Fun-Enjoy the long weekend with some fun activities around town!

• Klyde Warren Park presents Music Road Third Thursdays! Enjoy Garret Lebeau this Thursday, May 23rd from 7:30pm-10pm!
• Beverly Drive Magazine Polo Cup & Concorse benefiting Boy’s & Girls’s Clubs of Collin County on Saturday, May 25th from 12pm-5pm at Prestonwood Polo and Country Club! RSVP to 972-325-8795 or events@beverlydrivemagazine.com.
• Dallas Symphony Orchestra hosts Memorial Day Concert & Fireworks Display at Flagpole Hill on
  Monday, May 27, 8:00 PM (8007 E. Northwest Highway, Rain Site: Meyerson Symphony Center, 2301 Flora Street)

Food-Checkout Dallas’ newest hotspots!

• Trumpet & Belly-love the quaint intimate experiece of shared plates! Perfect date night!
• HopDoddy Burger Bar-worth the wait….highly recommend the La Bandita Burger & Baby Kale salad!
• Lark In the Park-Work up an appetite at Klyde Warren Park then stop over and joy the Assorted Artisinal Cheese Plate, Seared Cape Code Scallops and Wild Mushroom Persillade!

Fashion-See my Memorial Day top fashion pics HERE.

How will you spend your holiday?

Where Wear will we be next….

Vacaying it,

A&C

Vegan a La Mode by Emma

This weekend I helped host a yoga and raw food retreat in the mountains where 7 hot springs offer visitors opportunities to detox and relax.  I wanted to make sure that the dozen people I prepared food for were satisfied with their hunger and had a positive experience with raw food.  Buckwheat granola combined with fresh fruit and cashew cream is very filling and nutritious.  The hot springs retreat in Eden will be repeated this fall.  If anyone is interested in joining the raw food and yoga retreat- please reach out to me through the blog.

Health note: High in vitamins, minerals, protein and healthy fats, nuts and seeds are little powerhouses of nutrition. However, nuts and seeds also contain phytic acid and large amounts of enzyme inhibitors which protect them from sprouting until ready to grow. These enzymes increase the vitamin content of nuts and seeds, especially the B vitamins. Soaking also makes them much easier to digest and enables their many nutrients to be more easily absorbed by your body.

Sprouted Buckwheat Granola

• 1 cup pitted dates, packed
• 2-1/2 cups raw buckwheat groats, soaked for 8-12 hours, rinsed and drained, then sprouted
• 3/4 cup raisins, currants, dried blueberries, cranberries, cherries or goji berries
• 1/4 cup flaxseeds, soaked for 8-12 hours in 1/2 cup purified water (do not rinse or drain)
• 1/4 cup raw pumpkin seeds, soaked for 4-6 hours, rinsed and drained
• 1/4 cup raw sunflower seeds, soaked for 4-6 hours, rinsed and drained
• 1/4 cup raw sesame seeds, soaked for 4-6 hours, rinsed and drained
• 1/2 to 1 cup raw, sliced or whole almonds, soaked for 8-12 hours
• 1 large, pureed sweet apple
• 1 Tbsp. ground cinnamon

Directions

1. Cover the buckwheat groats with an inch of purified water, and soak for 8-12 hours.
2. Put the groats into a strainer, and rinse them well. Let sit in strainer over a plate for another 8 hours to sprout. Rinse them once more before adding them to the recipe.
3. Soak flaxseeds in 1/2 cup of water into a bowl to soak for 8-12 hours. Put almonds together into a separate bowl and cover with water. They will finish soaking at the same time your buckwheat has finished sprouting.
4. Combine the pumpkin, sunflower and sesame seeds in a bowl and cover with water. Let soak for 4-6 hours, then rinse and strain.
5. Place the dates in a high-power food processor, blender or Vitamix with 1/2 cup of purified water, and puree into a smooth paste. Add more water if needed to facilitate processing.
6. Combine the buckwheat groats, raisins, currants or dried berries, flaxseeds with their soaking water, and the other seeds and nuts in a large bowl. Add the date paste, apple puree, and cinnamon. Stir well or mix with your hands to make a batter.
7. Evenly spread 3 cups of the batter no more than 1/4-inch thick onto a dehydrator tray lined with a non-stick silicone sheet or wax paper. Repeat until all of the batter is used.
8. Dehydrate for 8 hours at 105-115º F. Flip granola onto a clean mesh dehydrator tray, carefully remove the wax paper or silicone sheet, and dehydrate for another 24 hours at 105º, until completely dry.  Enjoy with your favorite milk.

Jalapeno Cheese Chicken

5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated colby jack or cheddar cheese
salt and pepper to taste
1 cup BBQ sauce (I like Sweet Baby Ray’s)

Directions:

1.) Slice chicken breasts in half  WIDTH wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.

2.) Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem.
3.) In a small bowl, mix your softened cream cheese with your grated colby jack.

4.) Fill each jalapeño half with about 1 Tbs cheese mixture. (you can use more as needed)

5.) Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn’t always close the way you think it should. No worries-the bacon will pull it all together.

6.) Wrap each breast piece with 2 slices of bacon. Do one at a time and just wrap tightly while tucking the ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!

7.) Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it’s done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don’t have a meat thermometer, pierce chicken with a fork. If juices run clear, it’s done! *Makes 10 Chicken Bombs

Bake, uncovered, at 375 degrees for 30 minutes. Basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.

With the Preakness coming up this weekend, I wanted to share in some of my Kentucky Derby (way to go Orb!) day photos as I attended the 5th Annual Lee Park Junior Conservancy‘s Day at the Races 2013. Set to theme-”Run for the Roses” everyone was festively clad in Derby day attire (yes, thank you to Belle de Benoir for my rose inspired fascinator and Sail to Sable for the dress) and enjoying the spring afternoon amidst a crowd of horse racing revelers, music, gaming, spirits and flavorful bites-the hot browns (yum)!

Lee Park Junior Conservancy’s Day at the Races 2013

Wow that’s me and a hat shot from the 1st annual Day athe Races!

Day at the Races 2013 Co-Chair Jose Reyes, Allison

Veuve anyone?

Lindsay sans head of roses

Veuve’s spokesperson-Jason and date

Allison and Stephanie clad in Derby red

Floral sponsor-Angie Strange, owner of Posh Floral

A Derby inspired cocktail anyone?

Carla and I both wearing fascinators from Belle de Benoir

The girls!

Christie and I posing with our Audrey Hepburn shades…

Who’s the best dressed?

Shelle and I, what a fun day!

Festively clad,

A

Old Navy is bringing Pretty Muddy to Dallas on Saturday, June 1st for this 5K adventurous obstacle course mud run for any woman who wants to get outside, spend time with friends, and have fun!

Expect to see:

• 5k Course (3.1 miles, run or walk)
• Women Only (sorry guys!)
• Mud (lots of it)
• Architectural Obstacles (much better than shabby hay bales and shaky plywood)
• Pretty Epic Finish Line Party (entertainment, music, drinks & celebration galore!)
• Post race, women will be treated to a fashion show by Old Navy showcasing the latest in the active wear fashion trends!

Before

Register Here for Dallas’ Pretty Muddy event on Saturday, June 1st at Skyline Ranch (1801 E Wheatland Rd Dallas, TX 75241)!

After!

Where Wear will we be next….

Getting Muddy (yes that’s right….Where Wear is participating!)

A&C

#GetActivewithON

Vegan a La Mode by Emma

When given the time I can come up with so many incredible healthy recipes to create, but sometimes we don’t have the time to make something that requires prep time. This week I’d like to share a delicious solution for those days that you are just too busy to make something yet want something healthy that will keep you energized. Green smoothies and juices are energizing and detoxifying. Health Note: Green smoothies are loaded with vitamins, minerals and phytonutrients. Taking a multivitamin supplement just isn’t the same as getting nutrients from real food. Depending on the fruits/vegetables you use in your smoothie, you could be getting a great dose of vitamins A, C, E and K as well as minerals such as calcium, magnesium, zinc and potassium. There are too many phytonutrients to list, but again fruits and vegetables contain carotenoids, flavonoids and resveratrol to name a few.

Peachy Green Smoothie
1/2 frozen banana
1 cup frozen peaches
1-2 ice cubes
3/4 cup flax milk (or any nut/seed milk you like)
2 large leaves kurly kale
2 tbsp hemp protein or Sunwarrior vanilla protein OR 2 tbsp nut butter
1 pitted date or 2 drops stevia (optional)

Blend all ingredients in a high speed blender till smooth, using the tamper to keep things moving. If you use regular almond milk in place of the tahini milk, you may want to add a tablespoon of hemp seeds or nut butter for creaminess.

The family!

Mother’s Day Ice Cream Pie

1 Keebler Ready Pie Crust-Oreo or Chocolate

1 – ½ gallon of Dreyer’s French Silk or Caramel Delight Ice Cream

1- carton of Cool Whip

1/2  cup of roasted pecans (chopped)  optional*

Chocolate syrup

Caramel syrup

In pie crust, spoon in ice cream.  Allow to soften before smoothing out with a spatula. Add Cool Whip to top. Drizzle syrups on top and add roasted pecans.

Immediately place in freezer on a cookie sheet. When frozen, allow time for pie to soften some before slicing and serving. *Other ice cream flavors can be used. Mint chocolate chip (our fav) perhaps?

Our Dilido St. house rental

The Bachelorette

Stopping by a few of our favorite Miami haunts-LIV Nightclub, the Delano Hotel, Catch Miami, 8th and Ocean and the SLS Hotel’s Hyde Lounge South Beach. I’ll let the pictures speak for themselves….

Outlook into the Pacific

A boardwalk stroll

South Beach…a cabana anyone?

WWITC at the Clevelander

Lets hit the beach!

A wise old saying….

the SLS Hotel’s Hyde Beach

Rose champagne sangria

Girl time!

Cover ups and hair scarfs…

Who’s up for some fringe?

LA style sets the trend in SB!

Hair ties and sarongs

Never leave us unattended…

Whoo hoo! Now that was a party!!!

Off the island,

A&C

 Happy Wednesday lovelies! Let’s see what’s up and coming on the eventing calendar!

Don’t forget to RSVP for Family Gateway’s Celebrity Waiter kickoff party co-chaired by yours trulys’!

Summer is upon so come check out the latest style tricks as Tootsies hosts its Fashion Meets Social Media event next Tuesday, May 14th at 6 p.m.!

Pamper yourself fabulous May 19th at Dallas’ edition of Pamper Me Fabulous at the FIG! Get your tickets and use pmffriends’ promo code which gets you 1/2 off tixs!

Celebrate in true true garden party style while enjoying looks from Ashlee Brooks Collection! Wear your best summer cocktail attire (with a whimsical twist of course), all while enjoying complimentary cakes and cocktails! RSVP today!

Until next Wednesday,

A&C

Vegan a La Mode by Emma

Zesty, fresh, and healthy! This weeks recipe takes a twist on key lime pie by adding a rich nutty crumble and health kick of Spirulina.

Health note: Spirulina is 65% protein and amino acids including the essential fatty acid gamma linolenic acid (GLA) which has gotten a lot of attention for being anti-inflammatory, especially when taken with other quality Omega-3 supplements like Fermented Cod Liver Oil. (I suspect that the benefits of GLA in Spirulina are even more than what the studies have found since these studies often use vegetable oils for their GLA source, and the other inflammatory compounds in vegetable oils can interfere with the anti-inflammatory ability.) It contains all essential amino acids.

· Spirulina contains Omega 3-,6 and 9s and is especially high in Omega-3s.

· Spirulina is extremely high in Chlorophyll, which helps remove toxins from the blood and boost the immune system.

· Spirulina has a very high concentration of bio-available iron and is excellent during pregnancy and for those with anemia and will not cause constipation.

· Spirulina is a great source of other nutrients including (according to Wikipedia):“Spirulina contains vitamins B-1(thiamine), B-2 (riboflavin), B-3(nicotinamide), B-6 (pyridoxine), B-9 (folic acid), vitamin C, vitamin D, vitamin A and vitamin E. It is also a source of potassium, calcium, chromium, copper, iron, magnesium,  manganese, phosphorus,  selenium, sodium and zinc. Spirulina contains many pigments which may be beneficial and bioavailable”

Spirulina has also been found to have an ORAC (Oxygen Radical Absorbance Capacity) of over 24,000 which is 4x the ORAC score of blueberries. The ORAC score is generally used to measure antioxidant ability and concentration in different foods.

· Spirulina is incredibly high in calcium with over 26 times the calcium in milk, making it excellent for children, the elderly and during pregnancy.

· Some research has suggested that Spirulina may be helpful in allergies and allergic reactions.

· Emerging evidence suggests that it binds with radioactive isotopes and may be useful for radioactivity exposure or radiation therapy.

· The protein in Spirulina is highly usable and has a net protein utilization rate of between 50-61%

· Spirulina can bind with heavy metals in the body and help remove them.

Lime Meringue Parfait with Macadamia Vanilla Bean Cream

 Crumble

1 cup pecans

1 cup walnuts

¼ cup pitted dates

2 tsp cinnamon

1 tsp nutmeg

pinch sea salt

Lime meringue

½ cup pitted dates

2 tbsp honey

1 1/2 tbsp vanilla extract

1 tbsp coconut butter

3 tbsp lime zest

3 tbsp lime juice

2 ½ cups avocado

1 tsp spirulina

7 drops stevia liquid

Vanilla Bean Cream

1 cup macadamia nuts

2 soft dates

6 tbsp maple syrup

1 tbsp vanilla extract

1/2 vanilla bean

Mint spring garnish

Crumble:

Soak pecans 2 hours. Drain, dry for 20 minutes. In food processor, grind walnuts into fine meal. Grind pecans into fine meal. Add dates and puls until well mixed. Add spices and pulse until mixed. Add into 4-6 parfait glasses

 Meringue:

Soak dates in water. Drain and set aside. IN food processor, blend dates,  honey, vanilla, coconut butter, zest, lime juice until smooth. Add 1 tbsp date water to aid in blending.  Spoon in avocado and spirulina and blend until smooth. Add stevia to taste. Spoon meringue on crumble.

 Vanilla Cream:

Soak macadamias in water 30 minutes. Drain. Soak dates in water 10 minutes. Drain. In blender, blend nuts, maple syrup, dates, vanilla, and vanilla bean until smooth. Dive cream and spoon on meringue. Top each with mint sprig.