Friday, March 29, 2013

Friday's Fancies :: Pretty in Pastels

Happy Friday!

Oh it feels so good to say that. Last night I had my first weigh in for my 90 day challenge and  I nailed it! If you follow me on instagram you already know some of the results, but check back Monday for a full first month recap full of eating and workout details as well as results.

 Now for the weekly Friday program.... Friday's Fancies with Long distance Loving!


Yup.. you guessed it we're carrying on spring finds with Pretty in Pastels. With this outfit I'm ready for a road trip to the coast or maybe a little wine tasting in Napa/Sonoma -- girls trip!

Simple top from Splendid paired with white skinny jeans from the gap (I love their pants) and neutral pink flats from Sam Edelman. A road trip isn't complete without a great pair of sunglasses or tote. Plus, I never leave home without a scarf... you should see my collection I might need AA. Need another pastel fix? It just so happens my Red+Pink was full of pastels. Happy shopping!


Wednesday, March 27, 2013

March {My Name Is} Cara Box Reveal

If you've been reading this little old blog for a while you know about the Wifessionals Cara Box monthly blog swap. It's probably one of my favorite blog exchanges. I've loved meeting bloggers from around the US.

Cara Box

This month's theme was "My Name Is"

My lovely partners were Ashley and Sharlene

I got to know Sharlene, she is the sweetest! She shared that she's a "cleaner" and working on eating healthy. So I sent her a few things to help out with both.

Ashley and I exchanged a few emails where I shared my current health goals. She nailed it!

A box of organic herbal tea for relaxing. I've never tried this flavor, but I'm sure it's yummy.


She also sent a bag of spa goodies for after a hard day at the gym or my 90 day challenge.
 (Side note: I have my first weigh-in tonight)





Thank you Ashley for the goodies and the sweetest note. Sharlene you are amazing too :)

Click here if you're interested in participating  or just want more info  about the Cara Box exchange.

Tuesday, March 26, 2013

Paleo Pesto Spaghetti Squash with Shrimp

Since I announced my 90 day challenge at the gym, three weeks ago, I've been trying to eat a lot better. I'm not necessarily following one diet over another, but I've really been enjoying Paleo dishes and try to stick to it during the week. Sunday night I decided to make a pretty tasty Spaghetti Squash dish with homemade pesto. Sorry the photo doesn't do it justice. Enjoy!



Pesto Spaghetti Squash with Shrimp
(variation of a recipe from Paleo Comfort Foods)
Serves 4

Ingredients
yummy homemade pesto (below)
1 spaghetti squash (about 2lbs)
1 lbs shrimp
1 clove garlic
salt and fresh pepper, to taste
1 tablespoon clarified butter

Directions
Preheat oven 375 degrees
Cut the spaghetti squash in half, removing all seeds. Place face-down into a large baking dish, and pour water in the dish so it comes about halfway up the pan. Bake for about 30-40 minutes ( you may want to slightly under-cook the spaghetti squash).  Meanwhile make the pesto and set aside.

When the spaghetti squash is done, scrape the insides of the squash with a fork to remove the insides of the squash. Set aside.

Heat a large skillet over  medium heat, and add the butter. once melted add 1 clove of garlic. Add shrimp and cook, stirring often, until opaque, about 2-4 minutes. Stir in the Spaghetti squash, along with pesto. Gently mix together. Cook until everything is well-incorporated and the spaghetti squash is cooked to your preferred doneness. Salt and pepper to taste. 

Skinny Pesto
{via}

Ingredients
3 cups fresh basil leaves
1/2 cup raw almonds
1 garlic clove, coarsely chopped
3/4 teaspoon sea salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice

Directions
Combine the basil, almonds, garlic, and salt in a food processor and pulse until somewhat mealy. Gradually add olive oil, processing until the mixture in finely chopped yet still has texture, about 1 minute. Pulse in the lemon juice


Do you have any tasty Spaghetti Squash recipes to share? I would love to give them a try.

Thursday, March 21, 2013

Friday's Fancies :: Spring Fling

Can you believe the first day of Spring was Wednesday -- because I can't! You might have noticed I made some changes to the blog design -- there are a few more in the works. I also joined bloglovin' like most bloggers and added a press page.

Not sure if you read SheKnows.com, but yours truly was picked as one of six bloggers to dish about their favorite lip product! Just in case you missed it... Lips Appreciation Day: 6 Bloggers and Their Favorite Lip Shades 


And now lets chat all things spring...

When pulling together these outfits I really try to make my picks reflect the way I dress or mood I'm in and today it's a little of both. I could see all these pieces in high rotation in my closet. 

Last year I bought my first pair of TOMS wedges (I actually wore them for my wedding) and would love to add a another pair this year -- preferably a fun print (6 1/2 hint, hint). Above is basically how I would rock said wedges. Boyfriend or skinny jeans with a super soft comfy tee/top, statement necklace, watch, simple cross-the-body bag and ray bans. This girl is ready for the weekend!

Linking up with Long Distance Living

Wednesday, March 20, 2013

birchbox brag {March 2013 box}

Last week that little pink box arrived in the mailbox -- yup my March birchbox. I was pleasantly surprised with this box. Last month, I updated my subscription profile since appartently I never filled it out :) and here's the result (no perfume samples finally). Do you subscribe to birchbox? What did you receive this month?


I just realized I forgot to pull the MAKE Silk Cream Lipstick and Makeup Remover out of the bag... oops


In a perfect world, we'd have time to shampoo our strands more than once a week. But for all those occasions when life intervenes, this revitalizing dry shampoo is our secret weapon. The powdery formula revives second-day strands and beyond, absorbing excess oil to provide instant lift.
Inspired by Madewell’s new spring collection, which features sun-ready prints and patterns like this one, the emery board is as practical as it is pretty. The double-sided nail care essential is perfect for daily maintenance and as a quick fix for snags or breaks.

Who doesn’t love a lipstick that delivers intense, long-lasting color—and this smudge-proof formula doesn’t disappoint. Matte hues include timeless classics, like Maraschino Cherry, a rich crimson red; easy neutrals like Putty, a peachy nude; and trend-setting tints like Flamingo, a vivid pink with yellow undertones. The hydrating, antioxidant-rich lipstick does double duty as a lip treatment, and, best of all, MAKE donates one-third of all sales to the brand’s parent non-profit, which supports women-led cooperatives.

This gentle, oil-based formula removes shadow, liner, and mascara without breaking a sweat. Plus, it’s fragrance-free, paraben-free, and hypoallergenic—which means you don’t have to worry about redness or irritation. 

A good body lotion is hard to find. Too oily, too sticky, too thick—the list goes on and on. Lucky for us, Caldrea has been perfecting its body care line for a decade (yes, a decade!). This nourishing body lotion comes in three signature scents: Aloe Water Apricot, a modern white musk with floral notes; Tea Olive Lime, a green citrus scent with vanilla and orchid; and Coconut Fig Leaf, which is fresh and exotic with top notes of white fig, plum, and coconut.

Linking up at

Tuesday, March 19, 2013

Paleo Breakfast Muffins

Morning friends! Power is out at our office today so yours truly is working from home. I could get use to it :) Anyway last week my new cookbook (Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen) arrived and I've been busying testing out new recipes.


Today I'm sharing a variation of their breakfast muffin. I made extra for breakfast on-the-go during the week.. best idea ever.


Breakfast Muffins
Makes 12-15

Ingredients
This is where you can get creative and make them your own
Half red bell pepper
Quarter/half red onion
Half jalapeno
Salt
Pepper
12 eggs

Directions
Preheat oven 350 degrees.

Saute red onions in olive oil over medium-high heat for 2-3 minutes. Add peppers and jalapeno, continue cooking for another 2-3 minutes.

While peppers are cooking, whisk eggs in a large bowl. Once onions/peppers are cooked, remove from heat and let cool for a few minutes. Dump in egg mixture and stir well, sprinkling in the salt and pepper. 

Coat a large muffin pan with olive oil or coconut oil spray. Using a 1/4 cup measuring cup, fill each muffin cup. Place in oven for 10-15 minutes. Remove them once the tops get high, fluffy and golden brown. Pop them out with a butter knife or thin spatula.

Enjoy!

Friday, March 15, 2013

Friday's Fancies :: Luck of the Irish

Two thumbs up for Friday! With the recent uproar in the blogosphere regarding Google Reader/GFC you can now find yours truly over at bloglovin' if that's not your style, you can also follow along via Twitter, Instagram, Pinterest and Goggle+.

Ok, now that we've hashed out those details let talk green...


I'm not Irish, but I do love the color green and in celebration of St. Patrick's Day we're talking green today. I threw together a comfortable outfit for a day of shopping Sunday or pub hopping -- your choice :) Right now I'm loving the gap colored skinnies -- they come in about every color! Paired with a cozy sweater, lucky charm earrings and the most comfortable and stylist flats on the plant you are ready to attend any town parade, party or bunch with the girls!

Linking up with Loving Distance Loving

Thursday, March 14, 2013

The Grand Mayan Resort, Riviera Maya


I can't believe it's been  over a month since we were in Mexico. Time flys... Last month I posted an overview of the trip and today I'm breaking down the mega resort hotel. It truly was a small community!

We stayed at The Grand Mayan, Riviera Maya located 30 minutes south of Cancun and 15 minutes north or Playa Del Carmen, Mexico. The property is massive and consists of five "sub"resorts, three pools and seven restaurants. Oh and a golf course. (warning: this post contains a lot of pictures)

Here's the entrance to "our" lobby.


There were tons of thatch roofs.


We stayed in a studio in the Jungle :)


The room was nothing over the top, but perfect for the week. 


I wish my bathroom was this big at home :)


Of course we tried out the various restaurants. Havana Moon was located right on the beach. After dinner we made our way to the beach for a little dance party and moonlight stroll on the beach.

Havana Moon (restaurant, bar, beach club and cigar lounge)
Lights inside Havana Moon
Dinner one night at Freda's.
restaurant Del Lago
They even have flamingos and alligators on the property.


and then there are the amazing pools....


One pool area even had a fake beach.

and the real beach...

At the end of the beach there was this little white house for sale. I think we might need to buy it :)

Typically when I travel I'm not a mega resort type of gal. I prefer a cute little place with big flavor, but we were able to book the hotel within a month before we left and during high season.

 My over all impression/takeaway: The resort was amazing and the staff was lovely, but it was a bit more remote and we didn't experience the local culture as much as we would have liked.

Psst: You can now find me over at Bloglovin

Helene in Between

Tuesday, March 12, 2013

Potato and Leek Soup with Brie Croutons

You better believe I'm still loving my CSA box from Mountain Bounty Farm! Last week I searched my Whole Foods app for leek recipes and ended up making Potato and Leek Soup! It was so amazing I had to share it with all of you. Enjoy.





Serves 6 to 8

This recipe can easily be doubled for a crowd and can be prepared up to two weeks ahead of time. Just cool and freeze soup, then thaw in the refrigerator overnight before reheating while you prepare the croutons.

Ingredients
3 leeks, white and light green parts only, trimmed and sliced
1 large yellow onion, chopped
1 quart low-sodium chicken broth, plus more to taste
2 pounds Yukon gold potatoes, peeled and cut into (1/2-inch) chunks
1/2 teaspoon salt
Ground black pepper to taste
6 to 8 small slices sourdough bread
6 to 8 thin slices (about 5 ounces) Brie
1/4 cup chopped dill or parsley (optional)

Directions
Put leeks, onion and broth into a large pot and bring to a boil. Reduce heat to medium low, cover and simmer for 25 minutes. Add potatoes, increase heat and bring to a boil. Reduce heat again to medium low, cover and simmer until potatoes are tender, about 20 minutes.

Working in batches, carefully purée contents of pot in a blender until smooth then return soup to pot. Thin out with a bit more broth, if desired, then season with salt and pepper, cover and keep warm.

Preheat oven to 400°F. Arrange bread on a large baking sheet in a single layer, top with Brie and bake until cheese is melted and bread is golden. Ladle soup into bowls, top with croutons, garnish with dill and serve.

Nutrition
Per serving: 390 calories (70 from fat), 8g total fat, 4g saturated fat, 25mg cholesterol, 820mg sodium, 67g total carbohydrate (5g dietary fiber, 7g sugar), 16g protein
Ingredients

Linking up with 33 Shades of Green

Monday, March 11, 2013

Life lately {Instagram Edition}

Happy Monday! Anyone else have a hard time getting up this morning? Life in Tahoe has been a bit busy these last few weeks so I though I would recap it though Instagram. If you're not already following me what are you waiting for :) jump over to Instagram and follow me @Tiara_Wasner.


Top: 
I finally framed my antlers print; The face at Heavenly was groomed so I shredded it up; Mountain Bounty Farm CSA boxes are in full swing

Middle: 
New spices and gadgets from Heart Rock Herb & Spice Co.; Snow melting = Sunny days; Early morning powder sesh

Bottom: 
Yup cut two inches off; Sushi date night; Snowcial - a social media conference that involves snowboarding and "das boot" when you spill a drink

There you have it my life lately through my iphone/instagram.

Linking up with

Friday, March 8, 2013

February {Club Sexy} Cara Box Reveal

Well better late than never -- February Cara Box Reveal. 

If you've been reading this little old blog for a while you know about the Wifessionals Cara Box monthly blog swap I enjoy participating in.

Cara Box

Goodies in the mail + Meeting new women + Encouragement = Cara Box
cara (car-rah) noun   :   beloved friend

For February I was paired up with two lovely ladies -- AJ from One Part Joy One Part Circus and Tenille from Tenilleb. Did I mention both are bloggers from sunny California. This month was all about club sexy and creating a fun date night.

After getting to know each other it was time to send off the goodies and inspirational/encouragement notes. I sent a fun little package to AJ, but I received the sweetest box from Lauren over at Pink on the Cheek via Tenille. Confusing right? Don't worry I was too. Anyway the date night Lauren put together was perfect for the Mr and I.

Hello indoor smores!


Chapstick to keep my lips kissable during long winter months :)


Tea lights to roast the marshmallows over.


...and a hand held massager. Perfect after a long day on the mountain or hard gym workout.



Thank you Lauren & Tenille!

Tuesday, March 5, 2013

Quinoa Salad with Roasted Vegetables

Last week my Mountain Bounty Farm CSA box was full of deliciousness. Since I'm trying to eat super healthy (cue post from yesterday) I decided to make a quinoa salad with veggies. I found a recipe similar to the one I made via the whole foods app. If you don't have this app you need to download it today.  You can search recipes by ingredients, create shopping lists and book mark favorites.


Serves 6 to 8

Roasted root veggies, including carrots, rutabaga and beets combine with nutty, protein-rich quinoa in this simple side dish or vegetarian main course. You can prepare this ahead and freeze the vegetables and quinoa separately, easily tossing together before serving.



Ingredients

6 red or yellow small beets
4 teaspoons vegetable oil
1/4 teaspoon salt
Ground black pepper to taste
3 carrots, chopped
1 Rutabaga, chopped (or parsnips)
1 cup uncooked quinoa
Juice of 1 lemon
2 cups gluten-free vegetable stock or water
1/4 teaspoon dried thyme
1/2 small red onion, finely chopped
2 tablespoons chopped flat-leaf parsley

Directions

Preheat oven to 350°F. Rub beets all over with 1 teaspoon of the oil, then season liberally with salt and pepper. Wrap in foil, place on a small baking sheet and roast for about 1 hour, until beets are tender. Allow beets to cool and then peel and chop them. Meanwhile, toss carrots and rutabaga in remaining 3 teaspoons oil, season with salt and pepper and place on a rimmed baking sheet. Bake for about 50 minutes, stirring occasionally, until golden brown. Remove from oven and let cool.

Put quinoa, lemon juice, stock or water and thyme into a small pot. Bring to a boil, then lower heat to a simmer, cover and cook for 10 to 15 minutes, until quinoa is tender. Remove from heat and set aside to let cool to room temperature.

Put quinoa, roasted carrots and rutabaga into a large bowl and toss to combine. Add beets, onions, parsley, salt and pepper, mix well and serve.

Linked to: 33 Shades of Green

Monday, March 4, 2013

What's a Scale...

After writing the below post I debated about posting it, but here goes nothing...

Guess what -- yours truly doesn't own a scale, never have and probably never will.  I can typically tell when I've gained or lost weight by the way my pants fit.  

So why don't I own a scale? Because it lies, okay not really but probably because I would weigh myself everyday. You know what I'm talking about. I also avoid the gym scale like the plague.

Well things are about to change and no I'm not buying a scale, but I did join the 90 day challenge at my gym. You're probably asking -- what does that mean? It's a little friendly competition to see who can lose the most body fat percentage in three months. There are 20 people participating. I know you're probably thinking I'm a fit person and don't have a lot to lose. Well I thought the same thing until.... I had my body fat tested, weighed and photos taken. Looks can be deceiving. 

Let's keep it real -- here are the results:
Height: 5'3"
Weight: 140
BMI: 30.6% (Fair for my age: 30)

I'm saving the before picture  for a comparison post.

Now that you know the dirty truth -- I'm Skinny Fat -- what are my goals? and how will I reach them?
Goals in 90 days:
Weight: 125
  (Ideally the trainer would like me to lose 18 lbs -- 1.5 lbs a week)
BMI: 20%
What is it going to take:
2 bio fit workouts a week (it's very similar to cross-fit)
5 group workouts a week (think spin, body pump & yoga)
Eating clean and healthy (No more alcohol or ice cream)

Note: The above mentioned goals were set and discussed with a trainer I didn't pull them out of thin air.

Of course the trainer asked me who I would want to look like at the end of 90 days and without hesitation I said Jennifer Aniston.  Don't you just love her?!

{via}
Thoughts, questions or bits of advise are always welcome.... and just a little more inspiration for all of us :) 


FYI: Although, there will be monthly updates over the next three months I'm not turning this into a weight loss blog. This is me keeping it real while making me accountable.