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friday faves: Tricks & Treats

friday favorites, design, diy, food, lifestyle, recipeLindseyComment

Alright, guys- one more week until Halloween. Time to stock up on all things sweet and spooky. So for today's Friday Faves, I rounded up some of my favorite Halloween ideas I found on... you guessed it, Pinterest. 

Why didn't I think of Halloween Puppy Chow? Because if there's anything I love more than puppy chow- it's reese's pieces. (Recipe here.)

I used to get candy corn every year and love it. Last year, I wasn't so enthused about this waxy sugary stuff, but I ate it for tradition's sake. I do love rice crispies, so this seems like a yummier way to keep candy corn a part of my life. (Recipe here.)

Zombie boogers- very clever. This made my mind think of ways to make a tasty/healthy spirulina popcorn concoction of sorts. So maybe look forward to some zombie boogers that don't require food coloring next year... Or maybe Santa Snacks?! But for now... (Recipe here.)

Candy corn jello shots? Just, wow. If I was to have a birthday party, I would feel obligated to make these. (Recipe here.)

If I was to go all out on Halloween decorations I would definitely make a little bat display like this one. It's not tacky like most Halloween decor and looks pretty simple to put together. (DIY here.)

What are you doing to get in the Halloween spirit?! Link to comment up top by the title!

Xo, 

Lindsey

diy for the Perfect Pumpkin

thursday tips & tricks, photography, design, diy, lifestyleLindseyComment

My pumpkin carving experience this year was a bit of a metaphor for my life. I thought I could reinvent the wheel, but I really just ended up making my life more difficult. So perfect may be a bit of a stretch- in fact imperfect's more like it, but I hope you'll read on anyways... I attended a pumpkin carving party last weekend, but the invite was pretty last minute so I didn't get a pumpkin. Instead, I helped my friend carve hers because I tent to be pretty good with a knife- even those shitty pumpkin knives. The design that she picked was very detail oriented so it was hard to carve out the smaller pieces without them falling off the pumpkin. I thought there had to be a better way... 

So, I came up with an idea for a cool pumpkin design with vertical slits that I thought would make a cool light display and thought, why not carve the pumpkin first, then open it up and scoop out the junk? I tried and kind of failed. Well, turns out there is a reason for this standard pumpkin cutting method. Go figure. I did it all backwards because I thought it would be more efficient, but now the top of my pumpkin falls right through and won't stay on right. So take my ideas with a grain of salt. I love the design and the paint on this pumpkin, but I'd go the typical route and open and de-gut your pumpkin before you start hacking if you want your top to stay on tight.

Supplies:

1 pumpkin

knife/carving tools

gold paint

paint brush

newspaper for your workspace

Directions:

Cut a circle on the top of your pumpkin to open it up and remove the guts.

Cut out your design. I just did small vertical slits spaced 1-2 inches apart from each other. For more of it I just followed the lines on the pumpkin. 

Once your pumpkin is carved and de-gutted, take a paper towel and wipe off the outside and make sure it's dry before painting. 

Paint the outside of the pumpkin with your gold paint. You can do one coat or two. I liked how one coat looked with the orange peeking through a bit, but if you don't want that showing, you'll need two coats.

Place a candle in there, light it up and enjoy. Add a cup of warm apple cider. 

Did you carve a pumpkin this year? Link to comment up top by the title!

Xo, 

Lindsey

http://www.owlyouare.com/blog/2014/10/23/diy-for-the-perfect-pumpkin

Cracking Coconuts for Soup's Sake

wednesday wellness, recipe, photography, food, lifestyleLindseyComment

It's official- I am having a love affair with coconuts. Like, when it comes to coconuts and avocados, it's safe to say I couldn't live without either. It's pretty much avocado, coconut, turmeric, cumin and just add egg, lentils, sweet potatoes or mung beans. It might be weird, but I'm loving it. My body's not mad about it either. Since I did a bit of cleansing in September, I've been trying to keep up with it while I can before I get attacked by mounds of stuffing and candy corn. I really thought not having the temptation of donuts around the office would have more of a positive impact on my waistline, but it seems I've found other ways to my stomach. I may or may not have caved and got some Pumpkin Pie frozen yogurt from Yogurtland last night... Ok, I did.

Anyways, back to coconuts... I love getting the fresh thai young coconuts because you get all of the good stuff without the cans, bottles, or boxes. What I didn't love was not having a way to open the coconut. Whole Foods will open them at the store for you, but then there's some urgency for consumption. Without a set schedule, I find plans can change pretty quickly and often my dinner plans don't take priority. I find I go to the store almost daily for whatever fresh produce I need, but otherwise- I like to have dried legumes, canned goods, and frozen meals on hand so that I can avoid wasting food. So, can you can imagine my excitement when Coco Jack offered to send me a coconut cracker? STOKED. With this piece of equipment, my coconuts have a super long shelf life, so I can make curry lentil soup whenever I damn well please. It's a beautiful thing.

The Coco Jack not only opens the coconut with ease, but it also comes with a little scraper so you can get every ounce of coconut meat out of there. If you combine the meat with some of the water you can make your own milk or cream, which is the perfect addition to soups, curries, mashed potatoes, breakfast bowls, coffee, I could go on... For the purposes of today's experiment I decided to make a curried coconut lentil stew, since this month's Wednesday Wellness posts are all about soup. This recipe makes enough for 4-6 guest or a week's worth of lunches, which is pretty rad if you ask me. It's also incredibly filling, super delicious, and best of all, nutritious. Put on some socks and whip this up, grab a glass of wine, put on a movie, and you have yourself a pretty amazing fall night in. 

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Ingredients:

1 thai young coconut (for coconut cream)

1.5 cups lentils (tri color)

2 carrots (chopped)

1/2 yellow onion (chopped)

5 celery stalks (chopped)

3 garlic cloves (chopped)

2 tbsp coconut oil

2 tbsp turmeric

1 tbsp cumin

1 tbsp curry paste

1 lime (squeezed)

16-32 oz. vegetable broth (depending on how you like it)

Directions:

Soak the lentils overnight. Clean, drain, and set aside. 

Chop the vegetables and set aside.

In a pot over medium heat, add in coconut oil, garlic, onion, and red curry paste. Stir until onions are translucent before adding the coconut cream.

*** To make the coconut cream- crack open your coconut, pour the water into a blender, and then scoop out the white meat on the inside and add that to the blender. Blend on high for 1-2 minutes until it's a thick creamy consistency. 

Add in the remaining ingredients, bring to a boil, and then reduce to low heat and simmer for 30-60 minutes.

*I like to simmer for a shorter time since I use the stew all week, it won’t get too mushy through all the reheating. 

Do a little taste test and add in any remaining spices or broth. Serve warm.

You could always prolong this goodness by doubling the recipe and saving some leftovers for the freezer. I like to start making a bunch of soups in October/November when I'm all excited about fall and all things soup... then in January when I fall out of the honeymoon phase, I have some stockpiled to fall back on and remind me why it's worth the effort.

Is it possible to marry soup? Asking for a friend...

Xo, 

Lindsey

ps. This post was sponsored by Coco Jack (get yours here), but the recipe and sentiments are my own. Make sure to check back again next week for another soup recipe! 

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