An Afternoon at the Farm

This fall has been whizzing by—I cannot believe it is almost November! I have been dying to go to a farm to go apple picking but I completely missed the peak apple picking season, however I have still been craving a fall trip to my favorite farm. So when Enterprise CarShare reached out to me to try the program, I knew exactly where I wanted to go.

My good friend and photographer, Katie (KS Photography) came with me to my favorite childhood farm, which happens to be next to my parent’s house. My dad and I have a tradition of walking over to the farm and picking out the most perfect pumpkin and although sometimes we disagree on what “perfect” means we carve the same thing every single year…stay tuned. I am hoping we will be creating our masterpiece this weekend.

Thank goodness for Enterprise CarShare: I was able to rent an SUV large enough to bring home all the pumpkins and apples my little heart could handle. Now my fall loving self is pretty “falled” out, if that’s possible. If you aren’t familiar with the program, Enterprise CarShare is a membership-based service (super easy application process) and once you are approved, you’re able to view and book vehicles in your area 24/7 (Boston has so many vehicle pickup locations all over the city).

The best part about Enterprise CarShare is that you can rent a car for an hour or overnight—it is completely up to you. My experience was absolutely seamless and I am so excited to take another trip. Enterprise CarShare is offering a special promotion for you all if you sign up via THIS link, giving you your first year of membership for $0, and you will receive $20 in driving credits by entering BLOG16 in the promo code box when you sign up!

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Shop my look here: Dress (c/o Vineyard Vines) // Vest (c/0 Vineyard Vines) // Blanket is from Shake the Tree in Boston’s North End aka my fav boutique in Boston!

All photos taken by Katie Salerno at KS Photography. She is available for new clients (portraits, blogging, engagement shoots, weddings, family shoots–you name it, she does it)! Let her know I sent you! Find her on Instagram @katiesalerno.

Xo,

KGB

*Thank you to Enterprise CarShare for partnering with me for this post and thank YOU for supporting the brands that make Prep of Boston possible. As always, all opinions are my own.

Little Red

Happy Sunday! Today I want to share this little red number I recently found. I am so not a red lover because  I think it makes me look a little washed out, BUT I made an exception and may have changed my opinion on this whole anti red thing with this dress! I LOVE it and I think it is the perfect dress for a hot day, and also will be super cute with black leggings in the fall and winter. The short loose cut makes it easy to throw on for errands, or to grab an ice cream cone. I snatched mine at one of my favorite boutiques in Boston’s North End, Injeanius. The dress is by Z Supply and trust me when I tell you it will become your new fav.

I had so much fun prancing around the North End and posing in front of my (shocker) favorite white walls with my friend, Catherine Threlkeld Photography. She is the BEST and is so fun to shoot with. Who doesn’t love shooting with someone that they feel comfortable with? I love how comfortable she makes me feel and the direction she gives–she is just awesome!! All of her information is below the photos!

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All photos by Catherine Threlkeld Photography

Shop my look: Red Dress // Sunnies  // Boat Shoes 

 

Xo,

KGB

Salted Oatmeal Chocolate Chip “Cookies”

Due to a recent root canal and my roommate’s encouragement, we set out to make some delicious cookies using honey instead of granulated sugar. Since she works in a honey shop, we knew exactly what honey we were going to use. The specialty honey is from Oaxaca and can be found at Follow the Honey. It is truly liquified gold and if you are in the Cambridge/Boston area (or not, they ship) you must check them out. Who doesn’t want (well, NEED) honey. What a great gift this holiday season. Their gift boxes are gorgeous and they not only sell delicious honeys on tap, but they have beautiful beauty products, candles, and chocolates. YUM.

Ok, getting on with the story. We had chocolate chips and oats so we figured oatmeal chocolate chip cookies were on the agenda…but we wanted to make sure they were amazing…sooo after playing around with ratios and converting sugar to honey etc (math, rough)…we found what I think is the best oatmeal chocolate chip “cookie” I have ever had. I question using the word cookie because their cake-like consistency is a bit like a muffin top…which is just as good so who cares! These would be an adorable gift to bring all tied up to a holiday party with a jug of milk (dairy free please if you make them for me)!  See recipe below the pictures and let me know if you try them!

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Recipe:

3/4 cup of raw honey (we used this Oaxacan honey)

2 eggs

2 sticks of butter (we used salted, because, yum)

2-3 teaspoons of vanilla extract

2 cups of flour (whole wheat or white works)

2 1/4 cup of oats

1 teaspoon baking soda

1-2 cups of dark chocolate chips (I prefer less chocolate chips in my cookies)

Pinch of sea salt flakes for each cookie

Combine all the wet ingredients in a mixer (We mixed butter and honey first, then added the eggs and vanilla). Add the dry ingredients together in a separate bowl and mix them in slowly to the mixing bowl with the wet ingredients. Slowly add the chocolate chips with the mixer on the slowest setting (or you can just do this step by hand). Using your hands, ice cream scooper, or cookie scooper (anything that will make a ball shape), place cookies on parchment paper lined pans. I then pushed a few chocolate chips on top of each cookie which makes them look cuter…but that step is optional of course since I am a dork. Then place the pans into the oven at 375 degrees for about 9-10 minutes. The ones pictured above were cooked for the 9 minutes and were a tad gooey, we then did another batch at 12 minutes and they were completely golden brown…so I would just keep an eye on them and cook to your preference! Once cookies are out of the oven sprinkle each one with a few sea salt flakes (We used Maldon because they make everything better). We are still playing around with this recipe so I will keep you updated for changes! Stay tuned! Enjoy!!

 

Xo,

KGB

 

Red Hot

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Here is a casual fall to winter look that will work for a casual holiday party as well (perhaps add a statement necklace). With the holidays approaching I have been slowly incorporating some bolder colors into my outfits. A pop of red is always fun and definitely makes me feel confident. One of my favorite outfits is pairing a sweater with a collared shirt and using a blazer as a coat. It looks clean and put together, yet it is warm and cozy. Also, these boots…like HELLO WHERE HAVE YOU BEEN ALL MY LIFE. These booties were sent to me c/o Skechers and I seriously am in love. They would be a fabulous gift for your SO, friend, daughter, mother, cousin, you get where I am going…basically a great gift for anyone.

Here are links to items although some are sold out so I have linked similar ones: Boots (c/o Skechers), Sunnies (Warby Parker), Sweater, Sweater option 2 (yes I realize both of these are from the men’s department…they’re just cozier OK???!), Blazer, Blazer option 2, Shirt (JCrew) 

Xo,

KGB

 

Disclaimer: Although I was sent one of the products above free of charge, I would never endorse a product I do not stand 100% behind. All opinions are my own. Thank you Skechers for collaborating on this post.

Minty Things

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What I’m wearing: Dress: Lilly Pulitzer (old, but HERE is one for under $15 with similar colors and idea) || Bracelet: JCrew (old, but similar look HERE)

TGIF!! Yay!! This dress is the perfect spring, summer, fall (everything but winter) dress. I love love love it. It is definitely my favorite Lilly dress and it doesn’t even look like it’s Lilly. I just think it is so functional for so many different occasions ranging from Target runs to cocktail parties. It is a great summer dress since it is cool enough for the day but keeps you warm enough at night.

As far as these popsicles, THEY ARE AMAZING. They are Yasso Frozen Greek Yogurt pops and they are incredible. They are 100 calories (no I don’t count my calories, have you seen my Instagram/other blog posts…) BUT that is always a plus for a dessert and they have 5 grams of protein (that is something I look for in my food–higher protein items). You seriously cannot tell that they are greek yogurt, they taste like ice cream pops and they are dangerous. The chocolate chip cookie dough flavor…OH MY GOODNESS those were gone within two days and this pop pictured above was the last of the mint ones…so you do the math, 8 pops purchased on Sunday…gone Thursday…don’t tell me what your answer is. Seriously go buy them, though, but really, go now. PS my hope is to figure out a yummy recipe and make these myself…stay tuned for that!

Xo,

KGB

Peanut Butter Gooey Goodness

DSC_0465 DSC_0479DSC_0469What I am wearing: Tassel off the shoulder dress (under $30): Target // Shoes: Kelly & Katie (sold out but similar HERE & HERE).

Alright ice cream lovers, I have a recipe for you today that honestly may convert you to this healthier protein-packed concoction. I saw similar recipes all over Pinterest claiming this to taste like cookie dough and decided I needed to try it out & see if I liked it. Most of the recipes I tried had too many ingredients for my liking (I am a 4 ingredient or less kinda gal when it comes to no bake treats). So, I tested out this 4 ingredient mixture and YUM.

Ingredients:

2 tablespoons of peanut butter (or any nut butter of your liking)

1 container of vanilla greek yogurt (I use Chobani)

1-2 DROPS of maple syrup (can use honey if you prefer)

1 tablespoon of mini chocolate chips

Instructions (watch out, insanely easy…):

Mix the peanut butter into the Chobani container or a bowl (it gets a little messy in the container. Next add in the drops of maple syrup (you can honestly skip this step, I just figure since this is replacing ICE CREAM (top 5 most amazing things on the planet), then it needs to be sweet and worth the swap. Next mix in your chocolate chips and there you go you guys. You can also pop it in the freezer for an hour to make it more like ice cream but I tend to just eat it at fridge-temperature. It is seriously so delicious.

Xo,

KGB

Gone Bananas

If you have read my “About Me” or just know me personally, you know I have a serious addiction. I have an ice cream OBSESSION. I honestly blame it on the fact that when I was growing up I could not tolerate any milk and have recently begun to grow out of my lactose intolerance enough to enjoy a bowl of ice cream without feeling too sick (knocking on wood as I type)!! This being said, I do try to look for alternative sweets and dairy-free options. The issue is that a lot of them are not so tasty (trust me, some of those soy milk ice cream “treats” taste like chalk), which just isn’t worth it to me. I would rather go dessert-less than eat them. There are a few coconut based ice creams that are somewhat tasty, but they really just don’t compare or taste like ice cream, and don’t deserve to be titled ice cream; they fall in their own less-desired category. Because of this, I have been in search of something natural, delicious, and dairy-free. I have heard about banana “ice cream” for a long time and after staring at Pinterest for a few hours, I finally decided I would try it and try a very simple version for my first time and HOLY CANNOLI is it good. WOW. I was expecting to fake like it, you know when something is healthy for you and you try to be cool for your friends and say you love it, like those thick mossy green juices, or wheat grass shots (trust me, I “love” a good wheat grass shot like any other yoga loving college girl), BUT I was SO happily surprised I did not have to fake any sort of “mmmmm” sound, because it actually was “mmmmm” worthy! So here you go, another three ingredient recipe that a rock could make.

Ingredients:

  • 2 bananas (makes about 2-3 servings)
  • Splash of almond milk (just to help blend the bananas)
  • 3 tablespoons of peanut butter

First, cut up the bananas into slices and put them in a ziplock bag or onto a plate into the freezer for about 2-3 hours or until they are really frozen. When you take them out place them into a blender and you want to really almost purée the bananas, think baby food texture (super smooth). I had a little trouble here which is why I used some almond milk to help thin out the consistency a little. Once everything is all blended nicely, add 2 of the 3 tablespoons of peanut butter and blend well. Then, pour the mixture into a bowl, or I used a tin cake pan, and smooth it out. I then put the remainder of the peanut butter (about 1 tablespoon) onto a fork and dragged it through the banana mixture so that there would be some frozen peanut butter pieces (you could also drop in chocolate chips, blueberries, Oreos, or anything yummy you want)! I then froze that for about 45 minutes and took it out and served it. It does melt very fast and is not the most beautiful dessert (my friend thought I had made a falafel with hummus since I served it with an oatmeal cookie as you can see in the picture and she is totally right haha), but oh boy is it good.

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Xo,

KGB