Thursday, October 30, 2014

The Party Shop

The Party Shop

Did you know Urban Outfitters has a party shop? I love it! It's similar to the stuff you see on Pinterest or Etsy. I wish I had a party to plan right now. They have some really cute things like the oversized balloons, party paper straws and fringe garland. Check it out!

Monday, October 27, 2014

Quinoa Stuffed Peppers

I have made this recipe twice in the last week or so because we like it so much! The original recipe is from Recipe Girl, but I made it a little different, by using Rotel instead of canned tomatoes. I also didn't add the spinach, but only because I didn't have it. I think spinach or kale would be really good and only make it healthier for you. I also didn't use Romano cheese. Instead I just used a shredded Italian mix that I had on hand.

Quinoa Stuffed Peppers 


1/2 cup quinoa
1 cup vegetable broth
1 teaspoon extra-virgin olive oil
2 garlic cloves, chopped
3/4 cup Rotel
1/4 teaspoon Kosher salt
freshly ground black pepper
3 tablespoons grated Pecorino Romano cheese (I used a shredded Italian (Parm, Romano, etc mix)
2 tablespoons chopped fresh basil
1/4 cup shredded whole milk mozzarella cheese 
2 large peppers (any color will work)
4 tablespoons Rotel
2 teaspoons grated Pecorino Romano cheese (I used a shredded Italian mix)
1/4 cup shredded mozzarella cheese
1/3 cup vegetable broth


Preheat Oven to 350 degrees. 
Prepare the filling: Place quinoa in a small saucepan. Add the broth and bring to a boil. Reduce heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Heat a medium saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 minute. Add the tomatoes, salt, and pepper to taste, and cook, stirring, for 5 minutes to develop the flavors. Remove the pan from heat, add the cooked quinoa, Italian cheese mix, basil and mozzarella.
Halve the peppers lengthwise and remove the core and seeds. Place the peppers cut-side-up in a baking dish. Fill each pepper with filling. Top each with 1 tablespoon crushed tomatoes, 1/2 teaspoon Italian cheese mix and 1 tablespoon Mozzarella. Pour the broth into the bottom of the dish. Cover tightly with foil.
Bake until the peppers are soft, about 50 minutes. Remove them from the oven and let cool for 5 minutes before serving.


Friday, October 10, 2014

Friday Favorites

Friday Favorites

If I wasn't pregnant I would be all over these Spanx faux leather leggings! I tried to find some maternity options, but there don't seem to be any good ones. I might even ask for these leggings for Christmas with hopes of wearing them this winter. Is that setting myself up for failure? In other "I can't wear it, but you should" clothing options, I really like this plaid dress from Dottie Couture. I love the green and blue plaid! I'm also really into mustard yellow right now and think this ASOS coat and hat are both adorable outerwear options. Plus, this Nordstrom scarf has all the right fall colors, don't ya think?

Thursday, October 9, 2014

Nashville Baby Shower

Last weekend my mom and my cousin hosted a baby shower for me in Nashville, IN. The shower was adorable at my cousin's rustic cabin. It was the perfect fall setting! It was so nice to see everyone and spend time with my family.   
with my mom and dad

It turns out Dan and I have the very same baby book! Our moms brought them to the shower and it was fun to look through our milestones! I received a cute baby book as a gift to start documenting Baby Shearin's activity and add future pictures and notes.

With my sister in law Jena.

Wednesday, October 8, 2014

Pumpkin Cream Cheese Bread

I have been making this bread for the last few years every fall. This is my friend Danielle's recipe and it's really good!

Pumpkin Cream Cheese Bread
(makes 2 loaves)

1 8oz package of cream cheese (room temp)
1/2 c sugar
1 Tbls flour
1 egg
1/2 tsp vanilla

1 2/3 c flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 1/4 c pumpkin
1/2 c canola oil
2 eggs
1 1/2 c sugar

1. Preheat oven to 325 degrees. Grease 2 bread pans.
2. Use mixer to mix filling ingredients. Set aside
3. Mix batter ingredients in a separate bowl.
4. Pour 1/2 batter into pans
5. Spoon cream cheese mixture over batter and add remaining batter. Swirl with fork.
6. Bake 55-60 minutes. Allow bread to cool before removing from pans.


Tuesday, October 7, 2014

New Workout Gear

New Workout Gear
All tops and leggings from Nordstrom
All shoes from Zappos.
I have had several people ask me what I miss most from pre-pregnancy. I can honestly say I miss good workouts. At first I definitely missed alcohol, but now it's being able to work up a good sweat. I would love to have a good run, boot camp class or hot yoga session right now. Workouts just aren't the same when you can't give it your all. I can't believe I am even saying that, but I think it just goes to show how good exercising is for your mind and body. When you can no longer do it, it's all you really miss.
I have been wanting/needing new running shoes for awhile now. I am trying to hold off and want to ask for work out clothes for Christmas. I can't wait until my doctor says I can workout post birth. (Jan/Feb 2015) I am even considering signing up for a mini marathon to give me the extra motivation to get back in shape.
Is it too early to make a Christmas list? Nah!