Tomato, Basil and Cheddar Soup

Tis the season for eating soup everyday right? I've been on a soup eating binge since the weather has changed to gray and this one is my current favorite. It's slightly creamy, slightly tangy and the perfect amount of cheesy. I made a big pot of it over the weekend and have been eating it for lunch everyday since. It's comes together in less than 30 minutes so it makes a great last minute meal. Try this one out even if you're not usually a fan of tomato soup, it's delicious! 

Tomato, Basil and Cheddar Soup

2 28-oz. cans of diced tomatoes 
1 yellow onion, chopped*
2 cloves of garlic, chopped*
1 tsp olive oil 
2 cups of vegetable broth 
1 cup of plain Greek yogurt 
1 cup cheddar cheese, grated 
1/2 cup basil, chopped, loosely packed 
2 tsp of oregano 
1 tsp sugar 
Salt and pepper to taste

*I used onion powder and garlic powder in place of the the fresh stuff and it was perfect! 


Directions: Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.

Pacific City and a 28 week bump

Last friday we packed up some pillows, blankets and snacks and headed to the coast. We wanted to walk around and explore Cape Kiwanda since it was probably the last weekend to do so before rainy season hits. It was overcast but still warmish, aka perfect weather! The views here blow my mind, it is such a gorgeous part of the coast (which is probably why I have so many photos). We did as much hiking around the rocks as my 7 month pregnant body would allow then we parked on the beach, put down our back seats and read in our nest of blankets and pillows. It was one of the best days I can remember, so simple but perfect.


Josh snapped some extra photos of me so these will count as my 28 week maternity series photos!

Some of the first trimester fatigue has come back with vengeance so more naps and less housework have been happening. All in all still feeling great though. Really happy to have the hot weather behind us, the cool rainy weather keeps me so much more comfortable.







p.s. I took this photo to remember when tying my shoes became extra hard. Thanks for the help Josh ;)

Maternity style: Wearing regular clothes throughout your 2nd trimester

A couple weeks ago I did a post on babble about my maternity style and how I wore regular clothes throughout my 2nd trimester. It was really fun to see how long I could stretch my regular wardrobe into my pregnancy. I do have some maternity clothes now because everything was getting super uncomfortable and contrary to popular belief, maternity clothes aren't from the devil. They are actually comfortable and amazing! I'll be posting about some of them soon :)









Go here to see 10 ways I wore regular clothes throughout the 2nd trimester!


You can see more of my posts for babble in August:

10 trends that I used to hate but now can't live without
8 beautiful and feminine undergarments you'll actually want to wear
Peter pan collar round up for kids and babies
5 pairs of patterned leggings to wear this fall
Ikea hack: Easy shoe storage

the best apple crisp

A couple weeks ago I got a mad craving for apple crisp and it was one of those times I actually had all the ingredients on hand. Fruit desserts aren't usually my favorite (Confession: I loathe pie) but there's something about the butter/brown sugar/flour/oat crumble that I love, probably too much. I actually made this twice in one week and it was a really hot week so you know it's good if I was willing to turn the oven on in our already sweltering apartment. It's quick, simple, SO delicious and perfect for fall (countdown is on!)

The Best Apple Crisp

10 cups thinly sliced apples - I used granny smith apples
3/4 cup raw sugar
1 teaspoon ground cinnamon
a little over 1/4 cup water

1 cup oats
3/4 cup brown sugar
1/2 cup flour
6 tablespoons cold butter, cut into little chunks

Preheat oven to 350 degrees. Put the sliced apples in a 9x13 pan (or similar dish) and sprinkle the sugar and cinnamon over them and pour the water on top.
Combine the oats, brown sugar and flour. Mix in cold butter with a pastry cutter—or your hands—until the mixture is crumbly and there are no large bits of butter. Sprinkle the mixture over the top of the apples. Bake at 350 degrees for 35-45 minutes, until golden brown on top and apples are soft.

Sauvie island summer

We've spent many days off on Sauvie island this summer and man, it just doesn't get old. Depending on the day/time you go it can feel like a private beach. We usually perch under a tree and eat and read and nap and get in the water when we get a little too warm. We'll probably be back there at least a few more times before summer is officially over, we just can't quit you sauvie.










and a few more photos from when we picked some peaches:






Love soaking up the last summer it'll just be the two of us (can't wait to take a chubby babe here next year though!)