8 Foods for Beautiful Hair and Skin

By now we all know what we put in our bodies has a direct impact on our overall health.  This quote I saw on Pinterest really emphasizes how crucial it is to fuel your body with good foods: “The food you … Continue reading

The EASIEST Tequila Lime Salmon

Let me just tell you how EASY this dinner is.  I picked up some fresh salmon pieces from Whole Foods and asked them to add tequila lime seasoning to the salmon.  Whole Foods seasons all your seafood for free and … Continue reading

Happy Things

Happy Friday! Sorry I haven’t been updating as frequently as I normally do! I’m still getting caught up from being on vacation in Florida. Here are a few things that have perked up my week in pictures:

20120823-134943.jpg{This memory of the beach in Florida. I’m ready to go back!}

20120823-135000.jpg{This is one coat of Essie Ballet Slippers with one coat of Essie Mademoiselle. Essie Weingarten herself wears this combination so I had to try it!}

20120823-135031.jpg{This was the ONLY makeup I packed for my Florida trip besides lipgloss. I was so proud of myself. These essentials kept me feeling put together without being overdone. Products: MAC Mineralize Skinfinish in Soft & Gentle, MAC Powder Blush in Dame, NARS Illuminator in Copacabana, Stila Stay All Day 10-1 HD Beauty Balm (Laura Mercier is still my favorite but I left it at home for this trip), CoverGirl LashBlast mascara (this is my second favorite mascara. L’Oreal Voluminous is my fave.)

20120823-135107.jpg{I did a fun twist on the french manicure this week with Essie Mademoiselle and Martha Stewart Glitter in Sugar Cube as the tip.}

20120823-135118.jpg{Jon was out of town this week so I cooked for one! I made myself this salmon dinner and this Brussels sprouts dish…so good!}

20120823-135125.jpg{Steel-cut oatmeal with fresh strawberry slices and a touch of agave was the perfect breakfast this week.}

20120823-135135.jpg{My friend Paula and I had a fun night in this week. We baked a homemade, healthy pizza (recipe coming next week!), sipped red wine and watched the movie Bachelorette on OnDemand. Hilarious movie.}


{**OBSESSED** with this Eyeko Skinny Liquid Eyeliner. It came in my July Birchbox and I just love love love it.}

20120823-135150.jpg{Posted this picture of Jon and me on Instagram this week for Throwback Thursday. This was in Vegas 6 years ago. Love this picture…and him!}

20120823-135156.jpg{My current favorite lipcolor is MAC Creme Cup lipstick with a swipe of MAC Nymphette Lipglass. The pinky gold shimmer of the gloss makes the lipstick look so feminine and sexy. LOVE.}

What made you happy this week?

Lemon Scented Salmon with Dijon Roasted Red Potatoes

I have another simple and flavor packed meal to share!  Trader Joe’s had some delicious looking fresh salmon pieces this week so I knew I had to buy them first and then figure out what to do with them.  I found an awesome salmon recipe on The Fit Cook that looked mindlessly simple, delicious and quick (check out my other delicious meals from The Fit Cook here and here).  It’s full of flavor because you lay the fresh salmon over a bed of lemon slices and the citrus flavor infuses the salmon as it broils away in the oven.



I wanted something hearty to accompany this light fish and my normal green veggie side dishes wouldn’t do this time.  While I normally stay away from all potatoes except sweet potatoes, I made an exception for this and it was the perfect companion to our light and zesty main dish.  The potatoes are roasted in a lemon, garlic and Dijon sauce and then tossed with fresh parsley and lemon zest fresh out of the oven.  They are hot, crispy and bursting with flavor.  I still don’t suggest eating potatoes regularly since they are carb-heavy, but enjoying them once in a while is a must if you’re a potato lover like me!  Life’s too short to not enjoy your favorite foods, especially when you can make them in the healthiest possible way.  These potatoes will also make an excellent side dish for just about any meat or seafood dinner.


This is the perfect dinner for a laid back summer night.  I hope you love it as much as we did!



Lemon Scented Salmon (Serves 2)

Adapted from The Fit Cook


  • 2 fresh salmon pieces (about 8 oz per person)
  • 1-2 lemons, thinly sliced into rounds
  • lemon zest (about 1 teaspoon)
  • olive oil
  • salt, pepper, lemon pepper, garlic salt


  • Preheat the oven to broil.
  • Pat the salmon dry with a paper towel and slice the lemon into thin rounds, making about 9 slices per salmon.  Use two lemons if needed.
  • Arrange the lemon rounds on a baking dish lined with foil and place the salmon over it.
  • Drizzle the salmon and lemon with about a tablespoon of olive oil, and season a bit of lemon zest, leaving some left over, salt, pepper, lemon pepper and garlic salt
  • Place the baking dish under the broiler for about 5-6 minutes.  Keep a close watch to make sure the fish doesn’t burn. Depending on where your rack is in the oven it may need to be cooked longer.  I cooked mine for closer to 10 minutes.
  • Once the fish is golden, it should be cooked through. Use a large spatula to transfer the lemon and fish to the plate.  Garnish the fish with remaining lemon zest for an added burst of flavor and serve with the roasted potatoes, recipe below!

Dijon Roasted Red Potatoes (Serves 2)

Adapted from Joy the Baker


  • 1 pound red potatoes (or any potato would work!)
  • 1/4 cup whole grain Dijon mustard
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon unsalted butter, melted
  • 1 clove garlic, minced
  • 1 1/2 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 teaspoon kosher salt
  • ground black pepper to taste
  • 1/4 medium yellow onion, sliced
  • chopped fresh parsley to taste


  • Place a rack in the center of the oven and preheat to 425 degrees F.  Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray.
  • Clean and dice potatoes so they are all about the same size.
  • Place in a large bowl.  Toss in sliced onions.
  • In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, 1 teaspoon of zest, and salt.
  • Pour mustard mixture over diced potatoes and onions.  Toss until potatoes are coated.
  • Spread the potatoes out evenly on the baking sheet, leaving room in between the pieces so they brown properly.  Leave any extra mustard mixture in the bowl.  It will just burn in the oven.
  • Bake potatoes for 20 minutes.  Remove from the oven and toss.  Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through.  Remove from the oven, toss with parsley and 1 teaspoon of lemon zest, and serve warm.

Crispy Bourbon Glazed Salmon & Balsamic Roasted Asparagus

I have another delicious and easy seafood dish for you! As I’m sure you’ve noticed, we make a lot of fish for dinner, particularly salmon. This is definitely my favorite salmon recipe. The sweetness of the brown sugar and the bite of the bourbon pair together to make an addicting flavor. Broiling the salmon adds a delicious crispiness to it as well. The light, crisp asparagus with the bright tanginess of balsamic vinegar makes the perfect fresh and summery side dish.




Crispy Bourbon Glazed Salon (serves 2)

From How Sweet It Is


  • 1 pound fresh salmon
  • 1 tablespoon coarse sea salt
  • 1/2 tablespoon black pepper
  • 3/4 cup bourbon
  • 2/3 cup brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon honey
  • 1/2 teaspoon ground mustard


  • Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk.
  • Heat over high heat and allow it to come to a boil.
  • Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half.
  • Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
  • Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides.
  • Lay it on a non-stick baking sheet. Broil for about 5-6 minutes on each side, until the top develops a crispy crust.
  • If your salmon is very thick, you may need to go a little longer.
  • Remove the salmon from the oven and brush generously with the bourbon glaze.
  • The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.

Balsamic Roasted Asparagus (Serves 2)


  • 1 bushel fresh asparagus (about 15-20)
  • 1 tablespoons good olive oil
  • salt, pepper
  • freshly grated Parmesan
  • balsamic vinegar


  • Preheat the oven to 425 degrees F.
  • Lay asparagus in a single layer on a baking sheet and drizzle with olive oil.
  • Season with salt and pepper. Toss to coat evenly.
  • Roast for 15 to 20 minutes, until tender.
  • Drizzle with balsamic vinegar. Toss to coat.
  • Sprinkle grated parmesan cheese and serve.

A Weekend With An Old Friend & Peppery Brown Sugar Salmon With Pesto Green Beans


Isabel, one of my oldest and dearest friends, was in town this past week and I was lucky enough to spend basically the entire weekend with her.  We spent the time catching up, eating and watching movies (This Means War and Snow White and the Hunstman-both were great). We only get to see each other about once a year.  Izzy is doing her residency for psychiatry at Duke University.  Yes, she’s a doctor.  Yes, she is way smarter than me and most of the people I know.  Yes, she is totally awesome and will be making boat loads of money once she is done with school.  Oh, and she speaks Spanish fluently.  UGH.

Anyways, we met in 9th grade and had an instant connection.  We are both Virgos.  We are both product junkies.  We are both into bad television, Twilight, scary ghost movies and trashy novels literature .  We both have wavy hair that we straighten.  We have the same views on nearly everything there is to have an opinion about (except I recently learned that she HATES Eva Mendes, which is total nonsense to me but I’ll let that one slide).  Here’s a picture of us from this weekend with our good friend, Kyrsten, who also lives in another state now.  The three of us were inseparable in our early teen years so it was really nice to be reunited!

{From left to right:  Me, Isabel and Kyrsten, having brunch at The Daily Grind}

We stayed in and I cooked up dinner on one of the nights we spent together.  I made us this delicious roasted brown sugar salmon with a side of pesto green beans.  Izzy and Jon both had clean plates after this dinner.  I highly suggest both of these dishes.  The green beans are addicting with their cheesy, pesto sauce and the brown sugar caramelizes on the salmon as it roasts.  YUM!  I hope you enjoy this meal as much as we did!  I suggest you make it for an old friend and spend the night catching up on childhood memories, eating fruit tarts and raspberry blackout cake and watching This Means War.  That’s what we did anyway and it was the best night I’ve had in a while!  🙂



Peppery Brown Sugar Salmon with Pesto Green Beans (Serves 2)

Peppery Brown Sugar Salmon 


  • 2 salmon fillets
  • 1/2 tablespoon butter, melted
  • 3 tablespoons brown sugar, packed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon lemon pepper seasoning
  • 1/4 teaspoon cracked black pepper


  • Preheat oven to 425 degrees F
  • Pat the salmon fillets dry, and brush them with melted butter
  • Combine the seasonings in a small bowl, and mix. Sprinkle them over the salmon, and press down gently
  • On a lightly greased and lined baking sheet, bake for 20-25 minutes, until fish flakes easily and the brown sugar is starting to caramelize
  • Serve with pesto green beans (recipe  below)

Pesto Green Beans 


  • 1/2 to 1 lb of fresh, trimmed green beans
  • 1 tablespoon of olive oil
  • salt and pepper
  • 3 tablespoons of pesto


  • In a large skillet, saute green beans in olive on medium high heat and season with salt and pepper (about 7-10 minutes)
  • When the green beans are almost cooked the way you want them, add the pesto.  Coat the beans evenly with the pesto and finish cooking to your preference.  I like mine crispy and a little browned from the skillet.
  • Serve!

Roasted Lemon, Garlic, Caper Salmon with Parmesan Lemon Roasted Broccolini


I like to roast things.  I literally roast just about everything I cook.  It’s easy and it brings out the flavors in all the food.  I also like to use lemon and garlic in almost everything I cook.  When cooking healthy meals, lemon and garlic are perfect ingredients because they are full of flavor without added calories.  You will see a lot more roasted things covered in lemon and garlic in my future recipe posts.  🙂  This is a delicious, summery dinner that is full of nutrition and flavor.  It was also featured on Sigona’s Farmers Market blog!

Roasted Lemon, Garlic, Caper Salmon (Serves 2)

Adapted from Giada De Laurentiis 


  •  2 6-oz  salmon fillets (or 1 10-12 oz filet, which is what I used above)
  • olive oil
  • juice of 1/2 lemon
  • 4-5 lemon slices
  • 1/4 cup white wine
  • 2 tsp capers
  • 1 garlic clove, diced
  • sea salt, pepper, lemon pepper, garlic salt
  • Aluminum Foil


  • Preheat oven to 425.
  • Line a baking pan with aluminum foil.  Put the fillets on the aluminum foil and brush them with olive oil.
  • Season with diced garlic, sea salt, pepper, lemon pepper and garlic salt.  I like mine pretty seasoned.  You can put as much or as little you like.
  • Put a teaspoon of capers on each fillet and then top each piece with lemon slices.
  • Mix the lemon juice and white wine together.  Using a spoon, pour the mixture over each piece of salmon.
  • You can also wrap each piece in the aluminum foil, sealing in all the juices.  I have tried it this way and I prefer not to do this.  It makes the salmon overly moist in my opinion.
  • Cook in the oven at 425 for about 10-15 minutes, or until done.
  • Serve with a side of roasted broccolini, recipe below, and brown rice.

 Parmesan Lemon Roasted Broccolini (serves 2)


  • 1 package of broccolini (I usually buy Mann’s.  Trader Joe’s also has it and they call it baby broccoli)
  • 1 tb olive oil
  • 1 garlic clove, diced
  • juice from 1/2 lemon
  • zest from 1/2 lemon
  • red pepper flakes
  • sea salt, pepper, lemon pepper, garlic salt
  • grated parmesan cheese


  • Preheat oven to 425.
  • Wash the broccolini and dry it really well.  It won’t roast properly if it’s at all damp.
  • Once dry, put it in a large freezer bag.   Pour in one tablespoon of olive oil.  Add in the diced garlic and season with salt, pepper, lemon pepper, red pepper flakes and garlic salt to taste.  If you prefer less seasoning, just salt and pepper will be fine.  Get the air out of the freezer bag and seal it.  Mix all the broccolini around in the olive oil and seasoning.
  • Once equally coated, lay the broccolini out on an unlined baking sheet.  Separate each piece so they aren’t touching.  If you overcrowd them they won’t roast as well.
  • Roast at 425 for about 10 minutes, or until it pierces well with a fork and some of the heads are turning a bit crispy and brown.
  • Take it out of the oven and put the grated parmesan evenly over the broccolini.  We like a lot of cheese on ours.  Put on as much or as little you like!  Put it back in the oven for 1 minute to let the cheese melt.
  • Then pour the juice of 1/2 a lemon over the broccolini and evenly distribute the lemon zest.