A Healthy, Easy, Yummy (!) Steak Salad

Y'know what? I'm just gonna come out and say it. Eating healthy can be boring! Most of the time when I try to be healthy I end up eating the same recipes over and over, and I don't even get to add any Chick-Fil-A sauce to anything. It's a struggle, y'know?

THEN some other times you try some cool-girl zoodles recipe and completely ruin it (more on that in a later post).

But then, there are days when the clouds part and a ray of sunlight pours into your brain and you have the idea for an easy, healthy, tasty steak salad. Those are the days I live for.

To be perfectly honest, I don't really like steak. Is that comment going to get me kicked off the internet? But steak is the healthiest red meat that's high in iron, so if you're looking to supplement iron, it's a great option.

And this salad actually made me want to eat steak again, so I'd call it a win-win!

So easy it's crazy.

Ingredients
- Mixed greens
- Steak
- Strawberries
- Blueberries
- Garbanzo Beans
- Sunflower Seeds
- Goat Cheese

Directions
Grill steak, or pan sear if you live in an apartment (🙋🏼).While steak is cooking, rinse mixed greens, strawberries and blueberries. Toss salad with garbanzo beans, sunflower seeds and crumbled goat cheese.

Now the dressing is where you can make this really fun (or really healthy). If you're trying to make this meal Whole 30, you could remove the garbanzo beans and cheese, use an olive oil dressing, and cry yourself to sleep.

Personally, I used a raspberry vinaigrette. Happy salad days!

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My Anthropologie Fall Preview Wishlist

It's that time of year again: Anthropologie put out their fall home preview, and I want it all. So many beautiful items!

1. This pillow is gorgeous, and they have similar ones in other colors. I love the attention to detail!
2. I would love to put a big bouquet of daisies in the pink one. What about you?
3. Cotton balls stored in these containers probably have the best, most luxurious life and probably somehow actually make your skin more beautiful.
4. I'm telling ya — this chair BELONGS in my living room.
5. I have a few monogram mugs from Anthro, and I really like this new series.
6. Hedgehog measuring cups: Absolutely unnecessary and completely necessary, all at the same time.
7. Decorative knobs are one of the easiest and most affordable ways to make boring 'ole furniture into  wow-that's-great!
8. I'm still partial to phone cases from Rifle Paper Company, but if I chose to convert anytime soon, I love this alternative.
9. This vase is so unique. Fun!

Do you have any pre-fall shopping lists? Good thing for me I don't actually live *near* an Anthropologie because I'm pretty sure I'd be bankrupt if I did!

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Prosciutto, Basil and Honey Crostini

Oh, honey these are good!

I'm not sure how or why, but one day I woke up thinking about this recipe I wanted to try. If you could even call it a recipe — basically it's just a bunch of things I like on top of some carbs. Anyway, no idea where this idea came from; it must have been God or inception or a dream, but the important thing is that it met and exceeded all my expectations.

So we'll start at the basics. Crostini originated in Italian culture as an appetizer composed of toasted bread with toppings (read: the best appetizer there ever could be). So they're good, and they're easy. Italians often will make crostini with bruschetta on top, but here's my sweet and savory version.

Ingredients
- Bread, Sliced Thin
- Cream Cheese
- Prosciutto
- Basil
- Honey

Recipe
Preheat oven to 450 and brush small pieces of bread with olive oil. Bake bread for about 5 minutes until golden. Apply a light layer of cream cheese on warm bread (get the whipped kind!), place thinly sliced prosciutto on bread, top with basil leaf and honey.

Now. Don't be fooled, the honey is an important ingredient here. It's what adds the sweet to this savory dish. That's why I'm pouring A TON on that front crostini; you know it tasted the best.

Make these for a late summer party, or cook 'em for yourself some Wednesday night just because you deserve party food too.

Let me know if you try these and/or share my love for sweet + savory!

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Does Pink Salt Have Health Benefits?

Is anybody into pink himalayan salt? I'm pretty sure this trend came and left all while I was asleep some night in January. When I was introduced to pink salt, my first instinct was ooh, pretty and not how healthy is it?

But after I got over how PRETTY it is, the health questions kicked in — along with a few others.

First off: What on earth is it?
It's normal rock salt, but it's mined from the Punjab region of Pakistan, about 190 miles from the Himalayas.

And it's pink because...?
It contains iron oxide, err, "impurities" in the salt, according to Wikipedia.

Cool. What's iron oxide again?
Insert some fancy science explanation here, also can be used as food coloring.

If you're looking for a reason to get into pink salt, the internet can give you plenty. Sources say it can increase hydration, prevent muscle cramping, lower blood pressure, strengthen bones, aid with detox, boost energy, relax your body and improve sleep.

The only problem is there's no peer-reviewed scientific research proving any of this to be true. I mean, it could be... But it also could just be the himalayan salt marketers knowing how to make you wanna buy it. ¯\_(ツ)_/¯

Back to how pretty it is, and how it is actually useful for some stuff.

Some people say "salt lamps" will release negative ions, cleanse the air and can even improve your mood. It might be true, or maybe this tea light just looks cool sitting inside a salt formation.

One place I actually think himalayan salt is useful is the kitchen; that is, kitchen accessories.

There are some brilliant ways to use himalayan salt, like this salt block from Crate and Barrel. You can use it in food prep for grilled items, or even use it as a serving plate for a cool presentation.

AND this mortar and pestle set from Williams Sonoma blew me away. It's carved from a salt block, so your guac will have the perfect salty flavor and you don't even have to add anything to it (besides, y'know, all the garlic and cilantro).

What do you guys think about pink salt? Into it? Not so much?

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