what I’m into right now – 5.2.17

this weekend….

Friday, Lu and I went for a run outside after work, because it was so beautiful out. it was pretty tough running with this little tummy – my bladder also couldn’t handle it. definitely had to stop to pee! afterwards, we met up with Ben & Felicia for dinner at one of our favorite restaurants. after, we came home and I did a little work and we went to bed. long week!

Saturday, we did our normal 9:30am yoga session (me, Felicia, and Lu) and then Lu and I got ready and headed into Brooklyn to grab brunch with my friends Cassidy & Shannon and then go to the Brooklyn Botanical gardens to see the cherry blossoms. they were gorgeous BUT there was some sort of anime festival going on and it was SO crowded, so it was a little overwhelming. after, we grabbed some green juices and headed back to Jersey City. Lu wanted to grab a drink so we hung out at an outside bar near our apartment (it was GORGEOUS) and then kinda just ordered in and chilled. it was an exhausting day!

Sunday, we woke up early, started packing a bit, and then took a break to grab breakfast downtown. after breakfast, we ran a few errands to the usual suspects (Target, Bed, Bath & Beyond) and then committed to a full day of packing. around 6:30pm, we found out we’d get the keys to our new place, so Lu enlisted Ben (my sister’s fiancé) and they started moving boxes and small furniture into the new spot and I started unpacking the kitchen (which is quite the feat – a properly organized kitchen is a serious deal). at around 10:30pm, we were exhausted, and ordered in, again.

what I’m into RN…

we have a hideous lamp above our kitchen dining area and I want to replace it with this flushmount.

I love this print and just need to find a place for it.

looking for another planter now that Lu beheaded Bart so that we can re-plant the severed piece. thinking of getting a matching planter to the one I have now, just in a different color.

with all the moving and running around, I haven’t been putting much makeup on and this concealer pen has been a lifesaver! bonus points for non-toxic beauty!

I am OBSESSED with this boob cream. I wish I had known about it before pregnancy, it is literally the most incredible cream – Lu even agreed that my décolletage is smoother. loving it!

see you next week!

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.