I very rarely do anything full price. I want my designer stuff on sale as much as my every day clothing. I love Loft. I don’t get paid to say that! I seriously love them. It’s good quality and I can land serious deals.
Here are two simple and cute outfits that could be worn for your daily activities. Use code SUNNY when checking out.
Shopping this in the LikeToKnow.it app is the easiest way to get directly to the items. You can find me by searching under Influencers with hackingtheworkingmom or with this direct link.
This one can be intimidating but long before Covid, I was doing my gel nails at home. I love getting my nails done but there are two problems – it’s pricey and it takes so much time out of the house!
There are two brands I use in this video and both serve a purpose! Gelish is a solid choice all around. It lasts a long time and the quality is great! Gel Len is so affordable, but I don’t think it lasts quite as long with that base and top coat. I use the Gelish base and top coat typically and a Gel Len color in between.
I linked the products that I used below. The LED light that I have is years old and not available anymore but I linked a good one that is reasonable and great! Make sure you get a LED lamp instead of UV as it takes half the time to cure your nails.
If you have any questions, make sure to comment below and if you do your nails, post a picture!
Okay… hang with me on this one. If you had told me a year ago that I would LOVE a hamburger bun that was pumpkin and whole wheat flour, I would have laughed. But it’s so good! You could do this with pumpkin or sweet potato. There is a sweet potato tortilla that is so good and easy to make and prompted me to make these.
I found my inspiration from Vegan Richa’s Vegan Sweet Potato Rolls. That recipe takes an hour and a half and I didn’t have that kind of time. You can whip these up in 15 minutes. I ditched the yeast and swapped the sweet potato puree for a pumpkin puree I had canned in my pantry. Since I was using it for hamburgers, I skipped the herbs, though I am sure they would be delicious if you made the original recipe.
Pumpkin Wheat Hamburger Buns
Time to mix: 5 minutes Time to cook: 10 minutes Total time: 15 minutes
3/4 c oat milk
3/4 c pumpkin puree (you could use sweet potato)
2 tbsp olive oil
3 c wheat flour
3/4 tsp salt
Coconut oil for cooking
Mix together all the ingredients other than the coconut oil in a bowl. Note, this is going to take a little work. Instead of simply stirring, push down and slide a spoon through the puree to integrate the flour sooner.
Heat up a griddle at 300 degrees and melt a thin layer of coconut oil. Grab 1/3 c of the dough, roll it in your hands and then push to flatten it. Lay it on the griddle and allow it to cook 4 minutes. Flip and cook until done throughout.
I am still on a roll with the inability to follow a recipe, but it’s working out. This is supposed to be a pressure cooker (instapot) recipe, but I don’t have a dish that fits in mine so I opted for throwing it in the oven at 350 for 30 minutes in a 8”x8” pan.
I ended up a little heavy handed on the salt that I didn’t measure… I swapped the butter for a drizzle of olive oil with the veggies and it worked just as well. Next time, I’ll try the butter for the flavor add.
I am loving this book and it’s been worth buying!
This was a win and something I will definitely make again. The beauty of a recipe like this is you can make it with what you have on hand. My favorite is an added sweet potato or squash. To make it a little fancier, sauté the veggies and add some onion before you bake it!
Note: the recipe below is my rendition and not the exact Instant Loss recipe.
Creamy spinach and goat cheese frittata
8 large eggs
2 tbs milk
1/2 tsp salt
1/4 tsp pepper
1 tbs salted butter or ghee
1/2 c chopped baby spinach
1/2 c diced white mushroom
1/4 c diced tomatoes
1/4 c goat cheese
1. Combine eggs, milk, salt and pepper and whisk until frothy.
2. Grease a baking dish or use olive oil. Don’t get something too big as your frittata will be too flat. I used an 8×8” pan. Add the spinach, mushroom, tomatoes and cheese to the pan.
3. Pour in the egg mixture and back at 350 degrees for 30 minutes.
I love Target. I love it enough that I think I got Eli loving it at a young age. He said when the coronavirus is over, the first place he wants to go is Target. We went last Saturday to pick out a toy because he had birthday money. He masked up and we were good to go!
He picked PJ Mask toys (Owlette’s vehicle , Gekko’s vehicle, and the PJ Mask headquarters) that he has played with for hours already this week! Next on his list is the cat boy car too. But he is going to have to get going on those chores to earn the money for it!
I am working on redoing Eli’s bedroom now that we almost have it fully painted in dark blue! I wanted a nightstand so he can put his water and such on now that he is getting older. I didn’t want to spend a ton though because they are nightstands (linked here) in a four year old’s room. These were a great price and look awesome! They aren’t the fastest to put together but weren’t horrible.
Cooking gets old. With businesses all in different stages, I have been cooking way more at home than typical. With that, I needed new ideas. There are plenty online, but there is still something nice about a good cookbook! This one came highly recommended and has been awesome! There are two recipes that I have cooked out of it so far and it’s so fast and good (they are blog posts from this week – Taco Salad with Mexican Crema and Instapot Jerk Chicken with Jicama Slaw). This cookbook has been awesome and it’s way cheaper than eating out even one extra time.
This was going to be a taco salad… Until the store didn’t have romaine lettuce in any form. I am already the world’s worst at trying to remember the recipe and doing at least two things wrong. Tonight I forgot to add the tomatoes and green onions, but did throw a little queso fresco on top. I was surprised that this didn’t taste like ground turkey but much closer to beef.
I am loving the Instant Loss cookbook (linked here) and the quick delicious meals! I made this in 20 minutes and only have one pot to hand clean. Everything else is already in the dishwasher! So far we are 2 for 2 in wins out of this book.
The only thing I don’t get is why do this in the Instapot at all? I could have done the meat in a skillet just as well. Honestly, it would have been easier. Does anyone know why this would be done in the Instapot instead?
Taco Salad with Mexican Crema
2 tbs avocado oil
1 1/2 pounds lean ground turkey
1 1/2 tbs chili powder
2 tsp dried minced onion
1 tsp ground cumin
1 tsp garlic powder
1 tsp fine sea salt
1/2 tsp cayenne pepper
1 cup black beans, rinsed and drained
1 cup canned or frozen white corn kernels, rinsed and drained if canned
1/4 c pickled jalapenos, drained
5 c shredded romaine or green leaf lettuce (I cooked a cup of quinoa instead)
2 Roma tomatoes, cored and chopped
1/4 c chopped green onions
1 large ripe avocado, pitted, peeled and diced
4 c organic tortilla chips (optional)
Mexican Crema (see below)
1. Preheat and electric pressure cooker using the SAUTE function.
2. When the display panel reads HOT (mine just says ON), add the avocado oil, ground turkey, chili powder, dried onion, cumin, garlic powder, sea salt, and cayenne. Cook, stirring occasionally, until the turkey browns, crumbles and is cooked through, 5 to 7 minutes. (I threw it all in on top of the turkey before I broke it up and it mixed in great)
3. Add the black beans, corn, and pickled jalapenos to the pot and stir to combine. Switch to KEEP WARM and place the lip on the pot. (I skipped the corn)
4. Assemble the salad by layering the lettuce (read quinoa), tomatoes, green onions, avocado, and tortilla chips (if using) in a serving bowl. When ready to server, add the turkey mixture, drizzle with the crema, and serve.
1 c sour cream or Greek yogurt
1/2 c chopped fresh cilantro leaves and stems
1 jalapeno, diced
1 tbs fresh lime juice
1/4 tsp ground cumin
1/4 tsp fine sea salt
Combine all ingredients in a wide mouth mason jar and blend with an immersion blender.
Note: I definitely don’t have an immersion blender… I threw this in my Ninja blender (linked here) with the single serve attachment. A cheaper option that I love and have as well is the Ninja chopper mini (linked here). I linked both in case you are looking for a good option.
Well, it was supposed to have jicama, but my grocery store was out. I subbed apples instead and it was just as good! This recipe was quick and forgiving as I threw a little extra cayenne on the slow accidently! My favorite part is how easy it was to follow and that it only got one dish dirty!
This is the first recipe that I have made out of the Instant Loss cookbook. I have three or four more planned for the week so stay tuned!
I was able to whip up a fantastic dinner in approximately 25 minutes! I didn’t even cut the chicken breasts in half and they were still perfectly done!
Jerk Chicken with Jicama Slaw
1 pound boneless skinless chicken breasts
1 tbs avocado oil
2 tsp dried minced onion
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp dried parsley
1/4 tsp allspice
1/4 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp red pepper flakes
1/8 tsp ground cumin
1/2 tsp fine sea salt
1/4 tsp ground black pepper
1/4 c chicken broth (or water)
1 1/2 tbs arrowroot flour (I just used all purpose)
1. In a large bowl, coat the chicken breasts with the avocado oil. Season with the dried onion, garlic powder, thyme, parsley, allspice, paprika, cayenne pepper, red pepper flakes, cumin, sea salt, and black pepper.
2. Pour the chicken broth into an electric pressure cooker (read instapot, this is the one I have) and set the trivet inside. Place the chicken breasts on the trivet and place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. (I used the poultry setting with high pressure) Use the +/- buttons until the display reads 16 minutes. (While this cooked, I make the Jicama Slaw)
3. When the cooker beeps to let you know it’s finished, let it naturally release pressure until the display reads LO:15. (Mine didn’t say this? I give it about 2 minutes and let all the steam out) Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes — it’s hot.
4. Using tongs, remove the chicken from the pot and place on a cutting board. Cut into bite-size pieces.
5. Using tongs, remove the trivet. Press the CANCEL button and then select the SAUTE feature. Add the arrowroot flour (I used all purpose) to the broth in the cooker and whisk until the sauce thickens, about 2 minutes (mine took about 5). Return the chicken to the port and stir. Service the chicken over the jicama slaw.
1 c julienned peeled jicama (you can often get it in the store already done. I wasn’t able to get any so I used one medium apple julienned)
3/4 c julienned peeled carrots
3/4 c cored shredded purple cabbage
3/4 c julienned English cucumber
1/4 c thinly sliced red onion
2 tbs red wine vinegar
2 tbs avocado oil
2 tbs fresh lime juice
1 tbs chopped fresh cilantro stems and leaves
1/4 tsp chili powder
1/8 tsp cayenne powder
1/4 tsp fine sea salt
1/4 tsp ground black pepper
Combine all of the ingredients in a medium bowl and stir until well combined. Refrigerate until serving, or up to 3 to 5 days.
I moved into my house right before covid hit. Between moving, a three year turning four, Walt coming into town and trying to unpack, I tore my ab and the house is just still in shambles, at least to me. My office is a hot mess and I spend 8+ hours a day in here between my normal full time job and whatever else I need a computer for. I am working on a very sparse well and a very messy office.
I love the look of hanging baskets and want to do some to the right of the current succulent wall (linked here) piece that I have (there is small and large, but mine is the small).
When I went to look for basket wall art, I was shocked at the price tag! The ones I loved the ones at Pottery Barn (linked here) but they were a little bigger than I needed and I didn’t want to spend that amount of money.
World Market always has wonderful pricing and great options! I liked the look of this set but the sizes weren’t as different between the three as I wanted.
One of the main reasons that I moved, other than the fact that we are 5 minutes from a set of grandparents, is that this house has a playroom! The coveted playroom. Where all of E’s things can be all over the place and I won’t have to look at it often.
Downside: I want the whole thing to be organized because there is the possibility that it could be!
It will be a work in progress but the area with all the main clutter organized, I couldn’t help but share. These containers were a splurge, but there are some other options listed below as well. I’ll make sure to update you when I get it completed one day.
If you haven’t gotten inspiration from The Home Edit, check them out at the container store and Instagram. These are the containers that I got and they are a perfect fit in the cube drawers that have been slung around in my last few homes. They are wonderful for everything from legos, to play food, to fireman costumes. We have a rule that we can pull one drawer out at a time. Sometimes that sticks.
The best comparison I can find comes in a 6″ x 6″ x 6″ variety with multiple options on open boxes, four drawers, or two drawers.
For the dose of reality, the playroom typically looks like a tornado went through it and here it’s half presentable – Iron Man balloon from E’s birthday included.