Ever since I was little I’ve always loved strawberries. My parents have pictures of me as a baby with red berry smashed all over my face. My grandparents always made sure they had some in their houses when I came to visit. Hey, what can I say, I’m weird. But at least I’m healthy. When I saw this shirt in Forever21 I knew I had to have it – the pattern was just too adorable to resist. And just to be overtly cute, I decided to go all matchy matchy (which I don’t usually do) with red pants to boot.
On another note, InPink, who makes my wrap bracelet, is offering 30% off to Girl Avant Garde Readers with the code AVANTGARDE30. It expires on 6/1/13. Happy Friday!
Girlavantgarde, as proven here, here, and everywhere, could also be an encyclopedia of evidence for my love of sweets. I’m a cupcake connoisseur, a macaron addict, and a cookie monster. In order to still have my cake and eat it too, I try to eat healthy meals. Anyone who knows me, knows that I eat salads everyday. Every. single. day. Sometimes people ask how I never get tired of them. Well, the answer is that I like to change up their ingredients. I go through phases and obsess over a specific salad, until I get sick of it and am onto the next. I’m currently completely into this colorful red, white, and orange salad.
The ingredients are listed below and the process is self explanatory: chop strawberries, mushrooms, carrots, and apricots; peel, chop, and bake butternut squash; wash lettuce (I enjoy spring mix), and sprinkle all ingredients atop; finally, drizzle with dressing (I like balsamic vinegar because its light and packed with flavor).
On another note, today is the last day to enter to win a Jose Eber clipless curling iron of your choice here. Giveaway ends at 11:59pm and I will announce the winner tomorrow morning. Good luck!!!
Maybe it’s because they’re an aphrodisiac, maybe because I feel like I’m kinda sorta being healthy by eating “fruit”, or maybe they’re just delicious, but suffice it to say, I’m a sucker for chocolate covered strawberries. They’re so easy to make and I eat them so often, that I had a bit of an epiphany. What about an inside out version? And so that’s just what I did here. Although I thought for a hot sec I was genius, a quick google search revealed strawberry covered chocolates had already been done. So I followed this recipe, scooping out the middles, dripping in the chocolate mix (minus the Kahlua), and adding a little chocolate whipped cream and strawberry leaf garnish. Simple and sweet.