Beauty And The Briefcase

Taylor Swift has obviously got a thing for dating boys in the limelight. Are you letting out a loud and echoing "duh"? Alright, so we don't have to fill you in on her romantic flings with Hollywood hotties. It's a known fact that Cupid could write a book on her love life. Ellen even joked with Taylor about the boys she has been seen with! We have to give it to Tay though—she's a really good sport.  OK! News: How Much Money is Kailyn Lowry Worth?  To show our support for T-Swift and serious matters of the heart, we have to admit that we'd probably fall for all these guys, too. Can you blame her? They're all gorgeous. The butterflies would be never-ending. But did you know that Taylor's love escapades have actually been classified? Your Tango expert and author Charles Orlando calls the trend "The Taylor Swift Syndrome."  Watch: Check Out This Mini Friends Reunion  Photos: Kim Kardashian's Paris Vaca Album So what exactly does that even mean? Well, Your Tango basically described this as when people enter relationships super fast, hand over too much of themselves to their guys. When the relationship ends, Orlando explains that people often lose a part of themselves, too.  Now that makes sense! When Tay's flings end, she's always off writing a song about 'em.  Click here to find out how to fix this little relationship problem!  More News From Our Friends at Your Tango: Beauty Secrets: The Tricks Celebrities Don't Want You to Know The Office Romance: Jim and Pam's Best Love Quotes What's Next for Sean Lowe and Catherine Giudici After DWTS? What do you think of Taylor Swift's romances? Tweet @OKMagazine and leave a comment below. Photo credit:  Getty Images

Holiday weekends are a time to have fun and indulge, but you can balance out the heavy foods with some light and flavorful dishes. Franci Cohen, a certified nutritionist, personal trainer and exercise physiologist offers up a few of her favorite dishes for your Memorial Day eating pleasure. OK! News: Patriotic Fashion Finds For Your Memorial Day Weekend Healthy Mediterranean Potato Salad 2 dozen small red potatoes (approx. 1 1/2 pounds) 4 T finely chopped dill 1 bunch finely chopped scallions 1 red onion, diced small 2-3 tsp cumin Juice & zest of 4-6 large fresh lemons (approx. 1/3 cup juice) 3 T kosher salt 2-3 T extra virgin olive oil   1. Boil potatoes in covered saucepan filled with water and 1 T kosher salt, and bring to a simmer. 2. Cook until potatoes are fork-tender but not too soft (about 10 minutes) 3. Remove potatoes from saucepan and put into a bowl of ice water, to shock potatoes and stop the cooking process. 4. Remove potatoes from ice water bath, and chop into big 2" cubes. 5. Place cubed potatoes into large bowl. 6. To create the dressing, mix remaining ingredients together and whisk to incorporate all. 7. Pour dressing over potatoes 8. Mix well and serve  OK! News: Gorgeous Beauty Looks From the Billboard Music Awards Colorful Fiesta Veggie Salad Salad: 1 can black beans, rinsed and drained 4 ears fresh corn on the cob, cooked and shucked 1 red onion, diced 2 jalapeno peppers, seeded & finely chopped 2 hass avocado, cubed 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced  1/2 cup cilantro, finely chopped 2 cups mesculin greens Dressing: 1/4 cup lowfat mayonnaise  1/4 cup water 2 T Dijon mustard 2 T balsamic vinegar 1 T finely minced thyme  salt and pepper to taste   1. Mix all salad ingredients together 2. Whisk dressing ingredients together until well-incorporated. 3. Pour dressing on salad and serve on a bed of mesculin greens. OK! News: Want Abs Like Nina Dobrev’s? Exercises To Get You There Yummy Fish Tacos with Slaw Salad  Tacos:  1 pound mahi mahi or tilapia (this is more common and much cheaper), cut in quarters  1/4 cup canola oil 1 lime, juiced and zested 1 tablespoons ancho chili powder 1 jalapeno, seeded and finely chopped 1/4 cup finely chopped fresh cilantro  8 6" flour tortillas  Slaw Salad: 1 cup shredded red cabbage.                1 cup shredded white cabbage.           1 jalapeno pepper, seeded and diced  2 carrots, grated.                                   2 T fresh cilantro, finely chopped          Juice and zest of 3 limes                      2 T red wine vinegar Chipotle Cream Sauce: 1/2 cup plain nonfat yogurt or sour cream (strained in mesh cloth) 2 tablespoons lowfat mayonnaise 2 teaspoons chipotle pepper, in adobo sauce   1. Whisk together oil, lime juice and zest, ancho chili powder, & jalapeno to create fish marinade. 2. Arrange fish in single layer in a pyrex. 3. Pour fish marinade over fish, and let marinate for about 10 minutes. 4. Remove the fish from the marinade, and place onto a hot grill. 5. Grill the fish for 4 minutes on the first side, and then flip for 30 seconds and remove. 6. Let rest for 5 minutes then flake the fish with a fork. 7. Place the tortillas on the grill, and grill for 10-20 seconds on each side.  8. Divide the fish among the tortillas and garnish with slaw and chipotle sauce    What are your barbecue must-haves? Tell us in the comments below or tweet @OKMagazine.     Photo credit:  Google Images