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Friday, March 28, 2014

Friday Finds


1. I love the colors of these Soludos!
2. An inspirational saying to always keep in mind.
3. If a pizza has a salad on top of it that makes it healthy, right?
4. I have been in LOVE with this tee and midi skirt combo. (Use code HEYSPRING at J.Crew for 25% off!)
5. If this weather doesn't turn around I might need to buy a house plant, this adorable pot could just push me over the edge…

I can't believe it's already Friday! I am wrapping up my vacation and heading back home tomorrow. Is it just me, or does it feel like days fly by when you don't want them to? I hope you all have a fantastic weekend. xoxo Jenna

Wednesday, March 26, 2014

Casual Sunday


I'm lucky enough to be spending this week in Florida visiting my grandparents. Sunday we started the day at my favorite coffee shop (I don't drink coffee, I merely go there for the delicious muffins!) and then we spent the rest of the afternoon out on the ocean. With the weather at home being, well, not so wonderful, it has been nice to be able to wear something other than a winter jacket! 







Monday, March 24, 2014

Skinny Banana Blueberry Muffins


As I'm sure you can all tell by now, I love muffins, I also love banana. These muffins were the perfect use for a couple over ripe bananas that had taken up residence on my counter this week. They were super easy to make and a total hit with me and my family! Thanks for the recipe Audrey's Apron!

Ingredients 
  • 2 and 1/2 Cup Whole Wheat Flour
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Cup Honey
  • 1/2 Cup Light Brown Sugar, loosely packed (or dark brown sugar)
  • 1 Cup Mashed Very Ripe Banana (about 2 large bananas)
  • 1/4 Cup Nonfat Vanilla Greek Yogurt (or any yogurt, I used Non-Fat Plain Yogurt)
  • 1 Large Egg, beaten
  • 1 Tsp Vanilla Extract
  • 3/4 Cup Skim Milk (or any milk you have, I used Almond Milk)
  • 1 and 1/4 Cup Fresh or Frozen Blueberries 
Recipe
  • Preheat oven to 325 degrees.
  • Line muffin tins with foil liners or spray pan with cooking spray (paper liners will stick!).
  • In a large bowl, mix the flour, baking soda, salt, and cinnamon together. Set aside. 
  • In a medium bowl, mash the bananas until no longer lumpy. Add honey and mix. Add yogurt, egg, vanilla exctract, and brown sugar. Mix until well combined. 
  • Slowly pour the wet ingredients into the dry ingredients. Gently fold them all together (it will be very thick!). 
  • Slowly add the milk while mixing the batter to thin it out. 
  • Gently fold in the blueberries. Be careful not to overmix the batter.
  • Fill each muffin cup 2/3 full.
  • Bake for 22 minutes or until a toothpick comes out clean. 
  • Transfer them to a wire rack and allow muffins to cool before serving.
Makes 16 muffins
Nutritional Info: 111 Calories, 1 gram of Fat, 25 carbs 3 grams of Protein, 2 grams of Fiber
Weight Watchers: 3 Points Plus











Friday, March 21, 2014

Friday Finds:Beach Bag Must-Haves


1. You can't have beach bag must haves without an awesome beach bag!
2. Sunnies are an essential piece to the perfectly stocked beach bag
3. A light hearted, easy beach read is a must
4. Surf Spray, to achieve those perfect beachy waves post ocean cool down
4. Turkish Towels are a life saver, it's a towel, cover-up or beach blanket, this one item can do it all!
5. And of course the perfect sun hat is the ultimate must have!

I'm so excited to be heading down to Florida tonight to spend a week in the sun and warm temps! After all the up and down weather we have been experiencing here in Chicago lately, this is a much anticipated trip. I'll be able to spend some time with my mom and grandparents while I'm down there and I simply can't wait! I hope you all have a fantastic weekend, wether you're heading out of town or staying right where you are, enjoy it! xoxo Jenna 

Wednesday, March 19, 2014

Turkey and Quinoa Casserole


I found this recipe on Pinterest a couple weeks back and have been dying to try it ever since. I feel like every time I find a casserole recipe it either has condensed soup, rice, or pasta in it. So when I looked at the ingredient list and found none of those things there I knew it was a winner. It was super filling and totally satisfying. It made eight large portions that I have already packaged up for lunch this week!

  Ingredients 
  • 2 Cups Dry Quinoa
  • 2 Lbs Extra Lean Ground Turkey
  • 1 Medium Onion, Chopped
  • 4 Medium Garlic Cloves, Crushed
  • 4-5 Large Handfuls of Spinach
  • 2 Cups Tomato Sauce
  • 1 Cup Whole Wheat Bread Crumbs
  • 3 Cups Light Shredded Cheese of your choice
  • 1/4 Tsp Dried Thyme
  • 2 Tsp Dried Basil
  • Salt and Pepper to taste
Recipe
  • Preheat oven to 375 degrees and spray a 9X13 baking dish with cooking spray.
  • Cook quinoa according to package directions and undercook slightly
  • Sautee ground turkey in a medium skillet for 5 minutes breaking into pieces. (Drain)
  • Add cooked quinoa and turkey to a large bowl
  • Cook onions and garlic in the same pan as the ground turkey until brown
  • Add Spinach to onions and garlic until wilted
  • Transfer spinach, onion and garlic to the turkey and quinoa
  • In the same bowl add tomato sauce, bread crumbs, 2 cups of cheese, thyme, basil, salt and pepper. Mix to combine
  • Transfer mixture to baking dish and sprinkle with remaining cheese
  • Bake for 25 minutes
*I used half the amount of cheese and bread crumbs. I mixed about a cup of cheese into the casserole and then sprinkled a half a cup on top. I did not mix bread crumbs into the casserole, I sprinkled about a half a cup to the top. I also topped with salsa and it was delish!
Makes 8 servings

Nutrition Info: 440 Calories, 8 grams of Fat, 35 Carbs, 5 grams of Fiber, 30 grams of Protein
Weight Watchers: 8 Points Plus

           


Monday, March 17, 2014

Chambray and Camo



I was pretty pumped when I went to Old Navy a few weeks ago and found my current favorite style of jeans in the perfect camo print. These have been high in my rotation lately, dressed up or dressed down with flats and a casual boyfriend sweater. I've also been looking for an everyday basic black bootie for sometime now, so when I found these at Nordstrom for under $100 I knew it was meant to be. 

I hope you all had a fabulous weekend, enjoying good times with family and friends. Happy Monday!




Friday, March 14, 2014

Friday Finds: St. Patrick's Day Edition



In need of some last minute St. Patrick's Day inspiration? Well here it is! Looking to dress with some holiday flare without going overboard? I love the idea of this green cotton mini skirt paired with a chambray shirt. Add a pop of color with a fun green statement necklace and of course who can go wrong with a green mani? Don't show up empty handed to that party, throw together these minty macaroon sandwich cookies. And of course, a fun DIY bunting that can be easily changed up with for other holidays. 

Happy St. Patrick's Day! Have a fun and fabulous weekend! xoxo Jenna

Wednesday, March 12, 2014

Roasted Greek Chicken



This Roasted Greek Chicken was the highlighted recipe in our weekly reader at Weight Watchers last week. It looked so simple and delicious, I knew I had to give it a shot. I made it on Sunday and packaged it up to have for lunch this week. I will definitely be making this one again! 

 Ingredients 
  • 2 Sprays Cooking Spray
  • 5 Tsp Extra Virgin Olive Oil
  • 3 Cloves Garlic, chopped
  • 1 1/2 Tsp Dried Oregano 
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 2 Small Uncooked Zucchini, sliced 1/4 inch thick
  • 2 Cups Grape Tomatoes, halved
  • 14 Oz can Artichoke Hearts in water, drained, halved
  • 1 lb Boneless Skinless Chicken Breast (I used 4 medium sized)
 Recipe
  • Preheat oven to 450ºF. 
  • Coat a large nonstick baking pan with cooking spray. 
  • In a large bowl, combine 4 teaspoons oil, garlic, oregano, lemon juice, 1 teaspoon zest, salt and pepper; add vegetables and toss to coat. 
  • Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. 
  • Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. 
  • Add chicken to bowl and turn to coat; place on empty side of pan.
  • Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, about 15 to 20 minutes. 
  • Drizzle vegetables with remaining 1 teaspoon each oil and zest; toss to coat. Drizzle chicken with any pan juices. 
Makes 4 servings

Nutrition Info: 230 Calories, 7 grams of fat, 13 carbs, 1.5 grams of fiber, 29 grams of protein 
Weight Watchers: 6 Points Plus per serving


Monday, March 10, 2014

Mint



It finally started to feel slightly like Spring in Chicago over the weekend! So, I was able to pull out a few Spring pieces that I have been waiting to wear, this mint boyfriend sweater being one of them. I loved the color so much I matched my manicure to it! 







Friday, March 7, 2014

Friday Finds


1. Happy Place Rustic Sign, a simple reminder 

2. Bella Sunglasses, it might not be warm in Chicago right now, but it has definitely been sunny!

3. DIY Polka Dot Mouse Pad, a fun DIY I might have to try out soon

4. Samoa Cupcakes, I sure have Girl Scout Cookies on the brain lately...

5. Morley by MADISON Bucket Bag, I came across this beauty on Pinterest this week and I'm in love!

I don't know about you guys, but for as slow as last week felt, this week flew by! I am looking forward to hopefully a relaxing weekend, with no set plans as of yet. I hope you have a fabulous weekend with whatever you might have planned!
 xoxo Jenna

Wednesday, March 5, 2014

Homemade Granola Bar


I have been dying to make homemade granola bars ever since I read the ingredient label on some of the bars I was currently eating. After making granola, I figured how much harder could a granola bar be? After much deliberation, I settled on this recipe because it didn't have added sugar. They turned out a little bit more like an oatmeal bar than a granola bar, but they are still delicious! I might have to try a couple more recipes until I find the perfect one.

 Ingredients 
  • 1 Cup Whole Grain Oats
  • 1 Cup Shredded Coconut
  • 1 Large Ripe Banana
  • 1/2 Cup Ground Flax Seed
  • 1/4 Cup Unsweetened Almond Milk
  • 1 Tbsp Vanilla Extract
  • 2 Tbsp Mini Chocolate Morsels
 Recipe
  • Preheat oven to 350 degrees
  • Combine oats, coconut, banana, flax seed and vanilla in a mixer and mix on low speed
  • Add almond milk one tablespoon at a time while the mixer is on
  • Fold in chocolate morsels
  • Spread mixture out on a greased baking sheet in an even square
  • Bake for 12-15 minutes or until edges are slightly brown
 Makes 8 bars

 Nutrition Info: I bar, 85 Calories, 4 grams of fat, 15 carbs, 5 grams of fiber, and 4 grams of protein 
 Weight Watchers: 3 Points Plus




Monday, March 3, 2014

Oscar Fashion Round-Up


Elegant, conservative, minimalist, all words that descried the fashion of the Oscars. From strapless, to deep plunging necklines, stars kept an air of class on the red carpet. They stuck to simple jewelry choices, very few necklace's, and instead chose beautiful statement earrings.  These are a few of my favorite looks.