Friday, June 28, 2013

Trend Report: Summer Style feat Robyn of Cleverly, Yours!

Sweater//Dress//Fedora (Robyn's Own)//Sandals

Hello lovely Windsor readers!
 
Another week of favorite summer styles from yours truly! This week I am showing off one of my absolute favorite maxi's that I've found thus far. There are a million maxi dresses out there, but this one takes the cake between the fit and print and couldn't be more perfect for these hot summer days! Since we were headed out for a date night, I threw on my comfy, light weight cardigan and was set! Who said you have to give up comfort for fashion?!

XOXO,
Cleverly, yours...
 
P.s. Make sure to subscribe to Robyn on her Blog and follow her on TwitterInstagram and Facebook!! 





Fab Fit Friday: Baked Gummy Strawberry Slices

I'm sure you've all seen that recipe for "baked candy strawberry slices" floating around Pinterest that supposedly taste like gummy slices. If so, then I'm sure you've seen all the "fail" comments as well. I'm also in the failure club with that recipe.
I really liked the concept of baked strawberries that are gummy-ish rather than crispy. So I did a little experimenting and finally found a method to make it work. Now lets be realistic. Do these have the same texture as gummy candy slices? No. But they do have the same sour, sweet, and delicious enjoyment that candy has. 
*Preheat oven to 300 Degrees.

-Rinse strawberries and remove leaves. 
-Grease a baking sheet with organic cooking spray. 
-Slice strawberries into three halves.

-Place them down on a baking sheet. 
-Place the baking sheet in the oven.

-Crack the oven door open to keep the moisture in the middle of the strawberries. This will prevent the strawberries from being crispy on the inside. 
-Bake four hours.

-Take strawberries out oven for two hours and then place them back into the oven for another hour.

(bake 4 hours, let sit 2 hours, bake 1 hour)
-Some of the juice will exit the strawberry and make a "fruit leather" around the baking sheet. It's delicious! 
-Remove all the strawberries from the baking sheet and place in the refrigerator for a couple hours!

These are perfect for salads, yogurt, popcorn toppings, baking, or just plain snacking!

Don't forget to follow Taralynn on TumblrFacebook and Twitter for more awesomeness!

Thursday, June 27, 2013

Wear to Work Thursday

Store Associates - Norridge, IL

Are lovely associates are wearing the following:

Colleen - Store Manager - Vernon Hills, IL
Kelsey - Assistant Manager - Vernon Hills, IL

Collen and Kelsey are wearing the following:

Tuesday, June 25, 2013

Vintage Pins-piration

What is there not to love about the beauty that existed back in the day. The hair, the make up, the style was impeccable! Here we leave you with a little bit of Tuesday vintage inspiration. ;)

Images via Pinterest

Monday, June 24, 2013

Bloggers x Windsor

We love our BFF's, and so will you! Check them out, as they strut their stuff in their fav Windsor pieces! Dont forget to check out their blogs as well! ;)

Cara of Cara Loren

Emily of Ivory Lane


Sara of Love by Lynn

Gaby - Moda Capital

Gaby - Moda Capital

Sara of Love by Lynn

Cara of Cara Loren

Robyn of Cleverly Yours

Merrick of Merrick's Art

Cara of Cara Loren

Emily of Ivory Lane

Cara of Cara Loren

Robyn of Cleverly Yours

Sara of Love by Lynn

Saturday, June 22, 2013

Fab Fit Day: Energency Protein Bars: When You Are in Need of Some Serious Energy! (no baking required and made with six clean vegan ingredients)

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I am a big fan of protein bars, snack bars, and other to-go foods. I travel a lot and finding clean snacks to pack with me can be a challenge. I easily get caught up in my travels, worrying about other details and forget to pack food for the road every so often. Stopping to pick up salads or healthy wraps on the road is fine. But when I am traveling alone, I can’t eat those   foods while driving. Not only is it messy; it’s mortally unsafe. 
I have learned my lesson after a couple forgetful road trips. Monday I will be taking a road trip from Georgia to Nashville, Nashville to Chicago, and Chicago to Detroit. Instead of spending a ton of money making stops for food, I am preparing my own for the trip. This will save a lot of money and keep me energized during the trip. Sometimes eating junk food gives you an energy high and ends with a crash soon after. I don’t need any crashes while driving. No pun intended. I need to keep my energy up to stay focused on the road. 
I made these energy protein bars for the trip. I call them “ENERGENCY” protein bars because they give you quick energy during times of emergency! Not only are they suitable for road trips; they are perfect for: snacks, workout fuel, meeting snacks, parties, to-go breakfast, dessert, and kids will love them! This no-bake recipe is made with only six clean vegan ingredients and has an easy gluten free ingredient swap. Snack bars can be very high in sugar and calories, luckily these ones are not. That being said, if you can’t fight the urge to have just one, you are welcome to have another! 
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If you can’t find any of these ingredients, you can easily replace them with a different brand. 
-One bag 100% whole grain puffed Kamut. (If you want to make this recipe gluten free, use gluten free Rice Krispies
-Two bags of all natural mini marshmallows. (Learn from my mistake, only use mini marshmallows. I had a hard time melting down the big marshmallows)
-One cup carob chips. 
-One packet of Vega One vanilla protein powder or two scoops of your choice vanilla protein powder. 
-One teaspoon vanilla.

-1/2 Cup unsweetened almond milk.


-1/2 Cup Whole Food’s antioxidant trail mix. (can be replaced with any trail mix)
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-Add the puffed Kamut to a large bowl. 

-Mix the vanilla and unsweetened almond milk together. 
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-Grease two plans with organic cooking spray or olive oil. You can use any pan/tin foil. Unfortunately all my pans are boxed up. I had to buy tins but they worked perfectly. 
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-Add almond milk and protein powder to a non-stick pot. The protein powder is necessary in this recipe. It thickens up the almond milk to prevent soggy bars. 
-Bring to a boil on medium high heat. Stir constantly or the almond milk will burn and stick to the bottom of the pan. 
-Once the almond milk comes to a boil, remove from heat and stir in marshmallows. 
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-The Vega protein powder turns the marshmallows green. But don’t worry, your bars won’t be green. 
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-After the marshmallows melt, add the mixture to the large bowl with the puffed Kamut. 
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-Lightly mix in the carob chips (lightly, or they will melt)
-Stir in trail mix. Save a little to top the bars with. 
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-Poor the mixture into the greased pans.
-Spread evenly and flatten with your hands or a flat spoon. 
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-Sprinkle a couple tablespoons of the trail mix and carob chips from the ingredients over the top and press down. 
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-Place bars in the freezer for a faster dry. 
-Instead of spending money on card stock or expensive paper, cut a brown paper bag for the labels wrap. 
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-After freezing, remove from the tin. 
-They come right out and they are about an inch thick. 
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-Add bars to a cutting board to slice. 
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-Don’t be afraid to get your hands sticky. Mold them together if they need packed more. 
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-Slice in half and then into sixteen individual bars. (1 in x 3 in)
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-Cut while they are frozen to prevent any crumbling. 
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-Wrap the brown paper around the bar and use a small strip of clear tape to hold it together. 
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You can use your computer to make cute labels or if you are making these with kids; have them decorate each label. Kids become more excited about eating foods when they play a part in the preparation. 
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-This recipe makes 32 bars
Nutrition Per Bar: 80 Calories, 10 g Carbs, 2 g Fat, 6 g Protein, 2 g Fiber, 7 g Sugar
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Most protein and snack bars are a couple dollars for one. This batch makes 32 bars for only $0.47 each! 
For storage:
I put them in a large freezer bag. They taste really good frozen, too! 

Don't forget to follow Taralynn on TumblrFacebook and Twitter for more awesomeness!

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