Kitchens & Vino

Since being pregnant and having an 8 month old, my wine drinking has really slowed down, but that doesn’t mean I don’t think about it a lot all the time. I was a great white wine drinker and really loved it. Hopefully I’ll be back on the wagon soon 😉

One thing I love and definitely want built into my next kitchen is a gorgeous wine rack. We currently store our wine above our stove and in one of those wine racks that sits on the floor. Definitely not gorgeous but it works. A wine fridge built into an island would be great but something like this is more what I’m thinking.

wine 1

Nice and simple, in the island wine rack.

wine 2

This is practical with kids so they can’t grab a bottle and smash it thinking it’s a toy or something.

wine 3

This is pretty perfect. A wine fridge and rack all in one.

And how about this for different…

wine 4

How neat is this? What a fabulous use of space. Every staircase should double as something in my opinion.

So tell me, where do you store your wine? And do you love wine as much as I do?

Breakfast Goodness

I am always looking for ways to make breakfast more exciting. With Sophia I don’t have time to sit down and leisurely enjoy my breakfast, I need to eat on the go. My go to for a while now has been the granola bars I posted about here but I found these egg muffins on Navy Darling and had to try them.

I’ve copied the recipe here but you can find it and other breakfast options here.

Ingredients
1 tbsp olive oil or coconut oil
½ red onion, finely diced
2-3 sun dried tomatoes, finely diced
handful dark leafy green leaves, finely chopped (this can be kale, swiss chard, spinach, you name it…as long as it is dark, leafy and green!)
6 eggs
red pepper flakes to taste
salt and pepper to taste
2-3 tbsp crumbled feta

Directions
– Preheat oven to 350.
– Heat up oil in a pan on medium heat. Add your diced onions, tomatoes, sautéing until soft. Add your greens and cook through until slightly wilted.
– Beat eggs in a mixing bowl, and combine with veggies, red pepper flakes, salt and pepper, and feta.
– Using paper liners or a silicone muffin pan (I tend to avoid the ‘vegetable oil’ sprays which contain low quality oil, but you can also rub the pan with coconut or olive oil) use a spoon to evenly distribute the mixture into 6 cups.
– Bake at 350F for about 20 minutes, checking for doneness (which means check that the egg is not still raw in the centre by jiggling the pan.)

egg 1egg 2 egg 3

 

These are super delicious, healthy, full of protein and filling. And they took no time to make!

Babies & The Beach

At the end of the month, the Mister, little Miss and I are going down south for a week and I cannot wait. If the stress of putting on a bathing suit post-baby wasn’t enough, I also have to buy the little Miss a whole summer wardrobe because all her summer clothes are 0-3 months and her 19lbs thighs aren’t fitting those tiny things! Luckily I found some fabulous and adorable pieces during my Boxing Day shopping – who doesn’t love a sale on baby clothes.

I may have bought her one too many bathers because how could I not, right?! Baby girl bathers are out of this world cute, I had to buy too many. In case you’re not aware of how adorable they are, check these out.

bather 1  bather 2

 

bather 3bather 4

 

Add a big hat, a lot of sunscreen, an umbrella and a floating chair for the water and you’re set!

 

Winter Trend: Boots & Leg Warmers

Are you loving the boots and leg warmers trend as much as I am? It is totally my favourite trend this season because you can dress it up or down. Pair it with your favourite skinny jeans or a mini skirt, either way it’s fabulous.

In case you’ve been living under a rock and have no clue what I’m talking about check out these ideas and be inspired.

boots 1

boot 2

Not sure were to buy some fabulous leg warmers or socks, check out these to add to your collection.

boots 3

boots 4

I hope you’re now as in love with this trend as I am.

Tell me, what winter trends are you loving right now? Are you on board with the boots & leg warmer trend?

Granola Bar 101

Since having Sophia and trying to shed the pounds that came along with being pregnant, I’ve started making my own granola bars and cutting down on store bought snacks. As you’ll soon discover by reading this blog, I don’t bake. I suck at it, I burn things and I hate following a recipe that closely. So when I decided I was going to make my own granola bars I was very nervous that it would be a big production that would involve a fire extinguisher. Thankfully I found this amazing 5 ingredient recipe that doesn’t involve a rolling pin or cookie sheet.

Ingredients

1 cup packed dates, pitted (deglet nour or medjool)
1/4 cup honey (or sub maple syrup or agave for vegan option)
1/4 cup creamy salted natural peanut butter or almond butter
1 cup roasted unsalted almonds, loosely chopped
1 1/2 cups rolled oats (gluten free for GF eaters)
Optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
I add a small handful of chocolate chips for fun!

Peanut-Butter-Granola-Bars

 Instructions
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
  2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
  3. Place oats, almonds and dates in a bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
  6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
 Nutrition Information
Serving size: 1 bar Calories: 217 Fat: 8 g Saturated fat: 1 g Carbohydrates: 31 g Sugar: 19 g Fiber: 4 g Protein: 6 g
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These are super easy, take no time, taste delicious and keep you full for a long time. I strongly suggest you try these right away!

A New Year, A New Blog

It looks like you’ve stumbled upon Life’s A Soiree, fabulous.
As some of you may remember I used to write a blog a while back but decided to ditch it for a number of reasons but after some careful thinking I’ve decided to put my blogging heels back on and give it another try. Life’s A Soiree will be a bit different then my old blog. If you’re up for reading about cooking, hosting too many parties, life with a baby, working full time, decorating and who know what else, then you’ve come to the right spot.

I guess I should tell you a bit about me. My name is Nicole. I have a sassy 8 month old daughter, Sophia and a super Italian, super charming husband, Michael. We’ve been married for just over two years, live in a great home that isn’t our dream house but it’s perfect for us. I work as a project coordinator / project manager for a construction company and love it.

Thanks so much for coming by. Hopefully you’ll be back soon to read about my obsession with manicures, my dream kitchen and homemade granola bars.

Thank you