Although the black beans got top billing, the olives are really key here.  They add a surprising pop of saltiness that pairs well with the richness of the beans.

• 1 15 oz can black beans, rinsed drained
• 1/4 cup lime juice
• 1/4 cup green olives w/ pimentos plus 3 tbs juice from the jar
• 2 cloves garlic
• 1/2 tsp cumin
• 1/8 tsp cinnamon
• 1/2 tsp oregano
• handful of fresh cilantro
• salt and pepper to taste

Simply combine all ingredients in the food processor until smooth and creamy.   We served ours with plantain chips but you could substitute tortilla chips and/or your favorite veggies.

What began as a small operation in 2000, inside his LA garage has since morphed into a shoe phenomenon.

Not just on trend, but often setting them himself, Jeffrey Campbell is truly a shoe god in my opinion.

Since it’s inception 10 years ago, it’s become one of the most recognizable shoe lines out there thanks to it’s unique design aesthetic that is ever changing but still staying true to that vintage vibe that people instantly know to be a Campbell shoe.

Cayman Fur

Ally in Black

Charlie in Tan

Snick Stud in Black

Bleeker Cut Out in Tan

Tick Cork in Nude

I bought this Kashi cereal recently and completely fell in love with it!   The slightly sweet, nutty flavor adds a whole new dimension to plain old potatoes. 

• 2 large baking potatoes
• 1 wedge of Laughing Cow light cheese in French Onion flavor
• 2 tbs fat free sour cream
• 2 tbs egg substitute (such as Egg Beaters)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp hot sauce
• salt and pepper
• 1/2 cup egg substitute
• 1/2 cup Kashi Autumn Wheat Cereal, crushed

Preheat oven to 375.

Pierce potatoes all over with a fork and place on a large plate.  Microwave for 8 minutes, turn over and wave about 3 minutes more.  Allow to cool and scoop out insides into a large bowl.  Add Laughing Cow, sour cream, 2 tbs egg substitute, garlic powder, onion powder, hot sauce, salt and pepper.

Line backing sheet with foil and coat with non stick spray.

Place your 1/2 cup egg substitute into a bowl.

Pour crushed cereal out onto a large plate.

Roll potato mixture into 1″ balls, dip in egg and then roll in cereal mixture.

Bake 15 minutes or until outside browns a bit.

Serve with this yummy dipping sauce:

• 1/4 cup fat free cream cheese, room temperature
• 2 tbs hot pepper jelly
• salt and pepper

In a small bowl, stir ingredients to combine.

- James had some great variations for these such as adding a bit of ground meat/peas to the center of each ball and calling them mini Shepherd’s Pies.  Can’t wait to experiment!

Taylor Jacobson

Rachel Zoe’s former assistant can now add designer to her resume.  Since leaving Camp Zoe last Fall, Tay has been a busy little bee.  Her first design project is a collaboration with Kasil denim that is being sold online at Revolveclothing.com and Tobi.com.  Taylor created two unique styles; the Minx, which is ultra skinny and the Geek which is more of a loose, trouser fit.  

[inside look] Taylor@Tobi.com from Scott Hammel on Vimeo. 

Says Taylor “All of my jeans have matte black hardware and very little detail because I like clean lines.” 

I can so appreciate this!  If the design is spot-on, it doesn’t need a lot of bells and whistles.

Residing in Northern VA, we have access to some of the most amazing Vietnamese cuisine you could ever imagine.  I’ve been introduced to so many wonderful dishes thanks to all of the local restaurants in the area.  Most people are familiar with Pho, the traditional Vietnamese soup that is known for it’s aromatic broth.  The broth begins with marrow rich bones and includes spices such as cinnamon, clove, anise and ginger.  It is then simmered for hours to achieve just the right balance of flavors.   My version calls for beef broth and a heaping teaspoon of Chinese Five Spice which hits all of these notes but doesn’t require hours to achieve an intensely flavorful broth. 

For the broth: 

• 4 cups of reduced sodium beef broth
• 1 tsp Chinese Five Spice

 Ingredients for your Pho:

• 1 bag Shirataki noodles *
• bunch of cilantro,
• bunch of mint
• bunch of basil
• handful of bean sprouts
• 1 chicken breast, cooked and sliced
• 2 scallions, sliced
• 1 tbs white onion, sliced
• 1 jalapeno, sliced
• Sriracha to taste
• Hoisin to taste
• Lime wedges for garnish

Begin by putting your broth over medium – high heat.  Add in Chinese Five Spice, bring to a boil and reduce to simmer.  Allow to simmer while you ready the rest of your ingredients.

Drain and rinse Shirataki noodles and cut them a bit with kitchen shears to make them more manageable.  Add them, along with the rest of your ingredients to a large bowl and pour broth over top.  Add Sriracha and hoisin to taste and finish with a squeeze of lime juice.  YUM!

*  Shirataki Noodles a great pasta substitute that are made from tofu and are lighter than regular pasta.  They’re also ridiculously low in calories and fat and taste amazing.  You can read a bit more about them and find out where to purchase here.

This is a pretty straight forward version of Pho Ga (Chicken Pho)  but feel free to switch it up by adding shrimp, more veggies, whatever.

Desire: Brian Atwood Hidden Platform Pump

Lucky for me, and all the other not so rich fashionistas, there are a ton of great knock offs out there these days that pay homage to their far more expensive counterparts.  After all, imitation is the sincerest form of flattery… 

Acquire: Asos Primavera Leather Platform Court Shoe

Desire: Black Halo Jackie O Mini Dress

Acquire: Forever 21 Business Portrait Dress

Desire: Celine chunky wooden platform wedge sandals

Acquire: Go Jane Peep-Toe Cork Wedge

Desire: Grey Ant Status Sunglasses in Black

Acquire: Forever 21 Sunglasses in Black

Papas Arrugadas, Canarian wrinkly potatoes.

I think of myself as a foodie most of the time, but I admit that I’ve become quite jaded with the concept of a celebrity chef restaurant.  The general public is gladly lapping up the fame food craze,but I find myself wondering how a person who calls themselves a chef can appear in multiple television series, run several different food properties (often in different states) and still find the time to ever get dirty in a kitchen.  When you add in the rampant trend jumping of middle-end dining, you can quickly become disappointed with almost any dining experience.  When’s the last time you saw a menu without some kind of miso-glazed sea bass or a shaved fennel salad?

That being said, I’ve got to give credit to Jose Andres and his restaurant Jaleo for introducing me to Papas Arrugadas, an unexpectedly unique and simple side dish you should try today.

Papas Arrugadas hales from the Canary Islands, where they are considered a hallmark of Canary Island cuisine.  Traditionally cooked in sea-water, the skin of these potatoes becomes wrinkled and crusted with a light dusting of salt in the cooking process.  Served with an intense mojo or chimichurri style sauce on the side, these potatoes are a fantastic tapas-style appetizer or an awesome side for a heavier meat dish.

Unlike a lot of dishes, there are guidelines instead of ingredients when making this dish.  Quantities are determined by how much you want to prepare.

Directions:

1. Find the smallest new potatoes you can find, you want them to be no bigger then an inch if possible.  For this example, we were able to find potatoes about the size of a grape at Harris Teeter.
2. Fill a pot with enough water to cover the potatoes somewhere around an inch above the top.
3. Start pouring salt into the water and stirring to dissolve.  When there’s enough salt in the water, the potatoes will float.
4. Dump your potatoes in and bring the water to a boil.  Let the potatoes cook in close to a rolling boil with the lid off for about 15-20 minutes.
5. After about 15 minutes, the potatoes will be very tender, pour off all the water but keep the potatoes in the cooking pot.
6. At this point you’ve got two choices, cover your pot with a towel and set aside for 5 minutes, or you can return the pot to a low burner for a few minutes to dry out the potatoes.  You’ll see them wrinkle up and turn ashy from the salt.
7. For a quick chimichurri sauce, grab a bunch of parsley, a bunch of cilantro, 2-3 cloves of garlic and some olive oil and obliterate them in a food processor.  We made ours even quicker by using gourmet garden herbs and mixing everything with a fork.
8. Plate the potatoes and the sauce and enjoy!

J Brand Houlihan Cargo in Vintage Olive

Skinny cargos are all the rage right now and they’re a great way to tap into that utilitarian vibe without looking like you’re ready for battle.  These ain’t your mamas cargos ladies!  The look still embodies that relaxed, reversed silhouette but it’s been updated with an even more edged out vibe.  

Current Elliott The Skinny Cargo Jeans

7 For All Mankind Josefina Cargo Pant

Alice + Olivia Distressed Skinny Cargo

James and I are huge fans of Thai food and we have a regular place that we order from.  I always get their Thai style salmon wrapped in banana leaf and I absolutely love it!  So, I decided to give it a go at home….

• 4 salmon filets
• 1 tsp kafir lime leaves*
• 1 tsp thai basil*
• 1/4 tsp crushed red pepper flakes
• 1 tsp Sriracha*
• juice of 1 lime
• 2 tbs rice wine vinegar
• 1 tbs tamarind chutney*
• 1 tbs minced garlic
• 1 tbs minced lemongrass **
• 1 tbs minced ginger
• 1 tbs low sodium soy sauce
• 2 banana leaves***

Combine all ingredients and pour over salmon to coat.  Stick it in the fridge for about 20 minutes to marinate.  Don’t go much longer than that or the fish will get mushy.  

While your fish is marinating, take a few banana leaves out of the freezer to thaw.  

Preheat oven to 400.

Banana leaves tend to be rather large so you’ll probably only end up using about a quarter to a half of one for each filet.  Place your leaf on a flat work surface, unwrap and place filet in the center.  Season fish with salt and pepper.  Next, wrap the leaf around the filet, burrito style.    Once all your filets are wrapped, place them in a baking dish, seam side down, and bake for 30 – 35 minutes.

Serve with rice.

* Can be found in the international food aisle at most grocery stores.

**  I love using Gourmet Gardens.  You can find them in the produce section at most grocery stores these days.

***  Can be found in the freezer section of your local grocery store, or at international food markets.

Hilary Duff rockin' the Davis in Ol' Vintage

One of my favorite go to brands when it comes to denim is Genetic.  Their cuts are always spot on and the fit is ahhhhmazing.   

Founded in 2006 by Ali Fatourechi, Shaun Hurley and  Brandon Lee, the three set out to shake up the denim market and change people’s ideas about what denim can be.  Understanding that every body type is unique, they wanted to create jeans that were geared toward each individual woman rather than forcing us all into one generic mold.   The brand whose name pays homage to the trios design process, is all about embracing your own genetics or what your Mama and God gave you! 

As some of you know, I have a bit of a jeans addiction and currently own about 60 pair.  Straight, skinny, wide leg, high waisted, mid-rise, and every wash you can think of, you name it –  I’ve got it.  That being said, my constant go-to’s are still my Ryder boyfriends in Ol’ Vintage dark and light washes.  They look lovely cuffed a few times or left uncuffed to further exaggerate their relaxed fit.  Upon slipping into them, they instantly evoke a feeling of comfort and style.  They also hang perfectly on my hips – which is no accident!  Every step in the design process is carefully thought out with the woman’s body in mind.  Their aesthetic expertly combines vintage with modern day influences and creative touches.   

The Ryder in Coal

Anne Hathaway in the Shane in Ripper

Embrace your genetics! 

www.geneticdenimstore.com

This is the ultimate vegetarian burger!  It’s so hearty and satisfying that even you die hard carnivores won’t miss the meat.

Start by preheating your oven to 400.

• one 15 ounce can black beans – rinsed and drained
• one pack of frozen spinach – drained very well
• 1/2 pack of Lightlife Smart Ground Veggie Protein Crumbles(equivalent to 1/2 lb ground beef)
• 3 cloves garlic, minced
• 1/4 tsp oregano
• 1/8 tsp cinnamon
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp fennel seed
• 1/2 cup egg beaters (or substitute two eggs)
• 1/4 cup Fiber One Cereal
• 2 tbs katsu sauce*
• salt and pepper

Place all ingredients in a food processor and pulse until the mixture comes together, scraping down the sides as needed with a spatula.  Form into 4 patties and set aside.

Topping for veggie burgers:

• 1 nectarine, sliced
• 1 bell pepper, sliced
• 1 tbs melted butter
• 1 tbs Vigo & Alessi Fig Infused Balsamic Vinegar **
• salt and pepper

Arrange nectarine and pepper slices in a large casserole and add butter, vinegar and salt and pepper.  Toss to coat and roast on 400 for 20 minutes.

While these are roasting, grill your burgers.  We grilled ours on the Foreman for about 8 minutes total but you could use a grill pan, or since the weather is so nice, grill em outside!

To serve, top each burger with a few slices of nectarines and peppers and a tablespoon more of katsu sauce.  Serve on an English muffin as we did or on your favorite roll.

Yummy!!!

*Japanese barbecue sauce that can be found in the International aisle at most grocery stores.

**You can buy this online of course but check your local grocery store first.  That’s where I got mine!

May 20 will launch the third annual H&M Fashion Against AIDS collection in stores nationwide supporting youth HIV/AIDS awareness and education.

With festival season well under way (hello, Coachella!),  the whole line really captures the festival experience.  With tents, sleeping bags and even ponchos, you’ll be prepared for whatever mother nature throws at you and all while looking great to boot!

In addition to supporting a very worthy cause, the entire collection is bursting with beautiful pieces at very humble prices.  The line will include men’s and women’s wear, shoes, and accessories as well as tents, chairs and other camping gear.  The women’s wear is very rocker meets bohoglam with some ethnic touches peppered in.  The guys gear also captures that rock vibe and includes blazers, leather and distressed denim.

25% of the proceeds from this collection will be donated to youth HIV / AIDS awareness projects, including YouthAids, the MTV Staying Alive Foundation and UNFPA, the United Nations Population Fund, as well as supporting Designers Against AIDS, the NGO who brought the concept of Fashion against AIDS to H&M.

The line will range from $2.95 – $79.95.

May 20th people!!  Head over to H&M and get your fashion on and promote safe sex!

To find out more about the  non-profit organization DAA, check out their site:  www.designersagainstaids.com

Gnocchi is one of James’ favorite dishes but on a busy weeknight, making fresh gnocchi just isn’t an option.  Luckily, there are a ton of great prepared ones on the store shelves these days.  For those of you who are unfamiliar with the awesomeness that is gnocchi, they are basically little potato filled pasta pillows of yumminess.  If you’ve never had it, or even if you have, go pick yourself up a bag and try out this easy, deliciously satisfying meal tonight!

• 1 bag of store bought gnocchi
• 1 tbs olive oil
• 1 white onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 bunch of asparagus, cut into bite size pieces
• 1/2 cup red wine
• salt and pepper
• 1/4 cup grated parmesan
• handful of flat Italian parsley, chopped

Add olive oil to a hot pan and saute onions and garlic a few minutes on medium heat.  Let the onions go a few minutes more and when they begin to stick to the pan a bit, add in a bit of wine.  The wine will deglaze the pan and allow the onions to continue caramelizing without burning.  Keep repeating this process until your onions are a deep shade of brown – about 15 minutes give or take.  I used about 1/2 cup of red wine however, you may end up using a bit more or less.

While your onions are browning, get a large pot of water boiling and cook your gnocchi according to package instructions.  Be careful not to overcook!

Use a slotted spoon to transfer your gnocchi to the pan with your onion mixture.  Also add in your asparagus and peas along with a bit of the pasta water.  Allow to cook about 5 minutes or until peas and asparagus are tender.  Season to taste with salt and pepper and finish by adding in parmesan cheese and parsley.

• 1/2 pack fat free cream cheese, softened
• 1/8 cup plain, fat free yogurt
• 1 tbs fat free mayo
• 1/4 cup dried cherries
• 1/4 cup toasted walnuts
• 1/4 cup bleu cheese
• salt and pepper

Place all ingredients in food processor and blend until smooth.  Place mixture into a sandwich baggie, snip the edge and pipe into endive leaves or serve on crackers.  If desired, top with a few more dried cherries.