Happy Friday! I'm posting a little bit later than usual today but wanted to get this out--my goal for May is to post consistently on Mondays, Wednesdays, and Fridays. Lately I've been sharing new posts whenever I have them and sometimes that's two times a week, sometimes it's four; so I thought it might be better to work a little smarter and spread things out for the sake of consistency. What do you think?

Before I sign off for the weekend, I wanted to share some links with you:

• I need an invite to a really fancy party so I can justify buying this pretty thing.
• Emmanuel Macron addresses the world's obsession with his wife's age. I quoted him below, but I also found this sentence to be very interesting: "The couple's age gap is actually exactly the same as that of President Trump and his wife Melania, although the difference in their ages has received much less attention."

“‘If I had been 20 years older than my wife, nobody would have thought for a single second that I couldn’t be [an intimate partner],’ he told Le Parisien. ‘It’s because she is 20 years older than me that lots of people say, ‘This relationship can’t be tenable, it can’t be possible.’”

• 9 Life Hacks To Help You Break Up With Plastic. I do a lot of these right now, but I want to be better about bringing my own cup to the coffee shop (and also skipping the straw--I have some metal ones that I should really carry around with me). Does anyone else have any tips?
• This mini dress looks so cute, I'd love it over leggings or jeans.
• To Stay Married, Embrace Change
• Famous fashion ads recreated to embrace diversity. Loved these.
• I have my eye on this foundation as soon as I'm done with my current one. Has anyone used it?
• Super inspiring to hear these words from Will Ferrell.
• Sponsored: Fossil just sent me this bag in black and I am absolutely in love with it.

That's all for now! It's supposed to be gorgeous this weekend in the Bay Area so Rob and I are planning to spend as much time outside as possible. I think we're going to head down to Santa Cruz to explore a little tomorrow! What are you up to this weekend?

This post contains affiliate links.

Since Rob and I adopted a more ketogenic diet, this has become one of my favorite recipes. I love it because I always have most of the ingredients in my pantry already (soy sauce or coconut aminos, sesame oil, and some chili garlic sauce), so all I have to do is grab a pound of ground pork and some slaw mix at the grocery store.

This "egg roll in a bowl" has all my favorite Asian flavors and satisfies that Chinese takeout craving, but you can stick to a Paleo and/or keto diet (and save some money!) by making it yourself. I've also heard it referred to as "crack slaw" in the keto community, but I think egg roll in a bowl is a bit more fun to say.

The first few times I made this, I tried it with ground beef and regular shredded cabbage, and it just wasn't as good. I like it better with red cabbage, some carrots, and ground pork instead of beef--the pork gets nice and crispy and adds a nice flavor to the dish. But if you like beef, you can stick with that; and you could even do ground chicken if you'd prefer.

Ingredients: 

• 1 pound of ground pork

• 2-3 cloves of garlic, minced

• About 10 ounces of shredded cabbage and carrots (I use a bag of the shredded red and green cabbage with carrots from Trader Joe's)

• 1-2 tablespoons sesame oil

• About 1/4 cup of soy sauce or coconut aminos

• 1 teaspoon of crushed red pepper (optional, plus more or less depending on your heat preference)

• 1-2 teaspoons of chili garlic sauce

• About 2 teaspoons of rice vinegar

• Salt and pepper, to taste

• Sliced green onions for garnish and some Sriracha for topping

Instructions: 

1. In a large pan, heat the sesame oil and add ground pork, breaking it up with a wooden spoon. Cook over medium-high heat until the pork begins to brown and get crispy around the edges. Add the garlic and give it a stir.

2. Add about half of the soy sauce and the crushed red pepper. Season with salt (be conservative with the salt since you're using soy sauce) and pepper and stir well to combine. Continue to cook until the pork is completely browned.

3. Add the cabbage and carrot mixture to the pan and reduce heat to medium. Toss to combine and add the remaining soy sauce. Add the chili garlic sauce and cook for 4-5 minutes or until the cabbage begins to wilt.

4. Add the rice vinegar and give everything a good stir. Serve hot, topped with green onions and a drizzle of Sriracha, if desired.

Right now, I believe...

in stopping on the side of the road to check out a little fruit market you've never seen before.

that tinted moisturizer really isn't foundation but it's enough for most days.

in messy braids more than heat styling.

that investing in your own mental health should always be a priority.

in Sunday In-N-Out: more specifically a 3x2 with grilled onions, protein style, eaten in the car with the windows down.

that you can never have too many pairs of black leggings.

that the glass is always half full.

What's true for you right now?