I’m Married!!!!! Keith and I were married on Saturday June 27th in Manhattan at the New Leaf Cafe in Fort Tryon Park….and it POURED. It rained so hard you could see sheets of water falling from the sky. I’ll admit, at first I was really upset. I couldn’t understand how it could rain on my perfect day. Now, looking back, I’m actually GLAD it rained and wouldn’t have changed a thing!
We were able to get our “first look” and most of our photos outside before the sky really opened up. The ceremony, which was scheduled to be outside, was done in a gorgeous, dimly lit tent. It was absolutely BEAUTIFUL, and everyone agreed that the rain hitting the top of the tent while we said our vows was incredibly romantic.
The party was, well, A PARTY!!! My incredible DJ, Matty Stuart, was AMAZING. The flowers, done by Lindsay Rae Design, were absolutely gorgeous, and totally reflected my style. Our photographer, Cody Raisig exceeded all of my expectations.
I can’t recommend the venue, and all of the vendors enough! If you are getting married and have any questions, shoot them my way!!!
(If you’re a bride and have any questions about our venue, vendors, or overall experience, please reach out!)
Ok, I’m done gushing!
Since this is a food blog, time to get back to the good stuff!!
I am obsessed with salads and tend to eat one if not two a day. I love to make them full of vibrant colors, gorgeous textures, and delicious flavors! I’ll add just about any vegetable, and often times end up combining whatever I have in the fridge to make a satisfying meal!
Clearly, salads are typically eaten for lunch or dinner, but who says they can’t be enjoyed for breakfast!? A breakfast salad is a great way to start you day with a serious veggie boost.
I always try to eat protein and healthy fats first thing in the morning. Egg whites provide a nice amount of protein in this dish. The avocado, olive oil, and hemp seeds give those necessary healthy fats! Pomegranates add the perfect amount of sweetness and the natural sugars help to give a boost to your day!
- Kale (about 1-2 cups)
- ¼ avocado
- 1 tsp olive oil
- juice of ¼ lemon
- sea salt to taste
- ½ TBS hemp seed hearts
- pomegranate seeds
- 4 egg whites (hard boiled or pan cooked)
- Wash, and remove stems from kale. Tear or cut into bite sized pieces
- In a bowl, combine kale, avocado, olive oil, lemon juice and salt
- Using your hands, "massage" the avocado into the kale (kale should become soft)
- Top with egg whites, hemp seed hearts, and pomegranate seeds
Salad for breakfast may sound weird, but I absolutely love it! What are some of your “weird” favorites?!