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I cannot believe that we’re already into October. I’m making travel plans for Thanksgiving and Christmas this week. Which feels completely crazy, because I can still feel the last remnants of summer all around me.

Although this home with the bikes in front of it feels very comfy, almost autumn cozy to me.

Maybe this little strand of Christmas lights will nudge me to booking those train tickets for December, or probably I’ll just buy those cool little potted plants & string some fairy lights around them.

Speaking of plants, isn’t this bouquet of flowers gorgeous?

Which makes me think of this little quote about being kind to yourself while blooming.

Autumn puts me in the mood for some good comfort food, so I’m glad I found this recipe for tofu feta cheese. I’m going to substitute the orange in the salad with some mellow roasted squash, which I think would go really well with the tangy feta.

Oh, and what about these Pumpkin Sage Scones to go along with it? Great with chili and soups too.

I love pumpkin, if you couldn’t tell, so I’m going to make this No Bake Pumpkin Cheesecake. It’s gluten-free, refined sugar-free, and vegan too. She has two versions of the cake, so you can choose which one you like best.

And after all this food, I’ll definitely need to go on some fall hikes. I recently started following this Instgram account, and her beautiful photography will definitely get you in the mood to explore nature.

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