I have had many a travel experience during which I attempted to pack a hat in my suitcase. Upon arrival I always found my poor hat squashed to oblivion. To mitigate the issue, I decided to wear all my hats stacked up on my head on the plane to avoid the inevitable broken brim. My record is four hats at one time. My hats were intact; my pride however…not so much 🙂
A solution to all our hat-travel worries!
Holy adorableness! These Christmas tree napkins make your table decor look super professional and are easy to prepare!
All you need:
Square napkins
Iron / Ironing board
Sewing pins
Scissors
Ribbon (for a bow)
Inspired by Discover0
A pumpkin twist on the classic roll. Happy Thanksgiving!
Ingredients:
Dough (I highly recommend the dough recipe I used to make my Santa bread)
Egg yolk
Pecans
Directions:
1. Cut dough into small pieces and roll into balls
2. Slightly flatten the dough and cut 7-8 slices around the edges
3. With your finger, indent a hole into each roll
4. Coat each roll with egg yolk
5. Bake rolls based on instructions for dough
6. Place rolls on wire rack to cool
7. Place half a pecan in the center of each roll for the pumpkin stem
Get it guuuuuuurl!
I usually wear my belt through the loop and that’s the end of that. Well, no more! Now there are nine cute ways to jazz up any outfit with a well-styled belt.
Savory meatball mummies and sweet banana peanut butter mummies. So easy, kids can make them. Get ready for your halloween festivities – these are going to be a hit!
Savory meatball mummy ingredients:
Pre-cooked meatballs
Ready made pizza dough
Spaghetti noodles
White cheese (I used string cheese)
Olives
Straw
Directions for meatball mummies:
1. Stick an uncooked spaghetti noodle through three slightly thawed meatballs
2. Once you’ve completed all your meatball sets, layout dough and cut into very thin strips
3. Wrap meatballs with dough in mummy fashion
4. Bake meatballs as directed on dough instructions
5. While meatballs are baking, using a straw poke cheese to get small white chunks of cheese
6. Cut up olive into tiny little slices for pupils.
7. After meatballs have cooled, place cheese on mummy head for eyes and place olive slices on top for the pupils
8. Place on platter with marina for serving!
Ingredients for Sweet peanut butter mummies:
Bananas
Peanut butter
Edible eyes
Egg carton
Stir sticks
Fork
Directions for Sweet peanut butter mummies:
1. Cut bananas into thirds and place a stir stick into each piece
2. Microwave peanut butter for a few seconds until liquidy
3. Dip a fork into peanut butter and drizzle onto banana in mummy fashion
4. Place each banana stir stick into an upside down egg carton
5. Freeze for 20 minutes
6. Add eyeballs to bananas and return to freezer for 2 hours
Blogspiration:
Meatball mummies – Recipe from Spend with Pennies
Banana mummies – Inspired by Lexie’s Kitchen and Living
A delicious treat packed with protein and fiber – all under 150 calories per serving! You can enjoy these post-workout or just enjoy them. No need to workout to eat these bad boys. They are tasty!
Ingredients:
1 Medium-sized banana
1/4 cup Bitter sweet chocolate chips
1/4 tsp Olive oil
Palmful of chopped almonds
Directions:
1. Slice banana into six pieces
2. Add chocolate and olive oil into microwave-safe bowl
3. Microwave chocolate in 15 second intervals, stirring in between, until melted
4. Line plate with parchment paper
5. Quickly dip bananas into chocolate coating completely and place on parchment paper
6. Sprinkle nuts on top of banana slices
7. Freeze for about 2 hours and enjoy!
Makes three servings
Snacks snack snacky. Any way you write it, it’s basically my favorite thing in the world. And I eat them, all the time. As a kid I was known to “spoil my appetite” more frequently than not. But this snack, is as guilt-free as it gets. (Though I don’t believe in that term as food should NEVER make you feel guilty). I digress. Zucchini as a chip boggled my mind as I’m not the biggest fan of zucchini to begin with. This snack, however, is delish. Seriously delish. And I do them two ways! One for anyone to enjoy at 60 calories a serving and the other, for those following the Paleo diet. Everyone wins!
Ingredients for regular zucchini chips
1 medium-sized zucchini
Nonfat milk
1/8 cup Parmesan cheese
1/8 cup Breadcrumbs
1/4 tsp Garlic powder
1/8 tsp Salt
1/4 tsp Pepper
Instructions
1. Thinly slice zucchini
2. Mix breadcrumbs, parmesan cheese, and garlic powder, salt and pepper
3. Pour milk into dipping bowl
4. Coat zucchini slices with milk, then dip into breadcrumb mixture, shake off and place on baking sheet (If you have wire rack put this on top of baking sheet)
5. Bake in oven at 425 degrees for 20 minutes. Check at 15 minutes and remove when they begin to turn brown
Ingredients for paleo-friendly chips
1 medium-sized zucchini
Olive oil spray (or for those abiding by a strict paleo diet, melted coconut oil)
1/8 tsp Salt
1/4 tsp Pepper
Instructions
1. Thinly slice zucchini
2. Lay out slices on baking sheet and spray with olive oil
3. Salt and pepper to taste
4. Bake in oven at 425 degrees for 20 minutes. Check at 15 minutes and remove when they begin to turn brown
Watch to see how I make easy 4th of July red, white and blue popsicles. They’re yummy AND healthy AND no artificial ingredients!
Ingredients
2 cups nearly thawed frozen strawberries and/or raspberries
2 cups nearly thawed frozen blueberries
Lemonade
12 Popsicle holders
12 Popsicle sticks
Instructions
1. Blend two cups of nearly thawed frozen strawberries and/or raspberries with a ½ cup lemonade (or enough to make a puree)
2. Fill up popsicle holders slightly less than 1/3 of the way up and put in freezer for 30 minutes
3. Remove popsicles from freezer and add slightly less than 2/3 of the way up with lemonade
4. Put in freezer for 1 ½ hours
5. Blend two cups of nearly thawed frozen blueberries with ½ cup of lemonade (or as enough to make a puree)
6. Remove popsicles from freezer and fill up slightly less than full with blueberry puree
7. Put a popsicle stick in each popsicle, pushing it all the way into the strawberry/raspberry puree
8. Freeze popsicles for 4 hours
9. Enjoy those bad boys and happy 4th of July!
The major eye soar in my tiny kitchen was my 70s-esque fridge. I live in an apartment and can’t make any permanent changes, but discovered a non-permanent solution. All it required was some temporary wallpaper, a hope and a dream! See below to learn how I revamped my fridge with temporary wallpaper.
Materials:
Temporary Wallpaper
Box cutter / Exacto knife
Ruler (Sewing ruler preferable) / Tape Measurer
Screw driver
Paper / Pen
Instructions:
1. Measure all planes of the fridge including side panels of both doors. Recommendation: Draw a sketch of fridge and write dimensions on sketch.
2. Use fridge sketch with measurements and map out measurements on the back of wallpaper based on sketch. This is important so that the pattern aligns.
3. Label each side of the wallpaper “top” or “bottom” and “left” or right”.
4. Once all pieces are drawn out and you are sure patterns will align, cut paper using box cutter against a straight surface (e.g., a sewing ruler).
5. Remove fridge door handles. Remove screws from the top of fridge handle. Next, remove cover from the bottom of fridge handle. Then remove screw that is under the cover. Remove handle from the fridge.
6. Repeat step 5 for freezer handle.
7. Starting at the bottom of the fridge, peel back off the first main piece of wallpaper and work to adhere from the bottom left corner up, moving diagonally toward the center of the fridge. Recommendation: Smooth surface as you go with ruler to avoid bubbles.
8. Adhere all front panel pieces.
9. Remove back off smaller piece to adhere to fridge edge or lip. Make sure to pull wallpaper over the edge for better staying power. Cover all edges of the freezer and fridge.
10. Reattach handles.
11. Present your awesome fridge to the world!
Dry, flakey lips drive me crazy! You can put chap stick on it until the cows come home, but if you don’t scrub those bitties off, your lips will never be silky smooth. This all natural lip scrub does the trick!
Ingredients
2 Tbl Coconut Oil
2 Tbl Brown Sugar (or White Sugar if your lips are sensitive)
2 Tsp Honey
1/6 of a Grapefruit
Directions
1. Add all ingredients into a bowl and incorporate.
2. Transfer mix into a sealable jar.
3. Rub scrub on your lips for 15 seconds or until dry flakes are gone.
4. Remove scrub with washcloth or lick it off!
5. Store jar in fridge for up to 2 weeks.
Lip balm you can use after you scrub:
