This Is 30 Gift Guide

My outlook on turning 30 is simple and good. 30 is the same as being 20, but maybe even better, right!? And after all, if it is just as good as my 20s, then I think I will be in pretty good shape.

I lived a full life in my 20s and had a wonderful time. Yet, there are a few things I did or dealt with then, that I am glad I no longer have to conquer or do in life, ever again. Nothing terrible, just things that I am happy to have accomplished, signed and sealed. College, for example, it was a blast, but at the end of the day I don't want to study for midterms or worry about getting my first "real" job, ever again. Zach and I were married at 25. It was the most beautiful day of my entire life and I wouldn't change a thing. That being said, I am so happy I am married and don't ever have to worry about finding the man of my dreams, ever again. I am blessed we nailed the forever thing down in our 20s.

Then, there are the things that I am glad will stay the same from my 20s to 30s. At 21, I was legal to drink champagne, mojitos, and all my favorite libations. The same will happen in my 30s, as I am glad there is not a law to revoke drinking at 31. I traveled around the world in my 20s and I for sure hope that fortune continues. I plan on it. I worked really hard at my career over the last decade, and I plan on doing the same for the next ten years, no matter what I end up doing each day. 

So, 30 for me is about continuing to live and love life and build dreams. I want to grow a bigger family with my husband, explore new places, and find a forever home that I can put as much wallpaper and hang as many plants from the ceiling as I desire. With all those additions to the things that continue from my 20s, I am projecting my 30s to be the best years yet. Cheers to 30! Here is my birthday gift guide for anyone that is turning 30, 20, or older! All are based on the thoughtful presents my loved ones gifted me this year. xo RCN

 

Kale Soup

My Inlaws gave me a recipe book for my birthday called Eat Beautiful. It is written by Wendy Rowe, a world renowned beauty expert, well known as the Artistic Director for Burberry makeup. I love everything about this book. Not only is it informative and have beautifully styled images that make your mouth water, but the chapters are very organized, by season. Each season lays out a glossary of the foods and ingredients used within the season's recipes and specifies the health benefits for your skin, inside and out. It is a clever and simple way of understanding what is good for you and how it is good for, whilst providing great tasty recipes using the foods that are best.

I picked five recipes from this book and bought all the ingredients to make five new recipes this week. I thought I would share with you the Kale soup which we tried out last night. I found it to be absolutely delicious. I have to admit, Zach was not a fan, but he is also not really a veggie fan in general. I did forget the leeks in this recipe, (whoops!) because I forgot them on my grocery list. The soup tasted just fine without them and the apartment still smelled deliciously green. I also added in some additional kale leaves (handful more than recipe notes below), as I tend to like a soup that is a little thicker. Recipe below and link to purchase book HERE, from Anthropologie. Enjoy! xo RCN

Ingredients, serves 2-3 people:

1 Large Fennel bulb, roughly chopped

1 Leek, roughly chopped

1 Tbsp olive oil

1 Tbsp raw coconut oil

1 Onion, chopped

2 Garlic cloves, finely chopped

1 tbsp vegetable bouillon powder or 1 vegetable stock cube

10 Kale leaves, large stems removed, roughly chopped

Handful of spinach

Sea salt and black pepper

1 tsp ground nutmeg to serve

Preheat oven to 400 degrees F. Chop fennel and leeks and place onto foil lined baking sheet. Evenly drizzle olive oil onto fennel and leeks, mix all together and spread flat on tray. Bake for 15-20 minutes. While baking, chop onion and garlic. Then melt coconut oil in large saucepan on low heat. Add onions and garlic and cover pan with lid. Let sweat for five minutes or until onions are translucent and softened. Pour 5 cups of water into pan, add vegetable bullion, roasted fennel, leeks, and half of the chopped up kale leaves. Season with salt and pepper and stir. Bring to a boil and let bubble for 20 minutes. Add the remaining kale and spinach. Simmer on low/medium heat for another 10 minutes. Remove from heat and cool for a little while. Purée until smooth in a blender or using an immersion blender. Reheat before serving and sprinkle nutmeg on top.