pic of the week!!

pic of the week!!

Tuesday, December 20, 2016

December Update!


My 8 favorite Snapchat filters🌸✨.  
5 days left until Christmas!!! 

Image may contain: 8 people, closeup

~ today we went to see Star Wars: rouge one it's such an amazing movie.


I got student of the month, I'm so proud of myself! 
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i think that's it so far!, i've been suupperr busy lately, sorry guys :( 

Saturday, October 15, 2016


I Am sooooooooooooo sorry, life has gotten in the way along with school. i'll try to blog more (like on the weekends).

the book fair was 10/4/16
i always loved the book fair :)

Yesterday's errand day!
Some how I always get extra

~La vie est belle ~
(life is beautiful)

The rest of school shopping πŸ˜Š. I had so much fun today !

Yesterday's errands, I'm so happy because I finally got the shoes I wanted and my old Hollywood books πŸ˜. Today it took us 6 hours our errand days usually take up 8 hours.


Yesterday's mini muffin throw down for school lunches and breakfast

Tomorrow is the first day of school πŸ˜’ I'm so not ready


Yesterday's dinner was amazingggg

8/3/16  Today's shopping trip

8/5/16  Day 1 of back to school shopping and a part of#ohiotaxfreeweekend 
Most of the stuff is from ALDI USA, I'm Obsessed with my lunch boxes πŸ’•.
Thanks mom for you and all your sacrificing

8/6/16 Day 2 of back to school shopping. It didn't go as planned but its still great. 

Tuesday, August 2, 2016

Hello August 😊

Ughhhh I'm not ready for school πŸ˜ž i have 15 days left until i go back to school this summer went by soo fast have a happy august everyone!.

Saturday, July 23, 2016

Summer Snacks !!! ~gluten free~

gluten free vegan sunshine citrus muffins

RECIPE TYPE: muffins
SERVES: 12 muffins
  • 2 cups Sarah's gluten free flour blend
  • 3/4 cup cane sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • zest of 1 orange
  • zest of 1 lemon
  • 1/2 cup So Delicious Dairy Free unsweetened coconut or almond milk
  • 1/2 cup orange juice
  • 1/3 cup non-hydrogenated shortening or coconut oil, melted {such as Nutiva}
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sparkling sugar or course turbine sugar {optional}
  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners or spray with nonstick cooking spray.
  2. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add orange zest and lemon zest. Whisk to combine.
  3. To flour mixture, pour in coconut milk, orange juice, melted shortening, lemon juice and vanilla. Stir just until batter is smooth.
  4. Divide batter into prepared cupcake pan. Sprinkle tops of muffins with sparkling sugar.
  5. Bake muffins 18-22 minutes, until golden brown. Remove from pan and place on cooling rack to cool completely.


makes 12 muffins
  • 1 1/2 cups Sarah’s gluten free flour blend
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 4 teaspoons rapid rise yeast
  • 2/3 cup warm milk
  • 3 tablespoons canola oil
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 2 tablespoons butter, room temperature
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
Dissolve the yeast in a
measuring cup filled with the warmed milk.  Set aside to proof.  In a large bowl, combine flour blend, sugar and salt.  Stir in milk mixture, oil, vanilla and egg into the flour mixture.  Mix until smooth.  Scoop into muffin cups sprayed with cooking spray.  Let rise for 15 minutes.
While the dough rests, mix together butter, brown sugar, and cinnamon until crumbly.  Sprinkle evenly on top of rested dough
and press sugar mixture down into the dough with your fingertips.  Place pan into a cold oven, then set the oven temperature to 350 degrees.  Bake for 20 minutes, until muffins golden brown on edges.   Remove from pan and cool for 30 minutes on wire rack.  Whisk together the icing and drizzle over muffins.  Serve warm.  Heat leftover muffins in microwave. 
cinnamon sugar overdose.

credits : http://www.sarahbakesgfree.com/2012/07/gluten-free-cinnamon-roll-muffins.html 

Wednesday, July 6, 2016

UPDATES!! 7/6/16- 6/24/16-6/23/16 Instagram account below V

Sorry i haven't been posting lately :(


| Take every chance you get in life, because some things happen once |


Man I love targetπŸ’• 
Today I got my first starbucks drink, and we went to targetπŸ’•


I'm sooo in love with my new bookmark from barnes & nobles and  I'm OBSESSED with the Princess diaries πŸ’•πŸ’•


I'm sooo obsessed with  daiya cream cheese, it's soo amazing! 

Those are my recent updates! Fashion First has an instagram!! so please go check it out! >>>>  https://www.instagram.com/fashion_first303/

Monday, June 20, 2016

UPDATES!!!!! ~ 6/17/16 - 6/18/19- 6/19/16- 6/20/16

Friday 17, 2016

On Friday me and my mother went to my grandmothers house for the weekend, and we went to the store and i got all of my favorite snacks!! and we took out the grill for the cookout on Saturday.  we made ribs, hot dogs , pork cops, polish boys, french fries , backed beans, cole slaw and i think that was it.

Saturday 18,2016 

We had the cook out it was a very small cook out, we invited my grandfather, my aunt and my grandmothers friend. and a monarch butter fly landed on my grandmothers bush but as soon as i got my phone it flew away :(, and we saw two bunnies in her yard. here are the pictures of the food from yesterday.      



Sunday 19, 2016 

      today is my grandmothers birthday, we washed our cars it was fun. we went home and watch the game, i cant believe we won!!!! 


Monday 20,2016 
Here is today's breakfast. i had instant oatmeal and a gf bagel omg i love those bagels. :)

Those are all of the updates for now :) 

Tuesday, June 14, 2016

Updates ~ 6/11/16 - 6/12/16- 6/13/16

 Yesterday's Mall run!  6/11/16 

I went to Claire's, Forever 21, Vera Bradley,  and Victoria secret( Their semi- annual sale is amazing)

Popcorners obsession!! 6/12/16

i'm sooooo obsessed with the Kettle Popcorners! i highly recommend it. it's a good snack, it's good for lunch  or work. you can find it at Giant Eagle, and Bj's 

Dinner!  6/13/16 

Omg!! i love french fries :p, and my pizza didn't come out right but : /. 

Thursday, June 9, 2016

6/9/16 ~ Update

Just got done making my pillsbury gluten free yellow cake. yayayayayayayay! ok so i made cupcakes and they were amazing!! 

and if you haven't already please check out my fashion first facebook page!! -------> https://www.facebook.com/fashionfirst123/ 

Wednesday, June 1, 2016

Gluten Free Recipes~ Breakfast & Dinner

PB&J Yogurt Dip 



  1. Combine yogurt and peanut butter in a small bowl & mix thoroughly.
  2. Serve with Annie’s Organic Honey Graham Crackers and fresh strawberries as fun dippers.

Summer Peach Vegan Mac & Cheese



  1. SautΓ© corn, squash and cherry tomatoes over medium heat with 1 tablespoon olive oil until lightly browned (10-12 minutes).
  2. Prepare Annie’s Organic Gluten Free Vegan Elbows & Creamy Sauce according to box instructions.
  3. Combine prepared Vegan Elbows & sautΓ©ed vegetables into shared pot. Portion into individual bowls and top with sliced peaches, basil & pistachios.
  4. Enjoy!

Monday, May 23, 2016

Gluten Free recipes ~Breakfast & Dinner

Mixed Berry Smoothie



  1. Combine all ingredients in blender.
  2. Blend until smooth.
  3. Serve & enjoy! 

Turnip The Beet Vegan Mac & Cheese



  1. Roast chopped beets & turnips (or carrots) at 400ΒΊF for 35 minutes.
  2. SautΓ© thinly sliced onions & apples in olive oil until soft (8-10 minutes).
  3. Prepare Organic Vegan Elbows according to box instructions. Top with prepared produce and hemp seeds & serve.
  4. Enjoy!

Sunday, May 22, 2016

Cinnamon Rolls Topped with Yogurt & Berries & Bunny Grahams Yogurt Parfait ~Breakfast recipe

Cinnamon Rolls Topped with Yogurt & Berries 



  1. Bake Annie’s Cinnamon Rolls with Icing according to package instructions.
  2. Drizzle each cinnamon roll with Annie’s Organic Whole Milk Summer Strawberry yogurt, adding an additional dollop to the center of the cinnamon roll.
  3. Sprinkle sliced strawberries over the top of the cinnamon rolls. 

Bunny Grahams Yogurt Parfait



  1. Layer a jar with ½ the container of Annie’s Organic Whole Milk Summer Strawberry Yogurt.
  2. Add half the Annie’s Friends Bunny Grahams.
  3. Add half the sliced strawberries.
  4. Repeat steps 1-3 with remaining ingredients. 

Broccoli Pesto Mac and Cheese ~ Dinner recipes

Broccoli Pesto Mac and Cheese


  • 4 cups broccoli florets (reserve 2 cups for the pesto below)
  • 1 (5.5 ounce) box Annie’s Four Cheese Macaroni & Cheese
  • ½ cup unsweetened almond milk, or regular milk
  • 2 tablespoons unsalted butter
  • 3 tablespoons pepitas (or pine nuts)
  • 1 handful fresh basil
  • 1 clove garlic
  • 2 to 3 tablespoons fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
optional toppings:
  • handful of toasted pepitas or pine nuts
  • pinch of red pepper flakes
  • sprinkle of chives


  1. Prepare a large saucepan of salted boiling water and a large bowl of ice water.
  2. Drop all four cups of broccoli florets into the boiling water and blanch for 30 seconds to 1 minute, until slightly tender but still vibrant green. Remove and immediately immerse into the ice water for 1 minute, then drain.
  3. Make the pesto: In a food processor, combine 2 cups of the blanched broccoli with the pepitas, basil, and garlic. Pulse until combined. Add the lemon juice and a few generous pinches of salt and pepper and pulse again. With the blade running, add the olive oil until the pesto becomes smooth. Taste and adjust seasonings. Set aside.
  4. Rinse the saucepan you used for the broccoli, fill it with fresh water, and bring to a boil.
  5. Add the pasta and cook 8 to 10 minutes, or until al dente, stirring occasionally. Drain the pasta in a colander.
  6. While the pasta is draining, add the milk and butter to the warm saucepan. Sprinkle the cheese over the milk and stir to combine.
  7. Add the cooked pasta to the saucepan and stir well.
  8. Stir in the remaining 2 cups of blanched broccoli florets until the broccoli is warmed through.
  9. Stir in a few scoops of pesto. Serve with extra pesto and optional toppings on the side.
  10. Store extra pesto in the fridge for 2 to 3 days.
Tip: for a lighter pesto, sub half the olive oil with vegetable broth.