what i'm lovin' wednesday

1. YouTube
If you follow my Instagram, you know that I started a YouTube channel! I'm really excited to enter this new realm of vlogging.

2. Engagement Photos
We received some more of our engagement photos and I'm so so happy with them. Like beyond happy. Now it's time to pick one for our Save the Dates!

3. Q&A
I got this book for Matt and I to write in. There is a question every day, and we do it for the next three years. Even if he's on tour, we still do the question and it's like our special time of the day.


pink slate boutique

Spring is here, but I'm not ready to give up black just yet. I don't think I ever will actually. While bright colors go hand-in-hand with warmer weather, black is classic.

I received this black, sheer blouse with gold studs and bracelet from Pink Slate Boutique. I love the gold accents! I paired them with a printed knee length skirt from Forever 21, Dolce Vita wedges, and a pink lip just for a pop of color.

Pink Slate Boutique has tons of stylish pieces and for a good price. Go check it out!

Also, get 20% off your entire order with my discount code:


foodie fridays

Here is a tasty and healthy recipe that I cooked up this week for my meal prep. These are so juicy and flavorful! I hope you like them.
Spinach Burger Patties

16 oz lean beef
2 cups chopped spinach
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tbsp Worcestershire sauce
1 tbsp low sodium soy sauce

Combine ingredients in a bowl. Mix by hand. Form into 5-6 patties. Place in broiler set to high. Broil for 10 minutes, flipping halfway through cook time.


vs pink wish list

I just organized my second closet. Yes, my workout clothes have their own closet. It's a problem. Just to add to the clutter of sports bras and leggings, I thought I would come up with a wish list for new apparel from Victoria's Secret Pink. You know I love their stuff.


what i'm lovin' wednesday

1. Mini Peel
Love this peel by Alba Botanica. It leaves my skin feeling so fresh and tingly.

2. Nephews
It's always a blast to hang out with my little nephews. I love them so much!
3. Car Rides
I love when Charlie enjoys a drive with me. It reminds me to appreciate the little things.


visit to pressed juicery

Over the weekend, I had the pleasure of visiting Pressed Juicery. My family and I took a nice stroll from my sister's house to Larchmont Blvd. The California weather was perfect and it's always nice to take my little nephews out and about.

The Pressed Juicery employees were so friendly and helped us pick out some juices for the weekend. They let us sample different flavors, including little Lukie Bear. He was a big fan of the Chocolate Almond, just like his auntie.

My sister liked the citrus flavors, my mom liked the greens flavors, and I just liked them all. My favorite right now is their seasonal flavor with the Brazil Nut. It is so creamy and sweet. You don't even know you're getting your greens in. We stocked up!

It was nice to feel like we were making healthy choices, even on a vacation. I feel like the longer you make it a habit to eat healthier foods (or drink them) you are less likely to crave other things...although I did have a treat from Crumbs Bakery.

I am happy to be a part of the Pressed Juicery family because I love their products and the healthy lifestyle they promote. I definitely want to try a cleanse out soon! If I do, I will be sure to write about it.


rambles on settling

[image source]

Sometimes it feels like everyone has it all figured out. Then I see there are those who have absolutely nothing figured out, or those who are somewhere in between.

I feel like I fall in the "somewhere-in-between" category.
I'm 26. Is this normal?

My friend, Caroline tweeted something humorous the other day.

"Dear @ThoughtCatalog, please stop telling me what defines my life. Take your "How You Know You're in Your 20s" lists and shove them up your."

I think that 140 character limit cut her off before it got good.

But really, who defines where we are supposed to be in our twenties or thirties or forties and so on? Is there some written guideline that tells us we are supposed to be at this age and that age? Is there some map we are expected to follow?

I have never been one to want to just settle.
In relationships.
In friendships.
In careers.

I don't want to get to be ninety-years-old and feel like I settled for a mediocre life. I want to feel like I led a truly happy life. I want to feel like I at least tried for something bigger.

When I say bigger, I don't mean a big house, an expensive car, designer shoes. Although, I do dream of my future house...and more importantly my future kitchen.

I mean bigger for my soul. I want to feed my soul with a real love for life. With passions that truly mean something to me. With dreams that are only found in my heart. With happiness that comes fr moments and memories.

I have expensive taste, right?

I found my soulmate and soul sisters. I am blessed beyond belief to have such wonderful human beings in my life.

As far as how I spend the rest of my life, I just know that I don't want to settle just yet.

...for now,
I'll dream of baking, motivating others in fitness and health, and writing books.
...and work towards accomplishing all of it.


foodie fridays

A lot of you have been asking about my current meal plan. After New York and a few indulgences with Matt, my body was actually craving healthy foods. I wanted to get back on track. Exercise plays a part, but eating plays an even bigger part.

So currently:
Breakfast: 3-4 egg whites, 1/2 cup oatmeal (sometimes with PBFit)
Snack: KIND Bar or Pressed Juicery (or a granola bar or fresh juice of your choice)
Lunch: 5 oz tuna with mustard, relish, tomato, red onion, celery and 4 oz sweet potato
Snack: 1/4 avocado, 3 oz turkey
Dinner: 4 oz chicken (or tilapia), 1 cup steamed veggies, 1/2 cup brown rice
*Extra snack somewhere in between if I'm hungry: protein shake or another Pressed Juicery

I will definitely switch it up every once in awhile. I can't stick to one plan for too long because I'll go absolutely crazy and then the binge fest begins. That's just how I am. I can never stick to one meal plan for too long because I would probably buy out a whole Taco Bell on a day where I just can't take it anymore! Give me a damn chalupa.

I've only been doing this for a week now, but my body is feeling and looking better. I did have these amazing red velvet pancakes with Mascarpone cream and Grand Marnier syrup at The Herb Box on Saturday morning with my besties. Honestly, who could pass that up? Oh, and the mango mimosas...because what's brunch without mimosas? That one "treat" meal a week keeps me from raiding said Taco Bell.

I call it "treat" not "cheat" because we all deserve a little treat now and again. The term "cheat" just has such a bad connotation that surrounds it and stirs up feelings of guilt. No bueno. I look at "treat" meals like I look at buying a pair of shoes. Maybe you don't necessarily need it, but every once in awhile it feels so good! It's not something you can do all the time because your bank account will suffer, just like your body will.

That's the plan, Stan! You can keep up with the plan and me on Instagram: Bskyfitness


what i'm lovin' wednesday

1. Nephews
I can't wait to see these two munchkins!
Love my new gear from this awesome fitness brand!

3. Besties & Bridesmaids
I love these two girls...ambitious, kind, and young at heart.



[tee: Style Love Living, shorts: Urban Outfitters, wedges: Dolce Vita, lipstick: So Chaud by MAC]

Okay, this shirt is my new favorite thing. Style Love Living sent it over and now I am obsessed. So thanks, gals! As if being excited over being engaged wasn't enough, now it's even more exciting with cute clothes to commemorate this special time in my life.

Ironically, my ring was at the jeweler's getting cleaned when I did this shoot. I reeeaaaally am engaged, guys.

I paired it with some high-waisted shorts, red wedges, a red lip, and a messy pony. I can do so much with this tee, which I love. Did I mention how soft it is? No? Well, it is.

And lucky you! You can get it for yourself with FREE shipping with my discount code: BRIANNASKY. Head over here and snag one.

While I love the idea of being independent and being career-oriented, I also love the idea of becoming a wife. Especially when it's to Matt. I enjoy cooking for him...as long as he does the dishes. I love that I get to share his last name. I look forward to kiddos running around the house. I love dusting and cleaning the bathrooms. Hey, it's therapeutic. Vacuuming is a different story. Sometimes popping in headphones helps ease the struggle of this mundane chore. I get to singing, and by singing I mean screaming the songs to Frozen. The dogs wait in the backyard until I'm finished for some reason...

Anyways, so I'm totally okay with being labeled as a "wifey."


turquoise & crochet

I love my new dress from Lime Lush Boutique. It's the perfect shade of turquoise for spring and as  the weather heats up. I especially love the crochet detailing. It pairs perfectly with a cute pair of ankle boots or wedges.

I wore it to as a more boho casual look to brunch with my best friends this morning. I sinched the waist with a stitched, camel-colored belt from HM. I also wore a black hat from Topshop to match my black ankle boots from Aldo.

Thank you to Kristina Garcia for snapping these photos.


foodie fridays

[source: Food Network]

Had to post this yummy recipe from Food Network. It's a unique way to get some protein in your diet. I'm always looking for yummy ways to cook up chicken.

Glazed Chicken with Dried Fruit and Parsnips


2 tablespoons extra-virgin olive oil
6 medium shallots
4 medium-large parsnips, peeled and cut into 1-inch chunks
1/3 cup apricot preserves
2 tablespoons whole-grain mustard
1 teaspoon ground ginger
1/2 teaspoon ground cumin
8 medium skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
1/2 cup pitted prunes, roughly chopped
1/2 cup dried apricots, roughly chopped
1 tablespoon apple cider vinegar


Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.

Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.

Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.

Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet.


what i'm lovin' wednesday

1. Pressed Juicery
Just got in a new shipment of delicious juices from PJ!

2. My little family
Had to say goodbye to Matt again, but we had a great two months together with the pups.
3. Mastiffs
Saw these adorable, gentle giants at Scottsdale Quarter and had to snap a pic.
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