I saw these the other day in Starbucks and told myself I could do way better than that bs so I decided to prove it. They’re tart and buttery and fruity and tangy and crumbly…
I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). But if you have blueberries on hand, do not miss a chance to make these.
These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies!
Yield: I cut these into 36 smallish rectangles
1 cup white sugar 1 teaspoon baking powder 3 cups all-purpose flour 1 cup cold unsalted butter (2 sticks or 8 ounces) 1 egg 1/4 teaspoon salt Zest and juice of one lemon 4 cups fresh blueberries 1/2 cup white sugar 4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.
I had such a nice Sunday last week, one of those days you just feel grateful for living in California. I woke up, went to the Farmer's Market and got some fresh lebne and hummus, cage free eggs and grass fed beef. One of my favorite things about the golden state is the availability of fresh produce, healthy clean food options and awareness of what goes into food and how that is metabolized in your body.
So after drinking fresh green juice we headed down to Venice Beach for a relaxing day of sun and sand. Armed with an Ipad and Maui Babe we swam in the ocean, napped on the beach and shopped on the boardwalk. With sun on your face and sand in your toes what's there to not smile about? Oh besides the 875907 degree weather?? Speaking of torturous heat, can I get an amen to how muthafuckin' brutally hot
its been in LA. the last few days? sweatin' like a rapist over here. So the beach is the essential way to nail the dismount on Summer and a perfect way to wind down from the weekend..
I remembered that I had some frozen cherries in the freezer, so I used those to make what has to be one of the best smoothie bowls to ever come out of my kitchen…the Cherry Almond Smoothie Bowl.
To make your own Cherry Almond Smoothie (Bowl), combine the following in your blender:
1 frozen banana
~1/2 cup frozen cherries
1 cup unsweetened vanilla almond milk
Enough water to get things moving (~1/4 cup)
2 tsp chia seeds
1/2 tsp almond extract
1 scoop vanilla protein powder (I used SunWarrior)
1/4 tsp xanthan gum, optional
I topped my smoothie bowl with some Kashi Go Lean for a little added crunch. I was full for a long time and putting goodness into your body after wreaking havoc on it after a holiday weekend makes you just feel better. Detox , retox ya know? Happy Back to work Tuesday everyone!!
The value of life lies not in the length of days, but in the
use we make of them; a man may live long yet live very little. The truth is
that you can spend your life any way you want, but you can spend it only
once.People who see the big picture
expand their experience because they expand their world, and as a result- they
accomplish more.Have you ever heard
that expression “We’ll cross that bridge when we get there?” That phrase was
undoubtedly coined by someone who had trouble seeing the big picture. The world
was built by people who “crossed bridges” in their minds long before anyone
else did. The only way to break new ground or move into uncharted territory is
to look beyond the immediate and see the big picture. Learn from every
experience. Don’t rest on your successes , learn from them but more importantly
learn from your failures. Remain teachable.Varied experiences – both positive and negative-help you see the big
picture.Sometimes you’re going to have
to go against the flow of the world. Society likes to keep people in boxes. Don’t
seek safety and simple answers. Give yourself permission to go a different way,
to break new ground, to find new worlds to conquer. Think big picture, keep
learning, and keep growing. And when
your world does get bigger, you need to celebrate. Onwards and upwards J
One-quarter English cucumber Kosher salt and freshly ground black pepper 1/4 lb. feta cheese, cut into 16 small cubes 8 pitted Kalamata olives, halved 8 ripe grape or cherry tomatoes, halved 2 Tbs. extra-virgin olive oil
Directions
Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 tsp. each salt and pepper.
Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve
Easy as pie...on a stick. I made mine extra-zesty, but feel free to alter the amount of lime juice and rind to suit your taste. Once your pops have frozen solid, give them a quick dip in crumbled graham crackers to complete the pie flavor. Voila!
Ingredients
1 14-ounce can sweetened condensed milk 1 cup heavy whipping cream 3/4 cup fresh lime juice 5 teaspoons finely grated lime zest (from about 3-4 large limes) Pinch of salt 3 cups coarsely crushed graham crackers
Directions
In a large bowl, whisk together the sweetened condensed milk, cream, lime juice, lime zest and salt until well combined.
If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1-1/2 to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an instant ice-pop maker, follow the manufacturer's instructions.
Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.
It's better on a stick- thats what she said. Also paleo- score.
Ingredients
Cooking spray 12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces 1/2 cup lightly packed fresh basil 1 12-ounce jar roasted red and yellow peppers, drained, rinsed and cut into 1-inch pieces 2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large 1 14-ounce can artichoke hearts, drained and quartered Store-bought or homemade balsamic reduction, for serving (optional)
Directions
Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke, and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers. Serve on a plate with a drizzle of balsamic reduction, if desired.
Combo seafood and hearty, juicy meat. Duh- no brainer ..and its paleo. Cleverly update the classic with this surf and turf. The shrimp is tossed in a mixture of garlic, chile powder, and caraway seeds. Although caraway seeds aren't the first ingredient that comes to mind when making a quick marinade for shrimp, they enhance the flavor of the shrimp to better complement the chorizo. Use prawns A. because you have class and you know your shit B. because they need to fit around the chorizo. Throw another shrimp on the barbie!
Ingredients
2 large garlic cloves, thickly sliced 2 teaspoons sea salt 2 teaspoons caraway seeds 2 tablespoons pure chile powder, such as ancho 1/4 cup extra-virgin olive oil 2 pounds large shrimp, shelled and deveined 8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick
Directions
On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them.
Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with two more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.
This bad boy is the perfect way to kick-start your weekend.
Ingredients
16 ounces strawberries, stemmed and quartered 3 lemons, 2 juiced and 1 sliced 20 fresh mint leaves, plus more for garnish 4 ounces agave syrup 1 1/2 cups tequila Crushed ice Club soda or sparkling water
Directions
Muddle the strawberries with the lemon juice, lemon slices, mint, and agave syrup in a large pitcher.
Add the tequila and stir well. Place the pitcher in the fridge and let the flavors come together for a couple of hours.
Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.
I've never met a mac and cheese I didn't like ( on a cheat day of course ) . But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese. Fantasy...meet reality. Al Dente elbows of pasta coated in a creamy, sharp cheese sauce topped with celery, hot sauce, crispy chicken and bleu cheese crumbles. The epitome of indulgence I know but once a week with a healthy workout and clean diet will actually help you burn fat by shocking your system and probably keep you sane at the same time. And might I with all these basketball games...this is a party pleaser for the boys.
Ingredients
2 cups unseasoned breadcrumbs 1-1/2 tablespoons cayenne pepper 1-1/2 tablespoons ground cumin Sea salt Freshly ground black pepper 3 large eggs 1 pound chicken cutlets 6 tablespoons canola oil, plus more as needed 1 pound elbow macaroni 8 tablespoons (1 stick) butter, divided 3 cups chopped onions 2 large garlic cloves, chopped 1/2 cup all purpose flour 4 cups whole milk 1 cup grated jack cheese 1 cup grated extra sharp cheddar cheese 1 cup creamy and crumbly blue cheese (recommended: Maytag Blue), crumbled, plus more for garnish, if desired 2 teaspoons paprika 1 cup Frank's RedHot Original or other hot pepper sauce 1 stalk celery, finely diced
Directions
1
1. In a medium bowl, combine the breadcrumbs, salt, cumin, cayenne, and pepper. Beat eggs in a shallow bowl. Coat chicken pieces with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
2. In a large, heavy skillet, heat 1/4 cup canola oil over medium-high heat until shimmering. Add two of the chicken tenders and cook, turning once, until golden, about 3 minutes. Repeat with the remaining chicken, adding more oil if necessary. Using a slotted spoon, transfer cooked chicken to paper towels to drain. Cut into 1-inch pieces; set aside.
3. Cook macaroni in a large pot of boiling salted water until pasta is tender but not quite cooked through, about 6 minutes. Drain; transfer to very large bowl.
4. Melt 6 tablespoons butter in same large pot over medium heat. Add chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking frequently. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if needed. Mix cheese sauce into macaroni. Mix in half the chicken pieces. Mound mixture in 13x9x2-inch glass baking dish.
5. Preheat oven to 350°F. Bake macaroni uncovered until heated through, about 25 minutes.
6. Meanwhile, stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts.
7. Remove macaroni from oven and top with remaining chicken pieces, then spoon 4 tablespoons of hot pepper and butter sauce over macaroni. Bake for 5-7 more minutes.
8. Sprinkle top of macaroni with finely diced celery and more blue cheese crumbles; serve immediately, passing around extra hot pepper sauce.
I love that soup can be easy, healthy and a meal in and of itself. I usually steer clear of it because of the salt and the fact that I dont like to bloat like the goodyear blimp but this recipe is so healthy, low in salt and huge in flavor. I thought what a perfect thing to make during the weekday so that you can feed you and your neighbors/ boyfriend / eat the next day, whatever. I'm sure this will have your house smelling wonderful as an added bonus. Cheers to good health.
Cook Time : 15 minutes Serves: 6 Calories: 235 Protein: 13 g Total Fat: 7 g Saturated Fat: 2 g Carbohydrates: 31 g Dietary Fiber: 8 g
Ingredients
4 oz Spanish chorizo, diced
2 cups yellow onion, diced
6 cloves garlic, minced
6 cup fat-free, low-sodium chicken broth
15 oz cannellini beans
4 cups kale, chopped
4 cups spinach
1 tsp black pepper, ground
1 tsp salt
Preparation
Heat a large sauce pan over medium-high heat. Add chorizo to pan and saute 1 minute.
Add onion and garlic to pan and saute for 5 minutes more or until onion and garlic are tender.
Add broth and beans to pan and bring to a boil. Partially mash the beans with a potato masher.
Stir in kale, spinach and pepper and simmer over medium heat for about 6 minutes.
If your like me then you have some party plans this weekend..if you're hosting a pregaming sesh at your casa or someone else's casa I feel like this is a great drink to get the party started...a pot of gold in a glass...get lucky with this one..
Ingredients
10 mint leaves
1 kiwi, peeled and quartered
1 tablespoon sugar
1/2-inch piece of a vanilla bean, split
Ice
1-1/2 ounces silver tequila
1 ounce chilled club soda
Directions
In a cocktail shaker, muddle the mint, kiwi, sugar and vanilla. Add ice and the tequila; shake well. Pour into a highball glass, top with the soda and stir gently.
These peanut butter brownies are dense, moist, and full of flavor. Every bite has both peanut butter and chocolate. These brownies are easy to make and would be out of this world served fresh from the oven with a scoop of vanilla ice cream. If you want to earn brownie points with your friends and fam who are obsessed with the combo of peanut butter and chocolate, look no further ...
Ingredients
6 tablespoons (3/4 stick) unsalted butter, room temperature 1/2 cup nutty old-fashioned-style or freshly ground peanut butter 1 1/4 cups (packed) golden brown sugar 2 large eggs 2 teaspoons vanilla extract 3/4 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup Ghirardelli 60% cocoa chocolate chips
Directions
Preheat oven to 350°F. Generously butter and flour 8-inch square baking pan.
Using electric mixer, beat butter in large bowl until smooth. If oil has separated from peanut butter, stir to blend. Add peanut butter to butter; beat until well blended, scraping down sides of bowl occasionally
Beat in brown sugar. Add eggs 1 at a time, beating well after each addition. Beat in vanilla
Sift flour, baking powder and salt into medium bowl.
Add to peanut butter mixture; beat until blended. Stir in chocolate
6. Transfer batter to pan. Using spatula, smooth top
7. Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 40-50 minutes. Transfer pan to rack and cool completely. (Can be made 3 days ahead. Cover; store at room temperature
This recipe for ancho-chile-marinated pork skewered with mangoes is a perfect combination of spicy and sweet. I dont know about you but its getting warmer in California and with the abundance of fresh produce and the warmth in the air these are a perfect healthy dish. If you can't find mangoes, other fruits such as pineapples, peaches, or nectarines would be great substitutes. You could easily subsitute chicken or even some sort of semi firm white fish, swordfish or ahi tuna would work as well. I would serve this with maybe a sugar free limeade or make your own limeade from scratch. Some options for sides could be corn on the cob, steamed green beans tossed in olive oil and lemon zest, or some rice pilaf if you don't eat paleo and want a fuller meal and don't mind the carbs.
Ingredients
1/4 cup orange juice* 2 tablespoons fresh lime juice 2 tablespoons canola oil, more for the grill * 2 teaspoons dark brown sugar 2 teaspoon ancho chile powder 2 medium cloves garlic, minced Pinch crushed red pepper flakes Pinch of Kosher salt 1 pound pork tenderloin, trimmed and cut into 1 inch cubes 2 medium mangoes, peeled, pitted cut into 1 inch cubes 1 tablespoon chopped fresh cilantro 8 skewers, if wooden soaked for a half hour or more
Directions
In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt
Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours
Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango
Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes.
Serve garnished with the cilantro and a nice glass of white wine or limeade. Enjoy your healthy eats :)
Since it's about to be the weekend and there will be some time to go to the farmer's market and time to bake I thought this would be a perfect little recipe.
Ingredients
1 lemon 1/2 cup sugar 1 cup Chobani plain yogurt 1/3 cup canola oil 1 large egg 1 teaspoon vanilla extract 2 cups white or whole-wheat flour or whole-wheat pastry flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups fresh or frozen (not thawed) raspberries
1/2 scoop vanilla protein powder
Directions
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
3. Add yogurt, oil, egg, and vanilla. Pulse until blended.
4. Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
5. Bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.
This honestly just sounds freaking delish. I saw this recipe and had to share.
Ingredients
2 tablespoons extra-virgin olive oil 1 medium onion, diced small 2 cloves garlic, finely chopped 1 28-ounce can whole tomatoes in juice, drained (reserving juice) and finely chopped 1/2 teaspoon red pepper flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 teaspoon sugar Coarse salt and ground pepper 8 large eggs 12 long shavings (about 1 1/2 ounces) pecorino Romano cheese Slices of crusty bread, for serving
Directions
Preheat oven to 400º F. In a large pot, heat olive oil over medium heat; stir in onions and sauté until translucent, about 10 minutes.
Add garlic and cook until fragrant, several minutes.
Stir in tomatoes; add red pepper flakes, ground cinnamon, allspice, cloves, and sugar. Turn heat down to low, then simmer until tomatoes have further broken down, about 15 minutes. Season to taste with salt and pepper.
Using a ladle, transfer sauce to four 6-inch shallow gratin dishes or cazuelas. Crack 2 eggs into each dish. Bake until whites are set, about 25 minutes, rotating halfway through (yolks will still be runny).
Top each dish with three long pecorino shavings; serve immediately with grilled bread.
I like to consider myself a foodie. I work out a ton so I can eat some amazing not so healthy stuff once in a while. While I 90% of the time stick to eating clean and paleo, 10% of the time I go big and eat whatever I want. I think it keeps me sane and simultaneously allows me to stick to my clean diet as a lifestyle. I love to try new restaurants, new foods, new experiences, etc. It makes me so happy to see a new menu full of all this possibility and I wanted to share a few recent restaurants I've been to that I really liked. Here are a few picks in case you live in LA or are visiting and want to try one, these are what scored on my list recently.
Can I get an Amen!!
Pizzeria Mozza
Pizzeria Mozza is a bustling, urban, burst of flavor vibrant place. It truly can be a great atmosphere for any occasion. It kind of reminds me of some of the cute restaurants I've been to in Soho in NYC. It has a small neighborhood vibe to it, the lighting is perfect and I love to sit by the pizza oven and watch all the chefs at work preparing fresh pizzas from the wood burning ovens and seeing all the different options, it can make your head spin.
The wine list is extensive, the food is magnificent and it is probably one of my top 3 favorite places I've been to here in LA. You dont come here for the view or the scene, you come here for some unbelievable food with a great vibe. The celeb chef Mario Batali really does know what he's doing...and it shows.
My must have's:
The tomato burratta salad was cray. The little tomatoes were still on the vine; sweet like candy. The cheese was milky and delicious.
Starters: Fried squash blossoms with ricotta, Shaved purple Brussels sprouts with walnuts & avocado and marinated baby peppers with tuna.
Pizza: Egg, bacon, Yukon gold potato & Bermuda onions, Fennel sausage, panna, red onion & scallions
Dessert: Meyer lemon gelato pie with Champagne vinegar sauce & candied lemon zest
Mercato Di Vetro
New West Hollywood Italian resto Mercato Di Vetro delivers more than just a celebrity sighting. The restaurant has three open kitchens: one for cocktails (with fresh produce and house-made syrups), one for antipasti (hen-of-the-woods with aioli and Parmesan), and one outfitted with a wood-burning oven for pizza and al forno plates (branzino, lamb with rosemary honey) and a vintage Rosito Bisani pasta machine for dishes like tortelloni with burrata.
It is packed..it is trendy..it is very LA..but it is also delicious with lots of fresh ingredients and good cocktails. It has an open market feel and two levels. Perfect dinner with your friends. Small plates so you aren't super stuffed and bonus ..you still look good in that dress your wearing by the time you leave.
Put in your belly:
Burrata and Peaches Salad..white balsamic..cant get enough...
or..The butter lettuce salad with smoked trout is also pretty divine
Raw Hamachi
Sausage and egg pizza
MUST GET-- hanger steak...nuff said.
The Lamb Bolognese will leave you wanting 5 more servings..
Eveleigh
The Eveleigh is set back from bustling Sunset Boulevard and is in one word..charming. This restaurant and bar’s exposed brick, raw wood beams, and roaring fireplace keep things welcoming, rustic, and low-key.
Start small with the seasonal, California market-inspired plates like butter lettuce salad with warm egg yolk and garden herbs and wild white shrimp with souce vierge, bacon, cauliflower and peppered pecorino.
Move on to hearty braised beef cheek or jidoori chicken.
Finish with a poached peach with brown sugar ice cream or a warm, bitter-chocolate cake with chocolate sauce, crème fraîche sorbet and salted honeycomb for dessert.
Tinto Tapas
Transport yourself from West Hollywood to Spain in seconds when you enter Tinto Tapas. It has authentic tapas, traditional large plates, wine and homemade Sangria. The interior is authentic and true to the Andalusian and Moorish flavor that embodies Spanish Architecture including a stone wall that pays homage to the famous Aqueduct of Segovia.The waiters and bartenders (who are cute and have heavy spanish accents ) are decked out in traditional red San Fermin scarves that are worn in Pamplona during the festival of the running of the bulls.
My fave is their happy hour... $5.00 Happy Hour Specials on M-W(5-10pm), Th-Sat (5-7pm). Thursdays is my pick because of their flamenco spanish guitar playing duo, it irresistably puts a smile on your face. Great Sangria...bonus!! Perfect place for a bite with friends or a small dinner with a significant other.
My picks:
Tabla de Ibéricos - 4 kinds of regional Spanish cured meat: Chorizo, Catalana, Lomo Embuchado & Salchichón. Served w/olives, capers and garlic
Gambas al Ajillo - Shrimp sautéed in white wine w/ garlic, chili flakes & parsley.
Cogollos de Tudela con Atún y Boquerones - Butter lettuce hearts w/ bonito tuna & white anchovies in an infusion of olive oil.
So it's this weird in between weather whatever in LA. 70 degrees. Too cold to wear shorts and tanks and too early for sandals, not cold enough for a sweater and I like scarves but not all the time. Which makes it kinda hard to figure out wtf to wear. I am getting my money's worth out of every pair of black pants I own, we can just say that. In light of post winter pre spring...Here are a few things I have my eye on or outfits I plan to rock/copy that kind of translate in this weird in between weather/ winter/spring time of year. Any of these can be recreated with stuff from Gap, H&M, Zara, Forever 21 or Urban Outfitters. Do yourself a favor too and get a good pair of Ray Bans while your at it ..sucka..
