Life With Lipstick On

Food

Getting out of winter rut

Beauty, Foodkacee geoffroyComment
winter rut

You guys! I have been in the biggest winter rut and to be honest, not all that sad about it. I have been all about the cozy, snuggly weather we have been having. This then equates to the most comfortable, warm clothes and very little effort in much else. While I’ve made progress on some house projects like organizing, cleaning and decluttering, I’ve been way to lazy on myself. So it’s time to get it together! Here is the plan!




  1. Get dressed- like actually dressed. Pants, top, coat the whole thing. I was in a heavy rotation of not so cute workout clothes and sweaters with UGGs and it wan’t my best look to say the least. So simple but each morning I am getting an outfit on and putting some effort into it.

  2. Upping my water intake- this seems time and time again to be a struggle for me. I am just never ever motivated to drink nearly enough water. This of course leads to me feeling sluggish and totally dehydrated. So I’m starting with 1 32 oz bottle a day this week and next week upping to 2 32 oz. I’ve got my Hydroflask basically strapped to my hand to make sure I’m forcing myself to do it. For some reason the straw lid totally helps. Who knows why!

  3. Start a structured eating plan-guys, my eating habits have been so fat and happy lately! I can’t even for one second lie and say I haven’t loved just eating what I’ve wanted when I’ve wanted to. The problem with that is that I am just not a body type or person that can do that and keep the portions in control. Bowl of ice cream after pizza/movie night? Yep! And don’t even get me started on the Girl Scout cookie consumption party I’ve been on. Now it’s been all fun and games until my system is just not loving it anymore. I am so bloated and yucky feeling and just have no energy. Enough is enough! I get really motivated by a structured eating plan and have jumped back on the balanced/healthy eating of Tone it Up. The meals are super yummy and I get to eat all the time which is my favorite!

  4. Get that booty moving- All of the above combined has nearly extinguished my excericise consistency. So I’m forcing myself ( somewhat unhappily) to get back into the program! Because I am on the shorter side, any excess fluff really shows. So it’s time to get this booty moving. I’ve committed to 4-5 days of exercise in some form. This for me is looking like short bursts of Tone it Up, walks in the neighborhood ( I am highly energized by the sunshine and being outside) and classes at my favorite gym T3 like barre, piloxing and yoga. I’m not going to beat myself up over it but definitely need to get a consistent mindset of daily exercise. Aiming to get it be mindlessly just part of my routine.

  5. Spice up my beauty routine- this is my favorite one! I got myself a new cleanser and toner to revive my dehydrated skin. I also added in Collegen to my diet to help hydrate from the inside out. I am making a point to apply some self tanner once a week cause everyone is happier with a tan in my mind. And lastly bleaching my teeth and favorite face mask once a week. It’s all in the little things! I may even get ambitious and give myself a mani/ pedi.

These are all such small, easy things to do but I’m already feeling the benefits! I have my pep in my step back and feel so great to be on the move again!

Charcuterie board tutorial

Food, HOLIDAYkacee geoffroyComment
charcuterie board

There is nothing I love to serve more at a gathering than a gorgeous chartruterie board. I feel like there is an anatomy to creating a well rounded and beautiful board. Here are some of the tips and tricks I’ve found make the process super simple!

To start, you need to decide how large of a board you are going to fill. I have three different sizes on hand. It’s nice to have a couple to feed larger or smaller groups. For this particular gathering I was hosting I wanted my largest board. I love this one because of it’s handles to make serving super easy.

charcuterie board

There are countless pairings you can do when it comes to what you add to the board. I like to include a couple staples and favorites or at least categories.

You will want to have a variety crackers, meats, nuts, dry and fresh fruit, pickles, olives and garnish. I like to have around 3 types of each category.

charcuterie board

I included every day finds all from Trader Joes.

Here is your shopping list to replicate this exact board:

Crackers: Trader Giotto's Rosemary Italian Style Crackers, Fig and Olive crisps, Sharp Cheddar Sourdough Cheese Sticks 

Meats: Salami, Prosciutto and Capocollo

Nuts: Sweet and Spicy walnuts and Fancy mixed nuts

Fruit: fresh pear, pomegranate seeds, dried apricots and dried cranberries

Cheese: Smoked Cheese, White Stilton with apricots and Creamy Toscano soaked in Syrah

Pickles and Olives: Cornichons and Marinated Olive duo in lemon and herbs

Garnish: fresh Rosemary and Sage

Steps:

charcuterie board

Place three white ramekins in a triangle shape in the center of the board about 2 inches apart.

Stack each type of cracker in a star shape next to each of the ramekins

Add the cheese next to each cracker pile. I like to make sure the lighter colored crackers are paired with the darker cheeses to make a contrast in color. For example, pair the Stilton next to the Fig and Olive crisps and the soaked Toscano with the plum edges next to the Rosemary crackers.

Next add in the meats. I like to fold and twist the slices to make them look less stiff. Tuck in the pieces next to the cheeses.

Divide the pear slices and fan them in a pile on opposite sides of each other on the board. Do the same with the dried apricots. The fruit will create a cross if looking down on the board.

You should be getting fairly full by this point with just a couple holes. You can easily fill the holes with little clusters of nuts and dried cranberries.

Fill each of the ramekins with the olives, pomegranates and pickles.

Tuck in the rosemary and sage for pops of green.

Viola!




Fall inspired pizza

HOLIDAY, Foodkacee geoffroyComment

You will be the belle of your Thanksgiving ball with this fall inspired Spinach Artichoke Pizza! I whipped up this bad boy for our Friendsgiving lunch and it was our number one hit with close second being this Spicy Butternut Squash and bacon option. I love the ease of a flatbread style pizza and I tweaked my main recipe a handful to keep my time and mess as low key as possible. I literally got all my ingredients from Trader Joe’s! Make sure to check out my doctored up, easy peasy stuffing from last year! You won’t be sad about it!

Spinach Artichoke pizza

Fall Inspired Spinach Artichoke Pizza

You will need for sauce:

1 T unsalted butter

2 cloves minced garlic

pinch of red pepper flakes

1 T all purpose flour

1/2 cup milk ( I use 2%)

1/4 c half and half

1/4 t sea salt

1/4 t ground pepper

pinch paprika

1 heaping spoonful cream cheese

2 T grated parmesan cheese

For crust:

Trader Joes Pizza Crust ( can be found in the bread aisle- it’s in a two pack and rectangle)

For toppings:

8 oz grated mozzarella cheese

1/2 package of precooked Trader Joe’s Just Chicken ( found in refrigerator aisle)

1 bunch baby spinach

1 6 oz jar marinaded artichoke hearts

1/4 cup shaved parmesan cheese

1 T grated parmesan cheese

To make:

  1. Preheat your oven to 450 degrees.

  2. In a medium saucepain on medium low heat, add in your butter to melt. Once melted toss in your garlic and red pepper flakes. Stir frequently for about 1 minute. Whisk in flour for 1 minute.

  3. Slowly add the milk and half and half constantly whisking. Add in salt, pepper, and paprika. As sauce gets thicker, turn up the heat a bit and cook for 2 minutes. Whisk in the cream cheese and parmesan until all melted. Remove from heat and allow to cool.

  4. Line a baking sheet with parchment paper to keep clean up a cinch. Lay your pizza crust on the parchment paper.

  5. Spread the warm sauce over the top, then half of the mozzarella cheese. Add the chicken, spinach and artichoke. Finish her off with the last of the mozzarella.

  6. Slide the pizza into the over for about 12 minutes or until all cheese is melted and golden. Sprinkle with shaved parmesan and grated parmesan. Let cool slightly before topping your favorite cheese board with this beauty. Slice and enjoy!

  7. Preheat your oven to 450 degrees.

Watermelon Lime Mocktails

Foodkacee geoffroyComment
watermelon lime mocktail

This is the yummiest mocktail that may make you not even miss the booze! We love the kids to be able to drink anything we are so mocktails are our jam these days!

You will need: 

1/4 cup watermelon juice 

2 T lime juice

1 t agave nectar

To make: 

Chop watermelon and blend until smooth.  Strain the watermelon to separate juice.  Stir in lime juice and nectar.  For spicy kick add jalapeño like my hubby likes!  

You could also blend with ice and rim glass with sea salt. 

For boozy option, add tequila!  

A day of detox meals

Foodkacee geoffroyComment

After our super fun New Years Eve party it was time to clean out all the champagne, sweets and pizza from our systems.  I have done multiple juice cleanses and love the results of Whole 30 and decided to jump into Tone it Up's 5 day Detox on January 1st.  I can't tell you how over the idea I was when we woke up after our fun party and I had to make a clean meal and some batch meals for the week.  It ended up being the perfect day to start.  We didn't have any plans that day other than puttering around the house and cleaning up.  

The whole purpose of the detox was to flush out the toxins and sugars from the last couple months and restart our systems, minds and energy levels.  Not to forget our metabolisms. I think mine has been on a break for a bit.  

 I consider myself to be fairly knowledgable about healthy eating and what our body thrives yet was surprised by two new things I learned.  One, is getting plenty of water ( 90 oz. helps not only your body flush itself clean but also helps your muscles recover effectively.  Secondly, I learned about the major benefits of Apple Cider Vinegar.  APC is essential to keeping lean.  I helps control your appetite by maintaining your blood sugar levels.  It also is rich in potassium which helps muscle growth.  It also is a great anti viral , anti-bacterial and anti-fungal due to its extremely high levels of malic acid.  It helps break down fat and not store it.  I'm in!     So here is what a day of detox looked like: 

 

protein pancakes

Breakfast: Morning Mocktail : 8 oz. water, 1 T of apple cider vinegar, juice of half a lemon and pinch of cayenne pepper) I can't at all lie.  This is rough to get down but the benefits are beyond important to cleansing your body.   

Coffee ( always add a splash of unsweetened almond milk )

Coconut protein pancakes: 1/2 half banana smashed, 1 scoop coconut Tone it Up protein powder ( you could use vanilla too), 1/4 cup egg whites.  Wisk together to make batter.  If consistency is to thick you can add a little almond milk to thin.  I like my batter fairly thick for fluffier pancakes.  Spray pan with coconut spray and pour two dollops of batter into pan.  Cook on each side until brown.  Top with 1/2 cup fresh berries and sprinkle of unsweetened coconut flakes.  

Apples with cinnamon

 

Midmorning snack: Sliced apples with sprinkle of cinnamon

Detox lettuce wraps

Lunch:  Lettuce wraps were my favorite easy go to.  I would top two lettuce stalks with sliced turkey ( nitrate free and low sodium) chopped veggies ( I love mushrooms, red bell pepper cucumbers and red onion) I would drizzle each wrap with regular or dijon mustard and roll up to eat.  So filling and yummy.  

 

Afternoon Snack: Slimming soup ( disclaimer: make this one mid morning so it's ready for the week. One batch can last you for four days.)  You will need 2 T olive oil, 4 carrots, 1 inch piece of fresh ginger peeled and sliced, 1 onion, 2 cups veggie broth, 1 cup red lentils, 1 T cumin, 1 T chili powder, 1 T Corriander and pinch of cayenne pepper.  Heat oil in  a large pot or dutch oven.  Add chopped carrots and onion.  Cook until onion is translucent or about 3 min.  Dump in lentils, spices and broth.  Bring to a boil then lower heat to a simmer.  Cover and simmer for 20 minutes.  Carefully add half of the soup into a blender and blend until smooth.  Repeat with the remainder of the soup.  I stored our soup in mason jars so they were easy to transport and eat while on the go.  

Mexican Shrimp bowl

Dinner: 

Spicy Mexican Shrimp bowl- I make this meal often and just tweaked a couple things to fit the detox plan. Add 2 T of olive oil to a pan on high. Toss in  1 1/2 cup cauliflower rice and sauce with my favorite taco seasoning ( 1 T cumin, 1 T chili powder, 1 t garlic powder, 1 t coriander and little pinch of cayenne)   Add in chopped bell peppers and half of an onion.  Once veggies are cooked through, add about 1 1/2 jump uncooked shrimp.  Cook until shrimp is cooked through and pink.   I add in a can of organic black beans and stir to warm. Serve warm and top with a little avocado.  So yummy you won't miss anything else!  This would also be super yummy with ground turkey. 

Best New Years Champagne

HOLIDAY, Food, Partieskacee geoffroyComment

I love Champagne and can't wait to ring in the new year with my favorite people!  In order to pop only the best bubbly correctly, I asked my adorable sorority little sis and champagne professional ( no really!! it's her career! ) Alissa to help me guide you through the best champagne for your 2018 celebration.  She rounded up the best champs priced from lowest to highest, gave us the scoop on each selection, food pairing and party tips for how to make sure you are prepared to be the perfect hostess!   Don't miss the best champs fun facts at the end!  My favorite part! 

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Domaine Chandon Brut Classic

California Sparkling

$15-$20

A great choice if someone is a fan of buying local.  This amazing winery was opened by Moet & Chandon in Yountville, CA in the mid 70's.  They create their sparkling in exactly the same fashion as it's French Cousins and have a very playful side.  Their we bite features cocktail recipes as well as entertaining tips and tricks.  They even release special limited edition holiday bottles and this year the bottles were designed by the incredibly talented Rebecca Minkoff

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2017 Winter.jpg

 

Etoile by Domaine Chandon

California Sparkling

$20- $25

Etoile, French for Star, is the Prestige offering from Domaine Chandon.  A hugely food friendly sparkling and presented in an exquisite bottle with long neck and simple gold writing.  this is an awesome, esoteric offering and one that is splendidly priced for gifting.

 

Moet & Chandon Brut Imperial NV

Champagne

Epernay, France

$30- $40

 

Veuve Clicquot "Yellow Label" Brut

Champagne 

Reims, France

$40- $55

 

Champagne Ruinart, Blanc de Blancs

Champagne

Reims, France

$65-$85

 

Dom Perignon, Blanc Vintage 2009

Champagne

Epernay, France

$149- $199

 

Krug

Champagne

Reims, France

$179- $200

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When selecting your Champagne for this holiday season, it is definitely a good idea to look around for the best price available.  Champagne and sparkling are an affordable luxury and if you are going to splurge a little ….. now is the time to do so.  From Big box chains, to your local grocery store, to independent wine and spirits shops, and yes even online only stores…. everyone is offering their best foot forward when it comes to pricing and availability this time of year.  Some helpful hints and tips:  Above is a list of some of the world's most loved bubbles.  Including the oldest Champagne house, as well as the very first Sparkling Winery from Napa and of course Champagne Royalty …. KRUG and the beloved Dom Perignon.  

When looking for Champagne for your holiday gathering it is a good idea to keep a few things in mind when shopping around on price.  

1) Number of people in attendance- each 750ml bottle of Champagne will provide approximately 5-6 glasses.  If you are having a small party of 2 or a large gathering of 100 there is a Champagne for you and a size to match.  Sizes include individual "mini" bottles in 187ml (Moet & Chandon and Domaine Chandon) "Half Bottles" 375ml (Moet & Chandon, Veuve Clicquot, Ruinart, KRUG) or Large formats such as the "Magnum" 1.5L or the equivalent to 2 regular 750ml bottles(Domaine Chandon, Moet & Chandon, Veuve Clicquot, Ruinart Blanc de Blancs, Dom Perignon, and KRUG)..  

2)Who is your audience and what is on the menu?: will your guests be simply toasting to the New Year or do you have a home filled with wine aficionado's?  Champagne LOVES food so if your group falls into the later category…. your menu will be a huge help in your selection.  If you are having lighter fare such as Turkey, Fish, Vegetarian or Vegan…. a brut or Blancs de Blancs will be the true companion to your spread.  Should your menu include items such as red meat, lamb, pork, or items with hearty sauces…. then Rose will truly be the perfect choice to wow your guests whether they be Sommelier's or first time Champagne Sippers.

3) Have FUN! Champagne is a beautiful way to not just celebrate the holidays but the everyday and the people you are with.  It is truly unique in that it can be carried from welcome, to appetizers.  Main dishes, desserts and of course ringing in the New Year.

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Fun Facts:

  1. there are approximately 49 million bubbles in a 750ml bottle of Champagne
  2. Marilyn Monroe is believed to have taken a both in over 350 bottles of Champagne
  3. There are approximately 100 calories in a single serving of Champagne
  4. The velocity at which the cork leaves the bottle can garner speed of up to 100 mph

 

 

 

  

Christmas Chocolate Crinkle Cookies

Food, HOLIDAYkacee geoffroyComment

  I've adopted Chocolate Crinkle cookies as our family's official Christmas cookie. I know, very dramatic! I just think they are the prettiest little things!  Not to mention, they are beyond delish. Like a fluffy brownie!  We make a whole assembly line of these beauties and have fun wrapping them all up for our neighbors.  A couple years back, we topped them with crushed candy canes and stacked them in mason jars with pretty ribbon.  Last year, I scored some adorable galvanized buckets from the dollar bin at Target and layered them inside.  This year, I found some sweet,snowflake adorned baking dishes and we are wrapping them up in fluffy cellophane and blue glittery bows.  It's all in the presentation!  I included the recipe below for these babies! 

Chocolate Crinkle cookies

Chocolate Crinkle Cookies

you will need: 

4 oz unsweetened chocolate , chopped

1/4 c unsalted butter

4 large eggs

2 c granulated sugar

1 t vanilla extract

1 1/2 c all-purpose flour ( plain)

1/2 c unsweetened cocoa powder

1/4 t salt

1 1/2 c (9oz) mini semisweet chocolate chips

 1/2 c powdered sugar

 

to make: 

Combine the unsweetened chocolate and the butter in the top of a double boiler pan or heatproof bowl. Set over simmering water and stir until the chocolate and butter are melted and smooth. Remove from the heat and let cool slightly. 

In a large bowl, using an electric mixer on med. speed, beat the eggs, granulated sugar, and vanilla until light in color and thick, about 3 minutes.  Add the melted chocolate mix and beat until blended.  In a bowl, stir together the flour, cocoa powder, baking powder and salt.  Add the flour mixture to the chocolate mixture and beat until blended.  Mix in the chocolate chips.  Cover the bowl and refrigerate for about 2 hours.  

Preheat oven to 325

Rol rounded tablespoonfuls of the dough into 1 1/2 inch balls. Roll each ball in the powdered sugar to coat completely.  Arrange the balls on baking sheets about 3 inches apart.  

Bake the bookies for about 13-17 minutes or until tops are puffed and crinkled.  Let cooked cool on baking sheet on wire rack for 5 minutes.  

recipe adapted from Christmas Gifts from the Kitchen by Georgeanne Breannan

 

Homemade Almond Milk

Foodkacee geoffroyComment

I can't lie and say I don't feel fancy in making my own almond milk! So fancy!!!!   I had a free weekend about a month ago and thought I'd give it a whirl after inspecting store brands and having a hard time finding one without a bunch of nonsense junk in them.  I knew my aunt had been making her own for a while and so I reached out to see what her tried and true recipe was.  Her's sounded nice and simple so I gave it a try.  I'm hooked!!!  I will never drink another milk ever again!  I also find so much satisfaction in making something that is good for my body along with giving it to my kids.  Now there are loads of different ingredients that you could play with when making almond milk but here is the one I've been mastering.  

Homemade almond milk

 

You will need: 

yield approx. 3-4 cups milk

4 cups unsalted organic almonds

1 1/2 quartz size mason jars ( or roughly 3 cups) filtered water

1 TBS organic vanilla

4  organic Manjool dates

nut bag

blender

Milk jar

Homemade Almond milk

 

To make: 

Soak almonds in a airtight container overnight with approx 4 cups water.  I usually like to make sure my almonds are covered with water by about 2 inches.  

In the morning, strain your almonds and add to blender.  Add your vanilla extract, water and dates and blend until smooth.  

Open and drop your nut bag into a container ( I use large tupperware).  Pour almond mixture into bag.  

Squeeze the milk out of the bag, wringing out all the liquid. 

I like to store my almond milk in a cute vintage milk jar.  Milk is good for about 5 days.  

Whole30 Week One Recap

Foodkacee geoffroyComment

After the holiday's and changing of work schedules, Erik and I decided we needed a jump start on our healthy eating habits again.  We decided to challenge ourselves to Whole30. If you follow my Snapchat ( LifewLipstick)  I'm a pretty diverse and healthy eater so came into this challenge super cocky!  Erik on the other hand is pretty picky and the man likes his sauces.  Here are some of the pros and cons of the first week for us. Also don't forget to subscribe to my site for exclusive recipes that are keeping us sane!  Recipes and tips will be sent out every Saturday! 

Whole30week1recap

 

Pros: 

-Meal prep is my language and I love being prepared for my day with meals already prepped. 

-Lots of eating!  I'm a food person and typically am thinking about food round the clock.  The fact that I can basically eat all day is perfect for me. Erik dittos! 

-Erik like any boy loves to be cooked for and I can't lie in that I love to cook for my family too.  Not only do I prep for myself but I do all his prep.  He's pretty happy about that!

-Knowing that everything we are putting into our body is healthy and pure. 

-Realizing my bad habits and becoming more aware of them.

Cons: 

-Wine!!!!!  Need I say more?

-Milk and Stevia in my morning coffee are one of my most favorite things.  Adjusting to no sugar in coffee is a major bummer!

-Being creative and trying to keep Erik full and fed.  

-Valentine's day treats were super rough!  I was pretty proud of us being able to dodge them. 

-Not confidently being able to dine out.  

Overall, we are making it through okay.  I've had little issue overall other than my habitual snack grabs or wine at night.  Erik I think has struggled more due to his more picky eating habits.  He suffered from headaches a lot for over a week.  I luckily didn't get any headaches yet felt pretty tired and sluggish which is not helpful for a busy mama!  My sanity savers have been fruit and Iced Green Tea from Starbucks.  I have my cousin's bachelorette party this weekend which will be tricky.  If anyone has any tips on mocktails that are Whole30 approved I'd love them!  

  I will keep you all updated with some of my favorite recipes we've tried and a recap of how we do on Week Two.  Wish us luck!  

Backyard Fiesta

Food, Home, Parties, UncategorizedLorely Meza1 Comment

Backyard fiesta It's been warm enough to eat outside here in So Cal and this mama has been craving tacos!  We decided to invite some friends over for a little Taco Tuesday and to add to the fun I made the table extra festive.

I whipped up my favorite Pine Nut and Mango guacamole and threw together an easy Sangria to sip on.  Backyard fiesta

Add lots of bougainvillea to your table for a pop of color and throw some limes and oranges on the table to complete your centerpiece.

Backyard fiesta [show_shopthepost_widget id="680813"]

Photos: Corey Morgan

Polar Express movie night

Fashion, Food, HomeLorely MezaComment

We kicked off December right with a perfect movie night featuring The Polar Express.  This is such a sweet movie and the girls love it!  I tried to incorporate as much from the movie as I could remember and it was a hit!  The girls were surprised with cozy plaid pj's , fresh baked cookies, popcorn and their very own "Believe" tickets just like in the movie.  One of my favorite symbols of the movie was the bell.  I made sure to add plenty of gold bells to my spread. polar express movie nightKACEE-6186 Polar Express movie nightPolar Express movie nightKACEE-6176polar express movie nightPolar Express movie night    Polar Express movie night Polar Express movie nightPolar Express movie night

Photos: Corey Morgan [show_shopthepost_widget id="442807"]

 

Apple Turnovers

FoodLorely MezaComment

Peyton and I visited Riley's Farm for a little fall outing of apple picking.  We got a bunch of apples and I needed the perfect exuse to use them all up.  I love apple season and love how yummy the house smells when I bake up something yummy.  I asked the bakers at Riley's Farm what their secret was to their amazing apple pies.  They told me it was all in the crust and they were right!  It's flaky and buttery perfection.  I decided to make apple turnovers for our sweet treat and bring back the flaky gorgeous crust of Riley's Farm's bakery.   I love turnovers because they are flaky and delicious and so easy. Even better, they aren't frowned upon as a breakfast treat.  Winning! Here is my super easy and quick recipe for our sweet, delicious Apple Turnover.

 

photo 1

Apple Turnover

you will need: 

1 sheet puff pastry, warmed to room temperature

2 Granny Smith apples

1 T brown sugar

1 t cinnamon

1/8 t salt

Flour

to make: 

Heat oven to 350 degrees.  Line a baking sheet with parchment paper.

Peel and core apples.  Toss into food processor and pulse until apples is in small pieces.  Transfer to bowl and mix brown sugar, cinnamon and salt together until apple is coated.

Flour your cutting board and rolling pin.  Cut puff pastry into fourth squares.  Roll each square with rolling pin until it is doubled in size.

Add 1/4 of apple mixture to center of each dough square.

Fold dough diagonally to create a triangle.  Use fork to crimp and seal the dough pockets.  Transfer to parchment sheet.

Bake for 25-30 min.

Makes 4

photo 2

 

 

 

Riley's farm

Food, TravelLorely Meza2 Comments

Nestled in the hills of Yucaipa are the sweetest apple orchards.  Riley's Farm is our favorite and always our kick off to the fall season.  It's colonial charm and beautiful setting keep us coming back.  Not to mention their mouthwatering apple pie! Peyton and I visited the farm while Capri was at school and had the best afternoon adventure.  Kacee from Life with Lipstick On Kacee from Life with Lipstick On

Kacee from Life with Lipstick On

We picked up some treats to take home from their adorable shop.  We sipped fresh apple cider, read a little about the history of the farm and grabbed our favorite homemade jam. Kacee from Life with Lipstick On Kacee from Life with Lipstick On

We learned that Granny Smith apples were great for making pies with and can't wait to try to make our own with the apples we picked.  Kacee from Life with Lipstick onKacee from Life with Lipstick On Kacee from Life with Lipstick on

Photos: Corey Morgan

 

Pins of the week

Fashion, Food, Home, TravelLorely MezaComment

So at the end of each night, I grab my glass of wine after dinner and start my little personal pin party of prettiness.  I pin all sorts of things from home inspo, diy, to recipes to man candy.  The best part of this time for me is that it is completely indulgent of all things gorgeous.  It's the most gorgeous places in the world to travel to, the most succulent meals and swoon worth soirees to the most down in the trenches cleaning regimes.  I love it all!  I hope you follow along on my pin craziness. To follow along with my fun nightly parties visit my Pinterest page.

This week's top picks:

pin 1 collage

Bathroom, Notebook quote, Cream Cashmere and denim, Sailboat ride and  Watermelon Coconut cocktail

 

Travel: Top 5 eats at Hotel Del

Food, Travel, UncategorizedLorely MezaComment

hoteldel We just returned from the most fun little mini vacay to San Diego's  Hotel Del Coronado on Corona Island.  We spent five days over the holiday weekend swimming, beaching and eating our body weight in delicious treats. Not only is Hotel Del so uber romantic it's a fabulous family resort full of fun extras for the kiddos. For all our fun check out my Instagram feed for all the goods.  As we arrived, the kids were greeted with fun backpacks full of goodies and sent on a great scavenger hunt around the resort.  Among all the fun activities and the gorgeous amenities, we had some of the yummies dinners, cocktails and treats.  Below is a round up of some of my faves...

 

1. Waffle cone from Mootime Creamery

Fresh off the press is the best waffle cone ever at Mootime Creamery.  With endless customizable flavors you can build your own decadence.  The girls loved Silly Vanilly which is bubble gum blue and I went crazy for the Chocolate Mint.

 

2.  Marilyn Martini

The resort is known for it's celeb guests one being the one and only Marilyn Monroe.  One of my all time faves Some Like it Hot was filmed at Hotel Del and so the drink was coined the Marilyn.  I am a sweeter martini drinker but Erik really liked this one.  The Marilyn is made with Nolet's Gin, dry vermouth, orange bitters, lemon twist.  Cheers!

3.  Chilean Sea Bass at SheerWater restaurant

I am a big seafood fan and one of my all time faves is Chilean Sea Bass. At Sheerwater they pan roast the bass in a Lobster sauce and served with butternut squash risotto and oyster mushrooms.  OMG!!!  So decadent!  The rich sauce and risotto are the yummiest compliment to the gorgeous fish.  A must try for fish lovers.

 

4.  Hibiscus Lemonade Adult Shaved Ice

The temps were starting to rise on the beach and after a morning of boogie boarding and shell collecting it was time for some shaved ice.  Capri opted for a Berrylicious with Monin Wildberry syrup and fresh lemonade.  Erik and I opted for the adult ice. I got the Hibiscus Lemonade  which was made with Bacardi Limon, Lemonade and Monin Hibiscus.  Yum!!  The perfect treat for a hot afternoon of beaching.

 

5. Chocolate Pecan Crumble

It's gooey and chocolatey and basically what dreams are made of.   Baked in a caste iron boat, the decadent chocolate sauce oozes all over the pecans and creates a rich creamy cake like texture.  The crispy crumble on top ads the perfect amount of texture to balance out the yumminess.

Patriotic bike decor

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I came across this adorable image on Pinterest while searching for fun decor for the 4th.  What a simple way to ring in the 4th of July festivities by simple decorating your cruiser for the day!  I just adore it!  Liz from Say Yes  breaks down all the essentials to jazz up your own bike for the patriotic fun !  

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No bike decode is complete without a sweet bow and clanking cans to announce your arrival?!  I mean…..STOP IT with the cuteness!!!

4thjulydecoratedbikes10

Say Yes is one of my favorite blogs!  Liz always has the cutest and super simple ideas for making life a little more snazzy! Check out these adorable 4th of July Icecream Sandwiches and Parade Pouches.  ADORABLE!

All images and concept from Say Yes

Clean and Green

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With our Mexico trip on the horizon, I've been cleaning up my diet big time and if you follow along on my Instagram you may have noticed green smoothies making lots of appearances.  Not a coincidence that a slim down and Candice Kumai's Clean Green Drinks book came out around the same time.  I am a long time fan of Candice's and this new book of hers is amazing! I'm whipping up gorgeous and delish smoothies every morning and seem to even have ditched my morning coffee for a refreshing sweet treat.  I have to many favorites and keep them all in rotation but tomorrow I will be blending up the "Peaches and Green Protein" smoothie.  Pick up your copy of Clean Green Drinks now to share in my obsession and get bikini ready! clean drinks

Peaches and Green Protein

serves 4

1 3/4 cups unsweetened almond milk

2 cups baby spinach

1/2 cups kale

1 T green superfood ( found in health food store)

1/2 frozen banana

2 cups frozen peaches

1 t spirulina ( found in health food store)

4 T protein powder

Add all ingredients and blend until smooth.

 

Cinco de Mayo nibbles and sips

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We had so much fun putting together this fiesta for Cinco de Mayo featured last week on Inspired by This!  The girls love any chance to celebrate anything!  They were my helpers as we made our churros, chilled our mocktails and garnished our guacamole.  My hubby threw some steaks on the bbq and we enjoyed our snacks before dinner.  We wish you a safe and fun filled Cinco de Mayo! cinco collage

Photos: Corey Morgan

Goat Cheese, Mango and Pine nut Guacamole

you will need:

6-8 avocados

3 roma tomatos chopped

2 -3 T red onion finely chopped

1/2 Jalepeno pepper finely chopped

1 mango chopped

2 T cilantro roughly chopped

Juice of one lime

salt and pepper to taste

1 T toasted pine nuts

2 T crumbled goat cheese

to make:

Mash avoados.  Mix in tomatos, onion, jalapeño, cilantro, lime juice salt and pepper.Garnish with mango, goat cheese and pine nuts

 

 

 

Porch swing and Sun Tea

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I came across this gorgeous porch with perfect swing and couldn't help but think of tea and summer.  It's heating up here in Cali and I've been hankering for sun tea.  My mom used to make batches of it with Nestea in the summer time when I was growing up and I wanted to make my own with some fun variations! porch 2

I found this great and super easy recipe on Free People Blog  and can't wait to give it a whirl!

You will need:

A glass jar with a lid (I used 24-oz. mason jars) Lemons Tea of your choice Fresh mint Distilled water

Sun-tea-ingredients

recipe and image via

What to do: 

1. Sterilize your jar by washing thoroughly with soap and water. Making sun tea provides an ideal situation for bacteria growth, so this step is very important!

2. Cut a lemon into slices. Add a few lemon slices and some mint to your jar.

3.  Add some tea bags to your jar, and fill to the top with distilled water. I made three types of tea: three mint, chamomile, and jasmine green tea. When it comes to the amount of tea bags, it’s better to use more than less. You can always water your tea down later if it’s too strong. I used 3 tea bags for each 24-oz. jar, and I felt that I could have definitely used another!

4. Set your jar outside in direct sunlight for at least 2 hours. The higher the temperature and brighter the sun, the faster your tea will be done.

5. Check your jar after a few hours. The darker the color, the stronger the tea will be. I left mine out in about 70-degree weather for about 5 hours, and the tea was the perfect strength for me

I want to try variations like, raspberry/ orange or blackberry.  So refreshing!!!  What variation would you try?