Monday, June 24, 2019

Monday Inspiration


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It's been a long time (a year, at least) since I posted her simply to share images that have been inspiring me. I talk frequently about how blogging and social media have changed (and are consistently changing; and that's great, because change is good!), but one thing I do miss about the old days of blogging (like way back before Instagram even existed) was how blogs served as a source of random inspiration. People would share their favorite things, for no particular reason, and it was a simple, wonderful way to show appreciation for the beauty of everyday life.

Since it's Monday and Mondays are, well, Monday-ish, I thought today I'd share some images I've come across recently that inspire me. I hope they inspire you as well. Enjoy the new week!


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Thursday, June 20, 2019

Watermelon and Feta Guacamole


Watermelon and Feta Guacamole

I initially shared this recipe here a couple of years ago, but it has become such a summertime staple in our house, and I've made some subtle changes to it along the way, so I decided to share this updated version. This guac is simple to make and incredibly refreshing. It's become one of my go-tos for both everyday snacking and to serve at summer gatherings.

Summertime Watermelon and Feta Guacamole Dip

Serves 4

INGREDIENTS
3 large, ripe avocados
1 cup watermelon, cut into cubes
1/4 cup feta cheese, crumbled
6-8 fresh basil leaves, cut into strips
1/2 lime
salt
pepper

Cut avocados in half, remove pits and skin, and swash with a fork or masher in a medium size bowl to desired consistency. Cut and cube watermelon. Slice the basil into strips. Combine the cubed watermelon, about 3/4 of the basil strips, and the crumbled feta with the mashed avocado. Squeeze half a lime over the top, add a little salt and pepper, top with the remaining basil, and serve!

Summertime Watermelon and Feta Guacamole Dip
Summertime Watermelon and Feta Guacamole Dip

If you try this, let me know what you think! Do you have a favorite guac recipe for summer?



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Monday, June 17, 2019

Dancin' Days (And Yep, We're Still Here!)



Guys, I had no intention of going silent here for most of last week, but between a heavy workload for my social media accounts, Father's Day weekend (love you with all of my heart Robbie!), and DANCE RECITAL WEEK (it has to be said in all caps because it's just that loud), the poor blog got left behind. Unlike many bloggers these days, I will never give up the OG Bubby and Bean blog for our Instagram account, so even if posting isn't everyday here like it used to be, I am still here, behind this computer screen, creating content. In fact, there is a whole lots of great stuff scheduled for the rest of the month.

For now, I'll leave you with these photos of my tiny dancer, who performed in three dances last week. (Ballet, Tap, and Jazz.) She loves school and all of her activities but dancing has this girl's heart. I love seeing her so happy. And watching her dance is one of the best feelings in the world.


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Tuesday, June 11, 2019

Summertime Salsa Black Bean Soup



Disclaimer: This is actually a recipe I've shared before. But I just made it the other day, and it was so good I had to share again, and include some tweaks I've done since I originally published it years ago. It's the perfect soup for the summer months, because it's nice and light. (And it just happens to pair perfectly with margaritas.) It's also delicious served cold like a gazpacho.


INGREDIENTS
4 cups salsa (store bought or make your own)
2 cups of vegetable broth (depending on desired thickness)
1 can (or 2 cups) black beans
2 cups corn kernels
1 clove garlic, minced
2-3 limes
cumin
chili powder
black pepper
sea salt
1 avocado, cubed
scallions or cilantro, chopped

In a pot or large saucepan sauté the garlic in a little coconut or olive oil until soft. Add salsa, black beans, corn, and 1 cup of vegetable broth, and heat over medium heat. If you prefer a slightly less thick soup, add up to 1 additional cup of vegetable broth. Squeeze in the juice of of the limes, and add chili powder, cumin, black pepper, and sea salt to taste. Once fully heated, serve immediately in soup bowls. Top each bowl of soup with cubed avocado and chopped scallions. Serves 4.

Vegan Black Bean and Salsa Soup

Even my kids love this summertime soup! I like to add a few dashes of hot sauce to mine. If you try it, let me know what you think!


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