October is here and I wanted to give you a glimpse of my current Fall obsessions!! Stay on the lookout each month as I keep you up to date! Enjoy!
What I’m listening to-
As I mentioned last month, some form of personal development everyday keeps me sane and let me tell ya, the queen of personal development is Rachel Hollis. This boss babe can shift your mindset in a matter of seconds and the best part, she speaks from the heart and personal experience. She covers everything important from business, motherhood, to marriage. Check out her Rise Together podcast here! I promise you will thank me!! Also, she is coming to Charleston in November and hosting a conference, RISE Business, that gives business owners all the tools and inspo to reach success!! She will be hosting the experience along with some other insanely inspirational mindset gurus like Brendon Burchard & Trent Shelton! This is a crazy awesome opportunity!! You can purchase tickets here!
Shoes I’m Wearing-
Y’all I am not the girl that dreams about Louis Vuittons, BUT I do dream about fabulous, vintage sneakers!
Golden Goose sneakers are my new fave thing! They have tons of unique styles all with the signature star and a super cool vibe. I seriously wear them any chance I can get! You can check out their collection here.
Jewelry I’m Loving-
I can’t say enough good things about these gems! Seriously, they are THE BEST! I’ve worn these to all sorts of events, from everyday errands to formal dinners. They look good with errrythang! Trust me! Check out their IG page here!
1/2 french loaf cut into large cubes (I used a wheat loaf, you could use any bread you like)
1 lb. brussels sprouts
2/3 cup craisins
1/4 cup mayo
4 garlic cloves
1/8 teaspoon cayenne (or more if you like a real kick!)
1/4 cup + 3 tablespoons olive oil
Salt and pepper to taste
In a food processor give the brussels a few pulses, so they are partially shredded and partially rough chopped. Once all the brussels are chopped, heat a tablespoon or two of olive oil in a large skillet over medium heat. Cook the brussels, tossing occasionally, until bright green and cooked through (about 6-8 minutes). During the last few minutes of cooking toss in the craisins so they’ll be nice and warm along with the brussels.While that cooks, in the food processor (again) combine the mayo, garlic and juice from the lime. Pulse the ingredients together until well combined. With the processor still running, drizzle in 1/4 cup olive oil. Taste and add salt + pepper as needed. Cut the bread into large cubes and then toss in a few tablespoons olive oil. Spread the bread out into one layer on a baking sheet and season with a little salt + pepper. Bake at 375°F until brown and crispy (8-10 minutes).Once the brussels are cooked, toss with the dressing. Add in the croutons and give everything a nice toss. Serve warm. If you like your salad even more creamy you could easily double the amount of dressing the above recipe calls for.
For the Topping:
Preheat oven to 425°F. Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes. Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes. Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through. Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.
I dont have any measurements, but I eyeball this delicious recipe!
Olive Oil, Raspberry Blush Vinager, Garlic, Dijon, Raw Honey, Salt and Pepper