We threw Sailor her first birthday party today!! I can’t believe my baby is one already! She started saying the word ‘up’ and took a couple of steps on her own! I think she’s gonna be walking and talking more and more- and we can’t wait! Here’s some quick pics from our fun today!
Yes, I do love vegan chocolate cupcakes.
The first time I’ve seen Dash dig into a cupcake!
We did a unicorn and rainbow theme- Which was almost too fun and adorable!
My rainbow fruit platter was a major hit.
A ball pit is always a good idea!
I love my new puppy!
Party = success! Thanks for celebrating our special day!
‘Tis the season for backyard picnics, grilling and basking in the sun! Nothing is better than a cool potato salad to temper that hot sun… unfortunately, most potato salads at the BBQ’s I attend tend to be laden with mayo. This potato salad is just as flavorful, creamy, and satisfying, without any egg products! It’s great to whip up a quick batch (it really is quick!) to bring to your meat loving friend’s backyard, so you know at least the potato salad is animal free! And I bet your friends will be asking for seconds too!
Here’s what you need:
4 lbs of small potatoes- washed and cut into small bite sized chunks- salt, pepper, 2 avocados, 3 tsp lemon juice, 5 cloves of garlic, 2 tsp of chopped basil, 1/2 cup non dairy milk (almond, soy, etc) 1/2 red onion- chopped
Here’s the plan:
Bring a large pot of water to a roaring boil. Add 2 tbsp salt to the water. Add the chopped potatoes and boil for about 15 minutes or until the potatoes are fork tender. You want them cooked through, but not mushy! Drain and set aside. Peel and pit the 2 avocados, put into a food processor. Add to the food processor the garlic, basil, lemon juice, non dairy milk, 1 1/2 tsp of salt and 1/2 tsp of pepper. Blend until smooth and creamy. Put the potatoes into a large bowl, add the red onion and pour the creamy dressing over the top. Stir well to combine! Chill before serving for at least 1 hour!
Are you going away on vacation this summer? We leave for South Carolina in a week and I’m equal parts excited and overwhelmed! The idea of packing for a family of four- yes, I will probably micromanage my husband’s luggage as well, and flying with 2 little ones- ages one and two, is definitely a little bananas. (Especially since we also have Sailor’s first birthday party on Saturday and I have a to- do list a mile long before leave.. eeek)
We will be heading down to Hilton Head for two weeks with my parents- which will definitely be a huge help, AND Steve and I are going to escape to Charleston, SC for a night to celebrate our 4 year wedding anniversary! This is where we just booked our night away! (I’m dying!)
So, I’ve basically been reading all about tips to travel with kids, since we’ve never flown with them before. And also reading up on all the best of Charleston. (I grew up vacationing in Hilton Head, so I’m pretty prepped for that area already, and besides, we’re all just really excited about the pool and straight chillin..)
Here’s a round-up of some of the tips I’ve been scouting:
Happy 4th of July! I hope you got to spend some time today with your family, friends and/or people you love! (Whether you were celebrating in America or not!)
One of my fav things to eat on the fourth, or really all summer long is corn on the cob!
How do you eat your corn? I eat mine round and round! Apparently, how you eat your corn says something about your personality- if you eat your corn round and round, you tend to be more artsy and creative, the right brained people- if you eat your corn left to right, like a typewriter, you are an orderly organized person! How interesting, right?! (My mom and I eat in the round and Steve and my Dad eat left to right!)
I love a good pasta salad- and this is a nice spin on the classic. I’m bringing this salad tomorrow to our Fourth of July picnic as a side, but it could easily adapt to a main dish as well. I like this salad a lot because you can serve it warm, room temperature, or out of the fridge and it’s just as tasty!
Here’s what you need:
6 cloves of garlic minced (yes, I said 6), 1 white or yellow onion, chopped, 1 bag of baby spinach, 1 box of orzo pasta, 6 ears of corn- roasted in the grill with kernels removed from the cob (or, you can buy a frozen bag of roasted corn kernels at Trader Joe’s to save you time!), 10 ounces of fresh spring English peas- or any less you can find, 1 cup chopped fresh cilantro, salt and pepper, lemon juice, olive oil
Here’s the plan:
Put about 1-2 tbsp in a large sauté pan, heat the oil, and add the garlic and onion. Sauté in pan until soft and translucent on medium heat. Add the bag of spinach and stir until spinach cooks down and becomes soft and wilty. Add the corn and peas, cook for about 7 minutes, stir occasionally, every minute or two, then, lower the heat to low. Meanwhile, in a separate pot, boil water to cook the orzo in. Once water is boiling, add the orzo and cook for 7-10 minutes until orzo is tender. Drain. Add the drained orzo pasta to the vegetables in the large sauté pan. Add about a tbsp of salt and 1 tbsp of pepper, to taste. (Psst, I have a salty palate, so feel free to later salt to your taste!) Add 2 tbsp of fresh lemon juice and the 1 cup of chopped cilantro to the pan. Mix well, remove from heat, and serve, or refrigerate to later!