Pops of color splashed throughout a natural pallet can create subtle drama as shown in this room featured in Covet Garden. Make this work for your nursery with some handmade options like these sweet paper poms, classic wood alphabet and bold floral pillow.
Today is International Waffle Day (or Våffeldagen, as it's called in Sweden, where the holiday originated). A day to celebrate waffles? Count me in! Here's a collection of some waffles and other delicous looking treats to enjoy. Best of all, they are calorie free!
Ingredients like milk, yogurt, ice cream, or soy milk are often used to make smoothies creamy and more fulfilling, but coconut milk is a nutritious and refreshing alternative. It is rich in fiber, so it helps you feel fuller longer, and is a good source of many other nutrients such as manganese, copper, phosphorus, and iron. Plus, it is dairy free and gluten free, so those with special diets can enjoy it too.
This recipe can easily be doubled for larger servings or a larger group.
1 cup strawberries
1 ripe banana
¼ cup blueberries
½ cup light coconut milk
Place all ingredients in a blender and blend until smooth. Serve immediately.
Photography/Yoko Inoue for Brooklyn Modern, published by Rizzoli
Stunning in neutral...this room photo from Brooklyn Modern taken by photographer Yoko Inoue proves that sophistication isn't for adults only. Recreate this simple setting with some of our handmade picks- like this stylish tent, mod rocker and natural fabric basket.
Who's ready for Spring? Well, we have good news for you: the Spring Equinox starts March 20 at 7:21pm Eastern Standard Time. And we couldn't be more excited!
It's not just the heavenly weather that comes with Spring, or the new blooms in the backyard. Spring is truly a state of mind. So bring on the color. Bring on the ruffles. Bring on the flowers, polka dots & birds. And now let us celebrate these lovely handmade artists that will help us bring on Spring!
This easy-to-make smoothie tastes indulgent, but it’s full of healthy ingredients.
Bananas that are overripe are perfect for smoothies – simply peel them, and put them on a cookie sheet in the freezer. When they’re frozen solid, transfer them to an air-tight plastic bag and store them in the freezer until you’re ready to make a smoothie.
If you’re rushed in the morning, measure the yogurt, peanut butter, and cocoa powder into a large cup in the evening. Stick it in the fridge, and make sure that you have a banana in the freezer. The next day, you’ll have a quick, healthy, and satisfying breakfast just a push of a blender button away!
-1 frozen banana
-1 cup vanilla yogurt (if you’re trying to cut back on sugar, use ½ cup plain yogurt and ½ cup vanilla yogurt)
-1 tablespoon all-natural peanut butter
-1 tablespoon unsweetened cocoa powder
Place all ingredients in blender and blend until smooth and creamy. Enjoy immediately or refrigerate for up to a day.
Makes 1 meal-sized serving or 2 snack-sized servings
Daylight Savings Time begins this Sunday, March 13th, and it's time to spring forward. It also might be time to treat yourself to a fun new time-keeping device. From recycled bicycle parts to custom child portraits, there are plenty of handmade options for keeping time (and even some just for pretend). Here's a few of my favorites.
Almost every day during the spring, we go outside and play.It doesn’t necessarily matter what we play; we are warm, happy and outside. In winter, we spend our mornings unfreezing pipes with hairdryers and afternoons hunkered down with endless games of monopoly.Needless to say, I spend my cold winter days longing for spring.
I look for signs of spring in the most unusual place – the dairy section of my supermarket. Nothing makes me happier than a March expiration date on my milk carton! But really, as we get closer to it, you can almost smell spring in the air – that hint of spring hanging on a cool, mild breeze will put me in the best of moods. So I watch and patiently wait for my March-stamped gallon of milk, and gentle spring breeze.
Let’s get ready for spring with this “Easy-Breezy” windsock, using supplies you might even already have on hand. Kids can get creative by using their favorite colors and embellishments, such as sports-themed, floral or insect stickers.
It’s time to say goodbye to the frigid winds of winter and hello to the gentle breezes of spring!
White Paper Cup (9 ounce size in photos)
Ribbon or Yarn
Stickers / Embellishments (3D Stickers, sequins and Sports Stickers used in projects)
Step 1:Adults only, use your scissors to poke a hole in the bottom of the cup.Cut out the bottom. If there are any pieces that you can’t quite cut out, simply bend them down into the cup as pictured.
Step 2:Using your hole puncher, punch 2 holes, one on each side of the cup, near the bottom (cut) end.
Step 3:Paint as desired; let dry. 2 coats might be necessary to cover any design on the cup.
Step 4:Decorate with stickers and embellishments as desired.
Step 5:Cut the crepe paper to your desired length and tape it to the inside of the cup, as pictured. You can use as many or as few strips as you like! You can also decorate the crepe paper with sequins and/or stickers if desired.
Step 6:Thread the ribbon or yarn through the holes.
Hang your windsock on a tree, hook it to your front porch, or wherever else you like, and get ready to welcome spring!
This colorful salad is a great warm weather main dish filled with fresh vegetables, chicken, pastrami, and cheese. Blanching the broccoli makes it crisp tender and locks in the bright green color. It doesn’t take much time since you can do it in the same water you use to boil the pasta. I like to use grilled chicken in this recipe but you can also use a rotisserie chicken from your grocery store to save time.
1 small head of broccoli, chopped
12 oz. multicolored corkscrew pasta
3 cups chopped cooked chicken
15-20 cherry tomatoes
1 medium zucchini, chopped
1 medium carrot, chopped
5 mozzarella string cheeses, chopped
½ cup diced pastrami
Boil water for the pasta but first blanch the broccoli by placing it in the boiling water for 1-2 minutes. Remove broccoli with a slotted spoon and immediately place in a bowl of ice water. Add the pasta to the boiling water and cook according to package directions. Drain pasta and rinse with cold water. Remove broccoli from the ice water and pat dry with a paper towel. Mix all ingredients in a large bowl and toss with Italian dressing. Serve with warm crusty garlic bread.
With St. Patrick's Day just around the corner, it's time for all things green. From classic shamrocks to fun polka dots and patterns, there's loads of handmade options for this festive day. Whether you have a little Irish in you or not, these St. Patrick's Day finds are simply too cute to pass up.
This pie, with its chewy, granola-bar-like crust, tender, spiced apples, and crumbly topping, is scrumptious. As far as pies go, it’s also remarkably easy. I found the recipe in a cookbook from the 1950s and adapted it to be more healthy. It’s sugar-free and 100% whole grain.
- ¾ cup whole-wheat flour
- 2 ½ cups old-fashioned oats
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 stick (½ cup) butter, melted
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 5 medium apples, peeled, cored, and sliced into ⅛” wide slices
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- juice of half a lemon
- 1 teaspoon pure vanilla extract
- ¼ cup thawed apple juice concentrate
1. Center rack in oven, and preheat oven to 375 degrees Fahrenheit. Butter a 9” deep-dish pie plate
and place it on a baking sheet.
2. Make crust. Combine flour, oats, salt, and 1 teaspoon cinnamon in a large bowl. Combine butter, maple
syrup, and 1 teaspoon vanilla in another bowl or a glass measuring cup. Pour liquid ingredients over dry and stir thoroughly to combine. Set aside 1 cup of crust mixture, and pat the rest of it across the bottom and all the way up the sides of the pie plate using your hands (this is easiest if you slip plastic sandwich bags over your hands first).
3. Make filling. Combine all filling ingredients in a large bowl, tossing to make sure the apples are well coated.
4. Pack the filling into the crust. Sprinkle the remaining 1 cup of crust mixture over the top of the apples, breaking it into small chunks.
5. Bake pie for 15 minutes, then rotate halfway around and bake for 15 minutes more, or until crumble topping is golden brown. Decrease oven temperature to 325 degrees Fahrenheit, cover the entire top of the pie with a piece of foil (shiny side up) and bake for 35 to 40 minutes more, or until the apples are tender (check by piercing the pie with a sharp knife).
Serve warm with vanilla ice cream, vanilla yogurt, or whipped cream.