Velvet

Posted on November 9, 2015 by

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Zoya recently released Matte Velvet their winter/holiday collection. The collection channels my childhood where the holidays consisted of velvet dresses and my braid or ponytail adorned with a velvet ribbon. The collection consist of six glitter matte polishes – so let’s check them out….

Amal is a classic Christmas red with ruby red glitter.
 
Sue is a champagne cream with flecks of pearl and gold glitter that’ll have you ready to top the cork
Aspen is a sparkling arctic white with diamond pearl flecks.

Iris is a deep purple with subtle flecks of pink glitter.

Honor is an emerald green with complimenting glitter.

Yves is a cobalt blue with complimenting pearl glitter.

Overall the collection is stunning and definitely houses the perfect shades to get you through the next two months.

Halloween

Posted on November 2, 2015 by

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Halloween is probably my least favorite, but this year Halloween presented plenty of cutesy vibes…..



Peanut Butter Freezer Fudge

Posted on October 28, 2015 by

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I don’t know about you, but I have a serious sweet tooth that I need to keep in check sometimes. So when it kicked in this weekend I went for something healthier (to make it even healthier I used Mighty Nut Powdered Peanut Butter – which has easily become my new favorite way to enjoy peanut butter since it really cuts calories way down) with the perfect amount of sweet and deliciousness.

Peanut Butter Freezer Fudge
Ingredients:
8 tablespoons Mighty Nut Powdered Peanut Butter Vanilla
6 tablespoons water
2 tablespoons coconut oil, softened or melted
2 tablespoons maple syrup

Directions:
1. Combine the powdered peanut butter and water together.
2. Add coconut oil and maple syrup to peanut butter.
3. Mix until no lumps remain.
4. Pour fudge into a container lined with parchment paper.
5. Place in the freezer for at least 1 hours to let the fudge set
6. After the fudge has completely hardened, remove from freezer.
7. Using a sharp knife cut the fudge into squares (I did 8).
8. Place the fudge into a container of individual baggies.
9. Store in the freezer until ready to eat.

White Horse Inn

Posted on October 22, 2015 by

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I’m not a huge fan of chain restaurants. I tend to go for local favorites in new towns or my hometown. The White Horse Inn restaurant was established in 1850. It closed for a little while a new owner took over and renovations happened. The restaurant reopened last fall and recently one of my friends highly recommended that I take the trip out to Metamora to try it. The inside is decked out in horses, Edison bulbs and old time treasures – while outside you can take a horse drawn carriage ride and in the winter the carriage ride becomes a sleigh ride.

Blueberry Chia Pie

Posted on October 21, 2015 by

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I don\’t know about you, but I always associate the holiday season with pies – especially Thanksgiving. I recently made my first gluten free and vegan pie, and it was everything I could of hoped for. As a matter of fact I will now be using this pie crust for any pies I make now.

What\’s your favorite kind of pie? Mine? Four Berry or Strawberry…. yum!

Blueberry Chia Pie
Gluten Free & Vegan
Ingredients:
Crust
2 cups almond flour
2 Tbsp coconut oil
1 flax egg (1 Tbsp flax meal mixed with 3 Tbsp water)
1/4 tsp sea salt
1/2 tsp cinnamon
1/4 tsp ginger

Filling
5 cups fresh blueberries
1/3 cup maple syrup
1/3 cup water
1.5 Tbsp lemon juice
1.5 tsp cinnamon
2 Tbsp chia seeds
1 Tbsp arrowroot
1/4 tsp sea salt

Directions:
1. Preheat oven to 350.
2. In a food process combine, flour, salt, cinnamon and ginger.
3. Add coconut oil and flax egg – pulse until a dough forms.
4. Press dough into pie dish and bake for 9 minutes.
5. In a saucepan combine, blueberries, syrup, water, lemon juice, cinnamon and salt.
6. Bring to a boil and then turn down and simmer for 3-5 mins.
7. Once done simmering add chia seeds + arrowroot and mix well.
8. Let mixture sit for 5 minutes.
9. Pour the blueberry mixture into cooked pie crust.
10. Bake for 15-20 minutes.
11. Enjoy

* Pie should be kept refrigerated.

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