Tuesday, September 1, 2020

Fried Cauliflower Rice with Pork and Scallops



One of our favorite networks to watch on TV is the Food Network Channel. From Chopped, to Worst Cooks in America, to Beat Bobby Flay, and now Amy Schumer Learns to Cook (with her husband, Chris Fischer, who is a chef). We love everything about this show! The comedy, the recipes, the cocktails, and how they beautifully display each recipe on a piece of cardboard at the beginning. HA! 

This recipe is courtesy of Chris Fischer and Amy Schumer! The only thing I did differently was used cauliflower rice instead of white rice. Fantastic! I plan to make more of their recipes real soon!


- 1/2 cup ground pork or sausage

- salt to taste

- 1 bunch scallions, diced (I used two green onions - white and green parts)

- 2 Tbs olive oil

- 1/4 pound fresh scallops, chopped

- 2 cups riced cauliflower

- 2 eggs

- 1 Tbs soy sauce

- 1 cup roughly chopped fresh cilantro

Heat a large skillet over medium-high heat. Add the ground pork and season with a little salt. Cook until pork is no longer pink (about 5 minutes). Add the scallions and olive oil and cook for a minute. Add the scallops, toss well, and cook for 90 seconds. Add the rice. Crack the eggs over the rice. Increase the heat to high and cook for another 3 minutes, stirring often. Remove from heat, drizzle with soy sauce, stir in cilantro, and serve. Enjoy! 

"If there's no struggle, there's no strength." - Anonymous

Sunday, August 30, 2020

Fennel and Celery Salad with Parmesan


One of our favorite networks to watch on TV is the Food Network Channel. From Chopped, to Worst Cooks in America, to Beat Bobby Flay, and now Amy Schumer Learns to Cook (with her husband, Chris Fischer, who is a chef). We love everything about this show! The comedy, the recipes, the cocktails, and how they beautifully display each recipe on a piece of cardboard at the beginning. HA! 

This recipe is courtesy of Chris Fischer and Amy Schumer! I plan to make more of their recipes real soon! Next up... Fried Rice with Pork and Scallops! Yummo! 


- 1 fennel bulb, very thinly sliced

- 5 celery stalks, very thinly sliced

- 1 Tbs lemon juice

- 2 Tbs olive oil (we used 3 and that was perfect)

- kosher salt (or your favorite seasonings)

- 3 Tbs grated parmesan cheese

Combine all ingredients and enjoy! Isn't that easy? I believe they added the cheese after they put the fennel/celery mixture on individual plates. Mixed right in works too. Also, in the same lazy manner, instead of taking awhile to thinly slice the fennel bulb and celery, I chopped them roughly and then used my Pampered Chef food chopper to finish the job. Worked great! 

"Sometimes cutting corners works well. Except if you're driving." - Me 

Saturday, August 22, 2020

Crab Meat Deviled Eggs with Old Bay and Tarragon



A seaside twist on some already amazing deviled eggs! 


- 6 hard-cooked eggs, peeled

- 1/4 cup mayonnaise

- 1 Tbs mustard

- 1/2 to 1 tsp. Old Bay Seasoning

- 1 Tbs sweet pickle juice

- 3 oz. fresh crab meat

- cilantro (optional)

- paprika (optional)

Slice eggs in half. Remove yolks and mash with a fork or potato masher. In a small bowl, combine all of the ingredients except for cilantro and paprika. After combined, spoon or pipe mixture back into egg-white halves. Place a little piece of crab meat and cilantro on top and sprinkle with paprika. Serve immediately or refrigerate. Enjoy! 

"There's a beautiful world right outside your door. What are you waiting for?" - Anonymous 

Saturday, July 11, 2020

Cheesy Tuna Melts with Artichokes


Ok, the picture might not do these tuna melts justice, but believe me... these are fantastic! A slightly different twist on a regular tuna melt, these melts, brightened with the flavor of lemon and artichokes, are good for any time of the day!


- 1, 12 oz. can light water-packed tuna, drained
- 2/3 cup coarsely chopped water-packed artichoke hearts, rinsed and drained
- 1/4 cup mayonnaise
- 3/4 cup shredded cheddar cheese (or Mexican blend), divided
- 1/4 tsp. pepper
- 1/4 tsp. dried oregano
- Juice from 1/2 of a fresh lemon
- Sourdough bread, English muffins, or bread of choice

Toast bread or English muffins. While bread is toasting, combine tuna, artichokes, mayo, 1/2 cup of the shredded cheese, pepper, oregano, and lemon juice. Spread on toast and sprinkle with more shredded cheese. Put under a broiler until cheese is melted. Or if you have a toaster oven, place back in toaster until cheese is completed melted. Enjoy! 

"Happiness is letting go of what you think your life is supposed 
to look like." - Anonymous 

Thursday, July 9, 2020

Eggs Lorraine


Start your day with a quick and easy breakfast recipe that is packed with protein as well as flavor! 


- 4 slices Canadian bacon
- 2 slices Swiss cheese
- 4 large eggs
- 2 Tbs sour cream
- pinch salt and pepper
- chives, basil, cilantro or anything you want to top it with

Preheat oven to 350 degrees Fahrenheit. Coat 2 small, shallow, oven-safe, dishes (about 1 1/2 cups in size) with baking spray. Line with the bacon and then the Swiss cheese. Carefully crack 2 eggs on top of each one. In a small bowl, mix sour cream with salt and pepper. Spoon a little in each bowl and bake, uncovered, until eggs are set (about 25 minutes). Sprinkle with chives, basil, cilantro, or anything you desire. Enjoy! 

"Decide to have a good day and a good day will be had." - Anonymous 

Monday, June 22, 2020

Avocado Tacos


If you love avocados and tacos, you're going to love these!!! Whether you chop and mix the removed avocado with the taco meat, or create a fantastic guacamole on the side, either way is a win win!


- 1 lb. ground beef (or turkey or chicken)
- 2 medium/large avocados, halved
- 1 package taco seasoning
- chopped tomatoes
- shredded cheese
- cilantro
- diced, green onions (greens only), scallions, or chives
- shredded lettuce
- sour cream

In a large skillet, cook the beef until browned. Drain grease. Add taco seasoning and water (directions on package). Scoop out most of the avocado and fill with taco meat. Add remaining ingredients on top with a dollop of sour cream and enjoy!!! If you'd like a printer-friendly version of this recipe, Click Here

"Inhale tacos. Exhale negativity." - #namaste

Friday, June 12, 2020

Lemon and Asparagus Chicken Skillet


This lemon and asparagus chicken skillet is a simple one-pan meal to make on a weeknight or for a meal prep. It's Whole 30, Paleo, AIP, and gluten free.

This recipe was taken from Unbound Wellness:(Great site for recipes!) 


- 2 Tbs Avocado Oil
- 1 tsp. salt, divided
- 1/2 tsp. pepper, divided (omit for AIP diet)
- 1 lb chicken breast, cubed or cut in strips
- 1 bunch asparagus
- 3 cloves garlic, minced
- 1/3 cup chicken broth
- Juice of one lemon
- 1 Tbs coconut aminos (soy sauce w/out the soy)
- 1 tsp. arrowroot starch (or corn starch or flour if you're not following a particular diet)
- 2 Tbs green onions, chopped

Heat the avocado oil in a large skillet over medium-high heat. Add chicken to skillet and lightly season with salt and pepper. Cook until chicken reaches an internal temperature of 165F. Set aside,

Prepare asparagus by chopping off the thick white base, and slice in half again.  Add more oil to the pan if needed ad saute the asparagus with more salt and pepper for about 5 to 7 minutes or until tender crisp. Set aside.

Reduce heat slightly, and add the minced garlic to the pan. Cook until fragrant. Add the broth, lemon juice, coconut aminos, and arrowroot. Stir for a few minutes until the sauce slightly thickens.

Add the chicken and asparagus back to the pan and cook for another few minutes to reheat. Top with green onions and enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"People need to understand the difference between want and need. Like, I want abs, but I NEED chocolate." - Anonymous 

Thursday, June 11, 2020

Sweet Potato and Sage Chicken Patties with Bacon


Recently posted an amazing Sweet Potato Chicken Popper recipe that was OH SO GOOD! The recipe came from a website that promotes and encourages the AIP diet (Autoimmune Protocol Diet). Click Here to see that recipe, and read all about the AIP diet.

I know several people who suffer from autoimmune diseases, so I would like to start including recipes that help combat some of the issues they have when eating foods that are not good for them. These go-to meals are very tasty.. for everyone, not just people on the AIP diet. Enjoy! 


- 1 lb ground chicken (or turkey)
- 1 cup shredded sweet potato
- 1/2 cup fresh spinach, finely chopped
- 1/2 cup apples, finely diced
- 3 slices of bacon, finely diced
- 2 Tbs coconut oil
- 2 Tbs coconut flour
- 1 tsp. ground sage
- 1/2 tsp. sea salt
- 1 tsp. fresh rosemary, diced

Preheat oven to 400 degrees F, and line a baking dish with parchment paper or a silicone baking mat. Using a large mixing bowl, combine chicken, sweet potato, spinach, apples, and bacon. Combine. Add the rest of the ingredients and mix to combine. 

Begin rolling the mixture into small balls and slightly flatten each of them with the palm of your hand. Line on baking sheet. Bake for 28 minutes, turning once half-way through. Serve immediately or store in the fridge of freezer as a make-ahead breakfast, lunch, or dinner! For a printer friendly version of this recipe, Click Here.

"Be Happy With What You Have While Working for What you Want." - Helen Keller

Wednesday, June 3, 2020

Sweet Potato Chicken Poppers


An amazingly easy and super delicious recipe you can throw together in minutes! 

Not only are these chicken poppers addicting, they are also very good for you; and for anyone suffering from an autoimmune disease, this was taken from a website that contains great recipes for those on the AIP diet (Autoimmune Protocol Diet). What is the AIP diet? Click Here or here to read all about it!

I know several people who suffer from autoimmune diseases, so I would like to start including recipes that help combat some of the issues they have when eating foods that are not good for them. These go-to meals are very tasty... for everyone! 

For the Sweet Potato Chicken Poppers recipe, Click Here.

"If you don't make time for your wellness, you'll be forced to make time for your illness." - Anonymous

Monday, May 18, 2020

Brussels Sprouts and Kielbasa Egg Scramble


Six main ingredients! That's it! You got this! Ok... seven if you include the fresh basil. A simple breakfast, lunch, or dinner that has fantastic flavor! 

Ingredients: (These are what I used.. feel free to substitute)

- 3 Tbs olive oil, avocado oil, or bacon grease <-- that's what I used
- 3 cups chopped brussels sprouts
- 6 oz. (approximately) turkey kielbasa 
- 1/4 to 1/2 cup cocktail tomatoes, halved
- 4 eggs
- 1/2 cup shredded mozzarella
- seasoning to taste
- fresh basil

In a large skillet, heat oil on high heat. When hot, add brussels sprouts and seasonings of your choice. Stir occasionally. Let brussels sprouts get brown and crispy, but not burnt. Add kielbasa and tomatoes. Turn down heat to simmer, cover with a lid, and stir occasionally. When brussels sprouts are tender, scoot everything to one side of the skillet. Crack your eggs in a separate bowl and whisk. Add eggs to empty side of skillet and let cook. When they are almost done, mix it all together and add shredded mozzarella. Cover and let mozzarella melt. Add fresh basil and enjoy! If you'd like a printer friendly version of this recipe, Click Here

"Don't get so busy with your life that you forget to live your life." 
- Anonymous

Tuesday, February 25, 2020

Lenten Appetizer and Entrée Recipes


No-stress delicious Lenten appetizer and meal recipes for you 
to enjoy and share!

Mini Quiche(minus the bacon)

Saturday, February 22, 2020

Vanilla Almond Butter


One of my favorite nut butter's comes from Costco. I'm running low, and Costco isn't just right down the street; so I decided maybe it was time to make my own nut butter. This almond butter, with pure vanilla extract, pure maple syrup, and flaxseed oil isn't just healthy, it's scrumptious!!!


- 2 cups raw almonds
- 1 tsp. pure vanilla extract
- 1 to 2 Tbs pure maple syrup
- 2 to 3 tsp. flaxseed oil

Roasting your almonds in the oven first helps so much with the flavor and texture of your nut butter. 

Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Spread almonds out evenly on baking dish. Roast/toast for 10 minutes. Let cool. Place almonds in a Vitamix blender if you have one. If you don't, food processor will do but maybe add half of the almonds and process and then the other half. (I made almond butter before in my food processor and I thought the almonds were going to break it). That's when my Vitamix blender stepped in. It'll blend those almonds up quickly with no trouble at all. Blend about 4 minutes, using your tamper to press down on the almonds and scrape the sides. If you're using your food processor, stop it to scrape the sides often. After the almonds have processed or blended for about 4 minutes, add vanilla and maple syrup. Blend for another minute. While the blender is running, drizzle in flaxseed oil. Blend until smooth. (My almond butter is thick and not oily or runny. If you prefer smoother butter, add another couple teaspoons of the oil and/or another tablespoon of the maple syrup.) Toast a piece of bread, spread the almond butter on top, add jelly or fruit and grab yourself a cup of coffee. You're all set to have a wonderful day! :) 

NOTE: If you process or blend the almonds ONLY for about 6 to 10 minutes... you also have almond butter. I wanted more of a vanilla, sweeter taste. 

"If you want the rainbow, you gotta put up with the rain." - Anonymous

Thursday, February 20, 2020

Dill Pickle Cream Soup with Potatoes and Carrots


So when I was little, my sister and I used to play with our Dad's CB radio in his car. We even had handles. Hers was "Little Fisherman" and mine was "Picklehead". Not sure if everyone we talked to loved us on there asking what everyone's 10-20 was, but we had fun. ha ha! Anyway, my handle represented me well. I LOVED PICKLES! And I still do!!! That's why when I saw this recipe, I knew I had to try it. Did it disappoint? Not at all! 


- 5 1/2 cup chicken broth
- 1-3/4 lbs potatoes, chopped small
- 2 cup carrots, diced
- 1 cup pickles, chopped small
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups pickle juice (I strained mine to remove the seeds)
- 1 tsp. Old Bay Seasoning
- 1/2 tsp. pepper
- fresh dill

Heat a large pot over medium-high heat. Add butter and when it's almost melted, add broth, potatoes, and carrots. Bring to a boil and cook until potatoes are tender. Add pickles and cook one minute. In a medium bowl, stir together flour, sour cream, and water, making a paste. Whisk sour cream mixture (a little at a time) into the soup. As you whisk, the little flour balls will disappear in the boiling soup and it will become very creamy. Add the pickle juice, Old Bay, and pepper. Stir and cook a few more minutes. Serve immediately with fresh dill on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Don't be surprised when nothing is working out,
 if you're not doing the work." - Anonymous 

Sunday, February 9, 2020

Instant Pot Balsamic Brown Sugar Pork Tenderloin


I'm always looking for an amazing recipe for my Instant Pot. Got this one online and just because it's me, I had to change it up, knowing if I substituted a few ingredients or cut back on a few others, I'd like it even more. I love it when I'm right! :) This, melt-in-your mouth pork tenderloin, will leave you and your family happy and satisfied! 


- 1.5 lb. pork tenderloin
- 2 Tbs olive oil
- 1 1/2 tsp. Lipton Onion Soup Mix
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 3 Tbs soy sauce
- 1/4 cup brown sugar
- 2 Tbs balsamic vinegar 
- 1/4 cup water
- 2 Tbs corn starch + 4 Tbs water

Set pressure cooker to saute' mode. Rub olive oil over pork tenderloin and then season with onion soup mix, pepper, and garlic powder. Use tongs to place tenderloin in the pot and brown on all sides. Whisk together, soy sauce, brown sugar, balsamic vinegar, and water. Add to the pot. Secure the lid and make sure the steam valve is closed. Set to PRESSURE COOK (on HIGH PRESSURE) for 10 minutes. When cook time is up, let natural release for 5 to 6 minutes, then turn the steam valve to the venting position. (I always use a towel to cover the steam vent so I don't get burned). Remove lid once float valve drops down. Remove pork from the Instant Pot and change the Instant Pot setting back to the saute' mode. Mix the corn starch and water in a little container and shake until dissolved. Add to the Instant Pot and whisk until the sauce starts to thicken. Slice tenderloin and serve with the scrumptious glaze on top. ENJOY! If you'd like a printer-friendly version of this recipe, Click Here

"Follow your heart, but take your brain with you." - Anonymous

Monday, January 27, 2020

SUPER BOWL 2020 - FOOD! FUN! FOOTBALL! (and the commercials)


Who are we kidding? We all know one of the best things about watching the Super Bowl, besides the commercials, is all the scrumptious food we get to devour! Here are a few amazing ideas for your Super Bowl party that will definitely score a touchdown with your friends and family! 


Beef Stew

Honey Glazed Pork Tenderloin

Butternut Squash Soup

Butter Chicken