#OOTD Roundup

I don't have the best photos this week because Gavin + I have been fighting a cold.  I never got a chance to share some new outfit featuring a lot of the items I got for Christmas!  I am in love with this sparkly skirt I wore on NYE and although the far right photo is blurry, I had to share a photo of my new boots from my mom.  They are soo comfy and cute.  Of course, I get lazy sometimes and throw on a flannel with Uggs :)

What are you loving in your closet right now?  Are you on Instagram?  If so, follow me for snapshots of my daily outfits here!

Ever After,

Jamie

Chicken Sausage, Kale + Beans

 Trying to get my husband to eat kale or any greens for that matter is like trying to get a cat to take a bath.  I have attempted several times to kind of "sneak" greens in dinner and have failed miserably.  However, my mom told me about this dish, which she originally made with escarole, and everyone loved it, even Ryan!  It is a staple in my household and it is virtually carb-free and loaded with nutrients and protein.

 

Ingredients:

• 1 large bunch of kale (chopped)
• 1 package of chicken sausage, sliced (I used Al Fresco with spinach & feta)
• 1 tblsp olive oil
• 1 lemon
• 2-3 cloves garlic (minced/chopped)
• 1/2 cup chicken or vegetable broth (I use low sodium)

Directions: Heat olive oil in large sauté pan over medium heat.  Add sausage and cook for 3-4 minutes.  Add garlic, kale, white beans, and chicken broth and let cook over medium heat.  Squeeze fresh lemon and stir in as you cook for 5 minutes.  Enjoy!

The Perfect Cobb Salad

I constantly get a Cobb salad at a local restaurant I love and wanted to replicate it.  The thought of avocado + bacon added to anything makes me happy.  Although this salad is high in fat, it's also high in protein and mostly good fats and I swap out regular bacon with uncured turkey bacon.  I also top with this homemade honey mustard dressing and I skip the cheese as well to keep the recipe healthier.

Ingredients:

• Romaine lettuce
• 1 avocado (cut into thin strips)
• 3 strips uncured turkey bacon
• 1 hard boiled egg  (sliced)
• 1/2 cup roasted corn (optional)

Directions:  In medium pan, heat 1 tsp oil (olive or coconut oil) & cook bacon until crispy.  Cut into small pieces.  Set aside.  Boil 1 egg, peel and set aside to cool.   Slice hard boiled egg once cooled.  Place lettuce in large salad bowl and toss with avocado, bacon pieces, egg, and optional roasted corn.  (I had left-over corn so I cooked in a pan until crispy and it added a delicious southwest taste!)  Add salt & paper to taste and dressing of choice.  I personally love this honey mustard recipe. Enjoy!