One of the easiest snacks out there. Frozen Grapes are light, cold, and refreshing, especially on hot summer days. This can be done to any fruit with high water content.
Instructions:
Wash and dry grapes, put in air tight tupperware, and leave in the freezer for a few hours.
Make a frozen fruit plate for hot summer get togethers after a sweaty workout.
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I think I speak for all of us when I say there is nothing worse than wearing foundation that is too heavy, especially in the summer. Durable, breathable, and smooth are key words when it comes to choosing the best foundation.
Milk Studios Sunshine Skin Tint is a fresh take on liquid foundation. This featherweight foundation makes it easy to achieve a flawless complexion while protecting your skin with SPF30. Packed with ingredients ranging from avocado to grapeseed oil, this Skin Tint is perfect for target coverage and overall skin tone. Not only is this product vegan but it’s also preservative-free; something you could previously only get in powder foundations. On top of all of the obvious perks, it comes packaged in an easy and convenient tube with a rollerball tip that glides on the skin perfectly. This makes it super easy to throw in your gym bag without having to worry about compacts and brushes. The less make-up to carry the better!
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Aleppo Pepper Dressing
Ingredients:
Aleppo Pepper: 1 Tsp
Lemon: Half
Pomegranate Molasses: 1 Tbsp
Extra Virgin Olive Oil: 3 Tbsp
Salt: To taste
Instructions:
In a bowl whisk Aleppo Pepper, the juice of half a lemon, pomegranate molasses, and a pinch of salt. Slowly whisk in extra virgin olive oil until emulsified.
Fall Farro Pomegranate Bowl
Ingredients:
Farro: 1 Cup
Pomegranate Seeds: 1/4 Cup
Toasted Walnut Pieces: 1/4 Cup
Cooked Water Spinach or “Yu-Choy”: 1/2 Cup
Chopped Parsley:1/4 Cup
Grapeseed Oil: To coat pan
Aleppo Pepper Dressing: 2 Tbsps
Instructions:
Cook the Farro in a pot of boiling salted water until tender, about 15 minutes. Drain well and let cool. While the Farro is cooking, heat up a sauté pan with grape seed oil, enough to lightly coat the pan. Add about 2 cups of raw chopped water spinach or “Yu-choy” and sauté until wilted, season with salt. In a medium sized mixing bowl, add the farro, pomegranate seeds, walnut pieces, spinach, and chopped parsley. Pour the aleppo pepper dressing and stir to combine. Garnish with additional parsley and pomegranate seeds. Best served room temperature.
Recipe x Catty Boom Batty
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Fitted: Supreme
Cleansing Towelette: Desert Essence
Vintage Nike Acid Wash Denim Shorts: The Locker Room
T-Shirt: Supreme
Fruit: Grapes
PotPourri: Santa Maria Novella
Sandals: Birkenstocks
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