Pinspiration: LC

From her classic, relaxed, easy-to-replicate style to her beachy blonde hair to her success as a best-selling writer of multiple novels and style guides to her affordable fashion line at Kohl’s to always standing up for her friends, Lauren Conrad is one lady to reckon with and someone I constantly am finding myself turning to for style and hair inspiration.  Admit it, you’ve always secretly loved her since Laguna Beach too!


Images via 1, 2, 3, 4, 5, 6, 7

Tropical Pork T with Mango Salsa

A few weeks ago Jewel had a huge sale on meat, I’m talking buy one get one free on pork chops, chicken, and pork tenderloin, which I turned around and froze for future use.  We all know I can’t pass up a great deal! 🙂 Anyways, I have made pork tenderloin a few times in the past (here and here) so when I saw this tropical pork tenderloin with mango salsa on Pinterest I was excited to put a different spin of flavors on it.  Even little Maddie girl wanted to get a taste (see the last picture).

Hands On Time     15 minutes
Baking Time       
  25 minutes
  2-3 servings


1 large pork tenderloin
olive oil

for seasoning meat:
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp salt
1 tsp cinnamon

for the salsa:
1 mango
1/2 cup red pepper, chopped
1 tbsp cilantro, finely chopped
1 tbsp lime juice
1/4 tsp salt
jalapeno pepper, finely minced to taste


1. Preheat oven to 400. Lightly oil a small rimmed baking sheet. In a small bowl, stir together cinnamon, ginger, cloves, garlic powder, paprika, and salt. Brush the pork with oil followed by rubbing the spice mixture all over.

2. Roast the pork tenderloin in the center of a preheated oven for 20-25 minutes, until pork is firm when pressed.

3. While meat is cooking, peel mango and cut into 1/2 in cubes (how to cut a mango) and place in a bowl with red pepper, cilantro, lime juice, salt, and finely minced jalapeno pepper to taste.

4. Roll cooked whole tenderloin in any pork juice on the baking sheet. Let stand 5 minutes before cutting into 1/2 in thick slices. Serve with salsa and alongside cooked rice (optional). Refrigerate leftover salsa for up to 2 days.

**Recipe Adapted From:  Today’s Parent**

PB CC Cookies


I know, I know.  NOT ANOTHER peanut butter and chocolate combination.  I’m sorry, I promise this will be the last one for a while, but what can I say, when something works it works!

Sidenote:  I promise I for real made these cookies! I just forgot to take after pictures as I took them to a barbeque immediately after baking so the amazing finished product pictures are all via Idea Room and the cookie dough picture is my own! Whoops!


1/2 c butter, softened
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar, packed
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 c all-purpose flour
1/2 to 1 tbsp milk, added at the very end
1/2 to 1 c chocolate chips


1. In a large mixing bowl, beat together butter and peanut butter.  Beat in the sugar, brown sugar, baking soda, and baking powder until well combined; add the egg and vanilla. Gradually add the flour and mix; add just enough milk to make the dough moist and creamy.  Stir in the chocolate chips.  Cover and chill dough for about 1 hour.

2. Drop cookies by the spoonful onto a greased cookie sheet.  Bake at 375 degrees for 7 to 9 minutes or until the bottoms are light brown.  Transfer to a wire rack and let cool completely.

**Recipe Source:  The Idea Room**