I am Beautiful no matter what they say...

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First there was Dove's real women' campaign (pictured aboved) LOVED IT!   Then there was Beth Ditto (pictured below) who possed nude back in 2009 for NME and LOVE magazine and received much criticism for expressing herself in a way that others saw as disgusting and down right dis-respectful.  To date it seems that larger, plus-sized, full-figured, big bonned women have failed to become anything more than a novelty in the fashion world.  But could 2010 be the year that curves finally come of age?  Realistically NO!! 

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V magazine dedicated an entire issue to women of different shapes and sizes entitled 'The Size Issue', which hit news stands earlier this year, which featured a high-fashion photo shoot starring five beautiful curvaceous bombshells.

I ran across these FABO pics of plus size models baring it all. And it gave the meaning "BEAUTY comes in every size, shape and color" a much greater meaning to me

The images below were shot by Norwegian fashion photographer Solve Sundsbo, who shot the models wearing everything from figure-hugging Agent Provocateur bodysuits to cut-out Gucci swimsuits.  These beautful women boldly flaunted their full thighs, stomach rolls (or jelly rolls as some call it) and love handles, things that would normally make many women including myself cringe at the thought of taking pictures baring it all for the world to see.

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Regardless of what size you are you should always express yourself, BE FREE and celebrate who you are today, NOT who you may be later, and  love thyself un-conditionally because WE ARE ALL BEAUTIFUL! 

Penne with Chicken, Asparagus and Lemon Alfredo Sauce

I ran across this great recipe while browsing thru a magazine and decided "what the heck" I'll give it a try. This dish is light yet tasty and I absolutely loved the the taste of all the ingredients mixed together. This is a great summer recipe worth trying out, especially if your looking for something quick and easy.

 Prep Time: 10 minutes
Total Time: 25 minutes

 Ingredients

1 lb penne rigate (penne with ridges) pasta

1 lb thin asparagus, ends trimmed, spears cut in 11⁄2-in.-long pieces

Sauce

12 oz chicken tenders, cut diagonally in 1⁄2-in.-wide strips
1⁄2 tsp salt
1⁄2 cup flour
11⁄2 Tbsp olive oil
1 jar (16 oz) Alfredo sauce
1 Tbsp grated lemon peel
3 Tbsp fresh lemon juice
1⁄4 cup grated Parmesan cheese
1 large tomato, halved, seeded and diced
1⁄4 cup snipped fresh chives
Freshly ground black pepper, to taste
Garnish: finely shredded lemon peel

Preparation

1. Cook pasta in a large pot of lightly salted boiling water as package directs, add­ing asparagus 3 minutes before pasta is done.

2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.

3. Heat oil in a large nonstick skillet over high heat. Add chicken; sauté 3 minutes until golden and just barely cooked through. Add Alfredo sauce, peel, juice and cheese. Bring to a simmer and cook 1 to 2 minutes until chicken is done.

4. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives and pepper. Toss to mix and coat.

Enjoy!

Chocolate Cupcakes {Adapted from Martha Stewart}

Ingredients (Makes 12)

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Sprinkles (optional)

Directions

Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Frosting

1/2 lb Butter
8oz Cream Cheese
1lb Box Confectioners Sugar
1tsp Pure Vanilla Extract

For the frosting: cream together butter, cream cheese, and vanilla, then slowly add confectioners sugar until mixed well.

Everything has beauty, but not everyone sees it ~ Confucius

Dress, Headband and Earrings purchased @ TORRID

Cactus Cooler

Hey Divas, I've been MIA for a minute, BUT I'm back in business and in full affect. Last month I took a much needed mini vacay and headed down to Scottsdale AZ to catch some rays and visit my aunt.  The night I arrived we went to this nice little lounge/restaurant called Voce and had dinner and listned to live Jazz courtesy of the great Marion Meadows.  I ordered Crab and Shrimp Risotto and it was amazing.  This joint also had the tastiest Peach Martini I've ever tasted hands down!  If your ever in Scottsdale this restaurant is definately worth checking out.  The food is great and they have live jazz Wednesday and Friday nights and admission is FREE. Scottsdale is absolutely beautiful and during my time there..the weather was perfect (around 75-79 degrees)  I also scored some great deals while there.  I don't know about you, but I absolutely heart a great bargin!  I'm already looking forward to my next trip.  Scottsdale will definitely be my home away from home:)

Peach Martini (Absolutely Delicious)

Black n Gold Necklace: Orig- $28 / I paid $7.35

Brown Necklace: Orig - $35 / I paid $9.19

From Macy's

BCBG Platforms: Orig $98 / I paid $49.99

from T.J. Maxx

Clarks: Orig $98 / I paid around $45

from Macy's

(These shoes are the most comfortable shoes I've ever owned)

Guess how much for the hats?

That's right!  $3.74 from Target

Red Platforms

from Burlington Coat Factory

$19.99

(purchased in L.A.)