Happy Holidays everyone, I've been very busy these days but I have a new recipe, but first check this out ,  I’ve come to learn that Cinco de Mayo( and you guys) is celebrated more here in the States than it is in Mexico. So with that in mind, I’m bringing you this delicious (and completely inauthentic) recipe. Plus, I can’t think of anything that represents America-mex as much as a burrito bowl, can you?

3 corn tortillas, sliced into strips
3 cups loose packed cauliflower florets
2 large leeks, white and light green parts, rinsed well & sliced
2 poblano peppers, stem, seeds and ribs removed, thinly sliced
1 garlic clove, minced
½ teaspoon dried Mexican oregano
1 cup cooked black beans, drained and rinsed
2 ripe mangoes, cubed
1 avocado, cubed
½ cup chopped cilantro
1 lime, sliced into wedges
extra-virgin olive oil
sea salt and freshly ground black pepper
Green Chile Cashew Cream:
1 cup cashews, soaked 3 to 4 hours, preferably overnight, drained and rinsed
2 tablespoons canned mild green chiles, more if desired
1 scallion, chopped
⅓ cup cilantro, coarsely chopped
1 garlic clove
juice of 1 lime
½ cup fresh water, plus more as needed
sea salt and freshly ground black pepper

Make the cashew cream. In a blender, combine the cashews, green chiles, scallion, cilantro, garlic, lime juice, water and a pinch of salt and pepper. Blend well and season to taste. Add additional water if necessary to get your blender blade moving. Chill until ready to use.

Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortilla strips on the baking sheet and toss with a drizzle of olive oil and a pinch of salt. Bake for 10 minutes or until crispy. Remove from the oven and set aside.

Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice. 
Work in batches if necessary and don’t over process or it will get mushy.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the cauliflower and sauté until heated through, about 5 minutes. 
Season with salt, pepper and a squeeze of lime juice to help remove any bitterness from the raw cauliflower. Skip this step if you prefer raw cauliflower rice. 
Remove from the skillet and portion the “rice” into 4 serving bowls.
In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the leeks and poblanos with generous pinches of salt and pepper.
 Cook until soft for 7 to 10 minutes, and then add the minced garlic and oregano. Stir, cook for 1 minute, then add a squeeze of lime and remove from heat. Distribute among the bowls.
To the bowls add the black beans, mango, avocado, and cilantro. Top with the crispy tortilla strips and serve with the green sauce and extra lime wedges.

Other vegetables that would be good here: chopped tomato, grilled corn, chicken or baked tofu, and roasted sweet potatoes.

If raw cauliflower is too veggie for you, mix the cauliflower “rice” with equal parts cooked rice or quinoa.

Recipe By loveandlemons

27 de diciembre de 2017



White off the shoulder blouse
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Chanel zip purse
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PAWAKA lens glasses
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Manokhi cotton newsboy cap
7,625 MXN - farfetch.com

18 de diciembre de 2017


When my mom and I got to eat dinner by ourselves, I’d often vote for Mexican food as always just for the tortillas and queso,  in some days a very traditional food from my hometown but  I’m still a sucker for chips and good queso, and I still haven’t learned to save room for dinner.

Here’s my fresher, plant-based take: A vegetarian taco salad that serves as a balanced, full meal in a bowl. 

Vegan Taco Salad Ingredients:

• 3/4 bag organic arugula
• ½ 15.25oz can organic corn (no sugar added)
• ½ 15oz can organic black beans
• ½ 3.8oz can sliced black olives
• 1 large handful sliced organic mixed tomatoes
• 1 cubed avocado
• 1 almond flour tortilla (you can find these at Whole Foods)

Creamy Cilantro Lime Dressing:
• 1 cup soaked cashews
• 3½ tbsp olive oil
• 1 lime
• 3 tbsp pure water
• ½ tbsp cilantro leaves
• 1/8 tsp sea salt
• pinch of black pepper

1. Soak cashews for 24 hours or at least overnight.
2. To make dressing, blend cashews, olive oil, juice of lime, water, cilantro, sea salt, and pepper together in high-powered blender.
3. Using a pizza cutter, slice tortilla into small strips and bake in oven at 350 degrees for approx. 3-5 minutes. Keep an eye on it because it does get crispy fast.
4. Add arugula to large mixing bowl.
5. Add corn, beans, olives, tomatoes, and avocado.
6. Top with crunchy tortilla strips and approx. 2 tbsp dressing. Mix together well.
Note: You will have plenty of dressing left over, so make sure to save in a small jar with a lid, refrigerate and use for future tasty salads!
 You have to tell me what you think!
The only thing that's missing is the fried tortilla bowl- just kidding

7 de noviembre de 2017


Photo credit: Anthony Topman.

1. Can you tell me about your start in music?

I realized at age three that I wanted to sing. I would have my mom and grandmother sit down, and listen to me sing for hours. At age five, I then told my mom that I wanted to sing. I started taking voice lessons. I soon realized that voice lessons were not enough. I told my mom that I wanted to be on television, but my mom brushed it off because all children wanted to be on tv at the time. At age ten we found my present vocal coach Shaun Royer. I did not stop taking vocal lessons, dance and acting classes. Shortly after starting with Shaun, I had the opportunity to open for Disney Star Caroline Sunshine at the Wells Fargo Center in Philadelphia. My journey continued. I opened for Todrick Hall, and Jesse McCartney. I did a lot of L.A. local charity concerts. It was a dream come true.

2. How old were you when you did The Voice?
  I was 15 years old.

3. What's it like working with Blake Shelton? Blake Shelton, is an amazing human being. He was supporting, caring, and I felt he really cared about his team. I absolutely loved spending time with him. Singing and recording with him were great experiences.

4. What sparked your interest in acting?
  I love telling stories and performing in front of people, and acting is just a wau to reach people and make them feel emotions.

5. What has been the most challenging part of filming Anastasia: Once Upon A Time? 
The most challenging part of filming Anastasia was the recording of the songs. I’m a perfectionist so I was in the studio for way longer than I should’ve been. But, I’m really happy with the end result.

6. What has been your favorite movie from the last year? 
I don’t really have time to go to the movies, but I have been binge watching One Tree Hill. Or at least I was until it was REMOVED from Netflix. Broke my heart.

7. How about your favorite movie and character of all time?

The Basketball Diaries has to be my favorite film of all time. The story is truly heartbreaking.

8. What’s your dream role?

Anything associated with Viola Davis. Love her to death.

9. So what comes next?

With hard work and a lot of prayer; hopefully an EGOT.

25 de octubre de 2017


Country music's Brooke Eden is a rising star, and her new album might catapult her even further into the world of mainstream pop. 
The recent release of Brooke’s debut EP, Welcome to the Weekend, the accolades continue to pour in for the pint-sized dynamo. Eden has been named an Amazon Music “Artist to Watch in 2017,” Vogue’s “10 Country ‘It’ Girls, one of CMT’s Next Women of Country, a SPOTIFY “Spotlight 2016” Artist, PEOPLE’s “Seven Country Acts You Should Check Out” and one of CMT’s “16 Listen Up Artists for 2016” as well as “One to Watch” by Country Music Rocks, NASH Country Weekly, MySpace, Nashville Lifestyles, Roughstock, Sounds Like Nashville, Whiskey Riff and more.

What has been your most enjoyable song to write? Why?

Most songs I write are like my babies, so this is a very hard question to answer. I really enjoyed writing a song on my EP called "Silence Speaks". It was mostly like a venting session for me and we finished the song in 30 mins.

What are the five things you can’t live without?

1. Dolly, my dog

2. Being on stage

3. Mexican food

4. Jack Daniels

5. Downtime with friends and the fam

What is you favorite song to belt out at the bar/in the car/for karaoke?

"At Last" or "Baby Got Back" - depends on my mood

Where is your favorite place to tour and who have you enjoyed touring with?

I've been on the fairs and festivals circuit for the last two summers. My favorite show was Watershed at The Gorge in Washington. The backdrop was beautiful and the lineup was my favorite- we played with Maren Morris, Brothers Osborne, Jon Pardi, Brett Eldrege, and Keith Urban. After we played, we hiked down to the river and cracked open some beers...it was all the good things.

For our readers who have never heard your music, explain your sound in 5 words:

Soulful, country, strong, playful, serious


Follow her on Social Media 
Get the album: Welcome to the Weekend
Twitter: @BrookeEdenMusic
Instagram: Instagram 

Special Thanks to Susan and  Brooke :)  it was amazing to work with her thank you so much 

23 de octubre de 2017


This Amazing smoothie is a nutrition-packed breakfast that is low in sugar, high in protein, and a great source of healthy fats and fiber. We can also sneak in some leafy greens that provide vitamins A, C, E and K, folic acid, chlorophyll, calcium, potassium, magnesium, and more.
The Blue Smoothie will also boost energy, kickstart your immune system, improve digestion, and contribute to healthy weight loss
 The blueberries contribute to glowing, youthful skin because of the abundance of antioxidants, vitamins, and minerals — and the Vitamin C found in blueberries can help with the maintenance and synthesis of collagen. A popular buzzword for good reason, collagen is included in the smoothie as well. Collagen is an abundant protein found in our bodies.  On top of that, an unhealthy diet, such as one too high in sugar, or an unhealthy lifestyle, can also lead to a decrease in collagen, which is SO not ideal. Adding collagen peptides into this recipe gives you a head start on your path to healthier hair, skin, and nails.
• 1½ cups unsweetened almond milk
• 1 handful baby spinach
• 1/2 cup frozen blueberries
• 1 scoop/packet of collagen peptides or 1 scoop good-quality vanilla protein powder
• 2 tbsp almond butter (no sugar added)
• 1 tbsp flaxseed
• 1 tbsp chia seed
• 1 tsp cinnamon

If you need it a little sweeter, add a small drop of liquid stevia or add in a little more of the frozen blueberries.

16 de octubre de 2017


hello, Everyone, I'm Trying to change my habits so I'm just doing a research with some recipes that could be good to add on my blog so check it out!   The Cookie is gluten-free, and if you source your ingredients right, it can also be completely organic.

 ( all the ingredients measure out to one cup or one teaspoon.) 

I'm trying to get into high protein and healthy Fats too, 
• 1 cup all natural peanut butter
• 1 cup turbinado or unbleached sugar
• 1 egg (or egg substitute if vegan)
• 1 tsp vanilla
1. Preheat oven to 350 degrees.
2. Mix all ingredients listed.
3. Roll into small balls.
4. Flatten with a fork.
5. Place on a greased cookie sheet and bake at 350 for 10-12 minutes.

11 de octubre de 2017


Happy Birthday to the Most Stylish Girl u know

9 de octubre de 2017


Photos by   Emiliano De La Portilla
So it’s finally up! those photos are from by my friend Elpejota you can check all his work here: btw Thinking about making another lookbook soon. Those photos are from this summer, it was amazing I spent all the summer working in a summer camp, I will post photos about the camp soon. Love A 

29 de septiembre de 2017


A little about Michael Donnel Grady is a street style, fashion, & boudoir photographer from Indianapolis, Indiana.
Michael is also an Emmy Award winning sportscaster for WRTV-6 (ABC), the host of the "Grady & Big Joe Show" on ESPN affiliate 107.5 FM and 1070 AM, and is the PA Announcer for the Indiana Pacers. For Michael, photography is an outlet for artistic expression and a way to make poetry without the use of words. 

You can check him out on Facebook here. Learn more about him and contact him here.

I’d like to take this opportunity to thank Michael for taking the time to do the interview; I’ve found it to be a very interesting read and I’m sure that you will too.

Here it is… 

At what age did you become interested in photography?

Probably in grade school. I used to look through my parents’ photo albums constantly - and I loved playing with my great grandfather’s polaroid.

 Why did you decide to become a fashion photographer?

My appreciation for fashion and my awareness of it began back in high school. I worked in the men’s section of a department store, and I had to be conscious of my attire. Then I became more addicted as I discovered runway shows - and the top-to-bottom transformational power of fashion. Again, both of my parents loved photography - so I always loved the art form…but it wasn’t until about a year ago that I decided to combine fashion and photography, that I became obsessed with creating behind the lens. London Fashion Week (2016) changed my whole outlook on the future.

What type of preparation do you do before a shoot?

Every day and just about every moment is prep for a shoot. As I drive through the city I keep my eyes open for potential locations. I keep an eye on how the lighting changes over the course of the day, and in specific places. I always have photo inspiration - a spread from a magazine, for example…..and then put my own stamp on it with the help of the model. It’s a full collaborative process, so I take all ideas seriously - and let spontaneity live.

What kind of tools do you use for post processing? Explain your work flow.

I do everything on my phone. Lightroom. Photoshop Fix. VSCO. Technology has come a LONG way. I don’t prefer a ton of touching up - I want the people I collab with to look as natural as possible. I’m a lifestyle shooter…even the high fashion shoots should be natural.

How do you get inspired? What are some of the things you do to get inspired to shoot?

I get inspired every day I scroll through my Instagram timeline, pick up a fashion magazine, or interact with other creatives. You have to surround yourself with equally inspired and passionate people to keep your juices flowing.

Who are your favorite photographers?

Kat Irlin. Mario Testino. Peter Lindbergh. There are more…but those are my top 3, at the moment.

 Are you working on anything at the moment, either for a client or for personal?

I work every day - try to get a shoot in everyday, and do my best to balance it all. Road trips and flights for shoots - and collabs with designers (most recently Valerie Mayen of Project Runway)


30 de agosto de 2017


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