August 2014 Instagrammed

Hey August- Thanks for 31 really fun days. Can't wait to do it again next year.

1-3: I always look forward to August, because it means 3 of my most favorite things all year- The Denver County Fair (1), Tour De Fat Ft. Collins (2) and the annual slumber party I have every year with my friends- Big Green Tent (3) This year was the TWENTIETH annual! Crazy.

4-6: This month my roommate and I also dove face first into the Denver Film Society by checking out some great films, joining Reel Social Club & riding roller coasters all night at Summer Scream. SO fun!

7: I also got to go to a Rockies game with my parents in honor of my Dad's birthday! The Rockies didn't win, but it was still such a nice night with the family :)

8: To cap off a WONDERFUL summer, the Denver Passport had it's finale party yesterday- I can't believe I have to wait 'til next year to start stamping again!

9: Finally, this month would not have been so special if not for Hayley & Jorge's wedding. We cried, we danced, we rolled home in a party bus, and I couldn't possibly be happier for these two amazing people to start a beautiful marriage together ♥

August this year was SO full and fun, it's sad to see it go and take what remains of summer with it. I'm starting to look forward to sweaters and pumpkins and fall things, but right now I wish August could last just a little longer. I hope you're cherishing what's left of your summer too! 

spaghetti squash enchilada bake

This isn't the GREATEST picture I've ever taken, but seriously, I could not waste any time getting this gooey mess of cheesy-enchilada-spaghetti-squash-amazingness in my mouth.
 Yeah. It's that good.

Ingredients:

• 1 spaghetti squash
• 1/2 cup your favorite enchilada sauce
• 1/2 cup black beans
• 1/2 can diced Hatch green chiles

• 1/2 cup shredded cheddar cheese
• 2 green onions sliced
• a dash of salt & pepper

1.  Slice the squash in half, scrape out the seeds & place the squash cut-side down on a baking sheet,  into an oven heated to 400° F
2. Bake the squash for 40 minutes, or until it's soft enough that you can easily insert a fork into the rind
3. When there's about 5 minutes left on the timer, heat the enchilada sauce, black beans and green chiles in a small sauce pan
4. When the squash is ready, remove from the oven & use a fork to scrape away the cooked squash, which will fall away into noodle-like strands
5. Place the cooked spaghetti strands from 1/2 of the squash into a casserole dish, mix in the enchilada sauce mixture, top with cheese, and pop the dish back into the oven for 5 minutes, until the cheese is melted.

Top with sliced green onions, a dash of salt & pepper & try not to inhale the whole thing at once…. but if you do, that's totally okay. I'm right there with you :)

super simple chickpea salad

For those days when you need to pack & eat lunch but don't have the time, whip up a quick chickpea salad, throw it on some toast, and chow down between meetings.

Ingredients:

• hearty 1/2 cup chickpeas
• 1 1/2 Tbs. Vegenaise 
• dash of pepper
• dash of garlic salt

• 1 or 2 slice of your favorite bread
• 1/4 avocado sliced & any other veggies you may have in your fridge

1. Place the chickpeas in a small bowl and mush with a fork, leaving it a bit chunky
2. Add the Vegenaise (or your favorite mayo), a little pepper, a little garlic salt & stir the mixture together until combined- that's it!
3. Serve on toast with mustard & avocado, lettuce & tomato, cucumbers & sprouts, or all of the above!

Quick. Easy. Tasty. Now get back to work ;)

july 2014 instagrammed

How can July already be over? This past month was filled with SO many fun things, I'm sad it's ending so soon!

From top left:
1-3: The first weekend of July was triple special! Fourth of July, my friend Hayley's bachelorette party, & my first trip to Austin all rolled into one. Bar hopping, pool time & exploring the city were just a small part of what made the weekend so spectacular!
4: I've been meaning to go for a while, but I finally got some new tattoos. Just little ones- I love them ♥
5: This month was also filled with so many birthdays & I'm glad I was able to celebrate with so many of my summer-baby friends! I especially loved baking them cupcakes & crafting them silly toppers
6: My first tomato! My garden really started to bloom this month & I'm loving it!
7-9: This last weekend of July was UMS one of my FAVORITE weekends of the year! Great people, beautiful weather, interesting venues, and all kinds of music. On the bottom left is Covenhoven and the right, Shawn James & the Shapeshifters. Two very different bands, but both REALLY great shows!

I can't believe the summer is going by so fast- I hope you enjoyed your July too :)

minty fresh summer sipper

Hot, summer days call for cool, crisp cocktails on happy hour patios. We had these drinks last weekend for one of my best friend's birthdays, & they were so fresh & tasty, I had to share!

Ingredients:

• 1 handful fresh mint leaves
• 1 oz. simple syrup
• 4-ish oz. vodka

• juice from 1/2 lime
• ice cubes
• soda water

1. Place the mint and simple syrup into a cocktail shaker & muddle the ingredients together
2. Fill the cocktail shaker with ice cubes & then pour in the vodka & lime juice
3. Shake it up!
4. Place ice cubes in 4 glasses and pour equal amounts of the minty vodka into each glass
5. Top with soda water, give it a little stir, head to the patio & drink up!

** If you like your cocktails a little sweeter, add more simple syrup to the shaker, or swap out the soda water for tonic or ginger beer :)

june 2014 instagrammed

I think one of the many reasons I'm such a sporadic blogger is because I'm constantly running around with a different project or activity to keep me busy- that, and I spend WAY too much time on my Instagram :)

From top left:
1 & 2: The first weekend of June, I completed my first sprint triathlon with some of my best lady friends. It was really hard, but totally worth it- I've never been more proud of us!
3: BRUNCH is the best! These homemade banana pancakes were perfect for a lazy Sunday morning.
4, 5 & 6: Drinks, drinks & more drinks- I'm finally taking advantage of my Denver Passport & it's been way too much fun running around Denver trying all kinds of tasty drinks at fun new places.
7: I got to attend a baby shower for one of my oldest friends- I can't wait to meet the new addition to her wonderful family!
8: I also got to attend a beautiful wedding, for a beautiful couple, at a real castle! Look how happy those love birds are!♥
9: Did I mention how much I like brunch? Yesterday I took a trip to the new Sassafras location on Colfax & I promptly ate my body weight in Southern-inspired comfort food. YUM.

Well I hope you enjoyed my first monthly review in instagrams! It was a busy month, but a REALLY good one too.

quinoa collard wrap with black beans

Healthy, easy, delicious, and totally packable for the office or a picnic. I am ALL about this quinoa collard wrap right now.

Ingredients:

• 1 big collard green leaf, or 2 smaller ones
• 1/2 cup cooked quinoa
• 1/2 cup canned black beans
• 2 Tbs. feta or sharp cheddar cheese

• 1 dash salt & pepper
• 1 dash cumin
• 2 Tbs. your favorite salsa on the side

1. Wash the collard leaf and slice out the big chunky part of the stem.
2. In a bowl, mash the black beans with a fork, and then stir in the quinoa and feta.
3. Give the bean mixture a healthy dash of salt, pepper & cumin, and mix the ingredients until well combined.
4. Take half the large collard leaf (or 1 small one), spread half the bean mixture in the middle, and roll it up like a burrito!
5. Take the second half of the bean mixture, place it on the second collard leaf, and roll that up as well- serve with your favorite salsa

creamy avocado dressing

Ever get bored with the same old salad dressing? Look no further than this creamy avocado topping for a little somethin' different.

Ingredients:

• 1 avocado
• 3 green onions chopped
• 1 Tbs. Nutritional yeast

• 1 Tbl. lemon juice
• 1 cup water or extra virgin olive oil
• 1 tsp. salt
• 1 dash of black pepper

1. Prepare the avocado by slicing it in half & removing the skin & pit
2. Place the avocado, green onion, nutritional yeast, lemon juice, and salt into a food processor and begin to blend the ingredients together on low
3. Gently pour in the water or olive oil with the processor running until the dressing has reached your desired consistency
4. Slather your favorite salad with the creamy avocado goodness! One recipe will usually top 3 or 4 salads for me :)