We decided to update our 4th of July BBQ Party Printable Collection!  We hope you like it! For details about these fabulous pictures and more fabulous 4th of July BBQ party ideas, visit last year’s 4th of July party post.

DOWNLOAD THE COLLECTION

Photos by Riso Studio

Desserts by Christa’s Confections

Recipe and Photos by LoveandLemons

Hello everyone! Have you been missing your Sunday Suppers?! Here is another for you. I personally love grilled cheese, and this recipe takes it to a whole new level!

Recipe and Photos by LoveandLemons

Instructions:
Assemble sandwiches with cheese fig spread and (optional) a drizzle of balsamic vinegar.Heat butter or oil in a pan or grill pan. Grill for a few minutes per side, pressing sandwiches down with the back side of a spatula. Or for a panini press effect (without the press), weigh them down by placing a heavier pan on top.

Let’s eat healthy this week folks! Start your week off right with this Sunday Super Sandwich. Enjoy!

Recipe and photos by My New Roots

Smoky Tempeh Sandwich with Sundried Tomato Pesto
Makes 1 sandwich

2 slices wholegrain sourdough bread
a few slices Smoky Tempeh
a generous slather of Sundried Tomato Pesto
¼ – ½ ripe avocado
plenty of salad greens (spinach, butter lettuce, arugula etc.)
cracked black pepper

Smoky Tempeh
Ingredients:
1 package tempeh 7oz. / 200g
1 Tbsp tamari
1 Tbsp. maple syrup
1 tsp. melted coconut oil or ghee
1 tsp. smoked hot paprika or ground chipotle

Directions:
1. Slice the tempeh into slabs or long strips, depending on the shape of your block of tempeh.
2. In an oven-proof dish whisk together all other ingredients. Place the tempeh in a single layer covering the bottom of the dish, then flip each piece so that it is coated with the marinade on both sides.
3. Place in a 375°F / 190°C oven for 20-30 minutes until the tempeh has absorbed the marinade. Remove from oven and let cool until you are ready to make your sandwiches.

Sundried Tomato Pesto
Makes about 1 cup

Ingredients:
1/3 cup / 50g organic sundried tomatoes
2/3 cup / 150ml hot water
½ cup / 65 g pumpkin seeds
1 clove garlic
2 Tbsp. cold-pressed olive oil
salt to taste, if desired
1 tsp. raw honey (or maple syrup) if desired

Directions:
1. Place the tomatoes in a bowl and cover with just-boiled water. Let soak until soft, about 30 minutes.
2. In a dry skillet over medium heat, lightly toast the pumpkin seeds until they puff up and smell nutty. Be careful not to burn them! If you want a completely raw pesto, skip this step or soak the seeds overnight to activate them.
3. Drain the tomatoes through a strainer over another bowl to catch the water – you need to save the liquid for the pesto as it contains many nutrients and tons of flavour.
4. In a food processor, pulse peeled garlic to mince. Add all other ingredients, except salt and sweetener, and blend on high until smooth. Taste for seasoning and add salt or sweetener if desired. Store in a tightly sealed glass container in the fridge for up to one week. Enjoy on sandwiches, with eggs, on pasta, or as a dressing on grain salads and fresh veggies.

To Assemble:
1. Toast bread if desired.
2. Slater one half of the bread with Sundried Tomato Pesto. Place sliced avocado on top of the pesto, followed by tempeh and greens. Serve immediately and enjoy, or wrap up for a picnic later in the day.

Photo Source: Rue Magazine, Stylist: Tiffany Pratt, Photography: Tara McMullen

Ah spring! I love spring because you can bring out the color in everything … your house decor, you style, and your parties. Speaking of parties, here are five beautiful table settings for springtime entertaining!

Photo Source: Style Me Pretty, Photography: Brian Leahy Photography, Event Design: Yellow Bird Events, Floral Design: Enchanted Garden

via Pinterest, source unknown

source lost

via Pinterest, source unknown

Recipe and pictures by Good Things Grow

Hello everyone! Is everyone ready for a great Sunday Supper recipe? This is week it is a healthy twist on a casserole. Pair with your favorite salad and Enjoy!

Mushroom Leek & Barley Bake / serves 4-6

2 tablespoons olive oil
4-6 ounces mushrooms, chopped
1 leek, white and light green parts only, chopped
1 garlic clove, minced
2 cups cooked pearl barley (about 1/2 cup dried cooked in 1 1/2 cups water)
1/3 cup sliced almonds, toasted
1/2 cup Parmesan, divided
4 eggs
1/2 teaspoon salt

Preheat oven to 375F and grease a 1 3/4 qt. baking dish.

In a large frying pan heat the oil over medium heat. Add in the mushrooms and a pinch of salt, cooking for about 3 minutes or until just beginning to soften.

Stir in the leeks, cook another 2 minutes, then add in the garlic. Continue cooking until everything is softened and the mushrooms are a nice brown color, about another 3 minutes. Let cool slightly.

Place the barley in a large bowl. Stir in the mushroom mixture, the almonds (reserving some for garnish), and half the Parmesan.

In a small bowl, whisk the eggs and salt. Fold the eggs into the barley mixture, then pour into your prepared baking dish. Sprinkle with the last half of the Parmesan.

Bake for 25-30 minutes or until set. Remove from the oven, sprinkle with the left over almonds and serve

Mint Jeans from Target (similar here), made in San Francisco top from Anthropologie, Vera Wang Lavendar Shoes, Barneys New York Tote

I am super in love with the mint jeans trend. However, I’m not sure how long the trend will last.  So instead of spending $200 for a pair, I went to Target and picked up a pair for $20! I think it’s important to save on trendy pieces and splurge on pieces that are timeless.

1 | 2 | 3 | 4 | 5

Since the weather has begun to warm up, I can’t help but cringe that bikini season is right around the corner! Eeek! I love being in the sun and by the pool but in my bikini … not so much! The area that I am most self-conscious of is my booty. I love finding exercises that really work, and I have done my fair share of research over the years. I wanted to pass on to you five booty exercises that I have tried and love!

Happy Exercising SaucyPants!

A lot of us around the country have experienced a taste of warmer weather! I don’t know about you, but for me this sparks dreams of being on vacation somewhere. And when I start dreaming of vacation, I start thinking of frozen drinks! This refreshing drink is non-alcoholic, but it works well spiked! This is a great drink for lunch or brunch with the ladies or a baby shower!

Melon Mint Slush

makes 4
10 mins 

This is a refreshing drink for when the weather starts getting warm!

1/4 (about 1 pound) honeydew melon, peeled and seeded, cut into 1-inch pieces (to yield about 2 cups)
3 cups crushed ice1/2 packed cup fresh mint leaves
1 1/2 cups ginger ale
1/4 cup honey + 1/4 cup pure organic cane sugar, stevia, or honey (to taste)

Add all ingredients to a blender and blend slightly. Don’t blend too much so the slush goes away! Pour into glasses and serve immediately.

Recipe Adapted From Food Network

Happy Spring SaucyPants!

I have been loving the fishtail braid, but the only thing that stopped me from trying it is I didn’t remember how to do one! The last time I did a fishtail braid was probably in grade school. I thought they were cool then, and I am smitten with them once again. Hope you find this tutorial helpful!

Will you rock this trend SaucyPants?!