'/> Sharing My Joy: September 2014

Monday, September 29, 2014

Two Tone Nails




This polish was part of OPI's San Francisco collection from last fall (the first one below), and I'm breaking it out again this year. It seems like the gunmetal, iridescent nail trend is popular again this fall. I love the multi-tonal shade of this one- it looks purple in one light and green in the next.  Here are a couple of other fun multi-tonal ones to try:


Two Tone Nails

Friday, September 26, 2014

My Favorite Running Items

My Favorite Running Items

My Favorite Running Items by carlyjklein

I thought I would share some of my current favorite running items today! Do you have favorites? Please share!


Old Navy tanks - I love these inexpensive, long and comfy tanks for workouts
Lululemon crops  - the Run Inspire crops are my absolute fave!
C9 by Champion sports bra - I like the lightly lined, seamless style
Brooks Glycerin 12 - a neutral shoe (which I am), a new favorite- amaaazingly comfortable
Fitclip headphones by Koss - comfortable, stay put and great sound
SPIbelt - great for phone and key storage, I prefer it to an armband (and easier when doing weights in the gym)!

Wednesday, September 24, 2014

Recipe: Lemon Basil Hummus



Another super simple food processor recipe today! :) I've make hummus at home once before, but didn't love it because I added too much tahini. Tahini definitely adds that unique Mediterranean flavor, but I've realized it's not necessary as an ingredient in hummus. I particularly love the flavor of lemon in hummus, so I thought this would be a great combo and a good way to use up my summer basil- and it turned out amazing! Try this for your next get together or potluck :) Also, check out this awesome guide from Shape magazine for other creative hummus combos!

Ingredients:

1 can chickpeas/garbanzo beans, rinsed and drained
1/2 cup fresh basil leaves
1 clove garlic, minced
Juice of 1 lemon
1/4 cup olive oil 

Place all ingredients in the food processor except olive oil. Turn processor on and let blend for 15 seconds, and then slowly pour in olive oil while it's still processing. Process to desired consistency. Enjoy with veggies or crackers!




Monday, September 22, 2014

Mani Monday: Gold French



I haven't done a French manicure in a while, but I thought this was a fun twist on the traditional. My nails were a little bit longer after a recent manicure so I thought I'd try something different. I did this free-handed, but I've also seen a great tip to place circle stickers on your nails to help guide your line!


1. Apply base coat (currently using)
2. Paint French tip (I used Essie Good as Gold) carefully across white part of nail
3. Apply 2 layers of pale pink/neutral (I used Essie Ballet Slippers)
4. Finish with top coat (current favorite)

Do you have a favorite twist on the French mani?

Friday, September 19, 2014

I Tried It: Flywheel



I've always liked the various spin classes I've taken over the years - they always seem to really work up a sweat with the hill climbs and intervals. I've been dying to try out SoulCycle since I've heard so many great things, but there is still not a studio here in Chicago. I've heard Flywheel is similar, so I decided to try it out!

It's a bit on the pricier side (1 class is $25, and packages are available in 5, 10, and 20 classes for a slightly discounted rate), but I was excited to try it out. I registered online with a credit card and reserved my class along with my bike number. The studio was super packed on a Saturday, but the energy was high. I needed some help getting my bike adjusted and my shoes clipped in (they give you biking shoes, or you can bring your own), and the staff was super helpful getting set up.

The studio itself was small, but not too cramped. They turn the lights way down and the music up so it was almost like a party in there. The instructor was great and super motivating, and led us through various hill and spring intervals using the torque adjustment and RPM, both displayed on the bike. Also, I opted in to be on the Torqboard, where names and total power are displayed on screens in the room, ranked with the other people in the class. I found this to be motivating, but knew I was obviously not going to be at the top of the list, so it didn't really matter to me. It would be super motivating for people who are more competitive, but I'm just not, so I just found it more annoying than helpful. I put in my best effort to keep up with the instructor, and the interval bursts and recovery made it interesting and fun! All in all, I really enjoyed this class and would definitely go back!

(Source)

Thursday, September 18, 2014

Topshop Finds

Topshop Finds

Topshop Finds by carlyjklein featuring Topshop

I poppled into the Topshop on Michigan avenue when I was downtown recently and spotted a few great items. Some of their stuff can be a little too forward for me, but I was very impressed with the what I saw on my last visit. How cute is that scalloped top, or that blazer?!

Wednesday, September 17, 2014

Recipe: Grilled Margherita Pizza


When I discovered via Pinterest that pizza could be grilled, I had to try! I pretty much love any type of pizza, but particularly love the wood-oven or brick-oven fired pizza, and I figured this could turn out similar. It is so fun, and so easy! The perfect summer or early fall dinner.

I studied a couple of tutorials on this and found this visual step by step guide to be super helpful. I'll try to walk you through my process!

Ingredients:

Pizza dough (I used Trader Joe's - found in the refrigerated section - let sit for a bit at room temp)
Tomato/Pizza Sauce (also used Trader Joe's- so good!)
Fresh Mozzarella cheese, sliced
Fresh basil
Olive oil

1. Preheat the grill by turning the burners on medium/low
2. Roll out the dough with flour into desired thickness
3. Place all topping ingredients on a plate/cookie sheet, ready to bring outside
4. Brush olive oil on one side of the dough
5. Place dough directly on the grill, oiled side down
6. Let dough grill for about 5-10 minutes, watch closely- top will bubble and underside will get crispy
7. When ready, brush a little more olive oil on the top and then carefully flip over with tongs
8. Top with the sauce and cheese
9. Let finish grilling and until cheese is melted, top with basil
10. Remove carefully with tongs, slice and enjoy!

Monday, September 15, 2014

Mani Monday: My Favorite Red




I really love my nail polish, and OPI's Red Lights Ahead..Where? is my absolute favorite bright tomato red. It's super pigmented and goes on so opaque and shiny. The color seems to flatter my fair skin, which is hard to do for a lot of reds. Some might call it coral, but I think it's more of a red. I love how bright it is, and I really love application with OPI's wide brushes. The color seems to be great year round, it's just a fun color to wear. I've found that OPI's Tasmanian Devil Made Me Do It is very similar. Check them out, I think they are both universally flattering shades!


Do you have a favorite red?

Friday, September 12, 2014

September Fashion Finds

Pre-Fall Finds

Pre-Fall Finds by carlyjklein

I'm pretty sad summer is coming to a close (how did it go by so fast?!), but I am looking forward to the cooler temps of fall and the fashion that comes a long with it.  I've had my eye on a couple new items for a while now (including a plaid shirt, ripped black jeans, booties, fun sparkling earrings), and it's getting me a little excited for those crisp fall days!

Wednesday, September 10, 2014

Recipe: Homemade Pesto










This summer I attempted to grow my own herbs and tomatoes on my back porch. I obviously chose basil as one of the herbs and it has done really well! While thinking of ideas of ways to use my basil, pesto was the first thing to come to mind. Pesto is so easy to make and such a versatile ingredient to use in so many dishes.

I roughly followed Gimme Some Oven's pesto guide as a start, and it turned out great! I love my new Cuisinart food processor that I got this spring and have been looking for new things to try in it.

Use pesto with anything and everything! After I made this, I used it as a sauce with pasta, mixed it in with quinoa and tomatoes, and used as a condiment with a turkey burger. There are also so many variations within (with spinach, arugula, etc), I'm looking forward to trying out some different versions!

Ingredients:

3 cups fresh basil leaves
1/2 cup freshly grated parmesan cheese
1/2 cup pine nuts
4 cloves garlic
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper to taste

In a food processor, blend together basil, nuts, garlic, and cheese. Pour in oil while still mixing, and add in salt and pepper.


What is your favorite way to eat pesto?