Keep Voting

Image Source

Prop 37 didn’t pass last week, but I’m still convinced there is a growing food movement in the US. Just in the last few months, New York passed a soda ban, schools have started to ban Flamin’ Hot Cheetos, and the Yes on Prop 37 Movement started a national dialogue over genetically modified food.

Its disappointing, but not surprising, that the Prop was crushed by the herd of Goliaths in Big Food and Big Ag. Companies like Monsanto, DuPont, Kraft and Coca Cola poured in $46 million dollars to oppose the bill and dominated the airwaves. Of course they didn’t want it to pass. God forbid consumers know how their food is made, because it may hurt business. I mean, isn’t the fact that they don’t want us to know concerning? 

I’m done ranting. Cross my heart. I don’t want to dwell on the why, although that’s important. There are much better articles written on that (like this one) that you should read if you are interested.

I want to talk about how we can move forward. Elections are important, but we should never forget that we vote every day by how we live and what choices we make. Companies change when consumers do. Here are some of my suggestions for continuing to vote yes on the Food Movement:

1. Vote with your $ & your choices

Choose local over industrial, and organic over conventional when you can. Sign up for a co-op or a CSA, shop at farmer’s markets, start an urban garden. Search for ones near you at localharvest.org. Seriously, get a CSA. It’s the best. And no, they’re not paying me to say that.

At the supermarket, you can avoid GMOs and processed foods by following Michael Pollan’s rules (and my interpretation of them):

-       Shop the edges of the supermarket (where the whole foods live).

-       Don’t buy food that your great-grandmother wouldn’t recognize (put down the go-gurt).

-       Don’t eat anything with more than 5 ingredients, or ingredients you can’t pronounce (I’m looking at you, xantham gum).

-       Don’t eat anything that won’t eventually rot (gross).

And remember, the “all natural” label has nothing to do with being natural. #clevermarketing

2. Ask what’s in your food
I may or may not be that person. You know the person. The one from Portlandia that asks a list of questions and goes to visit the farm before ordering the chicken. If you haven’t seen it, drop everything and watch it now. I'm not joking.

But honestly, the more we ask our farmers, our grocery stores, and our restaurants where their food comes from and what’s in it, the more accountability there is. Win-win.

3. Use your voice

I’m talking to myself here, because I'm disappointed I didn't do more for Prop 37 other than write a blog post and a couple tweets. Get civicly involved on this issue. The amazing thing about our country is that our senators and representatives actually have to listen to us. Call them, set up a meeting with them, attend a town hall meeting. I’ve done it for other issues, and its not that scary, I promise. If you’re nice and not hostile like most people they speak with, you’d be surprised at how easy it is. 

You can also support an organization, get involved in educating others about food, post some signs in your yard. Slowfoodusa.org is a great place to start.

Whatever you do, stay tuned. The Food Movement entered politics, not without struggle, and is growing up. I can’t wait to watch and be a part of what’s next.

My Take on Prop 37

And just like that, its Election Day. I hope you all are exercising your right to vote today. For my Cali friends, I wanted to write down my thoughts on Prop 37, which requires genetically modified foods to be labeled.

I'm voting yes.

I hope you look into it, and I hope you consider voting yes too. Here's why:

I believe we have the right to know what is in our food, and the right to choose for ourselves. As of now, GM foods are allowed to be marketed and labeled as all natural. That seems much more confusing to the consumer, and it won't outlaw GMOs, just require them to be labeled.

One of the big arguments on the other side is that it has not been proven that GMOs are bad for you. Personally, I don't buy it. It takes years to do long-term studies on the effect on health, but the US is not requiring that we conduct any, even though numerous studies warn of health effects. 

I've read that this will probably set the standard for the rest of the country, and that is incredibly exciting. Where Monsanto & Big Food have been able to stifle the conversation in DC, we can start redefining the standard now. 60 other countries who label GMOs, including all of Europe, Japan, Australia, India, and China. Let's catch up.

I don't trust Big Food and their big money. No on Prop 37 is being funded by all the Big Food companies. Monstanto and DuPont alone have thrown in over $12 million on marketing. These are the same companies that told us DDT and Agent Orange were safe. 

It shouldn't hike up prices. Because companies don't want to lose your business. It doesn't change the ingredients companies are using, unless we all stop buying those foods, and the labeling cost will is not significant. 

Aside from that, I'd encourage you to read this fascinating article on 37 from purely and economic angle. It argues that if the current information asymmetry continues between producer and consumer, it will drive down the quality of the product in the marketplace overall. 

There you have it. In either case, do your research and happy voting, friends. Let's all proudly wear our "I Voted" stickers today. Because its cool.

Summer Favorites: Recipe Edition

Oh hi, its been a while. When you have a blog, you are supposed to write in it, right? Right.

Here's a confession: sometimes I think I can do it all, but I can't. Its been a busy time, and in trying to practice what I preach about eating and exercising, I guess I just took a hiatus from preaching. But I'm back and it feels so good. I've missed this, but I hope you've all been out enjoying summer and not missing me too much.

In honor of summer's passing all too quickly (RIP June & July), I wanted to share my favorite go-to summer recipes. These have become staples over the last few weeks, and I hope you enjoy them too!

Photo & Recipe Source

1. Lemon and Herb Cous Cous
Cous Cous: easy, filling, and the leftovers keep well. It must be love.  You can use whatever herbs you have, but I recommend cilantro. It makes it so fresh.

Photo & Recipe Source

2. Quinoa Tabbouleh Salad
Have I talked about my love for quinoa before? Yes, I believe I have. Throw in some summer tomatoes and... heaven.

Photo & Recipe Source

3. Peach Mozzarella Salad
I'm actually not eating cheese right now, but this has been a big favorite in summers past. It's an interesting variation of the caprese salad that sounds strange but tastes divine.

Photo & Recipe Source

4. Sweetcorn Polenta

This photo does not do this recipe justice. It is SO GOOD. A sweet friend lent me the cookbook Plenty, and oh goodness, it's amazing. It has a whole section on eggplant, and as I've been getting a lot of eggplant in my CSA lately, I can't stop making this. But I cheat and use store bought polenta. (Please don't tell.) Its so quick, the polenta is a great substitute for pasta, and its really filling. My kinda meal.

Photo & Recipe Source

5. Lentil & Rice Salad
A friend once told me that brown rice and lentils are the key to keeping your waistline trim, and I couldn't agree more. If you are like me and a salad for dinner doesn't fill you up, lentils are a great option. I add as many veggies as possible and toss with my go-to homemade salad dressings.

What are your favorite summer recipes?

Guest Post: A Lush Life

Friends, meet the lovely Lauranne. Lauranne helped design most of this blog, and she has been talking about LUSH for weeks, so I'm thrilled for her to share her knowledge with all of you! Enjoy, Tiff 

I’ve got to share with you that I’ve become a LUSH. Not in the way you might assume, either.

A few months ago, I’d been itching to find a more natural haircare routine. After many conversations with friends about the excessive sulfates and unfriendly ingredients found in most all of our brand-name shampoos and conditioners, I knew I wanted to be living more naturally and giving my hair some more love.

A friend and co-worker introduced me to LUSH, a fresh and handmade cosmetic company creating skin and haircare products from organic fruit and vegetables, essential oils and safe synthetics – with a personality. I was intrigued and excited by the vision and the story behind the LUSH brand. Everything created is made by hand in small batches with little preservatives by fun, happy, like-minded people. LUSH sources all of their ingredients ethically, with no animal cruelty, traveling worldwide to meet the faces behind their ingredients to ensure fair working conditions and sustainability – entrepreneurs in Ghana, Morocco, Costa Rica, Papua New Guinea, Vancouver, and the Colorado Rockies.

Regardless of where you are, experiment with what works best for your hair and find the brands that align with the values most important to you! Sometimes we can get in a tizzy with the plethora of choices at our fingertips but LUSH reminds us that it can and should be fun. Remembering that our skin is our largest organ and gradually transitioning to a more natural haircare routine has allowed my skin and hair to drink in better, fresher ingredients each week and given me confidence in the sourcing of what I’m purchasing. Knowing that the individuals behind my purchase are being taken care of and respected is important to me and that not only brings excitement back to a hair and skincare routine but aligns with my values.

If you’re looking to try products from LUSH, I'm currently loving: Godiva Solid Shampoo, BIG Shampoo, American Cream Conditioner, Honey I Washed the Kids soap, Ocean Salt scrub, Celestial Moisterizer, and the Aqua Mirabilis exfoliating bar.

P.S. Fun fact: if you're planning on purchasing a few items, check out their UK store. With the currency conversion, it can be cheaper (including shipping!) and will take a just a week or two!

Naturally, 
Lauranne

Guest Post: Margie's Homemade Veggie Burgers

Hi friends,

Meet Margie. She's been a dear friend, mentor and inspiration to me for almost seven years now. She's an avid cook, a yoga instructor and one of the most socially conscious & responsible people I know. So when she told me she found the best recipe for veggie burgers, I asked her on the spot to guest blog for me. I can't wait to try these out, and I hope you enjoy them too!
xoxo, Tiff

Homemade Veggie Burgers

I chose to “meat reduce” about a year ago for environmental and ethical reasons, but also for my own health.  Most factory farm meats that we purchase have so many hormones and chemicals in them to make the animals yield more meat for the companies to sell.  These animals are fed unnatural diets, mainly consisting of corn.  And corn fattens everything up, including us.  Naturally cared for and fed animals are too expensive for me right now, so I’m reducing my meat intake altogether. It was a challenge for me, though, to do so without feeling like there was something missing from my plate.  I grew up with meat being the star of the meal.  

In an effort to trick myself, and also to supplement my diet with the protein I was losing as a pseudo-vegetarian, I came up with a recipe for my own veggie burgers.  This was inspired by some organic dried beans and lentils I got in my first CSA box, and some onions and veggies that were going bad in my fridge.  This recipe can be made vegan very easily, and most of the veggies can be substituted for whatever you need to use up in your refrigerator.  It is not an exact science, so I encourage you to experiment to find the balance that you like.  However, I will say that the key flavor ingredients here are chickenless chicken broth, sracha (or a full head of garlic if you don’t like heat), and onions.  Don’t skimp on them.

Ingredients:

• 1 cup beans, soaked over night or 1 can organic beans (I prefer black beans, but they all really can work)
• 1 cup lentils
• 2 large onions, diced
• 2 tablespoon of concentrated chickenless chicken broth (vegetable broth will work)
• 2 tablespoons of Sracha, or to taste

(I wouldn’t substitute it for another hot sauce only because I like the spice combination and garlic that it adds, but you might want to)

• 1 bell pepper (any color), diced
• 1 cup corn

Optional Additions:

• Any other veggies you might want to use up (I sometimes throw in a handful of shredded carrots, frozen peas, or boiled potatoes that I’ve cut up into small pieces)
• Seasoned bread crumbs
• Mayonnaise/vegannaise or eggs for binding

If you are using dried beans and lentils, allot for a longer cooking time, and begin preparing the legumes overnight by soaking them in filtered water.  The beans take the longest, so start to cook them first in two cups of water, covered.  Check and stir the beans ever 15-20 minutes to make sure the water has not cooked off, and the beans on the bottom of the pot have started to burn.  This should take about 90 minutes to have the beans fully cooked.  When they are, add the lentils and two cups more of water and chickenless chicken broth.  

If you are using canned beans, simple put the entire can of beans, undrained, in a large pot with two cups of water and chickenless chicken broth.  Add the lentils immediately.  Heat on medium until the lentils have absorbed most of the water.

Take it off the heat, and set aside, covered.  

Start cooking your onion in a pan with some olive oil, and cook until the edges of the onion pieces are brown (about 20-30min).  Add the diced bell pepper, and other veggies, and cook for an additional 10-15 minutes, or until all the veggies are soft.  Add to the lentil mixture, stir, and cook uncovered until the water has cooked off, and the beans and lentils start to break apart, like mashed potatoes.  The consistency should match that of a meatball mixture.  Add sracha, salt, pepper, and any other spices you feel like (sometimes I put in some curry).  Mix everything together, and taste.  Add more spice or seasonings to taste.  

Form two patties from this mixture and put the rest in containers to freeze for later (this is a great make-ahead recipe, and the mixture can be used for meatless meatballs, “neat”loaf, or as a substitute for any other meat dish).  Put a skillet coated with olive oil back on a burner set to high, and wait for the oil to get start to bubble, and brown your veggie patties on each side.  If you want to get fancy, you can coat the patties in breadcrumbs, which help give them a brown crunch on the outside.  

Put your patties on buns or pita, with your choice of toppings, and you’ve made a great, healthy, satisfying, socially responsible veggie burger.

May Favorites

Aloha from Hawaii! I'm on vacation (hello, summer!) to celebrate my 6 year wedding anniversary, my hubby's birthday, and the end of a very crazy season. I'm going to have a couple guest contributors, which I know you will love. But until then, here are my favorites for May:

Image Source: Pinterest

1. 31Bits:
I had to use this image because that's my sis on the left (don't hate me, sis). Gorgeous, right?

I have so much love for 31bits. They employ women in northern Uganda to handmake the products from recycled paper, empowering these women to overcome poverty and support their families. They are making the connection because the product's creator and consumer, and there is nothing more natural than the human connection.

Plus, the jewelry is beautifully designed and really unique. I wear mine all the time. Check out some of my favorites from their new summer line: the Razzle Dazzle for making a statement, the Band of Color for some color-blocking, and the Marmalade for your new go-to piece that works with everything. They're all at 31bits.com.

2. Madewell Tote:
This is a perfect resuable tote for groceries, or all your favorite summer activities like going to the beach or strolling through the farmer's market. A little pricey just for a grocery tote, but a steal for Madewell. Buy here.

3. Baggu Bags 
Do your part for the environment - or at least take a step in the right direction - by banning plastic and paper bags. If the Madewell one is too pricey, check out Baggu's line of reuseable bags. They have so many fun designs (neon! stripes! elephant print!). I'm drawn to this one, because stripes and mint will always be a win in my book. Check out the line of bags here.

4. Pevonia Body Moisturizer
My all-time favorite lotion. My skin gets really dry, so its taken me a while to find one that really works. It's light, made with natural ingredients, and has a great fragrance. It's also a bit pricey, but it lasts a while and its worth it for those of us cursed with dry skin. Plus, skinstore often gives 20% off so look for the discount. Buy here.

Do you have any favorites lately? Any summer must-haves?

Cooking Class Recipes {Part 1}

Hi friends! As promised, here are several of the recipes from our cooking class. I'm starting with the crostini, roasted carrots and arugula salad because they are so simple to make and definite crowd pleasers. I'm always pleasantly surprised at how people gravitate towards the veggies and the healthy options at parties, and in our cooking class, we couldn't stop eating these 3 dishes. These would be great for a dinner party or potluck, or just any old night of the week.

White Bean and Prosciutto Crostini with Sage

Serves 30

The crostini look beautiful served with a spring of thyme or sage.
Option to make them vegetarian by leaving out the prosciutto.

• 3 garlic cloves, smashed and finely chopped plus 2 whole cloves

• ¾ cup finely diced prosciutto

• Pinch crushed red pepper flakes

• 4 cans organic cannellini beans, drained and rinsed

• ¼ cup extra virgin olive oil, plus more for drizzling

• Kosher salt

• 2 baguettes, sliced on the bias

• ¼ cup finely chopped sage (optional)

Directions:

Add small amount of olive oil, about ½ tablespoon to small frying pan.  Heat up oil.  

Add diced prosciutto and cook for about 2-3 minutes until the prosciutto looks crispy but not burned.  Remove from heat.  Drain prosciutto on paper towel and let cool.

In the bowl of a food processor, combine the 3 smashed garlic cloves, prosciutto, crushed red pepper and 3 cans of beans.  Add ¼ cup of the extra virgin olive oil and puree until smooth.  If the mixture seems too thick add more olive oil; the mixture should be fairly loose.  Taste to see if it needs salt (it probably will).  Add the remaining can of drained and rinsed beans and puree just enough to combine.  The mixture will be a little chunky.  Taste again for salt. Remove from the food processor to a large bowl and reserve at room temperature.  The puree will be very creamy but with some small chunks to it.

Preheat a grill pan or large skillet over medium heat.  Grill the baguette slices on both sides on the grill pan.  When the bread looks slightly charred and is crispy, remove it from the pan and rub each crostini with the raw garlic cloves.

Top each toast with a big dollop of the bean puree and a drizzle of olive oil. Garnish with sage (optional) on serving platters to serve.

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Roasted Carrots

Serves 6

• 12 - 18 carrots
• 1 1/4 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 2 tbl minced fresh dill or flat-leaf italian parsley
• Extra virgin olive oil

Directions:

Preheat the oven to 400 degrees.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole.  Slice the carrots diagonally into 1 ½ inch-thick slices.  The carrots will get smaller while cooking, so make the slices big.

Toss them in a bowl with the extra virgin olive oil, salt and pepper.  Place on a baking sheet in one layer and roast in the oven for 20 minutes.

Toss the carrots with minced dill or parsley, season to taste and serve.

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Arugula Salad with Tomatoes and Peperoncini

Serves 4

The dressing for this salad is a staple for me. Make it for any of your favorite salads!

Salad:

• 2 cups Organic baby Arugula (Trader Joes)
• ½ red onion, thinly sliced
• 1 pound plum tomatoes, cut into wedges
• ¼ cup drained green peperoncini

Dressing:

• 2 tablespoons red wine vinegar
• ¼ cup extra virgin olive oil
• 1/8 teaspoon coarse salt
• Freshly ground pepper

Directions:

Whisk vinegar and oil in a bowl until emulsified.  Put arugula, tomatoes, peperoncini, and onion into another bowl. Season with salt and pepper.  Drizzle with dressing; toss to combine. 

*If you like Kalamata olives, you can add ½ cup of the olives (pitted) to the salad.

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Let me know if you make any of these & how they turn out! xo.

New York Recap

Hi friends! I'm sorry I've been so absent on the blog lately. I've been traveling a little, working a lot, and getting sick in between.

Anyway, I wanted to share some pics from my NYC trip. We stayed in Brooklyn, which is my new favorite place. It's NYC sans crowds, with the most charming neighborhoods and farm-to-table food. Perfection. We ate a lot, shopped flea markets and found heaven at an all-food market called Smorgasburg.

We only left for Broadway, and Newsies was the ultimate dream. If you get to the big apple soon, you MUST see it. I was geeking out like no one's business, and now I'm scheming up an excuse to get out and see it again. And get back to Brooklyn. Here are some of my insta pics:

The crew.

Best Coffee in Brooklyn.

Charming Brooklyn brownstone.

Ted & Honey for brunch.

Times Square.

Carrying the Banner.

Ange & I at Evita. Channeling my inner Eva Peron with sequins & red lips.

Delicious Colombian food at Smorgasburg.

Farm-to-popsicle pops at Smorgasburg. The strawberry rhubarb was divine.

Posing with our People's Pops.

Brooklyn treats: Mast Brothers Chocolate, candy colored rock sugar & Spoonable chili caramel.

Ending the weekend with a {delicious} bourbon & champagne drink.

Cooking Class

{My mom & I}

I had the best time assisting my mom with the cooking class on Saturday. I would say co-leading, but my mom had it on lock down. I've learned pretty much all I know from her, so it was really fun to see her pass along her passion for good food and cooking to others. 

For the class, we wanted to focus recipes that were healthy, simple, and affordable, since it can be challenging to find go-to recipes that encompass all three. With almost 20 of us, it was quite the feast. This was the six course menu:

• Crostini with White Bean & Prosciutto Puree
• Arugula Salad with Tomatoes, Red Onion & Pepperonici
• Roasted Carrots
• Black Bean Soup
• Penne Pasta with Homemade Tomato Sauce
• Honey Vanilla Poundcake with Berries & Chantilly Cream

Everything was incredible, but the crowd favorite was the roasted carrots. Roasting brings out the sugars so they were naturally and surprisingly sweet. I already blogged about the black bean recipe here and I'll continue sharing these recipes in upcoming posts. In the meantime, here are some pics from my iPhone & Lauranne's iPhone (the more stunning photos are Lauranne's).

{Directing the troops}

{Roasted carrots & preparing herbs}

{Assembling the crostini} 

{Arugula salad prep}

{White bean & prosciutto crostini}

{Assembled salad}

{Dessert!}

Black Bean Soup

This is one of my go-to recipes on the nights when I'm craving comfort food (without the calories). Its hearty but healthy, cost-effective and really easy to make. Crazily enough, while I was working on this post, my mom was putting it on the menu for Saturday's cooking class. Clearly, this soup is a family fave.

Beans are a great source of fiber, protein and antioxidants. You get full quickly due to the beans' high water content, which helps keep your waistline trim. Adding a bit of greek yogurt as a garnish ups the protein even more. You can also skip the bacon altogether for a vegetarian version, but if you do keep it, just make sure you buy bacon with no nitrites added.

As a sidenote - a lot of women ask me what they can make for both themselves and their meat-loving husbands. This soup is great because it helps you keep the calories low, but its hearty enough for him. And if your hubs wants added calories, he can pile on the cheese and have some crusty bread on the side.

Recipe:
5 slices bacon, finely chopped
1 medium white onion, chopped
3 garlic cloves, diced
7 ounces reduced sodium chicken broth (I like Swanson's brand)
3/4 cup canned chopped tomatoes (I like S&W brand, no salt added)
1/2 tbl chili powder (optional)
2 (15 1/2 ounce) cans black beans, drained but not rinsed
Kosher salt & black pepper
1/2 bunch cilantro
Juice of 1/2 lime

For garnish:
Thinly sliced scallions
Greek yogurt (better for you than sour cream!)
Grated cheddar (optional)

Directions:
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes.
Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes.
Stir in the garlic and cook about 1 minute.
Add the broth, tomatoes and chili powder. Stir in the beans, turn the heat to high and bring to a boil.
Adjust the heat so soup is bubbling gently and cook 10 minutes.
Season with salt and pepper.
Meanwhile, pick stems off cilantro, wash and shake dry. Chop cilantro coarsely and stir into soup when it has been simmering 10 minutes.
Cook until soup is thickened, about 5 minutes.
Stir in the lime juice.
Serve with garnishes.

This recipe is enough for about 4 servings. Double the recipe if you're making it for a big group or want a ton of leftovers!

Happy Friday!

Photo Source

Happy Friday! This has been such a fun week. You know that feeling when you discover an amazing blog for the first time? Well, thanks to Pinterest, I stumbled across this blog last night, which has very quickly become my new favorite. I mean, just look at the photo above - Sarah has a love for sequins and organic food. And my dream Madewell closet. We are MEANT to be best friends.

Its also been a fun week because I've been developing a Health & Wellness Program at work. We've gotten a running club going, brought in dance and yoga instructors, and are starting a company cleanse on Monday (with a kick-off screening of Forks Over Knives). I love it. Proselytizing about health + investing back into my amazing coworkers = my heaven.

I've also been planning a cooking class for tomorrow with my mom for our interns. I love geeking out with my mom about healthy cooking, so I can't wait to lead it with her.  Its based on how to eat well on a budget, and I'll be sharing the recipes on the blog soon (first up, a super easy black bean soup).

In the meantime, I wanted to leave you with some fun links for your weekend:

A post from my new fave blog on how to afford shopping at whole foods.

Make your own farmers market bags.

A great infographic on food additives.

Warby Parker now has prescription sunglasses. Yes, please.

I hope you all have fun weekend & cinco de mayo! xoxo.

April Favorites

Happy Monday, friends! I feel like a broken record, but I can't believe that April is over. I know I'm not the only one - this morning, my husband drank out of a milk carton with a sell by date of April 17th, thinking that was weeks away.  Yes, my bad for not throwing it out sooner. But seriously, where did this month go?

Anyway, I'm really excited about sharing this month's favorites. They're all over the board, from beauty to bourbon. This month I'm loving:

1. Zoya Nail Polish
I got a really cute minty green color of Zoya in my Birchbox this month. This brand doesn't have any harmful chemicals, and the colors are adorable. Check them out at www.zoya.com.

2. Lulu's Organic Hair Powder
For those mornings when you don't have time to wash, dry & style your hair. This has been a lifesaver many mornings in a row (don't judge). Plus, it's made without talc, a chemical in many dry shampoos that may have carcinogenic properties. Buy here.

3. Chalkboard Herb Pots
I saw these adorable herb pots at Crate & Barrel and I'm in love. I want to buy a couple and line them up on my windowsill. Buy here.

4. Summery Bourbon Drinks
My Kentucky trip to the Bourbon Trail this weekend did not disappoint & I'm loving summery specialty bourbon cocktails. I pinned this strawberry basil bourbon spritzer a while ago, and I can't wait to make it. Check out the recipe here.

5. Picture Perfect Eco-Friendly Tank
Shop Ruche has an adorable lineup of eco-friendly clothes and home items. This tank is my favorite.  The combination of stripes and brights, with a throwback to color blocking is summer perfection. Check out the whole collection here.

And in honor of Earth Day, which was earlier this month, check out this great blog post on 6 Non-Extreme Habits for Eco-Eaters. I love her outlook of doing what you can to be more environmentally conscious.

Is there anything that you've been obsessed with lately?
xo.