Boho Vibes

I'm not always the person who chooses comfort over fashion. If I love it, I'm going to wear it. Whether it feels good or not haha! So when something comes along in my closet that's so colorful, cute and the comfiest thing I have ever worn, it's quite joyous! Below is an off the shoulder Cecilia Prado dress from Boho Hunter Tampa that checks off all of the above! Boho Hunter originally started in Miami but has opened another boutique in Hyde Park Village in Tampa, much closer to muah - woo!! This is one of my favorite local boutiques! I love the concept of the store so much, they bring together high end Latin American brands that specialize in jewelry, hand bags and clothing. If I want something different, I make a stop at Boho Hunter. I know that when I shop at Boho Hunter Tampa I will come back with such a unique, colorful and high end find that not many people have. My hat, dress and bag are all from Boho Hunter Tampa.

My hat is Etnia Lab, a company that all of their products are handcrafted by women artisans in Ecuador and they empower their abilities by working closely with them for each one of their designs. My bag is Palma Canaria - a company ran by a mother/daughter duo and was inspired by Colombian artisans and their powerful and diverse talent. Lastly my dress, mentioned above, is Cecilia Prado. Cecilia Prado, a designer from a town in Brazil called Minas, and is renowned worldwide for her excellence in tricot pieces. These designers are just a taste of the Latin American diversity Boho Hunter helps bring to the fashion world.

I am wearing a medium,  this was the only size they had left in store and I wasn't sure if it was going to fit because I normally wear small and soemtimes extra small but it worked and I couldn't pass it up!

Hat is Etnia Lab, I linked both the above and below photo to shop!

I love this Palma Canaria bag so much! Each one of their pieces are handmade using natural fibers!

Broccoli, Kale & Spinach Soup

BROCCOLI • KALE • SPINACH

I made this soup a couple weeks ago when our sunshine state aka Florida had a few freezing days. It was cold and I was craving something warm and super green. I've made a version of this soup before but changed it up a little. This soup is vegan if you don't add the dollop of sour cream on top like I did. The main flavors you will taste are cumin and broccoli, its a super green and the flavor is rich, earthy and warm. The main greens in the soup are broccoli, kale and spinach. This is honestly a bowl of health, packed with fibre, vitamins, and minerals!

Click the photo above to link to the recipe of these roasted nuts I made for a topping for the green soup.

Ingredients

  • 2 ½ cup of Broccoli chopped into florets
  • 1 cup of kale
  • 1 cup of spinach
  • 4 cups of vegetable broth
  • 1 cup of coconut milk (use can over container, I find it to be thicker and wont make you soup watery)
  • 3 cloves of garlic minced
  • 1 white onion diced
  • 1 tbsp coconut oil
  • 1 ½ tsp Cumin
  • ½ tsp Paprika
  • 1 tsp Salt – adjust with taste
  • Pepper to taste
  • roasted nuts (optional)
  • microgreens (optional)
  • sour cream (optional) 

Directions

In a large pot heat the coconut oil until it melts and add the garlic, onion, cumin, paprika, salt and pepper. Let sauté until the onion and garlic are soft, a few minutes. Once the onion and garlic have softened, add the kale, spinach and broccoli as well as the vegetable broth. Simmer for about 15 minutes, you want to make sure the broccoli has tenderized. Then transfer the soup to a food processor or blender. If you food processor or blender isn't large enough to consume all of the soup break it into batches and blend. Once blended smooth, return back to the pot, add the coconut milk and simmer on low for a few minutes. When serving, I topped the soup with roasted nuts, a Italian blend of micrograms and a dollop of sour cream. 

Quick Nutty Snack

Quick N u t t y Snack

I love a good crunchy snack, like nuts! However, roasted nuts take it to the next level! A salty or sweet snack, the flavor is endless! I went with more of a savory taste for this batch, paprika & garlic, because I used it as a topping for the kale soup I made the other day (recipe coming soon)! I just used the nuts I had in my pantry which were almonds, cashews, walnuts and pine nuts! Roasted nuts are also a good snack for wine night with the girls or a yummy addition to your next charcuterie board ;)

Ingredients

  • 1/4 cup almonds
  • 1/2 cup walnuts
  • 1/4 cup cashews
  • 1/4 cup pine nuts
  • 2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon fine grain sea salt
  • 1 tbsp of Oil or 1 egg white

Directions

You can really use as much nuts and spices as you would like, but this is an estimated amount of what I used. Once you figure out what flavor you are going for, preheat oven to 350 degrees. While the oven is preheating put all of your nuts in a bowl with the oil or egg white (whichever you choose to use, you can use either) and then add your spices. Mix all ingredients together so your nuts are coated evenly with the spices. If you choose to use an oil, make sure the smoke point is or higher than 350 degrees. When you cook an oil above its "smoke point" it causes the oil to produce harmful free radicals. Place the nuts evenly on a pan with parchment paper and roast for 10-15 minutes. Enjoy as a snack or topping in a salad or soup! 

We like it G R E E N

Lettuce, tomatoes, cheese grilled chicken...yes those typical salads can get BORING! But why make a typical salad? Salads can pack so much flavor as well as nutrients. I love mixing up my salad styles and for a long time I've been wanting to use all of the ingredients above. There is a little bit of prep to this salad because some of the vegetables need to be cooked then cooled before serving. It is well worth it though! Some vegetables in this salad pack more nutrients when cooked, like asparagus. Cooking asparagus breaks down its fibrous cells so that we can absorb more of the vitamins. Unlike zucchini, which I left raw in this salad. When zucchini is cooked its nutritional value is reduced. 


W h a t ' s   i n   i t !

A medley of different veggies, that's whats! Asparagus, peas, zucchini, edamame, radishes, radish leaves, baby spring mix of greens, silvered almonds, shaved parmesan and a lemon vinaigrette dressing! Also don't throw away those radish leaves! They can be washed and thrown into the salad as well! I hate to see food wasted and they have a really nice peppery taste!

This lemon vinaigrette is super easy to make and most of all the ingredients you would all have in your fridge!

The dinner wear is Olivia & Oliver - It isn't expensive and I love how they are all white with a gold rim. The marble salt & pepper containers are my favorite though! Those are also from Bed, Bath * Beyond

Dressing ingredients

  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 garlic clove finely chopped 
  • 1 tbsp honey (optional)
  • 1 tbsp water (optional)
  • Salt & peper to taste

Mix all ingredients together. The reason water is optional is I don't like my dressing to be thick, so I add water to thin it out but you make not like that so test it out. In addition, if you don't want to add the sugar make it without the honey. I also like things really acidic so I always end up adding more lemon juice but that as well is up to you!

Salad Ingredients

  • 2 handfuls of spring mix of greens
  • 4-5 radishes sliced
  • However amount of radish leaves washed & whole
  • About 6 asparagus sliced down the middle
  • Half of a zucchini shaved raw
  • 1/4 cup of silvered almonds
  • 1/3 cup edamame
  • 1/3 cup peas
  • 1/3 cup shaved parmesan 

Boil aspragus for about 5 minutes, they will be cooked but still have a nice crunch to them. Cook the edamame and peas, either boil or microwave according to your directions. Take care of these ingredients first so you can then place them in the fridge to cool. I would say about 30-45 minutes, so they are crisp & cool. Then prep all other ingredients and throw into a salad bowl and place in fridge while the asparagus, peas and edamame are cooling. Once cooled, mix all ingredients together, serve with dressing on the side. Enjoy! 

PS: This salad would be delicious if mahi mahi was served on top as well!

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Winter Chic

W I N T E R   C H I C

When winter rolls around in Florida, you have to make sure you prepare for those snowed in work days, salted icy sidewalks and to double up on those long johns! ;) 

Haha gotcha! Come on y'all, IF WE ARE LUCKY Christmas morning is below the 80's! This year I was so excited to have about two weeks of Sunny & in the 40's! All us Floridians know that when we do finally get some cool weather, we are dying to pull out those favorite furry coats & jackets! 

I have been waiting to pull this 1State jacket out of the closet - feeling oh so fabulous in it! I think everyone needs a good shag, shag jacket of course ;)! My friend Alyson (amazing photographer) and I took these photos at the Station House down town St. Petersburg. This was my first time at the Station House and what a cool space! It is a communal environment including work or co-work space, a restaurant, lounge, tea & coffee and an event space right in Downtown St. Petersburg. Did I mention how It's historic DNA includes a fire station and train station and has been transformed into 4 levels of aesthetic beauty!



This is a glimpse of The Station House's turf rooftop!


Lips are Kat Von D Cathedral 





Okay so these tall white crepe wide leg pants by Missguided were a third time purchase! What I mean by that is the first time I saw them I loved them but they were over $100 and I wasn't in the mood to buy them that day. The second time I went back to the mall, I tried them on again and placed them on hold to grab on my way out! However, I left and forgot! The third time I saw them they went down half price and I mean it was just meant to be! Third times the charm! Here they are sold on Missguided for $51.00. 

Shop my look below:

Jacket: click here to shop

Pants: click here to shop 

Belt: click here to shop

Lipstick: Kat Von D

Heels: Aldo from a few years ago

All photography by Alyson Hall Photography