Pesto Quiche with MightyVineACS_0055


  • One pie crust
  • 7 Eggs
  • 2 tsp of pesto
  • 1/4 cup of chopped peppers
  • Handful of Chopped Mushrooms
  • 1/4 cup of chopped MightyVine Tomatoes
  • 1/2 tsp of pepper
  • Pinch of salt
  • Lots of cheese


First, Invite over your favorite friend for a morning date. Make sure you have coffee because they may not be a morning person. A breakfast/brunch date is an easy and fun way to get together with a friend. Combine all ingredients into one bowl and then dump it into a pie crust. Bake on 375 for 30-40 minutes or until center is no longer liquid. Throw this quiche on about 30 mins before they arrive so the whole house smells like LOVE. And then FEAST!








MightyVine Tomato Jam



Let me tell you all about MIGHTYVINE TOMATO JAM. When my sister first mentioned it, I wasn’t sure if it was MY jam. but now that I have made it?!?! I cannot get enough of it. I am about to be putting this on toast, burgers, and whatever else I can find!! It was so easy and a unique way to spice up any meal!


Here is the recipe I based my jam off of. I deviated of course and it came out delicious. I used honey instead of sugar and garlic powder instead of fresh garlic! Spice up a regular girls night with this fun creative edition!!


Make sure to grab MightyVine tomatoes when you make your jam. Did you know they are grown locally in Chicago in a greenhouse?? Always Fresh!




Hosting Series

Stuffed MightyVine TomatoesACS_0040.JPG

Valentine’s day is upon us and I partnered with MIGHTYVINE to bring you all your go to recipe for tonight’s romantic (or purely platonic) dinner plans. Whether you are cozying up to bae or celebrating solo: these stuffed tomatoes are going to blow your mindddd. Try them out!



  • 4 medium MightyVine Tomatoes
  • 1/4 lb of ground beef
  • One cup of Mozzarella
  • 1/4 tsp of pepper
  • 1/4 tsp of salt
  • 1/4 tsp of garlic powder
  • Olive oil
  • 1/4 cup of cooked quinoa


Directions prepare quinoa according to directions. In a separate pan, season ground beef and cook until no longer pink! In a bowl combine cooked quinoa, ground beef, mozzarella in a bowl until evenly mixed. Grab four tomatoes and cut off the top. Use a teaspoon and scoop out the insides. Be gentle and careful not to puncture the tomato but just make four little hollow MightyVine tomato bowls. Feel free to season the inside of the tomatoes and then add about a table spoon of the tomato juice to the mixed concoction before adding it into the tomatoes. Bake on 375 for 18 mins and then pull out and sprint mozzarella on top before adding back in for another 20. Pull them out and serve with kisses, hugs, or mushy compliments! xo

p.s. friends in Chicago and Illinois, MightyVine tomatoes are grown LOCAL. Find them

  • Belli’s
  • Dill Pickle Co-op
  • The Grand Foods
  • Green Grocer
  • Hyde Park Produce
  • Hy-Vee
  • Jewel-Osco
  • Kramer Foods
  • Local Foods
  • Olivia’s Market
  • Pete’s Fresh Market
  • Plum Market
  • Sendik’s
  • Southport Grocery & Cafe
  • Sullivans Foods
  • Whole Foods




  • MightyVine Tomatoes
  • Mozzarella Balls
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of garlic salt
  • 1/4 teaspoon of Parsley
  • 1 teaspoon of olive oil

Preheat oven to 375. Slice off the top of the MightyVine tomatoes and scoop out the insides and discard the guts! Then, sprinkle some of the salt, pepper, garlic salt, and parsley on the inside of the MightyVine tomato. Then slice the mozzarella  in half and put it inside the tomato. Season the top with the rest of the seasonings. Drizzle with olive oil. Place on a baking sheet with foil or parchment paper and bake for 12-15 minutes. Can be served hot and gooey or cooler and yummy. ENJOY!

This recipe is in partnership with MightyVine Tomato.

Can be eaten




Easy Pesto Pasta

  • Ingredients
    • Whole Wheat Pasta
    • Pesto Sauce
    • Tomatoes
    • Sausage
  • Directions
    • prepare pasta according to package
    • Seasons tomatoes with salt and pepper. Roast tomatoes on 400 for 7 mins.
    • Cook sausage according to package.
    • Mix it all together in a bowl and FEAST!



  • One Pizza Crust
  • 2-3 tablespoons of ricotta cheese
  • sliced almonds
  • kale
  • dried cranberries
  • sliced apples


Season crust with garlic salt, salt, pepper and olive oil. Layer crust with ricotta cheese and then kale, almonds, cranberries and apples. Bake according to crust instructions usually on 425 for 15-20 mins. FEAST




Pumpkin Bread from Taste of Lizzy T

IMG_7031 2

  • 1 cup coconut oil {or canola oil}*
  • 2 cups granulated sugar 435 grams
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups solid pack pumpkin
  • 3 cups all-purpose flour 385 grams
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
IMG_7031 2
  1. In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside.
  2. In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
  3. Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
  4. Grease and flour two 9×5 loaf pans. Divide the batter between the two pans.
  5. Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. Sprinkle the top with powdered sugar, if desired.




  • One Pizza Crust
  • Pre-cut butternut squash
  • Kale
  • Ricotta Cheese
  • Sausage (I used vegan sausage)
  • Dried Cranberries


Spread a thin layer of ricotta cheese over the pizza crust. Roast or sauté butter nut squash until soft. Prepare sausage of your choice according to the package. Throw it all on the pizza and drizzle olive oil over all toppings. Bake according to pizza crust instructions: most likely 15-20 mins.



IMG_6403 2

Garlic Lemon Chicken Thighs


  • four chicken thighs
  • olive oil
  • salt & pepper
  • onion powder
  • garlic salt
  • 1-2 cloves of garlic
  • one lemon


Mince garlic and add to a skillet with about a tablespoon of olive oil. Saute for just a few minutes on medium. Season chicken with salt, pepper, onion powder and garlic salt. Cut the lemon in half and squeeze some of the juice on the chicken. Add chicken to sautéing garlic and keep skillet on medium to low heat. Flip occasionally and cover with foil. Should take about 25 minutes for them to cook all the way through. Crank up the heat towards the endif you want to get crispier skin! I served it up in the above dish with sliced lemons.



Apple Cinnamon Muffins

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Jessica’s Natural Food Gluten Free Muffins! Just used their delicious mix and added one whole diced apple and one tsp of cinnamon! So yummy!



Zuppa Toscana Soup!

Recipe modified from Add a Pinch
Serves: 6
  • ½ pound Italian sausage
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon red pepper flakes, optional
  • 6 cups chicken stock
  • 2 large russet potatoes, cut into 1½-inch chunks
  • 1 cup heavy cream
  • freshly ground black pepper, to taste
  • 2 cups kale
  1. Saute the Italian sausage in a Dutch oven set over medium heat. Once the sausage has cooked through, remove it from the pot with a slotted spoon and set aside for later use. Then, stir in the onions, garlic, and red pepper flakes. Cook until the onion is just tender, about 3 minutes. Drain away the excess drippings.
  2. Pour in the chicken stock and bring the liquid to a boil. Once boiling, add the potatoes and cook until they are softened, about 15 minutes.
  3. Stir in the heavy cream, along with the cooked sausage. Cook until heated through. Add fresh pepper to taste and stir in chopped greens right before serving.

Zucchini Bread From Taste of Home 







    • 2 cups sugar
    • 1 cup canola oil
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon grated lemon peel
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon baking powder
    • 2 cups shredded zucchini (about 2 medium)


Preheat oven to 350°. Grease two 8×4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves (12 slices each).




1 pillsbury pie crust- deep dish
6-7 eggs
1 tablespoon of water or milk
salt and pepper to taste
(other seasonings you may want depending on veggies used: garlic powder, onion powder, paprika, red pepper flakes, parsley etc)
vegetables: Broccoli, Sweet Potatoes,
cheese- I used mozzarella because thats what I had on hadn’t!
Italian sausage
Add everything to a bowl- you can sauté the veggies beforehand if you want! pour it into the crust and bake on 350 for 40 mins or so or until you can put a knife in the center and it comes out clean.




Sauceless Pizza

  • One Pizza Crust from Trader Joe’s
  • one bunch of Mighty Vine Tomatoes
  • One bag of Shredded Mozzarella Cheese
  • A handful of fresh basil

Instructions: Follow instructions on pizza crust. Cut tomatoes in fourths and spread out over pizza. Grab fresh basil and spread out on pizza crust. Top with Mozzarella Cheese. Bake on 425 for 15-20 mins. DEVOUR.


Spaghetti and Meatballs

Sauce Ingredients (Modified from Wellness Mama)

  • 5 Mighty Vine Medium Tomatoes
  • One packet of Just Add Tomatoes
  • 3 Tablespoons of Olive oil
  • One Medium Onion Diced
  • 4 Cloves of garlic
  • Salt and Pepper
  • 1/4 cup of Fresh Basil


  1. Pour the olive oil into a large stockpot over medium heat.
  2. Add diced onions and garlic.
  3. Saute for 6-8 minutes or until onions are translucent and tender.
  4. Add tomatoes and three teaspoons of Just Add Tomatoes Spice Blend
  5. Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
  6. Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step.
  7. Use fresh or store in the fridge up to 1 week


Still perfecting this. STAY TUNED.


Breakfast Skillet:


  • onion
  • chicken sausage
  • spinach
  • potatoes
  • Mighty Vine Tomatoes
  • two eggs

Saute onions in olive oil. Add tomatoes and sausage. When tomato and sausage are mostly cooked, add diced mighty vine tomatoes and spinach. Crack two eggs on top, lower heat and cover with foil and cook until egg turns white.



Kale Salad


  • kale
  • salt
  • olive oil
  • cucumbers
  • Mighty Vine Tomato
  • chicken sausage
  • sunflower seeds

Massage Kale with salt and olive oil until leaves area  vibrant green. Add toppings and feast.


Baked tomato


  • one Mighty Vine Tomato
  • one egg
  • one slice of Mozzerella cheese
  • salt, pepper, garlic salt, and parsley

Cut open tomato and scoop out insides. Season inside of tomato and add a slice of cheese. Crack open one egg and season the top with seasoning. Bake on 400 for 30 minutes.



Quick Egg Cups!

  • 5 eggs
  • spinach
  • peppers
  • cheese of your choice
  • mushrooms
  • a tablespoon of water

Chop up all the veggies and mix with the eggs until its all combined! Add seasonings of your choice: I used pepper, salt and garlic salt. Bake on 350 for 30 mins. Let cool for 5-10 minutes and then grab and go with your podcast!


Roasted Rosemary Garlic Chicken

Wash and remove the inside sack from the chicken. Massage the WHOLE chicken with olive oil, rosemary, thyme, garlic, salt and pepper. (new time, I think I will add some red pepper & Paprika for some more kick.) If you want to get fancy with it…slit the skin a little bit and massage the olive oil + herb mix underneath.  Feel free to stuff the inside with onions, carrots, potatoes  and a touch of oil. Roast on a pan for 1 hour and 45 minutes on 400. Let cool and then cut into it.


Recipe from Living Simply



  1. Preheat the oven to 350ºF.
  2. Grease a large bread pan with butter or coconut oil.
  3. In a large bowl mix together the dry ingredients: almond flour, cinnamon, nutmeg, salt, and baking soda.
  4. In a medium size bowl, whisk together the eggs. Add in the honey, yogurt, mashed bananas, and vanilla. Whisk together until combined.
  5. Stir the wet ingredients into the dry ingredients until combined. Fold in the chopped walnuts.
  6. Pour the batter into a large bread pan and bake for 50-60 minutes until the center is firm.
  7. Allow to cool. Remove from pan.
  8. Slice and enjoy with lots of pastured butter!


Half a banana, half of a small avocado, half a cup of blueberries, half a cup of almond milk and three teaspoons of chia seeds. I added a squirt of honey and blended it all up! Threw it into some popsicle holders and let freeze for 8 hours or over night!


Homemade Burger: One ground beef patty with salt, pepper, garlic powder and paprika. Top with Mozzarella cheese and Southside Smitti’s Medium Italian Giardiniera. Eat on a whole wheat bun!

This Giardiniera is amazing. Apparently, it is a Chicago favorite. I found it at a food festival recently and have been putting it on burgers and soon hotdogs, omelets and more. Try it out and support a local small biz!


Recipe from The Roasted Root


  • 1-3/4 cups Almond Meal/Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs lightly beaten
  • 1 teaspoon pure vanilla extract
    • (I used honey!)
  • 3/4 cup almond milk


  1. In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
  2. Add the almond flour, salt and baking powder And mix until smooth.
  3. Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
  4. Measure out a scant ¼ cup of batter and pour into the skillet.
  5. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes.
  6. Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.
  7. heat sliced Bananas with cinnamon and nutmeg for about 1 minute and add to tops of pancakes.


Kale Taco Salad:

  • Kale
  • Ground beef
  • peppers
  • tomatoes
  • Tomatoes
  • Avocado
  • Black Beans

Cook ground beef in cumin, salt, pepper, red pepper, and garlic salt. When meat is fully cooked, add chopped up peppers and black beans. Massage kale in salt and olive oil. Add pepper and meat combo with diced avocados and tomatoes to the salad.



Pesto Pasta

One package of Wholewheat pasta (or gluten free if that’s your jam)

One jar of Pesto sauce (check near the spaghetti sauce)

One red pepper, one green pepper, one yellow pepper

2-3 chicken breasts.

Cook chicken breasts in olive oil, salt, pepper and paprika and prepare pasta according to the package. Slice and saute the peppers until lightly browned in olive oil. Add additional veggies if you want (mushrooms and onions make good additions!)- Toss cooked pasta, sliced peppers, chicken and pasta sauce in a bowl and serve. Serve hot or cold.

Gluten Free/Paleo Almond Flour Pancakes


Recipe from The Roasted Root


  • 1-3/4 cups Almond Meal/Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs lightly beaten
  • 1 teaspoon pure vanilla extract
    • (I used honey!)
  • 3/4 cup almond milk


  1. In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
  2. Add the almond flour, salt and baking powder And mix until smooth.
  3. Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
  4. Measure out a scant ¼ cup of batter and pour into the skillet.
  5. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes.
  6. Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.


Roasted veggies: brussel sprouts, carrots, mushrooms with olive oil, salt, pepper and garlic salt. Roast for 15 minutes with oven on 425! Pan sear chicken with same ingredients and serve with warm pita bread and a fried egg!


Breakfast Hash

Chicken sausage. Potatoes. Green peppers.

Salt, pepper garlic, salt, olive oil.

Sautee and add eggs any style on top!



Recipe from Huffington Post

1 cup rolled oats
2 cups vanilla almond milk (or any milk)*
Cinnamon + sea salt to taste
1/2 cup vanilla yogurt (I used Siggi’s Vanilla Bean)
1 Tbsp maple syrup
Fruit: berries, bananas, apples, etc.
Optional Additions: chia seeds, chopped nuts, nut butter, ground flaxseed

Bring the milk to a boil and stir in your oats. Bring back to a boil, then lower the heat and continue to cook/stir the oats until cooked (about 5-10 minutes). Take off heat and stir in cinnamon, sea salt and maple syrup. Then stir in your yogurt until creamy. If oatmeal seems dense, add in a little more milk until a creamy mixture forms.
Add in your optional additions, top with fruit of choice and any additional toppings.

*You may need a little more milk to get the right creamy texture
Serves 2


Yogurt Pancakes

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs, lightly beaten
  • 2 cups (16 ounces) plain yogurt
  • 1/4 cup water


  1. In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
  3. Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.


One baked for steamed Sweet Potato; A sprinkle of cinnamon; Almond Butter; greek yogurt and granola! Add almonds or seeds for extra crunch!


One Fried egg

Teriyaki Chicken seasoned with teriyaki sauce, garlic salt, salt and pepper

1 cup of brown rice

IMG_1961Just Add Tomatoes Stuffed Peppers

  • 2 tablespoons of Just Add Tomatoes
  • One 10 OZcan of diced tomatoes
  • Two teaspoons of tomato paste
  • One package of turkey sausage
  • 1 tsp of garlic powder
  • Half a teaspoon of pepper
  • 1 tsp of salt
  • Four peppers any color
  • Half a cup of mozzarella
  • 1 tablespoon of olive oil


Season ground turkey  with garlic, salt, pepper and saute in olive oil until fully cooked. While cooking Mix 2 tablespoons of Just Add Tomatoes seasoning with one 10z can of Diced tomatoes and 1tsp of tomato paste. Mix all ingredients together with cheese. Cut off the tops of the peppers and clean out insides. Pour mixture in side and bake on 375 for 20 mins or until edges of peppers are browning and pepper is wrinkly! Add these on top during last 3-5 mins to melt.


Yogurt Toast!


Whole wheat toast smothered with Greek yogurt, sliced strawberries, chia seeds and sliced almonds…and of course drizzled with honey. Easy breakfast!

My sweet friend @thewholecook made a GLUTEN free, vegan and all the other things recipe that BLEW my gluten loving, butter obsessed mind- FEAST ON THIS!





  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup mashed ripe banana
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts


  1. In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. 
  2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.


Chicken Parmesan


  • One Package of chicken Breasts or Chicken Thighs
  • One 28oz can of organic tomatoes
  • 1 small can of tomato paste
  • one packet of Just Add Tomatoes Spice Packet
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Garlic Powder
  • 1 tsp Milk (2 Eggs mixed in separate bowl)
  • 1 cup of Bread Crumbs (Cut down by a 1/4 if necessary)
  • 1/4 cup of Parmesan (Cut down by a 1/4 if necessary)
  • one package of whole wheat noodles
  • Provolone sliced cheese

Season Chicken with Salt, pepper, and garlic powder. In a separate bowl, mix 2 eggs and 1 tablespoon of milk. On a separate plate mix bread crumbs and parmesan. Dip seasoned chicken in milk/egg mixture and then dip it in breadcrumb mixture. Have pan already heated with olive oil and drop chicken in. Cook all the way through for 20-25 minutes or until done. Cook noodles according to package.

In a separate bowl mix tomatoes, tomato paste,  and Just Add Tomatoes Sauce Packet. Pour over chicken in the pan and cover and simmer until heated through.Add one slice of provolone to each piece of chicken.

Serve over noodles.


Red Pepper Sandwich- Originally from @shutthekaleup

  • One Red Pepper
  • Turkey
  • Half an Avocado
  • Mustard
  • Mozzarella
  • salt and pepper to taste

Slice pepper in half. Then heat in pan with olive oil until slightly browned. Sauté turkey or chosen meat as well. Place all in pepper and ENJOY.


  • 1/4 pound bulk pork sausage
  • 2 tablespoons butter
  • 2 to 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 to 1-1/3 cups milk
  • Warm biscuits
  1. In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 2 servings.


Sweet Potato Greek Yogurt Snack!

I think I originally saw this or a variation of it on @shutthekaleup (the OG of healthy food!)


  • 1 sweet potato
  • greek yogurt
  • Pecans
  • Cinnamon
  • Nutmeg
  • Honey


  • Wash and slice sweet potatoes into 1/4 inch rounds
  • lightly coat in olive oil or coconut oil
  • Bake on 35 for 20 mins or so until softened
  • remove from pan and drop a dollop of greek yogurt on top.
  • Sprinkle with Cinnamon and Nutmeg
  • Add nuts on top
  • Drizzle with honey
  • eat it all!


Chia Seed Pudding– Originally from Wellness mama

  • 2 cups coconut milk  or almond milk (homemade or natural)
  • ½ cup Chia Seeds
  • ½ teaspoon vanilla extract
  • ¼ cup (or less) maple syrup (or sub any sweetener)
  • Optional: ¼ teaspoon cinnamon powder
  • Blend or whisk all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
  • Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel.

Carrot Curried Soup

½ an onion, sliced
3 cloves garlic, peeled and chopped
2 lbs of carrots, peeled and cut into 1 inch chunks
2 Tablespoons olive oil
8 cups chicken stock
2 Tablespoons curry powder
Salt and pepper to taste
Seasonings (parsley and thyme are great options)

Sauté onions, garlic, and carrots in olive oil over medium heat in a large soup pan for about 3 minutes. Add chicken stock and curry powder and bring to a boil. Boil for about 20 minutes or until carrots are very tender. Remove from heat, and let it sit for about 10 minutes. Then blend by batches in a blender. Return to heat and simmer. You can add more chicken stock if soup is too thick. To serve, ladle into bowls and top with homemade croutons and thyme.



1 pillsbury pie crust- deep dish
6-7 eggs
1 tablespoon of water or milk
salt and pepper to taste
(other seasonings you may want depending on veggies used: garlic powder, onion powder, paprika, red pepper flakes, parsley etc)
vegetables: I used onions, red, green, yellow peppers, mushrooms
cheese- I used cheddar but any cheese will work! I use about a handful or two of shredded cheese
Bacon- I normally use sausage but it was just a bacon sort of day. cook whatever meet you use BEFOREHAND and cut it up.
Add everything to a bowl- you can sauté the veggies beforehand if you want! pour it into the crust and bake on 350 for 40 mins or so or until you can put a knife in the center and it comes out clean.
Alternatives: sausage (maple sausage is a big favorite of mine), broccoli, avocado, mozzarella, tomato, spinach, sweet potatoes…kale..pretty much ANYTHING you want!


Rosemary & Pepper Pork Chops
3 pork chops
2 peppers (any color)
1 tsp of salt
1/4 tsp of pepper
1/4 tsp of paprika
1/4 tsp onion powder
1/2 tsp garlic powder
1 tbsp of Worcestershire sauce
1 tsp of rosemary
Season meat with all ingredients and sauce and add to pan with olive oil and cook on medium heat for 25-30 mins

baked steel cut oats.png

INGREDIENTS_1_2 cup packed brown sugar1 1_2 teaspoon ground cinnamon2_3 cup white sugar1_2 cup butter, softened2 eggs2 teaspoons vanilla extract1 1_2 cups all-purpose flour1 1_2 teaspoons baking powder1_2 cup milk1 large apple, peeled and finely-2



Recipe by Baker by Nature

Ingredients1 cup all-purpose flour1_3 cup sugar1 teaspoon baking powder1_4 teaspoon salt1 egg1_4 cup milk2 tablespoons butter, melted1_2 teaspoon vanilla extract3_4 cup fresh or frozen blueberries.jpg
Fluffy Pancake Recipes


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup butter, melted


  1. In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and butter; stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Yield: 8 pancakes.

** I added about half a cup of blueberries and a fourth cup of pecans into the batter because why not??

*** For Pancakes & Prayer we had blueberries, pecans, chocolate chips, raspberries and strawberries for extra toppings.

Banana Bread 


  • 2-3 very ripe bananas, peeled
1/3 cup melted butter
1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you
  • want it less sweet)
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking DSC00253soda
Pinch of salt
1 1/2 cups of all-purpose flour
  • optional ingredients: chocolate chips, pecans

 (I like to add nuts to mine, some like chocolate chips. Sometimes I sprinkle brown sugar no top to give it a sweet crunchy feel.)


Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.

Remove from oven and cool competely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly)

Best Sugar Cookies EVER– Good House Keeping


  • DSC002171 c. butter, softened
  • 1½ c. sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3 c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • Ornamental Frosting (optional)
  • Coarse sugar crystals, silver dragées, holiday decors (optional decorations)


  1. In large bowl, combine flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; beat in egs and vanilla until mixed, then beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula. Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate overnight.
  2. Preheat oven to 350°F. Remove1 piece of dough from refrigerator. On lightly floured surface, with floured rolling pin, roll dough until slightly less than 1/4 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on two ungreased large cookie sheets.
  3. Bake until edges are golden, 12 to 15 minutes, rotating cookie sheets between upper and lower oven racks halfway through. Transfer cookies to wire rack to cool. Repeat with remaining dough.
  4. When cookies are cool, prepare Ornamental Frosting, if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.

Rosemary Garlic Bread– Food Network

1 1/4 -ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

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