To Buy:

These earrings from Etsy.  I love the minimalist look.  I want in silver and gold because I can't get enough of the mixed metal look right now!

To Try:

I Found this on Pinterest--A Watermelon Breeze: 3 cups cubed chilled watermelon, 1 cup coconut water, juice of 1 fresh lime, ice if desired, sprig of mint.  Put all ingredients in blender. Blend until smooth. Makes two servings.  Sounds so refreshing for the summer!

And then there's my constant obsession:

Pigtails, Pools, and Sun Hats...summer must be here!

Don't forget to check out the Etsy Shop for lots of new summer InFinnity Bib styles!  I also have a deal going on right now: 3 bibs for $30.  Use code: three4thirty at checkout!
Wow, this week has flown by! Let's see, where to begin? I guess with a few recipes.

I kept it really simple this week, we are trying to clean out the freezer so I have been getting a little creative. I made this recipe for Shrimp Pad Thai which is incredibly easy and very delicious. Advice from someone who has made this probably about 15 times: don't skip or skimp on the fresh basil-it's the best part!
And I also whipped up a batch of these Clean Eating Cookies.
I only had 1/2 cup of almond butter, so I used 1/2 almond butter and 1/2 peanut butter.  They came out really yummy.

Moving on.

Yesterday someone turned 7 months!
After this photo, she promptly ate the sign.

She's getting so big!  I can't even stand it.
And just one more. I can't help myself. Finn is modeling her new favorite InFinnity Bib pattern.

I have been a sewing fool this week. There are a lot of new fabrics, if you are interested, you can see them all here.

Have a great weekend!  We are  going to Ikea, so hopefully I will have a playroom remodel update for you soon!
I am notorious for overbuying produce.  I have been trying to get better, but there still seems to be an extra onion, sweet potato, bag of baby spinach, etc in the fridge every week.  And I hate throwing it out, but eventually it does spoil and I have to.  Until now.  Ha ha ha, soooo dramatic aren't I?

I started making a  Must Go Egg Casserole that has become a must eat in our house.  The hubby loves having it in the fridge to heat up for breakfast.  Basically, all you have to have is a carton of egg beaters or egg whites and then the rest is a hodge podge of whatever things you feel like adding.  Some of our favorites are: broccoli, baby spinach, sweet potato, onions, peppers, ham, and mushrooms.  We haven't put all in one casserole....yet, but those are some of the things that we have used so far.  You have a couple of pieces of bacon that are about to expire?  Throw them in!  Maybe some fresh herbs that are on their last legs?  They would work too!  Whatever flavor combos sound good to you, go for it!  And it's incredibly easy to make:

Pre-heat the oven to 350.

Chop up all the ingredients you want to use and put them in a baking dish sprayed with some non-stick olive oil spray. (I don't even cook them beforehand. They cook up perfectly while they are baking with the eggs. The only things that I did cook ahead of time was the sweet potato and the bacon-if you happen to be using them).

Pour the eggbeaters (or egg whites) over all the toppings so that they are covered.

Bake for approximately 30-40 minutes, until the egg has set.

Optional: sprinkle with cheese and bake another 5 minutes.

This was last weeks concoction: baby spinach, mushrooms, ham, and onion, topped with a few different types of shredded cheese that I only had the bottoms of the bags left.

I just wanted to share because it's an easy and very versatile way to eat healthy.  It only takes a little bit of planning to have this in the fridge for breakfast during the week.  You can even bake this in a muffin pan and have your portions already divided up!
And of course, no post is complete without this adorable face!
I eat dark chocolate every day. Usually multiple times a day. I also eat an absurd amount of trail mix. It's my favorite snack. So, I was looking to combine 2 of my favorite things: dark chocolate and trail mix and I came up with this sweet little treat.

Dark Chocolate Trail Mix Bites
I made a little batch in the toaster oven and they came out great.

You need your favorite type of dark chocolate squares (I used Hershey's Bliss because that's what I had), your favorite type of nuts (I used walnuts because they were in the pantry), and whatever other toppings you would like (I went with dried blueberries).

Preheat the toaster oven to 350.

Lay out your dark chocolate pieces. Make sure to leave a good amount of space between them because they spread when they are melting.

Place in the toaster over for about 5 minutes. You want the chocolate soft enough to press the trail mix in, but not completely melted.

Push your additions gently into the slightly melted chocolate. I put a walnut and 3 blueberries in each.

Place in the fridge or freezer to harden.

Enjoy your little dark chocolate trail mix treat!

And Finn says "hi," she is wearing her new infinity bib and bow headband that I made her. You can get one for your little one from my Esty shop if you like it!

Current Pinterest find that I can't wait to try...
Edible Paint-I can't wait to try this with Finn! 
In the recipe department I made Skinnytaste's Pasta with Butternut Sauce, Spicy Sausage, and Baby Spinach recipe.
This recipe was completely different from anything I had tried before.  The sauce is made of pureed butternut squash.  It was soooo delicious.  I pretty much followed the recipe the way it was written, except I used chicken broth to thin out the sauce instead of pasta water.  The hubby was a huge fan of this recipe too.  If you like butternut squash, I highly recommend trying it.

Someone else is currently a fan of butternut squash as well...
And my big news of the week....drumroll...I opened an Etsy shop that I will slowly be adding to.  Currently I am selling some of my handmade infinity bibs.  I am going to make some out of more masculine fabric patterns too (I just bought adorable mustache and pig fabric).  So, keep an eye out for additions.  Right now I have 10 different fabrics in the infinity bib style (think a stylish infinity scarf that is lined with terry cloth so it is absorbent for your drooling baby).  Finn is modeling a few of hers for you:
You can check out my Etsy shop here and if you have an Etsy account you can add the shop to your favorites so you can see when new products are added.  I am also open to custom orders if there is a special color or pattern that you want!
Lately, I could eat brussels sprouts every day of the week.  I don't know what it is, but I have been loving them.  There are so many amazing brussels sprout recipes out there that I have been trying.  This week I took a recipe for a Brussels Sprout Gratin and made a few changes to create a brussels sprout, chicken sausage, and quinoa casserole.  Enjoy!
Recipe adapted from Peace, Love, Quinoa
For the topping:
  • 2 cups Panko bread crumbs
  • 3 tbs unsalted butter, melted
  • 1½ tsp lemon zest
  • ½ tsp salt
  • ½ tsp ground pepper
  • 2 tbs chopped fresh flat-leaf parsley
For the casserole:
  • 1 cup quinoa
  • 1 package chicken sausage, thinly sliced 
  • 1 tbs unsalted butter
  • 2 lb brussels sprouts, trimmed and quartered
  • 2 tbs all purpose flour
  • 8 oz. Gruyere cheese, grated
  • ½ oz. Parmigiano-Reggiano cheese, grated
  • 1 tsp lemon zest
  • ¾ tsp ground pepper
  • 1 cup milk
  • 1 medium onion, thinly sliced
  • 1 tbs olive oil
  • 1 tsp sugar
  • Salt to taste

  1. Preheat the oven to 375F.
  2. To make the topping, in a bowl, stir together all the ingredients and set aside.
  3. Cook quinoa according to the directions on the package.
  4. Meanwhile, to make the casserole, Heat some butter or olive oil in a large skillet and cook the brussels sprouts until just tender, about 8 minutes. Remove from pan and set aside.
  5. Add chicken sausage to the pan and cook through, set aside with the brussels sprouts.
  6. To make caramelized onion, heat the olive oil in a pan and add the onions, salt, and pepper. Cook the onions until they begin to soften, about 5 minutes, then add 1 tsp sugar. Cook for another 10 minutes, until they’re browned and soft.
  7. In a bowl, stir together the flour, Gruyere, Parminigano-Reggiano, lemon, zest, and 2 tsp salt and pepper.
  8. Stir in the milk, then the brussels sprouts, sausage, quinoa, and caramelized onions.
  9. Transfer the mixture to a casserole dish and smooth the top.
  10. Sprinkle the bread crumb mixture evenly on top.
  11. Bake until the bread crumbs are golden brown, about 35 minutes.
  12. Let the dish rest for about 15 minutes before serving.
We were so hungry and it smelled so good, we couldn't even wait to take a picture of the finished product.  So, you get a messy photo with 2 servings missing.  Oh well, take my word for it, what it lacks in attractiveness, it makes up for in flavor.  Also, if possible, it always helps to have a cute sous chef to help prepare the dish.
I am getting the itch to make some changes in house.  This of course leads to many hours scouring Pinterest for ideas which is then followed with many more hours of figuring out how to complete these projects on a budget.
If the title of this article didn't win me over, the use of inexpensive Ikea shelving to create amazing floor to ceiling storage did.  I have been searching for ideas for storage in the playroom that still fit with the aesthetic of our home, and this is perfect!   I can't wait to start designing the playroom now!
We recently re-did our downstairs bathroom and now I want to start re-doing the upstairs one too.  I am not ready to fully make it over and spend a lot of money, so I am trying to find little things that I can do myself to give the bathroom a little facelift.  While searching for inspiration I saw these pictures of vanities made out of different materials.  I love this idea!  While I may not be able to complete this particular aspect of the bathroom right now, I definitely pinned it for later.
My Quick & Easy Recipe of the Week:  Clean Eating Southwest Meatball Skillet

This is a go-to recipe in our house.  It takes less then 20 minutes to make and we usually have the ingredients on hand.  We typically serve it over brown rice or quinoa, and I always add a little of the sauce from a can of chiles in adobo sauce to spice it up a bit.
Go buy this.  Well, you can finish reading, but then go buy this.  It's amazingness covered in dark chocolate deliciousness.
And one more pic from Finn's half birthday photo shoot.  I just can't help myself!
Trying a new thing...yet again. I am starting small this year. I am going to try to do a weekly wrap up at the end of each week. In a perfect world it should be posted sometime between Thursday and Sunday. We shall see. I am going to include my current obsessions, any fabulous recipes we have had, and of course some Finnley love, along with whatever else happens to be going on.  And I will try to write more in between as well-likely story right?  Sound good? Ok then.

Currently loving...
Spot On Satin Shorts $17.80

I like the shorts over tights look when getting a little dressed up in colder months. I feel like shorts are more versatile and I can get a lot more wear out of them then a dress.
Tuxedo Jacket $34.95

I am looking for a great menswear jacket to put on over the basic jeans and white t shirt look that I typically wear.
Ballet Flats $12.95

I am really into a pop of red right now. These ballet flats would provide just that.
We tried a few new recipes this week. The goal for the week was finding something quick and easy. We lucked out with the 2 news things we tried.
I made this Smoked Sausage & Polenta recipe, but I used extra red peppers and jalapeño chicken sausage. The highlight was the parsley pesto. I want to make some and keep it in the fridge to sprinkle on everything. Garlicky deliciousness.
Skinny Chicken good. And I used the thin sliced chicken breasts so it cooked up super quick.
And just a quick "hello" from Finn! Have a great weekend!

I have been cooking a lot more lately now that I am in somewhat of a routine with Finn and I have made some amazing meals from recipes that I pinned a while back.

Pinch of Yum's Southwestern Quinoa and Black Bean Casserole

Sooo good. We make ours extra spicey by seasoning the peppers and onions as well as the quinoa. This is a great vegetarian meal. I made it one time with a layer of spicy ground turkey too and it was just as good!

Kevin & Amanda's Cheesy Chicken, Bacon, Broccoli, and Rice

This recipe makes it really easy to throw together a meal last minute. I used quinoa instead of rice when I made it, and it was a hit with my family.

Another one from the blog Pinch of Yum (btw everything looks amazing on this food blog), Chopped Brussels Sprouts Salad with Chicken and Walnuts
My mom made this one for us for lunch and it was incredible. If you love brussels sprouts, this is a MUST try for you!

Continuing with my quinoa kick, and now that we have much cooler up on my recipe list to try is this Lentil Soup with Chickpeas and Quinoa. I hope it comes out as good as it looks!

Any delish recipes that you have tried lately?

Besides getting as much sleep as possible on my day off this week, I also have a few random things to share with you.
I have been eyeballing these condiment containers at Target for a while. And then today, boom, they were on clearance. Sold.
Even though the spoons are colors appropriate for ketchup, relish, and mustard, the jars are not labeled. This is perfect because I want to use them for Mexican nights in our house-think guacamole, salsa, and cheese or something like that. Moving on to dinner tonight...
Thai Sweet and Spicy Shrimp Pizzas from SkinnyTaste
(Be jealous of my amazing photography skills).
This is a great quick and easy recipe to keep on hand for when you have no idea what to make for dinner.  I used the Flatout thin crust flatbreads that I talked about here.  And the only other thing I did differently then the recipe was I layered baby spinach on the crust before adding the cheese, just to sneak in some veggies.

And then there is this...
My current motto in life.