happiest place on earth + day trip

happiest place on earth + day trip

Last week, I woke up one morning and decided "Let's go to Disney". Ok... not exactly like that but similar. One of the perks of living in Florida is Disney World is always a few hours away- two hours for me. Another perk is a family friend works for Disney so we were able to get in free (yes, free I tell you!). I put on my casual Disney outfit which consisted of jean shorts, AA top, TOMS cord shoes, and a Vera Wang backpack. In only a few hours, we hit up two parks, Magic Kingdom and Hollywood Studios, and rode all the major rides. Unfortunately it poured down rain that day so some of the water rides were closed. But it sure felt amazing to feel like a kid again! 

september issue + vogue

september issue + vogue

September is the January in fashion. Each fashion magazine competes for the most pages, mainly of ads. Of course, Vogue defeated it's competitors...  by a few hundred pages. Despite flipping through a minimum of lets say 250 pages to get to an actually story, the September issue is almost like a Bible to the fashion industry. I put together a few of my favorite editorials from Vogue magazine's September issues from the U.S. to Spain and beyond.

Natalia Vodianova in Vogue US

Bianca Balti for Vogue Italia 

Sarah Whale for Vogue Portugal 

Albe for Vogue Germany

Natasha Poly for Vogue Russia

Rhaisa Batista for Vogue Brazil

Hailey Clauson for Vogue Russia

Pauline Van der Cruysse for Vogue Spain

Isabeli Fontana for Vogue Paris

new york city + places to eat

new york city + places to eat

This summer, I made it my mission to not eat at places I could ever get in a 300 mile radius of Florida. This task wasn't hard at all. With nearly three restaurants on every corner, it was hard to choose where to eat. Three months later, I probably tried ever cuisine known to man kind... more than once. I comprised a list of places one has to eat at if ever in New York. There is probably better places, but these places definitely caught my attention. Feel free to give me suggestions for my next visit!

Best Pizza: Grimaldi's Pizza- Brooklyn 
The hour ish wait to get order my pizza was well worth it! A friend and I got it right before crossing the bridge. You could say walking the entire bridge made us feel better about scarfing down calories.

Best Fries: Pomme Frites 
A friend I had class with recommended this to me. She told me it was "an orgasm in your mouth"... she was right. With all the dips to choose from, it never gets old coming back again and again.

Best Brunch: Sarabeth's Upper West Sides 
I would have never gone here unless a friend invited me to go. The wait can be up to an hour and half, but the waffles and salmon benedict will have you forgetting you had to wait or so long.

Best Doughnut: Donut Plant
At work one day, a co-worker brought these to celebrate another co-worker's birthday. They were so huge, I could only eat half. They also have more varieties of doughnut than you can image

Best Fast Lunch: Pret-A-Manger
During work days, I only got about 30 minutes to eat lunch, and it usually meant bringing it back to the office. This place has really "my mom made this for me" sandwiches and salads. It was fast to get and filled me up for the rest of the day.

Best Cookies: Levain Bakery
As a sucker for oozy gooey cookies, I tend to be pretty picky on the places I choose to buy cookies from- I usually make it myself. When I tried Levain Bakery, I immediately became obsessed. The cookies look hard on the outside, but are so soft and gooey on the inside. Plus they are the size of a hockey puck!

Best Sushi: Azuki Sushi
When going to Azuki, you don't just delicious sushi but also endless wine. If your table spends more than $15 on sushi, you get free wine the whole night- well till you leave. Unlike most sushi restaurants in New York, this one is perfectly price and you get what you pay for.

Best Burgers: Paul's Burgers St. Marks
Obsessed with this place!

Best Frozen Yogurt: 16 Candles 
The small radius Tallahassee acquires in size doesn't mean we are limited to fro-yo places. We have about 10 within a 2 mile radius alone. As a eater of mainly Pinkberry, I gave 16 candles a try, I stopped going to Pinkberry afterwards. There are 16 different flavors and a wide variety of topping, plus it's self serve!

Best Place You Must Try: Shake Shack
This place is known for its long lines, but that doesn't stop anyone from going. Since you wait in line to order, you tend to go all out. You can't leave without getting a shake. I recommend getting the shack burger, cheese fries, and a strawberry shake.

Best Korean: Baden Baden
Not only is the food delicious, but the atmosphere is awesome too! You have a DJ playing, a crowded bar, and an equally crowded dining area. Let's just say the Koreans know how to do it.

Best Coffee: La Colombe Torrefaction
I recommend going to the one in TriBeCa, but the one in SoHo is just as good. They even decorate the top of your drink with a flower or heart- depending on the type of drink you get.

Best Ice Cream: Brooklyn Ice Cream Co.
Located right under the Brooklyn Bridge, it becomes a popular attraction for both tourist and locals. I recommend the coffee flavor one. It is a nice cool down after crossing the bridge.

Best Tea: Alice's Tea Cup
The atmosphere is whimsical and the food hits the spot, but it's the tea you must try!

Best Cupcakes: Crumbs Bakeshop
Hands down! No matter the other places I tried, I am a true lover of Crumbs. As a lover of peanut butter, I recommend the peanut butter cupcake

Best Mac N' Cheese: Smac'
Nothing beats mac n' cheese- well according to me. I recommend the margarita mac n' cheese.

Best place to grab a beer: The Standard Biergarten
Located right under the High Line. Just grab a few friends, drink a few beers, and have a good time!

Best Bagels: Lenny's Bagels
I'm obsessed with bagels, and New York won't disappoint you in the places to get a bagel. But the one place I went to the most, and thoroughly enjoyed was Lenny's Bagels.

Best Late Night Dessert: Serendipity 3
Before going, I recommend making a reservation or you will be waiting for awhile. Aside from the frozen hot chocolate, go for other desserts like the forbidden chocolate sundae or the strawberry cheesecake. It's huge so you will want to share

I could probably add more to this list, like best BBQ, best Chinese, etc etc. but I didn't try enough of those places to determine which is the best.

in the bag + balenciaga

in the bag + balenciaga

For months now I have been drooling over this Balenciaga bag. And, to my benefit, one of my friends was giving hers away. Who was the first one to beg on her knees (no really but close enough) was me. Essentially I called dibs before any of her friends would too. Of course, she didn't give it away for free, however, I didn't have to throw down a few thousand for it. Why on earth would she be giving it away you might ask. Well don't worry I asked too. But besides that, I've decided to take as much care as I can with it, even making sure the perfect items go inside of it. These items are currently residing in heaven. Aside from these 9 items, I have my keys, wallet, and typically my cell phone...but that is usually in my hands. 

1. Chanel powder- Touch up for hot summer and sweat

2. Nutrition bar- If I am out most of the day, I don't want to buy junk/fast food so I eat a nutrition bar

3. Marc Jacob's Lola perfume- Currently my perfume obsession at the moment

4. iPod- I don't typically listen to it anymore, since I have my car, but I still keep it in there for those randoms times I don't want to hear people talk 

5. Dior sunglasses- Got them as a gift & I make sure they are with me 100 percent of the time

6. Rings- Depending if I am in a rush, I always stash rings it in my purse to put on while on the go

7. Planner- I can't leave without it, EVER

8. Mascara- This is for long days and my eyes get rest less 

9. Nail polish- I chip my nails more than anything, so mid day touch up is needed

seven recipes + kitchen

seven recipes + kitchen

In little over a week I will be back on my own, starting fall classes, and beginning organizing events. One of  the things I am most excited about is cooking. Ok, jk, I am not really that excited about it. But, over the course of the summer, my eating habits some what shifted. I enjoy tofu- it use to make me gag before, don't need salt for my food- salt makes me sick now, and rarely consuming red meat- have you seen food inc?!. Browsing food recipe websites makes me a) hungry and b) really wanting to start cooking. I've found seven recipes that are all 500 calories plus take 30 minutes or less to cook. Find more recipes at EATING WELL. 

 Smoky Corn & Black Bean Pizza

Ingredients:

• 1 plum tomato, diced
• 1 cup canned black beans, rinsed
• 1 cup fresh corn kernels, (about 2 ears)
• 2 tablespoons cornmeal
• 1 pound prepared whole-wheat pizza dough
• 1/3 cup barbecue sauce
• 1 cup shredded mozzarella, preferably smoked mozzarella
• 
  
• Directions:
• 1. Preheat grill to medium.
• 2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
• 3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
• 4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

Beef and Bean Chile Verde 

Ingredients:

• 1 pound 93%-lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
• 1/4 cup water
• 1 15-ounce can pinto or kidney beans, rinsed

Directions:

1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

 Fragrant Fish Soup

Ingredients:

• 1 cup jasmine rice
• 2 cups water
• Zest and juice of 1 lemon
• 4 cups reduced-sodium chicken broth, or vegetable broth
• 1 pound tilapia fillets, or other firm white fish (see Tip)
• 4 cups bite-size pieces arugula, or watercress (about 1 bunch), tough stems removed
• 1 cup finely shredded carrots
• 1/4 cup very thinly sliced fresh mint
• 2 scallions, finely chopped

Directions:

1. Combine rice and water in a medium saucepan. Bring to a simmer over medium heat; cover and cook until the water is absorbed, about 20 minutes. Stir in lemon zest and juice.
2. Meanwhile, bring broth to a simmer in another medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering. Add fish and cook until just tender, about 5 minutes. Remove and break into bite-size chunks.
3. Divide the lemony rice among 4 bowls. Top with equal portions of the fish, arugula (or watercress), carrot, mint and scallions. Ladle 1 cup of the warm broth into each bowl and serve.

 Artichoke-Scrambled Egg Benedict

Ingredients:

• 8 canned artichoke bottoms, (1 1/2 cans), rinsed (see Shopping Tip)
• 4 teaspoons extra-virgin olive oil, divided
• 3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
• 1/3 cup chopped pancetta
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• 2 teaspoons lemon juice
• 1 teaspoon water
• 6 large eggs
• 4 large egg whites
• 2 tablespoons reduced-fat cream cheese, (Neufchâtel)
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 425°F.
2. Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
3. Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.
4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
5. To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.

Indian-Spiced Chicken Pita

Ingredients:

• 1 pound boneless, skinless chicken breasts, trimmed
• 1 1/2 teaspoons garam masala , (see Tip), divided
• 3/4 teaspoon kosher salt, divided
• 1 cup thinly sliced seeded cucumber
• 3/4 cup nonfat plain yogurt
• 1 tablespoon chopped fresh cilantro , or mint
• 2 teaspoons lemon juice
• Freshly ground pepper , to taste
• 4 6-inch whole-wheat pitas, warmed
• 1 cup shredded romaine lettuce
• 2 small or 1 large tomato, sliced
• 1/4 cup thinly sliced red onion

Directions:

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray.
2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.

 Lemon Chicken Stir-Fry

Ingredients:

• 1 lemon
• 1/2 cup reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 10 ounces mushrooms, halved or quartered
• 1 cup diagonally sliced carrots, (1/4 inch thick)
• 2 cups snow peas, (6 ounces), stems and strings removed
• 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
• 1 tablespoon chopped garlic

Directions:

1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Five-Spice Turkey & Lettuce Wraps

Ingredients:

• 1/2 cup water
• 1/2 cup instant brown rice
• 2 teaspoons sesame oil
• 1 pound 93%-lean ground turkey
• 1 tablespoon minced fresh ginger
• 1 large red bell pepper, finely diced
• 1 8-ounce can water chestnuts, rinsed and chopped
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons hoisin sauce, (see Note)
• 1 teaspoon five-spice powder, (see Note)
• 1/2 teaspoon salt
• 2 heads Boston lettuce, leaves separated
• 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
• 1 large carrot, shredded

Directions:
1. Bring water to a boil in a small saucepan. add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute
3. To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.