Saturday, December 31, 2016

Zucchini Chips & Mustard Dill Aioli - Whole 30 Recipe



Photography by Jennifer Glover of Carolina Girl Cooks

Happy New Year's Eve everyone!  Any fun plans to ring in the New Year?  We will be hanging at home watching my Clemson Tigers play in the Fiesta Bowl.  Fingers crossed for a big win and a chance at the National Championship title again!

I'm also spending today gearing up for the re-start of Whole 30.  Gearing up means grocery shopping and prepping food for the week.  It's a lot of work but it is well worth it!

Today, Jenn of Carolina Girl Cooks and I are sharing a healthy Whole 30 snack option...Zucchini Chips!  These zucchini chips are a great for those afternoon snack cravings that are sure to hit!  These are also the perfect on-the-go snack too.  I highly recommend that you pack snacks to take with you on the go...it will help keep your temptations at bay.

Hope you will give this recipe a try and if you do, I'd love to hear what you think!

Thanks so much for stopping by!  Have a wonderful weekend and a safe and Happy New Year.  Cheers to a great year ahead and a successful start to Whole 30!


ZUCCHINI CHIPS & MUSTARD DILL AIOLI

Ingredients

  • 3-4 Zucchini
  • salt & pepper
  • parchment paper
  • 1 egg
  • 1 cup of walnut or other light tasting oil
  • juice of 1/2 lemon
  • 1 Tbsp of Dijon Mustard
  • 1 Tbsp of minced fresh Dill
  • 1/4 tsp of garlic powder
  • special equipment: Blender and mandolin slicer

Instructions

  1. To make the zucchini chips, cut the top and end off the zucchinis. Slice the zucchinis thin on the mandolin.
  2. Lay all the slices out on parchment paper lined baking sheets. Sprinkle with a tiny amount of salt and pepper.
  3. Bake the zucchini on 200 degrees for 2-3 hours. Check them after about 1 hour and rotate the pans in the oven.
  4. Remove the zucchini from the oven and allow them to cool completely. Transfer to a zip lock bag or airtight storage container for up to a week.
  5. To make the aioli, add the egg, lemon juice, mustard, garlic powder, dill, a sprinkle of salt and pepper and a 1/4 cup of the oil to a blender. Blend for about 10-15 seconds until everything begins to come together. While the blender is still on, slowly pour in the remaining oil until the mixture becomes thick and creamy.
  6. Store in the refrigerator until ready to serve.
  7. To serve: spoon a little of the aioli in a bowl and plate next to the chips for easy dipping. Enjoy!

Friday, December 30, 2016

Lilla P Shawl Collar Coat







Photography by Madi Flournoy Henderson


It's gorgeous coats like this that make getting dressed during the winter a little more tolerable!  And Lilla P knows how to do a beautiful coat.

From the menswear inspired style, to the high quality fabric, to the wintergreen plaid...what's not to love about this Shawl Collar Coat?!

The slightly oversized fit allows you to wear it over everything...even over chunky sweaters!  

If you are looking for a standout coat this winter season, this coat would be an amazing option.  It's even more gorgeous in person and you will feel so chic when wearing it.

Also, be sure to check back over the weekend as I will be posting another Whole 30 recipe!

As always, thanks so much for stopping by and Happy Friday!

SHOP THE POST



Thursday, December 29, 2016

No Bean Turkey Sweet Potato Chili - Whole 30 Recipe





I'm so excited to share one of my absolute favorite Whole 30 dinner recipes with you...No Bean Turkey Sweet Potato Chili!  I typically make this recipe once a week and often times I will double the recipe so I can eat leftovers the next day for lunch (its even better warmed up the next day)!  

Part of what helps me stay on track while on Whole 30 is making recipes that are not only super easy to make but that are also something that I can easily (and cheaply) double.  You will be cooking A LOT while on Whole 30 so I say why not make a recipe that you can eat off of for a couple of days...in turn making your life a bit easier!  Plus being able to warm something up quickly will help you fight the urge to grab foods of convenience (which most likely is not Whole 30 approved...no more chips my friends).   

Today, Jenn of Carolina Girl Cooks, and I have teamed up again to bring you this DELICIOUS 100% whole 30 approved goodness that you are going to want to make note of.  Bookmark this post or pin it to your recipes board on Pinterest for easy access.  Make your grocery list now and add this simple cheap ingredients to the list!

With winter upon us, there is nothing more comforting than a warm bowl of chili and I PROMISE, you will love this recipe as much as I do!


No Bean Turkey Sweet Potato Chili 

Ingredients:

1lbs of ground turkey
1 cup of chop sweet white or red onion
2 gloves of fresh garlic, finely chopped or crushed
1 large sweet potato, peeled and cut into cubes
1 tsp of cumin
1/2 tsp of chili powder
1/2 tsp of ancho chili powder, optional
1/4 tsp of paprika
1/8 tsp of nutmeg, optional
1/8 tsp of cayenne pepper, optional
1 can of Rotel tomatoes with green chilies 
1 8 ounce can of tomato sauce
2 tbsp of tomato paste
1 cup of water 
olive oil

Directions:

In a dutch oven, large soup pot, or large deep skillet, heat up about 2 tablespoons of olive oil on medium high heat.  Add in chopped onion and a sprinkle of salt & pepper, cook for about 5 minutes until the onion has softened (stirring to ensure that the onion does not burn).

Next add the garlic and cook for about a minute (again, stir constantly to ensure that your garlic does not burn).

Add ground turkey and all of the seasonings, including another sprinkle of salt.  Stir and cook the turkey until it browns breaking up the turkey into smaller pieces as it cooks.

Then add the peeled and cubed sweet potato, Rotel, tomato sauce, tomato paste and water.  Stir to combine all ingredients.

Reduce heat to medium, cover and cook for 25-30 minutes until the sweet potato is tender and all flavors have come together.  You will want to make sure that the the liquids have thickened some for a more hearty and less soupy end result.

Serving suggestions: ladle into bowls and top with fresh cilantro, dices avocado, and sliced fresh or pickled jalapeños.  

If you try this recipe, please let me know what you think!  And if you missed one of my favorite Whole 30 breakfast recipes from Monday...you can catch up HERE!

As always, thanks so much for stopping by and I hope you have a great day!

Wednesday, December 28, 2016

Patricia Nash "Strap Happy" Collection at Macy's

*Today's post is in collaboration with Macy's.









Photography by Madi Flournoy Henderson


What is it about a gorgeous leather crossbody bag (with STUDS) that immediately stirs my soul awaking my inner "Rock Chic"?!  Maybe it is the free-spirited, easy to wear, edgy, artistic, antique inspired look of this killer Vitellia Flap Crossbody bag by Patricia Nash, which is available at Macy's.

Or maybe it's the fact that Patricia Nash's "Strap Happy" interchangeable guitar strap collection is "inspired by iconic guitar straps favored by Nashville celebrity musicians".  Being that I live in Nashville and am constantly surrounded by amazing music, this collection just sings to me.

The "Strap Happy" collection allows you to change out your straps to elevate your look.  Instead of changing out your bag, simply change your strap to achieve a different, new look.  You can mix and match her interchangeable straps with both her crossbody and tote bags.  I absolutely LOVE her "Studded Bella Vista Strap", which is currently on sale!  Again, the studs add more edginess to this look!  

This is my first Patricia Nash handbag but I must say that I now have my eye on some of her other designs.  I LOVE this Bolsena Tote and this Crossbody Organizer.  And how STUNNING is this Pisticci Shoulder Bag?!


Do you own a Patricia Nash handbag?  Which style is your favorite?!

As always, thanks so much for stopping by and I hope you have a great day!

*Thank you Macy's and Patricia Nash for collaborating on today's post.  All opinions are 100% my own.  It's collaborations like these that make KBStyled possible!
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Monday, December 26, 2016

Banana Egg Pancakes - Whole 30 Recipe






The New Year is fast approaching and so is the reboot of my Whole 30 journey.  I've MAJORLY fallen off the wagon the last few months and I am beyond excited to get back on the Whole 30 train.  Why?  Let me tell you...when I am on Whole 30 I feel sooooo much better, I have more energy, my weight is where it should be, my mind is more clear, my mood more cheerful, and overall I feel great knowing that I am fueling my body with "whole" foods.

Those of you who follow me on social media and who are regular readers of KBStyled, you most likely remember my previous posts about my Whole 30 Journey.  For those of you who are new to KBStyled, first of all...WELCOME, I am so thrilled you are here!  If you want to read more about why I began Whole 30 on January 1, 2016 and why I stayed on it for many months after the initial 30 days, you can read up HERE.

This week I will be sharing some of my favorite Whole 30 recipes in the case that you are starting this journey as well.  I also plan to share more recipes with you throughout the month of January!

I'm excited that one of my best girlfriends, Jennifer Glover of Carolina Girl Cooks, agreed to team up with me for these posts.  I've shared some of my absolute favorite Whole 30 recipes with Jenn and she has taken the time to cook them and photograph them...aren't these images beautiful?!  Not only is she an amazing cook but she has a knack for food photography as well!

So first up...my Banana Egg Pancakes!  GASP!  Just wait until you taste these...you will start craving them on the regular!  These pancakes are packed full of protein and they are 100% Whole 30 compliant.  Not to mention, they are super filling and soooooo easy to make!

We've put together a list of ingredients and the directions for you!  I recommend that you bookmark this page or pin one of the images to a Whole 30 Recipes board on Pinterest.


Banana Egg Pancakes

serves 2

4 eggs
2 bananas
1/2 tsp of cinnamon
dash of salt
coconut oil
1 cup of mixed, frozen berries
1/2 cup mixed fresh berries, optional

In a small saucepan or skillet, heat up 1 tsp of coconut oil to medium low.  Add the frozen berries and cook until they have thawed.  Lightly smash them to make a sauce.

While the berries are cooking, add the eggs, bananas, cinnamon and the dash of salt to a blender.  Blend until all the ingredients are smooth and it makes a “batter.”  If you don't have a blender, you can simply mash up your bananas in a bowl, add the eggs and scramble in with the mashed banana, and stir in the cinnamon and dash of salt.

Heat up a medium sized skillet over medium heat.  Add about 1 tsp of coconut oil and let it melt.  Pour a little bit of batter in the pan.  Cook for about 2 minutes on one side and then flip, cooking the other side.  *They cook quickly so stay close by to flip.  Transfer to a plate and continue cooking the batter until it’s all used.

To serve: spread a little almond butter on each pancake and stack them.  The warmth of the pancakes will melt the almond butter a little bit.  Top with half of the sautéed berry mixture and serve! 

*To make for 1 person, just use 1 banana and 2 eggs.  I make this recipe several times a week while on Whole 30 and it tastes just as good every time.

**My favorite almond butter to use is Justin's.  Make sure you pick up a plain all natural almond butter that does not have sugar, maple, or any other sweetener in it.

So tell me, are you kicking off the New Year on Whole 30?!  Please feel free to leave any questions below, I am more than happy to answer them!

As always, thanks so much for stopping by and I hope you all have a great start to your week!

Friday, December 23, 2016

My Forever & Always
































Photography by Chelsea Rochelle

This is a story of MY forever & always.  As I sit down to write this, there is so much running through my mind and so many things that I want to share with you all.  Hopefully I can piece it all together in a concise well written post.  This really could be a chapter book, because after all, the past 10 years of our marriage has been much like a beautifully written chapter book...a book that you just don't want to put down.

But this is simply OUR love story...a story that I find to be incredibly special.  Certainly no more special than any one else's love story but so special to me, to US.

I also can't write this story without sharing that this is also a story of great loss and heartache.

Our first chapter should start before we said "I do"...back to when we first met.  I was on vacation with a few girlfriends and he was there for a friend's bachelor celebratory weekend.  Then HE was there, that night...that night that my life changed.  That night that fate and destiny brought us together and that night that we knew after talking into the wee hours of the morning that there was something very special there.  Our deep love for one another began that weekend...

Fast forward to 2006 when we celebrated one of the most important most special days of our lives.  The day was October 21st and it was a day that will forever be engrained in our minds and our hearts.  On this day, we promised before God and before our closest family and friends to love each other forever and always, through sickness & health, through the good times and the bad times, and that is exactly what we have done for the past 10 years.  And along the way, we have welcomed our children (and 3 puppies) into our family and boy have our hearts loved deeper than we could have ever imagined.

This year we celebrated our 10 year wedding anniversary, such a milestone yet such a short chapter in the story that we are writing together.  We've grown so much in 10 years time and our love for one another and our love for our little family has deepened beyond comprehension and beyond measure.

For our 10 year wedding anniversary, we recommitted to one another by renewing our vows in a very intimate ceremony...it was just the two of us and our children.  It was perfect.  My heart just explodes thinking about it.  It was such a special time for us and we wanted Reins & Addison to be right beside us, watching their Mommy & Daddy "get married again" (so they would say).

Peter did not know that I had planned a "surprise" vow renewal...when he arrived, he thought he was meeting me for our "anniversary dinner" but little did he know, we were there waiting for him, waiting to "get married again".  He and I had previously talked about renewing our vows for our 10 year wedding anniversary but we never followed through with planning anything.  It was important to me to plan this surprise for us.  Peter was so surprised and so joyful...I''ll never forget the smile on his face when he walked through the barn doors and saw us standing there.  Reins & Addison were also so excited to be a part of our "wedding"...they felt so special.

Although this was such a joyous occasion for us, it was also filled with great sadness.  Just a few days before we renewed our vows, a very dear friend suddenly passed away.  We were mourning the loss of our friend and trying to make sense of everything all the while celebrating 10 years of marriage.  I went back and forth about not moving forward with this surprise but then I realized that life is short and that we may never get that time back.  It was hard but we also realized at that time, more than ever, it was a tough reminder to count our blessings and to take advantage of opportunities to do what we were doing because life is not guaranteed.  We prayed and we cried during our renewal...what a blessing it was to be able to stand in front of God and recommit ourselves all the while thinking of our friends who wouldn't have the opportunity to do the same one day.

We are both so grateful to have had the opportunity to renew our vows in the presence of our children.  We certainly hold each other even more tight now and we count our blessings each and every day.

As Peter's wife and as Reins' and Addison's Mommy, I feel so blessed and beyond lucky to call them mine.  We have many chapters ahead of us and we will continue to have our fair share of ups downs but one thing will always remain constant...our love for one another and our love for our family.  We will continue to write our story as Husband and Wife and as Daddy and Mommy.

HE is my forever & always.  THEY are my forever & always.

A HEART FELT THANK YOU TO...

Homestead Manor for providing their beautiful space to us...arms wide up with such a warm welcome.  For working so closely with me to pull off this surprise and for the delightful staff that assisted us before and after our renewal.

Eliza J Dresses for providing me with such a beautiful lace dress, which was so perfect for this occasion.

Shane & Company for providing my stunning "something blue" sapphire & diamond ring as well as providing handsome cuff links for Peter.  We are so grateful that you were a part of our vow renewal.

Madison Dennis for making me feel so beautiful...she did an amazing job on my makeup and I felt like a bride again.

Deidre DeFelice for always working her magic on my hair and making sure that my vision came to life.

Meeshs Bakery Franklin for the beautiful and incredibly delicious cake.  We may just have to order a cake for every wedding anniversary now.

Ruffled Feather Events for taking my vision and creating such beautiful bouquets and boutonnieres. 

Scott Baker, our friend, for officiating our vow renewal and adding such beautiful personal touches.

And last but certainly not least...

Chelsea Rochelle for being a part of our special day and for capturing it so beautifully...we will forever cherish the images from this day.