Maple Glazed Acorn Squash

Thanksgiving is next week and I’m hosting it at my condo for the first time this year.I’m a little nervous but looking forward to having my family at my home. This year I’m going for the healthy and simplicity route when it comes to my menu. I’m really loving squash at the moment and I am making this delicious recipe for Maple Glazed Acorn Squash as a side dish. The great about this recipe is that it’s easy to make and doesn’t require several ingredients. Using Maple syrup, cinnamon, all spice, and salt as a rub, your guests will be wishing they had more. 

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Maple Glazed Acorn Squash
  1. 1 acorn squash, sliced and seeded
  2. 2 tablespoons of olive oil
  3. 1/4 teaspoon cinnamon
  4. 1/4 teaspoon all spice
  5. 2 tablespoons maple syrup
  6. sea salt
  1. Arrange sliced acorn squash on a baking sheet.
  2. Season with olive oil, cinnamon, all spice, maple syrup, and salt.
  3. Bake in the oven on 375 degrees for 45 minutes or until tender.
Eat.Drink.Shop.Love : A Lifestyle Blog

Check out 17 Thanksgiving Sides

by Jewel at

This post is sponsored by Mode Media.

White Bean Sun-dried Tomato Dip



I’m always looking for easy snack ideas to take with me to work or to serve to guests I’m entertaining around my home. I always try to keep dips or fresh fruit around my house because you never know who may stop by. So I decided to make a creamy white bean dip with sun-dried tomatoes this weekend to have as a snack this week. The creamy white beans and sun-dried tomatoes blended together make for amazingly nutritious snack. The other great thing about this recipe is that it takes 5 minutes to make. Serve this dip with chopped veggies and pita chips. 

White Bean Sun-dried Tomato Dip
  1. 1 can of white beans, rinsed and drained
  2. 1/4 cup of sun-dried tomatoes
  3. 1/4 cup of parmesan cheese
  4. 4 tablespoons Greek Yogurt
  5. 2 sprigs of fresh parsley
  6. 1 sprig of fresh oregano
  7. 2 sprigs of fresh basil
  8. salt
  9. pepper
  10. 1/4 cup of extra virgin olive oil
  11. 2 cloves garlic
  12. 1 teaspoon onion powder
  1. Place all ingredients into a food processor and pulse until smooth. Serve with chips and vegetables.
Eat.Drink.Shop.Love : A Lifestyle Blog

Gift Guide: For The Foodie

Gift Guide for the Foodie



Do you have a friend whose favorite place is the kitchen or the bar? Today’s gift guide is for the foodie in your life. I’ve hand selected items that they can use while in the kitchen or at the grocery store. Each item is under $100, so you won’t break the bank either. 

  1. The Real Girls Kitchen, Haylie Duff, $14.48
  2. Poppy Ring Rolling Pin, Anthropologie, $18
  3. Bamboo Ipad Kitchen Stand, World Market, $24.99
  4. Threshold Kitchen Collection Apron Set, Target, $32
  5. My Book Club Only Reads Wine Labels Totes by Talented Totes, Amazon,$20
  6. Luxe Moderne Glass Flutes, Rosanna, $72
  7. Made with Love Cheese Board, C.Wonder, $38
  8. Moscow Mule Copper Mug, Sur La Table, $19.95

Also don’t forget today is the last day to enter my latest giveaway

Road Trip Essentials + A Giveaway


Road Trip Essentials

Fourth of July is tomorrow any many of you are headed out of town on your first road trip of the summer. Road trips can be short or long distances but you always need an in car bag filled with snacks, music, and reading material (if you aren’t driving) to get through the trip. I’ve made some great suggestions below on how to pack your road trip essentials. 

1. Pack Fresh Fruit– Packing fresh fruit is an easy snack to grab while you are driving. Fruit like bananas, apples, and oranges don’t need to be refrigerated, so they make the perfect car snacks for long trips.

2. Make a Playlist– Download your favorite tunes on a play list ahead of time to jam out to on your trip. Either burn it on a CD or add it to your Ipod. There are also some awesome already created play lists on Spotify.

3. Pack Magazines and Books– I also have a stack of books or magazine whenever I take a trip to keep me company while I’m not driving. Check out my summer reading list.

4. Pack Healthy Snacks– Ditch the trip to the convenience store for the bag of chips and soda. Instead bring bottles of water and snacks like KIND Bars for a more nutritious option.


In honor of your next summer road trip the nice team at KIND Snacks has decided to give away three gift packs (worth a value of $75 each) to three lucky Eat.Drink.Shop.Love readers.  The winners will receive a variety of flavors to try like the Dark Chocolate Nuts & Sea Salt, Cranberry Almond + Antioxidants, and the Blueberry Vanilla & Cashew.

Kind bars recently released two new flavors Dark Chocolate Chili Almond and Maple Glazed Pecan & Sea Salt. I love Kind bars because they are all-natural, gluten free, and delicious. They are perfect for a summer vacation, post workout snack, or your next afternoon treat.

To enter, leave a comment below telling me what’s your must have road-trip essential item and fill out the Rafflecopter form below. The giveaway is open until July 8 at Midnight, and the winners will be contacted shortly after.

a Rafflecopter giveaway


Kale, Farro, Lemon & Chicken Soup


 Yesterday I was feeling a little under the weather. So I decided to come home and make a pot of soup with everything I had in my fridge and pantry. There is something about a bowl of soup that always makes you feel better. This Kale, Farro, Lemon & Chicken makes for an excellent hearty dinner. 

  1. 1 tablespoon of olive oil
  2. 1 cup chopped onion
  3. 1 cup coarsely chopped carrots
  4. 2 cloves garlic, minced
  5. 6 cups reduced-sodium chicken broth
  6. 1 tablespoon snipped fresh basil
  7. 2 tablespoons lemon zest
  8. 1 large lemon, squeezed
  9. 4 cups coarsely chopped fresh kale
  10. ¼ teaspoon salt
  11. 1/8 teaspoon black pepper
  12. 2 raw chicken breasts
  13. 1 medium tomato, seeded and chopped
  14. ½ cup of uncooked farro
  1. Coat an unheated large nonstick Dutch oven pot with olive oil. Preheat over medium-low heat.
  2. Add onion, carrots, and garlic to hot saucepan. Cover and cook until vegetables are tender, stirring occasionally. Add chicken breasts to the pan and sauté until it starts to brown.
  3. Add chicken broth and basil to the pot. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add lemon juice and zest to the pan.
  4. Stir in farro and tomatoes. Cover and simmer for 10 to 20 minutes more or until kale and farro are tender.
Adapted from BHG
Adapted from BHG
Eat.Drink.Shop.Love : A Lifestyle Blog