Diy Dollar Tree Pumpkin Centerpieces.


These adorable little pumpkin centerpieces are so easy to make and very affordable!

I made these in under an hour with a cost of about $15!

Below is all you need in order to make these! The flowers and little Styrofoam pumpkins are all from The Dollar Tree. You will also need white acrylic paint, a paintbrush, and an exacto knife.


Start out by cutting a circle onto the top of the pumpkins with your knife (there is already a perfect size circle around the stem of the pumpkins, just follow that!)


The pumpkins are hollow inside so you will know when you went deep enough because the top will pop off easily.


Next, give the pumpkins a coat of the white paint (the Styrofoam is pretty porous so you will need to do at least two coats of paint, and maybe a third just for touchups!)


While my first coat of paint was drying I went ahead and cut the tags off of my flowers and separated them into two bouquets.


Above is after my second coat of paint.

Then the last step is just bending the stems of your flowers in half like this one below, there is no need to cut the stems because once inserted into the pumpkin the stem will help hold everything up nicely and you wont see it at all!


Then you simply pop your bouquets into the center of the pumpkin and arrange to your liking! The end result is an adorable centerpiece/decoration that looks like a million bucks and only cost a few πŸ˜‰ You can use any color paint or any color scheme of flower that you want! I hope this little fun fall craft inspires you like it did me! ❀



Vegetable Soup with Chicken Sausage.


You guys. I found this recipe on Pinterest and wow! It is one of the tastiest soups I have ever had!Β  I have made it three times now (in less than two months haha!)Β  So this last time I made it I took pics so that I could share the love with all of you πŸ™‚



It originally was called ‘Zucchini Tomato Soup with Italian Sausage’ but I just call it vegetable soup because there are quite a few veggies in it besides zucchini (although it is the star!) I also substituted the crumbled Italian sausage with an Italian style link chicken sausage that I slice and sautΓ©’. Β  There is a lot of chopping and dicing for this dish but it is worth it!

Here are the main ingredients you will need:


Here are the herbs and seasonings:


I slice and brown my sausage first and set it to the side:


I then get to town chopping and dicing!


Add all of the Veggies to the pot with some Olive Oil and simmer until softened. Then add sausage back to pot.


The pic above does not show but I let me veggies get pretty soft (translucent) before I add the remaining ingredients!

The outcome is incredible! I promise! Full directions and list of ingredients below!



2 boxes good quality Vegetable broth (low sodium is fine as well!)

Sausage or meat of your choice (or make it vegetarian!)

2 Zucchini chopped

2 Red Bell Peppers diced

2 cups carrots chopped

1 large sweet onion diced

1 cup celery diced

1 large can diced tomatoes

1/4 cup tomato paste

2 tbs. minced garlic

1 tbs. oregano

pinch of red pepper flakes

fresh basil chopped



olive oil

Parmesan cheese grated (optional)



Brown meat and set aside.

In a large soup pot add a few tablespoons olive oil.

add onion, celery, red bell pepper, and carrots to pot and simmer until translucent.

push all veggies to sides of pot leaving an opening in the center and add tomato paste, garlic, and red pepper flakes and simmer for about one minute.

stir everything together.

add meat, zucchini, diced tomatoes, broth, basil, oregano, salt, & pepper.

Bring to a boil.

sprinkle in some grated parmesan cheese (optional) and continue to season to taste!

simmer about 30 minutes or until veggies are fully cooked.



Easy, Healthy, (Vegan) Wrap.

This has been my go-to lunch for the past couple of weeks and I wanted to share it with you! Super simple, full of protein (vegan!), and very satisfying!

Here are the main ingredients:




I start by heating up my tortilla on an electric skillet (you can use a large frying pan or you don’t even have to heat it if you don’t want to or can’t) I love these extra large Burrito size tortillas!


I then add a hearty amount of Hummus & organic Black Beans (that is where your protein comes in!)


I put avocado and hot sauce on next!


I recently discovered this local hot sauce that I love, here is a closeup of the ingredients (you may even be able to order it online) it’s spicy & kind of sweet! 🌢πŸ”₯



To finish off this wrap I top it with a generous amount of organic mixed baby greens. 🌱🌿🌱


I then wrap it all up burrito style and eat it with some yummy chips (because you can’t have a sandwich or a wrap without that crunch from chips!) πŸ’πŸ»


I will switch up the hummus, hot sauce, & flavor of chips to give myself variety so that I don’t get sick of this snack because it is SO yummy & filling!Β I hope this inspires you to try it or something similar! ☺

I’m back!

Hey guys! This is just a quick blog to let my followers know that I am going to begin posting again! I have hated the fact that I have not blogged in so long, but it has been for a good reason. I am 9 months pregnant and have been focusing on growing & getting ready for our first baby (a boy!)




Now that he is almost here (my due date is March 5th) I am going to start sharing my new journey with you! Don’t worry I am not just going to post “mommy & baby things” lol. I am still going to keep with my style of blog with some baby things thrown in! I haven’t photographed a lot of the cool things I have cooked & done around the house this past year but I am going to share the few that I have with you now and possibly elaborate on them later. Stay tuned! Sending all of my love & positivity! 😘

My lunch today: Monterey Jack quesadilla, avocado, tapatio, & a cucumber/blackberry La Croix. So good!


My candy bark from Halloween! πŸŽƒπŸ«πŸ‘€


My famous Pecan Pie Bites for Thanksgiving! πŸ‚πŸ¦ƒ


One of my go-to Crockpot meals (I will definitely elaborate on this one in a future post!) Taco Chicken Chili. πŸ‘ŒπŸΌ


Those are just a few things I wanted to share with you, but my regular detailed blogs are right around the corner! Please let me know that you saw this comeback post by liking or commenting! I have much more to share! Your likes & comments motivate me SO MUCH! πŸ’•

Chinese Chicken Salad

It all started when I spotted this in the salad dressing section…


I have always loved this brand of salad dressings so I knew it would be delicious! I always have fresh Romaine Hearts in the fridge for salads, and I already had chicken breast as well. All I needed were a few other “essentials” for what I think is the perfect Chinese Chicken Salad!

Carrots, fresh cilantro, green onions, and peanuts.


Shredded Red Cabbage.


And of course crispy Wonton Strips!


The only thing I forgot (that I am looking forward to using the next time I make this salad) was a can of mandarin oranges!

I decided to marinate and grill my chicken breasts. You can also slow cook and shred the chicken if you like. Here are my marinade ingredients!


Olive oil, Tamari, Honey, & Garlic Powder. Super simple and delicious!!


After the chicken was grilled, I sliced them into thin strips and topped a nice bed of Romaine Hearts with the chicken and all of my other yummy toppings, finishing with a drizzle of that scrumptious dressing that started this whole meal! It was so mouthwatering that I legit forgot to take a pic of the finished product! 😜 Lol! Next time I make one (which will be sooner than later!) I will add a pic of my plate!

Ingredients: makes 4 salads.

1 bottle Girard’s Chinese Chicken Salad Dressing

4 Chicken Breasts (grilled or shredded)

3 Romaine Hearts washed & chopped into bite size pieces

1 bag shredded Red Cabbage

4 Carrots Julienned

4 Green Onions chopped

1 bunch Cilantro leaves chopped

1/2 cup Peanuts chopped

1 cup Wonton Strips

1 Β can Mandarin Oranges




Summer Caprese.


It’s that time of year again! One of my favorite things to eat in the summertime is a delicious and fresh Caprese Salad. It’s the time of year when garden fresh tomatoes are in abundance!


For this salad I chose one of my beautiful Heirloom Cherokee Purple tomatoes. Β There are my first four picks above, getting just a little extra sun in the windowsill.


I used this brand of Mozzarella, which was very soft and tasty while also being fuss free.


This Fig Balsamic Vinegar that my mother-in law found at a winery she visited last weekend here in Northern California is what transformed this Caprese into something spectacular! I highly reccomend experimenting Β with flavored balsamic vinegars! Here is the website for this particular brand,


Lastly I topped my tomatoes, mozzarella, and balsamic with a healthy sprinkling of the most amazing basil I have ever discovered. It’s called Globe Basil, and it literally grows in a globe shape! The tiny leaves are super flavorful and it is primarily used to top Italian dishes with. I will forever have this type of basil in my garden from now on.

Don’t forget a drizzle of olive oil and a dash of sea salt & black pepper if you like! I hope this post looks tasty and inspires you to go do something amazing with a tomato! πŸ˜‰

Copycat Annie’s Shiitake Sesame Vinaigrette.

I have been buying Annie’s brand of Shiitake Sesame Vinaigrette for years. I ran out the other day and was absolutely craving it! The combination of Apple cider vinegar, smooth sesame oil, and the earthiness of the shiitake mushrooms keeps me coming back bottle after bottle! So, in the spirit of making things homemade & saving some money I decided to try and make my own. The result was extremely exciting!

Here are my ingredients.


I chopped up the shiitakes, toasted the sesame seeds until golden brown, and held them to the side.


I then combined the rest of the ingredients into a blender and lightly pulsed about three or four times.


After blending I added the mushrooms and sesame seeds, poured the mixture into a Mason jar and refrigerated. Super simple recipe, took only a few minutes, saved some money, and tastes amazing! I probably won’t ever buy it bottled again (sorry Annie!! πŸ˜‹).



4 fresh shiitake mushrooms, chopped.

2 tbs. sesame seeds, toasted.

1 cup Grapeseed oil.

1/2 cup Apple Cider vinegar.

3 tbs. Tamari (soy sauce).

3 tbs. Sesame oil.

1 tbs. Water.