Want to hear a not so secret? I love social media. Shocking right? I wanted to share my favorite pins, posts, tweets and snapchats lately + the best way to follow along with me (especially if you’re wanting a sneak peek to New York Fashion Week!)
Follow me on Twitter (@ChacosandChanel)
Ok so I admit I’m not the best when it comes to tweeting. I love twitter, I love reading funny tweets but I forget to tweet. However, I have the most adorable intern this year and she is a twitter (& social media) genius! She is really helping me step up my game so make sure you follow along! I promise to be live tweeting the entire time I’m in NYC!
Follow me on Instagram (@ChacosandChanelBlog)
I’m sure most of you already follow me on Instagram because it’s where I’m the most active. I love IG, especially because I can host giveaways for you guys! If you haven’t seen it yet, I’m currently hosting a blanket scarf giveaway so be sure to enter!
Follow me on Snapchat: RileyBrahm
I love snapchat for so many reasons, it’s the easiest way to show you what I’m currently doing, new hairstyles, products I’m loving, what I’m eating and mostly videos and videos of my puppies!
Above I snapped a picture of my braid and simple make up. I am l o v i n g this mascara by Maybelline. It’s in a purple tube and gives the most killer volume/length. I promise you won’t regret trying this mascara (plus it’s under $5!)
Maybelline Falsies Mascara ($4.75)
Healthy recipes! I know summer is over but I am ditching the fad diets and
making attempting a lifestyle change. I love to pin, pin, pin and then mix and match my favorites. My favorite recipe is this baked crispy eggplant on top of my creation of italian spaghetti squash.
Roasted Italian Spaghetti Squash
What You Need:
1 Spaghetti Squash
1 Tablespoon of Olive Oil
1 Can of Italian Diced Tomatoes
1 Tablespoon of Basil Leaves
1 Tablespoon of Oregano
1 Cup of Cottage Cheese (or cheese of your choice)
1. Preheat Oven to 375. Cut spaghetti squash in half, brush on olive oil (if you don’t have a brush just use your hands)
2. Place squash on baking sheet, roast for 25-40 minutes (until squash can be poked through with a fork.
3. Use a fork to shred the spaghetti out of the squash into a bowl, add in cottage cheese and can of tomatoes
4. Place in a baking dish, top with spices and bake for another 5-10 minutes to melt cheese.
*I am making the eggplant while the squash is roasting, once it’s finished I top the spaghetti with the eggplant pieces. I make a couple of changes to the eggplant recipes: Instead of slicing into fourths, I cut them into thin disks and I also remove the skin because I think it’s easier to eat.
It’s super easy, especially if you love italian food. My friend was over and she was unsure because she “hates” cottage cheese and never had eggplant before. We ate the entire thing in one night, IT IS SO GOOD. Let me know if you try it!
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