Friday, December 30, 2016

Who wouldn't thought.... comfort food that's GOOD for you!

I know there are so many people that use food to comfort themselves whenever they're feeling down. But what if there is foods that can comfort you and are good for you as well? Well, I finally found some. I'll list the foods below and the health benefits of those foods.

Mood-boosting Foods

Dark Chocolate (Antioxidants)
Walnuts (Omega-3 and Magnesium)
Eggs (Vitamin B-12 and D)
Sweet Potatoes (Fiber and Carbohydrates)
Oranges (Vitamin C)
Milk (Calcium, Vitamins and Minerals)
Bananas (Magnesium)
Spinach (Folic Acid)
Pink Salmon (Omega-3)

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Amazing new DIY idea...

It seems that palette bed frames are beginning to be all the buzz right now. I think this is an awesome idea. It also gives you that much needed extra storage space. I'm sure it's very inexpensive to create as well. If I had enough room I would definitely do this. Who knows right?

This project is a part of the 40 Clever Storage Idea's That Will Enlarge Your Space collection (

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Amazing Immune Boosting Tea recipe!

This is great for anyone suffering with the flu, cold or a virus.

Immune Boosting Tea

1 garlic clove diced
1 piece of ginger cubed
1 lemon
1 teaspoon of cayenne pepper
1 tablespoon of honey
2 cups of water

1. Combine garlic, ginger and cayenne. Add boiling water.
2. Squeeze lemon into water, chop up rind and add that. Soak for at least 11 minutes.
3. Drain the tea water, add honey and stir. Drink when ready!

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Thursday, December 29, 2016

DIY scented candle

ORANGE CANDLE! So clever! 

Just take an orange/lemon/grapefruit, cut in half, eat the middle portion, leave the center core-like stem intact. Pour a kitchen oil (veg oil,olive oil, etc) into orange just below the top of the stem. Light stem. It will burn for hours and smell amazing.

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Simple remedy to lower back pain!

8 Bedtime Stretches to Relieve Lower Back Pain

I talk to a lot of people that suffer from lower back pain, well here is an easy solution! You can do these exercises in your bed, so this is great for those of you with limited mobility.

Wednesday, December 28, 2016

Some uses and benefits of Cinnamon!

Some uses and benefits of Cinnamon

1) Seedlings. The term dampening off covers a range of diseases and that attack a seed/seedling either before or after germination and cause the seedling to die. They can be caused by several different fungus and soil conditions. A few years back I read that if you dust the soil with cinnamon it will prevent dampening off. I've been doing it since with great results! (this also get's rid of those little gnats that somehow appear around seedling trays)

2) Wild mushrooms. Nothing worse then having to waste a beautiful day pulling mushrooms from the mulch in my flower beds. Mushrooms are fungus though, and by dusting cinnamon all over the mulch it helps to control mushroom growth.

3) Rooting hormone. Much cheaper then the chemical stuff they sell in the big box store and just as effective! Just apply cinnamon powder to the stem when you plant the cutting.

4) Ant deterrent. Ants do not like cinnamon! Sprinkle it in your greenhouse or around your garden beds. It will not kill the ants, but they will stay away from it. Sprinkle it by your doors if ants are coming into your house. They really hate to cross a line of cinnamon!

5) Plant wounds. Overzealous pruning or a slip of the weed whacker and you'll have a plant with a wound that needs fixed up. Simply dust cinnamon on the wound to encourage healing and prevent fungal infection at the same time.

6) House plants. Cinnamon get's rid of molds and mildew in house plants too. Simply sprinkle a bit of cinnamon on the soil. It will also get rid of gnats if you happen to have them buzzing around your house plants. These are the same gnats seedlings get, the cinnamon destroys the fungus they feed on and they will die.

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Let's try an Indian cuisine!

This is an absolutely delicious and easy recipe that is hearty and flavorful but also healthy. It is excellent as a leftover lunch the next day, so make some extra along with some extra rice. You won't be disappointed!

Indian Potato, Kale and Ground Turkey Over Rice

1 bunch cilantro
1 jalapeno pepper, halved (remove seeds for less heat) or 1 pablano pepper, seeds removed and diced
3 tablespoons sliced almonds
Kosher salt
1 tablespoon vegetable oil
1 pound lean ground turkey
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1 5 -ounce package chopped kale (about 6 cups packed)
2 1/2 cups cooked white or brown rice, or 50/50 mix

Puree all but 3 tablespoons cilantro with 1/2 cup water, the jalapeno, almonds and 1/4 teaspoon salt in a blender until smooth.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes.

Add the onion, garlic and cumin and cook until softened, stirring occasionally, about 5 minutes. Stir in 1 1/2 cups water, the pureed cilantro mixture, the potatoes and kale. Cover and bring to a boil, then uncover and reduce the heat to medium. Simmer until the potatoes are tender, about 15 minutes, stirring now and then. Season with salt and serve over the rice. Top with the reserved cilantro, stems removed.

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Saturday, December 24, 2016

Sharing a recipe from a fellow blogger!

Hey everyone. I was searching for some new breakfast recipes and I came across this one! I love strawberries and Nutella, so I'm pretty sure you all would enjoy trying this one out.

Since this isn't my recipe, I'll only be posting the ingredients and I'll post a link under the directions so you can get it directly from a fellow blogger. Subscribe to her blog, she posts some really great recipes!

Strawberry Nutella French Toast Roll-Ups

6 slices fresh white sandwich bread, crusts removed
½ punnet strawberries, diced small
4½ tbsp Nutella
¼ cup caster sugar (superfine sugar) (Note 1)
1 tbsp butter

Egg Mixture:
1 egg (large)
2 tbsp milk (full cream or low fat)
Pinch of salt

Full Directions:

Wednesday, December 14, 2016

Another homemade favorite!!!

If you're like me, you enjoy homemade bread with your soup. This one is really delicious!

Whole Wheat Bread

5 -6 tablespoons yeast
1 tablespoon salt
1 cup warm water
1⁄2 cup vegetable oil
3 cups hot water
1 cup honey
10 -13 cups whole wheat flour

Soften yeast in warm water for about 5 minutes.
Dissolve honey in hot water; stir in salt and oil. Cool to lukewarm.
Add softened yeast to honey mixture.
Gradually mix in flour until gluten develops and the dough begins pulling away from sides of mixing bowl. Don't add too much flour or bread will be too dry.
Spray sides of bowl with cooking spray. Cover and let rise until double in size.
Punch dough down and form into 3 equal loaves.
Place in greased loaf pans and let rise again until doubled.
Bake at 350 for 40-45 minutes. (I put pans on bottom rack of oven).
Place pans on wire racks and cool for 5-10 minutes before removing bread from pans.
Let cool at least 10 minutes longer before cutting.

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Tuesday, December 13, 2016

Gotta love Italian recipes!

If you'd like me to post any particular recipe, please send any requests to -OR- you can leave a comment on any of my posts.

Minestrone With Parmigiano-Reggiano

3 tablespoons extra-virgin olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound thinly sliced pancetta, cut into thin strips
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups low-sodium chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
3 cups cannellini beans (canned or cooked dried beans)
1 cup spinach, coarsely chopped
Kosher salt and freshly ground pepper
Grated Parmigiano-Reggiano cheese, for topping

Full Directions:

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Monday, December 12, 2016

Italian Wedding Soup with Turkey Meatballs

Italian Wedding Soup with Turkey Meatballs 

Another warm soup for these cold winter months!


10 ounces ground turkey
1 clove garlic, minced
1/8 cup snipped fresh parsley
½ egg, slightly beaten (beat an egg and save half for another use. Or just double the recipe and don't fool with that!)
2 tablespoons Italian seasoned bread crumbs (I substituted regular bread crumbs with a small pinch each of Italian seasoning and garlic powder)
1/4 cup fresh grated Parmesan cheese
1/4 teaspoon sage
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon crushed fennel seed

Soup Base:
1 tablespoon olive oil
1/4 cup onions, finally diced
½ cup carrots, finally diced
1/3 cup celery, finely diced
6 cups low-sodium chicken stock or broth
½ cup orzo pasta, dry (or acini de pepe, or other small size pasta that cooks in about 8 minutes)
2 cups fresh spinach, thinly sliced with stems trimmed
Extra Parmesan cheese fresh shaved for garnish

Place ground turkey, garlic, parsley, egg, bread crumbs, Parmesan cheese, sage, salt, pepper and fennel seed in mixing bowl and combine well. Form into about 36 meatballs 3/4" diameter. (Don't be daunted by rolling such tiny balls; it takes only about 5 minutes and all the while you can daydream about how delicious they'll be!)
Heat olive oil in 4 ½ quart soup pot over medium heat. Add onions, carrots and celery and cook until softened about 5 minutes, stirring.
Add chicken stock to vegetables and bring to a boil. Add meatballs carefully, reduce heat to maintain a slow boil, and cook 3 minutes.
Add pasta and continue cooking for 7 more minutes, stirring occasionally.
Add spinach and cook 1 minute more just to wilt.
Serve in individual bowls and pass extra shaved Parmesan cheese for garnish.

Yields: 4 main dish servings, or 6-8 small bowls.

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Sunday, December 11, 2016

Classic Potato Soup recipe

Classic Potato Soup

You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple.

6 -8 medium potatoes
1⁄4 cup butter
1⁄2 cup flour
6 cups milk
2 teaspoons chicken bouillon
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 lb cheddar cheese

Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
Add half the milk and stir until lumps are out of flour mixture.
Add remaining milk and on med-high heat, heat to a boil.
Stir almost constantly or it will scorch.
After boiling, turn heat off and add remaining ingredients.

Courtesy of

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Friday, December 2, 2016

Healthy and easy mug cake!

Peach and Blueberry Greek Yogurt Cake

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 stick butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup Greek yogurt
2 peaches, sliced into wedges
6 oz blueberries
confectioners sugar, for dusting

Full directions here:

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Thursday, December 1, 2016

Time to bring out the slow cookers and crock-pots!

Have a lot of beans stored in your pantry? Need something hot for those cold Winter months? Here is an amazing recipe!

Bean Soup with Ham

1 pkg. dry Northern beans
8 C. cold water
1/2 tsp. salt
1 C. carrots, diced
1 C. celery, diced
1 medium onion, diced
1 tsp. garlic, minced
1 tsp. dry mustard powder
2 bay leaves
2 C. ham, diced
1/2 tsp. ground white pepper

Rinse beans thoroughly, removing any stones or bad beans.
Place water in a large stockpot and bring to a boil over high heat.
Add salt and beans and cover with lid. Remove from heat and let stand for 1 hour.

Return to high heat and add remaining ingredients, except ham. Bring to a boil and cook for 2 hours, or until beans are tender.
Stir in ham and simmer for 30 more minutes. At this point the soup should have thickened a bit. Add more white pepper and salt as needed. Remove the bay leaves before serving.

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Good afternoon, plus an update!

Good afternoon everyone. I figured that I would take this time to give you all a short update on how and what I'm doing as of right now...

My physical health, I feel is kind of at the 50/50 point. While I am dealing with the lower back pain, I am starting to slowly manage it better. The strange thing is ever since I have had the problems with the arthritis in my back, all of my other symptoms from the lupus and fibromyalgia have been scarce. I honestly have no idea why that is even so, but I'm not complaining. My body is kind of strange sometimes when it comes to the health issues.

It could be because I am managing the lupus and fibromyalgia with a specific vitamin regimen and specific foods that I eat every day. If I don't follow this regimen, then I do get my symptoms back. I try to manage my physical illnesses naturally if I am at all able. There are times when I have to give in and take pharmaceuticals to manage the physical pain.

As for the working from home, that's slowly starting to improve. I have worked out a system for myself that will not be too stressful or overwhelming. I found that if I set small goals for myself every month, it helps me to meet that quota and helps keep me focused. It also helps me to put the work in that I need.

So enough about me, how are you all doing? I know that I don't get to talk to all of you privately, but I am trying to work on that. I know that everyone comes online at different times and I sometimes miss you when you're signed on Facebook.

If you ever want to talk, there are several ways that you can contact me. You can email me at -OR- you can text me at (916) 370-6105 -OR- you can inbox me here on Facebook. I always check all of my messages on those platforms.

Have a wonderful day everyone. You're always in my thoughts and daily prayers.

Tuesday, November 29, 2016

A new game-day favorite!!!!

Oh wow, this is an awesome idea and if you want to make it really healthy, make the cauliflower pizza crust. I'll post the recipe link to the crust at the end of this post. And if you don't want to use mayonnaise, I suggest using your favorite sandwich spread.

BLT Pizza

1⁄2 cup mayonnaise (I prefer Miracle Whip) or 1⁄2 cup salad dressing (I prefer Miracle Whip)
2 teaspoons dried basil
1⁄2 teaspoon garlic powder
1⁄8 teaspoon onion powder
1 (16 ounce) prepared pizza crust, Italian bread shell or 1 (16 ounce) your favorite homemade prepared pizza crust
12 slices bacon, cooked and crumbled, divided (I use turkey bacon)
3⁄4 cup cheddar cheese, shredded (I've used Monterrey Jack instead as well)
3⁄4 cup mozzarella cheese, shredded

In a bowl, combine mayonnaise, basil, garlic powder and onion powder; refrigerate for 1/2 hour or more.
Place the pizza crust on an ungreased 12-inch pizza pan.
Spread mayonnaise mixture over crust.
Set aside 1/4 cup bacon.
Sprinkle remaining bacon, cheddar cheese and mozzarella cheese on crust.
Bake at 425 degrees Fahrenheit for 8 to 12 minutes or until cheese is melted. If doing a homemade crust, I bake mine at 375 degrees Fahrenheit for about 25 to 30 minutes or until done.
Top with lettuce, tomatoes, and reserved bacon.
Cut into wedges and serve. Enjoy!

Recipe courtesy of:

If you would like a healthier pizza crust, click the link for the Cauliflower Pizza Crust recipe:

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Sunday, November 27, 2016

Simple French Toast recipe

There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.

Simple French Toast

6 thick slices of bread
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract (optional)
salt to taste

Full Directions:

Recipe courtesy of:

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Saturday, November 26, 2016

Quick Turkey Pot Pie recipe

Quick Turkey Pot Pie

2 cups mixed vegetables
2 cups cooked turkey, chopped
1 (10 ounce) can cream soup, undiluted (chicken or mushroom)
1 cup Bisquick
1 egg
1⁄2 cup milk

Place turkey and vegetables in a 8 inch pie pan.
Cover with soup.
Mix egg,milk and bisquick.
Pour over top.
Bake at 400F 30-35 minutes or until golden.
Serve with favorite salad.

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Tuesday, October 25, 2016

Yogurt inspired cheesecake!!!!!

For a decadent, reduced-fat dessert, try this recipe for Vanilla Cheesecake Made with Vanilla Oikos Organic Greek Yogurt!

Vanilla Cheesecake Made with Vanilla Oikos Organic Greek Yogurt

2 1/2 cups shortbread cookies, finely ground
1/2 stick unsalted butter melted
1 1/2 cups vanilla Oikos Organic Greek Yogurt
4 large eggs
2 8-ounce packages low-fat cream cheese
1 cup super-fine sugar
1 tablespoon cornstarch
Juice and zest of 1 lemon

In a medium-sized bowl, mix cookie crumbs and butter. Press into a 9-inch spring form pan and refrigerate for 15 minutes.

Preheat oven to 300 degrees Fahrenheit. Add all ingredients for filling in bowl, and combine using food processor or hand mixer. Pour into cooled crust. Bake for 2 hours. Let cool overnight in refrigerator.

(Makes 10 Servings)

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Saturday, September 24, 2016

Update on my Mother's condition...

Good morning everyone. I really wanted to give you a more detailed update on my Mother's condition. While she is dealing with all of her physical conditions, she is now dealing with major problems with her right knee.

Apparently there is a major gap in between the two bones that connect at the knee. It's so extreme, that only a complete knee replacement would correct the problem, however, we have come to a brick wall on that matter. Since my Mother has several severe lung conditions, the chances of her coming out of that kind of surgery safely, are very slim.

As I posted recently, when we had gone to do some errands the other day, one of the places we had to go to was the pharmacy to pick up our prescriptions. We were waiting in line and my Mom's right knee almost gave out. If my older sister Michelle wasn't there to catch her, she would have more certainly had another bad fall.

She had a bad fall back in 2015, and that's what caused the knee problem to worsen. And her left knee isn't much stronger. When she was in her late 20's, my Mother fell when she was going to visit someone and the side walk was cracked and it caused her to fall. She had to have knee surgery on both knees. The Doctor that did the surgery back then told her that despite the knee surgeries, her knees would worsen as she got older.

That's exactly what has happened. This is why I started this gofundme campaign. If any of you don't feel comfortable donating money, we will gladly accept donations of the items she needs to get her mobility back. The physical therapy and other things we can work other arrangements out for her. I am sincerely trying to get mobility support for my severely disabled Mother.

She is able to use her mobility chair in the apartment, but it's not portable so she can not take it with her when she goes around town to do errands, go to Doctor's appointments or other things she would like to be able to do.

You see, I may have some illnesses, but I have my mobility. My Mother has lost all of her independence. Most of her life is spent in bed. She can't even sit on the couch because her legs and arms are too weak to get back up. I will be updating the campaign description soon and making some modifications.

PLEASE share this campaign on as many social media platforms as you can. I'm not asking you to donate, just share the campaign. I am sure, sooner or later, we will get her what she needs.

My sole income right now is my disability benefits. I just started my new home business and it takes time to build. I know I can do it, but even then, I can not get my Mother everything she needs on my own. I am pleading.... begging for any kind of help. Sharing this campaign will greatly help her out.

I honestly don't know what else to say to gain your trust that this is NOT a scam, in any way, shape or form. Like I said, if you're willing to donate some of the items she needs, I am willing to talk to you privately and make arrangements. Donations does not need to be monetary.

Thank you for your time and for reading this update. Have a wonderful day.

Her campaign link:

Real Homemade Hummus recipe...

Yesterday I posted a homemade corn tortilla chip recipe and I thought this would be great to make with it! Simple and delicious!

Real Homemade Hummus

1 clove garlic 1
(19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Recipe courtesy of:

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Friday, September 23, 2016

Healthy Baked Corn Tortilla Chips (Homemade and Gluten-free)

A wonderful healthy snack and a great way to use up leftover corn tortillas. It's very simple to make. VARIATION: If you need more healthy oils in your diet, brush with olive oil.

Healthy Baked Corn Tortilla Chips (Homemade and Gluten-free)

5 corn tortillas (Misson brand is Gluten Free)
salt (optional, additional spice options listed in directions)

Preheat oven to 400 degrees.
Stack tortillas one on top of the other and use kitchen sizzors to cut them into 4 slices like you would cut up a pizza.

Spread them out in a single layer on a cookie sheet (not air-bake) , spacing them at least 1/4" apart (they will be chewy instead of crispy if not spaced properly). (NOTE: If you must use an air-bake pan, try 350 degrees for 20 minutes).
Shake salt and desired toppings over tortillas.

TOPPING OPTIONS (choose any combo): SPICES: paprika, chili powder, cumin, onion powder, garlic powder (sparingly), cayenne pepper (sparingly, will add heat!). CHEESES: grated Parmesan cheese, cheddar cheese, pepper jack cheese, etc. or try SWEET: cinnamon & sugar.

Bake 8-12 mins or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 8 mins).
Remove from oven and let cool 5-10 mins before serving in order to let them fully crisp.

Extra Crispy: put back in turned off oven at least 10 mins or until ready to serve for extra crispy and warm chips (watch them, you may need to leave oven door cracked to prevent over browning).

Recipe courtesy of:

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Thursday, September 22, 2016

Natural Migraine Treatments that actually WORK!

Amazing article I happen to stumble upon when I was looking for some natural remedies for migraines. I hope you all find this article helpful. I know I sure do! The link to this article is at the bottom of this entry.

Please SHARE this post, you may help someone that suffers with migraines!

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Article link:

The kids will love this! Spaghetti Skillet recipe

From the Taste of Home Cookbook. This is a light recipe that can be done under 30 minutes. You don't have to cook the spaghetti before adding it to the skillet.

Spaghetti Skillet

1⁄2 lb lean ground beef
1⁄4 lb bulk Italian sausage
2 (8 ounce) cans no-salt-added tomato sauce
1 (14 1/2 ounce) can stewed tomatoes
1 cup water
1 (4 ounce) can mushroom stems and pieces, drained (I will use fresh mushroom)
2 celery ribs, sliced
4 ounces uncooked spaghetti, broken in half
1⁄4 teaspoon dried oregano
salt and pepper

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender.

Recipe courtesy of

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Wednesday, September 21, 2016

Time to try this protein-packed healthy cheesecake!

Healthy Protein Cheese Cake Dessert

1 cup low fat cottage cheese
1 tablespoon vanilla extract
3 tablespoons sugar substitute (Splenda)
12 ounces fat free cream cheese, softened to room temperature
1 cup egg whites or 1 cup egg substitute
1 reduced fat graham cracker crust

preheat oven to 350f degrees.
spoon cottage cheese into blender or food processor. Blend on high for 30 seconds. add cream cheese and blend 30 more seconds on high.
Scrap down sides then add splenda and vanilla. then blend on medium while gradually adding eggs for 45 seconds.
pour cheese filling into pie crust and bake for 30 minutes.
let cool for at least 30 minutes.
Refrigerate for at least 2 hours before serving.
Serve plain or with any kind of berries you choose and top off with some cool whip free!

Recipe courtesy of

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Tuesday, September 20, 2016

Taking it one day and one step at a time...

I have had so many friends kindly remind me that any journey always starts by taking it one step at a time, and that's what I most definitely intend on doing.

Living with any chronic pain or illness is a daily struggle. You never know how you're going to feel when you wake up. At time, there are days when the fatigue or the pain is extremely difficult to bare. All I can do, is try my best to cope. Today was no exception. I had to give in and take my anti-inflammatory and a pain killer. If you know me pretty well, you know I absolutely hate having to rely on prescription medication, but right now, it's the only thing that I don't have to pay out of pocket for. I rather prefer to take natural remedies, but unfortunately, anything healthy in this system costs money.

That's one of the reasons why I am so happy to be back in the health and wellness industry. I know that the natural way will benefit me more, but living on disability alone isn't going to get me to where I need my overall health to be. I hope I can help others while I am on my new journey. Just taking it all one day and one step at a time!

Saturday, September 17, 2016

Introducing the DIY Network!

I am always on the look out for the latest and greatest in DIY projects. I have recently found an amazing website that publishes many helpful and amazing DIY idea's. I just wanted to take the time to share this newly found resource with you all!

Introducing the DIY Network!!!

They have How-To tutorials, videos, shows and even a blog. You can also register an account if that's your desire. It's a pretty neat little website. I know a lot of you prefer to opt for Do-It-Yourself idea's. I hope you find this website resourceful.

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Banana Cake with Cream Cheese Frosting recipe

This is why I ALWAYS opt for homemade desserts!

Banana Cake with Cream Cheese Frosting

1 1⁄2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1⁄2 teaspoons baking soda
1⁄4 teaspoon salt
3⁄4 cup butter, softened
2 1⁄8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1⁄2 cups buttermilk

1⁄2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1⁄2 cups icing sugar

chopped walnuts

Preheat oven to 275°F (135C).
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.

In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.

Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.

Sprinkle chopped walnuts over top of the frosting, if desired.

Recipe courtesy of:

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Good morning!!!

Good morning everyone!

Exciting new things are happening in my life and I can not wait to share my experiences with you all. I hope you have a wonderful day! 💛

I refuse to give up!!!

Hey everyone. I wanted to start this post off by thanking you all for being so supportive and understanding, I know there are times that I can come across as complaining. I am really trying hard to work on being more positive. Living with lupus, fibromyalgia and migraines often causes me to feel drained, exhausted and it takes away my ability to enjoy every day activities. I do apologize if I ever complain too much or if I ever bring anyone down. That is never my intention.

If you're curious as to why I post about my health so often online, well I'll try to explain it as simple as I possibly can...

When I was a teenager, I used to write in a journal, every single day about whatever I was feeling or what I was experiencing. I feel it helped me open up, to where now, instead of writing in a journey, I like to share my experiences with other people. And since social media is available for me now, I feel it's the best outlet for me to express myself and maybe show others that are experiencing hardships, that they're not alone.

I like to share my successes and my frustrations. I want to show others that even when you are feeling at your lowest, you can overcome anything, with patience and the willingness to learn coping mechanisms. So that's why I tend to share a lot here on my profile. I am careful about who I post to as well, which is why most of the time, my posts are for friends only. But I do on a rare occasion, share with other people as well.

I look forward to sharing my journey to living a more productive and healthy lifestyle. It's a daily battle, but I don't think giving up is ever the answer. Do we need a break every now and then? Of course, but taking a break and giving up are two very different things.

Okay, enough rambling for now. Thank you all again for your time and friendship. It's most truly appreciated.