Wednesday, June 19, 2013

Healthy Thought: Avocado Chia Chocolate Pudding

 I have a lot of healthy recipes “pinned” to my HealthyThoughts board on Pinterest.  (feel free to follow me here)  This is another pin worthy one I came up with as I have been seeing a lot recipes for desserts utilizing avocado.  I’m kind of hooked so you will definitely be seeing more of these kinds of recipes in the future.
This delicious chocolate pudding gets its rich creaminess from heart healthy avocado.  You might be put off by the sound of chocolate and avocado in the same sentence, but trust me it’s  good!  So good in fact that Chris couldn’t even tell there was any in there.  Enjoy as a healthful snack or even for breakfast. 

1 ripe avocado, peeled and diced

2 Tablespoons unsweetened cocoa

1/2 oz 70% dark chocolate, melted

1/2 cup light canned coconut milk

½ tablespoon chia seeds

2 Tablespoons honey

1 teaspoon vanilla extract

Optional toppings: ground flax seeds, whipped cream, strawberries

Place all ingredients in blender, blend until smooth.

Eat as is or top with ground flax seeds, a touch of whipped cream and strawberries.

Serves 2

Monday, June 17, 2013


 {our peonies decided to make an appearance this year; nothing quite like having fresh flowers throughout our home}
I've been kind of MIA lately.  Our bathroom and closet are currently being renovated so needless to say our apartment looks very similar to something you may have seen on Hoarders.  I cannot tell you how badly I want them to be finished already.  On another note here are a couple of random things that have made me happy over the past few weeks...
 {refreshing watermelon sangria - if you live in NJ and are interested in purchasing a bottle message me here}
 {a kiss for the birthday boy}
 {making dinner on the grill especially since my kitchen is currently in disaster mode}
 {Malibu soaked gummy bears}

{fresh coconut water on a hot summer day - I will be stalking this guy now since he is only a few blocks away from my house. Check out my Vine here}
You can follow me on Instagram here.

Wednesday, June 12, 2013

Mojito Jello Shots

This past weekend we celebrated Christian's 35th birthday.  In order to get the party started on the right track I passed around these refreshing and super cute mojito jello shots.  Their minty, sweet, and sour kick are everything you love about a mojito.  The recipe is pretty simple and makes a big impact:

Mojito Jello Shots
1 cup water
1 cup sugar
3 envelopes unflavored gelatin

10 limes
3/4 cup fresh lime juice
3 stems fresh mint leaves
1 cup white rum

In a pot, combine the water and sugar over medium heat and stir until the sugar dissolves. Remove from heat and stir in the gelatin. Add the lime juice and 2 mint stems (with leaves). Allowto steep for 12-15 minutes. Remove the mint stems and stir in the rum.
Slice your limes in half lengthwise.
Hollow out the lime shells.  Not gonna lie this was a pain in the a**, but after you get your method down it goes by quickly.  I found that a melon baller and my fingernails worked best.  They don't have to look perfect, btw.
Fill each lime shell with the jello mixture and sprinkle in some chopped fresh mint (from the remaining leaves on that 3rd stem). Place in the refrigerator and allow to set for at least 3 hours.
Once the gelatin has set cut shells in half and prepare to amaze your guests!
Makes 40 slices.

Thursday, June 6, 2013

The Midi Skirt

I find myself gravitating towards midi skirts lately.  These shin-grazing skirts can be found in a variety of prints and cuts;  flowy, fitted, pleated, the list goes on.  They have a certain romantic quality to them, but they are also extremely office appropriate.  I already have a couple in my closet.  Here are a few others I had my eye on…
Midi Skirts


ChloƩ silk skirt, $960 / Donna Karan midi pencil skirt / Dolce & Gabbana mid calf skirt / Temperley London stripe skirt, $1,105 / Monsoon floral print skirt / Oui mid calf skirt, $150 / Mid calf skirt / Aztec Print Multi Pencil Skirt Colour, $14

Wednesday, June 5, 2013

Duchess Delights at My One Night Only

{filmed & edited by Christian Santiago}
Earlier last month I had the pleasure of participating in an event for My One Night Only.  Sweets and treats from Duchess Delights were provided to guest throughout the evening.   My One Night Only is a beauty, photography, and events concierge for all occasions. At the gala three high school senior girls prom dreams were able to become a reality thanks to the generosity of various sponsors and donors.  It was a wonderful evening that I was very proud to be a  part of.

Tuesday, June 4, 2013

Cilantro-Lime Shrimp Tacos With Grilled Corn Pico de Gallo

 It's officially bikini season ya'll! (enter anxiety and cursing at the Target dressing room mirrors here, those mirrors are evil I say) During the colder months these turkey tacos with their delicious crisply fried shells are what I crave.  However, with the warmer weather upon us I needed something fresh and light to take their place.  This recipe was spur of the moment and I just kept layering the flavors as I went along.  I can’t wait to make it again it’s that good.

Cilantro Lime Shrimp

1lb medium shrimp, peeled and devined

2-3 tbls extra virgin olive oil

1 tbls freshly chopped cilantro

Juice of half a lime

Garlic powder

Salt & pepper

Corn tortillas

Classic Guacamole

Click here for the recipe

Grilled Corn Pico de Gallo

1 corn cob grilled

2 plum tomatoes, cored, de-seeded and chopped

1 serrano pepper, remove veins and seeds, finely minced

3-4 tbls red onion finely chopped

Juice of half a lime

Salt & Pepper

First, make sure your shrimp is clean and dry.  Next, season them with olive oil, cilantro, lime juice, garlic powder (to your preferred taste), salt and pepper.  Set aside.

Make your guacamole.

Once you have grilled your corn, let it cool down.

Chop up the tomatoes, Serrano, and onion.  Cut the corn kernels from the cob.  Add chopped veggies to a medium sized bowl.  Season with lime, salt, and pepper.  Mix thoroughly.  Put your salsa and guacamole in the fridge while you cook your shrimp.

A grill pan is perfect to cook the shrimp.  If you don’t have one a good old skillet will do. 

Heat up your pan on medium high for about a minute or 2.  Add shrimp and cook for about 2 minutes per side.  Heat up corn tortillas while shrimp cooks.

To assemble, smear some guac on tortilla, add some shrimp and top with pico.  For a little extra kick I like to add hot sauce.

Serves 4