What to Wear for Easter

Having trouble trying to figure out what to wear for Easter after spending Winter in jeans and sweaters?? Spring and Easter are the best excuses to bring out all your floral, fresh whites, and bright colored frocks. But there is a way to over do it and a way to make it classy sassy. We are shooting for the latter. The key is to keep it simple, bold, fresh. And don’t shy away from a bright yellow or tangerine, what other time can you rock a sunshine dress with matching heels?? Get inspired ladies!

easter 9easter 8easter 7easter 6 easterdress




 And…………one for the kiddies!! xx


Here is your New Year’s Eve party snacks sorted!! Even if it’s a low key, couple of friends party, splurge and get fancy! A brand new year comes but once a year 🙂 Do it in style.


Black Pepper Raspberry Sorbet and Prosecco

  1. One 750-milliliter bottle Prosecco, chilledsorbet champ
  2. 3/4 teaspoon freshly ground pepper
  3. 1 pint raspberry sorbet, softened slightly
  1. In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm.
  2. Chill 8 champagne saucers. Using a 1/2-ounce ice cream scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.



Oysters Rocafella

  1. 2 teaspoons sugaroysters
  2. 2 teaspoons water
  3. 1/2 cup Champagne or sparkling wine
  4. 1/4 cup fresh grapefruit juice
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup Champagne vinegar
  7. 1 small shallot, minced
  8. Freshly ground pepper
  9. 2 dozen bluepoint or other East Coast oysters, shucked on the half shell
  10. Crushed ice and coarse salt, for serving
  11. 1 tablespoon dried egg-white powder (see Note)
  12. 1 to 2 bunches of Champagne grapes or small seedless red grapes, frozen until solid, halved if large
  1. In a microwave-safe cup, combine the sugar and water. Cook at high power for 20 seconds. Stir until the sugar dissolves, then let cool.
  2. In a small stainless steel bowl, combine the sugar syrup, Champagne and citrus juices. Set the bowl over a larger bowl of ice and keep cold. In another small bowl, combine the vinegar and shallot and season with pepper.
  3. Arrange the shucked oysters on a bed of crushed ice and coarse salt. Add the egg-white powder to the Champagne-citrus juice mixture and beat with a handheld mixer or immersion blender until thick and frothy.
  4. Spoon a little of the vinegar-shallot mixture over the oysters and a little of the Champagne froth on top. Garnish with the frozen Champagne grapes and serve right away.
Fried Baby Artichokes

  1. 20 baby artichokes (about 4 ounces each)fw200701_friedArtichokes
  2. Extra-virgin olive oil, for frying
  3. Salt and freshly ground pepper
  4. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  5. 1/4 cup chopped parsley
  1. With a small, sharp knife, cut off the artichoke stems. Snap off the leaves until you reach the inner leaves. Cut off the top third of the artichokes and trim any tough parts. Quarter the artichokes lengthwise.
  2. In a medium saucepan, heat 2 inches of olive oil to 300°. Fry the artichokes in the hot oil in batches until richly browned and crisp, about 2 minutes per batch. Drain on paper towels and season with salt and pepper. Transfer the artichokes to small plates or a shallow serving bowl. Sprinkle with the cheese and parsley and serve.


Recipes from Food and Wine.  ‘Inspiration served daily.’

‘Eggnog’ and ‘holidays’ go hand in hand, but ‘dairy-free eggnog’ may not be a term synonymous with festive guilty pleasures. It very well will be after you smash out



this Paleo styled eggnog. Follow the instructions carefully, and you’ll do just fine with the heated eggs, which can throw a few people off making it themselves and just resort to the grocery store carton variety. Trust me, it’s worth it to go the extra easy mile and try your hand at the holiday’s most famous cocktail.

The recipe doesn’t specify a booze, so it’s up to you to choose your favorite. Brandy or whisky, you can not go wrong. And since you’re not feeling guilty about using full cream in the recipe, you don’t have to feel guilty about a liberal booze pour.

2 C canned full-fat coconut milk
2 C vanilla almond milk (or boxed or canned light coconut milk)
1/2 C maple syrup
4 egg yolks
cinnamon stick
whole cloves
allspice berries
1 tsp ground nutmeg (recommend freshly grated)

  1. In a large sauce pan, warm milks and maple syrup with cinnamon, cloves and allspice over medium heat, about 5 minutes.
  2. Meanwhile, in medium clean mixing bowl whip egg yolks until evenly light yellow.
  3. While whisking constantly, iteratively spoon about 2 cups of warmed milk into the egg yolks. This will temper the egg so that it doesn’t scramble when it hits the heat.
  4. Pour the tempered egg yolks back into the milks and whisk to combine.
  5. Continue to heat for another 5 minutes, but do not boil! Boiling will curdle the whole think. In fact, don’t heat above the pasteurization temperature of 160 degrees Fahrenheit – I used a candy thermometer to maintain the temperature.
  6. Remove from heat and strain out whole spices. Whisk in nutmeg.
  7. Chill in the fridge for 1 hour. Top with a dash of freshly grated nutmeg upon serving.

Recipe by the clever Paleo Parents. For more out of this world recipes and ideas about the Paleo way of life and eating, you must check them out.

Flavored Water

Flavored Water

Feasting and indulging is all around us, that is why these DIY natural flavored waters will feel like a bright, refreshing spa trip in the middle of errand running and house cleaning. Fake sweetener and lab chemicals are so last decade, forget those artificial colored waters that promise a detox or a sharper mind. It’s bogus. It’s not healthy. Let’s use what God made for a true detox and a sharper mind, fresh produce. Here are a few ideas and you can mix and match or create your own. Keep in the fridge at all times to ensure smooth, clever, hydrated holidays that will have you waking up with a spring in your step instead of a pounding hangover.

1. Citrus Thyme: antioxidants//clarity//vitamin C

Slice 1 orange, 1 lime, 1 lemon into rounds, 1/2 grapefruit then cut the rounds in half. Add to jar with about 10 fresh sprigs of thyme, press and twist with a muddler or the handle of a wooden spoon. Press enough to release some of the juices, but don’t pulverize the fruit into pieces. Fill the jar with ice. Pour in water to the top. Stir it with the handle of a wooden spoon or a chopstick. Put a lid on it, put it in the fridge, and chill.

2. Blackberry Blueberry Sage: high tannins//good memory//muscle relaxing

Add sage leaves to jar and bruise with a muddler. Add handful of both berries; press and twist with muddler to release their juices. Fill jar with ice cubes, add waterwater 2 to the top, stir, cover and refrigerate.

3. Watermelon Rosemary: anti-inflamatory//concentration//improved digestion

Add a sprig of rosemary to jar and muddle gently (rosemary releases a strong flavor without much muddling). Add watermelon cubes; twist and press gently to release juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.


Get your large mason jars here!! 

And thanks to The Yummy Life for the gorgeous pics and the clever ideas 🙂