Blue One Pink One Feature

If you follow me on Instagram you may have already heard me talk about Blue One Pink One, a family oriented publication meant to inspire young minds, encourage creative self-expression and be read as a family. I was contacted a few months ago about being a creative contributor in their first issue, which is set to be published later this month, and I can't tell you how excited I am to have it in my hands! With that being said, they need our help to make it all happen. For more information about the magazine and what you can do to help, check out their fundraising campaign here. Oh, and don't forget to subscribe to the magazine too! You don't want to miss out on the recipe for this amazing Grapefruit Thyme Lemonade that I came up with for their debut issue... trust me! It's the perfect Summer drink for both kids and adults alike! Let's get this magazine to print; go check it out now!

Photography design and styling by Jessica for Blue One Pink One.

Citrus Beet Salad

Last week I was gifted garden fresh beets, so I decided to try something new and came up with this citrus beet salad. Surprisingly, up until now I had never tried beets before, but I am always up for trying something new and I am so glad I did! This unique salad combines a variety of flavors and textures, making it fun to eat and the perfect Summer side dish. Also, this may be the most visually appealing salad I have ever made, and as a bonus, it gets even more beautiful as you eat it because the beet juice starts dying everything pink. You just can't beet it! (Haha I'm sorry, but I had to sneak in a pun!)

CITRUS BEET SALAD
Serves 1

INGREDIENTS:

 For Salad:
• 4-5 beets
• 1 large grapefruit
• 1 orange
• 1/2 avocado; sliced
• 1/4 red onion; thinly sliced
• parsley; for garnish
• cojita cheese

For Dressing:
• 2 Tbs white wine vinegar
• 2 Tbs prepared horseradish
• 1 Tbs olive oil
• 2 tsp. honey
• 1/2 tsp. salt

1. Preheat oven to 400F. Wrap each washed, but unpeeled, beet in foil.
2. Arrange on a rimmed baking sheet. Roast in center of oven until fork-tender, 60 to 75 min.
3. Slice tops and bottoms off both the grapefruit and orange. Cut off and discard peels, including white pith, so flesh is showing. Slice into rounds.
4. Whisk vinegar with horseradish, oil, honey and salt in a large bowl. Set aside.
5. When beets are tender, remove from oven. Unwrap. When beets are cool enough to handle, trim root ends and peel. Slice into rounds.
6. Arrange warm beets, grapefruit, orange, avocado and onion slices on a plate and drizzle with prepared dressing. Garnish with fresh parsley and cojita cheese to taste.



Photography, design and styling by Jessica of SAS + ROSE. Recipe adapted from here.

Feeling... Pineapples

Last summer I was a little fruit obsessed, but this summer it's all about the pineapple. Pineapples are seriously everywhere and I can't get enough! As with any trend, a little goes a long way, so be sure to keep your pineapple accessories to a minimum to keep things looking chic and not Chiquita Banana. Here are a few of my favorite pineapple picks for incorporating this trend into your home or wardrobe without going overboard. Keep in mind, accessorizing with a piña colada is always ok, at least in my book!

Shop These Items: Emily Nelson Pineapple Greeting Card // Zara Home Pineapple Napkin Rings // Forever 21 Pineapple Ear Buds // ModCloth Temporary Tattoos // Anthropologie Pineapple Ice Cube Trays // ModCloth Pineapple Earrings // Sincerely Jules Pina Colada Tee // Victoria's Secret PINK Pineapple Print Bikini Bottom.

ON THE ROAD: VENICE, FLORIDA

A few weeks ago my Mom and I flew down to visit my Grandparents in Venice, Florida and before I left I can remember telling my roommate that I was a little nervous I wouldn't be able to relax once I got down there. She told me that was a sign I needed a vacation. Clearly she was right, but it didn't help the fact that I have a tendency to overbook myself with projects and to-do lists a mile long, that I often find it hard to 'unplug' and just relax. Don't get me wrong. I had an amazing trip, but it also made me realize the importance of balance and the value of relaxing. It seems that many of us, myself included, are constantly looking toward the future without really just enjoying where we're at, even if it's not "where we think we should be."

Anyways, despite my inability to relax, I managed to enjoy several fruity cocktails and enough sun to last me all summer! Here are a few of my favorite shots, all of which can be found on my Instagram feed if you haven't checked it out already. Also, if you have any tips on how to relax I would love to know what works for you!