Eyelit Skirt

LOFT Eyelit skirt

J. Crew shirt, LOFT skirt, Jack Rogers sandals,
French Kande bracelet c/o, Kayu clutch c/o, Celine sunglasses

I’m baccckkk!! Hi friends! After an amazing wedding weekend and honeymoon, it feels so great to be back in Atlanta and getting into the swing of things again. A full recap will be coming soon on all wedding details, but until then I wanted to share my new favorite skirt for spring. The weather was beautiful in Charleston for Easter and I wore this navy and white number for church and brunch with the family. I loved the fluttered design of the sleeves and the eyelet skirt caught my eye the second I walked in the store.

Kayu Clutch EvaJ.Crew flutter top Jack Rogers LaurenFrench Kande Bead BraceletLOFT Eyelit Skirt SummerCeline Sunglasses White Skirt



Chicken and Asparagus Stir-Fry

Chicken Asparagus Stir Fry Quinoa

I’m all about the quick and easy meals if you can’t tell. This chicken and asparagus stir-fry is so simple and I usually serve it over quinoa instead of rice. This isn’t a ground-breaking recipe, but one that I turn to so often that I felt compelled to share it. There are tons of veggies you could throw in to make this even more filling. I also add a splash of soy sauce on top once it’s plated.

Chicken and Asparagus Stir-Fry
via gimme some oven


1 Tbsp. soy sauce
1 tbsp honey
2 boneless, skinless chicken breasts cut into bite sized pieces
1 tbsp olive oil
1 bunch asparagus, cut into bite-sized pieces
4 cloves garlic, thinly sliced
2 scallions, chopped
2 tsp toasted sesame oil
1 tsp. toasted sesame seeds


In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.

Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.

Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds if desired.


Heading Out

wedding day

I’m heading out early this week as family and friends start to arrive today in Charleston! Brian and I are beyond excited for the weekend ahead and so ready for the festivities to kick off. Honestly, I don’t think it’ll hit me until Saturday morning that our wedding is actually here. Thank y’all so much for the kind words along the way and I can’t wait to share all the details in the near future!


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Currently Loving

Currently Loving 4:8
1 / 2 / 3 / 4 / 5 / 6


Ginger Sesame Chicken Salad + Shopbop Sale

Ginger Sesame chicken salad

Flavorful, healthy salads are some of my favorite meals year round, but especially when it’s warm out. It was beautiful in Charleston last night and we decided to test out this delicious grilled ginger-sesame chicken chopped salad. Dare I say it’s one of the best salads I’ve tried lately? It’s loaded with flavor and from the fresh cilantro all the way to the homemade dressing make this meal one that’s sure to be repeated.  The leftovers would also be fantastic made into a wrap the next day!

Grilled Ginger-Sesame Chicken Chopped Salad
via cooking classy


dressing & marinade:
1/4 c low-sodium soy sauce
2 Tbsp finely minced ginger
3 Tbsp canola oil
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 tsp Sriracha (we added 2 tsp for extra heat)
1/2 tsp salt, then more to taste as desired
1/4 c red wine vinegar
1/4 cup chopped green onions, green and white parts


2 (9 oz) boneless skinless chicken breasts
1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
1 1/2 – 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
2/3 cup slivered or sliced almonds
1/2 c cilantro leaves, chopped
3 chopped green onions, green and white parts
2 tsp sesame seeds

In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.

Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).

For the salad:
Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.

To assemble salad:
In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.

*next time we’re g



And because what good friend doesn’t share a sale with you? Shopbop started their family & friends sale today with 25% off your total purchase (exclusions apply)! I’ve gathered a few of my favorites below for y’all and would love to know if you’re picking up anything! It’s a great time to snag the classic watch I wear daily, a breezy crop top or a pair of sandals you’ll wear all summer.

Spring Shirtdress

Escapada Living shirtdress

I love a great, all white summer look, but on the other hand I’m also all about the bold colors and patterns. The brighter the better when it comes to dresses, palazzo pants and swimsuits. This shirtdress from Escapada Living is perfect for work and I love that the sleeves can be adjusted since the mornings start out chilly in spring. It’s no secret I love a good maxi and their version is so cute!

Escapada Living dress c/o, J.Crew hat, Kayce Hughes clutch c/o, Kendra Scott bracelet, Julie Vos ring (old) , Ann Taylor ring, Asha by ADM bangleKenneth Cole shoes (old, love these)

J. Crew Fedora HatKayce Hughes Straw ClutchShirtdress Fedora OutfitSummer dress Escapada Living

Weekend + Links

Spring flowesr bike

How is it already Friday? Not complaining, I’ll take it.
I’m currently en route to Charleston and will be there for the whole week leading up to the big day! We lucked out with B’s schedule and he actually has this weekend off and is able to meet me in Charleston tomorrow. We have a zillion items to cross off the to-do list next week (marriage license: key) but I’m hoping we can sneak in a day spent on Sullivan’s Island before the madness ensues. I can’t wait to do a re-cap on all the details afterwards. There are so many little touches of us woven into the ceremony and reception that make it all the more special.

favorite links from around the web….

+ This top paired with white jeans and wedges needs to happen.

+ I loved Cathy’s interview with Style Me Pretty. She made so many great points and has wonderful advice for beginning bloggers.

+ Thanks to my friend Whitney who gave us a waffle maker, I can’t wait to try this waffle recipe!

+ Great article on the importance of the side hustle (thanks for sharing Jess!)

Cheers to a wonderful Easter weekend friends!


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Currently Loving

Currently Loving 4:1

1 / 2 / 3 / 4 / 5 / 6 

Garlic Spaghetti Squash with Fresh Herbs

Herb Spaghetti Squash

Thought spaghetti squash was best left to fall and winter? Not for me. I love a good ‘zoodle’ or spaghetti squash recipe year round. They’re both a great, healthy alternative for pasta. Toss in some fresh parsley and basil, grated parmesan cheese and garlic and you’re set with a flavorful dish. I made a few alterations based on what I had at home and it still tasted delicious!

Garlic Spaghetti Squash with Herbs
via pinch of yum

1 spaghetti squash, halved and seeded
olive oil
sea salt/ himalaya salt
2 cloves garlic, minced
2 tsp white wine vinegar (I used red wine)
1/4 c. fresh minced parsley
2 tbsp fresh minced basil
3/4 c. shredded cheese (I used fresh Parmesan)
1/2 c. pine nuts, toasted (I used sliced almonds)

Heat oven to 375 degrees. Rub squash with a little bit of olive oil and sprinkle with salt. Place the cut side down on a rimmed baking sheet and roast for 25 minutes, until fork tender. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin.
In a large skillet, heat 2½ tablespoons olive oil over medium heat. Add garlic and cook for 1½ minutes, until fragrant. Stir in spaghetti squash, vinegar, herbs, and ¼ teaspoon salt. Cook for about 2 minutes to heat through. Remove from heat and stir in cheese, then top with nuts. Taste and add salt or pepper if desired.



Penny For Your Thoughts

Seaside Travels

I’m rarely the blogger that schedules her posts a week in advance (that would make things so much easier..), but this time I’m mixing things up. Since I’m heading to the Caribbean for our honeymoon, I thought now would be a perfect time to put together posts that y’all have been wanting to see/know. So, toss all of your ideas my way and I’ll do my best to get them lined up before I leave town. What do you want to see that I haven’t had a chance to touch on yet?


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