A Healthy Cure to the Winter Blues

Can winter just be over already? Yesterday I was wearing shorts, and today it’s snowing. Something is seriously wrong here. If, like me, you’re needing a little pick me up this Monday morning, you should a) day dream about Lupita’s stunning Prada gown from last night, then b) try this Vitamin C & D rich smoothie recipe.

smoothie

This recipe is adapted from Martha Stewart Living Christmas Vol. 5 2001.

Ingredients:

1/2 Cup Frozen Pineapple Juice (should make about 4 ice cubes in an ice cube tray)

1/2 Cup Frozen Pineapple Chunks

1/2 Cup Frozen Orange Juice

1/4  Cup Fresh Pineapple Juice

1/4 Cup Fresh Orange Juice

1/2 Cup Non-Fat Vanilla Greek Yogurt

1 Banana, peeled

1 Tablespoon Honey

1/4 Teaspoon Ground Cinnamon

Directions:

1. Fill ice cube trays with pineapple juice and orange juice ahead of time and freeze overnight.

2. Blend frozen pineapple juice cubes, frozen pineapple chunks, frozen orange juice cubes, fresh pineapple juice, and fresh orange juice in blender until smooth. Transfer to container and set aside.

3. Blend yogurt, banana, honey, and cinnamon until smooth.

4. Layer pineapple-orange slushy and yogurt mixture in glass, alternating until all ingredients have been utilized. Garnish with an orange slice and cinnamon.

Editor’s Note: I like to make a full ice cube tray of both the pineapple juice and the orange juice all at once, so that when I’m ready to make a smoothie in the morning, the frozen ingredients are already prepared for the whole week.  The yogurt mixture is also delicious on its own for breakfast or a snack.

<3wc

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Wednesday Wish List

Wednesday Wish List

We’re ready to jetset off to somewhere tropical. Who’s coming with?

1. We don’t consider ourselves huge “Swifties,” but Taylor Swift really knocked it out of the park at Sunday’s Grammys. We’ll be dreaming about that dress for weeks. | 2. Ell & Cee Sunrise Luxe Gold Leaf Shorts | 3. Duffy Oversized Draped Cashmere Sweater | 4. Lacking your daily Vitamin C intake? Try baking a halved grapefruit drizzled in honey and sprinkled with brown sugar in the oven at 350 degrees for about 10 minutes. You wont regret it. | 5. Saint Laurent Two-Tone Leather Sandals | 6. Missoni Mare Patchwork Triangle Bikini | 7. Jules Smith Lariat Necklace | 8. Jonathan Adler Mrs. Godfrey Settee

Stuffed Acorn Squash: A Healthy and Hearty November Meal

stuffed acorn squash

It’s finally November, meaning its time to start planning your holiday meals. I spent my Sunday this week pouring over baking magazines and drooling over the recipes I plan on making for Thanksgiving (stay tuned for some jaw dropping recipes this season 🙂 ) In the meantime, I thought I’d work on creating a fall friendly meal, that is healthy, but still hearty. I found a version of this recipe on Pinterest and decided to give it my own spin. Hope you enjoy it as much as I did!

What you’ll need:

  • 1 boneless, skinless chicken breast (about 8 oz)
  • 1 acorn squash
  • 1/2 white onion
  • 2 Tbs Fresh Rosemary (Finely Chopped)
  • 1 Tbs Fresh Sage (Finely Chopped)
  • 3 Tbs Kosher Salt
  • 2 Tbs Fresh ground Pepper
  • 2 tsp ground nutmeg
  • 3 tsp ground cinnamon
  • 4 Tbs olive oil
  • 1/4 cup chopped pecans
  • 1 Tbs butter
  • 1 Tbs agave syrup
  • water

Shredded Chicken:

Place the chicken breast in your slow cooker and pour 2 Tbs of olive oil over top. Add 2 Tbs kosher salt, 1 Tbs freshly ground pepper, 2 Tbs Fresh Rosemary, 1 Tbs Fresh Sage, 1 tsp ground nutmeg and 1 tsp ground cinnamon. Rub the spices and olive oil onto all parts of the chicken breast. Peel the white onion and add to the chicken mixture. Add water to the slow cooker, completely submerging the chicken and onion. Turn the slow cooker on low and let the chicken cook for about 6 hours. Once the chicken is fully cooked, use a fork to shred the chicken. Take onion out of chicken and chop into smaller pieces, removing the top portion. Use tongs  to pull chicken out of the liquid. Set the chicken and onion aside.

stuffed acorn squash

Acorn Squash:

Preheat oven to 350. Cut squash in half and scoop out center. pour 1 Tbs of olive oil over each half of the squash (2 Tbs total). Sprinkle 2 Tbs of kosher salt, 1 Tbs of fresh ground pepper, 1 tsp cinnamon, and 1 tsp nutmeg over the squash halves. Rub salt, pepper, spices and olive oil evenly over squash. Bake squash halves in a 9″x13″ pan for 30 minutes.

Cinnamon Pecans:

Melt 1 Tbs of butter in a sauté pan. Add 1/4 cup pecans and 1 tsp cinnamon. mix cinnamon and pecans with melted butter and sauté until pecans are lightly toasted. Remove from heat.

stuffed acorn squash

Add chicken and onion to the center of each squash half. Sprinkle 1/8 cup of cinnamon pecans over each half. Drizzle agave syrup over each half and bake for an additional 30 minutes. Let cool and enjoy!

<3wc

Visual Monday

Here at VOF, we’re complete Insta-addicts. From time to time, we’ll be sharing our favorite fashion, foodie, and lifestyle pics that you can also find here and here.

image

Keep the patriotic vibes going all month with Birchbox‘s exclusive Color Club nail polishes (Essie’s Show Me The Ring not included).

pants

Seeing spots this Monday morning. These Banana Republic beauties are sold out online, but may we recommend the Camden. (Wedges: Steve Madden)

dinner

Tried a fresh summer quinoa recipe this weekend, courtesy of Big Girls, Small Kitchen. Add this one to your recipe book, ladies, it’s a keeper.

stack

Grab your shades, I’m trying to blind the boys in the office. (Bracelets: Baublebar, J.Crew)

<3wc