On the Road to…


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Palm Springs! This weekend we are kicking of the wedding season right with a welcome fiesta dinner Friday night and an amazing wedding on Saturday at the one and only Parker Hotel. This will be my first time visiting and am beyond excited. Even though I’m there to work and help make sure everything goes effortlessly, I know I’ll be able to sneak in a few hours of sunshine and spiked lemonade. I’ll do a follow up post next week, stay tuned and happy weekend!

XOXO, MT

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Step By Step


 

Little update here! This girl just got a promotion from intern at the event planning company I work for to Assistant Planner! Bring on the extra responsibility and opportunities to grow more as a planner and getting to know the business even more personally. Can’t wait for all the things the future holds!

XOXO, MT

MT eats… Chia Seed Pudding


Chia Seed Pudding

Here’s a really easy recipe for a great grab-n-go breakfast if you do some light prep the night before. I hate when healthy foods actually taste healthy, and this my friends satisfies completely like store bought pudding in the best way! It’s my new go-to for those moments when I have all the ingredients and know I won’t have time the next morning to sit down and eat. I’m actually guilty of drinking this in the car when I’m really running late! Topped with some fresh fruit and a little something sweet and you’re off to start an amazing day.

Chia Seed Pudding

Active: 10 min  Total: 40 min (plus overnight chilling)  Serves: 4

1 cup vanilla-flavored unsweetened almond milk

1 cup plain low-fat greek yogurt

2 tblsp pure maple syrup (I love Trader Joe’s Organic version) plus 4 tsp for serving

1 tsp pure vanilla extract

1/4 cup chia seeds

1 pint strawberries, hulled and sliced or chopped

1/4 cup sliced almonds, toasted for topping

1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, and vanilla until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight. 2. The next day, in a medium bowl, toss the berries with the remaining syrup. Mix in the almonds. 3. Spoon the pudding into 4 bowls or glasses, mound the berry mixture on top, and serve.

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Enjoy! XOXO, MT