What’s better than a sustainable fashion brand? One that offers up some serious style along side their planet conscious thinking! Reformation does it again with their Spring fashion look book. I’ve got my eye on quite a few of the dresses and this top shown immediately below. How cute is this top?! I’m also sharing a Spring/Summer trend I’ve noticed popping up at the end of this post. Check it out:
I am crushing hard on all their new white dresses!
check everything out at FGR
These shorts are trending for Spring + Summer!
I’ve been noticing some fun new hair trends for Spring and wanted to share! Did you know that lavender is the new hair color of the season? I’ve been spotting it everywhere and I love its mermaid-esque look! I especially gravitate towards the lighter almost grayish lavender hues. I find them so pretty! Take a look:
I love wispy bangs! If I had straight hair I would wear wispy bangs all year round but sadly since I was born with curly hair, I have to restrict my fringe to late fall and winter months only.
I love a good bob with some wave to it!
Top knots once loose and messy are now inspiring a more modern, cleaner look for Spring.
Feathered layers provide a more natural layered look for Spring
Lavender is the IT hair color for Spring
Easter is right around the corner and Spring is starting to emerge! I don’t know about you but just thinking of warmer weather and Springtime blooms puts me in the mood for a tasty cocktail. So I’ve gathered up my nine favorite brunch cocktails to ring in this Springtime holiday, Easter! Take a sip:
Passionfruit & Lime Margaritas – click any pic to grab the recipe!
Vanilla & Pear Cocktail
Sunny Clementine Cocktail
Maple Salty Dog
Watermelon Cucumber Sangria
I was feeling like I needed a little inspiration for Spring and ever since I found out about the Marsh Botanical Gardens last year, I’ve wanted to go. It seemed like the perfect day to do it, so why not? We popped in and out of all the greenhouses we could, toured the campus and ended the day at the beach (which is only about seven miles away!). By the end of the day, my crazy plant lady vibes were back in full bloom, just in time for Spring!
Entering the first greenhouse!
Many of the greenhouses had smaller rooms inside which created a cozy tropical experience
Some of the plants were so tall, it looked like they needed to raise the roof
cactus reaching for the sky
The biggest bunch of bananas I’ve ever seen and one of the many tropical fruits growing here
There are plenty of petals too!
a close up of some of the succulents
I recently discovered Rolla’s, an Australian based denim brand based out of Melbourne. Owner and designer couple, Andy Paltos and Sarah Gilsenan are the creative pair behind the brand. Their style is simple 70’s mixed with modern clean lines (probably why I love it so much!). Originally working for Wrangler before starting their own denim line, Andy and Sarah wanted to create something that represented their own heritage and identity. (Love that!) P.S. Their line is also available in U.S. shops!
Love this look!
Just give me all the stripes!
I always like to change up my nails a bit from season to season and Spring is no different. I’ve been spotting some awesome nail art trends for Spring and wanted to share! Check it out:
click any pic to see source
I’ve been chowing down on my new meatless Monday recipe for the past few dinners! Not only is this recipe chock full of veggies, but it’s gluten-free and oil-free as well. Double yay! As we near the end of Winter, I’ve been craving lots of fresh fruits and vegetables. This meatless Monday recipe hits the mark, using fresh zucchini, broccoli, cauliflower and more. Oh and it only takes about 30 minutes to make! Check out the recipe below:
- 2 small zucchinis (I left the skin on)
- 1 small head of broccoli
- 1 small head of cauliflower
- 4 organic celery stalks
- 1 sweet onion
- 5 – 6 large roasted garlic cloves
- 1/2 tsp sea salt
- handful of cilantro
- 1 3/4 cup water
- Preheat the oven to 400′.
- Set up a double boiler to steam broccoli and cauliflower.
- Cut zucchini, celery, broccoli and cauliflower into medium chunks.
- Place broccoli and cauliflower into double boiler and let steam for 20 mins.
- Put zucchini and celery on baking sheet with parchment paper.
- Cut sweet onion into fourths (leave skin on) place on same baking sheet, open side down.
- Cut garlic top off and place upside down on baking sheet. Roast for 25 mins. No need to add oil.
- When everything is done cooking, carefully peel onion and garlic skins off. You can use a fork to easier maneuver garlic cloves out.
- Toss everything into a food processor with salt, water, and cilantro to blend.