Sunday, October 19, 2014

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| top: kohls | jeans: kohls (old, similar) | boots: bucco kezia | necklace: caroline g (old, similar) |

Sunday, October 5, 2014

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I am more than likely chasing two tiny little princesses all over the magic kingdom at this very moment. My entire family (except my padre) is together to celebrate CG and Lola turning 3. Check instagram for all sorts of fun pics of our adventures this weekend. 




| top: target(old, similar) | jeans: maurices (old, similar) | 
| shoes: charlotte russe | jewelry: forever 21 (old) | 

Thursday, October 2, 2014

Whole thirty Thursday

One of my family's favorite meals for fall is a green bean and potato stew that Gabe grew up eating. The base of the stew is cream of mushroom soup and unfortunately when I went gluten free in 2012 I stopped eating most canned soups as they often use wheat flour as a thickener. On occasion I would still make it using a gluten free cream of mushroom, but it just wasn't the same. Enter this recipe. It is seriously so delicious. The recipe is actually a seafood recipe but I replaced the seafood things for other things. I used chicken stock, regular potatoes not sweet, and added beef, green beans and potatoes. I wasn't sure how well blending coconut milk and boiled potatoes as a thickener would really work but it turned out awesome. Definitely a recipe worth trying for fall and as always it's completely whole 30 compliant!