Life Lately

Wedding season with my love, (Washington, Connecticut). Wearing probably my absolute favorite dress to date - splurge on this one you guys, you will not regret it.

Kind of healthy, yet not really, gluten-free cheesecake. I mean, how healthy can cheesecake (made with cream cheese) really get?! I used the real stuff too (organic of course). Recipe here.

Not sure why this hollow back handstand pose is SO DARN HARD for me, but I'm getting there! Practice practice practice.

Finally made it out to Sunday in Brooklyn for Nick's birthday. Incredible menu, full of light, healthy, delicious small plates. Highly recommend  the chicken drumsticks (SO good), and the super unique craft cocktails ("Champagne Problems" specifically, because it has beets, mint, and is so delicious).

I had the opportunity to spend 4th of July at the most incredible house I've probably ever stayed at. I spent the weekend in this pool, getting some much needed vitamin D, and explored the town of Amaganssett (which I'm entirely obsessed with now - so cute!). 

I've been on a huge matcha kick these past few months and have finally gotten to a point where I can make a great one at home. It's become my daily morning routine. I originally purchased Sunfood matcha, but it just wasn't the kind I love in a drink (its the type that would work better with baking). So a couple weeks ago, I finally splurged on some real, true, matcha. Yes, it's pricey, but it's much cheaper than going and buying a $5 latte every day! Stay tuned for a post on how I make my matcha lattes soon!

One more shot of this dress, because it really is that good.

Cutest shop in Amaganssett - I wanted all the baskets! I can't remember the name, but it was on the right hand side as you're just entering town.

I couldn't get enough of this bathroom, which was in the house we rented while in Washington, CT for the wedding. Goals.

Meat sauce is on repeat in our household. Warming, hearty, healthy, and delicious, it's the perfect meal (and we always have leftovers for the next day). Throw it over some zucchini noodles for a lighter dish in the summer! Recipe here.

One of my favorite views of NYC.

Slightly obsessed with all the Beautycounter products I just stocked up on, this mask being one of them. It brightens, firms, lifts, and gives my face this fresh and clean glow in 10 minutes flat. To top it off, it's non-toxic and full of natural ingredients. But then again, I wouldn't let anything else touch my skin, would I?

I've just recently started putting brazil nuts in my smoothies. Did you know that only one a day gives you 100% of your daily intake of selenium?! Pretty cool, and a very easy way to get it in.

Shrimp Scampi: Whole 30 & Paleo Friendly

Who needs pasta, butter and cheese when you have an even yummier, butterier, yet healthy substitute? Yes, I'm being completely serious - this tasted better than the real thing in my opinion. I made this shrimp scampi a couple nights ago and couldn't believe how good it turned out. It's Whole 30 approved and paleo friendly, although please note that I did add some parmesan cheese which you can see in the photos. You can easily substitute nutritional yeast for that though if you're trying to go dairy free.

I've always cooked spaghetti squash whole, but decided to roast it in halves this time around. Let me tell you... that baby was freaking IMPOSSIBLE to cut in half. I had my sharpest knife out and was somewhat afraid that the scene was going to end bloody. Luckily, with a little patience, I was able to get it in half. I'm not sure it tasted any better or was any easier though to cook this way. The only benefit was the cook time, which was cut in half. I'll let you guys choose how you want to cook it! The other option would be do do zucchini noodles. They'd be delicious in this recipe.

Ingredients:

• 1 whole spaghetti squash
• A bag (about 2 dozen) shrimp
• Half of red onion
• 1 tbsp+ of ghee (to taste)
• 4-6 garlic cloves
• EVOO
• Parmesan cheese (Optional - exclude or sub nutritional yeast for Whole 30 or paleo option)
• Himalayan salt & pepper

Directions:

1. Preheat oven to 400 degrees.
2. Cut the spaghetti squash in half, remove the seeds, and rub olive oil all over the inside and outside of the squash. Place on baking sheet and bake for about 40 minutes or until tender.
3. While the spaghetti squash is cooking, chop up the onion and mince the garlic so that it's super fine. 
4. Heat olive oil in pan and add onion and garlic and sautee until translucent (a couple minutes). Add about a tablespoon of ghee and cook a little longer. Then add all the shrimp and cook for a few minutes.
5. Once the spaghetti squash is done, scoop it out of its shell, and add the squash to the pan with the shrimp - one note here is that I only used about 1/2 to 3/4 of the squash because my pan wasn't big enough to hold it all.
6. Mix well in the pan and cook on low until the "noodles" are tender (a couple minutes so that the noodles can soak up the ghee and garlic taste).
7. Serve and enjoy the best scampi EVER! This recipe makes about 4 servings - I had lots of leftovers.