What Does Woody Eat? "Fried" Rice June 08 2017, 1 Comment

Woody is a self proclaimed vegan.  Ok, maybe vegan is a strong word.  There are a handful of foods  Trace amounts of chicken and cheese are the only foods that my 20 month old son will eat that come from animals.  When I was little, I rarely ate meat and even today my favorite menu item is a well done veggie plate.  I get it!

As a mom, trying to come up with 3 meals a day and filling daily "nutritional requirements" is a daunting, anxiety building full time job!  Many say the fat in milk is essential for brain development, while others believe dairy is not good for us.  Protein is essential for this and that .. and is he getting enough vitamin A?  Help!

Pieces of rotisserie chicken, green beans and squash (always squash!) make their way to the floor off the side of the high chair.  I have tried (almost) everything.

One food I found that Woody does love is rice and this is when we have to get creative.  Find something your baby likes and doctor it up without them realizing a change.  

Woody's Favorite "Fried" Rice

2 tablespoons coconut oil
tamari (about 2-4 tablespoons)
1/4 sweet onion (grater with box grater)
1/4 cup carrot (grated with box grater or finely chopped)
1/4 cup red pepper (finely chopped)
1/4 frozen peas (thawed)
2 cups cooked brown rice (cooked in chicken, beef or vegetable broth)
1 egg (beaten)
salt and pepper to taste
cilantro for garnish

Heat coconut oil in pan.  Add onion and sauté until cooked through.  Add the carrot and red pepper and sauté about 3 minutes.  Add rice and fully combine.  Drizzle soy sauce to taste and continue to flip rice in batches every few minutes until rice is steaming hot and begins to get a nice golden color.  Make a well in the center of the rice and add the raw egg.  Quickly incorporate the egg into the rice mixture with a spatula.  (I like to fully combine before the egg starts to cook so there are no large chunks of egg for Woody to pick out and throw on the floor.)  Continue turning until egg is fully cooked.  Add salt and pepper if needed.  Serve hot. 

Note: You can add any vegetables or meat you have on hand.  I like to use rice that has been sitting in the refrigerator a day or two so it is a tad dried out.  I prefer tamari over soy sauce because it is gluten free. 


photography via The Woks of Life

The best part about this dish is that it is a meal in one.  One pot, less mess.  And my husband and I love it too.  As a matter of fact, I think I will make this tonight!

xo, laura

My Baby's Nursery September 13 2016, 1 Comment

Before I got pregnant I often envisioned my baby's nursery.  I used to work at a beautiful children's boutique where helping expectant moms put together their baby's safe haven was part of my day-to-day.  My co-worker Mollie and I would often ask each other "what would your nursery look like"?  

I wanted to share a few images of my son's actual nursery, which came just a few years after those hypothetical conversations at Seed Factory.  

My husband (Jimmy) and I love this safari themed bedding from Dwell Studio.  They have the coolest prints and the colors were exactly what we were looking for!  The Oeuf sparrow crib has always been my favorite.  Their products are eco friendly with all non-toxic paints which was important to me.  We had an antique white dresser to use as the changing table, so we went with a white crib. Jimmy and I wanted some fun art, but nothing cutesy.  Something sophisticated, yet playful.  He found these prints on Etsy, which I immediately fell in love with.  This adorable company, Animal Crew, out of Los Angeles has so many cute prints, it was hard to choose!  

We wanted a comfortable recliner in which to feed our baby, but did not want to buy something too expensive knowing it would likely only live in our home for the infant years of our children's lives.  After checking out many brands, we decided on this one from Ikea and have loved it!  The color is just right and the fabric is easy to clean.  

Knowing that curtains were a necessity, we opted for these blue floor length curtains which looked great with our bedding.  The fiddle leaf fig tree you see here, although beautiful in the room, had to go as soon as Woody became mobile.  

This is my favorite picture from our newborn shoot just one week after Woody's birth.  Today, he is not such a baby anymore!  

xo, laura

Photos taken by Rachel Iliadis.    


4th of July Goodies for Boy + Girl June 24 2016, 0 Comments

The fourth of July in the south is a time for friends and family to gather, relax, eat and light a few family friendly fireworks.  Some of my favorite childhood memories are from fourth of Julys spent catching fireflies in our back yard with neighbors and cousins, and chomping on sweet corn on the cob.  We've put together a few goodies to help you prepare for an extra special holiday this year!

xo, laura

printed backpack for all your goodies herschel supply // gnome necklace little LUX // muslin quilt for watching fireworks little unicorn // flag tee kira kids // patriotic temporary tattoos // bug spray honest company // boy short emerald august // girl short emerald august // girl skirt emerald august // kid friendly fireworks // red shoes native shoes // popsicle pool float bigmouth inc. via nordstrom

Taco Tuesday for Champions May 22 2016, 2 Comments

We LOVE taco Tuesday around here.  Since having our baby boy, my husband and I have figured out several go-to meals that are delicious and fast, because let's face it, at the end of a busy day, who has the time and energy to cook an elaborate meal?  Normally on taco tuesday it's the usual ground beef, peppers, onions, rice, you know the drill, but I've been totally inspired by our neighborhood joint Superica, where I recently ordered the barbacoa tacos and haven't stopped thinking about since.  I wanted to at least try to recreate these yummy tacos at home, and could not believe how delicious and easy they were to make.

recipe altered from The Food Network
picture from What Do You Crave

Beef Barbacoa Tacos

2 jalapeño peppers, stemmed and cut in half lengthwise (seeds out for less spicy)
2 tomatoes, quartered
1 sweet onion, quartered
4 cloves garlic, smashed and peeled
2 pounds beef chuck, cut into 1-to-2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 cup roughly chopped fresh cilantro (leaves and stems)
1/4 teaspoon dried thyme
freshly ground black pepper & salt
whole wheat tortillas, warmed in oven (try the fresh tortillas from the bakery section at whole foods, they are incredible)
assorted toppings including (but not limited to) queso fresco, fresh cilantro, sliced radish,  jalapeño peppers, diced tomatoes

Heat a large Dutch oven over medium-high heat. Add the jalapeños and cook, pressing them down with a wooden or plastic heat resistant spoon, 10 seconds per side. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots (this really adds to the flavor), about 10 minutes.
Add 1/2 cup water and 1 teaspoon salt to Dutch oven; pulse with immersion blender until the sauce is smooth. 
Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, about 10 minutes. Sprinkle in the cumin and cinnamon and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the Dutch oven.
Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Season with salt and black pepper. Serve in tortillas with assorted toppings.

In college our taco tuesdays ALWAYS included margaritas.  We experimented with different tequilas, fruit and sweeteners..and dinner always turned into a much later night than initially anticipated.  Today I don't usually make margaritas at home, but was feeling inspired by these small, delicious grapefruits that our CSA delivered last week and gave it a shot.  I dusted off a bottle of Patron that I found in the back of my pantry and made these. 

recipe altered from Half Baked Harvest
picture from Half Baked Harvest

Spicy Grapefruit Margaritas

Big Batch Margaritas
1.5 cups silver tequila
2 cups (16 ounces) grapefruit juice
1 cup fresh lime juice
1/4 cup lime infused simple syrup or agave nectar (may also use honey)
1-2 whole jalapeños, halved (depending on how spicy you want your drink)

lime + grapefruit slices, for serving

To make just ONE drink
1 1/2 - 2 ounces silver tequila
2 ounces grapefruit juice
1 ounce fresh lime juice
1 tablespoon lime infused simple syrup or agave nectar, or more to taste
1-2 jalapeno slices (depending on how spicy you want your drink)
lime + grapefruit slices, for serving

Lime Infused Simple Syrup
1/4 cup water
1/4 cup sugar
zest of 1 lime
**bring all ingredients to a boil then cool completely**

 Spicy Chili Salt Rim
1 tablepoon chili powder 
1 tablespoon kosher salt
2 teaspoons superfine sugar

xo, laura



Beach Essentials in PINK March 18 2016, 0 Comments

Who is ready for spring break?  WE ARE!  We've put together a few warm weather spring break essentials for the little girl who loves PINK!  These are some of our favorite things right now .. just in time for a trip to the beach

xo, laura

shades winkniks // sun hat tucker + tate // rainy day activity seedling // swim suit sunuva // sun dress emerald august // fav accessory little lux // journal barneys ny // comfy sandals salt water // treasure pack herschel supply co. // beach round the beach people