Julianne Hough from Footloose Inspired Hairstyle

Hello lovelies,

I created this amazing hair and makeup for an awesome bride recently.  The hairstyle was inspired by Julianne Hough in the movie footloose.  This is the style she wore her hair for the last dance of the movie.  I also think it reminds me a little of the movie Tangled, but maybe that's just because I love disney movies.  They eye makeup and false lashes totally made the look come together, paired with some flawless foundation and a little contouring, she was ready to rock that isle! 

XOXO,
Sharayah

Impressed by IMPRESS Press on Nails!

Okay, so I am a little obsessed with a couple of things in life.  Most of them I am proud of, like my love for Jesus, my husband, family and my cutey pa-tuty puppy, Samantha.  A few of them I am not so proud of...like shoes, makeup and now these stinkin' press on nails. 

It all started because I received a few packs of these beauties in the mail, for free.  BAM!  Love free stuff.  Anyways...I never tried them since I work with my hands so much I figured I would go somewhere and one would just pop off and I'd have to walk around looking like a faloofa with half my nails did.

I ended up breaking down about a week or so ago and smacked on a pair before I had to go to a graduation party for my cousin.  I figured it was only a few hours and I would just be hanging out so I should be good.  Well a week later, they were still on!!  And my week was rough on my hands...I helped my parents move their entire house...and these press on nails didn't even budge. 

So long story still long, I LOVE THESE NAILS.  They are way less expensive than getting your nails done at the salon, it takes about 5 minutes from start to finish, you can mix and match to make your own look (like I did pictured above) and the BEST PART- they will not ruin your actual nail!  That, for me, was the real seal-the-deal-moment.  I hate getting my nails done because when I run out of time...or let's be honest...money, my natural nails look like they went through a war zone. 

So go RIGHT NOW and get yourself a few pairs of these beauties.  You won't regret it!

~Don't forget to visit their website, www.impressmanicure.com and get a $1 off coupon.  They are roughly $5 so getting them even less expensive is even more awesome!

XOXO,
Sharayah

Paleo Cornbread(ish) Muffins

Paleo Cornbread(ish) Muffins
Original Recipe by Our Paleo Life

Ingredients

• ½ cup Almond Flour
• ¼ cup Coconut Flour
• ½ tsp Sea Salt
• ½ tsp Baking Soda
• 3 eggs
• 2 Tbsp Ghee, melted
• 2 Tbsp Coconut Oil, melted
• 2 Tbsp Honey
• ½ cup Unsweetened Almond Milk

Instructions

1. Preheat the oven to 325F.
2. Line a baking pan (I use an 8×8 tin) with parchment paper or other non-stick covering, or grease well.
3. Blend all the dry ingredients in a bowl.
4. Add all the wet ingredients to the dry ingredients and blend well. Using a hand whisk is just fine for this, no need to break out the stand mixer.
5. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the bread comes out clean.
6. If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

**I put mine in muffin tins for portion control and ease but you could definitely do this in a pan as the directions state.

Enjoy!

Paleo Tomato Basil Soup

Paleo Tomato Basil Soup
Original Recipe from ME :)

Ingredients
1 28oz can whole tomatoes
2c chicken stock
1 tsp garlic infused olive oil
(to infuse your o.o with garlic just simmer the two together for a few minutes and remove the garlic cloves before using)
1 tbsp tomato paste
1 bay leaf
1 carrot
1/2 yellow onion
1 celery stalk
1/8 tsp red pepper flakes for some heat
fresh basil leaves
salt and pepper to taste

Throw all the ingredients into a food processor until smooth and creamy.  Heat in a pan until your desired temp and serve.  Taste even better as left overs as the flavors have time to merry even longer.  

**If you are low on time or veggies  this recipe can be used with very minimal ingredients. Canned tomatoes, chicken stock, garlic infused o.o, tom paste, red pepper flakes and salt and pepper to taste.  I added in the other veggies since they add an extra dimension to the flavor.  It was so yummy!

Enjoy!

Wonderland Photoshoot by LOVE Bea Photography

Tim and I didn't want any normal 'ole photo shoot; We wanted a unique, fun photoshoot that we would be able to look back on and smile at.  This was such a fun day with two very talented, creative and a little cooky, people: Brandi and Logan, the owners of LOVE Bea.  www.facebook.com/lovebeaphotography

Enjoy!

Perspective.

I came across this picture today on pinterest.  The picture, originally from reuters.com, touched my heart in such a way that I literally stopped what I was doing to take a moment and seriously think about what this would be like.  I go about my day to day life like any other "normal" person.  I am happy, thankful, have great faith in my amazing God, I laugh, cry, get angry, and I complain.  That last part is what I am feeling most guilty about today.  I complain about not having the money to get the newest fashion trends or home decor; I complain about being so hungry I'm "gonna die"; I complain about being bored with drinking water all the time.  It is disgusting.  There are sweet little babies all over this world, literally starving.  Starving.  This poor, innocent child is so emaciated that his body is the shape of his bones.  I have never, in my life, for one single minute, been as hungry as this little boy has been since birth.  Why are we not doing more?  Why is this still happening?  I want to wrap him up in my arms and give him anything he has ever wanted.  Which, once he has told me, will make me feel even more spoiled since his response would probably be something so "miniscule" that I have never even given it thought.  Like food and shelter for him and his family or medicine for when they are sick or clothes when they are cold.  I may never meet this precious child of God but I know that I am going to try and live with the knowledge that I have been blessed with things others have not, that I have been given opportunities to food, water and shelter that others will never have and that only I control my actions, thoughts and words.  My husband and I support children with compassion and other ministries but that is not enough.  I have to figure out some way to do more.  Maybe one day I will be able to travel there and touch there lives in the same way they have touched mine. 

Balsamic Glazed Steak "Sushi"

Balsamic Glazed Steak "Sushi"
Recipe adapted from Picture the Recipe

Before you start, get out your steak and choose whether or not you want to tenderize it.  If you are using a sirloin, you won't have to do that.  Choose a steak with out a lot of fat since you will want to trim that off.
Season your steak, generously, on both sides with salt, pepper, and worcestershire sauce.

While you let that marinate for about 30 mintues (or longer) go ahead and prepare the "stuffing".

 

Slice up your veggies into strips lengthwise, this will work best for putting it into the middle of your "Sushi" Steak.

I used carrots, zucchini, green beans and green onion.  The stiffer the veggie, the better it will hold and look in your roll up.  The green onions went totally limp, I would still add them but possibly add one more veggie like yellow squash!  Some people would probably love to add different peppers, but I am not one of those people :)

Put about 2 tablespoon of butter into a pan add 1/4 c balsamic vinegar, 1/4 c beef broth, and 2 tablespoons brown sugar.  (I know sugar is not really paleo friendly, but its such a small amount that makes the world of difference in this sauce!  YOU WANT TO ADD IT!!)  Let that all come to a boil and reduce to about half the amount.  Turn down the heat and transfer into a bowl for later.

In the same pan put 2 cloves of garlic (just slightly crushed) into about 2 tablespoons of olive oil and let the garlic flavor the olive oil for a few minutes.  Then turn the heat up to high and saute your veggies in the garlic olive oil for no more than 2-3 minutes and add 1 tsp of Italian seasonings and a pinch of salt.  Transfer that into a separate bowl.

 Now take your steak and lay them out, taking bunches out of your bowl, making sure to get a little bit of everything, fill the steaks and then take toothpicks and seal it all up.

 With olive oil coating the bottom of the same pan you have been using (if your like me, you HATE dishes) place your Steak "Sushi" into the pan seam side down, let them cook for a few minutes and then continue to flip on all side for a few minutes at a time until you get your desired done-ness. 

 Pour the yummy balsamic glaze over the rolls and your done. 

This has got to be one of the most delicious things I have made in a very long time.  My hubby and I were in foodie heaven.

Enjoy!!

I said, Yes!

This is just one of the amazing shots from one of our engagement shoots!  Blue Dandelion Photography out of Wisconsin did a fantastic job.  My now husband, Timothy, was the one who decided on positioning my homemade frames this way and it turned out fantastic!

More from our themed engagement shoot, Wonderland, coming soon!

XOXO

Sharayah

Paleo Creamy Roasted Chicken Breast

Creamy Roasted Chicken Breast
Recipe from Dirty Floor Diaries


Ingredients

4 Chicken Breasts
1 tablespoon Olive Oil
1 cup sliced mushrooms
1/2 yellow onion (Diced)
1/2 cup High-Quality Full-Fat Coconut Milk
1/3 cup Chicken Broth
1 teaspoon Paprika
1/2 teaspoon Salt

Salt & Pepper (for chicken breasts, to taste)

Directions

Preheat oven to 350*. Salt and pepper both sides of the chicken breasts and place in glass baking dish.

Heat olive oil in large pan and add onions and mushrooms. Saute until onions are translucent and mushrooms are brown.

Whisk in chicken broth, coconut milk, 1 teaspoon salt, and paprika. Bring to a boil, then reduce to a simmer and reduce slightly.

Pour mixture over chicken and place in the oven to bake for 40 minutes.

Enjoy!!

Paleo Shepherds Pie

Paleo Shepherd's Pie

Ingredients

1 1/2 tablespoon coconut oil
1 med yellow onion, diced
2 carrots, peeled and finely diced
2 cloves garlic, minced
2 pounds ground lamb, beef or any meat-I used lean beef
salt and pepper, to taste
1 tablespoon tomato paste (I used sun dried tomato pesto)
1 cup beef or chicken broth
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
3 egg whites
Mashed Cauliflower (recipe coming soon)
paprika to garnish

Directions
Preheat oven to 400 degrees F
Heat skillet over med-high heat about 3 min.  Add coconut oil and allow to melt, add onion and carrot, reduce heat to med-low and cover.  Allow veggies to get soft but not brown, about 5 min.

Add garlic to pan and stir, about 1 min.   Crumble the ground meat into the pan (I used my hands). Saute until it's cooked through and brown, about 5-10 mins.  Add salt and pepper.

Add tom paste, broth, rosemary and thyme to pan.  Stir then bring to a boil and simmer uncovered until most of the liquid has evaporated, about 10 mins.  Set the pan aside and let it cool for 10-15 mins.  Scramble egg whites until frothy and blend unto the meat mixture.

Put meat mixture into baking dish.  Add mashed cauliflower on to the top of meat. Top with paprika.

Bake for 25-30 mins until the top browns.

ENJOY!

Chili Cilantro Lime Crockpot (Whole) Chicken

Chili Cilantro Lime Crockpot (Whole) Chicken
Original Recipe&Photo by: PaleoPot

Didn't get a picture of this myself since we devoured it the second we got home! So I can not take credit for this photo. This chicken is so good and PALEO friendly!!

What you need:

One large free-range organic whole chicken. Mine was 6 pounds for a 6 quart slow cooker.
Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .
1/2 cup of lime juice (about 2 limes).
1 extra whole lime for stuffing inside your chicken (yes that makes 3 limes total).
2 generous handfulls of fresh cilantro.
3 cloves of garlic.
1 tbsp of olive oil.

How you make it:

Wash your chicken off under cold tap water and then dry with paper towels.
Dust your chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to your taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color you see in the picture.
In a blender or food processor, combine your lime juice, cilantro, garlic, and olive oil. Pulse until an even consistency is reached.
Take your extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of your chicken.
Find a ziplock bag or crock pot liner large enough to hold your whole bird. Place your bird in the bag and pour your wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick.
Seal your bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziplock bag.
Let your chicken marinade overnight. I know, you have to wait, but the morning will be true dump-and-go style cooking.
Place your chicken in your slow cooker along with any marinade left over in your bag.
Cook on low for 6 to 8 hours. I would recommend closer to 6. It will be glorious.

Coconut (Dark) Chocolate Chip Cookies- NO eggs, sugar or flour!

Coconut (dark) Chocolate Chip Cookies

These beauties are made with NO eggs, Sugar or Flour.

1 C unsweetened coconut flakes
1 C blanched almond flour
1/4 C Sunny’s Vegan Sweetened Condensed Milk

1 Tbsp vanilla

1/4 C mini chocolate chips

Mix the coconut and almond flour together until coconut is evenly distributed
Add milk and vanilla and stir until dough forms
Fold in chocolate chips
Bake at 350 degrees for 10-12 minutes or until edges turn golden

Can make into about 4 GINORMOUS cookies or a lot of regular sized ones. Tim is in love with these...he was shocked when I told him they were good for him

Enjoy!!

Blueberry Cupcakes with Sugar & Cinnamon Crunch top and Cream Cheese Frosting

Are you drooling yet?  I know I haven't said anything but I think these pictures speak for themselves. 

Here is the recipe for these yummy works of art:

Ingredients:
For the Topping:
6 tablespoons granulated sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon

For the Cupcakes:
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt 
4 tbls unsalted butter, softened
4 tbls unsweetened applesauce
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)

For the Icing:
1 1/4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners' sugar, sifted
1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)

Directions

Make the topping: Mix together granulated and brown sugars and cinnamon.


Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.


Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.


Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.