Category

Recipes

friday five: weekend at home.

We’re sticking close to home this weekend. Can’t. Deal. With. This. Weather. Read on for our top five things to do around the house!

1. Finally create that gallery wall. This excellent article and video show you exactly how.

How to Create a Gallery Wall
photo: In Style

2. Make soup. Like this Cauliflower and Arugula Soup…or choose from sixteen other cold-weather soups here.

Cauliflower  Arugula Soup
we’re warming up just looking at this. photo: Food Republic

3. Clean out your closet. This article has great tips for a winter-closet cleanout.

Winter Closet Cleanout
photo: Bacon Smores

4. Whip up a quick sweet treat. Make yourself (or that special someone) a batch of 5-Minute Peanut Butter Fudge.

skinny and peanut butter are two of our favorite words. photo: Skinny Ms
made with coconut oil and raw honey, this is actually good for you. photo: Skinny Ms.

5. Start planning your spring parties now. Easter brunch, anyone? Be sure to include these adorable DIY gold lipstick champagne flutes on your bar.

DIY Gold LIpstick Flutes
repeat after us: it WILL be spring soon, it WILL be spring soon, it WILL be spring soon… photo: Sugar & Cloth
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sunday night chicken.

Y’all. It’s COLD. Like bone-chilling, brutal, don’t-want-to-leave-the-house cold. Not sure about you guys, but we’ve been staying in lately and whipping up comfort food at home.

The original name of this dish is Paprika Chicken + Spinach in White Wine Butter Thyme Sauce. Long/complicated name…but it’s stupid easy to make and – if we do say so ourselves – delicious. We made this Sunday night and immediately proclaimed it the perfect Sunday Night Chicken. This recipe is adapted from one we found at The Kitchen Paper, one of our favorite food blogs. The author, Mary, focuses on real, accessible whole foods recipes. You’ll love it!

Sunday Night Chicken
photo: The Kitchen Paper…but we swear, ours looked exactly like this.

Sunday Night Chicken

Prep Time: 5 minutes  / Cook Time: 30 minutes / Total Time: 35 minutes

Original Recipe: The Kitchen Paper / Adapted by The Glitter Life

What You Need:

  • 4 chicken tenderloins (or 2 chicken breasts, halved)
  • generous shaking of paprika (probably 2-3 tsp)
  • freshly ground sea salt and pepper, to taste
  • 5 tbsp butter, divided
  • 6 cloves garlic (you can use fewer if you want…we just really, really really love garlic)
  • 1/4 cup fresh thyme leaves (just snip the sprigs up, leaves and all), plus a few whole sprigs
  • 1 cup dry white wine, plus more (we used sauvignon blanc, but you can use whatever varietal you like)
  • 3 cups fresh spinach

What You Do:

  • Place the chicken on a plate and sprinkle with paprika, sea salt and pepper. Get your hands dirty and really work the spices into both sides of the chicken. Don’t skip the paprika – this is what gives the chicken its beautiful golden color.
  • Melt 1 tbsp of butter in a large skillet (make sure the sides are at least half an inch tall). Brown the chicken on the first side for three minutes. We used our oven timer, because we are easily distracted. Lower the heat, flip the chicken, and brown for an additional three minutes.
  • Add the remaining four tbsp of butter, the garlic and the thyme (leaves plus whole sprigs). Cook for two minutes more, pushing the garlic and thyme around. This is when your kitchen starts smelling REALLY good.
  • Add 1 cup of wine and bring the skillet to a gentle simmer. Cover and let it cook for about twenty minutes. You may have to add wine as the original one cup reduces. We added another half cup about ten minutes in.
  • Add the fresh spinach to the skillet and let it wilt fully.
  • Plate the chicken and spinach, and spoon the wine sauce over the top. We served this with Balsamic Parmesan Cauliflower (recipe coming soon!) and a simple salad of yellow cherry tomatoes and feta. Heaven.

This is comfort food fit for Sunday night, but we also think it would impress at a dinner party. Try it and instagram your pics @glitter_blog_xo.

 

 

 

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monday motivation: balsamic + parmesan roasted cauliflower

Time for our Monday Motivation feature! We’ve done breakfast, we’ve done lunch…now, let’s tackle dinner. For us, the devil is in the side dishes. Loading up on bread, mashed potatoes, etc totally cancels out our healthy (usually) healthy entrees, not to mention our healthy breakfasts and lunches. So we chose this delicious roasted root veggie for today’s recipe (adapted from EverydayHealth). We promise you won’t miss the rolls and potatoes! In fact, per Joe, this “tastes like delicious vegetable CANDY.”

Balsamic + Parmesan Roasted Cauliflower
replace your usual potato side dish with healthy, flavorful roasted cauliflower.

Balsamic + Parmesan Roasted Cauliflower

(Prep Time: 10 mins / Cook Time: 30 mins / Total Time: 40 mins / Yield: 4 servings)

What You Need:

  • 1 head cauliflower, cut into florets (about 8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4+ teaspoon sea salt
  • fresh ground pepper, to taste
  • 2+ tablespoons balasmic vinegar
  • 1/2 cup shredded Parmsan cheese

What You Do:

  • Preheat oven to 450°F.
  • Toss together cauliflower, oil, marjoram, salt and pepper. We mixed everything up in a gallon Ziploc bag – our tried and true trick for mixing veggies with oil and spices. You get an even coat every time.
  • Roast on a large rimmed baking sheet (we lined the sheet with aluminum foil for easy clean-up) until cauliflower starts to soften and brown on the bottom, about 15 to 20 minutes.
  • Toss the cauliflower with vinegar and sprinkle with cheese.
  • Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Yummmmmm!

PS – Every Monday, we’re going to feature a healthy recipe to carry you through the week. If you make these recipes, share your pics with us on Instagram at @glitter_blog_xo!

photo: EverydayHealth.com

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five ideas: homemade valentines.

We’re not big crafters, but something about Valentine’s Day inspires us to actually MAKE something for our loved ones. These are our five favorite ideas for homemade cards and gifts. (Difficulty level: SUPER EASY)

Pop-Up Paint Chip Card by All You / Click here for how-to.

Pop Up Paint Chip Card
these adorable cards use leftover paint chips…OR you can just pop in to Lowe’s or Home Depot for some. these card are perfect for mailing, since they fold flat.

You Light Up My Life Card / Click here for how-to.

You Light Up My Life Card
who doesn’t have leftover birthday candles in a drawer? put them to use!

Homemade Chocolate Chip Banana Bread by I Heart Naptime / Click here for free printable and how-to. Click here for the amazing recipe.

homemade treat, topped off with a precious printable.
perfect friend gfift: homemade treat, topped off with a precious printable. 

You’re a Real Cutie by The Cards We Drew / Click here for free printable.

Youre A Real Cutie Valentine
love this idea for kids or co-workers.

Ex-STRAW Special Valentine by Lil Luna / Click here for how-to and printable.

Ex Straw Special Valentine
we’re both obsessed with colored vintage drinking straws. it would be so awkward if we gave these to each other.

Show us your Valentines crafts on IG at @glitter_blog_xo!

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motivation monday: warm avocado toast.

Another Monday, another motivation. You guys ready?

We’re obsessed with this Warm Avocado Toast recipe. It may seem weird to eat avocado for breakfast, but it’s a welcome and HEALTHY (key word) change from our usual bagel. Go on, try it – we think you’ll be addicted, too!

Warm Avocado Toast
green for breakfast = great rest of the day.

Warm Avocado Toast

(Prep Time: 2 mins / Yield: 1 serving)

What You Need:

  • 1 slice Ezekiel Bread (we don’t love Ezekiel Bread, so we use a whole grain English muffin)
  • ½ Avocado
  • Handful of sprouts
  • ½ Lemon
  • Sea Salt
  • Cayenne Pepper
  • Olive Oil

What You Do:

  1. Lightly toast the bread.
  2. In a small bowl lightly mash the avocado with a fork leaving some chunks visible. Squeeze half the lemon and combine gently.
  3. Spread the avocado onto the warm bread and add the sea salt and cayenne to taste.
  4. Top with sprouts and drizzle a drop of olive oil over the toast. Enjoy warm!
Warm Avocado Toast
fold it over for breakfast on the go.
Warm Avocado Toast
a healthy day starts in the kitchen!

Now, don’t you feel better?

View our first Motivation Monday recipe here.

PS – Every Monday, we’re going to feature a healthy recipe from one of our favorite blogs The Whole Tara to carry you through the week. Can’t wait for next Monday? Check out Tara’s blog here.

all photos: The Whole Tara

 

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motivation monday: new year’s resolution bowl.

It’s Monday, and we’re motivated! To eat healthy, that is. This New Year’s Resolution Bowl is the perfect dish to get your week started off right. Swing by the store tonight, make one for dinner, and then pack one for lunch tomorrow. Everyone needs a little detox after the weekend, right?

New Year's Resolution Bowl
ah mah gah…a bowl of healthy goodness.

New Year’s Resolution Bowl

Prep Time: 10 mins (practically nothing!) / Yield: 1 serving

What You Need:

  • 3 cups greens, chopped (kale, arugula, spinach – use a mix of your faves)
  • 2 cups raw veggies (for example, ½ cup shredded carrots, ½ cup shredded red cabbage, and 1 red bell pepper, sliced…or whatever mix you like to equal 2 cups)
  • ¼ cup Quinoa (or other healthy grain, like brown rice)
  • ¼ cup Chickpeas (or other protein, like tofu, 1 hard boiled egg, etc)
  • ¼ of an Avocado (or other healthy fat, like a handful of walnuts)
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp Lemon Juice
  • 1 tbsp Dijon Mustard

What You Do:

  • In a large bowl, add the bed of greens.
  • Top the salad with the carrots, bell pepper, cabbage, quinoa, chickpeas, and avocado.
  • In a small bowl mix the red wine vinegar, lemon juice, and mustard. Adjust accordingly and drizzle over your bowl of goodness. Mix it up and enjoy!

View the original recipe (and tons of ideas for substitutions) here. Eat, feel good, repeat.

New Year's Resolution Bowl
another version, with tofu.

PS – Every Monday, we’re going to feature a healthy recipe from one of our favorite blogs The Whole Tara to carry you through the week. Can’t wait for next Monday? Check out Tara’s blog here.

all photos: The Whole Tara

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baked spinach + ricotta shells.

The weather has been BLAH for weeks now, and that means we’re spending more nights at home. L whipped up this quick/healthy (but also deliciously comforting) pasta dish on Saturday night.

Ingredients: 
  • 16 jumbo pasta shells
  • 2 teaspoons extra virgin olive oil
  • 1/2 pound baby spinach (or 8 oz frozen spinach, thawed)
  • 1/4 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 16 oz skim ricotta cheese (or 8 oz ricotta and 8 oz part-skim mozarella, grated)
  • 1 egg, lightly beaten
  • 1 tablespoon chopped basil
  • 1 1/2 cups marinara sauce
  • 2 tablespoons grated Parmigiano-Reggiano cheese
Method:
  • Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain well then toss with olive oil in a large bowl; set aside.
  • Preheat oven to 375°F. Heat some olive in a wide pan over medium heat. Add red onion and garlic and cook a few minutes, stirring constantly. Add spinach and cook until wilted (or softened, if you used frozen), a few minutes more.
  • Add spinach, onion and garlic to bowl with ricotta, mozzarella (if using), egg and basil to make the filling.
  • Spray the bottom of a shallow baking dish (large enough to hold the shells in one later) with non-stick cooking spray. Add a few spoonfuls of marinara sauce in the bottom. Fill each shell with spinach mixture and arrange in the dish.
  • Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more. Adapted from a Whole Foods recipe.
  • Spinach Filling
    spinach filling.
    Shells
    we squeezed as many shells as possible.
    Ready to Bake
    ready to bake.
    Finished Baked Shells
    of course we forgot to take a pic of our finished product…so here’s one from Whole Foods

    Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.

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rosemary lemon home scent.

Conflicting cooking smells, family pets, scented candles…our homes usually need a little freshening up after a long holiday week/weekend. This super easy Rosemary Lemon scent does the trick. Smell familiar? This is exactly what Williams Sonoma uses in their stores.

Rosemary Lemon Vanilla Home Scent

What You Need:

  • One lemon, sliced lemon
  • 3 springs fresh rosemary
  • 1 or 2 teaspoons vanilla
The Glitter Life Rosemary Lemon
photo: One More Moore

 

 

What You Do:

  • Fill a small saucepan 2/3 full of water
  • Add lemon slices, rosemary and vanilla
  • Simmer on the stove for a few hours or all day!
photo: One More Moore
photo: One More Moore

PS – Thanks to our friend Kelley for reminding us about this!

 

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marinated turkey breast.

This marinated turkey breast is perfect if you have a small (or health-conscious) crowd. Make it for Friendsgiving and impress all your…friends.

Marinated Turkey Breast
L’s mom reminded her of this super-easy recipe yesterday. We had to share!

Marinated Turkey Breast

(Yield: 6-8 servings)
What You Need:
  • 1 5-7 lb turkey breast
  • 2 teaspoons chopped fresh parsley
  • 1/4 cup vegetable oil
  • 1/4 cup salt
  • 1/4 cup pepper
  • 1 cup apple cider vinegar

What You Do:

  • Place turkey breast in browning bag and place in shallow roasting pan.
  • Combine parsley, oil, salt, pepper and vinegar.
  • Pour marinade over turkey breast.
  • Seal bag and bake at 300 degrees for 4-5 hours.
  • Serve hot with pan drippings,

(From Second Round: Tea Time at the Masters, an essential cookbook for every Glitter Girl!)

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recipe: mussels magnifico.

Okay, so…we haven’t been cooking NEARLY as much as we used to/should be. Life is crazy busy, etc etc. Which means that when we DO get a chance to relax and cook a meal, we are super proud of ourselves get excited and want to share the recipes with you.

Last weekend, L made Mussels Magnifico for the Joes. Don’t be intimidated – this recipe is super easy and quick. And also the perfect excuse to open a bottle of Sauvignon Blanc. Not that we needed one.

Mussels Magnifico

What You Need:

  • 2 pounds mussels (we used frozen, vacuum-packed mussels – don’t judge us, they’re stupid easy)
  • 1/4 cup olive oil
  • 6  cloves garlic, chopped (we really, really love garlic – if you don’t, you can use less)
  • 2 tablespoons tomato paste (we like Cento brand, in the tube – give it one epic squeeze)
  • 1 large tomato, diced, with skin on (or use 3 Roma tomatoes)
  • 1 large yellow onion, chopped
  • 3 tablespoons parsley
  • 1 cup Sauvignon Blanc or other dry white wine of your choice (check out Wine Folly for advice on pairings)
  • Lemon slices
  • 1 loaf crusty bread
Mussels Magnifico
Photo courtesy of The Fajdich Times (ours looked exactly like this)

What you do:

  • Heat oil in a large pan. Add onion and saute until golden. Add garlic and cook for 1 minute. Add the remaining ingredients, except the mussels. Bring to a simmer. Stir well and adjust seasoning if necessary. Cover.
  • In the meantime, bring water to a boil in large pot. When water is boiling, add mussels (in bag, in our case) and cook for 7 minutes.
  • Divide mussels among four plates. Spoon sauce over each and serve with crusty bread.

And….magnifico! Right?

**Recipe adapted from several sources, including The Fajdich Times

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