Weekly Wrap Up

Happy Friday everyone! This week was busy with work, catching up with family and friends, and I made it back on the tennis court after a month off from a shoulder injury. As many of you know who follow me on IG I spend a lot of time in the kitchen. This week I was mastering the chopped salad (my favorite). I’ve been finely chopping up different vegetables and assembling them like the picture below. It’s endless with the amount of things you can mix in. I added roasted Biena Chickpeas and chopped almonds to add a crunch. I also switch up the lettuces using butter lettuce, romaine, and radicchio. I swear everything tastes better in a bowl!

A couple things….

  1. Jenni Kayne Leather Braided Sandal I love the color of these sandals.
  2. Raissa White Lace Midi Skirt & Cropped Cami Perfect for vacay.
  3. J. Crew Panama Hat with Liberty Print Ribbon
  4. J. Crew Linen Daydream Dress Cute white dress for the price 31% off today.
  5. Veja x Marni Trainer & Hightop Chic collaboration.
  6. Loeffler Randall Mid Heel Sandal Comfortable dressy sandal.
  7. Sam Edelman Raffia Pearl Sandals Affordable sandal.
  8. Free City Logo Sweats Most comfy sweats I own.

Above picture – Top // Old Doen (similar here) // Celine Sunglasses // The Roze Boutique Beaded Necklaces

Have a great weekend everyone!

XX

Julie

Spicy Peanut Slaw

Last night I recreated Jessica Seinfeld’s Stuffed Sweet Potatoes from Vegan at Times. I didn’t have the exact recipe (since I saw it on IG) so I used my own Peanut Slaw recipe and stuffed it into a sweet potato. It was so good!

Spicy Peanut Slaw

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Ingredients

Dressing

  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2-3 tablespoons peanut butter
  • 1-2 teaspoons of chili paste
  • 1 tablespoon fresh ginger
  • 1 small garlic clove

Slaw

  • 1/2 of a large purple cabbage thinly sliced
  • 4 kale leaves de-stemmed and finely chopped
  • 2 medium carrots thinly sliced
  • 1/4 chopped cilantro
  • 1/3 cup peanuts chopped for garnish

Directions

  1. Place all the slaw ingredients into a large bowl.
  2. Next, add all the salad dressing ingredients into a small food processor and blend until smooth.
  3. Pour the dressing over the slaw and toss to coat. Dress to taste.
  4. Sprinkle with peanuts and serve. Enjoy!

Miso Soup

Miso Soup

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Last night I made a quick and easy Miso Soup and served it with Vegetable Fried Rice and Asian Flank Steak. It was the perfect rainy day dinner.

Ingredients

  • 4 cups vegetable stock
  • 1 sheet Nori cut into rectangles
  • 3-4 tablespoons yellow miso 
  • 1/2 cup shiitake mushrooms 
  • 1/3 cups green onions 
  • 1/2 cup cubed firm tofu 

Directions

  1. Place 4 cups of vegetable stock in a medium sauce pan and bring it to a simmer.
  2. Place miso paste in a small bowl and add a little hot water and whisk until smooth.
  3. Add onions, mushrooms, nori, and tofu to the vegetable broth and continue to simmer for approximately 5-8 mins.
  4. Remove the pan from the heat and add the miso mixture and stir to combine. Enjoy! 

Click here to watch a quick video of me making the soup. Recipe inspired by Minimalist Baker.

Silver Lining

This week a trip to Silverlake was in need for some retail therapy and a pitstop at Sqril. First stop, Beatrice Valenzuela then it was Mohawk General Store, Midland Shop, Clare V. , A.P.C., and lastly lunch at Sqril (Sorrel Pesto Rice with Kale & Avocado was insane!).

I had so much fun browsing in the boutiques some pieces that I found.

  1. A.P.C. The Grace Bag Serious Celine Classic Bag vibes but for a lot less.
  2. A.P.C. Georgia Ankle Boot A.P.C. makes beautiful quality boots.
  3. A.P.C. Porselli Ballet Flat I love the leather on these flats. Come in several different colors.
  4. A.P.C. Joey Ankle Boot Classic ankle boot that can be dressed up or down.
  5. Clare V. Drop Shoulder Ciao Sweater 95% cotton 5% cashmere.
  6. Clare V. Overized Sweatshirt
  7. Clare V. Ciao Beanie
  8. Beatrice Valenzuela Clog
  9. Ottolenghi Flavor Cookbook Nice hostess gift.
  10. Everything I Want to Eat Jessica Kaslow Sqril Cookbook

Another Nap

Happy Friday everyone! Here’s a little peek of what I did this week in between blogging and working with clients. On Monday, we took a day trip to Santa Barbara. We stopped at Helena Bakery (amazing avocado toast & farm bowl) for breakfast, walked around State Street, stopped at Hook & Press Donuts (they are closed on Monday’s), walked around Coast Village in Montecito (lots of cute shops), and finished the day at The Rosewood Miramar for lunch. On Tuesday we went downtown and to Atwater Village. We stopped at Dekor Living (they also have a location in Ojai), Goodies, and The Black Elephant for a horchata latte. Lastly, on Friday we had lunch at the new Bottega Louie location in West Hollywood. The back patio is beautiful and the food and service were both excellent!

Hillhouse is relaunching their trellis print today (12pm EST) in the Ellie (above picture), Nesli, and Athena Nap dress! It’s my favorite print that Hillhouse has done. You can check it all out here (it won’t last long).

My Miscellaneous Purchases this week – Hoka Sneaker (love!) // Platform Vans // Lili T Bronze Bracelet (I recommend trying it on each one is handmade and sized differently)

I added additional styles to my Fall Shop yesterday you can check it out here.

Have a great weekend everyone!

XX

Julie

Simple Setting

I hope everyone had a nice weekend. I hosted a Mediterranean dinner in my backyard over the weekend. I wanted to share how I made this simple and easy table setting.

Flowers – I went to Trader Joes’s and got Silver Dollar Eucalyptus branches and fuchsia daisies. I lined the table with greenery and placed the daisies in all different size vases and spaced them out on the table. Lastly, I added four candles down the table.

How to create a similar table setting below.

  1. Gingham Table Cloth
  2. Linen Hemstitch Napkins
  3. Turquoise Folding Chairs
  4. Lineage Candles
  5. Single Glass Bud Vases
  6. Bormioli Water Bottles for the table.
  7. Year & Day Dishes
  8. Mosser Glass Tumbler Set
  9. Jute Rope Napkin Rings (mine are sold out but thought these were cute)
  10. Rectangle Gold Serving Tray I served the middle eastern desserts on this tray.

Above Outfit – Dress Banjanan (similar here, here, and here)

For appetizers I made mini boards with feta, grape leaves, kalamata olives, lavash chips, cherry tomatoes, truffle marcona almonds, and figs. I also picked up some really good organic wines that we enjoyed tasting.

Wine – Litrozzo Rosato // Litrozzo Roso // Lieu Dit Melon Bourgogne 2019 // La Cuisine de ma mere Chinon 2019

Have a great week everyone!

XX

Julie

Fried Rice Salmon Bowls

Fried Rice Salmon Bowls

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Ingredients 

Salmon

Roasted Vegetables

  • 1 package shiitake mushrooms (thinly sliced)
  • 1 package shredded Brussel sprouts
  • 1 teaspoon fresh ginger (minced)
  • 1 garlic clove (minced)
  • 1-2 tablespoons oil
  • Salt to taste

Fried Rice

  • 1/2 medium onion (finely chopped)
  • 1/2 cup peas (or any veggies you would like)
  • 1/2 cup shredded carrots
  • 1 large garlic cloves (finely chopped)
  • 1 tablespoon ginger (finely chopped)
  • 1 large egg
  • 4 tablespoons soy sauce 
  • 2 tablespoons vegetable oil
  • 1 cup white rice (cooked per package directions)
  • 2 teaspoons sesame oil
  • Black sesame seeds for garnish (optional)

Preparation 

Salmon:

Place salmon in a shallow dish. Evenly coat the salmon with the Soyaki and cover. Place it in the fridge and marinate for at least 1 hour (the longer the better). Once it’s done marinating remove it from the sauce and place it on an oiled grill. Grill on medium heat for about 10-15 mins until it’s cooked through.

Vegetables:

Pre-heat the oven to 400 degrees. Place Brussel spouts and shiitake mushroom on a baking sheet lined with parchment. Add garlic, ginger, and oil toss to coat. Place in the oven and roast for about 10-15 mins. Check at 10 mins to see if the edges of the Brussel sprouts are starting to brown. When the vegetables have finished cooking and are out of the oven, sprinkle with salt to taste.

Fried Rice:

Place a large skillet on the stove at medium heat. Add one tablespoon of oil to the skillet along with the garlic and ginger. Stir fry until fragrant. Next, add onions and stir-fry until translucent. Add vegetables and continue to stir-fry until they are tender but still crisp. Then, add rice and continue to stir-fry for 2-3 mins. Next, add soy sauce and sesame oil and stir-fry all together. Form a small hole in the middle of the pan and add egg. Stir-fry the egg and the rest of the ingredients together until the egg is cooked.

Add some of the salmon, vegetables, and fried rice into a bowl. Sprinkle with black sesame seeds, serve, and enjoy!

Tofu Udon Noodle Bowls

I had requests to share my recipe for the Udon Noodle Bowls I made last Tuesday evening. See below for this easy weeknight meal.

Tofu Udon Noodle Bowls

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Ingredients

  • 1 package firm tofu dried and cubed
  • 1 package udon noodles
  • 2 cups snap peas
  • 4 large kale leaves trimmed and chopped
  • 1 package shiitake mushrooms thinly sliced
  • 1-2 minced garlic cloves
  • 1 tablespoon minced ginger
  • 4 tablespoons olive oil or grapeseed oil
  • black sesame seeds for garnish

Marinade

  • 3 tablespoons soy sauce
  • 1 tablespoons rice vinegar 
  • 2 tablespoon sesame oil
  • 1 teaspoon chili paste or chili crunch

Directions

  1. Line a baking sheet with parchment and add the cubed tofu. Toss with 1-2 tablespoons of olive oil and bake at 400 degrees for 20-30 mins until crisp.
  2. Mix soy sauce, rice vinegar, sesame oil, chili paste in a small bowl. Set aside.
  3. Bring 4 quarts of water to a boil in a stock pot. Add udon noodles and cook according to the package directions. Drain, rinse, and set aside.
  4. Sauté the ginger and garlic with 2 tablespoons of oil in a large skillet. When the garlic and ginger are fragrant (about 30 seconds) add snap peas, kale, and mushrooms. Continue to sauté for about 3-5 mins mins. 
  5. Add the noodles and tofu to the skillet with the veggies.
  6. Pour the soy sauce marinade over the noodles and toss to coat.
  7. Sprinkle black sesame seeds, serve, & enjoy!

Creamy Avocado Dressing

Creamy Avocado Vinaigrette Dressing

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Ingredients

  • 1 whole avocado
  • Juice of 1 lemon
  • 1 teaspoon dijon mustard
  • 1/4 cup white wine vinegar
  • 3/4 cup olive oil
  • 1 teaspoon salt
  • pepper to taste

Directions

  1. Place all the ingredients except the olive oil in a food processor (with an open chute) run until smooth and creamy.
  2. With the processor running on low, slowly stream the olive oil through the chute until thoroughly combined.
  3. The dressing should be a beautiful green color and creamy consistency.
  4. Enjoy!

Black Bean Corn Salad

Black Bean Corn Salad

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Ingredients

  • 2 can black beans (washed & drained)
  • 1 English cucumber or 5 Persian cucumbers chopped small
  • 3 ears of fresh corn cut off the Cobb
  • 1 cup chopped cherry tomatoes
  • 1/4 cup cilantro chopped
  • 1/2 of a lime
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • salt & pepper to taste

Directions

  1. Place the black beans, cucumber, corn, cherry tomatoes, and cilantro into a medium sized bowl.
  2. Squeeze lime and add the juice to the bowl.
  3. Add 2 tablespoons of red wine vinegar to the bowl.
  4. Pour olive oil over the salad ingredients.
  5. Season with salt & pepper.
  6. Toss all together. Add additional oil or lime if needed.
  7. Enjoy!

Skirt Alert

I hope everyone had a great weekend. I hosted Mother’s Day at my house this year. We kept it simple and ordered from Joan’s on Third and got bagels from Pop’s Bagels. If you haven’t tried them they are amazing! You can get them fully baked (you’re supposed to eat them warm), or half baked and you can finish them off in the oven at home.

SALE ALERT! Shopbop is running a Preview Sale with up to 40% off select items (to shop the whole sale click here). A couple things to check out.

Birds of Paradis Top // Mara Hoffman Dress // Roxanne Assoulin Beaded Necklace // Farm Rio Midi // Mansur Ballet Flats // Ulla Johnson SS Top // The Great Valley Top // Free City Black Sweats (& white) // Xirena Dakota Dress // Farm Rio Maxi Cardigan

Now onto Skirt Alert, I’ve rounded up several midi skirts that can transition from Spring into Summer.

  1. Cleobella Chelsea Skirt additional sizing at Revolve. Above picture.
  2. Hunter Bell Linen Alexis Skirt
  3. Ulla Johnson Sigrid Floral Cotton Midi Skirt
  4. Natalie Martin Bella Silk Skirt I love the color! Also like Vintage Flowers Print Burgundy.
  5. Banjanan Cotton Maxi Skirt
  6. A.L.C. Lucie Skirt
  7. Apiece Apart Dulce Skirt

Have a great week everyone!

Julie

SHOPBOP SALE BELOW

Indian Chicken

Indian Chicken

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Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne
  • 1 tablespoon tumeric
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 garlic cloves
  • 6 tablespoons olive oil
  • 3 pounds of chicken (bone in or boneless)
  • 3 tablespoons olive oil

Directions

  1. Combine all ingredients together in a small food processor and blend.
  2. Place the chicken in a bowl and add the marinade. Toss to coat.
  3. Place in the fridge and marinate for at least one hour but the longer it marinates the better.
  4. Preheat oven to 400 degrees.
  5. Lightly oil a baking dish and place the chicken in the dish and bake for 30 minutes, then turn and bake for another 25-30 minutes. You can also grill the chicken which is what I did last night. I used boneless pounded chicken thighs and it was amazing!

Miso Salmon with Bok Choy and Asparagus

I made this simple sheet pan dinner last night that was so good! A couple modifications, I cooked the salmon on a separate sheet pan so any water released from the vegetables wouldn’t seep into the salmon. I also doubled the amount of miso glaze since it didn’t make as much as I would have liked. Recipe linked below.

Goop Miso Salmon with Asparagus and Bok Choy

Poke Bowls

We went over to our friends for dinner a couple weeks ago and they had make your own poke bowls. Everyone loved it so I recreated it last night for dinner.

Poke Bowls

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Ingredients

  • 1 cup rice
  • 1 pound Ahi Tuna Poke (Santa Monica Seafood has it seasoned and ready to go)
  • 1/2 pound seaweed salad (Santa Monica Seafood has this as well)
  • 1 block cubed firm tofu (water pressed out before cubing)
  • 1 bag snap peas trimmed
  • 1 1/2 cup shelled edamame thawed
  • 1 package shiitake mushrooms
  • Sesame seeds for sprinkling
  • Furikake for sprinkling
  • 2-3 tablespoon canola oil
  • 1 teaspoon sesame oil
  • 1 teaspoon asian chili paste
  • 1 package nori seaweed snacks

Directions

  1. Cook rice per package directions.
  2. Place tofu on a baking sheet line with parchment, toss with 1-2 tablespoon oil, and bake at 400° F for about 25 minutes or until crispy.
  3. In a medium sized skillet heat 1-2 tablespoons of oil to medium high heat. Add snap peas, edamame, and shiitake mushrooms and sauté. Next add 1 tsp sesame oil, and 1 tsp asian chili paste. Be sure to not overcook (I like my snap peas to still have a crunch).
  4. Now it’s time to assemble your bowls. Add rice, tuna poke, seaweed salad, snap pea vegetable medley, nori, sprinkle with sesame seeds and Furikake.
  5. You can add soy sauce, sesame oil, and chili crunch for extra flavor.
  6. Enjoy!

Serves a family of 4.

Healthy Almond Joys

Zoe made these over the weekend and they were so good! I had to share her recipe with you!

Healthy Almond Joys

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Ingredients

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp almond extract
  • 2 tbsp cashew butter
  • 4 tbsp maple syrup
  • 1 cup fine shredded coconut
  • 1/4 cup + 1 tbsp canned coconut milk
  • 1/2 cup dark chocolate
  • 1/4 cup coconut milk
  • Flakey salt for sprinkling

Directions

  1. Line a standard sized loaf pan with parchment paper.
  2. Mix almond flour, coconut flour, almond extract, cashew butter, and 2 tbsp maple syrup in a medium sized bowl.
  3. Once combined evenly distribute the mixture into the bottom of a loaf pan. Press down with your hands.
  4. Mix the shredded coconut, coconut milk, and 2 tbsp maple syrup in a small bowl.
  5. Once combined evenly distribute it over the almond flower mixture. Press down with your hands.
  6. Melt your dark chocolate and coconut milk in either a double boiler or in the microwave. You want it to be completely smooth.
  7. Pour your chocolate ganache over your loaf mixture and evenly distribute.
  8. Sprinkle the top with flakey salt.
  9. Freeze for 2 hours.
  10. Slice into desired shapes and serve.
  11. Enjoy!