Cinnamon Raisin Chia Pudding

Another raisin recipe to love!

Chia seeds have the funnest consistency, and I use them in almost anything, from plain water to protein shakes. And, to make pudding, too.

And guess what? Start to finish, this recipe takes only

Prepped and ready for the fridge.

3 minutes to prep. That’s it! Plus, it’s vegan, and paleo, making it a great choice all around.

I love so many things about this healthy, delicious dessert, especially the quick prep, and the layers of flavor. You can taste all the ingredients, and it’s just so yummy.

Cinnamon Raisin Chia Pudding

  • 2 cups vanilla almond milk
  • ½ cup chia seeds
  • 1/2 teaspoon vanilla
  • 2 tablespoons honey (or vegan preference)
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • 1 cup raisins

Combine all the ingredients and let chill in the fridge for 5 hours or overnight. (Whisk a couple of times in the first couple of hours.)

Serves 3-4

This recipe is from my latest book, check it out below!

Here are some savory recipe books too:

Want a paperback copy? Reply in the comments and I’ll send you one!

Almond Butter Ants on a Log

I know just the title brings you back. If you didn’t like this snack when you were little, you know someone who did!

While I detest raw celery, and would only scoop the nut butter and raisins off, this was, and is, still a favorite of my hubby’s.

He prefers almond butter, so that’s what he gets! Choose a nut butter, plain raisins or a mixture, and build your treat.

Almond Butter Ants on a LogIMG_20170723_180958 (1)

  • 2 celery stalks, washed and the ends chopped off
  • 2 tablespoons almond butter
  • 15-20 raisins

Spread the almond butter onto your celery, place the raisins on top of the almond butter, and dig in.

These are great as a snack or with a meal, Nick sometimes even eats them as breakfast. Do you love them with other toppings? What other snacks do you have that include both fruits, and vegetables?

Did you like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Limit Your Fluoride Exposure and Start by Switching to a Non-Fluoride Toothpaste

It’s hard to know what to believe these days regarding what products we should be using and what foods we should be eating. And at the end of the day, the only thing you can do, for yourself, and for your family, is be well-researched, and always keep learning.

Because doctors, dentists, nutritionists, and others in the medical field aren’t always right. Misdiagnosis’ are prevalent, and can sometimes cause more harm than the patient faced in the first place.

Conventional medicines can be harmful, too, in comparison to natural medicines. And things we’ve been told all our lives, are being proven wrong.

For instance, your dentist has ingrained in you that fluoride as the end all, be all, for the best in tooth and oral care. But did you know that a “fluoride deficiency” has never been the cause for tooth decay, mouth diseases, or gum related issues? This is because WE DON’T NEED FLUORIDE IN OUR TOOTHPASTE. Or in our diet at all, for that matter.

Here’s three reasons why you need to ditch your conventional toothpaste and switch to a fluoride-free kind, and quick!

  • The US adds fluoride to our tap water, and in unregulated amounts. So brushing images (1)your teeth with tap water already provides fluoride. (I’m not happy about it but it’s true, so for anyone that wants to stick to the dentist’s ( read: pharmaceutical companies) advice, fear not, your getting fluoride whether you want to or not.
  • As many as 40% of American teenagers have dental fluorosis. (Dental fluorosis is described as an extremely common disorder, characterized by hypomineralization of tooth enamel caused by ingestion of excessive fluoride during enamel formation.) This is from overexposure to fluoride from birth on. Fluoride in drinking water is terrible for babies, children, teens, and let’s be honest, everyone. Beyond that, fluoride is found in so many more “places” then you know. Processed foods/drinks, non-organic tea, pesticides, home insecticides, bottled water, baby food, and non-stick pans all have fluoride in them.  High exposure throughout life can lead to health issues and beyond the “cosmetic” implications, this problem is an indicator of more than just mouth issues, but health issues.
  • Fluoride has an effect on your body, and not a good one. Fluoride gets absorbed into your tissues and causes problems with your bones, brain, and thyroid gland. It doesn’t react will with other minerals in the body therefore creating issues with the vitamins we do need in our diets. Among these issues, fluoride tests reflect other problems such as muscle disorders, genetic damage and cell death, a disrupted immune system, and even damaged sperm and increased infertility.

Alright, so you hear me, fluoride is no good. But what now? How do you limit your exposure? What should you do? Here’s four easy ways to start:

imagesDON’T use a fluoride toothpaste. There are other natural brands out there or you can easily make your own. A teaspoon of baking soda, a splash of hydrogen peroxide (until it forms a paste,) and a little peppermint oil creates a healthy, DIY, non-fluoride tooth cleaner.

DO filter your tap water. Or buy distilled or mineral water. Or go to a local spring for your water. (Beyond flouride, tap water is full of other toxins, discarded medicines, and God only knows what else.) Drinking water is so important so make sure you’re getting the “good stuff.”

DON’T eat too many processed foods. Do what you can to make sure that your produce is organically grown, and the fresher, the better. Know a local farmer? Become friends. Want a garden? There are so many different kinds these days that you can certainly find a way to start growing some of your own foods.

DON’T cook with non-stick pans. Use stainless steel, glass, or cast iron pans whenever possible.

I use a toothpaste from Young Living and would be happy to help you procure some! Otherwise, below are a few clickable choices to try out.

No matter what, never stop doing your research and always remember to take any health advice, no matter the source, with a grain of salt.

From Salad Wraps to Spinach Bites: Sunday Dinner

I love Sundays. Usually my husband golfs, and I go to the gym, and church. We’re both home about 2pm or so, and ravenous.  Today, I wanted orange chicken in lettuce wraps but I didn’t have any romaine. So spinach bites were born!

The recipe is easy and quick, and tastes so good. Sprinkle sesame seeds on top to finish off the Chinese look.

Orange Chicken

  • 1 tablespoon olive oilIMG_20170723_133338
  • 4 chicken thighs, diced
  • 1 cup orange juice
  • 3 heaping tablespoons honey
  • ¼ teaspoon ground ginger powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon apple cider vinegar
  • ⅛ teaspoon toasted sesame oil
  • ½ teaspoon ground garlic powder

Place diced chicken and olive oil  in a medium-sized skillet pan and heat on medium until white and fully cooked, or about 10 minutes.

Mix the rest of the ingredients in a bowl until well incorporated and add to the pan. Cook about 20 minutes on medium until the sauce has thickened. Use romaine to make lettuce wraps or spinach leaves like I did, for Spinach Bites, and enjoy!

Do you like this recipe? Here’s the cookbook it’s from!

These cookbooks are yummy too! Check them out=)

Want a paperback copy? Reply in the comments and I’ll send you one!

Happy Sunday!

How To In the Kitchen: Roasted Garlic

Roasted garlic is such a staple in my household, and I always need it on hand. I love to make big batches of it, and then freeze in small batches. Here’s how.

Remember, my batch is huge, so I will give you a nightly recipe, too.

Roasted Garlic (Bulk):

Ends and discarded cloves in the bowl (left,) and ready for the oven in the pan (right.)
  • 3 lbs garlic, deskinned and, ends cut off
  • 1/2 cup oil ( I used avocado)
  • large pinch of salt and pepper

Add garlic, oil, and salt and pepper to a glass baking pan, cover, and bake about an hour at 350°. It’s done when you can easily insert a fork into it, and it’s beginning to turn golden brown.

Roasted Garlic:

  • 5-10 cloves garlic, deskinned, and ends cut off
  • drizzle of oil ( I used avocado)
  • dash of salt and pepper

Add garlic, oil, salt and pepper to a small oven safe dish, and cover. Cook at 350° for about 45 or until you can easily insert a fork into it, and it’s beginning to turn golden brown.


There’s a few ways you can do this. Choose whichever works best, depending on your usage.

-store in freezer containers, preferred size

-store in freezer bags, preferred size

-freeze into ice cube trays, individually, and then pop them out (of the trays) and into freezer bags, for a portioned amount whenever you need it

The prep, roasting, and storage for this is so worth it. I use inordinate amounts of garlic while cooking, and it still lasts me months! Leave any questions in the comments. Happy Cooking!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

I Miss you Gram, but my Newest Book, it’s for you

At the end of last year when my Gram passed, I had just released my very first book.  I was never able to share it with her but she knew it was in the works. And she loved it, the idea of it, and knowing how happy I’d be writing it.

I was one of the lucky ones. When she died, it goes without saying, that I was sad. But I was also grateful. For her struggle to be over, and because I really felt close with her, and I knew that wouldn’t change.Screenshot_20170718-093934

I was glad to have taken the time I did with her. I was glad to have kept in touch with her. And even though I knew I wouldn’t get a (paper) response, nothing felt better than writing to her, snail mail style, and sharing my life.

My Gram survived my other grandparents by two decades and I knew that was something to cherish.

This book, my third, is a summer sweets book. I wish she could see it. It’s hard not sharing my cookbooks with her, she would love them. Especially this one.

Gram loved her sweets, she would choose it in place of dinner or at least want it first. I dedicated this book to her, and she will forever remain a part of my cooking inspiration.

Enjoy these recipes from the book: Honey Sweetened Skillet Pineapple and Lime Angel Food Poke Cake

The book is free to view July 19th, 20th, and 21st! Just click on the image and it will take you to the link!

And if you like these recipes, check out my other books too!



You Need These 10 Things To Make Wine

You can do it! But heed my words..

Wine making can be a difficult, specific process. There’s nothing more important than sanitation, and if you mess that up (I have yet to,) your whole batch is a waste.

With that being said, if you make wine often, you will get used to the process, and enjoy the “fruit wine” of your labor for years to come. How fun is that?

To start, read my intro. Next, read Make Wine with Me: The Do’s of Winemaking.

And what follows is next. These are 10 things that you need to make wine.   These items are essential to have before you start.

To Make Wine, You Need These 10 Things:

-granulated white sugar (about 2 cups)


-1 bottle (64 ounces/96 ounces,) 100% juice plus one empty bottle of the same size

-champagne yeast




-2-3 wine bottles and corks (or screw top wine bottles)

Reuse old screw top bottles!

-sanitizing solution (mine is 1 tablespoon solution to 1 gallon water ratio and a no-rinse solution)

sanitizing solution

-hose and suction, or funnel that will fit into the top of your wine bottles

-hydrometer (optional but will tell you how much alcohol is in your wine)

-a measuring cup (1 cup size,) a tablespoon, and a (clean) bucket or bowl that can easily hold 2-3 gallons of liquid

Everything on this list can be found at brew stores or wine supply stores. You can also find most of it online, and if you click on the images below it links to amazon for easy purchase.

As a follow up to this blog and for further information, here’s a video:

If you buy this champagne yeast, it will last you for so long! Only get it if you need lots. (Otherwise, just buy one or two packets at a time.)

This is a combo pack of airlocks and bungs, and it’s great to have two of each if you’re just starting out!

This set of funnels will work well:

And this hydrometer is great because it comes with a tester tube, too, making measuring your wines alcohol level quick and easy!

Leave any questions in the comments and watch for upcoming videos and articles to learn to make wine at home!

Happy Tuesday and Happy Wineing!

Sweet Potato and Sausage Hash

It’s late on a Saturday and I haven’t even thought of dinner yet. Yup, it’s one of those days. I knew I wanted something with lots of vegetables and I knew I wanted something easy but delicious.

Sweet Potato Hash was it. My hubby chopped everything, I cooked it all off, and dinner was done. Yum.

The best thing about this dish? You can eat it for any meal. Enjoy!

Sweet Potato and Sausage Hash

  • 3 tablespoons coconut oil
  • 3 sweet potatoes, washed and cubed
  • 2 turkey sausages, sliced
  • 1 onion, chopped
  • 1 bell pepper (anything but green), chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder

In a skillet pan on medium heat, add 2 tablespoons coconut oil and the sweet potatoes. Cook for 10 minutes, stirring occasionally.

Add the additional tablespoon coconut oil, the onion, bell pepper, and garlic. Stir and cover. Continue cooking for 10 minutes. Add the seasonings and sausages and cook one minute.

If you like this recipe, check out my books!

Want a paperback copy? Leave a comment and I’ll get it in the mail for you!

Healthy Travel Tips: Tip Two

IMG_20170604_173802Have a salad each day for a meal.

I know, soup and salad is my favorite so it’s easy for me to say that. But salads are really tasty and so healthful for you!

To round out your meal, order a side of chicken wings or fruit. Want more reasons why salads are the best meal around, here’s six:

  1. Salads are full of vegetables, making them one of the healthiest things you can eat.
  2. Salads can be vegetarian, paleo, vegan, gluten-free, sugar-free, and more, so you can add them to every day eating for everybody.
  3. Salads can be topped with just about anything from lean protein to fruit.
  4. Salads are full of fiber and therefore great for digestion.
  5. Salads are ethnically diverse so you can have a Greek Salad one day and an Italian Salad the next.
  6. Salads are delicious.

Maybe number six should have been number 1 because salads are so yummy! At any rate, this tip is easy to do and will help you feel your best, whether busy at home or on the go traveling.

Watch for more travel tips on my blog and my new (healthy tips) book, coming soon!

In between meals, I make sure to have healthy, grabable snacks on hand all the time. Here are some of my favorites:

These are like healthy fruit roll ups, but flat. I could eat these everyday.

Just yum.

Roasted Pepper Brussels Sprouts

This is a Brussels Sprouts stalk! Pretty cool huh? Believe it or not, I saw it at a wholesale, “big box” store for the first time. It’s pretty awesome.

I love Brussels sprouts, especially baked in the oven. They brown up, crisp up, and take on a while new flavor. Here’s an easy delicious recipe:

Roasted Pepper Brussels Sprouts

  • 2 cups brussels sprouts, cored and sliced in half
  • 2 tablespoons olive oilIMG_20170702_175059
  • 1 tablespoon salt
  • 1 teaspoon pepper

Toss everything together and place in one layer on a sheet pan. Bake in the oven for 30 minutes at 350. You’ll know it’s done when many look brown and some are crispy.

Do you like this recipe? Check out my books and watch for more to come=)