Girls Trip To Big Sur, California + Santa Barbara, California

Back in February, two of my photographer girlfriends and I took a super fun trip to the gorgeously sunny state of California. I was so happy to cross this trip off of my bucket list. We flew into LAX, rented a car and drove straight to Big Sur where we spent our evenings soaking in the magic that surrounded us. We updated each others headshots and tried desperately to package as much of that beautiful place up to bring back to the Midwest as we possible could. After we spent two days exploring Big Sur, we packed up our rental car and drove down the coast to Santa Barbara where we enjoyed two more evenings exploring the beach-side town and wandering the beaches. Sunsets, cocktails, wine, and tapas made this trip awesome, but the real talk, vulnerable conversations, and unconditional friendship we found during our time together made it beyond memorable. 

Spring Greens + Strawberry Salad with Toasted Cashews and Balsamic Vinaigrette

My mother-in-law has a massive strawberry patch that she tends to every year. One year, prior to Josiah and I getting married, I spent an afternoon with her picking some strawberries and quickly came to appreciate the labor that goes into harvesting these precious gems. I gained a lot from our time together: 1. life advice and appropriate convincing to not apply to Pharmacy school (even though I actually love chemistry) 2. knowledge that store bought strawberries would never be the same and 3. insight into the work that goes into harvesting strawberries and a much stronger appreciation for them. 

From this new found appreciation I've come to learn that I absolutely love to eat strawberries straight up, so that's what I tend to do. However, when I'm in need of a more substantial meal and not just a treat, I like to throw some strawberries on a salad, top it with nuts, drizzle with a little dressing and call it a day. It's become a regular rotation around here because it's as delicious as it is simple. I've come to love this salad as a quick lunch and an easy dish to take to potlucks.  It's dairy-free and gluten-free if those are concerns for you, but if not, I'm certain you'll enjoy it too! 

A few notes before you jump in:

Nuts toasted using the stove top method will not be uniformly browned, but more mottled in appearance. Make sure to keep watching the nuts. Take your eyes off the progress at the wrong point for 30 seconds and you'll find yourself throwing out a pan full of burnt and bitter nuts.

The dressing recipe stays the same every time I make it, but the ratio of strawberries and nuts to lettuce really just depends on what I have on hand because that's how I roll. 

Spring Greens + Strawberry Salad with Toasted Cashews and Balsamic Vinaigrette 

• 6 cups spring greens
• 1 cup strawberries, sliced
• 1 cup cashews, toasted 

Dressing: 

• 2 tablespoons balsamic vinegar 
• 1/4 cup olive oil 
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 teaspoon honey (optional) 
• salt and pepper to taste 

For toasting the cashews, heat a skillet on medium and then add the cashews. Spread the nuts out in an even layer and heat over medium, shaking often – don't overcrowd your nuts. Keep stirring or shaking for about 5 minutes, or until nuts are fragrant and browned. Nuts toasted using the stove top method will not be uniformly browned, but more mottled in appearance.

For the dressing, combine all ingredients in a mason jar and shake. Or whisk together in a small bowl. 

To assemble the salad, place the lettuce in a large bowl and top with the strawberries and cashews. Serve with the dressing on the side. 

3-Ingredient Mini Peanut Butter Cookies (Gluten Free + Dairy Free)

If I were stranded on an island and could only bring one food with me I would without a doubt choose peanut butter. No hesitation. I've always been a peanut butter lover. As a kid, peanut butter and jelly was my favorite way to consume it, but as an adult I've found that it basically enhances everything it touches. Example, a banana on it's own is good, but maybe not great. Add peanut butter and it's something I find myself craving ALL THE TIME. Ezekiel bread toasted (almost burnt) topped with peanut butter is another favorite combinations of mine. It's also amazing in oatmeal! Another favorite form of peanut butter, although less likely to be able to be consumed daily, is peanut butter cookies. 

I first fell in love with this particular recipe during my middle school days when I was a babysitting queen. One of the moms I babysat for introduced me to this recipe knowing that my go-to entertainment for the kids was baking and also knowing that keeping the list of ingredients minimal increased the chances of the recipe turning out amidst the chaos. (This is probably true for me whether children are under my supervision or not.) Since then this has been the peanut butter cookie recipe that I always turn to. They're naturally gluten-free and dairy-free so if those are things you need to consider, these are a winner. But whatever your dietary needs, the fact that they only require three ingredients makes them worth a try. And guys,  I mean, it's peanut butter. 

3-Ingredient Mini Peanut Butter Cookies (Gluten Free + Dairy Free) 

• 1 cup natural peanut butter 
• 1 cup raw sugar  + 1/4 cup for rolling 
• 1 egg 

Preheat oven to 350 degrees. Grease a baking sheet. Combine the peanut butter and sugar. Add in the egg and combine with the peanut butter and sugar mixture. Scoop out the dough and roll into balls and then roll into the reserved sugar. Flatten cookies, using a fork, in a criss-cross pattern. Bake for 10-12 minutes or until golden brown. Allow to cool fully and enjoy!

Super Simple Superfood Chocolate Bark

Hello friends! 

This is a recipe I have been meaning to share for a bit, but I have been attempting to overcomplicating my words. So in an attempt to keep things super simple all around I'm not going to worry so much about the words, but know that it's a must make! It's great to make and keep in the fridge for a post-dinner treat or to wrap up cute and deliver as a gift! The insanely simple nature of this recipe in combination with it's insanely delicious dessert qualities make me OBSESSED and I am certain you're going to be too! 

In other news: 

Josiah and I have found a church in the city that we love! 

I'm still working through Grey's Anatomy and it's slowly turning into background noise. Is it worth continuing to watch? 

Can This Is Us please come back already??

I've been running consistently, mostly in the morning, and it has made me feel amazing! If you have some good running tunes recommendations I would love them, because as much as I love the Hamilton soundtrack you can only hear it on repeat so many times. Amazingly my limit was 9,789,478 times. 

I'm thinking that I am going to start another Whole30 the next time I have to get groceries, which will probably be this Wednesday. Who's with me? 

Things are looking to warm up in Chicago!

This coffee creamer is totally my new go-to. 

Have a fantastic week, friends! 

Super Simple Superfood Chocolate Bark 

• 6 ounces of chocolate, chopped
• 1/2 cup walnuts, chopped
• 2 tablespoons chia seeds

Place chocolate in a saucepan on low. Continue to stir until the chocolate is thoroughly melted. Pour the melted chocolate onto a sheet of wax paper and spread it equally around. Sprinkle the chia seeds, walnuts, and whatever other superfood additions you think of. Coconut flakes, almonds, cranberries, or pumpkin seeds would be phenomenal! Allow the chocolate to harden. If you're in a time crunch you can put it in the freezer for about 10 minutes. Once the chocolate has hardened take a knife or use your hands to break the bark into pieces. Place the bark in an airtight container and store it in the refrigerator.