January is already over and I don't know about you, but keeping up with our healthy 2017 goals is getting harder and harder. So let's set realistic goals that are so much easier not to break. Genius!
1. Let's cook more. When you cook at home you know exactly what's going into your meal. None of that funky stuff, just whole ingredients.
Here are a few recipes that are easy to make and oh so tasty...
Grain Bowl with Roasted Veggies :
- 1 cup quinoa
- 2 cups low sodium chicken stock
- 2 red beets & 2 yellow beets
- 1 bunch cauliflower
- 1 spoonful Ghee or olive oil
- Salt & pepper
- Garlic Powder
Quinoa : Boil two cups low sodium chicken stock. Once boiled add 1 cup quinoa, salt, pepper and cover. Should take 30-40 min.
Cauliflower & Beets : Preheat oven to 375º. Peel the beets. Chop up both the cauliflower and beets into bite size pieces and place onto tin foil lined baking sheet. Keep them separated or on separate sheets. Drizzle with ghee or olive oil and sprinkle garlic powder, salt and pepper. Cook for about 10 min - turn them over and stick back in. Cook for another 10 min or until tender. Once finished toss some chopped parsley and pepitas on top.
Pesto Lentil or Chickpea Pasta with Olives :
- Lentil or Chickpea Pasta - brands we like... Tolerant & Banza
- Pine nuts
- 1 garlic clove
- Olive Oil
- Salt & Pepper
First things first, boil the water. Once boiled add a pinch of salt and the pasta. Cook pasta until al dente. When finished, drain. Meanwhile, combine torn basil leaves, pine nuts, chopped garlic, olive oil, parm, salt & pepper into a food processor. Blend. Add the pesto to the pasta, toss in some olives, salt & pepper and serve.
Kale Salad with Strawberries :
- Bundle of lacianto kale
- Olive oil
- Dijon mustard
- Whole grain mustard
- White wine vinegar
- Marcona almonds
- Salt & pepper
Wash the kale, pat it dry with a paper towel. Cut up into bite size pieces. On cutting board, drizzle olive oil. Massage each piece of kale to be covered in the olive oil. Put into large mixing bowl. Grab the strawberries, chop off the top and quarter into bite size pieces. Do a rough chop of the marcona almonds. Add both to the the mixing bowl.
For the dressing : Add 1 chopped garlic clove, 1/2 tbsp of vinegar, juice from 1/2 of a lemon, 1/2 tbsp Dijon mustard, 1/2 tbsp whole grain mustard, 1/2 finely chopped shallot, and 1 tbsp. olive oil into a mason jar. Close the lid and shake well.
Drizzle dressing on salad, toss and serve.
Paleo Roasted Organic Herb Chicken :
- 3 Tbsp butter or ghee
- 4 minced garlic cloves
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- 1 tsp fresh sage, finely chopped
- 1 whole organic chicken (about 4 lbs.) cleaned and dried
- 2 lemons, zest both
- 1 small onion, cut into wedges
- Salt, pepper and paprika to taste
- Preheat oven to 425º
- In a bowl, mix the ghee, garlic, thyme, rosemary, sage and zest from 2 lemons. Add a little salt and pepper.
- Place chicken (patted dry) inside a roasting pan
- Slice one of the lemons and place inside cavity along with the onion wedges and a few extra rosemary and thyme sprigs
- Tie legs together (optional) with water-soaked twine
- Brush chicken with the butter/ghee and seasoning mixture you prepared in the bowl. Place some under the breast skin if possible.
- Squeeze juice from the remaining lemon over the chicken, then sprinkle skin with salt, pepper and a little paprika
- Roast in 425º F oven for about 1 hour (using a meat thermometer is highly recommended – when the temperature reaches 165º F, the chicken is cooked through)
- Remove from oven and let rest for 15 minutes before slicing and serving
Tip : If skin starts to darken too much while roasting, lightly place aluminum foil over the chicken and leave in place for the remainder of the cooking time
Feeling lazy? Just pick up an organic one from the market :)
Healthy tips -
- Use Ghee instead of butter or olive oil
- Use Amino Acids instead of soy sauce
- Eat Almond butter instead of peanut butter
- Try to buy just organic
Click here to get a closer look at our kitchen goods.
2. Buy less of the bad stuff. Limit your amount of bread, grains, sugar, french fries and cheese. I know, all the best foods :(. Not saying to completely cut them out, but don't eat as much. The thought is, the less we eat of them the better we feel and the better they taste!
3. Read your labels. Being in the know can really help influence what you put in and on your body. Rule of thumb for food & beauty products - if it has more than 4 ingredients or contain words you don't understand, probably shouldn't be consuming it.
Click here to take a gander at all our organic beauty products!
4. An hour for you. I think taking an hour out of your day to be you, without a phone, whether it's stretching, walking, running, or doing a workout class, you need that time to focus on yourself and your body. I get it, It's a struggle everyday when your busy AF and it's hard to make the time for it. Doing this will release stress and anxiety, I promise!
5. Drink more tea, less wine. Try to cut down your drinking to just the weekends. If you slip up I won't tell.
Check out our tea blends here.
6. Quality over Quantity. Buy classic and well-made styles that will last you a lifetime.
Explore our Eco-Friendly Collection here.
We got this!!
This Holiday season we've got you covered! So many options to shop for your sister, mama, best girlfriend, brother and dad. We selected our favorite gifting items to make your present hunting easy. Click on the links below the gift guides to shop each item. Happy Holidays Whimsy + Row !
GIFTS FOR HER
Yellow 108 Fedora // Red Wolf Mountains Ring // Ceramic Palo Santo Bell // Make-up Bag // Fern Napkins // RootFoot Spirit Animal Oil // Dolce Vita Black Bootie // Ceramic Cactus Incense/Jewelry Holder // Bridge & Burn Stripe Tee
GIFTS FOR HIM
The second part of this lookbook highlights some of our favorite Fall and Winter styles. We'll walk you through them...Odessa starts her day in our favorite loungeware outfit - Striped Crop Longsleeve & Swing Cream Goucho Pants. She goes through her daily routine of Harlow Skin care Body Butter, Face Elixer, Rootfoot Essentail Oils, and throws them all in her Manos Zapotecas Clutch.
Her first outfit is the Knot Sisters Spade Tank, Fifth the Label Born Free Skirt and MIA Black Clogs, perfect for that 9am coffee meeting. Once back, she slips into her Nightshade Black Jumpsuit to sit down at the piano to get some ideas flowing. She is in good company with her Norden Ceramic Planter and Candles. Cruise our Decor Collection to view more handmade goods to fill your home.
Enclosed in a gorgeous tent and surrounded by hand crafted ethnic pillows, Odessa jots down a few lyrics. She sits pretty in her Black Amelia Button Down Dress and Yellow 108 Black Fedora. In the kitchen for her afternoon snack, she uses all handmade ceramics by Easy to Breathe. For a casual timeless look, she's wearing our Curator Matty Natural Tee with Fifth the Label Black Born Free Skirt.
Relaxing on the deck, Odessa is dressed in our favorite Ribbed Bodysuit paired with Capulet Suede Skirt and Nisolo Harper Chukka Oak Boot. Wearing our Knot Sisters Neilson Sweater, Fifth the Label Born Free Button Up Crop Top and Courtshop Dark Denim Skirt, she unwinds with a glass of wine and her guitar.
For her Late afternoon stroll, our eco-friendly Jane Maxi Dress in Gold is her go-to piece. Pairs well with out Dolce Vita Tessey Boots and Vintage Faux Fur Coat. Our Courtshop Denim Jacket is the perfect layering piece for those southern California nights.
Meet Odessa, a self starter and creatively driven woman. Her story is moving--inspiring to say the least. She's a singer-songwriter playing violin, guitar and piano, making music that is colorful and intimate. She also draws and her work has been featured on various album covers. Odessa's unique sound is what really drew us in. We've seen her play in bands such as Edward Sharpe and Old Crow Medicine Show to name a few.
We continue to follow her journey as she breaks into her solo career and have fallen hard for her latest release, 'I Will Be There'. She explains "Writing music is like an expression of what’s happening in life. It happens differently every time. A lot of my songs are so visual to me, so I see them in colors, washes of colors, and lights."
After meeting her at a friends gathering in Eagle Rock over handmade tarts and full glasses of pinot, instantly we knew our 'About a Musician' inspired lookbook needed to spotlight her. Our vision is to capture a true story within our imagery and display our collection in it's natural element. The shoot took place in Topanga Canyon, engulfed in nature and surrounded by instruments. It was a perfect setting for Odessa, a native Californian.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
- 1 (5 to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 4 lemons
- 3 heads garlic, cut in 1/2 crosswise
- 2 tablespoons butter, melted
- 1/2 pound sliced bacon
- 1 cup white wine
- 1/2 cup chicken stock
- To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
- Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept in an airtight container lined with paper towels at room temperature.
- Brussels sprouts can be roasted 5 hours ahead and cooled completely, uncovered, then kept, loosely covered, at room temperature.
- Mushrooms can be sautéed 1 hour ahead and kept in skillet, partially covered. Reheat Brussels sprouts in a preheated 400°F oven and proceed with recipe.
Here's what you'll need...
- 3 lb Brussels sprouts, trimmed and halved lengthwise
- 1/4 cup olive oil
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
- 3/4 stick (6 tablespoons) unsalted butter
- 1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- Special equipment: a deep-fat thermometer
Yeild : 12 servings | Active Time: 45 min | Total Time: 1 1/4 hrRecipe by : Epicurious
Roasted Beets with Thyme + Goat Cheese
Preheat the oven to 400 degrees. Place the beets on a single layer on two separate sheet trays. Drizzle with enough olive oil to coat all of the vegetables. Sprinkle generously with salt and a sprinkle of fresh thyme. Place in the oven.
Check the beets for doneness often. The exact amount of time will vary depending on your oven and the size of your cuts, but the carrots will cook faster than the beets. Beets generally take around 60 minutes. They will be lightly caramelized and tender when finished. Let cool slightly, move to serving dish and add goat cheese, sprinkle small chunks generously on top of dish.
Here's what you'll need...
- Beets, peeled and cut into 1/2 inch cubes
- Olive oil, to coat
- Kosher salt
- Fresh thyme (to taste), chopped
- Goat cheese
- She highly recommend using latex gloves for peeling the beets to avoid red-stained hands
In a small saucepan, combine the broth, lemon juice and lemon zest. Bring to a boil. Add the olive oil, couscous, pine nuts, cranberries, and sea salt. Stir, cover, and remove from heat. Let stand 7-8 minutes. Add fresh spinach (if using), fluff with a fork and serve.
Here's what you need...
- 1 cup vegetable broth
- juice of 1 lemon
- zest of 1 lemon
- 1 Tablespoon olive oil
- 1 cup plain couscous
- 1/4 cup toasted pine nuts
- 1/2 cup dried cranberries
- sea salt to taste
- 1 teaspoon chopped fresh parsley (optional)
Yeild : 4 side servingsRecipe by: Epicurious
HONEY MUSTARD & ROSEMARY GLAZED CARROTS
Preheat oven to 425F. Brush the carrots under running water. Cut them in half lenghtwise and place them in a large mixing bowl. In a seperate bowl, mix olive oil, garlic, rosemary, mustard, honey, salt and pepper. Mix until very well combined and pour over reserved carrots. Mix to coat evenly and spread in a single layer in a shallow baking sheet lined with parchment paper. Place in the oven and bake for 20-25 minutes, turning once or twice, until the carrots are tender and have taken a nice golden coloration. Sprinkle with fresh parsley and serve immediately.
Here's what you'll need...
- About 1kg medium sized carrots
- 2 tbsp extra virgin olive oil
- 2 tbsp unpasteurized honey
- 1 tbsp Dijon mustard
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- ½ tsp Himalayan or fine salt
- ½ tsp freshly cracked black pepper
- A handful of chopped fresh parsley to garnish
Yield: Serves 6 | Serves 6
Recipe by : The Healthy Foodie
Salted Caramel + Chocolate Pecan Bars
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.
Crust - In a large bowl, combine all crust ingredients and using two forks or your hands (I find hands easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is. Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.
Filling - Evenly sprinkle the pecans. Evenly sprinkle with the chocolate chips; set pan aside. In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt. Remove bowl from micro, and whisk until mixture is smooth; it's okay if butter hasn't completely melted. Return bowl to microwave and heat for 1 minute on high power. Remove bowl from micro, and whisk until mixture is smooth. Whisk in the vanilla and salt. Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.
Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center. Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight (cover with a piece of foil and/or put pan inside large Ziplock), before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Here's what you'll need...
- 1/2 cup unsalted butter, very soft (1 stick)
- 1 cup all-purpose flour
- 1/4 cup confectioners' sugar
- 1 tablespoon cornstarch
- pinch salt, optional and to taste
- 8 ounces roasted salted pecans, halves or pieces okay; about 2 cups (I used Trader Joe's roasted salted halves)
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter (1 stick)
- 1 cup light brown sugar, packed
- 1/3 cup whipping cream or heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt, or to taste
Yeild: one 8-by-8-inch pan, 9 to 12 very generous squares | Prep time: 20 mintues | Cook Time : about 30 to 32 minutes | Total Time: about 4+ hours, for cooling and setting up
Recipe by : Averie Cooks
Happy Thanksgiving Friends !!
Director : William Perls
Featured is a collection of our summer adventures in our Whimsy + Row favorites, shop all these looks online today!
- Model: Kaitlyn Temko
- Styling by : Claire Boutwell + Rachel Temko
- Photography by : William Perls + Rachel Temko
The Care-away Cabin was indeed the perfect location for our promo video (coming soon) and lookbook. The rustic cabin was nestled amongst redwoods that tickled the clouds in Kings Canyon National Park. Our team included our amazing photographer who shot the lookbook along with above photos, Blake Bronstad, our awesome videographer William Perls, who is currently editing the promo video that will appear on our homepage, and our lovely models Soleil Kellar, Hanna Petrini, and Pernilla Ojergren. We had so much fun on this project and will without a doubt be returning to the redwoods for a future shoot.
Hey there! Here at Whimsy + Row we love to craft and dream up new DIY projects. All we have on our minds right now is…”put a plant in it”. Always finding new gadgets and gismos to drill holes in and this time we found vintage bread pans. Since our conventional ovens are a bit too small to use them and let’s be honest who has the time to make 5 loafs of bread, we decided to put some new cactus friends in it!
So here is how it’s made…
- Venture to a nearby flea market or internet browser and search for an industrial metal bread pan. Buy it!
- Pick up an assortment of young succulents and a bag of cactus soil
- Next, take your new pan to the sink and scrub it down
- Then grab a drill and take it outside along with your soil and new succulent friends
- Drill along the center of each loaf pan three times, make sure they are evenly spaced
- Then the gardening begins! Take each succulent out of it’s plastic planter and place it in it’s new home
- Grab some soil and add it around the plants, just enough to fill the pan
- Lastly, feed it some water, let it drain, and find it a new home