Warming Winter Salads

As it gets deeper into winter, the more comfort foods start to become a favorite (for taste buds, not your waistline!). From hearty root vegetables to creamy soups and decadent desserts…it’s a tough way to stay trim! With trade show season and a warm-weather vacation fast approaching, I’ve been trying to incorporate greens and root vegetables in as many dishes as possible to stay satiated while still getting a little more nutrition from my cravings. My favorite way to get both fixes are by combining them in a salad. I’ve included two latest recipe obsessions below. Enjoy!

Warm + Roasted Winter Salad Bowl (taken from OhSheGlows)

Ingredients:
For the salad:
∞ 1 cup uncooked rainbow or regular quinoa + 1.5 cups water
∞ 3/4 pound Yukon Gold potatoes, chopped into 1/2-inch chunks (about 2 1/2 cups)
∞ 1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)
∞ 2 extra-large or 3 large garlic cloves (peel left on)
∞ 1 tablespoon extra virgin olive oil
∞ 1 cup stemmed and finely chopped kale (I used curly, but OhSheGlows used lacinato)
∞ 3 green onions, thinly sliced (I omitted)
∞ 3 tablespoons pepita seeds (OhSheGlows added sesame seeds as well)
∞ Sliced avocado (I did not have on hand)

For the Dressing:
∞ 1/4 cup red wine vinegar (I used Golden Balsamic vinegar)
∞ 1/4 cup extra virgin olive oil
∞ 2 teaspoons Dijon mustard
∞ 1/4 teaspoon fine grain sea salt
∞ Freshly ground pepper, to taste

Directions:

  1. Preheat oven to 400F and line one extra-large (or 2 large) baking sheets with parchment paper.
  2. Place the chopped potatoes, green beans, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer.
  3. Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10-20 more minutes until the potatoes and beans are tender and golden. Watch closely during the last 10 minutes to avoid burning.
  4. Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
  5. Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
  6. Chop the kale and green onions.
  7. When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables.
  8. Trim the end off each garlic clove and push the roasted garlic out. Finely chop or mash the garlic. Whisk the garlic into the dressing until combined. Pour all of the dressing onto the vegetables and toss to coat.
  9. Season with salt and pepper to taste and serve immediately.

 Warming Winter Salad 3

Warming Winter Salad 1

Sweet & Savory Salad (as seen on my IG)

Ingredients:
∞  1 cup uncooked rainbow or regular quinoa + 1.5 cups water
∞  3 medium-large sweet potatoes, chopped into 1/2-inch chunks
∞  1 1/2 cups walnut wholes and halves
∞  2 cans chick peas
∞  1 tablespoon extra virgin olive oil
∞  2 cups stemmed and roughly chopped curly kale
∞  Cumin
∞  Ground cinnamon
∞  Cayenne pepper
∞  1 lime for dressing

Directions:

  1. Preheat oven to 450F and line one large baking sheet with tin foil.
  2. Combine the chopped sweet potatoes, walnuts, EVOO and chickpeas in a gallon zip-lock bag. Add the cumin, cayenne, and cinnamon to your liking, close the bag 98% and blow air in the bag before sealing completely. Roll the now inflated bag around to evenly coat all contents in spice mixture. Spread into an even layer on the baking sheet.
  3. Roast for 20 minutes, remove from the oven and flip, and continue roasting about 15-25 more minutes until the sweet potatoes and chickpeas are tender and golden. Watch closely during the last 10 minutes to avoid burning.
  4. Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
  5. Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
  6. Chop the kale.
  7. When the vegetables and walnuts are finished roasting, remove from oven and set aside. Spoon the sweet potatoes, walnuts, and chickpeas into a large serving bowl. Stir in the quinoa.
  8. Squeeze the lime’s juice over the chopped kale. Massage into the leaves, and let sit a minute or two to soften the kale. Combine all ingredients, toss, and enjoy!

Warming Winter Salad 4

Happy Valentine’s Day

For what will be my most relaxed Valentine’s Day yet, I can only pair it with an equally  low-key outfit. Nothing quite like spending the night in, cooking together, and sharing each others’ tender company…quite rare with both of our current job schedules.

What are your plans with your sweetheart?

Happy Valentine_2015

Click to Shop
Sweater: BRUNELLO CUCINELLI Cashmere Deep V-Neck with Frayed Edges
Necklace: Jennifer Zeuner Gothic Love Plate Necklace
Jeans: J.CREW Broken-in boyfriend jean in harbor wash
Bag: DOLCE & GABBANA Carnation Print Evening Bag
Bra: MONKI Lucy Lace Bra
Panties: MONKI Tanja Thong
Flats: Valentino ‘Rockstud’ T-Strap Pointy Toe Flat
Perfume: Trish McEvoy Sexy No. 9 Blackberry & Vanilla Musk
Nail Polishes: Pale Nail Polish, Ballet Pink Glitter Nail Polish, Bronze Shimmer Nail Polish — All BOBBI BROWN

How-To: Getting the Kate Moss Signature Sex Kitten Look

It’s no secret that I have a minor obsession with Kate Moss…many women in the fashion industry do, regardless of industry. After her collaboration with TOPSHOP launched earlier this year, Nordstrom caught up with her makeup artist, Charlotte Tilbury, and posted a how-to on their Beauty Blog. Follow along below after watching the posted how-to video to see how you can achieve Kate the Great’s iconic look for tonight’s festivities:

1. Prep. Get your skin ready with a cream. Apply foundation and conceal targeted areas, including under-eye circles, blemishes or red spots. Utilize finishing powder down the T-zone to cover any pores.

2. Feline Eye. Use an eyelash curler (your secret weapon) to curl your lashes. Next, with your finger, pull the outer corner of your eye out slightly into a point to create the feline shape. Look straight ahead into a mirror and, using a black liquid eyeliner pen, draw a line until you get 3/4 of the way across your upper lash line. Mark a point on the outer corner of the eye where you want to end your line. Continue along the lash line and angle up to the outer point you marked to create a V shape along the eye. Repeat on the other eye—being sure to make another mark that’s even with the first eye. After your feline flick is complete, line your waterline with a black pencil. For a more dramatic look, add more of the black liner over the liquid liner.

3. Blend. Take a neutral grey and blend this color across the entire lid. Use a blending brush to add a darker shade of grey into the crease in a windshield wiper motion across the full eye socket. A darker shade of grey will create a smoky look under the eyelash line and along the feline flick lash line. Of course, apply mascara. Layer on more mascara for a more dramatic look.

4. Bronze. Use a powder brush and a swirling motion to apply bronzer to the temples, the forehead and the cheeks. Use the same shade in order to sculpt and carve out the cheeks by applying it right below the cheekbones.

5. Lips to Finish. Always start the lips with a neutral lip liner. If you are not sure where to put your lip liner, smile and then apply to your lip line. Add a nude lipstick on top. If you want a more matte look, add some powder over the lips.