Summer Berry Overnight Oats

This is one of my favorite breakfasts to make and have on hand. It may seem like a lot of ingredients but the beauty is that you probably already have the majority of these in your kitchen.  All you do is throw everything into Tupperware, and this healthy, summery, filling breakfast will keep for days.


Summer Berry Overnight Oats
Measurements to the left are for one serving and to the right are for about a week’s worth.. 3 to 4 mornings at least.

1/4 c. // 3/4 c. Rolled Oats

1 Tbs, // 3 Tbs. Chia Seeds

1/8 tsp. // 1/4 tsp. Vanilla Extract

1/8 tsp .// 1/4 tsp. Almond Extract

1/3 c. // 1 c. Your favorite Summer berries, I used a combination of fresh strawberries and frozen blueberries because this is what I had on hand

1 Tbs. // 3 Tbs. Shredded Coconut (optional)

1/2 c. // 1 1/2 c. Almond Coconut Milk Blend, Unsweetened

Combine well in Tupperware. Let refrigerate overnight.

In morning serve with a dollop of peanut butter or your favorite nut butter.  Enjoy!

Friday Favorites – Summer Essentials


1. Cynthia Cazort Collins Ponchos and Tunics – These babies are absolute perfection for summer time!! Their Turkish Towel seen in above picture is so thick, soft and luxurious it doubles as beach towel and a perfect tunic cover up.

Her black cotton and linen blend poncho is a best seller and my go-to, light weight, cover up that’s way too easy to pack for any and every trip to the beach or the pool. They are available online or at shops like H. Audrey in Nashville, By George in Austin and Pied Nu in New Orleans.  http://cynthiacazortcollins.com/pocket-ponchos/poncho-black 

This poncho was even included in the Billboard Awards swag bags for all female nominees!


2. Josie Maran Argan Liquid Gold Self Tabning Oil in Tahitian Orchid – Current favorite self tanner on the market. It is as natural as a sunless tanner can get formulated without any parabens, sulfates or phalates.  Many thanks to my friend Anna for introducing me to this product! Follow the directions and use the mit for easy application. In addition to Argan oil it contains coconut water and aloe making it moisturizing as becomes the most perfect (i.e. not orange) color! One bottle will last you all season and for $38 it’s about the same price as one spray tan, completely worth it.

http://m.sephora.com/product/P395245


3. Beautycounter Protect Stick SunscreenI’ve talked about this product several times but I can’t get enough of it – truly a necessity in my home. This little stick lives in my purse year round, but gets extra use while the sun is shining. It is a safe, zinc based sunscreen that goes on clear without leaving the usual white, zinc residue. It is great for every member of your family and for face or body. It has an almost sweet smell so kids really love it too. 


http://www.beautycounter.com/carolineclark

4. Krewe du Optic, Franklin Sunglasses – I’m obsessed with this New Orleans based brand of sunnies. Once you’re on the lookout for them you will see them everywhere – Gigi has multiple pairs and dons them often, Selena, Allesandra and Reese are big fans too! I picked up mine from their flagship store on Royal in the French Quarter, but you can grab them from local retailers and their website as well. Besides the Franklin my favorite styles are the St. Louis, Julia and  CL-10.

http://www.kreweduoptic.com/


Spa Day selfie wearing Franklin sunglasses, Cynthia Cazort Collins navy Turkish towel cover up and Beautycounter stick sunscreen.

Our Monteagle Wedding

This Summer we have had our fair share of weddings. Caroline actually just rounded out the summer wedding season with a camp wedding near Monteagle. We have received our pictures and gotten our ducks in a row, so I am now thrilled to share some of the details of my wedding weekend!

William and I met in Monteagle, Tennessee years ago and were crazy about each other from the very beginning. His great-great-grandparents built their cottage in the Monteagle Sunday School Assembly in 1913, and I decided to work with the youth programming on a whim one summer.  William worked in the snack shop that summer, and the rest, as they say, is history. William and I both love being outdoors, and we always knew we wanted our wedding to draw in our love of nature as well as our love of Monteagle.

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William and I knew that we wanted our day to feel polished but a little rustic, and we never would have been able to pull it off without all of the help from Caroline, our moms, and countless others!


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I wore a Christian Lacroix gown, which was updated beautifully by Muna Couture in Nashville. The dress was made of off white silk organza and embroidered with big white flowers and vines, perfect for an outdoorsy wedding. My veil was made out of lace taken from my grandmother’s wedding dress, and it was also worn by Caroline on her wedding day.  The men wore gray suits with ties from Pelican Coast Clothing, a nod to my south Mississippi upbringing.

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We decided to take all of our pictures before the wedding with our incredible photographer Jamie Clayton of Nashville.  William brought over sweet Jake, his lab, who clearly stole the spotlight!

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Our ceremony was simple, short, and sweet and filled with quite a few very happy tears. It was held in the chapel right in the middle of the Assembly and guests walked just across the bridge and into the historic gym on the grounds where the reception was being held.

    

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The catering was done by Natural Bridge Events with the cake by Ivy Wild, but with our crazy food restrictions, I made a gluten and dairy free cake for William and me.  It was a seriously delicious almond cake that Ivy Wild decorated for us so it would blend right in!

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CEO the Band, out of Atlanta, was the hit of the evening with Motown classics as well as pop hits, and everyone enjoyed dancing away, long after we left through a spray of sparklers!

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Linguine with Brie, Tomatoes and Basil

Growing up my parents made this special supper once a summer when tomatoes were at their peak. It was always a meal that all four of us looked forward to sharing!

There aren’t many ingredients but it’s important that you have good, summer tomatoes (heirlooms would be great too), a fresh piece of Brie and lots of basil.

The other crucial part is preparing the no-cook-sauce early in the day so it can properly marinate at room temperature.

Here is the tried and true recipe from the Silver Palate Cookbook that our mom has used for decades. Please note our few changes.

Linguine with Brie, Tomatoes and Basil
Ingredients:

4 ripe, large summer tomatoes

1 pound Brie cheese, rind removed, torn (yes by hand) into small pieces

1 packed cup of fresh Basil

1-3 cloves of garlic, minced

1/2 – 3/4 cup plus 1 Tbs. Olive Oil

2 1/2 tsp. salt (divided)

1/2 tsp. freshly ground black pepper, with more for garnish

One package of fresh (refrigerated), homemade or regular linguine – cooked according to package directions

Directions:

Combine tomatoes, Brie, 1/2 c. Olive oil, 1/2 tsp. salt, garlic and black pepper. Let sit for at least two to three hours, covered at room temperature to marinate.

Add remaining olive oil and salt to pasta water and prepare al dente according to package.

Drain pasta and immediately combine sauce with noodles. Top with fresh basil and ground black pepper. Serve quickly.

Enjoy!


 

  

You Say Tomato, I Say Pie

Tomato, tomatoe…Tomato Pie! Tomato Pie is one of my very favorite summer dishes. It’s my go to as soon as I can get my hands on good summer tomatoes. I’m yet to find great ones in Nashville; these tomatoes came up from a friend’s garden in Mississippi with my parents. I have loved putting them to good use! 

Tomato Pie

Ingredients:

1 store bought pie crust

3 large summer tomatoes (I used 2 large, 2 small)

1 Vidalla onion

2 cloves of garlic

Fresh Basil

1/2 c.  Mozzarella, grated

1/2 c. Sharp Cheddar Cheese, grated

1/4 c. Mayonnaise

Several dashes of Tabassco

2 tsp. salt (to get water out of tomatoes)

Freshly ground black pepper

 Directions:

Slice the tomatoes, place around a colander and cover with salt to remove water.

Prepare topping. Combine 3/4 of the cheese, all of the mayonnaise, Tabassco, 1/2 of your  basil and black pepper in a small bowl.

Place pie crust in pie plate, and pierce it with a fork. Bake pie crust for 10 minutes at 400. 

While pie crust is baking, sautée onion until softened and add garlic.

After 10 minutes, you will begin to layer your pie. Add tomatoes first then top with your sautéed mixture and the remaining 1/4 of your cheddar and mozzarella combination. Add another layer of tomatoes then add basil and freshly cracked black pepper, finish with your prepared topping.


  
Bake at 350 for 30-40 minutes. After 20 minutes add aluminum foil around the edges of your pie so the crust does not burn.

Let cool for 5-10 minutes. Top with remaining fresh basil.

Serve and enjoy!