Hello MBG!  Fallon here sharing with you a delicious way to enjoy what is left of summer.  Can you believe Fall is right around the corner?  I for one couldn't be more thrilled (it's my favorite season after all) but that doesn't mean I'm not going to spend the next few weeks enjoying all the summer fruit options while I still can.  I made this appetizer for dinner and ended up eating every last one, never making it to my main course. That's what I love about crostini's they are perfect for an appetizer when having friends over for dinner,  but also work well as a quick and delicious dinner for one.

   
Ingredients:  makes 6

• 1/2  small baguette (I used a combo of Italian & pumpernickel)
• 2 oz Soft Goat Cheese (or Tofutti cream cheese for those allergic to Dairy)
• 1 Peach
• 1 handful of fresh basil
• 2 Tbsp EVOO
• Honey for drizzle

Directions: 

• Preheat oven to 350 degrees
• Slice bread, place on cookie sheet, and drizzle both sides with EVOO;  bake for 5 min each side
• Meanwhile slice peach and grill, both sides
• Slice basil and saute in a small pan with a dash of EVOO for approx. 3 mins, until slightly crunchy
• Remove bread from over and let cool
• Style it yummy... starting with the  goat cheese, adding the peach slice, and a pinch of crunchy basil
•  Make it sparkle with a drizzle of honey

 - recipe & photos by Fallon Carmichael, Sage & Sparkle


 
https://sexygirlspic79.blogspot.com/2013/09/food-peach-crostini-goat-cheese.html

Fallon of Sage and Sparkle here, and I have to admit I'm pretty excited we're now in mid-September!  This month signifies Fall, my favorite season! And while Fall doesn't officially start until the 22nd, it feels perfectly appropriate to start to incorporate some "Fall Favorites" back into the mix.  For me, soup is at the top of the list, however the star of this quick and easy meal is not the soup, but rather the amazingly delicious polenta fries! Up until a few weeks ago, when I had Polenta Lasagna, I had never thought of Polenta in any other form that creamy, but there is so much you can do with polenta... seriously, check out Pinterest.

I decided Polenta Fries would be a nice addition to my favorite store bought soup, Roasted Red Pepper & Tomato Soup. Using store bought Polenta... (yes, your seeing a trend here, as I said, this meal is quick and easy, but trust me, you will be impressed), this meal took a little over 30min to make.  Keep in mind, if you have the time, polenta is easy to make, but if you wanted to make fries, you would have to let it sit in the refrigerator overnight.

 Ingredients: 

• 1 package of store bought polenta
• salt + pepper
• Olive oil
• Roasted Red Pepper & Tomato Soup
• Chives
• Fresh parmesan

1. Preheat oven to 450 degrees 2. Slice the polenta in half, then thinly cut off the edges to make more rectangular, and slice into medium shaped fries

3. Drizzle a large baking tray with olive oil and place sliced polenta on top;  drizzle with olive oil and sprinkle with salt + pepper 4. Bake for 25 min, until crispy, then turn and bake an additional 5-10 min 5. Heat soup on stove in a small sauce pan 6. Garnish soup with chives and freshly grated parmesan.  Make it sparkle with a "polenta fry fort"... and enjoy!

 -post & photos by Fallon Carmichael, Sage & Sparkle 

 
https://sexygirlspic79.blogspot.com/2013/09/food-polenta-fries.html

Hi everyone! It's Lauren from Perpetually Chic. Quick show of hands: Who is guilty of skipping breakfast? When you're dashing out the door in the morning to work, school, or to drop the off kids, breakfast can be the last thing on your mind. 

Yes? It happens more often than I care to admit, but these breakfast bars are my new time-saving trick. Just whip up a batch over the weekend, and you're set for the week. Keep reading for the recipe--no baking required! 

To be clear, these bars are packed with some healthy ingredients like raw almonds, pistachios, and dried cherries. And while they may be better for you than many store-bought granola bars, they're certainly not free of sugar. 

That said, they strike that just-right balance of sweet and salty, chewy and crunchy that I love in a snack... 
 

I used almonds, pistachios, dried cherries, and toasted coconut flakes for my fruit and nut mix. You can also change things up using this same basic recipe--try dried cranberries and walnuts or dried apricots and cashews instead.
 

These bars do have a tendency to stick together, so be sure to layer parchment paper in between the cut squares when you store them. 
 

Cherry, Pistachio & Coconut Breakfast Bars

Ingredients

 1 1/2 cups puffed brown rice cereal (I used Kashi brand)

1 cup whole almonds

1/2 cup raw pistachios

1 cup dried cherries

1/2 cup unsweetened large coconut flakes, toasted

1 teaspoon unsalted butter, plus 2 tablespoons

1/2 cup brown rice syrup (try Whole Foods if your local grocery doesn't have it)

1/4 cup unsalted almond butter

2 tablespoons light brown sugar

1/4 teaspoon salt

Instructions

1. Line an 8-inch baking pan with aluminum foil. Leave a few inches overhanging. Grease with 1 teaspoon butter. This allows easy removal later. 

2. In a large bowl, combine cereal, nuts, cherries and coconut flakes. 

3. Heat a saucepan over medium heat. Stir together brown rice syrup, almond butter, brown sugar, salt and 2 tablespoons of butter. Mix until smooth, allowing to simmer and cook just a minute.

4. Immediately pour the hot mixture into the bowl with the cereal mixture. Use a wooden spoon to mix everything until evenly coated. 

5. Pour the mixture into the pan. Press the mixture evenly with your hands. It will be very sticky! Refrigerate the bars in the pan about 1 hour to set.

6. Lift the foil to remove the bars from the pan and transfer to a cutting board. Using a sharp knife, cut the bars into 2-inch squares (small bars).

7. Place the bars in an airtight container with sheets of parchment paper in between each layer of bars. Store in the refrigerator for a week.

*Recipe and images by Lauren Craig

https://sexygirlspic79.blogspot.com/2013/06/food-cherry-pistachio-coconut-breakfast.html

Hi MBG readers, Lauren from Perpetually Chic here! One of my favorite quick lunches is to pick up curried chicken salad and a seeduction roll from Whole Foods. Since our Whole Foods is not close to my work, that curried chicken salad haunts me on weekdays. 

Inevitably my stomach begins to growl, and I'm left wishing I had it in my hands. I finally decided it was time to recreate my beloved chicken salad at home, so I can have it whenever I please. Keep reading for my version...

Like any good restaurant re-creation that happens in our kitchen, I examined the ingredients of the original then added a little twist of my own--Greek yogurt in place of mayo. I have to say, I'm pretty pleased with my recipe! It tastes lighter but still has that great curry flavor. 

This recipe comes together very quickly--it's also a great use for leftover chicken.

Curried Chicken Salad

Ingredients

2 boneless, skinless chicken breasts 

Salt, pepper and garlic powder

6 tablespoons Greek yogurt

1/4 cup slivered almonds

1/4 cup finely diced celery

1/4 cup dried currants

1/4 cup minced red onion

1 teaspoon curry powder

1/2 teaspoon salt

a dash of ground tumeric

Instructions

1. Season chicken breasts generously with salt, ground black pepper and garlic powder. Cook over medium-high heat on a grill, about 4 minutes per side. Roughly chop into cubes.

2. In a bowl, whisk together the yogurt, curry powder, salt and tumeric. Add the cooked chicken and stir to coat. Then add the almonds, celery, currants and onion. Mix well to combine.

3. Serve on top of lettuce with bread or crackers on the side. 

-Recipe and photos by Lauren Craig

https://sexygirlspic79.blogspot.com/2013/05/food-curried-chicken-salad.html

With gray skies and snow on the ground, I start to find myself in a slump this time of year…anyone else? Lauren here, and today I’m excited to share a recipe to cure your winter blues. 

This salad is pretty much like sunshine on a plate: refreshingly bright and colorful, and packed with good-for-you citrus that's plentiful at the market right now. Serve it alongside grilled fish and veggies for dinner or as part of your next brunch spread—it really works any time of day! Keep reading for the super simple recipe…

For the salad:

1 ruby red grapefruit

1 blood orange

1 cara cara orange (or navel orange)

1 clementine

1 meyer lemon

Handful of unsalted, shelled pistachios, finely chopped

Handful of dried currants

A couple leaves of fresh mint, cut into very thin strips 

Lime zest

 

For the dressing:

1 teaspoon good maple syrup

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

Juice from half a Meyer lemon

1/4 cup olive oil

Kosher salt

Freshly ground pepper

Instructions:

1. Cut off the ends, then remove the peels and as much membrane as possible from all the citrus. Cut each into thin rounds and layer on a plate. 

2. Sprinkle pistachios, currants, mint and lime zest on top. 

3. Combine maple syrup, Dijon mustard, red wine vinegar and Meyer lemon juice. Slowly whisk in olive oil, then season with salt and pepper. Drizzle a small amount of the dressing over the salad.

-Recipe and images by Lauren Craig

https://sexygirlspic79.blogspot.com/2013/01/food-winter-citrus-salad.html

Hey everyone! I hope that you all are having a great day so far. It's Anna here, and today, I am sharing a little inspiration to take that pumpkin of yours to the next level. I love Fall, and I am always looking for fun ways to decorate around the house in good taste. I hope this quick fix fits the bill.

I bought a couple of small pumpkins to paint and got out my collection of acrylic and spray paints. There were no rules… I just did whatever I wanted. 

One had a touch of white paint on top. One was spray painted gold. The other was painted with black stripes (taped with painters tape first). 

You could paint a chevron pattern, polka dots, etc. Get creative! There are no rules.

-post and images by anna weaver

https://sexygirlspic79.blogspot.com/2012/10/diy-spruce-up-your-pumpkin.html

Hey MBG readers!  It's Caren from Inspired Coast, bringing you these awesome treats that are fantastic as grab-and-go snacks, or as a healthy dessert option at a party! 
 

I first came across these little coconut balls while at a yoga festival in Joshua Tree, California.  It turned out to be an insufferable weekend of 112 degree temperatures but I didn’t mind, because I had my little bliss balls.  They were being sold by one of the umpteen raw vegan vendors that were working the festival.  I think I devoured their entire inventory.

Back in the city, (after a long and glorious shower) I got right down to business, recreating these little balls of deliciousness. 

I make these little treats all the time, but since I’ve been training for a fitness competition, I’ve started adding protein powder to the recipe and reducing the honey content as I need more protein and less sugar in my diet.  But if you’re not on a crazy eating plan like me, stick with sweet stuff.

It’s crazy delish.
 

 Chocolate Protein Bliss Balls

¼ cup raw cacao

¼ cup shredded coconut

¼ cup raw unsalted almonds

2 tablespoons of coconut oil/meat

3 tablespoons raw honey or agave nectar

2 tablespoons maca powder

3 dates

3 sachets of Stevia

½ teaspoon of vanilla

1 teaspoon cinnamon

• Add all the ingredients to a food processor and blend until they combine into a sticky ball.
• Scoop out individual portions and roll into little balls with your hands. 
• Refrigerate balls for at least 1 hour before serving.

Depending on the size of your portions, the recipe will make 8 to 15 balls

-post & images by caren

https://sexygirlspic79.blogspot.com/2012/09/food-chocolate-protein-bliss-balls.html

Hello loves! Lauren here again. Can you believe it's already mid June? Where does time go? I feel like I just made a post on Spring fashion, and now it's going to be Summer! In fashion, it is hard to know what to spend money on and what not to, especially when trends change so often just like seasons.

But one item that I always like to invest in is my bag - such as the always-in-style cross body bag. 

image sources {clockwise}: 1 / 2 / 3 / 4 / 5

Cross body bags are for sure my favorite because they are just so darn easy to carry. I mean, what girl really wants to lug around a big bag when shopping? I surly don't! They come in all different sizes, for housing small things such as the Iphone, lipsticks, and wallet or bigger things like an Ipad. And so many great patterns and colors. 

My suggestion: invest in a neutral cross body bag for year round, and then save on a fun neon cross body for Summer time. Here are some of my current favs!

1. Aldo $40 | 2. Stella & Dot $148 | 3. Ann Taylor $148 | 4. {A03} Designs $65 | 5. Rebecca Minkoff $250 | 6. J. Crew $148 | 7. Rebecca Minkoff $147.50 (on sale!)

My heart is skipping a beat for #7. I mean, classic white plus metal hardware? Yes, please!!

Which of these are your favorites? Do you gravitate towards the neutral shades? Or are the fun graphic prints calling your name? Do tell.

    

-post by lauren wickman

https://sexygirlspic79.blogspot.com/2012/06/fashion-cross-body-bags.html