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What’s in the Box? #71

What's in the Box?

If there was an award for moving, we would win hands down.  Since Freddie and I have been together (8 years now), we have moved at least once a year (sometimes more).  So I thought I would break down our travels and various moving adventures to show you how much we apparently love to be on the go.

  • When we first met, I had just moved into my own apartment, while he had just moved back in with his dad.  Although soon the tables turned and I decided to move home with my mom (1) and he moved into his own apartment (2).
  • After living with my mom for a while, I decided to go back to school in Arizona (3).
  • Once I graduated, I moved out of student housing and into a house with a roommate (4) and 5 dogs (2 of which were mine).
  • After a year of roughing it in the desert and surviving a long distance relationship, I moved back to LA to live with my brother and be closer to Freddie (5).
  • Six months later Freddie and I got married and moved into our first apartment together in Playa Del Rey (6).
  • A year later, Freddie was offered a great new job up north so we made our way to the central coast (7).
  • We didn’t have time to find a place right away so we moved in with my dad for a few months until we could get an apartment of our own.  Luckily it didn’t take long for us to land our own place (8).  But after having Harper we realized we needed more space.  So we moved into a brand new complex that had loads of young families with kids (9).
  • As Harper grew and became more mobile she loved to play outside.  So we started looking for a house with a yard.  It took a few months to find the right one, but when we did it was perfect! (10).

Last week, Freddie was offered another new position an hour and a half north from where we currently live.  Which means, another move (11).  This might be a record as we have only been in our current house for a few months.  As much as we hate to leave our lovely friends, it is a wonderful opportunity for his career, and as his wife, I am 1000% behind him.

Just in case you needed a recap, that is 11 moves in 8 years.  One would think we were in the military but actually, my brother is the one in the army (who is also in the midst of a move).

So I said all of that to say, I will be looking for a new CSA.  The movers come next Tuesday so I probably won’t have a box lined up by next week, but I will be sharing another recipe roundup with you instead.  The town that we are moving to is famous for their farmers market.  So I might be sharing my farmers market finds with you until I get my new CSA squared away.  But no need to worry, WITB will continue regardless.  The show must go on :)

Before I share my last CSA box with you, I wanted to highlight some of the 10 delicious links from last week.  Starting with My Yummy Local Life’s delivery of Napolitos, otherwise known as prickly pear pads.  Being a member of my CSA for 3 years now, I thought I have seen it all.  But I have never seen or heard of prickly pear pads.  I am officially intrigued and on the hunt for my own bunch of napolitos.  Until I find some though, I will be stuffing my face with Fresh Farm Feasts Double Chocolate Cherry Oatmeal Cookies…yum!  And finally, thanks to Salted Plates, I now know what Paneer is (it’s apparently the week of learning!).  Thank you to everyone who participated in this week’s party.  I love lusting over your tasty treats.

And let’s be honest, who isn’t lusting over these tasty treats…

What's in the Box? #71 - In Her Chucks

Not a bad way to say goodbye to 3 glorious years of fresh farm produce.  And for the most part, I was seeing double.  Two bunches of kale, 2 leeks, 2 heads of broccoli, 2 pints of strawberries and 2 heads of lettuce.  So spoiled.

So what am I going to do with all of this delicious goodness?  Well, being that we are headed out in less than a week and will no doubt be overwhelmed with packing, cleaning and saying goodbye to our friends, most of this might make its way to the juicer.  The carrots, spinach, oranges, kale and lettuce will make for a nutrient packed meal or snack.  Plus, it’s been a while since we got the juicer going and we might as well give it one last run before we box it up for the move.

The strawberries will be perfect for the oatmeal I have been enjoying for breakfast.  And the rest will be thrown into this “water recipe” with some sprigs of the fresh thyme and a few slices of the kiwi.  Doesn’t that sounds refreshing?

We all know who will be enjoying those two heads of broccoli on her own (*cough* Harper *cough*).  In fact, as soon as I opened up the box she walked over, pointed to the green trees and said, “What’s that?”.  Now, of course she knows exactly what it is, but that is her little code word for “I want that”.  Let me give you an example.  Not only does she love broccoli, she LOVES butter.  When we go out to dinner and she spies the butter on the table, she will usually ask to sit on whoever’s lap is closest to the butter.  Once she is in perfect position, she will point to the butter and ask, “What’s that?”, as if she didn’t just weasel her way over to the butter to pretend to not know what it is.  My response is usually, “I don’t know, what is that Harper?” to which she responds, “That’s butter mama.  Harper loves butter!”.  And I love Harper :)

For the leeks I am thinking soup.  Asparagus soup to be exact.  I recently overbought asparagus and thought the leftover spears would be perfect for a creamy soup.

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!


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What’s in the Box? #70

What's in the Box? Love is definitely in the air.  As I mentioned last week, my brother got married this weekend and it was nothing short of incredible.

#kandqgetmarriedWhat a special day for our family.  I couldn’t be happier for Quincy and Koko and wish them a lifetime of happiness.

And apparently Harper decided to get started on her husband search ASAP because look who we found snuggled up in the bed during our play date Monday afternoon?

Harper and Robin

Too adorable.  Nothing makes me happier than seeing my little girl smile.  Although I have to admit, fresh fruits and veggies are definitely a close second :)  So let’s jump in to the party, shall we?

Last week we had 14 link ups.  And thanks to My Yummy Local Life and Views From Here, I am inspired to add my CSA goodies to my breakfast.  I mean, let’s be honest, who doesn’t want to enjoy a plate full of Carrot Cake Waffles and Egg White Puffs to start your day off on the right foot.  Makes me want to hurry to bed so I can enjoy a breakfast of champions in the morning :)  Thanks to everyone who linked up and shared their fruits and veggies with the rest of the group.

Now on to my fruits and veggies for the week…

What's in the Box? #70 - In Her Chucks

Mustard greens…hmmm.  I am sure I got these before, but I can’t for the life of me remember what I did with them.  Knowing me, I am sure I sautéed them and will probably do the same this time around.  Might even have to throw in some green onions and chives.

But I will have to make sure to save some green onions and chives for those potatoes.  Because there is nothing more delicious than a loaded baked potato.  I love to smother mine in butter, sour cream, cheese and bacon.  Sinful, but good.  And because a loaded baked potato doesn’t quite qualify for a meal on its own, I will add in a side salad topped with grapefruit and avocado, and maybe some shredded chicken for an extra dose of protein.  Uh…I’m totally hungry right about now.

So while I type this I will curb my hunger with a few of those tangerines.  Because they are oh so juicy and oh so sweet.  And while I am at it, why not grab a few of those strawberries too.  Heavenly.

And finally, the artichokes.  Those adorable little artichokes.  I remember making Lauren’s Grilled Artichokes last year and boy are they delicious!  In fact, they are so good, I will probably eat these all myself.  Because like I mentioned earlier, I am hungry and apparently stingy too (my husband can confirm that).

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!


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What’s in the Box? #69

What's in the Box?

This coming weekend is very big deal for my family…my little brother is getting married.  I mean, he’s not actually little anymore.  In fact, he is a big, brave, soldier, brother, but no matter how tall or strong he gets, he will always be younger (age is really all I have on him anymore…).

And what is even more exciting about this weekend, is that I get to welcome to my family, another sister, Koko.  I couldn’t be more proud of Quincy’s choice of bride.  Beautiful, intelligent and just plain fun.  I have known Koko since we were younger and I have always been a fan (which to be honest, isn’t an easy feat with me.  I tend to be VERY overprotective of my bro, but Koko won me over immediately).  So having them make their union “official” is really just the icing on the cake.

Speaking of cake, did you check out the links from last week?  How I Ate My Box linked up a beautiful Flourless Beet Cake…sounds heavenly doesn’t it?!  Oh, and Farm Fresh Feasts made a killer CSA Grilled Cheese complete with pickled turnips, radishes and carrots.  And finally, if you are looking for some salad inspiration, Clean Eats, Fast Feets hooked us up with a roundup of some of her most beautiful lettuce creations.  Thanks to everyone who linked up.  I always appreciate you sharing your delicious veggie goodness with the rest of the party.

And really, what is a party without a box full of fresh fruits and veggies…

What's in the Box? #69 - In Her Chucks

You know you have been brainwashed by a member of your CSA for too long when you start getting excited about beets.  At the beginning of my CSA journey, I used to loathe beets.  But the truth is, I just didn’t know what to do with them.  Now, with a pretty extensive beet recipe repertoire, I can’t get enough of them.  The last few times I have gotten a bunch of fresh beets in my box, I have made this amazing Roasted Beets with Gorgonzola and Walnuts salad.  I was watching the Barefoot Contessa on TV the other day (the silver lining to having a sick baby…lots of down time), and she was whipping up a Balsamic Roasted Beet Salad that had me drooling.  But on the other hand, that Flourless Beet Cake has me intrigued as well.  Since when is there not enough beets to curb my cravings?  Official produce nerd :)

And then of course you have the asparagus, which is already gone.  We devoured it alongside homemade turkey meatloaf and mashed potatoes for dinner Tuesday night.  Comfort food at it’s finest.  And for dessert?  Fresh fruit.  Strawberries, kiwi and tangerines.  Sliced.  That’s it.  There really is nothing sweeter.

For the gorgeous head of lettuce I am going to draw from some of Meghan’s delicious ideas.  And to add to the fun, I am sure some of those carrots will end up in my salad somehow too.

It has been a while since I have roasted cauliflower.  It really is my favorite way to prepare it.  So simple but totally irresistible.

And finally, spring onions.  Nothing fancy I’m sure.  But Freddie will love me if I sneak them into his eggs.  Such a good wife am I :)

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!

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What’s in the Box? #68

What's in the Box?

 

So, let’s jump straight to the chase…how was your Easter?  Was the weather nice?  Was the food good?  Was there an adorable little toddler dressed up on the patio, posing for pictures in her fancy dancy Easter dress?

 

Harper Easter 2013

Well, if you couldn’t tell by the pic, our Easter was lovely!  It started out with huge breakfast complete with a fluffy Hootenanny and homemade sausage, then a lovely trip to church, and finished off the day with a delicious Easter feast with great company.  It was potluck style and I was in charge of dessert (and veggies of course!).  So I brought a Fresh Strawberry Yogurt Cake and 2 batches of Lime Squares with Pistachio and Graham-Cracker Crust (with a side of roasted asparagus and steamed broccoli…eaten with the meal, not the dessert).  Needless to say, we all left with our stomach’s happy and full :)

And from the looks of it, I wasn’t the only one eating well this past weekend.  Last week we had 15 link ups and after reading all their delicious recipes, I think Easter deserves another round.  There was Caramelized Onion Duck Fat Baked Poutine, Pasta with Shrimp and Mint Pesto and Butternut Mole Sauce.  And if that’s not enough for you, Kirsty from Farm Fresh Feasts hooked us up with an Easter 2013 Recipe Round Up.  Next year can’t come soon enough :)  Thanks ladies for all of your delicious dishes.  I appreciate you sharing your farm fresh goodies with the rest of us.

Now let’s check out my first haul of April… 

 

What's in the Box? #68

Holy greens!  They come in all shapes and sizes.  Balls, stalks, leaves and bouquets!  I love greens :)  And I am digging into the Brussels first.  I always do.  They are just too good.  And I am excited to serve them alongside a new recipe that I found for those strawberries.  Even after 2 Fresh Strawberry Yogurt Cakes, daily snacking and some naughty late night indulgences, I still have strawberries coming out of my ears!  And I hate to see them go to waste so I am doing my very best to scarf down all these berries on my own (the hubs isn’t a fan and little miss Harper can only eat so many with her tiny little frame).  Hoping to share the recipe with you soon.

Speaking of Harper and her tiny frame, she has practically barreled through the broccoli on her own.  I steamed it up last night and she barely left any for the grown ups.  I LOVE how much she LOVES broccoli :)  I just wish she would share a little…

I know it’s hard to see from the pic, but that celery, is HUGE!  It barely fit in the box.  And it is perfectly crisp and fragrant.  Not quite sure what I have in store for it except for using it for the usual base of a yummy homemade sauce or soup and an easy snacking option (along with those tangerines…which are almost gone!).

These Turkey Ricotta Meatballs always seem to be my go-to recipe for spinach, but it’s such a hit I can’t resist.  And it has been a while since we made it.  Of course, the meal wouldn’t be complete without a side salad and that beautiful head of romaine lettuce will be perfect!  Might even throw in a stalk of that celery for some extra crunch.

I am determined to make some grapefruit cookies this week.  In fact, Harper promised to help me.  So we plan to get busy (and messy) in the kitchen tomorrow and make it happen.  Recipe coming soon.

Finally, I recently shared this Swiss Chard Smoothie recipe with My Yummy Local Life and it made me want to make one for myself.  Sounds like a great way to jump-start the morning :)

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!


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Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake - In Her Chucks

Happy Easter everyone!  Today is a joyous and wonderful celebration of our Savior’s resurrection.  It is an opportunity for a fresh start, a rebirth and a great time to reflect on the incredible blessings we all have in our lives.

We have been preparing for this holiday for the last week.  Harper helped me by dying Easter eggs, my friends and I have been busy planning the perfect Easter feast and today Harper enjoyed herself on her first Easter egg hunt.  And she sure didn’t waste time digging into her egg hunt loot…

Easter Egg Hunt

As much as I love Easter candy (peeps, Cadbury eggs, life-size chocolate bunnies), I love homemade baked goods even more.  During this time of year I usually like to prepare my festive treats with carrots.  The Easter Bunny really puts on the pressure to come up with new and inventive ideas to use his favorite veggie (seen here and here).  But this Easter I decided to take a new path and utilize my favorite fruit instead.  Luckily, this cake is so good, I don’t think the Easter Bunny will mind.

Ingredients 

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 tablespoons lemon juice, divided

Zest of 1 lemon

2 1/2 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon salt

8 oz plain Greek yogurt

1 lb fresh strawberries, diced

1 cup powdered sugar

Preparation

1.  Preheat oven to 375 degrees F.  Grease and flour a 10 inch Bundt pan (10-15 cup pan).  Sift together the 2 1/4 cups of flour, baking soda and salt.  Mix in the lemon zest and set aside.

2.  Using an electric mixer, cream together the butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice.  Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

3.  Toss the strawberries with the remaining 1/4 cup of flour.  Gently fold them into the batter.

4.  Pour the batter into the Bundt pan.  Place in the oven and reduce the temperature to 325 degrees F.  Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5.  Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.  Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar.  Drizzle over the top of the cake.

Recipe slightly adapted from A Spicy Perspective

What I love most about this cake is how incredibly moist it is.  Whether the credit belongs to the yogurt or the berries, I don’t care…it’s like buttah baby!  But one thing that really does deserve more credit in this sweet treat is the role of the lemons.  From the title alone, you wouldn’t know that not only is the cake topped with a lovely, light and tangy lemon glaze, but the batter has hidden lemon zest and a hint of lemon juice as well.  Which pretty much makes this dessert more of a refreshing sip of strawberry lemonade in a cake form.

So whether you’re hunting for Easter eggs, waiting for the Easter bunny to bring your goodies or enjoying a Sonrise service this Sunday, make sure you end your day with a slice of this delicious spring time dessert :)

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Beef and Butternut Squash Stew

Beef and Butternut Squash Stew - In Her Chucks

After what seemed like a pretty cold winter for us Californians, the temps are finally starting to rise.  The days are getting longer and spring is just around the corner.  But I can’t say goodbye to winter without sharing a great stew recipe that is sure to warm you up from the inside out.

Ingredients

3 tablespoons olive oil

1 onion, peeled and chopped

2 cloves garlic, chopped

1 tablespoon minced fresh rosemary

1 tablespoon chopped fresh thyme

2 pounds stew beef, cut into 2-inch cubes

1/2 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 tablespoons all-purpose flour

1 cup Marsala wine

1 pound butternut squash, trimmed and cut into 2-inch cubes

1/4 cup chopped sun-dried tomatoes

3 to 4 cups beef broth

2 tablespoons fresh chopped flat-leaf parsley

Preparation

In a large soup pot heat 3 tablespoons of olive oil over medium heat.  Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes.  Toss the beef cubes in salt and pepper and flour.  Turn up the heat to med-high and add the beef to the pot.  Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine.  Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.  Add the butternut squash and sun-dried tomatoes and stir to combine.  Add enough beef broth to just cover the beef and squash.  Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.  Season the stew with additional salt and pepper to taste.  Sprinkle with chopped parsley.

Recipe from Giada De Leurentiis via FoodNetwork.com

The flavors in this stew are incredible.  You have the sweetness of the squash, the rich smokey flavor of the Marsala wine and of course the fresh aromas of the rosemary and thyme.  And like most soups and stews, this dish is even better the next day once the flavors have had the chance to meld together even more.

As excited as I am to start breaking out my shorts and flip-flops in anticipation for beach weather, I am going to miss the hearty and delicious comfort foods of the colder months.  What are some of your favorite recipes to keep you warm during the winter?  Looking forward to reading your responses :)

PS:  Congratulations to Katie of Baking and Swimming for winning the 3 Month Subscription to Conscious Box!  Thank you so everyone who entered.  Stay tuned for more awesome giveaways coming your way soon :)

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Lime Squares with Pistachio Graham-Cracker Crust

Lime Squares with Pistacio Graham-Cracker Crust - In Her ChucksBecause it’s Saturday, and I am sitting home relaxing, by myself, while Harper and Freddie enjoy some daddy daughter time, I thought I would sneak in one of my new favorite recipes.

As you know, I have been doing my best to stay on the straight and narrow.  But yesterday we had company over for dinner and I couldn’t help but be a little naughty.  For the main dish I whipped up a delicious Sweet Potato Turkey Shepherd’s Pie using the 2 pound garnet yam I got in my box.  On the side I served a fresh green salad topped with persian cucumbers, heirloom tomatoes, shredded carrots and candied pecans.  It was a yummy and healthy meal that left our tummies satisfied.

But I couldn’t let our guests leave without a small sweet indulgence.  And this simple and easy dessert hit the spot!  The flavors are clean and refreshing and the pistachios give the crust an extra crust that complements the silkiness of the filling.

Ingredients

For The Crust:  

4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan

2/3 cup shelled pistachios

1 cup (4 ounces) graham-cracker crumbs

1/4 cup sugar

1 tablespoon grated lime zest (about 3 limes)

For The Filling:

2 large egg yolks

1 can (14 oz) sweetened condensed milk

1/2 cup fresh lime juice (about 3 limes)

Preparation

1.  Preheat oven to 350 degrees F.  Brush an 8-inch square baking dish with melted butter.  Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

2.  In a food processor, finely grind pistachips with graham-cracker crumbs, sugar, and zest.  Blend in butter.  Press mixture into bottom and 1 inch up sides of prepared pan.  Bake until lightly browned, 8 to 12 minutes.  Cool crust, 30 minutes.

3.  To make the filling:  In a large bowl, whisk together egg yolks and condensed milk.  Add lime juice; whisk until smooth.  Pour filling into cooled crust; carefully spread to edges.

4.  Bake until set, about 15 minutes.  Cool in pan on rack; then chill at least 1 hour before serving.  Using parchment paper overhang, lift out of pan, and transfer to cutting board.  With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Recipe from Martha Stewart

Even though this recipe is easy to make, it does take some time to complete (mostly because the crust has to cool and the bars need to chill).  So allow yourself a few hours to prepare these.  But once made, these will last a few days stored in an airtight container in the fridge.  That is, if everyone doesn’t eat them all at once :)

PS: Don’t forget to enter the giveaway!  You only have until March 11th to get your entries in.  Remember to leave a comment on the original post letting me know that you have completed the tasks.  Your comments act as your entry into the giveaway.  Good luck!

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Homemade Granola Bars & A Giveaway!

Homemade Granola Bars- In Her Chucks

I love a good, healthy, and hearty snack.  It curbs my hunger between meals and helps perk me up during a midday slump.  Unfortunately, many of the “healthy” snacks you find at the grocery store aren’t really healthy at all.  Instead, they are full of unnecessary ingredients such as corn syrup, preservatives, and artificial flavors.  You might as well make a beeline for the donuts (a personal weakness).  Or, to ensure that you are giving your body the fuel it needs to get through the day, make your favorite snacks at home.  And these Cranberry Almond Granola Bars are a great place to start.

Ingredients

2 cups old-fashioned rolled oats

1/2 cup raw sunflower seeds

1 cup sliced almonds

1/2 cup ground flax-seed

1/2 cup honey

1/4 cup packed dark brown sugar

1-ounce unsalted butter, plus extra for pan

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

6 1/2 ounces chopped dried cranberries

Preparation

Butter a 9 by 9-inch glass baking dish and set aside.  Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and ground flax seeds into a half-sheet pan.  Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat.  Cook until the brown sugar as completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F.  Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.  Turn the mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.  Remove from the oven and allow to cool completely.  Cut into squares and store in an airtight container for up to a week.

Recipe slightly adapted from FoodNetwork.com via Cupcakes and Cashmere

Not only are these bars super delicious, they are super simple to make!  In fact, I might even go as far as saying they will have you swearing off packaged foods forever (Unless of course you are starving and stranded at a gas station in the middle of nowhere without your homemade stash.  Then you might make an exception).  And like my homemade granola, the possibilities are endless.  So you will never get bored with all the combinations you can think up.

Hungry for more healthy snacking ideas?  Conscious Box is full of them!  In fact, they were the ones who introduced me to Amazing Grass which sparked my Fresh Start Challenge.  They are always inspiring me to live a healthier, happier, more sustainable life.

There are lots of exciting things happening over at ConsciousBox.com.  For starters, they have a brand new website.  One of my favorite features is that you can earn points for rating the samples in your box which can then be used towards some great discounts on your favorite products.

And in celebration of their new site launch, Conscious Box is giving away a 3 month subscription (a $59 value) to one lucky reader.  

Here’s how to enter…

1.  Head on over to ConsciousBox.com and create a profile (this is totally free) and leave a comment here telling me you have done so.

2.  “Like”  ConsciousBox and In Her Chucks on Facebook and post a comment on their wall telling them what you thought about their new site (ps: don’t forget to tell them “In Her Chucks” sent you!).

3.  “Share” Conscious Box’s new page with your FB friends and leave a comment telling me you have done so.

4.  Subscribe to this blog and leave a comment telling me you have done so.  If you already subscribe to my blog, then leave me a comment telling me that you are already subscribed (and thanks for the support!).

5.  Pin this giveaway and comment here with a link to your post.

The more entries you have, the better your chances are to win.  The giveaway will close at 12:01 am on March 11th.  A winner will be randomly selected and announced on March 12th.  Make sure to include your email address with your comment so that I can contact you if you win.

Good luck!

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