Skinny Belle is officially two years old!! 

Time literally flies. How could this be? I started blogging an entire TWO YEARS AGO? Actual insanity. I honestly can’t believe that much time has passed. Skinny Belle started as a project to share some things I love with the world, and now has turned in to so much more. I have made countless ‘internet friends’ (which sounds weird but are legit the best things ever lol) and built relationships with some truly fantastic companies. So many great opportunities have come through my little corner of the internet, and I am forever thankful for that.

So thank you to YOU, my beautiful wonderful magical fairy-princess-readers (because everybody deserves to feel like a magical-fairy-princess) for letting me do what I love. Create, shoot, share, repeat. Skinny Belle makes me more happy than words can describe. To celebrate the last two years of awesomeness, I have pulled together a collection of memories from the Skinny Belle archives.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][uncode_index el_id=”index-182178″ loop=”size:All|order_by:date|post_type:post|by_id:4083,3866,3813,3779,3545,3529,3420,3332,3253,3129,3091,2777,2722,2680,2567,2457,2385,2084,2005,1721,1715,1541,1234,1146,949,859,702,257,255,286,4042″ filtering=”yes” filter_style=”dark” footer_style=”dark” footer_full_width=”yes” gutter_size=”0″ post_items=”date,media|featured|onpost|original” carousel_height=”equal” screen_lg=”1000″ screen_md=”600″ screen_sm=”480″ single_text=”overlay” single_overlay_color=”color-jevc” single_overlay_coloration=”bottom_gradient” single_overlay_opacity=”50″ single_padding=”2″ custom_order=”yes” order_ids=”2722,257,2777,3813,3332,3545,3091,3529,1541,3420,255,3129,2680,2567,2457,2385,3779,2084,2005,1721,1715,1234,859,1146,949,556,702,3866″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Hope you enjoyed those throwbacks! Cheers to the first two years of Skinny Belle, and to countless more ahead. ?

x,

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Shoes: Vans / Bag: Marc by Marc Jacobs / Skirt + Shirt: Aritzia

Pulling on a fresh pair of white kicks… is there anything like it? ?

My friends at Union Jack Boots and I have teamed up to bring you the dopest new shoes from Vans this fall. My pick? The “Old-Skool” style that is white on white. It’s a classic look and pairs well with pretty much everything — always a bonus in my books.

Usually in the fall/winter time I start wearing all-black-everything, but this year I am going to try and keep my wardrobe a bit lighter for the season. TRYING NEW THINGS, look at me go. ? And I have to say, fall has been GORGEOUS so far in Vancouver. The leaves have turned, there is that beautiful crisp feel to the air that lets you know winter is coming. It is unreal right now and I can’t get enough. Even the other day when it was rainy, I actually liked it (so suspect haha.) What can I say, I am falling for fall. ?

If you haven’t been to Union Jack Boots’ site, highly recommend you check it out.

So now tell me… what do you think of this look? Comment below!

x,

So flavourful you will want this morning, noon, and night.

Flawless. Literally flawless. Today I took the Middle Eastern dish called Shakshouka, and spiced it up Skinny Belle style. What does this mean? Adding ALL THE FLAVOUR. 

For real I am not even exaggerating with how fantastical this meal is. The best part? It will fly as a breakfast lunch or dinner. Diversity at its best. 

Ingreds:

• 3 – 4 large organic brown eggs
• Your favourite tomato sauce (I like to use the Classico Florentine Spinach and Cheese sauce. My friend told me I should be ashamed at this because I am Italian hahah)
• 1/2 chopped red onion
• 1/4 cup chopped parsley
• EVOO (extra virgin olive oil)
• Salt/Pepper to taste
• 3-4 garlic cloves (the more the merrier)
• 1/4 tsp cumin
• 1 tbsp Worchestershire sauce

Step 1: Heat up your frying pan with the EVOO to medium/low heat. Cook the chopped red onion until it is soft. Be careful not to overcook it. Add the garlic in at the last minute and just begin to cook it (it burns super easy so be careful.)

Step 2: Add in the tomato sauce, worchestershire, and cumin. Stir, bring to a low boil, and reduce to low heat.

Step 3: Stir in parsely and simmer on low for about 5 – 10 mins.

Step 4: Make egg sized holes in the sauce, and crack the eggs into them. Cover the pan and poach for about 5-7 minutes.

Step 5: Spoon egg and tomato sauce over toast and ENJOY!!

I will be eating this all week long, without a doubt. Hope you enjoy this recipe as much as I do!

x,

Dress: Zara / Shoes: Stuart Weitzman

Okay we need to start by talking about my addiction to these shoes. IT HAS GOT TO STOP. I LITERALLY WEAR THEM WITH EVERYTHING.

At home in pjs? I wear these shoes. At the gym? I wear these shoes.

K not really, but you get what I am trying to say. They are freakin’ beautiful and they match perfectly with basically every outfit. Could literally wear these with a giant hoodie and they would still look dope. Oh wait, Kylie Jenner is already doing that. ?

Anywayyyyyssss. These are gorgeous specimens and chances are I am not going to stop wearing them with everything. Because I am in love with them. Yes, love. Do you see that love-struck look on my face in the last photo here? Case and point.

Okay so on to the dress, this one is from Zara. It makes me feel like a western-cowgirl-fairy-princess which is PRECISELY how I want to be feeling 100% of the time. So that would be a win.

Thoughts? Comment below chikas!

x,

Corn, cheese, and a whole bunch of spicy goodness.

This is a recipe I tried from Chrissy Teigen’s cookbook the other day. I will be the first to admit that I am her number one fan. She is HILARIOUS. Back in the day (I am talking like 5+ years ago aka pre-famous times) Chrissy’s food blog was THE BEST. So authentic, so crude, so amazing. Her book is the bomb too, a few less swear words and a bit more censored, but nevertheless still great. I believe it says somewhere in there that cooking naked “brings out the flavour.”?  What I am trying to say is her blog was great, and so is her cookbook. #fangirl

This Mexican Street Corn will have you looking slightly savage. I promise you when I ate this there was nothing pretty about it. Cheese and corn everywhere. Soooo worth it. 

Here we goooo friends, ready?!

Ingredients:

• 3/4 cup of finely grated Parmigiano-Reggiano
• 1/2 tsp freshly ground black pepper
• 4 ears of corn
• 1 tbsp vegetable oil
• 1 tsp finely ground sea salt
• 2 tbsp mayonnaise
• Cayenne pepper
• Chilli flakes
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Lessssgooo!

Step 1: Preheat a large cast-iron skillet over medium-high heat. Get a large plate and put the grated cheese and pepper on it.

Step 2: Grease up your corn (lol) with oil and season with salt. Lay the corn in the skillet and cook, turning every two minutes, until some bits are blackened and the corn is cooked. Should take about 8 minutes.

Step 3: Do this part quick so the corn doesn’t cool down and your cheese can get all melty melty. Brush each piece of corn with a thin layer of mayo (this got kind of ghetto. But trust me it’s good) and then roll in the cheese mixture and sprinkle with cayenne and chilli flakes to taste. 

Step 4: Put all that delicious cheesy corn on a flatter and cover with the chopped cilantro + lime wedges for serving. + one more salt + pepper for good luck. ?

SO DAMN GOOD. ?

Enjoy!!

x,