Warm&Cozy Spinach Dip

Good morning world!

It’s a beautiful day in a whole new world here at Shutters and Honey. We have most of our lives moved here to Massachusetts and I have to say, the weather was phenomenal to wake up to. We took a few days to really soak up the Smoky Mountains and see a few sights that were absolutely incredible!

So, back to the good stuff!

Before we left Louisiana, I perfected a spinach dip recipe for those of us who can’t tolerate gluten or dairy. I often find myself at parties staring at the bowl of dips wishing I could have just one bite. Now, that’s not the problem! The problem is staying out of the bowl!

So without further adieu, let’s introduce our recipe of the week!

Ingredients:

  • 1/2 Tsp. Garlic Powder
  • 3 Tbsp. Earth Balance Vegan Butter
  • 1 Frozen bag of Spinach, Chopped
  • 1 Cup Ripple Original Coffee Creamer
  • 1 Cup So Delicious Mozzarella Shreds
  •  1/2 Cup So Delicious Cheddar Shreds
  • Dash of Season-All Seasoned Salt (To taste!)

Step 1:

Combine the garlic powder, butter, and the bag of spinach in a small skillet and saute until the butter is melted and the spinach is well defrosted. Once done, pull to the side.

Step 2:

Gently stir the coffee creamer and the cheese shreds in the same small skillet until they are heated through and the cheese is melted. This should only take a few minutes and it’ll have a slightly thin consistency.

Step 3: 

Pour your spinach into the creamer/cheese mixture and slowly combine. Stir continuously until they are well mixed and allow to simmer for a few moments to really expel those flavors! Add the Season-All by taste.

Step 4: 

Put into your favorite party bowl, pour your favorite chips, and ENJOY! I know we did!

And that’s it, folks! Literally the simplest party dish you could ask for, not only is it quick and easy, but it’s hearty too! To be perfectly honest, my family loved this dip so much they ate it within the hour. Talk about compliments!

What is your favorite party dish! Let us know below 🙂

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Cheesy Chicken Fettuccine

Here we go again! Around our house, we’ve been scrambling to get everything in order for our big move in a week, and trust me! It’s been a challenge! Unfortunately, this has cost me valuable time writing for Shutters, and if you enjoy my posts, I deeply apologize! We will definitely be back and running full force soon and in the meantime, we will be adding restaurant reviews to the reviews tab. How exciting is that?

I wanted to do something hearty and simple for my next recipe and I knew I was long overdue for a dinner post. This recipe incorporates some old favorites as well as a few new market items that have quickly found themselves in our hearts around here. The flavor is rich, the texture smooth, and the portion is hearty. You honestly couldn’t ask for a better fall dish! Before I ramble a little too much, let’s get down to the nitty gritty!

Ingredients:

1 Box Barilla Gluten Free Fettuccine Noodles

3 Cups Kirkland’s Soy Milk (Or any alternative milk of your choice!)

1/2 Cup Chardonnay

2 Tbsp. Kirkland’s No Salt Organic Seasoning

1 1/2 Tbsp. Chicken Bouillion

3 Tbsp. Earth Balance Vegan Butter

1/2 Cup So Delicious Dairy Free Cheddar Jack Shreds

1 Handful of Grape Tomatoes

1 Tbsp. Arrowroot Powder (or cornstarch!)

2 Tbsp. Water (to combine with the arrowroot powder!)

Salt to Taste

Instructions:

  1. Bring a large pot filled with water a full boil on medium heat for your pasta. Add a small dash of oil to the water to help with separation of noodles (optional!)
  2. Add the noodles to the pot, occasionally stirring. Once noodles are cooked all the way through, drain completely.
  3. In another pot, combine the soy milk, Chardonnay, Kirkland’s seasoning, chicken bouillion, tomatoes (cut in half and seeded!) and butter on medium heat.
  4. Preheat your oven to 450 degrees.
  5. Line a cookie baking sheet with tin foil in order to cook your chicken. I chose to not add any seasonings to the chicken, I felt the chicken’s natural salts and juices were enough flavor. If you feel it needs more, feel free to add it!
  6. Once your oven reaches temperature, insert and begin to cook your chicken. Once the chicken is done, cut into chunks. Place to the side.
  7. In your sauce pot, simmer the sauce until the wine has cooked completely down, add the So Delicious cheese and stir until combined.
  8. Combine the arrowroot powder and water until a thin paste is formed. Add the paste slowly while whisking the sauce.
  9. Allow the sauce to simmer a few minutes to fully combine the paste with the sauce.
  10. Combine the chicken, pasta noodles, and sauce. Enjoy!

This pasta is definitely one for the books! Make sure you taste and add salt to the dish as you prefer. We tend to limit salt in our household so most days it’s just easier to add it at the end. I hope you enjoy this dish like we do!

Make sure to leave your favorite lunch idea below in the comments!

 

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Peach&Cherry Crockpot Oatmeal

Mornings. Ugh, who likes ’em, right?  That’s how we feel too! So, let me help you make the morning monstrosity a little easier for your family. Introducing… drumroll, please…. peach and cherry crockpot oatmeal! You read that right, set it and forget it! Easiest breakfast you’ve ever had!

Most of these ingredients are located in pantries due to the holidays which makes this even easier! This recipe isn’t super sweet, so it’s perfect for children who need something hearty and filling before school but you don’t want them to be too hyper for the teacher. Before I start rambling about how good this is some more, (Trust me, it is!) let’s get you the recipe!

Ingredients:

  • 1 Can Lucky Leaf Cherry Fruit Filling
  • 1 Can DelMonte Peaches in 100% Juice
  • 1 Container So Delicious Culinary Coconut Milk
  • 1 Tbsp. Cinnamon
  • 1 Tsp. Nutmeg
  • 2 Tbsp. Vanilla
  • 3 Cups of Bob’s Red Mill GF Oats
  • 1/4 Cup Raw Sugar

Step 1:

Combine the cans of fruit fillings and the coconut milk, stirring ’til fully combined.

Step 2:

Add nutmeg, cinnamon, and vanilla and stir until fully combined once again.

Step 3:

Add GF oats and stir until everything is well combined (I know, I know…enough already!).

Step 4:

Set crockpot to cook for 4 hours on high and cover with lid. It is literally this simple!

That’s it! The easiest breakfast you could ever ask for. After cooking, simply place the oatmeal in a Tupperware container and reheat with a splash of your milk of choice. You can add more sugar if you’d like, but I’ve tried to limit the sugar intake in our home. I promise you, this will be super filling, healthier than most prepackaged oatmeal, and you know exactly what’s in it! Let me know in the comments below if you’d like more recipes like this!

What’s your favorite breakfast food? Let me know below!!

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Chewy Gingerbread Puff Cookies

Long time, no post! I sincerely mean to post more often, but we have so many things happening this season! Not only is Shutters my main priority, but we’re also preparing to move across the country! Excited and nervous doesn’t even begin to cover it! So, with that being said, I once again apologize for the lack of posting. Not only that, but I’ve been busy while I’ve been away with new goodies for everyone!

Keep in mind, gluten and dairy free recipes take much more work than traditional recipes. This recipe took eight batches to get right! You read that right! EIGHT! These morphed not only from pumpkin bread but then came pumpkin muffins and finally became the tasty cookies you see before you! Not to mention the little bit of cream cheese that just sets the flavor! Mmmmm!

Now, I know you’re eager to get to the good stuff so I won’t keep droning on forever. Without further adieu, here’s the recipe!

Ingredients:

1 Cup Pumpkin Pureé

2 Tsp. Baking Powder

1 Egg

1/2 Cup Raw Sugar

3 1/2 Cup Bob’s Red Mill 1 to 1 GF Flour

2 Tbsp. Cinnamon

1 Tbsp. Nutmeg

1 Tsp. Ginger

3 Tbsp. Butter

3 Pumps Monin Pumpkin Spice Syrup

2 Tbsp. Vanilla

1/4 Cup Soy Milk + 4 Tbsp.

Step 1:

Preheat your oven to 400 degrees. I like to cook these cookies nice and slow so they get a nice crisp on the outside!

Step 2: 

Measure and combine all the dry ingredients. Making sure that each item is well mixed in!

Step 3: 

Add in the wet ingredients, slowly stirring together with a spoon to combine.

Step 4:

Transition to a hand mixer and mix on increasing speeds for five minutes. This will allow the batter to get a lighter texture and don’t feel like a dense, gummy mess with each bite!

Step 5: 

Allow the batter to rest for 15-20 minutes, marinating in flavor! Trust me, you want to let this happen!

Step 6:

After it’s rest period, spoon small amounts of batter onto a lined baking sheet. I used a fork to press the cookies down, creating a crosshatch design.

Step 7:

Place the sheet in the oven, on the top shelf, cook until an inserted toothpick comes out clean!

I don’t know about you, but I LOVE to add cream cheese frosting to these. I cheated and used Pillsbury frosting and now I can’t get enough!

These are perfect for a small afternoon with a cup of coffee listening to the birds in the trees. They’re perfect for cuddles, a late movie night, and a cup of cocoa.

Tell me, what is your greatest indulgence?

Don’t forget to pin this recipe!

 

[Review]: Coconut Rice Pudding Cups

I know, I know… It’s been way too long since I last posted! There’s just so much going on here at home that it’s been a rough few weeks. Hopefully, within the next few weeks everything will taper off and it’ll be a blogger’s life for me! Now, let’s get down to the grit!

These cups are much, much more than expected! Last time we went to Costco, I picked up fruit cups with coconut milk in them and I LOVED them. But sadly, every trip since then they haven’t stocked them. Sad, I know. I saw these cups there several times before but I didn’t want to waste the money if we didn’t like them. I finally caved and I’m so glad I did!

They’re reasonably priced at 8.99 for 12 snack cups. The cups are about the size of a regular yogurt cup, but they are much more filling! The box states that the cups are able to be warmed, chilled, or room temperature. I personally have only tried them chilled and room temperature and I have to say, chilled is astounding! I don’t even feel a desire to try them warm!

I was a little nervous to dig into these, to be honest. Coconut for me can go either really well or terrible. The flavor on the first initial bite is a bit strong, but it’s definitely in a delicious way. There is a little bit of chunkiness due to the advertised coconut bits, but it’s something you can look past. The vanilla taste to the pudding itself is reminiscent of a night at home, cuddled up with blankets, watching your favorite movie. It’s hearty and decadent. The rice is soft enough to give the pudding the traditional texture of rice pudding but has no indication of sogginess. Overall it’s a wonderful treat that is just the right amount of sweet if you aren’t looking for a large dessert serving. I would highly recommend trying this!

Now, it wasn’t a hit with everyone in this family but if you’re into traditional rice pudding and coconut pie, I definitely would give this a shot! If I was to change anything, I honestly would take out the bits of coconut. I feel as if they aren’t necessary to be delicious, if anything, they seem a bit of unneeded flair.

If you’re in Costco, looking for something new, pick these up! They are a wonderful portable, fluffy, and satisfying dessert!

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7 Ingredient GF/DF Granola Bars

In our house, breakfast is practically extinct. Between having to wake up earlier than most and usually pressing the snooze button, there’s just no time to cook anything. And as everyone knows, if you aren’t cooking breakfast in food allergy home, you aren’t getting much more than sugar rich foods. Now, here’s where I put on my super woman cape and save the day! I made these granola bars for my family with the intention of them being simplistic in the ingredient list area, flavorful, and nutritious. Basic needs, right? Well, they’re all of those things and not to mention easy as can be to put together! Check them out below!

I believe in giving credit where it’s due and I must say, I got the idea from a wonderful Youtuber that goes by the name of Mind Over Munch. She gives great vegan and gluten free recipes that are easy to follow and helpful in planning for the week! Check her out here.

Ingredient List:

  • 2 Bananas, mashed
  • 1/2 Cup Peanut Butter
  • 2 Cups Trail mix (I prefer Gourmet Nut Power Up Trail Mix)
  • 2 Cups GF Oats (I use Bob’s Red Mill)
  • 1/8 Tsp. Cinnamon
  • 1 Tbsp. Chia Seeds
  • 1 Tbsp. Honey (optional)

Step One:

Preheat your oven to 375. This allows for them to slowly cook instead of burning quickly.

Step Two: 

Combine the bananas, peanut butter, cinnamon, and honey over medium heat.

Step Three:

Combine the trail mix, oats, and chia seeds in a separate bowl throughly.

Step Four: 

Combine the two bowls together until all the ingredients are mixed together well.

Step Five: 

Line a deep dish pan (9″x10″) with parchment paper. Pour in the mixture and layer another piece of parchment on top. Use the top layer of the parchment to evenly distribute the granola mixture.

Step Six: 

Place the pan into the preheated oven, bake the mixture for 15 min.

Step Seven:

Remove the pan from the oven and use the parchment to lift the mixture onto a cooling rack. Let the mixture to cool completely before slicing. Allowing it to cool completely before you slice it creates a solidification between the ingredients and the bar doesn’t fall apart as easily.

And there you have it! It’s as simple as that! These granola bars are easy to throw in a lunch box for a snack or grab on your way out the door. Let me know in the comments below your favorite breakfast or what you think of this recipe!

 

Love Yourself

Social media tends to encourage us to believe physically we are less than we really are. The word “botox” is thrown around as the consistent Hollywood trend, and we’re told that tanning is how to look golden and young. I, myself, find it hard to ignore the perfect skin of the models on billboards and commercials.

But, the scars we’re so ashamed of are the battle scars of life. They tell stories of each point in our lives. Each night and day filled with laughter, love, and strife and the encouragement of new experiences. It tells of our friendships, our loves, and the moments spent within their arms. The scar that you have hated all this time, suddenly has a whole new set of meanings behind it. What about those freckles you’ve always wished would just disappear? Each freckle has a unique pattern, they are not simply circular in shape. The freckles gracing your face represent summers of beach trips, hiking with friends, and sitting around a campfire. They represent the times you’ve spent in the sun or the genetics you happened to inherit from those you hold dear.

Let’s talk about body shape. So many men and women are trapped by the idea that there are two types of beautiful. Most women feel that either you have to be a vivacious, curvy beauty, or a thin, sassy model to fit the definition of beautiful. In contrast, men are confronted with one image, the image of a chiseled, bearded gentlemen with striking eyes. As much as we wish that everyone could walk around with one of these stereotypes, more often than not, no one comes close. We have curvy hips, chiseled jaws, extra body weight in areas we aren’t exactly comfortable with, non-symmetrical features, and uneven body parts. The things that we mistake as flaws allow us to be vastly distinct and riveting. They allow for each individual to fall in love with a little piece of the other, to remember the small details of each individual they encounter. They are not flaws, they’re strengths.

We are poised to believe that we are meant to be able to reach an unattainable goal of society’s form of perfection. When in reality, we’re made to be incomparable to those around us, create memories that we can’t recreate, and breathe with a sense of growth. We’re meant to be soulful and loving, overbearing and outspoken, and intelligent and encouraging.

We are important and lovely. Love yourself, you are beyond worthy.

Strawberry Strudel Pie W/ Coconut Whipped Cream

Hello again my dear, dear friends!

I’ve got another tasty treat for you today that is light, airy, and decadent! I wanted to come up with something a little different than the recipes I’ve posted before, so I spent two days drafting this pie and going through rough drafts! This one is worth the effort and the time, it doesn’t feel too heavy and it has a smooth, satisfying texture. Now, the flavors of this are pretty rich, so one piece is more than enough to curb that sweet tooth.

I’m not going to chat too much before I present this to you, this recipe takes up enough of your time. Even though it takes a while longer than most pies, it’s definitely worth it in the end. Now, the way this pie is made is a little tricky, so the format for this recipe is going to be a tidbit different than a typical blog recipe.

Let’s get started!

  1. For the beginning of these steps you’re going to want to purchase a Mi-Del Gluten Free Pie Crust from your local grocery store. Set this aside for later, it’s the very bottom of your foundation, you definitely don’t want to forget it!

Gather these items:

  • 4 Cups of quartered strawberries
  • 1 Cup of water
  • 1 Medium sized pot
  • 1 Potato masher tool

2.  Pour the water and strawberries into the pot and bring the water to a medium heat. After bringing the combination to a low boil, begin to smash those strawberries! I like to leave little bit of chunkiness to the mixture, you want to have a bit of texture to the filling. After smashing the strawberries to your desired texture, allow them to simmer on medium with the occasional stir for 10-15 minutes.

  • 1 Cup raw sugar
  • 1/2 Cup coconut sugar

3.  Add both sugars to the pot, stirring them until they dissolve. You’re more than welcome to dial back that sweetness or add more. I liked how the tanginess came out within the sweetness!

  • 1/2 Cup of WARM water
  • 2 Packets of unflavored gelatin

4.   Mix the gelatin into the water and allow the mixture to stand on it’s own for five minutes. Add the gelatin mixture to the filling and remove it from the heat for five minutes! Place the mixture into the fridge until it cools. I didn’t bother removing the filling from the pot because you’re going to heat it a bit later! The mixture should begin to thicken a small amount as it cools.

  • 1/2 Cup of water
  • 1/4 Cup arrowroot powder

5.  Mix the water and powder together to form a white liquid. Place the pot on the stove once more and begin to reheat the filling to medium heat. Once the filling is warm once more, stir in the white liquid until it is completely dissolved! The arrowroot powder will act as a thickener, making the filling perfect for the crust. You want to make sure you simmer the filling until it gains a gel-like consistency.

6.  Once the filling has gained a gel-like consistency, pour the filling into the crust and refrigerate until it cools completely.

Coconut Whip Ingredients:

  • 1 Can Thai Kitchen Coconut Milk (placed in freezer for two hours)
  • 1/3 Cup Maple Syrup
  • 2 Tsp. Mexican Vanilla
  • 1 Container So Delicious Culinary Coconut Milk
  • Hand mixer
  1. Carefully open the refrigerated can of coconut milk and skim the cream out of the can. Combine the cream with the maple syrup and the Mexican vanilla. Beat on low for five minutes, then swap to the high setting for an additional five minutes.
  2. Slowly add the Culinary coconut milk as you go, allowing the ingredients to be evenly combined.
  3. Refrigerate the whipped cream for 30 minutes, allowing the cream to thicken. When it sticks to a spoon’s surface, scoop an even layer of the cream on top of the strawberry pie filling and place back in the fridge while you melt down the chocolate drizzle.

Chocolate Drizzle:

  • 1/2 bag of Enjoy Life Dark Chocolate morsels

  • 1/3 cup of Rice Milk (or your favorite dairy free alternative!)

  1.  Place the rice milk and chocolate in a microwaveable container (I used a coffee mug!) and microwave in 30 second intervals until they are fully combined! Remove the pie from the fridge and drizzle the chocolate in a cross hatch pattern across the top of the pie. Less is more in this instance!

LAST STEP!: Refrigerate overnight! This allows not only all the flavors to absorb into each other, but it allows for the filling to set and solidify completely! The next day be sure to remove, cut, and enjoy! And there you have it! It’s a bit labor intensive, but the payoff is worth the time. There is a tangy moment from the strawberries, a yum moment from the coconut, and a small bite from the dark chocolate! All in all, it’s delicious!

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Tropical Chicken Kabobs W/ BBQ Mayo Sauce

When the temperature is high in Louisiana, we break out the barbecue pit and jump in the pool. What goes perfectly with those hamburgers and hot dogs we already have on the grill?

Kabobs!

These tangy, sweet kabobs are a perfect pairing for summer days full of watermelon and sunshine! The bell peppers, onions, and chicken give this kabob a savory, salty kick and is paired with bits of fresh pineapple that adds subtle sugary notes. The sauce makes this treat! The sauce adds a rich, tangy taste to each bite that takes the kabobs right over the edge!

The prep time for these is roughly about 15-20 minutes, mostly due to the cutting up of the fresh pineapple. The pieces are large and chunky, so they don’t take much room for storage in the refrigerator. I was easily able to just throw the left over pieces in a Ziploc bag and put them away.

The cooking time was about the same as the prep time, I let the kabobs cook a little while longer since I like my chicken a little more on the dry side. You are more than welcome to remove them earlier if you prefer a chewier chicken.

Chicken Kabob Ingredients:

1 Onion

1 Green Bell Pepper

1 Red Bell Pepper

1 Pineapple

1 Chicken Breast

Wooden BBQ Skewers

Weber Salt-Free Chicken Seasoning

McCormick Garlic Powder

BBQ Mayo Sauce Ingredients:

3 Tbsp. Head Country Organic Homestyle BBQ Sauce

3 Tbsp. Blue Plate Mayonnaise 

1 Tsp. French’s Honey Mustard

1 Tbsp. Pecan Liquid Smoke Flavoring

Let’s Get Started:

Step One:

I decided to dice everything at once, that way it was super easy to place everything on the skewers. I started with the pineapple, then bell peppers, then went to the onions, and finally the chicken. As I cut the veggies and fruits, I placed them into awaiting bowls so that whoever was making kabobs could have easy access.

Step Two:

Preheat your oven to 450 degrees. I unpacked the skewers, and just began loading them up! I personally like to attach my items in a pattern. Having a pattern to your kabobs allows for a diversity in flavor, even weight distribution for the skewer, and honesty, they’re more aesthetically pleasing!

Step Three: 

Line a baking sheet with aluminum foil and place the skewers on top. The skewers can touch, touching won’t affect the cooking process at all! When placed on the foil, I then applied a generous layer of Weber seasoning and garlic powder on top of the kabobs. Flip the skewer, and repeat on the other side!

Step Four: 

Place the baking sheet in the oven and allow the kabobs to cook until the chicken is cooked fully through. Halfway through the cooking process, flip the kabobs over for even browning!

Step Five:

While the kabobs are cooking, combine all the ingredients listed above for the bbq mayo sauce. Mix them well together and set aside until the kabobs are finished cooking.

Step Six: 

When the kabobs are finished cooking, remove them from the oven and drizzle the bbq mayo sauce along the skewer. The sauce adds the sweet, tangy flavor we’re looking for and really brings together all the flavors on the skewer. Place on a dish, and enjoy!

When I first started this idea, I had a completely different idea in mind for the sauce and it was a gigantic fail! The original sauce didn’t mix well, was extremely bland, and didn’t have a smooth consistency. I wanted the sauce to be very hearty, compliment the kabobs, and be a sauce everyone could make from their pantry. Hopefully you like the combination and use it often!

Here’s some photos of the finished product:

 

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Shutters and Honey and the Liebster Award!

I’m super stoked to announce my nomination for the Liebster Award by Unbreakable Joy Intuition Tales!

I can’t even begin to express how excited I am! The Liebster Award is awarded to brand new blogs and centers around their impact on the blogging community! I began Shutters and Honey on the notion of having more resources available for people who are allergy afflicted and to preserve my interest in fine arts. I eventually added on the motivational and travel sections of the blog to contain some of my recreational activities. I hoped that having all these things in one place would be relatable and fun for readers!

In order to be able to receive this award, I am obligated (and thrilled!)to nominate five fellow bloggers. My nominations are as follows:

  1. Simply Saidy – This blog is full of beautiful, rich travel photos and experiences, fun fashion lines, and intriguing product suggestions!
  2. Happily Hopeful – This calming blog contains not only fun lifestyle moments in Disney, but also tons of yummy recipes and some fun fashion posts!
  3. Nesting Nut – This is a wonderful blog containing not only fun adventures that are family based, but also DIY’s that are very easy to follow!
  4. Beauty for Ashes – This an beautiful blog centering around interior design, tips for the home, and creative DIY’s!
  5. Cassidy’s Adventures – This blog is a traveler’s dream! Wonderful photos! Wonderful variety of places! I hope to be as adventurous as Cassidy!

**NOMINATED BLOGS: Check below for your requirements and questions!

Additionally, the awarded blogs are required to answer a few get-to-know you questions!

  • What is your most meaningful blogging moment?

I am one of those people who meaningful is more often, than not small moments. My most meaningful blogging moment was when I received an unexpected comment from a friend commenting on how she found the blog to be very relatable. In that moment, I realized that maybe my content was coming across to my audience as useful and genuine, exactly what I wanted.

  • What do you feel when push publish?

Usually when I push publish, I feel rather nervous. I always fret about whether my content is useful, relatable, or boring to my viewers. Some posts are just documenting my life, so I hope they bring joy to others like they do to me.

  • What would you like to write about that you haven’t written yet?

Honestly, I’d like to expand my writings to include more sensitive diets, diseases, and their adaptations. I’d like everyone to find a resource within Shutters and Honey.

  • If you had a thousand dollars to give away, what would you do with it? Why?

I would like to use the money to help children who need protheses. Children deserve the chance to run, explore, and touch. When limbs are missing, it limits their ability to achieve this, I’d love to help them recover that ability.

  • What are three of the best things about yourself?

Hmm… Three things about myself would probably be….

1. I’m overly compassionate. I can’t stand for anyone to feel negative emotions or be in a tough situation.

2. I am very, very honest. In more situations than I can count, my intentions have been interpreted as rude or demanding. I just don’t feel like it’s fair to any individual to be anything but honest with them.

3. I’m a work-a-holic. I spend an enormous amount of time perfecting my work and making sure every corner is covered. I often go overboard.

 

I deep appreciate the recognition of this award. I cannot thank Unbreakable Joy Intuition Tales enough for this opportunity! I hope to reach a grander audience, connect more with my peers, and write some bomb content!

RULES FOR THE NOMINATED

Write a blog post in acceptance of your award. Link the blog post back to Shutters and Honey. Answer the questions below.

  1. Nominate at least 5 other startup bloggers with a following of 1,000 or less!
  2. Include a list of questions you’d like them to answer!
  3. Notify your nominees!
  4. Answer your questions below!

1. What is your biggest dream for your blog?

2. If you could visit any place, what would your day itinerary be? Would you document it for your blog?

3. What is your one item you can’t go without? Why?

4. What is your favorite blog post you’ve posted so far? Why?

5. What is your favorite thing about your current living arrangements?