I wasn’t planning taking pics of us this day. I had a shoot earlier, and on my way home to pick up Maya from my parents house I saw these gorgeous fluffy clouds over the skyline. Since I already had my camera in the car, basically I had to take pics of us in front of this backdrop haha.








On me…
Pops of Green { What we wore on St. Patrick’s Day ;) }
Green is my favorite color, so the only problem on St. Patrick’s day is deciding what green item I want to wear!
Yup, this is usually what’s going on when I take the pictures of just me 🙂
And…sometimes it takes a while before she’ll be interested in me again haha.
And then SHE wanted to push the button, but not get in the picture.
“Mommy, I take a picture of YOU!
No, you wait there, I’ll wait here.
Ok, now let’s push the button and see what it looks like!”
What have I created 😉
(below pic taken by Maya ;))
Love it when I catch her mid groove! She’s always busting a move!

So, funny story. Last night I paused a movie that we were watching and I told Maya it was time to go up and take a bath. She looked at me and said-
“I’m going to count to 3…and then…you will turn that back on!”
It took everything I had in me not to laugh. Good grief. I’m in for it…




On me…
Chicken with Sun-Dried Tomato & Basil Cream Sauce
Sound amazing? Look amazing? It is. Chicken is baked in a sun-dried and basil cream sauce.. wow!
Ingredients
- 4 chicken breasts
- 1 Tbsp butter
- 2-3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or more, to taste (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup julienned sun dried tomatoes in olive oil, drained
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup basil leaves, chiffonade
Directions
- Preheat oven to 400 degrees F.
- Melt butter in the skillet on medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant but not brown, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
- Place chicken into baking dish. Cover with sauce and place in hot oven.
- Bake for about 45 minutes, or until chicken reaches an internal temperature of 175 degrees F.
- Serve chicken immediately, garnished with basil, if desired.
Thanks DamnDelicious.net for the inspiration. I modified the recipe quite a bit to make it quicker to make. But wow, that was still amazing!
Comfy Rainy Weekend Wear…
We’ve had uncharacteristically sunny weather lately, but this past weekend Seattle decided to show us what we all know and love. Ok…know 🙂 We had a slight break on Saturday right before we were headed out to the store. So…why not take advantage? haha.
Oh, you’re wondering if I’ve showered? No, I had not 😉 And truth be told, this was my entire weekend outfit. Meaning, I wore it Saturday, slept in the top, then put the jeans back on Sunday! And… that’s real life 😉
Oh, and do you recognize this outfit on Maya from the Paleo Chocolate Mint Bars? Yup, since it was raining, we made those later in the afternoon! She also found these two mini pencils in the back of my car. No idea where they came from since I don’t remember mini golfing recently, and I certainly haven’t gone REAL golfing 🙂
It’s a hard lesson…the picking of flowers. I tell her not to pick any flowers that are in people’s yards. Our flowers are ok ( um, their mostly weeds and wild flowers! ;{ ). But, I tell her that she can pick weeds along the side walk. SO, of course she always does. And gives them to me 🙂


I love EVERYTHING about this next shot!!!
On me…
Shoes- AirWalk (thrifted, similar here)
Banana Almond Raspberry Frosty
I wanted to make a single serving of Lauren’s pure deliciousness “ice cream” frosty – Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty so here’s the recipe with some minor modifications.
Ingredients
- 1 frozen banana
- 1 Tbsp almond butter
- 1/2 cup coconut milk
- 1/4-1/2 cup water (adjust for desired consistency)
- handful of raspberries for topping
- Shredded unsweetened coconut for topping
Directions
- Mix up first four ingredients
- Garnish with raspberries and coconut shreds
Serve immediately! This totally tastes like ice cream!
DIY Cut Offs and Twirl Dresses…more fun on the beach.
Once again. Shorts in March in Seattle? LOVING THIS!!
I think I’ve mentioned this before, but another thrifting tip is finding a pair of bootcut jeans a size or two bigger than you want and then cut them off and distress them. You can usually find bootcut designer denim that are marked down to less than $5-$10. The cheapest ones have worn hems, and that’s perfect. You’ll cut that off and have some great fitting cut offs for the summer!







She loves to twirl! 🙂
Hahaha. She wanted to wear a really long dress the other day (haven’t blogged that yet), and I told she could, but that she’d have to hold it up if she wanted to run in the water. Now, she holds up all her dresses. SO CUTE!!!
She’s getting SO good at finding sea glass!!

“So, on the count of three, we are going to jump!”
Um…
Playing with our neighbor who met us down on the beach. 🙂
On me…
Paleo No Bake Avocado Chocolate Mint Bars
I’ve been wanting to make an avocado mint concoction in honor of St. Patrick’s Day. Ok, really, I just wanted it in general, and this seemed like a good excuse to finally do it! I found this recipe for No-Bake Coconut Avocado Grasshopper Bars from Whole New Mom. Turns out, she shared it from Raia’s Recipes. I love how people share recipes all around, and obviously, I will always say where I got my idea, inspiration, or entire recipe! I didn’t stray very far from her recipe, except I added more honey to mine, because the batter didn’t taste sweet enough 🙂 These are a light refreshing take, and leave you feeling not so guilty.
Teenager, toddler, and Huz approved-aka the trifecta WIN!
Mint Layer Ingredients
- 1 Avocado
- 1/3 Cup Raw Honey
- 6 Tablespoons coconut oil, melted
- 1 1/2 Cup shredded unsweetened coconut
- 1/4 Teaspoon Peppermint Extract (although, I think next time I might do a little more)
- dash of sea salt
- 1/4 Cup coconut oil
- 2 Tablespoons Raw Honey
- 1/4 Cup Cocao powder
- 1/4 Teaspoon vanilla extract
- dash of sea salt, then I grinded some sea salt on the top after it was cooled.
Line a 8×8 inch baking dish with foil. Place all ingredients in high powered blender or a food processor. Blend until all ingredients are thoroughly mixed. Smooth mixture into prepared dish and stick in the freezer while you make the chocolate layer.
Chocolate Layer Instructions
In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients (ok, I forgot to do this and just dumped it all in at the same time!). Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.
Maya loves to push the pulsing button. I totally remember loving to do the same thing when I baked with my mom!
But she loves licking the spatula even more!
As did I… 😉

I’ve been having her help clean her own bowls lately, and it’s super cool!
And…a little keeping it real. It’s not always easy photographing food with a toddler around!
Here a stripe, there a stripe, everywhere a stripe, stripe!
And…I apologize if you now have Old MacDonald stuck in your head… :}
I really am so lucky that Maya is a total cuddle bug. Today…was not one of those days though haha. She just wanted to run and play, and really. I can’t blame her!
“Look Mommy, it’s a see saw!” Um…
Ok, I had to try. Hahaha. She was having none of it! 😉
Just wanting to throw sand… ;{
Seriously dying over this vintage cardigan. I rarely find vintage stuff in Maya’s size that’s in good condition. I’ve scored a few things recently though. This is gorgeous, and it will transition perfectly into summer! 
And then she spotted Seagulls.
The poor seagulls. Can’t enjoy their lunch in peace. These two had a baseball sized shell of some sort. They kept flying up in the air and then dropping it in the hopes of smashing the shell. I almost got nailed in the head! I was totally scared Maya would get hit, except they wanted to be as far away from her as possible haha.



Part of a crab that another seagull had eaten…
Gosh, sometimes it amazes me how big she’s getting. She’s more than half of me now!! ;{
Ok, on first look, I thought this seagull was flying right at my head (look closely in the water)!! I have a slight fear of birds…



On me…

Raspberry Coconut Bonbons
Love the Dark Chocolate Covered Mint Ice Cream Hearts I posted on Tuesday? So did I! 🙂 But my kids were not too keen on the mint flavor and I don’t give them dark chocolate.. intentionally. 😉 So we made this into a fun kid project where they did the scooping and pouring and I did the blending. Both kids participated and were both very engaged in the process of measuring, stirring and “organizing” ingredients. I dipped half of the batch in chocolate for the grown-ups and left half as is for the kids. Happy kids, happy mommy!
Ingredients
- 1/2 cup cashew nuts/pieces, soaked overnight in cold water
- 1/2 cup virgin coconut oil, melted
- 1/2 cup raspberries
- 1-2 Tbsp agave syrup
- 2 tablespoons coconut milk
- 1 tsp vanilla
- 1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat (optional)
Directions
- Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth.
- Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
- Remove patties from the molds and place back into the freezer on a tray while melt the chocolate.
- Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
- Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.
Skinny Boyfriend Jeans…kind of.
One of my biggest rules of thumbs when shopping (especially in thrift stores), is don’t be afraid to look outside your normal size or section! I got these 7FAM skinny jeans two sizes bigger than I normally wear, and they are the perfect skinny boyfriend jean on me! 
I took the first two pics outside of our house while Maya was in preschool. I wasn’t sure if we would have time to go to the beach later, but…we did!
And then…it got too hot for my jacket. Seriously, what is going on Seattle?!! Not complaining though!


Double rock throw!! Pretty impressive 😉



Singing….roaring…a little of both?
Looking for cool shells.
And finding some! 🙂
On me…












