May 26, 2016

Nibbles N’ Nails

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These days, I don’t really get much time to myself. Between the kids, my husband, friends, running a business, oh and LIFE (!!) it’s kinda hard to ever just sit back and relax.

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In an effort to avoid burning out, I decided to carve out some time for me and my girlfriends whom are all in the same boat to enjoy a few moments to ourselves.

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I booked a babysitter and asked my husband to make plans with friends so I could go into this knowing everyone is looked after.

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I thought, it would be nice to pamper everyone with nibbles n nails. So I went over to my local Walgreens and searched for the essentials: Chocolate, nail polish and ice.

Ice????

Yes. The weather just took a crazy turn and it is now 90 degrees out there! We are going to enjoy ICE COFFEE!

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When it comes to chocolate, my preference is milk and I love a crunch to it. I recently tried NESTLĖ Damak®  and was in instant heaven. This chocolate is brand new to the U.S., and actually hard to find sometimes as it’s so popular! This Turkish chocolate is the perfect combination of creamy chocolate and savory pistachios. Definitely the indulgent snack that I was looking for. And to make sure I satisfied the likes of all of my guests, I got a mix of milk and dark chocolate.

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I set the table with succulents and greenery making it feel relaxed and inviting. I set out an ombre of nail polishes, cotton balls and nail files for the gals to help themselves to manicures.

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We enjoyed every second of this “time for ourselves” brunch and couldn’t have been happier to nosh on chocolate and paint our nails.

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So what do you think? You deserve a little time to yourself too…Right? If you want to follow our lead here, we’ve got great news.  Beginning June 26th, receive $2 off when you purchase any two (2) NESTLĖ Damak® Chocolate with Pistachios 2.82 oz. bars. Go to Walgreens.com/Coupons to receive your coupon, then visit your local Walgreens with coupon and card in order to redeem the offer.

Enjoy Mamas! You deserve it. And for more inspirational ideas just like ours, follow along with the #DiscoverDamak Pinterest board to indulge and escape the everyday.

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I was asked to participate in the #DiscoverDamak campaign, sponsored by NESTLĖ Damak at Walgreens. Although I have been compensated, all opinions are my own.

xx, Seri
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May 25, 2016

Memorial Day Cooking with Luke

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With the long weekend coming up we’re super excited to share some really fantastic recipes with you from Kulinary Kids NYC. All can be found currently on our SNAPCHAT @ LMPNYC . Daniela, founder and owner of this NYC based company, specializes in cooking classes for kids. She came in to cook with Luke yesterday and they made recipes for the patriotic holiday.

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Daniela got Luke suited up with his apron and they got to work. First up – they made strawberry + blueberry muffins topped with whip cream.  mmmmmmm mmmmmmm!

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As they worked they giggled, told secrets and named the cooking tools. My personal fave was Wendy the Whisk.

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Luke loves muffins and more so loves whip cream. Daniela taught Luke how to make whip cream by shaking all of the ingredients in a jar. He was bouncing around like a bean. It was adorable and that whip cream was amazing!!

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Once the muffins went into the oven they got to work on making corn dog muffins. The secret to these? Hiding hot dogs in the corn muffin batter. So smart and so delicious!  The kids ate every last one for dinner!

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Now of course I took all the leftovers and styled them up for the holiday.

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Happy Memorial Day Y’all! We hope you have a wonderful and safe long weekend.

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xx, Seri
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May 24, 2016

Vanilla Bourbon Milkshake with a Cherry on Top

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Are you ready for this?

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To me, there is NOTHING like a cold, creamy milkshake on a hot day during the summer. And what better way to enjoy a milkshake with a little bit of bourbon in it?

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Answer: there is none.  May 28th also happens to be National Burger Day, and burgers + milkshake = the most natural and American pairing since peanut butter and jelly.  So I whipped up this little boozy treat to help us all celebrate ‘MURICA.

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Here’s what you’ll need:
-bourbon
-vanilla ice cream or frozen yogurt
-milk
-fresh cherries
-ice cream scoop

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Here’s what to do:
1) Scoop out 3 scoops of your ice cream into your milkshake glass.
2) Measure out 1 oz of milk and 1.5 oz bourbon into the milkshake glass on top of the ice cream.

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3) Use a tall spoon or straw to stir and blend ice cream, bourbon and milk.
4) Take one of your fresh cherries and stick on top of garnish.

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That’s it, you’re done!

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I hope you enjoy this while barbecuing burgers on a beach with your friends and family. Relax and enjoy the lovely warm weather!

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See ya next week!

xx, Abby
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May 23, 2016

Dinner in 20 minutes or less

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The thought of having a “dinner party” can be frightening. Having to set the table, cook, get dressed, entertain AND clean up? Yikes.

Well Yikes UNLESS….

You follow our party blueprint for hosting a fast and fabulous dinner party.

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Step 1:

Little Miss Party in a Box: With our latest party in a box, the Everyday Soiree we had the last minute dinner party or brunch in mind. Unpack the box and set the table in minutes. Watch…we’ll show you just how easy this is…

Step 2:

The Menu: This menu is so easy it’s gonna blow your mind. Not only that…it’s a healthy and delicious meal.

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LMP Lemon and Dill Salmon for 6

Ingredients:

2 pounds salmon filet
zest of 1 lemon
1 lemon sliced into rounds
1 garlic clove, grated
palmful of chopped dill
Extra virgin olive oil, salt and pepper

Preheat your oven to 450 degrees. Line a baking sheet with parchment paper. Coat the salmon with olive oil. Combine the lemon zest, grated garlic and chopped dill and smother all over the salmon. Top the salmon with lemon slices. Bake for 10 minutes or until the salmon is opaque and easily flakes. I garnished my serving platter with the dill that I had left over.

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Salad on the Side:

I combined butter lettuce, sliced almonds, red onion and orange segments together with the easiest, most delish dressing ever…yes I got this recipe from my son’s school. It’s THAT EASY:

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I picked up a crusty loaf of French bread, sliced and served on the cake stand that is included in our party box. In the middle I put a small container of olive oil mixed with balsamic for my guests to dip.

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Now…pop a bottle of champagne, stick a flower on the table and you’ve got yourself a dinner party in less than 20 minutes! Go shower and get ready. You’ve still got time before your guests arrive!

Oh and because it’s warming up and getting us all gitty and excited to entertain this summer…we’re giving you FREE SHIPPING on the LMP in a Box this week!  WOO! Enter LETSPARTY at check out. (Offer good through Friday May 30th at midnight)

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Photos and Video by: Maggie Antalek

xx, Seri
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May 20, 2016

Ready, Set, Weekend with Simply Beautiful Eating

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Sometimes when I’m just hanging around the house I come up with some great lunch ideas. Most of you already know I’m a creative thinker. To be honest, it’s really not rocket science. My favourite way to make a salad is to open the fridge and start hauling out ingredients from the vegetable drawer.

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I had some fresh organic kale, spinach and some leftover cantaloupe lurking around so it looked good enough to me!

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Oh and what about these kiwis? What about them? They were also just sitting there staring at me so I took my paring knife and made them pretty. Not as pretty as an avocado rose, but good enough. I also received a super cool melon baller from Zwilling Canada so I thought, hmmmmmmm ……….why not make a few cantaloupe balls to kick up the greens in this salad.

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Salads are really the easiest lunches to make. But like really. What does it take to throw some lettuce on a plate?

Not too much right?

The issue wasn’t so much the bed of lettuce, it was the topping for this creation. I wanted to make something nice, crunchy and with the addition of added protein. What’s better than chickpeas that are perfectly seasoned and roasted? I mean.

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These little babies are so addictive I found myself snacking on them all day. I’m talking about every hour on the hour, a handful here and a handful there. Hello “Chickpeas Anonymous”.

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And what about the dressing? Also something that adds a bit of boom to any salad. I mixed up some store bought hummus, mustard, olive oil, lemon juice/zest, seasonings and agave – an absolutely perfect vegan dressing. (you can whip up your own hummus but I happened to have a roasted garlic one in the fridge, so why not?).

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1, 2, 3 get ready to salad with me!

VEGAN SWEET CAESAR SALAD WITH ROASTED CHICKPEAS

Roasted Chickpeas
-1 can chickpeas (750g) rinsed, drained and dried well
-Olive oil
-Sea salt
-Pepper
-Garlic Powder
-Cayenne (optional)

Salad Ingredients
-Kale
-Spinach
-Cantaloupe
-Sliced Kiwi

Vegan Caesar Dressing
-½ cup hummus, fresh or store bought (I used roasted garlic)
-1 tsp mustard (I used sweet & spicy)
-2 cloves of fresh garlic, pressed – *omit if using garlic hummus
-2 tbs fresh lemon juice
-zest from ½ lemon
-pinch of pink sea salt
-pinch of freshly ground pepper
-2 – 3 tbs olive oil
-1 tbs agave, honey or maple syrup
-1 tbs vegan mayonnaise – optional but really makes this very creamy

1) Preheat oven to 450F. Line a large baking pan with parchment or non stick foil.
2) Rinse and drain chickpeas, then blot well with a clean towel or paper towel. Make sure you get every last drop of moisture off the chickpeas, otherwise you will end up with soggy ones.

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3) Toss chickpeas in olive oil and season with sea salt, pepper, garlic powder and cayenne if you like them spicy.

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4) Spread chickpeas on baking pan, place in oven for 30 -40 minutes or until crispy.

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5) Wash and dry kale and spinach and place into large salad bowl. Add in about 1 cup of cantaloupe (balls or cubes is fine).
6) In a blender, combine all salad dressing ingredients. Blend until combined and adjust seasonings to your taste. I threw in some vegan mayonnaise to add some creaminess to the dressing. Totally optional but a really nice addition.
7) Place into a small mason jar with a tight fitting lid until ready to serve.

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8) When ready to serve, shake jar of dressing well, toss salad with a few tablespoons of dressing, top with chickpeas and garnish with kiwis. Any leftover dressing stores well in the fridge for 3 – 4 days.

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xx, Debi
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