The winter months are quickly approaching, and if there is one thing that doesn’t agree with the cold weather, it’s my skin. The leaves are changing, the thermometer is dropping, and the moisture in my skin has gone from fab to drab in the blink of an eye! It’s no secret that the cold, dry weather of winter wreaks havoc on even the most hydrated of faces, which is why I always try to plan ahead to stop winter’s chill in its tracks.
Keeping your skin moisturized is no easy task, but I have picked up a few tips and tricks along the way! 1) Drink TONS of water — Having hydrated skin starts with hydrating yourself from the inside out. 2) Establish a well-rounded beauty routine and stick to it. Because finding the right products can be difficult, I wanted to share my go-to products for my lips, hair, face, and body with you! These are complete lifesavers…I promise!
P.S. I don’t normally use them all at once. I recommend alternating
Nothing says ‘Fall Outfit’ more than jeans, boots, and a loose-fitting top! I personally love this look because it’s simple, easy and effortless. It’s always difficult to find a white top that isn’t too boring, but I think this particular one is absolutely perfect — It has good shape, and just enough detailing.
Because the top’s fabric is flowy, I purposely paired it with a pair of tight skinny jeans and sleek boots to highlight its movement and draw attention to its subtle intricacy. Lastly, I finished the look off with a dark blue crossbody purse to add a pop of color that aligns with the dark colors of fall. Scroll down to see more pics and details on each item!
Do I have any food lovers out there? Good, because I have definitely caught the cooking bug and can’t get enough of trying out new recipes (especially ones that are healthy!). Whenever I need a little foodie inspiration, I always turn to my good friend of over 10 years, Neda Varbanova. If the name sounds familiar, then you’ve probably come across her incredible food blog, Healthy With Nedi, at some point or another! Not only is Neda in great shape, but she also prides herself in making the best food and baked goods with healthy, organic ingredients, so I obviously had to share one of my favorite recipes with all of you!
This particular dish is a tasty, low-carb spin on baked eggs and is suitable for any meal — breakfast, lunch, or dinner — which I personally love because who doesn’t love having breakfast for dinner! So, get your appetite ready because this protein and fiber-filled dish will quickly become one of your new faves!
What You’ll Need: 4 Slices Feta Cheese 5 Free-Range, Organic Eggs 1 Cup Mixed Cherry Tomatoes, Sliced in Half 1 Red Pepper, Thinly Sliced 1 Red Onion, Thinly Sliced 1 Garlic Clove, Minced 1 Hot Green Pepper, Chopped 5-6 Kalamata Olives, Pitted and Chopped (Optional) 2 Tbsp Extra Virgin Olive Oil 1 Tsp Oregano Salt and Pepper to Taste
What To Do: 1. Preheat oven to 400°F. 2. In a medium bowl, combine the peppers, onion, garlic, oregano, and olive oil. 3. Lightly grease a baking dish (I used a glass 8×8 pyrex pan) and place the sliced feta in the bottom of the dish. 4. On top of the feta, layer the cherry tomatoes and add the veggie mixture. 5. Bake at 400°F for 10 minutes. 6. Remove the dish from the oven and crack the eggs on top. 7. Back at 400°F for another 10 minutes. 8. Garnish with cayenne pepper or chili flakes!
OK you guys…this is one of my favorite photo shoots I’ve ever done, and I am so excited to give you all an exclusive first peek! This was my first time EVER in Joshua Tree, and I can tell you right now that I was majorly impressed. From the tall, towering trees, to the dry, brown landscape, and even to the little bits of wilderness I was able to admire from afar, I was completely sold. It was a great way to get away from the hustle and bustle of LA, and we were able to use nature’s simple beauty to capture these incredible shots (which is something we don’t do very often!).
Words can’t even begin to describe how beautiful Joshua Tree is, so I’m just going to leave you with these shots to look at, and you can decide for yourself. I hope you all enjoy them as much as I did taking them!
Before I jump into my Aunt Connie’s delicious Pumpkin Bar recipe, I have a little secret I need to spill: When I was a little girl, I was NOT a fan of pumpkin-flavored anything! I know right?! I have no idea what I was thinking, but I am happy to admit that my taste buds have fully developed, and I have joined the ranks of all of you fellow fall-lovers in obsessing over pumpkin-flavored EVERYTHING.
Yup, it’s that time of year again — and no, I’m not talking about football, cold weather, or the holiday season — I’m talking about the time of year where everyone puts away their pumpkin carving tools and takes out their baking goods in preparation for the loads of pumpkin-flavored recipes! Pumpkin bread, pumpkin muffins, pumpkin lattes, pumpkin pancakes — you name it, and I’m sure there is a recipe out there that incorporates some type of pumpkin flavoring to create a mouth-watering treat.
Last weekend, my Aunt Connie and I baked some amazing Pumpkin Bars (and when I say amazing, I really mean it. The poor little guys were completely demolished by the very next morning!). They were so good that I’ve decided to spread the love and share Aunt Connie’s recipe with all of you! I hope you all enjoy them as much as I did, but I warn you to proceed with caution…They are seriously addictive!
What You’ll Need: 4 Eggs 1 2/3 Cups Granulated Sugar 1 Cup Vegetable Oil 1 Can Pumpkin Puree (15 Ounces) 2 Cups Sifted All-Purpose Flour 2 Teaspoons Baking Powder 2 Teaspoons Ground Cinnamon 1 Teaspoon Salt 1 Teaspoon Baking Soda
What to do: 1. Preheat the oven to 350° F. 2. Combine the eggs, sugar, oil, and pumpkin puree into a medium-sized bowl. 3. Using an electric mixer, bring the ingredients to a light, fluffy texture at a medium speed. If you do not have an electric mixer, whisk by hand until smooth. 4. In a separate bowl, combine the flour, baking powder, cinnamon, salt, and baking soda and stir until fully mixed. 5. Add the dry ingredients into the pumpkin mixture and mix at a low speed until the batter is at a smooth consistency. 6. Grease a 13 by 10-inch baking pan and pour the mixture into the pan. 7. Bake at 350°F for 30 minutes. 8. Let the bars cool before cutting and serving.
P.S. For this particular batch, we chose not to ice the bars, but I have provided the recipe below in case anyone has a major sweet tooth!
What to do: 1. Combine the cream cheese and butter and mix until smooth. 2. Add the sugar and mix at a low speed until combined. 3. Add vanilla to the mixture and stir until fully mixed. 4. Spread on top of cooled pumpkin bars.