Friday Favorites

When I was a kid and we lived overseas, vacation was always at least two weeks, if not more. Now that I’m an adult and B and I both have full time jobs, it sometimes seems impossible to even take a week off at a time, and with the boys’ activities that makes it even harder. So this year I declared it the year of the two week vacation. Even if we never have time to do it again (but I’m hoping we do), it’s been the best two weeks! We’ve had time with my whole family and time with just the four of us, and we have lived it up! We’ve put our emails on hold, went to the beach everyday for a week, and I’m halfway through my second book. It’s been a great introduction to summer!

The summer tea I have been waiting for.

The loveseat I’ve got my eye on for when we extend our back porch.

Matcha vanilla date smoothie.

Copying the idea of baskets for food magazines in this kitchen.

Lemon artichoke spaghetti for meatless Monday’s.

Summer of reading.

A cookbook to put on the list for my birthday.

Obsessed with my new reef sandals I picked up at the beach!

I loved the Hawaiian Loco line that I spotted at Uniqlo at Disney Springs! I picked up the Honolulu Cookie Company shirt. They do run a little bit boxy, but will be perfect for a fun pairing with high waisted shorts for summer, or pants for work in the Fall.

And finally, styling a coffee table three ways with 100 dollars or less!

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Friday Favorites

We are officially less than a week away from summer vacation! I’m so ready to be able to sleep in, not pack lunches every week day, and not have to race to multiple activities after leaving work.

Six tablescapes for Spring.

My favorite yoga practice of the week.

One of the many reasons Monterey Bay has my heart.

Summer work wear.

To all those May Mamas.

Ideas to refresh your workplace every season.

The most inspiring podcast I listened to this week.

A stylish dining room on a budget.

And finally, my lunch smoothie for the week.

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Friday Favorites


When J gets up before all of us, makes his bed, and starts reading…we know it’s daylight savings week. Spring Break is here! The boys had a pre-break yesterday when their school shut down for the potential of bad weather. The joys of living in the South in springtime….and it isn’t even Spring yet! Here are some of my favorites from the week.

A living room transformed.

The secret to smooth foundation.

An acrylic paint guide.

Soothing, simple and chic…all the words I love in a space!

Salad in a jar work lunch.

Arm sculpting routine.

Loved and laughed my way through the forever 35 podcast this week.

Salad for dinner.

Becoming obsessed with serums.

On embracing rejection.

Inspired weekends.

A raincoat to brighten up cloudy spring days.

And finally, a mango smoothie with turmeric to combat the allergy inflammation!

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PB&J Smoothies

This is a really simple recipe that A and I whipped up this morning because he “wanted something CRAZY” for breakfast. So I made these smoothies that he ate along with some fruity pebble cereal. Crazy, indeed.

So here are your basic ingredients:

PB&J Smoothies: Cupcakesandcommentary Milk, 3 oz yogurt, peanut butter, banana, and either jelly or jam (not pictured). A picked apple jelly, but I added raspberry jam when I re-tested it and it was good!

And you also need a blender. The most important thing to making this is to put the jelly or jam in first and blend it for a good 30 seconds to a minute because it will break down the jelly/jam so you won’t have chunks of it in the smoothie.

IMG_2383 Then you just put in the rest of the ingredients and blend it up!

And while your at it you might want to get some for the kid yelling from the highchair:


And at our house we serve smoothies in Star Wars cups with neon green straws. How we roll, that is.



Smoothies. J approved. One toothy smile up!

PB&J Smoothies: CupcakesandcommentaryAnd here is a little sample shot. The left is the raspberry, the right is the apple, and the recipe is below! Enjoy!

PB&J Smoothies
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 sliced banana (the riper, the better)
  • ½ cup of milk
  • 1 3 oz container of yogurt (we used vanilla)
  • ¼ cup of smooth peanut butter
  • ¼ cup of jelly or jam (we used apple jelly for one and seedless raspberry jam for another)
  1. Blend jelly (or jam) until broken down (about thirty seconds to a minute). Add all remaining ingredients and blend until smooth. Serve immediately!

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