The second I saw these Gorman pineapple print trousers I knew I had to get my hands on them. I did wonder if I'd wear them enough, however I've worn them with other prints, stripes, plain tees and I even wear them to the office - probably not appropriate but I wear ice cream print shirts so perhaps it's not unexpected of me. Anyway, I've certainly had my money's worth. They're currently half price so get yourself a pair.
Thursday, 13 March 2014
I started a few, for want of a better world 'resolutions' this year. Nothing too fancy - drink more water, no chocolate before 12noon, 2 chocolate free days a week (yes, I love chocolate!!), eat lunch every day (I used to skip lunch most days and then binge on whole bars of chocolate in the afternoon). These might sound easy but I was wanting something achievable so I'd stick to it. So far so good. For lunch I've been taking salads from home and this one has become a firm favourite. Apologies for the poor quality photo, it's from my phone.
1 butternut pumpkin, cubed
Mixed dried herbs (oregano, thyme and rosemary)
1 teaspoon Paprika
1 cup of quinoa
A handful of coriander, chopped
1 head of broccoli, chopped into segments
1/3 of a cup of pine nuts, toasted
12 cherry tomatoes, halved
Preheat the oven to 190ºC. Place the pumpkin on a baking tray and drizzle with olive oil, dried herbs, salt and paprika. Bake for 15-20 minutes until golden and soft.
While the pumpkin is roasting, make the quinoa. Add quinoa to 2 cups of boiling water, the juice of one lemon, some dried herbs and salt and bring to the boil. Reduce heat, cover and simmer for 10-15 minutes. Add coriander and broccoli and cook for a further 2 to 3 minutes.
Transfer quinoa to a serving bowl, stir through the pumpkin, pine nuts and cherry tomatoes. Squeeze on a little extra lemon and serve.
Friday, 28 February 2014
Well I have had a week like no other but have somehow kept my head above water. Thank God it's the weekend - I'm catching up with old friends, lunching with mum and shopping for a week away next week. Wearing this out tonight for dinner.
Zara Shirt | Zara Trousers | J.Crew Heels | Mulberry Bag
Wednesday, 19 February 2014
My handbag contents is pretty boring - sunglasses, keys, iPhone, make-up bag so I didn't think a 'what's in my bag?' would have been any fun so thought I'd share a what's in my make-up bag. This is my day-to-day make-up bag that I use on work mornings and keep in my handbag for any random touch-ups.
Clockwise: Tender Love & Carry Make-Up Bag $12.16 (on sale), Hourglass Arch Brow Sculpting Pencil $48, Chanel Powder Brush #1 $65, Paul & Joe Lipstick Refil in Pret-a-porter $25.34 & Paul & Joe Lipstick Case $14.19, Clarins Beauty Flash Balm $46.20, Geurlain Terracotta Bronzing Powder 02 $52, Lancome Effacernes Longue Tenue Concealer $53, Dior Creme de Rose Smoothing Plumping Lip Balm $30, Maybelline Great Lash Mascara $11, Chanel Vitalumiere Aqua Foundation $45, Paul & Joe Lip Pencil Duo $26
Wednesday, 12 February 2014
Sheinside, a very new to me website that I wasn't sure to trust given the too good to be true prices (this shirt was $23 less 15% discount for signing up to the website). Yes my order took over a month to get to me from China, and the quality isn't fabulous, but for fun cheap fashion I'll shop from them again.
Monday, 10 February 2014
I've started a few, for want of a better word 'resolutions' this year. Nothing too fancy - drink more water, no chocolate before 12noon, two chocolate free days a week, eat lunch every day (I used to skip lunch most days and then binge on whole bars of chocolate in the afternoon). These might sound easy but I wanted something achievable so I'd stick to it. So far so good. For lunch I've been taking salads from home and this quinoa salad has become a firm favourite.
I've actually been eating a lot of quinoa, but find if I don't cook it with lemon, herbs and salt it can taste like polystyrene. Adding these ingredients at the beginning with the water makes for a much tastier quinoa without adding a noticeable flavour to the rest of your dish as it just seems to absorb.
1 bunch baby beetroots, trimmed and quartered
1 cup quinoa
Dried herbs (I used parsley and oregano)
3 tablespoons cup olive oil
3 tablespoons fresh squeezed orange juice
2 teaspoons soy sauce
1 teaspoon rice wine vinegar
1 tablespoon honey
1 can chickpeas, drained and rinsed
3 big handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces
Preheat the oven to 190ºC.
Place beetroot on baking dish, drizzle with olive oil and a sprinkle of salt. Bake for 30 minutes.
While the beetroot is roasting, make the Quinoa. Add quinoa to 2 cups of boiling water, the juice of one lemon, some dried herbs and salt and bring to the boil. Reduce heat, cover and simmer for 10-15 minutes.
Remove the beetroot from the oven and set aside to cool.
To make the dressing, combine olive oil, orange juice, soy sauce, vinegar, and honey in a glass and whisk. Set aside.
In a mixing bowl combine the warm, cooked quinoa, chickpeas and baby spinach leaves. Pour in the salad dressing and toss lightly. Season with sea salt and pepper. Gently add the beetroot and fresh orange pieces. Don't over mix or your salad will go red.