Tuesday, January 7, 2014

Made in Charleston

Here is a lineup of some of my favorite local Charleston products. Over the years, Charleston has attracted an array of creative entrepreneurs who promote an environmentally and socially conscious lifestyle. I love living in a city that makes it so easy to source fun, innovative, high quality goods from right around the block. The following products are a perfect complement to a healthy, well-balanced, high vibe way of life.

1. Affordabike's budget friendly beach cruisers are custom made to your color and style preferences.
2. Sweeteeth's locally made chocolates come in exciting flavors like peanut butter- chipotle and port wine- caramel.
3. Deep Steep natural beauty products offer something you can feel safe about slathering on your body. My personal favorite is the lavender-chamomile bubble bath & body wash.
4. Rewined's candles made using recycled wine glasses and natural premium soy wax- the chardonnay is delicious!
5. These colorful cosmetic bags from Proud Mary are actually made in Guatemala in an effort to bring economic independence to impoverished communities around the globe. 
6. Jack Rudy Cocktail Co's small batch tonic doesn't just taste good but also makes a visually pleasing addition to your bar cart.
7. Sweetgrass baskets (found at Charleston's City Market) are my favorite way to store & display local produce.
8. Graw bars are gluten free, raw, vegan, and delicious.
9. For those warm porch-sitting nights, a Firefly sweet tea vodka with lemonade does a soul good. 

Wednesday, May 1, 2013

7 Spring Recipes for Eating Seasonally

It's finally that time of year when fresh, local vegetables are mature and waiting to be devoured- and some of the best ones at that. I have a love affair with root vegetables like beets and carrots, and we all know how much our bodies thank us when we fill up on leafy greens like kale, spinach, and swiss chard. My CSA bag has been imploding with more vegetables than I know what to do with, so I have been in the process of compiling a list of recipes that'll put them to use. I have found that the hardest obstacle to overcome when it comes to eating healthy is planning ahead, so coming up with weekly meal plans and recipes makes it much easier to stay healthy. I suggest allocating one or two days each week to prepping food. Roast your vegetables while a casserole or these mini frittatas bake; dice ingredients to go in a salad as a pot of soup or stew simmers on the stovetop. It definitely takes a little bit of practice, but once you find your groove food prep will seem so much easier!

Here is a list of what is fresh and in season for the Spring.

  • Asparagus
  • Spinach
  • Kale
  • Carrots
  • Beets
  • Broccoli
  • Lettuce (various varieties)
  • Onions
  • Rutabaga
  • Peas
  • Strawberries
  • Turnips
  • Parsnips
  • Brussel Sprouts
  • Cabbage

And here are some delicious seasonal recipes that'll be sure to get you excited about your next trip to the farmers market.

1. Chilled Carrot Ginger Soup via Free People Blog
2. Kale Chips via Smitten Kitchen
3. Asparagus Soup via Cook Eat Paleo
4. Beet & Brown Rice Salad via Whole Living
5. Green Smoothie via Simple Green Smoothies
6. Strawberry, Arugula & Asparagus Salad via The Back Burner
7. Warm Spring Salad via Oh She Glows

One of the best ways to sneak in your daily leafy greens is to throw them into a smoothie. I like to start with 1 cup almond milk then add in 1 cup frozen fruit, 1 scoop protein mix, and a handful of greens. The website SimpleGreenSmoothies.com has a plethora of smoothie recipes and also discusses the benefits of adding juices and green smoothies to your daily routine.

Tuesday, April 16, 2013


I am super excited to announce that Treetie is now offering international shipping, so all you green loving fashionistas can shop your little hearts out. A $35 flat rate international shipping cost will apply to all destinations outside of the United States. Be aware that shipping times may vary, and orders may or may not be subject to additional duties and taxes upon arrival, which are the buyer's responsibility.

That being said, happy shopping to everyone abroad and please contact me at nichole@shoptreetie.com with any questions you have regarding international shipping!

Friday, April 12, 2013

You're Never Too Old For a Treehouse

My fantasy of having a treehouse is one that I will never outgrow, especially with 'treehouse porn' like this floating around the web. One day...

Thursday, April 11, 2013

CSA Series: Mini Frittatas

I'm always on the lookout for meals that are easy to prepare, convenient when on-the-go, and nutritious, and these little 'tatas tick off all the above criteria. I wanted to use up the greens I received in my CSA bag last week and this was the perfect way to make use of them. You can really add in whatever mix-ins you'd like, but I think a mixture of greens and crumbled cheese is the best combination. 


7 eggs
1/4 cup plain Greek yogurt
1/4 cup non-dairy milk
2 cups fresh greens or vegetables (I used kale and swiss chard)
1/4 cup crumbled cheese
1-2 Tbsp olive oil

Preheat oven to 350 degrees. Heat olive oil in a saute pan then add your greens and cook until wilted. Meanwhile whisk together your eggs, then add in non-dairy milk and yogurt. Add your cheese of choice, then mix in your vegetables or greens. Spray a muffin tin pan, then scoop the mixture into the individual holes. Bake for 25-30 minutes or until the centers are firm. This should make about 10 mini-frittatas.

Again, a great way to use up an abundance of fresh produce. These can be easily stored and even frozen, then popped into the microwave when ready to eat!

Monday, April 8, 2013

Green Fashion Collaboration: Treetie + Vintageous

What happens when two business-minded, juice-drinking, yoga-practicing fashionistas come across each other at an entrepreneurial-focused conference in Los Angeles? Besides bonding over bellinis, they join forces to create the ultimate green fashion power duo.

Treetie and Vintageious are like the yin-yang of eco fashion. While Treetie offers fresh new movements in sustainable apparel, Vintageous gives consumers the ability to connect with past decades in fashion. Where Treetie is the innovator, Vintageous is the preserver. WHen you buy 'eco fashion,' you demand higher standards from apparel manufacturers, and when you buy vintage you prevent beautiful clothing from ending up in landfills. Environmental consciousness and aesthetic appeal are values upon which both of our brands are built. Yes we both love fashion and yes we both dress to impress, but neither of us believe that this should come at the expense of the environment. This dogma is one that both of us are eager and excited to help spread to all fashion-loving women out there.

To celebrate this new union, Treetie and Vintageous will be hosting a contest for the chance to win a $50 gift certificate to both online shops. All you need to do is sign up for our e-newsletter and share this post via Facebook or Twitter. Once we get to 100 new subscribers we will pick two lucky winners.

Sunday, April 7, 2013

CSA Series: Spring Root Vegetable Soup

This past week I received my first share of produce from the local CSA that I joined. CSA's are a great way to support your local farmers and economy while ensuring you get the most out of your fruits and veggies. Local produce is much nutrient-rich than the produce you buy at the grocery store which has traveled for days to reach you.

Here's what was in my first week's bag:
-swiss chard

To make use of my root vegetables I whipped up a large pot of root vegetable soup. The best thing about this soup is that you can throw in whatever happens to be growing at any given time. This week meant turnips, carrots, and rutabaga, and I threw in some fresh rosemary and thyme leaves from my patio to make it extra savory.

Spring Root Vegetable Soup


3 lb root vegetables, chopped and cut into 1 inch chunks
1 onion, green & white parts, chopped
3 celery stalks, chopped
4 garlic cloves, finely chopped
fresh rosemary
fresh thyme
2 Tbsp butter
4 cups vegetable or chicken stock
4 cups water salt and pepper, to taste


1. Heat butter in a large stock pot. Add onion and celery and saute until tender. Add in garlic, thyme, and rosemary and cook for 1-2 minutes more. 

2. Add in root vegetables, stock, and water. Bring to a boil, then cover, reduce heat, and simmer for about 30-40 more minutes. When all vegetables are soft, remove from heat and use an immersion blender to puree the mixture. You may work in batches with a traditional blender to puree the soup.

3. Add any additional seasonings you prefer, and enjoy!

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