This Week: Food, Fashion, Fun

Sun Cups


I want to swim in brown butter. Especially at breakfast.

I love frosted cookies…remember the manager’s special at Mrs. Fields?? So, yeah. check out these frosting **filled** ones. Eek!

Three of my favorite things smashed into a sandwich and grilled. Rawr.


I’m obsessed with this site. If you can get over the series of posts featuring the over-the-top “safari” weekend, the clothes and accessories are simply fabulous.

This caftan. C&C turned me onto it and now I’m obsessed. So breezy, so comfy, yet somehow what is essentially a mumu becomes totally classy.

Did I tell you? I got a job! In fashion! (Sorta). I work the floor at a gorgeous little boutique right here in CVille. And I’ve basically been stalking this dress ever since I got here. Such unrequited love!!


So yeah, remember when I made this? Welllll all the magnets either fell off or were becoming a pain in the arse when the makeup containers got so heavy that they kept sliding to the bottom. Not fun. So, maybe this will work? I do have an extra towel rack for some reason in the bathroom…

We somehow lost my favorite welcome mat ever…it was the one that looked like an iPhone and I’d honestly sweep my feet across it every single day. Ugh. So I think this can make a suitable replacement.


facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Mocha Cappuccino Chia Pudding

Yeah, I know. I’m going crazzzzy with all this chia pudding.

Mocha Cappuccino Chia Pudding ::The Not So Desperate Housewife

But seriously, what was wrong with me? This is the perfect breakfast. Just mix it all up, toss in the fridge. Boom. Nice cool breakfast option for hella hot days all nice and ready after I stumble out of bed.

Mocha Cappuccino Chia Pudding :::The Not So Desperate Housewife

So this recipe also has sort of a secret ingredient. I use it in pretty much everything. Probably the greatest grocery discovery I ever made.

Mocha Cappuccino Chia Pudding : The Not So Desperate Housewife

Apple pie spice is sorta like pumpkin pie spice but much, much lighter. Maybe because apple pie is a much more summery dessert? I’m freaking out over Fresh Market’s blend, though…it’s got a few extra ingredients that others generally don’t, like lemon peel and fenugreek. Baller.

Mocha Cappuccino Chia Pudding
Prep time: 
Total time: 
Serves: 1-2
  • ⅔ c almond milk
  • ½ c brewed coffee
  • 1 T coconut oil
  • 1 T cacao powder
  • 1 t apple pie spice
  • pinch salt
  • 1 t vanilla
  • ¼ c chia seeds
  • sweetener of choice (I don't use any)
  • cacao nibs, for topping
  1. Here's the trick to getting this stuff to gel without clumping--mix the coffee and almond milk together and pop int he microwave for just a minute or so, to warm it up.
  2. Add the remaining ingredients, mixing well.
  3. Transfer to whatever bowls or containers you'd like.
  4. Refrigerate over night.
  5. Top with cacao nibs and enjoy!


facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

This Week in Food, Fashion, and Fun

Coffee at Founding Farmers :: The Not So Desperate Housewife


It’s HOT. Meaning that it’s time for ice cream sandwiches and booze. Preferably mashed together.

These brownies. Because they’re healthy and all.

Despite the heat index, this tea is absolutely amazing.

Cracklin’ Chicken from Nom Nom Paleo. So easy (took me like 15 minutes start to finish), and soooooooo good. Because fried chicken skin.

I’ve been on a juice kick lately if my Instagram obsession with it hasn’t tipped you off already. I really do prefer to make my own at home but…you know…time and stuff. I finally found a green juice I can palate–meaning it’s green and has veggies but isn’t actually 90% fruit (i.e. sugar bomb).


Just. Dying. Over all of these crop top/skirt sets this summer…this is my favorite anywhere. And this is the one I actually got because I am poor.

I totally JUST found out that corduroy pants are coming back. So psyched. And, I love everything Patagonia, so…

Also in love with these silky Capilene pants. Ah-mazing on their own in hot weather and will save me from freezing to death skiing this season!

This dress, this dress, this DRESS! Like…the truest chameleon of dresses. I bought it on a whim (shocker) and can’t stop wearing it. Best job interview/out for drinks/grocery shopping piece *ever*.


I have wasted easily 3 hours going through this guy’s Instagram devoted to dressing himself like celebrities. I’m actually 12 years old.

This list of Fashion Moments Every Kid of the 90’s Will Remember Rocking Their World. I laughed so hard and was simultaneously horrified…especially at 9, 11, and 16. But I’m still all about boy short undies.

A healthy (and sophisticated) diet on $4 a day. With cheddar scones involved? I’m down.

Which celebrity chef are you? I was soooooo not shocked that I was Gordon Ramsay. I’m so mean in the kitchen.

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Cheeseburger Chili (without cheese)

Seriously, y’all. It’s like I put a cheeseburger in a blender. I had this fantastic concoction cooking all day yesterday as we were moving in and our tiny kitchen was thick with the smell of backyard barbecue.

Cheeseburger Chili : The Not So Desperate Housewife

This was our second meal actually prepared in the new house. If you recall, half our house was without power and the AC was out for the whole weekend because things like that just…seem…to happen to me all of the time. I think we’re finally in the clear, but just know for the rest of the year I’ll be afraid to turn on the dryer…20A to start when the whole house is only 60A is terrifying. My only good ideas are to either a) just do laundry out, or b) to designate a laundry day and make sure *everything* is shut off before even thinking about washing clothes. At least our water bill might be lower?

Anyway, this chili. I went ahead and roasted half a butternut squash in foil and just scooped out the inside and dumped it into the crock pot, but in the future I’ll probably just used the canned stuff since a) it takes way less time, and b) I won’t have to turn the oven on. I’m making a lot of lists today. If I’d have been thinking ahead, I’d have thought to get some ketchup and mustard to dump over my bowl and make this even more like a cheeseburger smoothie. Trust me on this one.

Cheeseburger Chili (without cheese)
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 lb ground beef
  • 3 c mashed butternut squash
  • 1 can (14 oz) diced tomatoes with liquid
  • 2 medium potatoes, cubed
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 c sliced mushrooms
  • 1 c nutritional yeast
  • ¼ c apple cider vinegar
  • 1 t onion powder
  • 1 T dry mustard
  • 1 t garlic powder
  1. Brown the ground beef in a skillet over medium high.
  2. Place beef in a crock pot with all other ingredients.
  3. Give it all a quick stir and cook on LOW for 6-8 hours.
  4. Serve with your favorite burger toppings.



facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Overnight Bulletproof Chia Pudding

I have been long averse to jumping on the chia pudding bandwagon. Maybe I had a bad experience? I feel like I probably did, since I couldn’t even hear the word “chia” without thinking of gritty, gelatinous goop.

Bulletproof Chia Pudding :: The Not So Desperate Housewife

Well, you guys, when you’re moving and your AC goes out (along with power in half the building) because the ampage in your new house simply cannot handle running the washer and dryer at the same time, you start looking for breakfast options that are, you know, cold. Never mind how the heck I ended up with a baggie of chia seeds in the fridge, but there they were, and gosh darn it if this mess didn’t come out spectacularly. I even ate it out of a little mason jar, since apparently that’s what cultured grown-ups do. Does it count if it was my complementary margarita glass from Joe’s Crab Shack?

Overnight Bulletproof Chia Pudding
Prep time: 
Total time: 
Serves: 1-2
  • 1 c hot coffee
  • ½ c almond milk
  • 1 T coconut oil
  • 1 T grass fed butter or ghee (can also be another T of coconut oil)
  • 1 T unsweetened cocoa powder
  • 1 t cinnamon
  • ½ mashed banana (optional)
  • ¼ c chia seeds
  1. In a blender, combine all ingredients except the chia seeds.
  2. Add the chia seeds to a mason jar or bowl.
  3. Pour the bulletproof coffee mixture over the chia seeds.
  4. Refrigerate overnight.

Bulletproof Chia Pudding : The Not So Desperate Housewife

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

This Week: Food, Fashion, and Fun



There is no part of this sandwich I am not creepily in love with.

I am totally THAT guy who eats all the topping off fruit crisps and this recipe was made for me.

I’m not a huge fan of tequila unless it’s buried in a margarita. But I’d still try all of these.

Ross has not stopped talking about these since the first time we had them. And I’ve had the recipe pinned ever since…and that was a year ago. THIS time, I mean it!


This beaded top is a. freaking. dorable. Just enough embellishment to be “fun” without looking like you got trampled by a New Year’s party and easy to dress up (with a skirt or dark shorts like Shanna’s) or down (with jeans and sandals).

Saw this necklace posted on PaleOMG’s Instagram earlier this week and, naturally, had to find it. Simplicity is the way to go. Even if you aren’t a bridesmaid.

One: I have huge ankles so oxfords intimidate me. Two: metallics straight up scare me. But I’m in LOVE with these shoes. Someone help me.

This ensemble. WHY is it not Fall yet???


I’m a closet craft girl, and moving into a new house is like, crafty sensory overload. First up: this wreath. So effing cute.

And while we’re talking about home decor, you should know I’m also making about a dozen of these. What am I? Like, 5?

So maybe it isn’t fun, but this homemade goo gone!!! I finally decided I’d reached that point where all those “funny and ironic” bumper stickers I thought were so cool in college? Yeah, not really all that cool anymore.

I need this blown up on my wall. I feel like I should be ashamed but I also feel really relieved because I hate milk.


facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Pumpkin Bread. In July. You’re Welcome.

It’s 80 degrees with 80 percent humidity at this very moment. So naturally I’ve got the oven on full speed ahead with a series of baking projects to keep me from losing my mind. Oh, and naturally those baking projects happen to be pumpkin things because I’m not patient enough to wait for Fall. Naturally.

Gluten Free Pumpkin Bread

Side note…we’re moving into the new house Friday! I’m both excited to get everything settled and terrified that I’m going to get crushed with all our stuff as soon as I crack open the Pod…

The Best Pumpkin Bread

This recipe is one that a friend gave me last year after the semester had started getting out of hand and all we could think of to make ourselves feel better was to have massive amounts of baked goods within arms reach. It was nothing short of a miracle that I was able to sub Bob’s Red Mill gluten free AP flour in one for one without a kitchen disaster (that seems to happen to me a lot)— my friend liked it even more than the wheat flour version since the garbanzo bean flour in Bob’s mix made for a little bit of a crust on the outside and a super moist interior. I’ve made this at least a dozen times and have made a couple tweaks based on preference and, seriously, y’all, it’s warm, comforting, fragrant perfection.

Pumpkin Bread (Gluten and Dairy Free)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 3⅓ c Bob's Red Mill Gluten Free AP Flour (or just regular wheat flour)
  • 1 c sugar
  • 1 t baking soda
  • 1 t baking powder
  • 1 T pumpkin pie spice
  • ⅔ c water
  • 4 eggs
  • 1 can (14 oz) pumpkin
  • ⅔ c oil (can also use melted butter)
  • ⅓ c applesauce
  • 1 T vanilla
  1. In a large bowl, combine all dry ingredients and mix well.
  2. Beat the eggs and add the remaining wet ingredients. Whisk till smooth.
  3. Add the dry ingredients to the wet and mix by hand until smooth.
  4. Pour into a large loaf pan (12.5 inch x 5 inch).
  5. Bake at 350 degrees for 1 hour.

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Southwest Dinner Salad

Valentine’s Day, 2010. My husband (then-boyfriend) and I were attempting to not make a huge deal out of it. And by “not trying to make a huge deal out of it,” I mean that Ross made reservations for us at one of those places where you get a five star dinner while watching a show but didn’t realize until about an hour before we were supposed to leave that the place was in San Antonio (we were in Georgetown at the time). Oops. So we ran out to dinner to a place down the road and that was that.

Southwest Salad

And I got a “Santa Fe Salad.” Funny what you remember.

Anyway, I guess it was good since this salad a part of our dinner rotation ever since. I mean, the date was good, too. Obviously. During the hard-core Paleo years, we just nixed the cheese and corn and used sliced almonds instead of tortilla strips and it was still amazing. So this is totally kosher for clean eaters. Promise.

Southwest Salad 1

My favorite protein to use for this salad is grilled chicken, but salmon (or any other fish) is really great, too. When entertaining, I’ve even made a side salad version…just a tiny one without the protein. As for dressing, you can use anything you want–the original had what was basically a spicy ranch–but I loveLOVElove this avocado dressing with a little cayenne on top.

Here’s a good tutorial for roasting your peppers.

Southwest Dinner Salad
Prep time: 
Total time: 
Serves: 4-6
  • 1 head Romaine lettuce
  • 1-2 lbs of grilled chicken or fish, can be hot or cold
  • 2-3 roasted red bell peppers, sliced (see recommendation above)
  • 2 heirloom tomatoes, diced
  • 1 large red onion, sliced
  • 1 (14 oz) can of corn kernels, rinsed and drained
  • 2-3 avocados, pitted and sliced
  • 1 c grated cheddar and jack cheese
  • a few handfuls of corn tortilla chips, crushed
  • dressing of choice (see recommendation above)
  1. Make a nice big bed of romaine in a large bowl or on individual plates. I made 5 salads with this recipe, if that helps.
  2. Arrange the ingredients on top of the lettuce, saving the cheese and chips for garnish.
  3. Dress and serve!


facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

This Week in Summer

Florida cruisin’.

photo 3 photo 1


Front porch swingin’.

photo 2

Breakfast eatin’.

GF Granola from Serendipity GF French Toast from Serendipity photo 3 copy Banana Pancakes

Seriously. So much breakfast.

photo 2 copy photo 2 copy photo 1 copy

Sister’s puppy lovin’.

photo 1 copy

Aaaaaaaand that’s about it! Funemployment is great, isn’t it?

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Bacon Banana Pancakes

Ever mixed red and white wine together? You know, just to see what would happen? Yeah, don’t. Just know I made that sacrifice for you. Moving on.

Bacon Banana Pancakes

I just finished reading The Matchmaker last week—and yes, I cried (no, BAWLED) at the end…and for about three days after. Such a good book. I even made Ross help me plan a hypothetical trip to Nantucket, which would totally not have been hypothetical if we had disposable income at the moment. *Sigh*

Bacon Banana Pancakes 2

If nothing else, people on Nantucket seem to eat fresh made gourmet food all day long. Every day. I can’t stop thinking about Box having a breakfast of cheddar scones over coffee every morning at the waterside B&B whilst courting Danbey. I have resolved to make cheddar scones and eat them on my front porch as soon as we move into the new place. Only a few more weeks…crashing with your parents not cool. And way less cool when you’re married and are, like, 30 years old.

We spent last week in Florida, though, with my in-laws. Still crashing with parents, but when you’re in Florida it’s easier to pretend you have a Bayside vacation home. So being a *vacation*, I made pancakes all week long. Obviously. The only exception being a couple of trips to Serendipity…their French Toast and Cornmeal Pancakes are beyond words.

Ever since my mom got me a jumbo bag of Namaste Foods Perfect Flour Blend from Costco, I’ve been using that. Remember that, when cooking with gluten free flours, no two are really the same so if you’re using another brand, the measurements may differ slightly. I’ve made pancakes using other brands of GF AP flour and some with my own blends with success as well, but the important thing is to add a little at a time to make sure the consistency is good.

Adapted from this recipe.

Bacon Banana Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 cup GF flour blend (I use Namaste Foods Perfect Flour Blend these days)
  • 1 T baking powder
  • pinch salt
  • 1 c milk of choice (I used vanilla almond milk)
  • 2 eggs
  • 1 ripe banana, mashed
  • 2 thick slices of bacon
  1. Cut the bacon into lardons.
  2. In a skillet over medium-high heat, cook the bacon until crisp.
  3. Meanwhile, combine the remaining ingredients into your batter.
  4. When the bacon is done, reduce heat to medium.
  5. Add the bacon AND the drippings (the drippings add the flavor and are why we don't need to add oil or butter to the batter).
  6. By ¼ to ⅓ cup-fulls, pour batter onto the hot skillet used to cook the bacon. Wait until bubbles form, then flip.
  7. Serve with maple syrup and toppings of choice!



facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

1 2 3 4 48