September 2015 archive

Skinny S’mores Overnight Oatmeal

Smores Oatmeal

I am obsessed with oatmeal lately. Overnight oatmeal that is. It’s my jam. It’s been my go-to breakfast for the past few months because it’s so damn easy guys! It’s pretty much fool proof too. It’s like that little black dress in your closet. You can dress it up or dress it down – either way you will end up satisfied.

“I don’t have time to make breakfast in the morning.”
“I’m too busy at night to make breakfast the night before…”
“I can’t eat first thing in the morning! Makes me nauseous!”
Are YOU one of these people?

Well I have some news for you non-breakfast-eaters! There is absolutely no reason not to make this. I have a solution for all of the above excuses:

1. You can’t make this in the morning because it needs time to set – so this recipe forces you to make breakfast the night before!
2. If you have FIVE spare minutes in the evening, you can make this the night before. That’s just FIVE less minutes you’ll have to scroll through your Insta feed.
3. If you’re one of those people that feels sick if they eat first thing in the morning, then take it to go and eat it later in the morning when you have an appetite. It’s a perfect ‘to-go’ breakfast. Can be eaten cold, room temp, or heated (I highly recommend this heated – melted ‘mallows are the best ‘mallows – am I right?)

This dime of a recipe doesn’t even make you feel guilty afterward. Containing mostly healthy ingredients, and the more “naughty” ones in moderation, these oaty-oat-oats will keep you full and satisfied without giving you a sugar crash like those nasty ass, sugar-filled oatmeal packets. I avoid the dairy bloat by using almond milk and chocolate chips that are dairy free, like these from Enjoy Life!

Makes 4 servings, ish?
+ 1 cup rolled or steel cut oats
+ 2 tablespoons of chia seeds
+ 2 tablespoons almond or peanut butter
+ 1.5 cups unsweetened vanilla almond milk
+ 5-6 teaspoons 100% pure grade A maple syrup
+ 1/4 cup dark or semi-sweet chocolate chips
+ 1/4 cup + a palm full of mini marshmallows (divided)
+ 4 graham crackers (divided)

+ Combine oats, chia seeds, nut butter, almond milk and maple syrup in a small mixing bowl (if it has a lid, that’s a plus!) using a fork, making sure to break up the nut butter and evenly mix.
+ Add the chocolate chips and 1/4 cup of marshmallows and stir.
+ Place 2 of the 4 graham crackers in a plastic Ziplock bag and crush with your fist until you get fine-course crumbs.
+ Add crumb mixture to oatmeal and stir to combine.
+ Reserve the 2 remaining graham crackers for serving.
+ Refrigerate, covered overnight or for at least 3 hours.
+ When ready to serve, place in microwaveable-safe bowl and top with a few of the remaining marshmallows. Microwave for 30 seconds to 1 minute, or until the marshmallows and chocolate chips melt without scalding.
+ Crush one of the remaining graham crackers and sprinkle on top, using the other to garnish.
+ Keeps well in the fridge for few days! Can you say, breakfast for the week?!

Happy Breakfast-ing!


Smores Oatmeal2

Healthy Snacks to Stash at Your Desk (seriously obsessed)

It seems sacrilegious to be posting this considering pumpkin spice is not involved but I’ll get over it as I eat my Pumpkin Spice Rice Krispie Treat.

Who’s into snacks? Anyone? Anyone? For those of you that know me you know that I eat like a bird. I graze here and there and rarely am a clean plater – so sue me? I love snacks. Healthy snacks. Snacks that I don’t have to feel guilty about afterward. I bring a plethora of snacks with me to work because the last thing I want to do is devour a can of Pringles out of utter starvation. If you’re looking for a healthy snack alternative (other than raw veggies and an apple), here are some great options that you will become addicted to.

My go-to snack is nuts nuts and more nuts! Did I mention I love nuts? Except walnuts (I’m allergic). I make my own trail mix consisting of raw almonds, raw sunflower seeds, pecans, unsweetened dried cranberries and dried coconut. Sometimes that gets booooorrrrring so I gotta step up my nut game. What better way to do that than to pick up a package melt-in-your-mouth cinnamon almonds from The Joy Nut Co.?!

Joy Nut Co

Joy Nut Co2

Seriously you guys. When I say melt-in-your-mouth, I actually mean it. These almonds are everything. I was at the South Pearl Street Farmer’s Market in Denver and noticed these guys right away because I am a true regular and had never seem them before. TJN Co. is based in Arvada, CO (love to support my local bizzies, and as you can see, so does Sawyer the Labrador).

If you love cinnamon almonds, these are the best you’ll ever taste. That’s why they’re our top seller.

(Totes true. These are the best, and I’m a tough crowd.)

For those of you who aren’t Denver locals, you can buy these babies online. They offer a flat shipping rate of $5.95 for up to 6 bags… score! They have five other flavors including cocoa mint (really good to have after eating a smelly meal), cocoa roast, honey roast, roasted/salted, and raw. Get ’em while they’re hot!

Another one of my semi-recent obsessions is Kettlehead Popcorn. When I say obsessed, this may be an understatement. People probably think I’m a little (or a lot) weird with how often I talk about this particular popcorn. My friends are talking about getting engaged, married, and having babies… and here I am talking about kettle corn.



Kettlehead has become my #1 most frequent farmer’s market purchase. Not only do I buy it for myself, but I’ve been buying it for friends and family alike because I genuinely want them to experience the magic that goes on in your mouth when you consume this delectable treat. F that movie theater popcorn, this is totally worth sneaking in. It’s organic, made with local Colorado ingredients, and gluten free. If you get some at any of their farmer’s markets, you’ll get a bag that’s cooked hot and fresh. My personal favorite is the KETTLE CORN. It’s the perfect blend of sweet and salty and they use mushroom kernals which is what creates such large, round popcorn pieces. Their other popcorn flavors include Buffalo Blue Cheese, Jalapeno Cheddar, Spicy Southwest, Toasted Cinnamon, Wasabi Pop, Honey BBQ, Denver Cheddar, and Colorado Pop. The owner’s name is Dylan, he’s such a delight. I think it’s safe to say that Dylan has improved the quality of life of so many people because of his popcorn.



^ My face when someone asks me for some of my kettlecorn.

Kettlehead ships nationwide! Buy a bag (or 6) here. Follow these guys on Insta for mouth-watering snaps!

Whether you’re at work, school, camping, hiking, or brewery-ing with friends, these snacks are a must. And if you’re down and out, these are much cheaper than therapy. And much healthier than Ben & Jerry’s.

Happy Hump Day babies!

X Lindsey

Pumpkin Spice Rice Krispie Treats are Going Down

Pumpkin Spice Rice Krispie Treats

I know I sound like every white girl in America but seriously – Pumpkin Spice Rice Krispie Treats will blow your mind. Making my favorite childhood treat brings on pure nostalgia. But because I’m an adult or something, I wanted to add a little sophistication to these bad boys.

I brought these to a football party on Sunday when the Broncos beat the Ravens (sorry babe!) and they were a slam dunk! Or should I say touchdown?

+ 6 cups Erewhon Gluten Free Crispy Brown Rice Cereal
+ 5.5 cups mini marshmallows (divided)
+ 1/4 cup pumpkin puree
+ 1 heaping teaspoon pumpkin pie spice
+ 1/2 teaspoon cinnamon
+ 1/2 cup pecans, chopped
+ 3 tablespoons coconut oil

+ Grease a 9×13 inch baking pan with coconut oil and top with parchment paper.
+ Place pumpkin puree between paper towels to soak up moisture (let sit for 1-2 hours).
+ Melt coconut oil in large pan over medium heat.
+ Once melted, add 4 cups of the mini marshmallows and stir frequently until smooth.
+ Add pumpkin puree, pumpkin spice, and cinnamon. Stir until combined.
+ Pour in the cereal and chopped pecans and carefully mix to ensure all is coated.
+ You will most likely find that your mixture isn’t sticky enough. This moisture is because of the pumpkin puree. If this happens, add the additional 1.5 cups marshmallows now. I’m glad I did this – the white ‘mallow pieces gave my bars some contrast and dimension.
+ Using a spatula, add the mixture to the baking pan and press until even.
+ Serve with a pumpkin spice latte (#noshame).

Here’s to pumpkin spice and everything nice!

x Linds

{ Recipe inspired by Gabby from Essentially Eclectic }


Halibut Coconut Curry

Ladies… (or gentlemen)! This recipe is bomb AF. One, because it’s unbelievably tasty, two, because it’s warm and comforting (without the calories of “comfort food”), and three, because Thai food, especially home made Thai food is just sexy for lil date night in.

Costco doesn’t sell Halibut on the reg so when I saw it I was immediately intrigued. By the way guys, Costco has some good deals on fresh fish – salmon, tilapia, ahi tuna steaks…etc. I try and meal plan majority of the time but when there is fresh fish involved, I will be the first to make an impulse purchase. I had no idea what I was going to make with the halibut, no idea when I was going to make it, therefore had no idea what other ingreds I needed but by golly I was not going to leave the store without it.

Trey finished his first clinical experience for his PT program and was back to the grind of 8-5 classes. When he gets home from school, he’s not actually done with school. Papers to write, articles to read, study guides to make, and studying his ass off consumes most, if not all his evenings. This particular evening I wanted to make him something extra special, with a little pizzazz. Something that would feed my fall fever and his belly. We had about one hour to spend together that evening so a delicious, filling, flavorful dinner was a must! You’ll notice that I poached the halibut. This method allows it to really soak up all the juicy delicious flavors in the curry. Are you drooling yet?

PS: IF YOU HAVE SHALLOW BOWLS LIKE THESE, YOU’RE GOLDEN. THIS DISH IS BEST SERVED IN A SHALLOW BOWL like this one from Crate and Barrel or this one from Target. No, I do not have shallow bowls and yes I now need shallow bowls in my life because half the fun in making meals is the presentation!

+ 4 or 5 fresh halibut filets (in my case I had one large cut from Costco and cut it into individual filet pieces)
+ 2 tablespoons of coconut oil or olive oil
+ 1/2 to 1 box of fresh baby spinach
+ Salt and pepper to taste
+ 3 shallots, diced
+ 1 tablespoon Thai red curry paste
+ 3.5 cups vegetable or chicken broth (divided)
+ 1 14 oz. can coconut milk
+ 1/2 teaspoon honey or coconut sugar
+ 1/4 – 1/2 cup cilantro (divided, save some for garnishing)
+ 1/4 cup green onions (both green and white parts)
+ Juice of 1/2 a lime plus more to garnish (w/ slices)
+ 1 cup dry quinoa

+ Cook your quinoa. Place 1 cup of dry quinoa in a small saucepan. Instead of water, cook in two cups of vegetable or chicken broth (this gives the quinoa more flavor). Set aside.
+ Rinse halibut fillets, pat to try and season with a little salt.
+ Heat 1 tablespoon of the coconut oil in a cast iron skillet over medium heat. Add the spinach and season with salt and pepper to taste. Stir frequently until wilted and transfer immediately into a bowl. Set aside.
+ Add the additional tablespoon of coconut oil to the pan and saute the shallots until soft, about 2 minutes or so.
+ Add curry paste, vegetable/chicken broth, coconut milk, and honey/coconut sugar and bring to a simmer. Reduce heat to low and reduce the curry by half. Taste and add salt or other seasonings if desired.
+ Place the halibut fillets into the pan, spooning broth over the tops. Cover with lid and poach 5-10 minutes depending on how thick your fish is. If you have trouble fitting all of your fillets into the pan at once, work in batches to ensure proper cooking. Do not overcook halibut, or it will come out dry.
+ Place a bed of the cooked spinach in your bowls and add some quinoa. Top with halibut.
+ Add cilantro, green onions, and lime juice to curry and stir. Pour the broth over the fish and garnish with cilantro, green onion if desired, and lime wedge.

Recipe inspired by Maya of Alaskan From Scratch.

TTFN, ta-ta for now,

x Linds

Halibut coconut curry

My Lash Secret Revealed! (Especially for all my Brides-to-Be!)

I LOVE applying mascara. It’s like, my favorite past time. It’s just so fun! Getting up in the morning and dipping that mascara wand in the tube and applying coat after coat to give my tired eyes some ‘umph’ is such a delight. Oh, and then there’s the removing mascara in the evening – even more of a thrill!

Are you catching my sarcasm drift? I hate putting on mascara. It’s time consuming, tedious, and more often than not, I end up with clumps and get more product on my eyelids than the lashes themselves. Kourtney Kardash sums up my opinion on mascara perfectly:

Kourtney Kardashian

How do I deal? I ditched the mascara and get eyelash extensions. No, not the tacky strip lashes from Walgreens (ew). I go to my all time favorite sassy ladies in Denver to get them professionally done. These are individual, one-by-one extensions. They are semi-permanent and applied using an FDA approved adhesive. If you have sensitive eyes or allergies, ask your lash artist for the ingreds. I do know there are hypoallergenic/sensitive adhesives but they are not as strong, so beware. My eyelash extensions last between 3-5 weeks, depending on my lash cycle (just like the hair on your head, your lashes fall out grow back again). I maintain by scheduling “lash fills” that are less expensive and less time consuming than getting a full set. My lash artists recommend to avoid the following for 24 hours post application:

+ Getting lashes wet
+ Rubbing your eyes
+ Exposing lashes to heat, steam, humidity and friction

General aftercare of lashes include avoiding any and all oil based products close to your lashes and when using eye creams or serums, only apply to the lower eyelid area. Best advice? DON’T wear mascara because you don’t need it! The more you use eye makeup, the shorter the lashes will last. If and when I do use mascara, I only apply to my lower lash.

For all of my engaged gals and have weddings to plan, I HIGHLY recommend getting eyelash extensions for your wedding and bridal festivities. We all know there tend to be tears (of mostly joy hopefully?) during the engagement and wedding events so spare yourself the time, energy and stress of mascara that smudges and runs. Ain’t nobody got time for that. Instead, research eyelash artists in your area and make sure they’ve gone through proper training!

My two leading lash artists are Tara Cox of DollFace Lash Studio and Andrea Fairman at Colorado Plastic Surgery Center. Tara is located Downtown Denver and Andrea’s practice is in Littleton (South Denver). They are both experienced specialists (highly important when getting your lashes done), super friendly, and most importantly professional. They get booked quickly, so make sure to schedule ahead of time. You can book with Tara directly online here. To book with Andrea, you can call the office directly at 303.783.1000.

Au natural (besides the lash extensions)


Tara and Andrea offer a variety of extensions to choose from. I can customize everything from the length, to the thickness, to the curl. I like the more natural look, but you can go glam if that’s your thing!

If you decide to see Tara or Andrea, please let them know I sent you! They deserve all the referrals possible because I am truly confident in their work.

eyelash extensions

If you have any questions on lash extensions, please shoot me a message! I am more than happy to help!

x Lindsey

Kale & Spinach Salad with Zoodled Apples and Carrots

Kale Salad

Love salad but get stuck in a rut of the same old veggies, same old dressing, same texture and flavors? As much as I love my salad go-tos, sometimes I just need something with a little zing – a little pep to get me excited about eating muh veggies. I made this salad on a whim on Labor Day evening when I realized the long weekend was long gone and I still had lots to do – laundry, cleaning, food prepping, and watching Big Brother (#guiltypleasure). It was unlike me not to have planned dinner but it really snuck up on me so I grabbed the freshest vegetables I had in the fridge, waved my magic wand and POOF! A “make again” meal that was quick, easy, and melts in your mouth!

This salad could be brought to a football party for a delicious healthy option. The different textures and vibrant colors make it super sexy. You are what you eat, right?!


+ 1 (big) bunch of curly kale
+ 1-2 handfuls of baby spinach
+ 2 carrots (I used one purple and one yellow carrot)
+ 1 apple
+ 1/3-1/2 cup dried cranberries (can use dried cherries, currants, etc.)
+ 1/4-1/2 cup feta cheese
+ 1/4 cup raw sprouted pumpkin seeds (pine nuts, sliced almonds work well too)

+ Juice of 1 whole lemon
+ 1 tablespoon olive oil
+ 1 teaspoon honey
+ Pinch of salt
+ Fresh ground pepper

+ Combine all dressing ingredients in a small mason or jelly jar. Shake to combine and set aside in fridge.
+ Remove kale leaves from stems and place in the bowl of a food processor. Pulse until you get small pieces. Transfer to a medium bowl.
+ Place 1/2 handfuls of baby spinach into the bowl of the food processor and pulse until you get small pieces. Transfer to the medium bowl.
+ Using a Spiralizer, ‘zoodle’ the carrots and apple via desired blade. Add to the kale/spinach bowl and use a knife and fork to cut through the salad so the zoodled ingredients are cut short and can fit on a fork when you’re ready to eat.
+ Add dried cranberries, feta, and pumpkin seeds and mix.
+ Shake the dressing again (because ingredients settle) and drizzle over the salad. Mix well.
+ Share with a loved one or eat it all to your face!
+ This can be stored in a container for leftovers but is best if eaten immediately because of the dressing.