100+ Increíbles outfits: Soft Dark Aesthetic

Eu quase caí pelo menos 3 vezes subindo e descendo os degraus com essa plataforma de 15 cm pra tirar essa foto, massss pelo menos consegui completar minha fileira de 3 fotos com looks listrados (que eu amo!). 

To tão realizada que até vou deixar essa frase do Marty de Madagascar (sim, eu vou citar Madagascar, to com o total de zero limites): “já nem sei se eu sou preto com listras brancas ou branco com listras pretas!”

Today I had one of my best shopping days ever, especially that it was my first shopping day in search of some casual stuff since the beginning of lockdown .
For your best fashion maybe you can see Colorful Acrylic Earrings!!

I find a place that's safe and far;in time all will be forgiven~

¡Hola! Espero que estés increíblemente bien, aquí en Madly Aesthetic, nos gusta mucho que te inspires y también como puedes combinar tus prendas, pues porque apuesto que te sientes mejor vistiendo …

You wanted more smile? Give me a reason to smile 😏🌿 // Jakie są wasze codzienne powody do uśmiechu? 

A gdyby tak wrócić do korzeni i pokazać wam Enmę sprzed Youtube? (ㆀ˘・з・˘)
Wielu z was poznało mnie dopiero na platformie, bez makijażu, często w piżamie, ale jeśli mnie znacie sprzed YT to wiecie, że często pokazywałam się w „rzucających się w oczy” stylizacjach 
Może by tak wygrzebać stare zdjęcia i pokazać wam jak miewała się Enma 15-10 lat temu?

Любить врагов своих и творить добро тем, кто ненавидит и использует тебя — не есть ли это презренная философия спаниэля, который перекатывается на спину, когда его пнут?


Yes, you can make coleslaw the day before! This is especially helpful when planning for an event. I personally love when my cabbage and carrots marinate in the dressing overnight. They seem to be so much more flavorful than the first day I tossed.

However, you can also keep the veggies and coleslaw dressing separate and mix them the day of. Once mixed together, coleslaw lasts about 3 – 5 days in the fridge.


While coleslaw is veggie-packed, many recipes are drowning in dressing that contain more sugar and fat than necessary. The base of my dressing is my Homemade Mayonnaise (linked in the recipe), which is made from higher quality oils and contains no sugar. It’s much healthier than store-bought. So if you’ve never made mayo at home, you must give it a try. I also don’t add any dairy or extra sugar.

You can see that my cabbage is coated in the coleslaw dressing but it’s not swimming in dressing. This also keeps it healthier and with a little more crunch. That’s why you should make my version (wink). Cabbage is extremely healthy for you, so let’s keep this version of coleslaw that way too!

PREP TIME: 20 mins
TOTAL TIME: 20 mins
SERVINGS: 12 servings
AUTHOR: Lisa Bryan
Coleslaw is so easy to make at home. It's just a mix of cabbage, carrots and creamy coleslaw dressing. Watch the video above to see how quickly it comes together!


  • 3/4 green cabbagefinely shredded
  • 1/4 red cabbagefinely shredded
  • 3 medium carrotsgrated
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey(or more for desired sweetness)
  • 1 tsp celery seeds
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Add the shredded green cabbage, red cabbage, and carrots to a large bowl. 
  • Combine the mayonnaise, honey, apple cider vinegar, salt, pepper, and celery seeds in a small bowl and whisk together. (If you want the dressing to be sweeter, add more honey.)
  • Pour about half of the dressing onto the cabbage and carrots and toss. Slowly add more dressing until you’ve reached your desired slaw to dressing ratio.
  • Serve and enjoy!


  • This recipe makes approximately 12 cups of coleslaw (based on the size of the cabbage you see in my video). If your cabbage is larger or smaller, this may vary. 



Tangy Lentil Sloppy Joes

Do you remember? Aqua Net, parachute pants, giant Apple computers, Guns N’ Roses, Van Halen and U2 on the boombox … yoyos (!!). I’m showing my age.

Flashback to the 1980’s when Manwich was a weeknight staple. Ma would whip up sloppy joes in no time flat and she always served them with tater tots or potato salad. They were one of my favorite things. At the time, vegetarian sloppy joes were unheard of in our household.

Is that when Manwich was invented?
Then, Adam Sandler wrote an ode to sloppy joes in Lunch Lady Land. I’m telling you, they were revolutionary!

I didn’t even know what a lentil was back in the day, let alone be able recognize it if it appeared on my sloppy joe. Never would I thought one day I’d be singing the praises of these vegetarian sloppy joes!
Ingredients for Tangy Lentil Sloppy Joes: Onions, Lentils, katsup, maple syrup, green bell pepper, mustard and spices.

Those days are long gone, and although my love of 80’s music hasn’t changed much, my diet has, as well as my wardrobe (hehe). As for sloppy joes, hands down, this vegan sloppy joes version wins.
I think even my big brother would approve (Chuck, are you listening – i.e. go get some lentils).
And really, this easy vegan sloppy joes recipe is just as simple to make.


It’s so much about pantry staples that pull this easy vegetarian sloppy Joes recipe together. Here’s what you’ll need:
  • French Lentils
  • Onion
  • Bell Pepper
  • Chili Powder
  • Paprika
  • Garlic
  • Tomato Paste
  • Tomato Sauce
  • Pickle Juice
  • Vegan Worcestershire
  • Yellow Mustard
  • Maple Syrup
Sautéing onions and bell peppers in a pan.    After the onions and peppers are soft, the tomato paste and spices are added. To the sauce, the French lentils are added.


These vegan sloppy joes are super simple to make and can be meal prepped days in advance (they’re freezer friendly too)!
  • First, put the lentils on to cook.
  • Next, while the lentils are cooking, make the sauce. Saute the onions and bell pepper. Stir in the garlic, spices, tomato sauce and tangy ingredients like mustard and pickle juice. Toss in a bit of maple syrup to sweeten the pot.
  • Last, when the lentils are done cooking, stir them into the sauce.
Spoon onto buns and top with tangy anything like pickled onions, jalapeños, pickles, plenty of mustard and/or a big pile of cooling, creamy coleslaw.
A few glugs of Tabasco are a nice addition too.
It’s simple dinners like this that I like to keep in mind when I’m craving comfort food, yet need it quick. Vegetarian sloppy joes deliver every time! 
An overhead image of Tangy Lentil Sloppy Joes sandwiches, served with pickles and pickled onions on the side. A front view of Tangy Lentil Sloppy Joes Sandwich served with an onion ring on top and toasty grilled buns.


  • Pair this vegetarian sloppy joe with your favorite coleslaw, Broccoli Slaw with Golden Raisins and Walnuts, tater tots, onion rings and/or Texas Potato Salad for the full experience!
  • My friend Kelly has a fabulous Quick Pickled Red Onion recipe you can make to pile on top of this vegetarian sandwich! 
  • Adding a few onion rings on top offers a little crunch too.
  • Meal prep ready! Prepare the lentil sloppy joe filling and store in a lidded container in the refrigerator for up to three days. 
  • Freezer friendly? Yes please! Store in a lidded container in the freezer for up to two weeks. 
Now, for a friendly reminder: it’s CSA (Community Supported Agriculture) season. Be sure to check Local Harvest for your nearest farm or farmers market and support your local farmers!


Grab a fork, napkin and those tangy toppings, we're getting sloppy y'all! Freezer friendly Tangy Lentil Sloppy Joes are tender, slightly spicy and oh SO crave-worthy. Serve them up with your favorite tater tots, fries or potato salad. Vegan + Gluten Free
Total Time30 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Easy Vegetarian Sandwich Recipe, Lentil Sloppy Joes, Vegan Sloppy Joes, Vegetarian Sloppy Joes
Servings: 6 Servings
Calories: 126kcal
Author: Traci York | Vanilla And Bean


  • 1 C (215g) French Lentils *see note
  • 4 C (815g) Water
  • 1 tsp Sea Salt divided
  • 1 Tbs Coconut or Olive Oil unrefined, virgin
  • 2 C (245g) Yellow Onion diced (about 1 medium onion)
  • 2 C (230g) Green Bell Pepper diced (about 1 large pepper)
  • 2 Large Cloves of Garlic minced
  • 2 1/2 Tbs Chili Powder
  • 1 1/2 tsp Smoky Paprika
  • 3 Tbs Tomato Paste
  • 1 1/2 C (426g) Tomato Sauce (1 Can)
  • 1 Tbs Pickle Juice or other pickling brine like olive
  • 2 tsp Vegan Worcestershire
  • 3 Tbs Yellow Mustard
  • 2-3 Tbs Maple Syrup or more to taste

Serve with (Optional):

  • Hamburger Buns
  • Pickles, Tabasco, quick pickled onions, jalapeños, extra mustard, coleslaw.


In a small sauce pot, add the lentils, water and 1/8 tsp salt. Bring to a boil, then turn down to low. Cook for about 20-22 minutes, or until tender. Drain the lentils. Set aside. 
  • While the lentils are cooking, add the oil to a large saute pan and heat until shimmering. Add the onion and cook on low with 1/8 tsp salt for 20 minutes, stirring occasionally. Add the bell pepper during the last 7-8 minutes of cooking the onions and soften, stirring occasionally. 
  • To the onion/pepper mixture add the garlic, chili powder, paprika and 3/4 tsp salt continuing to cook on low. Stir to coat the veggies. Add the tomato paste, sauce, pickle juice, Worcestershire, mustard and maple syrup. Stir to incorporate. Add the cooked lentils and stir again cooking on low for 5-10 minutes to warm through and to thicken a bit.  Serve with warmed buns and condiments.
  • Store the sloppy joes in a lidded container for up to three days or freeze for up to two weeks. 

Grilled Tomahawk Pork Chops - Best Ever and Easy

Grilled Tomahawk Pork Chops – This stunning cut of pork deserves royal treatment! Using a 5 ingredient dry rub and a compound butter to seal the deal, this easy recipe feels gourmet with every bite. It’s simple enough to make any night of the week!

My husband was craving a hearty meat-and-potatoes style dinner, and that’s exactly what he got. Sometimes he really is a great source of inspiration when I’m creating recipes! We found these gorgeous tomahawk style pork chops and I had to find a way to make them shine.

Since we’re right in the middle of grilling season, I thought it would be a shame not to utilize the summeriest of cooking appliances. I have, however, included instructions for cooking these pork chops in a skillet so that you can make this recipe any day of the year. No one wants to grill in the rain! Or worse yet, brushing snow off your grill, even though we do.

What are tomahawk pork chops?

These aren’t just your ordinary bone-in pork chops. These include a large piece of the rib protruding from the chop, resembling a tomahawk axe. You may have seen a similar cut with rib eye steak! The chops I found are considered minis as they’re only 3/4 lb per chop. If you get a full sized chop, you can simply increase the cooking time.

This particular cut isn’t found just about anywhere. You can always go to a specialty butcher to see what they have, or even have the butcher cut some tomahawk pork chops for you. If all else fails, you can use regular pork chops. Bone in or bone out; it’s up to you!
overhead shot of all the ingredients needed to make grilled tomahawk pork chops


Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
  • Pork chops – I used bone-in tomahawk pork chops. You can use regular pork chops either bone-in or bone-out, however cooking time can vary.
  • Salt & pepper – Season to taste.
  • Chili powder – Any type you like best. Even homemade!
  • Onion powder – You can use more or less as you prefer.
  • Sugar – This will give you a gorgeous caramelized sear.
detailed process shots showing how to make grilled pork chops

How to grill tomahawk pork chops

  1. Marinate: Combine all the seasoning ingredients together and generously rub over the pork chops on both sides with half the rub. Refrigerate for a couple hours before grilling.
  2. Prep: Fire up the grill and bring the heat to a medium (350F°). Remove the chops from the fridge and let them set at room temperature, covered, for about 20 minutes. Pat the chops dry with paper towels and re-season with remaining spice rub.
  3. Grill: Spray the chops with a little bit of cooking oil and place them on the grill. Grill on both sides until the internal temperature reaches 145F°-150F°.
  4. Finish: Transfer the pork chops to a cutting board and let them rest for 15 minutes before slicing. Serve them with some garlic compound butter, mashed potatoes and peas.

How to cook tomahawk pork chops in a skillet

If the weather isn’t cooperating with you or you just aren’t in the grilling mood, you can make this recipe in a skillet no problem. Follow steps 1 and 2 as per the recipe instruction, then continue as follows:
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook for 4-6 minutes per side, or until well seared and with an internal temperature of 145F-150F.
  2. Let the pork chops rest for 10-15 minutes before slicing.
You can also sear them first and if the internal temperature isn’t hot enough you can finish them in the oven at 375F for a few more minutes. I do this often with steaks and since these chops are bigger than regular chops, this method works perfectly.
side view shot of tomahawk pork chops grilled to perfection with a pat of compound butter on each on a cutting board

What to serve with grilled pork chops

We ate our pork chops with my favorite mashed potatoes and some peas tossed with a the leftover compound butter I had. Let me tell you, this was a dinner made in heaven! I would be proud to serve this to any guest, even in-laws. Here are some more of my favorite sides you can serve with your pork chops:
overhead shot of grilled pork chops on a plate with mashed potatoes and peas

How to store leftovers

Transfer the pork chops to an airtight container and store for 3-4 days in the fridge. You can also keep pork chops in the freezer for 2-3 months. If frozen, I suggest letting the pork thaw fully the fridge overnight before reheating.

How to reheat pork chops

Much like other types of meat, making sure your pork doesn’t dry out when reheating is certainly a hurdle. Here is my favorite reheating method:
  1. Preheat the oven to 350F. Add the pork chops to a roasting pan with a rack. Pour 1/2 cup of water or broth into the pan, then cover the pan well with foil.
  2. Transfer the pan to the oven and cook for 10-15 minutes, or until heated through.
side view shot of two tomahawk grilled pork chops on a plate with mashed potatoes and peas

Grilled Tomahawk Pork Chops

Grilled Tomahawk Pork Chops - This stunning cut of pork deserves royal treatment! Using a 5 ingredient dry rub and a compound butter to seal the deal, this easy recipe feels gourmet with every bite. It's simple enough to make any night of the week!
Prep Time5 mins
Cook Time15 mins
Chilling time2 hrs
Total Time2 hrs 20 mins
Course: Dinner
Cuisine: American
Keyword: grilled tomahawk pork chops, tomahawk pork chops
Servings: 4
Calories: 536kcal
Author: Joanna Cismaru


  • Instant Read Meat Thermometer


  • 4 tomahawk pork chops mini (3/4 lb each)
  • 1 tbsp kosher salt or to taste
  • 2 tsp pepper or to taste
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp sugar


  • Combine all the seasoning ingredients together and generously rub over the pork chops on both sides with half the rub. Refrigerate for a couple hours before grilling.
  • Fire up the grill and bring the heat to a medium (350F°). Remove the chops from the fridge and let them set at room temperature, covered, for about 20 minutes. Pat the chops dry with paper towels and re-season with remaining spice rub.
  • Spray the chops with a little bit of cooking oil and place them on the grill. Grill on both sides until the internal temperature reaches 145F°-150F°.
  • Transfer the pork chops to a cutting board and let them rest for 15 minutes before slicing. Serve them with some garlic compound butter, mashed potatoes and peas.


  1. Grilling time can vary depending on the thickness of the chop. A 1-inch thick pork chop can take 12-14 minutes, a 1 1/2 inch pork chop can take about 20 minutes. Best way to tell when your chops are done is to use a instant meat thermometer. 
  2. Transfer the pork chops to an airtight container and store for 3-4 days in the fridge. You can also keep pork chops in the freezer for 2-3 months. If frozen, I suggest letting the pork thaw fully the fridge overnight before reheating.


Serving: 1chop | Calories: 536kcal | Carbohydrates: 2g | Protein: 74g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 228mg | Sodium: 1919mg | Potassium: 1295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Calcium: 28mg | Iron: 2mg

Keto Low Carb Mongolian Beef, No Sugar!!

My Keto Low Carb Mongolian Beef is a healthy remake of the PF Chang’s classic take out!
The regular recipe is often loaded with sugar, but this healthy low carb version has no added sugar but still tastes really delicious, is naturally sweet, and my kids loved it way more than the classic version.

I used coconut aminos instead of gluten free soy sauce as it’s naturally much sweeter tasting because of the coconut but has no added sugars.

And the net carb count for my keto Mongolian Beef is pretty great at around 4g per serving with this recipe,  serving four people. Although if you have hungry teenagers like I do you may want to double the recipe!

how to make keto low carb mongolian beef

Start by cutting the steak into very thin slices against the grain
Meat for low carb mongolian beef recipe (1 of 1)
Then measure out your coconut aminos for the marinade.
You could use gluten free soy sauce instead, however coconut aminos are naturally sweet in a way that gluten free soy sauce is not so you will lose that sweetness in the recipe if you substitute them as we are not adding any sugar.
It will also be a lot saltier so you will probably need less soy sauce if you go that route.
coconut aminos in a bowl
Next, finely chop the garlic and grate the root ginger. Both of these will be added to the coconut aminos to create the marinade for your keto Mongolian Beef. Do not substitute this with powdered ginger in a jar that you typically use for baking, they do not taste the same and it simply won’t work as well.
I use this mircoplane tool to grate the ginger, it’s much easier than chopping it with a knife.
chopped garlic and ginger in a bowl
Add the garlic and grated ginger to the coconut aminos marinade and mix well together.
Then we’re going to add it to the already sliced meat.
marinating meat in a bowl
Then you can either add it to a ziplock bag along with the sliced meat, or you can put it all in a bowl like I have it in the photo above.
You need to let it marinade for at least one hour in the fridge before it’s ready to cook.
sliced green onions
While the meat for the keto Mongolian beef is marinating in the fridge you can cut the green onions.
You can chop and slice them any way you like, but cutting them on the diagonal makes for a pretty presentation.
meat cooking for keto mongolian beef recipe
When you are ready to cook you can remove the beef from the fridge and drain off the excess liquid, but don’t discard the liquid as we’ll add it back to the recipe at the end.
Get your large skillet or wok really hot and add the oil, if the oil is not hot enough you won’t get the nice crispy edges on the meat.
Then add the meat to the very hot skillet taking care not to add too much or it will steam the meat if the skillet is too full, so you may need to cook in a couple of batches depending on the size of your skillet.
meat cooking more for keto mongolian beef recipe
You only need to cook the meat for your low carb Mongolian Beef for about 1-3 minutes or so, it cooks very fast.
You’ll also need to watch that you don’t burn it when you have the skillet on a high heat.
meat and green onions for low carb keto mongolian beef recipe
Then when the meat is almost finished cooking you can add the green onions and cook them briefly for about 30 seconds to a minute or so.
I also like to add the remaining sauce at this point along with the onions and let it reduce while the onions are cooking.
Then serve it hot!

more tips for making keto low carb mongolian beef

My top tip is to start with the right cut of meat!
Flat Iron steak or Flank Steak are my favorite cuts of beef for this recipe.Sirloin steak works too in a pinch, but the other cuts are better in my opinion and are much more likely to give you that nice crispy edge on the slices of meat.

Always make sure you slice the beef very thin, and against the grain for best results.

This will not only help the meat absorb the marinade, but it will ensure it cooks very quickly too.
I recommend seeking out coconut aminos for this recipe as opposed to using gluten free soy sauce. As I mentioned above we are not adding any additional sugar or sugar substitute here and the regular Mongolian Beef recipe is traditionally very sweet so this helps to get that sweet flavor we love, but without the carbs.

I have tried it by adding low carb sugar substitute but the flavors were not pleasant, so in my opinion the coconut aminos are a better option.

Although most of the recipes you’ll see online for Mongolian beef typically have a lot of starch added to make a thick sauce, if you have ever eaten the recipe at PF Chang’s you’d notice that it’s actually not cooked with a thickened sauce, so I like to think that my version is closer to the real thing!
Do remember to drain the meat from the marinade before you fry it.

This will help you get the deliciously crispy edges on your meat that the famous PF Chang’s Mongolian Beef is known for!

And lastly, the second tip for getting those great crispy edges is to have your oil really hot before you add the meat, preferably in a wok, but a cast iron skillet will work too.
Keto Low Carb Beef and Broccoli Recipe

Keto Low Carb Mongolian Beef

Keto Low Carb Mongolian beef recipe that’s so delicious you won’t miss the sugar!
Prep Time:15 minutes
Cook Time:10 minutes
Marinate:1 hr
Total Time:1 hour 25 minutes
Total Carbs:4 g
Net Carbs:4 g
Protein:21 g
  • PIN


  • 1 lb Flat Iron steak , thinly sliced against the grain
  • 1/4 cup Coconut Oil
  • 3 Green onions , cut into 1-inch long diagonal slices

Low Carb Mongolian Beef Marinade

  • 1/4 cup Coconut Aminos
  • 1 teaspoon Fresh root ginger, peeled and ginger , Do not use powdered ginger!
  • 2 cloves Garlic , chopped


  1. Scroll up to watch the short recipe video first!
  2. Cut the Flat Iron Steak into very thin slices against the grain.
  3. Add the sliced beef to a small ziplock bag and add the coconut aminos, peeled and grated root ginger (do not use powdered ginger), and garlic. Let marinate for 1 hour in the fridge.
  4. When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.
  5. Add the coconut oil to a large wok or cast iron skillet and heat it until it’s almost smoking, the oil must be hot so you can get the nice crispy edges on the beef.
  6. Add the beef to the very hot oil (you may need to do it in two batches, don’t crowd the pan) and keep stir frying over a high heat, taking care not to burn it for just 1-3 minutes. 
    When the last batch of meat is in, add the green onions and cook for the last 30 seconds to 1 minute.
  7. If you want more ‘sauce’ to serve with the meat quickly cook the remaining marinade for just a minute or two in your wok after the last batch of beef has been cooked, and serve with the beef.
  8. Serve immediately!

Recipe Notes

Root Ginger – use only root ginger, this is not interchangeable with powdered ginger that you typically use in baking. You should be able to find ginger root at any grocery store so just ask if you are not sure. You need to peel it first and then grate it or finely chop it.
This recipe has approximately 4g net carbs per serving.
Some coconut amino brands have a higher carb count than others depending on the ingredients so read the label. I like Coconut Secret or the Kroger brand. 
Nutrition Facts
Keto Low Carb Mongolian Beef
Amount Per Serving
Calories 337Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g100%
Cholesterol 74mg25%
Sodium 424mg18%
Potassium 375mg11%
Carbohydrates 4g1%
Protein 21g42%
Vitamin A 90IU2%
Vitamin C 2.1mg3%
Calcium 16mg2%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Sheena Strain
Course: main
Cuisine: American