What We’re Eating

Hiya friends!

I’m sitting here, my third week being unemployed, watching Jamie Oliver and getting so inspired! This strange time has really made me, and W and I as a couple, be more industrious. A little more creative. A little more flexible. And friends, I have never been happier!

I have hacked so many of our household products to last longer. I have used ingredients in things that I never thought to put together. We have really had to think outside the box since our lives have changed, not only because of the recent world events, but because of my employment status as well. And y’all, I’m going to say it…I’m proud of myself. I am proud of us as a couple. We have been challenged and we have come out on the other side. And no, we aren’t through it yet, but man I am so proud of the things that we have accomplished and I am not ashamed to say it.

Let’s talk about our meals for the coming week!

What We’re Eating!

August 8th – August 14th

Saturday: Vegetable and barley stew (we are providing this meal as a request for a friend that is under the weather, so instead of making two meals, we are eating what we are making for her!)

Sunday: Meatball sliders on Hawaiian rolls with salad

Monday: Blackened salmon with sauteed zucchini and homemade soda bread

Tuesday: Pesto pasta with chicken breasts

Wednesday: Spicy peanut butter noddles

Thursday: Steak quinoa bowls with pico de gallo, cotija, roasted corn and fajita veggies!

Friday: Breakfast for dinner (most likely waffles with bacon!)

Dessert for the week: Pound cake with homemade berry sauce and light whipped cream

Now, don’t get me wrong friends, this unemployment thing hasn’t been all roses and rainbows. It’s hard. Really, it is! Sounds like a dream right? To quit your job and pursue things you’ve always wanted to do? But, in reality, it feels a lot like swimming in the ocean. It feels so good at first, the salty water, warm sun on your skin…But the farther you swim off shore, the rougher it gets, the waves start crashing up over you, the water is deeper and you can’t seem to spot the shore anymore. Y’all, this is the most exhilarating and terrifying thing I have ever done. I have had to do more things outside of my comfort zone in the last three weeks than in my entire life.

I hope you enjoy this weeks inspiration! I already can’t wait to share next weeks with you!



What We’re Eating

Hello my friends!

Rainy season has officially begun here and I couldn’t be more excited! Me and rain go way back. Ever since I can remember, when it would get stormy out and the rain started to fall, all I wanted to do was be out in it. Feeling the drops on my bare skin. And I still do that to this day. My heart skips a beat and I run to any door I can find and wait for that oh so familiar feeling of those tiny droplets hitting my skin. Makes my heart feel so calm. Like I can let out a breath I’ve been holding in. Even W knows now how the rain makes me feel and opens any door or window that is close so that I can see and hear it. I’ve often wondered if it’s the Native in me that makes me feel so connected to rain…

We have a busy week ahead, so needed some quick, low maintenance dinners that can be put together in a flash. We always like to balance healthy meals with some that…aren’t so healthy, but feed our hearts and souls. Enjoy friends!

What We’re Eating

July 25th – July 31st

Saturday: Crunchy cabbage salad with sesame ginger dressing and grilled chicken

Sunday: BBQ beef and beans with rice – good for Sunday since it cooks slow and is low maintenance

Monday: Mushroom egg rolls – not Chinese egg rolls, more like an egg pancake rolled up πŸ™‚

Tuesday: Loaded Italian pasta salad

Wednesday: BBQ chicken sandwiches with slaw and oven fries

Thursday: Baked potato with turkey chili

Friday: Peanut butter and jelly pancake bake!

Dessert for the week: Raspberry Jell-O pie!! A childhood favorite πŸ™‚

We can’t wait to update y’all on our recent life changes! They are good and scary and happy and make my stomach hurt πŸ™‚ Change is hard friends. We think about it, we plan for it, we dream about it, but when it actually happens, it can be one of the scariest, hardest things we have ever done. No amount of planning can prepare us completely can it? And unfortunately change doesn’t always turn out as rosy as we imagined. But it sure does make life interesting…



What We’re Eating

Hey y’all!

I seem to be at a loss for words this week friends. I’ve been sitting here staring at a blinking cursor for-what-feels-like-ever, and can’t come up with anything insightful to say. W and I have had a busy week and are grateful for a little downtime. Although sometimes the weekends feel more busy than the week. Anyone else?!

Let’s jump in and maybe more words will come to me πŸ™‚

What we’re eating this week!

July 18th – July 24th

Saturday: Grazing dinner

Sunday: Focaccia…we didn’t make it last week

Monday: Salmon packets with carrots and broccoli with marinated vegetable salad

Tuesday: Pasta Scallopini, which isn’t really scallopini but we call it that πŸ™‚ Maybe I’ll post the recipe soon

Wednesday: Chicken quinoa bowls with pico de gallo, black beans, lime, shredded cheese and corn

Thursday: Panino! Italian meats, havarti, arugula and pesto aioli

Friday: Pork with homemade rice pilaf and sauteed vegetables

Dessert for the week: Low sugar Jell-O with Lime Vitality for a summer twist!

As I sit here listening to Gilmore Girls and deciding what to organize next in our house, I am relieved. Relieved and at peace that I am surrounded by my family, whom I love so much and is so supportive, that I have the things I need and that I have had this amazing opportunity to try and make a dream of mine come true. To write for strangers on the internet πŸ™‚

If you are here and reading this right now, give it some love, share it with your friends and family if you think they would love it, and help support a gal that is daring to dream.

Until next week friends.



Italian Tuna Pasta

Hi friends!

I can’t wait to share this one with you!! Quite a few of you have been intrigued by the mention of this one on our meal plan the last few weeks. It may sound a little weird, a tiny bit crazy, even a little icky…but I promise you, if you give it a chance, it may make a few appearances on your meal plan.

Italian Tuna Pasta


16 oz. Linguine (or other long pasta of choice)


2 Tbs. neutral, high heat oil (we use Avocado oil)

4-6 anchovies

3-5 garlic cloves, pressed or finely chopped

3 oz. bottle of capers, drained

12 oz. canned tuna (preferably canned in quality olive oil), drained

1/2 cup fresh dill, finely chopped

1/4 cup fresh basil, finely chopped

Lemon Vitality essential oil


In a pot of boiling water that’s salted like the ocean, cook pasta according to package directions, until al dente. When draining, save 1.5 cups pasta water.

In a large skillet, heat the oil over medium heat. Add the anchovies and cook until they almost disappear into the oil. Add the garlic and cook until fragrant. Add capers and lightly fry them until they blossom (open up and start to crisp up).

Once the capers are crisped up, add the tuna and break it up with your spoon or spatula. Add half the pasta water and stir to combine. Add pasta and fresh herbs and gently toss. If the pasta is dry, add the reserved pasta water until it is the consistency that you would like. Add any additional salt, if needed.

Now add Lemon Vitality essential oil a few drops at a time until it tastes right to you. Start slow, 2-3 drops, and taste. If it needs more, add more! Lemon oil is super refreshing and boosts the flavor of anything it’s added to. It really makes this pasta taste like summer. Drizzle a little high quality olive oil over the top once the pasta is served for a little extra decadence.

When it comes to ingesting oils y’all, remember that quality matters. I personally wouldn’t use just any oil to put into the food I cook for my family. Definitely not the ones from Target or other online companies. Young Living has the Seed to Seal promise and I feel so safe ingesting their oils. Did you know that Young Living doesn’t even use land to grow their plants if it has been treated with pesticides in the last 50 years?! That’s what I mean friends…it matters to me how my oils are made.

I hope y’all try this pasta, even during these warm , summer months. It is so light and tastes like the ocean in the best way possible. And don’t be afraid of the anchovies. They won’t taste fishy; they just give this dish a nutty je ne sais quoi. Plus, the Italian in my family really likes it πŸ™‚

xo friends


What We’re Eating

Hello friends!

It’s that time again! We’ve had a busy weekend so I’m a bit behind, but never the less, I am here and sharing with you what we will be making this week, hopefully providing you with some inspiration.

There is one repeat from a couple of weeks ago because it was so amazing that we had to have it again! I plan to post the recipe soon for y’all. It is super easy and definitely budget friendly. It may sound a little weird, but, I promise if you give it a chance, it really is delicious and, surprisingly, really light for summer.

What we’re eating this week!

July 11th – July 17th

Saturday: Grazing dinner. We like to do these once in a while. Olives, deli meats, fruit, pretzels, pickled eggs, etc.

Sunday: Pork belly tacos with pineapple salsa, shredded cabbage slaw and homemade Spanish rice

Monday: Steak salad with tomatoes, crispy onions and croutons! And the ACV dressing that I didn’t get to post to IG last week πŸ™‚

Tuesday: Grilled chicken with grilled eggplant and corn

Wednesday: Smashed chicken burgers seasoned with green onion and jalapeno, with caramelized red bell pepper and onion and vinegar slaw on the side

Thursday: Italian tuna pasta!!!! This was so amazing a couple of weeks ago that we decided to do it again!

Friday: Homemade focaccia topped with homemade red sauce, fresh basil, mozzarella and prosciutto

Dessert for the week: Dark chocolate and port…again πŸ™‚ we love an after dinner cocktail

We have a busy week ahead of us with possibly some big decisions to make. We hope to make the right ones for us, but it’s always scary to jump into the unknown isn’t it?! I’ve tried to ask my close friends and family for advice and they have all basically said the same thing. That it’s a leap of faith. And that is what we will do if we need to. Of course we are preparing as best we can, do our part to make this leap as predictable as possible, but in the end, it is all based on our faith. That things will work out, even if it looks different than what we pictured in our mind.

We appreciate your support friends. I want to remind you that when you support someone like me, a gal who is trying to run a small online business, you are helping an entire network of people. By purchasing starter kits through me, or using Essential Rewards to get healthy products delivered to your door each month, or using promos codes with companies I have partnered with, you are helping my family. You are helping me make a paycheck that I can use to pay for medical bills, feed my family and take care of our everyday needs. You are also helping in making my dreams come true of being a small business owner, a writer and a dreamer that has seen the impossible come true. Thank you, from the bottom of my heart.

Until next week friends!



What We’re Eating

Hello my friends!

I hope you had an amazing week! Ours has been full of work, talking about our future, praying about the right decisions to make, organizing our home slowly and taking some time to getaway and not talk about anything too serious.

We went up to the mountains on Friday, walked through the aspens and got caught in the rain. It was magical! I needed that time in nature…to reconnect and listen to the wind through the trees, feel the rain on my skin. The Native in me was infinitely happy! We then went back into town and got some ramen at our favorite place, and seeing as it was only 62 degrees in July, it was a welcome bowl of warm, tasty soup. We ate in the hatch of our car next to a beautiful park and honestly, it was one of the best dates we have ever had.

Okay, who is ready for this weeks meal ideas?! Nothing too fancy here this week y’all. In all honesty…we are trying to cook meals with things out of our freezer so we can make room for some vanilla ice cream so we can make affogati! Yes, we are adults lol

What we’re eating this week!

July 4th – July 10th

Saturday: Freshly

Sunday: Freshly

Monday: Freshly

Tuesday: Our famous chili and sweet potato tots!

Wednesday: Green salad with grilled chicken and veggies and creamy ACV dressing. (Head to our Instagram for the recipe later this week)

Thursday: Vegetable and sausage casserole in the slow cooker

Friday: Breakfast for dinner…French toast and bacon with fresh fruit!

Dessert for the week: Dark chocolate and port

We are using Freshly again this week because we loved it so much last week. It was amazing to have a little break from cooking and dinner was ready in minutes. The meals are healthy and taste sooooo good! I am working on a code for y’all πŸ™‚

I hope y’all have a fun and safe week! I plan to get lots of sunshine, workout when I can and maybe get some cupcakes from our favorite little shop. It’s called balance people πŸ™‚

Comment and let us know what you’re up to and what meals you’re enjoying this week!



What We’re Eating

Hi sweet friends!

I hope you had a really nice week! Did you find some inspiration from last week’s post? If you follow us on Instagram you may have seen our grain bowls…they were my favorite meal this week!!! Turmeric grilled chicken, homemade hummus and baba ganoush, roasted sweet potatoes and onions and of course, lots of healthy grains! Yummm!!!!

We have some repeats from last week making an appearance this week…I’ll explain πŸ™‚

What we’re eating this week!

June 27th – July 3rd

Saturday: Freshly (more about this down below)

Sunday: Freshly

Monday: Freshly

Tuesday: BLT wraps (from last week)

Wednesday: Italian tuna pasta (from last week)

Thursday: Sausage and rice with broccoli (from last week)

Friday: Freshly

Dessert for the week: Low sugar strawberry jello with fresh fruit and light whipped cream

This week is super simple friends! To be honest with you, I over-planned last week because I forgot we were getting a Freshly order. Thankfully, I have a couple shelf stable meals from last week that we can use this week. Little tip, I always try to plan one or two shelf stable meals for the week just in case something comes up and we don’t cook. That way we don’t waste food. I’m a waste not, want not kind of girl πŸ™‚

We are trying Freshly for the first time and are super excited about it. W and I had recently talked about wanting a break from cooking, doing dishes, taking the time to plan, and suddenly a coupon for Freshly showed up in the mail! If we like it, I will reach out to the company and see about getting y’all a code to use. My business is obviously still really small so I’m not sure that I’ll get one, but no harm in trying right?!

I am relieved to have some extra time that won’t be used cooking and cleaning because W and I are contemplating some serious life changing decisions right now and I need to focus my time in other places. I just asked my mom today, “how do you know you’re making the right choice?” and she said, “you don’t.” Not the comfort I was hoping for, but she’s right. You just have to pray and have faith and hope and do your best to make the right decision for you.

Not as much inspiration this week but it was nice talking to you friends. I hope you have an amazing week!



What We’re Eating

Hello sweet friends!

It’s week two of “What We’re Eating” and a lot of you have expressed how much you’ve enjoyed it so far! It makes my heart so happy when we share things with you that we are doing and help inspire you in some way. Isn’t that what it’s all about?? Inspiring one another? πŸ™‚

Well, shall we get to it?!

What we’re eating this week!

June 20th – June 26th

Saturday: Grain bowls with quinoa, homemade hummus, cucumber, roasted sweet potato and grilled chicken

Sunday: Shrimp and egg salad in romaine lettuce boats

Monday: Open face chicken salad sandwiches

Tuesday: Bun-less turkey burgers seasoned with taco seasoning, grilled with zucchini and whole mushrooms

Wednesday: BLT wraps in clean, cook-yourself flour tortillas

Thursday: Italian tuna pasta with lemon and capers

Friday: Sausage cooked slowly with rice and broccoli in a creamy, vegetable broth sauce

Dessert for the week: low sugar strawberry jello with fresh raspberries and strawberries and light whipped cream!

Since it’s pretty hot where we live during the summer, we try hard to not bake much and try to not even turn on our stove as much as possible. It sounds crazy but it makes a huge difference in the temperature inside the house. So, we tried to pick things that required minimal cooking, can be grilled outside or are cold to begin with; cold dinners are refreshing anyway during these summer months right?!

I hope you enjoy this weeks dinner inspiration friends! Oh! And I forgot to mention last week…we always, always, always eat leftovers for lunch during the week. We are on a budget and can’t afford to make different things for lunches and dinners. Breakfasts usually consist of homemade cold brew or a homemade espresso and either an egg or two or even just a piece of fruit and yogurt or cheese. We are simple people friends πŸ™‚ Sometimes we cook or eat things that are a little bit more fancy, but meals like you see above are the norm for us.

As always, send us your meal ideas for inspiration, or let us know if you tried something new from our meal plan. We love hearing from you!



What We’re Eating

Hiya friends!

A lot of you ask me often, “what are you eating this week?”. Y’all like new ideas and are curious what we are trying next. So, I thought I would start a new series about what we are cooking each week!!

Full disclosure friends, I don’t use recipes often. I like to experiment and play in the kitchen. So, when I have a link to a recipe, I will share it, when I don’t, our ideas will give you the inspiration and you take over from there…I have confidence in you…I know you are creative and amazing!

So, let’s get to it shall we?!

What we’re eating this week!

June 13th – June 18th

Saturday: Homemade pepperoni and pickled jalapeno pizza!

Sunday: Date night!!! Ribeye steaks with a fancy salad (butter lettuce, Persian cucumbers, sliced apple, pecans and burrata)

Monday: Tostadas with vegetarian refried beans and grilled chicken breasts and vegetables (zucchini, mushrooms and corn) with fresh radish and salsa

Tuesday: Corned beef in the slow cooker with sauteed cabbage, sweet and sour red cabbage and caramelized onions

Wednesday: Grilled brats with white bean salad (with cucumber, red and yellow bell pepper, grilled corn and mozzarella cheese)

Thursday: Pasta salad with fresh corn, marinated artichoke hearts, kalamata olives, multi-color tomatoes, salami and mozzarella cheese

Friday: Nothing planned yet, but maybe we’ll use a gift card we have to support a local restaurant πŸ™‚

Dessert for the week: low sugar raspberry jello with fresh raspberries and strawberries mixed in and light whipped cream!

You may see a trend here…fresh corn! Corn is in season right now and it is insanely good! I was raised on farm fresh California corn and I can’t not take advantage of it when it shows up in our grocery stores. And when I use it in something like pasta salad, I cut it right from the cob without cooking it, and then milk the corn…yes, you read that right, I milk it! When you’ve cut all the kernels off the cob, turn your knife over to the blunt side, hold the cob in a bowl and run your knife up and down the cob and you’ll see the juice, or milk, come out of it. I use this milk in the dressing for my pasta salad and y’all…once you try it, you will never go back! It is so fresh and so delicious.

If y’all have questions about these meals, email us or send us a DM on Instagram. I love sharing these kinds of things with you my friends. Helping each other get new ideas and sharing what we love. Please share your meal ideas with us too!



Sourdough Starter – A Lifelong Love Affair

Hi friends…

So, I know I have very different dreams than most people and they may seem so silly, but my Type 5 can’t help it. I have always been a dreamer and a learner. Ask my mother…you think your toddler asks a lot of questions…try growing up with me. I wanted to know everything about everything and then some. I taught myself French from a young age and continued it into high school, and even still practice and speak it today. I wanted to know how to change oil in a car, not to be self sufficient, but to say that I knew how and to better understand a car and how it runs and why. I take college classes for fun! I know…complete weirdo right?! I find myself wanting to learn more and more. It makes me feel empowered and confident. I strive to be good at many things. I am driven and am therefore very hard on myself. So…admitting the mistakes that I am going to in this post is vulnerable for me, but I am learning about vulnerability more and more each day. Realizing that vulnerability is what connects us.

It has been a long time dream of mine to make and nurture a sourdough starter. I’m talking YEARS! I know some of you are like, “Is this chick crazy…a sourdough starter is her dream?” Yep. It is. And here’s why.

I grew up watching my mom feed and massage a gallon size zip lock bag full of what looked like wall paper paste. After so many days she would share some with friends or bake something delicious and keep a portion alive with more feeding and massaging. I found it fascinating. The fact that you could create a living thing out of flour and water and keep it alive for years. Yes, years. Hundreds to be exact. As long as the starter is fed and tended to, it’ll stay alive forever. My Type 5 is giddy inside at that very thought! So, after years of excuses and putting it off thinking that I might not do it perfectly (enter self-doubt), I decided to start a starter.

And friends…I’m on my third try because…guess what…I’m not perfect after all and messed up the first two batches. Well, I won’t take total credit for the first batch πŸ™‚

I used gluten free flour for my first attempt and let’s just say that it was weird. It didn’t smell right and it grew funny. I don’t know, it was just strange. Super dry and just not right. So, I threw it away.

I finally got my hands on some all-purpose flour and tried again. And holy cow did it work! And fast! It started bubbling within the first twelve hours, smelled amazing and started growing slowly. So, it finally got to the point that it needed to be fed for the first time and…I killed it.

Literally killed it. Ugh. Y’all…I fed it too much water. Completely accidental, but still…I killed it. It separated and stopped growing. Who knew that starter could be so fickle. Okay, I knew, but still…I had to throw it out and felt like a bad mother πŸ™‚ I couldn’t even keep a sourdough starter alive!!

I took a day to regroup and started over. I think the third time is going to be the winner! This little guy tripled in size within the first 8 hours! I went to feed it the first time and it popped the top of my mason jar right off…he was excited to eat! And yes, he is a he πŸ™‚ W went to smell it and it literally burped at him. This starter is spongy, stretchy, smells funky (in the best possible way) and, confirmed by my mother, super happy! Her words y’all! She said my starter must be happy! #maybeimagoodmotherafterall

I can’t wait to use this starter. Sourdough bread…tortillas…pancakes…waffles…crackers…muffins, you name it and this insane smelling starter can do it. Plus, sourdough is so healthy!! Yes, it’s still bread, or pancakes, etc. but, sourdough has natural probiotics and is easier for our bodies to digest. And it doesn’t spike your blood sugar like regular breads can. And you know me, if it’s healthier and still tasty, I want some!!

Here’s the recipe I used and have liked so far.

I’ll keep you updated friends…but there might be a baking career in my future if this goes well πŸ™‚ If you start your own sourdough starter, please share it with us!!! Tag us on Instagram or send us an email.

Until next time friends!