Hi friends! I wanted to share details from our September camping trip in Red River Gorge. RRG is located in Kentucky, it’s about a 2 and a half hour drive away from our home. It’s full of beautiful colors and views! ☺️ This was a great weekend adventure for us because we’ve all been stuck inside quarantining. Venturing into nature was so relaxing and uplifting after staring at our house walls for so long 🤣

We camped at a new campground in RRG, called Koomer Ridge. This area was so nice because it was close to a lot of trail heads and every camp site was semi-private. Which also means they were spread really far apart! (nice for camping during a pandemic!) Waking up surrounded by nature was just what we needed for a pick-me-up!

So, we actually went camping was for my sister’s 30th birthday (whoohoo!) This is what she wanted to do instead of a normal family gathering, and it was perfect! Even my brother and his girlfriend who live in Florida came up for the festivities 😁 It was the first family “vacation” with every member of my family, and my mom was soaking up every second, I think she had the best time out of everyone 💚

I wanted to share this new fleece pull over I bought for the camping trip because it is one of the coziest items I’ve ever had! It kept me so warm in the mornings when the temperature was chilly 😄 The pull over and the chili my mom made for dinner one night were definitely some of my highlights from the trip 😂 (and of course being with my family hahah) I’ll upload the recipe for the chili down below *disclaimer it is a vegan recipe*

I highly recommend this campground for anyone in the Cincinnati area who needs a little getaway to recharge before the holidays come around.


serves 6-8


2 tablespoons of extra virgin olive oil

1 large onion chopped

2 large pepper – 1 green, 1 red chopped

3 diced carrots

6 cloves of garlic chopped

3 tablespoons chili powder

1/2 tablespoon ground cumin

1 tablespoon tomato paste

1/3 cup brewed coffee

2 cups of water

28 oz can peeled crushed tomatoes – fire roasted

2 tablespoons unsweetened cocoa powder

2 15 oz cans pinto beans drained

1/2 head coarsely grated cauliflower approx. 3 cups

fresh cracked pepper

kosher salt


Heat oil in pot, add onions, peppers, carrots, and dash of kosher salt.

Cook till carrots soften 8 minutes

Add garlic cook for 2 minutes

Add chili powder, cumin, and tomato paste cook and stir for 2 minutes

Add coffee and simmer till completely evaporated 30 seconds

Stir in tomatoes, water, cocoa powder, and beans

Simmer until thick

Stir in grated cauliflower and cook until tender 10 minutes

Add a splash of water if it gets too thick

Season with salt and pepper


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