Saturday, August 13, 2016

15 Hours On The Road - A Photo Series

This past week my roommate and I took a road trip down to music city (highly recommend).
A 13.5 hour drive + 2 gas stops + a few bathroom and food (mostly coffee) breaks = 15 hours on the road. 

Below is a photo series of those 15 hours: 6am EST to 8pm CDT. 
You'll notice some of the photos aren't completely in focus, lighting is a bit off, etc., but I think it embraces the real/candid/unedited nature of our time on the road: the tired, the hyper, the "over it", and everything in-between.

6:19am EST

7:10am EST

8:20am EST

9:46am EST

10:18am EST

11:12am EST

12:39pm EST

1:02pm EST

2:36pm EST

3:05pm EST

4:27pm EST

5:40pm EST

6:22pm EST

7:16pm EST

7:28pm CDT

8:12pm CDT

With love,


Friday, August 5, 2016

Easy Cheesy Kale Chips

Don’t knock it till you’ve tried it, folks.

This recipe is super simple and one of my go-to’s when I’m craving a salty snack. 

What you’ll need:
○ Kale 
 Olive oil
 Nutritional yeast

The reason I haven’t included measurements is because it’s completely customizable (in a way you can’t really mess up, so those of you who panic without exact measurements, I promise it’ll be fine).
  1. Preheat your oven to 350°F
  2. Wash, de-stem, and cut/rip your kale into small pieces
  3. Line a baking sheet with parchment paper
  4. Spread kale on parchment paper 
    • Tip: make sure it’s not piled on top of each other too much or it won’t get as crispy (for example, the batch I photographed could have been spread out more, but I wanted to use up all the kale I had left)
  5. Lightly drizzle kale with olive oil  
  6. Salt and nutritional yeast to taste (this is what will give it the cheesy flavor — personally I opt for a bit less salt and a whole lot of nutritional yeast)
  7. Bake for 10-15 minutes or until crispy

If you’re still not convinced to give it a go, just know that my teenage brother who won’t eat anything I deem healthy LOVES these kale chips.

Happy snacking!

With love,