Friday, December 2, 2016

NEW :: $5 flat rate shipping in the Oh, Sweet Joy! shop



I'm excited to announce that you can now enjoy $5 flat rate shipping on all orders in the shop. Thanks for all your support this past year. I'm blown away by my loyal customers and how incredibly gracious you all are when I screw things up. If you are still one of those the reads my blog, feel free to use the code BLOGLOVE for 10% off through the end of the year. 

LOCALS - check out the Oh, Sweet Joy! pop-up shops going on HERE (10th) & HERE (17th) this month. I just ordered a few things that will show up there before I add them online. I also am reprinting a small batch of the Choose Joy crews pictured above. Y'all get first dibs! ;)

Happy Holidays!

love.


Thursday, December 1, 2016

Everyday Eye Makeup Palette by Mineral Fusion

The past few months, I've started to pursue better self-care and taking time for myself. This also means working out more and trying to pay more attention to what I put on and in my body. Don't get my wrong, I still can indulge in a chick-fil-a number 4 in a heartbeat. But the balance has been key for me. Taking the time to get dressed, or fix my hair, or put on makeup are simple ways I can take time for myself. Full disclosure: RARELY do all three of those happen - ha! 



I do not even pretend to be a beauty blogger, but since my house has been overtaken by boys it seems, I've found I've become more of a girly girl. Don't be fooled, I actually don't know much about makeup. I am a creature of habit and the only thing I haven't done the same in the past ten years is that now I play around with lipstick. The bolder the better. I've worn the same eye shadow palette since High School (I know. It's embarrassing) and when Whole Foods sent me this Mineral Fusion Eye Palette they now carry I was so giddy. I can officially throw away my drug store cover girl trio and I feel like a grown up with this palette. 


So, what you really want to know: it stayed on well and everything was labeled for easy application (lid, crease, highlight, etc) and  knowing that it's free of paragons, gluten, artificial colors, phthalates and other harsh ingredients makes it a no brainier. Because it's such a great & neutral palette, I think I'll snag a few for Christmas gifts. Who doesn't love new makeup? I've also tried this brand's mascara and it was great. All of this to say, next time you need makeup and you're in Whole Foods getting groceries (or macarons), check out their beauty section. It's surprisingly awesome. There are lots of holiday exclusive gift sets, too. 

Check out more from Mineral Fusion Here:
facebook // insta : @MINERALFUSIONNATURALBRANDS // twitter


love.

I was compensated by being given this product for free, opinions are my own. 

Wednesday, November 30, 2016

Charcuterie



Let's talk cheese/charcuterie  boards! I've always been intimidated and stick to one cheese + crackers,  but I've recently learned  it's really as easy as 1-2-3. Whole Foods makes it super easy with the best cheese selection ever. 


I shared an Insta-story while making this board on Thanksgiving and had some questions on which cheeses I used so I wanted to share here. 

So, the day before Thanksgiving the boys were all napping, so I snuck away to Whole Foods for some flowers and items to make a charcuterie board. I started with a goat cheese topped with jam and cranberries. It was so pretty! I asked the gal behind the counter what other cheeses I should go with and told her I liked Manchego. Since Manchego is made from Sheep's milk, we had goat and sheep represented, so we went with one that was made from cow's milk. I asked for a variety of color so she grabbed the Isigny St. Mere Mimolette 12 month. It was a gorgeous orange tone and was delicious. SO good. I finished everything off with a simple Tillamook smoked medium cheddar - delicious but not intimidating to anyone who doesn't like crazy cheeses ;)


1. So you've got cheese. Add some citrus around the edges. Bonus if you can get some with greenery still attached.
2. Next, add crunch with nuts and crackers. Marcona almonds are fancy and delicious, but any kind of almond is a good choice.
3. Finally, add your meat & olives. I grabbed a spanish deli selection of uncruced salchichon, Jamon Serrano and uncured chorizo. SO good. I also just grabbed some olives from the olive bar based on color. Some green, some kalamata. Baddabing. 

I told you it was easy as one, two, three! You can also add some jams if you'd like. Also optional, greenery such as eucalyptus or rosemary. 



Happy charcuterie board making. :)

love.




Tuesday, November 29, 2016

All I Want for Christmas is...

Real talk. All I want for Christmas is to  stop looking like I'm ten years older than I am. I hit 30 in a few months and the wrinkles around my eyes say otherwise. This starts with getting my boys to sleep (ha), and also taking simple steps like actually washing my face at night and being better about moisturizing. 


This Skin Care Line is called Trilogy and can be found at Whole Foods. Disclaimer: I did not like the way the toner smelled (rose is not my jam), but once it settled into my skin and dried, I didn't smell it any longer. The face cream and Vital Moisturizing cream, however, smelled like a spa and it was lightweight going on. 

I've mentioned beauty products found at Whole Foods a few times, but the best part of getting them there is that those products meet the strictest standards of quality sourcing, environmental impact, results and safety. For more information on these standards, as well as a list of 400 unacceptable body care ingredients, check this page out.  

Check out more from trilogy here:
facebook // twitter // insta 

Now then, let operation "take care of my skin" commence. 

love.


I was given this product for free, all opinions are my own.

Saturday, November 5, 2016

Autumn Roasted Vegetable Quinoa Bowl Recipe


Our family just spent a month in Texas (glory!) and by the third week I missed cooking SO BADLY. We ran up to Whole Foods for inspiration and ingredients to pull together this delicious meal. As soon as the weather cools off, I'm ready for HEARTY meals and roasted vegetable sides. This recipe is the best of both worlds. 

This recipe would be fine without the chicken, but we needed a little extra protein for the hungry husband. I ended up buying Annie's Roasted Garlic Dressing instead of making my own because we were pressed for time with the kiddos bath + bedtime. The linked recipe above has one if you prefer to make your own. 

All that to say, we'll definitely be making it again! The dressing is a nice touch and pop of flavor. Honestly, the colors alone make this dish inspiring and beautiful.  Feel free to sub out the veggies you have on hand or the you prefer. You really can't go wrong. Recipe below.

Feeds 4-6

Ingredients:
2 large red beets
1 bunch of rainbow carrots 
1 small sweet potato
1 head of broccoli
1/2 head of cauliflower
1 bunch of kale
1/4 cup roasted & salted pepitas (optional. they're the green pumpkin seeds you can find in the bulk bins at Whole Foods)
4 chicken breasts
1 cup quinoa
sea salt and pepper, olive oil

Directions:
1. Preheat oven to 425 degrees and boil water. Blanch washed and peeled beets, followed by washed & peeled carrots. You can use the same water. 
2. Rinse and cook 1 cup quinoa in 2 cups of water or chicken broth. 
3. Chop broccoli, cauliflower and sweet potatoes. Toss in olive oil, salt and roast for 10-15 minutes. 
4. Kale prep: de-stem, tear to desired piece size and massage in olive oil. Sprinkle with garlic salt. Roast until crispy (or slightly wilted if you don't like kale crunchy) 5-10 minutes. 
5. Once carrots and beets are blanched, slice and toss in a little olive oil + sea salt. Put carrots on baking sheet with broccoli and cauliflower and reuse the baking sheet used for chard for beets. Roast both pans for 15-20 minutes, tossing/flipping halfway though. 
6. While you're slaving over the hot stove and oven, have your sioux chef grill your chicken ;)
7. Arrange all ingredients in bowl or plate for a delicious and filling healthy meal. Optional: drizzle with roasted garlic dressing and sprinkle with pepitas. 



This dish is GREAT served with this go-to beer cocktail recipe. 


love.

Monday, June 27, 2016

Toasted Coconut Cold Brew Coffee + Toasted Coconut Simple Syrup ((recipe))


Nothing goes better together, in my book, than coconut and coffee...especially in the summertime. I wanted to share with y'all my favorite cold brew method and recipe. Read below for the coffee recipe, as well as the easy peasy way to get some delicious toasted coconut simple syrup. Did you know you can make your own custom flavored syrups and it is seriously as easy as 1-2-3? I also included some tips and links for what you need for this fool-proof method. 


If you don't have a toddy brewing container, I suggest using the Pioneer Woman's recipe here. It's messier and more time consuming but delicious! The toddy is a great investment if you love iced coffee as much as we do around here.  I use this one.



INGREDIENTS & TOOLS:
spoon
roasting pan 
coffee grinder
12 oz coffee beans
filtered water
coconut
syrup:
1 cup coconut
1 cup water
1 cup sugar

INSTRUCTIONS:
Cold Brew Concentrate:
1. Place two cups of unsweetened coconut on a baking sheet lined  with foil and broil on high until lightly toasted, tossing every now and then. It usually takes 2-3 minutes. Keep an eye on it and don't walk away! It burns quickly. Set aside. 
2. Grind beans on the coarsest setting.
3. Follow directions for toddy brewing container. (Make sure the plug and filter are in place, place one cup of water, half the coffee grounds, ONE cup of the toasted coconut, 3 cups of water, then the other half of the coffee grounds. Wait five minutes and then add the remaining 3 cups of water. Do not stir, but lightly use the back of a spoon to press down on the grounds to make sure they're all wet. When adding water, go in circular motion, gently and slowly. 
4. Let sit for 12-24 hours, then remove plug/stopper so it can drain into glass pitcher.

Toasted Coconut Simple Syrup Recipe:
1. Stir one cup of sugar into one cup of water in a small saucepan. Bring to simmer on medium-high heat and keep at a simmer, stirring occasionally, for 5 minutes. 
2. Remove from heat and add the other cup of toasted coconut. Cover and let sit for 30 minutes.
3. Strain into a mason jar. Some coconut bits will remain, so you can strain again or let it be. 
4. Let cool for a couple of hours in the refrigerator. Will keep for 1-2 weeks in the fridge. 

The perfect cup of toasted coconut iced coffee:
1. Pour a tablespoon of the simple syrup into a glass.
2. Add ice.
3. Add 2 parts iced coffee concentrate.
4. Add 1 part water and a splash of half & half.
5. Stir and sip :)

TIPS
-Keep in mind that this makes a concentrate. Therefore, you will need to dilute it with water and/or cream or milk. I usually go off of color, but 1 part coffee and 1 part water and 1 part milk will get you started in the right direction.
-Using unsweetened and unsulphured coconut creates less chunks of coconut that need to be strained. Bob's Red Mill from Whole Foods has a large bag that has nice large chunks of coconut.   
-You can literally use ANYTHING to make your simple syrup! Lavender, vanilla pods, any herb or spice. The combinations are endless.



love.

Tuesday, April 19, 2016

Acaì Smoothie Bowl ((recipe))

Who doesn't love a good smoothie? Well, recently on our trip to Scottsdale, we stumbled upon a little gem called the Original Chop Shop (amazing place, by the way). We returned a couple of times to get a pitaya and acaì bowls. When we came back, I quickly headed to Whole Foods to gather ingredients to make my own. I'll show you the way. 

You can buy pouches of the acaì in the frozen section at Whole Foods. I recently found a dragon fruit one, too. Rumor has it Costco carries them, but I've never been able to find them there. 


Ingredients:
1 pouch of acaì or pitaya/dragon fruit (the brand is sambazon)
1 banana
small handful of frozen fruit (berries or pineapple - i use the organic365 tropical blend from whole foods)
1/4 cup "simply apple" juice
shredded coconut 
agave nectar
granola (i prefer coconut chia granola by nature's path)
miscellaneous fruit for topping

Directions:
1. Chop fruit for topping. 
2. Hold pouch under water for 20 seconds so that you can break it up into pieces. Put into blender with banana, frozen fruit and 1/4 cup of juice. Blend. 
3. Pour into bowl and top with coconut, granola, cut fruit (banana, strawberry, kiwi are my fave), and drizzle with agave. 
4. Enjoy!

The best part of these is, just like a smoothie, you can use what you have on hand and make it your own. They're so delicious and seem fancy ;) The more color, the better. 

love.