Legally brunette

themakeupfairy:

#pink #black #beautiful #makeup #lashes #pretty (Taken with instagram)

themakeupfairy:

#red #brown #pretty #lashes #makeup #beautiful #beauty #eyes #eyeshadow

I think I would substitute yogurt for the goat cheese and coconut smoothie, and skip the balsamic, but for some reason the avocado and mango combo sounds good.

thehealthyfoodie:

Avocado Mango Smoothie, aka The Joann Special

Avocado, Mango, Goat Cheese and Coconut Smoothie, with a hint of vanilla, balsamic vinegar, and… fresh basil! It might sound like a strange combination, but it works so utterly beautifully, I can’t even find the words to express it. You HAVE to try that one for yourself. 

bhgfood:

Daily Dish: Sweeten up your usual short stack by making our Peach Pancakes with Chai Syrup.

Chicken & Broccoli Alfredo Spaghetti 

(Source: dftkissthecook)

delishytown:

Grilled Eggplant, Bell Pepper and Roasted Tomato Sandwich on Garlic Bread

This was our amazingly delicious lunch today made with the leftover ciabatta rolls (they came 6 to a package) from yesterday. The thing I’m happiest about is that I’m finally  starting to learn how to use my camera in manual mode, thanks to my wonderful camera teachers. 

Here’s how we made these veggie sandwiches:

First, make the rolls into garlic bread since they’re a day old. Garlic, olive oil and foil help to freshen up the rolls. Crush 1 large garlic clove, mix it with 2 tblsp olive oil, salt and pepper and any fresh or dried herbs you like. I used a little chopped rosemary from the garden. Brush onto the cut sides of any bread or rolls. Place in foil packet in a hot oven for about 5 minutes. Then open the foil and open the rolls, face up and bake at 400 until toasted.

Slice some cherry tomatoes in half and place in a small casserole dish with a sprits of olive oil spray and salt and pepper. Bake with the bread at 400 until bubbly & cooked.

Heat a grill pan to high. Slice eggplants and season with some salt. In a few minutes you’ll see a little of the moisture come out. Brush away the salty moisture and blot with a paper towel.  Slice onions. Quarter a  bell pepper. Spray both sides of all the veggies with olive oil spray and season with fresh ground pepper. Sear on the  hot grill pan, reduce the heat to med, cook on both sides, flipping occasionally to cook evenly. Remove to a plate.

Grate some of your favorite cheeses. We had queso fresco, cheddar and parmesan. Chop some lettuce or greens. I used red chard from the garden.

Layer the eggplant on the bottom, top with cheese and return to the oven to melt the cheese. Add the rest of the grilled veggies, the chopped greens and top with the roasted tomatoes. Drizzsle with a little balsamic vinegar. Yum! 

I’ve always wanted to make my own pesto.

Fresh Pesto with Basil and Mint

Ingredients:

• Large bunch fresh basil
• Handful pine nuts or almonds
• Olive oil
• Parmesan cheese
• 1 lemon
• 1 clove of garlic
• Salt and pepper
• A few mint leaves

To Make:

1. Wash and pick off the basil leaves. Roughly chop. 
2. Grate a handful of Parmesan cheese. 
3. Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), grated Parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
4. Enjoy on pasta, bread, or in sauces! 

(Source: theartoffood)

This looks lovely.

Broccoli Pesto Pasta with Basil and Lemon

Ingredients:

• 1/2 lb dried tagliatelle or fettuccine pasta
• Large bunch fresh basil
• Handful pine nuts or almonds
• 1 head of broccoli
• Olive oil
• 1 small potato
• Parmesan cheese
• 1 lemon
• 1 clove of garlic
• Salt and pepper
• A few mint leaves

To Make:

1. Peel and wash the potato. Using the peeler, “peel” the potato into thin slices until the whole potato is sliced. Set aside.
2. Cut off the broccoli florets. Set aside.
3. Wash and pick off the basil leaves. Roughly chop. 
4. Grate 3 ounces of Parmesan cheese ~ about a cup
5. Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), a handful of grated parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
6. In a large pot, cook pasta according to package. 2 minutes before it is done, add the broccoli and potato slices. Drain when done, saving 1/2 cup of the cooking water. 
7. In the same pot, combine the fresh pesto, rest of the Parmesan cheese, rest of chopped basil leaves, and some of the cooking water to loosen the sauce.
8. Add in the pasta and broccoli back into the pot and give it a big stir. Taste and add salt and pepper if needed. 
9. Divide into serving bowls. Grate a bit more Parm over it, maybe a basil leaf or two, and a wedge of lemon. 
10. Enjoy!

This is a fresh and healthy pasta dish that tastes amazing! Try it!

(Source: theartoffood)

I have a thing for chandeliers.