Balance
Find your balance. Wear a sexy lace dress and own your sensuality but beguile with elegance and sophistication. You'll find your look to stay more classic and timeless. Example: With this look I'm wearing a sexy red lace dress with the nude lining. Yet-due to the mid-length and neutral accessories- there is a quiet balance, rather than spelling out "s-e-x-y." As Coco Chanel said, "A girl should be two things: classy and fabulous."

While this isn't a true "Paris-Chic" outfit (those ladies dress minimally and effortlessly!) I was inspired by "An American in Paris" (HELLO Gene Kelly + Leslie Caro!!!) and the ideal we Americans dream wearing in France to create this fall outfit.


Hats-especially berets-have been such a hot trend this fall; providing every American girl the opportunity to live out her Paris style fantasy. If you want to play it safe you can purchase a black beret that will go with everything. OR, if you're like me you may want to go all out with colorful options! I've had cobalt blue and bright red ones in my closet for ages and always love styling them as a pop of color to liven up an outfit during the colder seasons.
BONUS: Match or contrast your lipstick to your beret for a touch of cheeky color layering. 
Get the Look: 

Berets:
Capes/Ponchos:

Over the Knee Boots:

Crossbody Bags:

V

erve

• 2 tbsp Enjoy Life vegan butter 
• 2 ripe hachiya persimmon* 
• 1 1/2 tbsp honey 
• 1 tsp gingerbread or cinnamon seasoning  
• 1/2 tsp vanilla extract
• 2 tbsp chopped walnuts 
• 1 egg 
• 1 cup rice or gluten-free all-purpose flour (I like Bob’s Red Mill)

• 2/3 cup powdered sugar
• 1/2 tsp vanilla extract 
• 1/2 tsp coconut or almond milk
• 1/4 tsp cinnamon 
• 1/2+ cup whole walnuts (for decorating) 

• 1 1/2 cups gluten-free all-purpose flour (I like Bob’s Red Mill) 
• 1 1/2 tsp baking powder 
• 3/4 tsp salt 3/4 teaspoon ground cinnamon 
• 1/4 tsp ground nutmeg 
• 1/4 tsp ground ginger 
• 1 cup pumpkin purée 
• 1/4 cup avocado oil 
• 2/3 cup sugar
• 2 large eggs 
• 1 cup mashed hachiya persimmon pulp (~3) or 1 cup peeled & cut fuyu persimmons (~3-4) 
• 3/4 cup chopped pecans & 3 tbsp brown sugar

1. Preheat oven to 350°F. Prepare loaf tin: line parchment paper in tin that hangs over the edges.
2. Caramelize the pecans: in a non-stick pan, heat the pecans and brown sugar together until the brown sugar melts and coats the nuts (this not only makes them sweet but prevents them from sinking to the bottom of your bread).
3. In small bowl, mix together dry ingredients (gf flour and spices). 
4. In large bowl, beat together wet ingredients (pumpkin, oil, sugar, eggs, and persimmon pulp). Little by little mix dry ingredients into wet, until just mixed. Fold in caramelized pecans. 
5. Pour batter into prepared loaf pan. Bake for ~45 minutes, or until a toothpick inserted in the center comes out clean.
   Tip: Enjoy with hot apple cider!