
1 package of tempeh or tofu cut into 1/2 inch cubes
1 (14-ounce) can chickpeas, drained and rinsed
2 TBS yellow curry powder
2 tsp paprika
Squeeze of fresh lime juice (about 2 tsp)
Salt to taste

Sliced green onions and toasted sunflower seeds for garnish (optional)
1/4 soy sauce mixed with 1 TBS honey (for marinade)

Directions:

1.In a sauce pan heat oil on medium heat, add onion and saute until translucent. Add peppers and garlic and cook for at least 6 min.

2.Marinate tempeh in soy sauce and honey - set aside.

3.Add spices to onion mix (adding more oil if needed) and toast spices until fragrant. Add coconut milk and mix. Add sunbutter, chickpeas, and tempeh, and let sit on medium low heat for 10-15 min, stirring often. Add basil and cook until chickpeas are tender. Finish with lime juice and serve atop jasmine rice.

Viva Las Vegas

Hello everyone! I have some exciting news, in three days I will be sitting on a plane to Las Vegas! If you told me I would be doing this a year ago I would not have believed you - as a person who doesn't gamble and tries to avoid large crowds as much as possible I don't particularly fit into the "Vegas" lifestyle, however when your entire family wants to take a trip, you go no questions asked. Don't get me wrong though, I am SUPER pumped about seeing the live performances, the strip, and tasting the food - not to mention I get a chance to cross something off my bucket list and see the Grand Canyon! When one is packing for such a trip, I knew there had to be a fair amount of sequins involved (let's face it, I am always looking for an excuse to wear something shiny) but I also needed to add some comfortable sensible things for the day trips.

Crispy Fish Salad with Creamy Cilantro Dressing

Do you ever have those days where everything just makes you mad? Mad that your AC went out during a Texas summer, mad that you're stuck in this crappy apartment, mad that there wasn't perfect lighting during a photoshoot (even during the golden hour), mad at your job, mad at yourself - I have been having many a mad days. But they usually feel a little less crappy when the dinner you make turns out jusssst right.

Our life is kind of in a weird limbo right now, uncertain whether or not we should chase our dream of venturing out to the Pacific Northwest or endure another year in Houston. Either option involves moving and packing and new job finding which of course comes with it's own little bothers.

Lately I've been taking all my stress out on cooking and baking all the things (I've just been to lazy and hot to blog about them). I saw this fish salad on Pinch of Yums Blog and I HAD to try it out, it looked so fresh and tasty for the summer times. I prepared mine a little differently and breaded the fish with panko bread crumbs to make it extra crispy and used sunflower seeds in place of pepitas because I happen to have them on hand but you could go pretty crazy with the garnishes.


Crispy Fish Salad

Recipe inspired by Pinch of Yum

serves 3-4 depending on hunger level

For the Slaw...
1/4 cup oil
1/4 cup water
1/2 cup cilantro leaves
1-2 cloves garlic
1/2 teaspoon salt
juice of 2 limes
1/2 cup sour cream, Greek yogurt, or mayo
3-4 cups shredded purple and green cabbage

1.Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky. Add the sour cream and pulse again until just combined (you don't want it totally smooth green - just like an herb-loaded creamy sauce). Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

For the Fish Taco Bowls...
1 cup cooked quinoa
1 lb. cod or other white fish
1/2 cup flour
1 cup panko bread crumbs
2 tsp EACH cumin and chili powder
1 tsp salt
2 TBS olive oil
1 egg, beaten
avocado, sunflower seeds, queso fresco, lime wedges, or other extras for serving

1. In a bowl add the cumin and chili powder to the flour. Pat the fish dry with paper towels, toss in the seasoned flour, then egg wash, then panko breadcrumbs. Heat the oil in a large skillet over medium high heat. And add to the hot pan, frying for a few minutes on each side. When the fish is golden brown, remove from pan and sprinkle with the salt.

2.Plate each dish with a scoop of quinoa, a few pieces of fish, a scoop of cilantro lime slaw, and avocado or any other extra toppings you like. Serve with lime wedges and additional salt as needed.