365 Photo Project – One photo a day

365 photo project Today is a great day! Well, really, every day is a great day but today, or I should say yesterday, I decided to take on the 365 Photo Project. Why? Because I love to torture myself by adding more things to my to-do list. Also, let’s face it, we take lots of photos and then we don’t do anything with them. We might as well try to experiment, right?

Basically, I used to love photography, that’s why I started this blog ages ago, and with another name. I wanted to take beautiful pictures and learn to edit them. As usual, I stopped for a few years, but this time I’ll just blame my iPhone. Really, it’s its fault. The photos are nice, you can take videos, you can edit them, post them directly to your social media, send them to friends, plus it’s easy to travel with. Do you know how heavy a camera and extra lenses are? Let’s just say that the phone is easier. That being said, I’m sorry but you just can’t beat the flexibility of a DSLR. That’s why yesterday I decided to start.

365 photo project

365 photo project

My goal with this project is to take a photo a day with my camera. I already do it with my phone, which is fine, and I may post that photo here or in other social media outlets, but I want to learn. I want photography to become a habit and to learn to edit my photos. Simple, right?

No theme, really, except for the fact that my daughter will show up A LOT.


Chocolate cookies



Who doesn’t like chocolate cookies? The other day I came across this recipe in the Shape magazine and decided to make it. Usually I would’ve passed since it implies some kind of baking, but I read the it, chocolate was involved, and since I had the ingredients I just made it. I tweaked it a bit to make it “healthier”.


Now, I would say that more than cookies they’re crisps and they are addictive. So, I’m just letting you know, once you try one, you won’t be able to stop!



Chocolate cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 30
  • 4 Tbsp unsalted butter
  • ¼ cup old-fashioned rolled oats
  • ¼ cup raw sunflower seeds
  • ⅓ cup coconut sugar
  • ¼ tsp salt
  • 1 large egg, room temperature
  1. Position a rack in the center of the oven and preheat to 350. Line a sheet pan with a nonstick mat or parchment. (If you have more pans and mats, prepare them too.)
  2. In a large saucepan over medium heat, melt butter Add oats and seeds and cook, stirring, until they are a shade darker, 1 to 2 minutes. Add sugar and salt, stirring until sugar has almost dissolved. Remove from heat and stir to cool slightly, 5 to 6 minutes. Add egg to the pan while stirring vigorously. Then stir in vanilla.
  3. Using a teaspoon measure, scoop batter onto prepared pan, spacing scoops 2 inches apart. As it bakes, the batter will spread into flat 2 inch discs. Bake for 7 to 9 minutes until golden brown. As each batch comes out of the oven, carefully slide the mat or parchment paper with the cookies onto a wire rack. If you don't have any more baking sheets run pan under cold water to cool it quickly, and wipe it dry. Transfer cookies from the mat to the wire rack. Repeat with the rest of batches.
  4. Drizzle cooled cookies with melted chocolate and let stand until set.


xo Eva


Holiday Travel Tips

travel tips Yup, the holidays are here and I don’t know about you, but I always look around to get inspired, or reminded, of some travel tips during these busy days. I love seeing other people’s ideas and creativity, because let’s face it, when it’s time to travel, people come up with really great ideas especially for food…

I love to travel and I’m the kind of person who can eat anything they serve on the plane. Definitely the food is pretty blah and I feel awful once I land, but there’s something about it. Then, we have my daughter, who told me when she was 5 that she wasn’t going to eat the food they give you, so I better get her something before. I call that a win!

Besides the fact that plane food is not the best, another advantage is that you can both control the quality of the ingredients and you can save money if you bring your own stuff. Granted, it may take some space but, wouldn’t that be the same space than buying food once passed security?

Food ideas

  • Nuts or individually packed nut butters – be careful with this. Some people are extremely allergic to nuts and can’t even be around them. I’m still amazed at some airlines giving peanuts at snacks considering how many people are allergic to them. I would say, if you can, you should avoid eating them on the plane.
  • Protein bars – I’m not a fan of them but they come pretty handy. Make sure they have just a few ingredients.
  • Fruit – just make sure it won’t get mushy. I love bananas but I usually get them passed security.
  • Shakeology – I always bring a couple of packets with me just in case. I can mix it with water in my shaker cup, eat a banana, and that’s my breakfast or lunch.
  • Veggies – carrots, celery, cherry tomatoes.
  • Crackers – I love Mary’s Gone Crackers
  • Cheese sticks
  • Salad – if you bring it just make sure that the dressing is treated under the 3-1-1 TSA rule.
  • Hummus – same as the salad dressing.
  • Yogurt – same as the salad dressing.
  • Seeds (pumpkin or sunflower seeds)
  • Sandwiches or wraps – so much better than the airplane food.
  • Dried fruit
  • Chocolate for your sweet tooth – you’re welcome.

I would suggest you avoid salty foods because it’s going to make you even more dehydrated. Speaking of which, don’t forget your water! You’ll need to stay hydrated since the cabin will suck the moisture out of you. You may require to visit the bathroom more often, believe me I’m with you, but it will be worth it.

Other tips

  • Bring antibacterial wipes to clean the tray. It gets gross and unfortunately they don’t get 100% clean.
  • An empty bottle of water that you can fill once passed security or to use with your protein powder or Shakeology.
  • Once you get to your destination, get moving. Unless you get at night and there’s barely not time change, try to get out and move. Exercise or just move. You’ve been stuck in a plane with stale air and not moving. Get that blood pumping!
  • Bring your own entertainment. I can’t sleep or read on planes, not sure why, but I can watch movies for hours upon hours. I’ve been in several planes where my screen was broken, so having my laptop with my movies saved my sanity and my husband’s. You never know, so plan accordingly.
  • Have your toothbrush, toothpaste, face cream, deodorant, makeup remover wipes, and an extra pair of undies in your carry on. You’ll be happy when you’re stuck in a hotel without your suitcase because it didn’t make your connection. I’m glad I had this with me when I travelled to Nashville last summer.

What tips and trick do you have when you travel?


Easy Pumpkin Chili

pumpkin-chili Pumpkin chili on the stovetop or on the slow cooker, you pick! By now you probably know how much I love pumpkin. Actually, I’m not really sure I like it that much but I like to incorporate it to anything, plus, you know fall=pumpkin, right? Now, chili is another story… I do believe you can eat chilli any time of the year, although it feels more appropriate during the cooler weather. It’s very versatile, very simple to make, you can entertain with it. Make a big batch and you’ll have great leftovers.

There are many chili recipes around and you can definitely customize it to make it your own. Use this one as a guide and tweak it as you please. After all, it’s cooking, not baking, so ingredients and measurements can be easily adjusted.


While I was cooking my daughter kept asking “when is the chili going to be ready?”. When time came to eat, she not only had two but three servings! Definitely kid approved. I think it’s because it doesn’t have beans, I know it’s chili and it should but I’m not the biggest fan. Also, you can’t taste the pumpkin although it gives it a creamy consistency plus all the health benefits.


One of the reasons why it’s versatile it’s because you can make it on the stove or in the crockpot. I decided to do it on the stove because I had time and I love to cook. For a crockpot version you could through all the ingredients in the slowcooker and cook for about 6 hours on low. Another option would be to brown the veggies and the meat on the stop and then put everything in the slowcooker with the rest of the ingredients. Personally I think that if you have to use the stove first, then you can just finish this chili in 20 more minutes.

By the way, if you’re doing, or are a fan of, the whole 30, then you can use this chili recipe.

Easy Pumpkin Chili
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: American
Serves: 8
  • 1 Tbsp coconut oil
  • 1 large onion
  • 1 bell pepper, diced
  • 6 cloves garlic, minced
  • 2 pounds grass-fed ground beef
  • 1 28-oz can diced tomatoes
  • 3-oz (1/2 can) tomato paste
  • 1 14-oz can pumpkin puree
  • ½ - 1 cup organic low sodium chicken broth or water
  • 2 ½ tsp. dried oregano
  • 1 ½ Tbsp. chili powder
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground cumin
  • ½ - ¾ tsp. sea salt
  • ⅛ tsp black pepper
  1. Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
  2. Add the garlic and cook an additional 30 seconds or until fragrant.
  3. Add the ground beef. Break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
  4. Add remaining ingredients and stir.
  5. Simmer for 20-30 minutes.
  6. Serve with any toppings you desire.
  7. Enjoy!

How do you like your chili? Pin recipe to make later!


Pumpkin Cheesecake Mini Pies

Pumpkin cheesecake mini pies It’s been a little bit of time since I’ve made a pumpkin recipe! Maybe it’s because it’s nice, warm and super sunny here in California, and at the grocery store next to the pumpkins we still have strawberries! That’s the beauty of this state, you always get to mix it up.

We’re all looking for healthier version of everything, especially now that the holidays are fast approaching. First Halloween, then Thanksgiving, and then we’ll have Christmas, Hanukkah, etc. I used to make this delicious chocolate cheesecake… so good, but not so good for you. I mean, I’m all about everything in moderation, don’t get me wrong, but I want to please everybody in the family. Now, when I look back, I made this dessert instead of the traditional pumpkin pie because I didn’t like pumpkin. Growing up I didn’t have this tradition and it wasn’t that big of a deal to me. But then, something happened… My friend is a pastry chef and she made it once for us. That was like heaven. I told her that I only tried it because I didn’t want to be rude and turned out to be the best pumpkin pie ever, period. Too bad she doesn’t sell them any more… I got spoiled!

Vegan Gluten-Free no-bake Pumpkin Cheesecake Mini Pies

Although amazing, it’s always fun to give healthier options a try, because just because they’re healthier it doesn’t mean they’re bad, right? Give this recipe a try. It’s gluten-free, vegan and no-bake pumpkin cheesecake cups (or I guess you could me a big pie out of it). We don’t have any food allergies, but again, it’s always good to learn about the classics and turned them into a healthier option.

Vegan Gluten-Free no-bake Pumpkin Cheesecake Mini Pies

Now to the recipe. There’s cauliflower!!!! What Eva? Are you crazy? I promise, you can’t taste it. The cauliflower gives you the extra fiber (win win) and texture, and its flavor is offset by the pumpkin, nut butter and the rest of the ingredients. My daughter LOVED it, and she can’t stand cauliflower. Of course, I didn’t tell her or my husband! I just said that it was a pumpkin cheesecake. Bottom line, they loved it.

Vegan Gluten-Free no-bake Pumpkin Cheesecake Mini Pies


So, here it goes:

Pumpkin Cheesecake Mini Pies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 mini pies
  • Ingredients (for the crust)
1⅓ Cups gluten-free, vegan graham crackers (crushed)
  • 1 T coconut sugar
¼ Cup coconut oil
  • Ingredients (for the filling)
  • 1 Cup peanut or cashew butter (I used an 8 oz jar)
  • ½ Cup pumpkin puree
  • 1⅓ Cups cauliflower florets
½ Cup coconut cream
  • ¼ Cup lemon juice
  • ¼ Cup coconut oil
  • 2 T coconut sugar
 (no need to melt it first)
  • 2 T maple syrup
  • 1 tsp vanilla extract
½ tsp nutmeg
½ tsp cinnamon
  • ½ tsp ginger
¼ tsp sea salt (I used Kosher Salt)
  1. Bring a large pot of water to a boil, add cauliflower and boil for 15 minutes, until very soft. Rinse with cold water, drain and set aside.
  2. Pulse graham crackers in a food processor or blender until fine, then in a mixing bowl combine them with the 1 T coconut sugar and ¼ Cup coconut oil and knead until thoroughly combined.
  3. Line a muffin tin with baking cups and spray with non-stick spray.
  4. Place 1 T of crust mixture into each cup and press down with fingers so that it forms a smooth, even disc on the bottom of the cup.
  5. Place tin in the freezer to set.
  6. Add the cooked cauliflower to the base of a blender along with the coconut cream and blend until very smooth and silky in texture.
  7. Add remaining filling ingredients to blender and blend until smooth.
  8. Remove muffin tin from freezer and place ¼ Cup of filling into each baking cup, smooth the tops with the back of a spoon and place back into refrigerator for 3 hours, until firmly set. I found that the pies were difficult to get out of the muffin tin so I put them in the freezer and then took them a bit before we wanted to eat them. After that they stayed fine in the fridge.
  9. Enjoy!

Recipe from Autumn Calabrese, no way I could come up with this one! I can’t find a direct link but it was a live video in her Facebook.