Easy Keto Steak & Veggies Sheet Pan Meal (with a secret trick!)

Hey guys! So I am over here trying to eat as low carb as possible (especially during the week.) This super easy and delicious steak and veggie meal has become one of my go-to’s for a meal prep!

I have been making one nice sized Ribeye cooked to medium rare perfection and thinly slice along with a medley of veggies, olive oil, and garlic all basically on one sheet pan.

When I say basically, it’s only because the meat cooks on the oven rack ABOVE the veggies and the juices from the meat drip down onto the veggies while they all cook at the same time.

I promise you it works! I cook everything at 375 degrees for 25-30 minutes depending on the oven.

In my photo above I have:

1 9oz. Grass fed Ribeye Steak

A bunch of asparagus

Half of a sweet yellow onion thinly sliced

Two garlic cloves smashed (you can’t see them in the pic bc they are under the steak!)

Wedges of green cabbage

How To:

Preheat oven to 375

Season meat and set aside

Arrange clean veggies of choice onto baking sheet

Drizzle EVERYTHING with a good amount of olive oil

Season EVERYTHING (I used Salt, pepper, garlic powder, paprika)

Place on bottom rack of oven

Place steak directly on rack above veggies.

Bake for 25-30 minutes depending on how well you like your meat cooked

Remove from oven and let meat rest for about 10 minutes before slicing.

Thinly slice your meat and distribute your vegetables into two or three portions to eat throughout the week!

Enjoy! πŸ’ͺ🏻πŸ₯©πŸ₯¦


Here is the one I made this week and I took a pic of it in the oven so you can see exactly what I do! I still used my staple Ribeye, onions, & garlic but switched up the other veggies and used mushrooms and zucchini! The combinations are endless! πŸ₯©πŸ„πŸ₯’

Toddler Trail Mix!

I found this mini cereal Tupperware at The Dollar Tree and it was perfect for this fun little snack mix I make for my son’s playroom 😊

I have seen toddler trail mix recipes on Pinterest that include craisins or other dried fruits, but I prefer to be present while he eats those still because some can be hard to chew! I did however throw in some cereal, puffs, and yogurt melts (I’ve added freeze dried fruit before as well!) Basically just whatever bite sized snacks that you have on hand! It’s so convenient having this little container filled and ready to go and I think babies love the excitement of it and also the variety of treats!

Easy Salmon Meal Prep!

Lately I have really been enjoying this super easy and satisfying meal that I have been prepping for myself.

Fresh Salmon baked with butter, lemon, herbs, & plenty of garlic! On top of a bed of baby arugula dressed with extra virgin olive oil, lemon juice, & a pinch of salt and pepper. With a side of 90 second brown rice mixture drizzled with Sriracha! You’re going to love this!

This is my salmon after it has baked at 375 degrees Fahrenheit for about 25 minutes.

To prepare it I preheated my oven, and got two pieces of aluminum foil big enough that I could place the salmon into the center and wrap all of the edges up to form an enclosed little dome shape around. I spread organic butter on the foil before placing the salmon on top.

I generously seasoned the fish with garlic salt, fresh garlic, & cracked black pepper. I then placed two lemon slices on top and folded up the edges to create my “foil boat” and popped it into the oven.

While the salmon was baking I began to prep the rest of the meal.

Above is the rice and greens that I used. Seeds of Change 90 second rice (you could use any quick rice brand or flavor that you like!) I love arugula with salmon and it’s just so good for you!

I am using these Rubbermaid Take Along Tupperware with two sections.

I start with the arugula and the secret is to lightly dress it (you can also use this same dressing for arugula that you put on top of pizza after it has baked! So yum!) Extra virgin olive oil, lemon juice, s&p is all you need & it makes such a difference!

Once you are finished with the arugula, the rice should be finished in the microwave.

Just put half in each container and I decided to drizzle a little sriracha on mine!

Now, you just have to wait a few more minutes for the salmon to finish baking and add that on top of your rice and Voila! You have just prepped two delicious and healthy meals!

Here is the salmon before I closed the foil and baked it.

The foil “boat” 😊

I had about a 9oz. filet. I cut it horizontally and put half in each container.

It is so great to have these couple of meals prepped and ready to go in my fridge each week! They stay fresh for a few days and heat up in about one minute in the microwave or you could even eat it cold!

First Birthday Banana Smash Cake!

Hey everyone! Well, we just celebrated my son’s first birthday and boy was it fun! I decided that I was going to make his little smash cake from scratch (and made with lots of love!) 😊

I found a recipe for a Baby Banana Cake! It also included oats and applesauce so it is on the healthier side as far as cakes go. It was basically banana bread cake minus the nuts! It made my home smell amazing and my son did end up enjoying it (the tiny amount that he ate after indulging in frosting first haha!)

I know it made me feel good that he had a homemade cake from Mama as his first ever cake! That’s why I wanted to share this recipe with you! ❀

Here are most of the ingredients you will need. I believe the only thing not pictured is the flour!

I ended up using two 6′ round cake pans, a lot of smash cake recipes call for three 5′ rounds but either work! I later learned that I could have cut my two 6′ layers in half to make 4 thinner layers instead of 2 dense ones which I think would turn out better and easier for baby to dig into. Lesson learned!

Above are my two mini cakes layered with some frosting in between! About to get fully frosted and decorated!

I did a simple cream cheese frosting. I decided to keep my frosting and my decorations simple. I didn’t want to use food coloring so I just kept it white.

Here is the full list of ingredients:

I hope you guys enjoy this recipe as much as we did! πŸ˜ŠπŸŽ‚

Easy Go-To Yogurt Bowl!


I have been trying hard to keep my resolution to be as healthy as I can!

This yogurt bowl has been my go-to snack/meal.Β  I have been eating it for breakfast, and using it as a midday snack, or when I am craving something sweet!Β  The vanilla Greek yogurt, and honey nut granola give it just the right amount of sweetness to fill a sweet tooth craving!

Here is what I use!


1 cup Greek yogurt

2 tbsp. granola

1 tbsp. chia seeds

1/2 of a banana

1/4 cup blueberries


You can use any combo of yogurt flavor, granola, and fruits that you want!

And no I do not always make it look like this, I just made it fancy for you guys πŸ™‚


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