What I Wore: Coral stripes

Just when I said there wouldn't be any more tall boot posts, I happened upon this outfit I had yet to post from when we had Delaware visitors. This day it warmed a bit so in the afternoon I swapped the boots for my gray keds so you can always pretend that's what I have on here ;)  This necklace was the about the easiest DIY necklace I've ever made and super cheap too... give it a go here.

Coral striped top: Marshalls, similar, similar, similar
Gray skinny jeans: Old Navy , similar, similar
White camisole: Old Navy, similar, similar
Painted wooden bead necklace: made by me, tutorial
Yellow filigree earrings: Pickyourplum and painted with craft paint
Cognac boots: Born, similar, similar, similar
Cognac purse: Target; similar; similar
Coral nails: Essie "Sunday Funday", similar, similar



Linking up to: What I Wore Wednesday, What I Wore to Work, Because Shanna Said So, Tucker Up, PTMT Get Pin-spired, Tip Junkie

Quinoa Chickpea and Avocado Salad

We had a box of quinoa in the pantry so when I saw this recipe pop up on Skinnytaste and my mom also mentioned it to me, I figured we had to try it out. Plus who doesn't love avocado?! Since we were having it for dinner I made a few changes since the original suggested it for lunch serving. It's really light and refreshing and would actually be a perfect side to take to a cookout.

Quinoa Chickpea and Avocado Salad
adapted from Skinnytaste, 4 servings

Ingredients:
- 1 cup of dry quinoa, cooked according to package
- 15oz can of chickpeas
- 4 roma tomatoes, diced (or generous cup of grape tomatoes)
- 2 Tbsp red onion, minced
- 2 Tbsp cilantro, minced
- garlic powder to taste
- salt & fresh ground pepper
- cayenne pepper to taste (optional)
- 1 1/2 limes
- 1 generous cup of diced cucumber
- 1 avocado, diced

Combine the first 7 ingredients into a bowl (first 8 if you choose to use cayenne). Squeeze the juice of 1 1/2 limes into the bowl and mix again. Adjust seasonings as needed. Chill for 30 minutes or this can be made ahead of time and kept in fridge. When ready to serve mix in cucumber and avocado.

Since we wanted 4 dinner servings out of this I increased a few of the ingredients and also grilled a 12oz bag of shrimp on the stove top sprayed lightly with olive oil and seasoned with pepper and garlic powder to go along with the salad. Eric doesn't like grape tomatoes so that's why I substituted roma and they worked just fine.... I think any tomatoes would do.

before adding cucumber and avocado

This was pretty quick to put together and I love that it can be made ahead of time. The creamy avocado really made the dish. We really liked it and the fact that it was healthy but make sure to season it well or it will taste bland....without seasoning I don't think we would have really liked it.

Hope you enjoy!

What I Wore: Packing up the tall boots

I feel pretty comfortable saying this is my last post wearing tall boots until the fall with the lovely weather we've been having (with hopefully even more ahead). After our trip in late April to PA, I put my riding boots in their boxes to keep them nice until I bust them out again in probably October. I wore this outfit several weeks ago to work on a cool day but wanted to make sure I still looked a little springy with pops of coral and teal. And luckily a classic black blazer is always in season for work anyway :) I think I'll also retire the black and white skirt until the fall as well since the texture isn't really one for warm weather.

Black blazer: similar, similar,  similar collarless; similar collarless these are all great affordable classic blazers
Teal top: Old Navy, similar, similar
Black and white skirt: Loft Outlet, similar, similar - really cheap, similar - polka dot, similar, similar, similar
Black leggings: Nordstrom, similar
Black boots: Andrew Gellar, similar, similar, similar
Coral teardrop necklace: Groopdealz, similar, similar
Coral earrings: Groopdealz, similar, similar
Coral nails: Essie "Sunday Funday", similar, similar


Anyone else packing away their tall boots with the warm weather? I have still been wearing and loving my ankle boots though!


Linking up to: What I Wore Wednesday, What I Wore to Work, Because Shanna Said So, Tucker Up, PTMT Get Pin-spired, Tip Junkie

Avocado Yogurt Dip

I'm about to let y'all in on a huge secret... my go to dip recipe that is DELICIOUS and oh so easy! It's only 5 ingredients. You are going to want to make it all the time especially in the warm months when avocados are on sale. Whenever we/someone is having a cookout or get together or pool party or any possible reason I can think of, this is what I make. Well not every. single. time. Sometimes you need to try something new but this dip is always a crowd-pleaser and goes well with most other foods so you might want to make extra!

Avocado Yogurt Dip
serves 6 (1/2 avocado per person) but easy to adjust servings

Ingredients:
- 3 avocados
- non-fat plain Greek yogurt
- garlic powder
- chili powder
- cumin
- ground pepper and salt to taste

I didn't include the salt & pepper in the ingredient count since everyone has that on hand. Most should only have to buy the avocados and yogurt to make this :)

Scoop out avocado flesh into bowl. Add a heaping Tablespoon of yogurt per avocado - so for 3 avocados you would need 3 heaping Tbsp of yogurt (so super easy to adjust this for more or less). Add a 1/2 tsp garlic powder, 1/4 tsp chili powder and 1/4 tsp cumin. Add fresh ground pepper and a little salt to taste. Adjust all seasonings as needed. Chill 30 minutes prior to serving.

As you can see this dip is wonderful with pretzel crisps and tortilla chips. It is also wonderful with vegetables, served on anything Mexican or on a salad. Enjoy!