what I’m into right now – 3.27.17

this weekend….

Friday, we headed to the airport around 3:30pm for a weekend trip to Winston-Salem, NC to visit Wake Forest while I participated in a women’s only alumni event. we rented a car (now Lu’s in love with the Jeep Grand Cherokee) and drove to a taco spot that wasn’t there when I went to school but was delicious (The Art of the Taco.) highly recommend. checked into our hotel and passed out.

Saturday, we woke up and walked around campus for a bit. then, I went to my first event, a panel with two other entrepreneurs. we chatted about entrepreneurship, which I always love to talk about. then, Lu and I went to lunch at the campus’s dining hall. I think what I’ve realized is that my culinary tastebuds have matured as well as myself, so it wasn’t as “delicious” as I remembered it, haha. after that, I ran a spiralizing demo on campus, which was really fun! then, we walked around campus a bit more and then drove to grab a smoothie at Village Juice (amazing smoothies!) after, we decided to see LIFE, the new movies with jake gyllenhaal and ryan reynolds about alien life on mars. it was oooooookay. I’d give it a 7, I guess? after that, we drove downtown to go to one of my old favorite restaurants, 6th and vine. we sat outside, sipped some cocktails, and had dinner. we went back home, and watched TV in bed (I was pooped).

Sunday, we went for breakfast at my favorite brunch spot during college, mary’s diner. SO GOOD. then, we drove to chapel hill, nc so I could show Lu around – I LOVE that town and the campus is gorgeous. we just walked around all day, had lunch, and then drove back to the Greensboro airport and headed home! we got back around 10:30pm!

what I’m into RN…

john mayer. weird, but I was such a huge fan in high school and somehow lost touch.. but I’m totally back on the bandwagon. his song “love on the weekend” has be vibin.

this quote. and perfectionism in general. I think it’s such a waste of time! progress is the new perfect, my friends. and perfectionism causes anxiety and other unfriendly issues.

the perfect weekend 22″ carry-on that charges your phone, has GPS and even more features I don’t use but am happy to have. I bought this suitcase as a treat to myself and I’m loving traveling with it!

if I was a liiiiittle more peppy and a little less busty, this would be the cutest two-piece set ever.

I started using sunflower butter in the mornings, because I was finding that I was eating SO many nuts and nut butters, that I needed a variety in my diet and change up of fats. I’m LOVING this sunflower butter, drizzled on my oatmeal bowls and bananas.

can’t wait for Lu to get home today so we can watch the Love Actually sequel. I mean, Hugh Grant dancing to Hotling Bling…. I’m DYING.

see you next week!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image. Drop file here

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.