It's made me unpack my tote of warm weather clothes that I packed away almost 2 years ago when I found out I was pregnant and needed to make room for all my fun maternity clothes. They stayed in storage last year seeing as I'd just had Growly Bear, and there was no way I was fitting back into them then!
Turns out, pregnancy makes things "shift" and even though I weigh a little less then when I got pregnant, things just don't fit like they used to. So, I've been working on clearing out all the unflattering things so that I can shop for more post baby appropriate clothing.
I posted everything that I'm getting rid of on Facebook so that I can sell it and hopefully fund a little shopping spree for new things! (I may have actually placed a little pre shopping spree order this afternoon, but we don't need to talk about that...)
I always find shopping for summer clothes a little difficult. I don't do shorts. Ever. Unless it's for swimming. Which leads me to the fact that I don't do swimsuits. EVER! (I read this post the other day about swimsuit shopping, and it made me laugh!)
I always like the looks of pretty summer dresses, but I never know if I can pull them off without looking like a bag of ass holes, so I just don't buy them. I'm not really a skirt person. I just don't feel like I can pull them off. So pretty much, that leaves capris and tanks for my summer attire. And flip flops of course! I LOVE me my flip flops!
Speaking of summer, I've been able to start chefing up some of my favorite warm weather foods! I'll share one of my favorite super speedy and delicious recipes with you today.
Hope you all are getting some Vitamin D!
Love and Hugs
1 box (7oz) Roasted Garlic and Olive Oil Couscous, cooked as directed and cooled
1 cucumber, diced
1 yellow pepper, diced
1 small mesh bag (340g, or 12oz) of cherry tomatoes, quartered
1/2 of a red onion, minced
1/4 cup parsley, minced
1 cup feta cheese, crumbled (sometimes I use more)
juice from 1 or 2 lemons (depending on personal preference)
1) After couscous has cooled, fluff with a fork and put into salad bowl
2) Add all your cut up veggies, parsley, and fetta, and toss with a fork until combined
3) Squeeze the juice from half of the lemon over the salad and toss until incorporated. Repeat with juice from the other half of the lemon
4) Cover and refrigerate until serving (best if sits for at least a couple hours before serving)