I Have a New iPhone + Weekend Recipe

Hey friends!

Last night I took the biggest leap in phone ownership and got a brand new iPhone 7Plus (since I’ve been a self proclaimed Apple products hater for years, this is huge). I have only had the thing for 24 hours and I cannot stop gawking over the incredible features. I am a hater no more. Let me share some of my favorites!

My fingerprint does everything and does it FAST – It unlocks my phone in the blink of an eye, signs in instantly into most of my apps and accounts, approves apps that I purchase, and everything else that requires security or authentication. Mind-blowing.

The phone itself runs at lightning speed – Everything I open, close, swipe, or tap takes less than a second and I sometimes forget that I have several things going on and running at the same time.

Picture quality – Need I say more? The photos speak for themselves (literally). I am beyond excited to start taking top notch pictures (and maybe try shooting some video content?) with this thing.

Size and color – I just love big phones in general. It’s also my first white/silver phone and I LOVE the color scheme.

Business needs – If some of you didn’t know, I make and sell jewelry and accessories and I run my blog. All of those things require speed and efficiency, which this phone has in abundance.


And now I want to share a great recipe from last night with you all!

Coconut Rice With Mixed Vegetables & Pineapple

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

you will need:

1/2 cup cubed pineapple and juice* (juice optional)

1 large zuchinni

1 large yellow onion

1 12oz bag brussel sprouts

3 cups jasmine rice

1 13 oz can coconut milk

1-2 tablespoons raw cane sugar, coconut sugar, or sweetener of choice

1/4 cup vegetable stock

3 tablespoons low-sodium soy sauce

1/2 teaspoon red pepper flakes

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon black pepper

*sesame seeds for topping if desired

Instructions: Slice off the ends of the brussel sprouts and cut each one in half. Set aside. Finely chop the onion, slice the zuchinni, and set those aside as well. In a large skillet/pan heat up 1/4 cup of vegetable stock and add vegetables and pineapple. Add garlic powder, smoked paprika, black pepper, red pepper flakes, to season. Stir and simmer on medium-low heat for 5 minutes. Add soy sauce, stir, and continue to simmer on medium heat for another 10-15 minutes until the zuchinni and brussel sprouts begin to soften. While the vegetables are cooking, start the rice in a seperate pot or rice cooker. Follow intructions on the bag for how to make. Jasmine rice is a sticky form of regular rice and is prepared differently than others. After the rice has finished cooking, add the can of coconut milk and sugar/sweetener. Stir thoroughly until well combined. The rice should absorb the coconut milk and become even more sticky. And you’re done!

Add the finished rice to a bowl, top with veggies, and add some sprinkled sesame seeds if you’d like!

This recipe is sweet, savory, has a slight kick from the red pepper flakes, and makes tons of leftovers if you are cooking for two.

I hope you all have a wonderful Christmas and get to enjoy the holiday with your loved ones! This will be the last blog post until the new year rolls around. There’s so much more to come and a lot I have in store, so don’t forget to subscribe to keep up with the latest posts!

What I’m listening to

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