Hey there friends, how has you summer been treating you? We are back in Florida and trying not to let the heat and humidity tear our spirits. As much as I love the first few weeks of summer, by august I’m a little worn out!
As of late, we have been: beaching it up (Aspen LOVES swimming now), working like dogs, building my photography business back up (@sadieannphoto), going to school, and renovating our bathrooms (I’ll make a post about that when we’re done).
Life has been alright for us, but we are anxiously waiting for the humidty to die down and for those cool autumn mornings to hit us soon.
Since living in one of America’s prime vacation destinations (destin, florida), we have enjoyed taking our annual vacation further north, and away from the summer tourists. Fortunately, Scott has family with a lake house up in Northern Idaho. It is such a scerene place that truly embodies the luxury outdoor lifestyle. Here are some pictures from our time up in Sandpoint, Idaho:
I think my favorite part about being up in Idaho is watching Aspen enjoy a completely different land scape. You can just see the wheels turning as she explores and takes in the scenery.
Okay ya’ll. Let’s get real, as a woman and mother, I find dresses to be the easiest and more comfortable (besides yoga pants) attire, especially in the summer. Here are some of my favorites (under $40) this season:
Women: here | here | here | here
Children: here | here | here |
My favorite looks are looks that would be approved by our current generation, as well as our grandparents. This dress by Target meets those guidelines perfectly.
July 5th marked four years with this dude. And let me tell you, as much as I love him and our marriage, and do not regret the decision to get married… I undoubtedly underestimated the difficulties marriage would bring. But you know what? We’re making it through it. Four years of laughs, cries, joy, fights. vacations, sorrow, anger, bliss, sleep deprivation, and overfilling hearts. Being married at 19 isn’t the ideal circumstance for anyone, but we continue to fight through those struggles and embrace the love between us, however hard that may be sometimes 😉
we celebrated our anniversarry in Sandpoint, Idaho at his family’s lake house. Pictures of that to come!
Alright guys, it’s about to get real sappy over here.
Everyone has that one childhood friend. You know, that one that was practically your sibling, and although you hardly talk to them now, you will always consider them one of your best friends. Mine was Chelsie Goddard. She lived a house down from me and spent half her childhood by my side, even after we moved into seperate neighborhoods. Our parents still have the pictures of a tiny brown baby (me), and a crazy red headed brute (chelsie) tearing up a huge teddy bear and throwing the stuffing all over the house.
Anyway, as I was saying, THAT friend. We all have one, and they’ll always be the best. Well, that is what miss Tatum Noel is to Aspen. And I couldn’t be happier about it. Tatum, only a few months older than A is quite the character. She is funny, and sweet, and loves her books and her puppies more than anything. A is wild, and spontaneous, and likes to make people laugh. These two sweet baby/toddlers are so different from eachother, but both so so perfect. There is never a dull moment when these crazies get together, and watching it is truly mesmerizing.
Being in the military means an eventual part is inevidable. It’s something we have sadly grown accusomed to. Friends come, and they go, and new friendships have a chance to grow from it, while keeping old friends close to our hearts. I pray that these two beauties reach out to each other someday. That they know their mamas loved them both, and cherished these moments of bliss while watching them grow in their early childhood together. I pray that they think of each other how I think of Chelsie: friend I’ll never lose.
Disclaimer: They are not moving! I’m just looking at pictures I have taken of the babies and feel incredibly sappy and had to write this down before the feeling faded.
Every monday I go meatless. Actually, at the moment I am doing a three day cleanse where I am eating 100% plant based. But, even without the cleanse, #meatlessmonday has been a part of my weekly routine for a little over a year now.
This week’s monday menu was:
- 2 Nature’s Path Organic Chia waffles for breakfast
- dairy free yogurt with nuts and flax seeds for morning snack
- roasted veggie and kale salad for lunch
- green protein smoothie for afternoon snack
- remainder of salad for dinner
- fruit for dessert
ROASTED VEGGIE AND KALE SALAD
1 sweet potato, diced and roasted
handful of asparagus, cut into fourths and roasted
3 cups of chopped kale
1 tablespoon applecider vinegar
2 tablespoon olive oil
2 tablespoons roasted sunflower seeds
- preheat oven to 420 F. While it’s heating, dice sweet potato and chop asparagus.
- Drizzle 1 tablespoon of olive oil onto sweet potato and asparagus and cook in heated oven for 20 minutes.
- While veggies are roasting, chop kale into bite size pieces. Place into salad bowl with sunflower seeds, remainder of olive oil, and applecider vinegar.
- Once sweet potato and asparagus is done, place directly into salad bowl, this way the kale will wilt a little bit.
- Mix and serve!
Mmmmm, girl. Get you some!
No, for real though. I don’t necessarily discriminate against any wine, but if I had to pick a favorite for all occasions, it would be RELAX Pink Rosé.
They’re approximately $11, and worth every penny. Find a local store that sells it here.
Shop my look
shirt: old navy // denim: american eagle
What the flying HECK! One year already? This has been the fastest year of my life, as well as the best. March 25th, 2016 was the absolute most glorious (and painful) day of my life. I active labored (with back labor) for seven hours, and pushed for two. Every second of it was excruciating, but every second was worth it. At 1:16pm Aspen graced us with her presence and our lives would forever change for the better.
I’m not going to lie, this year has been difficult. There have been a few times where I have just wanted to break down and cry from lack of sleep, or not being able to go out with friends, or having to wear a pad when I run now because I pee myself when I move too much. There’s just a lot that changes with your body and lifestyle after having a child that can tear you down after a while. But on another note, I have the dreamiest child who is so kind hearted and loving, and loves to cuddle and gives the sweetest kisses as well as read books and play outside. She is the sweetest thing to walk into our lives, and now I am so grateful for every moment we have with her.
We kept it simple for her birthday. A few friends came over and we ate street tacos and red velvet cupcakes, took pictures, opened presents, and watched while aspen destroyed her smash cake (we were very proud). Afterwards, she took a good two hour nap, and then proceeded to share pasta and a cheese cake with me for dinner.
I still can’t believe it’s been a year. My heart is so full of love for this child that it nearly feels like she has been by my side my entire life, but in the same breath, it feels like she entered our lives just yesterday. I am beyond honored that God had chosen me to mother her, and is giving us another year of her spunk, independence, cuddles, and love.
In the past few years, the hashtag #meatlessmonday has accumulated 333,565 uses. And for good reason too. Some reasons being: curb obesity, fight heart desease, save personal money, and reduce green house gasses. Now, I’m not saying let’s all go vegetarian, because I’m not willing to do that myself. However, I am willing to give up meat one day out of the week, and it just so happens “Meatless Monday” is a pretty cute hashtag.
*For more information on the Meatless Monday movement, visit meatlessmonday.com*
On today’s menu:
M1- Van’s GF waffle + chobani yogurt with chia seeds
M2- 1 egg muffin
M3- protein packed french toast
M4- green smoothie
M5- curried chick pea salad.
(fun fact: chick peas contain 38.4 grams of protein per cup, or 2.4 per tablespoon)
1 can of chickpeas, drained and rinsed
1 tsp tumeric
haldful of chopped kale
1/4 c cooked quinoa
1 tablespoon sunflower seeds
1 tablespoon olive oil
dash of salt and pepper
- heat olive oil in pan on medium heat while rinsing and draining chick peas.
- Add chick peas and seasonings to pan. Cook for 7-10 minutes on medium heat.
- chop kale
- once chickpeas are cooked, combine all ingredients to a salad bowl and toss.