The One with Fried “Rice”

It’s no secret that I love to cook or bake but I get stuck in the same food rut, much to the dismay of my husband. It’s easy for me to fall into that rut because of all the other things on my plate, dinner usually falls to the lowest rung on my priority list. This makes it so easy to get stuck in old patterns and meals that I know will go over well. Meals that go over well in our house include spaghetti, tacos, hamburgers and chicken nuggets. To be honest, by the end of the day I’m tired of fighting with the mini-dictators in my house and just want to eat a meal in peace. Or relative peace. And not having to count how many bites of peas/rice/green beans/carrots/mashed potatoes until they’re done.

This year my husband has FINALLY joined me in the organic/whole foods/eating healthier routine which makes it FUN to find recipes that are not only healthy for us but will go over well with the whole family. My talented friend, Jessica, over at My Own Little Circus has a delicious recipe for Cauliflower Fried Rice. I tentatively addressed my idea for this recipe with my husband and, much to my surprise, he was all for it.

I’m happy to announce that the recipe was a HUGE hit and had TONS of flavor. The kids even put up minimal fuss about the “rice” and I was happy knowing that I snuck in an extra vegetable. Jessica’s recipe was a great starting point for me but I love to experiment. I made a few tweaks to the recipe that I think you’ll love as well. Try it! You’ll thank me later!


  • 1 bag frozen riced cauliflower
  • 1 bag frozen mixed veggies
  • 1 egg
  • 1-1.5 TBSP Coconut Oil with Butter Flavor
  • 2 tsp Garlic Powder
  • 2 tsp Onion Power
  • Salt & Pepper to taste
  • 2-3 spritzes Liquid Aminos
  • 1 lb chicken or steak (optional)



  1. Heat cast iron skillet on medium-medium high heat.
  2. Scoop Coconut Oil onto heated skillet and allow to melt.
  3. Add in Chicken or Steak and stir to coat.
  4. Sprinkle Garlic Powder, Onion Powder, Salt & Pepper on meat.
  5. Allow meat to cook until done, about 3-4 minutes per side or until chicken is no longer pink in the middle and steak has reached your desired temperature.
  6. Remove meat from skillet and set aside.
  7. Add bag of riced cauliflower and cook in remaining oil until lightly browned and tender.
  8. Add bag of frozen vegetables and cook until heated through.
  9. Move mixture to one side of the skillet and add an egg. Combine the cooked egg with the vegetable mixture. Add the meat back to the pan to warm.
  10. Serve immediately into bowls and spritz with Liquid Aminos or dash with Soy Sauce.


*Makes about 4 servings.




The One with Lip Balm

Have a few spare minutes today? Want to try your hand at an enjoyable and easy DIY project? Read on!

This project is a favorite of mine because it combines two things I love: essential oils and lip balm! Seriously, it’s almost too easy! Why spend money on overpriced lip balm that contains chemicals you can’t even pronounce? {Now, don’t get me wrong, some days I just don’t have time for a DIY with all the littles in my house. On those days, I have a back-up Burt’s Bees lip balm lying around.} This recipe will give you about 14 lip balms so you can save one for those busy days or gift a few to friends and family.



  • 2 TBSP Coconut Oil
  • 1 TBSP Beeswax Pellets
  • 1 TBSP Shea Butter
  • 1 tsp Vitamin E oil
  • 10-12 drops of Essential Oil of Choice
  • About 14 lip balm tubes


  1. Use double boiler to melt coconut oil, beeswax and shea butter until liquid.
  2. Remove from heat and allow to cool slightly.
  3. Add Vitamin E oil and stir.
  4. Add Essential Oil(s) of Choice and stir.
  5. Pour into lip balm tubes.

Some tips I’ve learned along the way:

  • If you don’t have a double boiler you can use a pan and bowl. Simply add a small amount of water to the pan and place the bowl directly on top of it. {See picture above} Use low-medium heat as the water can start to boil and will cause the water to splash.
  • After removing the ingredients from the pan, I will pour them into a glass Pyrex measuring cup with a spout. This makes it SUPER easy to pour into the small tubes without making a mess. Also, once the mixture starts to harden, you can place in the microwave and quickly zap it to melt it back to liquid form.


For this recipe today, I used Lavender essential oil. However, the possibilities are endless! Feel free to mix and match to find a scent combo you enjoy. Some combinations that I enjoy are: Lime & Peppermint (smells like a Mojito!), Lavender & Lemon, Grapefruit & Orange and Lemon & Lime. {Please note that Citrus Oils can cause photo-sensitivity}

Click to learn more about the only brand of essential oils I use.






The One with the Muffins

I love to bake and try new recipes. My latest obsession is with the recipes from my Fast and Fabulous cookbook by Lisa Leake. She’s the inspiring author and mama behind 100 Days of Real Food. Her recipes are easy, yummy and whole foods.

Today I decided on her Whole Wheat Lemon Raspberry Muffins.


My oldest has become quite the little sous-chef lately. She’s very proud of the fact that she can crack an egg on her own. I love the fact that we can share something together and not want to pull my hair out.

Since I didn’t have any lemons on hand today I substituted my Lemon essential oil. In this recipe I used about 7 drops but you could definitely use more if you want a bigger punch of Lemon.

These were such simple ingredients which is makes it so easy for Harper to help out. I love that I can show her how to bake–with a few adjustments to accommodate her.

  • a small muffin tin to make it manageable for her small hands to fill. (Plus, it makes it a perfect snack size for the kids)
  • an ice cream scoop for her to fill the muffin tins.
  • a chair to reach the counters

The One on Valentine’s Day

Let’s be real for a second, the hustle and bustle of motherhood makes love look a little different from what it used to. Now love looks like folded laundry, a nap, clean dishes, taking the kids for 30 minutes so Mama can just.have.some.peace. Valentine’s Day doesn’t have to be super expensive either; sometimes the simple gesture of a homemade gift or card can mean the world. It means you took a moment to think of me and what I would like. So, on this Valentine’s Day I give you a super yummy and satisfying dessert from 100 Days of Real Food. Simple recipe and the ingredients are probably something you have on hand (for those of you that need a last-minute Valentine’s Day idea).

I give you– 4 Ingredient Molten Lava Cake



  • 8 TBSP of butter (1 stick)
  • 3/4 cup chocolate chips
  • 2 eggs
  • 2 egg yolks
  • 2 TBSP sugar


  1. Preheat over to 450 degrees.
  2. Line muffin pan with liners. (I used my silicone muffin liners since they are non-stick and super easy for clean up)
  3. Melt butter and chocolate chips together over low heat until smooth. Let cool slightly.
  4. Whisk eggs and sugar together. Stir in the chocolate mixture until well combined.
  5. Divide mixture into muffin cups and bake until cakes are puffed up, but still jiggly in the center–about 6 to 8 minutes.
  6. Turn upside down onto a plate and garnish. (I used powdered sugar and raspberries like she did but feel free to experiment).


The One where Play-doh is Made

Having toddlers comes with its own set of standards and rules.

  • Rising with the sun is normal, even exciting.
  • Needing to do everything for themselves is far more enjoyable.
  • Normal attire is a bathing suit over leggings.


Its chaotic and monotonous, crazy and lively, frustrating and exhausting. Sometimes it just needs to be more FUN! After all, these little people are just exploring this huge, new world they call home.

Today was one of those days of FUN for us. We made homemade Play-doh!! It was surprisingly easy and added a little spice to our morning. The kids loved picking out the colors for their play-doh and I enjoyed that therapeutic release that always comes with creating something by hand.

So, let’s get our hands dirty and that play-doh cooking!


Homemade Play-doh


  • 1 cup Flour
  • 1/3 cup Salt
  • 2 tsp Cream of Tartar
  • 1 cup water
  • 2 TBSP vegetable oil (I used Coconut Oil)
  • Food coloring (I used 5-6 drops)
  • 5-6 drops of your favorite essential oil (optional)
  • 4 Quart size Ziploc bags



  • Whisk Flour, Salt and Cream of Tartar in a small/medium pot.
  • Turn burner on medium/low heat.
  • Add in Water, Oil and Food Coloring.
  • Stir constantly until the ingredients become thick and a solid ball begins to form.
  • Once ball is formed, remove from heat and allow to cool.
  • Add essential oils and knead until thoroughly combined.
  • Store play-doh in a Ziploc bag for future use.


The essential oils are totally optional. However, if you want to learn more click here to read about the only brand of essential oils I use.


The One with All the Chicken


I thought I was busy in the day-to-day life with two toddlers under 3 but man, was I mistaken!! Now that I have my third sweet babe things have gotten crazier. It’s not that it’s more hectic, just that the kids now outnumber me, the baby wants all the snuggles and the two older ones take advantage of not having my undivided attention to run amok through the house.

Needless to say, dinner time has become crazy!! Thankfully, it’s the off-season for my husband and he’s no longer at football practice until all hours. When he’s home we can usually tackle dinner and all 3 kids with minimal fuss–as long as the meals are quick and easy! Meal planning, which I did sporadically previously, has now become a necessity. I don’t have time, or the brain cells left at the end of the day, to think about a delicious and nutritious meal I  have a few meals in my repertoire that I can make easily and know the kids will put up minimal fuss about-so few and far between these days. My Crock Pot Chicken and Rice is one of them. So easy and flavorful!

And while we are slightly on the subject—Oh, how I love my crock pot!! All you have to do is put the ingredients in, wait a few hours and voila!—Dinner! I can usually throw these together while the older two are eating lunch and the babe is snuggled in the Ergo.

You can find the recipe below:


Chicken Breast & Cream of Chicken Soup Substitute



Homemade Cream of Chicken Substitute (I found the recipe on Pinterest here.)
1 lb Chicken (I typically use tenders since they cook faster)
2 tsp each of Onion powder, Garlic powder, Cumin
Salt and Pepper to taste
1 can of corn/frozen bag (optional)
1-2 cups shredded Cheddar Cheese
1 small bag of yellow rice


Yellow Rice (cooked)



  • Place chicken in crock pot and top with onion powder, garlic powder, cumin, salt and pepper.
  • Make Cream of Chicken Substitute according to directions.
  • Pour Cream of Chicken on top of chicken tenders.
  • Cook on low for 2-3 hours. (If using chicken thighs or breast, adjust time according to thickness)
  • Shred chicken and return to crock pot.
  • Add corn and cheese and stir.
  • Cook rice on stove top according to directions.
  • Pour rice into crock pot and mix everything together until well incorporated.

Shredded Chicken with Cheddar Cheese


And that’s it! Really easy. You can always adjust the ingredients in the recipe to meet your dietary needs. I usually serve green beans, peas or a salad as a side. You could even add some broccoli right in there with it all!
Try it out and let me know what you think in the comments!

The One with The Chocolate Chips

Ever just crave something sweet? A cookie with a bit of crunch. A melt-in-your-mouth brownie. A moist, crumbly bite of cake. Nope, me neither!

Just kidding! I LOVE me some sweets. The more the merrier!! But I also recognize my addiction and in an effort to not reach house-sized proportions I hardly ever let myself buy any. I DO however buy the ingredients to make baked goods from scratch. That way I have to make a conscious decision and effort to make them. Sometimes it’s a deterrent to making them because I just.don’ Other times? I can’t make them fast enough. After years of trying out recipes I’ve found one I LOVE!! And not just because it tastes delicious but because it’s easy and with only 4 ingredients ANYONE can make them.




Peanut Butter Chocolate Chip Cookies:

  • 1 egg
  • 1 cup Peanut Butter
  • 1 cup packed Brown Sugar
  • 1/2 cup Chocolate Chips (more or less as desired)



  • Preheat oven to 375 degrees.
  • Combine Peanut Butter, Brown Sugar and Egg in a medium bowl.
  • Check the consistency of the dough. If it’s too sticky you can add additional Brown Sugar as needed.
  • Add Chocolate Chips and stir to combine.
  • Roll cookie dough into 1-2 inch balls and place on baking sheet.
  • Gently press with a fork to create an X.
  • Bake for 15-17 minutes (less for gooey cookies, more for crunchy cookies)
  • Allow to cool on baking sheet.