Tag Archives: food

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!ย  I have made it three times now (in less than two months haha!)ย  So this last time I made it I took pics so that I could share the love with all of you ๐Ÿ™‚



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 sautรฉ’. ย  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! ๐ŸŒถ๐Ÿ”ฅ



To finish off this wrap I top it with a generous amount of organic mixed baby greens. ๐ŸŒฑ๐ŸŒฟ๐ŸŒฑ


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!) ๐Ÿ’๐Ÿป


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!ย I hope this inspires you to try it or something similar! โ˜บ

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! ๐Ÿ˜˜

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


My candy bark from Halloween! ๐ŸŽƒ๐Ÿซ๐Ÿ‘€


My famous Pecan Pie Bites for Thanksgiving! ๐Ÿ‚๐Ÿฆƒ


One of my go-to Crockpot meals (I will definitely elaborate on this one in a future post!) Taco Chicken Chili. ๐Ÿ‘Œ๐Ÿผ


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! ๐Ÿ’•

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! ๐Ÿ˜œ 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 ย 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. ย 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 ย with flavored balsamic vinegars! Here is the website for this particular brand, CaliforniaBalsamic.com.


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! ๐Ÿ˜‰

The Famous Green Power Smoothie from Terri NYC!


This super simple recipe comes from Terri a vegetarian eatery in NYC. ย Although their food is delicious the most popular item on the menu is their Green Power smoothie! The ingredients consist of a half of a banana, half of a pear, 1 tablespoon almond butter (or peanut butter!) 1 cup fresh kale. ย Frozen the night before (so you don’t have to add ice!) and simply tossed into a blender with 1 cup of soy milk (or your milk of choice!) this healthy & satisfying smoothie is perfect for making ahead and grabbing on the go! โ˜บ๏ธ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ

These are my ingredients after being frozen overnight, you can’t tell from the pic but the kale is frozen solid! It’s pretty cool actually……



The original recipe calls for soy milk but you can also use skim, almond, or coconut!


Toss in your blender & enjoy!




Quick Tacos!


I make these yummy crunchy beef tacos in less than 30 minutes! We have been enjoying ours with refried beans (and extra black olives for me last night LOL!) if you want to take it one step further a pot of Spanish rice always adds to this meal! ๐ŸŒฎ๐ŸŒฎ๐ŸŒฎ๐ŸŒฎ


The key to this being a quick and easy taco night is to keep the condiments simple! This bag of shredded iceberg changed my life! We can’t help but love the Taco Bell hot sauce you can buy at the grocery store (it tastes just like the little packets!) and we use the Taco Bell brand taco seasoning pack as well! ๐Ÿ˜„


1 lb. Lean Ground Beef

1 pack taco seasoning

1 box crunchy taco shells

1 can refried beans, or beans of choice.

Shredded Mexican cheese

Hot sauce of choice

1 bag shredded iceberg lettuce

1 can black olives (or anything else you enjoy such as sour cream, quacamole, quick rice)


1. Preheat oven to 325 degrees.ย 

2. Place taco shells in single layer on cookie sheet and bake in oven for about 8-10 minutes or until the color of the shells slightly darken.

3. Put beans in small pot and simmer on low stirring occasionally.

4. Cook meat in pan over medium heat until browned, drain and stir taco seasoning into meat according to the directions on the packet.

5. Let the meat marinate in taco seasoning a few minutes.

6. Stuff taco shells to your preference.

I throw this meal together once a week in less than 30 minutes! Also, the cleanup should be just as easy as making the meal because there probably won’t be any leftovers ๐Ÿ˜‰