friday five: tropical fever.

It’s Friday, and we’re dreaming of blue skies and palm trees. In fact, the insane Georgia heat is giving us both a touch of tropical fever. We’re feeling these five pretties right now…

1 // No Guilt Mixer // We’re thirsty…and dying to try every variety of Be Mixed mixers. Hello, NO CALORIES. Shop the site here.

just add tequila (j) or seltzer (l, for now) for a refreshing treat.

2 // Pineapple Mango Bar Soap + Dish // This cute soap set would make a perfect hostess gift. Now, quick. Someone invite us to your beach house.

Target Pineapple Mango Soap Set
reward the hostess with the mostess with this set.

3 // Palm Print Bench DIY // L whipped up this quick DIY last weekend using leftover paint from Ed’s nursery and our favorite Tommy Bahama Swaying Palm fabric. J’s going to do something similar on Sunday.

Palm print bench
freshen up a stale interior with fresh aloe paint and palm print fabric.

4 // Tropicana Dress // Channel a tropical climate in this cute neoprene dress from Shop Sole Dish.

Shop Sole Dish Tropicana Dress
use promo code GLITTER to save 10% on this dress (and everything else!) on www.shopsoledish.com.

5) Girl’s Pineapple Dress // Got a mini-me? We love this adorable gold pineapple print dress – wish it came in our size.

Target Pineapple Dress
mini-me tropical style. available in sizes newborn – 24 months.

Speaking of tropical, J is traveling further south to Statesboro this weekend to help host a baby shower for L. Follow along on Instagram @glitter_blog_xo!

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taco tuesday.

Hola, amigas!

This weather is perfect for dining al fresco which is basically what we live for in Atlanta. Patio weather. Why not make it an at-home patio fiesta? We’re totally digging the recipe for Salmon Tacos and Mango Salsa from Design Love Fest:

Salmon Tacos The Glitter Life
fresh. fun. fiesta.


Salmon Tacos with Mango Salsa
the ingredients

• fish (see instructions below)
• chili pepper cream sauce (see instructions below)
• mango salsa (see instructions below)
• 8 corn tortillas
• arugula


• 1lb. fish (salmon, cod, tilapia, or halibut)
• 1 t. lemon juice (1-2 lemons)
• 1 t. paprika
• 1/2 t. chili powder
• 1/4 t. salt
Preheat oven to 450 degrees.  Line a baking sheet with tin foil.  Pat dry fish, leaving skin on if any.  Drizzle a light coating of olive oil on both sides of fish, and place skin side down on baking sheet.  Pour lemon juice over fish.  Combine paprika, chili powder, and salt in small bowl.  Season fish with herb mix.  Bake until fish is cooked through, about 12-15 minutes, or until it becomes flakey when pulled with a fork.  Break apart into bite size pieces.

Chili Pepper Cream Sauce

• 1/2 cup greek plain greek yogurt
• 1/2 cup reduced fat mayonnaise
• zest and juice of 1 lime
• 1/2 t. paprika
• 1/2 t. chili powder
• 1/2 t. oregano
• 1/2 jalapeño, minced and seeded
• 1 t. cilantro or parsley, minced
In a medium bowl, combine all ingredients, stir until combined.  Store in refrigerator.

Mango Salsa

• 2 ripe mangos, peeled and diced
• 1/4 cup red onion, diced
• 1/4 cup red pepper, diced
• 1 t. cilantro or parsley, chopped
• zest and juice of 2 limes
In a medium bowl, combine all ingredients, stir until combined.  Store in refrigerator.

Warm tortillas in 450 degree oven for 2-3 minuets.  Layer pieces of fish onto tortilla, spoon cream sauce over fish, add some arugula, and top with mango salsa.  Serve warm or chilled.


So amazing, right? The perfect summer dish or party app! Show us how your tacos turn out on Twitter | Instagram.



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kale mango salad.


This past weekend, Jay’s sweet step-mom, Beth, made this delicious salad. I had to capture the process to share with you all because it is out of this WORLD! And healthy, too: check out this link to read about the benefits of eating kale.


  • 8 cups of torn/stemmed kale
  • 1 lemon juiced
  • 2 tbsp honey
  • Sea salt
  • Olive oil
  • Coarse ground black pepper
  • 1 medium mango
  • Pine nuts or walnuts toasted


  • Mix in large bowl: kale, drizzle olive oil, half squeezed lemon and sea salt. Knead together until soft (about a minute).
Kale Salad
delicious greens.
  • In another bowl mix 1/2 cup olive oil, honey, the other half of the lemon. Whisk together and pour over kale.
Honey Mixture
mix it up.
  • Dice the mango and fold it into the salad.
Mango 2
Add Mango to salad.
  • Add black pepper to taste (more is better!) Refrigerate overnight. This will stay fresh for a week! Good alone or with fish.
kale mango salad

Speaking of mango, our friend Kathleen made our Shrimp-Mango-Avocado Cups last week.They look delicious!

Shrimp Mango Avocado Cups
kathleen’s shrimp-mango-avocado cups.

Do you have any fun salad recipes to share with us? Tweet us! @glitter_blog_xo

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shrimp-mango-avocado cups.

To us, spring means light, bright entertaining: Easter egg hunts (more on that later!), baby showers, bridesmaids brunches. This season we’re searching for fresh flavors put together in new ways.

These super easy Shrimp-Mango-Avocado Cups are just the thing to make for your next spring party. 

Shrimp-Mango-Avocado Cups
fresh flavors.

Shrimp-Mango-Avocado Cups

This recipe makes one dozen appetizers, but can easily be doubled.


  • 1 dozen pre-baked phyllo cups OR 1 dozen homemade phyllo cups (I went the homemade route – recipe follows!)
  • 1 dozen cooked shrimp, cut into small pieces (3-4 pieces per shrimp)
  • 1 mango, peeled and cut into small pieces
  • 1 avocado, peeled and cut into small pieces
  • 2 tablespoons low-fat sour cream
  • juice from one lemon
  • few grinds of sea salt


  • Combine shrimp, mango and avocado pieces in a mixing bowl. Make sure your pieces are uniform in size!
  • Whisk sour cream, lemon juice and salt in a separate bowl. Pour over shrimp mixture.
  • The original recipe doesn’t call for this, but I advise chilling the shrimp mixture for an hour or two to help it come together.
  • Fill the phyllo cups with the shrimp mixture.

Homemade Phyllo Cups

  • Thaw one part of a package of frozen phyllo dough. There are two sections to a package. Phyllo dough takes about two hours to thaw.
  • Unroll the sheets of phyllo dough. *Gently* lift one sheet of dough onto a cutting board. Brush lightly with melted butter.
  • Layer four more sheets on top, brushing each with melted butter.
  • Using a small circle cookie cutter, cut one dozen circles out of the dough layers. I didn’t have a cookie cutter, so I divided my dough into 12 squares. It worked okay…but a cookie cutter would certainly give you more uniform cups and make for a better presentation.
  • Press dough circles into a LIGHTLY GREASED mini-muffin tin.
  • Bake at 375 for 8 to 10 minutes, until golden.
  • Let cool before filling.

I was searching for an appetizer to make for Joe’s birthday dinner Sunday night, so I googled a few ingredients I had on hand: shrimp, mango, and phyllo dough. This recipe came up on the Yummly recipe finder – genius!

Share your favorite new recipe with us on Twitter or Instagram @glitter_blog_xo.

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