30 before 30

Thirty before Thirty

This weekend I turned 29. Woohoo! I’ve heard that the last year in your twenties is the key stepping stone for the rest of your life. So much has happen in such a short period of time to my friends who gone from the age of 29 to 30. Many of them have met the loves of their lives and gotten engaged, started new jobs, moved across the country, or started a successful business. I’m not sure what God has planned for me the year of 29 but I’m praying that it’s better than the rocky road I’ve experienced at the age of 28.  My prayer for the age of 29 was that it be a year filled with new beginnings, health and happiness. Even though I’m not sure what he has planned for me, I’ve created a list of 30 things I would like to before I’m thirty. 

30 before 30

[1]Take a Vacation (I haven’t had one in two years)
[2]Do yoga 3 times a week
[3] Create a 30 day photo journal
[4] Learn to cook food classics from scratch
[5] Brush up on my spanish
[6] Take a cooking class
[7] Visit my BFF in California
[8] Mail hand written letters to friends far away
[9]Go on a yoga retreat
[10] Buy flowers weekly
[11] Discover gems around my neighborhood
[12] Read 30 books
[13] Take a trip alone
[14] Fall in love again
[15] Paint a painting
[16] Pay off car and credit cards
[17] Get a business license
[18] Get a stamp in my passport
[19] Get a dog
[20] Take a class in Food Photography or Food Styling
[21] Make a craft from Pinterest
[22] Finish remodeling my kitchen
[23] Buy a painting
[24] Donate to a charity i am passionate about
[25] Have lunch or coffee with 30 bloggers I haven’t met
[26] Organize my closet
[27] Take a trip alone
[28] Get certified in something
[29] Give a speech in public
[30] Go on a 30th birthday trip

It looks like it’s going to be a busy year. If you have any resources that would help me finish this list, reach out to me via e-mail.

Pumpkin Muffins

One of my newly favorite fall obsession’s is pumpkin. I started eating pumpkin a few years ago and can’t get enough of it. I love pumpkin lattes, pumpkin pasta, pumpkin soups, and especially a good pumpkin muffin. After reading this article in The Kitchn about making homemade pumpkin puree, I decided to use fresh pumpkin to bake my favorite pumpkin muffins.My secret to making any muffin moist is by adding yogurt to the batter. For some reason yogurt always seems to keep the muffin from drying out. The worst types of muffins are ones that crumble in your hand. 

Do you love pumpkin? What’s your favorite fall food?

pumpkin muffins

Pumpkin Muffins
A moist gluten-free pumpkin muffin that is perfect fall treat.


Write a review

Print

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Ingredients
  1. 1 can of pumpkin puree or 2 cups of fresh pumpkin puree
  2. 1/2 cup greek yogurt
  3. 1/2 cup maple syrup
  4. 1 teaspoon baking soda
  5. 1 teaspoon baking powder
  6. 1 teaspoon vanilla extract
  7. ½ teaspoon salt
  8. ½ teaspoon cinnamon
  9. ½ teaspoon freshly ground ginger
  10. 1/4 teaspoon pumpkin pie spice
  11. ¼ teaspoon nutmeg
  12. ¼ teaspoon allspice or cloves
  13. 1 3/4 cup of gluten-free or all-purpose flour
Instructions
  1. 1. Pre-heat oven to 350 degrees. Line muffin tin with liners
  2. 2. In a large bowl, mix together oil, greek yogurt, maple syrup,pumpkin pie puree, eggs. Beat until smooth.
  3. 3. In a separate bowl, mix together the remaining ingredients.
  4. 4. Combine the wet and dry mixtures together. Stir until completely blended. Divide evenly into muffin liners.
  5. 5. Bake for 25-35 minutes in the oven or until done. Check with toothpick to make sure they are done.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/

 

Check out 15 Fall Favorites

by Jewel at Foodie.com

**This recipe is sponsored by Foodie.com

Gluten-Free Apple Crisp

Gluten-Free Apple Crisp

Fall is my favorite season! I love the weather, the way the leaves turn gold, the fashion, the hot apple ciders and the best part is the fall baking. Throughout the season I’ll be sharing a few of my favorite fall recipes.

In honor of National Apple Month, I decided to bake a gluten-free apple crisp. The great thing about this recipe is that it’s quick and easy but semi healthy too! Using fresh apples, gluten free oats, gluten free flour, butter, brown sugar and spices this dessert is perfect dish to serve at your next fall harvest party.

Gluten-Free Apple Crisp
A Gluten-Free Apple Crisp recipe perfect for your next fall party.


Write a review

Print

Prep Time
15 min

Cook Time
45 min

Total Time
1 hr

Prep Time
15 min

Cook Time
45 min

Total Time
1 hr

Ingredients
  1. 6 baking apples, peeled, cored, and sliced into cubes
  2. 1 cup of gluten-free rolled oats
  3. 2/4 cup of brown sugar
  4. a dash of salt
  5. 6 tablespoons of Vermont butter, 3 tablespoons melted
  6. 1 tablespoon cinnamon
  7. 1 teaspoon all spice
  8. 1/4 cup apple juice
  9. lemon, juiced
Instructions
  1. Pre-heat oven to 375 degrees. Grease an 8-inch square baking sheet.
  2. In a medium sized bowl, mix together apples, 1/2 tablespoon of cinnamon, all spice, apple juice, lemon juice, melted butter, and 1/4 cup of brown sugar. After mixing together pour apple mixture into your baking dish.
  3. In a separate bowl mix together the oats, flour, salt, cold butter, remaining cinnamon and brown sugar. After stirring, place oat mixture on top of the apples.
  4. Bake in the oven for 45 minutes or until golden brown.
Notes
  1. Serve with a scoop of vanilla ice cream.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/

Closet Makeover with Progesso

I recently lost a lot of weight unexpectedly and none of my clothes fit. So my closet could use a serious makeover at the moment. I want to feel comfortable in my own skin again. I’ve been getting my diet under control and trying to have multiple snacks a day. I’ve been snacking on Progresso’s new Progresso™ Light soups during my workday. My favorites are the Chicken Noodle, The Roasted Chicken and Vegetable, Italian Vegetable. Each can of soup has 100 calories. These soups keep me feeling full between meals and I feel great throughout the day. 

Progresso™ soups asked me to participate in their $1,000 closet makeover project. If given $1,000, how would I spend it to makeover my closet? I created a wish list of items that I would buy. 

Closet Makeover with Progresso Soups

Progresso™ soup has 40 delicious flavors at 100 calories or less per serving.Oh yes you can enter for a chance to win a wardrobe makeover for you and three of your friends, courtesy of Progresso™! Enter the ProgressOh! wardrobe makeover contest at Progresso.com/ProgressOh. Four deserving Progresso™ fans and three

of their friends will each win a $1,000 cash card and a year-long subscription to the POPSUGAR “Must Have Box”. 

Disclosure: This post was sponsored by Progresso through their partnership with POPSUGAR Select. While I was compensated to write a post about Progresso, all opinions are my own.

Recipe: Roasted Garlic Rosemary Chickpeas

Roasted Garlic Rosemary ChickpeasRoasted Garlic Rosemary Chickpeas

I’m always looking for healthy snacks to take with me to work. My usual hummus and homemade pita chips was getting kinda of old. So I decided to find a way to use chickpeas in a different fashion by roasting them in the oven. This healthy and easy snack idea for Roasted Garlic Rosemary Chickpeas can become addictive, so watch out! What’s your favorite work snack?

Roasted Chickpeas
Roasted Chickpeas


Write a review

Print

Prep Time
10 min

Cook Time
45 min

Total Time
55 min

Prep Time
10 min

Cook Time
45 min

Total Time
55 min

Ingredients
  1. 1 can of chickpeas, drained and rinsed
  2. 2 tablespoon olive oil
  3. 1 clove of minced garlic
  4. 1 pinch of sea salt
  5. 1 pinch of black pepper
  6. 1 sprig of fresh rosemary
  7. 1/4 tablespoon grated parmesan cheese
Instructions
  1. 1. Pre-heat oven to 375 degrees
  2. 2. Whisk the oil, garlic,rosemary, sea salt, and black pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a parchment lined baking sheet.
  3. 3. Roast in the oven for about 45 minutes until crispy.
  4. 4. Drain on paper towel and toss with parmesan.
Adapted from All Recipes
Adapted from All Recipes
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/

1 2 3 110