Below is an article I did for Glitter Guide this week, featuring three ways to be comfortable and stylish while traveling this summer. Scroll down to read it in full, and check out the original on Glitter Guide’s website.
Whether it’s an early take-off, a late arrival, or just a long flight in general, traveling can take a lot out of us — and when we’re hoping to avoid getting exhausted, comfort is our ally. Thankfully, there are several comfortable and stylish ways to travel, making it easy to arrive at your destination and go straight into a new adventure.
Here are three looks that are sure to feel good on the plane, and look good off the plane…
Dress & Chambray Top
If a warm-weather location is where you’re headed, try this dress and chambray combo. Just add a comfy pair of sandals and a large tote to complete the look! (image)
After several beautiful days in Hawaii, today I’m back to reality. It’s a beautiful reality, because I do love the life I have here in San Diego. But it’s a reality that is full of unanswered emails, undone laundry, and an empty fridge. Today, my to-do list is massive and unending, and I’m just praying that I take it all in stride, remembering the wise words Sheryl Sandberg shared in her book Lean In, which I devoured entirely on the plane ride home: done is better than perfect.
I wish I had more to offer you today, I really do. I suppose the takeaway from this is that I’m human and feel crazy on Mondays and get a little stressed when my lists get long. I hope you’re having a more relaxed morning, but if you’re not, know that you’re not alone!
How do you usually feel when you return to work from a vacation? What about on Mondays in general?
P.S. Stay tuned for a Wanderlust post featuring Oahu!!
This is part of a series called Weekly Bite, featuring plant-based recipes I’ve cooked from around the web. Links will take you to the original recipe—all recipes without links are created by me and shared at the bottom of the post. Catch up on previous posts here.
Due to a packed week and travel plans this weekend, I didn’t cook nearly as much as I did last week. However, I did manage to try two new recipes, as well as several delicious dishes in San Francisco, which I’ll be sharing with you today (stay tuned for the Wanderlust guide to the city—it’s coming soon!)
This was absolutely amazing! My friend Karen made this with corn and bell peppers added, and I think that would make this even better. I recommend topping it with Sriracha or chipotle hot sauce for an extra kick.
I forgot to add the ginger, and I didn’t have turmeric and cardamom on hand. It still came out great, but next time I’d try following the recipe exactly. I do recommend serving it in a bread bowl—it was delicious!
Simple and delicious, this new latte from Peet’s warmed me up during the chilly San Francisco weekend. Made with just soy milk and matcha green tea powder (and sweetener, if you like), it’s simple, nourishing and tasty.
Black Garlic & Miso Glazed Tempeh // Millennium Restaurant
Let’s just say I didn’t leave anything on my plate! Here’s how the website describes this dish: kim chee fried Bhutanese red rice, snap peas & edamame,
watercress-chrysanthemum green salad with yuzu-ginger vinaigrette, toasted peanuts,
spicy pickled Thai chile & fuyu persimmon relish. Yum!
Before I was entirely vegan, Huevos Rancheros was one of my favorite breakfasts. I admit, I’ve missed it a little bit over the past year and a half, but this vegan version completely satisfied that craving. Once again, my plate was scraped clean by the end of the meal!
Since it looks like the Milk Free Mom website is under construction, I thought I’d share her chili recipe right here for anyone who wants to try it this week…
Vegan Quinoa & Sweet Potato Chili Makes 6 hearty bowls of chili
29 oz can black beans, rinsed and drained
6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.
Good morning! The sun isn’t up yet and I’m already en route to Nashville to spend a weekend with my college girlfriends (sans Rachel, sadly, who won’t be there due to a change in her work schedule). Becca moved there earlier this year and we thought it best to take advantage of her fun living location while also having an excuse to get together again. Stay tuned for photos, as well as a Wanderlust post about all of my favorite places to go and things to do.
Since the flights were cheaper and I have the world’s most flexible work schedule, I’m heading there a day before the other girls. I’m so looking forward to quality one-on-one time with Becca, some free time to meet up with my dear friend Mary tomorrow morning, and an extra 24 hours to be a tourist.
Have you been to Nashville? What were some things you enjoyed while you were there?